Paula's Pie Project Blog

52 different pies in 52 weeks

Pie #56- Fudge Nut January 24, 2013

Filed under: 2013 Pie Project,Pie #56- Fudge Nut,Sweet Pies — paulaspieproject @ 4:29 pm
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On Saturday evening, our family had been invited to a dinner party for 16 hosted by Bob and Kathryn Hunter. This meant I needed to bake two pies to feed our group. Coming off of my four-hour pie from the previous post, I was desperate to find a chocolate pie that I could whip out in far less time.

A good friend of mine from my Ohio days, Lisa Blidar (Llama Lisa), sent me a little pie recipe book for Christmas this past year. Lisa and her husband Ron now live in Colorado near my two younger brothers and their families.  And if I have my way this year, I will be baking a pie with her at some point. Let’s hope it is not out of a camp trailer.

Pie cookbook Llama Lisa Blidar

Simple pie recipe

I used my mom’s crust recipe. (See below.) With the exception of the pecan garnish on top of one, these Fudge Nut pies are the same.

JAN MOM’S PIE PASTRY

  • 1 cup flour + 2 tablespoons
  • pinch of salt
  • 1/3 cup Crisco vegetable oil
  • 2 tablespoons cold water

Mix flour, salt and oil with a fork. Add water and form into a ball. Roll between two pieces of wax paper. Peel top layer of wax paper off and flip other layer of wax paper and rolled dough onto a 9″ pie pan. Form decorative crust. (Poke holes around rim of crust if single). Bake for 12-14 minutes at 400° or until golden brown if recipe asks for a “baked pastry shell”. Cool on a wire rack.

This is one of two pie crusts I made since I doubled the recipe.

This is one of two pie crusts I made since I doubled the recipe.

Beautiful fresh eggs from the Rudin family that went into our pies.

Beautiful fresh eggs from the Rudin family that went into our pies.

My one bowl filling. All the ingredients are in there. Note the recipe was doubled.

My one-bowl filling. All the ingredients are in there. Note the recipe was doubled.

Same filling just garnished differently.

Same filling just garnished differently.

Both pies baking in the oven. Wow. Look how high they rose!

Both pies baking in the oven. Look how high they both rose!

Pie #56- Fudge Nut

Pie #56- Fudge Nut

Ready to eat. Fudge Nut Pie

Ready to eat with ice cream!

Enjoying the pie project with Fr. Brian and the Hunter and Rudin families!

Enjoying the pie project with Fr. Brian and the Rudin and Hunter families! Thanks for a fun evening!

Personal Notes:

  • A HUGE thank you to the Hunter family for the gracious invite and delicious dinner. What a fun evening it was!
  • Thanks also to the Rudin family chickens for the tasty eggs. I will trade left-over carpet samples (to keep your chicken feet warm) for fresh eggs any time! They are liquid gold. A dozen doesn’t last long at our house.
  • Love the recipe book, Lisa! There will be more pies coming out of this little paper treasure!
  • This pie was EASY and delicious. All of the dry ingredients came straight out of my pantry with no extra trip to the grocery store needed. Between the pie crusts and the filling, this took me about 35 minutes to assemble.
  • This is another version of a chocolate pecan pie…. chocolate + pecan= soooooo good!