 Mock APPLE Pie Mock PECAN Pie Mock PUMPKIN Pie  |
~ an "apple pie" with no apples ~ Ingredients: Pastry for a 2-crust 9-inch pie (scroll down for recipe) 1-3/4 cups Ritz Cracker crumbs (36 crackers) 2 teaspoons cream of tartar 2 tablespoons lemon juice grated rind of one lemon 2 cups water 2 tablespoons butter or margarine 2 cups white sugar 1/2 teaspoon ground cinnamon Directions:
line one 9-inch pie plate. Place the crackers in the prepared crust. bring water, sugar and cream of tartar to a boil and then simmer for 15 minutes. Stir in lemon juice and rind then let cool. Dot top with butter or margarine and sprinkle with cinnamon. Roll out remaining pastry and place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape. or until crust is crisp and golden. Let pie cool completely before serving. Tastes just like apple pie ...really! |
~ a "pecan pie" with no pecans ~ Ingredients: Pastry for a 9-inch pie (scroll down for recipe) 1 cup cooked pinto beans, rinsed 1 cup light brown sugar 1 cup white sugar 1/3 cup margarine 4 eggs, well beaten 2 teaspoons vanilla Directions:
or mash the beans really well. Tastes just like pecan pie ...really! |
~ a "pumpkin pie" with no pumpkin ~ Ingredients: Pastry for a 9-inch pie (scroll down for recipe) 2 cups cooked pinto beans, well rinsed 1/4 to 1/2 cup water 3 eggs, well beaten 1 13-oz can evaporated milk 1 cup sugar 3/4 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg
or mash the beans really well then add and blend the water. then reduce heat to 350 degrees and continue baking for 45 minutes or until knife inserted in center of pie comes out clean. Tastes just like pumpkin pie ...really! |
~ for one 2-crust 9-inch pastry ~ Ingredients: 2 cups plain flour, sifted 1 cup Crisco 1/2 teaspoon salt 1/2 cup cold water or 7-Up Directions:
blend flour and salt well. splash flour mixture over it, gently squeeze-pull-separate the flour-covered Crisco, repeating the splash-squeeze-separate technique until Crisco is well beaded/distributed into flour mixture. then, little at a time, use a spoon to splash the flour-and-Crisco mixture over and into the water until water is absorbed, then use hands to evenly mix and knead mixture into a ball. roll out larger half, line a 9-ince pie pan, add pie filling. place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape. - - - - - - - - - - OR - - - - - - - - - - Roll out remaining pastry and cut into strips. Use strips to create a lattice-work top-crust, then trim, seal and flute edges. |
~ for a single-crust 8- or 9-inch pastry ~ Ingredients: 1 cup plain flour, sifted 1/3 cup Crisco slight 1/2 teaspoon salt 2 tablespoons cold water or 7-Up Directions:
|
Sign or View CLICK HERE |
To Email Me CLICK HERE |
The "Bobbie Sue's Grooves" Website Sections To return to the page you came here from, use your browser's "BACK" button or clickon below for: | |
|
|
|
 |
 |
 |
 |
