Caramel Pie

Photo Courtesy of Ronald Belo

Caramel Pie – Tribute to Edna Lewis

CaramelPie Recipe

Pastry dough for 2 8-inch pies/tarts

FILLING
3 cups soft dark-brown sugar (not brownulated)
1/8 teaspoon salt
2 tablespoons sifted flou
2 eggs, separated and beaten
2 tablespoons butter, slightly melted over hot water
4 tablespoons dark Karo syrup
2 teaspoons vanilla extract
1 cup milk, at room temperature

Line pie plates or tart pans with pastry and refrigerate.

In a large mixing bowl mix sugar, salt, and flour. Stir well with a clean wooden spoon and stir well again after each addition. Add the beaten yolks, butter, syrup, vanilla, and milk. When well mixed, beat the egg whites to soft peaks and fold in. Pour the batter into chilled, pastry-lined pans. Set into a preheated 350˚ oven. Bake until set, about 35 to 40 minutes. Remove from the oven. Serve warm. When cut, the filling should be about the consistency of blackberry jelly, not too firm.

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Many thanks toChurchLadyCake.com!

Try also this Caramel-Pumpkin Recipe:

http://mylittlebaklava.blogspot.com/2008/11/best-pumpkin-pie.html

Pumpkin Pie Recipe (using real pumpkin)

Makes TWO 10-inch pies (with a little extra filling)

1 sugar pumpkin (4 lbs), halved (or 3 cups solid-pack canned pumpkin)
2 pie crust for two bottom-only pies
6 large eggs
1.5 c + 2 Tbsp light brown sugar (or use honey for the 2 T)
2 Tbsp rice flour or cornstarch (rice flour refrigerates better)
1 tsp salt
1.5 tsp cinnamon*
1.5 tsp ground ginger
1 tsp vanilla extract
1/4 tsp nutmeg
3 cups evaporated milk
whipped cream for topping

Scoop out the pumpkin guts and bake the pumpkin cut-side down on a greased oven tray at 425 for ~1 hr, or until tender. Scoop out the flesh and mash or blend it until smooth. You can steam the squash instead, but it doesn't have as much flavor.

Roll out your pie crust and place it in your pie pans, and make the edge pretty. Prick the bottoms and weigh them down with something (dry beans, cutlery, whatever) and pre-bake at 425 for 20 minutes while you prepare the filling.

In a bowl, mix the pumpkin puree with sugar, rice flour, salt, ginger, vanilla, nutmeg, eggs, evaporated milk, and cinnamon, and whisk or blend until smoothly combined. Reduce the heat of the oven to 350. Pour the mix into the pie crust and bake for about 40 minutes. The pies should be set all over except for the very center. Let cool before serving (if you want it to slice well). You can bake any extra filling in a greased dish at the same time.

*You can also experiment with seasonings. I like to add garam masala, cinnamon, and nutmeg. Make sure to taste the filling for sweetness and flavor before you pour it into the crust.

Many thanks mylittlebaklava.blogspot.com!