Tuesday Talk Time: Pie Making

The last of the fall colors in town. For more pictures scroll to the bottom of today’s post. All images captured with my iPhone.

This week is going to be busy. I learned years ago to tackle holiday cooking a little at a time each day before, reducing the stress and giving me more menu preparation enjoyment.

Today, I want to share with you recipes I used for making my pies. I am not a pie maker, but these nearly fail proof recipes even for someone like myself.

Photo credit

Plain Pastry
from Good Maine Food by Marjorie Mosser

2 c. pastry flour
1/2 tsp salt
1/2 c. lard
1 c. butter
cold water

Mix flour and salt. Work in lard and butter with fingertips or two knives, until particles are the size of a large pea. Add enough water to make particles hold together. Chill.

Image source

Famous Pumpkin Pie
from Libby pumpkin can

1 1/2 c. sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
4 large eggs
1 can (29 oz) Libby’s 100% Pure Pumpkin
2 cans (12 oz each) Evaporated milk
2 unbaked 9″ deep-dish pie shells

MIX sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shells.

BAKE in preheated 425 degrees Fahrenheit oven for 15 minutes. Reduce temperature to 350; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Borrowed image

Pecan Pie
from Karo syrup bottle

1 c. Karo light corn syrup
3 eggs
1 c. sugar
2 Tbsp. butter, melted
1 tsp. vanilla extract
1/2 c (6-oz) pecans
1 unbaked 9″ deep-dish pie crust

STIR first 5 ingredients thoroughly using a spoon. Mix in pecans.

POUR into pie crust.

BAKE on center rack of oven for 60 – 70 minutes. Cool for 2 hours. Store pie in refrigerator.

TIPS: Pies ready when center reaches 200 degrees Fahrenheit. Tap center surface of pie lightly it should spring back when done. For easy cleanup spray pie pan with cooking spray. If pie crust is ever-browning cover edges with foil.

Tempted as I am to sneak into these pies to have with my morning coffee, I will remain strong…and the fact that I put them in the freezer helps tremendously. Oh well, I can enjoy my coffee while visiting my lovelies at….

 

 

More fall colors…

 

 

Have a terrific Tuesday!

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