Meat Pie with HotWater Crust Recipe

Meat Pie with HotWater Crust Recipe

3. Shoo Fly Pie Dear Crissy During a time when refined sugar began to be rationed, things like honey and molasses stepped in to take its place in cooking and baking. Shoo Fly Pie actually comes to us from Amish Country, and legend has it that small pools of molasses would typically form on top of the cake while it was cooling, making it an appealing spot for a fly to land.

I was surfing youtube videos and saw a Quarantine Cooking video with Paula Dean but the words Depression-Era Water Pie caught my eye and peeked my curiosity. So I watched the video. . Water Pie Recipe from the Great Depression Here's the video: Quarantine Cooking - Depression-Era Water Pie. Last Edit: Jun 20, 2022 13:34:09 GMT -5 by bwatcher.

Quarantine Cooking: Depression-Era Water Pie. Paula Deen: Yall, I received a letter about a recipe Id never heard ofa Depression-era Water Pie. I found a recipe from 12 Tomatoes, and it seemed so strange that Bubbles and I thought wed try it.

I use this full recipe to make Beef Cheese Slab Pie, Italian Meatball Spinach Pie, Ham and Cheddar Slab Pie, and Bacon and Cabbage Tartlets. Half of it is used for Fabulous Cheese Quiche, Fudgy Peanut Butter Mousse Pie, andTruffle Tart. I used to make half of the recipe for one-crust recipes, but then realized that I could freeze the other half so I wouldnt have to start from scratch when I wanted a single crust pie. So always make this full recipe and freeze the other ball. Youll be much more willing to make pies if you have a crust ready in the freezer. Just let it thaw at room temperature for a couple of hours before you are ready to bake, then roll it out and continue with the recipe.

2022-04-24 Im just looking for a water pie recipe. I came across these comments. Im probably not going to linger, or come back. Janel I originally heard about this recipe on Paula Deans posts. I dont care for Paula Dean so I came looking for a second opinion! Though Im not a fan, Ms Dean said of this pie. rom southernplate. om

2022-09-02 To blind bake the crust: bake it in a preheated 375 F oven for 12 minutes. Remove the foil and weights, and bake for 7 to 8 minutes longer until the crust is light golden brown in spots. For pricked pie . rom thesproductions. omCalories 336Saturated Fat 10g 52%Cholesterol 9mg 3%Total Fat 32g 41%

2022-05-10 1 Preheat the oven to 200C/400F/gas mark 6. Cube the butter and rub into the flour using your fingertips, until the mixture resembles breadcrumbs. Stir in the salt. In a small pan, heat the water . Rom theguardian. Ovestimeret læsetid 5 minutter

2022-12-14 Recipes to use hot water crust pastry in . You can't have a pork pie without this pastry. We love pork pies especially at Christmas time . I can't wait to try this Chicken and Leek Pie one day, looks fab! This traditional Game Pie looks absolutely incredible. ★★★★★ Please let me know if you make this recipe . rom confessionsofabakingqueen. Ovestimeret læsetid 7 minutter

2022-11-04 A simple pie crust made tender by whipping shortening with hot water. From Cooking from Quilt Country by Marcia Adams. From Cooking from Quilt Country by Marcia Adams. Before we jump into another Tasty Tuesdays Link Up with fabulous recipes shared by my fellow bloggers, I want to share this recipe for Hot Water Pie . rom thatrecipe. Ovestimeret læsetid 6 minutter

2022-09-18 Jump to Recipe Print Recipe. Hot Water Crust Pies have a thicker, sturdier pastry for holding layers of vegetables and meat. These savory pies were traditionally used for creating hand raised pies, that dont require a dish. However, you can still layer a ramekin, or deep dish with hot water crust and then remove once baked. The goal is to have a free standing pie . rom twocupsflour. Ovestimeret læsetid 7 minutter

Hi, my names Andrew, and Im an aspiring public historian who loves cultural history, and one of my favorite aspects of cultural history is food. I'm interested in American foodways, particularly during the Great Depression. So, what are foodways? Foodways are how people in a particular place acquire, prepare, and eat food. Food is a .

The dough is prepared by heating water, melting the fat in it, bringing it to a boil and incorporating the flour in it. Dette kan gøres ved , der indeholder melet ind i blandingen i panden eller ved at ælte den på en arbejdsflade.

2022 Julia er simpelthen sydlig. Alle reserverede rettigheder kan kun udskrives til personlig brug. Ingen del af dette websted, herunder, men ikke begrænset til, ideer, tekst, fotografier eller billeder kan kopieres, genudgives eller distribueres uden udtrykkelig tilladelse. | Trellis ramme af medievin

Hvis der er en ting, der indikerer frygt i hjerter og sind af amerikanske kokke, er det pie dej. Jeg ved. På et tidspunkt var jeg en af ​​disse mennesker, og det var alt, fordi de var et mysterium for mig. Hvad gør dem flaky? Hvad gør dem ømme? Og vigtigst af alt, hvordan kommer min kage dej, der bruges til at bage op som et pliant stykke læder i stedet for en buttery og lækker skorpe?

Hvad jeg er efter: Den slags skorpe, der er væsentlig nok til, at det ikke sog ud fra en saftig påfyldning, men det er nok, at det flager i munden i buttery shards. En skorpe med stof, men ikke tygge. En skorpe, der deler langs dybe fejl i mange forskellige lag adskilt af små luftrum og de revner, når de bøjes. En skorpe, der aldrig er læderagtig eller pliant, men ikke så ømt eller skarpt, at det smuldrer i stedet for flager. Og selvfølgelig bør det have en dyb smørhed kombineret med en afbalanceret sød og salt smag.

Nemmere sagde det gjort, ikke? For mange mennesker, gør pie dejen en crap shoot. Nogle gange bakker det ind i en perfekt flaky skorpe, men andre gange kommer det hårdt. Nogle gange behøver du bare et par spiseskefulde vand, nogle gange en fuld 1/2 kop. Hvad giver?

Det er grunden til, at du nogle gange skal tilføje et par spiseskefulde vand og andre gange op til dobbelt så meget for at få dejen til at komme sammen - det har intet at gøre med luftens relative fugtighed, så mange Bøger vil have dig til at tro. Faktisk på kort tid, at det tager at lave en tærskeskorpen, vil mel absorbere ca. 0,% af dens vægt i vand, selv i de mest fugtige på -miljøer . Det er en lille nok mængde til effektivt være nul.

Det giver mening; Desværre er det ikke et særligt præcist billede af, hvad der foregår. For at startere, hvordan kunne virkningen af ​​at skære et fast fedt i en relativt fluidmasse af mel, hvilket muligvis får det til at belægge lommer af mel i forskellige bobler? Og endnu vigtigere, hvis fedtet virkelig belægger disse lommer af tørt mel, så hvordan ville de blive fugtige, når du tilføjer vand til blandingen? Ville fedtet ikke forhindre noget vand i at nå melet?

Men der er et tredje element i spil her, der ofte ignoreres: deFLOl-fedt pastethat danner på interface mellem det rene fedt og det tørre mel. Med denne pasta, hvad du får, er i det væsentlige single partikler mel, der er helt overtrukket i fedt. Da de ikke kan absorbere vand, ender de op med at opføre sig på samme måde som rent fedt.


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