Pecan Pie
4 pounds Pastry for One-Crust Pies
5 pounds granulated sugar
5 ounces margarine
1 tablespoon salt
52 ounces eggs (about 30 total) -- beaten
1 1/4 quarts white corn syrup
3 tablespoons vanilla
2 pounds pecan halves or pieces
Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Note. Flute edges.
Cream sugar, margarine, and salt on medium speed until fluffy, using flat beater.
Add eggs to creamed mixture and mix well.
Add corn syrup and vanilla. Blend thoroughly.
Place 4 1/2 oz pecans in each unbaked pie shell. Pour 1 lb 8 oz (3 cups) egg-sugar mixture over pecans.
Bake at 350°F for 40 minutes, or until filling is set.
Yield:
"7 7/8 inch pies"
NOTES : For eight 8-inch pies, use 2 lb 8 oz pastry portioned 5 oz per pie. Use 2 1/2 cups filling and 4 oz pecans per pie.
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Pies Made with Canned Fruit
7 pounds Pastry for Two-Crust Pies
6 quarts fruit, pie pack (2 no. 10 cans)
8 ounces cornstarch
56 ounces granulated sugar
2 teaspoons salt
Make pastry. Divide into 9-oz balls for bottom crust and 7-oz balls for top crusts. Roll and place bottom crusts in seven 9-inch pie pans. For 8-inch pies, see Notes.
Drain fruit. Measure liquid and add water to make 2 qt. Bring 1 1/2 qt of the liquid to boiling point.
Mix remaining liquid with cornstarch and add gradually to hot liquid, while stirring with a wire whip. Cook until thick and clear.
While still hot, add sugar and salt. Mix thoroughly and bring to boiling point. Add drained fruit and mix carefully to avoid breaking or mashing fruit. Cook slightly.
Scale 1 lb 12 oz-2 lb (3 1/2-4 cups) filling into each unbaked pie shell. Moisten edge of bottom crust with water. Cover with top crust. Seal edge, trim and flute edges (Figure 5.5). Bake at 400°F for 30 minutes or until crust is browned.
Yield:
"7 7/8 inch pies"
NOTES : For eight 8-inch pies, make 4 lb 8 oz dough for crusts and portion into 5 oz for bottom crust and 4 oz for top crust. For filling, use 1 1/2 No. 10 cans fruit, 3 lb sugar (variable), 6 oz cornstarch, and 1 1/2 tsp salt. Drain liquid from fruit and add water to make 1 1/2 qt liquid. Scale 1 lb-1 lb 8 oz (approximately 3 cups) filling per pie.
Suggested fillings: apple, apricot, blackberry, cherry, gooseberry, or peach.
Other thickening agents may be used, such as waxy maize (6 oz total for 9-inch or 4 1/2 oz total for 8-inch pies) or tapioca (9 oz total for 9-inch or 7 1/2 oz total for 8-inch pies).
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Pies Made with Frozen Fruit
7 pounds Pastry for Two-Crust Pies
10 pounds frozen fruit
granulated sugar -- see table 5.3 for amount
cornstarch or waxy maize (see notes) -- see table 5.3 for amount
seasonings -- see table 5.3 for amount
Make pastry. Divide into 9-oz balls for bottom crust and 7-oz balls for top crusts. Roll and place bottom crusts in seven 9-inch pie pans. For 8-inch pies, see Notes.
Thaw fruit. Measure juice. If necessary, add water to bring total liquid to 1 1/2-2 qt according to consistency desired.
Combine sugar and starch. Add to hot liquid, stirring with wire whip.
Add seasonings to thickened liquid and pour over fruit. Mix carefully to avoid breaking or mashing fruit.
Scale 1 lb 12 oz-2 lb (3 1/2-4 cups) filling into each unbaked pie shell. Moisten edge of bottom crust with water. Cover with top crust in which slits have been made for steam to escape. Seal edge, trim and flute edges (Figure 5.5). Bake at 400°F for 30-40 minutes or until crust is golden brown.
Yield:
"7 7/8 inch pies"
NOTES : Allow 2-3 oz cornstarch or 2-2 1/2 oz waxy maize per qt of liquid. Use of waxy maize or other waxy starch products results in a translucent soft gel through which the fruit shows clearly. The color is brighter and the gel is less opaque and less rigid, making it ideal for thicken fruit fillings. It is important to use a waxy starch if the pies are to be frozen.
For eight 8-inch pies, use 4 lb 8 oz pastry, portioned 5 oz for bottom crust and 4 oz for top crust. Portion 1 lb-1 lb 8 oz (approximately 3 cups) filling per pie.
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Pineapple Bavarian Cream
3 ounces unflavored gelatin
1 quart cold water
3 quarts crushed pineapple (1 No. 1 can)
28 ounces granulated sugar
1/4 cup lemon juice
1 quart whipping cream
Sprinkle gelatin over water. Let stand 10 minutes.
Heat pineapple and sugar to boiling point.
Add gelatin to pineapple mixture. Stir until dissolved. Add lemon juice. Chill until mixture begins to congeal.
Whip cream and fold into pineapple mixture. Pour into 50 individual molds or two 12x20x2-inch pans. Cut 5x6.
Yield:
"2 pans 12x20x2 inches"
NOTES : May be used for pie filling.
VARIATIONS:
Apricot Bavarian Cream. Substitute 3 lb dried apricots, cooked, or 6 lb canned apricots, sieved, for the crushed pineapple.
Strawberry Bavarian Cream. Substitute 6 lb fresh or frozen sliced strawberries for pineapple.
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Pineapple Cashew Cake
18 ounces butter or margarine
30 ounces granulated sugar
1 tablespoon vanilla
6 ounces egg yolks (about 10 total)
30 ounces cake flour
1 1/2 ounces baking powder
1 1/2 teaspoons salt
2 1/4 cups milk
1 pound crushed pineapple -- drained
10 11 oz egg whites
2 quarts Pineapple Icing (for Pineapple Cashew Cake) -
8 ounces cashew nuts -- toasted, coarsely chopped
Cream margarine, sugar, and vanilla on medium speed for 10 minutes, using flat beater.
Add egg yolks in three portions, while creaming. Mix 2 minutes.
Combine flour, baking powder, and salt.
Add dry ingredients alternately with milk on low speed to creamed mixture.
Add pineapple to batter. Mix on low speed only to blend.
Beat egg whites on high speed until stiff but not dry. Fold into batter on low speed. Scale batter into six greased 9-inch layer cake pans, 1 lb 5 oz per pan.
Bake at 350°F for 25-30 minutes.
When cool, remove cake from pans. Cover with icing and sprinkle with toasted cashews.
Yield:
"3 1/4 layer cakes (9 inch)"
NOTES : May be baked in one 18x26x2-inch pan, cut 6x10 for 60 portions; or in two 12x18x2-inch pans, scaled 4 lb per pan, and cut 5x6 for 30 portions per pan.
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Pineapple Icing (for Pineapple Cashew Cake)
1 pound margarine
20 ounces powdered sugar
1/4 teaspoon salt
3/4 cup pineapple juice
22 ounces powdered sugar
Blend margarine, 1 lb 4 oz powdered sugar, and salt in mixer bowl, using flat beater.
Add pineapple juice. Mix to blend.
Add 1 lb 6 oz powdered sugar in three additions. Beat on medium speed until light and of the desired consistency.
Yield:
"2 quarts"
NOTES : Crushed pineapple may be substituted for pineapple juice. Add additional juice in small quantities until icing is of spreading consistency.
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Pound Cake
26 ounces cake flour
2 pounds granulated sugar
1 tablespoon salt
1/2 teaspoon baking powder
18 ounces eggs (about 10 total)
18 ounces shortening
1/4 cup milk
1 1/2 cups milk
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla
Combine dry ingredients in mixer bowl. Blend on low speed for 1 minute, using flat beater.
Add eggs to dry ingredients. Mix until ingredients are mixed evenly and lumps disappear. Batter will be stiff.
Add shortening and 1/4 cup milk to mixture in bowl. Cream on medium speed until very light, about 10 minutes.
Add 1 1/2 cups milk and extracts slowly. Mix on low speed for 2-3 minutes or just until blended.
Scale batter into two greased 10-inch tube pans, 3 lb 6 oz per pan.
Bake at 325°F for 1 hour 15 minutes to 1 hour 25 minutes, or until cake tests done.
Drop bottom of cake pans onto counter from a distance of 2-3 inches as cakes are removed from oven to produce a compact texture.
Cool. Remove from pans.
Cut into 24 slices.
Yield:
"2 cakes"
NOTES : May be baked in four loaf pans (5x9x2-3/4 inches), 1 lb 10 oz batter per pan. Cut in 12 slices.
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Powdered Sugar Glaze
2 pounds powdered sugar
1/2 cup white corn syrup
3/4 cup warm water
2 teaspoons vanilla
Mix until smooth, adding more water if necessary.
Cover tightly until needed.
Stir before using.
Yield:
"5 cups"
NOTES : Use for icing baked rolls or products requiring a thin icing.
Thin, if necessary, to spread.
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Prune Filling
2 cups prunes -- pitted, cooked and chopped
1 cup sour cream
2 ounces margarine
7 ounces eggs (about 4 total) -- beaten
1 pound granulated sugar
1/2 teaspoon salt
1 ounce all-purpose flour (1/4 cup)
Add cream, margarine, and eggs to prunes. Heat over hot water.
Mix dry ingredients. Add to prune mixture. Cook and stir over hot water until thick. Cool.
Yield:
"1 1/2 quarts"
NOTES : 8 oz chopped nuts may be added.
VARIATION:
Apricot Filling. Substitute dried apricots for prunes.
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Pumpkin Bread
44 ounces granulated sugar
2 cups vegetable oil
38 ounces pumpkin, canned
15 ounces eggs (about 9 total)
34 ounces all-purpose flour
4 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 1/4 cups water
Combine sugar, oil, pumpkin, and eggs in mixer bowl. Cream on medium speed for 10 minutes, using flat beater. Scrape sides of bowl and beater.
Combine dry ingredients.
Add dry ingredients and water alternately to creamed mixture. Mix 3 minutes on low speed. Scrape sides of bowl.
Scale batter into five greased loaf pans (5x9x2-3/4 inches), approximately 1 lb 15 oz per pan.
Bake at 350°F for 50 minutes or until done.
Cool 30 minutes before removing from pans.
Cut 16 slices per loaf.
Yield:
"5 loaves 5x9 inches"
NOTES : 8 oz raisins or chopped nuts may be added.
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Pumpkin Cake
20 ounces eggs (about 12 total)
42 ounces granulated sugar
1 quart vegetable oil
42 ounces all-purpose flour
2 tablespoons baking powder
2 tablespoons baking soda
1 tablespoon salt
3 tablespoons ground cinnamon
3 pounds canned pumpkin
Beat eggs on medium speed until blended.
Add sugar to eggs gradually, beating on high speed until thick and lemon colored.
Add oil very slowly on low speed.
Combine dry ingredients in a separate bowl.
On low speed, add pumpkin alternately with dry ingredients, beginning and ending with dry ingredients.
Scale batter into three ungreased 10-inch tube pans, 3 lb 12 oz per pan.
Bake at 350°F for 60-70 minutes.
When cool, remove pans and drizzle with Powdered Sugar Glaze (p. 196).
Yield:
"3 cakes"
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Pumpkin Cake Roll
2 pounds eggs (about 18 total)
45 ounces granulated sugar
45 ounces canned pumpkin
2 tablespoons lemon juice
18 ounces all-purpose flour
1 ounce baking powder
1 tablespoon salt
1 ounce ground cinnamon
4 teaspoons ground ginger
1 tablespoon ground nutmeg
6 ounces powdered sugar
2 pounds cream cheese -- softened
10 ounces margarine
22 ounces powdered sugar
1 tablespoon vanilla
2 cups nuts -- chopped
Whip eggs on high speed until thick and lemon colored, using flat beater.
Add granulated sugar gradually while mixing on medium speed.
Add pumpkin and lemon juice to egg mixture, mixing until blended.
Combine dry ingredients in a bowl. Fold into pumpkin mixture. Scale batter, 4 lb per pan, into two greased 28x26x1-inch baking pans lined with baking liners.
Bake at 375°F for 15 minutes or until cake tests done.
Sift 6 oz powdered sugar generously onto a large white cloth. Loosen edges of cake and turn onto cloth. Remove paper ). Roll cake and cloth up jelly-roll fashion. Cool.
Beat cream cheese and margarine until creamy, using flat beater.
Add 1 lb 6 oz powdered sugar and vanilla to cream cheese mixture. Beat until smooth and creamy. Unroll cooled cake. Spread cream cheese filling over unrolled cakes, 2 lb per cake. Reroll cake.
Garnish with 1 cup nuts sprinkled over each roll. Chill. Cut each roll into 25 portions.
Yield:
"2 rolls"
NOTES : If needed, sift additional powdered sugar over top of rolled cake.
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Pumpkin Pie
4 pounds Pastry for One-Crust Pies
24 ounces eggs (about 14 total) -- beaten
2 1/2 quarts pumpkin (3 no. 2 1/2 cans)
28 ounces granulated sugar
10 ounces brown sugar
1 1/2 teaspoons ground ginger
1 1/2 tablespoons ground cinnamon
1 tablespoon salt
2 3/4 quarts hot milk
Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Notes. Flute edges.
Combine eggs and pumpkin in mixer bowl.
Combine sugars and seasonings. Add to pumpkin mixture.
Add milk to pumpkin mixture. Mix. Pour into unbaked pie shells, 1 qt per pie.
Bake at 450° for 15 minutes.
Reduce heat to 350°F and bake for 30 minutes, or until a knife inserted halfway between the edge and center comes out clean.
Cool quickly (within 4 hours) to below 41°F.
Refrigerate until served.
Yield:
"7 7/8 inch pies"
NOTES : Potentially hazardous food. Store at temperature below 41°F.
For eight 8-inch pies, use 2 lb 8 oz pastry portioned 5 oz per pie. Use 3 1/2 cups filling per pie.
Undiluted evaporated milk may be substituted for fresh milk.
One lb chopped pecans may be sprinkled over tops of pies after 15 minutes of baking. Continue baking.
VARIATION:
Praline Pumpkin Pie. Mix 12 oz finely chopped pecans, 14 oz brown sugar, and 8 oz butter or margarine. Pat 4 oz of mixture into each unbaked pie shell before pouring in filing.
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Raisin Pie
7 pounds Pastry for Two-Crust Pies
4 pounds raisins
4 1/2 quarts hot water
36 ounces granulated sugar
6 ounces cornstarch
2 teaspoons salt
6 tablespoons lemon juice
3 ounces margarine
Make pastry. Divide into 9-oz balls for bottom crust and 7-oz balls for top crusts. Roll and place bottom crusts in seven 9-inch pie pans. For 8-inch pies, see Notes.
Simmer raisins in water until plump. Cool slightly.
Combine sugar, cornstarch, and salt. Add to raisins and cook until thickened. Remove from heat.
Add lemon juice and margarine to raisin mixture. Cool slightly.
Portion 2 lb 4 oz (3 1/2-4 cups) filling into each unbaked crust. Moisten edge of bottom crust. Cover with perforated top crust. Seal edge, trim excess dough, and flute edges (see Figure 5.5). Bake at 400°F for 30 minutes or until crust is golden brown.
Yield:
"7 7/8 inch pies"
NOTES : For eight 8-inch pies, make 4 lb 8 oz dough for crusts and portion into 5 oz for bottom crust and 4 oz for top crust. For filling, portion 1 lb 14 oz (3-3 1/2 cups) filling per pie.
VARIATION:
Dried Apricot Pie. Use 5 lb dried apricots. Cover with hot water; let stand 1 hour. Cook slowly without stirring until tender. Combine 4 lb granulated sugar and 2 1/2 oz cornstarch. Mix with 1/2 cup cold water. Add to fruit a few minutes before it is done. Continue cooking until juice is clear. Proceed as for Raisin Pie.
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Raspberry Sauce
5 pounds frozen red raspberries in syrup
2 ounces granulated sugar
1 ounce cornstarch
24 ounces currant jelly
Defrost berries. Do not drain.
Combine sugar and cornstarch and add to berries. Cook until clear.
Add jelly. Stir until melted. Cool.
Yield:
"3 quarts"
NOTES : Serve over vanilla ice cream or raspberry, lemon, or lime sherbet.
Raspberries may be strained before thickening.
VARIATIONS:
Fresh Strawberry Sauce. Substitute 5 lb fresh strawberries, cleaned and hulled, for raspberries. Mash berries, add 2 1/2 cups water, and strain to remove seeds. Combine 1 1/4 cups sugar and 1/3 cup cornstarch with juice. Heat to boiling, stirring constantly. Cook until thickened and clear. Chill. Serve over ice cream or other desserts.
Peach Melba. Pour 3 Tbsp Raspberry Sauce over a scoop of vanilla ice cream placed in the center of a canned, fresh, or frozen peach half.
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Rhubarb Custard Pie
4 pounds Pastry for One-Crust Pies
8 pounds fresh or frozen rhubarb
21 ounces eggs (about 12 total) -- beaten
72 ounces granulated sugar
9 ounces all-purpose flour
1 teaspoon salt
1 teaspoon grated lemon peel
Make pastry. Line seven 9-inch pie pans, 9 oz per pan. Flute edges. For 8-inch pies, see Notes.
If fresh rhubarb is used, wash and trim. Do not peel. Cut into 1/4-inch pieces.
Add eggs to rhubarb.
Mix dry ingredients. Add to rhubarb mixture. Scale 2 lb (4 1/2 cups) filling into each unbaked crust.
Bake at 375°F for 45-50 minutes or until custard is set.
Cool. Refrigerate if not served within 4 hours.
Yield:
"7 7/8 inch pies"
NOTES : Potentially hazardous food. Store at temperature below 41°F.
For eight 8-inch pies, use 2 lb 8 oz dough, portioned 5 oz per pie. Use 1 lb 12 oz filling per pie.
May be topped with Meringue
Unbaked pie may be covered with a top crust or a latticed top made of 1/8-inch pastry strips.
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