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NORTHWOODS COOKS: Pie recipes perfect for fall

Pecan pie served with a dollop of whipped cream sprinkled with nutmeg or cinnamon is the perfect dessert to serve with chili or soup on a cool autumn evening.

Cooler fall days lend themselves to baking, and pie is among the favorites. Two members of the Hubbard United Methodist Church who baked pies for the Sept. 2 pie auction that raised over $3,500 for the Meals on Wheels program their shared their recipes. Served with chili or soup and salad, pie is the perfect ending to a cozy lunch or supper.

Pecan Pie

Janine Merrick of Hubbard United Methodist Church used this recipe for the pecan pie she made for the auction. "It is my modified version of the recipe that won the library pie contest five years or so ago," she said.

9-inch unbaked pie crust

1/2 cup dark corn syrup

1/2 cup light corn syrup

1/2 cup dark brown sugar

1/2 cup granulated sugar

3 eggs beaten slightly

1/3 c melted butter

1/3 teaspoon salt

1 teaspoon vanilla

1 heaping cup pecan halves (rough chop about half as it makes the pie easier to cut)

Combine sugars, corn syrups, eggs, butter, salt, vanilla. Mix well. Stir in pecans. Pour into pie shell. Bake at 350 degrees 50 to 60 minutes until center is set. Toothpick inserted in center comes out clean when pie is done. Cool before cutting.

Cherry Pie

This recipe was submitted by Christie Rasmussen of Hubbard United Methodist Church. She said her grandmother got it from an old Betty Crocker cookbook.

8- or 9- inch crust (top and bottom):

2 cups flour

1 teaspoon salt

2/3 cup, plus 2 tablespoons shortening

4 to 5 tablespoons cold water

Combine flour and salt. Cut in shortening until the mixture resembles pea sized pieces. Add tablespoons of cold water, one at a time until the mixture forms a ball. Roll out crust onto a floured cloth.

Filling:

1-1/4 cups sugar

1/4 cup flour

2 cans pitted red tart cherries, drained

1/2 teaspoon almond extract

2 tablespoons butter

Heat oven to 425 degrees. Prepare pastry. Combine sugar and flour and gently mix with drained cherries. Turn cherry mixture onto pastry-lined pie pan. Sprinkle with almond extract and dot with butter. Cover pie with second pastry layer and use knife to make slits in top crust. Flute the edges and cover them with a 2- to 3-inch aluminum foil strip. Remove foil the last 15 minutes of baking. Bake pie 40 to 45 minutes. Remove foil and continue baking until crust is brown and juice begins to bubble through slits in crust.

Fresh Peach Cobbler

This recipe was submitted by Ev Steffel of Nevis who said the recipe was passed down to her. Peaches sink and batter comes up when baking.It is best made while peaches are still in season and served with ice cream. You can add cinnamon if desired.

4 cups peaches, sliced

1 cup sugar, divided

1/2 teaspoon almond extract

1/3 cup melted butter

Topping:

3/4 cup flour

2 teaspoons baking powder

Pinch salt

3/4 cup milk

In a large pan, gently toss peaches with 1/2 cup sugar and almond extract and set aside. Pour butter into 2-quart baking dish. In a small bowl, combine flour, baking powder and remaining sugar. Stir in milk until smooth. Pour evenly over the batter. Do not stir. Top with peach mixture. Bake at 350 degrees for 50 to 55 minutes or until batter is light brown.

Easiest Butterscotch Pie

3.4 ounce package instant butterscotch pudding mix

2 cups milk

8 ounce container frozen whipped topping, thawed

9-inch prepared graham cracker crust

2 tablespoons butterscotch ice cream topping

In a large bowl, mix pudding mix and milk according to package directions. Fold half of the whipped topping into pudding. Pour mixture into graham cracker crust. Spread remaining whipped topping on top of pudding layer. Cover and refrigerate for at least two hours before serving. Serve cold with a drizzle of butterscotch topping over top of pie. If desired, sprinkle butterscotch chips on top as well.

This recipe is from allrecipes.com.

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