Saturday, March 14, 2015

Pi(e) Day

It's 3.1415

This is one of the High Holy Days in Supernatural fandom. And if it's not, it should be.

So, we're having pie. I love pie. It was one of the first things I learned to make in my own kitchen as a new bride.

Two of my favorite savory pies:

Pork pies
1 lb. bulk pork sausage
1 c. cubed cooked ham
1/2 tsp. sage
1/8 tsp. pepper
1 medium green pepper, chopped (opt)
1 medium onion, chopped
1 medium stalk celery, thinly sliced
1 can cream of chicken soup
4 c. sliced apples (about 4 medium)
Pastry (below)

Brown sausage in 10" skillet; drain. Stir in ham, sage, pepper, green pepper, onion, celery and soup. Divide among 6 ungreased 10 oz. casseroles (or 1 two-quart) Place apples on top. Prepare pastry. Gather into ball; roll out 1" larger than top of casserole(s) (divide into six, if making individual) Place on casserole, seal to edge of casserole; cut slits in top. Bake 375° until crust is brown, about 30 minutes. 6 servings.

1/3 c. + 1 Tbsp. shortening
1 c. flour
1/4 c. parmesan cheese
1/2 tsp. salt
2-3 Tbsp. cold water
Cut shortening into flour, cheese and salt until particles are the size of small peas. Sprinkle in water, 1 Tbsp. at a time, tossing with fork until all flour is moistened and pastry comes free of sides.

Aussie beef pies
1 lb ground beef
1 pkg. frozen spinach, thawed
1 onion
1 jar (2.5 oz) sliced mushrooms
3 Tbsp. ketchup
1 1/2 tsp. Lawry's seasoned salt
2 8 oz cans crescent rolls
1 egg, beaten

Brown beef, drain. Add spinach, onion, mushrooms, ketchup and seasoned salt. Blend well. Saute 5 minutes. Remove from heat and set aside. Unroll crescent roll dough and separate into 4 rectangles. Smooth perforation to seal. Repeat with remaining dough. Place generous 1/4 c. filling on each rectangle. Fold dough over, seal with fork. Brush tops with beaten egg. Bake, uncovered 350° for 15 minutes, or until golden brown. Serves 8.

And several of my favorite Sweet pies:

Makes Own Crust Coconut Pie
4 eggs
1 3/4 c. sugar
1/2 c. flour
1/4 c. melted butter
2 c. milk
1 1/2 c. coconut
1 tsp. vanilla
Combine in vertical order. Mix well. Pour into greased 10" pie pan. Bake 350° for 45 minutes, until golden brown.

Toll-House Walnut Pie
2 eggs
1/2 c. flour
1/2 c. sugar
1/2 c. packed brown sugar
1 c. butter, melted and cooled
1 pkg (6 oz) semi sweet chips
1 c. chopped walnuts
1 9" unbaked pie shell

Beat eggs until foamy; beat in flour, and sugars. Blend in melted butter. Stir in chips and walnuts. Pour into pie shell. Bake 1 hour at 325°.

Chocolate Truffle Pie
2 c. milk
2 1oz squares unsweetened chocolate
1 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 eggs
1 1/2 tsp. vanilla
1 9" pastry shell, unbaked

Heat milk and chocolate until well blended. In bowl, combine sugar, cornstarch and salt. Beat eggs, until just blended, add to sugar with vanilla. Stir to blend, gradually add chocolate. Pour into shell. Bake 400° for 35 minutes, covering crust with foil for last 10-15 minutes. Cool.

Prince of Wales Pie

1 single crust baked pie shell
2/3 c. packed brown sugar
2/3 c. butter
1 14oz can sweetened condensed milk
1/2 c. chopped pecans or walnuts
1/3 c. golden raisins
1/2 tsp. vanilla
2-3 Tbsp. semisweet chocolate chips

Combine brown sugar, butter and milk in saucepan over medium low heat. Bring to boil. Cook 7 minutes, stirring constantly. Mixture scorches easily. Remove from heat, stir in nuts and raisins. Pour into shell. Sprinkle with chocolate chips. Wait 1 minute until they have melted. With a fork, gently stir and swirl melted chocolate on pie into pretty pattern. Chill until firm.

And because no geeky pie day is complete for the Sherlockians without it:

14 oz package of fudge striped shortbread cookies
stick of butter

Turn the cookies into very fine crumbs, melt the butter and mix. Press into pie plate. Chill

Slice into pie crust
2 large ripe bananas

Boil over low heat:
2/3 c. packed brown sugar
2/3 c. butter
1 14oz can sweetened condensed milk

Be careful, it scorches easily. Bring it to a boil for seven minutes. Add 1 tsp. vanilla. Pour over bananas

Top with whipped cream and chocolate sprinkles.

(this is not necessarily authentic, just the way I prefer it)

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