Pie Recipe #22 - Raspberry-Rhubarb Slab Pie

If you don't own a pie plate, this is the recipe for you. Made in a jelly-roll pan and served in "slabs" rather than slices explains the title of this recipe. I thought of my father as I was preparing this because of his love of raspberries-this one's for you, Dad! Ingredients: 3 1/4 cups all-purpose flour, 1 teaspoon salt, 1 cup butter, 3/4 cup plus 1-2 tablespoons milk, 1 egg yolk, 2 cups granulated sugar, 1/3 cup cornstarch, 5 cups fresh or frozen unsweetened raspberries, thawed and drained, 3 cups sliced fresh or frozen rhubarb, thawed and drained. Icing: 1 1/4 cups confectioners' sugar, 1/2 teaspoon vanilla extract, 5-6 tablespoons milk. Instructions: In a large bowl, combine flour and salt; cut in butter with pastry blender until crumbly. Whisk 3/4 cup milk with the egg yolk in small bowl; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle. Preheat oven to 375 degrees. Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18 x 13 inch rectangle. Transfer to an ungreased 15 x 10 x 1 inch baking pan. Press onto the bottom and up the sides of pan; trim pastry to 1/2 inch above edges of pan. In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss together to coat. Spoon into pastry. Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with the tines of a fork. Prick top several times with a fork. Bake in preheated 375 degree oven for 45-55 minutes or until golden brown. Cool completely on a wire rack. For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie in design of choice. Cut pie into squares and serve. Makes about 2 dozen squares. Presented by Jeanne Ambrose, Milwaukee, WI, in Taste of Home magazine, Reiman Media Group, LLC, Greendale, WI, April/May 2012, pg. 40. "As easy as pie!"

Pie Recipe #21 - Apple Crumble Pie

This is an all-American apple pie but rather than sporting a pastry shell top, a sweet crumbly layer covers the juicy pile of apples inside. Ingredients: 1 (9 inch) deep dish pie crust, 5 cups apples (I used granny smith)- peeled, cored and thinly sliced, 1/2 cup granulated sugar, 3/4 teaspoon ground cinnamon, 1/3 cup granulated sugar, 3/4 cup all-purpose flour, 6 tablespoons butter. Instructions: Preheat oven to 400 degrees. Line a pie plate with pastry. Arrange apple slices in unbaked pie shell. Mix the 1/2 cup sugar and the cinnamon in small bowl; sprinkle over apples. In another bowl, mix the 1/3 cup sugar with the flour; cut in butter until crumbly. Spoon mixture over apples. I sprinkled a little more cinnamon over the top. Bake in preheated 400 degree oven for 35-40 minutes, or until apples are soft and top is lightly browned. (cover edges with strips of aluminum foil to prevent burning, if desired). Presented by LEHOUX on allrecipes.com. "As easy as pie!"

Pie Recipe #20 - Frozen Peach Pie

A cool, refreshing slice of creamy peach pie is the reward at the end of an overheated summer day. The hardest part of this recipe is waiting the 4 or more hours for it to freeze. Ingredients: 2 (9-ounce) pre-made graham cracker pie crusts OR 2 1/2 cups graham cracker crumbs, 1/2 cup plus 2 tablespoons butter, melted, and 1/4 cup granulated sugar. Filling: 1 can (14 ounces) sweetened condensed milk, 1/4 cup lemon juice, 1/4 cup orange juice, 1 package (16 ounces) frozen unsweetened sliced peaches, 1 tablespoon grated lemon peel, 1 1/2 cups heavy whipping cream. Instructions: In a small bowl, combine graham cracker crumbs, butter and sugar; press onto the bottom and up the sides of two greased 9-inch pie plates. Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool on wire racks (If you are using the pre-made crusts, omit this part). In a blender or food processor, combine milk, lemon juice, orange juice, peaches and lemon peel; cover and process until smooth. Transfer to a large bowl. In another large bowl, beat cream until stiff peaks form; fold into peach mixture. Spoon into crusts. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving. Presented by Athena Russell, Florence, South Carolina in "2012 Taste of Home Annual Recipes", Reiman Media Group, LLC, Greendale, WI, 2011. "As easy as pie!"

Pie Recipe #19 - Blueberry Pie Tarts

These scrumptious rectangles are similar to those boxed toaster pastries you buy in your local supermarket, but taste so much better. Use a filling of your desire in the middle. Ingredients: Pie pastry (either from recipe #1 or pre-made from the store), pie filling of your choice, 1 cup powdered sugar, 1/2 teaspoon vanilla extract, 2-3 tablespoons milk (or enough to make of spreading consistency), sprinkles. *I made my own blueberry filling which consisted of: 1/4 cup granulated sugar, 1/4 cup all-purpose flour, 1/4 teaspoon cinnamon, 1 1/2-2 cups fresh blueberries, 1 teaspoon butter, 1 teaspoon lemon juice. Instructions: If making your own filling-In large bowl mix together sugar, flour and cinnamon; add blueberries and toss. Sprinkle the lemon juice over mixture and cut butter into small pieces and mix in loosely; set aside. Preheat oven to 425 degrees. On floured surface, roll out pastry and with a sharp floured knife cut into rectangles of desired size (I did 3 inch by 4 inch). Re-roll leftover pastry until used up. Place half of rectangles on a baking sheet (or two, if necessary). Spread about 1/4 cup of filling on one rectangle to within 1/2 inch of edge. Around all 4 edges dab a small amount of water with your finger before topping with another rectangle. Using the tines of a floured fork press around all edges sealing in the filling. Repeat with remaining rectangles. Bake in preheated 425 degree oven for 12-15 minutes, or until lightly browned on top. Remove from oven and allow to cool on wire racks for a few minutes. Meanwhile in small bowl, stir together powdered sugar, vanilla extract and milk until smooth and of spreading consistency. Spread a coat of icing over each warm rectangle and finish off with some colored sprinkles. Makes about a dozen depending on the size of rectangle you desire. "As easy as pie!"