Text 11406, 151 rader
Skriven 2014-03-27 07:16:00 av Dave Drum (74763.cooking)
     Kommentar till en text av Fred A Ball
Ärende: It's Pie Season #3
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vinegar Pie
 Categories: Pies, Desserts, Classic
      Yield: 6 servings
 
           Flaky pastry dough
      2 lg Eggs
      1 c  Sugar
      1 tb All-purpose flour
      1 c  Cold water
      2 tb Cider vinegar
           Cinnamon for dusting
 
  Accompaniment: lightly sweetened whipped cream
  
  Special equipment: a 9" - 9 1/2" round fluted tart pan (1"
  deep) with removable bottom; pie weights or raw rice.
  
  In 1947, Gourmet answered a reader’s query about vinegar
  pie with the explanation that "it might well have been a
  pioneer forerunner for that effete, dudish concoction,
  lemon meringue pie." Others theorize that it was invented
  at a time when lemons weren’t so ubiquitous in grocery
  stores.
  
  Either way, it’s been a popular topic in our pages.
  Between 1947 and 1963, we published five variations on
  vinegar pie, culminating with Mrs. Z.M. Crawford’s
  version, which she assured us was the "old, old recipe
  once used out on the plains when pie timber was scarce."
   
  The original recipe called for a small pie plate, but we
  found the pie worked beautifully in a tart pan.
    
  Make pie shell: Roll out half of pastry dough (reserve
  remainder for another use) on a lightly floured surface
  with a floured rolling pin into a 12" round. Fit dough
  into tart pan and trim excess, leaving a 1/2" overhang.
  Fold overhang inward and press against side of pan to form
  a rim that extends 1/4" above pan. Prick bottom of shell
  all over with a fork and chill 15 minutes.
  
  Preheat oven to 400øF/205øC.
  
  Line shell with foil and fill with pie weights. Bake in
  middle of oven until edge is pale golden and sides are
  set, about 20 minutes. Remove weights and foil and bake
  shell until bottom is golden, 8 to 10 minutes more.
   
  Make filling while shell bakes: Whisk together eggs and
  1/4 cup sugar in a bowl until blended well. Whisk together
  flour and remaining 3/4 cup sugar in a 1-quart heavy
  saucepan, then whisk in water and vinegar. Bring to a
  boil, whisking until sugar is dissolved. Add to egg
  mixture in a slow stream, whisking constantly.
  
  Pour filling into saucepan and cook over moderate heat,
  stirring constantly with a wooden spoon, until filling
  coats back of spoon and registers 175øF/80øC on an
  instant-read thermometer, 12 to 15 minutes. (Do not boil.)
  Immediately pour filling into a 2-cup glass measure. If
  pie shell is not ready, cover surface of filling with a
  round of wax paper.
  
  Reduce oven temperature to 350øF/175øC, then pour hot
  filling into baked pie shell in middle of oven and cover
  rim of crust with a pie shield or foil (to prevent
  overbrowning). Bake pie until filling is set, 15 to 20
  minutes, then cool completely in pan on a rack. Dust
  evenly with cinnamon.
  
  May 2002 | Gourmet (orig. pub. 1963)
  
  Serves 8 to 10
  
  Meal Master Format by Dave Drum - 26 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Snickerdoodle Pie
 Categories: Pies, Desserts, Dairy
      Yield: 10 servings
 
      1    Single-Crust Pie Pastry
      1 tb Raw or coarse sugar
    1/2 ts + 1/4 ts ground cinnamon;
           - divided
      2 ts Butter; melted
    1/2 c  Packed brown sugar
    1/4 c  Butter
      3 tb Water
      2 tb Light-colored corn syrup
    1/2 ts + 1 ts vanilla; divided
    1/4 c  Butter; softened
    1/2 c  Granulated sugar
    1/4 c  Powdered sugar
      1 ts Baking powder
    1/2 ts Salt
    1/4 ts Cream of tartar
      1 lg Egg
    1/2 c  Milk
  1 1/4 c  All-purpose flour
 
  Preheat oven to 350øF/175øC.
  
  Prepare pastry and line 9-inch pie plate. In bowl combine
  raw sugar and 1/2 tsp. cinnamon. Brush melted butter over
  crust. Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set
  aside.
  
  For syrup, in saucepan combine brown sugar, 1/4 cup
  butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat
  to boiling over medium heat, stirring to dissolve sugar.
  Boil gently for 2 minutes. Remove from heat. Stir in 1/2
  tsp. vanilla. Set aside.
  
  In mixing bowl beat 1/4 cup softened butter with electric
  mixer on medium speed for 30 seconds. Beat in granulated
  sugar, powdered sugar, baking powder, salt, and cream of
  tartar until well combined. Beat in egg and 1 tsp.
  vanilla. Gradually beat in milk until combined. Beat in
  flour. Spread evenly in crust-lined pie plate.
  
  Slow pour syrup over the filling in pie plate. Sprinkle
  with remaining cinnamon-sugar mixture. Cover edges of pie
  with foil.
  
  Bake pie 25 minutes; carefully remove foil. Bake about 20
  minutes more or until top is puffed and golden brown, and
  a toothpick inserted near center comes out clean. Cool 30
  minutes on wire rack. Serve warm.
  
  Makes 10 servings.
  
  Better Homes & Gardens | June 2013
  
  MM Format by Dave Drum - 27 June 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And we'll poison the pigeons in the park!" - Tom Lehrer
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