CRANBERRY SQUARES (RHUBARB SQUARES)
Recipe from Anna E. Payne
- Double pie crust
- 2 tbsp cornstarch
- 1 cup sugar
- 3/4 cup water
- 1/4 tsp salt
- 1 cup raisins
- 2 cups cranberries (fresh)
- 1 tbsp butter
- 1 tsp lemon juice
Combine everything BUT the pie crust in sauce pan. Bring to boil slowly; let cook, stirring occasionally until it thickens. Remove from heat. Place one pie crust in a shallow brownie pan; spread cranberry mixture over crust; top with second pie crust and seal the edges. Cut 2 vent holes and sprinkle with a tablespoon of sugar. Bake at 350 degrees until the crust is slightly brown, about 30 minutes.
To make rhubarb squares use the cranberry square recipe with just 2 changes. 1) use 1/3 cup of water instead of 3/4 cup. 2) use 2 plus cups of chopped rhubarb instead of the cranberries.
Hint: if you have cornstarch and sugar in the same recipe, mix them together dry, the cornstarch will be separated by the sugar and will not clump.
LEMON SPONGE PIE
Recipe from Anna E. Payne.
- 9″ pie crust
- 3 tbsp butter (room temperature)
- 1 cup sugar
- 2 eggs, separated
- 1 tsp lemon peel
- 1/4 cup lemon juice
- 3 tbsp flour
- 1 cup milk
Prepare 9″ pie crust. Fit into 9″ pie plate, trim to 1/2 ” overhang, flute to make a stand-up edge. With mixer, beat butter, sugar and egg yolks at high speed for 3 minutes. Blend in lemon peel, juice, flour and milk. In separate bowl beat egg whites until stiff. Fold into lemon mixture; pour into pie shell. Bake at 325 degrees for 45 minutes or until lightly browned.
This works just as well with lime, maybe better. Use fresh lemons or limes if you can and as much fresh peel (zest) as you can scrap off the fruit. Makes it real tangy.
DOUBLE PIE CRUST
- 2 cups flour
- 1/4 cup ground flax seed (optional)
- 1 tbsp sugar
- 1 tsp salt
- 1 stick butter (room temperature)
- 1/2 cup shortening (room temperature)
- 1/4 cup vodka cold
- 1/4 cup water cold
Combine flour, flax seed, sugar and salt. Cut in butter and shortening till coarse meal look. With spatula mix in vodka and water. Form into 2 flattened balls, wrap in clear-wrap and refrigerate 2 hours or overnight.
I use an “Earth balance” brand natural shortening because it is non-hydrogenated. I also use organic butter.
This is the only pie crust I make these days.
I find I need to use a little more flour when I roll it out.