I have said before that I am not a great fan of cakes. I seldom make cakes; when I do, it is usually for a special occasion. I am, however, a great fan of pies. If they weren’t so fattening, I would make a pie a week. Mac likes pie as much, maybe more, than I do.
Many years ago, he mentioned that he wished I would make pies more often. With two little kids, I had enough to do around the house without making pies every week. I told him that if he wanted more pies, I would teach him to make them. He said, “Great!”and, lo and behold, my little pie maker was born. He took to it like a duck to water and has been the family pie maker for twenty-odd years, and some of those years were really odd! Mind you, this was before Pillsbury’s All Ready Pie Crusts were available and pronounced “Good enough” by my mother who was the original pie expert in the family. As a professional cook, she had plenty of experience making pies. For the last ten years or so we have used, nearly exclusively, the refrigerated prepared Pillsbury pie dough from the grocery.
The pie most often repared in our house would be butterscotch pie, the recipe for which I published a few weeks ago. After that would be a chocolate cream pie or vanilla cream pie.
Naturally, we make apple pies when we can get great Jonathan apples, the apple of our eye for pie baking. Last year, we had a little production line going with my daughter and Mac and I peeling about 10 pounds of apples and baking as many pies as we had pie pans. I think we managed to make about 5 pies. The apple peeling machine we bought makes peeling and slicing a ton of apples a real snap. It was easy to make so many. We gave some to neighbors and pigged out on the rest. Can’t beat warm apple pie with vanilla ice cream atop.
One of my favorite pies is a Chess Pie. Sweet, creamy and delicious, it is a southern delicacy. There are many variation on the Chess Pie theme but the following is our favorite.
Prepare pastry for 2 single crust pies; don’t bake
1 stick soft butter
3 c. sugar
1 can evaporated milk (14 oz)
1 T. flour
1/2 t. vanilla
Pour into 2 unbaked pie shells. Bake 350 for 30-35 minutes.
Store in refrigerator.