This must be the lazy cook's version of stacked pies.
Just when I think I have seen or read or heard of nearly every way to use a recipe, I get fooled. I am stunned with this one found in today's Cook's Corner from the Columbus Dispatch. It's stack pie. It seems in Kentucky where it is, or may be, the only state to have a pocket of this phenomena there dwells a tradition of going to a potluck with a pie, arriving, and then stacking your (usually fruit) pie on top of another series of pies and then pouring (at times) caramel over the top and some times in between the pies (I guess to make them stick together). To eat it one must have only a tiny sliver because the flavors are so intense and rich...well, ya think? I guess stack cakes are common, though I have never heard of them either, but stack pies are more rare. Washington and Mercer counties in Kentucky seem to be the hot bed of stack pies. Stack pies were also served in Country Kitchen restaurant in Lebanon, Ky. These pies were at times made for holidays in some households. I understand that so much food was brought in and spread out on the tables that there was no more room for so many pies, hence the pies were stacked and then it got to be a habit. One person who now buys them to serve says they are very rich and there are around 12 pie crusts in the stack with caramel buttery filling in between. It makes my teeth hurt just to type this. I personally have trouble making ONE pie, so I will pass on this recipe to those who are brave. The one shown in Cook's Corner has pecan pie on the bottom and pumpkin pie on top--a lazy stacker, no doubt.
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KENTUCKY STACK PIE
4 or 5 (9 inch) pie shells
10 egg yolks
3 c sugar
1 1/2 c. melted butter
1 c. whipping cream
Line 4 or 5 (9 inch) pie pans with pastry. The one that is to be the bottom one is made regular depth. The others are cut short (or can be). Have these ready.
Beat egg yolks well until light. Cream in sugar, beat again until light. Add shortening and cream. Pour in pie shells, a little extra in bottom pie. Bake two at a time in 350 degree oven until filling is firm. Let cool in pan. Stack one on top of the other. Ice with Caramel Icing. Serve by cutting wedges clear through. 4 or 5 stacks.
CARAMEL ICING:
2 c. brown sugar
1 c. whipping cream
Pinch salt
Cook together to soft boil stage. Remove from heat. Beat by hand until creamy. If frosting gets too hard before you get it all on, beat in a little cream
KENTUCKY STACK PIE
4 or 5 (9 inch) pie shells
10 egg yolks
3 c sugar
1 1/2 c. melted butter
1 c. whipping cream
Line 4 or 5 (9 inch) pie pans with pastry. The one that is to be the bottom one is made regular depth. The others are cut short (or can be). Have these ready.
Beat egg yolks well until light. Cream in sugar, beat again until light. Add shortening and cream. Pour in pie shells, a little extra in bottom pie. Bake two at a time in 350 degree oven until filling is firm. Let cool in pan. Stack one on top of the other. Ice with Caramel Icing. Serve by cutting wedges clear through. 4 or 5 stacks.
CARAMEL ICING:
2 c. brown sugar
1 c. whipping cream
Pinch salt
Cook together to soft boil stage. Remove from heat. Beat by hand until creamy. If frosting gets too hard before you get it all on, beat in a little cream
