I'm a baby boomer born in the famous year of 1955. Check out my first blog to see who they are.
I teach high school English and love teaching anything. Teaching is my calling and I've known it since I was 6 years old.
Socrates said that an unexamined life is not worth living. Anthony Robbins said that any life worth living is worth writing about.
Sunday, July 20, 2008
Lard crust and Dixie Pie
I have the best recicpe for lard crust! I have tried many recipes, even one today where I had to mix everything in a ziplock bag, but it took an hour to make the crust. However, I keep coming back to my old standby. Many of you know that lard crusts are flakier and more flavorful that ones made with shortening. In fact, the old recipe for McDonald's French fries that we loved so much included frying potatoes in lard. But the health food patrol got them, and now their fries taste like everyone else's. Well, my recipe for great, never-fail lard pie crust is Pillsbury's refrigerated pie crust in your dairy case. It is made with lard, is ready when you are, and takes no time at all! If you know a better recipe, please share it.
One of my favorites pies is Dixie pie. I first encountered it when I worked at Tippin's Pie and Restaurant in Oklahoma City (sadly, out of business). It is a nut pie fabuloso! I have made this several times for family and it's always a hit. Here is the recipe: Dixie Pie
1 stick margarine, softened 1 c sugar 2 eggs 1 tsp vanilla 1 tsp bourbon (you can leave that out, if you wish, but I wouldn't!) 1/2 c. All purpose flour 1 c chopped walnuts (you can use pecans if you like or if you have someone in the family who is allergic to walnuts.) l c semi-sweet chocolate chips
1 9" unbaked pie shell (preferably lard)
Mix all ingredients together and pour into a unbaked pie shell. Bake 350 for 1 hr.
I serve mine with a scoop of vanilla ice cream on the side, or even better, in a bowl with cream.