Thoroughbred Pie Recipes

Steps:

• Preheat the oven to 350 degrees.
• Place the crust in a pie plate and prick the bottom with a fork.
• Cover lightly with a sheet of foil, pressing it gently into the crust and making sure the edges are covered.
• Place weights (metal pie weights or dried beans) on the foil to weigh down the bottom and hold up the sides of the crust.
• Bake for 10 minutes, then remove foil.
• Continue baking until the crust is firm and has lost its sheen but is not browned, about 5 more minutes.
• Remove from the heat and set aside.
• In a medium bowl, combine the butter, eggs and vanilla extract.
• Add the brown sugar and flour and mix until thoroughly blended.
• Using a rubber spatula, fold in the walnuts and chocolate chips.
• Pour the batter into the crust.
• Bake until puffed and golden brown, about 30 minutes.
• Remove from the heat and place on a rack to cool.
• Serve warm.
• (cook time includes blind bake time).

Steps:

• Crust:.
• Mix all except water in food processor until crumbly.
• Slowly add ice water until mixture just holds together.
• Wrap in a flat circle in plastic wrap; Chill overnight.
• Next day, form into pie pan.
• Filling:.
• Beat eggs with cooled butter.
• Add flour & sugar.
• Beat until mixed well.
• Gently fold in pecans, chocolate & bourbon. Add mixture to pie shell.
• Bake at 350° for about 30 minutes, or until set.
• Serve with fresh whipped cream.

Steps:

• In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
• Preheat oven to 425 degrees F (220 degrees C).
• Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
• Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.