Rocky Mountain Pie Recipes

ROCKY MOUNTAIN HIGH COCONUT CREAM PIE

Steps:

• Mix sugar and cornstarch in large bowl until it resembles powder.
• Add the light cream slowly in a steady stream, whisking constantly. Beat well.
• Add milk in the same way. Beat in egg yolks.
• Pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly.
• When the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low, and simmer for 2 minutes while continuing to stir.
• Pour the filling into medium size bowl. Beat in the butter one Tablespoon at a time, stirring each until melted.
• Beat in vanilla and coconut. Cover the surface with plastic wrap and let cool for 1/2 hour.
• Spoon filling into pie crust, chill until firm, at least 4 hours. Can decorate with whipped cream and browned coconut if so desired.

DEEP-DISH APPLE PIE

Steps:

• Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle. Wrap and refrigerate 30 minutes or overnight., Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter., On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over crust. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.