44462 fashioned meat pie Recipes

sugar, flour, whipping cream, half-and-half, egg whites , beaten stiff, unbaked 9-inch pie crust

all-purpose flour, sugar, salt, milk, egg yolks, beaten, vanilla, flaked coconut, divided, baked pie crust, egg whites, sugar

butter, sugar, half-and-half (cannot use 2% milk), cornstarch, pie crust, prepared (baked ), nutmeg

sugar, cocoa, milk, eggs, separated (yolks for filling, whites for meringue), flour, butter, sugar, vanilla, salt, pie shell, baked

flour, sugar, lemon , juice and rind of, butter, melted, eggs, separated, milk, pie crust (either storebought or your own recipe)

ready-made pie crusts, unbaked, sugar, flour, nutmeg, salt, fresh peaches, sliced, lemon juice, almond extract, butter

pastry for 2 crust pie, sugar, flour, cinnamon, fresh grated nutmeg, salt, sliced peeled apples (about 2 1/2 lbs), butter (no margerine)

pecan pies of today bare little resemblance to their 19th-century inspiration. could we recreate a traditional pecan pie without using modern day, processed corn syrup here s what we discovered, test kitchen discoveries, many traditional syrups (cane, sorghum) produced a great pie, but we had to mail away for them. in the end, combining maple syrup with brown sugar and molasses replicated the old-fashioned versions perfectly., start the pie at 450 degrees and then drop down the temperature to 325 degrees to ensure the bottom crust is crisp and golden brown., if you don tsp let your pie completely cool , the filling won tsp firm to the proper consistency and the pie won tsp slice nicely., a last-minute addition of cream yielded a welcome custardy transformation to the filling. this also made the filling looser; a problem easily solved by adding extra egg yolks., toasting the nuts before they went into the pie gave them enough crunch and flavor to hold their own in the filling., move over , karo, before cloying karo syrup monopolized the market , pies were made with many other, less processed types of syrup, including sorghum (made from a cereal grass) and cane (made from the boiled-down juice of the sugarcane plant). these syrups still exist, and you can mail-serving them, but otherwise you ll probably need to travel to places like louisiana or kentucky to find them. we tasted a range of such syrups, including steen s 100% pure cane syrup and townsend s sweet sorghum, then tried to duplicate their complex flavors from products we could buy at the supermarket. in the end, a combination of three ordinary sweeteners created an old-fashioned flavor that easily bested karo.

white sugar, flour, salt, ground cinnamon, ground ginger, ground nutmeg, ground cardamon, whole eggs, pumpkin pulp puree from sugar pumpkin or canned, light cream or 12oz evaporated milk, layer pie crust

eggs , seperated, sugar, flour, salt, evaporated milk, brown sugar , packed, vanilla, unbaked pie shells

prebaked pie shell, eggs, butter, vinegar, water, sugar, flour, salt, chopped toasted walnuts or 3/4 cup pecans, etc

unbaked 9-inch pie crust, butter, sugar, eggs, separated, lemon , rind of, grated, lemon , juice of

marshmallows, milk, milk, cool whip, thawed, instant chocolate pudding mix, chocolate cookie pie crust, vanilla wafers, chocolate syrup

fresh blueberries or 4 cups frozen blueberries, sugar, cornstarch, fresh lemon juice, double crust pie crusts, butter, cream or 2 tbsp milk

semisweet chocolate, butter, sugar, eggs, beaten, unbaked pie crust

sugar, corn syrup, eggs, flour, salt, vanilla, pecans, chopped, butter, unbaked pie shell

baked pie shell, dark corn syrup, dark brown sugar, butter or margarine, melted, vanilla extract, salt, eggs, pecan halves, toasted