Dixie Pie Recipes Recipe For Pickled

HEART OF DIXIE PECAN PIE

Steps:

• Prepare and chill the dough.
• For the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while preparing bottom crust.
• Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge.
• Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are immersed.
• Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature.

PICKLED ONION PORK PIES

Steps:

• Heat the butter in a small pan and cook the onion over a low heat for 5 mins until soft but not coloured. Tip all the filling ingredients, except the pickled onions, into a large bowl and mix well into a large meatball - the easiest way of doing this is getting your hands in and scrunching the mixture through your fingers. Divide the mix into six equal balls and press a pickled onion into each, making sure the onion is completely encased. Chill in the fridge for 1 hr or so.
• Meanwhile, make the pastry by putting all the dry ingredients in a stand mixer with a paddle attachment. Bring 100ml water, the lard and ½ tsp salt to the boil, pour onto the dry mix and bring the pastry together.
• Heat oven to 200C/180C fan/gas 6. Roll the pastry out to the thickness of a £1 coin. Cut out six 12cm circles and use each to line a hole in a greased muffin tin. Re-roll the trimmings, cut six 8cm circles for the lids and set aside. Press a meatball into each pastry-lined muffin hole. Brush the edge of each with a little beaten yolk, place a lid on top, crimp the sides together and poke a hole in the middle of each. Glaze the pie tops with egg yolk and bake for 20 mins until golden brown. Leave the pies to cool completely before eating. Can be made two days ahead and kept in the fridge.

DIXIE PECAN PIE

Steps:

• Preheat oven to 425 degrees F.
• Beat eggs until light.
• Add the sugar and flour to the eggs, mixing well.
• Add corn syrup, vanilla, salt and pecans.
• Pour into unbaked pie crust.
• Bake at 425F for 10 minutes, then without opening the oven door, reduce heat to 325F and finish baking, about 45 minutes longer.

DIXIE PIE-TIPPINS RESTAURANT STYLE

Steps:

• 1. Preheat the oven to 350 degrees. Prepare pie pan with crust, piercing the bottom and sides slightly with a fork and crimping the edge. Scatter the pecans and chips evenly over the bottom.
• 2. Mix the remaining 5 ingredients together and pour into the pie crust. Bake for 45 minutes.

DIXIE PIE

Steps:

• Line two 9 inch pie plates with pastry.
• Trim pastry to 1/2 inch beyond edge of plate; flute edges.
• Line crusts with a double thickness of heavy-duty foil.
• Bake at 450 for 10 mintes.
• Discard foil.
• Cool on wire racks.
• Place raisins in a saucepan and cover with water; bring to a boil.
• Remove from the heat; set aside.
• In a mixing bowl, cream butter and sugars.
• Beat in eggs, vanilla and cinnamom until smooth.
• Drain raisins.
• Stir raisins, nuts and coconut into creamed mixture[mixture will appear curdled].
• Pour into the crusts.
• Bake at 350 for 30-35 minutes or until set.
• Cool on wire racks.
• Garnish with whipped topping and nuts if desired.