Wednesday, February 14, 2007

National Pie Day

No – today is not National Pie Day. National Pie Day was actually a few weeks ago on January 23rd. But, while paying the bill at Mitchem’s Kitchen I picked up a copy of National Pie Day recipes put out by the Lincoln County Extension & community Association.

National Pie Day has been celebrated in Lincoln County since 1997. I am not sure when this collection of recipes was published, but I thought I’d share some of the more unusual ones with you so that you have a chance to create a little slice of Pie Day history for yourself.

Cherry-O Cream Cheese Pie
Submitted by David Sackett, Crouse

Use a crumb crust or baked shell
1 8-oz. package cream cheese
1 15-oz. can condensed milk
1/3 cup fresh or bottled lemon juice (lime juice is fine too)
1 tsp. vanilla
1 can cherry pie filling

Soften cream cheese; whip until fluffy. Gradually add condensed milk. Beat until well blended. Add lemon or lime juice and vanilla; blend well. Pour into baked pie crust and chill two hours or more. Garnish with cherry pie filling.

Grits Pie
Submitted by Martha Duncan, Crouse

1 unbaked pie shell
3/4 cup water
1/8 tsp. salt
¼ cup quick cooking grits
½ cup butter
¾ cup sugar
2 Tbsp. all-purpose flour
2 eggs, slightly beaten
¼ cup buttermilk
1 tsp. pure vanilla extract
Freshly ground nutmeg, optional

Preheat oven to 325º. In a small saucepan, bring water and salt to a boil. Add grits and cook for 4 minutes. It’s not especially easy to cook such a small amount of grits, so this will require your constant attention. Stir almost entire time the grits are cooking. Add butter and continue to cook for an additional minute. Set aside. In a bowl, stir together sugar, flour, eggs, buttermilk and vanilla. Stir in cooked grits. Pour into pie shell and bake for 35 – 40 minutes or until set. Serve warm or cold. May sprinkle nutmeg before baking the pie. Gives taste like egg custard pie.

Baptist Pie

Submitted by Fairy Burton

2 graham cracker crusts
1 15-oz. can mandarin oranges, drained
1 15-oz. can crushed pineapple, drained
1 can sweetened condensed milk
¼ cup lemon juice
8 oz. Cool Whip
Shredded coconut
Chopped pecans

Mix oranges, pineapple, condensed milk and lemon juice. Spoon into pie crusts. Cover with Cool Whip. Sprinkle with pecans and coconut. Chill. Makes 2 pies.

And if that ain’t country, I’ll kiss your…


Anonymous said...

On my next trip can I request the Cherry-O-Cream pie?

- R