Does anyone have a T&T recipe for this pie?
sooz
7 years ago
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lindac92
7 years agoSue Brunette (formerly known as hockeychik)
7 years agoRelated Discussions
LOOKING for: L@@king For T&T Mango Pie Recipe
Comments (1)Here's one 2 1/2 cups peeled and sliced ripe mango 2 tablespoons quick-cooking tapioca 3/4 cup granulated sugar 1/4 teaspoon salt 1 tablespoon melted butter pastry for two-crust pie, 9-inch PREPARATION: Mango recipe directions: Combine mango slices, tapioca, sugar, salt, and melted butter. Toss to combine; let stand for 15 to 20 minutes. Roll out half of the pastry very thin; line a 9-inch pie pan; trim edge. Roll out remaining pastry very thin. Fill shell with fruit mixture; moisten edge of crust. Place the top crust on filling, make several slits in top to vent steam. Trim top crust leaving it just a little larger than the pan. Press top crust and moistened bottom crust edge together; fold excess top under the bottom edge. Flute all around rim. Bake mango pie at 425° for about 50 to 60 minutes, or until top is well browned. Here is a link that might be useful: Mango Pie Recipe...See MoreSweet relish recipe anyone have one T&T
Comments (8)This is our favorite... * Exported from MasterCook * Cucumber Relish Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts chopped cucumbers 2 cups chopped sweer green peppers 2 cups chopped sweer red peppers 1 cup chopped onion 1/2 cup salt 2 quarts cold water 1 1/2 cups brown sugar 2 sticks cinnamon 1 tablespoon mustard seed 1 tablespoon turmeric 2 teaspoons whole allspice 2 teaspoons whole cloves 1 quart vinegar Combine cucumbers, peppers and onion; sprinkle with turmeric. Dissolve salt in 2 qt. water. Pour over chopped vegetables; let stand 3-4 hours. Drain. Cover with cold water and let stand one hour. Drain thoroughly. Tie spices in a cheesecloth bag; add to sugar and vinegar. Bring to a boil and pour over vegetables. Cover and let stand 12-18 hours in a cool place. Bring to boil; simmer until hot. Pack into clean, hot jars. leaving 1/2" headspace. Adjust lids. Process in a boiling water bath: 10 min. at 0-1000. ft., 15 min. at 1001-6000 ft., and 20 min. above 6000 ft. Katie's notes: I add less turmeric, 1/2-1 tsp. Have also used mixed pickling spice in place of the cinnamon, allspice, mustard and cloves. Source: "Ball Blue Book" Copyright: "1989" Yield: "6 pints" - - - - - - - - - - - - - - - - - - -...See MoreT&T Recipe for Blackberry Pie Anyone?
Comments (4)You can use your Bumbleberry Pie recipe if it is a recipe that you like. Bumbleberry is just a mix of berries. I use blackberries interchangeable with raspberries in pies and desserts. You can even make individual Blackberry Galettes. Home Cookin Chapter: Recipes From Thibeault's Table Raspberry Pie ============= Raspberry Pie The Canadian Living Test Kitchen Ingredients: 1 pastry for 9-inch (23cm) 4 cups (1 L) raspberries 1 cup (250 mL) granulated sugar 3 tablespoons (45 mL) all-purpose flour 1 tablespoon (15 mL) lemon juice 1 tablespoon (15 mL) butter Milk or cream Sprinkle granulated sugar Preparation: Line 9-inch (23 cm) pie plate with pastry. In large bowl, combine raspberries, sugar, flour and lemon juice. Fill pastry shell with raspberry mixture; dot filling with butter. Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar. Bake in 425ðF (220ðC) oven for 15 minutes; reduce heat to 350ðF (180ðC) and bake for 45 to 60 minutes longer or until raspberries are tender, filling thickened and crust golden....See MoreT&T pie crust recipes that include some lard
Comments (3)My favorite pie crust recipe doesn't call for lard but I see no reason why you couldn't replace lard for the shortening. I used to make lard pie crust most of the time but realized one day that while I liked it for savory pies I really like butter based crusts better for dessert pies. Foolproof Pie Dough Cook's Illustrated Vodka is essential to the texture of the crust and imparts no flavordo not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup). INGREDIENTS--For one 9-inch Single-Crust Pie 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces) 1/2 teaspoon table salt 1 tablespoon sugar 6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices 1/4 cup chilled solid vegetable shortening , cut into 2 pieces 2 tablespoons vodka , cold 2 tablespoons cold water 1. Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 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. 2. 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. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days. 3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ 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 overhanging dough in place; refrigerate until dough is firm, about 30 minutes. 4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes. 5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp. Note: I've doubled this recipe for two crust pies, just rolled, filled and put the top crust on, it's wonderful. Nancy...See MoreSue Brunette (formerly known as hockeychik)
7 years agosooz
7 years agolindac92
7 years agocloudy_christine
7 years agolast modified: 7 years agowritersblock (9b/10a)
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7 years agolast modified: 7 years agolindac92
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7 years agoJasdip
7 years agowritersblock (9b/10a)
7 years agoparty_music50
7 years agolast modified: 7 years agosleevendog (5a NY 6aNYC NL CA)
7 years agoSally (Central Illinois)
7 years agoSally (Central Illinois)
7 years agosheilajoyce_gw
7 years ago
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