Pies, Pastries, Tarts & More

Home-baked Pies

They taste just like Grandma baked them - with tender flaky pastry and an abundance of fresh-tasting filling.
Keep your fork...
There's Pie.

Rules for Using Dried Fruits for Pies:

Wash the fruit thoroughly, soak over night in water enough to cover. In the morning stew slowly until nearly done in the same water. Sweeten to taste. The crust, both upper and under, should be rolled thin; a thick crust to a fruit pie is undesirable.

Partly Bake The Crust

When the filling of the pie you are preparing does not require so much baking as the crust, it is good idea to bake the crust partly before putting the filling in. This is particularly advisable for the custard pies, jelly and preserved fruits pies. You can cover them with whipped cream or meringue, that way you will not have to bake the top crust shell.

If the filling for your pie must be baked slowly, start the baking in a very hot oven, so that the crusts will have the benefit of the high temperature. Then the heat should be gradually reduced until the filling will cook and the crust will not burn.

Let pies cool upon plates on which they were made because slipping them onto cold plates develops moisture which always destroys
the crispness of the lower crust.

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Did You Know?
Pastry is a shortened dough that is made of flour, water, salt, and fat and used in the preparation of desserts. Chief among these deserts are pies.

Pies are made by baking foods between two crusts of pastry or with a single crust, which may be an upper or a lower one.

Originally pies were not intended for desserts. Rather, they were used as the main dish of the meal, as they contained a filling of meat or fish and vegetables. Such pies are still made, but they are not usually the ones intended when pastry for pies is mentioned.

Pies having one crust usually contain a filling that consists of a custard mixture, a mixture thickened with corn starch or flour, or occasionally a fruit mixture. Some pies also have a top crust covering the filling, and when this is the case a fruit filling, either fresh or cooked, is the kind that is generally used.

Because of the nature of the materials usually used in the preparation of pies as desserts, the finished product is necessarily high in food value.

When lemon juice is sprinkled on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas and avocados, the acid acts as a short-term preservative by denaturing the enzymes that cause browning and degradation.