POST YOUR PIE RECIPES! WHO DOESN'T HAVE A FAVORITE PIE? (or other dessert) this one from paul prudhomme is a bit of work, but it is fabulous!! ..............
Recipe for :
Sweet Potato Pecan Pie
IngredientsDough:
3 Tblsp. unsalted butter, softened
Tblsp. sugar
1/4 tsp. salt
1/2 of a whole egg, vigorously beaten until frothy (reserve the other half for the sweet potato filling)
2 Tblsp. cold milk
1 cup all purpose flour
Sweet Potato Filling:
2 - 3 sweet potatoes (or enough to yield 1 cup cooked pulp), baked
1/4 cup packed light brown sugar
2 Tblsp. sugar
1/2 egg, vigorously beaten until frothy (reserved from above)
1 Tblsp. heavy cream
1 Tblsp. unsalted butter, softened
1 Tblsp. vanilla extract
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
Pecan Pie Syrup:
3/4 cup sugar
3/4 cup dark corn syrup
2 small eggs
1 1/2 Tblsp. unsalted butter, melted
2 tsp. vanilla extract
Pinch of slat
Pinch of ground cinnamon
3/4 cup FRESH pecan pieces or halves
Chantilly Cream:
2/3 cup heavy cream
1 tsp. vanilla extract
1 tsp. brandy
1 tsp. Grand Marnier
1/4 cup sugar
2 Tblsp. dairy sour cream
Method Refrigerate a medium size bowl and beaters until very cold. Cream vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not overbeat (overbeating will make the cream grainy, which is the first step leading to butter. Once grainy you
can't return it to its former consistency, but if this ever happens, enjoy it on toast and start over).
Instructions:
For the Dough:
Place the softened butter, sugar and salt in the bowl of an electric mixer, beat on high speed until the mixture is creamy. Add the 1/2 egg and beat 30 seconds. Add the milk and beat on high speed 2 minutes. Add the flour and beat on medium speed 5 seconds, then on high speed just until blended, about 5 seconds more (overmixing will produce a tough dough). Remove the dough from the bowl and shape into a 5-inch patty about 1/2 inch thick. Lightly dust the patty with flour and wrap in plastic wrap; refrigerate at least 1 hour, preferably overnight. (The dough will last up to one week refrigerated).
On a lightly floured surface, roll out dough to a thickness of 1/8 to 1/4 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place dough in a greased and floured 8-inch round cake pan (1 1/2 inches deep) so that the corner of the folded dough is centered in the pan. Unfold the dough and arrange it to fit the sides and bottom of the pan; press firmly in place. Trim edges. Refrigerate 15 minutes.
For the sweet potato filling: Combine all the ingredients in a mixing bowl. Beat on medium speed of electric mixer until the batter is smooth, about 2 - 3 minutes. Do not overbeat. Set aside.
For the pecan pie syrup: Combine all ingredients except the pecans in a mixing bowl. Mix thoroughly on low speed of electric mixer until the syrup is opaque, about 1 minute; stir in pecans and set aside.
To Assemble:
Spoon the sweet potato filing evenly into the dough lined cake pan. Pour the pecan syrup on top. Bake in a 325 degree oven until a knife inserted in the center comes out clean, about 1 3/4 hours. NOTE: (The pecans will rise to the top of the pie during baking).
Cool and serve with Chantilly Cream above. Store pie at room temperature for the first 24 hours, then (in the unlikely event there is any left, refrigerate).
Makes One 8-Inch Pie
~pies!~
~pies!~
Wow, it's been a looong time since I've baked my own pies! I had gained 30 lbs when I was baking! But I made a killer lemon cream pie!!! Not sure if I remember the recipe, though. 
~pies!~
*check on nice list for LC*
Mrs. Claus will like these recipes.
Mrs. Claus will like these recipes.
~pies!~
Mince pies.
With a glass of mulled wine.:-6
With a glass of mulled wine.:-6
~pies!~
Ingredients for Mincemeat
1 lb (450 g) Bramley apples, cored and chopped small (no need to peel them)
8 oz (225 g) shredded suet ~ I use vegetarian suet
12 oz (350 g) raisins
8 oz (225 g) sultanas
8 oz (225 g) currants
8 oz (225 g) whole mixed candied peel, finely chopped
12 oz (350 g) soft dark brown sugar
grated zest and juice 2 oranges
grated zest and juice 2 lemons
2 oz (50 g) whole almonds, cut into slivers
4 level teaspoons mixed ground spice
½ level teaspoon ground cinnamon
¼ level teaspoon nutmeg
6 tablespoons brandy
All you do is combine all the ingredients, except for the brandy, in a large mixing bowl, stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop. After that pre-heat the oven to gas mark ¼, 225°F (120°C). Cover the bowl loosely with foil and place it in the oven for 3 hours.
Then remove the bowl from the oven and don't worry about the appearance of the mincemeat, which will look positively swimming in fat. This is how it should look. As it cools stir it from time to time; the fat will coagulate and instead of it being in tiny shreds it will encase all the other ingredients. When the mincemeat is quite cold stir in the brandy. Pack in jars that have been washed, dried and placed in a moderate oven for 5 minutes, cover with waxed discs and seal. The mincemeat will keep in a cool, dark cupboard indefinitely, but I think it is best eaten within a year of making.
To make the pies
Ingredients
1¼ lb (560 g) mincemeat
12 oz (350 g) plain flour
3 oz (75 g) lard
3 oz (75 g) butter
pinch of salt
For the top:
a little milk
icing sugar
Pre-heat the oven to gas mark 6, 400°F (200°C).
You will also need one (or two) trays of 2½ inch (6 cm) patty tins, one fluted 3 inch (7.5 cm) pastry cutter and one 2½ inch (6 cm) cutter.
Make up the pastry by sifting the flour and salt into a mixing bowl and rubbing the fats into it until the mixture resembles fine crumbs. Then add just enough cold water to mix to a dough that leaves the bowl clean. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes, then roll half of it out as thinly as possible and cut it into two dozen 3 inch (7.5 cm) rounds, gathering up the scraps and re-rolling. Then do the same with the other half of the pastry, this time using the 2½ inch (6 cm) cutter.
Now grease the patty tins lightly and line them with the larger rounds. Fill these with mincemeat to the level of the edges of the pastry. Dampen the edges of the smaller rounds of pastry with water and press them lightly into position to form lids, sealing the edges. Brush each one with milk and make three snips in the tops with a pair of scissors. Bake near the top of the oven for 25-30 minutes until light golden brown. Cool on a wire tray and sprinkle with icing sugar. When cool, store in an airtight container.
1 lb (450 g) Bramley apples, cored and chopped small (no need to peel them)
8 oz (225 g) shredded suet ~ I use vegetarian suet
12 oz (350 g) raisins
8 oz (225 g) sultanas
8 oz (225 g) currants
8 oz (225 g) whole mixed candied peel, finely chopped
12 oz (350 g) soft dark brown sugar
grated zest and juice 2 oranges
grated zest and juice 2 lemons
2 oz (50 g) whole almonds, cut into slivers
4 level teaspoons mixed ground spice
½ level teaspoon ground cinnamon
¼ level teaspoon nutmeg
6 tablespoons brandy
All you do is combine all the ingredients, except for the brandy, in a large mixing bowl, stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop. After that pre-heat the oven to gas mark ¼, 225°F (120°C). Cover the bowl loosely with foil and place it in the oven for 3 hours.
Then remove the bowl from the oven and don't worry about the appearance of the mincemeat, which will look positively swimming in fat. This is how it should look. As it cools stir it from time to time; the fat will coagulate and instead of it being in tiny shreds it will encase all the other ingredients. When the mincemeat is quite cold stir in the brandy. Pack in jars that have been washed, dried and placed in a moderate oven for 5 minutes, cover with waxed discs and seal. The mincemeat will keep in a cool, dark cupboard indefinitely, but I think it is best eaten within a year of making.
To make the pies
Ingredients
1¼ lb (560 g) mincemeat
12 oz (350 g) plain flour
3 oz (75 g) lard
3 oz (75 g) butter
pinch of salt
For the top:
a little milk
icing sugar
Pre-heat the oven to gas mark 6, 400°F (200°C).
You will also need one (or two) trays of 2½ inch (6 cm) patty tins, one fluted 3 inch (7.5 cm) pastry cutter and one 2½ inch (6 cm) cutter.
Make up the pastry by sifting the flour and salt into a mixing bowl and rubbing the fats into it until the mixture resembles fine crumbs. Then add just enough cold water to mix to a dough that leaves the bowl clean. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes, then roll half of it out as thinly as possible and cut it into two dozen 3 inch (7.5 cm) rounds, gathering up the scraps and re-rolling. Then do the same with the other half of the pastry, this time using the 2½ inch (6 cm) cutter.
Now grease the patty tins lightly and line them with the larger rounds. Fill these with mincemeat to the level of the edges of the pastry. Dampen the edges of the smaller rounds of pastry with water and press them lightly into position to form lids, sealing the edges. Brush each one with milk and make three snips in the tops with a pair of scissors. Bake near the top of the oven for 25-30 minutes until light golden brown. Cool on a wire tray and sprinkle with icing sugar. When cool, store in an airtight container.
~pies!~
sorry ladycop, if I want pie, I go to Tesco. If I bake, I bake lots and then eat it all. not good for the hips.
~pies!~
lol, no don't! I love pastry far too much.
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Valerie100
- Posts: 419
- Joined: Sat Sep 17, 2005 6:31 am
~pies!~
I don't have a favorite pie recipe. I usually just make an apple pie. I do have a favorite pie crust recipe. It's easy to make and tastes great, like a cookie. Here it is:
Cookie Pie Crust
1 cup sifted flour
¼ cup of sugar
Pinch of salt
1 teaspoon of grated orange or lemon peel
½ cup of butter
1 egg yolk
½ teaspoon of vanilla
Combine flour, sugar, peel, and salt in a bowl. Cut in butter. Stir in egg yolk and vanilla and mix until blended. Press evenly into pie pan. Bake at 400 degrees Fahrenheit about 10 minutes or until golden brown. Cool before filling.
Cookie Pie Crust
1 cup sifted flour
¼ cup of sugar
Pinch of salt
1 teaspoon of grated orange or lemon peel
½ cup of butter
1 egg yolk
½ teaspoon of vanilla
Combine flour, sugar, peel, and salt in a bowl. Cut in butter. Stir in egg yolk and vanilla and mix until blended. Press evenly into pie pan. Bake at 400 degrees Fahrenheit about 10 minutes or until golden brown. Cool before filling.
~pies!~
sounds good! speaking of crust, this will sound really awful, but the best traditional crust is made with lard instead of shortening...for some reason lard makes it extremely flaky.
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Valerie100
- Posts: 419
- Joined: Sat Sep 17, 2005 6:31 am
~pies!~
I'm not one to keep lard around -- and you see what I do with frozen meat. 
It is a very good pie crust, though. I hope you enjoy it!
It is a very good pie crust, though. I hope you enjoy it!
~pies!~
your cookie crust sounds good, and i also love a graham cracker crust with key lime pie....but for just a regular plain pie crust i would buy a block of lard if i knew i was baking. the results are very light and flaky. but bad for you! *sigh*
~pies!~
It's the time of year for game
Pigeon Pie
12oz/350g puff pastry
6 pigeons, plucked and gutted
salt and pepper
1 large carrot, thickly sliced
1 large onion, peeled and roughly chopped
spice bundle (a few black peppercorns, allspice and juniper berries, and 2 cloves, tied in a bit of muslin)
4 shallots, peeled and chopped
4oz/110g button mushrooms, quartered
2oz/50g/4 tbsp unsalted butter
6oz/175g sliced cooked ham or gammon, cut into small strips
8oz/225g good steak, beaten and cut into small thin slices
seasoned flour for sprinkling
4 hard-boiled egg yolks, quartered
egg wash for glazing
Method
Cold pigeon pies were popular fare for summer picnics, and indeed still are; only today we use the pinions and other oddments for gravy to moisten the meat instead of using them for show.
Roll out the pastry to fit an inverted 1¾ pint/1 litre/4½ cup English pie dish with 1½ inches/4 cm to spare all round. Leave to rest for 30 minutes.
Carefully separate the pigeon breasts from the carcases. Season the carcases and put them into a fairly large pan with the carrot, onion and spice bundle. Cover with water. Simmer for about 40 minutes, then strain the stock into a bowl and discard the bones, vegetables and spices.
Meanwhile sauté the shallots and mushrooms in about 1oz/25g/2 tbsp of the butter until both are softened; use more butter if you need it. Add the ham or gammon. Sprinkle the steak with seasoned flour, then layer the steak, quartered hard-boiled egg yolks, shallots, mushrooms, ham and pigeon breasts in the pie dish with a pie funnel in the centre. Fill up the dish with the stock and leave to cool.
Pre-heat the oven to 425°F/220°C/Gas mark 7. Cut off a 1 inch/2.5cm strip around the edge of the pastry. Moisten the rim of the pie dish and fit on the strip, sealing the join. Moisten the strip lightly and fit on the pastry cover. Knock up or flute the edge if you wish. Cut some triangular slits in the crust to let steam escape, lift the flaps slightly, then brush the crust with egg wash.
Bake the pie for 15 minutes, then reduce the heat to 350°F/180°C/Gas mark 4 and cook for about 1½ hours longer. Cover the pie with wetted greaseproof paper (or baking parchment) half-way through to prevent the pastry over-browning and hardening.
Pigeon Pie
12oz/350g puff pastry
6 pigeons, plucked and gutted
salt and pepper
1 large carrot, thickly sliced
1 large onion, peeled and roughly chopped
spice bundle (a few black peppercorns, allspice and juniper berries, and 2 cloves, tied in a bit of muslin)
4 shallots, peeled and chopped
4oz/110g button mushrooms, quartered
2oz/50g/4 tbsp unsalted butter
6oz/175g sliced cooked ham or gammon, cut into small strips
8oz/225g good steak, beaten and cut into small thin slices
seasoned flour for sprinkling
4 hard-boiled egg yolks, quartered
egg wash for glazing
Method
Cold pigeon pies were popular fare for summer picnics, and indeed still are; only today we use the pinions and other oddments for gravy to moisten the meat instead of using them for show.
Roll out the pastry to fit an inverted 1¾ pint/1 litre/4½ cup English pie dish with 1½ inches/4 cm to spare all round. Leave to rest for 30 minutes.
Carefully separate the pigeon breasts from the carcases. Season the carcases and put them into a fairly large pan with the carrot, onion and spice bundle. Cover with water. Simmer for about 40 minutes, then strain the stock into a bowl and discard the bones, vegetables and spices.
Meanwhile sauté the shallots and mushrooms in about 1oz/25g/2 tbsp of the butter until both are softened; use more butter if you need it. Add the ham or gammon. Sprinkle the steak with seasoned flour, then layer the steak, quartered hard-boiled egg yolks, shallots, mushrooms, ham and pigeon breasts in the pie dish with a pie funnel in the centre. Fill up the dish with the stock and leave to cool.
Pre-heat the oven to 425°F/220°C/Gas mark 7. Cut off a 1 inch/2.5cm strip around the edge of the pastry. Moisten the rim of the pie dish and fit on the strip, sealing the join. Moisten the strip lightly and fit on the pastry cover. Knock up or flute the edge if you wish. Cut some triangular slits in the crust to let steam escape, lift the flaps slightly, then brush the crust with egg wash.
Bake the pie for 15 minutes, then reduce the heat to 350°F/180°C/Gas mark 4 and cook for about 1½ hours longer. Cover the pie with wetted greaseproof paper (or baking parchment) half-way through to prevent the pastry over-browning and hardening.
"I have done my duty. I thank God for it!"
~pies!~
ArnoldLayne wrote: Please note....Bothwells pie is for good wholesome wood pigeons, not the flying rats associated with Trafalgar Square :Dhe just explained to me how they catch them, sticky paper cones with raisins, they just sit there when the cone falls over them! and his grandfather used to feed pheasants booze-soaked raisins, they would fall out of the trees where they roosted bloody pissed! :wah: that cracks me up!!
~pies!~
check this out...fantastic!!~~~~~~~Bakemetes and Mince Pies
~pies!~
Arnold, Jugged Hare fantastic, I have not had it for years and I guess hares are now pretty rare in my part of the world now so it would have to be rabbit. I always hung hares but never ever rabbit, my granny told me so don't know why. She would also never have a rabbit off me if it was skinned with no head. She asid it was because it looked to much like a "Roof Rabbit (i.e. cat) that unscrupolous meat dealers sold in the war!!!!
"I have done my duty. I thank God for it!"
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DesignerGal
- Posts: 2554
- Joined: Tue Aug 30, 2005 11:20 am
~pies!~
Does anyone have a good recipe for a Bourbon Pecan Pie? My in laws are coming and my husband and his family are from Kentucky and me and my family are from Georgia, so I thought this would be a good idea for a pie.
HBIC
~pies!~
here you are DG~~~~~~i'd use more bourbon! BOURBON PECAN PIE
3 eggs, beaten
1 cup sugar
1/2 teaspoon salt
1/3 cup butter, melted
1 cup light corn syrup
2 tablespoons bourbon
1 cup pecan halves
1 9-inch pie crust, unbaked
Preheat oven to 375 degrees F. Prepare pie shell.
Mix eggs, sugar, salt, and butter. Add syrup and bourbon and stir in pecans. Pour filling into pie shell. Bake for 50 minutes or until the mixture is firm in the center. Cool before serving.
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3 eggs, beaten
1 cup sugar
1/2 teaspoon salt
1/3 cup butter, melted
1 cup light corn syrup
2 tablespoons bourbon
1 cup pecan halves
1 9-inch pie crust, unbaked
Preheat oven to 375 degrees F. Prepare pie shell.
Mix eggs, sugar, salt, and butter. Add syrup and bourbon and stir in pecans. Pour filling into pie shell. Bake for 50 minutes or until the mixture is firm in the center. Cool before serving.
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DesignerGal
- Posts: 2554
- Joined: Tue Aug 30, 2005 11:20 am
~pies!~
I used to always request my grandmother to make her good ol' PA Dutch corn pie for my birthday! She'd make it in a black iron skillet, in the oven of course. Made her own dough, too! YUUUUMMMMM!!!!
~pies!~
lady cop wrote: sounds good! speaking of crust, this will sound really awful, but the best traditional crust is made with lard instead of shortening...for some reason lard makes it extremely flaky.
I only use lard if I'm making flakey pastry and even then it's a mixture of butter and lard which gets layered on and rolled over and over again to make the layers.
All other pies I make I use shortcrust pastry. You have to have nice cold hands though or it'll end up a orrid sweaty, grey mess.
I only use lard if I'm making flakey pastry and even then it's a mixture of butter and lard which gets layered on and rolled over and over again to make the layers.
All other pies I make I use shortcrust pastry. You have to have nice cold hands though or it'll end up a orrid sweaty, grey mess.