BROWN SUGAR PIE II
This is a brown sugar pie!!!
Provided by Donna
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C.)
- In a large bowl, combine brown sugar, white sugar, flour, eggs, milk and vanilla. Beat until smooth. Mix in the melted butter. Pour filling into pie crust.
- Bake in the preheated oven for 35 to 40 minutes, or until filling is set.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 40.1 g, Cholesterol 77.3 mg, Fat 12.8 g, Protein 1.9 g, SaturatedFat 7.7 g, Sodium 108.5 mg, Sugar 39.5 g
CANADIAN BROWN SUGAR PIE
In French, it is "Tarte au Sucre Brun." Delicious!! This is a basic pie from Quebec, Canada.
Provided by Punky Julster
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, combine flour and sugar.
- Stir in milk, butter, salt and vanilla.
- Cook, stirring constantly, until mixture comes to a boil.
- Pour into an unbaked pie shell.
- Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
Nutrition Facts : Calories 2761.7, Fat 75.1, SaturatedFat 46.6, Cholesterol 231.7, Sodium 2093.4, Carbohydrate 504.4, Fiber 1.2, Sugar 427.6, Protein 31.4
BROWN SUGAR PIE I
Brown sugar pie is a basic pie from Quebec, Canada. In French, it is Tarte au Sucre Brun. Delicious!!
Provided by Suzanne
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
- Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 63.2 g, Cholesterol 29 mg, Fat 9.4 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 251.9 mg, Sugar 58.2 g
BROWN SUGAR CHESS PIE
Chess pie is a classic Southern pie, with a filling thickened with egg yolks and cornmeal, which gives it a slightly (and delightful) gritty texture amidst the silky-smooth custard. I like to combine this classic with a flavor that they do the very best in the South: caramel-y brown sugar. This pie is delicious on its own, but I love it decked out with lots of toppings -- whipped cream, caramel sauce, and some kind of candied nuts.
Provided by Erin Jeanne McDowell
Categories dessert
Time 5h
Yield One 9-inch (23-centimeter) pie
Number Of Ingredients 16
Steps:
- For the cornmeal pie dough crust: In a medium bowl, whisk the flour, cornmeal, and salt together to combine.
- Add the cubes of butter, tossing them through the flour until each piece is well coated. Cut the butter into the flour by pressing the pieces between your fingers, flattening them into big shards. As you work, continue to toss the butter through the flour, recoating the shingled pieces. If you have warm hands, you may want to use a pastry cutter (sometimes I do a few passes with pastry cutter, then toss the mixture with my hands before continuing). Take care to ensure that all the cubes of butter are fully coated in flour as you work.
- For a flaky crust, continue cutting the butter into the flour just until the pieces of butter are about the size of walnut halves. Or, for a mealy crust, work the mixture together until the pieces of butter are about the size of peas.
- Make a well in the center of the flour mixture. Add the ice water to the well. (Different types, or even brands, of flour hydrate differently, so it is difficult to give a precise amount that will work every time; Consider the base amount given as a solid jumping-off point, knowing that you will almost always need to add more.) Using your hands, toss the flour with the water to start to mix the two together (this begins to combine them without creating too much gluten). As the flour begins to hydrate, you can switch to more of a kneading motion -- but don't overdo it, or the dough will be tough. Then add more water, about 1 tablespoon (15 grams) at a time, until the dough is properly hydrated. It should be uniformly combined and hold together easily, but it shouldn't look totally smooth. Dough that is too dry may have a sort of "dusty" appearance, or pockets of unhydrated flour; it will not hold together and will look crumbly. Dough that is too wet will feel sticky or tacky to the touch, and it is often smoother and/or lighter in color than a properly hydrated dough.
- Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes before using.
- Lightly dust your work surface with flour. I use about a handful of flour to dust the surface and the dough, and I often don't need to use any more during rolling. Use just enough flour to prevent the dough from sticking, as using too much can make the dough tough or dry.
- Begin to roll out the dough by positioning the rolling pin in the center of the dough, then applying gentle pressure and pushing it away from you. Return the pin to the center and do the same, this time bringing the pin towards you. Although this method may feel a bit awkward at first, it's useful for learning how to apply gentle, even pressure to the dough rather than just pressing down while rolling the pin back and forth, which can often make the crust too thin at the edges and thicker in the center.
- Rotate the dough frequently as you work, or even flip it over. That will help keep the dough from sticking and also allow you to feel the thickness to determine if there are thicker areas you haven't hit evenly with your pin yet. As the dough round (or rectangle) gets bigger, use the pin to help you move it around -- roll it up around the pin, then unfurl it in a slightly different spot. Rather than focusing on the diameter of the rolled- out dough, focus on the thickness. When the dough is rolled out evenly to the correct thickness (1/8 to 1/4 inch (3 to 6 mm)), it should be the correct size and about 1 inch wider than the pie plate. Of course, you can always use your pie pan as a guide while you roll, placing it lightly on top of the dough to help see when you're getting close.
- Transfer the dough to the pie plate. To use the rolling pin to transfer the dough, place it at the end of the dough farthest from you, wrap the edge of the dough up around the pin, and roll the pin toward you, wrapping the dough around the pin. Position the far edge of the dough to the far edge of a 9-inch pie plate and gently unfurl it into the plate. Then lift up the dough gently at the edges and gently push it into the base of the pie plate.
- Once you've lined your pie plate with dough, trim away any excess dough, ideally ending up with 1/2 inch (1 cm) of excess dough all the way around the edges. I like to use scissors for this task -- they make it easy to cut cleanly. Then tuck the excess dough under itself so the edges of the crust are flush with the outer rim of the pie plate. Press lightly to seal the dough all around. This technique serves to give you thicker dough around the edges of the pie, which makes it easier to crimp, and this final folded effect at the edges makes the edges of the crust look (and taste!) particularly flaky when you slice it.
- Cover with plastic wrap and refrigerate the pie plate lined with dough until chilled, 15 minutes to 1 hour if time allows.
- Dock the bottom of your crimped and well-chilled pie crust all over with a fork.
- Cut a square of parchment paper that is slightly larger than the pie plate. Place it on top of the pie shell and fill with pie weights (make sure you use enough weights to come up to the inner rim of the pie plate). The crust is now ready to be parbaked.
- Parbake the crust: Preheat the oven to 425 degrees F (220 degrees C) with a rack in the lower third of the oven, preferably with a baking steel or stone on it. Place your docked/weighted crust on the rack and bake for 15 to 17 minutes, until the edges appear set and are just starting to lightly brown. Remove the pie from the oven and use the parchment paper to lift the weights out of the pie shell. Return the crust to the oven and bake until the bottom appears set, 2 to 3 minutes more.
- To make the egg wash, whisk the egg and cool water together to combine.
- As soon as the pie crust comes out of the oven from parbaking, brush the crimped edges of the dough with a thin layer of the egg wash to form a sort of "seal" on the base of the dough.
- Let the crust cool completely before filling.
- For the Brown Sugar Chess Pie: Preheat the oven to 325 degrees F (165 degrees C) with a rack in the lower third (preferably with a baking steel or stone on it).
- In a medium bowl, whisk the brown sugar and cornmeal together to combine. Add the eggs and egg yolks and whisk until the color has lightened noticeably, 1 to 2 minutes. Add the milk, melted butter, vanilla, and salt and whisk until well combined.
- Place the parbaked pie crust on a parchment-lined baking sheet and pour the filling into the crust. Transfer to the oven and bake until the crust is deeply golden and the custard is set around the outside edges but is still slightly jiggly in the center, 35 to 40 minutes.
- Cool the pie completely, then chill for at least 1 hour before slicing and serving. Serve topped with whipped cream, caramel sauce, and some kind of candied nuts, if desired.
AMISH BROWN SUGAR PIE
Make and share this Amish Brown Sugar Pie recipe from Food.com.
Provided by Miss Annie
Categories Pie
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In the pie shell, place the brown sugar, flour and salt.
- Mix with your fingers.
- Pour the evaporated milk over the flour and sugar, but do not stir or mix this in.
- Dot with butter, and sprinkle with cinnamon, liberally, over all.
- Bake for 50 minutes, or until the filling just bubbles up in the middle.
- The filling will never completely set, but that's the way it's supposed to be.
- This pie is better eaten at room temperature.
- If you refrigerate leftovers, reheat them in the oven before serving.
- NOTE: Recipe can be doubled and prepared in a 10-inch pie shell.
- For that size, bake 1 hour and 20 minutes.
BROWN SUGAR PEACH ICEBOX CAKE
This is a perfect get-ahead dessert. By using a shop-bought pound cake and tinned peaches, Ree puts the dish together in a matter of minutes, then refrigerates until it's time to serve.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
- Slice the cake horizontally into 3 equal slices.
- Mix the peaches, preserves, salt and 3 tablespoons brown sugar in a bowl, then set aside.
- Add the heavy cream, remaining 3 tablespoons brown sugar and 2 tablespoons of the reserved peach juices to a bowl. Whip until firm peaks form.
- Place one slice of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the whipped cream and a thin layer of the peach mixture. Repeat the process 2 more times, saving the rest of the peaches to serve with the cake.
- Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 3 to 4 hours. Cover and reserve any extra peach mixture for serving.
- To serve, carefully lift the cake from the pan using the plastic wrap, then discard the wrap. Place a few basil leaves over the top. Slice and serve with the reserved peaches spooned over the top.
BROWN SUGAR PIE
Steps:
- Preheat the oven to 350°F. Line a 10-inch pie plate with the rolled-out crust.
- Combine the sugars, flour, eggs, butter, and vanilla and beat for 3 minutes, using medium speed for a stand mixer, or high speed for a handheld mixer. Spread the filling evenly in the crust.
- Bake for 50 to 60 minutes, until the filling forms a crisp, dark crust. Watch the pie during the last 10 minutes; if it starts to puff up, take it out of the oven. Cool on a wire rack for 1 to 2 hours before slicing.
BROWN-SUGAR BUTTERMILK PIE
Try this fall-inspired version of the Southern American classic as an alternative to a pumpkin pie at your next Thanksgiving dinner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Make the crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.
- Preheat oven to 375 degrees. On a floured surface, roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden, about 15 minutes; remove parchment and weights.
- Make the filling: In a large bowl, whisk together flour, eggs, and brown sugar until smooth. Whisk in buttermilk, nutmeg, and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture. Pour filling into pie shell and bake until set but still slightly wobbly in center, 25 to 35 minutes. Let cool completely on a wire rack, 2 hours, before serving. (Refrigerate, wrapped in plastic, up to 3 days.)
Nutrition Facts : Calories 423 g, Fat 24 g, Fiber 1 g, Protein 7 g, SaturatedFat 14 g
More about "brown sugar pie recipes"
BROWN SUGAR PIE - OLD FASHIONED RECIPE - EASY AND …
From thesouthernladycooks.com
5/5 (5)Category DessertCuisine American, SouthernTotal Time 1 hr 10 mins
SOUTHERN BROWN SUGAR PIE RECIPE, MUST TRY DESSERT
From pizzazzerie.com
APPLE–BROWN SUGAR PIE RECIPE | BON APPéTIT
From bonappetit.com
SUGAR PIE | RICARDO
From ricardocuisine.com
TARTE AU SUCRE RECIPE (BROWN SUGAR PIE - YANKEE …
From newengland.com
5 INGREDIENT BROWN SUGAR PIE RECIPE - SWEETPHI
From sweetphi.com
OLD-FASHIONED BROWN SUGAR PIE RECIPE - CUPCAKES AND …
From cupcakesandcutlery.com
SOUTHERN BROWN SUGAR PIE RECIPE | TODAY'S CREATIVE IDEAS
From todayscreativeideas.com
BUTTERMILK–BROWN SUGAR PIE RECIPE | JAMES BEARD …
From jamesbeard.org
10 BEST BROWN SUGAR PIE CRUST RECIPES | YUMMLY
From yummly.com
BROWN SUGAR PECAN PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BROWN SUGAR PECAN PIE RECIPE - MOM ON TIMEOUT
From momontimeout.com
BROWN SUGAR PIE - IMPERIAL SUGAR | RECIPES
From imperialsugar.com
BROWN SUGAR CHESS PIE RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
BROWN SUGAR PIE CANADA QUEBEC TARTE AU SUCRE BEST HOLIDAY PIE
From foodandwinechickie.com
BROWN SUGAR SWEET POTATO PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BROWN SUGAR PECAN CREAM PIE - THERESCIPES.INFO
From therecipes.info
OLD FASHIONED SUGAR PIE RECIPE > CALL ME PMC
From callmepmc.com
RHUBARB BROWN SUGAR PIE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
LUSCIOUS BROWN SUGAR BUTTERMILK PIE | THE ARTFUL GOURMET :: FOOD ...
From theartfulgourmet.com
ULTIMATE SOUTHERN PEACH PIE (W/BROWN SUGAR!) - DINNER, THEN DESSERT
From dinnerthendessert.com
BUTTERSCOTCH-BROWN SUGAR PIE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
EASY CLASSIC SOUTHERN BROWN SUGAR PIE - SCOTCH & SCONES
From scotchandscones.com
BROWN SUGAR PIE WITH MERINGUE TOPPING RECIPE
From thespruceeats.com
BROWN SUGAR APPLE PIE - CRISCO
From crisco.com
BROWN SUGAR CHESS PIE - DOMINO SUGAR
From dominosugar.com
BROWN SUGAR MAPLE COOKIE PIE. - HALF BAKED HARVEST
From halfbakedharvest.com
OLD-FASHIONED BROWN SUGAR PIE RECIPE STORY - CUPCAKES AND CUTLERY
From cupcakesandcutlery.com
BROWN SUGAR SQUASH PIE - RECIPE - FINECOOKING
From finecooking.com
HOMEMADE BROWN SUGAR PIE CRUST - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
BEST RAISIN SUGAR PIE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BROWN SUGAR PIE | DIXIE CRYSTALS - RECIPES
From dixiecrystals.com
BROWN SUGAR PIE - SIMPLY LAKITA
From simplylakita.com
BROWN SUGAR PIE — BUNS IN MY OVEN
From bunsinmyoven.com
BROWN SUGAR PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE BEST APPLE PIE WITH BROWN SUGAR : HEART'S CONTENT FARMHOUSE
From heartscontentfarmhouse.com
HOMEMADE PEACH PIE FILLING - THE COUNTRY COOK
From thecountrycook.net
10 BEST PECAN PIE WITH BROWN SUGAR RECIPES | YUMMLY
From yummly.com
BROWN SUGAR PIE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #north-american #south-west-pacific #pies-and-tarts #desserts #american #australian #oven #easy #beginner-cook #potluck #dinner-party #heirloom-historical #holiday-event #kid-friendly #picnic #romantic #cakes #pies #dietary #gifts #seasonal #comfort-food #californian #pacific-northwest #oamc-freezer-make-ahead #wedding #taste-mood #to-go #equipment #number-of-servings
You'll also love