Gail South

Apple Praline Pie

Combine apples, sugar and spices. Put in pie shell. Bake at 400 for 15 min. Mix honey, brown sugar and butter. Bring to a boil. Add egg and nuts. Remove pie from oven and pour honey mix over top. Return to 400 oven 10 min. Then reduce heat to 325 and bake 25-30 min longer or until pie is set and apples are soft.

Apples   2.5c sliced, peeled

Sugar   0.33c

Nutmeg   0.25tsp

Cinnamon   0.25tsp

Pastry   1shell

Honey   2T

Brown Sugar   0.5c packed

Butter   2T

Egg   1 beaten

Nuts, Pecans   0.5c

Chocolate Angel Pie

Beat whites til foamy. Add cream of tartar and pinch salt and beat til softly peaked. Gradually add sugar and beat until very stiff. Fold in pecans and 1 tsp vanilla. Turn into buttered 9" pie plate and form shell, building sides 1/2" above edge. Bake 50-55 min. at 300; then cool. Place chocolate and coffee over low flame and stir til melted and smooth. Cool and stir in 1 tsp. vanilla. Fold in whipped cream and chocolate and turn into shell. Chill 2 hours.

Egg White   3

Cream of Tartar   0.125tsp

Salt

Suga   r0.75c

Nuts, Pecans   0.75c chopped

Vanilla   2 tsp

Chocolate   4 oz sweet

Coffee   3T strong

Heavy Cream 1.5c whipped

Coconut Custard Pie

Preheat oven to 375. Beat eggs in large bowl w electric mixer at medium speed until combined well. Beat in 3/4 c + 2 T sugar, milk, half-and-half, 1 tsp vanilla and salt, then stir in flaked coconut. Pour custard into pie shell and cover edge of pie w foil. Bake in middle of oven until custard is set 2" from edge, but still jiggles slightly in center, 30-40 min. Cool completely on rack, about 1.5 hours. Reduce temp to 350. Spread coconut shaving in shallow baking pan and bake in middle of oven, stirring once, until pale golden, about 5 min (watch carefully, it burns easily). Cool in pan on rack. Just before serving, beat cream w 2 T sugar and .25 tsp vanilla in a bowl w cleaned beaters at medium speed until it just hold soft peaks. Spread cream over pie and sprinkle w toasted coconut.

Egg   5 large

Sugar   0.75c plus 2 T

Milk  2c

Half and Half   0.5c

Vanilla   1tsp

Salt   0.25tsp

Coconut   1c sweetened flaked

Coconut   0.5c fresh shavings

Heavy Cream   1c chilled

Sugar   2T

Vanilla   0.5tsp

Daquiri Pie

Beat yolks w condensed milk, lime juice, food coloring and rum. Fold in whites. Pour into baked graham cracker shell. Sprinkle w nutmeg and bake at 300 for 8 min. Chill.

Egg Yolks   3

Milk   1 can sweetened condensed

Lime Juice   0.33 c

Food Coloring   green

Rum 3 T dark

Egg White   3 beaten stiff

Crumbs, Graham Cracker   1 crust

Nutmeg

Key Lime Pie

Mix 1/2 c plus 2 T key lime juice, 1 14 oz can sweetened condensed milk, and 4 egg yolks in bowl. Pour into baked graham cracker crust and bake at 350 for 15 min. Let cool until set and then freeze at least 4 hours. Increase temp to 450. Beat 4 egg whites at room temp with a pinch of salt until frothy. Add 1 tsp cream of tartar until opaque and beginning to make small peaks. Add 6 T of sugar, 1 tsp at a time.  Increase speed to high and add 6 more T of sugar, 1 tsp at a time. Add 1/2 tsp vanilla and continue to beat until meringue forms glossy, very stiff peaks, about 2 min. Top frozen pie with meringue and sprinkle w 1 tsp sugar. Set on a baking sheet and bake until lightly browned, about 3 min. Remove and let cool before serving. 

Margarita Pie

In small saucepan, melt butter. Stir in pretzel crumbs and sugar. Press on bottom and sides of buttered 9" pie plate. Chill. In medium bowl, combine all other ingredients except lime twists. Spoon into pie shell. Chill 2 hours or until firm. Garnish w lime twists.

Butter   0.5T

Pretzels   1.25c. finely crushed

Sugar   0.25c

Milk   14oz sweetened condensed

Limeade   6oz can, thawed

Tequila   2- 4 T

Liqueur, Triple Sec   2T

Heavy Cream   0.5C, whipped

Lime   twists

​Nantucket Cranberry Pie

​Preheat oven to 350 degrees.  Put cranberries and walnuts in food processor and pulse until roughly chopped.  Mix in 5 TBSP sucralose.  Pour in to bottom of round cake pan sprayed with cooking spray and pat down firmly.
Stir remaining ingredients together in a bowl and pour/spread over cranberry mixture.
Bake in middle of oven for 40 minutes or until toothpick inserted in center comes out clean.  Cool in pan for 10 minutes.  Place serving platter over top of pan and flip.  Remove pan.
Cool completely.  Store covered at room temperature (if there is any left over to store).
Some great suggestions from the gang at the picnic: add a dollop of whipped cream; dust with powdered sugar; more chocolate-use regular morsels or chunks instead of the minis or top with drizzles of chocolate sauce. 

2 cups fresh cranberries
1/2 cup walnuts
1/2 cup sugar
1/2 cup plus 5 TBSP sucralose sweetener, divided
2 eggs
1/4 cup unsalted butter, melted
1/2 cup mild olive oil
1/2 cup AP flour
1/2 cup whole wheat pastry flour
1 tsp vanilla extract
1 tsp baking soda
1/2 cup semi-sweet chocolate mini morsels
Cooking spray

Onion Pie

​Sauté the onions in butter and peanut oil very slowly until they are caramelized. Season generously with salt and pepper. Add the flour, and cook for just a few more minutes, then turn off the heat. Whisk the eggs with the cream, and mix well with the onions, then add the mixture to a partly blind-baked pie crust. Bake at 350 until the egg mixture is set, about 30 minutes. You can add ham pieces, herbs, sausage, whatever, and can top with cheese, if you wish.

3 large onions, finely sliced
2 tablespoons butter
2 tablespoons neutral oil, preferably peanut oil
Salt and black pepper
2 tablespoons flour
3e ggs
¾ cup cream
1(9-inch) pie crust, blind-baked

Pumpkin Pie

Mix brown sugar, spices, and salt. Add eggs. Add pumpkin. Stir in milk and evaporated milk. Pour into unbaked shell. Bake at 425 for 15 min and then at 350 for 45 min. (Can use 1 c sour cream in place of milk)

Brown Sugar   0.67c

Cinnamon   1tsp

Ginger   0.5tsp

Nutmeg   0.5tsp

Cloves   0.5tsp

Salt   0.75tsp

Egg   3 beaten

Pumpkin   1.5c cooked and mashed

Milk   1c

Milk, Evaporated   6oz

Pastry   1 shell 

Pumpkin Pecan Pie

Preheat oven to 350. Combine pumpkin, 1/3 c brown sugar, 1 egg , evaporated mile, and spices. Stir well. Spread over bottom of shell. Bake35-40 min. Pie should be almost done. Remove and top w mix of corn syrup, 1/2 c brown sugar, 2 eggs, butter, vanilla and nuts. Bake for 10 min longer. Top w whipped cream. 

Pumpkin   15 oz can

Milk, Evaporated   15 oz can

Egg   3 large, beaten

Brown Sugar   0.33 plus .5 c

Cinnamon   0.5tsp

Nutmeg   0.25tsp

Ginger   0.25tsp

Butter   3T melted

Corn Syrup   0.67c Karo (light)

Vanilla   0.5tsp

Nuts, Pecans    1c halves

Pie Shell  1   9"

Pumpkin Pecan Pie #2

Preheat oven to 350. Combine pumpkin, 1/3 c sugar, 1 egg and spice in medium bowl. Stir well. Spread over bottom of pie shell.

Combine corn syrup,  1/2 c sugar, 2 eggs, butter and vanilla in same bowl; stir in nuts. Spoon over pumpkin layer.

Bake 50 mn, or until knife comes out clean.

Unbaked pie shell     1 9"
​Pumpkin     1 c
Sugar     1/3 + 1/2 c 
Eggs     3
Pumpkin Pie Spice     1 tsp
Light Corn Syrup     2/3 c
Butter     3 T melted
Vanilla     1/2 tsp

Pecan halves     1 c

Salted Caramel Tart w Pecans

Remove label from can of condensed milk and place can in saucepan of water, making sure it is covered by at least 1" of water. Bring to boil over medium heat, then reduce heat to low and simmer 3 hours, topping off water as needed. After three hours, remove can from water and let cool. Meanwhile, make tart dough: combine flour, 2/3 c brown sugar and 14 T salted butter in a bowl. Use pastry cutter and fingertips to mix until the texture of coarse crumbs. Add yolks, vanilla and sour cream to bowl. Stir briefly until just combined. Knead once or twice until dough is smooth,then press into a disc, cover w plastic wrap and chill in frig 30-45 min. Preheat oven to 350. On lightly floured surface, roll dough out to shape of pan about 1/2" thick. Press dough into tart pan. Prick with fork. Bake until golden, 20-25 min. Remove from oven and let cool. Caramelize pecans: Melt remaining butter and brown sugar in large cast iron pan over med low. Add pecans and 1/2 tsp sea salt. Cook, stirring constantly, until nuts are toasted and coated w sugar mix, 3 min. Scrape onto parchment lined plate. Once can of milk has cooled nearly to room temp, open and transfer contents, which should now be a rich caramel, to a small bowl. Add pinch of sea salt and stir until smooth. Spread caramel over cooled pastry and top w nuts. Drizzle w chocolate syrup and garnish w a pinch of sea salt. 

Sweetened condensed milk     14 oz can
Flour     2.5 c plus more for work surface

Light brown sugar     2/3 c + 2 T
Salted butter     16 T softened
Egg yolks     2
Vanilla     1 tsp
Sour cream     1 T
Pecans     1 c

Sea salt     1 tsp
Chocolate syrup     for garnish

Strawberry Pie, Fresh

Combine strawberries, sugar, tapioca, salt and orange rind in large bowl. Let stand 20-25 minutes until sugar draws out some juice from berries. Heat oven to 425. Turn berries into lined pie pan; dot w butter. Fit top crust over pie. Press edges together. Bake 40-5- min until browned.

Berries, Strawberries   1qt halved

Sugar   1c

Tapioca   3.5T

Salt   0.25tsp

Orange Zest   1tsp

Butter   1T

Pastry for 2 crust pie

Strawberry Pie, Frozen

In saucepan, stir sugar w gelatin, stirring, til mix is just below boiling. Remove. Add berries, lemon juice and almond extract. Stir, breaking up berries, until thawed and mix thickens. Whip cream and fold into berries. Pour into shell and freeze

Sugar   0.5c

Gelatin, Unflavored   1 envelope

Water   0.5c

Berries, Strawberries   10 oz, frozen

Lemon Juice, Fresh  from 1/2 lemon

Almond Extract   0.125tsp

Heavy Cream   1c

Pastry   1 shell

Tomato Pie

Slice the large tomatoes into rounds 1/4-inch thick, and place them on paper towels. Let them sit for about 10 minutes, then flip them over onto fresh paper towels, and sprinkle them with salt. Let sit 10 min more. Preheat oven to 400. Prepare filling by combining mayo, chedar, and Parmesan. Arrange a layer of tomatoes in the bottom of piecrust. Sprinkle on pepper and half the bacon, then  layer on 5 basil leaves and spread half of the mayo mix over. Repeat, ending with a final layer of sliced tomatoes and the cherry tomatoes. Scatter thyme sprigs on top. Bake for about 30 min, then fold scraps of foil around edges to keep pie from over baking. Continue baking for 15 min. Allow to cool before serving.

Tomatoes    2 lb medium
Salt     1/2 tsp kosher

Mayonnaise     1/2 c

White Cheddar     1/2 shredded sharp

Parmesan     1/4 c grated

Piecrust     1 9" 

Bacon    8 slices thick cut fried crisp and broken into small pieces

Pepper     1/4 tsp fresh ground

Basil     10 leaves

Cherry tomatoes     handful

​Thyme     4 springs