Nov. 9, 2011- Rhonda Hair, http://www.theprovidenthomemaker.com
pgs. 70-71 in
The Chameleon Cook: Cooking Well With What You Have
These are baked pies that use eggs for thickening. Mixing details are given on the first recipe; use thesame procedure and temperature for the others.
2 c. pumpkin puree (pg. 19)1 (12 oz.) can evaporated milk 3 eggs¾ c. sugar, brown or white (brown has more flavor)½ tsp. each cinnamon, ginger, nutmeg, and saltPastry for a single-
crust pie, rolled and fitted to a 9” pie pan
Preheat oven to 450 degrees. Beat together pumpkin, milk, eggs, sugar, spices, and salt. Pour into thepastry-lined pan, put on the lowest rack so the heat will set the crust. Immediately reduce temperature to325 or 350 degrees. Bake for 50-
60 minutes, until all but about 1” of the center is set. Jiggle the pie to
check that. Cool on a rack. The center will continue to cook as it cools. Store in the fridge.
:1 ½ cups (1/2 bag) cranberries, ½ c. water, 1-2 eggs, 1 c. sugar, 1 T flour, 1 tsp. vanilla.
*Lemon Chess Pie
Mix 5 eggs, 1 ¾ c sugar, 3 T fresh lemon juice, 1 T lemon zest, 2 T cornmeal, ¼ tsp. salt, ½ c. melted butter.
½ t. salt, 6 large yolks (or two whole eggs), 1 ½ c. toasted and chopped pecans
scatter pecans on bottomof crust, pour filling over them. You may use any other nut for this, substitute toasted rolled oats, or use half dates (or oats) and half any dried fruit. If using dried fruit, reduce sugar to ½ cup.
Bake Pumpkin Pie, above. Cook a few minutes extra, so the center IS set; you’ll get some cracks in the
surface.This makes it firm enough to hold this topping. Stir together 1 c. finely chopped pecans, ½ c. brown sugar,a pinch of salt, 2 tsp. corn syrup or honey, 1 tsp. vanilla. Mix well, then scatter over top of the baked pie.Sprinkle with 2 tsp. sugar, return to oven for 10 minutes. Serve at room temperature.
Rhubarb Custard Pie
Mix 3 eggs, 1 ½ c. sugar, 6 T. flour, a sprinkle of salt, cinnamon and nutmeg, 4-5 cups finely choppedrhubarb.
Tips for making pie crust*Use all-purpose flour or pastry flour, not bread flour. It shrinks. You can substitute whole wheat or nutflour for some reg. flour.
*Butter gives the best flavor but doesn’t hold shape as well, shortening gives more tender flakiness &
dough is easier to handle, lard is the flakiest. Try a combination.*Every detailed instruction has a pro an
d con, so decide what’s most important to you: flakiness,shrinkage, flavor, speed, whatever. It doesn’t have to be perfect unless you’re trying to prove something!
*When measuring water, the bottom of the meniscus (the curved skin of the water) is what should be atthe measuring line.