Recipe Exchange: The pie has no limit

Lynn Eckerle
·4 min read

A reader requested unique pie recipes, and we got several responses. Lisa from Bay City adds chocolate to her Southern pecan pie for a richer taste. Norma from Pioneer sent a recipe for caramel apple pie. Helen from Lapeer says Nesselrode Pie was a signature dessert in New York during 1940s, ’50s and ’60s and is just as delicious today.

Southern pecan pie

1/3 c butter

2 oz (2 squares) unsweetened chocolate

2/3 c sugar

1/2 t salt

3 eggs, beaten

1 c dark Karo syrup

1 t vanilla

1 1/2 c pecan halves

1 unbaked pie shell

Melt butter and chocolate in a double boiler. Add sugar and salt. Stir until well combined. Add beaten eggs, dark Karo syrup and vanilla, mixing well. Stir in pecans. Pour into pie shell. Bake at 350 degrees for 55 minutes or until set and browned.

Caramel apple pie

Crust:

2 c flour

1/2 c quick cooking oats

1 t salt

2/3 c shortening

8 to 10 T cold water

Filling:

1/3 c melted butter

1 t cinnamon

4 lbs apples (Braeburn or Granny Smith)

1/2 c packed brown sugar

2 T flour

1/2 t salt

1 egg, lightly beaten

1 T water

1 c caramel ice cream topping

Crust: Stir flour, oats and salt together in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Sprinkle 1 tablespoon of water over part of the mixture and gently toss with a fork. Push moistened dough to the side of the bowl. Repeat using 1 tablespoon of water at a time until all of the dough is moistened. Divide dough in half, forming each into a ball. On a lightly floured surface flatten 1 dough ball then roll out into a 12 inch circle. Transfer to a 9 inch pie plate and trim even with the rim. Roll the seconded dough ball into a 14 inch circle. Filling: Combine butter and cinnamon in a large bowl. Core, peel and slice apples into the bowl. Gently toss to coat. Place apples in an aluminum foil lined roasting pan. Roast apples at 425 degrees for 7 to 10 minutes until apple edges begin to brown. Stir once. Remove from oven and let cool. Reduce oven temperature to 375 degrees. In the large bowl used for the apples, mix together brown sugar, flour and salt. Add apple slices and any juices. Stir to coat with brown sugar mixture. Transfer to pastry-lined pie plate. Carefully place second crust over top. Fold top crust edge under bottom crust and crimp together. Brush top with a mixture of the beaten egg and the water. Carefully cover the edges of pie crust with aluminum foil. Place a baking sheet on the rack below the pie. Bake for 30 minutes at 375 degrees. Remove aluminum foil. Bake an additional 35 to 40 minutes until top is golden and filling is bubbly. While pie is still warm drizzle with some of the caramel topping. Cool and serve with remaining topping.

Nesselrode pie

1 1/2 c finely ground walnuts

2 T plus 1/2 c sugar, divided

1 envelope plus 1 t unflavored gelatin

1/2 t salt

1 1/2 c milk

6 eggs, divided

2 T rum

2 t grated lemon peel

1/2 c diced mixed candied fruit

8 oz container frozen whipped topping, thawed

Candied pineapple slices

Combine walnuts with 2 tablespoons sugar. Press onto the bottom and sides of a 10 inch pie plate. Bake for 8 minutes at 400 degrees, until light golden. Cool completely. In the top of a double boiler, soften gelatin in milk. And 1/4 cup of sugar, salt and slightly beaten egg yolks. Stir until blended. Cook over simmer water, stirring constantly, until thickened enough to coat a metal spoon. Remove from heat. Stir in rum and lemon peel. Place waxed paper directly on the surface and refrigerate until cool but not firm. In a large bowl, with an electric mixer on high speed, beat egg whites until foamy. Gradually add 1/4 cup of sugar. Beat until stiff. Gradually fold gelatin mixture and diced candied fruit into egg whites mixture. Spoon into walnut crust. Chill until firm. To serve, cover with whipped topping and garnish with candied pineapple slices. Cut into wedges with a knife dipped in warm water.

Reader request

Dear Lynn, I’m looking for recipes for vegetable casserole dishes that are good for potlucks and family dinners. — Linda from Jonesville

— Please send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.

This article originally appeared on Sturgis Journal: Recipe Exchange: The pie has no limit