Champagne Pie Recipes
VINEGAR PIE I
This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple cider vinegar, leaving out the lemon extract, for a very good taste. Be sure to let the pie crust cool before filling.
Provided by Kevin Ryan
Categories Desserts Pies Vintage Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix the flour with 1/2 cup of sugar. Add the water gradually and cook on top of a double boiler for 15 minutes, stirring constantly, or until thickened.
- Combine the remaining 1/2 cup of sugar with the yolks and salt and mix well with a whisk until the sugar is dissolved. Add the hot flour mixture to the yolk mixture gradually, mixing all the time. Return to the double boiler and cook for about 3 minutes more or until the mixture is thick and smooth.
- Add the butter, extract, and vinegar. Mix well and remove from heat. Place a piece of plastic on top of this custard.
- Meanwhile, beat the egg whites until foamy and gradually add the 6 tablespoons sugar. Beat until a stiff, glossy peak is achieved.
- Pour the custard filling into the prebaked shell ( the custard should still be hot, if not, heat up a again before adding to shell). Top with the meringue. Spread the meringue all over the top of the pie, sealing to the edges of the crust. Place into the oven and bake until the meringue is a nice nut brown, about 15 minutes. Traditionally, this pie is served hot.
Nutrition Facts : Calories 267.1 calories, Carbohydrate 45.5 g, Cholesterol 80.6 mg, Fat 8.3 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 163.2 mg, Sugar 35.1 g
CHAMPAGNE PIE
A fluffy pineapple custard pie with rum flavoring. This is called Champagne Pie because it's so light and delicate.
Provided by Tonya Gallagher
Categories Pie Recipes
Yield 16
Number Of Ingredients 13
Steps:
- In a large mixing bowl, cream butter or margarine and sugar together until fluffy. Blend in eggs. In a separate bowl, mix together flour and salt, then add to sugar mixture. Stir until ingredients are thoroughly combined.
- Add butter flavoring, vanilla, and pineapple juice to sugar and flour mixture. Blend well, then pour mixture into a large saucepan or double boiler. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to a simmer and continue to cook mixture an additional 5 minutes, stirring frequently.
- In a large heatproof mixing bowl, blend frosting mix with boiling water. Beat until stiff, then stir in rum flavoring.
- Add cream cheese to mixture on stove, and stir just until incorporated. Pour mixture into frosting and blend until smooth. Pour mixture into baked pastry shells and sprinkle with chopped pecans. Chill for 4 hours before serving.
Nutrition Facts : Calories 283.9 calories, Carbohydrate 37.3 g, Cholesterol 48.3 mg, Fat 13.5 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 5.2 g, Sodium 274.7 mg, Sugar 10.3 g
CLASSIC CHAMPAGNE COCKTAIL
This minimalist drink of sugar that's been soaked in bitters and topped with Champagne was first mentioned in Jerry Thomas's book 1862 "How to Mix Drinks." It's both festive and resplendent with bubbles as written, but there's also room to customize: Split the amount of Angostura bitters with a lesser-used bitter (grapefruit, celery, orange, persimmon, for example) from your bar. Trade granulated or Demerara sugar for the sugar cube: The drink's flavor will remain the same, lacking only in the drama of the cube bubbling to its demise at the base of the glass. Finally, use Champagne if you're on a champagne budget, and dry sparkling wine if you're not.
Provided by Rebekah Peppler
Categories cocktails
Yield 1 drink
Number Of Ingredients 4
Steps:
- Add the sugar cube to a chilled champagne glass. Douse with bitters, then top slowly with Champagne. Garnish with the lemon twist.
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