Mom's Blueberry Pie

 4 c. Frozen Blueberries

3/4 c. Sugar

1/2 tsp. cinnamon (optional)

1T. Lemon Juice

2 1/2 T. Tapioca (in box)

1/2 c. Water

Mix it all, cold & place in crust

**For all pies baked, throw a little sugar and flower on the bottom of the crust first!

**Dot all pies with Tbs. of butter before covering; slit and bake!

Christmas Bowling 2021.

Blackberry (Apple) Crumb Pie, from 2020 Easter feast in the Morris Household

• 

  Easter 2020, Ruby & Jack!

• "I made this for Easter using Mom's crust and subbed half the blackberries for orchard apples!  It was a huge hit...really, really good!"  --Ruby Morris

• Crumb Topping Ingredients: 

• 1 1/4 cup all purpose flour
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/4 teaspoon salt
• 1 stick unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

• 
  

• Blackberry Filling Ingredients:

• 6 cups blackberries
• 1 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 3 tablespoons flour
• 3 tablespoons unsalted butter, softened

For The Crumb Topping:

Step 4

In a medium sized bow, add the flour, sugars, salt, and cloves. Stir.

Step 5

In a separate the bowl, add the melted butter, vanilla and almond extracts and stir. Pour the liquid ingredients into the bowl of dry ingredients. Stir with a fork until blended and crumbly.

For The Blackberry Filling:

Step 6

In a large bowl, mix the blackberries, sugars, salt, lemon juice and flour. Crush some of the berries with the back of a spoon so they release their juices. Stir.

Step 7

Pour berry mixture into a dough lined pie pan. Top with the 3 tablespoons of butter.

Step 8

Place an even layer of the crumb topping on top of the berries. Bake at a 350F oven for about an hour and 20 minutes. You may need to cover the crumb topping with foil half way through so it doesn’t burn. Once baked let rest.

*If you want Ruby's/Mom's Crumb Crust instead, click this link.

**Click here for full, online recipe!

Peach Pie, Mom's/Betty Crocker Cook Book

Peach Pie, GO LANE PEACHES!!!!!!!!!!!!!!!!

Preparing the peaches:

*For an 8" pie pan, use 7 medium peaches.

• Boil water in a pan deep enough to hold 3-4 peaches (or whatever)
• Submerge peaches in the boiling water for 1 minute.
• Immediately remove and drop the hot peaches into cold water
• One at a time: remove, skins should peel off easily, and dice until you have 4 cups

INGREDIENTS:

pie crust (use Mom's)

4 cups of sliced fresh peaches

1 teaspoon of lemon juice     

2/3 cup sugar                             

3 tablespoons flour               

1/4 teaspoon ground cinnamon

1 tablespoon butter  

DIRECTIONS:

         

1. preheat oven to 425 degrees
2. mix peaches and lemon juice
3. Mix: sugar, flour, and cinnamon; stir into peaches
4. pour mixture into bottom crust (fork crust, first)
5. dot with butter, and place top crust
6. add slits into crust; *if desired, brush top of crust with (whole) milk and sprinkle with sugar!
7. Foil edges, and bake for 25-35 minutes (just watch)

Fall Cherry Pie, by Monica Simpson

This couldn't be easier or yummier on a brisk fall day.  Eat your hearts out crafty apple bee-yotches!

1 can cherry pie filling

1 bag cranberries (not dried)

3/4 c sugar

2 T cornstarch

Mix all together really well.  Pour into pie crust - I  use mom's recipe.  Cover with foil and bake 50-60 minutes until crust slightly browned and center bubbly.  We eat this with vanilla pudding.

Mom's Strawberry Pie

Cook the crust by itself (aka, make two pies at once, or half Mom's pie crust recipe). Don't forget to STILL poke holes in the crust with a fork before baking.

FILLING: Take one quart of berries and...

1. Clean half of the quart of berries and set aside to dry.
2. Combine: 1/2 quart of berries (the other half) mashed, 1 cup sugar, 1/2 cup water, and 3 Tbs. cornstarch.
   
3. Cook on medium heat and stir. *The mixture will thicken as it nears a boil, and when the appearance suddenly changes from "cloudy" to clear and thick, remove from heat.
4. All the mixture to cool.
5. Place the cleaned berries on the bottom of the crust, and pour the cooled mixture on top to complete pie.
   

*Keep refrigerated, and don't forget: this is not a long lasting pie. It will turn soggy after just a few days, so plan to make and eat in 1-2 days.

Phili Cream Cheese Mocha Cheesecake (Pie)

*This has been a Reynolds' Family Thanksgiving staple for years. Margarita gets credit for introducing it in 2008, approximately!

2-8oz. packages of cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
4 squares (1 oz. each) semi-sweet chocolate, melted
3 tbsp. black coffee (that is, coffee that is made; the liquid form) :)
1 chocolate wafer crumb crust

1. Mix cream cheese, sugar, and vanilla until well blended; add eggs, and mix well.
2. Stir in the chocolate and coffee
3. Pour into crust; bake @ 350 degrees for 40 minutes.
4. Refrigerate 3 hours min. before eating.

*Original recipe suggests fruit as a topping, however Margarita's substitute of chocolate shavings works deliciously, as well!

Ruby's Crumb Crust (*To top ANY pie!)

*For bottom crust, simply use 1/2 of Mom's crust recipe, and make the bottom crust.

1. With a pastry blender (U-shaped thing with prongs), mix: 3/4 cup flour, 1/2 cup, sugar, and 1/3 cup softened butter (5 1/3 Tbsp).


2. Mix until butter isn't too visible.


3. Sprinkle on top of the pie and still cover the edges with foil

(Bake pies @ 425 degrees for 25-30 plus minutes.)

Mom's Blackberry Apple Pie

*Use Mom's crust recipe. Make crust, and after the bottom crust is set in the pie dish...

1. Poke holes in the crust with a fork. Then sprinkle with both 1 heaping Tbsp. of sugar and flour. Then pour on:


2. 2 cups apples and 1/2 cup. blackberries.


3. Sprinkle with 1/8 cup flour and 1/2 cup sugar.


4. Add 2 cups apples and 1/2 cup blackberries.


5. Again, sprinkle with 1/8 cup flour and 1/2 cup sugar.


6. Put dabs of butter on top of the above fillings.


7. Add the top crust, and again, poke holes in the crust with a fork (after the edges are securely sealed.


8. Line the sealed edges with tinfoil.


9. Bake @ 425 degrees for 25-30 (plus) minutes.

Mom's Pie Crust

2 cups flour
1 tsp. salt
1/3 cup milk*
1/2 cup veg. oil

Mix with fork until it is the correct consistancy; split in half for top/bottom crusts.

*Per Ruby's note, use 1/2-1/3 cup milk, NO MORE!