Bread results and PIE recipes

The plain white yeast bread got 4th place.  I make this one all the time so I am familiar with it.  It is good. 

The cinnamon swirl yeast bread got 3rd place.  This one was new.  I really like it.  BUT, I think I will work on the cinnamon swirl for next time.  The recipe called for a wet syrupy paste but I think the liquid needs to be reduced.  Because, as you can see in the pic my cinnamon ribbon is very narrow.  Most of my cinnamon paste oozed out while baking.  It IS very tasty, but I am going to experiment in the future with the consistency of the cinnamon mix to keep in iside the dough. 
Rolls, banana bread, and zucchini bread didn't place at all.  Guess I've got to get more creative in those categories. 
On to tomorrow.  PIES

I've posted this pecan pie recipe before.  It is from Pioneer Woman.  So is the pie crust recipe.  If you have never checked out Pioneer Woman's blog, you must.  I have made several recipes from her site and never once been disappointed.  The buttermilk pie recipe is one that I have had for about 20 years.  It is the recipe of a friend's mother.  Before this I had never heard of or had buttermilk pie before.  If you are unfamiliar with it, this probably sounds weird but it is tasty.  I like it best cold but my hubs likes it best warm. 

PECAN PIE

Ingredients

• 1 whole Unbaked Pie Crust

• 1 cup White Sugar

• 3 Tablespoons Brown Sugar

• 1/2 teaspoon Salt

• 1 cup Corn Syrup

• 3/4 teaspoons Vanilla

• 1/3 cup Melted Butter (salted)

• 3 whole Eggs Beaten

• 1 cup (heaping) Chopped Pecans

Preparation Instructions

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75! Allow to cool for several hours or overnight

PIE CRUST
Ingredients

• 1-1/2 cup Crisco (vegetable Shortening)
• 3 cups All-purpose Flour
• 1 whole Egg
• 5 Tablespoons Cold Water
• 1 Tablespoon White Vinegar
• 1 teaspoon Salt

Preparation Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge

 BUTTERMILK PIE

• 1/2 cup butter or 1/2 cup margarine, melted
• 1 1/2 cups sugar
• 3 tablespoons flour
• 3 eggs, beaten
• 1 pinch salt
• 1 teaspoon vanilla
• 1 cup buttermilk
• 1 deep dish pie shell (either your own recipe or storebought)

Directions:

Preheat oven to 400°F. Beat the butter and sugar together until light. Add the eggs and beat; then beat in vanilla. Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth. Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.  Pie should turn a nice golden brown and a knife inserted should come out clean