Caramel Custard Pie, for pixink!
Pie!
Note: I used a different crust recipe than the one in the pie recipe, so I can't attest to the crust. I can however attest to the scrumptiousness of the filling!
The crust recipe I used:
Cook's Illustrated Foolproof Pie Crust.
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Caramel Custard Pie
From Jalene Lyon (who lives in Albuquerque):
This recipe is special because it comes from my grandmother Mary and her sister Ethel. They ran a truck stop during the Great Depression in a place they called "Little Chicago." The sisters became so famous for their pies that my grandfather, who drove a MAC Truck, made it a point to get routed through their location every job he could. He loved my grandmother's pie (and apparently my grandmother) that eventually he just couldn't get enough and he married her! The pies remain a tradition in my family today. Both my sister and I bake them often. While my grandmother and her sister had many family pie favorites, the Caramel Pie is the one that made them most famous in our families.
Ingredients
For the caramel custard pie filling:
2C Fresh Light Brown sugar
2T Flour (well rounded)
2 eggs
2C Half/Half or Whole Milk.
Pie Crust:
14T lard or butter
2T milk,
6T hot water
2C flour
Cooking Directions
Mix wet ingredients until well blended. Mix dry ingredients until well blended. Combine the wet ingredients into the dry ingredients. Prick bottom of pie crust and add filling and bake on the bottom rack of oven at 450 for 10 minutes. Reduce heat to 325 and cook for 40 minutes. Cool pie until it reaches room temperature. Place in refrigerator until cold. Garnish with sugared whipped cream (whipping cream and 1/2C powdered sugar) place whipped topping on top of pie and have fun with garnish!
We like shaved coconut and chocolate.
Link to the video of the pie winning & being made
Note: I used a different crust recipe than the one in the pie recipe, so I can't attest to the crust. I can however attest to the scrumptiousness of the filling!
The crust recipe I used:
Cook's Illustrated Foolproof Pie Crust.
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Caramel Custard Pie
From Jalene Lyon (who lives in Albuquerque):
This recipe is special because it comes from my grandmother Mary and her sister Ethel. They ran a truck stop during the Great Depression in a place they called "Little Chicago." The sisters became so famous for their pies that my grandfather, who drove a MAC Truck, made it a point to get routed through their location every job he could. He loved my grandmother's pie (and apparently my grandmother) that eventually he just couldn't get enough and he married her! The pies remain a tradition in my family today. Both my sister and I bake them often. While my grandmother and her sister had many family pie favorites, the Caramel Pie is the one that made them most famous in our families.
Ingredients
For the caramel custard pie filling:
2C Fresh Light Brown sugar
2T Flour (well rounded)
2 eggs
2C Half/Half or Whole Milk.
Pie Crust:
14T lard or butter
2T milk,
6T hot water
2C flour
Cooking Directions
Mix wet ingredients until well blended. Mix dry ingredients until well blended. Combine the wet ingredients into the dry ingredients. Prick bottom of pie crust and add filling and bake on the bottom rack of oven at 450 for 10 minutes. Reduce heat to 325 and cook for 40 minutes. Cool pie until it reaches room temperature. Place in refrigerator until cold. Garnish with sugared whipped cream (whipping cream and 1/2C powdered sugar) place whipped topping on top of pie and have fun with garnish!
We like shaved coconut and chocolate.
Link to the video of the pie winning & being made