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Wednesday, November 24, 2010

Anti-recipe #23 brown sugar pie

My new computer is sitting next to me as I type on this blasted (life-saving) blackberry. Mocking my cramped fingers. Dada has scared the bejeesus about of me with all the starting up instructions and as I am the one who fried the last one downloading something my computer said was an update, (I SWEAR it said it was an update!) well, I'm not touching the thing till I get a green light. Oh to be a techinally savy person!

But I do want to share this pie recipe as it is particularly yummy and special to me. So. Peck away I will.

In any case.

I have been the (self-appointed I suppose) pie maker of the family since I was 15. Every year I make this pie, along with the obligatory pumpkin pie which has evolved from plain pumpkin (boring!) to pumpkin with a praline layer (tasty) to pumpkin cheesecake (now cooling on the rack. YUM! I use this recipe, if you are interested, with a sour cream topping baked on. So dang good, yes, probably better than the brown sugar pie, but I really do follow the recipe because I don't want to screw it up too bad so I can't call this one mine by any stretch, although this year I, in typical Sara fashion, didn't bother to check ingredients before shopping and the children were wild hoodlums at the store and I couldn't think straight and then I came home to find we had half the frozen pumpkin I thought we had, no corn starch, and hardly any brown sugar. Bla! So I added an extra egg and a dash of cream of tartar (?? Totally winging it on that one) and am hoping for the best. It looks SO good though. Also I added ginger, which the recipe doesn't call for? Weird. Pumpkin without ginger?? In any case. Am I still writing in brackets? Ok. Enough.)

Where was I?

Oh yes, brown sugar pie.

First. My pie crust.

Gluten free flour mix (or regular flour) 1 1/2 cups. Dash of sugar. All this straight in a pie plate. Whip veg oil and milk (equal parts) appx 1 cup total, fold into flour mixture with fork. Use fingers to form crust, pressing up to the side of the pie plate. Prick, bake at 400 for 10-15 minutes. Pull out, let cool.

Now for the filling. So easy! Dump in 1 1/3 cups brown sugar (or so). 3 tablespoons GF flour (or regular flour) Add one can of evaporated milk. Thrown in a handful of cinnamon, pinch of nutmeg, and 2-3 tablespoons of butter dotting the mixture.
Bake at 350 for an hour. *** Important *** it WILL NOT firm up! Its a soupy goopy kind of pie. But really yummy.

Look, only a pie plate and a fork dirty! Don't you love recipes like that?

This is an old Amish dish I found nearly, er, TWENTY YEARS ago (good grief am I that old??) back when I made meat pies and strawberry pudding for dinner simply because I liked cooking (and probably also because one of my sisters was in charge of dishes! Ha!) Hmmm. Meat pie. Totally doing that soon. With steak. Hmmm. Such happy memories!

Anyway. Brown sugar pie. Enjoy!


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