3
8/7/11
Apricots are on and we have a lot of them. We usually dry them and make lots of jam. Kerry also made some great ham roll-ups with an apricot sauce. We decided to use them in a pie, the Lion House Pie Book has a great recipe, we modified it slightly and it turned out good but it had too much pineapple for my taste.
Filling
4 cups fresh apricot halves
1 (20 ounce) can pineapple tidbits
3/4 cup sugar
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
Crust
Lion House Pie Crust
Pit and quarter apricots, mix Add pineapple and 1 cup pineapple juice. In a separate bowl, mix sugar, cornstarch, and salt; pour on top of fruit and mix with spatula. Pour into pie shell, add top crust and seal, brush with buttermilk and sprinkle with sugar. Bake at 375 degrees F. for 45 to 50 minutes or until golden brown.
Showing posts with label Lion House Crust. Show all posts
Showing posts with label Lion House Crust. Show all posts
Sunday, August 21, 2011
Saturday, August 20, 2011
Pecan Pie (3 star)
1
7/24/11
Abby had been asking for a pecan pie for quite a while, but I have never been a big fan of the pie. When Kerry's "Cooks Country" came in the mail it had a recipe for Old Fashioned Pecan Pie so we decided to give it a try. It is very rich, too rich for my taste. We did substitute the Maple Syrup with artificial syrup but I think it came off okay.
Old Fashioned Pecan Pie
(Cook's Country Magazine, No. 38)
1 cup maple syrup
1 cup packed light brown sugar
1/2 cup heavy cream
1 tablespoon molasses
4 tablespoons unsalted butter, cut into 1/2 inch pieces
1/2 teaspoon salt
6 egg yolks, lightly beaten
1-1/2 cups pecans, toasted and chopped
Pre-heat oven to 450 degrees. Heat syrup, sugar, cream, and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes. Remove from heat and let cool 5 minutes. Whisk butter and salt into syrup mixture until combined. Wisk in egg yolks until incorporated.
Arrange pecans in bottom of pie shell. Pour filling evenly on top of pecans, place in hot oven, immediately turn down heat to 325 degrees bake until filling is set and center jiggles slightly when gently shaken, 45 to 60 minutes. Allow to cool completely before cutting.
Lion House Pie Crust
(Lion House Pies, Deseret Book)
Makes two shells
1/4 cup butter
1/3 cup lard
1/4 cup margarine
1/3 cup shortening
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon nonfat dry milk
1-1/2 cups pastry flour
1-1/2 cups bread flour
1/2 cup plus 1 tablespoon cold water
7/24/11
Abby had been asking for a pecan pie for quite a while, but I have never been a big fan of the pie. When Kerry's "Cooks Country" came in the mail it had a recipe for Old Fashioned Pecan Pie so we decided to give it a try. It is very rich, too rich for my taste. We did substitute the Maple Syrup with artificial syrup but I think it came off okay.
Old Fashioned Pecan Pie
(Cook's Country Magazine, No. 38)
1 cup maple syrup
1 cup packed light brown sugar
1/2 cup heavy cream
1 tablespoon molasses
4 tablespoons unsalted butter, cut into 1/2 inch pieces
1/2 teaspoon salt
6 egg yolks, lightly beaten
1-1/2 cups pecans, toasted and chopped
Pre-heat oven to 450 degrees. Heat syrup, sugar, cream, and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes. Remove from heat and let cool 5 minutes. Whisk butter and salt into syrup mixture until combined. Wisk in egg yolks until incorporated.
Arrange pecans in bottom of pie shell. Pour filling evenly on top of pecans, place in hot oven, immediately turn down heat to 325 degrees bake until filling is set and center jiggles slightly when gently shaken, 45 to 60 minutes. Allow to cool completely before cutting.
Lion House Pie Crust
(Lion House Pies, Deseret Book)
Makes two shells
1/4 cup butter
1/3 cup lard
1/4 cup margarine
1/3 cup shortening
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon nonfat dry milk
1-1/2 cups pastry flour
1-1/2 cups bread flour
1/2 cup plus 1 tablespoon cold water
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