This is a recipe from my Aunt Bernice. She revised it from an old Order of Eastern Star cookbook.
Using a cast iron skillet for your pie: https://www.youtube.com/watch?v=umitXViwCtc
A cast iron skillet is a fine vessel for a pie!
For crust:
bottom pie crust - make yourself or buy the refrigerated easy kind.
For a cast iron skillet pie, you will need to have enough to come up the deep sides.
Put the skillet on the bottom oven rack to ensure a flaky and crisp crust.
A cast iron skillet is a fine vessel for a pie!
For crust:
bottom pie crust - make yourself or buy the refrigerated easy kind.
For a cast iron skillet pie, you will need to have enough to come up the deep sides.
Put the skillet on the bottom oven rack to ensure a flaky and crisp crust.
- When making the crust, choose a recipe that makes enough for a deep dish pie. When you place the crust inside the skillet, use the slightly bigger crust so that the dough covers the deeper sides of the skillet.
- For a flaky crust when baking, put the cast iron skillet on the bottom shelf of the oven that way the pan will absorb and conduct the heat resulting in a crisp crust.
|
Aunt Bernice White - Mama's sister
|
|
Ingredients for pie filling
1/2 c sugar, sifted 1 tsp vanilla 3 tbsp cornstarch, sifted 4 tbsp all-purpose flour, sifted 1/2 bar German Chocolate squares - broken up 3 tbsp butter 3 lg egg yolks (save whites for meringue) 1 & 1/2 c whole milk |
Ingredients for meringue
3 egg whites 1/2 tsp cream of tartar 1 tsp vanilla 6 tbsp sugar, sifted pinch salt |
Steps for pie filling
- Sift together sugar, flour, and cornstarch. Place in a saucepan; add milk and mix well. Add the German chocolate.
- Cook over medium heat, stirring constantly until thickened. (You MUST stir continually or it will stick.) Remove from heat.
- In a small bowl, slightly beat the egg yolks. Add a small amount of the chocolate mixture to the yolks and stir well. Slowly add the egg yolks to the remaining chocolate mixture.
- Cook for 2 minutes more, stirring constantly. Remove from heat and add butter.
- Cool the mixture, then add vanilla. Place the cooled filling in a precooked pie shell.
- Beat the egg whites until stiff; add sifted sugar one tablespoon at a time and beat well after each addition.
- Add cream of tartar, salt, and vanilla. Beat well until whites form peaks.
- Pile on top of chocolate filling in pie shell.
- Bake at 300° until the meringue is light brown.
