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PECAN PIE JACK DANIEL'S CHOCOLATE CHIP PECAN PIE. *********************** 3 extra-large eggs, lightly beaten 1 cup sugar 2 tablespoons unsalted butter, melted 1 cup dark corn syrup 1 teaspoon vanilla 1/4 cup Jack Daniel's Tennessee Whiskey 1/2 cup semi-sweet chocolate morsels 1 cup whole pecans 1 10-inch pie crust Preheat oven to 375 degrees F. Combine eggs, sugar, butter, syrup, vanilla and Jack Daniel's Tennessee. Mix well then strain. Sprinkle chocolate chips over the bottom of the unbaked pie crust; cover with pecans. Pour filling over chips and pecans. Bake for 35 to 40 minutes or until a knife inserted halfway between the center and the edge comes out clean. Set aside for at least 30 minutes before cutting. Makes 6 to 8 servings. Recipe submitted by Amea. MOMA SARA'S PECAN PIE. ****************** This is from the same 74 y/o guy; it's his Mom's recipe. Mix these together: ž C sugar 1 T Flour 1 t salt 1 C corn syrup Now mix these together and add to above mixture: 2 eggs w/ ˝ cup Evaporated Milk 1 tsp. vanilla 1-2 cups pecans Pour in a deep dish pie crust (or make 1 ˝ recipes and make 2 regular pies.) Bake at 375şF until firm. FUDGY PECAN PIE. ************ 1 Deep dish pie crust 1/2 Cup butter 3 TBSP cocoa 3/4 Cup hot water 2 Cups sugar 1/2 Cup flour 1/8 Tsp. salt 1 Tsp. vanilla 1 Can (5.33 oz) evaporated milk 1 Cup pecan halves Preheat oven and cookie sheet to 350 degrees In saucepan, melt butter then add cocoa and stir until dissolved. Add hot water and stir. With wire whisk, blend in sugar, flour, salt, vanilla and evaporated milk. Mix in pecans and pour into pie shell. Bake on cookie sheet for 50 minutes or until custard sets. CHOCOLATE CHIP PECAN PIE. ********************* 3 eggs, slightly beaten 1 1/4 cups corn syrup 1/8 tsp. salt 1 tsp. pure vanilla extract 1/2 cup sugar 1/2 cup pecans chopped 1 6 oz. pkge. chocolate chips 1 9" unbaked pie shell Combine eggs, syrup, salt vanilla and syrup. Mix well. Stir in pecans and chocolate chips. Pour into 9" unbaked pie shell and bake at 375 degrees F. oven for 55 minutes, until pie has set. Serve with fresh whipped cream if desired. Makes 6 to 8 servings. CHOCOLATE CHIP PIE. *************** 1 unbaked 9 in. pie shell 2 large eggs 1/2 c. flour 1/2 c. granulated sugar 1/2 c. brown sugar 3/4 c. (1-1/2 sticks) butter, softened 1 c. (6 oz.) semi-sweet chocolate chips 1 c. chopped nuts whipped cream or ice cream, optional Preheat oven to 325 degrees. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Spoon into pie shell. Bake for 55 to 60 minutes or until a knife inserted halfway between outside edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream or ice cream. DEAR ABBY'S FAMOUS PECAN PIE. ************************* 9 inch unbaked pie crust 1 cup light corn syrup 1 cup firmly packed dark brown sugar 3 eggs, lightly beaten 1/3 cup butter, melted 1/3 tsp. salt 1 tsp. pure vanilla extract 1 heaping cup pecan halves Preheat the oven at 350F. degrees. In a bowl combine the syrup, sugars, butter, eggs, salt and pure vanilla extract. Mix well, and pour the mixture into the unbaked pie crust. Top with the pecans. Bake for 45 to 50 minutes until the center becomes set. If the crust looks like it is browning too much, cover the pie carefully with foil. Top each slice with some homemade whipped cream. DEEP DISH APPLE PECAN PIE. ********************** A New England twist to the old Southern classic. 6 medium McIntosh, Rome or Empire apples, peeled, cored and thinly sliced 1 3 oz. package cream cheese, softened 1 cup chopped pecans, toasted 1 t. cinnamon 1/2 t. nutmeg 1 egg yolk 2 T. butter or margarine, softened flour 1/2 c. sugar 1/2 t. salt dash of ground cloves Combine butter, cream cheese and 1 1/2 c. flour, shape into circle, wrap in plastic and chill. Combine apple slices and lemon juice, toss with pecans, sugar, 3 T. flour and spices. Spoon into 1 1/2 quart deep-dish pie plate or baking dish. On lightly floured surface, roll out dough slightly larger than a pie plate. Place over plate leaving over-hang; turn under and flute edges. Cut several holes for steam to escape. Bake 15 minutes at 425F. degrees. Cover and bake 30 minutes longer until crust is golden and filling is hot and bubbly. Serve with frozen yogurt or ice cream. Recipe submitted by the New England McIntosh Growers Association. DEEP DISH PECAN PIES. ***************** Makes 2 Deep Dish Pies 3 cups white karo syrup 6 eggs, beaten 1 1/2 cups sugar 3 tsp vanilla 1/4 tsp salt 2 cups pecans, chopped 6 tbsp butter, melted Mix all ingredients and pour into 2 unbaked deep dish pie shells. Bake at 300 for 1 - 1 1/2 hours. Note: If top is getting to brown cover with foil. When done, pie should wiggle slightly in the center, it will set as it cools. HONEY CRUNCH PECAN PIE. ******************* 2 cups flour 1 tsp. salt ž cup hydrogenated shortening 6 Tbsp. cold water 1 tsp. vinegar Combine flour, salt and shortening. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into ball and flour each side lightly. Chill for 20 minutes. Roll out between wax paper into circle 1/8 inch thick and press into 9-inch pie pan. Filling: 4 eggs, lightly beaten 1 cup light corn syrup ź cup firmly packed brown sugar ˝ tsp. salt ź cup granulated sugar 2 Tbsp. butter, melted 1 tsp. vanilla 1 Tbsp. bourbon (optional) 1 cup chopped pecans Combine all filling ingredients. Mix well. Spoon into unbaked pie shell. Bake at 350-degree oven for 15 minutes. Cover edge of pastry with foil. Bake 20 minutes. Remove from oven. Topping: 1/3 cup firmly packed brown sugar 3 Tbsp. honey 3 Tbsp. butter or margarine 1˝ cups pecan halves Combine sugar, butter and honey in medium saucepan. Cook about 2 minutes or until sugar dissolves. Add nuts. Stir just until coated. Spoon evenly over pie. Cover edge of pastry with foil. Return to oven and bake 10-20 minutes or until topping is bubbly and golden brown. Cool to room temperature before serving. HONEY PECAN PIE. ************ 2 cups all-purpose flour 1 teaspoon salt 3/4 cup shortening 6 tablespoons cold water 1 teaspoon distilled white vinegar 4 eggs, lightly beaten 1/4 cup packed brown sugar 1/4 cup white sugar 1/2 teaspoon salt 1 cup light corn syrup 2 tablespoons butter, melted 1 teaspoon vanilla extract 1 cup chopped pecans 1 tablespoon bourbon (optional) 1/3 cup packed brown sugar 3 tablespoons butter 3 tablespoons honey 1 1/2 cups pecan halves 1. Preheat oven to 350 degrees F (175 degrees C). 2. To Make Crust: In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan. 3. To Make Filling: In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell. 4. Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes. 5. To Make Topping: Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie. 6. Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving. JACK DANIEL'S CHOCOLATE CHIP PECAN PIE. ********************* 3 extra-large eggs, lightly beaten 1 cup sugar 2 tablespoons unsalted butter, melted 1 cup dark corn syrup 1 teaspoon vanilla 1/4 cup Jack Daniel's Tennessee Whiskey 1/2 cup semi-sweet chocolate morsels 1 cup whole pecans 1 10-inch pie crust Preheat oven to 375 degrees F. Combine eggs, sugar, butter, syrup, vanilla and Jack Daniel's Tennessee. Mix well then strain. Sprinkle chocolate chips over the bottom of the unbaked pie crust; cover with pecans. Pour filling over chips and pecans. Bake for 35 to 40 minutes or until a knife inserted halfway between the center and the edge comes out clean. Set aside for at least 30 minutes before cutting. Makes 6 to 8 servings. KAHLUA PECAN PIE. ************* 9 inch prepared pastry crust 3 tbsp butter, melted 1/3 c. packed brown sugar 3 eggs 1/4 tsp salt 1/3 cup light corn syrup 1/3 cup dark corn syrup 1/3 cup Kahlua or other coffee flavored liqueur 1 cup pecans, chopped With a whisk, lightly beat eggs and add brownsugar,butter, and salt. Blend well. Add syrups and Kahlua. Blend. Add pecans and blend again. Pour into prepared pastry crust and bake at 350 degrees for about 40 minutes, or until set. Cool. Serve with whipped cream if desired. KENTUCKY DERBY PIE. ***************** 1 (9-inch) unbaked pie crust 1 cup light corn syrup 2/3 cup sugar 1/3 cup Butter, melted* 3 eggs 1 tablespoon bourbon, if desired 1/2 teaspoon salt 1 cup pecan halves 1/2 cup real semi-sweet chocolate chips Sweetened whipped cream, if desired Preheat oven to 375°F. Combine corn syrup, sugar, butter, eggs, bourbon (if desired) and salt in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in 1 cup pecans and 1/2 cup chocolate chips by hand. Pour into prepared pie crust. Cover pie loosely with aluminum foil. Bake for 30 minutes. Remove aluminum foil; continue baking for 10 to 15 minutes or until filling is set. (If browning too quickly, recover with aluminum foil.) Cool; refrigerate at least 4 hours or until serving time. Serve pie with sweetened whipped cream. LEMON PECAN PIE. ************** 2/3 cup sugar 1/3 cup firmly packed light brown sugar 1 tbsp all-purpose flour 3 eggs 1 cup light corn syrup 2 tbsp freshly squeezed lemon juice 3 tbsp melted butter or margarine 1 cup chopped pecans 1 unbaked 9-inch pie crust Preheat oven to 350 degrees. Combine the sugars and the flour in a small bowl. Mix well. In a large bowl, combine the eggs, corn syrup, lemon juice and melted butter. Beat with a fork. Add the sugar mixture and mix well. Sprinkle the pecans over the bottom of the pie crust. Pour the filling on top of the pecans. As the pie bakes, the pecans will rise to the top. Bake for 55 to 60 minutes, until filling is set and pecans are golden brown. Cool completely before slicing. MAPLE PECAN PIE. ************ 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon white sugar 1 cup butter flavored shortening, chilled 1/3 cup ice water 1 tablespoon distilled white vinegar 1 egg, beaten 1 egg white 4 eggs, beaten 3/4 cup white sugar 1/2 cup real maple syrup 1/2 cup light corn syrup 1/2 cup dark corn syrup 2 1/2 teaspoons vanilla extract 1/4 teaspoon salt 1 1/4 cups chopped pecans 1/3 cup butter, melted 2 teaspoons maple syrup 1. Sift together flour, 1 teaspoon salt and 1 teaspoon sugar into mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine water, vinegar and 1 egg; add liquid one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into three discs. Wrap with plastic wrap. Refrigerate 3 to 24 hours. Extra pastry may be frozen for later use. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white. 4. Mix 3/4 cup sugar, syrups, vanilla and salt with 4 beaten eggs until blended. Stir in pecans and melted butter. Pour filling into pie shell. 5. Bake for 45 to 55 minutes or until center is set. Remove from oven and brush hot pie top with maple syrup. Cool and store in refrigerator. NEW ORLEANS PECAN PIE. ****************** 3 extra large eggs 1 cup brown sugar, packed 1 cup corn syrup, dark or light 1 teaspoon vanilla 1 cup pecans, coarsely chopped or halved 1/8 teaspoon salt We suggest prebaking the pie shell or tart shells for about seven minutes at 350° F. For best results, use weights in the pie shell. Some of our favorite variations of this recipe 1. Beat eggs until frothy. Add other ingredients, mix well, and bake in a preheated 350°F oven for 40 to 45 minutes. Yield: (1) 9-inch pie. ORANGE PECAN PIE. ************* 3 eggs 1/2 cup molasses 1/2 cup light corn syrup 1/4 cup orange juice 1 tsp grated orange peel 1 tsp vanilla 1 1/2 cups whole pecans 1(9 inch) unbaked pie shell whipped cream Preheat oven to 350 degrees. Beat the eggs in a large bowl. Add molasses,corn syrup,orange juice,orange peel and vanilla,beat until well blended. Stir in pecans. Pour into unbaked pie shell. Bake 40-50 minutes or until filling is set.Cool. Serve with whipped cream. PECAN AND SWEET POTATO PIE. *********************** 1 unbaked 8" pie shell 2-3 sweet potatoes baked(1 cup) 1/4 cup light brown sugar 2 T. white sugar 1/2 egg beaten vigerously 1 T. heavy cream 1 T. unsalted butter 1 T. vanilla extract 1/4 tsp. salt 1/4 tsp cinnamon 1/8 tsp allspice 1/8 tsp. nutmeg Pecan Topping: 3/4 cup white sugar 3/4 cup dark corn syrup 2 eggs 1 1/2 T unsalted butter, melted 2 tsp. vanilla pinch of salt and cinnamon 3/4 cup pecan halves Combine sweet potato filling ingredients in a bowl and beat until smooth. Set aside. Fro pecan mixture-combine all ingredients except pecans and mix until opaque. Stir in pecans and set aside/ Fill pie shell with potato mixture and pour pecan mixture on top and bake at 325 degrees F. for approximately 1 3/4 hours. Serve with fresh whipped cream. Recipe submitted by Gary Solomon. FIG & PECAN PIE. ************ ˝ cup chopped fig preserves 1 cup chopped pecans ˝ cup sugar 1 tbsp cornstarch 1 cup Karo syrup ź cup Louisiana cane syrup 1 tbsp pure vanilla extract 3 eggs, beaten pinch of cinnamon pinch of nutmeg 1 (9-inch) uncooked pie shell Preheat oven to 325°F. In a large mixing bowl, combine sugar and cornstarch. Add syrups, vanilla and eggs. Whisk thoroughly. Add chopped pecans and fig preserves. Blend well into mixture. Season with a pinch of cinnamon and nutmeg. Pour ingredients into pie shell and bake 45 minutes on center rack of oven. Recipe submitted by Wobin. PECAN PIE. ******** 5 1/2 cups pecan halves 3 tablespoons flour 12 tablespoons lightly salted butter, at room temperature 1 cup packed light brown sugar 3/4 cup plus 2 tablespoons light corn syrup 4 large eggs, lightly beaten 2 teaspoons vanilla extract 2 pre-baked pie shell Preheat oven to 350 degrees F. Spread 1/2 cup of the pecans on a baking sheet and toast them in the oven for 8 to 10 minutes, until lightly browned and fragrant. Let cool. (Do not turn the oven off.)Put the cooled nuts in a food processor or blender and process until smooth and buttery. Scrape the nut paste into a large bowl.Add the flour and work it in with a fork until completely incorporated. Set aside. Heat the butter in a small saucepan over medium-high heat until it starts to foam and turns a light nutty brown. Pour into a small bowl. Add the brown sugar, corn syrup, eggs, vanilla, and browned butter to the nut paste and stir until well blended. Fold in the remaining 5 cups pecans. Pour the filling into the pre-baked pie shell. Bake for 30 to 40 minutes, until the filling is slightly puffed and the crust is golden brown. Transfer to a rack to cool. Serve warm or at room temperature.	NUT PIE EASY PEANUT BUTTER PIE. ********************* 8oz. cream cheese 1/2 C powdered sugar 1C creamy peanut butter 1pkg. chocolate pudding mix whipped topping cream together cheese and sugar, then add peanut butter, put into graham cracker crust, make pudding according to pkg. directions and add as 2nd. layer, then cool 3-4 hours then top with whipped topping. SNICKER CANDY BAR PIE. ****************** 9 inch pie crust 5 Snicker candy bars, freeze and cut in pieces ˝ cup sugar 4 (3 ounce) packages cream cheese 2 eggs ˝ cup sour cream 1/3 cup creamy peanut butter 3 tablespoons heavy cream 2/3 cup chocolate chips Partially bake crust 5-7 minutes at 450 degrees. Remove from oven and reduce heat to 350 degrees. Place candy pieces in pie shell. Combine sugar, cream cheese, and cream until smooth. Add eggs, beating after each. Add sour cream, peanut butter and beat until smooth. Pour in pie shell. Bake 35-40 minutes. Cool completely. Combine cream and chocolate chips and heat until melted and stir until smooth. Pour over pie and chill 2-3 hours or until set. WALNUT OAT PIE. *********** 3 eggs, lightly beaten 1 c. packed brown sugar 1/2 c. quick-cooking oats 1/2 c. chopped walnuts 1/2 c. evaporated milk 1/2 c. maple syrup 1/4 c. butter, melted 1 t. vanilla 1/8 t. salt 1 unbaked pie shell n a large bowl, combine the first nine ingredients; mix well. Pour filling into pie shell. Bake at 350 degrees for 30-35 minutes or until set. Cool on a wire rack. Recipe submitted by Kathy Foster. AMERICAN CLUB THREE NUT TORTE. ************************** This is very rich and flavorful. Just a little sliver will do. I put a dollop of real whipped cream beside it on the dessert plate. 2˝ cups sugar, divided 1 cup whipping cream 1 cup coarsely chopped pecans 3/4 cup slivered almonds ˝ cup coarsely chopped walnuts 1 cup unsalted butter 1 egg ˝ tsp. vanilla 2 3/4 cups flour 1 egg white 1 tsp. water Powdered Sugar for garnish Melt 2 cups sugar in 2-quart heavy saucepan over medium heat, stirring constantly. Add cream, stirring briskly until well combined with sugar. Stir in nuts; cool, set aside. Cream butter and 1/2 cup sugar until light and fluffy. Blend in eggs and vanilla. Add flour; mix well. Spread 2 cups dough onto bottom and 1 1/2 inches high around sides of 10-inch spring form pan. Spread nut mixture evenly over dough in pan. Roll remaining dough to 10 inch circle.between wax paper. Place over nut mixture; pinch edges to seal. Brush with combined egg white and water. Bake at 350 degrees one hour. Cool. Dust with powdered sugar, if desired. Makes 16 servings CHOCOLATE CHESS PIE. **************** 2 cups sugar 1 tablespoon cornmeal 1/4 cup cocoa 1 tablespoon flour 1 teaspoon salt 4 eggs, well-beaten 1/2 cup milk 1 teaspoon vanilla 1/2 cup melted butter 1 cup chopped pecans 1 (9-inch) pastry for single crust pie, unbaked Preheat oven to 350°. Combine sifted sugar, cornmeal, cocoa, flour, and salt in a large mixing bowl. Stir to mix. Add eggs, milk, vanilla, and butter. Stir until smooth. Blend in pecans. Pour filling into unbaked crust. Place in oven and bake for 1 hour or until filling is set and crust is golden. If crust begins to brown too fast, lower oven to 325° and place a ring of foil over the crust. NESSELRODE PIE. *********** Ingredients 3 egg whites 1/4 cup granulated sugar 3/4 cup coarsely chopped blanched almonds; toasted 1/3 cup maraschino cherries; cut in fourths 2 tablespoons maraschino cherry syrup 1 teaspoon vanilla 1/3 cup sifted confectioner's sugar 1 1/2 cups heavy whipped cream vanilla wafer crust Beat the egg whites till foamy, add the granulated sugar gradually and beat until stiff. Fold in the almonds cherries, cherry syrup, and vanilla. Fold confectioners' sugar into whipped cream; fold into the first mixture. Pour into Vanilla wafer Crust and freeze firm. Vanilla wafer Crust: Combine 1 1/4 cups fine vanilla wafer crumbs and 1/3 cup melted butter or margarine. Press into buttered 9 inch pie plate; chill till firm, about 45 minutes. PEANUT BUTTER PIE. ************** 2 oz. cream cheese 1 c. sifted confectioners' sugar 1/3 c. half and half 1 tsp. vanilla 1 c. peanut butter 1 1/2 c. whipping cream Chocolate cookie crust or graham cracker crust Using a electric mixture combine cream cheese, sugar, cream, vanilla, and peanut butter. Chill a small bowl and beaters in the freezer. Whip the cream until very stiff in the chilled bowl. Add one-third of the whipped cream to the peanut butter mixture and fold into remaining whipped cream. Spoon into the chocolate pie crust or graham cracker crust. PEANUT BUTTER CHOCOLATE PIE. ************************ Crust 1 c flour ˝ c shortening ź c cold water pinch of salt Combine flour and salt, cut in shortening until mixture is pea-sized. Pour in water until mixture forms a ball. Wrap in plastic and refrigerate for several hours or overnight. Roll out on floured board and put into pie pan. Prick crust on bottom of pan with a fork. Bake at 475 degree oven for 8-10 minutes until light brown. Cool. Chocolate Layer 2 squares semi-sweet baking bar, melted ź c sweetened condensed milk ź c dry roasted peanuts Combine melted chocolate squares and sweetened condensed milk in a bowl, stirring until smooth. Pour into baked crust. Press dry roasted peanuts evenly onto chocolate on the crust. Refrigerate 10 minutes. Peanut Butter Cream Layer 1 pint whipping cream ˝ c powdered sugar 8 oz cream cheese, softened 1 c creamy peanut butter 1 c powdered sugar 6 T milk 2 t vanilla Whip cream until soft peaks form. Add ˝ c powdered sugar and whip until peaks are stiff. Set aside. In a large bowl, cream peanut butter and cream cheese. Add powdered sugar and combine. Add milk and beat 1 minute on high speed.. Fold whipped cream into cream cheese mixture until completely blended. Spoon into pie shell on top of the chocolate/peanut layer. Chill overnight or at least 6 hrs. before serving. Peanut Butter Honey Glaze 2 T peanut butter 4 T honey Chocolate syrup Combine peanut butter and honey until blended and smooth. Add chocolate syrup until desired consistency. Serve over individual pie slices. PEANUT BUTTER PIE. ************** 1/2 cup of softened butter or margarine 3/4 cup of sugar 2 heaping tablespoons of smooth peanut butter 1 teaspoon of vanilla 2 eggs 2 cups of whipped cream 1 cup of softened cream cheese 1 9 prepared pie shell Whip the butter, cream cheese, and the sugar with a mixer until smooth. Add the peanut butter, vanilla, and the eggs and mix until creamy. Fold in 1/2 of the whipped cream and pour into the prepared pie shell. Top with the remaining whipped cream and chill until ready to serve. SILKY PEANUT BUTTER PIE. ******************** 1 1/2 cups sifted flour 1/2 teaspoon salt 2 tablespoons of sugar 1/2 cup shortening 2 1/2 to 3 tablespoons of ice cold water Preheat oven to 450 degrees. Sift together flour, salt and sugar. Cut in shortening until it resembles cornmeal. Add water, 1 tablespoon at a time, tossing with fork until moist enough to hold together. Shape into a ball. Wrap in wax paper. Refrigerate 1 hour. On a lightly floured board, roll out chilled pastry until large enough to line a 9-inch pie pan. Dust top lightly with flour and line pan. Prick all over with fork. Flute edges. Place in freezer 15-20 minutes. Bake 12 to 15 minutes. Cool. For Pie Filling: 3 egg yolks Pinch of salt 2 1/2 cups milk 3/4 cup sugar 1/2 cup flour 1 teaspoon vanilla 1/2 cup smooth peanut butter Baked pie shell (from above) 1 cup cream, whipped 1/2 cup peanuts, roasted Combine egg yolks, salt and milk. Mix well. Place in heavy saucepan and cook over low heat, stirring until warm. Combine sugar and flour, gradually add to milk mixture, stirring constantly until thickened. Boil 1 minute. Remove from heat. Stir in vanilla and peanut butter. Let cool slightly. Pour filling into cooled pie shell. Chill thoroughly. Garnish with whipped cream and roasted peanuts. BLACK WALNUT FUDGE PIE. ******************* 3 eggs 1 cup sugar 1 cup dark corn syrup 1/2 cup cocoa 2 Tbsp. melted butter 1 tsp. vanilla 2 cups Black Walnuts 10-inch unbaked pie shell Beat eggs slightly; add sugar, syrup, cocoa, melted butter and vanilla. Whisk until thoroughly mixed. Measure black walnuts into unbaked pie shell; cover with chocolate mixture. Bake one hour at 350 degrees. Cool to room temperature. Serve with whipped cream or ice cream. Makes one 10-inch pie - 8 servings FRUITS OF THE FOREST PIE. ********************* Crust: 1/3 cup Crisco shortening 2 tablespoons butter 2 tablespoons ice water 1 cup all purpose flour To prepare crust by hand: 1 In a narrow bowl, combine flour, salt and shortening. Using two knives scissors-style, cut fat into flour until only small pea-size bits of shortening remain. 2 Sprinkle water over flour mixture as you toss with a fork. Dont keep stirring. Turn only about 8-10 times. Continue with Step 3 below. Or prepare crust using a food processor: Chill flour, Crisco, butter, water Measure flour into work bowl. Add salt. Pulse 3 times. Add Crisco. Pulse 6 times. Add butter that has been cup up into chunks. Pulse 4 times. Add water one tablespoon at a time. Pulse after each addition. 3. Pour out of bowl onto plastic wrap. Create a 5 inch disc and flatten. Refrigerate. 4. After about 15 minutes in the refrigerator, remove your disc. Place a piece of plastic wrap or parchment paper on the counter. Flour it. Cover your disc with another piece of wrap or parchment. Roll out from the center, until disc is about 11 inches in diameter. Remove top wrap, flour the surface lightly and drape crust over rolling pin. Center over pie plate and put it in. Smooth into 9˝ inch pie pan. Remove wrap. Trim edge to about ˝ inch around outside of pan. 5. Fold edge under and flute using thumb and forefingers to make a stand up edge. Refrigerate until ready to fill. Filling: 4 eggs, lightly beaten ź cup packed brown sugar 1/2 cup white sugar 1 teaspoon vanilla I cup light corn syrup ˝ teaspoon salt 4 tablespoons melted butter 2 cups lightly toasted mixed nuts (1/2 cup pecan halves, 1/3 cup coarsely chopped macadamias, 1/3 cup slivered almonds, ˝ cup cashew halvessplit, 1/3 cup chopped hazelnuts) Fruits of the Forest Pie Page 2 To prepare filling and topping: 1. Coarsely chop macadamias and almonds. Heat oven to 350 degrees, put all nuts (separate large nuts from chopped) on cookie sheet and toast 5-6 minutes. Cool. Put hazelnuts into a kitchen towel and rub together to remove skins. Chop hazelnuts. 2. Combine filling ingredients. Mix well. Sprinkle chopped nuts on bottom of crust. Arrange pecan halves, slivered almonds and cashews in attractive pattern on bottom of unfilled crust. Pour filling into pan deflecting on back of a spoon. Larger nuts will rise up to top. 3. Cover edge of crust with foil. 4. Bake in preheated 350 degree oven 45 minutes to 50 minutes. Test with a stainless steel knife in center. When it comes out clean, its done. Cool completely on wire rack. Serve after cooling or wrap in heavy foil and refrigerate until next day to serve. BAKEWELL PUDDING OR TART. ********************* 225g (8 oz) Puff Pastry 110g (4 oz) Ground Almonds 110g (4 oz) Caster Sugar 50g (2 oz) Butter 3 Eggs 4 tbsp Strawberry Jam ź tsp Almond Essence Pre-heat oven to 200 °C; 400 °F; Gas 6. Roll out the pastry on a floured surface. Line a 900 ml (1˝ pint) shallow dish. Mark the rim with the prongs of a fork. Chill in the refrigerator while making the filling. Beat the almonds with the sugar, butter, eggs and almond essence. Spread the pastry with an even layer of jam and pour in the filling. Bake for 30 minutes or until set. Serve warm or cold. ECCLEFECHAN TART. ************* 8 ounces flaky pastry dough 4 tablespoons butter 1/2 cup loosely packed brown sugar 2 teaspoons wine vinegar 1 cup mixed dried fruit 1/4 cup chopped walnuts or pecans Preheat your oven to 375°F. This recipe may be made into several small tarts but, because the filling is fairly liquid, we chose to make one large (7-inch) tart. A small pie plate would also work. Roll out the pastry until it's large enough to line your tart pan(s). Pour in the filling and bake for 25 to 30 minutes. This may also be served with double, clotted or whipped cream. MINCEMEAT RECIPE. ************* 1-1/2 lbs cooking apples 1lb currants 1/4 lb glace cherries 1lb raisins 1/2lb mixed candied peel 2oz. blanched almonds 1lb. demerara sugar 3/4lb shredded suet 1tsp salt 1/4tsp ground mace 1/2tsp mixed spice 1/4tsp ground ginger 1/2 a nutmeg, grated juice of one orange 1 lemon 1/4 pint brandy or rum Peel, core and chop apples. Chop and quarter cherries. Chop nuts. Mix the fruits, peels and nuts together. Add sugar, suet, salt and spices. Strain in orange juice. Grate in lemon rind. Strain in lemon juice. Stir in Brandy or Rum. Stir until thoroughly blended. Cover. Stand for 2 days. Stir and pack tightly in sterilized jars, then seal. Yields about 7 lbs. Submitted by Margaret. Margaret is originally from Barnsley in Yorkshire and now lives in the US. MINCEMEAT PIE. ********** 1/2 lb beef suet, chopped fine 4 cups seedless raisins 2 cups dried currants 1 cup coarsely chopped almonds 1/2 cup coarsely chopped candied citron 1/2 cup coarsely chopped dried figs 1/2 cup coarsely chopped candied orange peel 1/4 cup coarsely chopped candied lemon peel 4 cups coarsely chopped, peeled and cored cooking apples 1 - 1/4 cup sugar 1 tsp nutmeg 1 tsp allspice 1 tsp cinnamon 1/2 tsp cloves 2 - 1/2 cups brandy 1 cup dry sherry Combine the suet, raisins, currants, almonds, citron, figs, orange peel, lemon peel, apples, sugar, nutmeg, allspice, cinnamon and cloves in a large mixing bowl, and stir them together thoroughly. Pour in the brandy and the sherry and stir with a large spoon until all the ingredients are moist. Cover the bowl and set the ingredients aside in a cool place (do not refrigerate) for at least 3 weeks. Check the mixture each week and replenish the absorbed liquor with more brandy and sherry, using about 1/4 cup each time. When it's time to bake, fill pies as with any filling, cover with full or lattice crust and bake for roughly an hour at 375 F. Place pies in the oven on a foil lined cookie sheet to catch any fruit filling that seeps out of the crust. CHOCOLATE CHIP PIE. **************8 1 unbaked 9 in. pie shell 2 large eggs 1/2 c. flour 1/2 c. granulated sugar 1/2 c. brown sugar 3/4 c. (1-1/2 sticks) butter, softened 1 c. (6 oz.) semi-sweet chocolate chips 1 c. chopped nuts whipped cream or ice cream, optional Preheat oven to 325 degrees. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Spoon into pie shell. Bake for 55 to 60 minutes or until a knife inserted halfway between outside edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream or ice cream. Recipe submitted by Roxymom. TOLLHOUSE PIE. ************ 2 eggs 1/2 c. flour 1/2 c. white sugar 1/2 c. brown sugar 1 c. butter, melted and cooled to room temperature 1- 6 oz pkg Nestle tollhouse semi-sweet chocolate morsels 1 c. chopped walnuts(optional) 1- 9" unbaked pie shell whipped cream or ice cream Preheat oven to 325. In a large bowl, beat eggs until foamy; add flour, sugar, brown sugar; beat until well blended. Blend in melted butter. Stir in chocolate chips and walnuts. Pour into pie shell, bake at 325 for 1 hour. Serve warm with whipped cream or ice cream. Recipe submitted by Bamamama.	PIE CRUST & MISC. PIE MISC. PIE ITALIAN EASTER PIE. ******************* 1 quart whole milk heaping 1/2 cup long-grain rice (such as converted rice) 4 large eggs 1 cup sugar 1 pound ricotta cheese 1 teaspoon lemon juice 1 teaspoon lemon rind* 1 teaspoon vanilla* Or substitute 1/8 to 1/4 teaspoon Fiori di Sicilia flavoring, to taste Simmer the milk and rice slowly until thickened, and the rice has absorbed all the milk. I tried doing this in my bread machine set on the jam cycle; I heated the milk first, then poured it over the rice in the bucket. The cycle wasnt quite long enough--I needed to give it another 15 minutes or so on the stove--but it did make the process a bit more convenient. Beat the eggs until foamy, then beat in the sugar until the mixture thickens. Stir in the ricotta, lemon and vanilla (or Fiori). Fold in the cooked rice. Heavily butter the inside of a deep-dish pie pan (1 1/2 to 2 inches deep). Sprinkle it generously with graham cracker crumbs. Pour the rice filling into the crust. Bake the pie in a preheated 350°F oven for about 55 minutes, until its set in the center. Remove it from the oven, cool, and serve with sliced strawberries or raspberries, if desired. Yield: 1 pie, 12 servings. Note: If you use a pie pan that doesnt quite hold all of the filling, simply pour it into a custard cup and bake until set, right along with the pie. SHOO-FLY PIE. ********** For the crumb part: 1/4 cup shortening 1 1/2 cups flour 1 cup brown sugar Work the above ingredients together. For the liquid part: 3/4 tsp baking soda 1/8 tsp nutmeg a little ginger, cinnamon and cloves 1/4 tsp salt 3/4 cup molasses 3/4 cup hot tap water Mix well together in add hot water. Into an unbaked pie shell, combine the crumbs and liquid in alternate layers with crumbs on bottom and on top. Bake 15 minutes at 450F, then 20 minutes at 350F. Recipe submitted by Hunebe. FUNERAL PIE. ******** 1 cup raisins 2 cups water 1 1/2 cups sugar 4 Tblsp flour 1 egg, well beaten juice of a lemon 2 tsp. lemon rind pinch salt Soak raisins 3 hours, mix sugar, flour and egg. Then add seasoning, raisins and liquid. Cook over hot water for 15 minutes, stirring occasionally. When the mixture is cool, empty into a pie dough filled pan. Cover with narrow strips of dough, criss-crossed and bake until browned. Recipe submitted by Hunebe. FUNNY CAKE. ******* This is called a Funny Cake even though it is in a pie shell. It is PA Dutch, and here is my easy version Makes 2 pies 2 9" pie crusts 1 box yellow cake mix 3 eggs 1/2 cup oil 1 1/3 cup water 1 box instant vanilla pudding 1 can chocolate syrup mix cake mix, eggs, oil, water, and pudding on medium for 2 minutes. Pour chocolate syrup over empty pie shells till it covers the whole bottom. Pour cake mixture over chocolate syrup. Bake at 350 for 30-35 minutes, or until golden on top. Let cool This is called a funny cake for 2 reasons, basicly, it is a cake in a pie crust, and also, the chocolate comes up the sides while it bakes. Recipe submitted by Ritter_Woman. PINEAPPLE PIE. ********** 1 large can crushed pineapple, with juice ž cup sugar ˝ stick butter 1 tsp. cornstarch (or 2 ts. flour) 1 large deep dish pie crust 1 flat pastry for top crust Combine all ingredients except crusts in saucepan and cook until sugar is melted. Pour into pie crust and cover w/ top crust, sealing edges. Cut slits in top crust. Bake at 375şF for about 40 minutes or so until crust is golden brown. Recipe submitted by Sugar Pie South. CREAM CHEESE BROWNIE PIE. ********************* 1/2 package (15 oz.s) refrigerated pie crust 1 package (8 oz.s) Philadelphia Cream Cheese, softened 1/4 cup sugar 3 eggs, divided 6 squares Baker's Semi-Sweet Baking Chocolate 1/2 cup (1 stick) buttter or margarine 2/3 cup sugar 1 teaspoon vanilla 1 cup flour 2 squares Baker's Semi-Sweet Baking Chocolate, melted (optional) Heat oven to 350. Prepare crust as directed on package, using 9-inch pie plate. Mix cream cheese, 1/4 cup sugar and 1 egg in medium bowl until well blended; set aside. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolte is completetely melted. Stir 2/3 cup sugar into chocolate mixute until well blended. Mix in 2 eggs and vanilla. Stir in flour until well blended. Spread half of the brownie batter into prepared crust. Carefully spread cream cheese mixture over top. Top with remaining brownie batter. Bake 45 minutes or until toothpick inserted in center comes out with fudge crumbs. Cool completetly on wire rack. Drizzle with melted chocolate, if desired. To soften cream cheese in the microwave: Place 1 completely unwrapped (8-ounce) package of cream cheese in microwaveable bowl. Microwave on HIGH 15 seconds. Add 15 seconds for each additional package of cream cheese. GRAPE PIE. ****** Preheat oven to 400 degrees 1-1/2 lbs. (4 Cups) Grapes {Concord or any good flavored grapes} 1 Cup sugar 1/4 Cup all-purpose flour 1/4 tsp. salt 1 Tbs. Lemon juice 1-1/2 Tbs. Butter melted (you can use more if you like butter like I do) 1 9" unbaked pastry shell Crumb Topping Slip skins from grapes; set skins aside. Bring pulp to boiling point; reduce heat, and simmer 5 minutes. Press through sieve to remove the seeds. Add skins. Combine sugar, flour, & salt. Add Lemon juice, butter, and Grape mixture. Pour into pastry-lined pie pan. Top with crumb topping: 1/2 Cup flour with1/4 Cup of sugar. Cut in 1/3 Cup of butter till crumbly. Sprinkle over pie. Bake for about 40 minutes. Recipe submitted by Fatkat. SHOOFLY PIE. ******** 1 Pie shell, 10", deep-dish 1 cup Flour 1/2 cup Brown sugar 3 Tablespoons butter, softened 3/4 cup Molasses 1 cup Brown sugar 1 Egg 1 cup Boiling water 1 1/2 teaspoons Baking soda Pre-heat the oven to 350. Mix together the flour, 1/2-cup brown sugar, and butter until a course meal forms. Set aside. Beat the egg in a separate bowl. Add the 1 cup of brown sugar and molasses. Place the baking soda in a separate bowl and whisk in the boiling water. Slowly whisk into the egg/molasses mixture. Pour into the pie shell. Top with the course meal and bake for 40-45 minutes (or until set). Allow to cool before serving PEAR CRUMBLE PIE. ************* Ingredients: 6 medium Bartlett pears, peeled 3 tablespoons lemon juice 1/2 cup sugar 2 tablespoons flour Topping 1/2 cup flour 1/2 cup sugar 1/3 teaspoon ginger 0.188 teaspoon mace 4 tablespoons butter Slice (or Chunk) pears...sprinkle with lemon juice. Combine flour and sugar and gently blend into pears. Pour into 9" unbaked pie shell. Combine all topping ingredients (use pastry blender or food processor. Sprinkle over top. Bake 400° for 45 minutes. WILD BLACKBERRY TURNOVERS. ********************** Dough 1/4 cup honey or 1/2 cup granulated sugar 1/2 cup butter 2 eggs 1 teaspoon vanilla 2 1/2 cups All-Purpose Flour 2 teaspoons baking powder 1/2 teaspoon salt Filling 4 cups fresh blackberries 2 tablespoons melted butter 1 teaspoon cinnamon sweetened with sugar to taste (granulated or brown sugar may be used) 1 tablespoon All-Purpose Flour (for thickening) less than 1/4 teaspoon nutmeg or lemon juice (optional) Cream the honey or sugar and butter; beat the eggs well into the mixture until light. Add the vanilla. Blend the All-Purpose Flour, baking powder and salt; add to the butter mixture. Blend until smooth; chill. While the dough is chilling, preheat your oven to 400°F. Combine the filling ingredients and mix well. When the dough is stiff enough to be handled, turn out onto a floured board. Roll the dough out until it's about 1/4-inch in thickness. Cut it into 1 1/2 dozen 4-inch circles. Place a heaping tablespoon of the filling on the front half of each circle of dough. Fold the other half over the filling and pinch the edges together firmly. Prick the top with a fork. Dust lightly with cinnamon sugar. Place on a lightly greased cookie sheet and bake for about 15 minutes or until golden. MOCK MINCEMEAT PIE. *************** Ever have too many green tomatoes? Here's a delicious frying alternative 4 medium green tomatoes chopped 1-1/2 C Raisins/currents (your choice) or add nuts instead ˘ go crazy grated rind, one orange juice, one orange 1/2 C fruit juice your choice 3/4 C Sugar 1/2Tsp. Each cloves/cinnamon 2-3 Tbsp. Cracker crumbs (or more) 1-2 Tbsp.Brandy Simmer tomatoes, raisins/nuts, rind, juices then add Sugar, spices and cracker crumbs. Simmer for 5 minutes Add Brandy just before you pour the mixture into an unbaked pie shell. Use 2 crusts. Bake at 450 for 10 minutes, lower to 350 and bake for 20 more or until crust is browned. Ruby Densmore FRUIT PIZZA. ******** 1 (18 oz.) pkg. sugar cookie dough 1 (8 oz.) cream cheese, softened ˝ c. powdered sugar 1 (4˝ oz.) Cool Whip 1 pt. fresh strawberries, halved 3 fresh bananas, sliced 1 can peaches, sliced & drained 1 can pineapple chunks, drained Cut cookie dough into ź slices. Arrange on lightly greased pizza pan. Press together to form crust. Bake at 350ş, lightly brown. Blend together cheese, sugar and Cool Whip. Spread over crust and cool. Arrange strawberries around edge of crust. Place banana, slices in a circle next to strawberries, overlapping slightly. Place sliced peaches next and then pineapple chunks into the middle of pizza. Then pour over fruit with the juice from the pineapple and peaches. Recipe submitted by Marla. OATMEAL PIE. ******** 2 eggs, beaten ž cup white sugar ˝ cup oleo ž cup quick oatmeal ˝ cup coconut ˝ cup chopped nuts ž dark syrup Mix ingredients all together and pour into a 9 inch unbaked pie shell. Bake at 350 degrees for 45 minutes. Do not overbake. FRIED FRUIT PIES. ************* 1 (10 count) package buttermilk biscuit dough 1 (21 ounce) can apple pie filling 1/4 cup powdered sugar (optional) Vegetable Oil (for frying) Take one individual biscuit and roll out flat on floured board into a circle. Spoon approximately 2 tablespoons of fruit on biscuit. Fold dough around fruit and pinch edges tight. Fry in hot vegetable oil turning over when golden brown. Drain on paper towel and sprinkle with powdered sugar. Cool and serve. Makes 10 servings. DEEP DISH MEAT PIE. *************** 1 lb. ground beef 1/4 c. chopped onion 1 (10 oz.) pkg. frozen peas & carrots, cooked 1 c. chopped, cooked potatoes 1/2 lb. Velveeta, cubed 2 T. butter 2 T. flour 1/2 t. salt 1 c. water 1 (8 oz.) can crescent rolls Brown ground beef, drain. Add onions, cook until tender. Combine meat, peas & carrots, potatoes and Velveeta, mix well. Pour into a 11x7 baking dish. Melt butter in saucepan over low heat. Blend in flour and salt. Gradually add water; cook, stirring constantly until thickened. Pour over meat mixture. Unroll crescent rolls and fit to cover baking dish. Bake at 375 degrees for 25 minutes. Recipe submitted by Roxymom. ONION PIE. ****** CRUST: 1 cup of broken saltines 1/4 cup melted butter Mix the above and place in the bottom of a 9" pie pan. Saute 3 cups of sliced sweet onions in 1/4 c of butter or oleo until tender. Do NOT brown. Pour into crust. Beat 3 eggs and add to 1 cup of scalded milk. Combine with 1/2 pound of grated Swiss cheese, 1 T. salt, and dash of red pepper.Pour over onions. Bake at 325 for about 40 minutes or until firm. Cool for 10 minutes before cutting. Recipe submitted by Judy Youngblood. QUESADILLA QUICHE. ************** 1 ready to use pie crust 2 eggs, beaten 1 teaspoon flour Tabasco sauce to taste 1 cup coarse chopped onion 4 ounces shredded jack cheese 1 tablespoon oil 4 ounces shredded cheddar cheese 1 cup coarsely chopped tomatoes 1 cup sour cream 4 ounces sliced ripe olives 2 tablespoons salsa 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 1 cup finely chopped tomatoes 1/8 teaspoon black pepper Prepare pie crust according to package directions for a two-crust pie using a 10 inch pie plate. Place 1 prepared crust in pan, trim edges if necessary; set aside. In medium skillet cook onions in oil until tender, remove from heat. Stir in 1 cup chopped tomato, olives, garlic powder, chili powder, and black pepper; set aside. In small bowl, beat together eggs and 1 1/2 T hot pepper sauce, reserve 2 t of this mixture. To remaining egg mixture add 1/2 cup shredded Monterey Jack cheese and 1/2 cup cheddar cheese. Sprinkle remaining cheese over bottom of pie crust lined pan. Spoon onion mixture evenly over cheese. Carefully pour egg mixture over cheese; spread to cover. Top with second crust; seal edges. With sharp knife, slit crust in decorative design in several places. Brush with reserved egg mixture. Bake at 375şF for 45 to 55 minutes or until golden brown covering with foil if edges become too brown. Let stand 5 minutes. Meanwhile, combine sour cream and Salsa and Sour Cream Snack and Dip Seasoning; mix well; set aside. Combine fresh tomatoes and hot pepper sauce to taste; set aside. Cut quiche into wedges and serve topped with sour cream and tomato mixtures. Recipe submitted by Jewels. MEXICAN PIE. ******** ready made pie crust 1lb hamburger taco seasoning sour cream shredded cheese any other toppings you like i personally like black olives, tomatoes and salsa preheat oven to pie crust instructions brown ground beef and following taco seasoning instructions. Add beef to pie crust, then sour cream and the rest of your toppings. I have found it works best if sour cream is on top of hamburger, then all your toppings then salsa or taco sauce and finally shredded cheese. Put your crust on top and make slits in the cener. Bake. Normally 40-50 minutes at 350. WATERMELON PIE. ************* (Harvest Watermelon Pie) Makes 8 servings 3 cups chopped watermelon rind (green peel removed) 1 package (6 ounces) sweetened dried cranberries 3/4 cup chopped walnuts 1/2 cup sugar 1/3 cup cider vinegar 2 teaspoons pumpkin pie spice 1 teaspoon flour 1 package (15 ounces) refrigerated pie crusts, room temperature Orange Glaze (below) Place rind in sauce pan; add water to cover. Heat to boiling; reduce heat and simmer until translucent and tender, about 10 minutes. Remove from heat and drain. Heat oven to 425 degrees Fahrenheit. Stir together cooked rind, cranberries, walnuts, sugar, vinegar, pumpkin pie spice, flour, and salt. Fit one crust into 9-inch glass pie pan. Pour rind mixture into crust. Cut remaining crust into ˝-inch-wide strips; arrange strips over filling to make lattice crust. Press ends of strips into edge of bottom crust. Fold edge of bottom crust over strips. Seal and flute edge. Bake until filling bubbles and crust is brown, about 40 minutes. If needed, cover edge with aluminum foil during baking to prevent excessive browning. Remove pie from oven; spoon Orange Glaze over hot pie. Orange Glaze: Stir together ˝ cup powdered sugar, 2 teaspoons grated orange peel, and 1 tablespoon orange juice until blended. Recipe submitted by Wobin.
MAPLE PECAN PIE. **************** 3 large eggs 1/4 cup butter, melted 1/2 cup white sugar 1 tsp vanilla 1/2 cup maple syrup 1 cup pecan pieces 1/4 cup dark corn syrup pecan halves for decoration 1 9" deep dish pie shell Blend well eggs, sugar, maple and corn syrup, and vanilla. Add pecan pieces. Put in uncooked pie shell. Arrange pecan halves on top, rounded side up. Bake 50 minutes at 350, or until set. GRAND MARNIER PECAN PIE. ********************* For a 9-inch pie (5/6 servings) DOUGH INGREDIENTS: 1 1/8 cup all-purpose flour 1/3 cup very cold unsalted cut up butter 2 ˝ tablespoons ice water 1/2 teaspoon salt In a bowl, combine the flour and salt. Add the butter and work it through with your hands until the mixture resembles coarse crumbs. Using the tines of a fork, stir in the water 1 tablespoon at a time and work it in with your hands until having a smooth ball of dough (do not overhandle the dough). Wrap in plastic and refrigerate for 20 minutes. Remove the dough from the refrigerator and cut it in half. Roll out the dough on a floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circle of dough in half and then in half again in order to lift it without tearing it, and unfold it into a 9-inch pie pan. Crimp the edges, or pinch in a decorative border. FILLING INGREDIENTS: 1/2 lb granulated sugar 2 oz butter 1/2 lb egg 13 oz dark corn syrup 1/4 oz vanilla 5 oz pecans 1 pinch of salt 1 oz GRAND MARNIER Cordon Rouge liqueur Using a mixer at low speed, blend the sugar, butter and salt until evenly blended. With the machine running, add the eggs a little at a time, until they are all absorbed. Add the syrup, vanilla and GRAND MARNIER Cordon Rouge liqueur. Mix until well blended. To assemble pies, distribute the pecans evenly in the pie shells and then fill with the mixture. Bake at 450° F for 10 minutes. Reduce heat to 350° F. Bake for 40 minutes more, until set. Recipe submitted by Wobin. PECAN FUDGE CHEESCAKE PIE. ********** Crust: 1 1/2 cups Purpose Flour 1/2 teaspoon salt 1/2 cup chocolate cookie crunch, or any crushed chocolate cookies 1/4 cup pecan meal or finely ground pecans 1/2 cup butter or vegetable shortening 4 to 6 tablespoons cold water 1/2 cup semisweet chocolate chips Cheesecake Layer: 8-ounce package cream cheese, softened 1 egg yolk (save the white) 1/3 cup sugar 1/8 teaspoon salt 1 teaspoon vanilla Pecan Layer: 1 cup chopped pecans 1/4 cup light brown sugar 2/3 cup golden syrup or light corn syrup 2 teaspoons vanilla 2 eggs plus 1 egg white Crust: In a medium-sized mixing bowl, whisk together the flour, salt, chocolate crunch and pecan meal. Using your fingers, a pastry fork, pastry blender or mixer, work in the butter or vegetable shortening. Sprinkle with 4 tablespoons of cold water while tossing with a fork; add additional water if the dough isn't cohesive. Flatten the dough into a disk, and refrigerate it for 30 minutes or so. On a well-floured surface, roll the crust into a 12-inch circle, then fit it into a 9-inch pie pan that's at least 1 1/2 inches deep. Crimp the outside edge, and prick the bottom with a fork. Line the crust with a nesting pie pan, or the weights of your choice, and "blind-bake" it (bake it without filling) in a preheated 425°F oven for 10 minutes. Remove it from the oven, allow it to cool for 5 minutes, then remove the weights and sprinkle the chips over the bottom of the pie shell. Spread the chocolate into an even layer once it's melted. Refrigerate for 30 minutes, or until the chocolate is set. Cheesecake Layer: Mix all of the cheesecake ingredients together gently just till blended. Spread this mixture into the bottom of the chilled crust. Bake the pie in a preheated 350°F oven for 25 minutes, covering the edge with a pie crust shield to prevent burning. The cheesecake will still be slightly soft. Pecan Layer: Sprinkle the pecans over the cheesecake layer. Whisk together the sugar, syrup, vanilla, eggs, and egg white, and gently pour the mixture over the pecans. Garnish with pecan halves, if desired. Return the pie to the oven, and bake it for an additional 20 to 25 minutes, or until it's puffed. Keep the crust shield on to protect the edge of the crust. Remove it from the oven; the filling will fall (which is OK). Refrigerate the pie for several hours before serving, and keep any leftovers refrigerated. Yield: about 8 servings CHOCOLATE PECAN PIE. **************** 2 eggs, room temperature 1 cup sugar 1/2 cup Unbleached All-Purpose Flour 1/2 cup (1 stick) unsalted butter, melted and cooled 1 cup chocolate chips 1 cup chopped pecans, lightly toasted 1 tablespoon bourbon 1 teaspoon vanilla 1 9-inch unbaked pie shell whipped cream (garnish) Beat eggs on high speed of electric mixer until light and lemon colored. Gradually beat in sugar. Reduce speed to low, and add flour and butter, beating until thoroughly combined. Stir in chocolate chips and nuts, then vanilla and bourbon. Spoon mixture into unbaked pie shell. Bake in a preheated 375° oven until crust and top are golden brown, about 45 minutes. Serve warm, with unsweetened whipped cream, if desired. PECAN PIE. ****** Divided baking times - Oven at 400 degrees 15 minutes 350 degrees 30 to 35 minutes 3 eggs 1 cup corn syrup (light or dark) 1 cup sugar 2 T. melted butter 1 t. vanilla 1/8 t. salt 2 cups pecans 1 (9") deep dish pie shell, unbaked Beat eggs slightly. Mix in corn syrup, sugar, butter, vanilla & salt. Add nuts. pour in pie shell. Bake at 400 degrees for 15 minutes, then 350 degrees for 30 to 35 minutes. Filling should be slightly less set in center than around the edge. 1 (9 inch) deep dish pie crust 1 (8 ounce) package cream cheese, softened 1/3 cup white sugar 1 teaspoon vanilla extract 1 cup chopped pecans 3 eggs, beaten 1/4 cup white sugar 1 cup light corn syrup 1/2 cup evaporated milk 1 teaspoon vanilla extract 1 Preheat oven to 375 degrees F (190 degrees C). 2 In a medium mixing bowl, blend together cream cheese, 1/3 cup sugar, and 1 teaspoon vanilla. When mixture is smooth, spread into bottom of pastry shell. Sprinkle cream cheese layer with chopped pecans. 3 In another medium mixing bowl, combine eggs, 1/4 cup sugar, corn syrup, evaporated milk, and 1 teaspoon vanilla extract. Whisk until mixture is smooth. Pour mixture over pecan layer. 4 Bake in preheated oven for 35 to 40 minutes, until set in center. Makes 8 servings JAPANESE FRUIT PIE. *************** 1 unbaked deep dish pie shell 2 eggs, beaten 2 tsp. vinegar 1 cup sugar 1 stick melted oleo 1/2 cp. pecan pieces 1/2 cp. raisins 1/2 cp. coconut Mix together and pour into shell. Bake at 325 degrees for 30-35 minutes. Recipe submitted by JS Gaddis58 PECAN PIE SQUARES. ************** 1 box yellow cake mix (I used Duncan Hines butter kind) 1 stick butter (I used Land of Lakes) 4 eggs 1 1/2 c. light corn syrup 1/2 packed dark brown sugar 1 teaspoon vanilla flavoring 2 c. chopped pecans Preheat oven to 350 degrees and grease 9 x 13 pan. For the crust, in a bowl mix the cake mix, 1 egg, and melted butter. Measure out 2/3 c. of this mixture and save for topping. Pat the rest of mixture in pan and bake for 15 mins. Stir reserved crust mixture, 3 eggs, corn syrup,brown sugar, and vanilla. Last stir in the pecans. Pour this mixture over partially baked crust. Increase the oven temp. to 375 degrees and bake an additional 25 mins. or until cake is set. Cool and cut into bars. PECAN PIE WITH CHEESE CAKE LAYER. ***************************** Cream Cheese Layer: 1 (8 oz) pkg. cream cheese (not low fat) 1/3 cup sugar 1 egg 1 teaspoon vanilla 1/4 teaspoon salt. Pecan Layer: 3 eggs 1/4 cup granulated sugar 1 cup light corn syrup 1 teaspoon vanilla 1 ready made pie crust 1 1/4 cups chopped pecans To prepare cheese layer beat cream cheese, sugar, egg, vanilla and salt in a small mixing bowl until thick and creamy. set aside. For the pecan layer, beat eggs in mixing bowl until blended. add sugar, corn syrup and vanilla; blend well. Spread cream cheese mixture in bottom of pastry-lined pan. Sprinkle with pecans. gently pour corn syrup mixture over pecans. Bake at 350 for 35 to 40 minutes, until center is firm to the touch. ********************** "Who ever would have t'ought dey could come up wit' somet'ing like dis down dare in Floreeda. Sometimes I dink dey taken too much sun down dare in Floreeda, but dis proves me wrong!" A lovely quote from one of our senior customers in New York. Nevertheless, this is our most fabulous creation! We dared to be different and the results are award winning. Ingredients For Filling: Pie Shell-9 inch deep. Eggs-2 large. Pumpkin-1 (15 ounce can). Sweetened Condensed Milk.1 (14 ounce can). Cinnamon-1 teaspoon. Ginger Powder- 1/4 teaspoon. Nutmeg- 1/4 teaspoon. Salt- 1/2 teaspoon. Ingredients for topping: Brown Sugar- 1/4 Cup. Honey- 1/4 cup. Butter-2 tablespoons. Cinnamon-1teaspoon. Pecans-1 cup. Dark Rum-2 tablespoons. Separate the egg white and yolks. Whip the whites until light and fluffy. Set aside. In a large bowl mix the egg yolks with the pumpkin, sweetened condensed milk,cinnamon, ginger powder nutmeg and salt. Combine ingredients until batter is smooth. Fold in the egg whites. Pour into pie shell. Bake in a preheated oven set at 425F. for 15 minutes. Meanwhile combine brown sugar, honey, butter and Rum. Mix well. Fold in the pecans gently to avoid breaking. You will want them whole for decorative purposes. Remove pie from oven after the 15 minutes and arrange the pecans on the top. Start from the edge of the crust pointing the pecans in towards the center of the pie. Keep adding circles until you reach the center. Pour some of the extra syrup the pecans were soaking in gently on top of them. Place a large piece of foil on lower rack of your oven to catch any syrup that may spill over. Continue baking the pie at 350F. for another 40 minutes. Cool completely. Serve with a cup of deliciously fresh brewed coffee. Recipe from Gary Solomon. PUMPKIN PECAN CRUMBLE PIE. ********************** Pie Crust 3 c all purpose flour 1 t salt 1 t sugar 1 c plus 1 T, butter flavored shortening, chilled 1/3 c ice water 1 T vinegar 1 egg, beaten Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, one tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough. Shape into three discs. Wrap in plastic wrap and chill in refrigerator at least three hours, before attempting to roll out. (Overnight actually works best). Hold no more than three days in refrigerator. For longer storage, place in a freezer bag and freeze. Use one disc for a single crust pie. Use two discs for a double crust pie. To roll out for pies, work quickly on a floured pastry cloth. Flip the dough at least once adding a little more flour to the pastry cloth. Roll out to fit pie pan. (Store pastry cloth in freezer). Filling 2 eggs, beaten 1 (16 oz.) can pumpkin ž c sugar ˝ t salt 1 t cinnamon ź t ginger ź t cloves 2 T pure maple syrup 1 (12 oz) can evaporated milk Beat eggs until frothy. Add all remaining ingredients in order given, beating only until well blended. Pour filling into crust. Bake in 375 oven for 25 minutes. Pecan Crumble Topping ˝ cup flour ˝ c chopped pecans ź c packed brown sugar 3 T butter, softened Combine above ingredients. Remove pie from oven and sprinkle topping over filling. Return pie to oven and bake 25 minutes more or until center is set. CREAM CHEESE PECAN PIE. ******************* Topping: 3 eggs 1/4 cup sugar 1 cup light corn syrup 1 teaspoon vanilla extract 1 (8-ounce) package cream cheese 1/3 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1 egg 1 un-baked deep-dish (9-inch) pie shell 1 1/4 cups chopped pecans Preheat oven to 350 degrees F. Topping: Combine all ingredients in a medium bowl. Set aside. In a medium bowl, mix cream cheese, sugar, salt, vanilla, and egg until combined. Pour into pie shell. Top with chopped pecans. Pour Topping over pecans. Bake for 45 minutes. Serve warm or at room temperature. PECAN PIE. ******** Ingredients 5 1/2 cups pecan halves 3 tablespoons flour 12 tablespoons lightly salted butter, at room temperature 1 cup packed light brown sugar 3/4 cup plus 2 tablespoons light corn syrup 4 large eggs, lightly beaten 2 teaspoons vanilla extract 1 pre-baked pie shell Preheat oven to 350 degrees F. Spread 1/2 cup of the pecans on a baking sheet and toast them in the oven for 8 to 10 minutes, until lightly browned and fragrant. Let cool. (Do not turn the oven off.) Put the cooled nuts in a food processor or blender and process until smooth and buttery. Scrape the nut paste into a large bowl. Add the flour and work it in with a fork until completely incorporated. Set aside. Heat the butter in a small saucepan over medium-high heat until it starts to foam and turns a light nutty brown. Pour into a small bowl. Add the brown sugar, corn syrup, eggs, vanilla, and browned butter to the nut paste and stir until well blended. Fold in the remaining 5 cups pecans. Pour the filling into the pre-baked pie shell. Bake for 30 to 40 minutes, until the filling is slightly puffed and the crust is golden brown. Transfer to a rack to cool. Serve warm or at room temperature.	BOURBON CHOCOLATE ALMOND PIE. *************************** 1 1/2 cups crushed Oreo cookies (about 19 cookies) 2 tablespoons melted butter 3 eggs 1 1/2 cups sugar 1 cup chocolate chips 3/8 cup flour -- (6 tablespoons) 1 cup sliced almonds 7 tablespoons butter -- melted 4 tablespoons bourbon Combine crushed Oreos and 2 tablespoons melted butter in a 9-inch pie pan. Press into pan and set aside. Mix eggs, sugar, chocolate chips, flour and almonds in a bowl. Add 7 tablespoons melted butter and combine well. Add bourbon and mix well. Pour into prepared pie pan and bake at 350 degrees for 30 to 40 minutes. Refrigerate at least 2 hours before serving. Serve at room temperature. Recipe submitted by Yooper. JAMESONS CHOCOLATE WALNUT CARAMEL TART. **************** Crust: 1 1/4 cups all-purpose flour 1 teaspoon sugar 1/4 teaspoon salt 4 tablespoons cold unsalted butter, cut into small pieces 4 tablespoons cold vegetable shortening, cut into small pieces 2 to 4 tablespoons ice water Caramel Sauce: 1/4 cup unsalted butter 1/2 cup sugar 1/4 cup heavy (whipping) cream Filling: 1 cup walnuts, chopped 1/2 cup bittersweet (not unsweetened) or semisweet chocolate, broken up into small pieces 3/4 cup light corn syrup 1/2 cup packed light brown sugar 1/2 cup packed dark brown sugar 4 tablespoons unsalted butter, cut into pieces 3 large eggs 3 tablespoons Jameson Irish whiskey 1 teaspoon vanilla extract 1/4 teaspoon salt Confectioners' sugar for dusting To start the crust: Combine the flour, sugar and salt in a food processor fitted with a metal blade. Add the butter and shortening and pulse 8 to 12 times, or until the mixture resembles coarse crumbs. Add 2 tablespoons of the water and process for 15 to 20 seconds, or until the dough comes together. Add the remaining water if necessary and pulse again. Dust a work surface with flour. Turn out the dough, form it into a ball, then wrap it in plastic wrap and refrigerate for 1 hour. Remove the dough from the refrigerator 10 minutes before rolling. IRISH CREAM MACADAMIA NUT PIE. ************** (Recipe makes 2 pies.) 5 large eggs 1 1/4 cups sugar 1/2 tablespoon salt 6 ounces butter 1 cup corn syrup 6 ounces irish cream 8 ounces chocolate chips 10 ounces macadamia nuts 2 9-inch pie shells Preheat oven to 300 degrees. Prepare pie crust and line two 9 inch pie plates, set aside. Using a mixer blend together the eggs, sugar, salt and butter until creamy. Add the corn syrup and Irish Cream, blending well. Stir in the chocolate chips and macadamia nuts. Pour into prepared pie shells. Bake for 1 and 1/2 hours and top has turned a nice golden brown. BROWNIE FUDGE PIE. ************** 1 (9 inch) unbaked pie shell 1 cup chocolate chips (6 ounces) 1/4 cup butter 2 eggs 1 cup sweetened condensed milk 1/2 cup biscuit baking mix 1 teaspoon vanilla 1 cup chopped pecans Preheat oven to 375 degrees. Bake pie shell 10 minutes. Reduce temperature to 325. Melt chips and butter over low heat. Beat chocolate mixture into next 4 ingredients until smooth. Stir in pecans. Spread into pie shell. Bake 35-40 minutes until center is set. Cool before serving. Recipe submitted by Bamamama. COUNTRY FAIR PIE. ************* 1/2 cup butter or margarin, melted 1 cup sugar 1/2 cup all purpose flour 2 eggs 1 tsp vanilla 1 cup coarsely chopped walnuts 1 cup (6 oz) semisweet chocolate chips 1/2 cup butterscotch chips 1 unbaked 9 inch pastry shell In a mixing bowl, beat the butter, sugar, flour, eggs and vanilla until well blended. Stir in nuts and chips. Pour into pie shell. Bake at 325 for 1 hour or until golden brown.Cool. SNICKER CANDY BAR PIE 9 inch pie crust 5 Snicker candy bars, freeze and cut in pieces ˝ cup sugar 4 (3 ounce) packages cream cheese 2 eggs ˝ cup sour cream 1/3 cup creamy peanut butter 3 tablespoons heavy cream 2/3 cup chocolate chips Partially bake crust 5-7 minutes at 450 degrees. Remove from oven and reduce heat to 350 degrees. Place candy pieces in pie shell. Combine sugar, cream cheese, and cream until smooth. Add eggs, beating after each. Add sour cream, peanut butter and beat until smooth. Pour in pie shell. Bake 35-40 minutes. Cool completely. Combine cream and chocolate chips and heat until melted and stir until smooth. Pour over pie and chill 2-3 hours or until set. Recipe submitted by Fatkat Innkeeper Pie PASTRY CRUST (recipe follows) 2/3 cup plus 3/4 cup sugar, divided 1/3 cup HERSHEY'S Cocoa (or other good quality cocoa) 1 cup water 1/3 cup butter or margarine 2-1/2 teaspoons vanilla extract, divided 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup shortening 1/2 cup milk 1 egg 1/2 cup chopped nuts SWEETENED WHIPPED CREAM (recipe follows) Instructions: 1. Prepare Pastry Crust. Heat oven to 350°F (180°C). 2. In medium saucepan, stir together 2/3 cup sugar and cocoa; stir in water. Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and 1-1/2 teaspoons vanilla, stirring until butter is melted. Set aside. 3. In small bowl, stir together flour, remaining 3/4 cup sugar, baking powder and salt; add shortening, milk and remaining 1 teaspoon vanilla. Beat on medium speed of electric mixer 2 minutes. Add egg; beat 2 minutes. Spoon batter into prepared crust. Stir chocolate mixture; gently pour over batter. Sprinkle nuts over top. 4. Bake 55 to 60 minutes or until wooden pick inserted in cake portion comes out clean. Cool slightly; serve warm with Sweetened Whipped Cream. Makes 8 servings. Pastry Crust 1-1/3 cups all-purpose flour 1/2 teaspoon salt 1/8 teaspoon baking powder 1/2 cup shortening 3 tablespoons cold water In medium bowl, stir together flour, salt and baking powder. Cut in shortening until pieces are size of small peas; sprinkle in water, tossing with fork until all flour is moistened. Roll dough into circle about 1/8 inch thick. Fit into 9-inch (23 cm) pie plate; flute edge. Sweetened Whipped Cream: In small bowl, combine 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons sugar and 1 teaspoon vanilla extract; beat until stiff. POSSUM PIE. ******* (needs to chill) 2 pkgs (3oz each) Cream Cheese 3/4 C. Confectioners Sugar 1 Graham Cracker Crust (9in) 1/4 C. Chopped Pecans 1/3 C. Instant Chocolate Pudding 1/4 C. Instant Vanilla Pudding 2 C. Cold Milk 1/2 C. Whipping Cream Whipped 3/4 t. Vanilla Extract 12-16 Pecan Halves In a mixing bowl, beat cream cheese and sugar until smooth. Spread onto bottom of crusts. Sprinkle with chopped pecans. In another mixing bowl, combine pudding mixes, add milk and vanilla; beat on low for 2 minutes. Spoon over pecans. Refridgerate atleast 2 hours, top with whip cream and pecan halves. Recipe submitted by Gess. TURTLE NUT PIE. ************* 3 eggs 1 cup light corn syrup 2/3 cup sugar 1/3 cup margarine -- melted 1/2 teaspoon salt 1 cup pecans 2 squares semisweet chocolate -- (1-oz each) melted 1 unbaked or frozen deep-dish pie crust* -- (9-inch) 1/2 cup caramel flavored topping for ice cream 1. Preheat to 350°F. 2. In medium bowl with fork, beat eggs slightly. Add corn syrup, sugar, margarine and salt; stir until well blended. Reserve 1/2 cup egg mixture; set aside. 3. Stir pecans and chocolate into remaining egg mixture; pour into pie crust. 4. Mix caramel sauce and reserved egg mixture; carefully pour over pecan filling. 5. Bake 50 to 55 minutes or until filling is set about 3 inches from edge. Remove to wire rack. Cool completely. 8 servings Recipe submitted by Yooper. PEANUT BUTTER PIE. ****************** 3 ounces cream cheese, softened 1/3 cup peanut butter 1/2 cup powdered sugar 1/4 cup milk 8 ounces cool whip, thawed 1 crumb pie crust - vanilla or chocolate IN a mixing bowl, beat cream cheese until fluffy. MIX in peanut butter and sugar. Gradually add milk. FOLD in whipped topping. Spoon into crust. REFRIGERATE overnight.	CREAMY PEAR PIE. ************** 4 cups pears, peeled and sliced 1/3 cup sugar 2 tablespoons all-purpose flour 1 cup sour cream, (8 ounces) 1/2 teaspoon vanilla 1/2 teaspoon lemon extract 1/2 teaspoon almond extract 1 pie crust (9 inch), unbaked --TOPPING-- 1/4 cup all-purpose flour 2 tablespoons butter, melted 2 tablespoons brown sugar Directions: In a large bowl, toss pears with sugar and flour. Combine sour cream and extracts; add to pear mixture and mix well. Pour into pie shell. In a small bowl, combine topping ingredients until crumbly. Sprinkle over pears. Bake at 400' for 10 minutes. Reduce heat to 350F; bake 45 minutes more or until pears are tender. Yield 6-8 servings. Recipe submitted by Fatkat. SURPRIZE PIE (PRETZEL PIE). ************ 9 inch unbaked pie shell 1/3 cup butter, softened 3/4 cup light brown sugar, packed 3 large eggs 1 cup light corn syrup 1 cup coarsely crushed pretzels* 1 tsp vanilla extract Cream butter until light and fluffy; add sugar gradually beating after each addition. Add eggs one at a time. One at a time, stir in corn syrup, pretzels, and vanilla. Fill pie shell with filling. Apply a band of foil to edge of pie to prevent overbrowning of crust edge. Bake 40-50 minutes at 375. Shake pretzels in colander to get off some of the salt before crushing them. You can add 1/4 cup coarsely chopped pecans to pretzels or you can use 1 cup of granola cereal only. Natchitoches Meat Pies. ******************** (Natchitoches meat pies are a Louisiana specialty.) Filling 1 lb ground beef 1 1/2 lbs ground pork 2 tablespoons flour 1 tablespoon shortening 2 large onions, chopped 6 green onions, chopped 3 tablespoons chopped parsley Pastry 4 cups flour 2 teaspoons baking powder 1 teaspoon salt 2 eggs 1 cup melted shortening milk 18 pies 1 hour 30 mins prep 1. To make the filling: Make a roux of shortening and flour. 2. Add all other ingredients and salt and pepper to taste. 3. Allow to cook thoroughly, and let cool before placing on dough. 4. To make the dough: Sift flour, baking powder, and add shortening and then eggs. 5. Add enough milk to make a stiff dough. 6. Roll very thin, and use a saucer to cut a circle of dough the same size as the saucer. 7. Fill half of the circle with meat mixture, fold dough over, and press closed with a wet fork. 8. Fry in deep fat until golden brown. Recipe submitted by Wishingstar. VERMONT FIDDLE HEAD PIE. ***** 1 uncooked 9 inch pie crust 2 cups of fiddle heads, sautéed and coarsely chopped 1 small onion, chopped 2 tablespoon of olive oil 1 cup of Vermont Cheddar cheese, shredded 4 eggs 1 cup of evaporated milk or half and half 1 tablespoon of coarse mustard 1 tablespoon of flour Preheat oven to 350 degrees. Precook pie crust for about 20 minutes (prevents soggy crusts). Sautée fiddle heads in olive oil until tender. Place fiddle heads in pie crust, place cheese on top pf fiddle heads. Blend eggs, mustard, milk, flour, and pour over fiddle heads and cheese. Bake at 350 degrees for 50 minutes. Pie is cooked when knife comes out clean when inserted into pie. Let set for 5 minutes or so before cutting. Serve hot or cold as desired - any way that you want to serve it - it tastes great! Just remember that Vermonters do not eat quiche so this is called a pie. ZUCCHINI PIE. ********* 3 c. zucchini diced in small pieces with skin and put in food processer to shred. 1 small chopped onion 4 eggs (beat) 1 T. parsley 1/2 cup oil 1/2 tsp salt 1 cup bisquick 1/2 grated sharp cheese Mix all together and pour into greased 13 x 9 inch pan. Bake for 30 minutes or until done in a 350 degree oven - great for lunch or cut up in small pieces and serve with afternoon tea along with finger sandwiches. PIE CRUST. ****** FLAKY PIE CRUST. ************ 4 c flour 1 Tbsp sugar 2 tsp salt 1 1/2 c SHORTENING (NOT oil,lard,or butter) 1/2 c water 1 Tbsp vinegar 1 large egg Mix well with a fork flour, sugar and salt. Add shortening and blend well with a pastry blender until crumbly. In a small bowl mix water, egg and vinegar. Pour into flour mixture and stir with fork until ingredients are moistened. Divide into 5 portions. wrap in plastic wrap, chill well (1/2 hour). EXTRA FLAKY DOUBLE PIE CRUST. *************************** 2 cups unbleached flour 1-cup cake flour 1 ˝ Tbsp sugar 1 tsp salt 8 Tbsp (1 stick) frozen unsalted butter, cut up ˝ cup plus 2 Tbsp frozen Crisco shortening, cut up 2 Tbsp vinegar 1 large egg yolk 4 to 5 Tbsp ice water, or as needed ź cup crushed cornflakes Egg glaze: 1 large egg white with 1 Tbsp water added Whisk together dry ingredients in large bowl. Add the butter and shortening. Using pastry blender cut in fat until mixture resembles dry rice. Add egg yolk, vinegar, and minimum amount of water. Lightly toss until mixture just begins to clump together. If dough looks too dry, sprinkle on a little more water. Dough should cling together and feel pliable, but not sticky. Form dough into a cohesive ball, on a piece of waxed paper, by lifting opposite corners and pressing them together. Flatten into 6-inch disk for single shell, or divide in half and make two disks for two-crust pie. Wrap dough in plastic wrap and refrigerate for at least 1 hour or even overnight (the longer the better). Soften dough at room temperature, for a few minutes before rolling out. Brush egg glaze on bottom of pastry shell then spread ź cup of blueberry preserves on bottom as well. Add filling, attach top crust (or pastry cutouts), flute edge then brush top with egg glaze and sprinkle on sugar. PATE BRISE(Flaky Pie Dough). ******* 1 cup unbleached all-purpose flour 2 tablespoons cake flour 1/4 teaspoon salt 1/8 teaspoon baking powder 1 stick butter chilled 3 1/2 tablespoons ice water Sift together the flour, cake flour, salt and baking powder. Cut the butter into small pieces and add to the flour and gently toss. Cut or rub the butter in until the mixture appears grainy. Sprinkle the ice water over the mixture and toss until dough holds together. Form into a disk and wrap in plastic wrap. Refrigerate until it is firm Recipe submitted by Danny. PIE CRUST-SINGLE CRUST. ******************* 1 1/3 level cups all-purpose flour 1/2 level teaspoon salt 1/2 Crisco Stick or 1/2 level cup Crisco all-vegetable shortening 3 tablespoons cold water PIE CRUST DOUBLE. ************* 2 level cups all-purpose flour 1 level teaspoon salt 3/4 Crisco Stick or 3/4 level cup Crisco all-vegetable shortening 5 tablespoons cold water 9-inch Deep Dish Double Crust or Two 10-inch Double Crust. ************************ 2 2/3 cups all-purpose flour 1 teaspoon salt 1 cup Crisco all-vegetable shortening 7 to 8 tablespoons cold water Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute. For double crust, flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust. Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.Bake according to specific recipe instructions. For single baked pie shell, heat oven to 425şF. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425şF for 10 to 15 minutes or until lightly browned. For recipe calling for unbaked pie shell, follow baking directions given in that recipe. PATE BRISEE. ******** (Pie Pastry) 2˝ cups all purpose flour heaping ˝ tsp salt 1˝ sticks cold unsalted butter, in bits 4 Tbsp. cold shortening Ice water In large bowl, combine flour and salt. Cut in butter and shortening until mixture resembles coarse cornmeal. You may use a food processor; just be careful not to overprocess. Add 2 Tbsp. Ice water and stir; add more water sparingly as necessary to form dough into a ball. Dust with flour and chill, wrapped in wax paper or plastic wrap, for 1 hour. Makes enough for one double crust pie or 2 single crusts. Recipe submitted by Sugar Pie South. PIE CRUST WITH YEAST. ***************** 5-6 cups of flour (I use half cake flour and bread flour) one pound LARD sprinkle yeast in with flour and a little salt. Work with pastry blender till fine crumbs. Beat one egg and add enought ice water to make one cup, add two tablespoons of vinegar and mix well. Let rest for about 30 minutes and roll as usual. To cut for my fried pies, I used a pot lid the size I wanted. It worked great. Recipe submitted by Tootie. FLAKY PIE CRUST. ************ 3 cups flour 1 1/2 tsp. salt 1 cup lard 1/3-1/2 cups cold water Mix together the flour and salt, cut in lard with a pastry blender. Mix in water until dough sticks together. (but not sticky) Divide in half and roll out. Makes dough for a double-crust pie. COLL'S TENDER FLAKY PIE CRUST. **************************** Using equal amounds lard and butter is the secret to my flaky crust. The important thing with my traditional recipe is not to overwork the dough or it will become tough. I usually double this recipe 2 C all purpose flour (do not sift) 1 teaspoon salt (I use a bit more) 1/3 C cold Lard (not Crisco) 1/3 C cold salted butter 4-6 Tabls. ice cold water (fill a cup with ice & water) 1 egg yolk, well beaten - brushed over crust before baking Whisk together flour and salt Cut the lard and butter into small pieces. Add to flour mixture with a pastry blender until the size of the lard & butter resemble the size of peas. Add water, 1 Tablespoon at a time, cutting in with pastry blender until the dough begins to hold together. Test by grabbing some with your fingers. Add more water as needed. CAREFUL not to add to much water or work the dough too long as this results in a tough crust. Too little water results in a crust that fall apart and tears easily when rolling it out. Form dough into a ball, then flatten into a thick pancake between two pieces of plastic wrap or on a lightly floured surface. Starting in the middle of the dough, start rolling, turning the dough while rolling to get an even thickness and size. Place into pie plate, rolling under the edges for crimping. Trim away any excess. Brush edges with beaten egg before baking, fill unbaked crust with desired filling. The amounts are doubled for a single crust. I prefer a slightly thicker and larger crust for pretty crimped edges. I have mastered making pie crusts in my Kitchen Aid Stand Mixer. It's much easier for me than the old fashion way! Ha! Recipe submitted by Colleen. 100% GUARANTEED BOMB-PROOF PASTRY. ******************************** 4 c. flour ˝ c. water 1 T. sugar 1 T. vinegar ˝ t. salt 1 egg 1 3/4 c. solid shortening, very cold (frozen, even) In a very large bowl, stir together the flour, sugar and salt until mixed. Cut the shortening into big chunks and put in the bowl with the flour mixture. Using a pastry blender or two butter knives, cut the shortening into the flour mixture, chopping until it is very crumbly and resembles coarse oatmeal. In a smaller bowl, whisk together the water, vinegar and egg until blended. Pour, all at once, into the flour mixture and toss lightly, until everything is evenly dampened and it forms a soft dough. (DONT MASH-YOU WANT THE SHORTENING TO REMAIN IN SMALL BITS, DISTRIBUTED THROUGHOUT THE DOUGH). With well-floured hands, form the dough into 5 equal pieces, patting them into flattish disks and flouring the outsides well. Wrap individually in plastic wrap and refrigerate for an hour or two before using, or freeze to use some other time. Makes 5 individual crusts. Recipe submitted by Truleelee. TRADITIONAL PIE CRUST. ****************** 3 cups All-Purpose Flour 1 1/2 teaspoons salt 1 cup unsalted butter or vegetable shortening 6 to 9 tablespoons ice water In large bowl, combine flour and salt. Cut or rub in half of the shortening, then the other half. Sprinkle the ice water, one tablespoon at a time, over mixture. With a fork, toss mixture together. Continue until the dough is just moist enough to hold together when pressed. Gather into a ball, wrap in plastic wrap, and chill for 2 hours. Roll the crust until it is about 1/8-inch-thick and about 2 inches larger than the diameter of the pie plate. This gives you enough to make a good high rim (single crust shell) or to match with the upper crust (double crust bottom). If you turn your pie plate upside down on the dough, you will be able to figure out just about how big to roll it. Keep chilled until ready to use. These can be made up to a month ahead of time, and frozen (well-wrapped!) until needed. FLAKY PIE CRUST WITH VEGETABLE OIL. ***************** Mix in pie plate: 1 1/2c.+ 3T.flour 1 1/2t.sugar 1/2t.salt. Make a well in the center of the dry ingredients. With fork, beat in a measuring cup: 1/2c.oil + 3T.milk. Pour all at once into pie plate and use fork to blend thoroughly. Push into place with fingers; flute edges if desired. To pre-bake: Prick; bake 425 about 15 min.