German Onion Pie

Oh, MY!  ...an ONION pie!?!?!

(Lighting can play "tricks"-- The actual pie wasn't as 

"yellow" as in the above photo.)

NEVER in my life were ONIONS a part of

 my thinking when I heard the word "PIE"!!!!

That is, not until Marshall, a former classmate of 
12 years, posted on his Facebook page that he'd 

had a slice of onion pie at a "food event" in Texas.

It sounded "good"...  and, ...

Since, ...besides "the Irish",  I have a whole 
"boatload" of German ancestors 
on my father's side, I just had to find 

this recipe and make it-- 

yes, make it, bake it, and LOVE it!!!

(For breakfast today, I enjoyed the last 
few slivers of this goodness!!!)

If you google "onion pie", you will find so many 

recipe options-- choose the one you think 

sounds good for you and try it.  I chose this one...

Ingredients:

• 5 "thick" slices of bacon, diced.
• 2 cups peeled/chopped onions
• 2 eggs, beaten
• 1 cup sour cream
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 unbaked 9-inch pie shell

Directions:

1. Preheat oven to 400-degrees F.  (Will lower temp. after baking for 15 minutes.)
2. Saute bacon.  
3. Drain "most" of the bacon fat from the pan.
4. Add the onions to the pan with bacon and saute until clear.  (Do not brown the onions.)
5. Set aside to cool a bit.
6. Beat the eggs and sour cream together in a small bowl.
7. Sprinkle the flour over the top and beat it into the sour cream mixture.
8. Stir in the salt and pepper.
9. Prick the bottom of the unbaked pie shell several times with a fork.
10. Spread the onions/bacon over the bottom of the pie shell.
11. Pour the sour cream mixture over the top.
12. Bake for first 15 minutes.
13. Reduce heat to 350-degrees F.
14. Continue baking for another 15 minutes or until nicely (lightly) browned.
15. Serve hot.

Apple Pie by Grandma Ople

This recipe comes from allrecipes.com and has 4,138 of 5-star reviews.  Beat that, huh!!!  http://allrecipes.com/Recipe/apple-pie-by-grandma-ople/detail.aspx

"Grandmas from all around can be proud of this unique recipe that brings fabulous results.  Sliced apples are mounded in a prepared pie shell, covered with a latticed crust, and just before slipping into the oven, doused with a sugary butter syrup."

INGREDIENTS:

1 recipe pastry for a 9-inch double crust pie (I use the crust listed in my own list and has my sister Nadine's name in it).

1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples, peeled, cored and sliced

DIRECTIONS:

1. Preheat oven to 425 degrees F (220 degrees C).  Melt the butter in a saucepan.  Stir in flour to form a paste.  Add water, white sugar and brown sugar, and bring to a boil.  Reduce temperature and let simmer.

2.  Place the bottom crust in your pan. Fill with apples, mounded slightly.  Cover with a lattice work crust.  Gently pour the sugar and butter liquid over the crust.  Pour slowly so that it does not run off.

3.  Bake 15 minutes in in the preheated oven.  Reduce the temperature to 350 degrees F (175 degrees C).  Continue baking for 35-35 minutes, until apples are soft.

Blueberry Pie

Since the recipe for the pie crust below is made using Vodka, I will be using my own 'tried and tested' recipe for pie crust-- the one my sister Nadine uses, and it can be found in my recipe list under "pie crust".

If you DO want to follow the following pie crust recipe, you can substitute the Vodka with the same amount of white grape juice or apple cider combined with lime juice, or use plain water in place of the vodka.

Blueberry Pie

Published July 1, 2008.   From Cook's Illustrated at the following website:
http://www.cooksillustrated.com/recipes/detail.asp?docid=14947&Extcode=L1GN1CB00

Why this recipe works: When perfecting our blueberry pie recipe, we found that adding a peeled, grated Granny Smith apple, rich in pectin, helped thicken the berries and enhance their flavor.

Makes one 9-inch pie

This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman’s and Cascadian Farm) will work as well. In step 4, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.

Ingredients

• Foolproof Pie Dough
• 2 1/2cups unbleached all-purpose flour (12 1/2 ounces), plus more for work surface
• 1 teaspoon table salt
• 2 tablespoons sugar
• 12tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
• 1/2cup vegetable shortening , cold, cut into 4 pieces
• 1/4cup vodka , cold (see note about substitution)
• 1/4cup cold water

Blueberry Filling

• 6cups fresh blueberries (about 30 ounces) (see note)
• 1 Granny Smith apple , peeled and grated on large holes of box grater
• 2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
• 3/4cup sugar (5 1/4 ounces)
• 2tablespoons quick-cooking tapioca , ground (see note)
• pinch table salt
• 2tablespoons unsalted butter , cut into 1/4-inch pieces
• 1 large egg , lightly beaten with 1 teaspoon water

Instructions

For The Pie Dough: Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.

For The Filling: Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.

Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1 1/4-inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.

Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.

Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

No-Cook Coconut Pie Recipe

(This is such a "quickly made" dessert!)

Warning!-- this "goes down" so smooooooothly--  
it is sooooo good!

(IF you like coconut, that is!)

*Jeanette Fuehring, Concordia, Missouri, in 

the Taste of Home magazine, says this:  

"This creamy No-Cook Coconut Pie 

proves that a quick meal doesn't have 

to go without dessert."

TOTAL TIME:  Prep/Total Time 15 minutes (Quick, huh!).

INGREDIENTS:

• 2 packages (304 ounces each) instant vanilla pudding mix
• 2-1/2 cups cold 2% milk (I used whole milk because that's all I have here)
• 1/2 teaspoon coconut extract
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1  of a"ready to use" graham cracker pie crust (9 inches).
• 1/2 cup flaked coconut
• Toasted coconut-- this is a small amount of coconut that's been toasted to light brown over medium heat in a small skillet, or in a small pan in the oven (watch it carefully to keep it from burning.

DIRECTIONS:

1. In a large bowl, whisk the pudding mixes, milk and coconut extract for at least two minutes. 
2. Fold in the whipped topping and 1/2 cup flaked coconut.
3. Pour into the crust.
4. Sprinkle with toasted coconut.
5. Chill until serving time.  (Refrigerate any extra.)
6. Yield:  6-8 servings.

My extra notes: 

      I chose to make my own graham cracker crust for this pie because I didn't want to make this in one of those wobbly aluminum foil pans with the ready-made crusts in it.  The recipe I used for this crust in my white pie dish came from the website at  http://www.crazyforcrust.com/2014/06/perfect-graham-cracker-crust/    

     I baked this for 9 minutes at 325-degrees, and then let it thoroughly cool before putting the coconut mixture in it.  

An extra thought from curious me:  

    Next time, rather than using whipped topping such as Cool Whip in this recipe, I just might(?) try using stabilized whipping cream(?).  I've used Stabilized Whipped Cream for other recipes. and I'd like to see if it would work in this recipe.  If it doesn't work out, I'll know to not try it a second time, huh! The recipe I've previously used for topping off cakes with Stabilized Whipped Cream is here: http://www.wilton.com/stabilized-whipped-cream-icing/WLRECIP-218.html  (For goodies, I have liked making the whipped cream like this because it doesn't weep or sag, etc.) If any of you readers already know my idea wouldn't work, I'd appreciate you leaving me a comment to that effect. : )

Derby Pie (w/Chocolate Chips - Pecans)

 If you like chocolate, you may 

like this a lot.  If you like pecans, 

you may like it even more!  

(Otherwise, ...not so much.)

This time, ... I made TWO of these!!!!

Today was Kentucky Derby Day.  I think that more than anything else about this day each year, I like seeing all the fancy, and sometimes "far out", HATS worn by those who attend it in person.  WOW!!!-- there are some real "WINNER HATS" in the crowd-- and it looked like it was a WINDY day there.  Windy enough that a lot of people had to literally HOLD ONTO THEIR HATS!!!!

If you want to see some of today's hats for yourself, click on this link.  It will take you to an analysis of the "best and worst" picks for today:
http://bleacherreport.com/articles/2048169-kentucky-derby-hats-best-and-worst-of-2014

Going along with the theme of today, I decided to make something  that is quite famous in Kentucky around this time of the year... it's a pie with "today's event" in its name.  Word has it that the original name of the well-known pie is "OWNED" and can't be used by others who try to imitate the pie in any way.  

So,..... in my opinion, I'd name this as a Chocolate Chip - Pecan Pie.   I guess it could be named "Racing Day Pie" or "Horse Race Pie" or whatever you choose to name it-- just so you don't name it in a way that the "name owner" doesn't like.

INGREDIENTS:  

• 1/2 cup all-purpose flour
• 1 cup sugar  (I am so sure this amount could be cut back to suit your liking, maybe to 3/4 cup?)
• 2 eggs, beaten
• 1/2 cup melted butter
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (may use chopped walnuts)
• 1 cup semi-sweet chocolate chips (I used half milk chocolate chips)
• 1/4" teaspoon salt
• 1 ready-made UNbaked pie crust

DIRECTIONS:

Preheat oven to 325-degrees F.

Combine flour and sugar in a mixing bowl.  

Add the beaten eggs and melted butter; mix to combine.

Stir in the vanilla, chopped pecans OR walnuts, chocolate chips, and salt; mix well.

Pour mixture into the unbaked pie crust.

Bake for just under an hour.  (Check for appearance after the first 30 minutes.  This is when I usually cover the top edge of the pie crust with a strip of foil to prevent it from becoming too000000 brown.  Then, I continue baking until it is done.  I checked for doneness with a wooden toothpick.)

  Mine looked like this at 45-50 minutes:

Cool.  Then, ...serve plain... with a glass of cold milk, or ice cream, or a dollop of whipping cream.

When recipe is followed AS listed above, it is QUITE sweet!
Because of that, I keep the "serving size" quite small.

* The recipe I STARTED to follow is listed here:  http://americanfood.about.com/od/desserts/r/chocwalnutpie.htm  

Then, because a lot of the "Derby" pies call for Bourbon, 
I decided to follow the following recipe and make this one my 
KEEPER!!!...  http://cupcakesandkalechips.com/kentucky-derby-pie/

Chicken Pot Pie

 
Seeing me get a pie crust ready, "Little Girl" asked what I was going to make.  I said, "A pie!"  When I told her it would be a CHICKEN pie, she was obviously NOT thinking it would taste good.   Wow!-- I proved her to be so wrong!

She only had to take ONE forkful of this and she was really INTO it!  She ate the first serving and quickly asked for "...a little more" (what she REALLY meant was that she'd like a little MORE than just a "little more".  When we were finished,  she asked, "Will you save that last piece for when I get home from school tomorrow?"    Yes,... and that is exactly what I did!  (... and that was yesterday!)

...................................

This basic recipe submitted by Robbie Rice is on the Internet and has earned over 6,000 ratings (some cooks liked it "as is" and, as usual, others changed things up a bit).  Read through the reviews for yourself and see if you like to go with some of the readers' suggestions:

http://allrecipes.com/recipe/chicken-pot-pie-ix/

For example, in regards to "changes", instead of using the separate amounts of carrots and peas called for in the recipe, I used one whole 10.8 oz. bag of Birds Eye Steamfresh brand of frozen MIXED VEGETABLES-- it included a blend of carrots, peas, green beans and corn  (all natural, no preservatives)... I just did not "steam/cook" the vegetables ahead of boiling them with the chicken and celery, and onions

I can't guarantee typo-free typing, 

so, ...

Please read through the entire 

recipe before starting out:  

Ingredients in my "slightly varied" recipe:

• 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes.  (You could also use about 4 cups of left-over rotisserie chicken, cut into cubes.)
• 1 of 10.8 oz. bag of un-cooked Birds Eye Steamfresh brand of frozen MIXED VEGETABLES-- it included a blend of carrots, peas, green beans and corn  (all natural, no preservatives)
• 1/2 cup thinly sliced celery (1/8" thick?)
• 1/3 chopped onion

...............................

• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon celery seed
• 1 and 3/4 cups low-sodium chicken broth (1 of the 15 oz. cans will do)
• 2/3 cup milk (I used whole milk)

...................................

• 2 of 9-inch unbaked pie crusts.  (I used store-bought crusts this time-- the kind found in the refrigeration section with two unbaked and rolled up crusts in each box.)

Directions:

1. Preheat the oven to 425-degrees-- to save electricity expense, this can probably be done just before starting Step 5. 
2. In a saucepan, combine the raw chicken, mixed vegetables, chopped celery and chopped onion.  Add just enough water to barely cover, and bring to a boil and then "gently boil" for 15 minutes.  Remove from heat, drain, and set aside.  (In the posted recipe that I first saw, it was suggested to keep the drained liquid for in case you need it later to supplement the thickened sauce/broth mixture.)
3. Melt butter in the same-sized saucepan as above and stir in flour, salt, pepper, and celery seed.  When evenly/smoothly mixed (without lumps), slowly stir in the chicken broth and milk.  Simmer over medium-low heat, stirring constantly (and scraping bottom of pan), until thick.  Remove from heat and set aside.
4. Roll out and place 1 prepared pie crust into a 9-inch pie plate (a 9 and 1/2-inch pie plate works even BETTER!).  
5. Spoon just the chicken/veggie mixture into the crust.  Pour the hot/thickened broth mixture over that filling.
6. Roll out the remaining crust, put some "steaming slits" in it, and THEN cover the pie filling. (If you don't cut the slits ahead of time, the heat from the filling softens the dough and the slits will look "messy".) Cut away excess dough and seal the edges very well.  Crimp around the sealed edge however you wish. 
7. Bake pie on a baking sheet for 30-35 minutes, or until pastry is golden brown and the filling is bubbly.  (By using a 9.5" pie plate, there was ample room and I did not have to bake it on a baking sheet, ...and I did NOT have any "bubbled over mess" to clean up, either.)  Check your own oven after about 20 minutes to make sure the crust is not getting too dark-- if it is, just cover the top loosely with a sheet of aluminum foil.

You might like to try a "bit different" flavored sauce, or baking individual pot pies:  Another variation of a recipe similar to the one above, with its own "over 900 reviews and opinions", is from TV's Ina Garten and can be found on the following website:  http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe.html

Pecan-Topped Carrot Pie (Yes, CARROT!)

So, what do you do when you have about two laundry baskets of carrots, with a good number of them being MONSTERS?!?!  Do what I did?  Google "CARROT RECIPES"!!!!!!  

In my opinion, this pie ends up being a good "MOCK pumpkin pie"!!!

Check these out:

 The largest (the 10" x 4.5")

weighed 2.5 pounds!  Yes, POUNDS!
Thank YOU, Pam!!!!!!!!!!

Besides the "usual" uses for carrots (freezing, and canning), I found a variety of other recipes for carrots, some of which were very familiar-- soups, juice recipes, cookies, bars, cakes, etc.  And, then,... I found recipes for CARROT PIE!   I might have been "under a rock" too long--  but, I'd never heard of these!

INGREDIENTS:

2 cups cooked and then pureed carrots (maybe about 4 cups of slices to start with?)
1 of 14 ounce can sweetened condensed milk (not evaporated milk)
2 eggs, slightly beaten
1 and 1/4 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
Dash of salt (1/8 tsp.?)
1 unbaked pastry shell (9 inches)
.......................
Personal note:  I think(?) using just 1/2 of the following three ingredient amounts would also work to top the pie!
1 cup of chopped pecans 
1/2 cup packed brown sugar 
3 tablespoons butter, melted 

DIRECTIONS:

1. Add 1 inch of water to a large saucepan; add carrots.  Bring to a boil.  Reduce heat; cover and cook for 9-11 minutes OR until tender.  Drain.  Cool.
2. Puree the carrots in a food processor or blender.  When you think they are smooth enough, run them through a potato ricer or Foley food mill to make sure any lumps are removed.
3. In large mixing bowl (I used my stand mixer), beat together the pureed carrots, milk, eggs, pumpkin pie spice, cinnamon and salt until well-mixed.
4. Pour into unbaked pastry shell.
5. Combine the pecans, brown sugar and melted butter.  Sprinkle over the pie filling.
6. Bake at 375-degrees for 45-55 minutes or until a knife inserted near the center comes out clean and edges are browned.  (Right from the start, I make a ring of aluminum foil and cover the top edges of the crust to prevent overbrowning.) 
7. Cool on a wire rack.  Refrigerate leftovers. 

The original recipe for the above pie came from:

http://www.tasteofhome.com/recipes/pecan-topped-carrot-pie

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

P.S.  Below:  The recipe for the "bare-topped" Carrot Pie that can be seen in the background may be my husband's favorite of the two:

The recipe for the "bare-topped" carrot pie is made by pretty much following the same "directions" as for the pecan-topped pie, but the ingredients listed were: 

• 2 cups cooked and then pureed (pulp-free, and lump-free) carrots (about 4 cups of raw carrot slices to begin with?).
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon ground cinnamon
• 3/4 cup white granulated sugar
• 2 eggs, slightly beaten
• 2 cups evaporated milk
• 1 dash salt

Original submitter's note:  If you double the recipe, you may be able to fill 3 of the 9" deep dish frozen pie crusts.   This original pie recipe came from Karla at:  http://www.justapinch.com/recipes/dessert/pie/grandma-roses-carrot-pie.html

Today was PIE day! (Cherry, and Blackberry)

Because I wanted to make room in one of the freezers today, I decided to make two pies-- one a cherry, and the other a blackberry.  Besides that, with the oven going, the kitchen warmed up nicely on this chilly Fall day...

For this cherry pie, I followed the recipe found at:

http://www.foodnetwork.com/recipes/the-best-of/cherry-pie-recipe/index.html

Because the cherries had been in the freezer, they were VERY JUICY when they thawed.  First thing, I took all of the juice and, in a kettle over medium heat, I "reduced" the amount of total juice from 2 and 1/4 cups, down to 2/3 cup.  (It didn't take all too long to do that.)   Once the juice amount was down to around 2/3 cup, I dumped the pitted cherries in, and heated them until "just boiling"-- then I added the blended mixture of sugar (I added only 1 cup of sugar) and cornstarch to the hot cherries.  Stirred until it was beginning to thicken.  Dumped all into the bottom crust.  Put the top crust on.  I proceeded and then baked  it according to directions on the website.   

Below:  I use a "cheater mold" for 

making a sort of lattice top...

Some of the cherries I used were "early cherries" 

(lighter in color); the others were "late 

cherries" (darker in color).  End result

was a pie with darker colored cherries.

Because the cherries were frozen, they are a 

little darker than usual, and some are just 

not "as round" as fresh cherries would

be in a ready-to-eat slice of pie like this.

(Some cherries looked more like a "flat tire",

but the regular taste was there.)

xxxxxxxxxxxxxxxxxxxxxxxxxx

The second pie for today, Blackberry, was made from the recipe

found at:  http://allrecipes.com/recipe/blackberry-pie-i/

For this pie, I used "wild" blackberries that were frozen from over the summer.  Because they WERE still frozen, when going into the pie crust, I followed the advice of the "submitter" and baked the pie for an extra 20-25 minutes, and it worked just fine.  Your oven may be different, so check on the progress every 5-10 minutes after the originally suggested baking time.

As shown below, this top crust was also made with a "cheater" kind of pie crust mold-- this one, with the heart cutouts.  Others I have can be seen under the category of "gadgets I like" in the index list along the  right side of this blog.

Like one "reviewer" did, I also 

added an extra cup of berries.

It is time to have a piece of pie!

Pecan Pie*

We . LIKED . this . PECAN . PIE

Before yesterday, I had made only ONE pecan pie in my entire life and thought it was just too much of "something(?) I didn't care for"-- so, ... I gave up the idea of making any more.   Things are a changin'-- I will be making pecan pies in the future!  Why?

It is all because my free Fall 2013 issue of Living The Country Life came in Saturday's mail with this recipe in it.  After reading the description preceding the simple recipe, I knew I had to give this "fast 'n easy" recipe a go for our family gathering yesterday afternoon.  In fact, I made TWO of these!   I'm so happy I did.  Three trusted "food judges" asked for the recipe before going home--  so, here it is for anyone else who wants it:

Above:  With my sister having cut each pie into eight pieces, this is what was left of the second pie.   Usually, I'd take a picture of the WHOLE pie (yes,...the UNcut pie) when it's hot from the oven.  Not this time, though, because...  when my two pies came out of the oven, it was time to hurry off to church.  Then, when we got home, I didn't take a picture of 'em because there were finishing touches to be put on our dinner meal.  (Along with how I was raised right here on this same farm, we still eat "dinner" at noon...and "supper" in the evening.  Not that it's any kind of a bad thing, but,...to me, "lunch" seems so very city-like.)

INGREDIENTS:

• 1 single unbaked pastry shell (pie crust) for 9" pie plate.  Can be homemade, or store bought

.................................

• 4 tablespoons butter, softened to room temperature
• 1/2 cup granulated sugar
• 1 cup dark corn syrup -- I used Karo brand, with 0% (ZERO %!) high fructose corn syrup in it.
• 3 large eggs
• 1 and 1/4 cups broken pecans (Fleet Farm usually has the "best price" for these, unless another store is running a sale on them.)
• 1 teaspoon Vanilla.

DIRECTIONS:
Preheat oven to 425-degrees.  

1. Cream the butter. 
2. Add the sugar and corn syrup and stir all to combine.
3. Beat in the eggs, one at a time.   Mix everything well.
4. Add the pecans and vanilla.  Stir to blend in.
5. Pour the mixture into a 9-inch unbaked pastry shell.
6. Bake for 15 minutes at 425-degrees, then reduce the heat to 325-degrees and bake for another 30 minutes.  Enjoy!  (Since only you know your own oven and any "quirks" it might have, bake accordingly.)

(????) I did NOT try this "different way" of baking this kind of pie, but,... one pecan pie baker said he bakes his pecan pies at 350-degrees for 15 minutes, and then at 300-degrees for another 50-55 minutes, taking them out of the oven when their internal temperature reaches 200-degrees.  (????)

Personally, I think THIS recipe is BETTER than the one used to make the regular  "Karo Syrup - Classic Pecan Pie" because it has 2 extra tablespoons butter in it, and calls for 1/2 cup LESS white sugar.  (I do not need nor want a piece of pie so sweet that it practically CURLS my teeth!)

*Betsy Freese, the editor of Living the Country Life, Fall 2013, wrote this about the above pie recipe:   "Mom placed two of her pecan pies on the kitchen table to cool when I was visiting last fall.  I was not allowed to touch them, as they were for a church fund-raiser.  They sold for $30 each!  Money well spent.  Here is her recipe."  She then added, next to a picture of the two pies, "My mother, Ruth Ann Johnson of Elkton, Maryland, makes the best pecan pies in all the land."   As of yesterday, I'll second that!!!!

As is so usual, I often do a google search to find out more about people who are an inspiration in one way or another.  In doing so, I found that Betsy's mother Ruth Ann just celebrated her 53rd wedding anniversary with her hubby Phil.  http://www.livingthecountrylife.com/blogs/betsys-backyard/2013/09/10/farmer-and-his-wife/

Or, if you want to read even more about Betsy and what she and her family spend time with/on, go here:
http://www.livingthecountrylife.com/blogs/betsys-backyard/  In particular, one of her husband's sayings grabbed my attention:  "The family that HAYS together, STAYS together!"  (Our own family has sure put that to the test!!!  And, ...a cleaned-off  hayfield along with a barnful of hay bales is a most beautiful sight to behold.)  Also, on her web blog, I saw her "different" kind of recipe for making pickled beets.  I may have to give THAT recipe a try next time "beet season" comes around.

Rhubarb-Strawberry Pie #2 (with quick-cooking tapioca as the thickener)

Of the two rhubarb-strawberry pies I made 

yesterday, both turned out just fine. 

But!,... this recipe was our favorite.

After cooling over night, its slices kept a "better shape" 

and...it wasn't quite as sweet as the pie I named #1.

Above:  Here's another 

Rhubarb-Strawberry pie-- 

this recipe calls for quick-cooking 

tapioca to be the thickener.

Below:  This season, the rhubarb patch seemed to be its own kind of "forest".

Below:  My eyes LIKE looking at these two 

"friends" being so close together!
Seriously, though, whodathunk something so sweet 
would "get along" so well with something so...
PUCKERY!?!?!

You'll need enough crust for a double-crust pie.  Use your own favorite crust recipe, or use a store-bought crust.   I have a personal favorite crust recipe posted in this same blog under the heading of "Pie Crust"...it makes enough for FOUR single crusts and can be found at:
http://milkmaidrecipebox.blogspot.com/search/label/Pie%20Crust

Before putting the crust into your pie plate, prepare the fruit filling and set aside.

Fruit filling:

• 1 pound fresh strawberries, thickly sliced (chunks are good, too) 
• 3 cups thinly sliced fresh rhubarb
• 1 and 1/2 cups granulated sugar
• 6 Tablespoons quick-cooking tapioca

Place a single crust into 9" pie plate, leaving a little hanging over the edge.

Dump fruit filling into the crust.

Dot the top of the fruit with little dabs of butter, like this...

Cover the top of the fruit with whatever kind of crust top you like-- lattice, or solid, etc.  OR, ... if you have a favorite "cheater/lazy" kind of crust cutter, you can use that.  My favorite "cheater crust cutters" are shown in this blog and can be found at:  http://milkmaidrecipebox.blogspot.com/search/label/GADGETS%20I%20LIKE

If you choose to use a more solid kind of crust, make sure you cut ample "vent holes" in it.

Preheat oven to 375-degrees (F) and bake for about 50-60 minutes (the filling will be boiling/bubbling).  BUT!, after the first 30 minutes, check pie occasionally and cover edges of crust with foil, if necessary, to prevent excess browning.  

Since this pie is a "bubbler/boiler" kind, it can make a mess in your oven if you don't place something underneath it-- I have a removable wipe-off kind of Teflon liner in the bottom of my oven to catch things like that, but I'd certainly put foil on a shelf BELOW the pie if I didn't.

Below:  ...and this is how it turned out!

Scroll down to see another recipe for  RHUBARB-STRAWBERRY PIE-- the one I named #1-- it calls for CORN STARCH AS THE THICKENER.

Rhubarb-Strawberry Pie #1 (using corn starch as thickener)

Above:  We had quite a bit of rain at just 

the "right time" and the RHUBARB 

seemed to grow into little trees!

Rhubarb and strawberries

make great friends!

I paired them 

up and made a pie!

First, you'll need enough pie crust for a two-crust 9" pie.  Use your own favorite pie crust recipe, or use a store-bought crust.   My personal favorite pie crust recipe was first given to me by my sister Nadine-- it makes four single crusts and can be found in this blog under "Pie Crust" 

 http://milkmaidrecipebox.blogspot.com/search/label/Pie%20Crust

Filling:

• 1 and 1/4 pounds sliced fresh rhubarb (or frozen rhubarb, thawed, drained, patted dry). This amount equals about 4 cups of fresh rhubarb. 
• 4 cups thickly sliced (chunked) hulled strawberries  (about 1 lb.)
• 1 and 3/4 cups granulated sugar 
• 1/2 cup corn starch

Directions:

• Put one crust into pie plate.
• Combine rhubarb and strawberries in a large bowl.  
• After mixing/blending the sugar with the cornstarch, dump it over the fruit and stir to coat evenly/well.
• Put fruit filling mixture into crust.  Dot with small dabs of butter.

Put top crust on fruit filling.  You can weave a lattice top crust or use a "cheater top" as shown in the picture below.   The "pie crust cutters" I like to use are shown in this same blog under the heading of "Gadgets"...  This link might take you to them:  http://milkmaidrecipebox.blogspot.com/search/label/GADGETS%20I%20LIKE

Bake in a pre-heated 400-degree (F) oven for about 50-60 minutes.  Check the pie after the first 30 minutes and cover the crust's edge with aluminum foil if it's darkening too quickly.

Also!  As you can see from the picture below, this pie is one that likes to "boil/bubble" over.  I have a wipe-off kind of Teflon liner in the bottom of my oven to catch things like this.   If you don't, you'll want to sit this pie on or over something to catch the spill-over while it's baking.

Have a piece!

The next time I make this pie, I will use a 

more "CLOSED" kind of top crust.   

Why?   Because it's such a "boiler'bubbly" 

kind of pie while it's baking.