The holidays may have come and gone, but for pie lovers everywhere there is another reason to celebrate! On January 23, in honor of National Pie Day, Crisco will be serving up expert pie making advice, recipes and troubleshooting techniques to ensure homemade pie perfection on the Crisco Pie Hotline.
Pie experts can be reached live Monday through Friday from 9 a.m. to 7 p.m. by calling 1-877-FOR PIE TIPS (877-367-7438) to answer some of the most common pie-baking questions.
Do you know how integral pie is to American culture – especially when it comes to popular phrases we don”t think twice about? In addition to pie recipes and tips, Crisco is serving up some tidbits of pie history:
- Before pie was America”s favorite dessert, fruit pies were commonly eaten as part of breakfast in the 19th century.
- The term, “as American as apple pie”# traces back to 14th century England. The Pilgrims brought their pie-making skills, along with the apple seeds to America. As the popularity of apple pie spread throughout the nation, the phrase grew to symbolize American prosperity.
- The term “upper crust”# refers to early America when the economy was difficult and supplies were hard to come by. Only affluent households could afford ingredients for both the upper and lower crusts of a pie; thus, the term “upper crust”# was born.
In addition, below are two recipes from the Pie Experts at Crisco:
“#Apple Maple Raisin Pie”#”#
Prep Time: 20 min
Cook Time: 1 hrs 30 min
Yield: 8 to 10 servings
2 2/3 cups Pillsbury BEST# All Purpose Flour
1 teaspoon salt
1 cup Crisco# All-Vegetable Shortening
OR 1 stick Crisco# Baking Sticks All-Vegetable Shortening
7 to 8 tablespoons ice cold water
9 cups peeled, cored, quartered apples (about 2 1/2 pounds)
1/2 cup raisins
3/4 cup Hungry Jack# Original Syrup
1/4 cup Pillsbury BEST# Unbleached All Purpose Flour
1/2 teaspoon salt
1/4 cup heavy cream
1 1/2 teaspoons ground cinnamon
1/2 teaspoon cardamom
1. # # #HEAT oven to 375#F.
1. COMBINE flour and salt in medium bowl. Cut in shortening using pastry blender or two knives just until mixture forms pea-sized chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough forms a ball. Divide dough into two equal parts. Press between hands to form two 5 to 6-inch “pancakes.”
2. FLOUR “pancakes” lightly on both sides. Roll one “pancake” between sheets of waxed paper (or plastic wrap) on dampened countertop for bottom crust. Peel off top sheet of waxed paper. Trim 1″ larger than upside-down 10 inch pie plate. Flip into pie plate. Remove other sheet. Trim edge even with pie plate. Moisten edge of pastry with water.
1. TOSS apples and raisins in large bowl with syrup, flour, salt, cream, cinnamon and cardamom. Mound filling in pie shell.
2. ROLL top crust same as bottom using second “pancake” to 1/8-inch thick. Peel off top sheet of waxed paper. Flip onto filled pie. Remove other sheet of waxed paper. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Brush crust with milk. Cut slits in top crust for steam to escape.
3. BAKE 1 1/4 to 1 1/2 hours, or until crust is golden brown and filling is bubbling. DO NOT OVERBAKE. Cover pie loosely with foil to prevent over-browning, if necessary. Cool at least 1 hour before serving.
Caramel Pecan Pie
Prep Time: 10 min
Cook Time: 45 min
Yield: 10 servings
Single Crust Classic Crisco Pie Crust
3 large eggs
2/3 cup sugar
1 (12.25 oz.) jar Smucker”s# Caramel Flavored Topping
1/4 cup butter, melted
1 1/2 cups pecan halves
1. HEAT oven to 350#F. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Flute edges.
2. BEAT eggs slightly with fork in medium bowl. Add sugar, stirring until dissolved. Stir in topping and butter until blended. Stir in pecan halves. Pour into crust.
3. BAKE 45 minutes or until knife inserted in center comes out clean. Cool completely.
Aspiring pie pros and kitchen connoisseurs can also visit Crisco.com for more recipes, visual demonstrations and helpful hints.