January Pie of the Month – Inauguration Special!

Filed under:2009 P.O.T.M. — posted by admin on January 21, 2009 @ 11:18 pm

obamapie

HAPPY NEW YEAR Pie of the Club members! !
I know at least a few of you are on your way to Washington DC right now to attend
a very historic inauguration event.  Since I’m living abroad, I can tell you that the
election and upcoming inauguration (which probably happened by the time you read this)
of this new president has brought a tangible and electric sense of excitement and hope
to our neighbors around the globe. Its a good feeling. Well done you Americans!
Anyway. Thanks to the magic of the 21st century here is a pie recipe  from the
“Obama Family Cookbook “ that was printed in the CLeveland  Plain Dealer newspaper.
And! according to an article in the Washington Post today “ the president-elect has shown a clear interest in pie.”  Shazam!  I hope there is some pie-related stimulus package n the works for the country!
This one is quite similar to  the “impossible” pie that was
featured as the pie of the month  a couple years back…  Enjoy!
The Obama Family’s Crustless Coconut Pie
preheat oven to 350°F
¼ C butter
1½ C sugar
3 eggs
1 cup milk
¼ cup self-rising flour (or ¼ cup flour plus ¼ tsp
baking powder and a pinch of salt)
3½ oz flaked coconut, 1 tsp vanilla, ½ tsp freshly grated nutmeg
Garnish: Whipped cream, thin slices of lime, or sprig of mint, if desired
Cream butter and sugar with mixer.  Add eggs, one at a time.  Add milk and flour until blended. Stir in coconut, nutmeg and vanilla.
Pour into a greased pie pan and bake in preheated oven for 45 minutes, or until golden brown and barely jiggling when moved.
Refrigerate several hours or overnight. Garnish as desired.

December Pie – Parisian Cream Pie!

Filed under:2008 P.O.T.M. — posted by admin on @ 11:01 pm

parisianpie

Bonjour mes chers.!  I ‘m in Paris with my lovely parents having a lovely holiday.
And since I’m in a Parisian mood, what better Pie of the Month than a Parisian one,
right??  So after a thorough search through my stockpile of vintage pie recipes, I
found a pie called, appropriately, “PARISIAN CREAM PIE”
This  particular recipe is not actually FROM Paris, no. In fact I got it from an old
1970’s cookbook published by Parents Magazine.  Now, my friends,  I have been
trying hard to figure out exactlty which aspect of this hideous pie recipe the
authors thought were Parisian.  In fact, I can’t think that any self-respecting
Parisian would be caught dead using boxed vanilla pudding, orange jell-O
or canned mandarin orange segments in any kind of recipe.
But that irony, dear members, is part of the beauty of American
pie history.  So here it is, in all it’s convenience-foods-glory…
the very UN-Parisian:
Parisian Cream Pie
One 9” pre-baked pie shell (either pastry or cookie crumb)
1 pkg (3 1/4 oz) vanilla pudding mix (not instant)
1 3/4 C milk
1 egg, separated, 1 tsp orange extract, 1 TB sugar,
1 pkg orange flavored gelatin (3 oz), 1 tsp lemon juice,
1 1/2 C boiling water
Combine pudding mix + milk in saucepan. Beat in yolkl. Cook as pudding label directs. Stir in orange extract. Cool 15 min.  Beat egg white in clean bowl until
foamy. Beat sugar into white and continue beating until soft peaks form.  Fold whites into pudding mixture. Spoon into crust and chill several hours until
layer is set.  While layer is chilling, dissolve gelatin in boiling water. Stir in lemon juice. Chill 20 minutes, or until slightly thickened. Arrange orange segments
in pretty pattern on top of the pudding layer. Carefully spoon gelatin over the fruit. Chill several more hours until firm. If you really want to go completely over-
the top… serve it with some thawed non-dairy-whipped-topping!

October Pie – Cape Breton Pork Pie

Filed under:2008 P.O.T.M. — posted by admin on @ 10:58 pm

Once again just a wee bit late, it’s the PIE OF THE M ONTH!
porkpie

The October pie is one in costume… the Cape Breton Pork Pie!
What? What’s that uproar I hear? Is it the entire club membership shouting
“A MEAT PIE??! I thought you said meat pies weren’t allowed in the club!”
Whoa there pie fans, don’t get your knickers in a bunch there. You will be relieved to
learn that the Cape Breton Pork Pie contains no meat whatsoever. It’s a tasty sweet dessert
pie worthy of p.o.t.m. status.  OK so. Some background. Cape Breton, if you’re rubbish at
geography, is an island on the east coast of Canada that makes up part of the province
of Nova Scotia.  No one seems to know the origin of the name,
But the “pork pies” actually contain a filling flavoured by dates
and brown sugar. Crazy Nova Scotians… go figure.  The filling
is quite rich, so I’d suggest making either a fairly shallow
large tart, or even make the recipe into little bite-sized tarts
Cape Breton Pork Pie
2¼ C chopped dates
¾ C packed brown sugar
¾ C boiling water
¼ tsp salt
1 tsp vanilla
Icing: 2/3 C icing  (powderd) sugar,  2 tbsp maple syrup,
1 tbsp butter, softened
TWO Pre-baked 9” tart shell, or 4 doz 1 1/2 inch tartlet shells.
Filling: In a small pan, bring dates, sugar, water and salt to boil over medium heat. Reduce heat and simmer, stirring often, for 4 minutes or until thickened and smooth. Let cool, stir in vanilla. Spoon into shells.  Icing: Blend together icing sugar, maple syrup and butter until smooth; pour or spoon over tarts. (Tarts can be stored at room temperature for up to 4 days or frozen for up to 2 weeks.).