Virginia Diners Peanut Pie Recipes

Steps:

• Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to an 11-inch round. Transfer to a 9-inch pie dish; trim edges to a 1/2-inch overhang. Tuck overhang under and crimp edges with the tines of a fork; freeze until firm, about 15 minutes.
• Line crust with parchment and fill with dried beans or pie weights. Bake until bottomno longer looks wet, about 25 minutes. Carefully remove parchment and beans; continue baking until light golden, about 10 minutes more. Let cool completely on a wire rack.
• Whisk eggs in a large bowl. Add butter, brown sugar, syrup, vinegar, flour, salt, vanilla, and cayenne; whisk until smooth. Coarsely chop 1 cup peanuts and stir into egg mixture, then pour into cooled crust. Scatter remaining 1/2 cup peanuts evenly over top.
• Bake until crust is golden brown and filling is puffed slightly and set, 40 to 50 minutes (if crust is browning too quickly, tent with foil). Let cool completely on wire rack. Slice and serve, with scoops of ice cream lightly sprinkled with cayenne.

Steps:

• In a large bowl, lightly beat eggs. Gradually add the peanut butter, sugar, corn syrups, butter and vanilla until well blended. Fold in peanuts. , Pour into the crust. Bake at 375° for 30-35 minutes or until set. Cool. Serve with whipped cream or ice cream if desired.

Steps:

• 1. Pre-heat the oven to 350 . Partially prebake the pie shell , so the bottom does not get soggy. Cool the shell and mix the filling. Using an electric mixer, beat the eggs and brown sugar in a large bowl until evenly blended. Add the corn syrup, melted butter,vanilla and salt and beat again, briefly, until evenly blended. Stir in the peanuts. Carefully pour the filling into the COOLED pie shell.
• 2. Bake the pie on the center oven rack for 30 minutes Rotate the pie 180 degrees and bake 20-25 minutes more. When done, the pie will "set" meaning that it will not move in waves when the pie is nudged. Thoroughly cool the pie on a rack. Serve at room temperature or cover loosly with a tented foil and refrigerate for 1-2 hours before serving. Makes 8-10 servings.
• 3. .........Note: Rotating the pie 180 degrees midway through the baking helps to bake goods evenly and balances the surface for browning. Because the back of most ovens is typically hotter than the front. ........NOTE: Try dusting your pastry nd rolling pin with flour,or lay a sheet of plastic wrap over your pastry, then roll on to the rolling pin. ........NOTE: Foto and recipe from The Old Farmer's Almanac

Steps:

• In a stockpot, cover fowl with water. Add bay leaves and rosemary, bring to a boil, and then simmer until tender. Remove fowl from pot and set aside to cool. Reserve stock in pan. Bone fowl, saving the skin and bones to add back to stock later. Place meat in each of 4 (2-cup) serving bowls. Add celery, carrots, and onions to stock and simmer until tender. Strain, reserving the stock, and divide into bowls with fowl. Add peas, mushrooms and peanuts to bowl with fowl and vegetables.
• Preheat oven to 350 degrees F.
• Divide sauce evenly among bowls. Cover pies with pastry crust; brush crust with beaten egg and then lightly sprinkle with nutmeg. Prick crust with fork to vent. Bake until crust is golden brown.
• In a saucepan, stir together cream, flour, seasonings, and mustard until smooth. Add 3 cups hot stock and simmer until a medium thickness. Add peanut butter and wine, stirring to blend. Add salt and white pepper, to taste.
• Combine flour, baking powder, and salt in a mixing bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water evenly over surface. Stir with a fork until all dry ingredients are moistened. Divide dough into 4 pieces. On a lightly floured surface, roll dough out to fit over bowl tops.

Steps:

• Preheat oven to 350º.
• Crush the peanuts with rolling pin or mallet.
• Lightly beat the eggs; whisk in the sugar and flour until well combined.
• Add corn syrup and peanuts, and then add butter.
• Pour the filling into the prepared crust.
• Bake for 45-50 minutes, or until the pie is a rich golden brown, set around the edges, but still a little loose in the center. (If the crust gets too dark, tent the edges with a pie shield or foil during the last part of baking.).
• Cool to room temperature.
• Serve with whipped cream, if desired.