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| Derby Pie |
Brian: The state of Kentucky has many things it is
known for, and we will feature two of them in this week’s pie. Bourbon whiskey and Derby pie are staples in
Kentucky, and we will include both with our Derby pie and bourbon cream sauce. We have found many family and friends who aren't familiar with Derby Pie, so here is a link to provide some historical context.
Angie: We knew that we were spending Saturday with
my family. Periodically we have “movie
night” with my family in Bloomington. We
try to create a cuisine that goes with the movie, and past choices have been “Casablanca”
and Moroccan Food, and we featured breakfast offerings for “Breakfast at
Tiffany’s.” We put on a full blown
wedding for “Wedding Crashers!” This
week featured the movie “The High and The Mighty,” and since the setting of the movie
is on an airplane, the food was served on trays as if you were on an airplane.
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| My Mother Pat rolling out a pie crust |
Brian: We knew we had to take our show on the road,
so we tried to choose a pie we could pack everything we needed to bring with
us. We also wanted to work with Angie’s
mother Pat, who is a great cook in her own right.
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| My daughter Emilee working the crust |
Angie: Brian went out Saturday
evening, and since the crusts have added significantly to the cooking time, I worked on the crusts with my mother and my daughter Emilee. My mom gave me some good tips on working with crust and I was finally able to roll out a decent crust after watching her. I used one of the crust recipes from last week’s post, and it worked much better this week.
evening, and since the crusts have added significantly to the cooking time, I worked on the crusts with my mother and my daughter Emilee. My mom gave me some good tips on working with crust and I was finally able to roll out a decent crust after watching her. I used one of the crust recipes from last week’s post, and it worked much better this week.
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| Pecan Pie Crust |
I also made a pecan crust,
which comes from my mother-in-law Kathleen, which we use for a different
dessert. In hindsight, we probably
shouldn’t have pre-baked the pie crusts as these pies cook in the oven for a
considerable time. Pre-baking them made
them a bit crispier than normal.
Brian: I woke up Saturday morning, and I was in
charge of making the pie filling and the bourbon cream sauce. Some derby pie recipes feature bourbon in
them, but we chose to omit that from the recipe. Though there was some debate on whether or
not to include pecans, since I was making the filling, I won that debate. J
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| Finished pie crusts |
Angie: I enjoy toasted pecans on salads. I love pecan pie. I do not like pecans in my chocolate chip
cookies, they get stuck in my teeth and drive me crazy. I was also too tired to argue. The combination of springing forward for
Daylight savings time, and being awoken by my nephew’s cell phone alarm at 6:30
a.m., made for a tired Angie.
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| Adding in the pie filling |
Brian: Quite frankly, it is a really quick and easy
filling to make. You simply combine the
butter and sugar, add the eggs and vanilla, and stir in the chips and
pecans. My friend uses a balloon whisk
to make the bourbon cream by hand, but I chose to use what he called the “sissy
way” by using a hand mixer. My excuse is
that I was that I made the sauce with my daughter, otherwise I’m sure I would
have done it the manly way. I always
defer to Angie to help determine when the pie is done.
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| My Nephew Riley |
Angie: The pie was golden brown on top, but still
soft in the center. We left the other
pies in a bit longer so they would cook through. The crust was a bit crumbly which I’m sure
came from pre-baking the crust. We won’t
do that next time. I suffered though the
pecans because the delicious, gooeyness was just amazing!
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| My Nephew Hunter |
Brian: The pie was probably a bit underdone, but I
think of a derby pie like a big chocolate chip cookie, and the less you bake a
cookie the more ooey and gooey it gets.
I added the bourbon cream sauce, and the complimentary flavors were
outstanding. My nephews Hunter and Riley
gave the pie high marks, and it is my favorite pie we have made so far.
Angie: Pie of the week goes to… The pie with the pecan crust goes to the
company my mom works for, Gentry Group.
They are a fantastic local builder in Bloomington and they are comprised
of some pretty amazing people.
Pecan Crust Recipe
1c flour
1/2c pecans
8T melted butter
1T cold water
Directions: Stir and spread in pan, bake at 350 for 20 minutes.
Bourbon cream
1 cup heavy cream
¼ cup confectioners
(powered) sugar
1 generous
tablespoon bourbon (I generally use Knob Creek or Buffalo Trace…you could also
use Bakers (Jim Beam Small Batch) as it has a richer and sweeter hint of
vanilla flavor to it)
¼ teaspoon vanilla
extract (or preferred is 1 vanilla bean)
Directions: Use a metal bowl (copper is best but
stainless works too) place it in fridge for about 30 minutes to get it cold and
make sure all liquid ingredients are cold too.
Pour the cold cream into the cold bowl and mix – I use a balloon whisk
but you may also use a hand mixer – until soft peaks start to form. Add remaining ingredients and continue to
whip until stiff peaks
About your bakers
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