My SIL invited everyone to come for thanksgiving, so I volunteered to
bring pie because it's easy to make in advance and to transport 3+
hours up the freeway...

I went to the store for ingredients this afternoon and got a big can
of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
and two cans of dessert peaches to drain and use in a peach pie. There
are going to be 20+ people there for the weekend so I need a couple
more pies to make! Help me out please...

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

On Wed, 16 Nov 2005 20:45:21 -0500, Karen AKA Kajikit
> wrote:

>I went to the store for ingredients this afternoon and got a big can
>of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
>and two cans of dessert peaches to drain and use in a peach pie. There
>are going to be 20+ people there for the weekend so I need a couple
>more pies to make! Help me out please...

All tried, tested, and devoured:

Pumpkin Pecan Pie
Sour Cream Apple Pie
Cheesecake-Pecan Pie


* Exported from MasterCook *

Pumpkin Pecan Pie

Recipe By :Libby's
Serving Size : 8 Preparation Time :0:00
Categories : pies-crusts Thanksgiving


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PUMPKIN LAYER
1 pie crust (9 inch) -- unbaked
1 cup canned pumpkin
1/3 cup granulated sugar
1 large egg
1 teaspoon pumpkin pie spice
PECAN LAYER
2/3 cup light corn syrup
1/2 cup granulated sugar
2 large eggs
3 tablespoons melted butter
1/2 teaspoon vanilla extract
1 cup chopped pecans

PREHEAT oven to 350° F.

FOR PUMPKIN LAYER
COMBINE pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir
well. Spread over bottom of pie shell.

FOR PECAN LAYER
COMBINE corn syrup, sugar, eggs, butter and vanilla extract in same
bowl; stir in nuts. Spoon over pumpkin layer.

BAKE for 50 minutes or until knife inserted in center comes out clean.
Cool on wire rack.

Cuisine:
"American - South"
Source:
"www.verybestbaking.com"

- - - - - - - - - - - - - - - - - - -

NOTES : November 28, 2002
The pumpkin-pecan pie was to-die-for. As soon as I digest some of
what's already in my stomach, I'm gonna bombard myself with another
slice of pie. It tastes primarily like a pecan pie, but with a
delightfully spicy pumpkin undertone (I used Penzey's Pumpkin Pie
Spice). A definite keeper!



* Exported from MasterCook *

Sour Cream Apple Pie

Recipe By amsel
Serving Size : 0 Preparation Time :0:00
Categories : fruits pies-crusts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup sour cream
2 pounds peeled apple slices


1. Combine first five (dry) ingredients.
2. Cover bottom of unbaked pie shell with 1/4 of mixture.
3. Stir remaining mixture into sour cream.
4. Slice apples 1/8-inch thick, and stir into sour cream mixture..
5. Place mixture into pie shell and cover with top pastry. Let rest 10
minutes.
6. Sprinkle with sugar and cinnamon.
7. Bake at 450°F for 15 minutes, reduce heat to 325°F, and bake about
45 minutes, or until apples are done.
8. IMPORTANT: Cool 3 to 4 hours on rack before cutting.

Cuisine:
"American"
Source:
"Pat Zastera (Damsel's Mom)"

- - - - - - - - - - - - - - - - - - -




* Exported from MasterCook *

Cheesecake-Pecan Pie

Recipe By amsel
Serving Size : 8 Preparation Time :0:00
Categories : cheesecakes Easter
pies-crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Crust---
1 stick butter -- chilled
2 cups flour
1 egg yolk
1/4 teaspoon salt
2/3 cup sour cream
---Cheesecake Layer---
8 ounces cream cheese
1 large egg
1/3 cup sugar
1 teaspoon vanilla
---Pecan Pie Layer---
1 1/4 cups pecans -- coarsely broken
3 eggs
1 cup light corn syrup
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt

Crust:
Place flour in a medium bowl. Cut in butter until mixture is the size
of small peas. Add egg, salt, and sour cream. Stir with a fork until
pastry forms a ball (or use food processor).

Divide into two parts. If making a single crust pie, refrigerate or
freeze one portion for another pie.

Wrap in plastic and chill until stiff enough to work with
(approximately 45 minutes). When ready to use, roll pastry thinly
(about 1/8 inch).

Preheat oven to 350°F.

Cheesecake Layer:
With an electric mixer, whip the cream cheese, egg, sugar and vanilla
until fluffy. Spread the mixture in the bottom of the unbaked pie
shell.

Pecan Pie Layer:
Sprinkle the pecans over the cheese mixture. Beat the eggs with an
electric mixer until foamy. Add the corn syrup, sugar, vanilla, and
salt and mix well. Pour over the pecans.

Bake until center of pie is firm, about 55 minutes. Store in
refrigerator.

VARIATION
Cheesecake-Almond Pie (J. Helman):
Substitute sliced almonds for the pecans, and almond extract for the
vanilla.


- - - - - - - - - - - - - - - - - - -

NOTES : After baking, the pecan filling will be on the bottom, the
cheesecake layer will be on top of that, and the nuts will form a
crunchy topping. This is a very rich pie. Cut those pieces small!
--
Wash away the gray to respond.

Damsel, the sour cream apple pie and the pecan cheesecake pie sound
great. How transportable are they? I think I forgot to say that we
have to drive up to Orlando with them the day before Thanksgiving...
could they handle three hours in the car?

On Wed, 16 Nov 2005 20:00:55 -0600, Damsel in dis Dress
> wrote:

>On Wed, 16 Nov 2005 20:45:21 -0500, Karen AKA Kajikit
> wrote:
>
>>I went to the store for ingredients this afternoon and got a big can
>>of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
>>and two cans of dessert peaches to drain and use in a peach pie. There
>>are going to be 20+ people there for the weekend so I need a couple
>>more pies to make! Help me out please...
>
>All tried, tested, and devoured:
>
>Pumpkin Pecan Pie
>Sour Cream Apple Pie
>Cheesecake-Pecan Pie
>
>
> * Exported from MasterCook *
>
> Pumpkin Pecan Pie
>
>Recipe By :Libby's
>Serving Size : 8 Preparation Time :0:00
>Categories : pies-crusts Thanksgiving
>
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> PUMPKIN LAYER
> 1 pie crust (9 inch) -- unbaked
> 1 cup canned pumpkin
> 1/3 cup granulated sugar
> 1 large egg
> 1 teaspoon pumpkin pie spice
> PECAN LAYER
> 2/3 cup light corn syrup
> 1/2 cup granulated sugar
> 2 large eggs
> 3 tablespoons melted butter
> 1/2 teaspoon vanilla extract
> 1 cup chopped pecans
>
>PREHEAT oven to 350° F.
>
>FOR PUMPKIN LAYER
>COMBINE pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir
>well. Spread over bottom of pie shell.
>
>FOR PECAN LAYER
>COMBINE corn syrup, sugar, eggs, butter and vanilla extract in same
>bowl; stir in nuts. Spoon over pumpkin layer.
>
>BAKE for 50 minutes or until knife inserted in center comes out clean.
>Cool on wire rack.
>
>Cuisine:
> "American - South"
>Source:
> "www.verybestbaking.com"
>
> - - - - - - - - - - - - - - - - - - -
>
>NOTES : November 28, 2002
>The pumpkin-pecan pie was to-die-for. As soon as I digest some of
>what's already in my stomach, I'm gonna bombard myself with another
>slice of pie. It tastes primarily like a pecan pie, but with a
>delightfully spicy pumpkin undertone (I used Penzey's Pumpkin Pie
>Spice). A definite keeper!
>
>
>
> * Exported from MasterCook *
>
> Sour Cream Apple Pie
>
>Recipe By amsel
>Serving Size : 0 Preparation Time :0:00
>Categories : fruits pies-crusts
>
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 3/4 cup granulated sugar
> 2 tablespoons all-purpose flour
> 1/2 teaspoon ground cinnamon
> 1/4 teaspoon ground nutmeg
> 1/4 teaspoon salt
> 1/2 cup sour cream
> 2 pounds peeled apple slices
>
>
>1. Combine first five (dry) ingredients.
>2. Cover bottom of unbaked pie shell with 1/4 of mixture.
>3. Stir remaining mixture into sour cream.
>4. Slice apples 1/8-inch thick, and stir into sour cream mixture..
>5. Place mixture into pie shell and cover with top pastry. Let rest 10
>minutes.
>6. Sprinkle with sugar and cinnamon.
>7. Bake at 450°F for 15 minutes, reduce heat to 325°F, and bake about
>45 minutes, or until apples are done.
>8. IMPORTANT: Cool 3 to 4 hours on rack before cutting.
>
>Cuisine:
> "American"
>Source:
> "Pat Zastera (Damsel's Mom)"
>
> - - - - - - - - - - - - - - - - - - -
>
>
>
>
> * Exported from MasterCook *
>
> Cheesecake-Pecan Pie
>
>Recipe By amsel
>Serving Size : 8 Preparation Time :0:00
>Categories : cheesecakes Easter
> pies-crusts
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> ---Crust---
> 1 stick butter -- chilled
> 2 cups flour
> 1 egg yolk
> 1/4 teaspoon salt
> 2/3 cup sour cream
> ---Cheesecake Layer---
> 8 ounces cream cheese
> 1 large egg
> 1/3 cup sugar
> 1 teaspoon vanilla
> ---Pecan Pie Layer---
> 1 1/4 cups pecans -- coarsely broken
> 3 eggs
> 1 cup light corn syrup
> 1/4 cup sugar
> 1 teaspoon vanilla
> 1/4 teaspoon salt
>
>Crust:
>Place flour in a medium bowl. Cut in butter until mixture is the size
>of small peas. Add egg, salt, and sour cream. Stir with a fork until
>pastry forms a ball (or use food processor).
>
>Divide into two parts. If making a single crust pie, refrigerate or
>freeze one portion for another pie.
>
>Wrap in plastic and chill until stiff enough to work with
>(approximately 45 minutes). When ready to use, roll pastry thinly
>(about 1/8 inch).
>
>Preheat oven to 350°F.
>
>Cheesecake Layer:
>With an electric mixer, whip the cream cheese, egg, sugar and vanilla
>until fluffy. Spread the mixture in the bottom of the unbaked pie
>shell.
>
>Pecan Pie Layer:
>Sprinkle the pecans over the cheese mixture. Beat the eggs with an
>electric mixer until foamy. Add the corn syrup, sugar, vanilla, and
>salt and mix well. Pour over the pecans.
>
>Bake until center of pie is firm, about 55 minutes. Store in
>refrigerator.
>
>VARIATION
>Cheesecake-Almond Pie (J. Helman):
>Substitute sliced almonds for the pecans, and almond extract for the
>vanilla.
>
>
> - - - - - - - - - - - - - - - - - - -
>
>NOTES : After baking, the pecan filling will be on the bottom, the
>cheesecake layer will be on top of that, and the nuts will form a
>crunchy topping. This is a very rich pie. Cut those pieces small!


--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

On Wed, 16 Nov 2005 23:00:49 -0500, Karen AKA Kajikit
> wrote:

>Damsel, the sour cream apple pie and the pecan cheesecake pie sound
>great. How transportable are they? I think I forgot to say that we
>have to drive up to Orlando with them the day before Thanksgiving...
>could they handle three hours in the car?

Yeah, that wouldn't be a problem as long as they're refrigerated
before and after. Both pies are amazing!

Carol
--
Wash away the gray to respond.

On Wed, 16 Nov 2005 20:45:21 -0500, Karen AKA Kajikit
> wrote:

>My SIL invited everyone to come for thanksgiving, so I volunteered to
>bring pie because it's easy to make in advance and to transport 3+
>hours up the freeway...
>
>I went to the store for ingredients this afternoon and got a big can
>of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
>and two cans of dessert peaches to drain and use in a peach pie. There
>are going to be 20+ people there for the weekend so I need a couple
>more pies to make! Help me out please...

You need a pecan pie. The Karo syrup recipe is a classic:

http://www.karosyrup.com/pecanPie.asp

Chocolate fudge pie never did no harm, neither.

Tara

Tara wrote:

> On Wed, 16 Nov 2005 20:45:21 -0500, Karen AKA Kajikit
> > wrote:
>
> > My SIL invited everyone to come for thanksgiving, so I volunteered
> > to bring pie because it's easy to make in advance and to transport
> > 3+ hours up the freeway...
> >
> > I went to the store for ingredients this afternoon and got a big can
> > of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
> > and two cans of dessert peaches to drain and use in a peach pie.
> > There are going to be 20+ people there for the weekend so I need a
> > couple more pies to make! Help me out please...
>
> You need a pecan pie. The Karo syrup recipe is a classic:

I agree, pecan is one of the best transport pies. It doesn't need
refrigeration and it isn't prone to slop. It can take a fair amount of
handling and jostling.

Added bonus -- fantastic tasting!



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:
> Tara wrote:
>
> > On Wed, 16 Nov 2005 20:45:21 -0500, Karen AKA Kajikit
> > > wrote:
> >
> > > My SIL invited everyone to come for thanksgiving, so I volunteered
> > > to bring pie because it's easy to make in advance and to transport
> > > 3+ hours up the freeway...
> > >
Help me out please...
> >

Nobody has mentioned mincemeat pie, one of my favorites!

On Thu 17 Nov 2005 11:05:24a, Thus Spake Zarathustra, or was it
itsjoannotjoann?

>
> Default User wrote:
>> Tara wrote:
>>
>> > On Wed, 16 Nov 2005 20:45:21 -0500, Karen AKA Kajikit
>> > > wrote:
>> >
>> > > My SIL invited everyone to come for thanksgiving, so I volunteered
>> > > to bring pie because it's easy to make in advance and to transport
>> > > 3+ hours up the freeway...
>> > >
> Help me out please...
>> >
>
> Nobody has mentioned mincemeat pie, one of my favorites!

Also at the top of my list, but I don't like the commercial jarred stuff
and it's a little late to make your own for Thanksgiving. Mine was made a
couple of months ago.

In a pinch I have doctored up a jar of mincemeat by adding finely cut
apple, more currants, a few broken nuts, and some brandy.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright wrote:
> On Thu 17 Nov 2005 11:05:24a, Thus Spake Zarathustra, or was it
> itsjoannotjoann?
>
> >
> > Default User wrote:
> >> Tara wrote:
> >>
> >> > On Wed, 16 Nov 2005 20:45:21 -0500, Karen AKA Kajikit
> >> > > wrote:
> >> >
> >> > > My SIL invited everyone to come for thanksgiving, so I volunteered
> >> > > to bring pie because it's easy to make in advance and to transport
> >> > > 3+ hours up the freeway...
> >> > >
> > Help me out please...
> >> >
> >
> > Nobody has mentioned mincemeat pie, one of my favorites!
>
> Also at the top of my list, but I don't like the commercial jarred stuff
> and it's a little late to make your own for Thanksgiving. Mine was made a
> couple of months ago.
>
> In a pinch I have doctored up a jar of mincemeat by adding finely cut
> apple, more currants, a few broken nuts, and some brandy.
>
> --
> Wayne Boatwright *¿*
> ________________________________________

Look for the Crosse & Blackwell brand mincemeat - SO much better than
the ever-present Nonesuch (which sucks). Pretty hard to tell from good
home-made (the kind without actual minced meat, that is).

N.

itsjoannotjoann wrote on 17 Nov 2005 in rec.food.cooking

>
> Default User wrote:
> > Tara wrote:
> >
> > > On Wed, 16 Nov 2005 20:45:21 -0500, Karen AKA Kajikit
> > > > wrote:
> > >
> > > > My SIL invited everyone to come for thanksgiving, so I volunteered
> > > > to bring pie because it's easy to make in advance and to transport
> > > > 3+ hours up the freeway...
> > > >
> Help me out please...
> > >
>
> Nobody has mentioned mincemeat pie, one of my favorites!
>
>

You just did,

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Default User wrote:

> Tara wrote:
>
> > On Wed, 16 Nov 2005 20:45:21 -0500, Karen AKA Kajikit
> > > wrote:
> >
> > > My SIL invited everyone to come for thanksgiving, so I volunteered
>
> > > to bring pie because it's easy to make in advance and to transport
>
> > > 3+ hours up the freeway...
> > >
> > > I went to the store for ingredients this afternoon and got a big
> can
> > > of pumpkin for the pumpkin pie, a bag of fresh apples for apple
> pie,
> > > and two cans of dessert peaches to drain and use in a peach pie.
> > > There are going to be 20+ people there for the weekend so I need a
>
> > > couple more pies to make! Help me out please...
> >

For a differant pumpkin pie, add a 1/4 inch layer of cream cheese on the
bottom and cover the top with chopped walnuts falvoured with a bit of
lemon zest.
---
JL

> > You need a pecan pie. The Karo syrup recipe is a classic:
>
> I agree, pecan is one of the best transport pies. It doesn't need
> refrigeration and it isn't prone to slop. It can take a fair amount of
>
> handling and jostling.
>
> Added bonus -- fantastic tasting!
>
> Brian
>
> --
> If televison's a babysitter, the Internet is a drunk librarian who
> won't shut up.
> -- Dorothy Gambrell (http://catandgirl.com)

On Thu, 17 Nov 2005 23:30:18 GMT, Joseph Littleshoes
> wrote:

>For a differant pumpkin pie, add a 1/4 inch layer of cream cheese on the
>bottom and cover the top with chopped walnuts falvoured with a bit of
>lemon zest.

You're evil. Just plain evil. I like that..

Carol
--
Wash away the gray to respond.

Karen AKA Kajikit wrote:
> My SIL invited everyone to come for thanksgiving, so I volunteered to
> bring pie because it's easy to make in advance and to transport 3+
> hours up the freeway...
>
> I went to the store for ingredients this afternoon and got a big can
> of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
> and two cans of dessert peaches to drain and use in a peach pie. There
> are going to be 20+ people there for the weekend so I need a couple
> more pies to make! Help me out please...
>


Lemon Meringue? (The recipe is on the cornstarch box)

And you gotta have a pecan pie (I'll post a recipe in a follow-up
message a little later tonite)

Buttermilk pie is pretty easy, and the old folks especially will like it.

Best regards,
Bob

On Wed, 16 Nov 2005 20:40:58 -0600, zxcvbob >
wrote:

>Karen AKA Kajikit wrote:
>> My SIL invited everyone to come for thanksgiving, so I volunteered to
>> bring pie because it's easy to make in advance and to transport 3+
>> hours up the freeway...
>>
>> I went to the store for ingredients this afternoon and got a big can
>> of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
>> and two cans of dessert peaches to drain and use in a peach pie. There
>> are going to be 20+ people there for the weekend so I need a couple
>> more pies to make! Help me out please...
>>
>
>
>Lemon Meringue? (The recipe is on the cornstarch box)
>
>And you gotta have a pecan pie (I'll post a recipe in a follow-up
>message a little later tonite)
>
>Buttermilk pie is pretty easy, and the old folks especially will like it.
>
>Best regards,
>Bob

I was going to make pecan pie - I've got pecans... but (whimper) I
forgot to buy corn syrup at the store! And I spent fifty dollars on
baking ingredients (it's the church bake sale this weekend, we're
having a thanksgiving luncheon at church on sunday, plus i have to
make the pies...) so DH would be really mad if I told him we had to go
back again! I forgot lemon juice or limes too...

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

On Wed, 16 Nov 2005 20:45:21 -0500, Karen AKA Kajikit
> rummaged among random neurons and opined:

>My SIL invited everyone to come for thanksgiving, so I volunteered to
>bring pie because it's easy to make in advance and to transport 3+
>hours up the freeway...
>
>I went to the store for ingredients this afternoon and got a big can
>of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
>and two cans of dessert peaches to drain and use in a peach pie. There
>are going to be 20+ people there for the weekend so I need a couple
>more pies to make! Help me out please...

Peach pie for Thanksgiving? That's a first. IMHO, peach pie is a
summer pie, but whattheheck.

I posted a pecan pie a couple of days ago that is perfect every time
and dead easy:

@@@@@ Now You're Cooking! Export Format

Pecan Pie

desserts

1 baked pie crust
6 tablespoon unsalted butter; cut into one inch pieces
1 cup dark brown sugar; packed
1/2 teaspoon Salt
3 large eggs
1/4 cup light corn syrup
12 ounces pecans; whole

1. Adjust oven rack to middle position and heat oven to 275°. Melt
butter in medium heatproof bowl set in skillet of water maintained at
just below simmer. Remove bowl from skillet; mix in sugar and salt
with wooden spoon until butter is absorbed. Beat in eggs, then corn
syrup and vanilla. Return bowl to hot water; stir until mixture is
shiny an dhot to the touch, about 130°F. Remove from heat.

2. Arrange pecans in an even layer in the baked pie shell. Pour
mixture over evenly. Bake until center feels soft, like gelatin, when
gently pressed, about 50 to 60 mins. Transfer to rack; let cool
completely, at least 4 hour. Serve pie at room temperature or warm
with lightly sweetened whipped cream or vanilla ice cream.

Contributor: The Best Recipe

Yield: 8 servings

Preparation Time: :30


Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Karen AKA Kajikit wrote:
> My SIL invited everyone to come for thanksgiving, so I volunteered to
> bring pie because it's easy to make in advance and to transport 3+
> hours up the freeway...
>
> I went to the store for ingredients this afternoon and got a big can
> of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
> and two cans of dessert peaches to drain and use in a peach pie. There
> are going to be 20+ people there for the weekend so I need a couple
> more pies to make! Help me out please...



Bob's Pecan Pie

(This is a big recipe -- a 10" or deep dish 9 1/2" pie. It will not fit
in a 9" pan.)

4 eggs
3/4 cup + 1 Tbsp. sugar (just use a slightly rounded 3/4 cup measure)
1 1/3 cup dark Karo syrup
7 Tbsp salted butter or margarine
1 1/2 cup pecan halves

[note: I usually use 1 cup of pecan halves and 1 cup of chopped walnuts
instead of 1 1/2 cup pecans]

I prepare the pastry shell and half-bake it while assembling the
filling. Notice the filling leaves a leftover 1 Tbsp butter from a
whole stick. I use it in the pastry dough. I think the recipe works OK
with an unbaked pie shell, but I don't remember.

This is about twice as much butter as the recipe on the Karo syrup
bottle, and I think it makes a big difference in the texture of the pie.
For a 9" pie, just use the recipe on the back of the Karo syrup bottle,
but increase the butter to 1/3 cup and add extra chopped nuts.

If I have light corn syrup instead of dark, I substitute brown sugar
(packed) for the granulated sugar.

Melt the butter in a medium saucepan over low heat. Mix in the syrup
and sugar, then the eggs. You can turn up the heat a little at this
point if you want to. Mix continuously with a wire whisk until it is
hot and starting to change color, but still thin. I've never measured
it with a candy thermometer, but I guess it's about 150 degrees.
You should be able to *uncomfortably* stick your finger in the filling
without getting burned. Be careful not to scramble the eggs. If you
don't mix the filling well enough, most of the butter floats to the top
with the nuts when you bake it and the texture is not as good. Add the
nuts and mix them in well so they get thoroughly coated with the filling
mixture. Pour the hot filling into the pie shell and bake at 375 until
it just starts to "souffle" (puff up). By partially cooking the filling,
the whole filling gets done at about the same time (about 30 minutes)
and you don't have to mess with putting aluminum foil around the edge of
the crust to prevent it from scorching or worry about whether the pie is
done in the middle. Don't try to arrange pecan halves on top -- all the
nuts need to be mixed in the filling so they float to the top and get
candied. Start watching the pie at about 20 minutes so you don't
overbake it. Best served at room temperature. Cut the pieces kind of
small because it is extremely rich.

It's a lot easier than it sounds. It's actually easier than the
traditional method.

Best regards,
Bob

Karen AKA Kajikit wrote:

> There
> are going to be 20+ people there for the weekend so I need a couple
> more pies to make! Help me out please...


Blueberry:

top & bottom pie crusts
1 cup sugar
3 Tb flour
dash cinnamon
dash clove
berries (I use 2 bags of frozen)
butter

Mix dry ingredients with thawed berries, pour into your favorite pie
shell, and top with pats of butter. Cover with 2nd crust and bake 450F
for 15 minutes then lower temp to 350 for another 30 minutes.



Dawn

On Thu 17 Nov 2005 10:09:57a, Thus Spake Zarathustra, or was it Dawn?

> Karen AKA Kajikit wrote:
>
>> There
>> are going to be 20+ people there for the weekend so I need a couple
>> more pies to make! Help me out please...
>
>
> Blueberry:
>
> top & bottom pie crusts
> 1 cup sugar
> 3 Tb flour
> dash cinnamon
> dash clove
> berries (I use 2 bags of frozen)
> butter
>
> Mix dry ingredients with thawed berries, pour into your favorite pie
> shell, and top with pats of butter. Cover with 2nd crust and bake 450F
> for 15 minutes then lower temp to 350 for another 30 minutes.

Dawn, sometime try a mixture of 2 TB flour and 2 TB cornstarch. I think it
gives a nicer texture. Otherwise, your recipe is almost exactly like mine.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright wrote on 17 Nov 2005 in rec.food.cooking

> On Thu 17 Nov 2005 10:09:57a, Thus Spake Zarathustra, or was it Dawn?
>
> > Karen AKA Kajikit wrote:
> >
> >> There
> >> are going to be 20+ people there for the weekend so I need a couple
> >> more pies to make! Help me out please...
> >
> >
> > Blueberry:
> >
> > top & bottom pie crusts
> > 1 cup sugar
> > 3 Tb flour
> > dash cinnamon
> > dash clove
> > berries (I use 2 bags of frozen)
> > butter
> >
> > Mix dry ingredients with thawed berries, pour into your favorite pie
> > shell, and top with pats of butter. Cover with 2nd crust and bake
> > 450F for 15 minutes then lower temp to 350 for another 30 minutes.
>
> Dawn, sometime try a mixture of 2 TB flour and 2 TB cornstarch. I
> think it gives a nicer texture. Otherwise, your recipe is almost
> exactly like mine.
>

I like this one ...it's fast, easy and tasty

@@@@@ Now You're Cooking! Export Format

BlueBerry Tart

desserts, pies

3/4 cup pecan peices
3/4 cup Sugar
3 tbsp all purpose flour
1 lb frozen unsweetened blueberries; wild variety prefered
1 9 inch frozen/fresh pie shell
1 cup sour cream

preheat oven to 400F

Place pecans, sugar, flour in the bowl of a food processor and process till
powdered. Combine in a bowl the powder with the frozen blueberries (mix
well).
Pour into pie Crust.

Place tart on a foil lined cookie sheet (prevents spilly clean ups). Bake
for 50-60 minutes, until the pie crust is lightly browned on top.
Cool for at least 1 hour.

To serve cut into wedges and garnish with sour cream.

Contributor: "The Short-Cut Cook" by Jacque Pepin page 247



** Exported from Now You're Cooking! v5.70 **



--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Thu, 17 Nov 2005 21:09:10 -0000, Mr Libido Incognito
> wrote:

>BlueBerry Tart
>
>desserts, pies
>
>3/4 cup pecan peices
>3/4 cup Sugar
>3 tbsp all purpose flour
>1 lb frozen unsweetened blueberries; wild variety prefered
>1 9 inch frozen/fresh pie shell
>1 cup sour cream

Anything with both sour cream and pecans must be good. I'm a-keepin'
this'un.

Thanks!
Carol
--
Wash away the gray to respond.

In article >,
Dawn > wrote:
(this is about pies)
>
> Blueberry:

> berries (I use 2 bags of frozen)

How much does the bag weigh?
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

Melba's Jammin' wrote:
> In article >,
> Dawn > wrote:
> (this is about pies)
>
>>Blueberry:
>
>
>>berries (I use 2 bags of frozen)
>
>
> How much does the bag weigh?


The bag is usually pretty light. I wouldn't worry about it. HTH ;-)

Bob

In article >,
zxcvbob > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > Dawn > wrote:
> > (this is about pies)
> >
> >>Blueberry:
> >
> >
> >>berries (I use 2 bags of frozen)
> >
> >
> > How much does the bag weigh?
>
>
> The bag is usually pretty light. I wouldn't worry about it. HTH ;-)
>
> Bob

I knew I could count on you. I was hoping, actually. Wiseass.
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

Melba's Jammin' wrote:

> In article >,
> Dawn > wrote:
> (this is about pies)
>
>>Blueberry:
>
>
>>berries (I use 2 bags of frozen)
>
>
> How much does the bag weigh?

Currently I use the 1lb bags of berries. Sometimes less. Depends on
which pie plate I use. My grandmother's recipe didn't specify an amount.
They grew and froze their own in whatever bags or containers they had.
I think grandma expected that everyone just *knew* how much fruit to put
in.


Dawn

Dawn wrote:
> Melba's Jammin' wrote:
>
>> In article >,
>> Dawn > wrote:
>> (this is about pies)
>>
>>> Blueberry:
>>
>>
>>
>>> berries (I use 2 bags of frozen)
>>
>>
>>
>> How much does the bag weigh?
>
>
> Currently I use the 1lb bags of berries. Sometimes less. Depends on
> which pie plate I use. My grandmother's recipe didn't specify an amount.
> They grew and froze their own in whatever bags or containers they had.
> I think grandma expected that everyone just *knew* how much fruit to put
> in.
>
>
> Dawn
>


I think 4 cups of berries is the usual amount for a pie, or 5 to 6 cups
of sliced apples.

Bob

>
> I think 4 cups of berries is the usual amount for a pie, or 5 to 6 cups
> of sliced apples.
>
> Bob


Depends on the pie plate. 4 cups would be ok for one of those old
fashioned 8 or 9 inch plates like my grandmother used, but if you're
working with one of the larger plates they started putting out around
1980, you're going to need a whole lot more.


Dawn

Melba's Jammin' wrote:

> In article >,
> Dawn > wrote:
> (this is about pies)
> >
> > Blueberry:
>
> > berries (I use 2 bags of frozen)
>
> How much does the bag weigh?


The usual grocery store bags that I get are 12oz.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Karen AKA Kajikit wrote:

> My SIL invited everyone to come for thanksgiving, so I volunteered to
> bring pie because it's easy to make in advance and to transport 3+
> hours up the freeway...
>
> I went to the store for ingredients this afternoon and got a big can
> of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
> and two cans of dessert peaches to drain and use in a peach pie. There
> are going to be 20+ people there for the weekend so I need a couple
> more pies to make! Help me out please...
>
> --
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> Online photo album - http://community.webshots.com/user/kajikit

Can you stand one more suggestion? Persimmon pie, if persimmons are
available where you live.
Always a hit down this way!

Spitz
--
"Home, James, and don't spare the horses!"

Spitzmaus wrote:

> Karen AKA Kajikit wrote:
>
> > My SIL invited everyone to come for thanksgiving, so I volunteered
> to
> > bring pie because it's easy to make in advance and to transport 3+
> > hours up the freeway...
> >
> > I went to the store for ingredients this afternoon and got a big can
>
> > of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
>
> > and two cans of dessert peaches to drain and use in a peach pie.
> There
> > are going to be 20+ people there for the weekend so I need a couple
> > more pies to make! Help me out please...
> >
> > --
> > ~Karen aka Kajikit
> > Crafts, cats, and chocolate - the three essentials of life
> > http://www.kajikitscorner.com
> > Online photo album - http://community.webshots.com/user/kajikit
>
> Can you stand one more suggestion? Persimmon pie, if persimmons are
> available where you live.
> Always a hit down this way!
>
> Spitz

Persimmon pie
-------------------

2 - 3 ripe persimmons, peeled and pureed to make 1 cup

1/2 cup milk

1 tbs. unsalted butter, melted

1 egg

3/4 cup packed brown sugar

1 cup all purpose flour

1 tsp. baking soda

1/4 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. grated nutmeg

sour lemon sauce

Preheat the oven to 350 F. Lightly spray or wipe a 9 inch pie pan with
vegetable oil or butter.

In a small bowl, whisk the persimmon puree, milk, butter and egg., Set
aside.

In a large mixing bowl, combine the sugar, flour, soda, salt and
spices. Stir the persimmon mixture into the four mixture.

Pour the mixture into the pie pan. Place the pan in a large shallow pan
and pour boiling water into the larger pan to a depth of 1/2 inch. Bake
for 1 to 1 & 1/4 hours, adding water if necessary. The pudding is done
when a knife inserted in the centre comes out moist but clean.

Cool slightly, cut into wedges, and serve warm or at room temperature
with sour lemon sauce.

Note: a pre baked pie shell can be used with the persimmon pie. In which
case a puff pastry pie shell or a walnut crumb crust is nice.
---------------

Sour lemon sauce
---------------------

1 tbs. cornstarch

1/4 cup sugar

1 cup fresh orange juice

1 & 1/2 tbs. fresh lemon juice

1 tsp. finely grated lemon zest

pinch of salt

In a heavy saucepan, combine the cornstarch and sugar. Slowly whisk in
the orange juice. Cook, stirring over low heat until the mixture is
thickened and begins to boil.

Stir in the lemon juice, zest and salt. Remove from the heat. serve
warm or at room temperature.
----
JL

> --
> "Home, James, and don't spare the horses!"

Joseph Littleshoes wrote:

> Persimmon pie
> -------------------
>
> 2 - 3 ripe persimmons, peeled and pureed to make 1 cup
>
> 1/2 cup milk
>
> 1 tbs. unsalted butter, melted
>
> 1 egg
>
> 3/4 cup packed brown sugar
>
> 1 cup all purpose flour
>
> 1 tsp. baking soda
>
> 1/4 tsp. salt
>
> 1 tsp. ground cinnamon
>
> 1/2 tsp. ground ginger
>
> 1/4 tsp. grated nutmeg
>
> sour lemon sauce
>
> Preheat the oven to 350 F. Lightly spray or wipe a 9 inch pie pan with
> vegetable oil or butter.
>
> In a small bowl, whisk the persimmon puree, milk, butter and egg., Set
> aside.
>
> In a large mixing bowl, combine the sugar, flour, soda, salt and
> spices. Stir the persimmon mixture into the four mixture.
>
> Pour the mixture into the pie pan. Place the pan in a large shallow pan
> and pour boiling water into the larger pan to a depth of 1/2 inch. Bake
> for 1 to 1 & 1/4 hours, adding water if necessary. The pudding is done
> when a knife inserted in the centre comes out moist but clean.
>
> Cool slightly, cut into wedges, and serve warm or at room temperature
> with sour lemon sauce.
>
> Note: a pre baked pie shell can be used with the persimmon pie. In which
> case a puff pastry pie shell or a walnut crumb crust is nice.
> ---------------

Hey, Joseph, you beat me to it! This is pretty much the same recipe I use,
although the method of prep is slightly different. For one thing, the
persimmons are pureed in a food processor, peel and all; the brown sugar,
egg and milk are then added to the puree and processed a bit more. And I
oftentimes garnish with Crunchy, Sugar-Glazed Pecan halves. Anyhoo, the end
result, in both cases, will be equally delicious.

Spitz
--
"Home, James, and don't spare the horses!"