Kiwi Pie

Photo Credit: Shirley Dickard

Kiwifruit Pie

Begin with a pie shell.

Filling:
1 pkg. 8 oz. cream cheese
1/3 cup sugar
2 tblsp. orange juice
2 tblsp. cream
3 cups kiwifruit (sliced thin)
Layer this, a little difficult, but works out okay
Put in refrigerator to cool.
Glaze – add green coloring (optional)
3 cups sliced kiwis, mash.
2 tblsp. cornstarch in a little cool water
1 cup sugar
Mash kiwis, put in kettle to heat, it will make own juice.
After cooked a little, add sugar, cook a little more, add cornstarch
mix quickly
It will thicken.
Cool
Put over pie.
Cool
Serve with whipped cream

Guest Post by Shirley Dickard, Author of Heart Wood
“We made the kiwi pie to celebrate our daughter’s January 1st birthday. It was yummy and such an unusual dessert. It wasn’t too sweet, which suited everyone after a long Christmas holiday. **I used a gram-cracker crust, which gave it sort of a key-lime pie taste.” – Shirley Dickard

Photo Credit: Shirley Dickard

 

Stuffed Baked Apple (Individual)

Individual apple pies!

STEP ONE: Prepare Apple Stuffing

Simmer

1 bag of fresh cranberries with 

½ cup raisins

¼ cup chopped pecans (or other nuts)

1 cup brown sugar

1 cup water

Cook until berries burst and most liquid is absorbed.

Add ¼ tsp cinnamon

And 5 crumbled gingersnap cookies & mix thoroughly (reserve enough cookies for the base of your apples)

STEP TWO: Prepare Apples

Place 5 gingersnap cookies in a baking pan.

Cut the center out of 5 apples

 

Place coreless apples on top of cookies.

STEP THREE: Stuff & Bake Apples

Take 5 tablespoons of cranberry stuffing, place in a separate bowl.

Add 2 or 3 eggs.

Mix thoroughly. Fill apple holes with stuffing.

Place a small slice of butter on top of the apple.

 

Cook at 350° for one hour

Remaining apple stuffing is a great addition to morning oatmeal or with yogurt or cottage cheese!

 

*If you tried this and liked it…AND concocted your own apple stuffing, please revisit to tell us about it.

Kiwifruit Pie – Grandma’s

Fillingkiwi
1 – pkg (8oz. cream cheese)
1/3 cups sugar
2 tblsp. orange juice
2 tblsp. heavy cream
Mix the above

3 cups kiwifruit  – cut into thin slices
Betty’s notes: I layered this, a little difficult, but works out okay.  Put in refrig. to cool.

Glaze – add green coloring
3 cups sliced kiwis –  mashed
2 tblsp. cornstarch in a little cold water
1 cup sugar
Mash kiwis, put in kettle to heat, will make own juice, after cooked a little, add sugar, cook a little more, add cornstarch, mix quickly, will thicken, cool, put over pie. cool
Serve with whipped cream.

*recipe is for a large, deep dish pie shell

kiwis

 picking kiwisgrandpa kiwis
kiwi sale
 Harry & Betty Wrysinski were one of the first kiwi farmers in California.

Pumpkin Pie – Grandma’s

2 eggs slightly beatenfour generatins
1 1/2 cups cooked pumpkin
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
1 2/3 evaporated milk

2 – 9″ pie shells

preheat oven

bake at 425 degrees for 15 minutes

reduce heat to 350 degrees for 45 minutes

dianne 4 years

dianne 8th grade

pumpkins

Rhubarb Cream Pie – Grandma’s

1 1/2 cups sugarcandy tree mary jeanette donnie
3 tblsp. flour
1/2 tsp. nutmeg
1 tblsp. butter or oleo
2 well beaten eggs
3 cups rhubarb – chopped

1 unbaked pie shell

blend sugar, flour, nutmeg & butter

add eggs and beat till smooth

pour over rhubarb in 9″ pastry lined pan

bake at 450 degrees for 10 minutes then in 350 degrees for 30 minutes

jeanette yo yo

jeanette queen

jeanettes 12th

Lemon Meringue Pie – Grandma’s

1 lemon – juice and grated rind; reserve 1 tsp. juiceswimming

1 cup + 2 Tblsp. sugar
4-1/2 Tbsp. cornstarch
1 Tblsp. butter
3 eggs, separated
1-1/2 cups boiling water
1/8 tsp cream of tartar
Additional 4 Tblsp. sugar
Combine lemon juice and rind, sugar, cornstarch and butter with egg yolks in a saucepan or double-boiler and use low heat.
Slowly add boiling water, stirring constantly so as not to curdle egg. When thick and boiling, set aside to cool.
Beat egg whites with cream of tartar until stiff. Add 1 tsp. lemon juice and 4 Tblsp. sugar and 1/2 tsp vanilla if desired.
Put filling into prepared crust. Top with meringue. Bake at 350F until meringue is lightly browned.

Betty’s note;
I do not have a double boiler so this is my recipe.
combine 3 Tbls. cornstarch with 1cup, plus 2 tbls sugar in top of double boiler.  Add grated lemon rind of 1 lemon & 4 tbls lemon juice, 1 tbls butter & 3 eggs yokes, beaten.  Mix well then add 1 1/2 cups boiling water very slowly.
I do this in a sauce pan, putting pan of mixed ingredients over flame while adding boiling water (slowly) & stirring constantly.  If it should get lumpy, beat with mixer while still not.
Meringue
3 egg whites
1/8 teas. cream of tartar (optional)
4 teasp. sugar
Beat till stiff peaks, add teasp. lemon juice or vanilla, put on pie, bake @ 350 till brown.

Betty Ken and Bud early daysbetty ken

Award Winning Apple Pie – Grandma’s

6-8 apples (3 large tart apples – Granny Smith)
Measure amount needed in glass pie pan, cutting enough to fill it to heaping.

1 cup sugar (up to 1 cup sugar for each large pie, 3/4 cup sugar for a small pie)
1/8 tsp. nutmeg – to ~ 1/4 tsp nutmeg for 2 small pies – depending on how strong you want that flavor
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. lemon juice (or vinegar) per pie

Cornstarch (about 2 tblsp. per pie)

Put apples in bowl and mix with all ingredients.

When well mixed, scrape all apples and juice into prepared bottom crust(s).

Add 5 pats of butter on top of apples for each pie (evenly spaced).

Lightly wet edges of bottom crust.
Carefully place top crust. Press edges together.
Trim around pie pan leaving about an inch on the outer edge.
Use fingers to make pretty, fluted edges.
Use a knife to make decorative cuts in top crust.
This is also important
for letting air out while baking.
Bake 10 minutes at 450F and 50 minutes at 350F

**see recipe for Tender Flaky Pie Crust

 Remembrance:

Lisa’s (firstIMG_0609 Grandchild):grandma & lisa
During the summers, my younger brother and I spent time with our father in another state. One day when I was in the kitchen helping Grandma make apple pies, I told her that I thought that her pie was the BEST and that she should enter one in the fair. While we were gone that summer, she did.

I was so excited to get her letter telling me that she had entered the contest and won first place! Once we returned home, she gave me her blue ribbon and the $4 prize money.

In her own way, she helped us maintain a feeling of connection to home….and from then on, she had bragging rights!Betty_1st_prize_apple_pie_at_the_fair_June_16_1977 web

Jeanette (3rd Daughter, child #4):
Apple pies were, of course, for special occasions, so there was always excitement associated with them – usually that was Thanksgiving and Christmas. If we ever had apple pies outside of those holidays, it would be because Dad happened into a free lug of apples from a friend, like the Lausten’s from Maxwell, who had a cabin in the Coast Range with a very old apple orchard nearby. The pies themselves made the occasion special.