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It's fun to travel around the world and try different foods. From the hand-held meat pies from street vendors to Mom's home-cooked apple pie, there's plenty for you to sample. The best time for pie on your plate, of course, is Thanksgiving and Christmas. Here, at the height of the pie season, we're suddenly overwhelmed with pies. Pumpkin, apple, mincemeat, pecan - which pie should you choose? If you have a pie party, you won't have to. Here's all you do:
*Invite a few people to coffee and ask them to bring a homemade pie. *Ask guests to make copies of their pie recipe and bring them along so all your guests can exchange recipes. *Before serving the pies, cut them in tiny slivers, so your guests can sample each one. This way they will be able to enjoy a variety of pies and still watch their calories. *Make certain your guests bring different types of pies. You don't want six pumpkin pies at your party unless you and all your guests are pumpkin-pie fanatics. *While you'll certainly want to have some of the old holiday pie standbys available, try some new combinations, too, like Fudge Pecan Pie: Fudge Pecan Pie 1 9-inch unbaked pastry shell (recipe below) ½ cup sugar 1/3 cup powdered cocoa 1/3 cup unsifted all-purpose flour ¼ teaspoon salt 1 ¼ cups light corn syrup 3 eggs 3 tablespoons margarine, melted 1 ½ teaspoons vanilla extract ½ cup chopped pecans ½ cup pecan halves Mocha Whipped Cream (recipe below) Prepare pastry shell and set aside. Preheat oven to 350 degrees. In a large bowl, combine all ingredients except pecans and Mocha Whipped Cream. Beat on medium speed 30 seconds. Stir in chopped pecans. Pour into shell. Arrange pecan halves on top. Bake in oven for 1 hour. Cool. For full flavor, cover and let stand 1 day before serving. If desired, serve with Mocha Whipped Cream. Mocha Whipped Cream: Dissolve ¼ teaspoon instant coffee powder in 1 teaspoon water. Stir into 1 cup sweetened whipped cream. Unbaked Pastry Shell 1 cup unsifted all-purpose flour ½ teaspoon salt 6 tablespoons margarine 2 to 3 tablespoons ice water In a medium-sized bowl, combine flour and salt. Cut in margarine thoroughly with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, mixing with a fork until all flour is moistened. Shape dough into a ball. Roll out on a lightly floured board to an 11-inch circle. Fold dough in half and place it in a 9-inch pie pan. Carefully unfold and ease dough into place. Flute edges. Fill and bake according to recipe directions. Go To Page: 1 |
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