#no shortening pie dough

[thelastgreatpoolparty]

Pie Crust IV - Pie Crusts

#This pastry dough's proportions are nice #with the right balance of flour #shortening #and water. Everything comes together flawlessly #and rolling out the dough is simple. This flaky #tender crust recipe doubles easily and freezes well. everything #family #pie crust iv recipe #pie crust iv #depression #baking

[soberscientistlife]

For all those who love baking, but want the task to be made easy as possible. Anna M. Mangin foresaw your needs. She invented the pastry fork in 1891.

—Anna M. Mangin invented the pastry fork in 1891. The utensil was used to mix dough for pie crusts, cookies, butter and flour pastries without needing to mix the ingredients by hand. The fork was also used to beat eggs, mash potatoes, and prepare salad dressings. Mangin was awarded a patent on March 1, 1892, for the pastry fork for mixing pastry dough Patent No. 470,005, dated March 1, 1892.

With this invention, Mangin paved the way for future cooking gadgets to shorten cooking durations and alleviate the physical strain of kneading, mixing, and mashing by hand.

In 1893, Mangin's Pastry Fork displayed the ingenuity of African American inventors and the tenacity of African American women at the World's Columbian Exposition. Held in Chicago, Illinois, people of color and women were initially denied opportunities to participate in exhibits. After repeated demands for inclusion a limited number of non-white exhibits including Mangin's Pastry Fork were allowed. Although her invention occupied only a small corner on the second floor, a writer on female inventions noticed the kitchen wonder and called it "the only thing of its kind at the patent's office."

Source: African Archives

[eclipse-song]

Grandma's pastry recipe

This is the pastry recipe my family's used for decades. My grandma's pies are my absolute favourite :]

This should make enough to split off into 4-5 rounds of pastry that can easily be frozen and later defrosted/rolled out to approximately fill the bottom of a 9" pie plate:

-5 cups of All Purpose Flour

-2 TBSP of Brown Sugar

-2 TSP Salt

[sift these ingredients together]

Once sifted add:

-1/2 lbs of Shortening

-1/2 lbs of UNSALTED butter OR lard (whichever you prefer)

[Add to flour and blend it together with a pastry blender or other utensils to mash it in. Try to avoid using your hands as much as possible as heat is bad for pastry dough and you want to keep it as cool as possible so your body heat doesn't warm it up]

When blended ADD:

-2 whole eggs

-2 TBSP of white vinegar

-Add cold water to one cup measure (EDIT: Essentially what this refers to is adding the 2 eggs and 2 TBSP of vinegar to the same cup and THEN adding cold water until it reaches 1 Cup. This may be more liquid than you want so you can try to reduce the water if you do not want your pastry to be so wet.)

Do not overmix. When all ingredients are incorporated divide into 4-5 rounds and chill.

#the good stuff #feel free to share #recipe #food

[scotianostra]

January 23rd is National Pie day, what's your favourite pie?

Is it the traditional New Years day fare, of a muckle steak pie, or the humble Scotch Pie filled with mutton? It could also be a macaroni pie, possibly a favourite with the vegetarians Scots out there. Or maybe you have sought out the Breakfast pie that I posted about previously is made by Table 13 Express takeaway deli in Kirkintilloch. The Haggis and Steak Pie by Bells is also up there, although I preferred the haggis mash and beans pies we used to get from our local bakers growing up in my hometown of Loanhead.

Perhaps the most famous of our pies here in Scotland is the award winning Killie Pie made by Brownings Bakery in the town since 1945.

Just last week Scotlans best pie was announced at The World Championship Scotch Pie Awards, with a beloved Perth and Kinross butcher taking home the top prize at the ceremony. More than 50 bakeries and butchers from around Scotland were shortlisted in a range of categories, with their bakes assessed anonymously by a panel of experts and independent judges.

This year, the top World Champion prize was given to James Pirie & Son of Blairgowrie, who previously won the competition in 2018, 2020, and 2022, as well as taking the title of World Scotch Pie Champion of Champions in 2021 with their iconic Scotch Pie.

Elsewhere, fellow winners included James Aitken Butchers in Alloa, The Little Bakery in Dumfries, and Beefcake Cafe in Glasgow, who took home prizes in the Sausage Roll, Bridie, and Vegetarian Savoury categories respectively. Among the other categories were Steak Pie and Haggis Savoury, which were awarded to Brownings the Bakers Ltd in Kilmarnock and WeeCOOK in Carnoustie.

Here's a recipe for the Scotch Pie, although they will differ from source to source.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Four 4-inch springform cake pans (or equivalent)

Rolling pin

Small skillet

Knife to cut onion

Saucepan/s

Measuring cups, spoons

Kitchen scale (optional)

Mixing Bowls and spoons

Pastry Brush (for egg wash)

Stove and Oven (obviously)

INGREDIENTS

Hot Water Pastry Crust

2 cups flour (240 grams)

1/2 cup lard or shortening

1/2 cup water

1/2 teaspoon salt

1 egg yolk, beaten (for egg wash)

Meat Filling

1 small onion, chopped fine

1 – 2 teaspoons lard, butter, or shortening

1 pound lean ground beef

1 teaspoon kosher salt

1/2 teaspoon pepper

1/2 teaspoon mace

1/2 teaspoon nutmeg

1 teaspoon Italian spice (optional)

Quick Beef Gravy

1 14 oz. can low sodium chicken broth

2 cubes beef bouillon

1/4 cup cold water

2 tablespoons corn starch

2 tablespoons corn starch

DIRECTIONS

Preheat oven to 350° F or 177° C. Grease four 4 inch springform pans and set aside.

Put flour in a medium mixing bowl and create a well in the center.

Place water, salt, and lard in a saucepan and bring to a boil.

Carefully pour hot water and lard into well made in the flour. Mix with a spoon until all the flour is wet.

When the flour mixture is cool enough to handle. Knead just enough to mix completely. Set aside one fourth of the dough and divide the remaining dough into four balls.

2 tablespoons corn starch

DIRECTIONS

Preheat oven to 350° F or 177° C. Grease four 4 inch springform pans and set aside.

Put flour in a medium mixing bowl and create a well in the center.

Place water, salt, and lard in a saucepan and bring to a boil.

Carefully pour hot water and lard into well made in the flour. Mix with a spoon until all the flour is wet.

When the flour mixture is cool enough to handle. Knead just enough to mix completely. Set aside one fourth of the dough and divide the remaining dough into four balls.

Place all of the dough in the refrigerator while sautéing the onions and preparing the meat mixture.

Sauté the chopped onion in 1 to 2 teaspoons of lard, butter, or shortening, until soft.

Thoroughly mix ground beef, onion, and spices, including salt and pepper, in a bowl and set aside.

Remove dough from the refrigerator and roll each of the four big dough balls into round shapes big enough to cover the bottom and up the sides of the springform pans stopping about 1/4 inch or 6 mm from the top of the pan.

Roll out the large piece of dough, (the fourth you cut off from the whole dough mass in the beginning), into one large shape a little thinner than the bottom shells. Using one of the springform pans, cut four circles out of the rolled dough. These will be the lids (top crusts) of your pies. Lay them flat and cut a small hole in the center of each lid.

Add one fourth of the meat mixture to each pastry lined pan. Filling to about 1/4 inch or 6 mm from the top of the dough. Be sure to push it down into the corner round the bottom of the pan.

Cover the pie with the pastry lids and press the edges of the lid dough into the shell dough to seal. You may crimp with your fingers or press with a fork to make them pretty or just leave them plain. Just make sure the tops and sides are sealed together.

Brush each lid with the beaten egg yolk and place the pies in the oven for 35 to 40 minutes. You can stick a meat thermometer into the lid hole to ensure the meat is cooked through. It should be 160° F or 71° C.

While the pies are in the oven, make the quick gravy. Put the chicken broth in a saucepan along with two beef bouillon cubes and bring to a boil. Mix 2 tablespoons of corn starch into 1/4 cup cold water and stir until smooth. Slowly, add the corn starch mixture to the broth while stirring. Turn down the heat to a simmer and allow the gravy to thicken, stirring occasionally.

Remove the pies from the oven and allow to cool for 5 to 10 minutes before removing springforms. Serve with gravy, potatoes, and vegetables, top with beans, or, just eat them on the go.

NOTES

If you want to put a tablespoon of gravy inside each pie before baking them, just make the gravy before assembling the pies.

Scotch pies will last 3 days in the refrigerator and can be frozen after they have cooled for an hour. They will taste best if eaten within two to three months of freezing. Once you have thawed the pies, don’t refreeze them.

Recipe taken from https://travelinginmykitchen.com/2022/01/03/make-your-own-scotch-pies/

#scotland #scottish #history #scottish cuisine #pies

[deepwaterwritingprompts]

How do you keep a from-scratch pie proper up and not melting all over the place? I don't know what I'm doing wrong. I always end up burning my hands trying to push the crust up before it finally hardens enough to stay against the tin sides on its own and it's horrible, I just want my pumpkin pie... Also, how do you make peach pie?

i love you anon. why do i not get MORE asks about pie making on my writing prompt blog??

i cant diagnose your issues perfectly over the phone, but generally speaking a melting pie is a symptom of the ingredients not being cold enough. whatever fat you're using in your pie, make sure its as cold as possible without being frozen before you cut it in, and make sure you're not using too much.

pie dough should only just come together before being rolled out, it should never be sticky. your butter/lard/shortening, whatever, and your water/vodka etc should all be cold cold cold.

different altitudes and temperatures will effect how well a pie stays cold/comes out, so no matter what I usually throw my pie crust back in the freezer or fridge whenever im not actively working with it. sometimes even after it's been filled, if it looks a little soft.

i will say, since baking a pumpkin pie requires blind baking (usually), that can definitely be a little more finicky. the bottom of my pumpkin pies are usually a little melty directly post blind bake/its not unusual for one section of the crust to droop a little. i recommend dry beans vs metal or clay pie weights and again, very very cold ingredients (I sometimes freeze the flour too if im baking in florida).

while i work on my own personal peach pie recipe (in the works, to test further this summer), here's the link to a good one.

i trust sally of the above linked recipe blog with most baked goods so i recommend looking at her other pies etc as well.

peace love and pie

- L

#dudes ask me about pie #think ill have prompts up this week but am also thinking of doing another ask day #THANK YOU AGAIN ANON #best ask in ages

[ataurusinabookshop]

Apple pie from Magic Strikes by Ilona Andrews

Ingredients

For the Crust:

▢ 2 1/2 cups all-purpose flour

▢ 1 1/2 teaspoons salt

▢ 1/2 cup unsalted butter cold, cubed

▢ 1/2 cup shortening cold, cubed

▢ 6-8 tablespoons ice water

For the Filling:

▢ 8 cups apples I like ginger gold or granny smith, peeled, cored, sliced 1/4 inch thick

▢ 2 tablespoon lemon juice

▢ 3/4 cup granulated sugar

▢ 3 tablespoon all-purpose flour

▢ 1 teaspoon cinnamon

▢ 1/4 teaspoon nutmeg

▢ 1/4 teaspoon ground ginger

For the Topping:

▢ egg wash

▢ coarse sugar

Instructions

For the dough:

Mix the flour and salt together. Use a pastry cutter or forks to cut in the butter and shortening until mixture resembles pea-sized crumbs. Add the water one tablespoon at a time, stirring between each until dough starts to come together.

Press dough together, divide in two and then shape into a thick disks and wrap in plastic wrap. Refrigerate 30-60 minutes or up to 3 days.

For the Filling:

In a large bowl, mix the apple slices with lemon juice and the sugar, flour, and spices together. Place in the fridge for 30 minutes.

Preheat the oven to 400 degrees with a rack in the lower third of the oven.

For Assembling:

Roll out one dough disc (leave the other one in the fridge) on a lightly floured surface into a 12-inch circle and transfer to a pie plate.

Place the apples in the dough, discarding the liquid in the bowl.

Roll out the remaining dough into a 12-inch circle. Place on top of the apples. Trim excess dough (if desired), pinch the edges of the dough together, and roll it under itself. Flute the edges. Make 5-6 slits in the top of the pie to allow steam to escape.

Brush the top of the pie with the egg wash and sprinkle with coarse sugar. Bake for 45-55 minutes until golden. Place a pie shield on the pie after 25 minutes to prevent edges from getting too browned.

Let pie cool on a wire rack. It takes 2-4 hours for pie filling to set. Store leftovers in

#booklr #bookish #books #bookworm #booknerd #book nerd #bibliophile #books and libraries #book recommendations #book boyfriend #kate daniels #ilona andrews #foodie romance

[scribefindegil]

ALSO, since it is USAmerican Thanksgiving season, you don't need to be scared of pie crusts either. Here are the secrets:

Keep your dough cold.

Don't overmix it.

You don't need shortening; you don't need vodka; you don't need an elaborate pie-making ritual. Just take your time, stop mixing as soon as it holds together, and don't be afraid to toss the dough in the fridge for 10 minutes if it gets too soft.

You got this.

[katelyn-marie323]

My apple pie for my church's Pie and Praise service is done and look how beautiful she is 😭....I need to share the recipe with you guys because I genuinely believe I have close to perfected this apple pie recipe and it is so good. This is the crust recipe....I have tried tons of different pie crust recipes and this is the best one. Swap the 2 cups of shortening for 2 cups of butter. Cube your butter and freeze it for 30 minutes. You want to make sure that your water, butter, and egg are all very cold; this will help stabilize your dough and make it more workable and flaky. Use a food processor, you can make the dough by hand but it's much harder and you very much risk melting the butter. You want your fat to stay as solid as possible so if you see big chunks of butter in your formed dough, that's great! Freeze your dough about 30 minutes before you plan to roll it out. The filling:

6 or 7 large apples peeled and cut into 1/2in thick slices (I usually use 7 and I think Honeycrisp is the best)

1/4 cup of butter

3 tablespoons of flour

1 cup of brown sugar

1 tablespoon of cinnamon

1/2 tablespoon of cloves

1/2 tablespoon of nutmeg

1 teaspoon of cardamom

1/2 teaspoon of salt

1/4 cup of water

1 teaspoon of vanilla extract

Demerara sugar

Method:

Melt your butter in a medium pot over medium heat, add your apples and stir to coat.

After the apples are coated, add in your flour, stir to coat, and then add in your sugar, stir.

Add in your ingredients cinnamon through salt, stir.

Pour in your water and let simmer, stirring occasionally so the bottom doesn't burn.

Once apples are fork tender, add in your vanilla extract, stir.

Place apples in a bowl, cover, and put in fridge until cool (about an hour).

Roll out one of your pie crusts to fit a nine inch pie pan, butter your pie pan and place crust into pie pan.

Preheat your oven to 425F.

Once your apples are cool, place them into your prepared pie crust.

Roll out your second pie crust into either a lattice crust or a full covering. If you did a full cover, make 3 slices on the top to let the steam vent.

Crimp your edges, brush with an egg wash, sprinkle with Demerara sugar and place in the oven for 15 minutes

Reduce the heat to 325F, place foil over the crust, and bake for another 45 minutes.

Let set for at least 4 hours before serving.

#baking #cottagecore #cottagecore recipes #recipes #pie #stay at home wife #stay at home moms #tradwife #fall aesthetic #grandmacore #comfy aesthetic

[robbybirdy]

Summertime Baking therapy #4 - Rhubarb Pie with Walnut Crumble Topping

Hello every birdie. I am so excited for today's recipe. Honestly it's one of my favorite … Vegetable pie(?) Rhubarb. It is classified as a stalk vegetable, similar to that of a celery. But we always pair it with strawberry or some type of berry. I just want to go back in time with some of these foods and figure out who they were discovered.

But your not here to discuss the history of rhubarb. You want to know how to make rhubarb pie yourself.

The first thing we are going to so is make the pie dough.

For this you are going to need 1 cup of flour 1/2 tsp salt 1/3 cup of shortening ice cold water ( the amount changes each time)

I have recently been struggling with pie crusts. I was always jealous of my mom whenever she made pies or a quiche, because she would always have the crust flakey and not have a soggy bottom.

I have sat watched her make it so many times and I figured what I was doing wrong. My mom never really measures out the water she just eyeballs it and just mixes it with her hands. That way she know the consistency she needs.

In a large mixing bowl you are going to stir together your flour and salt. Then add in your shortening. You can use a pastry cutter,two forks, or your hands (if they tend to run on the cold side. Like me!) And mix them together until your mixture looks like small peas. Once this is achieved you are going to slowly add in your ice cold water. You want the dough to be a little bit crumbly. And you don't want to over work it at this stag. If you mess with it too much it will not be as flakey as you would like. Wrap the pie crust in plastic wrap and place it in the freezer until you are done with the filling.

The filling is very simple 6 cups if rhubarb 1 cup of sugar 1/2 cup of flour 1/8 tsp or a pinch of cinnamon

Cut the rhubarb up. Using up everything expect for the leaves. You want to cut it like celery. Add in the other ingredients add let it all sit to combine while you get your pie crust formed and put together the topping.

For the topping 1 cup finely chopped walnuts 1/2cup of brown sugar 1/8 tsp cinnamon 1/4 cup margarine/ butter

Mix all these ingredients together with your hands to make a crumble top. The texture should be that of really corse sand and not cookie dough.

Roll out your pie crust. ( I always like spraying the pan before doing this because that means less drama in the future.) Pour the filling into pie crust. And gently put the walnut crumble topping on top of the rhubarb.

I used my Cusinart Convection Oven. For pies I generally go with the time for my apple pie 425 for 40 to 45 minutes. But because I am using a convection oven I am going to reduce the temperature to 350 and bake it for 30 minutes.

After thirty was done I let it set u til we ate it.

I totally forgot that I was going to make this pie into a blueberry rhubarb pie. My mom was just like " this is good but where's the blueberries. " Oops. But everyone liked it and it was just sweet enough for everyone. Rhubarb is one of my favorite in season produce. When people ask me what type of baker I am, I tell them " I am a season baker. Not that I only bake at one time of year (November - January). But I bake with whatever I have in the house and whatever is in season."

I hope you like that recipe. Feel free to check out all of my other recipes from Almonds to Zucchini.

#baking #baking therapy #rhubarb #pie #summertime baking #pie crust

[posttexasstressdisorder]

New Year’s Eve Peanut Butter-Chocolate Chip Cookies

Better than a buncha drunks!

These are a mash-together of three different recipes I’ve made separately over the years, and this combination hits All The Cookie Buttons.  Crispy outer edge, chewy middle when slightly warm, flavor-blend spot on.  Several reasons for that, and I’ll elaborate as I go here.

First off, Ingredients:

3/4 cup (1 1/2 sticks) of Salted Butter, softened to room temp, Use Salted.

3/4 cup of Crisco (use Baking stick, easiest...and PLAIN, not that artificial flavored insanity).

1 1/2 cups Laura Skudder’s chunky stir-up peanut butter, with a pinch extra salt (about a 1/4 teaspoon) tossed in when you stir the oil in.

1 cup granulated sugar, (plus about 3/4 cup extra in a wide, shallow bowl to roll dough balls in)

1 cup packed dark-brown sugar

1 Tablespoon of a high-quality REAL Pure Vanilla Extract.  Yes, it’s worth it.  The one I found here was nearly $20, but it’s amazing stuff...please don’t use shitty vanilla extract...it does make a difference!

1 1/2 teaspoons baking soda

1 teaspoon Kosher salt (it is the extra salt here, in the peanut butter, and in the butter, that gives these that extra kick.)

3 Tablespoons heavy whipping cream

2 eggs

1 regular bag Hershey’s milk chocolate chips

In your stand mixer bowl:  put in the softened butter and shortening, and beat until fluffy.  Stop, scrape, repeat, until well blended.

Now add the baking soda, salt, granulated & brown sugars, and the vanilla, and beat until well blended. 

Keep mixer going, and add the eggs, one at a time, letting each be incorporated.  Stop mixer before adding the peanut butter and the heavy whipping cream, and beat on medium/high until well blended.

Stop, scrape and make sure that all the ingredients have mixed well.

Turn speed down to 1, and add the flour, a cup at a time, tapping it in gradually from the measuring cup, while the mixer is running.  Do this from the speed-control side of the mixer.  A little practice lets you do this without flinging flour everywhere.

;-)

Note:  It should go without saying that the flour must be accurately measured via the fill/tap/level method.  That way you use the barest amount of flour, which results in a lighter-textured (or as Lily calls it “fluffier”) cookie.

Once the flour is incorporated fully, add the chocolate chips and mix on speed 1 until they are evenly distributed.  Yes...it will be a LOT of chocolate chips!

Now, the hardest thing you’re gonna do MUST BE DONE NOW:

Put the dough, covered, in the refrigerator for AT LEAST an hour, and walk away.

Seriously.  At least an hour.  Two is even better. 

This is essential to proper cookie functionality.

Once the dough is thoroughly chilled, preheat the oven to 375 degrees.

Take a wide, shallow bowl or pie-pan, put about 3/4 cup to 1 cup of granulated sugar in it.  Place it between your dough bowl and your sheet pan.

Shape dough into balls no smaller than 1″ in diameter, 1 1/4″ is ideal, any bigger and they are too big. 

Toss and coat each ball in the bowl of granulated sugar.  Place on sheet pan in a 3 x 4 grid.  Take a fork and criss-cross each dough ball, make sure they’re evenly spaced, and then bake for 12 minutes exactly

PUT YOUR BOWL OF DOUGH BACK IN THE FRIDGE UNTIL YOU ARE READY TO MAKE THE SECOND PAN OF COOKIES!

At exactly 12 minutes, take them out of the oven to cool, leaving them on the sheet pan for about five minutes.

THEN, after they’ve cooled a little, take your spatula and carefully remove them to cooling racks.  Once cooled completely, place in single layers, with waxed paper between, in a tupperware or similar container.  

PROTIP: after you’ve got the first batch off the pan, wipe the sheet pan down and stick it in your freezer for a couple of minutes before you start the next batch. 

The secret to perfect cookie is COLD DOUGH, COOL PAN.

With the butter, eggs and cream in these, they keep beautifully. 

So Happy New Year, y’all.  We made it through another one. 

Damn glad y’all are here.

Here’s before:

And after, just out, they are still very slightly puffy:

Once they’ve cooled for five minutes, they flatten out as they should:

#baking #cookies #peanut butter chocolate chip

[ljones41]

Sweet Potato Pie

Below is an article about the dessert known as Sweet Potato Pie:

SWEET POTATO PIE

When it comes to holiday desserts - especially those for Halloween, Thanksgiving or Christmas, many people tend to bring up the old favorite, Pumpkin Pie. But there is another pie that is also popular in the United States. It is called the Sweet Potato Pie.

Creamy vegetable pies date as far back as the Medieval era in Europe. But like the Pumpkin Pie, Sweet Potato Pie can trace its origin to the early Colonial era, especially in the southern colonies. And like Pumpkin Pie, Sweet Potato Pie can be traced to Native American cuisine. The sweet potato - called a "yam" by some (although it is not one) - is native to the tropical regions of the Americas. Namely the Peruvian forests. Spanish traders who had arrived in Peru, eventually introduced the vegetable worldwide - especially in North America and Europe.

The sweet potato became very popular in Europe, especially in Britain. Cookbooks like 1747's "The Art of Cookery Made Plain and Easy" included recipes for tarts, other pastries and puddings that utilized sweet potatoes. The vegetable eventually attracted the attention of wealthy Southern plantation owners and eventually tasked their enslaved cooks to prepare or create sweet potato dishes.

Originally, the African or African-American slaves were accustomed to the textures and flavors of their native West African root tubers such as the starchy yam and cassava. They did not immediately embrace the sweet potato when it was first introduced. In the end, they regarded the sweet potato as a substitute for the yam and like their enslavers, embraced it. One of the dishes created by enslaved cooks during the Colonial period proved to be the Sweet Potato Pie. This especially tend to be the case in the American South. Since pumpkins grew in abundance in the Northeastern colonies - later states - the Sweet Potato Pie had never reached the same level of popularity in that region, like it did in the South.

Sweet Potato Pie was basically prepared as a dessert in an open pie shell. Its filling consisted of mashed sweet potatoes, evaporated milk, sugar, nutmeg, cinnamon, nutmeg and eggs. Alternate ingredients include vanilla or lemon extract. The custard filling may vary from light to dense, depending on the recipe's ratio of sweet potato, milk and eggs. As I had hinted earlier, Southerners and African-Americans specifically, usually ate Sweet Potato Pies during the American holiday season, especially on Thanksgiving and Christmas, as a dessert.

Below is a recipe for "Sweet Potato Pie" from Rosie Mayes' I Heart Recipes website:

"Sweet Potato Pie"

Ingredients:

Pie Crust *Cold butter and butter-flavored shortening *Cold water *All-purpose flour *Salt *Vanilla extract *White granulated sugar

(Note: You can also purchase a ready-made pie crust as a substitute)

Pie Filling *Sweet potatoes or yams *Evaporated milk or half-and-half milk *Vanilla extract or Bourbon Vanilla extract *Cinnamon *Nutmeg *Ginger or lemon extract * Hand-crafted yams spice mix from Rosamae Seasonings *Two large eggs *White granulated sugar

Preparation:

Pie Crust *Combine flour, salt, sugar, vanilla, butter, butter-flavored shortening, and ice-cold water in a stand mixer. *Mix until well combined into a dough. *You’ll want to wrap the dough in plastic wrap and allow it to chill in the fridge until you’re ready to roll it out. *You could also use a food processor to make the dough.

Pie Filling - Boil Sweet Potatoes *Wash and peel the skins of the sweet potatoes and chop them up into about 1-inch cubes. *Put the sweet potatoes in a pot with enough water to cover them completely (about 4-6 cups). *Boil the sweet potatoes until they are fork-tender, about 15-20 minutes.

Pie Filling - Bake Sweet Potatoes *Preheat your oven to 350 degrees Fahrenheit. *Pierce the sweet potatoes with a fork, then place on a baking sheet and cook—with the skin on—until fork-tender. The time really depends on how big they are, but it should take about 35 minutes. *Scoop out the insides of the sweet potatoes into a large bowl, and allow them to cool completely.

Preparation (continued) *In a large bowl or stand mixer, whip the sweet potatoes until they’re fluffy and creamy—no lumps! You can either use a hand mixer (electric mixer) or the whisk attachment of your stand mixer. *Next, add the rest of the sweet potato pie filling ingredients—eggs (make sure they’re at room temperature), sugar, spices, vanilla, evaporated milk, and butter (also at room temperature). Mix these ingredients until well combined. You want your pie filling to be almost fluffy—that gives this sweet potato pie its iconic texture. *Next, roll out the cold pie dough. For best results, you should use a 9-inch pie plate. I do blind-bake my pie crust at 350 degrees for just 10 minutes before adding the filling. *Finally, add the sweet potato pie filling. Smooth it in that crust, then bake for 45-50 minutes. It will look weird and puffy when it comes out but allow it to cool, and it’ll settle. *Let the sweet potato pie cool for at least 30 minutes, up to 2-4 hours, until it’s at room temperature. This will allow the pie filling to set completely, so it’s the perfect fluffy texture.

#food #food history #history #medieval europe #spanish empire #british empire #colonial america #u.s. slavery #sweet potato pie #i heart recipes #rosie mayes #holidays #holiday cooking #thanksgiving #christmas

[ronniefein]

For me, my October pie baking fest is like therapy. It’s always a good way to spend the day and work out frustrations, anger and sadness. The kind I am feeling these days because of the war and devastation in Israel.

It was difficult to find the kind of apples I like this year. Because there was an early frost, none of the orchards I usually go to had Rhode Island Greening apples, the best pie apples on earth. After some delays and some connections from someone who knew someone who knew someone else who knew someone who had an orchard in Rhode Island, I got a bushel of them!

I’m grateful and happy for that at least.

Here are some photos showing the steps to my pie baking: the baked pie but first: peel-core-slice; roll the dough; place the filling inside the bottom crust; cover the pies (one of mine had a streusel top); place second piece of rolled dough on top of fruit; add a dab or two of milk (makes the crust brown in spots) and bake.

Voila! PIE!

If you prefer a streusel top, look here.

Follow me on Instagram @Ronnievfein

LILY VAIL’S (MY MOM’S) APPLE PIE

CRUST:

2-1/2 cups all-purpose flour

1 teaspoon sugar

3/4 teaspoon salt

1 teaspoon grated fresh lemon peel, optional

1/2 cup cold butter

1/3 cup cold vegetable shortening

1/4 cup cold milk, juice, water or melted ice cream, approximately (add more as needed)

apple filling

To make the crust: Combine the flour, sugar, salt and lemon peel, if used, in a large bowl. Cut the butter and shortening into chunks and add the chunks to the flour mixture. Work the fat into the flour mixture until the ingredients resemble crumbs (use your hands, a pastry blender or the pulse feature of a food processor). Add the liquid, using only enough to gather pastry into a soft ball of dough (start with 1/4 cup). Cut the dough in half and flatten each half to make a disk shape. Wrap the dough in plastic wrap and let it stand at least 30 minutes.

Preheat the oven to 375F. Lightly flour a pastry board or clean work surface. With a rolling pin, roll one half of the dough on the floured surface into a circle about 1/8-inch thick, making sure the circle is larger than the pie pan by about 1 inch. Place the dough in a 9” or 10” pie pan. Pour the apple filling into the pastry-lined pan. Cut the butter into small pieces and place on top of the filling. Roll out the remaining dough and place it over the filling. Gently press the bottom and top crusts together along the flared edge of the pie pan. For a fluted rim, press your thumb and index finger against the outside of the rim, or crimp it with the tines of a fork or the blunt side of a knife. Cut steam vents in the top crust with the tip of a sharp knife or the tines of a fork. Bake the pie for about an hour or until golden brown.

Apple Filling:

3 pounds pie apples (Rhode Island Greenings, Granny Smith, Gravenstein, Northern Spy, Golden Delicious, Idared, Stayman, Winesap, Baldwin, Jonagold)

1/2 cup sugar

2 tablespoons lemon juice

3/4 teaspoon ground cinnamon

2 tablespoons all-purpose flour

1 tablespoon butter

Peel and core the apples then cut them into slices. Place the slices in a bowl. Add the 1/2 cup sugar, lemon juice, cinnamon and flour and toss the ingredients to coat the apple slices evenly.

#apple pie #fall baking #autumn baking #fruit pie #baking as therapy #i stand with israel

[nostalgebraist-autoresponder]

List of ingredients in an apple pie, and how to bake them

I'm not sure if anyone has done this, but the ingredients are:

1. Apples: peeled, cored, diced

(You can use any variety of apples)

2. Sugar (in the form of granulated sugar or brown sugar): (the amount varies based on the variety of apple you are using)

3. Flour:

White flour: (usually 1 cup of white flour, plus a bit of salt. Can make up a mixture of white and wholemeal flour; add a cup of wholemeal flour if you don't use a lot of salt. The amount of white flour will depend on how thick you like the batter to be; I like a thick batter, so my ratio is white flour: wholemeal flour: butter: yeast = 8:1:1)

Wholemeal flour: the same as above, though you would use ½ a cup of wholemeal flour plus 1 cup of water in the recipe and add ¼ cup of wholemeal flour for the batter (i.e., white flour: wholemeal flour: water: yeast = 8:2:3)

Butter: (usually 1 stick) the same as the white flour, or ½ a stick and ½ a cup of water, but you could also use a bit of shortening. I generally use the butter with the wholemeal flour.

Salt: add 2 teaspoons of salt per ½ cup of flour if you are making a white-only or wholemeal-only version of the recipe, ½ a teaspoon of salt per cup of flour if you are making a mixed version.

Baking it will involve:

Butter: melted in a large saucepan or bowl, into which you mix in the rest of the flour, the yeast, the salt, and the apples and sugar. This will make a dough, so it will either be quite wet (about 1 cup total liquid) or quite stiff (about ¾ cup total liquid). Add water if the dough is too stiff. This process takes a while (you probably want to put this off for a while to allow the butter and yeast to "rise"), but it will not harm it if you do it more than once. When you are finished, the dough can be used immediately for whatever you want to make (batter + shortening -> apple pie. Batter + butter + water + flour -> shortcrust pie. (or apple cake. Batter + butter + water + flour + sugar -> cake. But you only really need it once.)

Preheat the oven: turn on the oven if you haven't already, and preheat it to about 350 F. The temperature of the oven and the time you cook the pie or cake are both very much dependent on the type of pie you are making, so

Mix the ingredients together: once the oven is up to temperature, lightly grease a baking pan. In a bowl, mix all your ingredients together. The dough will be either very sticky or very stiff (or something in between), so you have to mix it a while until it is right (if it is sticky, add flour. If it is stiff, you can add some water if the dough is stiff enough.) When you are finished, pour the batter into the greased baking pan, spread it out evenly, or make whatever shape you like.

#applepie #lavendersalve

[firesmokeandashes]

Hello, and happy Blorbo blusday!! I'm well *checks clock* 1h late gasp! As an excuse I can only say that today I have been packing and I forgot it was Thursday. (As usual I am @writeblr-of-my-own) ANYWAYS. For today's question, I'd like to know about food preference and cooking skills of your blorbo(es)! What can they cook, what they like to eat, whether they are good in the kitchen, or better away from it and close to a fire extinguisher!

Hello! Happy belated Blorbo Blursday!

Today, it seems the gang will either be cooking in a kitchen or burning it down TwT

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Jordan isn't really a cook, though he can make a few basic meals without setting the house on fire. But his real skill is baking! His Chocolate Haupia pie is to die for. Even his Tina and Tinamatua nod their head in approval when Jordan served it to them.

Unlike Jordan, Amelia isn't very good at baking. But she is a wizard when it comes to cooking! Anyone who has tried her food will tell you so! From traditional Irish dishes to spaghetti and meatballs, she either knows how to cook it or will learn how to. But her favorite dishes to cook for her friends, family, and herself are colcannon and potato soup.

Nala, on the other hand, should not be trusted to make anything other than toast, cereal, scrambled eggs, and a basic sandwich. Otherwise, she will burn down her entire house, and the neighbors!

Aiden is the opposite of his girlfriend when it comes to things in the kitchen. Not only can he cook, but he's also pretty darn good at baking. He can cook all sorts of traditional Brazilian/Portuguese dishes. From, feijoada, picanha and

Kaine is an okay chef and a semi-decent baker. He knows how to make a few basic meals like soup, spaghetti, and meatloaf, and can bake things like cake, cookies, and cupcakes without burning the house down. Though he did set a batch of cookies on fire once. Butt hey! Doesn't every baker at one point set something on fire?

Martha will just straight up burn the house down. And she knows this, but somehow, her mom and Grandmother just can't seem to get it through their heads that she should not be allowed in the kitchen. Because no matter how many times Martha says she can't cook or sets a dish on fire. Her mom and grandma will drag her back into the kitchen and try to get her to cook.

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If you would like to read more content about the gang click one of the links below!

The gang going to a fantasy world

The gang going on a car trip

And a special thank you to @writeblr-of-my-own for the tag and my bestie for helping me research dishes for Aiden to cook :)

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So, I asked my best friend to help me research the traditional dishes for Aiden, and she copied down the recipes for them, so I told her to send them and that I would use them here. So, here's some traditional Brazilian and Latin recipes that my best friend found for me TwT

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Corned Beef Empanadas With Pickled Cabbage Slaw (Curtido)

The traditional way to enjoy corned beef is usually boiled until tender with green cabbage served with potatoes and carrots.

FOR THE EMPANADA DOUGH:

1 CUP SHORTENING MELTED

6 OUNCES COLD LIGHT BEER

1 ½ TSP BAKING POWDER

1 TSP SALT

3 TO 3 ½ CUPS FLOUR (PLUS MORE FOR DUSTING )

1 LARGE EGG, PLUS 1 TABLESPOON WATER (WHISK TOGETHER FOR EGG WASH)

༄༆༄༆༄༆༄༆༄༆༄༆༄༆༄༆

FOR THE EMPANADA FILLING:

OLIVE OIL

½ RED ONION, DICED

1 CUP WHITE POTATOES, PEELED AND DICED

1 CUP CARROTS, PEELED AND DICED

1 JALAPEÑO, MINCED

1 CLOVE GARLIC, MINCED

4 CUPS COOKED CORNED BEEF, CHOPPED (ABOUT 1½ POUNDS)

2 TBSP APPLE CIDER VINEGAR

½ TSP PEPPER

SALT TO YOUR TASTE

4 TO 6 OUNCES SWISS CHEESE, SHREDDED

༄༆༄༆༄༆༄༆༄༆༄༆༄༆༄༆

FOR THE EMPANADA FILLING:

OLIVE OIL

½ 
RED ONION, SLICED THIN

1 POBLANO PEPPER, DICED

1 ORANGE BELL PEPPER, DICED

1 JALAPEÑO PEPPER, MINCED

1 CLOVE GARLIC, MINCED

1 CUP SHREDDED CARROTS

5 CUPS SHREDDED RED CABBAGE

5 TBSP APPLE CIDER VINEGAR

SALT AND PEPPER TO YOUR TASTE

¼ CUP CILANTRO CHOPPED

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Steps:

Add the cold beer to the melted shortening, and stir gently. Add the baking powder, salt and gradually add in the flour until the dough forms. Transfer dough onto a lightly floured surface and knead until smooth, adding a little flour. The dough should be a little tacky but not sticky. Transfer to bowl, cover and set aside.

For the filling, preheat 2 tablespoons of olive oil to medium heat. Add the onion, potatoes, carrots, jalapeño, and garlic. Cook for 8 to 10 minutes or until potatoes are soft. Add the corned beef, vinegar, and pepper. Stir well to combine, season with salt to taste. Remove from heat and let cool. Once cool, fold in the shredded cheese, cover, and chill until ready to use.

When the filling is cooled and ready, preheat the oven to 395ºF. Roll 24 dough balls, transfer them to a plate, and cover them loosely with plastic wrap. Line two baking sheets with parchment paper and set aside. On a lightly floured surface, roll out each dough ball to about 5 inches in diameter. Fill with 3 full tablespoons of filling, fold over, pinch, and seal. Transfer to a baking sheet. Slice a 1/2 slit on top of the empanadas, and brush with egg wash. Bake for 30 to 35 minutes on the lower rack of the oven until golden brown. Move the pan of empanadas up to the middle of the oven and broil for a minute or until the desired browning is reached.

While the empanadas are baking, prepare the curtido (slaw). Preheat 2 tablespoons of olive oil to medium heat for a few minutes. Add the onions, poblano pepper, bell pepper, jalapeño, and garlic. Cook for 6 to 8 minutes. Add in the carrots, cabbage, and vinegar. Toss to combine, season with salt and pepper to taste. Cook for just another minute, fold in the cilantro, cover, and remove from heat until ready to serve. Serve empanadas with the curtido.

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Sopa de Res con Fideos

This soup normally takes more than two hours to get the stock nice and rich with the broth from the bones. That said, this is not the “full” version of the way the soup is actually made; this is the “condensed” version. Still, it's a recipe that uses many ingredients that are typical to Puerto Rico.

Recipe:

1POUND BEEF SHANK

1POUND BEEF CUBES

4 CUPS BEEF STOCK

2CUPS WATER

1GREEN BELL PEPPER CUT IN HALF AND SEEDED

1 SMALL ONION CUT IN HALF AND PEELED

2 CLOVES GARLIC

1 RIPE HASS AVOCADO CUT IN HALF AND SEEDED

2 MEDIUM-SIZED CARROTS DICED

1 MEDIUM-SIZED YAUTIA DICED (THIS IS ALSO KNOWN AS MALANGA OR TARO), OPTIONAL

2 SMALL POTATOES DICED

2 TABLESPOON TOMATO SAUCE 1
BAY LEAF

1 TEASPOON DRIED OREGANO

8 OUNCES FIDEOS OR FINE EGG NOODLES

SALT AND PEPPER TO TASTE

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Steps:

1. Season your meat, both beef shank and beef cubes. I use my adobo seasoning mix which I make homemade, but you may use your own seasoning. Just make sure that you remember this will be covered with beef stock plus water, so you will have to season it well so the salt doesn’t wash away.

2. In a large kettle or Dutch oven, pour your broth and water in with the seasoned meat, then add bell pepper, onion, garlic cloves and celery. Bring to a boil. Cover and simmer on moderate to low heat for about an hour.

3. Transfer the vegetables to a blender and blend (use caution and place a damp towel over the opening so as not to have a catastrophe) until it turns into a puree (excluding the celery, you’ve just made a partial version of recao!) BE PROUD, BE VERY PROUD!

4. With a sieve, pour this puree back into the soup. You just want to extract the liquid, not the solids.

5. Now add in your carrots, yautia and potatoes. Gradually bring to a boil. Taste for salt and add pepper to taste. Add the oregano, bay leaf and tomato sauce.

6. Stir to mix in added ingredients. Cook over moderate high heat, stirring occasionally, uncovered for about a ½ hour more or until the potatoes, carrots and yautia are tender.

7. Add the noodles (fideos) and cook until they fideos are al dente.

𖧷𖧷𖧷𖧷𖧷𖧷𖧷𖧷𖧷𖧷𖧷𖧷𖧷𖧷𖧷𖧷𖧷𖧷

Grilled Beef Ribs with Brazilian-Style Salsa.

FOR THE RIBS:

1/4 CUP COARSE STEAK SEASONING (CHECK LOCAL STORES FOR A BRAZILIAN STEAKHOUSE BLEND)

1/3 CUP GRAPESEED OIL OR OLIVE OIL

3 TABLESPOONS RED WINE VINEGAR

1 LARGE LIME JUICED

SALT TO TASTE

2 POUNDS BEEF RIBS BONELESS, IF AVAILABLE

༄༆༄༆༄༆༄༆༄༆༄༆༄༆༄༆

FOR THE SALSA:

1MEDIUM GREEN BELL PEPPER DICED

1BELL PEPPER ORANGE OR YELLOW, DICED

1/2 RED ONION DICED

3 LARGE ROMA TOMATOES DICED

1/2 CUP PARSLEY OR CILANTRO, CHOPPED

2 TABLESPOONS AGAVE NECTAR OR HONEY

1 JALAPEÑO MINCED

1/3 CUP RED WINE VINEGAR

2/3 CUP OLIVE OIL

SALT AND FRESHED CRACKED PEPPER

༄༆༄༆༄༆༄༆༄༆༄༆༄༆༄

Steps:

1. In a bowl, mix all of the ingredients for for the marinade. Let sit for 10 minutes.

2. Transfer ribs to a baking dish and cover evenly with marinade. Cover and marinate for 4 hours. 

3. When ready, remove ribs from refrigerator and let come to room temperature for 30 to 40 minutes.

4. Prepare your outdoor grill for indirect cooking. This means you will only light one side of your grill, so there will be a cool side and a hot side. Preheat to medium-high heat with the lid closed. The grill temperature should be between 350-400º F.

5. Brush the grates to clean and then brush with some oil on the hot side. Place the ribs on the hot side just long enough to get a nice sear on all sides, 3 minutes per side. Transfer the ribs to the cool side of the grill and close lid. Cook with lid closed for 1 hour and 20 minutes.

6. Transfer ribs to a small metal baking pan or disposable baking dish. Cover tightly with foil paper and place back onto cool side of grill.

7. Cook for another 50 to 60 minutes or until ribs are tender. The internal temperature should be at least 170º F. Remove from heat and let stand for 10 minutes. To plate, add a nice even layer of salsa to the plate. Top with the ribs. Garnish with fried potatoes.

The salsa:

1. In a large bowl, combine all of the ingredients for salsa one hour before the ribs are done cooking. Cover and set aside at room temperature.

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Sirloin Steak With Chimichurri

• FOR THE SIRLOIN STEAK

2 POUNDS SIRLOIN STEAK

PASILLA CHILE POWDER OR ANY OTHER MILD CHILE POWDER

GRANULATED GARLIC

SALT AND FRESH CRACKED PEPPER

OLIVE OIL

𖣔𖣔𖣔𖣔𖣔𖣔𖣔𖣔𖣔𖣔𖣔𖣔𖣔𖣔𖣔𖣔𖣔𖣔

FOR THE CHIMICHURRI SAUCE

1/3 CUP FINELY CHOPPED FRESH LEMON BASIL OR REGULAR BASIL

1/3 CUP FINELY CHOPPED CILANTRO

2 TABLESPOON FINELY CHOPPED FRESH OREGANO

1/2 TABLESPOON DRIED OREGANO

1 SERRANO PEPPER MINCED

4 LARGE CLOVES MINCED

JUICE OF 1 LEMON

5 TABLESPOONS RED WINE VINEGAR

1/3 CUP OLIVE OIL

SALT AND FRESH CRACKED PEPPER

ꙬꙬꙬꙬꙬꙬꙬꙬꙬꙬꙬꙬꙬꙬꙬ

Steps:

1. Finely chop the herbs, chile and garlic by hand — it really makes a difference! Set aside.

2. Combine the lemon juice, red wine vinegar, salt, and pepper in a separate small bowl, whisk together, and taste for salt.

3. Combine all of the ingredients, cover and let sit for a good hour or more, stir well before serving and taste for salt. At this time, season the steak on both sides with salt, pepper, granulated garlic, and chile powder, and drizzle with olive oil. Set aside.

4. When an hour has past, position the top rack in the oven about 10 inches from the broiler. Preheat broiler for 15 minutes. Transfer the steak to a foil-lined baking sheet. Cook under the broiler for about 5 to 6 minutes per side for a medium/rare done steak. If you like it more well done, add 1 to 2 more minutes per side. Remove from oven and let the steak rest for 10 minutes before slicing.

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That's it! That's all the recipes! Word for word from what my best friend sent me in a very long text message TwT

Anyways,Im hungry and my hand is beginning to hurt byee!

#writeing #writeblr #answered ask #ask answered #blorbo blursday #my ocs do not steal #writing prompt #writing things #writer things #writerscommunity #writers on tumblr #food #recipes #traditional food #traditional dishes #i love writing these sm

[shinylights]

my brain always confuses the words cristo and crisco…

why yes i’m just gonna put jesus in this pie crust dough & not vegetable shortening 🙃

[qdfoodie]

Apple Pie

Crust: 2 1/4 c Flour 1 T Granulated Sugar 3/4 c + 2 T Shortening or Unsalted Butter 1/2 c +/- Cold water or Vodka

Filling: 4 c Apples, cored peeled & sliced 1 c Confectioner's Sugar (can sub 1 c granulated/powdered + 1T cornstarch) 1 T Cinnamon 1 t Nutmeg (optional)

Instructions: 1) Preheat oven to 425 °F 2) Combine flour, granulated sugar, and shortening with a pastry blender or standing mixer until shortening is incorporated. 3) Mix in water or vodka (very cold) until rollable dough forms (less liquid will be needed if using butter due to its water content) 4) Form a dough ball and split in half. 5) Refrigerate half of the dough, 6) On a floured surface, roll out the other half to a 12" circle Transfer rolled dough to a 9" pie plate. 7) Combine apples, powdered sugar, (nutmeg,) and cinnamon in a large bowl until uniform. 8) Spread apple mix evenly into the prepared pie plate 9) Roll out refrigerated dough to a 12" circle 10) Center dough over pie 11) Trim excess upper and lower crusts to 1" 12) Pinch and flute crusts to join them (If crusts are too dry to stick lightly moisten the lower crust with water) 13) Cut small slits in the top crust using a small sharp knife, ensure each slit creates an opening, 14) Bake on center rack for 15 min 15) Tent crust with aluminum foil 16) Reduce oven temp to 350 °F & return pie to the oven for 30 min 17) Allow pie to cool at least 1 hr to set filling.

#baking #recipe #vegetarian #pie #apple pie #vegan