Day 9 – Nov. 9, 2013

The Nine Days of Pie Grand Finale! 

It is hard to believe it’s all over, another Nine Days of Pie has come and gone.

Sure, there’s still pie in the fridge, and I even have an unused ball of crust on the counter, but the festivities have officially ended. No more mad race to make pies, no more piles of cookbooks and crazed page flipping, imagining pie after pie after pie, no more random knocks at the door.

Jane put it best yesterday when she said, “You just never know who is going to be here, it’s been really interesting!” Indeed it has. Indeed it has.

Just a few dishes left to wash now.

Shane is napping loudly from the recliner on the day after his birthday.  He said this year has been a perfect celebration for him – great company, lots of pies, and no drama.

Yesterday was perfect from start to finish, Our landlord and friend Charlie came over and joined us for some early pie and talk which is always a pleasure. He went absolutely crazy over the Sour Cream Raisin pie, with a second and maybe a third slice, and took one home for his wife – along with four or five other slices to sample. He said the Sour Cream Raisin reminded him of a Scandinavian Pie made with rice.


Our friend Jane came by with Cowboy at 4:20, she brought me a beautiful little painting on it’s own mini easel that said PIE. It is proudly displayed in the cabinet above the the kitchen sink. She gave Shane one for his birthday that said SATAN. They are really cute old style tattoo type designs. I love them!

While Jane enjoyed some pumpkin and raisin pie, it was time for me to make the doughnuts… er, I mean Pie.

Pie painting

Then the pie making began, the first one was Cherry Raspberry which was so fragrant it almost smelled fake.  Then the complicated and crazy Roast Beef Pie, which began the night before with a roast in a crock pot, and was finished some here around 8 pm, making it even more troublesome than last year’s French Chicken Pot Pie. Then came possibly the strangest pie of the year, Salted Rose and Honey Pie.

Another knock upon the door brought Steve and Alan who visited us previously this holiday and we were so glad to see return. They too came baring gifts, an awesome new apron for me – with a brick print and a chorus of “She’s a brick house”. I was sure glad to have a new apron, as the two I have are in desperate need of a washing after Nine Days of Pie!  Shane was given one of Alan’s beautiful handmade dolls, it has a skeleton face and a beautiful cape.

Shane's new protector.

Cowboy was sure excited too, bowls of cheese and roast beef, and then Alan and Steve rubbing him like only the greatest spas of the world would offer, he was fast asleep on the sofa between them.

Jane enjoyed the cherry and the beef pie, but was all pied out by the time the rose honey was ready, so we moved into the kitchen where Shane, Stephen and Alan and I critiqued the weirdness of the pie, and discussed matters of the world and pie until high on pie and ready for sleep we called it a night.

It was a wonderful evening, and a perfect end to the greatest holiday ever!

I can’t believe it, but I am a bit melancholy about it being over, as I sit here typing and eating some remnants of the festivities.

Thanks to everyone who came and enjoyed pie with us, we really enjoyed everyone’s company so much, and we appreciate your participation!  A special thank you to everyone who brought offerings and gifts – We feel so lucky to know such warm and wonderful and talented people!

To Pie and Friendship and the amazing Shane’s birthday! It is my pleasure to make pies to honor Shane for his birthday forever!

Until next year,


Stephen and Alan could make millions with a doggie spa!


Roast Beef Pie

This pie was insidious!  It is written in a paragraph manner which makes following along a real hassle, especially with a recipe that has 23 ingredients. I have simplified it (as much as I could anyway) for the modern cook.  I made several changes but tried to keep it as true to the original as possible.

From “The Gourmet Cookbook, Volume 1″, published 1965.

I started the night before I planned to make this pie, cooking a small roast (2.5 lbs) in a crock pot with about 2 c. water. I rubbed the roast with some spices (same as listed below) and browned it before I put it in the crock pot.

3 T. bacon drippings or oil

3 T. onion, chopped

1/2 c. mushrooms, sliced

2 T. minced green pepper (I used jalapeno)

3 T. flour

3/4 tsp. salt

dash of pepper, mace, thyme, cloves, and nutmeg

2 c. beef stock

2 c. cooked roast beef, cubed (or in my case shredded)

3/4 c. peas

1/2 c. carrots, chopped

1 c. potato (3 small red potatoes)

2 T. sweet and sour gherkins, diced (pickles)

1 T. capers

1 T. parsley

1 tsp. worcestershire sauce

1 clove garlic, minced

1 bay leaf

1 c. madeira wine or sweet sherry

single pie crust for top


Parboil potatoes in beef broth (I used what was in the crock pot from the roast), set broth aside and chop potatoes.

Heat bacon drippings or oil, add onion, mushrooms, and pepper, cook for three minutes stirring regularly. Sprinkle with flour, salt, and spices.

Stir in beef broth, cook and stir until it thickens. Add bay leaf.

Add roast beef, peas, carrots, potatoes, gherkins, capers and parsley. Stir.

Add worcestershire sauce, capers and garlic.

Roll out pie crust.

Remove bay leaf, and pour mixture into a deep pie pan. Cover with crust and seal edges. cut slits in crust to vent.

Bake in 450 degree oven for 15 minutes.

Remove from oven and add madeira wine through slits with a funnel. Return to oven and bake for 2 more minutes.

Serve hot.

(It was suggested to melt cheese on the top of this pie, so I shredded some sharp Vermont cheddar for guests to use.)

Salted Rose and Honey Pie

Shane sent me this recipe about two months ago, so I always knew it would happen on his birthday, and as odd as it was, I might even make it again. Though I might make some changes.


2 1/4 c. flour

2 T. sugar

1 c. butter, cold and hard

1 T. rose water

4-7 T. ice water

1/4 tsp. salt

1/4 tsp. cinnamon



3/4 c. sugar

3 T. corn meal

1/2 c. butter, melted

1 T. rose water

2 tsp. white vinegar

1/4 tsp. salt

3/4 c. honey

1 tsp. vanilla extract

3 eggs

1/2 c. cream



2-3 teaspoons pink Himalayan sea salt (I used kosher)


First make the pie crust. Mix together the dry ingredients in a large bowl. Cut in the butter, use pastry knife or two knives to chop the butter cubes into smaller bits that are roughly pea-sized. Add the rosewater, then begin adding the tablespoons of ice water while stirring gently. Knead into ball.

Roll it out and place it in the pie pan, trim excess crust, and cut out designs with a cookie cutter to place around the edge of the crust. Place the crust in the refrigerator until use.

Preheat the oven to 350 degrees.

In a medium-sized bowl, mix together the eggs and cream until smooth. Set aside.

Combine the butter, sugar, salt, and cornmeal until well blended. Add the rose water, honey, vanilla, and vinegar and mix until combined, then fold in the egg mixture until incorporated.

Pour the filling into the prepared pie crust and bake in the oven for 45 minutes to 1 hour, or until the top turns golden but the filling is slightly wiggly.

Remove the pie from the oven and allow to sit at room temperature for 2 hours.

Sprinkle the 2-3 teaspoons of salt over the pie and serve immediately.

From: :


Cherry Raspberry Pie

This was my own invention, and I used frozen cherries and fresh raspberries which caused me to make it in a peculiar way. If using all fresh berries, eliminate the cooking of the cherries. If using all frozen, make all the fruit in the style of the cherries.

double crust pie recipe  (

1 lb. frozen sweet cherries

1 lb. fresh raspberries

1 c. water

1/2 c. sugar

2 T. corn starch

2 T. lemon juice

1 T. vanilla extract

2 T. sugar

2 T. corn starch

1 T. butter


In a saucepan, boil water with 1/2 c. sugar. Dissolve 2 T. corn starch in 2 or 3 T. cold water and add to boiling water. Stir until thickened. Add cherries and mix. Cook for a minute and turn off heat. Set aside.

Put raspberries in a bowl, and toss with lemon juice and vanilla. Mix 2 T. corn starch with 2 T. sugar in a small bowl and sprinkle over raspberries, gently toss to coat.

Roll out bottom crust and line pan.

Pour cherries into bowl of raspberries and toss gently until combined.

Pour mixture into crust. Dot with butter.

Roll out top crust and cover or do a lattice crust.

Bake at 425 degrees for 15 minutes, turn down to 375 and bake for an additional 20 minutes or until crust is golden brown.

Let cool to set for an hour or more.

Happy Birthday Shane!

Shane on his recliner in a pie induced nap.

Another Nine Days of Pie reaches it’s grand finale tonight, celebrating the birth of Shane. It has been a nice mellow Nine Days of Pie, (at least for Shane anyway).

Today we start the festivities at 4:20 and go until we pass out or run out of pie and booze. Let’s see how many pies I can make in a day, as there are many that were on my list that got pushed back for one reason or another.

Pie, Pie and more pie today, and tonight.

Come by to give Shane a nice birthday greeting and share a slice of pie, or as we call it, a triangle of love! (we don’t really call it that, I am just drunk of pie).

Day 8 – November 8th, 2013

Shane, Amy and Jane pie it up at lunch.

Today was a massive day of pie, I came home for lunch to join Shane and Amy who is visiting family from Reno, and Jane and Cowboy. Cowboy even wore a new sweater. It was a blast of a lunch, and when I came home from work, I visited with Amy some more and then with Bruce and Elleda who came to visit and pick Amy up.  Elleda doesn’t do pie, so she drank beer, but Bruce enjoyed some of the Old World Apple. It is always a pleasure to see them! Elleda brought Shane a great matted photograph of a graveyard with a ‘Dead End’ sign, so cool! They seemed amused watching me frantically make pie before they left.

Jane and Cowboy enjoy pie.

It would seem we are on a Greek theme, maybe we are, but it was not intentional. Tonight I made Greek Chicken Pie, but I deviated quite a bit from the recipe. It turned out darn good except for bubbling all over the stove and creating a ton of smoke. It was literally billowing out the back door!

“The Family Circle Encyclopedia of Cooking” has been used quite a bit this year, but coming in at 799 pages, it is jam packed with great recipes.

I also made a Pumpkin Pie, the first ever for a Nine Days of Pie as Shane is not a fan in the least. But I felt certain I could make a Pumpkin Pie he would accept, so I grilled the pumpkin, and added buttermilk to the recipe, I think it turned out pretty good, though maybe a little too heavy on the spice.

Bruce eats pie while Elleda and Amy enjoy some Bud Light.

I also made a pie I have been dying to try every day this Nine Days of Pie – Sour Cream Raisin.  I know what you are thinking, that sounds gross, but I found the recipe online and it was raved about, and then saw similar recipes in at least a dozen of the cookbooks I was searching for recipes, for it to be in so many different cookbooks, I knew it had to be good.

Our guests tonight drove all the way from Portland for pie, Verna, who has visited us before and Shane has visited in Portland came and brought her friend William. It was nice to have them over and they brought Shane black rum and a nice bottle of wine. That means Shane has been gifted Black Vodka (from Alan and Stephen) and Black Rum from Verna and William.  Hmm, an interesting coincidence.

Verna and William, and the slicing of the pie.

It was a pleasure to talk with the two of them, and they are serious foodies, so it was nice to talk serious food for a few hours. They tried an array of pies, and finished off with the Greek Chicken. They refused to try the Pumpkin as they said they were too full, and watched in utter disgust as the Raisin Pie came together.

Another wonderful day, in the Nine Days of Pie. All of the diverse people and conversations are always so interesting when we look back after the celebration is over.



I also came up with a new song, to the tune of the classic “Rawhide”.

“Rollin’ rollin’, rollin’,

Get those pies a rollin,

Rollin’ rollin’, rollin’,

Pie time!”


Sour Cream Raisin Pie

Original Recipe By Yvette Lessard.

“On Yvette Lessard’s recipe card, this is entitled “French Cream Pie,” but everyone who attends the supper knows it as Sour Cream Raisin.” from

Note: The next day I gave a slice to our landlord and friend Charlie, and he loved it. This prompted Shane to try another slice and say it was even better than the night before. So in the future, I might let it sit a day before I add the meringue.

3 eggs, separated

1 c. raisins

1 c. sour cream

2/3 c. granulated sugar

1/2 tsp. cinnamon

1 Pinch salt

1 tsp. baking soda

1 baked pie crust


Separate eggs, set whites aside in a medium bowl.

In saucepan over medium heat, stir together raisins, sour cream, egg yolks, all but 2 T. of the sugar, the cinnamon and salt. Bring to boil. Reduce heat to medium and cook, stirring, for about 5 minutes or until thickened to consistency of pudding. Remove from heat; stir in baking soda until dissolved.

Transfer to bowl; cover with plastic wrap and refrigerate for about 1 hour or until chilled.

Let egg whites come to room temperature; in bowl, beat until soft peaks form. Beat in reserved sugar until stiff peaks form.

Spoon raisin filling into pie shell, smoothing top. Spread meringue over top. Using spatula or back of spoon, swirl meringue into attractive peaks.

Bake in centre of 400°F oven for about 10 minutes or until top is light brown. Let cool on rack.



Greek Chicken Pie

This recipe came from “The Family Circle Encyclopedia of Cooking” which has been used several times this year for pies.

NOTE: I altered the recipe in several ways, first I used zucchini, the recipe called for celery. I used a 13 oz can of artichokes. Also their recipe called for a whole chicken to be boiled down and that was how the broth was created, normally I might do that but it’s the Nine Days Of Pie and I didn’t really feel like picking meat off of chicken bones for an hour, so I used chicken breast and I grilled it. I also traded 4 T. of corn starch for the 6 T. of flour the recipe called for.

3 lbs. whole chicken cut up

1 tsp. salt

1/4 tsp. pepper

3 c. thinly sliced carrots

1 1/2 c. zucchini, chopped

1 c. onion, chopped

9 oz frozen artichokes

1/2 c. butter

2 – 3 c. chicken broth*

4 T. corn starch

1 tsp. salt

1/4 tsp. pepper

1/2 c light cream

2 T. lemon juice

1 egg beaten, with 1 T. water

9 oz pie crust


Put chicken in a dutch oven or crock pot, add just enough water to cover. Bring to boiling, skim off foam. Add 1 T. salt and  1/4 tsp. pepper. Lower heat, and cover. Simmer for 30 minutes or until chicken is tender.

Add carrots, zucchini (or celery), onion and artichoke hearts to broth. Simmer for 15 minutes or until tender. Drain and reserve broth, if less than three cups add water (or liquid from artichoke can or jar) to make 3 cups.

Skin and bone chicken, cut into bite sized pieces.

Heat butter in a large saucepan, add corn starch, salt and pepper, cook and stir one minute. Add cream and chicken broth. Cook, stirring constantly, until thickened and bubbly. Stir in lemon juice, chicken and vegetables.

Spoon into a shallow 11x7x 2 baking dish (I used a 2.75 qt pan and it was bubbling all over, don’t be afraid to go 9×11).

Preheat over to 400 degrees. Roll our pie crust, cut into 3/4 inch strips and fit over filling in a lattice design (or do a full cover as I did and poke a lot of wholes in it). Brush with egg wash.

Bake for 30 minutes, or  until pastry is golden brown.



Grilled Pumpkin Pie

This was loosely adapted from the book “The Silver Palate Cookbook” it is recipes from a famous Manhattan gourmet store, from 1979. I made some changes, such as I grilled a small pumpkin rather than using canned, I also did not have allspice so I used a little less cinnamon and cloves and threw in 1/2 tsp. Chinese Five Spice. I also replaced the half and half (I was out) with buttermilk.

1 small pumpkin cooked, (or 2 cups canned)

3 eggs

1/3 c. brown sugar

1/3 c granulated sugar

1 1/2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

1/2 tsp. ground allspice

1/4 tsp. ground cardamom

pinch of salt

3/4 c. cream

3/4 c. half and half (or buttermilk)

recipe for a single pie crust


Preheat over to 450.

Beat eggs and sugar until light. Stir in pumpkin puree, spices, and salt. Mix thoroughly. Stir in cream and half and half.

Roll out pie crust on a lightly floured surface, line pie pan.

Pour pumpkin into crust and  put in oven. Bake for 10 minutes, then reduce heat to 325 and bake an additional 40 – 45 minutes, or until a knife inserted in the center comes out clean.


Day 7 – Nov. 7, 2013

Carol is excited about her take home pie!

I have finally hit my pie stride, it’s that point of automatic pie creation when they just seem to appear.

The phyllo dough finally thawed, so today was finally the spinach pie I have been planning to make for several days. it turned out really well, especially for my first foray into phyllo style pies. I should also mention, I really have been enjoying the stories that go along with the recipes in the “Southern Heritage Cookbook” series.

I was reading some of the stories in the cookbook to Shane over pie, and we are now planning our Greek New Year’s feast!  I got these books from a nice lady in Astoria who was moving away. I wished I’d gotten all of her cookbooks but it was a tumultuous time and I never got back over. I feel like a heal for that, I’d wanted to bring her cookies and stuff as a thank you. I send a thank you and an apology into the universe for her now.

The first pie out of the oven was Old World Apple, which I saw in other cookbooks called Apple Sour Cream, it has a crumbly top like the Dutch Apple, but the Sour Cream offers a richness that was amazing.

Also in the mix was an all strawberry pie, which investigation says I have not made previously during the Nine Days of Pie. We are very lucky to live in a place that rarely goes over 70 degrees even in the Summer, so while the berries are at their peak of ripeness I am still able to turn on the oven and cook a pie, not too many places in America can boast such a thing in July. In November however, berries usually are not looking so hot, and frozen is no fun in a pie, so I have shied away from too many berry pies this Nine Days of Pie. All that is about to change.

We thought it might be just Shane and I tonight again, and we were having a fun time reading about celebrations of other cultures that have found a home in the Southern part of America and have adapted their traditional celebrations to incorporate the bounty of the South, when the front door opened and a voice asked “Am I too late for pie?”

We were excited to be greeted by Carol Newman, local icon and hardcore social justice activist. She is such a great lady, we met her when we first came to this part of the country, as she was a dear friend of Len and Miriam who owned the Historic Sou’Wester Lodge, which was where our RV landed back in 2008.

Carol told us about her recent trip to Ireland, it sounded so wonderful!  She is always up to something, and she is from New York originally so her tone and straightforward character is a pleasure for us. We almost never get to spend any one on one time with her, so it was great to have her all to ourselves for a couple hours. She was thrilled to come on Spinach Pie night, and I was too, as Carol does not eat meat.  When she left we sent her off with a plate of pie slices to bring the holiday home with her.

Another perfect day in the Nine Days of Pie!

Carol and the table of Pie Doom!

Strawberry Pie

This is an Amy made recipe. I added cardamom this time for some added zazz. Cardamom, of you didn’t know is from India and a staple in Indian cuisine, but it is also a big part of traditional Scandinavian food, especially pastries. That is because the Vikings were trading with the people of India a thousand years ago.

5 c. strawberries, halved or quartered

1/2 c. sugar

4 T. corn starch

1 tsp. cardamom

1 tsp. vanilla extract

1 T. lemon juice

1 T. butter

Double pie crust


Prepare pie crust, roll out and line bottom of pie pan.

Wash and cut strawberries in halves or quarters. Toss fruit with lemon juice and vanilla.

Mix sugar with corn starch and cardamom in small bowl, pour over fruit and toss.

Pour in pie pan, dot with butter, and cover with top crust or lattice crust.

Bake at 400 degrees for 20 minutes, turn temperature down to 350 and cook another 25 – 30 minutes.

Spanakopita or Spinach Pie

This is a combination of recipes from two cookbooks, one being “The Family Circle Encyclopedia of Cooking” and the other “The Southern Heritage Family Gatherings Cookbook” which gives stories and backgrounds of each of the menus. I really like these cookbooks I got them from a nice lady in Astoria who was moving.

1 c. butter

1 bunch green onions

2 packages (10 oz.) frozen chopped spinach

3 eggs, slightly beaten

1 1/2 c. cottage cheese

8 oz. sour cream

8 oz. feta cheese, crumbled

2 T. dried dillweed

2 T. dried parsley

2 T. flax seed meal (I had neither farina nor cream of wheat as recipes asked)

1 tsp. salt

1/2 tsp. pepper

1 16 oz. package filo or phyllo pastry



Preheat oven to 350 degrees.

Saute green onions in 2 T. butter until tender.

Cook spinach according to package instructions. Drain if boiled in water.

In a large bowl combine onions, spinach, eggs, cottage cheese, sour crane, feta, spices and flax seed meal, mix to combine.

Melt the rest of the butter, brush the bottom and sides of a large shallow pan, 10×15 x1, or 9x11x2, or two smaller pans could work too.

Take filo dough one sheet at a time and lay it in the pan and brush completely with butter, repeat this until you have 6 to 8 layers. Pour in spinach mixture.

Place a layer of fill on top and brush with butter, repeat this until you have 6 to 8 layers. Tuck edges into pan. Score 2 inch squares with a knife.

Bake for an hour. Serve warm.

Old World Apple Pie

This recipe comes from the cookbook “Southern Living: Our Best Recipes” 1971. It’s a good book for pie as I have at least 6 post-its marking a variety of recipes. I saw similar recipes elsewhere called Sour Cream Pie too.

2 c. chopped tart apples (I used 3 c.)

3/4 c. sugar (I used 1/2 c.)

2 T. flour

1/4 tsp. salt

1 egg, beaten

1/2 tsp. vanilla extract or powder (Yep, I used more)

1 c. sour cream

1 unbaked pie shell


1/3 c. butter

1/3 c. flour

1/3 c. brown sugar


Prepare pie crust and line pie pan.

Chop apples.

Combine flour, salt, sugar, egg, vanilla and cream. Beat until smooth.

Add apples and mix well.

Pour into pie can and bake in a 375 degree oven for 15 minutes, lower heat to 325 and bake another 20 minutes.

In a bowl mix topping until crumbly.  Top pie and bake an additional 20 minutes at 325 degrees.

Day 6 – Nov. 6, 2013

Jessica, Jessie, Nik and Shane around the table. It was Pie tapas!

Day 6 has come and gone, only three more days left of our fabulous pie holiday, The Nine Days Of Pie. Tonight was a bit free form as all but one of my planned pies were tossed aside for time or the philo dough still being frozen. That just makes day 7, 8, and 9 that much more exciting.

Word has come down from the big guy that it is time to give creamy and custardy pies a rest, though I still want to try a chiffon pie of some sort, just to say I did it.

Last night’s celebration included a visit from some of our favorite people in the whole world, Nik and Jessie, our former neighbors (Who presented us with a best neighbors in the world certificate when we moved) and their friend Jessica, she has long been a friend of the pair, and we lover her spunk and humor.

Nik and Jessie have experienced every single Nine Days of Pie, as I think about it, they are the only people aside from Shane and I to be able to state such an accomplishment, and for their hard work and patience last night they, with Jessica became the only people to be able to sit down and try 8, yes EIGHT different pies!! Not even I can say that! Of course they shared a slice of all but the three produced for Day 6, for which we all had a slice.

The pies tonight were De Luxe Peanut, like pecan but with peanuts, Swiss Cheese Pie, which actually had Swiss cheese in it so it was completely different from the Swiss Cheese Pie of earlier in the holiday, and the final pie was tossed together with some hates, and just to keep my count at three a day, as they were all pounding their forks on the table clamoring for it. The last pie was Coconut Maple.

The lack of fruity pies has been brought to my attention, and will be rectified shortly. Next year The Nine Days of Pie will be a Pie retrospective, so it is exciting to see which ones make the cut. And, yes,  I am already looking forward to next year, even though this is all a lot of work, and my stomach is rumbling for me to stop without he oh so good butter crust.

Onward to Day 7!


Swiss Cheese Pie

By Chef Jean  

This is Swiss Cheese Pie, not to be confused with Swiss Cheese Pie made earlier during the Nine Days Of Pie.

Note: I added a 1/3 c. cotswold cheese for some zazz.

1 pie crust, for 9-inch pie

1/2 lb. switzerland swiss cheese, grated

1 T. flour

1 c. milk or cream

3 eggs, well beaten

salt and pepper


Line pie dish with pastry. Dredge cheese with flour. Distribute cheese evenly in pie dish. Beat eggs well; mix with milk. Season lightly and pour over cheese.

Bake 15 minutes in hot oven (400 degrees), then reduce to 300-325 degrees and bake an additional 30 minutes or until knife inserted in center of pie comes out clean. Serve hot or warmed over.

Maple Coconut Pie

From “The Illustrated Encyclopedia of American Cooking”

1 c. flaked coconut

1/3 c. butter (I used coconut oil)

1/2 c. sugar (I used 1/4 cup)

3 eggs, well beaten

1 c. maple syrup

1/2 tsp. vanilla (I doubled this)

1 unbaked pie shell


Sprinkle coconut over pie shell. Cream butter and sugar until fluffy, add remaining ingredients. Mix well. pour filling over coconut. Bake at 425 degrees for 10 minutes. Reduce temperature to 350 and bake 15 to 20 minutes longer.

De Luxe Peanut Pie

This recipe cam from an advertisement I found online, see it below. I did make a few minor alterations to the recipe, and I used half roasted peanuts and half salted and roasted for some extra wow! This was a strange but delicious twist on pecan.

2 eggs. beaten

1 c. Karo syrup, dark

1/8 tsp. salt

1/2 c. sugar

2 T. melted butter

1 c. roasted peanuts

1 unbaked pie crust


Roll pastry and line pie pan. Mix ingredients except peanuts. Pour into crus, pour peanuts over. Bake at 400 degrees for 40 minutes.

Day 5, Nov. 5 2013

Last night was a breather as it turned out to be just Shane and I and our wealth of pie. Perhaps folks got wind of the pie list for tonight as it was a doozy!

The savory pie was Scotch Sausage Pie, the recipe appears to be of the traditional 1950s variety. It was good, and it was cooked in my father’s terra cotta pot, per the instructions so just maybe we had a visitor for pie after all.

The sweet pies were Apple Date in a double crust, which was a really unusual take on an apple pie, and I used five different kinds of apples in it.

Also I finally got a make a chess pie which is something I have always been terribly curious about. If pie disappearance is an indication of taste then the Old Talbott Tavern Chess Pie was the Winner.

Shane and I enjoyed a quiet night, and got some much needed rest.  Plus anyone who comes by on Wednesday will have a veritable menagerie of pie!


This also gives me a chance to post some of the lovely gifts we have received this Nine Days Of Pie:

Scotch Sausage Pie

This came from the hefty volume call “Gourmet Cookbook, Volume 1″, published in 1959, this edition is “revised” from 1965. It’s an 817 page monster, and I have shied away from it for the most part due to the complexity of most of the recipes.

Note: Still wondering if the Scotch really had green peppers and tomatoes

This pie is cooked in a terra cot pot, which I just happen to have. I got it for my father as a gift and when he passed away I brought it home.

The recipe is written in paragraph form with I loathe, so I am restructuring it here.

1 green pepper, diced

1 large onion, chopped

1 1/2 lb. pork sausage

3 T. Fresh Parsley, minced (I used 1 T. dry)

2 c. chopped tomates, drained, I used canned

clove of garlic, minced


2 c. flour

2 tsp. baking powder

1 tsp. curry powder

1/2 tsp. salt

1/4 c. lard or butter

1/2 – 3/4 c. lemon juice


Soak the terra cotta pot in water then rub inside with oil or bacon grease.

Mix green pepper, onion, sausage, parsley and garlic in a bowl. Press this mixture into the pan, pressing it against all of the sides. Bake at 400 degree oven for 15 – 20 minutes.

Prepare crust, mixing dry ingredients and cutting in butter or lard, add lemon juice and mix, roll out to 3/4 ” thick.

Remove pot from oven, add tomatoes in center and place crust over top.

Bake at 400 degrees for an additional 20 minutes or until browned. (You are going to want to put a pan under this for overflow drips.)

Serve at once.

Apple Date Pie

I said no repeats, right? Right! So things are getting a little odd in the world of apple pies. This is from the book “Pillsbury Bake Off Dessert Cook Book” published 1968.

2/3 c. sugar (1/3 c. was plenty)

2 T. flour

1/2 tsp. cinnamon

1/4 tsp. salt

1/4 tsp. nutmeg

1/4 tsp. ginger

1 tsp. lemon peel

5 c. apples, peeled and sliced

1/2 c. dates, chopped

1 T. lemon juice

2 tsp. butter

Double pie crust recipe (



In a small bowl mix sugar, flour and spices. Whisk together.

Prepare apples and dates, toss in lemon juice.

Roll out dough and line pie pan, place layer of apples and dates, sprinkle with sugar mixture, repeat until filled.

Dot with butter and place rolled out top crust over. Seal and flute edges, cut vent in top of pie.

Bake at 400 degrees for 15 minutes then lower to 375 for for another 30 minutes.