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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jeff Davis Pie
 Categories: Pies
      Yield: 1 Pie
 
MMMMM----------------------------PIE---------------------------------
    1/2 c  Butter; at room temperature
      1 c  Sugar
      1 tb All-purpose flour
      3 lg Eggs
      1 c  Heavy whipping cream (8 oz)
    1/4 ts Salt; a little less if
           - salted butter
    1/2 ts Vanilla extract
      1    Unbaked pie shell (9")

MMMMM-------------------------PIE CRUST------------------------------
      1 c  All-purpose flour; unsifted
    1/8 ts Salt
  2 1/2 tb Unsalted butter; chilled
    1/3 c  Solid vegetable shortening;
           - chilled
      3 tb Ice water; up to 4 tb
 
  Preheat oven to 425?F.
  
  Cream the butter and sugar together until light and fluffy. Beat in
  the flour, eggs, cream, salt, and vanilla. Pour into the pie shell
  and bake 10 minutes. Lower oven temperature to 350?F and bake about
  30 minutes more, or until set. The pie will puff up slightly in the
  oven, but sink while cooling. Let cool completely before serving.
  
  Refrigerate any leftovers (fat chance!)
  
  Pie Crust:
  
  Mix the flour and salt together in a stainless steel or glass or
  ceramic bowl. Cut the butter into 6 or 8 pieces. Using a pastry
  blender, cut the butter into the flour until the pieces are about the
  size of peas. Cut the shortening in until all the pieces are the size
  of large meal (bread crumb). Some pieces will be larger than others;
  no big deal. In fact, it's desirable. Sprinkle 1 tb ice water over
  the mixture. Using a fork, stir the water in to distribute it. Repeat
  with 2nd tb ice water. Scrape the mixture off the fork occasionally.
  Repeat with 3rd tb ice water. Add only enough water to get the flour
  & shortening mixture to come together into a ball. If it's a dry day,
  more water (up to 4 tb total) may be needed. Flatten the ball to
  about 3/4" disk; dust with flour; and refrigerate for at least 1
  hour. Dough can be refrigerated overnight. Roll out dough and place
  in pie plate. I prefer Pyrex.
  
  Jeff's Notes:
  
  * Ingredients list are attributed below. I've taken some liberties
    with the instructions.
  * Pie recipe is from The New York Times Heritage Cook Book
    by Jean Hewitt, 1972.
  * Pie crust recipe is from The Simple Art of Perfect Baking
    by Flo Braker, 1985.
  * I've been making this pie since 1975. It's a baked custard type
   filling with a golden brown top.
  * The pie crust, with the combination of butter and shortening is
    my favorite, though I use it only for special occasions. You can,
    of course use any pie crust you want!
  
  Recipe by Jeff Davis
  
  Posted by: Walter Hanig
 
MMMMM
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