Rhubarb Custard Pie

From:
my mother

Ingredients:
filling
1 1/2 c.white sugar
1/4 c. flour
1/2 tsp. nutmeg or cinnamon
3 eggs
4 c. rhubarb, sliced

topping
1/2 c. flour
1/4 c. brown sugar
1/3 c. butter

pie crust

Directions:
In a large bowl, combine the sugar, flour, nutmeg and eggs very well.  Stir in rhubarb by hand and turn into pie crust.

In a small bowl, combine flour, brown sugar and butter.  Use a pastry cutter to combine until crumbly.  Sprinkle over the top of the pie filling.

Cover the edges with foil.  Bake at 400 for 20 minutes, then remove foil and bake for another 20, or until topping is golden.

Fudge Pie

From:
my friend Laura

Ingredients:
1 stick butter
1 oz. unsweetened chocolate
1 c. sugar
2 eggs
1/2 c. flour
1 tsp. vanilla

Directions:
Melt the butter and chocolate. Stir in the remaining ingredients, then pour into a greased pie pan. Bake at 325 for 25 minutes.

Note: can sprinkle 1/2 c. chopped nuts on the top if desired!

Spiced Pear Slab

Crust Ingredients:
2 cups AP flour
1/2 cup WW flour
1 tbsp. white sugar
1 tsp. salt
2 1/4 tsp. yeast
1 cup butter
1 egg, beaten lightly
1/2 cup milk

Filling Ingredients:
4 lbs. fresh pears, peeled, cored, 1/4"slice
1 tbsp. lemon juice
1 tbsp. AP flour
1/2 cup white sugar
1 tsp. cinnamon
1/2 tsp. lemon peel
4 tbsp. butter

Glaze Ingredients:
4 tbsp. butter
1 1/2 cups powdered sugar
1 tsp. vanilla
4 tsp. milk

Directions:
For the crust: In the processor, combine flours, sugar, salt and yeast. Add butter and blend till the texture of coarse cornmeal. Add egg and milk and blend till just combined. Turn onto floured surface, divide in half. With a rolling pin, roll one piece into a 8x6 rectangle, and the other into a 16x11 rectangle. Transfer large rectangle to an ungreased 15x10 jelly roll pan. Cover both pieces with waxed paper and set aside.

For the filling: Cut pears and place in a large bowl with cold water and lemon juice. Drain very well and place on top of dough on pan. Blend flour, sugar, cinnamon and lemon peel. Sprinkle evenly over pears. Cut butter into small pieces and dot over pears. Roll second piece of dough into a 16x10 rectangle and place on top of pears. Crimp edges together.

Bake at 400 for 15 minutes, then reduce heat to 350 and bake for 25 minutes, or till pears are tender and the crust is golden.

For the glaze: Melt butter in a saucepan, remove from heat and add sugar and vanilla. Stir to blend and gradually add milk till the mixture is thin enough to pour.

Cool slab on rack. While still hot, pour glaze over top. Serve warm or cold. Makes a 15x10 slab.