Crossfield Collection Recipes

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Pie and Pastry

Old Fashioned Rhubarb Pie – my verison

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Rhubarb Custard Pie on table with red napkinThis is an old fashioned rhubarb pie that is tangy sweet with the classic custard style base.

1 9 inch deep dish pie crust, unbaked
3 cups diced rhubarb, cut 1/4 to 1/2 inch thick  (can go up to 5 cups)
1 and 1/4 cups granulated sugar (adjusted up or down based on your preferred sweetness)
3 eggs, beaten
1 cup heavy whipping cream
3 tablespoon flour
1/2 teaspoon salt

Preheat oven to 375 degrees F.

Mix the sugar and chopped rhubarb together and spread into the unbaked pie shell.
Whisk together the eggs, cream, flour and salt.
Pour over the rhubarb in the unbaked pie shell.
Bake at 375 for 50-55 minutes or until the filling is set.
Cool completely before slicing. Serve with whipped cream or ice cream.

Amount of chopped rhubarb can vary based between 3 and 5 cups (depending on how much rhubarb desired in pie and the size of the stalks and pieces during chopping.

Be sure to use an catch pan underneath for any spill over while it it baking or use a small extra pie dish.

 

 

 

Pumpkin Pie Filling – Mom Crossfield’s recipe

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1  and 3/4 cup canned pumpkin
1 cup dark brown sugar
1 teaspoon mace
1 teaspoon cinnamon
1 teaspoon ginger
2 eggs
2 tablespoons butter
tall can of evaporated milk (which is 12 ounces)

Single pie crust – fluted to the size of the pan

Mix all ingredients together with wire whisk until smooth. Pour into prepared pie shells.

Bake at 450 degrees for 10 minutes and then reduce heat to 350 degrees fro 45 minutes. Check for when knife comes out clean.

Note: I usually use the entire can of pumpkin (29 ounces or large can size). I don’t think they sell small cans of milk anymore so the reference to a “tall” can refers to a normal size of evaporated milk.  If the filling is too much for the pan I just make a small side pie (with or without crust). I often just use two frozen pie crusts (shells) from the freezer to save having to make and roll out pie crust.  Homemade crust is so much better but sometimes you just want a pumpkin pie so a couple of frozen shells work just fine. I am pretty sure this was based on Libby’s original canned pumpkin recipe (back of the label).  Mom and I always made homemade pumpkin after Halloween from the small pie pumpkins that Dad grew in the garden. Sometimes the fresh pumpkin after going thru the food mill  needed to be cooked down to make thicker and would depend on the growing season pumpkin.

 

 

Piecrust – Pate_brisee

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This butter based pastry dough is a recipe that’s popular in France. Use it to make both sweet and savory pies and tarts.

Cooks note: Quick and cold… The secret to flaky pastry is to handle it as little as possible. When mixing the wet ingredients into the dry, stop once it sticks together to form cohesive dough. Run your hands under cold water for a few minutes and pat dry before handling the dough. This prevents the dough from melting together and being “processed” by your body heat.
Prep Time: 4 hours
Total Time: 4 hours
Ingredients:

    2 ½ cups all-purpose flour
    1/2 teaspoon salt
    1 cup cold butter
    1/3 cup cold water

Preparation:

In a small bowl, mix together the flour and salt. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Sprinkle the water evenly over the mixture and toss gently a few times, just until it forms a ball that holds together.

Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.

For fast preparation: Put the dough in the freezer for 40-50 minutes before working with it.

Makes enough dough for 2 single crust recipes or 1 double crust recipe.
User Reviews



"I always make Pate Brissee with two thirds butter and one third shortening for a flakier crust."