Pie Crust

  Single crust pie:
  1 ½ cups flour
  ½ teaspoon salt
  ½ cup shortening *
        * (I usually use lard for the shortening, but sometimes butter Crisco.)
  4-5 tablespoons cold water

      Double crust pie:
        2 cups flour
        1 teaspoon salt
        2/3 cup shortening *
                * (I usually use lard for the shortening, but sometimes butter Crisco.)
        5-7 tablespoons water

Combine flour & salt. Cut in shortening, using a pastry blender,
till pieces are the size of small peas. Add cold water, 1 tablespoon at a time, mix with fork until
it can be formed into a ball. Roll out onto floured board.

Apple Crumb Pie

6-8 tart apples (6 cups)
   (I use Melrose apples that I get at
   Hollmeyer’s on Fiddler’s Green Rd.)
1 unbaked pie crust
½ cup sugar
¾ teaspoon cinnamon
1/3 cup sugar
¾ cup flour
6 tablespoons butter

Peel & cut apples. Add 1/2 cup sugar & cinnamon.
Stir, then spoon into pie crust. Mix 1/3 cup sugar & flour.
Cut butter till crumbly. (I use a pastry blender.) Sprinkle over apples.
Bake at 400 degrees for 35 to 40 minutes.
(I freeze apples in the fall with the sugar and cinnamon.
If I am using the frozen apples, I bake it longer, 55-60 minutes.)

Blueberry Pie

4 cups blueberries
¾ to 1 cup sugar (I usually use ¾ cup)
3 tablespoons flour
1 teaspoon lemon juice
½ teaspoon cinnamon
Dash of salt

Mix all ingredients and pour into unbaked pie crust. Put unbaked crust on top and seal, using warm water and
pressing crusts together tightly, then crimp edges. Bake @400 degrees for 35-40 min.

Cherry Pie

3-4 cups ripe, tart, pitted cherries
1 – 1 ½ cups sugar (I usually use 1)
¼ cup flour
Dash salt

Mix all ingredients together and pour into unbaked pie shell.
Put unbaked crust on top and seal, using warm water and
pressing crusts together tightly, then crimp edges.
Bake @ 400 degrees for 50-55 minutes.

Peach Pie

5+ cups fresh sliced peaches
¾ to 1 cup sugar (I usually use ¾ cup)
3 tablespoons flour
¼ teaspoon cinnamon
Dash of salt

Mix all ingredients and pour into unbaked pie crust. Put unbaked crust on top and seal, using warm water and
pressing crusts together tightly, then crimp edges. Bake @400 degrees for 45-50 min.