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The origins of the recipe are uncertain, but the dish is possibly the result of Spanish influence in the 18th century, according to the Natchitoches Meat Pie Festival.
Sour cream and raisin pie with meringue topping. This meringue-topped baked custard pie is made with sugar, egg yolks, sour cream, flour and raisins, baked in a pastry-lined pie dish until the custard filling is set. Some recipes add pecans to the filling, or spices like cinnamon and cloves. [22] [23]
In a large bowl, using handheld mixer on medium-high speed, beat confectioners’ sugar and butter until smooth. Add Fluff and vanilla and beat until well combined. Flip half of discs over.
There's the over-the-top chocolate meringue pie, the cinnamon roll apple pie for a new twist on a classic apple dessert, and even a few slab pies to feed a crowd!
Ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell. Natchitoches meat pies are often fried in peanut oil because of that oil's high smoking temperature. A number of restaurants in the historic district in Natchitoches serve meat pies, and frozen pies are available from grocers in northern Louisiana.
The first mention of Possum Pie in the Arkansas Gazette dates to a 1983 restaurant review. The recipe itself doesn't begin to appear in food sections until the late 2000s. An earlier recipe for a layered nut-crumb crust pudding and cream cheese pie with whipped topping was submitted to the Arkansas Dairy Recipe Contest, a student content open to fourth-12th grader
Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes.
A meat pie floating in a sea of mushy peas, a typical Northern English way of serving Jinyun shaobing, a meat pie originated from Jinyun County, Zhejiang, China Fatayer, a meat pie in Middle Eastern cuisine Lihapiirakka, a meat pie in Finnish cuisine A chicken pie. The Natchitoches meat pie is one of the official state foods of the US state of ...