Post by Jorghnassen on Feb 16, 2004 18:10:06 GMT -5
Ingredients:
Dough for crust (see below if you don't have your own recipe)
2 cups of brown sugar
1 cup of cream (or milk)
1 tbsp flour
1 tbsp butter
1 egg (optional)
Heat and mix the ingredients in a pot without boiling until the sugar is nicely melted. Stick in open crust (you can cover partially with strips of dough). Bake in the oven at 350 F until crust is golden brown.
If you don't put the egg (which I usually do) the filling is going to be very liquidy, so you can partially compensate by putting two tablespoons of butter instead of one. Delicious warm, with or without cream or ice cream.
Taken from my girlfriend's website (tourtiere.keenspace.com), if you need to make lots of pies....
Dough for Crust
Here is Jorghnassen’s father’s recipe for the dough. It is very simple, and even with several rollings, the crust will stay tender.
1 lb of fat
5 cups flour
3 tsp baking powder
2 tsp salt
Mix these ingredients with a pastry cutter until grainy consistency.
1 cup cold milk
1/2 cup cold water
1 egg, beaten
3 tbsp brown sugar (less can be added)
In a bowl, mix well the beaten egg, milk, water, and brown sugar. Put the wet mix into the dry ingredients. Combine with a wooden spoon until dough consistency. The dough will be easier to roll if refrigerated for 12 to 24 hours.
Dough for crust (see below if you don't have your own recipe)
2 cups of brown sugar
1 cup of cream (or milk)
1 tbsp flour
1 tbsp butter
1 egg (optional)
Heat and mix the ingredients in a pot without boiling until the sugar is nicely melted. Stick in open crust (you can cover partially with strips of dough). Bake in the oven at 350 F until crust is golden brown.
If you don't put the egg (which I usually do) the filling is going to be very liquidy, so you can partially compensate by putting two tablespoons of butter instead of one. Delicious warm, with or without cream or ice cream.
Taken from my girlfriend's website (tourtiere.keenspace.com), if you need to make lots of pies....
Dough for Crust
Here is Jorghnassen’s father’s recipe for the dough. It is very simple, and even with several rollings, the crust will stay tender.
1 lb of fat
5 cups flour
3 tsp baking powder
2 tsp salt
Mix these ingredients with a pastry cutter until grainy consistency.
1 cup cold milk
1/2 cup cold water
1 egg, beaten
3 tbsp brown sugar (less can be added)
In a bowl, mix well the beaten egg, milk, water, and brown sugar. Put the wet mix into the dry ingredients. Combine with a wooden spoon until dough consistency. The dough will be easier to roll if refrigerated for 12 to 24 hours.