Pie Friday

[valarltd]

For November, you get my best Thanksgiving pie recipes. I cannot do better than the back of the Libby's label for the pumpkin pie recipe.

Cornish Pasties are a traditional meal of the working folk in Cornwall. These are great for a fast lunch or supper, especially when made ahead and then heated the next day. (Also great for SCA and Renfairs)

Cornish pasties

Pie crust
1 1/4 pounds rump roast, cubed
1 onion, chopped
2 potatoes, peeled and diced
2 small carrots
salt and pepper to taste
2 tablespoons milk
1 tsp. Worcestershire or steak sauce

Directions

In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice.

Roll dough out until about 1/4 inch thick. Cut out six circles, each about 5 inches round. Do not stretch the dough.

Mix meat and vegetables together, and salt and pepper to taste. Cover half of each pasty base with the filling. Moisten pastry edges, fold pastry over the filling. Press edges together with a fork. Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
Bake at 450 degrees F ( 230 degrees C) for 10 minutes. Turn oven down to 350 degrees F (175 degrees C), and bake for 35 minutes.


Fudge truffle pie.

2 c. milk
2 1oz squares unsweetened chocolate
1 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 eggs
1 1/2 tsp. vanilla
1 9" pastry shell, unbaked

Heat milk and chocolate until well blended. In bowl, combine sugar, cornstarch and salt. Beat eggs, until just
blended, add to sugar with vanilla. Stir to blend, gradually add chocolate. Pour into shell. Bake 400° for 35
minutes, covering crust with foil for last 10-15 minutes. Cool.