#2666 - Scratch Crumb Pie

(by Aunt Faye [Herman] Minier)

2 - 9" unbaked pie crust doughs
1 cup Brer Rabbit gold label baking molasses
2 cups boiling water
1 egg
1 tsp. baking soda
1 cup Domino's dark brown sugar sugar
Crumbs: 2 cups flour; 1 cup Domino's dark brown sugar; 1/2 cup butter; 1 tsp. baking soda; pinch of salt

In a bowl add the egg--beat. Add 1 tsp. baking soda and 1 cup brown sugar--beat. Add molasses and boiling water--stir until mixed. Crumbs: in a separate bowl add flour, 1 cup brown sugar, 1 tsp. baking soda and salt--stir until mixed. Add butter--mix with a pastry blender to make crumbs. Place each pie dough into two separate greased pie plates--flute the edges and spray the inside of the pie doughs with Pam. Pour half of the liquid mixture into each pie dough. Reserve 1/2 cup crumbs (1/4 cup for each pie). Sprinkle half of the crumb mixture over the top of each pie, then stir it lightly with your finger. Sprinkle 1/4 cup reserved crumbs over the top of each pie. Bake at 375 degrees for 35 minutes.

#2522 - Potato Soup Quiche

(by Shirley McNevich)

1 - 10.75oz. can Campbell's condensed cream of potato soup
4 eggs
1/2 cup milk
1/4 tsp. pepper
1/2 of an onion (grated)
1lb. bag frozen mixed vegetables (thawed and drained)
1 cup shredded cheddar cheese
1 - 9" deep dish unbaked pie dough crust (or make your own)

In a bowl add eggs--beat with a whisk. Add potato soup--stir with a whisk. Add milk and pepper--stir. Add drained vegetables, grated onion and 1/2 cup of the shredded cheddar cheese--stir. Grease a 9" deep dish pie plate, insert the dough and spray the inside of the dough with Pam. Slowly pour the vegetable mixture into the pie dough. Bake at 375 degrees for 30 minutes, remove from oven, sprinkle the other 1/2 cup shredded cheddar cheese on the top. Return to oven and bake 15 minutes longer.

#1480 - Ham and Broccoli Pie

(by Shirley McNevich)

1 unbaked 10" deep dish pie dough
1 - 10oz. frozen broccoli (cooked and drained according to package directions)
2 cups cooked/cubed ham
1/2 to 1 onion (chopped)
2 cups shredded Swiss cheese
1 1/4 cups half and half
3 beaten eggs
salt and pepper to your taste

In a bowl add cooked/drained broccoli, cubed ham, chopped onions and shredded Swiss cheese--stir to mix. Salt and pepper mixture to your taste--stir again, then set aside. In a saucepan over medium heat add half and half--heat until hot but not boiling. When hot, remove half and half from heat--add beaten eggs and stir. Pour the half and half mixture over ham mixture--stir. Spray a deep dish pie plate with Pam, insert the pie dough, flute the edges and spray the inside of the pie dough with Pam. Pour the whole ham mixture into the pie dough. Place pie plate on a cookie sheet (to catch drips) and bake at 350 degrees for 45 minutes or until top is brown and pie is heated through.

#1238 - Crab Quiche

(by Shirley McNevich)

2 TBSP minced green onions
2 TBSP butter
1lb. lump crab meat (flaked)
3 beaten eggs
1 1/2 cups heavy cream
1/4 tsp. salt
Old Bay seasoning to your taste (optional)
1/2 cup grated Swiss cheese
1 - 9" unbaked pie dough

In a skillet add butter and minced green onions--saute until soft. Add flaked crab meat, salt and Old Bay--cook and stir for 3 minutes over medium heat--remove from heat. In a bowl add eggs--beat. Add heavy cream--stir with a whisk until mixed. Add Swiss cheese to the egg mixture--stir. Add crab meat/onion mixture to the egg mixture--stir. Spray a 9" pie plate with Pam--add the pie dough to the pie plate and spray the inside of the pie dough with Pam. Flute the edges of the pie dough. Pour the entire egg mixture into the pie dough. Bake at 375 degrees for 30-35 minutes. When done baking, wait 5 minutes before cutting to serve.

#1083 - No Apple Apple Pie

(by Shirley McNevich)

1 3/4 cups water
2 cups white sugar
2 tsp. cream of tartar
40-50 Ritz crackers (no generic substitutes)
1 lemon (for zest and 2 TBSP lemon juice)
1/2 tsp. cinnamon
2 unbaked pie doughs

Squeeze lemon to get 2 TBSP lemon juice. Peel the rind of the lemon and scrape to get the zest--set aside. Spray Pam on the inside of a pie dish--add unbaked pie dough to the pie dish and spray the pie dough with Pam. Crush Ritz crackers into a bowl (large pieces, not crumbs)--set aside. In a saucepan over medium heat add water, white sugar and cream of tartar--stir and bring to a boil. Once boiling, boil for 1 minute then add lemon zest and lemon juice--stir. Add crushed crackers to the cream of tartar mixture but do NOT stir--boil for another 1 minute. Remove from heat and pour entire mixture into the prepared pie dough. Sprinkle the cinnamon over the top of the cracker mixture. Cut butter into small pieces and put it evenly on top of the cracker mixture. Place second pie dough on top--seal it (using water or Pam) and flute the edges. Use a sharp knife and make air holes in the top of the crust. Bake at 425 degrees for about 30 minutes or until crust is browned. Cool completely.