Pies
It's less than two weeks until Christmas, the start of Hanukkah, the Winter Solstice...If I've missed your favorite December holiday, please accept my apologies.
But my point is that it's that time of year where eating yummy food is acceptable, including yummy pies. Check out today's pie recipes, including Crème Brûlée Pie and The Best Ever Coconut Pie. Enjoy!
CHAI-SPICED PEAR PIE
This is from Audra, otherwise known as The Baker Chick. If you’ve followed my blog for a while, you might remember me posting quite a few recipes from Audra (although it’s been a while). Her blog rocks! If you haven’t checked it out, you really should. Go ahead, I’ll wait.
This recipe begins, “I can’t possibly let you enter Thanksgiving week without another pie recipe. As the person in charge of desserts in my family, I’m always looking to make something classic with a twist and this gorgeous pie is just that apples get all the attention in the fall, but baking with firm, sweet pears is in my opinion just as good but way more unique and impressive.
“This pear pie is tossed with warm chai spices like cardamon, cinnamon, ginger and even a crack of black pepper. The result is just a bit more kick than what you’re probably used to with apple pie, but that same warm, melt-in-your-mouth goodness just waiting for a scoop of vanilla.”
Yield: 1 9-inch pie
To view this online on Audra’s blog, click here.
Ingredients
2-3 single layers of Pie Crust (see note)
10 cups of peeled, thinly sliced pears (from about 8-10 pears depending on size, use something firm like bosc)
1/2 cup brown sugar
1/4 cup flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3-4 twists of freshly ground black pepper (1/8 teaspoon, optional)
1/4 cup water
2 tablespoons butter
Instructions
Keep crust chilling in the fridge while you prep the pears.
In a large pot or dutch oven, toss together the pears, brown sugar, flour, and spices. Stir in water and dot with the butter.
Cook on medium heat, stirring frequently, tossing everything around to par-cook the pears a bit. Keep checking to see when a pear slice is "bendy" and slightly tender, but for me I cooked them for 10-15 minutes.
Allow pears to cool while you prep your dough. If you are doing a lattice or braided crust, roll some of the dough out now, form the braids, and freeze them until pie is ready to be assembled. If you are just doing a double crust- wait until the pears are mostly cool.
Roll out one layer of crust and drape over the bottom of a 9- inch pie pan leaving a bit of overhang. Pour the cooled pears into the crust and top with another sheet of pie crust, a lattice top, or the braids.
Trim and crimp edge of crust and pop the whole thing in the freezer for 10-30 minutes.
Preheat oven to 425.F. Place pie onto a cookie sheet and bake for 10 minutes, then reducing the heat to 350F and baking for another 45-50 minutes. If the crust seems to be getting too dark you can drape some foil on top for the remainder of the baking.
Serve warm with vanilla ice cream.
Notes
*If you want a little extra pie dough to work with for a decorative crust, I like to have a bit extra and usually make 3 batches of crust. If you are just doing a classic top, two single layers is fine!
MISSISSIPPI MUD PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 prepared 9-inch chocolate crumb pie crust
1 cup Powdered sugar
1 cup (6 oz.) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels
1/4 cup (1/2 stick) butter or margarine, cut up
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
3/4 cup chopped nuts, divided (optional)
2 pints coffee ice cream, softened slightly, divided
1 garnish of whipped cream (optional)
Directions
Heat sugar, morsels, butter, cream & corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted & mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.
Drizzle 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup sauce, 1/4 cup nuts and remaining ice cream. Drizzle with remaining sauce; top with remaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving.
MINI APPLE PIES
This is from Kristina Vanni on The Spruce Eats. Kristina wrote, “These deep fried hand pies are a fun and whimsical way to enjoy a mini apple pie! They are best when served warm with a light dusting of powdered sugar.
“They are shaped like turnovers, with a classic cinnamon and apple filling surrounded by a delicate baking powder pastry crust.”
Prep Time: 30 minutes; Cook Time: 20 minutes; Total Time: 50 minutes; Yield: 1 dozen
To view this online, click here.
Ingredients
Baking Powder Pastry:
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold unsalted butter
1/2 cup milk
1 egg
Apple Pie Filling:
3 cups sliced, cored, and pared tart apples
2 tablespoons water
1/4 cup granulated sugar
1 tablespoon unsalted butter
1/4 teaspoon ground cinnamon
3 cups vegetable oil
Powdered sugar
Directions
Gather the ingredients.
Start by preparing the baking powder pastry. In a large bowl, combine flour, sugar, baking powder, and salt.
Using a pastry blender or two knives in a criss-cross fashion, cut in the cold butter until mixture resembles coarse crumbs.
In a separate small bowl, whisk together the milk and egg.
Gradually stir the egg mixture into flour mixture with fork until just combined and the dough cleans the side of bowl.
On a lightly floured surface, lightly knead for about 1 minute to form a soft dough.
Divide dough in half and wrap each piece in plastic wrap. Refrigerate while you prepare the rest of the recipe.
To make the apple pie filling, heat the apples and water, covered, in a medium saucepan to boiling, then reduce heat to low. All to simmer, covered, until apples soften slightly, about 5 minutes. Remove the cover and cook, stirring constantly until liquid evaporates, about 3 minutes.
Stir in the granulated sugar and butter. Cook, uncovered for 3 minutes and then stir in the cinnamon.
Mash the mixture with a fork or potato masher to form a chunky puree. Cover and refrigerate until cold, about 1 hour.
When you are ready to prepare the pies, roll one half of dough 1/8-inch thick on floured surface. Cut out 4-to-5-inch circles with floured cutter. (If you don't have a cutter large enough, you can trace around the edge of an inverted bowl to form the circles.)
Spread some of the apple mixture over half of each circle, leaving a 3/4-inch border.
Lightly brush borders with a little water. Fold the pastry in half and pinch the edges lightly with fingers. Seal the edges with a fork. Turn the pies over and again press the seams with a fork. (Do not pierce the dough). Repeat with the remaining dough and filling.
Heat oil in a large skillet to 375 degrees F. Fry the pies, 4 at a time so as to not crowd the pan. Turn the pies once, until they are golden brown on both sides, about 4 minutes.
Using a slotted spoon, lift the pies out of the oil and drain on to a paper towel lined plate.
Dust the pies with powdered sugar and serve immediately.
CREME BRULEE PIE
This comes from Jerrelle Guy on The New York Times cooking e-newsletter. Jerrelle wrote, “This crowd-pleasing dessert imitates the velvety custard and caramelized sugar shell of a crème brûlée, with the added bonus of a flaky crust. A food processor makes easy work of the all-butter pie shell, which can be chilled, then baked, a day in advance. Unlike traditional crème brûlée, there’s no need to simmer the cream on a stovetop or use a blow torch, ramekins or water bath to pull this dessert together. The filling is simply blended together, baked in the pie shell, then chilled. Broil the pie just before serving to achieve that characteristic crackle on top.”
Time: 3 hours, plus chilling; Yield: One 9-inch pie (about 8 servings).
This can be viewed online at https://cooking.nytimes.com/recipes/1020556-creme-brulee-pie
Ingredients
For the Crust:
1-1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon kosher salt
3/4 cup unsalted butter (1-1/2 sticks), cubed and chilled
7 to 9 tablespoons ice water
For the Filling:
1/2 cup plus 3 tablespoons granulated sugar
4 large egg yolks
3/4 teaspoon vanilla bean paste or vanilla extract
1/4 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
1-1/2 cups heavy cream, chilled
Preparation
Prepare the crust: In a food processor, blend the flour and 3/4 teaspoon salt on high for 5 seconds to combine. Open the lid and scatter the cubes of butter evenly across the top, reattach the lid, and pulse until the butter is about the size of peas or a little larger. Drizzle in 5 tablespoons of the water through the lid while continuing to pulse. If the mixture is still dry, drizzle in more water, adding 1 tablespoon at a time and stopping once the dough is properly moist. Check as you go by pinching the mixture between your fingertips: It should look crumbly but it should hold together when you squeeze it. You should be able to compress it without it sticking too much to your fingers.
Set a sheet of plastic wrap on your work surface and dump the dough into the center of it. Wrap it up tightly and compress the dough into a flat, smooth disk. Refrigerate the disk at least 30 minutes, or up to 2 days.
Remove the chilled dough from the fridge. On a lightly floured work surface, quickly roll the dough out into an even 13-inch round, making sure to occasionally turn, flip and lightly dust the dough and rolling pin as you go. Carefully transfer the crust to a 9-inch glass pie plate, making sure not to stretch it as you nestle it into the corners of the plate.
Using scissors, trim away the rough edges of the dough and tuck the remaining overhang under itself to create a thicker edge that rests on the rim of the pan. Crimp the edges using your fingertips or the tines of a fork, then place the entire plate in the freezer for another 30 minutes to harden.
Heat the oven to 425 degrees and position a rack in the center of the oven. Remove the crust from the freezer and place a sheet of parchment on top of the pie crust, making sure it extends far beyond the edges of the pie, and top the paper with pie weights or uncooked beans. Bake for 30 minutes before removing the weights and parchment, and then bake for another 12 to 15 minutes until the bottom is light golden brown. Transfer the pie crust in its pie plate to a wire rack to cool completely, at least 30 minutes.
While the pie crust cools, heat the oven to 300 degrees and prepare the filling: In a stand mixer fitted with a whisk attachment, add 1/2 cup granulated sugar, egg yolks, vanilla bean paste, salt and nutmeg, and beat on high speed for 3 minutes, stopping to scrape down the sides and bottom of the bowl halfway through. The mixture will be very pale and have a marshmallow-like consistency. Reduce the speed to medium, and with the mixer still running, slowly drizzle in the heavy cream, beating until completely combined.
Pour the mixture into the cooled crust and bake until the pie is set around the edges and jiggly in the center, 40 to 50 minutes. Remove from the oven and allow to cool at least 20 minutes before placing in the fridge, uncovered, to chill overnight (or at least 4 hours, or up to 2 days).
When ready to serve, heat the oven to broil and place a rack 3 to 4 inches away from the heat source. Remove the pie from the fridge and using a sheet of aluminum foil and a pair of scissors, cut a hole out of the center of the foil to create a frame that will expose the filling of the pie but covers the crust. Secure it firmly so it’s hugging the crust and sides of the plate. Sprinkle the remaining 3 tablespoons granulated sugar over the filling, and place the pie directly under the broiler for 3 to 6 minutes, watching closely and rotating the pan and foil as needed, until the sugar begins to bubble and burn all over.
Remove from the oven, allow 3 to 5 minutes to cool so the sugar can harden, then gently tap the surface with a knife to break up the sheet of sugar around the areas you intend to cut. Slice and serve immediately, before the sugar softens.
THE BEST EVER COCONUT PIE
This absolute yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “The pie is baked in a pastry crust.
“Unfortunately, custard-based pies don't freeze well, but it probably won't last long anyway!
“Use a frozen prepared crust, a refrigerated pie dough, or your favorite homemade pie pastry.”
Prep Time: 15 minutes; Cook Time: 50 minutes; Total Time: 65 minutes; Yield: 8 servings
To view this online, go to https://www.thespruceeats.com/best-ever-coconut-pie-3053865.
Ingredients
3 eggs (beaten)
1-1/2 cups sugar
1/2 cup butter (or margarine, melted)
4 teaspoons lemon juice (fresh)
1 teaspoon vanilla
1-1/3 cups/3 ounces grated coconut
1 pinch salt
1 unbaked pie pastry (9-inch)
Directions
Gather the ingredients.
Preheat oven to 350 F.
In a mixing bowl combine the beaten eggs with the sugar, butter, lemon juice, vanilla, and salt; mix well. Stir in coconut; pour into pie shell and bake for 30 minutes.
Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over the edge. Bake for 10 to 20 minutes longer, until the filling is set and no longer jiggly.
As the pie bakes, a golden topping will form on the surface.
Chill thoroughly before serving.
Serve and enjoy!
PEACH PIE
This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.
4 C peaches, cut up
dash salt
1 – 1-1/4 C sugar
2 T butter
3 T unbleached flour
1 unbaked pie shell & lattice top
Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.
But my point is that it's that time of year where eating yummy food is acceptable, including yummy pies. Check out today's pie recipes, including Crème Brûlée Pie and The Best Ever Coconut Pie. Enjoy!
CHAI-SPICED PEAR PIE
This is from Audra, otherwise known as The Baker Chick. If you’ve followed my blog for a while, you might remember me posting quite a few recipes from Audra (although it’s been a while). Her blog rocks! If you haven’t checked it out, you really should. Go ahead, I’ll wait.
This recipe begins, “I can’t possibly let you enter Thanksgiving week without another pie recipe. As the person in charge of desserts in my family, I’m always looking to make something classic with a twist and this gorgeous pie is just that apples get all the attention in the fall, but baking with firm, sweet pears is in my opinion just as good but way more unique and impressive.
“This pear pie is tossed with warm chai spices like cardamon, cinnamon, ginger and even a crack of black pepper. The result is just a bit more kick than what you’re probably used to with apple pie, but that same warm, melt-in-your-mouth goodness just waiting for a scoop of vanilla.”
Yield: 1 9-inch pie
To view this online on Audra’s blog, click here.
Ingredients
2-3 single layers of Pie Crust (see note)
10 cups of peeled, thinly sliced pears (from about 8-10 pears depending on size, use something firm like bosc)
1/2 cup brown sugar
1/4 cup flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3-4 twists of freshly ground black pepper (1/8 teaspoon, optional)
1/4 cup water
2 tablespoons butter
Instructions
Keep crust chilling in the fridge while you prep the pears.
In a large pot or dutch oven, toss together the pears, brown sugar, flour, and spices. Stir in water and dot with the butter.
Cook on medium heat, stirring frequently, tossing everything around to par-cook the pears a bit. Keep checking to see when a pear slice is "bendy" and slightly tender, but for me I cooked them for 10-15 minutes.
Allow pears to cool while you prep your dough. If you are doing a lattice or braided crust, roll some of the dough out now, form the braids, and freeze them until pie is ready to be assembled. If you are just doing a double crust- wait until the pears are mostly cool.
Roll out one layer of crust and drape over the bottom of a 9- inch pie pan leaving a bit of overhang. Pour the cooled pears into the crust and top with another sheet of pie crust, a lattice top, or the braids.
Trim and crimp edge of crust and pop the whole thing in the freezer for 10-30 minutes.
Preheat oven to 425.F. Place pie onto a cookie sheet and bake for 10 minutes, then reducing the heat to 350F and baking for another 45-50 minutes. If the crust seems to be getting too dark you can drape some foil on top for the remainder of the baking.
Serve warm with vanilla ice cream.
Notes
*If you want a little extra pie dough to work with for a decorative crust, I like to have a bit extra and usually make 3 batches of crust. If you are just doing a classic top, two single layers is fine!
MISSISSIPPI MUD PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 prepared 9-inch chocolate crumb pie crust
1 cup Powdered sugar
1 cup (6 oz.) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels
1/4 cup (1/2 stick) butter or margarine, cut up
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
3/4 cup chopped nuts, divided (optional)
2 pints coffee ice cream, softened slightly, divided
1 garnish of whipped cream (optional)
Directions
Heat sugar, morsels, butter, cream & corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted & mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.
Drizzle 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup sauce, 1/4 cup nuts and remaining ice cream. Drizzle with remaining sauce; top with remaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving.
MINI APPLE PIES
This is from Kristina Vanni on The Spruce Eats. Kristina wrote, “These deep fried hand pies are a fun and whimsical way to enjoy a mini apple pie! They are best when served warm with a light dusting of powdered sugar.
“They are shaped like turnovers, with a classic cinnamon and apple filling surrounded by a delicate baking powder pastry crust.”
Prep Time: 30 minutes; Cook Time: 20 minutes; Total Time: 50 minutes; Yield: 1 dozen
To view this online, click here.
Ingredients
Baking Powder Pastry:
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold unsalted butter
1/2 cup milk
1 egg
Apple Pie Filling:
3 cups sliced, cored, and pared tart apples
2 tablespoons water
1/4 cup granulated sugar
1 tablespoon unsalted butter
1/4 teaspoon ground cinnamon
3 cups vegetable oil
Powdered sugar
Directions
Gather the ingredients.
Start by preparing the baking powder pastry. In a large bowl, combine flour, sugar, baking powder, and salt.
Using a pastry blender or two knives in a criss-cross fashion, cut in the cold butter until mixture resembles coarse crumbs.
In a separate small bowl, whisk together the milk and egg.
Gradually stir the egg mixture into flour mixture with fork until just combined and the dough cleans the side of bowl.
On a lightly floured surface, lightly knead for about 1 minute to form a soft dough.
Divide dough in half and wrap each piece in plastic wrap. Refrigerate while you prepare the rest of the recipe.
To make the apple pie filling, heat the apples and water, covered, in a medium saucepan to boiling, then reduce heat to low. All to simmer, covered, until apples soften slightly, about 5 minutes. Remove the cover and cook, stirring constantly until liquid evaporates, about 3 minutes.
Stir in the granulated sugar and butter. Cook, uncovered for 3 minutes and then stir in the cinnamon.
Mash the mixture with a fork or potato masher to form a chunky puree. Cover and refrigerate until cold, about 1 hour.
When you are ready to prepare the pies, roll one half of dough 1/8-inch thick on floured surface. Cut out 4-to-5-inch circles with floured cutter. (If you don't have a cutter large enough, you can trace around the edge of an inverted bowl to form the circles.)
Spread some of the apple mixture over half of each circle, leaving a 3/4-inch border.
Lightly brush borders with a little water. Fold the pastry in half and pinch the edges lightly with fingers. Seal the edges with a fork. Turn the pies over and again press the seams with a fork. (Do not pierce the dough). Repeat with the remaining dough and filling.
Heat oil in a large skillet to 375 degrees F. Fry the pies, 4 at a time so as to not crowd the pan. Turn the pies once, until they are golden brown on both sides, about 4 minutes.
Using a slotted spoon, lift the pies out of the oil and drain on to a paper towel lined plate.
Dust the pies with powdered sugar and serve immediately.
CREME BRULEE PIE
This comes from Jerrelle Guy on The New York Times cooking e-newsletter. Jerrelle wrote, “This crowd-pleasing dessert imitates the velvety custard and caramelized sugar shell of a crème brûlée, with the added bonus of a flaky crust. A food processor makes easy work of the all-butter pie shell, which can be chilled, then baked, a day in advance. Unlike traditional crème brûlée, there’s no need to simmer the cream on a stovetop or use a blow torch, ramekins or water bath to pull this dessert together. The filling is simply blended together, baked in the pie shell, then chilled. Broil the pie just before serving to achieve that characteristic crackle on top.”
Time: 3 hours, plus chilling; Yield: One 9-inch pie (about 8 servings).
This can be viewed online at https://cooking.nytimes.com/recipes/1020556-creme-brulee-pie
Ingredients
For the Crust:
1-1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon kosher salt
3/4 cup unsalted butter (1-1/2 sticks), cubed and chilled
7 to 9 tablespoons ice water
For the Filling:
1/2 cup plus 3 tablespoons granulated sugar
4 large egg yolks
3/4 teaspoon vanilla bean paste or vanilla extract
1/4 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
1-1/2 cups heavy cream, chilled
Preparation
Prepare the crust: In a food processor, blend the flour and 3/4 teaspoon salt on high for 5 seconds to combine. Open the lid and scatter the cubes of butter evenly across the top, reattach the lid, and pulse until the butter is about the size of peas or a little larger. Drizzle in 5 tablespoons of the water through the lid while continuing to pulse. If the mixture is still dry, drizzle in more water, adding 1 tablespoon at a time and stopping once the dough is properly moist. Check as you go by pinching the mixture between your fingertips: It should look crumbly but it should hold together when you squeeze it. You should be able to compress it without it sticking too much to your fingers.
Set a sheet of plastic wrap on your work surface and dump the dough into the center of it. Wrap it up tightly and compress the dough into a flat, smooth disk. Refrigerate the disk at least 30 minutes, or up to 2 days.
Remove the chilled dough from the fridge. On a lightly floured work surface, quickly roll the dough out into an even 13-inch round, making sure to occasionally turn, flip and lightly dust the dough and rolling pin as you go. Carefully transfer the crust to a 9-inch glass pie plate, making sure not to stretch it as you nestle it into the corners of the plate.
Using scissors, trim away the rough edges of the dough and tuck the remaining overhang under itself to create a thicker edge that rests on the rim of the pan. Crimp the edges using your fingertips or the tines of a fork, then place the entire plate in the freezer for another 30 minutes to harden.
Heat the oven to 425 degrees and position a rack in the center of the oven. Remove the crust from the freezer and place a sheet of parchment on top of the pie crust, making sure it extends far beyond the edges of the pie, and top the paper with pie weights or uncooked beans. Bake for 30 minutes before removing the weights and parchment, and then bake for another 12 to 15 minutes until the bottom is light golden brown. Transfer the pie crust in its pie plate to a wire rack to cool completely, at least 30 minutes.
While the pie crust cools, heat the oven to 300 degrees and prepare the filling: In a stand mixer fitted with a whisk attachment, add 1/2 cup granulated sugar, egg yolks, vanilla bean paste, salt and nutmeg, and beat on high speed for 3 minutes, stopping to scrape down the sides and bottom of the bowl halfway through. The mixture will be very pale and have a marshmallow-like consistency. Reduce the speed to medium, and with the mixer still running, slowly drizzle in the heavy cream, beating until completely combined.
Pour the mixture into the cooled crust and bake until the pie is set around the edges and jiggly in the center, 40 to 50 minutes. Remove from the oven and allow to cool at least 20 minutes before placing in the fridge, uncovered, to chill overnight (or at least 4 hours, or up to 2 days).
When ready to serve, heat the oven to broil and place a rack 3 to 4 inches away from the heat source. Remove the pie from the fridge and using a sheet of aluminum foil and a pair of scissors, cut a hole out of the center of the foil to create a frame that will expose the filling of the pie but covers the crust. Secure it firmly so it’s hugging the crust and sides of the plate. Sprinkle the remaining 3 tablespoons granulated sugar over the filling, and place the pie directly under the broiler for 3 to 6 minutes, watching closely and rotating the pan and foil as needed, until the sugar begins to bubble and burn all over.
Remove from the oven, allow 3 to 5 minutes to cool so the sugar can harden, then gently tap the surface with a knife to break up the sheet of sugar around the areas you intend to cut. Slice and serve immediately, before the sugar softens.
THE BEST EVER COCONUT PIE
This absolute yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “The pie is baked in a pastry crust.
“Unfortunately, custard-based pies don't freeze well, but it probably won't last long anyway!
“Use a frozen prepared crust, a refrigerated pie dough, or your favorite homemade pie pastry.”
Prep Time: 15 minutes; Cook Time: 50 minutes; Total Time: 65 minutes; Yield: 8 servings
To view this online, go to https://www.thespruceeats.com/best-ever-coconut-pie-3053865.
Ingredients
3 eggs (beaten)
1-1/2 cups sugar
1/2 cup butter (or margarine, melted)
4 teaspoons lemon juice (fresh)
1 teaspoon vanilla
1-1/3 cups/3 ounces grated coconut
1 pinch salt
1 unbaked pie pastry (9-inch)
Directions
Gather the ingredients.
Preheat oven to 350 F.
In a mixing bowl combine the beaten eggs with the sugar, butter, lemon juice, vanilla, and salt; mix well. Stir in coconut; pour into pie shell and bake for 30 minutes.
Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over the edge. Bake for 10 to 20 minutes longer, until the filling is set and no longer jiggly.
As the pie bakes, a golden topping will form on the surface.
Chill thoroughly before serving.
Serve and enjoy!
PEACH PIE
This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.
4 C peaches, cut up
dash salt
1 – 1-1/4 C sugar
2 T butter
3 T unbleached flour
1 unbaked pie shell & lattice top
Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.
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