Can She Bake a Cherry Pie Billy Boy?

[mixfinder]

Save a Whale

When I bake and cook I see little reason to waste time and resources washing bowls, blender and processor over and over. If the tastes are compatable I just carry on. The Chess Pie was mixed in the pastry bowl and the Chocolate Pie filling was mixed in the same blender the Lemon was. Speed up the process.

 

[mixfinder]

What I Know

The pastry knife knocked the Pro620 out of the kitchen. The pastry was much easier to roll and more firm. You could see the bits of shortening flecking the dough. The Paddle on the Copper mixer made good pastry but the texture was much wetter and the crust more like shortbread, Today the Model G shown brightly. The balloon whip made quick work of the egg whites and meringue. I am leaning more and more to going back to a tilt head Kitchenaid, either the Ultra or Classic. The Artisan is loud and makes knocking noises and the extra 1/2 quart of capacity is a joke because it is above the height of the whisk and paddle. I can clearly see the Pro620 out torques the transmission. In the cooky exchange the Model G just stopped when the dough was too stiff. The Pro620 was shreiking but ready to go for more which would have clearly stripped the drive had I let it go.

 

[norgeway]

Have Mercy!!!

All these recipes will get put in my file, they look great, What kind of cookware are you using,it looks interesting.Hans

 

[mixfinder]

Whip It Good

As I mentioned with meringue I whip cream on medium speed for more volume. I also add the sugar before I begin whipping so it is completely dissolved and makes the cream more stable.
2 cups heavy cream
1/2 cup sugar
1 teaspoon vanilla
This took 3 1/2 minutes in the Model G with balloon whisk.

 

[mixfinder]

Its All in the Wrist

Pile it on. Spreading the whipped cream on the cooled choclate pie. I use the end of the spatula and make some swoops with relish. I have a reputation to uphold and I gotta keep my wrists limber!

 

[norgeway]

cookware???

What kind of saucepans are you using,ive never seen those before and I collect all kinds of cookware??

 

[a440]

Yummy Yummy Yummy Yummy Yummy!

 

[autowasherfreak]

Thanks Kelly not only have you made me hungry, you've got me wanting to bake something, LOL I would like to break in my vintage harvest gold Sunbeam MixMaster, but I will have to settle for one of my other MixMasters until I get beaters for it.

 

[toggleswitch2]

Resistance is futile!

oh Leolady you have much to admire in Mr. Kelly!

I'm not one for pies, but LAWDY LAWDY I'm salivating over those!

I will RESISIST the urge to take my mixer out of storage, resist, resist, resist!

 

[countryguy]

My gawd all those pics make me hungry! How do you find time to bake and take all those pics at the same time???

Gary

 

[wetguymd]

That does it.....

I am booking a flight to Seattle for a piece of chess pie!!!

 

[mynameismiele]

Y-u-m!

Looks delicius!

 

[mixfinder]

The light's on and the door is open

You know you are always welcomed, pie or not.

 

[nmassman44]

That lemon and chocolate pies look wonderful! I will have to make it as well. Thanks for the recipe!

 

[mixfinder]

I waited.......

all weekend for someone to come and eat the pies. By Sunday night the pie plates were empty and my jeans are full!

 

[mixfinder]

Recipe for Reduced Sugar Lemon Filling

I used Splenda to sweeten the filling, 1 whole egg and instead of butter used fat free I Can't Believe It's Not Butter. The flavor appears more tart without the fat in the egg yolks and butteer to round out the acid but its still better than no dessert.

 

[dblrinz]

Kelly you Rock!!!

I would love to have a baking/cooking buddy like you. I print out all of your recipes - THEY'RE GREAT!!!

AND - You have created such a warm and inviting living room!!! Your friends and family have to love spending time at your place.

 

[rayjay]

Heirloom Pie

Kelly. For the Heirloom pie, do you use an unbaked crust? Thats what it looks like in the picture, but I just wanted to check.

Thanks.

Ray

 

[mixfinder]

Heirloom

You are correct, the Amish Cream, as I knew it, goes in an unbaked crust.

 

[rayjay]

Hey Kelly. Thanks so much.

Now....will it take longer thatn 40 minutes in the oven for that crust to bake?

Also, I have a really nice recipe for Nut, Apricot, and Poppyseed rolls. ( A Polish tradition). If you like I can email them to you.

Let me know.

Ray

 

[rayjay]

Here is one that I found on the internet. Very similiar to yours. But, I want to try yours first.

Amish Sugar Cream Pie Recipe


Printable Version of Amish Sugar Cream Pie Recipe Here

1 cup white sugar
1 /2 cup flour
2 /3 cup brown sugar
1 /2 teaspoon salt
1 cup boiling water
1 cup cream
1 /8 teaspoon nutmeg
1 /2 teaspoon vanilla unbaked pie shell



Combine sugar, flour, and salt. Stir in boiling water. Then add cream, nutmeg, and vanilla. Pour mixture into unbaked pie shell. Bake at 425 for 10 minutes, then 350 for 40 minutes

 

[mixfinder]

Oh, Lord Have Mercy

I'll have no choice but to make it since I still have some 50 cent whipping cream.

 

[mtn1584]

Mixmaster.....................

Your pies look great, I would love to stick my face in that chocloate cream pie..mmmmmmmm good.

 

[mixfinder]

Amish Cream Pie

Using the second recipe I decided to make another pie. I first decided to show another method for Crust using a recipe from Cooks.

In the processor combine
1/4 cups Crisco
1 cup all purpose flour
1 teaspoon salt
Pulse until mixture resembles coarse meal

 

[mixfinder]

Frozen Butter

Fit a shredding disc onto the processor and add
1/4 frozen butter
Shred onto the top of the flour mixture

 

[mixfinder]

Booze it UP

Place flour and butter mixture into a small bowl and add:
2 tablespoons vodka
2 tablespoons cold water
Toss with fork to make a crumbly mass. Gather and roll

 

[mixfinder]

Thin and Runny

Amish Sugar Cream Pie Recipe
Printable Version of Amish Sugar Cream Pie Recipe Here
1 cup white sugar
1 /2 cup flour
2 /3 cup brown sugar
1 /2 teaspoon salt
1 cup boiling water
1 cup cream
1 /8 teaspoon nutmeg
1 /2 teaspoon vanilla unbaked pie shell
Combine sugar, flour, and salt. Stir in boiling water. Then add cream, nutmeg, and vanilla. Pour mixture into unbaked pie shell. Bake at 425 for 10 minutes, then 350 for 40 minutes

The mixture is extremely runny.

 

[mixfinder]

Smooth

The texture of the pie is a bit cloying from the flour and a touch sweet with little relief from texture or complex flavors. In my sojourns living in the midwest this was one I haven't had before

 

[rayjay]

Hey Kelly. So do you like your recipe better? I think I will try yours first.

What is the difference between yours and this one?