Strawberry-Rhubarb Crumb Pie

Ingredients:

(for filling)

• 1 egg
• 1 cup sugar
• 2 TBS all-purpose flour
• 1 tsp vanilla extract
• 3-4 cups fresh rhubarb, cut into 1/2" pieces
• 1 pint fresh strawberries, halved

(for topping)

• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup quick-cooking or rolled oats
• 1/2 cup cold butter

Instructions:

• Prepare pie shell.
• Preheat oven to 400 degrees.
• In a large mixing bowl, beat egg. Add sugar, flour, and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pie shell.
• In another bowl, combine flour, brown sugar, and oats. Cut in butter until crumbly. Sprinkle over the fruit.
• Bake pie at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack.

Nestle Toll House Pie

Ingredients:

• Pastry for one-crust pie
  
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 cup chocolate chips

Instructions:

• Preheat oven to 325 degrees.
• Prepare pie shell.
  
• Beat eggs with mixer on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in chocolate chips. Spoon mixture into pie shell.
• Bake for 55-60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with ice cream, if desired.

**To reheat, bake at 350 degrees for about 15 minutes.

Strawberry-Rhubarb Pie

Ingredients:

• Pastry for 2-crust pie
• 2 cups sugar
• 2/3 cup flour
• 3 cups sliced strawberries
• 3 cups 1/2" pieces of rhubarb
• 1 TBS butter

Instructions:

• Preheat oven to 425 degrees. Prepare pastry.
• Mix sugar and flour in a large bowl. Stir in fruit.
  
• Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over rhubarb.
  
• Cover with top pastry; seal, and cut slits in the top.
• Bake about 55 minutes. Allow to cool before serving.
  

Libby's Famous Pumpkin Pie

Ingredients:

• 2 eggs, slightly beaten
• 1 16 oz. can solid pumpkin
• 3/4 cup sugar
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1 13 oz. can evaporated milk

Instructions:

• Preheat oven to 425 degrees. Prepare pie crust.
• Mix all ingredients in a mixing bowl in the order they are listed. Pour mixture into pie crust.
• Bake pie at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 45 minutes.

Apple Pie Filling

Ingredients:

• 6 cups sliced apples (Jonathons are a good choice)
• 1 cup sugar
• 2 rounding TBS of minute tapioca
• Nutmeg

Instructions:

• Mix first 3 ingredients. Sprinkle with nutmeg.
• Bake pie at 425 degrees for 15 minutes. Then, turn oven down to 375 degrees for 40-45 minutes.

Grandma Rabe's Pie Crust

Ingredients:

• 2 cups flour
• 1 tsp. salt
• 2/3 cup crisco
• 4 TBS cold water

Instructions:

• Preheat oven to 425 degrees.
• Mix flour and salt in a medium bowl. Cut in crisco until mixture resembles coarse crumbs. Sprinkle water (make sure the water is very cold) evenly over dough one TBS at a time, mixing with fork and then with hands, making dough into a ball.
• Divide dough in half. Roll first half out into a thin circle. Fold gently in half and move into pie plate. To repair tears, pat cold water onto the dough and piece together. Cut off excess dough.
• Add filling. Roll out second half of dough, adding the scraps from the first half. Add cold water around the edges of the bottom half of the dough. Place top half of dough on pie and pinch edges together. Cut slits in the top crust.
• Bake pie for 15 minutes. Reduce heat to 375 degrees and continue baking pie for 40-45 minutes.