Course Competency #7: I can prepare a variety of desserts
FACSE National Standard 8.5.10: Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.

Cherry Pie

½ cup sugar

3 Tablespoons flour

1/3 teaspoon slat

½ cup cherry juice

2 Tablespoons butter

2 c. pitted cherries

1 – 2 crust pie crust

Stir sugar, flour, and salt together thoroughly. Gradually stir in cherry juice and cook until thick, stirring constantly. Remove from heat and add butter and cherries. Pour onto pastry lined 8” pie pan. Cover with top curst or lattice topping. Flute edges. Put foil around edges to prevent overbrowning. Bake in hot oven (450 degrees) for 10 minutes, then in reduce heat to 350 degrees for 30 minutes.

Another Cherry Pie

2 cups pitted cherries

1/3 cup cherry juice

1/8 teaspoon almond extract

1/3 cup granulated sugar

1/3 cup brown sugar

2 Tablespoons quick-cooking tapioca

1 Tablespoon butter

1 – 2 crust pie crust

Combine cherries, juice, almond extract, sugars and tapioca and let stand for 15 minutes. Pour into 8” pastry lined pie pan. Dot with butter. Top with crust or lattice topping. Flute edges. Put foil around edges to prevent overbrowning. Bake in hot oven (450) for 10 minutes, then in moderate oven (350) for 30 minutes.

Rhubarb Pie

1 ½ cups sugar

3 T. flour

½ teaspoon nutmeg

1 Tablespoon butter

2 eggs, beaten

3 cups rhubarb, cut into small pieces

Combine sugar, flour and nutmeg in a large mixing bowl. Using a pastry blender, mix in butter, then beaten eggs. Add rhubarb to the filling mixture and pour into prepared pie shell. Cover with top layer of pie dough. Flute edges. Bake at 450 degrees for 10 minutes then 350 degrees for 30 minutes.

Pick a Pie Filling Chart

Use this chart to make fillings for your pie. For the desired fruit filling, in a large mixing bowl, stir together the sugar and flour. Add the fruit and toss till the fruit is coated with the sugar mixture. Continue as directed in the recipe. Frozen fruit may also be used. If using frozen fruit, toss it with the sugar flour mixture, then let the mixture stand for 15 to 30 minutes or till the fruit is partially thawed but still icy. Stir well. Transfer to the pastry lined pie plate. Top filling with pastry seal edges and cover edge with foil. Bake for 50 minutes at 375 degrees. Remove foil and bake for 20 to 30 minutes more or till the top is golden and the fruit is tender.

Amount of Fruit / Sugar / Flour
Apples, peled, cored, and thinly sliced / 6 cups / ½ to ¾ cup / 1 Tablespoon
Apricots, pitted and sliced / 4 cups / 1 ¼ cups / 1/3 cup
Blackberries / 4 cups / ¾ to 1 cup / ¼ cup
Blueberries / 4 cups / ½ to ¾ cup / 3 Tablespoons
Peaches, peeled, pitted and thinly sliced / 6 cups / ½ to ¾ cup / 3 Tablespoons
Pears, peeled, cored and thinly sliced / 6 cups / 1/3 to ½ cup / ¼ cup

(Pick a pie chart from Better Homes and Gardens New Cookbook 1989 p. 283).

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11/19/03

Boyden