County Fair Pie Food

COUNTY FAIR PIE

Steps:

• In a bowl, beat the butter, sugar, flour, eggs, and vanilla until well blended. Stir in nuts and chips. , Pour into pie shell. Bake at 325° for 1 hour or until golden brown. Cool on a wire rack.

COUNTY FAIR CHERRY PIE

Steps:

• In a large saucepan, combine sugar, cornstarch and salt; stir in cherries. Let stand 30 minutes. , Cook and stir cherry mixture over medium heat until mixture boils and starts to thicken. , Pour into jars or freezer containers, leaving 1/2-in. headspace. Cool. Cover with lids; refrigerate or freeze. Yield: 3 cups filling for one pie., To make pie: Preheat oven to 375°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Add thawed filling. Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cover edges during the last 20 minutes to prevent overbrowning. Cool on a wire rack., Meanwhile, roll remaining dough to 1/8-in.-thick circle; cut stars using floured star-shaped cutters. Place on an ungreased baking sheet. Bake at 375° for 7-11 minutes or until golden brown. Remove to a wire rack to cool., To serve, dust stars with confectioners' sugar; place over pie. Lightly dust edges of pie with confectioners' sugar.

COUNTY FAIR PIE

Steps:

• In a mixing bowl,beat the butter,sugar,flour,eggs and vanilla until well blended.
• Stir in nuts and chips.
• Pour into pie shell.
• Bake at 325 for 1 hour or until golden brown.
• Cool.

COUNTY FAIR PIE

Steps:

• in a mixing bowl, beat the butter, sugar, flour, eggs and vanilla until well blended.
• stir in nuts and chips.
• pour into pastry shell.
• bake at 325 degrees for 1 hour or until golden brown.
• cool on a wire rack for 1 hour.
• store in refrigerator.

COUNTY FAIR BANANA CREAM PIE

Steps:

• For the crust: Chop pecans very fine,preferably in a food processor fitted with a metal blade.
• Place in bowl with other crust ingredients and mix until well blended.
• Divide in half and press into the bottom of 2 pie pans.
• Chill 30 minutes.
• Bake the pie crusts for 25 minutes at 350 degrees.
• Cool completely.
• For chocolate layer: Melt chocolate with butter and corn syrup in the top of a double boiler set over hot,not boiling water.
• Stir frequently.
• Remove from heat and cool,then stir in vanilla.
• Divide between cooked pie crusts and spread evenly.
• For Filling: Heat milk in a medium size saucepan over medium heat to scald.
• Beat the egg yolks and gradually add sugar.
• Then beat in flour.
• Gradually stir in hot milk.
• Transfer to medium saucepan and cook,stirring constantly over medium high heat (use a whisk). The mixture will lump as it begins to thicken.
• Bring the mixture to a boil and boil 1 minute, stirring constantly.
• Remove from the pan from heat and continue to stir until the mixture is smooth.
• Then, beat in butter and optional rum.
• Cool to room temperature.
• Peel the bananas, slice very thin and toss with lemon juice.
• Whip 1 cup of the cream until it is firm but not stiff.
• Mix about 1/4 of the cream into the cooled egg mixture to lighten it, then fold the remaining cream and bananas into egg mixture.
• Fill the pastry shells with banana cream and smooth to even.
• Beat remaining cream until stiff.
• Spoon around edge of the pies and sprinkle with chopped pecans, if desired.