Deadly Southern Pecan Pie

1 c. sugar
1 1/2 c. corn syrup (use 1/2 dark and 1/2 light)
4 eggs
1/4 c. butter
1 1/2 tsp. vanilla
1 1/2 c. pecans, coarsely broken
1 unbaked deep dish pie shell

In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.

In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.

At this point you can strain the mixture to make sure it's smooth and lump free.

Stir in butter, vanilla, and pecans and pour into crust.

Bake in a 350°F oven for about 45 to 60 minutes or until set. 

from: food.com

PW Pie Crust

1-1/2 cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

from: Pioneer Woman

Rhubarb Pie

4 c. chopped rhubarb
1 1/3 c. white sugar
6 T. all-purpose flour
1 T. butter
1 recipe pastry for a 9 inch double crust pie

Preheat oven to 450° F.

Combine sugar and flour. Sprinkle 1/4 of the mixture over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour mixture. Dot with small pieces of butter. Cover with top crust.

Place pie on lowest rack in oven. Bake for 15 minutes.

Reduce oven temperature to 350° F, and continue baking for 40 to 45 minutes. Serve warm or cold.

Audrey's little note: If desired, you can make this recipe into 4-6 half-pint jar pies (you'll need a bit more pastry if you want to do 6). I followed the instructions found here to assemble the pies, then followed the baking instructions above.

from: Allrecipes

Favorite Pumpkin Pie

1 prepared 9" pie crust
1 c. heavy cream 
1 c. whole milk (or evaporated milk)
3 large eggs plus 2 large yolks 
1 t. vanilla extract 
1 (15-ounce) can pumpkin puree 
1 c. drained candied yams from 15-ounce can (see note) **can use about 2/3 can pumpkin**
3/4 c. sugar 
1/4 c. maple syrup 
2 t. grated fresh ginger (1/2 t. ground ginger)
1/2 t. ground cinnamon 
1/4 t. ground nutmeg 
1 t. table salt

Prep Crust:

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.

Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.

Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.

Prep Filling:

While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.

Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

from: America's Test Kitchen

Hamburger Pie

1 lb. ground beef
1 pkg. Lipton Onion Soup
1/4 c. flour
1 1/2 c. cold water
frozen peas
1 pie crust

Brown ground beef. Disolve the flour in the water and add to the beef along with the soup mix. Cook until slightly thickened. Add peas and remove from heat.

Place hamburger mixture in pie plate and top with pie crust. Bake for 40-50 minutes at 350.

from: Preston family favorites

Aunt Lori's Pie Crust

2 c. flour
3/4 c. Crisco
1 t. salt
6 T. COLD water

Blend first three ingredients until pea-sized pieces. Add water until dough starts to stick together. Let rest in fridge. Roll into pie crust; makes 2 crusts.

from: Josh's Aunt Lori Preston