pie Archives - Spindles Designs by Mary and Mags

Coconut Cream Pie

October 3, 2014 by Margaret 8 Comments

It really is too bad that we like desserts so much. It makes it terribly hard to resist such great recipes when trying to loose weight. Here is Great Grandma’s (my mom’s) favorite pie recipe.

“Coconut Cream”

3/4 cup sugar

1/3 cup flour

1/4 tsp salt

2 cups milk

3 eggs separated

2 tbsp butter

1 tsp vanilla

1 1/2 -2 cups coconut

1 9 inch baked pastry shell

Beat egg whites until soft peaks, set aside. In a saucepan stir together sugar, flour and salt. While stirring gradually add milk. Cook over medium heat stirring constantly until it bubbles around the edge of pan. Cook and stir 2 minutes. Remove from heat. In a small bowl slightly beat the egg yolks. Temper eggs by adding a small amount ( a couple of tablespoons) of hot mixture into yolks. (I do this about 3 times) Return to pan and cook 2 minutes. Add vanilla, butter and egg whites. Cook and stir 1 minute.
Pour into cooled baked pastry shell. Place plastic wrap over pudding just touching the mixture. This keeps it from forming that thick dry layer on top. Cool.

When ready to serve top with whipping cream and toasted coconut. Enjoy!!!

Just a fun note. My grandmother baked my grandfather a pie every day for the first year they were married. Crazy huh?

Mary Ellen

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Apple Pie Fun

October 31, 2013 by Margaret 4 Comments

Fall is such a great time of year. There are such great thing to make during harvest time. Along with Pumpkin goodies there are “APPLES”. We love apple pie and everyone has their favorite recipe.

I like to have fun with the pie crust.

Whenever I make a two crust pie I like to play with different ways to top it. I always make a little extra crust for two reasons. The first is so I can make shapes to put on the top. With apple pie of course it is apples. After the pie is ready to go into the oven, I roll out the dough and with a knife that has a very sharp point I cut out my apples and leaves. I brush the back side with water and gently place it on top the pie.

I make the vents through the leave or as the stems.

I brush the decor with milk and sprinkle the whole pie top lightly with granulated sugar and bake as usual.

It’s fun and gives you a chance to get those creative juices flowing.

The second reason for extra crust is “Cinnamon Strips”.

Now there is nothing special about cinnamon strips. You take what ever dough is left and roll it out evenly. Place it on a cookie sheet sprinkle with granulated sugar and then as much cinnamon as you wish. Cut into strips and put it in the oven. Bake at 375 degrees for 10-15 minutes or until the edges start to turn golden brown. I don’t what it is, but the kids love them, even my kids that don’t like pie.

Make making pie fun!

Mary Ellen

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Grandma Godfrey’s Lemon Pie

May 6, 2013 by Margaret Leave a Comment

My grandmother made great pie. Our family’s favorite was her Lemon Meringue. One summer we went to visit my older brother at the school he was attending near Denver, Colorado. He requested that we bring him one of grandma’s lemon pies. So we did, it was my job to protect this pie from Farmington, UT to Denver, CO. What a nightmare, but it made it in one piece.

Grandma Godfrey’s Lemon Pie

1 8” baked pastry shell

Filling

1 cup sugar

3 tbsp flour

3 tbsp cornstarch

Dash of salt

2 tsp lemon zest

1 tsp orange zest

3 egg yolks, reserve whites for meringue

1 1/4 cups cold water

1/3 cup fresh lemon juice

3 tbsp fresh orange juice

1 tbsp butter

Meringue

3 egg whites

1/2 tsp vanilla

1/4 tsp cream of tartar

1/4 cup sugar

Topping

2 tbsp butter

3 graham crackers, crushed

2 tbsp brown sugar

In a medium sauce pan, mix together the flour, cornstarch, sugar, salt and zests. Add water and whisk until smooth. Cook and stir over medium heat until mixture boils. Reduce heat, cook and stir for 2 minutes. Temper the egg yolks and add to the filling mixture. Bring to a boil and cook 2 minutes. Stir in lemon and orange juices and butter. Pour into baked pastry shell. Beat eggs whites with vanilla and cream of tartar until soft peaks formed. Gradually add sugar; beating until stiff and glossy peaks form. Spread meringue over hot filling, sealing to edge of pastry. Mix the crushed graham crackers, brown sugar and melted butter. Sprinkle over meringue. Bake at 350˚ F until meringue is golden brown, about 12 – 15 minutes. Serve at room temperature.

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