Cooking From Memory ~ A Recipe Journal


Libbey’s Famous Pumpkin Pie*

Posted in Pies by Paul Gauche on October 6, 2009

Photo Credit: Diana Rattray, Pumpkin Pie With Whipped Cream, http://z.about.com/d/southernfood/1/0/R/a/2/pumpkin-pie-2.jpg

The temperature hit 44 this afternoon, with rain and wind taking the leaves right off the trees. It’s October, but feels like November.  Time to bake a pumpkin pie.  Hmmmm. Now, where’s that recipe?

No sense in trying to improve on perfection*…

Ingredients ~

  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon ground ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon cloves
  • 2 large eggs
  • 1 can (15 ounces) Libby’s Pure Pumpkin
  • 1 can (12 fl. ounces) Carnation Evaporated Milk
  • 1 unbaked 9-inch (4-cup volume) pie shell

 Method ~

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

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Flaky Pie Crust

Posted in Pies by Paul Gauche on July 16, 2009

Pie Crust

Ingredients ~

For one 9 inch pie shell, bottom only

  • ½ cup Crisco (butter flavored) or butter
  • 1 cup white flour
  • pinch of salt
  • ¼ cup COLD water

Method ~

In a mixing bowl, add flour, the pinch of salt and then the Crisco, or butter.  Take two butter knives or a pastry cutter and cut the shortening (Crisco or butter) into the flour.  If you are using two knives, with cross-ways motions, continue cut in the butter until it begins to look like course meal.  You can even use your hands as long as you wash them first.  Just mix it all up until it is well combined.  Add the cold water (just half of the ¼ cup measuring cup at first.)  You may not need all of it.  Mix this all up until it all comes together in a ball. Take it out of the bowl, pat it into a ball and wrap in plastic wrap and put it into the refrigerator for 20 minutes or so. When you are ready to roll it out, put some flour on your rolling surface (counter top) and roll the ball around in the flour.  Flatten the dough out with the rolling pin.  Working from the middle to the edges, roll the dough into a large disk.  Carefully roll the dough onto the rolling pin and gently turn it over.  Make sure there is flour underneath and on top.  Continue to roll it out until it’s as thin as you want it. Transfer to the pie plate.  Pinch or “fork” the edges, trimming the extra around the edges. Makes one 9 inch pie crust.  If you need a top to your pie, double this recipe.

Sour Cream Raisin Pie

Posted in Desserts,Pies by Paul Gauche on July 12, 2009

Sour Cream Raisin

Ingredients ~

  • 1 cup raisins
  • 1 cup water
  • 1 cup sour cream
  • ¼  teaspoon cinnamon
  • ¼ teaspoons ground cloves
  • 1 Tablespoons flour
  • 2/3 cup sugar
  • 3 egg yolks, beaten (save the egg whites for meringue)

Method ~

Prepare 1 baked pie crust.  (Follow the “flaky Pie Crust Recipe” and bake at 350 degrees for 10 minutes).  Boil the raisins in the water for about 5 minutes.  Combine the sour cream, cinnamon and cloves and add to the raisins and water mixture while it’s hot.  Beat the 3 egg yolks, then add 1 Tbs. flour and the 2/3 cup sugar.  Add this to the previous mixture and cook for about 1 minute.  Pour everything into a baked pie shell.  Top with meringue.

Meringue ~

In a mixing bowl, add 3 egg whites (no yolk at all, or it won’t work). Beat until egg whites begin to stiffen.  Add 2 Tablespoons sugar and beat until the whites “peak.”

Mince Meat Pie

Posted in Desserts,Pies by Paul Gauche on July 11, 2009

Mince Meat Pie

Ingredients ~

  • Prepare a bottom and top pastry for 9” pie tin
  • 2 packs Borden’s dried mince meat
  • ¾ cup raisins
  • ½ cup currents
  • 1 cup chopped raw cranberries
  • 5 cups liquid (fruit cocktail, apple cranberry or water)

 

Method ~

Line a 9 inch pie tin with pastry.  In large sauce pan, crumble the mince meat.  Add the raisins, currents, cranberries and 5 cups liquid.  Mix slightly.  Heat to boil.  Boil on low for 5 minutes, stirring occasionally.  Cool to room temperature.  Pour mixture into pastry lined 9” tin.  Cover with top pastry, flute and seal edges.  Sift 3 or 4 Tablespoons of sugar on top crust. 

Bake in preheated 350 degree oven for 30 minutes or until golden brown (not dark brown).  Good by itself but even better with whipped cream or ice cream.

Derby Pie

Posted in Desserts,Pies by Paul Gauche on July 11, 2009

(Photo Credit: Romulo Yanes Bittersweet Chocolate Pie, http://www.gourmet.com/images/recipes/2007/11/rs_pies_pecan608.jpg)

Ingredients ~

  • 2 unbaked pie shells (see recipe for Flaky Pie Crust)
  • 4 eggs, beaten
  • ¾ cup white sugar
  • ¼ cup brown sugar
  • 1 cup pecans, chopped
  • 1 Tablespoon vanilla
  • 1 cup light corn syrup
  • 8 ounces (one stick) butter, melted
  • 1 cup chocolate chips (semisweet)
  • 1 Tablespoon flour

 Method ~

This recipe makes 2 pies.  Preheat the oven to 350 degrees.  In a large mixing bow, beat the eggs.  Add the sugars, pecans, vanilla, corn syrup, melted butter, chocolate chips, and the flour.  Pour into the two pie shells.

Bake at 350 degrees for 45 – 50 minutes until set.  Serve with ice cream.