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Let's talk about pie! - Page 2

post #21 of 30
Originally Posted by journeymom View Post



So I did a search on tapioca starch and came up with tapioca flour.  Is that the same?  I love tapioca pudding, it's a happy memory from my childhood.  But I don't really like fish eggs in my pie (I say that with all affection). 




Pecan pie reminds me of my aunt from Texas.  She made pecan pah with kay row syrup.  orngbiggrin.gif

As far as I know, but you know, I'm not sure.  I have used Bob's tapioca flour, though.  If there is a difference I'd like to know.  I'm usually using Minut Tapioca, though.


How did your Texas aunt pronounce "pecan"--  PEE-kan, pu-KAHN??


post #22 of 30

 PEE-kan  orngbiggrin.gif  She was a sweet lady with a gravely voice who played bridge and drank bourbon with a baby on her lap.  I think she talked up her Texas accent for her California nieces. 



post #23 of 30


Originally Posted by SweetSilver View Post

I'm trying pecan pie again this year.  Hard to make *bad* pecan pie, but still, I've had trouble with "curdling" in the past.  I've always thought it was from overcooking, but this year I think I'll try to bring the filling to room temperature before adding the melted butter.  I'm thinking that the congealed bits of butter is causing the trouble, we'll see.


Anyone try making pecan pie with no corn syrup?  I already substitute 1/4 C maple syrup for part of the measure, but I'd really like to make it with 100% sugar or some other ingredients that wouldn't affect that classic flavor noticeably.  This year I'm using up the corn syrup from the last pecan pie I made, but I'd like it to be the very last time!

Funny, an article about making pecan pie without corn syrup just popped up in my blog feed. Apparently golden syrup is a kind of treacle, or syrup made by partially inverting sugar molecules (basically, splitting some of them in half into separate glucose and sucrose). 

post #24 of 30
Thread Starter 
Originally Posted by kitchensqueen View Post

Pretty sure it's not genetically modified, just processed in a way that the corn starch comes out "clearer" if that makes sense. Granted, still an industrial agriculture product, but regular corn starch is too. 



Unless it's organic, corn is GMO about 99% of the time.  No getting around it. 


As for pecan pie, I do make it without corn syrup.  I've never actually filled a (full sized) pie shell with this filling - you might want more pecans, but I make mini pies with it, and as a bar cookie it's excellent (and way easier than pie!).  That's why it calls for chopped pecans - for a full sized pie, you would use them whole. 


2 Eggs
1 cup Sucanat
2 tablespoons Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Vanilla
1 generous cup Pecans, Chopped
24 whole Pecan Halves

For tartlets, it bakes at 350 for about 20 minutes, don't know about the timing on a full sized pie. 

post #25 of 30

Best pie crust ever- rich and delicious


1 1/8 cup flour

1 stick cold butter

1/2 tsp salt

1 tbls sugar 1 egg yolk

ice water


Combine flour, salt and sugar. Cut in butter. Add in egg yolk and 3 tbls ice water. Add more as needed to make a good consistency. Use for pies or tarts

post #26 of 30


Originally Posted by cristeen View Post

Unless it's organic, corn is GMO about 99% of the time.  No getting around it. 


Oh yeah, I suppose that's more or less true these days.  I miss the time when food was just food and we didn't have to worry about this kind of junk. 

post #27 of 30
Thread Starter 
Originally Posted by journeymom View Post
Anyway, if you're going to make a pumpkin pie or two, I suggest you try making it from scratch with fresh squash of some sort, either pumpkin or butternut.


2 cups cooked, pureed pumpkin

3 eggs

3/4 cup milk, 3/4 cup heavy cream

1/2 cup sugar

1/3 cup brown sugar

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp nutmeg

1/4 tsp cloves or allspice

1/2 tsp salt


Pour the filling into the crust and bake at 375F 35 to 45 minutes (start checking at 25 minutes).  When the filling is set but still quivery when you nudge it, it's done. 



This was amazing!!  I'm never going back!


Thank you for sharing the recipe.  It was a huge hit.  My pumpkin was a little undercooked before I tried to puree it, so it came out a little bit gritty, but it still had an amazing flavor.  We just served it in bowls with fresh whipped cream. 


I did have a bit of a problem telling when it was done though.  Because I was using a glass pyrex dish and no crust, I turned the heat down to 350, and at 25 minutes it was still jiggly when I shook the pan, but after another 15-20 minutes, I didn't notice an appreciable difference.  I'm wondering if it was actually done that first time, and I was just being over-cautious. 


The mincemeat was amazing.  I started it "brewing" on October 10, and left it until yesterday morning before preparing it.  I was a little hesitant at first to try it, since my stomach is a little more tender when I'm pg, but it was SOOOO good, and nana was practically having fits over how amazing it was.  If anyone wants to try it, you could start it this weekend and have it ready for Christmas...  let me know and I'll post the recipe.  It is a bit pricey to make, but it makes something like 1.5 gallons of mincemeat, and a pie uses 2 cups.  I packed up 4 pint jars for nana, topped each off with a shot of brandy to keep them moist and sealed the lids.  And you can barely tell the crock has been touched, it's still full.  I'll be giving a lot of it away, I'm sure.  But the nice thing is so long as I keep it closed (and the critters out of it - it's a huge fruit fly attractant), it'll keep indefinitely because of the alcohol content. 


The one thing I do have to remember is that my pie crust takes a lot longer to bake than most, since it has eggs in it.  So the mincemeat got a bit scorched, and I had those tarts in and out of the oven 3 times because the crust was still too soft to get out of the pans.  Oh well, nobody was paying attention to my crust, the mincemeat definitely outshined it. 


Hope everyone had a great holiday, and looking forward to more pie talk as we have another holiday looming. 

post #28 of 30

I'm so glad the pumpkin worked out!  I wonder if you could treat it like pudding/custard and cook it even lower and slower in a water bath.  Maybe bake it 325F, don't start checking until 40 minutes.


Please post your mince pie filling recipe! I spent a good hour sitting and reading about mince meat pies, and then fruit cake, the other night. 


Edited by journeymom - 11/26/11 at 1:14am
post #29 of 30
Thread Starter 

So - this is what I typed up the day I made it.  You need a really big crock or jar to let this steep in.  I have a 3 gallon jar that i used, and it was about 2/3 full, so somewhere around 1.5-2 gallons of finished mincemeat.  Each pie uses about 2 cups of mincemeat and 2 cups of apples (I used equal parts instead of the suggested ratio).  I wound up adding a full bottle of brandy and almost a full bottle of sherry the day I made it.  And added the rest of the sherry and maybe another cup of brandy a week or so later.  It's absorbed most of the liquid by this point (6 weeks later), but it's not so dry I think it needs more.  I still have most of the 2nd bottle of brandy still in the cabinet.  I used Trader Joe's alcohol - so cheap but decent.  Don't spend a lot of money on it (I think the brandy was $9/bottle). 


Make sure your lid is bug proof.  Mine is not, so a sheet of wax paper under it proved a really good idea (secure it with a rubber band if necessary), or it would have been full of fruit flies.  As it was, every time I opened it I had to shake off the layer of dead flies.  To give it away, I just filled pint jars with it, added a shot of brandy to each jar (to keep it moist), and sealed the lids.  It'll keep like that for quite a while.  Make sure the recipients have the instructions to add tart apples (I used Fuji). 


I will say that if you plan to make this next year, buy the candied peels now, or plan to candy them yourself.  They are not available in most places 11 months of the year (although I think bakerscatalogue.com carries them year-round). 


If you're going to use this in an uncooked recipe (like the mincemeat ice cream recipe I'm eyeing), mix it with the apples and cook it until the apples soften and it no longer smells of alcohol before cooling and continuing with the recipe. 


Mincemeat My Way

The original recipe was a bit short on the details - what kind of figs, whether the citron was fresh or candied, whether the sherry is sweet or dry, etc.  I made this with what I could easily find (and my best guess).  I used the candied peels because I had them, and most other recipes I looked at used candied and not fresh.  I added the fresh zest for more of the flavor, though (but in hindsight probably could have skipped it).  


2-3 pounds Beef Rump or Bottom Round, trimmed
1 Beef Tongue, (2-3 pounds)
1 pound Beef Kidney Suet (not rendered fat, the fresh fat - ask the butcher, you may have to order it)
4 cups Raisins
4 cups Golden Raisins
2 cups Currants
1 cup Candied Citron, Diced
1 cup Candied Orange Peel, Diced
1 cup Candied Lemon Peel, Diced
1 cup Dried Black Mission Figs, Chopped
3 cups Sugar
1 teaspoon Ground Clove
2 teaspoons Salt
2 teaspoons Cinnamon
2 teaspoons Ground Allspice
1 whole Nutmeg, Grated
2 bottles Brandy
1 bottle Cream Sherry
Zest of 1 large orange, Finely Grated
Zest of 1 large lemon, Finely Grated


Simmer the beef and tongue in water to cover until tender, approximately two-three hours (you want it easily forkable, but not mushy/shredding).  Remove from the heat and cool.  Remove any fat from the beef roast, skin and trim the tongue.  Cut both into cubes and run them, along with the uncooked suet, through the food processor in batches, pulsing to chop finely (do not turn to mush).  

Into your biggest bowl, add all the remaining ingredients except the brandy and sherry, and mix well.  Pack into your long-term storage container, then add enough brandy to make a nice gooshy mixture (I had to use the entire bottle of brandy and most of the bottle of sherry that first day).  Cover and let stand for at least a month.  After a week or so if the mixture has absorbed most of the brandy, add enough sherry to moisten again.  Lift the lid every week or two, add brandy and sherry alternately as needed to keep the mixture moist. 


There was no note to stir the mixture, so I never did, but in hindsight I probably should have.  The top layer is a bit dry while the bottom layer is quite wet - so when measuring it out I scooped from the bottom. 

When you're ready for pies, add one cup chopped tart apples to each 1 1/4 cup of drained mincemeat before using.  

4 c of raisins = approx 1.75 lbs
1 c candied citron = approx 6 oz or .3 lbs
1 cup chopped dried figs = approx 6 oz


post #30 of 30
Thread Starter 
Originally Posted by journeymom View Post

I'm so glad the pumpkin worked out!  I wonder if you could treat it like pudding/custard and cook it even lower and slower in a water bath.  Maybe bake it 325F, don't start checking until 40 minutes.

Ya know, I thought about that, and next time I probably will treat it more like a custard or cheesecake... lower heat and a water bath.  It was still delicious, but it had a massive crack running right through it.  Nobody but me cared, but it was a tad annoying, since it looked perfect when I pulled it out of the oven. 


As for the fruit cake, I'm actually eyeing a nut cake recipe I have.  Similar to a traditional fruit cake, but made with all nuts instead of candied fruit, then wrapped in cheesecloth and soaked in alcohol for several weeks before Christmas.  I was assigned dinner for Boxing Day, so I'm thinking I'll make that for dessert and stick with something simple like a big pot of soup, which isn't much work, since we'll be on the road all day Christmas Eve and won't even get to the grocery store until that morning. 

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