Pies and Pastries
Banana Pie Filling
| Cheese Coins
| Cheese Pastry
| Chocolate Pie
Filling |
Chocolate Chip Pie |
Hot Water Pie Crust |
Pecan
Pie | Pear Pie |
Pineapple Pie
| Sour Cherry
Cream Pie |
Sweet Potato Pie | Tea Time Tassies
|
Tomato Pie
Tomato Pie (Julie
Traylor)
I lightly browned pie crust
2 cups grated cheddar cheese
3 triangles of gruyere cheese-grated
3-4 ripe tomatoes, quartered
1 bunch green onions, sautéed in
butter
Sprinkle generously with oregano and
basil and salt
Bake in a 350º oven for about 45 minutes
Banana Pie Filling
(Frances Tucker Smyrl)
1 cup
sugar
1 heaping tablespoon flour
1 egg
1 cup mashed banana
1 cup milk.
Cook on stove top
until thick or in microwave about 4 minutes stirring every minute. Pour
into pie crust. Top with meringue or whip cream.
Cheese Coins (Susan Smyrl Traylor)
2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 teaspoon ground paprika
1/2 teaspoon cayenne pepper
1 cup (2 sticks) chilled unsalted butter cut into small pieces
1 cup grated sharp white cheddar cheese
1. Combine flour,
salt, paprika, and cayenne pepper in a food processor fitted with the
metal blade; pulse to combine. Add butter; pulse until mixture resembles
coarse meal. Add cheese; process until dough starts to hold together.
2. Turn out dough onto
a lightly floured surface; knead a few times. Divide into 4 equal pieces,
and roll into logs, each about 6 inches long and 1 1/4 inches in diameter.
Wrap in plastic; refrigerate until firm, at least 1 hour or up to 3 days.
Dough can be stored in the freezer at this point for up to 1 month.
3. Preheat oven to
350°. Line baking sheets with Silpat baking mats. Cut dough into
1/3-inch-thick slices; place 2 inches apart onto prepared baking sheets.
Bake until lightly browned, about 20 minutes. Remove from oven; let cool
on baking sheet 1 minute, then transfer to a wire rack to cool completely.
Makes about 6 dozen
Cheese Pastry (Bon David Tucker)
1 cup grated sharp
cheese ) Blend
1/2 cup butter )
1/2 tsp Lee and Perrin
1/2 tsp salt
11/2 cup flour
( Can be used in cookie press.)
Chocolate Pie Filling (Frances
Tucker Smyrl)
1 cup sugar
1 heaping tablespoon cocoa
1 heaping tablespoon flour
1 egg1 cup evaporated milk
Cook in microwave
approximately 4 minutes stirring every minute or stove top until thick.
Add 1 tsp vanilla extract. Pour into pie crust, top with meringue or
whip cream.
Pear Pie (Shannon Smyrl)
1 recipe pastry for a 9 inch double crust pie
1/2 cup white sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon zest
5 cups peeled and sliced pears
1 tablespoon butter
1 tablespoon lemon juice
Pecan Pie - Cottie
Blackburn Tucker
For 1
pie
For 2 pies
3
eggs
4 eggs
1 cup sugar
1-1/3 cup sugar
1-1/2 cups white Karo
2 cups Karo
1 cup
pecans 1-1/3 cup
pecans
2 tablespoons
butter 3 tablespoons butter
2 tablespoons
flour 3 tablespoons
flour
1/2 teaspoon vanilla
nutmeg & cinnamon
Pour into crust and bake @ 375º
40 to 50 minutes
Pineapple Pie (Pauline Campbell Taylor)
Mix
3 eggs
1 tbsp flour
11/4 cup sugar
1 stick melted oleo
1 small can crushed pineapple
Bake in uncooked
pie shell 350º
until brown - about 45 minutes.
Sour Cherry Cream Pie (Susan
Smyrl Traylor)
2 cups pitted
sour Cherries
1 large cool whip
1 cup chopped pecans
2 cups sweetened condensed milk
1/2 cup lemon juice
Mix ingredients and pour into graham cracker crust---then chill
Sweet Potato Pie - Cottie Blackburn Tucker
2 large sweet potatoes (boiled
or baked)
1 lb. oleo
4 eggs
2 cups sugar
Mix well in mixer
1 tbsp. vanilla
Makes two pies.
Tea Time Tassies (Susan Traylor)
Crust:
6 tbsp butter
3 oz cream cheese
1 cup flour
Mix well and form into 24 balls. Press into small muffin pans.
Filling
1 egg
pinch salt
2 tbsp butter
3/4 cup brown sugar
2/3 cup chopped pecans
Mix with a fork.
Put 1 tsp in each crust.
Bake at 375º
for 30 minutes.
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© 1996 - 2003 Traylor-Smyrl
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