Pineapple Pie

“This buttery, flaky pie crust is baked before filling. Then fill that flaky crust with this light filling. It is sweet and simple.”
~ By Tendabake

Ingredients:

   • 1 cup  chopped pecans
   • 1 large (20 ounce) can  crushed pineapple, drained
   • 2 tablespoons  fresh lemon juice
   • 1 can  sweetened condensed milk 
   • 1 large (16 ounce) container  whipped topping

Cooking Instructions:
Heat the oven to 425°F.

Prepare the Perfect Pie Crust Recipe and place in two pie plates. Pierce with a fork.

Use aluminum foil to line the inside of each crust and fill the crust with pie weights, dry beans or rice to weight the crust. Bake for 15 minutes. Remove the foil and beans and return crust to oven. Continue baking until it is completely browned, about 10 more minutes. Cool completely.

Fold all ingredients together and place in 2 baked pie shells. Chill until served.

Tips for Perfect Pumpkin Pie

Consumers call Midstate Mills often with their baking questions, and we are happy to help.  One of the frequent questions in the fall is about pie. Isn’t it easy as pie!  Not for many of us who are not expert pie bakers like generations before us.

We have a few tips to make sure your crust is perfect for this year’s pies.  Just in case your grandma never taught you.

To prevent Soggy Bottoms:

-          Use a glass or dark or dull metal pie pan.

-          Make the pie crust with butter such as the Perfect Pie Crust recipe that I use on this blog.

-          Patch any cracks in the dough using water.

-          Place pie on the bottom rack of the oven. If you have one, use a baking stone.

-          Use a hot oven (see below) for the first 10 minutes of baking.

-          Cool the pie on a wire rack so the air cools the bottom.

To prevent Melting or Shrinking Crust:

-          Make sure the dough is well chilled.  Chilling at least 30 minutes before rolling out the dough prevents many problems with shrinking dough.  Also, after the dough is placed in the pie pan, place it in the refrigerator.

-          Be sure the oven is heated to a very hot temperature before placing pie in oven.  I like to heat the oven to 450 degrees F and then turn the oven down to the temperature called for in the recipe.

-          Do not overwork the dough.  The dough should be handled as little as possible.  Too much gluten (from working dough) makes pie dough shrink when baking.

Another issue we have gathered from customers who call us is that the edges of the pie burn.  Simply cover the edge with foil if the pie starts to over brown.

Enjoy your pies and have a happy Thanksgiving!  We are sharing this extra spicy pumpkin pie recipe that has just a little more seasoning than comes in the can.  Be sure to use fresh cinnamon and spices.  They lose their flavor sitting in the cabinet if you don’t just them often.

 

Spiced Pumpkin Pie

½ recipe Perfect Pie Crust, place in pie pan and refrigerate 30 minutes before filling.

1 (15 ounce) can pureed pumpkin, about 1 ½ cup

½ cup firmly packed brown sugar.

½ cup sugar

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground clove

½ teaspoon salt

1 tablespoon Southern Biscuit All-Purpose Flour

2 large eggs

1 cup heavy cream

Heat oven to 450 degrees F.  Adjust oven rack so that a rack is on the bottom shelf.

In a large bowl, combine pumpkin, brown sugar, and sugar using an electric mixer.  Mix until smooth. Add cinnamon, nutmeg, ginger, clove and salt.  Mix to combine.

Add flour and mix until smooth.  Add eggs and cream and mix on low speed, just until combined.  Pour into prepared pie crust.

Place in oven on bottom shelf. Bake for 10 minutes.  REDUCE temperature to 350 degrees F. and continue baking for 50 minutes or until the center moves slightly (like Jello) when tapped with a wooden spoon.

Remove from oven and cool on a wire rack to room temperature.

 

By Belinda Ellis of Edible Piedmont Magazine

Perfect Pie Crust

 

Pie crust is not difficult to make, it does take a little practice to perfect it.  The butter and shortening gives this crust a buttery flavor and flakiness.  This crust always gets complements.  You can make multiple crusts at the same time and roll them in the gallon size zip top bags.  Then freeze them (a pizza box works well for this).  Pie crusts can be frozen for up to three months.  It is great to have one on hand during the holidays, and then later in the winter for pot pies.

 

 

Makes 1 – double pie crust

 

3 cups Southern Biscuit All-Purpose Flour

1 teaspoon salt

½ cup shortening that has been stored in the freezer, cut into ¼-inch pieces

1 cup (2 sticks) cold butter, cut into ¼-inch pieces

6 to 8 tablespoons ice cold water

 

Combine flour and salt.  Cut in shortening and butter using a pastry blender, two knives, OR use a food processor and pulse until the bits of butter are the size of small peas.

 

Sprinkle water into the mixture and fluff with a fork lightly to blend.  The secret to good pie crust is not over mixing or over handling the dough once the water has been added.  So from this point forward, handle the dough as little as possible.

 

Divide the dough in half and flatten into two disks.  Wrap in plastic wrap and refrigerate from 30 minutes up to 3 days.

 

Lightly flour a surface and roll using a floured rolling pin to 1/8-inch thick rolling only one direction from the center.

 

Place in pie plate.  Follow instructions on pie recipe regarding filling and topping.

Belinda Ellis – Edible Piedmont Magazine

Chocolate Pecan Pie with Butter Pecan Pie Crust

Pecan pie is just plain good, but add butter pecan crust and chocolate and the word unbelievable comes to mind.  This double-dipping of nuts creates a memorable and unique step up from the norm.

Many people love the idea of making a pie crust, but don’t know how.  The crusts in the grocery store are pretty good, but remember those flaky pie crusts that were really good.   However, nothing beats a perfect flaky pie crust and with a few tips, they are simple and fast to make.

First start with a softer wheat, lower protein flour. That makes a big difference because the flour is the main ingredient.  Southern Biscuit All-Purpose Flour gets you off the right start.

Be sure to keep all of the ingredients very cold and that the pecans for the crust are finely chopped.  If you have a nut chopper or food processor it will simplify the process.

And this is not play dough, add the water, and then handle the dough as little as possible for a tender crust.  A little practice, and you will be the expert pie baker in your family.

Butter Pecan Pie Crust

1 ¼ cup Southern Biscuit All-Purpose Flour

¼ cup powdered sugar

¼ cup finely chopped toasted pecans*

1/8 teaspoon salt

¼ cup cold butter

1/4 cup cold shortening

2 to 4 tablespoons ice cold water

Chocolate Pecan Pie Filling

1/2 cup butter

½ cup semi-sweet chocolate chips

¾ cup sugar

¾ cup dark corn syrup

4 large eggs, lightly beaten

1 teaspoon pure vanilla extract

1/8 teaspoon salt

1 1/2 cup pecan halves

Crust

*To toast pecans: Heat oven to 350°F.  Spread pecans on baking sheet and bake until pecans are fragrant, about 8 minutes.  Remove from oven to cool completely.

Combine flour, powdered sugar, pecans, and salt.  Cut in butter and shortening using a pastry blender or food processor until butter and shortening is in pea size chunks.  Sprinkle with cold water 1 tablespoon at a time.  Toss lightly with a fork until dough is moist and when pressed with the hands forms a ball.

Press into a disk, wrap tightly with plastic wrap and refrigerate the dough for 30 minutes up to 3 days.

Roll the pie crust and place in a 9-inch pie plate.  Flute the edges.  Do not bake.  Refrigerate until filling is complete.

Filling

Heat oven to 400°F.

Melt butter over medium heat, add chocolate chips and stir until melted and smooth.

Remove from heat and stir in sugar and corn syrup.

Add eggs, vanilla, and salt.  Stir just until blended.

Add pecan halves.  Pour into unbaked pie crust.

Bake for 10 minutes. Then tent with foil and bake for an additional 50 to 55 minutes or until the pie is almost set in the center when shaken gently.

Cool to room temperature before serving.

Belinda Ellis of Edible Piedmont Magazine

Apple Pie

It is fun to go to the farmers’ market and try all the varieties of apples offered, especially the old varieties. Just like heirloom tomatoes, heirloom apples offer an endless variety of flavors and textures. My favorite for pies is Stayman-Winesap, a tart apple that holds up to baking. I usually ask the grower which of their apples are best for pies and try them all.
Pie Crust
2 1/4 cups Southern Biscuit® all-purpose flour
1 teaspoon salt
3/4 cup butter, unsalted
4 to 6 tablespoons ice cold water

Pie Filling
5 cups peeled and sliced apples
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon grated orange peel
1 teaspoon Southern Biscuit® all-purpose flour
extra sugar and nutmeg

To Make Crust: Measure flour, salt and butter into mixing bowl. With pastry blender or two knifes, cut in cold butter until mixture looks like coarse cornmeal or use a food processor and pulse until blended.

Use a fork to mix in water until a dough is formed. Form two disks and refrigerate for at least 30 minutes (up to 3 days).

On a lightly floured surface, roll to 1/8-inch thick and about 1½ inches larger than a 10-inch pie plate. Fit into plate and trim edge.

Roll the remaining disk and set aside.

To Make Filling: Heat oven to 450°F. Combine flour, sugar, cinnamon, nutmeg, and orange peel. Pour over apples in a large bowl and stir to coat. Pour into pie crust.

Place top crust over apples. Fold top crust over the bottom and tuck under the edge. Shape edge by pressing together with fingers or a fork. Vent the top by cutting three slits into the top. Sprinkle the pie crust with sugar and nutmeg.

Place in oven, bake for 15 minutes. Reduce temperature to 400°F, bake for 30 to 45 minutes or until pie crust is light brown and the apples are tender.

Recipe by Belinda Ellis of Edible Piedmont Magazine

Flaky Pastry For 2-Crust Pie

2 cups Southern Biscuit All Purpose Flour

½ cup plus 2 Tablespoons of cold vegetable shortening

½ teaspoon salt

6 to 8 Tablespoons of ice water

1. Chill all ingredients thoroughly including flour.

2. Measure and sift 2 cups of Southern Biscuit All Purpose Flour plus ½ teaspoon of salt into a mixing bowl.

3. Cut the cold shortening into the flour until it resembles grains of rice.

4. Sprinkle ice water over the flour-shortening mixture, 1 tablespoon at a time. Mix lightly until dough holds

together. Do not over-mix.

5. Cut the dough into two pieces, one piece slightly larger than the second.

6. Form each portion into a flat circle. Wrap each portion in plastic and keep in a refrigerator until ready to roll

out.

7. Roll out the larger of the two dough portions to a diameter of approximately 12 inches and a thickness of

1/8-inch. Lay into a pie pan with about ½ inch of dough overlapping the sides.

8. Roll out the second portion of dough to a diameter of 10 inches and a thickness of 1/8 inch. Set aside until

you are ready to assemble your pie.