Americans love pot pies (savory) made with a flaky crust on top and bottom, filled with either beef, chicken or turkey, a gravy and mixed vegetables such as; potatoes, carrots, onions and peas. Miners eat a handheld pie that is prepared for them to take deep down into mines all over the world. The Pasty is pronounced like someone with an east coast accent, Pah-stee.
The pies of the Romans, especially at banquets in the days of the empire, were often elaborate concoctions, such as the show pieces in which were enclosed live birds. In England meat and fish pies had become common by the 14th century and fruit pies, often called tarts, became common by the 16th century. The mince pie was an important feature of the Christmas festivities and was called "superstitious" pie by the Puritans in protest against what seemed to them a pagan manner of celebrating a holy feast. The mincemeat filling was a filling chopped, cooked mixture including raisins, currants, apples, suet, sugar, spice and often meat, brandy or cider, candied peel and other ingredients. The English settlers in North American retained their taste for pie and adapted it to their new surroundings by by creating the pumpkin and the cranberry pie.
Fruit pies served with a scoop of ice cream are known as pie a' la mode, which was popularized in the mid-1890's in the United States. Another delicious way to serve pie is by serving fresh whipped cream on pumpkin pie, what a delight on Thanksgiving day. I think the favorite pie of most people is the traditional all American apple pie which some people enjoy with a slice a cheddar cheese. "Apple pie without cheese is like a kiss without a squeeze". - Unknown
My favorite pies are either rhubarb or blackberry, serve cold with french vanilla ice cream. I am not one of those people who enjoy eating pie hot out of the oven. I also like using liqueurs in my pie fillings and toppings, but they are not necessary if you don't like them.
Most people who bake pies have their own "perfect pie crust recipe." but in case you don't, here is a good basic pie crust.
Julia's Basic Pie Crust - this will make one (9 or 10-inch double crust) or two (9-inch crusts). I have tried not to use Crisco, (shortening) but it makes a very flaky pie crust.
2 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 stick cold unsalted butter, cut into pieces
1/2 cup Crisco shortening
1 egg
1 Tbl. white vinegar
In large bowl, stir together flour, baking powder and salt. With a pastry blender cut in the butter and Crisco until the mixture forms a coarse texture. In a small bowl, whisk 1/4 cup plus 2 Tbl. of ice cold water, the egg and vinegar, blend well. Gradually pour the egg mixture into the flour mixture, stirring with a fork until the dough is moistened. Gather the dough into a ball. Divide the dough and shape into a disk. Wrap in plastic warp and place in refrigerator for at least 1 hour. Remove, dust work surface with flour and roll out pastry to fit pie plate.
Julia's Homespun Turkey Pot Pie
Julia's basic pie crust (see above) make 10-inch double crust
1 medium onion, chopped
2 ribs celery, chopped
3 potatoes, peeled, cut into medium chunks
2 carrots, cut into medium dice
2 cups cooked turkey, cut into 1-inch chunks
3 Tbl. fresh parsley, chopped
1/2 tsp. dried thyme
1 Tbl. sherry
salt and freshly ground black pepper
1 tsp. poultry seasoning
1 cup frozen peas
2 1/2 cups quality chicken stock or turkey stock
1 cup heavy whipping cream
4 Tbl. butter, melted
3 heaping Tbl. all-purpose flour
1 egg
1 Tbl. milk
Preheat oven to 425 degrees. Roll out bottom crust and place in 10-inch deep dish pie and set aside. Place 2 Tbl. butter in large saute pan, add potatoes, onion, celery, carrots, parsley, poultry seasoning, thyme, salt, pepper, 1 1/2 cups chicken stock; cook vegetables until tender. Remove to large bowl, set aside. Leave any stock in pan. In the same pan, add 4 Tbl. melted butter to pan and whisk in flour, cook for 1 minute. Whisk in 1 cup chicken or turkey stock, cream and sherry, heat through until thickened, add cooked turkey. If too thick, add more stock or cream. Stir the cooked vegetables, peas. Taste and adjust seasonings. Pour mixture into prepared pie crust. Add top pie crust, crimp edges, make a couple of vent slices and mix egg with 1 Tbl. milk and brush over crust with pastry brush. Place pie on baking sheet and place in preheated 425 degree oven and let bake for 15 minutes. Reduce heat to 350 and continue baking for about 30 minutes or until crust is golden brown. If at any time crust if getting too brown, add foil to edges. Remove to cooling rack and let rest about 10 minutes before serving.
Peanut Butter Pecan Pie (I got this recipe from a friend, Lynda who has worn many hats in her life; wife, mother, chef, journalist, and finally after receiving her masters, a teacher) and she still has time to bake.
1 (9-inch) pie shell unbaked
1 cup white corn syrup
1 cup dark brown sugar
pinch of salt
1/3 cup butter, melted
3 Tbl. peanut butter
1 tsp. pure vanilla extract
3 whole eggs, lightly beaten
1 1/4 cups pecans, lightly toasted
1/4 cup semi-sweet baking bar, broken into pieces
Preheat oven to 350 degrees. Mix corn syrup, brown sugar, salt, butter, peanut butter and vanilla together, add the beaten eggs and mix again. Pour mixture into unbaked pie shell, top with chocolate then sprinkle with pecans. Bake for approximately 45 minutes. When cooked, remove from oven and cool on rack. Whip heavy whipping cream with a little rum or bourbon and some powdered sugar. To serve, top with whipped cream and add chocolate shavings.
Bourbon Pie from Walnut Hills Restaurant - Vicksburg, MS - we took a trip to Vicksburg (see Loving Mississippi blog)
Crust
1 box chocolate wafers, crushed fine
1/4 cup butter, melted
Mix wafers and butter together and press into 9-inch pie plate. Heat oven to 325 degrees and cook crust for about 10 minutes, cool completely on rack.
Filling
21 large marshmallows
1 cup evaporated milk
1 cup heavy whipping cream
4 Tbl. good bourbon
In a saucepan heat marshmallows and milk until marshmallows melt until the mixture is smooth. Don't burn or boil. Cool marshmallow mixture. Whip the cream until stiff peaks form. Fold into cooled marshmallow mixture. Add bourbon, fold in and pour into pie crust. Refrigerate approximately 4 hours or until set. Top with fresh whipped cream and shaved chocolate.
Julia's Blackberry Pie
Pastry for 9-inch two crust pie
1 quart fresh blackberries, gently washed and allowed to drain in colander
1 cup sugar
3 Tbl. quick-cooking tapioca
1 tsp. lemon zest
1 tsp. blackberry brandy
1 tsp. fresh-squeezed lemon juice
1 egg white, plus 1 Tbl. water mixed together
sanding sugar
Preheat oven to 400 degrees. Prepare pie crusts. In a large bowl, combine blackberries, sugar, tapioca, blackberry brandy, zest, and lemon juice. Spoon into pie crust. Cover with remaining pastry and crimp edges. On top crust, cut slits. Cover edge with aluminum foil to prevent excessive browning. Brush crust top with egg wash and sprinkle with sanding sugar. Bake 10 minutes at 400 degrees then reduce heat to 375 degrees and bake another 45 minutes. Remove foil during last 15 minutes of baking. Remove from oven and cool on wire rack before cutting and serving. Serve with vanilla ice cream, drizzled with blackberry brandy or freshly whipped cream which you have whipped in a little powdered sugar and small amount of blackberry brandy.
Key Lime Pie -" they" say an "authentic key lime pie" does not use graham cracker crust, but I like it so you can use what you want. I always want to know, who are they?
The locals in Key West say there is only one real authentic recipe for Key Lime Pie, a long-time staple in Key West, although there are many delicious variations. "Conchs" as Key West residents are known, have made this pie since long before refrigeration. There were no cows in Key West, so canned milk was the only dairy product available, originally brought in by ship. Authentic Key Lime pie used tiny yellow Key limes, which are bursting with juice, have more acid and a stronger lime flavor than large limes. My daughter, Britt and son-in-law, Derek just got back from a getaway in Key West and said they consumed a few pieces of the pie.
Graham Cracker Crust
1 sleeve of graham crackers
5 Tbl. butter, melted
1/3 cup sugar
Filling
3 large egg yolks
2 limes, zested
1 (14-oz) can sweetened condensed milk
1/2 cup freshly squeezed lime juice (use Key limes if you can find them)
Some people like a hint of green food coloring in their key lime pie (authentic doesn't do that, but occasionally I do)
Topping
1 cup heavy whipping cream
3 Tbl. of powdered sugar
1 tsp. fresh lime juice or KeKe (lime liqueur) if you have never used KeKe, give it a try
Preheat oven to 325 degrees. Graham cracker crust; place crackers in large ziplock and roll with rolling pin for fine crumbs or use food processor. I don't like to clean the food processor so I take the easy way using the rolling pin. In a bowl add crumbs, melted butter and sugar, blend well and press in bottom and up sides of 9-inch pie plate. Bake for about 10 minutes and place on wire rack to cool.
Filling
Beat egg yolks in medium bowl on low speed of electric mixer. Gradually beat in condensed milk, lime juice and zest until smooth. Stir in food coloring if desired. Pour into crust and bake at 350 degrees for 30 minutes or until set. Remove to cooling rack.
Make whipped topping; Beat whipping cream, add powdered sugar, and lime juice or KeKe. When pie is cooled add topping and sprinkle with lime zest.
Julia's Rich, Rich, Rich Truffle Pie (this is a take off from a pie we made in culinary school)
Truffle Filling
2/3 cup heavy whipping cream
6 oz. bittersweet chocolate chips
1 (9-inch) prepared graham cracker crust (see above recipe)
Whipped Chocolate Filling
6 oz. bittersweet chocolate chips
1 1/2 cups heavy whipping cream
1 tsp. Godiva chocolate liqueur (optional, but I like it)
1 tsp. pure vanilla extract
Whipped Cream Topping
1 cup heavy whipping cream
powdered sugar
1/2 tsp. pure vanilla extract
Garnish: white chocolate and dark chocolate shavings
For the truffle filling: In a saucepan, bring 2/3 cup cream to a simmer. Place the 6 oz. chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared pie crust. Freeze covered for 20 minutes.
Whipped chocolate filling: In a double boiler heat the 6 oz. chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the chocolate mixture, remaining 1 cup of heavy whipping cream, Godiva liqueur and vanilla extract until soft peaks form. Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate covered overnight.
Topping: Just before serving, beat 1 cup heavy whipping cream, add some powdered sugar. Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make shavings of white chocolate, and dark chocolate. Garnish pie with chocolate pieces.
Julia's Rhubarb Pie
Pastry for double 9-inch crust
4 cups sliced fresh rhubarb
4 cups boiling water
1 1/2 cups sugar
3 Tbl. all-purpose flour
1 tsp. quick-cooking tapioca
1 tsp. orange zest
2 tsp. Chase Rhubarb Liqueur (optional as they are located in London, but you can purchase online) I have not found this in any liquor stores, but you can check.
1 egg
2 tsp. cold water
1 Tbl. cold butter, cut into small pieces
Place rhubarb in a colander, over a large bowl and pour hot water over rhubarb and set aside. In a large bowl, combine sugar, flour, orange zest, Rhubarb liqueur (optional) and tapioca. Add drained rhubarb and gently mix. Let stand for 15 minutes. Beat egg and water, add to rhubarb mixture until well blended. Add the filling to pastry covering 9-inch pie plate. Dot with butter. Cover with remaining pastry and crimp edges. Cut slits in top crust. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. If crust is getting too brown, place foil strips around crust. Cool on a wire rack. Serve with vanilla ice cream or heavy cream whipped with a little powdered sugar and some rhubarb liqueur (optional).
Chocolate, Chocolate Peanut Butter Pie - This ones for my dad who loves both chocolate and peanut butter. I just read recently you can purchase Castries peanut butter liqueur, but I can't find it in Austin or Dallas area. It would be fantastic in this recipe. My search is on! If I find it, I'm adding some to the filling.
Crust
4 oz. semisweet chocolate, chopped
1/2 stick butter, but into pieces
2 cups chocolate water cookies
Filling
1 package (8 oz) cream cheese, softened
1 cup chunky peanut butter
1/2 cup sugar
2 tsp. pure vanilla extract
1 cup heavy whipping cream
1 cup salted roasted peanuts, chopped
salt
Topping
4 oz. semisweet chocolate, chopped
1/2 cup heavy whipping cream
Whipped Cream Topping
1 cup heavy whipping cream
powdered sugar
pure vanilla extract
chocolate shavings
Crust
Preheat oven to 375 degrees. Combine chocolate and butter and place in double boiler and stir until chocolate is melted. Stir in cookie crumbs and place in bottom of 9-inch springform pan and up sides. Bake for 10 minutes. Cool on wire rack.
Filling
In a large bowl of mixer, beat cream cheese, peanut butter, sugar and vanilla until blended. In another bowl, beat the whip cream. Fold 1/2 of whipped cream into peanut butter mixture, then fold in remaining whipped cream and 1/2 cup chopped nuts. Spoon filling into crust and refrigerate about 3 hours until set.
Topping
In double boiler combine chocolate with heavy cream and stir until chocolate is melted. Stir the chocolate topping until blended, let cool stirring occasionally. Spread the chocolate topping over the peanut butter filling and refrigerate about 20 minutes. Sprinkle remaining 1/4 cup chopped nuts on pie and remove from springform. Top with whipped cream and chocolate shavings.
Whipped Cream
Beat in 1 cup whipped cream with a little powdered sugar and vanilla extract until firmed up. Top pie with whipped cream mixture and chocolate shavings.
Another one of my favorite pies is Sour Cream Raisin Pie which I started making years ago. It came off a box of Sun-Maid raisins and it's delicious.
Sour Cream Raisin Pie
1 (8-inch) unbaked pie shell
2 large eggs
1 cup sour cream (do not use light)
3/4 cup sugar
1 tsp. pure vanilla extract
3 tsp. rum extract (my addition)
1/4 tsp. salt
1/4 tsp. grated fresh nutmeg
1 cup dark raisins
Preheat oven to 375 degrees. Place raisins in bowl and add rum extract and let macerate for about 10 minutes. Beat eggs, 1 cup sour cream, sugar, vanilla, salt and nutmeg together until well combined. Place raisins in colander and pour off rum extract. Stir raisins into mixture. Pour into prepared pastry shell. Bake at 375 for 40 minutes until set. Cool on wire rack.
For topping; Whip fresh heavy whipping cream and add a little powdered sugar and rum extract. Top pie with whipped cream.
The "Farm" Apple Pie - when Jerry and I lived on the "farm" we had many heirloom variety apple trees on the property. We also planted a few other varieties of apples. I like using a mixture of apples in my apple pie. Find the type that works for you and mix it up.
"Good apple pies are a considerable part of our domestic happiness". - Jane Austin, 1815
Julia's Farm Apple Pie
Pastry for double crust (9-inch pie)
6 to 7 cups sliced, cored, peeled variety of apples sprinkled with fresh lemon juice - You want a very high pie overfilled with apples
2 Tbl. water
1 Tbl. fresh lemon juice
1 Tbl. lemon zest
1/2 cup sugar
1/2 cup brown sugar, packed
3 Tbl. all purpose flour
1 tsp. cinnamon
1 tsp. apple pie spice
1/4 tsp. fresh grated nutmeg
1/4 tsp. ground ginger
1/8 tsp. salt
In a large surfaced saucepan, combine apples, water, lemon juice and zest; cook over medium-low heat until apples are almost tender. Remove from heat and let cool, but don't drain juice. In a large bowl, combine sugars, flour, spices and salt. Add apples and toss. Place bottom pastry in pie plate and add apple mixture. Cover with top pastry, seal and flute edges. Cut slits in top crust and bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 35 to 45 minutes until golden brown. If edges of pastry start getting too browned, add foil around edges. Remove to cooling rack. Serve either warm or cold with french vanilla ice cream, a slice of cheddar cheese or fresh heavy whipping cream, with a little powdered sugar whipped in and a sprinkle of apple pie spice.
Bon Appetit
Without faith, it is impossible to please Him
Hebrews 11:6
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