Posted on 11/22/2020 11:42:07 AM PST by ransomnote
https://www.youtube.com/watch?v=igTSeSwz5I4
I stole your recipe. I agree pecan pies are often to sweet. The bourbon is one side of my family’s old tradition. And the freshest pecans you can get.
I’m partial to mincemeat pie. And for anyone from PA Shoefly pie.
Have you ever tried Shoefly pie?
Had to look both up. :)
Shoofly pie. I use this recipe:
Ingredients
Pastry for single-crust pie (9 inches)
1/2 cup packed brown sugar
1/2 cup molasses
1 large egg, room temperature
1-1/2 teaspoons all-purpose flour
1/2 teaspoon baking soda
1 cup boiling water
1 large egg yolk, room temperature, lightly beaten
TOPPING:
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 teaspoon baking soda
Dash salt
6 tablespoons cold butter, cubed
Directions
On a floured surface, roll dough to fit a 9-in. deep-dish pie plate. Trim and flute edge. Refrigerate at least 30 minutes.
Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely.
Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 350°.
In another bowl, whisk together first four topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil.
Bake until filling is set and golden brown, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Cover and refrigerate 1 hour.
Editor’s Note
Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Nutrition Facts
1 piece: 540 calories, 22g fat (13g saturated fat), 99mg cholesterol, 630mg sodium, 82g carbohydrate (49g sugars, 1g fiber), 6g protein.
https://www.tasteofhome.com/recipes/shoofly-pie/
Seems to please even the pickiest.
ping
The best is apple CRUMB pie. My mother was a great cook and a master at this. Without the pie crust it was called apple crisp.
Plain apple pie not nearly as good.
And, best of all apples is winesap (Stayman). It’s best for everything but has become extremely rare for some reason. In my childhood was usually quite plentiful. I miss them so. Great for direct eating, with caramel, and baked in pie. Nothing better than Stayman.
Well, you know about shoofly pie, so you must be from PA, or very near.
I spent part of my yute in PA.
I live in Northampton County in the same town that Jayne Mansfield is buried in.
I was near Hamburg.
That’s pretty much Amish country. No wonder you know about Shoofly pie. My Grandmother is PA Dutch, so I naturally know about it.
While living in Lancaster I was informed by the locals to watch what is marketed as Amish Foods....If the label reads “Amish Baked” it just means they bought the item and simply ‘baked’ it in their ovens...such as pies.
Not since late 30’s and early 40’s...
Both Grandmothers made & served them, although they each had a different recipe...
Shoefly pie was BIG during the great depression...
You’ve made me hungry this morning (afternoon)
OMG = it’s after 4!
Pies: - not much of pumpkin pie eater. Forget the crust, eat the filling. Actually, baked sweet potato served with butter, brown sugar mixture with cinnamon/nutmeg/pumpkin pie spice, will do just fine w/o the work of crusts and golden baking. PS - the sweet potato chips are delicious (especially after adding a bit of a cayenne sprinkle. Blue Mesa Grill serves these. YUM!
Key Lime Pie - though never eaten, the pretender Lime Pie must be close to just as delicious (chocolate cookie crumb crust) filled with a mixture of lime jello and ready to cook vanilla pudding, Cool Whip...just as delicious after chilling.
Fruit Pies - best ever= peach cobbler. A true southerner speaks :-)
Thanks for the coffee break. Have a wonderful Thanksgiving Day surrounded with like minded friends and family.
The cooking thread folks might enjoy this one.
Has no one told this bloke that you can put chocolate in a pecan pie? Chocolate Chips make it a Toll House Pie! Yummy!
Why not mince meat pie? I love the flavor and only get it at Thanksgiving or Christmas, best pie ever!
That guy is hilarious! Will watch his other videos.😁
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