OLD-FASHIONED EXQUISITE PIE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Press the pie crust into the bottom and up the sides of a 9 inch pie plate.
- In a medium bowl, whisk the eggs lightly. Stir in the sugar, butter, walnuts, coconut, and raisins. Pour into the pie shell.
- Bake for 1 hour in the preheated oven, or until a knife inserted into the center of the pie comes out clean.
Nutrition Facts : Calories 440 calories, Carbohydrate 47 g, Cholesterol 100.3 mg, Fat 27.1 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 11.4 g, Sodium 239.3 mg, Sugar 33.2 g
OLD FASHIONED PIE
A classic cocktail inspired this boozy pie. Make it with rye instead of bourbon if that's your fancy. And be sure to include the retro garnish for a fun finishing touch.
Provided by Food Network Kitchen
Categories dessert
Time 8h5m
Yield one 8-inch pie
Number Of Ingredients 20
Steps:
- For the crust: Pulse the flour, shortening, granulated sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter, and pulse until it is in pea-size pieces. Sprinkle in 2 tablespoons of the ice water, and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 teaspoons more ice water, 1 teaspoon at a time, pulsing and checking the dough after each addition. Wrap the dough tightly, and refrigerate until firm, at least 1 hour or preferably overnight.
- Position a rack in the center of the oven, and preheat to 375 degrees F. Roll the dough into a disc 11 to 12 inches wide on a lightly floured surface. Sandwich the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes. Lay the dough in an 8-inch pie pan so it extends about 1/2 inch beyond the edge of the pan. Fold the outer edge of the dough up under itself, and crimp decoratively between your index finger and forefinger. Poke the dough all over with a fork, and refrigerate for 10 minutes more. Line the pie crust with parchment or foil, fill with pie weights or beans and bake until the dough appears dry to the touch, about 20 minutes. Remove the foil and weights, and continue cooking the crust until it's light brown and cooked through, 5 to 7 minutes more. Let the crust cool completely on a wire rack.
- For the filling: Reduce the oven temperature to 350 degrees F. Whisk the heavy cream, granulated sugar, yolks, egg, bourbon, zest, cherry juice and salt in a medium bowl until smooth. Place the cooled crust on a rimmed baking sheet, and pour the custard into the crust. To avoid overbrowning, cut 2 strips of aluminum foil to wrap over the crust edges. Carefully transfer the pie to the oven, and bake until the custard is set but still has a slight jiggle, 50 to 60 minutes. Let the pie cool completely on a wire rack, about 4 hours. If serving the next day, let cool completely, then wrap and refrigerate overnight.
- For the bourbon whipped cream: Beat the confectioners' sugar and bourbon in a large bowl with an electric mixer on low speed. Add the heavy cream, increase the speed to medium-high and beat until firm peaks form, about 1 minute.
- Put six 2-tablespoon dollops of the whipped cream around the pie, and top each with a cherry. Twist the orange slices, and place them in between the whipped cream dollops. Serve the pie with the remaining whipped cream.
GOLDEN OLDIE OLD FASHIONED RAISIN PIE
A golden oldie raisin pie recipe from about 1960 or earlier. I remember adding the beaten egg white tip to brush the bottom of the pie shell, to keep it from getting soggy, a few years later. Decorating the pie on top with the leftover pastry cut outs was also an addition in later years. Serve the pie warm if you like your pie runny and juicy. Times given are approximate.
Provided by foodtvfan
Categories Pie
Time 2h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash raisins in cool water and drain. Place raisins and boiling water in a saucepan and cook until raisins plump.
- Blend brown sugar with flour and add to the raisin mixture. Cook over low heat until thickened, stirring frequently. Remove from heat.
- Add lemon rind, lemon juice and pinch of salt. Cool. Stir.
- Line deep nine-inch pie plate with pastry.
- Brush bottom of pastry with beaten egg white (keeps bottom of pie from getting soggy).
- Pour in cooled filling.
- Add top crust and seal edges.
- Make several steam vents with a knife in the top pastry.
- Decorate top of pie with pastry cut outs, using cookie cutters for shapes, if desired.
- Preheat oven to 425 degrees Fahrenheit.
- Bake pie 40 to 50 minutes until nicely browned.
Nutrition Facts : Calories 402.1, Fat 15.2, SaturatedFat 3.8, Sodium 269.8, Carbohydrate 65.4, Fiber 3.2, Sugar 35.1, Protein 4.7
OLD FASHIONED CUSTARD PIE
Growing up we had this pie every year at Thanksgiving and Christmas. It's simple but decadent. If you've never had Custard Pie before, it's a little bit like Creme Brulee in a pie crust. This is wonderful served chilled with REAL whipped cream. Enjoy.
Provided by jillcomeau
Categories Pie
Time 50m
Yield 1 8" pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- In a large bowl whisk together eggs, sugar and salt.
- Slowly whisk in scalded milk a little at a time to prevent cooking the egg mixture.
- Stir in vanilla.
- Pour, through a sieve, into the unbaked pie shell.
- Sprinkle top with ground nutmeg.
- Bake for approximately 40 minutes or until a knife inserted near the center comes out clean.
- Filling will look wobbly but will set up as it cools.
- Chill thoroughly and serve with whipped cream.
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