Granny Dorias Rhubarb Pie Food

GRANNY'S RHUBARB PIE

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture until a ball forms. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. For filling, in a large bowl, combine rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture. , On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter. Roll out remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake until crust is golden brown and the apples are tender, about 1-1/4 hours.,

GRANDMA'S RHUBARB PIE

Steps:

• 1. Combine first four ingredients. Mix in the rhubarb until well combined.
• 2. Spray a pie pan with non-stick cooking spray. Lightly sugar the pan (it's the same technique as flouring a cake pan, but using sugar). Lay one of the pie crusts into the pan, being sure to gently press into bottom and around the outside. Pour rhubarb and custard into pie plate.
• 3. Place second pie crust on top. Fold the upper edges underneath the bottom crust, pinching in your favorite pattern to seal the pie together. Place vent cuts on the top of the crust in whatever pattern you choose (my Gram's signature design was the four card suits cut out and placed elsewhere on the top. My signature design is a winking sun face).
• 4. The pie may overflow during baking, so place something under the pie plate to catch the dribbles. Bake in a pre-heated 425*F oven for one hour.

GRANNY'S CHOCOLATE CREAM PIE

Steps:

• Combine sugar, flour and cocoa in saucepan.
• Stir in milk and cook over medium heat until thick.
• Remove from heat and temper in egg yolks.
• Return to heat and simmer 2 more minutes.
• Remove from heat and stir in butter and vanilla.
• Pour into baked pie shell.
• Top with meringue.
• Bake 400 degree oven for 10 minutes until lightly brown.
• Chill.
• Merinque:.
• Beat egg whites and cream tartar until frothy.
• Beat in sugar and vanilla until stiff peaks form.
• Spoon on top of custard.

GRANDMA'S RHUBARB PIE

Steps:

• Mix ingredients in a bowl (except for butter).
• Pour into prepared pie shell.
• Slice the butter over the top of the mixture.
• Put top crust on and sprinkle with sugar.
• Bake for 10-15 minutes at 450 degrees, then for 30-35 minutes at 350 degrees.

GRANNY'S RHUBARB CUSTARD PIE

Steps:

• Combine sugar and flour in mixing bowl.
• Add eggs, sour cream, margarine, and rhubarb.
• Pour into unbaked pie shell.
• Bake at 375F for 1 hour.
• Sprinkle cinnamon on top.