After all the rhubarb mess last
week I ended up going with a couple of recipes from a book I've been reading about a woman who drove around America looking for pie. I only chose the recipes because I had all the ingredients to make them and didn't need to run to the store! The winning pie was Pumpkin Apple and the 3rd place pie was Lemon Pecan. Funny, because I don't like pumpkin, apple, or pecan pies! Actually the Lemon Pecan pie was pretty darn good, but I think it was because of the addition of the tart lemon. One of the guys from my church told me that night that it was the best pecan pie he'd ever had! There was only a small slice left of that pie to bring home. That's ironic because even though the Pumpkin Apple was the winner it must not have been popular with the crowd-- only half of it was eaten (and I threw the other half away! Told you I don't like pumpkin or apple pie).This morning I made another pie. I know, I know--enough already! I had actually planned to make three pies on Saturday for the contest, since I had 3 crusts still in the fridge. The third was to be a chocolate pie from the same book as the others and called for a prebaked crust. Tragically, I forgot to dock the crust with a fork and when I prebaked it, it shrank terribly and pretty much collapsed in on itself. Whoopsie, especially since I had already mixed up the ingredients for the filling. I hated to let that go to waste so I just stuck it in the fridge. However, I was out of shortening and I don't shop on Sundays so I had to wait until today to get to the store. I ended up just buying pre-made dough and made up the filling this morning. I prebaked the crust and took it out of the oven so I could pour in the hot filling. I then took leave of my senses, apparently, and grabbed both handles of the pie plate with my bare hands, completely forgetting that the pan had just spent 15 minutes in a 450 degree oven. OUCH! I managed to get a couple of good blisters from that brilliant maneuver to add to the cardboard papercut I gave myself yesterday from the granola bar box. Sheesh.
After all that, I just had a piece of the pie and I am underwhelmed. I think it will be better when it is chilled but I was impatient and had to taste it NOW. I made a chocolate pie last Sunday that was also mediocre. I think that perhaps this tells me that when it comes down to it, I just prefer the run-of-the-mill Jello pudding pies in a graham cracker crust. How very unsophisticated of my palate, but at least I can say I know what I like!
Fike's Lemon Pecan Pie (from The Best of Ruby Jones cookbook, by way of American Pie)
1 unbaked pie shell
3 whole eggs (unbeaten)
1/3 cup melted margarine
1 1/2 cups sugar
3/4 cup of pecan halves or pieces
1 tsp of lemon extract
juice of 1/2 lemon
a pinch of salt
*I added about 1 tsp. of lemon zest
Mix ingredients for the filling with a fork. Do not use an electric Mixer. Pour into unbaked pie shell. Bake at 300 degrees for 45 minutes.
Pumpkin-Apple Pie (fromthe December 1965 issue of Kitchen Klatter magazine, by way of American Pie)
Cider crust: (makes 2 crusts)
2 cups flour
1/2 tsp salt
1 cup shortening
1/4 cup cider
*I didn't use this recipe but it sounds interesting!
Filling:
4 large tart apples, peeled and sliced
2 Tbsp apple cider
1/4 cup sugar
1 cup mashed pumpkin (canned or fresh)
1/4 tsp salt
1/4 cup light cream (I subbed evaporated milk)
1 egg, beaten
1/3 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp ground cloves
In a medium saucepan, combine apples with cider, sugar and salt. Cook 10 minutes over medium heat or until just tender. Allow to cool. Pour cooked, cooled apples into prepared pie shell. In a separate bowl, combine pumpkin, salt, cream and egg. Add sugar and spices. Stir to blend well, then pour over apples. Bake pie at 425 degrees for about 45 minutes. Serve at room temperature. **use a deep dish pie plate if you have one, as this makes a lot of filling.



























