Tag: fruit cocktail

Cracker Pie


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This is a simple pie with simple ingredients and it’s easily altered to suit whatever you have on hand. I like to use a can of drained fruit cocktail but it would also be good with a can of drained pineapple. I use saltine crackers but I’ve heard of other folks using Ritz type crackers. Mama always adds a little coconut to hers and you could also add dried fruit instead of canned, without having to alter the recipe. When I got ready to make this today, I found I had everything I needed on hand, which is why old fashioned pies like this have been favorites of home cooks for as long as stoves have been in kitchens.

I’m getting ready for the folks from Taste of the South Magazine to come spend the day with me tomorrow. We have a full day of photo shoots for my column that is in each issue of the magazine and it’s always a joy to get to spend time with anyone from Hoffman Media because they’re all just as good as gold.

I do need to get some dishes washed and floors mopped, though, so lets just dive right in!

You’ll need: A deep dish pie crust, sugar, eggs, vanilla,  fruit cocktail, chopped pecans (optional), saltine crackers, and a little bit of baking powder.

Prick your crust a few times with a fork and bake it in a 325 degree oven for ten minutes, or until very lightly browned.

Crush your crackers.

I’m crushing them for their own good

Place egg whites in a mixing bowl.

Beat this with an electric mixer until stiff peaks form. You’ll know this has happened when you pull your beater up out of it and a peak of beaten egg white still sticks striaght up where your beater was.

These are my stiff egg whites, with my sugar and baking powder dumped on top of them.

Mix this again with an electric mixer until the sugar is well incorporated, about one minute.

Now dump your vanilla, pecans, and cracker crumbs on top… 

Then dump your well drained fruit cocktail.

Using a spatula or big spoon or whatever you grab out of the draw first, stir all of that together really well by hand.

Pour into your baked pie crust.

Bake this at 325 for 20-25 minutes, or until lightly browned on top.

 Why did I not take a photo of that? I have no idea. I’m just glad my head is screwed on or I’d surely leave home without it most days.

Like this.

Allow pie to cool completely before serving. This is wonderful as is or topped with whipped cream and a few chopped pecans.

Have a wonderful day and don’t forget to savor every moment of your life, just as you savor every bit of a piece of pie. That’s what it’s here for.

Ingredients

  • 1 deep dish pie shell
  • 16 saltine crackers, crushed
  • 15 ounce can fruit cocktail of your choice, well drained
  • 3 egg whites
  • 1 cup sugar
  • 1/2 cup chopped pecans or walnuts, optional
  • 1 tsp vanilla
  • 1/2 teaspoon baking powder

Instructions

  1. Prick bottom of pie crust several times with a fork. Bake for 10 minutes in a 325 degree oven.
  2. While crust is baking, place egg whites in mixing bowl and beat until still peaks form. Add sugar and baking powder and beat again until sugar is well incorporated, about one minute more.
  3. Using a large spoon, gently fold in nuts, drained fruit, cracker crumbs, and vanilla until it is all well combined.
  4. Pour into baked pie crust. Bake at 325 for 20-25 minutes, or until lightly browned on top. Allow to cool completely before serving.

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http://www.southernplate.com/2013/04/cracker-pie.html

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“I resolve to speak ill of no man whatever, not even in a matter of truth. But rather, by some means, excuse the fault I hear charged upon others, and upon proper occasions speak all the good I know of everybody.”

~Benjamin Franklin

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Pimm’s Cup

 
I prefer to have any sort of mixed drink that involves fruit soaked in alcohol to be equal parts fruit and alcohol. For this reason, whenever I’m making a large batch of any fruity mixed drink I always slice fruit and let it soak a few hours in advance so it can be nice and saturated. This also adds flavor to whatever alcohol you are using, whether it’s wine for sangria or, in the case of this recipe, Pimm’s. I love fruit, so my goal after all of the liquid alcohol is gone is to be able to keep enjoying the drink via a fruit cocktail (literally). Who wouldn’t want a delicious little snack at the end of their drink? 
Pimm’s Cups are my new favorite boozy fruit drink. Pimm’s is variety of gin, but it has much more flavor which makes it perfect when absorbed into fresh fruit. I think it tastes a bit like tea.  I don’t like gin and I don’t like tea, but I like Pimm’s. Go figure.
Sadly, the days are numbered for delicious fresh fruit filling our farmer’s markets and grocery stores. So, you’re all going to need to make these cocktails as soon as possible. It’s really a spring and summertime drink, but considering it’s 90 degrees this week in DC I don’t think fall is here quite yet. If you want to get aggressive with the amount of fruit you use (like I do) cut up any fresh, in-season fruit you can find. I like it with strawberries, plums, peaches, raspberries and apples. I always add limes and lemons as well. The goal is to use fresh, bright fruit. However, I’m going to give everyone the original recipe first so you can choose whether to keep it simple. If you want to take it up a notch, see my version of Pimm’s Cups in the second recipe. I’m always serving a crowd, so I use the whole liter of Pimm’s. The fruit soaks up a lot of the alcohol, so you don’t end up with as much liquid as you would think. You may want to warn your guests of this when they are eating the boozy fruit. It packs a punch.
Enjoy!

Original Pimm’s Cups
1 part Pimm’s No. 1
3 Parts Lemonade
Add some Mint, Cucumber, Orange and Strawberry

Mix and serve in a tall glass over ice.


Sarah’s Pimm’s Cups
Serves 8+
1 Liter Pimm’s No. 1
Sliced Fresh Fruit (crisp apples, strawberries, plums, peaches/nectarines, lemons and limes)
Ginger Ale, Sparkling Lemonade or Lemon-Lime Spda
Toss all fruit together and place in one or two large pitchers. Pour entire liter of Pimm’s into pitcher (or divide evenly between pitchers). Let soak for 3+ hours. Do not add mixers, as they will lose their carbonation during this time.
When ready to serve, pour Pimm’s liquid into tall glasses filled with ice, keeping about a one part Pimm’s to 3 parts mixer ratio in mind. Pour in mixer of choice — ginger ale, sparkling lemonade or lemon-lime soda. Add in a scoop or two of the Pimm’s soaked fruit. 
Always serve cold. The fruit will taste delicious, so a key part is eating the fruit as well. You’ll have leftover fruit after all of the Pimm’s is gone. Don’t waste it! It’s good for you, obviously.

Jyl’s Fruit Cocktail Pie

Today I’m happy to bring a guest post from Jyl. I was going to introduce her as “My friend,Jyl’ but the more I think about it, it may be more suitable to call her “My accomplice, Jyl” because we’re always scheming together over one thing or another. Between the two of us, we’ve just about got the whole world peace thing solved and figured out how to eradicate hunger and poverty. We’re just waiting on folks to turn over the keys to the universe so we can put our plans into action After y’all read this, if you want to visit some more with Jyl, be sure and visit her over at her blog, The Post It Place, and tell her Christy sent ya! 

Gratefully, 

Christy

Hey y’all! I’m tickled to be here on SouthernPlate today, posting while Christy wheels around trying to get her work done. I’ve seen her wheeling around and trust me, that wheel chair hasn’t slowed her down any. If anything, putting wheels on her has sped things up considerably! So while she’s busy chipping paint off her walls and making a bigger mess than usual in her kitchen, I’m gonna show you a pie recipe from my Grandmother.

This is one of those old recipes, written on a scrap of paper that is so aged and stained that you can barely read it anymore.

Well worn, well loved and well used.

It also has those strange directions that only our Grandmother’s knew how to interpret. Like one of the ingredients is fruit cocktail in a 303 can. Huh?? Thank goodness for Google since neither of my grandmother’s are still living to ask what size a 303 can is.

There was a lot about this pie that I had to interpret and figure out by trial and error, but it was soooo very worth it! The current recipe I use is below. It has actually become one of my favorite pies to make and to eat.

I hope it will become one of yours as well!

Ingredients

  • Fruit Cocktail Pie
  • 15 ounce can Fruit Cocktail (do not drain)
  • 1 cup brown sugar
  • 1 cup self-rising flour
  • 1 egg
  • 9″ deep dish pie shell

Instructions

  1. Mix all the ingredients together and pour into unbaked pie shell.
  2. Bake on 375 degrees for 30-45 minutes or until the top is browned and “set”.
  3. Let cool before serving.

    4. It is also really good with whipped topping on it if you want a little something else added to it.

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http://www.southernplate.com/2013/08/jyls-fruit-cocktail-pie.html

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To get Christy’s recipe for Fruit Cocktail Cake, please click here.

~ Quaker Proverb

~Submitted by Jackie (thanks, Jackie!). Click here to submit your own.

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