Pecan Pie

Pecan Pie is one of my very favorite. Its easy to make, delicious to eat and it just wouldn't be Thanksgiving with out it.. Sappy, this one's for you.. Thanks for the reminder to get it on here..

Pecan Pie

1 stick butter

1 cup brown sugar

1 cup white corn syrup

Warm together until dissolved.

Cool

3 beaten eggs

Add to cool ingredients

Pour into prepared unbaked pie shell and top with 1 cup pecans halves

Bake 350 1 hour (Cover pastry edges to keep from over browning.)

* just a note: butter makes this pie SO SO good. Don't substitute margerine. Believe me.. You won't like it.

Lemon Meringue Pie

Alright Jenn, this one's for you...

A month or so ago our ladies church group had a pie night. It was a very tasty night. I took two pies, one of which was Lemon Meringue , one of my all time favorites. After making this one you may see why people always say "easy as pie!" Yeah it's an easy one...

Lemon Meringue Pie

9- inch baked pie shell

Filling

1 1/2 cups sugar
1/3 cup plus 1 TBS corn starch
1/2 cups water
3 egg yolks, slightly beaten
3 TBS butter
1/2 cup lemon juice from fresh lemon
zest of one lemon (about 1 TBS)
2 drops yellow food coloring (optional)

Prepare and bake pie shell.

Heat oven to 400 degrees. Mix sugar and cornstarch in 2 quart sauce pan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Gradually stir in half of the hot mixture into the egg yolks. Stir into hot mixture in sauce pan. Boil on low 1 minute. Remove from heat. Stir in butter, lemon juice, lemon zest and food coloring. Pour into pie shell.
Prepare meringue. Spoon onto hot filling. Spread over filling carefully sealing meringue to sides of pie crust to prevent shrinking or weeping. Bake 8-10 minutes or until meringue is delicate brown.(keep your eye on this part) Cool away from draft.

Meringue

3 egg whites
1/4 tsp cream of tartar
6 TBS granulated sugar
1/2 tsp vanilla

Beat egg whites and cream of tartar in medium bowl until foamy. Beat in sugar, 1 TBS at a time until stiff and glossy. Do not over beat. Fold in vanilla

Chicken Pot Pie

I guess it is the season. We tend to cook more during the winter. With the cold weather we love coming home to the wonderful smells of warmth in the kitchen. With everything from Chicken Pot Pie and Homemade Bread to Pumpin Cake and Hot Chocolate our family spends a lot of time in the kitchen this time of year, not that anyone complains we just can't seem to remember to get the recipes out to everyone when they ask for it. Luckily there is blogger and we can hit anyone who wants a new treat for dinner or snacking. I'll be putting up my favorite recipes for the season and if anyone has a favorite just fill in a comment and I'll see what I can do.

This has been the hot recipe of the season.

Chicken Pot Pie

1 cup carrots (cut small)
1 1/2 cups potatoes (cut up small)
1 cup peas
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 cups cut-up cooked chicken or turkey
pie Crust ( to follow)

Cook carrots and potatoes and drain, set aside. heat butter in 2 quart sauce pan over medium heat until melted. Stir in flour, onion, salt and pepper. Cook stirring constantly until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling stirring constantly. Boil and stir for 1 minute. Stir in chicken and vegetables.

Heat oven to 400*. Prepare pie crust. Roll 2/3 of pastry to fit into a 9x9x9 ungreased pan. Pour chicken mixture into pastry lined pan. Roll remaining pastry to fit top of filling. Turn edges over and cut slits in top. Bake about 35 minutes or until golden brown.

Pie Crust

2 1/2 cups flour
1 cup Lard
1 TBS white vinegar
1 tsp salt
1 lg egg
1/4 cup cold water

Sift flour and salt. Cut in lard until mixture resembles fine crumbs. Mix water, vinegar, and egg together in separate bowl. Add to flour mixture and toss with fork until all flour is moistened and pastry cleans the side of the bowl. Do not over mix.