53177 old fashioned pot pie crust Recipes

unsalted butter, sugar, eggs, flour, buttermilk, vanilla, unbaked pie shell

unbaked pie shell, brown sugar , firmly packed, white sugar, flour, salt, cream (or 1/2 and 1/2), milk, nutmeg or cinnamon, your preference

unbaked pie shell, eggs, pumpkin puree (about 2 cups), sugar, salt, cinnamon, ground ginger, evaporated milk

real maple syrup, light brown sugar , packed, heavy cream, molasses, unsalted butter, salt, egg yolks, pecans, toasted and chopped, unbaked pie shells, chilled

sugar, cornstarch, salt, milk, butter, vanilla extract, pie shell, baked

cream, milk, buttermilk, white sugar, brown sugar, flour, vanilla, egg yolks, egg whites, unbaked pie shells , 9-inch

unbaked pie shells, whole milk or 2 1/2 cups half-and-half cream, scalded, eggs, lightly beaten, sugar, salt, real vanilla extract, ground nutmeg , to taste

butter, sugar, karo syrup, eggs, beaten, chopped pecans, whole pecans (for topping ), vanilla extract, unbaked pie shells

milk, sugar, shredded coconut, eggs, beaten, flour, butter, melted, pure coconut extract or 1/2 tsp vanilla, unbaked 9-inch pie shell, apricot preserves, vanilla, cream, coconut, lightly toasted

unbaked pie shell, butter, flour, sugar, brown sugar, milk (mix with cream or half and half for a richer pie)

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

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.

butter, onions, peeled and sliced, old bay seasoning, salt, milk, eggs, beaten, pie crusts, parsley, bacon, cooked, drained and crumbled

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

pie shell, egg, beaten, dark brown sugar, salt, all-purpose flour, cinnamon, ginger, ground, allspice, ground, nutmeg, grated, eggs, beaten, pumpkin, mashed , cooked, milk, brandy or 3 tsp rum, cream, garnish

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