Hey Pie Fans! I know, I know I'm a month behind…. So I should be sending TWO pie recipes this month… but really, I just don't have time. Fear not, however! p.o.t.m.c member « Tobias Riede « has graciously volunteered the “other pie” I owe you this month (your guess is as good as mine)
Anyway, my friends, I've been thinking about architectural desserts this month, you know, wedding cake-type desserts (go Julie and Brantley!). And I've been thinking “picnic”. Well, here, faithful members, is the wedding cake of the pie world!!!! A traditional Kentucky pie (predates the civil war!!!!):
Back in the day, if you had to bring pie for a crowd at a picnic on your friend's plantation, it was just too hard to move a bunch of pies separately, so someone came up with the idea to stack them together. Its basically a bunch of chess pies glued together with caramel frosting.
This recipe makes 4 layers, but just keep doubling the recipe as many times as you need for the appropriate height!
Enough crust for a double crust pie.
Four 9” pie tins (don't use foil).
Divide pastry into 4ths.
Roll out and line pans, but just come up to the edge, don't crimp.
Preheat oven to 350° F
10 egg yolks (use jumbo if possible)
3 cups sugar
1 cup evaporated milk
1 ½ cups (3 sticks) butter,
melted and cooled
1 TB vanilla
1 TB grated orange rind
Pinch of salt
Beat yolks for 3 minutes, add sugar gradually, beat to yellow and light looking, slowly add milk and melted butter.
When blended, add vanilla, orange zest and salt.
Fill the pie shells evenly. Bake 10 minutes, then with a toothpick, pop any air bubbles on tops of pies.
Continue to bake 15 – 18 more minutes, or until golden (popping bubbles as they appear).
Immediately cut away excess pastry with a sharp knife from all but one pie (that will be the bottom pie) and discard.
Meanwhile, make frosting:
3 Cups Brown Sugar
2/3 Cups Whole Milk
2 Sticks butter
3 Cups Powdered Sugar
1 Dash of salt
2 Tsp. Vanilla
Cook sugar, milk, and butter for 2 minutes after it begins to boil. Take off heat, add powdered
sugar and vanilla. Beat by hand until thick enough to spread. *Sometimes this takes 5 minutes,
and it could take up to 20 minutes.
VERY IMPORTANT: Chill pies.
Remove three trimmed pies from their pans. Blob some frosting on the top of the bottom pie, spread around carefully. Position second pie on top. Repeat with as many pies as you have. Serve within 2 days! I'm gonna have one of these at my wedding.
Forget cakes my friends. There is nothing more romantic than pie.