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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Jeff Davis Pie   
    Categories: Pies   
         Yield: 1 Pie   
       
   MMMMM----------------------------PIE---------------------------------   
       1/2 c  Butter; at room temperature   
         1 c  Sugar   
         1 tb All-purpose flour   
         3 lg Eggs   
         1 c  Heavy whipping cream (8 oz)   
       1/4 ts Salt; a little less if   
              - salted butter   
       1/2 ts Vanilla extract   
         1    Unbaked pie shell (9")   
      
   MMMMM-------------------------PIE CRUST------------------------------   
         1 c  All-purpose flour; unsifted   
       1/8 ts Salt   
     2 1/2 tb Unsalted butter; chilled   
       1/3 c  Solid vegetable shortening;   
              - chilled   
         3 tb Ice water; up to 4 tb   
       
     Preheat oven to 425?F.   
        
     Cream the butter and sugar together until light and fluffy. Beat in   
     the flour, eggs, cream, salt, and vanilla. Pour into the pie shell   
     and bake 10 minutes. Lower oven temperature to 350?F and bake about   
     30 minutes more, or until set. The pie will puff up slightly in the   
     oven, but sink while cooling. Let cool completely before serving.   
        
     Refrigerate any leftovers (fat chance!)   
        
     Pie Crust:   
        
     Mix the flour and salt together in a stainless steel or glass or   
     ceramic bowl. Cut the butter into 6 or 8 pieces. Using a pastry   
     blender, cut the butter into the flour until the pieces are about the   
     size of peas. Cut the shortening in until all the pieces are the size   
     of large meal (bread crumb). Some pieces will be larger than others;   
     no big deal. In fact, it's desirable. Sprinkle 1 tb ice water over   
     the mixture. Using a fork, stir the water in to distribute it. Repeat   
     with 2nd tb ice water. Scrape the mixture off the fork occasionally.   
     Repeat with 3rd tb ice water. Add only enough water to get the flour   
     & shortening mixture to come together into a ball. If it's a dry day,   
     more water (up to 4 tb total) may be needed. Flatten the ball to   
     about 3/4" disk; dust with flour; and refrigerate for at least 1   
     hour. Dough can be refrigerated overnight. Roll out dough and place   
     in pie plate. I prefer Pyrex.   
        
     Jeff's Notes:   
        
     * Ingredients list are attributed below. I've taken some liberties   
       with the instructions.   
     * Pie recipe is from The New York Times Heritage Cook Book   
       by Jean Hewitt, 1972.   
     * Pie crust recipe is from The Simple Art of Perfect Baking   
       by Flo Braker, 1985.   
     * I've been making this pie since 1975. It's a baked custard type   
      filling with a golden brown top.   
     * The pie crust, with the combination of butter and shortening is   
       my favorite, though I use it only for special occasions. You can,   
       of course use any pie crust you want!   
        
     Recipe by Jeff Davis   
        
     Posted by: Walter Hanig   
       
   MMMMM   
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