The Power of Pie Trivia Quiz

Answer: Mustard

Chicken Pot pie

INGREDIENTS

* 4 skinless, boneless chicken breast halves
* 1 (10.75 ounce) can condensed cream of chicken soup
* 2 (15 ounce) cans mixed vegetables, drained
* 1 recipe pastry for a 9 inch double crust pie

DIRECTIONS

1. Boil or steam the chicken breasts until done. Dice.
2. Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
3. Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.

Answer: Allspice

Strawberry-rhubarb pie

INGREDIENTS

* 3 cups rhubarb, cut into 1/2 inch pieces
* 1 cup water
* 1 (6 ounce) package strawberry gelatin
* 1 cup sliced fresh or frozen strawberries
* 1 (1.3 ounce) envelope whipped topping mix
* 1 (9 inch) graham cracker crust
* whole fresh strawberries

DIRECTIONS

1. In a saucepan, bring the rhubarb and water to a boil.
2. Remove from the heat, then add gelatin.
3. Stir until dissolved and then allow it to cool.
4. Once cooled, stir in sliced strawberries.
5. Chill until it begins to thicken.
6. Prepare the whipped topping according to the package direction.
7. Fold half of the whipped topping into the rhubarb mixture.
8. Pour into the graham cracker crust.
9. Chill for about two hours or until firm.
10. Top with remaining whipped topping and decorate top with whole strawberries.

Answer: Scalded milk

INGREDIENTS
* 1 (8 ounce) package cream cheese, softened at room temperature
* 1/3 cup strawberry preserves
* 1 1/2 cups frozen whipped topping, thawed
* 1 (9 inch) prepared graham cracker crust
* 1 cup fresh strawberries
* 2 teaspoons white sugar
* 2 teaspoons grenadine syrup

DIRECTIONS

1. In a bowl, mix the cream cheese with the strawberry preserves.
2. Fold in the whipped topping and then scoop the mixture into the prepared pie crust. Set this aside.
3. In a blender or in a food processor, blend the strawberries, sugar, and grenadine syrup until the mixture is slightly chunky.
4. Spread this mixture over the cream cheese mixture.
5. Chill in the refrigerator for at least 2 hours before serving.

Answer: Shredded cabbage

Shepherds pie

INGREDIENTS

* 9 potatoes - peeled and cubed
* 1 1/2 pounds ground meat such as beef, lamb, pork or chicken
* 1 (6 ounce) can tomato sauce
* 2 tablespoons chopped fresh parsley
* 1 dash Worcestershire sauce
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 (10 ounce) can of corn, drained
* 1 (10 ounce) can of peas, drained
* 1 cup shredded carrots
* 2 tablespoons all-purpose flour
* 2 tablespoons milk

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the potatoes in a large pot, cover with water and place over high heat. Boil for 15 minutes. While the potatoes boil, brown the ground beef in a large skillet over medium high heat and then drain the excess fat.
3. To the ground beef, add the tomato sauce, parsley, Worcestershire sauce to taste, salt, ground black pepper, carrots, corn and peas. In a separate small bowl, mix the flour with the 3 tablespoons of water and stir it into the beef mixture. Stir all together well. Place the meat and vegetable mixture into a 10 inch casserole dish.
4. Drain the potatoes and then mash them. Spread the potatoes over the beef and vegetable mixture Place 2 to 3 vent holes through the mashed potatoes to allow steam to escape.
5. Bake at 350 degrees F (175 degrees C) for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.

Answer: Peanuts

Christmas Cherry pie

INGREDIENTS

* 1 (14.5 ounce) can pitted tart cherries
* 1 cup sugar
* 1/4 cup all-purpose flour
* 1 (8 ounce) can crushed pineapple, with the juice as well
* 1 (3 ounce) package cherry gelatin
* 10 drops red food coloring (optional)
* 3 medium firm bananas, sliced
* 1/2 cup chopped pecans
* 1 (9 inch) pastry shell, baked
* whipped topping

DIRECTIONS

1. Drain cherries, keeping 2 tablespoons of the juice (discard the remaining juice or save for another use).
2. In a large saucepan, combine sugar and flour.
3. Stir in the pineapple, cherries and the 2 tablespoons of juice.
4. Bring to a boil then lower the temperature to medium. Cook and stir for 2 minutes or until thickened.
5. Remove from the heat and add gelatin powder, stirring until dissolved.
6. Stir in food coloring if desired.
7. Cool until the filling is partially set.
8. Stir in bananas and pecans. Pour into the pie shell.
9. Refrigerate for about 3 to 4 hours before serving.
10. Decorate the top of the pie with whipped topping, if desired.

Answer: Rice

Steak and Kidney pie

INGREDIENTS

* 1 recipe pastry for a 9 inch single crust pie
* 1 pound beef kidney
* 2 pounds round steak, cubed
* 2 tablespoons lard
* 2 onions, chopped
* 2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon dried thyme
* 1 bay leaf
* 2 teaspoons Worcestershire sauce
* 2 cups water
* 4 cups diced potatoes
* 6 tablespoons all-purpose flour

DIRECTIONS

1. Cover beef kidney with lightly salted water. Place cover over and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat
2. In a stew pot, brown the kidney and steak in hot fat. Add onions, seasonings, and 1 1/2 cups water. Simmer until meat is almost tender, about 1 to 1-1/2 hours.
3. Add potatoes and continue simmering until potatoes are tender, about 1/2 hour longer.
4. Blend together flour and remaining 1/2 cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 quart casserole dish.
5. Roll out pastry slightly larger than the top of the casserole dish. Place over the meat mixture, and trim to overhang 1 inch. Fold under, and flute against inside edge of casserole. Cut several steam vents in center.
6. Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.

Answer: Crackers

American Apple Pie

INGREDIENTS
* 1/3 cup packed light brown sugar
* 1/3 cup white sugar
* 1 tablespoon all-purpose flour
* 1 teaspoon lemon juice
* 1/3 teaspoon ground cinnamon
* 7 1/2 cups peeled, cored and sliced apples
* 1 cup raisins (optional)
* 1 recipe pastry for a 9 inch double crust pie
* 1 egg

DIRECTIONS

1. Preheat oven 425 degrees F (220 degrees C). Spray a deep dish pie plate with a good cooking spray
2. Combine the white sugar, light brown sugar, flour, lemon and cinnamon mixing very well. Add apples and raisins to the sugar mixture; stirring until all of the fruit is well coated.
3. Spoon the apple mixture into a pie crust. Place second pie crust on top of filling, and trim edges. Flute the edges. Lightly glaze the top of the pie with a beaten egg. Sprinkled the top with a little sugar.
4. Bake until golden brown, for about 35 to 40 minutes. Place on a wire rack, and cool 30 minutes.

Answer: Coffee

Old-fashioned Raisin pie

INGREDIENTS

* 2 cups raisins
* 2 cups water
* 1/2 cup packed brown sugar
* 2 tablespoons cornstarch
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1 tablespoon distilled white vinegar
* 1 tablespoon butter
* 1 recipe pastry for a 9 inch double crust pie

DIRECTIONS

1. Combine raisins and water in a small saucepan. Boil for five (5) minutes on medium.
2. Blend brown sugar, cornstarch, cinnamon, and salt together then add to the hot raisins.
3. Cook and stir until syrup is clear.
4. Remove from heat, and stir in the vinegar and butter (or margarine).
5. Cool slightly.
6. Pour this filling into a pastry lined pan.
7. Cover with top crust. Seal edges by fluting.
8. Cut slits in the top crust to allow steam to escape.
9. Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes

Answer: Half and half cream

Banana Cream pie

INGREDIENTS

* 3/4 cup white sugar
* 1/3 cup all-purpose flour
* 1/4 teaspoon salt
* 2 cups milk
* 3 egg yolks, beaten
* 2 tablespoons butter
* 1 1/4 teaspoons vanilla extract
* 1 (9 inch) pie crust, baked
* 4 bananas, sliced

DIRECTIONS

1. In a saucepan, combine the sugar, flour, and salt together. Add milk, gradually, while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes while stirring constantly. Remove the mixture from the stove, and add the butter and the vanilla. Stir until the whole mixture is a nice smooth consistency.
3. Slice bananas into the cooled baked pastry shell. Top the bananas with the pudding mixture.
4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour before serving.

Answer: Red wine

French Pork pie (Tourtieres)

INGREDIENTS

* 2 1/2 pounds lean ground pork
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground cinnamon
* 1 large onion, chopped
* 1 teaspoon salt
* 1 stalk celery, chopped
* 1 bay leaf
* 3 cups water
* 4 baking potatoes, peeled and cubed
* 2 (15 ounce) packages refrigerated pie crusts

DIRECTIONS

1. In a large saucepan, mix together the ground pork, cloves, cinnamon, onion, salt, celery, bay leaf and water. The water will help to break up the raw pork. Simmer this mixture over medium-low heat for about 3 hours, or until the water has evaporated. Remove from the heat and discard the bay leaf.
2. Towards the end of the pork cooking time, place the potatoes into a separate saucepan and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and mash potatoes. When the pork is done, stir the mashed potatoes into that mixture until everything is evenly blended.
3. Preheat the oven to 375 degrees F (190 degrees C). Line two 9 inch pie plates with bottom crusts. Spoon equal amounts of the pork filling into each crust. Cover with top crusts and flute the edges to seal.
4. Bake for 45 minutes, in the preheated oven, or until crust is golden brown.