Southern Fried Strawberry Pies by Shendoah (San Jose, California, USA)
Key Lime Pie by Shendoah (San Jose, California, USA)
Drunken Pumpkin Pie by Tignor (Vinton, Virginia, USA)
Prize Butter Tarts by kittysutherland (Stony Plain, Alberta, Canada)
Sour Cream Apple and Walnut Pie by annulla (Brooklyn, New York, USA)
Southern Sweet Potato Pie by delecia (Charleston, South Carolina, USA)
Southern
Fried Strawberry Pies by Shendoah (San
Jose, California, USA)
2 cups fresh strawberries, mashed
¾ cups granulated sugar
¼ cup cornstarch
15 oz. package refrigerated pie crust (or make your own if you have the time.
Mine never turn out)
Combine berries, sugar & cornstarch in sauce pan. Bring to boil over medium
heat. cook, stirring constantly, 1 minute or until thickened. Cool
completely.
Roll one pie crust to press out fold lines. (or use home made stuff to 1/8 inch thick). Cut into rounds with a 3 inch circular cutter. Roll circles to 3.5 inch diameter. Moisten edges with water. Spoon two teaspoons of the strawberry mix in center of each circle. Fold over, pressing edges to seal. For fancy edges, press tines of fork to edges for a spiffy design. Place pies in a single layer on a baking sheet and freeze at least 1 hour to keep the crust from disintegrating in the hot oil.
Pour oil to depth of one inch (or use home deep fryer) in a heavy skillet. Heat to 350 degrees (Fahrenheit). Fry pies in batches, one minute on each side, until golden brown. Drain on paper towels and sprinkle with confectioners (powdered) sugar. Eat while still hot.
Note from Wren -- these are also good with apples or with a cocoa sugar mixture!
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Key Lime Pie by Shendoah (San Jose, California, USA)
"This recipe came from my uncle's restaurant in Washington DC. This is my Father-In-Law's favorite all time dessert. Asks for it every holiday."9" Graham Cracker Crust pie shell
1 small (8 oz, I think) Cool
Whip whipped topping
1 14 oz can sweetened condensed milk
½ cup key lime juice
Mix the Cool Whip, milk and lime juice together. Dump in pie shell, freeze.
Real tough eh? :)
Variations: I've used lemon juice instead of Key Lime juice because key limes
are hard to get and expensive in CA. Key lime juice is a touch sweeter.
Note on the crust. I've used the store bought, already-in-the-tin type (easy as
pie, har, har) and made the crust. If you decide to make the crust, do the
COOKED version. If you freeze the crust without cooking it, it sticks to the
pan. I also dust the top with graham cracker dust for that pretty final touch.
Posted in bookcrossing.com Chit-Chat forum on 3/18/2003.
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Drunken
Pumpkin Pie by Tignor
(Vinton, Virginia, USA)
"I HAD to
post this recipe. My sister's mother in law makes this for Thanksgiving and it
is THE BOMB! I weaseled the recipe out of her and thought you would like it. It
was her mother's, so it's been passed down [through the family]."
3 eggs
1 cup sugar
1 cup whipping cream, unwhipped
1 can pumpkin (size for one pie)
3/4 tsp. ginger
1 ½ tsp. cinnamon
1/4 tsp. salt
1 jigger whiskey
Beat eggs and sugar together. Add remaining ingredients one by one, beating well
after each addition. Bake at 450 degrees for 10 minutes, then reduce the heat to
350 degrees and continue baking for 30 minutes. Serve with Brandy Whipped Cream
(use Cool
Whip whipped topping and add one tablespoon brandy to it after it has completely
thawed).
Posted in bookcrossing.com Chit-Chat forum on 11/15/2002.
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Prize Butter Tarts by kittysutherland (Stony Plain, Alberta, Canada)
"I don't why these are considered particularly Canadian, but this recipe is from one of my Mom's old cookbooks, which makes it at least 50 years old. Have fun!"
1 pastry recipe
2 Tablespoons milk
1 egg beaten
½ cup raisins, currants or chopped pecans
1/3 cup butter
1 teaspoon vanilla
1 cup brown sugar
Prepare pastry; roll 1/8" thick and cut into 4" rounds. Press into medium-size tart pans. Mix all ingredients together; fill tart shells 2/3 full. Bake in a hot oven (450 F) 8 minutes; reduce temperature to 350 F and bake 15 to 20 minutes longer or until pastry is delicately brown. Yield: 12 to 15 tarts.
Posted in bookcrossing.com Chit-Chat forum on 5/13/2003.
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Sour Cream Apple and Walnut Pie by annulla (Brooklyn, New York, USA)
"This
is Tamasin Day-Lewis's interpretation of the Sour Cream Apple Walnut Pie from
The Little Pie Co., a New York City bakery. I have to be totally honest here --
I haven't yet baked this pie, but I've eaten the original, and I think it is the
best pie ever. This recipe is excerpted from the book, "Tarts
With Tops On: Or How To Make the Perfect Pie'' (Miramax Books, 2003,
$24.95). Tamasin advises, "Don't ever try to use margarine instead of
butter. You'd never get the lovely buttery flavor.''
Shortcrust Pastry Dough
3 cups all-purpose flour
¾ cup unsalted butter, cold
2 to 2½ tablespoons ice-cold water
Sift the flour into a large bowl with the salt, add the chopped butter, and work
as briskly as you can to rub the fat into the flour. Use the tips of your
fingers only, rather like running grains of hot sand through your fingers. Add
the water bit by bit as before; wrap and chill the dough for at least 30
minutes.
Filling
10 large eating apples, peeled, cored and thinly sliced
A little light brown sugar
2/3 cup sour cream
Topping
½ cup sugar, half light and half dark brown
½ cup unsalted butter, cold
1 tablespoon light corn syrup
½ cup flour
¾ cup walnuts, crushed into small bits
Preheat the oven to 400 F. Grease a pie pan with butter, then line it with
two-thirds of the rolled-out pastry dough. Let the overhang hang loose for the
moment.
Toss the apple slices into a bowl with a small scattering of sugar and the sour
cream, then mix with your hands until everything is well amalgamated. Pile this
mixture into the pie shell, packing it tightly and mounding it up toward the
center.
For the topping, process together the sugars, small bits of cold butter, syrup
and flour. Add the walnuts when you have stopped the processing, and stir them
in. Take lumps of the mixture on the palm of one hand and flatten them out with
the other palm, so you have a flattened layer rather than a crumble top, and
cover the surface of the apples bit by bit. Join the topping to the dough edge
before you cut off the overhang.
Cook for 20 minutes before turning the temperature down to 350 F and cooking for
another 30 to 40 minutes. Check that the top layer is not darkening too much and
if it is, cover with a layer of wax paper or foil and continue cooking. The pie
will smell ready when it is ready. Let cool for at least 3 hours after cooking.
Serve warm with vanilla ice cream.
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Southern Sweet Potato Pie by delecia (Charleston, South Carolina, USA)
9 inch pie pastry
2 cups mashed cooked sweet potatoes
2 eggs well beaten
1 1/4 cups milk
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons rum (or rum flavoring)
4 tablespoons melted butter
Preheat the oven to 425 degrees F (220 degrees C). Line a 9 inch pie pan with the pastry dough. Combine the remaining ingredients in a large bowl and beat until smooth and well blended. Pour into the lined pan. Bake for 10 minutes, then reduce the heat to 300 degrees F (150 degrees C) and bake for about 50 minutes more until the filling is firm.
Posted in bookcrossing.com Chit-Chat forum on 2/2/2004.
