Canku Ota - July 15, 2000 - Fresh Fruit Pies

Canku Ota - A Newsletter Celebrating Native America
July 15, 2000 - Issue 14

Fresh Fruit Pies
Gathered by Vicki from various sources

Rhubarb Cherry Pie
Ingredients

4 cups rhubarb, diced
1 cup red tart cherries, pitted or (1 pound can red tart pitted
cherries, drained)
1 cup sugar
1/2 cup quick cooking tapioca
Few drops red food color
2 cups sifted all-purpose flour
1/2 teaspoon salt
3/4 cup shortening
6 tablespoon cold water
1 tablespoon butter or margarine

Method

Combine rhubarb, cherries, sugar, tapioca and food color; let stand 15 minutes.
Combine flour and salt in bowl; cut in shortening with pastry blender or two knives until mixture resembles cornmeal.
Sprinkle water over mixture; stir ingredients quickly with fork until blended; gather into a ball; divide in half.
Roll out one half to a 12 inch circle; fit into 9 inch pie plate.
Trim even with edge of pan; moisten edge with cold water.
Spoon filling into pastry; dot with butter or margarine.
Roll out second half of pastry as the first; fold in half; cut designs or slashes in top to vent steam.
Place over filling with fold at center; unfold.
Trim upper crust 1/2 inch beyond edge of plate, fold edge of top crust under edge of bottom crust.
Flute with fingers.
For sparkling top, brush top of pie with milk; Sprinkle with sugar.
Bake in hot oven 425 F 45 to 50 minutes, or until crust is golden.

Watermelon Chiffon Pie
Ingredients

2 cups watermelon' pureed
1/2 cup powdered sugar
2 tablespoons gelatin
1/4 cup cold water
1/2 cup boiling water
1 tablespoon lemon juice
2 egg whites; stiffly beaten
1 cup whipping cream; whipped
whip cream to garnish
graham cracker crust

Method

Thoroughly mix crust ingredients and pack into a ten inch pie pan.
Hint: try to get the crust thickness very even and not too thick.
Puree watermelon to measure 2 cups.
Add powdered sugar. Set aside.
Soften unflavored gelatin in cold water.
Add boiling water; stir to dissolve.
Add lemon juice and pureed watermelon.
Refrigerate until mixture begins to thicken.
Fold in egg whites and whipped topping.
Pour into pie shell and refrigerate until firm.
Garnish with whipped topping.

Open Faced Peach Pie
Ingredients

14 fresh peach halves or canned peaches
3/4 cup sugar
1/4 cup flour
1/4 cup water or peach juice
2 tablespoons butter
2 tablespoons lemon juice
9 inch pie crust

Method

Combine sugar, butter and flour to make crumbs.
Sprinkle half this mixture in the bottom of an unbaked pie crust.
Place peach halves with cut side up in pie shell.
Cover with remaining crumb mixture.
Add fruit juices or water if needed.
Bake at 375 F for 40 - 45 minutes.
May be served with whipped cream.

Makes 1 (9 inch) pie.

Fresh Berry Pie
Ingredients

3 to 3 1/2 cups berries *
3/4 to 1 cup sugar
1/4 cup all purpose flour
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon grated lemon rind
1 teaspoon lemon juice
1 tablespoon butter
1 pastry recipe

Use strawberries, raspberries, blueberries, blackberries or logan berries.

Method

Prepare pastry; line an 8 or 9 inch pie plate, reserving some for top crust.
Pile berries into pastry shell, piling higher in the center.
Combine sugar (amount will depend on sweetness of berries), flour, salt, cinnamon, nutmeg and lemon rind; sprinkle over berries.
Sprinkle lemon juice over top; dot with butter.
Cover with top crust, making slits to allow steam to escape.
Seal edges and flute.
Bake at 400 F for 40 to 50 minutes or until pastry is golden brown.

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Rhubarb Cherry Pie	Ingredients
	4 cups rhubarb, diced 1 cup red tart cherries, pitted or (1 pound can red tart pitted cherries, drained) 1 cup sugar 1/2 cup quick cooking tapioca Few drops red food color 2 cups sifted all-purpose flour 1/2 teaspoon salt 3/4 cup shortening 6 tablespoon cold water 1 tablespoon butter or margarine
Method
Combine rhubarb, cherries, sugar, tapioca and food color; let stand 15 minutes. Combine flour and salt in bowl; cut in shortening with pastry blender or two knives until mixture resembles cornmeal. Sprinkle water over mixture; stir ingredients quickly with fork until blended; gather into a ball; divide in half. Roll out one half to a 12 inch circle; fit into 9 inch pie plate. Trim even with edge of pan; moisten edge with cold water. Spoon filling into pastry; dot with butter or margarine. Roll out second half of pastry as the first; fold in half; cut designs or slashes in top to vent steam. Place over filling with fold at center; unfold. Trim upper crust 1/2 inch beyond edge of plate, fold edge of top crust under edge of bottom crust. Flute with fingers. For sparkling top, brush top of pie with milk; Sprinkle with sugar. Bake in hot oven 425 F 45 to 50 minutes, or until crust is golden.

Watermelon Chiffon Pie	Ingredients
	2 cups watermelon' pureed 1/2 cup powdered sugar 2 tablespoons gelatin 1/4 cup cold water 1/2 cup boiling water 1 tablespoon lemon juice 2 egg whites; stiffly beaten 1 cup whipping cream; whipped whip cream to garnish graham cracker crust
Method
Thoroughly mix crust ingredients and pack into a ten inch pie pan. Hint: try to get the crust thickness very even and not too thick. Puree watermelon to measure 2 cups. Add powdered sugar. Set aside. Soften unflavored gelatin in cold water. Add boiling water; stir to dissolve. Add lemon juice and pureed watermelon. Refrigerate until mixture begins to thicken. Fold in egg whites and whipped topping. Pour into pie shell and refrigerate until firm. Garnish with whipped topping.

Open Faced Peach Pie	Ingredients
	14 fresh peach halves or canned peaches 3/4 cup sugar 1/4 cup flour 1/4 cup water or peach juice 2 tablespoons butter 2 tablespoons lemon juice 9 inch pie crust
Method
Combine sugar, butter and flour to make crumbs. Sprinkle half this mixture in the bottom of an unbaked pie crust. Place peach halves with cut side up in pie shell. Cover with remaining crumb mixture. Add fruit juices or water if needed. Bake at 375 F for 40 - 45 minutes. May be served with whipped cream. Makes 1 (9 inch) pie.

Fresh Berry Pie	Ingredients
	3 to 3 1/2 cups berries * 3/4 to 1 cup sugar 1/4 cup all purpose flour 1/8 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon grated lemon rind 1 teaspoon lemon juice 1 tablespoon butter 1 pastry recipe Use strawberries, raspberries, blueberries, blackberries or logan berries.
Method
Prepare pastry; line an 8 or 9 inch pie plate, reserving some for top crust. Pile berries into pastry shell, piling higher in the center. Combine sugar (amount will depend on sweetness of berries), flour, salt, cinnamon, nutmeg and lemon rind; sprinkle over berries. Sprinkle lemon juice over top; dot with butter. Cover with top crust, making slits to allow steam to escape. Seal edges and flute. Bake at 400 F for 40 to 50 minutes or until pastry is golden brown.