Category Archives: pastries

Old Fashioned Apple Pie

I’ve never been a big fan of apple pie until I tried it with tangy spy apples.  The apples are just sour enough to cut the sweetness of the sugar and the fat of the crust.  The recipe would be just as good with granny smith apples.

INGREDIENTSApple Pie

PIE CRUST

5 cups flour

3 tbsp brown sugar

2 tsp salt

1 tsp baking powder

1 lb vegetable shortening

1 egg

2 tbsp apple cider vinegar

ice cold water to make 1 cup

FRUIT

1 cup sugar

2 tbsp flour

1 tsp cinnamon

5 cups Spy apples

DIRECTIONS

Crust

Mix flour, sugar, salt and baking powder in a large bowl.

Mix in vegetable shortening until mixture is crumbly.

Beat egg in measuring cup until frothy.  Add vinegar and water,

Mix together just until mixed.

Refrigerate for at least 1 hour.

When chilled roll out dough into two disks.  I like to do this between two sheets of parchment paper as it is easy to handle.

Line a pie plate with the first disk and trim edges.  Set aside.

Fruit

Combine sugar, cinnamon and flour.

Add apple and mix until well combined.

Pour into pie shell and top with second crust.  Scallop edges and vent the pie.

Bake at 350 degrees Fahrenheit for 45 minutes until apples are soft and crust is golden brown.

Cranberry Tarts

Tart and tangy these mini tarts are perfect for Thanksgiving or Christmas.  The tarts make a colorful addition to any party platter.

The tarts store in the refrigerator for several weeks and freeze well.

Ingredients

Pastry

cranberry-tarts
Tart and tangy these mini tarts are perfect for Thanksgiving or Christmas.

3 cups flour

1 tsp salt

1/2 lb vegetable shortening

1 egg

milk

Mix flour, salt and vegetable shortening until crumbly.  To a measuring cup add 1 egg and enough milk to make 1/2 cup.  Pour wet mixture into flour mixture and combine.  Chill for at least an hour.

Cranberry Mixture

3/4 cup cranberries

1/4 cup raisins

1/4 cup sugar

1/2 tbsp flour

dash salt

1/3 cup hot water.

Combine above in blender until mixture is smooth.  Pour into prepared tart shells using the pastry recipe above.  Bake in a 400 degree Fahrenheit oven for 20 minutes.

Pumpkin Pie

This recipe is from my mother.  I can’t count the number of times we’ve baked this pie for Thanksgiving and Christmas.  It has the perfect balance of cinnamon and ginger.  Serve with vanilla whipped cream or ice cream.

1 cup pumpkin

pumpkin-pie
Serve with whipped cream or ice cream.

3/4 cup white sugar

1 cup milk

2 eggs beaten

1/2 tsp cinnamon

1/2 tsp ginger

pinch of salt

Continue reading Pumpkin Pie

Basic Scones

Flaky and buttery these scones are great with tea or coffee.  Layer with butter and your favorite jam.  For a sweet treat they’re also amazing with honey.

2 cups all purpose flour

basic-scones
Serve with butter and strawberry jam.

2 tbsp sugar

1 tbsp baking powder

1/2 tsp salt

4 tbsp well chilled butter

1 beaten egg

1/4 cup milk Continue reading Basic Scones

Scrumptious Blueberry Apple Pie

Blueberry pie is a wonderful summer treat.  There’s nothing like going to the berry patch to pick a pail when they are in season or picking wild blueberries from the wild.  Returning home I like to make muffins, crisps and this pie.  It includes apples for a twist.

Pastry

1 lb of vegetable shorteningblueberry-apple-pie

1 tsp salt

5 cups flour

one egg

1 tbsp white vinegar

Beat one egg in a measuring cup and add 1 tbsp white vinegar.  Fill cup with cold water.  Blend flour, lard and salt.  Gradually add liquid.  Wrap and chill in refrigerator until cool.  The pastry can also be frozen.

Blueberry Filling

1/2 cup granulated sugar

1/2 cup flour

Continue reading Scrumptious Blueberry Apple Pie

Coconut Tarts

Coconut tarts are sweet and creamy.  Filled with coconut and coconut milk goodness they’re sure to be a hit with your guests.

Pastry

5 cups flour

coconut tarts1 tbsp brown sugar

pinch salt

1 tsp baking powder

1 lb vegetable shortening

1 egg

2 tbsp cider vinegar

Cold water

DIRECTIONS

Mix first 5 ingredients together crumbly.

Mix egg, vinegar and enough water to make 3/4 cup liquid.  Mix into dry ingredients.  If the mixture is too dry add water a tbsp at a time until the pastry comes together.  refrigerate for an hour.

Roll out pastry thin and cut into rounds.  Place rounds in muffin tins and bake at 375 degrees Fahrenheit for about 20 minutes.   Cool thoroughly.

Coconut filling

1/4 cup cashew milk

1/4 cup cornstarch

1 can coconut milk

1/3 cup sugar

pinch salt

1 tsp vanilla

DIRECTIONS

Mix sugar, coconut milk,  sugar and salt into a pan.  Bring to a boil and then reduce to medium heat.  Dissolve cornstarch in cashew milk.  Slowly incorporate mixture into pan.   Continue boiling until thick while whisking.  Add vanilla and scoop into baked pastry.