Recipes

Check out my main blog...and my Epic Pie Failure...with pics and the recipe because it might not look picture perfect, but it was delicious :)
http://romanceauthor-chadmirand.blogspot.com/2016/01/tasty-but-epic-pie-failure-by-ch.html




A Tower of Pie!
Plus A New Recipe (with "how-to" pics) 
Kentucky Derby Pie
©C.H. Admirand 2015

I finally had the right size pie plates to use this really cool "pie holder" that Mom gave me years ago. What a great space saver! I usually had a mix of small and extra-large pie dishes, but used them around the yard as a bird bath and inside as the bottom for the pot the Boston Fern is in :) 

The top pie is a NEW recipe this year...well, actually, I copied the recipe out of a magazine about 15 or 20 years ago waiting for Mom at one of her doctor visits...and just never had the key ingredients at the same time. Those ingredients being: chocolate, pecans, and Bourbon. But this year, I did, so I rummaged through my recipe files and file box and found it! Thank goodness I remembered that I'd written it on the back of my grocery list. :) 

It's Kentucky Derby Pie and I'm pretty sure it was out of the Woman's Day or Family Circle magazine, but  don't quote me on that. It smelled soooo good adding the Bourbon to the pecan pie filling goodness as I poured it over the bed of mini chocolate chips layered on the pie crust...Nirvana :)


The next pie is a family fave: Buttered Pecan Pie (the trick is roasting the pecans first.)


The bottom pie in the tower is Happy Blueberry Pie.

To the left is the Happy Apple Pie, and to the right two Pumpkin Chiffon Pies from one of the pumpkins Phil grew in his garden this year. I've never made Pumpkin Pie before, not a fave of mine, but this recipe is a definite keeper :)


For those of you who enjoy trying something new, here's the Kentucky Derby Pie recipe...(the notes in parentheses are what I had and used):

3 slightly beaten eggs
3/4 cup light corn syrup (Karo)
3 tbsp. granulated sugar
3 tbsp. brown sugar (dark brown)
3 tbsp. butter softened (sweet cream)
1 tsp. vanilla
1/8 tsp. salt
1/2 cup chopped pecans
1/3 cup Bourbon (Early Times)
1- 6 oz semisweet chocolate (I used a half a bag of semi-sweet mini-morsels)
1 and 1/2 cups pecan halves (I didn't use all of those pecan halves--they didn't fit)

In a large mixing bowl combine eggs, corn syrup, sugars, butter, vanilla and salt and mix well. Stir in chopped pecans and Bourbon.



Pat chocolate pieces lightly into bottom of pastry shell. Pour filling on top and arrange pecan halves on top of filling.






Bake at 350 degrees for 1 hour, or until knife comes out clean.

After inhaling the yummy scent, I asked my partner-in-crime (aka my permanent date) if he wanted to start a new Thanksgiving Day tradition: Taste-testing the pies instead of waiting until afternoon, and supportive soul that he is, he said yes! I didn't even have to remind him that my great-grandmother, Gammy Purcell, used to serve dinner to all ten of her children and her husband, then sat down and ate her dessert first :)

Delight! Such a wonderful combination of tastes with a cup of coffee. BUT, I would change one thing *go figure since I NEVER follow recipes to the letter* I plan to roast the pecans ahead of time for this pie as well. Once you've tasted a roasted pecan you can never go back. LOL! 

Here's a closeup of the finished Kentucky Derby Pie :)



I hope you and your loved ones enjoyed a wonderful Thanksgiving this year. I'm sending lots of love and a new favorite recipe from my kitchen to yours.

Slainte'
C.H.

*    *     *

Mom's Pie Crust

©C.H. Admirand 1979

I always use my mom’s secret to flaky crust: ice water and mixing the crust with a fork until the very last minute...then you can mold it into a ball with your hands. 

Note from my Mom: the more you handle the crust, the tougher it becomes. 

Note from Me: The funny thing is that her actual recipe calls for "cold" water, not ice water, which is what she always told me to do when we were making pie crust together. I guess I'm more like my Mom than I realized, because to this day,  I NEVER follow a recipe to the letter. :)

Another Note from Me: I typed this up on a peach-colored 3 x 5 card before leaving home to get married...and yes...it was a "real" typewriter! I copied it from her handwritten recipe on the inside of her favorite cookbook...The United States REGIONAL Cookbook. My Grandmother Purcell and Aunt Helen Purcell received free copies of this cookbook back in the late 1930s early 1940s when the First National Bank opened on Wanaque Avenue in Pompton Lakes. Mom got Grandma's cookbook when Mom married Dad. My brother Dean has it now, and one of these days soon, I'm going to bring my copier with me when I visit my brother and make copies of all of the recipes Mom wrote inside of it. I know her Chili Sauce and Grape Butter recipes are in there along with this Pie Crust recipe. 



Mom's Pie Crust...Makes 3 crusts
2 and 1/2 c flour (She only used Hecker's Unbleached)
1 tsp salt
3/4 c Crisco (Blue label - original Crisco Shortening)
1/3 c cold water (recommendation: use ice water)

Sift dry ingredients - cut in shortening and add water until just right. 
Then just line pie plates and fill with desired fillings.

One Last Note from Me:
For those of you who are new to pie crust, here are a few more details that might come in handy...Cut the shortening into the flour and salt until it looks like small peas.  Sprinkle in the ice water, one tbsp at a time, tossing with a fork until all of the flour is moistened.

Form the pastry into a ball; then cut in half, shaping one half at a time into a flattened circle on a lightly floured board.  Roll out pastry so it's larger than your pie plate.


Fill with your favorite fillings. My family loves: Apple, Blueberry, Buttered Pecan, Sweet Potato Praline, Squash, Buttermilk, ShooFly, and Cherry. 

Yikes! Another Last Note from Me: I never made a two-crust pie until I married my darling DJ...who knew that people actually covered their apple and berry pies? Mom never did. She used to bake 4 apple pies at a time, and never covered them. Sometimes, she's sprinkle a crumb topping on them, but usually, it was just a single-crust pie with apples in it :)

The funny thing is that my Dad always told my Mom that his Mom (Grammy Dobbs) made the BEST pie crust in the world. Finally, my Mom broke down and asked Gram what her secret was...a box of "Flako" Pie crust mix! 

No comments:

Post a Comment