September’s Pie – Mellowscotch Pie!

Filed under:2008 P.O.T.M. — posted by admin on October 25, 2008 @ 8:06 pm

Hello Hello. I feel terrible that your recipe cards have been running late for the past few months,
and so to make it up to you I thought I’d send super-bonus 3-D interactive stereoscopic card
this month… 3-D, kids!!  Of course, the astounding 3-D effect is best observed if you happen to have
an old stereoscope  around the house, like the one in this little drawing. BUT! Never fear!  Amazingly, if you don’t have an antique viewer , you may, with some practice, still be able to view the 3D image with your naked eye. Check out the directions online here:   (if you were good at seeing those ubiquitous “magic eye” digital 3D images in the 90s, you’ll probably be good at this too)  ANWYAY, I just picked up a totally fantastic 1950’s cookbook published by the Spry vegetable shortening company called “Aunt Jenny’s Favorite Recipes” Now, I can’t tell you who this “Miss Jenny” is, (maybe just the Spry cookbook lady?) But there are photos of her all the way through the book with little quotes  like “making tender, flaky, digestible pie crust is easy as rollin’ off a log” But this recipe caught my  eye because it sounded sooooo mellow… Meeellllloooowwww-scotch.  Aunt Jenny says:
“Calvin says the fillin’s as smooth as a kitten’s ear. And the flavor’s just grand!”


Mellowscotch Pie – You’ll need a pre-baked 9” pie crust.
Combine: 1 C brown sugar, 1/4 tsp salt, 2 TB water in top of a double boiler.
Boil over moderate heat to a thick sirup (~5 min)…. Mix 1/4 C milk and 4 TB cornstartch
to a thick paste. Add 1 3/4 cups more milk, then add it all to the hot sirup and cook over hot
water until thickened and smooth and then cook 15 min longer, stirring constantly
Stir a small amount of the hot stuff to: 2 egg yolks (SAVE THE WHITES!), slightly beaten  and stir.
Return this mixture to the double boiler and cook a few minutes more. Add: 2TB butter and 1/2 tsp vanilla.  Cool to lukewarm, pour into pie shell. … Top with Meringue while the filling still warm.
Meringue: 2 egg whites + 4 TB brown sugar + 1/2 tsp vanilla.  Beat whites until they hold a stiff peak. Add sugar gradually (if lumpy, maybe even press through a strainer), beating constantly.
Add vanilla extract. Pile lightly on filling, making sure to seal meringue to crust edges. Bake in 325 degree oven for ~20 min or until delicately browned

August’s Pie – Saucy Bavarian Pie!

Filed under:2008 P.O.T.M. — posted by admin on @ 8:02 pm

Greetings from Utah my beloved pie club members!  I’m here in Utah for two months working
on an experiment at the University of Utah, and staying with deee-luxe pie club members
Ann and Brian Stucki, Jean Hinckley and Jeff Thompson (they don’t all live together, but
I’m moving around from place to place… spreading the love around). ANYway, Jean has a fabulous
collection of old cookbooks that I’ve been pouring through. Specifically some Utah-ish classics
like the 1962 book “Joys of Jell-O”  For those of you that may not be familiar with Utah culture -
Salt Lake City is famous for having the highest per-capita consumption of Jell-O,
and recently Utah made Jell-O their Official State Snack!  So what better than a
Jell-O based pie this month?  You know… in honor of good ol’ Utah.
ALso, at the school store at the U of U, they sell these delicious freshly roasted
candied nuts called “The Nutty Bavarian” in hot pink paper cone wrappers.
So when I found this recipe for “Saucy Bavarian Pie” in the
Joys of Jell-O I just couldn’t resist.
Sometimes the pie stars align in amazing and mysterious ways.


Saucy Bavarian Pie
you need a 9” graham cracker crumb crust
2 packages (3 oz each) Raspberry flavour jell-o
2 C boiling water
1 1/2 C cold water
10 oz. frozen red raspberries
1 C whipping cream
Dissolve Jell-O in boiling water. Add 1 C cold water. Measure
1 C of dissolved gelatin mixture and add frozen raspberries
and 1/2 C cold water, stirring until berries separate. Chill this mixture to use as a sauce. Chill remaining Jell-O until very thick (but  not set), then whip with a whisk or electric mixer until thick an fluffy (this part is a bit like a miracle… worth making the recipe just to watch it happen… really, who knew??). In another bowl whip the cream until soft peaks form. Fold the whipped cream and whipped jell-o together. Spoon into the
crust. Chill several hours until firm and then serve with the raspberry sauce.

July’s Pie – Jewel of the Desert Catus Pie!

Filed under:2008 P.O.T.M. — posted by admin on @ 7:57 pm

Hello Hello. Although it is a balmy 61° F (16° C)  here in Scotland,
I am aware that it *may* be a bit warmer where some of you live right now.
So in the true spirit of blistering heat and unrelenting sun that I imagine is
beating down on you more southernly club members, here’s a perfect summer pie.
A refreshing pie made with prickly pear cactus juice!  Prickly pears are the common name for the flat
paddle-shaped cactus in the genus Opuntia. While all Opuntia cactus produce fruits,  the bright pink fruits from
Opuntia megacantha is one of the tastiest and most popular. Some native species, especially those with
dark purple fruit, are not as flavorful. You might also see these fruits called
“tuna” or cactus figs or Indian figs in your local market.  Once you have harvested the
fruit, you will need to remove the little hairy spines that cover the outer skin.
These  “glochids” can be removed by passing the fruit over  an open flame, shaking
the fruit in a bag of hot coals, rubbing them with sand (wear
gloves!), or peeling with a knife (the least fun option). Chop
coarsely, heat in a saucepan with 1/2 cup of water for about
20 minutes until soft. press the juice through a sieve to remove
seeds and fibers.  You may also be lucky enough to find
prickly pear juice frozen  or canned.


Desert Jewel Cactus Pie
you need a 9” pre- baked pie crust
3/4 C. apple juice
2 TB corn starch
3/4 C. prickly pear juice
1/4 C. honey (or more to taste)
5 medium ripe peaches
combine 1/4 C apple juice and corn starch in a small bowl
combine prickly pear juice and 1/2 C apple juice and honey in a saucepan. heat until honey is melted. Stir in cornstarch mixture. Stir over
medium heat until thickened and clear. Set aside to cool.
Immerse peaches in boiling water for 1 minute, then move quickly into cold water. Slip off the skins. Slice into  uniform slices and arrange in the pie shell. Pour the cooled cactus glaze over peaches. Refrigerate for at least 4 hours before serving.