Recipe: Double Crust Pies (plus Off Topic) (8) 1999-10-06

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10-06-99 Double Crust Pies (plus off topic recipes)

All-American Cherry Pie
From the Chicago Tribune 7/1/93
Preparation time: 35 minutes. Cooking time: 50 minutes.

4 cups fresh tart cherries
1 1/3 cups sugar
2 tbsp plus 2 tsp quick-cooking tapioca
2 tbsp kirsch -- optional
pastry for 9" double-crust pie shell -- unbaked
2 tbsp butter

1. Heat oven to 450 degrees. Sort, rinse, stem and pit cherries. Mix cherries, sugar, tapioca and kirsch in large bowl; let stand for 1 minute.

2. Pour fruit into unbaked pie shell and dot with butter. Cover with top crust (slashed to allow steam to escape) or lattice pastry. Bake 10 minutes at 450 degrees. Then reduce oven temperature to 350 degrees and continue baking until golden brown, about 40 more minutes. Cool on wire rack.

American Apple Pie
Recipe by: Heidi Haughy Cusick

crust
3 cups flour
1 teaspoon salt
1 cup chilled shortening, lard,or unsalted butter cut into bits
1/3 cup milk
1 egg
2 tablespoons unsalted butter, melted

filling
2 1/2 pounds sweet-tart, firm apples, peeled,to equal 8 cups
1 tablespoon sugar
2 tablespoons flour
1 teaspoon vanilla
1/2 cup half and half

Sift together flour and salt in bowl of mixer fitted with paddle attachment. Add shortening and beat on low speed until mixture is consistency of fine cornmeal. Whisk together milk and egg in small bowl and pour into flour mixture. Increase speed to medium and beat until dough forms ball and pulls away from sides of bowl. Divide dough into 3 equal portions. Flatten into disks and wrap separately in plastic wrap. Refrigerate 2 portions at least 20 minutes or up to 1 day. Cover and refrigerate third portion for another purpose 2 days or freeze up to 1 month.

On heavily floured surface, roll out 1 portion of dough into 1/8" thick round about 2" larger in diameter than 9- or 10" pie plate. Drape dough over rolling pin and carefully transfer to pie plate. Press in gently. Trim dough so hangs about 1/2" over edge. Fold overhang under and press against rim. Brush bottom and sides of crust with melted butter. Set aside.

FILLING- Toss together apples, sugar and flour in large bowl. Add vanilla and half and half. Mix well. Spoon filling into prepared crust.

Roll out second dough portion into round of about same size and thickness. Using sharp knife, cut into strips 1/2- to 3/4" wide for lattice top. Pick up 2 longest strips at center of round and cross over center of filled pie crust. Place half of strips about 3/4" apart across pie. Fold back every other strip from center and place cross strip close to center of pie. Unfold folded strips. Repeat in this manner, working from center of pie to rim, until half of pie is covered in woven pattern. Repeat on other half of pie. Trim ends of strips even with edge of bottom crust. Lift ends of strips and brush edges of bottom crust with water. Press strips gently but firmly against rim. Flute edges.

Bake at 425 degrees 10 minutes. Reduce temperature to 350 degrees and bake until crust is golden and apples are tender when pierced with thin knife blade, 30 to 40 minutes. Let cool completely on rack. Invert aluminum pie plate over top and secure in place with rubber bands or string, or cover with foil. Pack in picnic basket.

TORTIERE
6 Servings

2 lb pork; ground
1 onion; large
1 garlic clove
1/8 tsp mace; ground
1/8 tsp sage; ground
1 potato; small
1/4 cup raisins
pepper to taste
water; boiling
pastry for double crust pie

Finely mince onion and garlic. Peel and grate potatoes. Place pork, onion, garlic, mace, sage, grated potato and raisins in large heavy pot. Cover with boiling water, about 2 cups/ Cook, uncovered over medium heat or till meat is no longer pink and water is absorbed, 30 to 45 minutes. Stir frequently, reducing water if necessary to avoid boiling. Remove from heat and set aside to cool. Skim off excess fat. Preheat oven to 400F. Meanwhile prepare pastry. Line a pie plate with half of the pastry. Prick with fork and bake 10 minutes. Cool to room temperature. Pour cooled meat mixture into pie shell. cover with top crust. Crimp and seal edges and cut vents to allow steam to escape. Bake 10 minutes. Reduce heat to 350F and bake 30 more minutes or till crust is light brown and filling is bubbly. Serve hot.

Gina,.Fla (07:23:25) : Pastel de Pollo Tia Estelvina
(Tia Estelvina's Chicken Pie)

This recipe will make two pies in pans 7 1/2"x11 1/2" inches. They are perfect for Buffet parties cut into squares, perfect to take to a pot luck, picnic, or a Funeral in the South! It seems like a long recipe but it does not take long to make, really!! It is awesome!!

The pastry is made of Royal Dough and it is absolutely wonderful!

6 boneless, skinless chicken breasts
1 lg. onion, chopped
1 green bell pepper, seeded and chopped
3 garlic cloves, minced
1 8 oz. cans tomato sauce
1/2 c. dry sherry wine (vino seco)
2/3 cup vegetable oil
1/2 c. dark raisins
1 c. pitted olives, cut up
small jar diced sweet red pimientos
14 pitted prunes
slivered olives
salt and pepper to taste

Pastry:
1 c. Crisco shortening
1 stick butter, softened
1 1/2 c. sugar
7 egg yolks
6 c. flour
1 c. water mixed with 1 T. vanilla
1 T. baking powder
pinch salt

1. Cover chicken with water in a sauce pot and bring to a boil, cook till chicken is done and tender. Drain and cool, set aside.
2. In a skillet, saut chopped onions and chopped pepper in vegetable oil with garlic. Saut till veggies are limp, add tomato sauce and dry sherry wine and let cook at med. low for 5 minutes.

3. Meanwhile after chicken has cooled to the touch, begin shredding over the skillet. Mix well. Add the raisins, cut up olives and pimientos (drained). Let cook for another 5 minutes. Set aside.

4. Sift together the flour, baking powder and salt. Make a well in the center.

5. In a mixing bowl, cream the shortening , butter and sugar well. Add the yolks one at a time. Blend well.

6. Put this mixture in the middle of the well you made and begin working the dough by adding vanilla water with your fingers till you get a nice dough.

7. Divide dough into 4 parts. Place one dough ball between two pieces of wax paper and roll out bottom for the pan.

8. Place bottom over the pan and peel away the wax paper, press gently onto bottom and sides, and cut away the edges of top. Place 7 pitted prunes on bottom and sprinkle with slivered almonds. Fill with chicken filling 3/4 of the way up. Roll out the top repeating the same procedure as above. Crimp all edges to seal, make 4 slits in middle to vent steam. Repeat for 2nd pie. Bake pies at 350 for 40 minutes.

I roll out the extra dough left over and cut out with cookie cutter shapes and put on top of pie. With left over dough after all of this, roll out whatever is left and sprinkle with sugar and cinnamon and bake.

mbv,.tx (05:48:18) : Fruit Pie (I am doing this from memory I have lost the recipe but I cut it out of a woman's magazine not long ago) Taste like cobbler.

2 pie crust (I cheat and buy the already made)
1 can blueberries (fruit not pie filling)
1 can blackberries fruit
1 can pitted cherries
1/2 flour
1/2 cup sugar
2 tsp lemon juice
1 tsp grated lemon rind

Sprinkle cinnamon and sugar on top of pie before baking.
Drain the fruit and mix with all other ingredients in bowl. Put pie crust in 9" deep dish pie pan, put in filling and lay top crust over seal sides and cut vents in top. Chill for 15 minutes. Preheat oven to 450 degrees and bake pie for 10 min. then lower to 350 degrees and bake for 35 - 40 minutes till top is flaky. (I baked it longer than 35.) Sugar might have to be adjusted since I am trying to remember this from memory. If anyone has seen the recipe in a magazine let me know.

Susannahoh (11:13:27) : TWO CRUST BANANA PIE

2 (9-inch) unbaked pie shells
2 1/2 cups bananas, cut into one-fourth-inch slices
1 cup pineapple juice
1/2 cup sugar
1 tablespoon flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch salt
1 tablespoon butter
2 tablespoons milk

Preheat oven to 400 degrees. Soak bananas in pineapple juice for twenty to thirty minutes. Drain. Combine dry ingredients and mix with bananas. Pour filling into pastry shell. Dot with butter and place top crust over filling. Seal and flute pastry edges, brush with milk and cut slits. Bake thirty to thirty-five minutes. Serve warm or cold.

Susannahoh.and.Dora.oh (06:59:19) :

It consists of 5 banana peppers that are really really hot
1 can of tomato sauce
1 sweet red pepper

chop up banana peppers in thin slices.
Stick the can of tomato sauce in a bowl, big bowl
Chop up the sweet red pepper.
Mix all together, stick in a dish and put chips around and bring to a party.

Dearilou,.Pgh (12:22:56) : CHINESE COLE SLAW SALAD (serves 16)

3 packages Ramen Noodles (chicken or oriental) (crush noodles, reserve seasoning mix - do not cook)
2 bunches of green onions - chopped
1 1/2 to 2 packages of coleslaw mix (16 ounce)
1 cup dry roasted peanuts
2 tablespoons of slivered almonds - toasted
4 tablespoons of sesame seeds

Dressing:

3/4 cup rice vinegar
1 cup oil (I use Crisco)
3/4 cup sugar
3 reserved seasoning mixes

Mix dressing and toss with other ingredients. Let stand overnight or several hours until the noodles are soft.
Delicious, especially at a summer picnic and it's different