Slingshot Pie Recepies

Strawberry Pie

Preparation time: 35 minutes
Chilling time: 1 hour
Throw at your convenience

To make crust see Pie Crust Recipe.
To make filling, arrange points up on bottom of cooled pastry crust: 1 large basket of strawberries

Blend in blender:
2 small baskets strawberries
1/3 cup honey
1 tablespoon lemon juice
2 1/2 tablespoons cornstarch

Cook strawberry mixture in medium saucepan over low heat, stirring constantly for 15 minutes or until mixture turns dark red. Place pan with strawberry mixture in cold running water, stirring until cool. Pour mixture over strawberries in pie pan. Refrigerate. Decorate pie with sweetened whipped cream. Decorate politician with pie.

Pie Crust

1 cup barley flour
1/2 cup oat flour
1/2 teaspoon salt
1/3 cup oil
4 tablespoons ice water

Prepare one 9-inch pie pan by brushing bottom and sides lightly with oil. Sift dry ingredients into bowl. Mix oil and ice water. Add liquid to dry ingredients using fork. Stir until a ball is formed. Press into prepared pie pan, or roll out between wax paper and place in pie pan, making a high edge around the outside. Prick with fork, and bake in 400 degree over for 10-12 minutes. Plan ahead to have crust prepared before any pie-throwing event.

Cherry Tart Pie

1 9-inch baked pie shell
3 cups pitted sour cherries, drained
1/3 cup cherry juice
3/4 honey
3 tablespoons cornstarch
1/2 teaspoon cinnamon
2 teaspoons tapioca granules

Combine cherries, cherry juice, honey, cornstarch, cinnamon and tapioca in heavy-bottom saucepan. Bring to a boil, stirring constantly. Simmer slowly for about 5 minutes until tapioca is clear and mixture has thickened. Cool and spoon into baked pie shell. Throw chilled or at room temperature.

Vegan Pumpkin Pie

2 heaping cups of cooked pumpking
2 10.5-ounce (300 g) packages of silken tofu, drained
2 pie crusts
1 1/4 cups brown sugar, not packed tight
dash salt
2 teaspoons cinnamon
1 teaspoon ground dry ginger
1 teaspoon ground cloves
1 teaspoon allspice
2 teaspoons nutmeg

Heat oven to 375 degrees F. Blend the tofu in a food processor or with a blender until smooth and cream-like. Add two heaping cups of cooked pumpkin and blend some more. The result should be a light orange-colored paste with no lumps of tofu. Put the paste into a large mixing bowl and add the sugar, salt, and spices. Mix well and spoon it into two pie crusts. Bake 30 to 40 minutes or until the crusts are dark brown (but not burned). Cool before throwing.