Dang Good Pie Recipe From The Cooking Cousins Family Cookbook Recipes

DANG GOOD PIE

Steps:

• 1. Bake prepared pie crust at 350 for 10 minutes.
• 2. Mix eggs in small bowl. Then melt butter. Mix all ingredients together in medium bowl. Do not drain the pineapple.
• 3. Pour into prepared pie shell and bake. Bake at 350 for 45 min or until the center is set.

GREAT AUNT LOLA'S "DANG GOOD PIE"!

Steps:

• Melt butter and mix with remaining ingredients.
• Pour filling into unbaked pie shell.
• Bake in 350° oven for 1 hour or until set and browned.

GOOD FOR ALMOST EVERYTHING PIE DOUGH

Steps:

• Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing- what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 3 tablespoons of the water- add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary. or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the work bowl and onto a work surface.
• Gather the dough into a ball, flatten it into a disk, and wrap it in plastic. Refrigerate the dough for at least 1 hour before rolling. (If your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge.)
• To roll out the dough: Have a buttered pie plate at hand.
• You can roll the dough out on a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. (I usually roll this dough out on the floured counter.) If you are working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or a in slipcover, make sure to turn the dough over often and to lift the paper, plastic or cover frequently so that it doesn't roll into the dough and form creases.
• If you've got time, slide the rolled-out dough into the fridge for about 20 minutes to rest and firm up.
• Fit the dough into the pie plate and, using a pair of scissors, cut the excess dough to a 1/4- to 1/2-inch overhang. Fold the dough under on itself, so that it hangs over the edge just a tad, and flute or pinch the crust to make a decorative edge. Alternatively, you can finish the crust by pressing it with the tines of a fork.
• To partially or fully bake a single crust: Refrigerate the crust while you preheat the oven to 400 degrees.
• Butter the shiny side of a piece of aluminum foil, fit the foil, buttered side down, tightly against the crust and fill with dried beans or rice or pie weights. Put the pie plate on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil and weights and, if the crust has puffed, press it down gently with the back of a spoon. For a partially baked crust, return the pie plate to the oven and bake for about 8 minutes more, or until the crust is very lightly colored. To fully bake the crust, bake until golden brown, about another 10 minutes. Transfer the pie plate to a cooling rack and cool to room temperature before filling.

MY MOM'S DELICIOUS PECAN PIE

Steps:

• Preheat oven 425°.
• Brown butter in saucepan until it is golden brown,do not burn; let cool.
• In separate bowl add ingredients in order listed; stir.
• Blend in browned butter well.
• Pour in unbaked pie shell and bake at 425° for 10 minutes, then lower to 325° for 40 minutes.

COUSIN RUTH'S PIE

Steps:

• Cut butter into pieces. Add flour and vanilla. Work with fingers until dough resembles coarse cornmeal. Handle as little as possible. Add water. Push dough into a ball. Flour lightly. Wrap in wax paper. Refrigerate at least an hour, but preferably overnight.
• Remove dough from refrigerator. Peel, core, quarter apples, then slice into eighths. Divide dough in half. Roll one half between lightly floured pieces of waxed paper. (You may have to flour dough so it doesn't stick.) Roll into circular shape. Repeat with second half.
• Grease 9-inch pie plate.. Set dough round on plate. Let it drape over edge.
• Add sugar, cinnamon and lemon juice to taste to the apples. Mound apples in center of pie plate. Dot with butter. Place second piece of pastry on top. Roll edges of dough together and crimp with knife handle.
• Cut hole in center to vent steam. Prick top with fork. Bake at 450 degrees for 15 minutes. Reduce heat to 350, bake from 20 to 35 minutes longer.