north central Iowa, Hampton | I enjoy making pie--generally have to back off because I enjoy eating them more than I should!
I make crust with lard. Locally we have Morrel Snow Cap brand (lard is generally somewhere around the meat counter) It has a good recipe on the box.
I suggest: purchase a good pastry cutter to work the lard into the flour.
--keep the water on ice.
--once you've got the dough made, form it into a ball, wrap in plastic wrap and leave in the fridge for about 20 minutes so all the moisture equalizes.
--roll it out on a pastry cloth if you have one. Before I owned a cloth, I just threw a bit of flour on the counter and got to it. That works, just more cleanup.
My quick and easy pie is pecan (From Fanny Farmer cookbook)
Roll out a single crust
Preheat oven to 425. While heating:
combine and mix well-
3 eggs slightly beaten
3/4 cup sugar
1/8 tsp salt
1 Cup dark corn syrup
1 tsp vanilla (If you have Watkins, or genuine "Mexican" vanilla that's best. Ever heard anyone complain about too much vanilla????)
2 cups pecan pieces
bake 10 minutes, then reduce heat to 350 and bake another 35 minutes.
if you went this far, buy and whip together
1 cup Heavy whipping cream (not 1/2 n 1/2)
2 Tbsp powdered sugar
1/4 tsp + vanilla.
Beat till soft peaks form and serve on top of the pie.
|
Any make pies
