March 2009 – DeSoto Pie!

Filed under:2009 P.O.T.M. — posted by admin on May 4, 2009 @ 12:26 pm

desoto_zollinger

Dear Pie of the Month Club Member,
Happy Spring! I hope you’re having a lovely March whereever you are, it sure is
lovely here in St Andrews. Man. Flowers popping up everywhere and the greening
up of the countryside is always inspiring. Birds singing, rhubarb all ready to pick and my
freshly healed up lungs working just fine and I’m ready for pie!
So! Here is an unusual pie recipe I found in a book about the history of American Food,
but weirdly there isn’t any explaination or history for this particular recipe. So your guess
is as good as mine. It’s unlike any pecan pie recipe I’ve seen before because of the addition
of sour cream in the filling, and meringue on top! I suspect the name is not from the car or explorer
De Soto, but rather De Soto county in Texas. I asked pie guru Bud “the Pie MAN”  Royer
from Royer’s Round Top Cafe
fame if he knew anything about
the history of this pie. He’d never heard of it either, but has
encountered pecan pie recipes with sour cream in them before… is it just a Texas thing?
Any other club members have any clues on the origins of:
De Soto Pecan Pie
preheat oven to 350°F,
prepare pastry for a single-crust 8-inch pie
3 eggs, separated.
3/4 C  sugar
1 TB cornstarch
1/8 tsp salt
1/2 C chopped pecans
1 C sour cream
6 TB sugar for meringue.
Beat yolks well. combine 3/4 c sugar, cornstarch and salt. Add to yolks and beat until thick and yellowy. Add pecans and sour cream, mix well. pour into pie shell. Bake at 350 Ffor 45 min., or until set.  Meanwhile, in a clean bowl beat egg whites until foamy. Gradually add 6 TB sugar beating constantly until stiff and glossy. Remove pie from oven, cool slightly… but while still warm, top with meringue, making sure to seal meringue to edges. return to oven for 12-15 min until lightly browned.

Feb 2009 – Apple Rosewater Pie!

Filed under:2009 P.O.T.M. — posted by admin on @ 12:18 pm

rosewater apple pie

Greetings Pie of the Month Club members. Well February has been a particularly
eventful month. THe pie club lost one of its most devoted and long-time members this month -
one of my best friends Hanna Kolodziejski lost a long and brave fight against cancer on Feb 3.
POTMC old timers may remember Hanna’s face even graced the July 2006 pie card – Montgomery Pie!
Hanna lost her mother Kate just a few years ago, and many of the amazing pie recipes that have appeared
on pie cards over the years were found in old community cookbooks that Hanna’s mom Kate had
collected. This month is no exception! I was honored to be allowed to inherit a big stack of these
old cookbooks as a keepsake of Hanna and Kate.
This month also marked a big birthday for me, and to celebrate I met two other potmc old-timers James Bell and Susan Chamberlain in Istanbul for a week long birthday bash. Then, just to teach me a lesson about not acting my age, the fates dealt me the pneumonia card and I got to spend the rest of the month shivering in bed coughing and aching. Respiratory illness is not a good topic for a pie recipe, but paying tribute to
Hanna and throwing in a bit of Ottoman-era Turkish flavour is! Here’s the perfect thing. From an old Shaker recipe from Enfield
CT (only about 10 min from where Hanna grew up in Mass), but tasting of Lokum (aka Turkish Delight) it’s the amazing:

Apple and Rosewater Pie!

preheat oven to 350°F, prepare pastry for a two-crust
8-inch pie
3 C peeled, sliced baking apples
2/3 C maple sugar (ok to use white sugar instead)
1 TB heavy cream + 1 TB rosewater (mix together)
Line pie dish with pastry, chill. Meanwhile, toss apples in bowl with sugar, cream, and rosewater, stir well to make sure rose water is distributed evenly. Spoon apple mix into crust and pie dish and top with crust into which a few small vents have been cut for steam to escape (or do a lattice top) Pinch/flute the edges well to keep juice from escaping. Bake ~ 50 minutes.

in memory of Hanna K:
Johanna Kolodziejski