NANNY FAULK'S BUTTERSCOTCH PIE
3 egg yolks
1-1/2 cups brown sugar
2 cups milk
6 Tbsp. flour
4 Tbsp. butter
6 Tbsp. water
1/2 teaspoon salt
1 teaspoon vanilla extract
1 prebaked 9 inch deep dish pie crust
Combine sugar, milk, flour, water, and salt. Bring to a boil over
medium heat in a heavy saucepan. Boil 2 minutes, stir small
amount hot mixture into beaten egg yolks. Return to cooked
mixture and boil 1 additional minute. Remove from heat and stir
in butter and vanilla extract. Pour into baked pie crust. Prepare
Meringue from 3 egg whites, 1/4 cup sugar, and 1/2 tsp. vanilla
extract. Beat until stiff peaks form. Spread over pudding and
bake at 350 for 10-15 minutes until golden.
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MOMMA PAULA'S CHOCOLATE PIE
1 cup sugar
1/4 cup flour
1/2 cup dry cocoa
2 cups milk
3 eggs, separated
2 Tbsp. butter
1 teaspoon vanilla extract
6 Tbsp. sugar
1 teaspoon vanilla extract
1 pre-baked 9 inch pie crust.
In heavy saucepan, combine sugar, flour , cocoa and milk. Bring to boil over
medium heat.
Boil 2 minutes and remove from heat. Stir 1/4 cup hot mixture into beaten egg
yolks and
then return to hot mixture stirring constantly. Return to heat and cook 2
minutes more.
Remove from heat and stir in butter and vanilla extract. Pour into baked crust.
Beat 3 egg whites, 6 Tbsp. sugar, and 1 teaspoon vanilla extract until stiff
peaks form.
Spread over hot pudding and bake at 350 for 10-15 minutes until golden brown.
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PEANUT BUTTER PIE like "Little Joe's" Oneonta, AL
1 Pre-baked 9 inch Deep Pie Crust
Peanut Butter Layer:
1 cup confectioner's sugar
1/3 cup creamy peanut butter
Combine sugar and peanut butter until crumbly. Set aside.
Custard Filling:
1-1/2 cups sugar
6 Tbsp. flour
1/4 tsp. salt
2-1/4 cups milk
3 Egg yolks, beaten
1/4 cup butter
1 teaspoon vanilla extract
In heavy 3 qt. saucepan, combine sugar, flour, salt and milk. Over medium heat,
bring to boil, boil for 2 minutes. Remove from heat. Stir 1/2 cup hot mixture
into
beaten egg yolks; return to hot mixture, stirring while adding. Return to heat
and
bring to boil; boil 2 minutes, stirring constantly. Remove from heat and add
butter and vanilla.
Meringue:
3 egg whites
1/4 tsp. cream of tartar
6 Tablespoons sugar
1/2 tsp. vanilla extract
Beat until stiff peaks form.
ASSEMBLY:
Sprinkle 1/2 cup Peanut Butter Sugar Mixture in bottom of baked pie crust.
Top with 1/2 of the cooked custard.
Sprinkle 1/2 cup of Peanut Butter Sugar Mixture over custard.
Fill crust with remaining custard.
Top with prepared Meringue.
Bake at 350 degrees for 12-15 minutes until golden.
Sprinkle with remaining 1/3 cup Peanut Butter Sugar Mixture.
Fried Apple or Peach Pies
My Favorite Pastry:
2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup shortening
4 Tbsp. ice water
1 Tbsp. vinegar
Mix flour, salt, & baking soda. Cut in shortening with fork or pastry blender
until
crumbly. Sprinkle with water and vinegar. Form into dough. Refrigerate 2 hours
or overnight. Roll on lightly floured surface. Do not overwork dough. Makes 8-10
fried pies or 1 deep dish pie pastry.
Filling:
3 cups peeled and diced apples or peaches
1/2 cup water
2/3 cup sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
2 Tbsp. flour
Alternate Dried Fruit (use 2 pkgs.) chopped
and 1-1/2 cups water.
Cook fruit and water until tender but not mushy. Add remaining ingredients and
cook until thick. Use heaping Tbsp. of filling for each fried pie. Fry in 1/2"
hot
oil in iron skillet. Turn once.
Glaze if desired:
Combine 1 cup confectioner's sugar and 1/4 cup water. Brush on hot pies.
