Thoroughbred Pie Recipes

THOROUGHBRED PIE

Steps:

• Crust:.
• Mix all except water in food processor until crumbly.
• Slowly add ice water until mixture just holds together.
• Wrap in a flat circle in plastic wrap; Chill overnight.
• Next day, form into pie pan.
• Filling:.
• Beat eggs with cooled butter.
• Add flour & sugar.
• Beat until mixed well.
• Gently fold in pecans, chocolate & bourbon. Add mixture to pie shell.
• Bake at 350° for about 30 minutes, or until set.
• Serve with fresh whipped cream.

FANNIE LOU'S DERBY PIE

Steps:

• Heat the oven to 350 degrees. Transfer the crust to a pie plate and prick the bottom with a fork. Cover lightly with a sheet of foil, pressing it gently into the crust and making sure the edges are covered. Place weights (metal pie weights or dried beans) on the foil to weigh down the bottom and hold up the sides of the crust. Bake for 10 minutes, then remove foil. Continue baking until the crust is firm and has lost its sheen but is not browned, about 5 more minutes. Set aside.
• In a medium bowl, whisk the butter, eggs and vanilla extract. Add the brown sugar and flour and stir until thoroughly blended. Using a rubber spatula, fold in the walnuts and chocolate chips.
• Pour the batter into the crust. Bake until puffed and golden brown, about 30 minutes. Remove from the heat and place on a rack to cool. Serve warm.

TRADITIONAL SHEPHERD'S PIE

Steps:

• Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
• Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
• Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
• Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
• Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

FANNIE LOU'S THOROUGHBRED PIE

Steps:

• Preheat the oven to 350 degrees.
• Place the crust in a pie plate and prick the bottom with a fork.
• Cover lightly with a sheet of foil, pressing it gently into the crust and making sure the edges are covered.
• Place weights (metal pie weights or dried beans) on the foil to weigh down the bottom and hold up the sides of the crust.
• Bake for 10 minutes, then remove foil.
• Continue baking until the crust is firm and has lost its sheen but is not browned, about 5 more minutes.
• Remove from the heat and set aside.
• In a medium bowl, combine the butter, eggs and vanilla extract.
• Add the brown sugar and flour and mix until thoroughly blended.
• Using a rubber spatula, fold in the walnuts and chocolate chips.
• Pour the batter into the crust.
• Bake until puffed and golden brown, about 30 minutes.
• Remove from the heat and place on a rack to cool.
• Serve warm.
• (cook time includes blind bake time).

CLASSIC SHEPHERD'S PIE

Steps:

• Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
• Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish.
• Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.