| Favourite Pies
Posted: 9/11/2006 9:06:48 AM | I used to work at a butcher shop/deli and we did dessert pies there. One that I started doing was a caramel apple pie (think about those awesome, sticky caramel apples you get at fairs)
First you need to get the caramel going. I'm not goin to bore you folks with all the rules for candy making and such... we don't need to worry about that here.
the easiest way to make caramel is 1 cup of sugar and 1 cup of water, with just a tiny pinch of cream of tartar. This goes into a saucepan over high heat. stir it once to mix things together and LEAVE IT ALONE!!! You do need to keep an eye on it though. Eventually it will start to get some color in it. The trick here is to get it off the heat before it reaches the color you want. Add 3-4 tablespoons of butter cut into small pieces (no margarine here. if you want low fat then look elsewhere) and half a cup of whipping cream. it'll bubble up fast so get in there with your whisk and stir like crazy until everything is mixed together. But this back on lowest heat to wait for the rest of your pie to be ready.
I took sliced apples (I like macintosh) and tossed them in flour, cinnamon, just a little brown sugar and a pinch of salt. Toss all this into your pie shell (insert your favourite pastry recipe here) and then pour your wonderful rich and creamy caramel over top. After that it's up to you if you want to do a pastry or crumble top. Bake it up and enjoy with cinnamon and/or french vanilla ice cream | |
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| Favourite Pies
Posted: 9/11/2006 11:56:40 AM | My all time favorite pies are Pecan and Pumpkin.....nothing else compares to a nice slice of Pecan or pumpkin.........not even Apply cuz I hate Apple Pie.....
As for Making them uhm..........so far I've only bought them....I guess if anyone has nice and easy recipes for either I might make a go of it for my Christmas dinner party | |
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| Favourite Pies
Posted: 9/11/2006 6:40:47 PM | Cream Cheese Pie
3 packages cream cheese room tempiture
1/3 cup lemon juice
1 can sweetned condensed milk
1 teaspoon vanillia
two 8 inch pie crust (grahm cracker)
1 or 2 cans favoright topping fruit any flavor or freash fruit.
cream milk cheese and juice add vannilla cream with mixer until smooth pour into crust and chill in fridge untill set up about an hour. Top and serve. | |
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| Favourite Pies
Posted: 9/11/2006 7:39:20 PM | BLUE BANANA PIE
2 sliced bananas
Baked 9 inch pie crust
8 oz cream cheese softened
3/4 cup white sugar
1 envelope dessert topping (prepared) or 1 container frozen topping
1 can blueberry pie filling
Lay banana slices over bottom or pie shell to cover.
Beat cream cheese and sugar until smooth. Fold in dessert topping. Spoon over banana.
Place dabs of pie filling here and there over top. Spread to cover. Chill. ENJOY!! | |
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| Favourite Pies
Posted: 9/12/2006 1:44:48 PM | Thanks Classic I will definitely check it out | |
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| Favourite Pies
Posted: 9/13/2006 10:02:56 AM | Anyone happen to have a recipe that is close to the French Silk Pie that Bakers Square has?
My Grandma used to make this; the recipe came from a Baker's chocolate recipe brochure from the thirties or forties:
BAKER'S GERMAN'S SWEET CHOCOLATE ANGEL PIE
PIE SHELL:
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 cup sugar
1/2 cup finely chopped walnuts or pecans (optional)
1/2 teaspoon vanilla
Combine egg whites, salt, and cream of tartar in mixing bowl. Beat until foamy. Add sugar, 2 tablespoons at a time, beating after each until sugar is blended. Continue beating until mixture stands in very stiff peaks. Fold in nuts and vanilla. Spoon into lightly greased 8 inch pie pan; make a next-like shell, building sides up 1/2 inch above edge of pan. Bake at 300 degrees for 50-55 minutes. Cool to room temperature. Meringue Shell or entire pie may be made the day before using.
CHOCOLATE ANGEL FILLING:
1 (1/4 lb.) pkg. Baker's German's sweet chocolate
3 tbsp. water
1 teaspoon vanilla
1 cup whipping cream, whipped until stiff peaks form
Place chocolate and water in saucepan over low heat. Stir until chocolate is melted. Cool until thickened. Add vanilla. Fold chocolate mixture into whipped cream. Pile into meringue shell. Chill 2 hours before serving. Makes 6-8 servings. | |
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| Favourite Pies
Posted: 9/15/2006 12:40:22 AM | Dreamer--
Thank you for your kind words. You should be a fly on the wall here. I live by myself and every day it's:
(Kinda creepy, I know. Recently I told my son that I sit here and laugh by myself and he said he does the same thing. Which was creepy also, but then I said the same thing to my college roommate (from 30 years ago) and she said that she used to walk in the door and I'd be sitting in the room laughing. Creepy, hell--it's downright . . . REALLY creepy!)
But I will take your kindness and pass it on. Thank you.
Classic--
I think I MAY have figured out the meringue thing. I did everything on your list except freeze the bowl, etc., but I looked at a few of the recipes on here and think it may be the oven temperature. I was going by the Betty Crocker Cookbook and it said to brown the meringue at 400° and the other recipes here said 300°. What do you think?
Guess I'll go back to:
Life's too short not to! | |
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| Favourite Pies
Posted: 9/15/2006 8:00:05 AM | said to brown the meringue at 400° and the other recipes here said 300°. What do you think?
Roxanne - might just be me but I've always (yeah, back to what granny taught me) browned/cooked the meringues in a slow 300-325°F oven for 10 minutes or so ... this cooks the raw egg whites and you end up with a lightly browned meringue | |
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| Favourite Pies
Posted: 10/9/2006 6:26:12 PM | Classic--
(For the life of me, I don't remember how to e-mail you personally, so this will have to do . . . )
HAPPY THANKSGIVING TO YOU AND YOURS!!!
(can you hear my stomach growling??)
Rx | |
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| Key Lime Recipe?
Posted: 10/9/2006 8:23:26 PM | | Anyone have a good recipe for Key Lime pies? All the recipes I find on Google look pretty bland. | |
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| Key Lime Recipe?
Posted: 10/10/2006 10:18:18 AM | ^^^here are a couple that the rugrats like ... only get key lime juice when my friend in Florida visits so we make do the rest of the year
Key Lime Pie #1
Crust
1-3/4 cups flour
1/2 cup butter
1/3 cup granulated sugar
1 tsp. salt
3 tbsp. ice water
1 egg
Cut butter into sifted flour; add balance of ingredients and blend. Refrigerate for 30 minutes; bring to room temperature and roll to desired size. Blind bake at 425°F for 15-20 minutes.
Filling
1 can (13 oz.) condensed milk
4 egg whites
4 egg yolks
1/2 cup lime juice
6 tbsp. granulated sugar
Add lime juice to milk and blend; add egg yolks and mix. Whip 1 egg white to stiff pea stage and fold into egg yolk/milk mixture.
Assembly
Pour egg yolk/milk mixture into pie shell and bake at 325°F for 20 minutes. Remove from oven and cool. Whip remaining 3 egg whites to soft peak stage; gradually add granulated sugar and beat to stiff peak stage. Cover filling with meringue and return to oven for 5-10 minutes or until meringue has slightly browned. Cool completely before serving.
Key Lime Pie #2
1 baked 9” pie crust
3 eggs, separated
1 can sweetened condensed milk
1/2 cup lime juice
2-3 tsp. grated lime rind
3-4 drops green food colouring
1/2 tsp. cream of tartar
1/3 cup granulated sugar
In bowl; beat egg yolks until light; stir in condensed milk, lime juice, lime rind and food colouring. In small bowl, beat 1 egg white until stiff but moist peaks form; fold into condensed milk mixture. Spoon into prepared crust. Beat remaining 2 egg whites with cream of tartar until foamy; gradually add sugar; beat until stiff but moist peaks form; spread meringue on top f pie, sealing carefully to edge of crust. Bake at 350°F for 12-15 minutes or until meringue is golden brown. Cool to room temperature; chill until ready to serve. | |
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| Favourite Pies
Posted: 10/10/2006 5:40:01 PM | The peaches 'n cream pie sounds yummy I can't wait to try...thanks | |
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| Favourite Pies
Posted: 10/10/2006 6:37:48 PM | My favorite...along with the kids
BLACKBERRY COBBLER
FOR THE BATTER:
1 1/2 c. all-purpose flour, sifted
Pinch of salt
1/4 c. (1/2 stick) unsalted butter, which has been frozen
5 tbsp. Crisco shortening (lard? for thsoe wondering is the closest thing), which has been frozen
4-5 tbsp. ice cold water
Place the flour, salt, frozen butter and shortening in the bowl of the food processor (fitted with the steel blade). Process until the mixture resembles coarsely ground meal. Add the ice water through the feed tube and continue processing until the dough forms a single ball and has a shiny, elastic appearance. Remove to a floured surface. Shape the dough into a flat ball and wrap in wax paper. Refrigerate for 30 minutes.
FOR THE PIE:
6 c. fresh blackberries
3/4 c. sugar
1/4 c. (1/2 stick) butter, chopped into bits
Crushed sugar cubes for topping
Preheat the oven to 425 degrees. Remove the cobbler dough from the refrigerator and roll out into a round shape. Slightly uneven edges are all right. Place the dough into a deep pie plate and mound the blackberries inside. Pour the sugar onto the middle of the mound of berries and dot the top of the berries with the butter bits. Bring the edges of the cobbler dough up as if to "bag" the berries. It won't completely cover the berries. Sprinkle the top of the cobbler with crushed sugar cubes. Bake the cobbler for 45 minutes in a 425 degree oven. Serve in deep dessert dishes with scoops of vanilla ice cream.
Serves 8.
Watch out for the stains.... | |
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| Favourite Pies
Posted: 12/7/2006 9:26:11 AM | | I've searched these forums high and low and I can't find a recipe for meat pie aka tourtiere. I can't seem to locate my gramma's recipe and I am wondering if anyone out there has a good meat pie recipe since it's been tradition to have them every Christmas eve in my family and it's my year to make them........yikes!!!!!!!!!! We all make different types so any recipes would be greatly appreciated. | |
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| Favourite Pies
Posted: 12/7/2006 10:13:39 AM | Habs - tourtiere is a must have on the Christmas Eve along with the seafood ... here's the recipe I use.
2 lbs. ground beef
1-1/2 lbs. ground pork
1-1/2 lbs. ground veal
2 onions, finely diced
2 cloves garlic, finely minced
4 tbsp. parsley, chopped
1-1/2 tsp. savory
1-1/2 tsp. cinnamon
1-1/2 tsp. ground cloves
1/2 tsp. salt, or to taste
1/2 tsp. freshly ground black pepper, or to taste
1 cup water
2 recipes basic pastry
Combine beef, pork, veal, onions, garlic, parsley, savory, cinnamon, cloves, water, salt and pepper to taste in large stockpot and slowly cook - do not overook or let mixture dry out as meat will continue to cook in oven. NOTE: Stir frequently so mixture does not stick to bottom of the pot.
Prepare pastry to make 4 pie shells (bottoms and tops). Line 2 8" pie plates with bottom crust; spoon mixture and SOME of the liquid into them. Cover with top crusts; seal edges and make steam vents.
Bake at 425°F for 20 minutes; reduce temperature to 350°F and bake another 25 minutes or until golden brown. | |
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| Favourite Pies
Posted: 12/7/2006 10:16:58 AM | | think I might have great-gran's recipe around - will look for it later today. | |
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| Favourite Pies
Posted: 12/7/2006 10:20:16 AM | Thanks Classic, I knew you would have one. Have you ever tried the ones with potatoes and carrots and that in it? I've had them a few times and aren't too bad. Was thinking of making a few of those too since some prefer it with the veggies. Your combo of meat looks exactly like the one my grandmother always made. I remember being sent to the butcher to get all 3 meats ground for her.
My son and I prefer the pate brise for our crust so I think I might stick to that one unless you think it wouldn't be as good for meat pies. I'm not a pie lover nor much of one for baking pies but that's the only crust my son will eat for his fruit pies.
Thanks again Classic, you saved me having to try talking to the heaven's to my nanny to get one similar to hers. Too many strange ones on google that are nothing like what we call tourtiere. Much appreciated as always. | |
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| Favourite Pies
Posted: 12/7/2006 11:25:35 AM | | Tried the tourtiere with potatoes & veggies but the rugrats and I prefer the plain meat ones. Not a thing wrong with using pate brisee - it's great with either savoury or dessert dishes. Mine prefer the plain pastry for tourtiere - think that might be because the seafood dinner is so rich but they will gobble up any pie/tart pastry going. | |
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| Favourite Pies
Posted: 12/11/2006 6:40:45 AM | Now I'm looking for a recipe for butter tarts with no nuts or raisins. One kid is allergic to every nut out there so have to not use them at all. All the recipes I have don't say if the nuts or raisins are optional so afraid to try them in case they actually need them for them to set properly. Anyone have a good butter tart recipe without anything added to them?
Classic, I'm going to try that recipe this week for the meat pies. Decided not to use the pate brise since it's so rich so will either make the one with lard like my mom always does or try out the shorterning one my grandmother used. Lard is so much easier to work with though. lol | |
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| Favourite Pies
Posted: 12/11/2006 7:10:33 AM | Habs ... lard is the only way to go with pastry - if it was good enough for gran, it's good enough for me.
Here's a butter tart recipe my great-grandmother used - you can omit the raisins with no problem.
1 recipe basic pie pastry
1/2 cup brown sugar, firmly packed
1/4 cup corn syrup
3 tbsp. butter, melted
1 egg
1 tsp. vanilla
1 tsp. vinegar
1/2 cup seedless raisins, optional
Prepare pastry and line muffin tins. Thoroughly combine sugar, corn syrup and butter; add remaining ingredients and blend. Fill muffin tins 2/3's full. Bake at 425°F fo 8 minutes; lower temperature to 350°F and continue to bake another 18-20 minutes or until filling is set and pastry baked.
Note ... I always double/triple the recipe - it was useless trying to hide the tarts from the rugrats - they could sniff them out a mile away. | |
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| Favourite Pies
Posted: 8/16/2009 1:53:30 PM | My all time favorite pies are Pecan, served hot with some vanilla ice cream, and pumpkin pie, served cold with frozen cool whip. Both are so dam delicious.... :)
My third would be Sweet Potato pie. I haven't made it, but I had a friend and his mom was from the south. Her Sweet Potato Pies were to DIE for. I'd love to find a classic recipe for that one.
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| Favourite Pies
Posted: 8/16/2009 3:04:15 PM | from granny's 1932 cookbook.
Sweet Potato Pie
2 eggs
2/3 cup white sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. allspice
1-1/2 cups sweet potato, boiled, mashed
3/4 cup hot milk
Beat eggs only until whites and yolks are blended. Gradually beat in sugar and spices. Stir in sweet potato and milk. Pour into pie plate lined with pastry and bake at 450°F for 10 minutes – reduce oven temperature to 350°F and bake another 20-25 minutes or until filling is firm. Cool and serve with whipped cream.
Note: Can substitute cooked squash or pumpkin for sweet potato. | |
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| Favourite Pies
Posted: 8/16/2009 7:18:20 PM | Roxanne- That is a different pie crust recipe. I have never seen one with egg and vinegar before. I just use the same old 3/1 flour fat ratio we all learned as children. I do have an excellent recipe for homemade pudding filling though! Jello wants everyone to believe it is really hard to make but I guarantee it is easy!
For Pudding
3 Tbls. Cornstarch
1/3 cup sugar
1/8 tsp. salt
1/2 cup cold milk
1 - 1/2 cup scalded milk
1 tsp vanilla
This recipe serves four and is vanilla. You can add fruit or cocoa and flavor it any way you choose. You have to cook it on the stove and stir constantly to avoid scorching. Mix all the dry ingredients in the cold milk and add the vanilla to the hot milk heating. When it is ready to boil stir in the milk dry ingredient mixture and stir it while it cooks down.
For pie I double this recipe, add 2 more Tbls of cornstarch and reduce the milk by 1/2 cup. I prebake my shells for 10 min. at 350 degrees, then layer the pudding with fresh fruit and top it all off with whipped cream. Delicious, must refrigerate of course! | |
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| Favourite Pies
Posted: 8/17/2009 6:01:42 PM | Gotta go with a Peach pie!
the orchards in my area
have the best peaches
late in the season. | |
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