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In bowl of electric mixer fitted with paddle attachment, beat together butter and sugar until fluffy. Add cream, and mix until smooth. Beat in eggs until combined, then stir in flour and vanilla. Pour into pie shell. Bake at 375° for 40 minutes or until golden brown on top. Pie will rise in oven almost like a cake then sink when removed to.
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Add pie weights. Bake for 10 minutes. Carefully remove paper and weights. Let cool on a wire rack. In a large bowl, beat granulated sugar and melted butter with a mixer at medium-low speed until mixture resembles wet sand, about 1 minute. Add cream, and beat at medium speed until thickened, about 1 minute, stopping to scrape sides of bowl.
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For the Crust: Using a food processor, pulse together flour, sugar, salt, rosewater, and lard until the dough pulls away from the sides of the mixer and easily forms a ball. Press the dough into pie plate. Adjust oven rack to center position and preheat oven to 375°F. Par-bake empty crust until golden brown, about 7 minutes.
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Aside from the sugar, the pie's jelly-like filling also features all-purpose flour and salt for the dry ingredients. As for the wet, a few eggs, melted butter, heavy whipping cream, and vanilla.
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It was determined many years ago, that Transparent Pie originated in Kentucky, and not just anywhere in Kentucky, but in the Maysville Kentucky area, which is 30 minutes from my hometown of Brooksville, Kentucky. Transparent Pie is a very well-known pie in this area, although it's not well-known to many people, even in some parts of Kentucky.
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Transparent Pie Recipe. Courtesy of: "Kentucky Sweets: Bourbon Balls, Spoonbread & Mile High Pie" by Sarah Baird. Yield: One 9-inch pie (8 servings) Active time: 20 minutes. Total time: 1 hour. For the Crust: 1 cup all-purpose flour. ¼ cup of granulated sugar. 1 teaspoon salt.
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Preheat oven to 375℉. Prick the pie shell all over with a fork. Bake for 10-15 minutes, then let cool while mixing the filling. Beat butter and sugar in a mixing bowl. Add cream, and mix well. Beat in eggs. Stir in flour, nutmeg and vanilla. Pour filling into the pie shell.
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Kentucky Transparent Pie. Transparent pie is a Kentucky tradition. It has a simple sugary liquid filling that is baked down in a shell and closely resembles other pies from the region, including New England's chess pies, Pennsylvania's shoofly pies or Indiana's sugar pies. The main difference seeming to me the addition of brown sugar to.
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Set the oven temperature to 350°. Combine the butter, sugar, and salt in a large bowl. Using an electric mixer - hand held is fine - beat on medium-high speed for 2 to 3 minutes, until well combined. Add the eggs, one at a time, beating for about 30 seconds after each one. Add the cream, vanilla, and whiskey and beat again.
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Transparent Pie one stick butter, 2 cups sugarone cup heavy whipping cream four eggs, beaten2 tablespoons all purpose flour1 teaspoon pure vanilla extract 1.
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Using a rolling pin, roll out the crust, then press into a pie plate or tin, crimping the edges and removing any excess dough. Set aside. Using an electric hand mixer, beat together butter and.
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Like many classic recipes from Kentucky, transparent pie is a dessert that dates back to the 1800s, when there were few ingredients to work with aside from those found on local farms. However, it.
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2 unbaked (9-inch) pie shells, NOT deep dish. Directions: Beat butter and sugar in a mixing bowl. Add cream, and mix well. Beat in eggs. Stir in flour and vanilla. Pour into pie shells. Bake at 375 degrees for 40-45 minutes, or until golden brown and knife inserted in center comes out clean. at March 26, 2015.
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The origin of transparent pie is difficult to pin down, but it likely dates to the 1800s, when home cooks in small farm kitchens in the Northern Kentucky River Region had to be creative with the ingredients they had on hand: eggs, sugar, butter, cream and a bit of flour. Magee's Bakery in Maysville popularized the pie in the 1930s, and it has.
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Preheat oven to 375°F. Unwrap chilled pie dough disk and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 12-inch circle. Carefully fit dough circle into a 9-inch glass pie plate; fold edges under, and crimp.
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Steps to Make It. In a food processor pulse the flour, salt, and sugar until well blended. Add half of the butter and pulse about 6 times. Add the remaining butter and pulse 5 or 6 times. The mixture should look crumbly with pea-sized pieces here and there. Sprinkle a few tablespoons of ice water over the flour mixture and pulse a few times.