| Favourite Pies
Posted: 9/3/2006 5:36:00 PM | Just ordered airline tickets for my youngest - he's coming for T'giving and requested that I make at least 1 of each of the following pies for dessert.
Peaches 'n Cream Pie
1 recipe basic pastry OR 1 ready to bake 9" double crust pie shell
4-5 cups sliced, peeled peaches
2 eggs, well beaten
3/4 cup sugar
2 tbsp. flour
1/4 tsp. salt
Make pie crust according to directions. Line pie plate with bottom crust. Spoon peaches into pan. In medium bowl, combine eggs, sugar, flour and salt; spoon over peaches. Top with second crust and flute. Cut slits in several places. Bake at 400°F for 40-50 minutes or until golden brown. Cool completely before serving and refrigerate leftovers. Serves 8 - not in this house.
Note: Cover edge of pie crust with strips of foil for last 10-15 minutes of baking to prevent excessive browning - doesn't make a difference to me ... I don't eat the crust.
Raspberry Sour Cream Pie
1 recipe basic pastry OR 1 ready to bake 10” pie shell
2-1/2 cups frozen raspberries, drained & thawed OR fresh, if in season
2 tsp. vanilla
1/2 cup flour
1 cup granulated sugar
3 cups sour cream
3 tbsp. melted butter
1 cup fresh bread crumbs
Remove 2 tbsp. granulated sugar & set aside until needed. Prepare pastry to make 10" pie shell. Spread drained or fresh raspberries evenly over bottom of pie crust. In mixing bowl, combine flour with remaining sugar; add sour cream & vanilla; blend thoroughly. Spoon mixture over raspberries & smooth top. Mix bread crumbs with melted butter & sprinkle evenly over sour cream. Sprinkle remaining 2 tbsp. sugar over bread crumbs. Bake at 400°F for 15 minutes, reduce temperature to 375°F and bake for 40-45 minutes or until light brown.
Note: Cool completely before serving. | |
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| Favourite Pies
Posted: 9/3/2006 9:50:44 PM | i actually shocked myself one day with making a fruit pie.... mums partner went interstate on a delivery... and came back with a crapload ( at least 6kgs) of necturines... so i thought... i would use up the rest of the apples from his last trip....and use the more bruised necturines... and made a apple and necturine pie....
pretty much make it how you would an apple pie.... line pie dish with shortbread pastry...... peel and cut apples in quarters and same with the necturines leaving skins on... taking out the seed of course.... pour in a heap of brown surgar til all fruit is coated.... squeeze of lemon .... put the puff pastry on the top.. make it look pretty... whack it in the oven for about an hour - hour and a half - 2 hours LOL... or until cooked as every oven is different... on medium to high heat...
cool for about 30 mins and serve slightly warm with icecream or custard.... | |
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Posted: 9/3/2006 10:13:53 PM | Hey, Classic--
Where and when is the party? Is it OK for me to bring a few friends?
A friend of mine gave me this recipe last Christmas and I couldn't believe that she had held out on me for all these years!
It is hands-down the easiest pie crust I've ever worked with. It freezes really well, which is a bonus (I freeze it in a ball and thaw it out and roll it when I need it).
Originally it was supposed to be for 5 pie crusts, but both she and I think it works better for four.
4 cups flour
1 T. sugar
2 t. salt
1+3/4 cups shortening
1/2 cup ice water
1 T. vinegar
1 large egg | |
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| Favourite Pies
Posted: 9/4/2006 3:47:44 PM | Roxanne....
I copied your crust recipe and I was wondering if you think it would also be good to use for fried pies?
I'm gonna' make that Peaches and Cream Pie for my son.....he'll love it and it's a little different from the usual Pumpkin, Pecan, and Mince. Sounds Yummy!
 Dreamer | |
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| Favourite Pies
Posted: 9/4/2006 3:50:29 PM | Roxanne....
I copied your crust recipe and I was wondering if you think it would also be good to use for fried pies?
I'm gonna' make that Peaches and Cream Pie for my son.....he'll love it and it's a little different from the usual Pumpkin, Pecan, and Mince. Sounds Yummy!
Dreamer | |
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rm2
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Joined: 2/26/2006
Msg: 6 | |
| Favourite Pies
Posted: 9/4/2006 3:51:05 PM |  Mock Apple Pie is the best!!! | |
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| Favourite Pies
Posted: 9/5/2006 6:37:43 PM | Where and when is the party? Is it OK for me to bring a few friends?
Time: Monday, October 9th (Canadian T'giving) around 5:00pm
Place: Okanagan Valley, BC, Canada
no problem - the more the merrier ... now you know why I cook at least a 20 lb. turkey with all the trimmings plus a spiral ham or leg of lamb - always have a full house
here's my pastry recipe ... rugrats won't eat any other - quantities in brackets are what I normally make for 2 double crust pies, 2 single shells blind-baked for lemon or lime meringue or butterscotch pudding, and 1 dozen butter tarts ... can also be used for deep-fried pies.
Basic Pastry
1-1/4 cups flour (5 cups)
1/2 cup lard (2 cups) - YES, I use lard
1/2 tsp. salt (2 tsp.)
3-4 tbsp. ice water (12-16 tbsp.) - I put a 2 cup measure in the freezer for 15-20 minutes
In large bowl, sift together flour and salt. Using a pastry blender (or your hands), mix lard into flour/salt mixture until lard resembles small peas. Add just enough water to form soft, pliable dough. Turn onto lightly floured board; knead gently 2-3 times. Cut into 4-6 pieces; flatten each piece slightly and wrap in plastic wrap. Refrigerate 30 minutes before rolling out. | |
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Posted: 9/6/2006 2:48:31 AM | Dreamer--
I don't fry much, but the dough is very sturdy to work with (but very flakey when done; I actually never ate pie crust before this one), so I think it would work. Please keep us posted. And you might want to clue us in on the fried pies . . .
This I am throwing in because we are on the subject--my mother used to make this, but it was a big deal to make the crust every time, so we didn't have it often (she really hated to bake, although she was a great cook aside from that very serious flaw--oh, you know what they say--"if it's not one thing, it's your mother"). With the frozen dough, I am making this way too often:
PASTY
1 pie crust
1/2 pound ground beef
2 medium potatoes sliced
1 medium onion, sliced
salt and pepper to taste
worchestershire sauce to taste
Roll out pie crust. Line half with potatoes, salt & pepper; then crumbled ground beef, salt & pepper, drizzle with worchestershire; then onions (and salt & pepper). Fold other half of pie crust over filled half; seal edges. Bake at 375"°" (you saw that one coming didn't you, Classic?) until crust is golden brown (45 min. to one hour).
Total comfort food. We always had stewed tomatoes on the side. My sister put cheese in it once, but I am totally anal and to me that wasn't pasty but some poseur.
(I hope you guys know that I am using you as an excuse to finally get my recipes into the computer . . . .)
And on that note:
This is the recipe I use for meringue or strawberry pies. It is slightly sweet and has a cookie-ish consistency.
CRUMBLY PIE CRUST
1+1/2 c. sifted flour
1/2 t. salt
2 T. sugar
1/2 cup oil
2 T. milk
Mix and pat into pie pan. Bake at (here it comes again! Told you that you created a monster!) 400"°" for 15 minutes. (Check after 10 minutes--learned that the hard way.)
(LARD? Even here in the Deep South, where a heart attack is only a chicken leg away, I don't think I've seen it in the store. It might possibly be a black market item (honestly--no pun intended.)) | |
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Posted: 9/6/2006 6:34:48 AM |
(LARD? Even here in the Deep South, where a heart attack is only a chicken leg away, I don't think I've seen it in the store. It might possibly be a black market item (honestly--no pun intended.))
Oh yeah, LARD ... granny always used it and seeing I was her shadow wherever she went and helped her in the kitchen from the time I was knee-high to a grasshopper I use it ... does make for a very flaky crust. All grocery stores here carry it - usually 3 brands to choose from and they range from $1.27 to $1.67 per 1 lb. carton.
Quick note ... if you're making apple pies, finely grate some cheddar cheese and mix in with the flour before adding rest of ingredients. | |
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Posted: 9/7/2006 9:09:59 AM | | roxanne1652-- LARD is most definitely available!! Look for it on the baking aisle, usually on the bottom shelf, near the cans of Crisco, etc... The container is usually green and white (forgive me, I don't buy it, so cannot recall the brand name). It is relatively inexpensive, and can be found at Wal-Mart or wherever else you buy groceries. | |
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| Favourite Pies
Posted: 9/7/2006 6:27:11 PM | I have a recipe for chocolate ricotta pie, with a sweetened pine nut crust...The original recipe called for semi sweet chocolate, but I've been messing around with it, and decided that 2/3 semi-sweet, and 1/3 milk chocolate makes a great pie. Our county fair starts next Tuesday, and I'm going to make one to enter..
If you'd like the recipe, just email me, I'll share :-) | |
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| Favourite Pies
Posted: 9/9/2006 9:18:27 AM | | Does anyone have a good recipe for Banana Cream Pie? It is no longer found in restaurants and bakeries. | |
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Posted: 9/9/2006 9:30:21 AM | Does anyone have a good recipe for Banana Cream Pie?
here's the recipe granny used for any type of cream pie (from her 1932 cookbook)
Cream Pie
5 tbsp. flour
2/3 cup granulated sugar
1/3 tsp. salt
1/3 cup cold milk
1-1/6 cups hot milk
2 egg yolks, slighly beaten
1 tbsp. butter
1/2 tsp. vanilla, optional
baked pie shell
2 egg whites
2-3 tbsp. fine granulated sugar
Mix flour, sugar and salt with cold milk. Stir gradually into hot milk and bring to boiling point, stirring constantly. Pour hot mixture over egg yolks and stir briskly. Cook for 2-3 minutes longer. Add butter and stir until melted. Add vanilla if using. Pour into baked pie shell and cool slightly.
Make a meringue of the egg whites and sugar and pile lightly on pie. Bake in slow oven (300°F) for 12-15 minutes or until the meringue is delicately brown. Cool at room temperature.
Banana Cream Pie
Fill pie shell with alternate layers of banana slices and cream filling. Top with meringue or whipped cream
Coconut Cream Pie
Add 1 cup shredded coconut to filling and sprinkle 1/2 cup shredded coconut over meringue.
Frangipan Cream Pie
Stir 1/2 cup dried and rolled macaroon crumbs and 1/2 tsp. lemon extract into cooked cream filling.
Peach Cream Pie
Fill pie shell with alternate layers of peach slices and cream filling. Decorate with peach slices. | |
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| Favourite Pies
Posted: 9/9/2006 4:05:24 PM | I think this is a Northern Ontario thing, but it's Green Tomato Pie.....don't look at me like that....lol I swear it's good.....;-) My Grandmother used to make it all the time. Now if you're gonna make this one thing to note is you have to slice the tomatoes paper thin and I mean paper thin or it's just not gonna taste the same. I've had them where the tomatoes are diced and it just didn't taste the same. So what's a green tomato pie taste like? Ummm apple pie sorta I guess. Oh, it's best if you let it cool a might before you slice it too....flour has a chance thicken a little after it cools.
Green Tomato Pie
1 recipe pastry for a 9 inch double crust pie
4 cups sliced green tomatoes
1 1/4 cups white sugar
1 teaspoon lemon juice
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch salt
2 tablespoons butter
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DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Roll pastry and line a 9 inch deep-dish pie plate.
In a large bowl, combine sliced tomatoes, sugar, lemon juice, flour, cinnamon, nutmeg and salt. Toss lightly to mix. Pour into pastry lined deep-dish pie plate.
Put little dabs of butter in about 4 or 5 places around the top of pie then cover with pastry. Make slits wherever you please.
Bake at 375 degrees F (190 degrees C) for 10 minutes then reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and bubbly. | |
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Posted: 9/9/2006 4:11:31 PM | Wow...thanks for sharing all these great recipes! My Mom used the same cream pie ingredients that your Granny used Classic.....and she made a wonderful pineapple cream pie.
Makes my mouth water just thinking about it! | |
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Posted: 9/9/2006 5:08:47 PM | | ^^^have the pineapple cream pie recipe someplace ... will look for it later and post the recipe if you want | |
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Posted: 9/9/2006 6:25:18 PM | never fail pie crust
I am a pastry chef and if you have any trouble please let me know and i will see if i can help you . on a good day working 10hrs i can make 150 to 175 pies in one day with this pie crust .
if you use ice cold water it works great and a very dry day use a little more water if you are having trouble mixing it up. i have tryed many of them and i keep coming back to this one.
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rm2
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Joined: 2/26/2006
Msg: 18 | |
| Favourite Pies
Posted: 9/9/2006 8:06:38 PM | | Pineapple cream pie sounds yummy- don't think I've ever had it- will watch for recipe post- thanks! | |
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| Favourite Pies
Posted: 9/9/2006 9:19:39 PM | ^^^here's the recipe for pineapple cream plus a couple more granny used to make.
Pineapple Cream Pie
5 tbsp. flour
2/3 cup granulated sugar
1/3 tsp. salt
1/3 cup cold milk
2/3 cup hot milk
2 egg yolks, slightly beaten
1 tbsp. butter
1/2 cup pineapple juice
1/2 cup drained crushed pineapple
2 tsp. lemon juice
baked pie shell
2 egg whites
2-3 tbsp. fine granulated sugar
Mix flour, sugar and salt with cold milk. Stir gradually into hot milk and bring to boiling point, stirring constantly. Pour hot mixture over the egg yolks and stir briskly. Cook for 2-3 minutes. Add butter and stir until melted. Stir in pineapple juice, pineapple, and lemon juice; continue stirring until mixture is well blended. Pour into baked pie shell and cool slightly. Make a merginue of egg whites and sugar and pile lightly on pie. Bake in slow (300°F) for 12-15 minutes or until meringue is delicately brown. Cool at room temperature.
Orange Cream Pie
1/2 cup granulated sugar
1/2 tsp. grated lemon rind
1-1/2 tbsp. grated orange rind
3/4 cup hot milk
6 tbsp. flour
1/4 cup cold milk
2 egg yolks
1 tbsp. butter
1/3 cup orange juice
2 tbsp. lemon juice
baked pie shell
2 egg whites
2-3 tbsp. fine granulated sugar
Add sugar, lemon rind and orange rind to hot milk and simmer for 5 minutes. Strain. Mix flour and cold milk and add to hot mixture. Cook for about 15 minutes, or until it is thickened, stirring constantly. Beat egg yolks until creamy and pour the hot mixture over them. Cook for 2-3 minutes longer, stirring constantly. Add butter and stir until it is melted. Cool for about 5 minutes, then beat in orange and lemon juices. Make a meringue of the egg whites and sugar and fold into the cooked filling. Pour into baked pie shell and bake in slow oven (300°F) for 12-15 minutes. Cool and serve.
Butterscotch Cream Pie
4 tbsp. butter
3/4 cup brown sugar
1-1/2 cups hot milk
5-1/3 tbsp. flour
1/2 tsp. salt
2/3 cup cold milk
2 eggs
baked pie shell
Cook butter and brown sugar in a saucepan over direct heat for 3-4 minutes, stirring constantly. Add hot milk and simmer until sugar is dissolved. Mix together flour, salt and cold milk and add gradually to hot mixture. Cook for 15 minutes, stirring constantly. Beat eggs only enough to blend whites and yolks and pour the hot mixture over them. Stir briskly, then cook for 2-3 minutes longer over low heat. When thickened, pour into baked pie shell and cool.
Butterscotch Meringue Pie
In place of 2 eggs use 3 egg yolks. Make a meringue of the 3 egg whites with 4-5 tbsp. sugar and pile lightly on the pie. Bake in slow oven (300°F) for 12-15 minutes or until meringue is delicately brown. Cool at room temperature. | |
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Posted: 9/9/2006 10:58:23 PM | | Anyone happen to have a recipe that is close to the French Silk Pie that Bakers Square has? | |
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Posted: 9/10/2006 2:24:05 AM | Clem--
O'boy, you stepped into it . . . .
I need meringue advice. The conditions that may have contributed to my latest disaster:
1) I live at sea level
2) it was a humid day, but I had the AC on
It was a problem from the get-go. The whites were at room temperature, the bowl and mixer blades (or whatever they are called) were perfectly clean.
It took forever for the whites to fluff, let alone peak.
I took the meringue to seal at the edges.
It wept. I cried.
(I have made meringue before that behaved like a Baptist at a chuch social.)
Heal my pies, Pastry Man!!
P.S. I did the cream-of-tartar thing according to the recipe.
I am totally anal. I do not change a molecule of a recipe until I try it the way it is written. My life as I know it falls apart when things don't turn out as they should!!
Help me! Sombody help me, please! (Don't make me call in Little Richard!)
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Posted: 9/10/2006 6:46:31 AM |
Anyone happen to have a recipe that is close to the French Silk Pie that Bakers Square has
Baker's Square French Silk Pie Recipe
9" prepared pie crust
1 small box instant choco pudding
substitute buttermilk for milk
1 envelope Knox gelatin
1/4 cup cold water
1 9 oz container Cool Whip
whipping cream, whipped
chocolate shavings
1. Prepare small box instant pudding, using buttermilk instead of milk; set aside.
2. Prepare 1 envelope Knox gelatine with 1/4 cup cold water.
3. Use glass measuring cup to mix gelatine.
4. Set mixture in a pot or pan of hot water, while still in the cup, to help dissolve gelatine.
5. Gelatine is dissolved when mixture is clear.
6. Wire whisk gelatine into pudding and fold in the 9oz Cool Whip.
7. Pour into prepared crust; chill.
8. Apply whipping cream on top before serving.
9. Garnish with chocolate shavings. | |
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Posted: 9/10/2006 7:08:55 AM | t was a problem from the get-go. The whites were at room temperature, the bowl and mixer blades (or whatever they are called) were perfectly clean. It took forever for the whites to fluff, let alone peak. I took the meringue to seal at the edges. It wept. I cried.
Cardinal rule to making meringue is never do it on a humid day, but who waits for perfect weather conditions when you get the urge to bake.
Now to see if we can solve the mystery of the weeping meringue ...
1. Never use a plastic bowl when making meringue - it can retain traces of fat or odours that you don't want.
2. Put the glass or metal bowl and beaters in the freezer for 30-60 minutes before making the meringue.
3. Egg whites should stand at room temperature approximately 30 minutes.
4. Beat egg whites to soft peak stage.
5. Gradually add sugar to egg whites to ensure the sugar is completely dissolved.
6. To minimize weeping, spread meringue over a hot filling making sure it touches all edges of the crust to anchor - this ensures it doesn't shrink during baking.
7. Trick my gf taught me years go ... sprinkle fine cake crumbs (leave 1 or 2 white cupcakes out overnight and finely crumble the next day) over the hot filling before sealing it with the meringue. The crumbs absorb the liquid and you don't see the crumbs.
Note: I cook the meringue until it is lightly brown all over. If you undercook it, it will weep. If you overcook it, it will bead.
Note: Some people use the cream of tartar trick, some use a dash of lemon juice or vinegar to increase volume, some use a pinch of salt.
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Posted: 9/10/2006 9:13:00 AM | | Classic, thank you for the recipes, Yummie yummie. | |
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Posted: 9/10/2006 5:56:05 PM | Roxanne,
I really enjoy reading and trying some of these new recipes.....but I have to tell ya', you are a delightful and most entertaining lady!
I laughed until my sides hurt at your rendition of making meringue! We're gonna be friends for sure!
Dreamer | |
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