Upjohn Rhubarb Pie

When I married my husband I was first introduced to Rhubarb Pie, how did I ever make it through childhood without eating this before.  It has quickly become one of my favorite desserts.  Kevin's Grandpa Campbell worked for Upjohn, now named Pfizer.  In the old days there was a woman who would make amazing Rhubarb Pie and serve it in the cafeteria there, and everyone referred to it as "Upjohn Rhubarb Pie".  Once she gave Kevin's grandpa the recipe and this is it.  It really is amazing.  I hope you enjoy it as much as we do.

4 cups raw Rhubard chopped into 1 inch pieces

1 1/2 cups Sugar

1 egg beaten

pinch of salt

3 Tbsp. of flour

Mix all ingredients together and pour into a prepared pie pastry shell.  Place things slices of butter in 4-5 places on top of the filling.  Fit the top crust over the filling, the sprinkle with cinnamon and sugar on the top.  Bake at 360 for 1 hour

Simple Chocolate Pie

This is my go to pie for thanksgiving when I need something other than pumpkin or a fruit pie.  It sets up nicely and is always a crowd pleaser.  With the holidays coming up it would make a nice addition to any table.

1 1/2 Giant Hershey bars (sometimes I like to use the ones with Almonds or Toffee)
24 large marshmallows
1/2 c. milk

1 c. whipping cream, whipped
1 graham cracker pie crust

In a double broiler melt the first three ingredients until smooth, then cool thoroughly.  Meanwhile whip the whipping cream until stiff peaks form.  Once the Chocolate mixture is cooled fold into the whipping cream. Pour into graham cracker crust. Refrigerate for 4 hours or until it has firmed up.  Before serving put a dollop of cool whip or whipping cream on each slice or on top of the whole pie, grate chocolate bar on top to garnish or drizzle melted chocolate on top and refrigerate again.

Pudding Pecan Pie

This is a simplified version for how to make a pecan pie. It couldn't make it any easier.  So for your fall parties you can now bake up a pecan masterpiece.  My mom use to make this on special occasions, usually around thanksgiving.  Give it a try and you will not be sorry!  I prefer to add a few more pecans to mine, so feel free to add a few more if you like.

1 small Pkg Vanilla Pudding (not instant)

1 C. Corn Syrup

3/4 C. Evaporated Milk

1 Egg slightly beaten

1 C. Chopped Pecans

1 Unbaked 8 inch pie shell

Blend pudding and corn syrup. Gradually add evaporated milk and egg stirring to blend. Then add Pecans. Pour mixture into pie shell and bake at 375 until top is firm and just begins to crack (about 40 minutes). Cool at least 3 hours and garnish as desired.

Pecan Pie

I love pecan pie!!! When i was dating my husband he had a roommate who was from the south, and that boy would make southern pecan pie like no other. Mmmm it makes my mouth water just thinking about it. I hope you can find some time to enjoy some Pecan Pie sometime soon.

3 eggs beaten

2/3 C. Sugar

1 C. Corn Syrup

1/3 C. Melted Butter

1 C. Pecan Halves

Dash of Salt

1 unbaked pie shell

Combine eggs, sugar and salt in a bowl, then add corn syrup and butter and mix together, stir in the pecans then pour mixture into an unbaked pie shell. Bake at 350 for 40-50 minutes. Cool for 2-3 hours before serving

Apple Betty Pie

This super simple recipie is one my mom always made when I was growing up. You can throw it together in a few minutes and the apples are in season right now!

4 c. sliced apples
2-3 Tbsp Orange Juice
1 c. sugar
3/4 c. flour
3/4 tsp. cinnamon
1/4 tsp nutmeg
1/2 c. butter

Put apples in pie pan. Sprinkle with orange juice. For topping combine sugar, flour, cinnamon, nutmeg & salt. Cut in butter until mixture is crumbly. Scatter over the apples. Bake at 370 for 45 minutes. Serve warm. Top with vanilla ice cream.

Raspberry Pie

This is a perfect dessert for the fourth!

1 small pkg Raspberry Jello

1/2 C. Sugar

1 1/3 C. Boiling water

1 Tbsp. Lemon Juice

2 C. Raspberries

3 oz. Cream Cheese

1/3 C. Powdered Sugar

1 tsp. Vanilla

1 C. Cream

1 Pie Shell (either pastry shell cooked, or graham cracker crust)

Dissolve jello and sugar in water, then add lemon juice and stir in raspberries and place in fridge to chill. Beat powdered sugar, vanilla and cream cheese until fluffy. Whip the cream until peaks form then fold into the cream cheese mixture. Spread half of the cream cheese mixture into pie shell, top with 1/2 of the raspberry mixture, then the remaining cream cheese mixture and top with the remainder of the raspberry mixture. Chill for 2 hours before serving.

Sheila's Pie Crust

Making your own crust is not as hard as it may seem. They always taste better. This is the recipie we've been using since I was a little girl.

2 C. Flour

1 tsp. Salt

2/3 C. Shortening

Mix together well using a pastry cutter, then add 7 Tbsp. of Ice Water and mix until pea like. divide into 2 crusts. Roll out crust, put in desired pie plate, fill with desired filling, then roll out top crust. Put on top of pie, brush with milk and sprinkle with Cinnamon and Sugar then bake at 400 for 30 minutes until edges are light brown.

Pecan Pie

My husbands grandma always makes Pecan Pie for Thanksgiving, and I love it! I have always thought it was amazing, so I decided to add an easy recipe for Pecan Pie. There are much harder recipes out there but this one is easy and oh so yummy!

3 eggs
1 cup brown sugar
1 tablespoon all-purpose flour
1 cup corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups shelled pecans
1 (9 inch) unbaked pie shell

Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.

Ginger Snap Cookie Creme Pie

Ingredients

Pie
1 1/2 cup half and half
1 pkg instant vanilla pudding
1 8 oz container whipped topping
1 1/2 cup crushed ginger snaps

Crust
1 2/3 cup ginger snaps, crushed
1/4 cup softened butter
1/4 cup sugar

Topping
15 ginger snaps, crumbled
Whipped cream, optional

Directions

Crust: Crush cookies into a crumb consistency with a food processor or rolling pin. Add butter and sugar. Press mixture into a pie pan. Pie: Pour half and half in bowl and add vanilla pudding. Whip for 2 minutes and set aside for five minutes. Fold in whipped topping and crushed cookies. Pour into crust and freeze 2-3 hours or until stiff. Top with crushed cookies and freeze 2-3 hours.

Serve with a dollop of whipped cream.

Apple Crumb Pie

I have been looking for some great recipes of Pie's to take with me to my Thanksgiving feasts, and this one caught my eye, I have always wanted to do an Apple Crumb Pie, maybe this one will be it. Thanks to Martha again for this recipe.

• 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
• 6 tablespoons unsalted butter, room temperature
• 1/4 cup packed light-brown sugar
• 3/4 teaspoon salt
• 1 Pie Crust
• 2 tablespoons fresh lemon juice
• 4 pounds Granny Smith apples (8 to 10)
• 1 cup granulated sugar
• 1 cup raisins
• 1 teaspoon ground cinnamon

1. Preheat oven to 375 degrees. Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form; freeze.
2. On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.
3. Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.
4. Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.

Chocolate Pecan Pie

What could be better than Pecan Pie? Chocolate Pecan Pie, thanks to Martha for this delectable treat, I can't wait for Thanksgiving!!

• 4 ounces semisweet chocolate, finely chopped
• 4 large eggs, lightly beaten
• 1 1/2 cups light corn syrup
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1 pie crust, rolled and fit into a 9-inch pie plate
• 1 cup pecans

1. Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.
2. In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
3. Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

Pie Crust Tips

By following these seven simple rules, you can produce a flaky, tender crust every time per Marth.

1. When making the dough, make sure the butter is very cold.

2. Handle the dough as little as possible. Both the stretching of the dough and the warmth from your hands will further the development of gluten -- long, stringy protein molecules that form when flour is blended with liquid -- resulting in a tough dough that's difficult to roll out.

3. Since our pie-dough recipe yields two single crusts, divide the dough in half, and pat each half into a flat disk before wrapping it in plastic and chilling. This will make it easier to roll out each crust into a perfect circle.

4. Chill the dough thoroughly (at least 30 minutes) before rolling it out, and use a minimum of flour to dust the rolling pin and work surface. Brush excess flour from the rolled dough with a dry pastry brush before transferring it to the pie plate.

5. For an extra-crispy pie crust with a golden color, brush the unbaked top crust with water, and sprinkle it with sugar.

6. For a shiny pie crust, brush the unbaked top crust with an egg wash made from one egg and 2 tablespoons cream.

7. Cut decorative vents in the top of a double-crusted fruit pie; vents allow steam to escape and prevent the fruit juices from overflowing.

No Fail Pie Crust

I know this may sound strange, but I love making pie's, even though I don't get to make them often enough. I love being able to choose different fillings, and to find new recipes of fun things to fill them with. This is an easy no fail pie crust recipe. This makes 4 single crusts, or 2 double crusts, the good thing is you can make and freeze these crusts if you don't need all 4 at once. Happy Pie Making!

• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 cups butter
• 1 egg, lightly beaten
• 1 teaspoon vinegar
• 3 fluid ounces cold water

1. In a large bowl, stir together the flour and salt. Using a pastry cutter or 2 knifes cut in the butter until you get to pea sized chunks.
2. Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
3. Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.

Peach Pie

This has to be one of my favorite desserts. It's fresh, light and oh so tasty. Try it and you'll love it, I'm sure!

1 Graham Cracker Crust
5-6 fresh peaches peeled and sliced
1 small container Marshmallow Creme
1 small container Cool Whip

Mix cool whip and marshmallow creme together. place a thin single layer of the creme mixture in the bottom of the crust, then layer with a generous amount of peaches, then creme mixture, then peaches, then finish off with the remaining creme mixture. Garnish with peaches. Refrigerate for 30 - 60 minutes to allow pie to set up, then enjoy.