Jan Hinds - Pies & More Pies

Pies NOT SO SECRET FAMILY RECIPES BOOK 1 Third Edition By Jan Hinds Pies NOT SO SECRET FAMILY RECIPES BOOK 1 Third Edition By Jan Hinds Published by Jan Hinds Copyright 2014 Jan Hinds ~~~

License Notes Content in this book has been collected by five generations of cooks. Where the information was available, sources are included. Any use of brand ingredients is intended as representative of any brand or generic equivalent and do not constitute an endorsement of a particular brand or product. The author makes no claim that these recipes are original, only that they were valued as favorites. DEDICATION To my husband Roy who, when offered a choice between two different flavors of pie, always answers Yes! M any thanks to my friend Carlene Staller, The Pie Lady on 5, who graciously permitted me to photograph her pie crust technique for this book . CHAPTER 7 QUICHE ACKNOWLEDGMENTS A special thank you to my cousin James for loaning me the recipes that belonged to his mother, Jeanne (Jean) Kump.

My heart is filled with gratitude to friends and family who have saved and shared their favorite recipes.

C HAPTER 1 INTRODUCTION H i. My name is Jan and I am a pie-aholic. My addiction made pies the logical choice for the first book in my Not So Secret Family Recipes series. Pies & More Pies is my first cookbook available in print and this eBook has been updated to include the additional recipes contained in the print book. In this day of instant information, do secret recipes still exist? Perhaps the last bastion of secret recipes exists in those personal family recipes kept from anyone but family members.

Many secret recipes are lost when their creator merely fails to pass on the recipe. My husbands grandmother, Flora, made wild greens that melted in your mouth. She knew just which greens to pick and took a hoe with her when she gathered them because she was afraid of snakes. His other grandmother, Monta, made a Hickory Nut Cake for Christmas. Both recipes have been lost because the knowledge was not passed on. Fortunately some recipes were shared.

Chocolate Tart is a favorite birthday treat in the Hinds family and is included in Just Desserts (Not So Secret Family Recipes Book 3). On my side of the family, my grandmother, Helen Kumps Homemade White Bread recipe was given to me by my sister. A few years before my grandmother died, I asked her for her recipe for Potato Soup with Sausage Gravy. These recipes are included in Breads , Breakfast & Brunch, and Soups cookbooks. My other grandmother, Estellas recipes for Strawberry Rhubarb and Rhubarb pies are included in this volume. My Not So Secret Family Recipes series of cookbooks contains recipes from family, friends, and of my own creation.

When my mother and mother-in-law found out about my cookbooks they both generously loaned me recipes from their mothers and grandmothers, which were handwritten on recipe cards, clipped from newspapers and magazines, or written in cookbooks and notebooks that are beginning to disintegrate. As I have been trying these recipes I am humbled and grateful for the honor of preserving and sharing this heritage of cooking. Some people are intimidated by pie-making. As you try the recipes included in this cookbook and follow the preparation tips, you will find it is not beyond your ability. That is the glory of Not So Secret Family Recipes . You dont have to be a master chef to have success with these recipes.

Some have been honed in family kitchens for generations. I am confident as you try these recipes that they will enrich the enjoyment of your family meals and help enhance your family traditions and memories. Pies is Book 1 in the Not So Secret Family Recipes cookbook series. This Third Edition contains all the recipes of my original Pies cookbook plus the recipes from my Aunt Jeanne (Jean) Kump who passed away since my first Pies cookbook was publish. I am grateful to my cousin James who loaned me his mothers recipes to share with you. Enjoy! Jan Hinds

P ie Crust Recipes P ie crust basic tips : 1.

Keep your ingredients cold. I have seen tips that recommend only making enough dough for one pie at a time to avoid the flour absorbing the shortening. If you need to make several pies at a time, refrigerate the dough until you are ready to roll it. 2. Combine the dry ingredients in a large bowl. Cut in the shortening one half cup at a time until the largest particles are the size of a small pea.

It is the differing sizes of the shortening particles that helps make the crust flaky. 3. Combine the liquid ingredients and add a small amount at a time to the flour mixture, tossing lightly with a fork until the liquid is mixed in. . Finish mixing by lightly with fingers, being careful not to knead the dough as that tends to toughen it. Divide the dough into a balls about the size of a baseball for a 9 inch pie pan.

Be careful not to over-handle or knead the dough as this will cause it to be tough. For uniform crusts you can weigh the dough. About 6.25 ounces will make a 9-inch crust.

. Sprinkle about a tablespoon or two of flour onto the rolling surface. Flatten the ball slightly with the palm of your hand then turn it over so the floured side is up.

With rolling pin, roll the dough away from you and toward you, then right and left one time. Turn the dough over again, drawing more of the flour into the rolling surface. Continue rolling, working in all directions like the spokes of a wheel, until the pastry is the desired thickness.

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