Kentucky Stack Pie Recipes

STACK PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the pie crusts in 3 pie pans, and set aside.
• Beat together the eggs, sugar, melted butter, flour, and vanilla extract in a bowl until smooth, and stir in 1 cup of cream. Pour the mixture in equal amounts into the pie crusts.
• Bake in the preheated oven until the filling has set, about 35 minutes. Let the pies cool, and trim off the excess pie crust down to the top of the filling.
• Place the brown sugar, 1 cup of cream, and 1/2 cup of sugar in a heavy saucepan over medium-low heat, bring to a boil, and cook, stirring constantly to prevent burning, until a candy thermometer reads 140 degrees F/60 degrees C, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove from the heat, and beat the mixture with a wooden spoon until thickened and cool. Stir in the butter and vanilla extract, and continue beating until the butter is incorporated, about 5 minutes. The icing should be thin and smooth, like a glaze.
• Spread a thin layer of the caramel glaze on top of each pie, and firmly stack the pies together. Glaze the edges of the stacked pie.

KENTUCKY PIE

Steps:

• 1. To make the crust: In a food processor, pulse the flour, salt, and sugar to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-sized pieces. Sprinkle the ice water on top and pulse until large clumps form. Press the dough into a disk, wrap tightly in plastic wrap, and refrigerate until firm, about 1 hour. 2. On a lightly floured work surface, roll the dough into a 12-inch round. Fit into a 9-inch pie dish. Tuck in the overhang and decoratively crimp the edges. Freeze while heating the oven. 3. Preheat the oven to 350°F. Prick the bottom of the dough all over with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake until the is golden and dry, about 20 minutes. Remove the parchment and pie weights. Return the crust to the oven and continue baking until golden brown, about 5 minutes. Let cool slightly on a wire rack. 4. Meanwhile, make the filling: In a large bowl, whisk the eggs and sugar. Continue whisking while adding the butter, then the bourbon. Stir in the flour until well combined. Stir in the walnuts and chocolate chips. Pour into the warm pie shell. 5. Bake until the filling is set and the top golden, about 30 minutes. Cool in the pan on a wire rack. Serve warm or room temperature.

KENTUCKY PECAN PIE

Steps:

• In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with wire whisk or hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 40 to 50 minutes or until set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.

COPYCAT KENTUCKY PIE

Steps:

• Combine sugar, flour, and eggs; mix well.
• Stir in nuts, coconut, and rum.
• Melt the butter/margarine, then stir into mixture.
• Pour chocolate chips on bottom of the unbaked pie shell.
• Pour mixture over chips.
• Bake at 350°F for about 35 minutes.

KENTUCKY PIE

Steps:

• Preheat oven to 350°F.
• Combine first seven ingredients in order that they are listed.
• Pour ingredients into pie shell.
• Bake for 45-50 minutes.

KENTUCKY DERBY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie plate.
• Beat corn syrup, white sugar, and eggs together in a bowl using an electric mixer on low speed until well blended; stir in chocolate chips, pecans, butter, bourbon, and vanilla extract. Pour mixture into the prepared pie crust.
• Bake in the preheated oven until set, 45 to 50 minutes.

OLD-FASHIONED STACK CAKES

Steps:

• Preheat oven to 450°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, ginger, baking soda and salt; add to creamed mixture alternately with molasses and buttermilk, beating well after each addition., Drop 2 scant 1/4 cupfuls of batter, at least 7 in. apart, onto a parchment-lined baking sheet. With well-floured fingers, pat each into a 5- to 6-in. circle. Bake 2-3 minutes or until golden brown. Remove from pans to wire racks to cool completely. Repeat with remaining batter., To assemble, place 1 cake layer on a serving plate; spread with 2 tablespoons apple butter. Repeat layers 4 times; top with a sixth layer. Repeat to make 2 more stack cakes. Refrigerate, covered, until serving. If desired, serve with additional apple butter.