Friday, November 26, 2010

Pie Baker

The table is set with my grandfather's china.

Our American Thanksgiving is now a memory.
A very good memory.
Good friends and family sat around the table
for a traditional Thanksgiving dinner.
There was turkey, cornbread dressing, cranberry relish,
sweet potatoes, mash potatoes, gravy, brussel sprouts,
gingered carrots, fruit salad, homemade rolls, wine,
lovely tea, whip cream to top the pies, and
pumpkin, pecan, and mincemeat pies.
Everyone contributed to preparing the food,
which made it extra special.

I was asked for my pie recipes, but they are very simple
to find online.  I will say for the mincemeat, I always add a couple apples
to the pie.  Also, don't overcook the pecan.  My pecan was cooked
too long and though I loved the chewy nuts it wasn't as good as usual.
With leftover pie crust I roll it out, spread with butter, sprinkle with
a mixture of sugar and cinnamon, and bake until golden.  A very good
snack while you wait for the pies.

Here is my pie crust recipes, which I have used for many years and
comes from the Better Homes and Garden (red plaid) cookbook.
There are many editions of this cookbook and sometimes the recipe changes.
Mine comes from the one I received as a wedding gift many years ago.

Mix 2 cups of sifted all-purpose flour and 1 teaspoon salt.
Blend into the flour mixture 2/3 cup shortening, until about pea size.
With a fork gently stir in 5-7 tablespoons of very cold water (I use 6 tablespoons)
With your hands gentle mix just enough to get it into a ball.
Divide in half and roll the bottom crust, add filling,
then if the pie requires a top crust roll the other crust and place on top.
Crimp edges, trim, and bake as required for particular pie.
The second crust could be frozen for another day or used for a second pie
if the top is not desired.

Enjoy and Make Pies,
from the Pie Baker