American Pie frozen Foods

The History of Pie in America | The History Kitchen

Training

1. Using a food processor fitted with a metal blade, combine the flour and salt. Add the butter and mix by successively applying and stopping the apparatus, until the preparation has the texture of coarse crumbs.

2. In a measuring cup, using a fork, beat the egg yolk. Add enough cold water to make 2/3 cup (160 ml) of liquid. Gradually add the egg yolk mixture to the flour mixture, stirring until the dough begins to hold and form a ball (if necessary, add a little water, about 1 tablespoon / 15 ml at a time, if the dough does not hold. Remove the dough from the machine and divide into 4 portions. Shape each portion of dough into a disk and wrap in plastic wrap. Refrigerate at least 30 minutes or until the pie dough is firm.

3. On a lightly floured work surface, roll one portion of pastry to 1/8 inch (3 mm) thick (reserve remaining pie dough for later use). Gently lowered into a deep dish pie 9-inch (23 cm) in diameter, pressing gently into the bottom and sides of the plate. Using a sharp knife, cut the excess dough and fluting the edges. In a small bowl, using a fork, mix the egg and milk. Brush the edges of the pastry with the egg preparation. Frozen pie crust for 30 minutes or until firm.
Preparing filling with maple syrup
4. Meanwhile, in a bowl, using a whisk, combine the maple syrup, cream, flour and eggs. Add pecans, if desired, and mix. Pour filling with maple syrup in the cooled pie crust. Place the pie plate on a baking sheet (to prevent overflow).

5. Bake in the lower third of a preheated 375 ° F (190 ° C) oven for about 35 minutes or until crust is golden and the filling is made (if necessary, cover edge of crust bands aluminum foil to prevent burning). Put the pie on a wire rack to cool.

Freezing time: 30 minutes (pie crust)

Oxmoor House Southern Living: 1990 Annual Recipes (Southern Living Annual Recipes)
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2007-11-01 16:59:58 by --------

I have upper and lower dentures

And had a number of different surgeries to get there. I noticed discomfort and pain on and off for about 2 weeks. Then another 2 weeks of being tender. It took me about a month to completely get back on my regular foods, and the first big meal I had was Thanksgiving dinner. That tasted great!
Just go slow and easy. I found soft "comfort foods" that worked for me when I got sick of the milkshakes and soup. Frozen Stouffer's macaroni and cheese, mashed potatoes and gravy, baked pumpkin pie filling (no crust), plain Spaghetti-O's with melted American Cheese, creamed Chipped Beef (no toast), etc

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