Pies, Pies, Pies

Although there is dispute about the origin of pie (some say the Egyptians started pie while the Greeks started pie pastry), these flaky delights can be filled with either savory or sweet fillings (sometimes both-as with mincemeat!) We engaged in some pie making of our own and made two Caramel Pecan Pies and a Cherry White Chocolate Mousse Pie. Thanks to the Taste of Home magazines for the recipes. Thanks also to Linda Stradley from the What’s Cooking America website for the historical information.

Carmel Pecan Pie:

37 caramels (used Kraft caramels)
¼ cup water
¼ cup butter, cut into small chunks

Melt above ingredients in a small pan over low heat, stirring constantly and watch closely so mixture doesn’t burn. Remove from heat and let cool a bit while doing the next step.

3 eggs
¾ c sugar
1 tsp vanilla extract
1/8 tsp salt

Beat above ingredients until smooth then add to the caramel mixture.

1 1/3 cups toasted chopped pecans

Add to the mixture and stir well. Pour mixture into:
1 unbaked deep-dish pastry shell (9 inches) Top the filling with pecan halves if desires and bake for 35-40 minutes at 350 degrees or until filling is set. Cool on a wire rack and refrigerate leftovers.

The pies were both good and we finished off the pecan pies the next day. (The one on the left had a gluten free crust and the one in the center was a frozen pie crust. The Cherry White Chocolate Mousse Pie had an oreo cookie crust.)