Gramma Pie Recipes

GRAMMA PIE - AUSTRALIAN

Steps:

• Steam gramma for about 3/4 hour. Drain in colander until cold, pressing lightly to extract as much of the liquid as possible. Transfer to a bowl, add sugar, orange rind, then juice and rind of lemon. Add sultanas, syrup and spice. Taste, adding more lemon if required. Refrigerate until ready to make up. Place the filling in either individual pie dishes or one large one. Assemble the sponge dough over the filling, lightly brush the top with milk, and bake in a moderate oven until golden brown. Sponge Mixture Topping: Sift flour with salt into a bowl then rub in the butter. Add sugar and egg. Mix quickly into a soft dough. May add small amount of milk if needed . If using small dishes, divide into pieces and gently roll each to fit pie dish. Otherwise roll to fit large dish.

GRAMMA MAGGIE'S APPLE PIE

Steps:

• For the filling: mix the sugar, flour, cinnamon, and nutmeg with apples and set aside.
• Preheat the oven to 375 degrees F.
• For the crust: mix the flour and salt with the shortening until crumbly. Add cold water and knead. Roll out 1/2 of the dough and place in an 8-inch pie tin. Cut off extra dough from around the edges. Poke with fork to prevent air bubbles.
• Place the apple mixture in the aluminum on top of the dough. Roll out the other 1/2 of the dough and place on top of the apples. Pinch dough around the edges to seal it. Poke the top of the pie with a fork gently. Sprinkle with sugar. Bake in preheated oven for 50 minutes to 1 hour.

GRAMMA PIE

Steps:

• Pie fillingPeel gramma, discard the seeds and then chop into pieces and cook with a little water in a covered saucepan for a good 3/4 hour. Drain until cold, pressing lightly to extract as much of the liquid as possible.Transfer gramma into a bowl, add sugar, orange rind, then juice and rind of lemon.Add sultanas, syrup and spice. Taste, adding more lemon if required. Refrigerate until ready to make up.PastrySift both flours with salt into a bowl, then rub in butter. Beat the egg with sugar and add to flour. Mix quickly by hand into dough. Knead lightly with a little extra flour.Roll our 3/4 of the pastry but not too thinly, to fit a 20cm metal pie plate.Fill with prepared gramma.Wet edges and cover with remaining pastry, already rolled to fit as a lid. Press edges together with a fork to seal. Brush the top of the pie with milk or water and sprinkle with a little extra sugar.Bake in moderate oven (180 degrees C) for around 1 hour.

GRAMMA'S TOMATO PIE

Steps:

• In a greased 9x13 casserole put the following:.
• 1/2 of the peeled, sliced tomatoes. Top with bread slices (you may cut the bread to fit). In a separate bowl, melt butter. Add milk and all the seasonings and whisk together. Pour this over the bread. Sprinkly with the bacon bits and 2 cups of mozzarella cheese. Add another layer of tomatoes and the rest of the cheese. Bake at 350 for 40 minutes.

GRAMMA'S FAVORITE PIE DOUGH

Steps:

• In a medium bowl, or in a food processor, mix together flour and salt.
• Cut butter into small pieces and mix into flour.
• Add water. You want it just holding together, not wet and sticky, but not crumbly. Don't knead and work it too much.
• Chill dough before rolling out.
• Flour your surface and rolling pin, then roll out.

GRANDMA'S APPLE PIE

Steps:

• Line a 9-in. pie plate with bottom crust; trim crust even with edge of plate. Set aside. , In a large bowl, toss apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half of the apples in pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with additional sugar. , Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack.

GRANDMA'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.