Port Stanley, Ontario, Canada
This is the recipe for the filling for our large Mennonite Sour Cream Rhubarb Pies:
8 Cups washed, chopped Rhubarb (2 Pounds)
1 1/2 cups white sugar
1/2 cup all purpose or un-bleached hard wheat flour.
1 cup full fat sour cream (not light)
Blend the sugar, flour and sour cream into a paste in large bowl and add the chopped rhubarb. Mix until well blended. Put into unbaked pastry shell and top with crumb topping.
Bake in a 350F oven for approx. one hour. Check with a sharp knife to make sure rhubarb is soft in the middle.
1 pound flour, 1 pound brown sugar, 1/2 pound butter.
Blend with fingers to make crumb and keep any unused portion in the fridge.
9"x13" buttered pan, oven 350 F
2 cups all-purpose flour (we use unbleached hard wheat from Arva Flour Mill)
2 cups white sugar
1/2 cup good cocoa (dark Dutch if possible)
1/4 teaspoon salt
2 teaspoons baking soda
Sift the above together into a large mixing bowl or large bowl of stand mixer.
Add to the above:
3 cups of grated,peeled carrots
1 1/4 cups vegetable oil.
4 eggs, added one at a time to running mixer
1 teaspoon of vanilla.
takes about 45 minutes to bake on center rack, make sure mix is level in pan, bang it on the counter top before putting into oven. Check the center with toothpick for doneness, should come out clean when cooked .
Chocolate Cream Cheese Icing
8 to 10 oz. cream cheese at room temperature
4 oz. butter at room temp.
1 pound bag (more or less) icing sugar, sorry, I have never measured this.
1/2 cup of cocoa
1 tablespoon of instant coffee or if using hot coffee omit instant powder.
1 tsp. vanilla
1/3 cup (more or less) hot water or really strong good coffee
Mix cocoa, instant coffee if using, vanilla and hot coffee (or hot water if using instant coffee) and make a paste.
Let this cool before adding to butter and cream cheese.
Cream the cheese with an electric mixer and add softened butter until both are well blended.
Add the cooled cocoa paste mixture to this and blend until smooth. Slowly add the icing sugar until desired consistancy.
Cake should be completely cooled before icing. And should be refrigerated after because of the cream cheese and butter in the icing.
Almost 3 quarts of fresh Ontario strawberries.
One big deep pre-baked pie shell 9 1/2 inches across.
1 1/2 cups crushed strawberries
1 1/2 cups sugar
1/3 cup corn starch dissolved in
3/4 cup cold water.
1 Tablespoon butter
1 Tablespoon lemon juice
1 to 1 and 1/2 cups whipped cream.
In medium sauce pan over medium heat cook the crushed berries, sugar, and cornstarch which has been dissolved in the water. Mix and continue to stir and cook until it thickens. Add butter and lemon.
Put a small coating of this cooked strawberry glaze into bottom of cooked pie shell.
Add sliced fresh berries to fill the pie shell.
Cover with remaining glaze, moving a few berries to allow sauce to filter through to the bottom.
Let cool thoroughly in fridge.
Top with whipped cream and fresh berries.
It doesn't get any more Canadian than this!
1 cup brown sugar
2 Tablespoons flour
3/4 tsp. salt
2 Tablespoons melted butter
5 beaten eggs
1 tsp vanilla extract
1 cup maple syrup
1/2 cup milk
2 cups walnuts.
Mix all the above except pecans and blend. Add nuts and pour into unbaked pie shell. Bake on center rack for about 45 minutes at 350F or until puffed. Will be a little jiggly in center but continues to cook after out of oven.
I use some maple syrup to sweeten whip cream for the topping.
One pre-baked pie shell
5 Eggs room temperature
1 cup sugar for custard and 1/3 cup for meringue
1/2 cup corn starch
1/2 tsp salt
2 tablespoons butter
Wash lemons, zest one into medium bowl, juice two and add juice to a 3 or 4 cup measure and add cold water to make 3 cups altogether, lemon juice and water.
Separate eggs and add yolks to zest.
Put whites into mixing bowl with 1/2 cup sugar, leave until custard is cooked before whipping.
Into med. saucepan over med. heat mix 3 cups cold water /lemon juice mixture with 1 cup white sugar and 1/2 cup cornstarch and salt. Mix and bring to boil, should be thick.
Take off heat and slowly introduce hot sugar mixture into egg yolks and zest.
Bring back to heat and bring to almost a boil, just until it 'pop's" a couple of times , take off heat, add butter.
Pour into cooled pie shell and beat eggwhites until stiff peak.
Top hot lemon filling with stiff egg whites and pull with the back of large spoon the egg whites to the pastry crust. Meringue must touch the pastry or will 'shrink' back in the oven.
Pile the meringue high and dramatically as it will shrink in volume when baked.
Bake meringue in hot oven 350 to 400 F for 10 to 12 minutes.
Check for desired colour.
COOL AT ROOM TEMPERATURE, and then in fridge if not eaten right away.
If you put the hot meringue into the fridge - meringue will weep.
I also don't recommend a china (Emile Henry) pie plate for this pie or cream pie as the ceramic holds the heat unless you have a long time to cool the pie, great for apple or rhubarb though or any pie that is eaten warm!
One large pre-baked pie shell.
5 eggs separated
2 cups milk
1 cup 10% cream
1 cup sugar plus 1/2 cup sugar (white) for meringue
1/3 cup cornstarch
1 tsp salt
1 tsp vanilla
2 tablespoons butter
3 tablespoons sweetened shredded coconut plus more for topping
Into medium saucepan put, blended egg yolks, milk, cream, one cup sugar, salt and cornstarch. Buzz or whip until blended. Cook until thick.
Add butter and vanilla and then add 3 T. coconut and pour into cooked pie shell.
Whip 5 egg whites and 1/2 cup sugar until soft peaks and put meringue on top of filling and sprinkle with more shredded coconut, and bake meringue in 350F oven for 12 to 15 minutes until golden.