Glendas Crab Pie Recipes

BLUE CRAB PIE

Steps:

• Pre-heat oven to 350º - par bake your crust for 3 minutes. Combine eggs, flour, mayonnaise and milk, mix well. Add all other ingredients, except the crab. Fold in the crab and divide into the two pie shells. Sprinkle with Old Bay. Bake at 350 degrees for 40 to 50 minutes or until a toothpick pulls clean.

CRAB PIE RECIPE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350ºF Bake your crust for 3 minutes. We used Pillsbury pie dough and it worked out great. We did spray the pie pans with Pam spray to keep the crust from sticking. Combine eggs, flour, mayonnaise and milk, mix well. Add cheese, 1 teaspoon Old Bay, onion and pepper and mix well. Fold in crab meat and try not to separate the lumps of crab meat too much. Pour into 2 separate pie crusts, sprinkle with additional Old Bay Seasoning. Bake at 350ºF for 50 minutes or until knife comes out clean. (Check at about 40 minutes to avoid burning, since ovens vary.)

GLENDA'S CRAB PIE

Steps:

• Preheat oven to 350 degrees F. Fit pie shell into a 9" glass pie plate (11/2 qt), crimping edge decorativly. Prick shell in several places with a fork and chill 30 min. In large bowl mix together all remaining ingredients. Line shell with foil and fill with pie wieghts or raw rice. Bake shell in middle of oven 10 minutes. Remove foil and rice carefully and spread crab meat mixture in shell. Bake pie in middle of oven 40 to 45 minutes or until golden and set. Cool pie on rack 10 minutes and serve warm.

CRAB PIE

Steps:

• 1. Pre-heat to 350.
• 2. Combine crab meat, onion, celery, green pepper, mayonnaise, eggs, lemon juice, salt, pepper, cayenne pepper, and all but 2 tablespoons of bread crumbs in bowl and mix lightly.
• 3. Put crab mixture into unbaked pie crust. make sure your crab mixture is evenly spread.
• 4. Layer the cheddar cheese on top of crab mixture then add the rest of the bread crumbs on top of the cheese.
• 5. Bake for 25 minutes and also making sure the pie is fluffy and the top golden brown.
• 6. Let cool for 5 minute then DIG IN!!!

GLADYS GILBERT'S CRABAPPLE PIE

Steps:

• Preheat the oven to 450 degrees.
• Prepare the bottom crust and affix in a 9-inch pie dish. Refrigerate until needed.
• Meanwhile prepare a steamer by putting a steaming rack into a large pot filled with several inches of water and bring to the boil. Add the apples, cover and steam for 3 minutes. Drain into a large strainer and let cool for another 3 minutes.
• Prepare the apples by cutting in quarters (see headnote), removing seeds, core and stem. You will need 6 cups, about 3 pounds or about 30 crabapples. Put into a large mixing bowl and mix with the white sugar, butter, flour and lemon juice, combining with your hands.
• Transfer to the prepared shell, mounding up the apples. Sprinkle the top with the light-brown sugar. Affix the top crust, making a decorative edge and cut four small slits in the dough. Brush the pastry lightly with milk or an egg wash of milk or cream beaten into the egg; sprinkle the top with sugar (the original recipe does not call for this).
• Put the pie on a baking sheet lined with foil or parchment (keeps the sheet clean) and bake for 15 minutes at 450 degrees. Lower the temperature to 350 degrees and bake for at least 45 minutes, (rotating the pan halfway through) or until the juices inside are bubbling and the crust is a rich golden brown (see Note). Serve warm with ice cream.
• Note: If after 45 minutes the juices are not bubbling much raise the heat to 375 degrees and turn on the convection and continue to bake for about 7 minutes longer until the juices are bubbling well inside the pie. You want to make sure the apples are cooked and softened and a period of simmering in their juices will accomplish this. If the crust gets too dark, cover the pie loosely with foil. All ovens are different so baking time is approximate.
• Note 2: My flaky pastry dough recipe, which I've included here often, is a wonderful one to use in pies. It's basically a butter dough enriched with freshly rendered lard, which adds incredible texture to the dough. Using a food processor put in 2 1/2 cups all-purpose flour (I use southern soft-wheat flour, available from specialty sources), pinch salt and heaping tablespoon sugar. Pulse a few times to combine. Add 2 sticks (8 ounces) unsalted or lightly salted butter, chilled and cubed and 5 tablespoons (2.5 ounces) lard, cubed and chilled. Pulse it 10 times until you have small and slightly larger pieces of fat and the mixture resembles coarse crumbs. Pulsing, add gradually 1/2 cup of ice water until the mixture just begins to pull away from the bowl. It should be slightly moist to the touch. Turn out onto a lightly floured board, knead gently once or twice and form into 2 disks, wrapped in waxed paper and chilled for at least 1 hour before rolling out.

GLENDA'S GINGERBREAD PANCAKES

Steps:

• Mix flour, baking powder, ginger, cinnamon, salt, baking soda, and pumpkin pie spice together in a bowl.
• Whisk eggs in a separate bowl until smooth. Mix in milk, molasses, coconut oil, and vanilla extract. Whisk flour mixture into milk mixture until batter is combined; a few lumps are okay.
• Grease a griddle lightly with oil; preheat over medium-low heat.
• Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 4 minutes. Flip and cook until browned on the other side, about 3 minutes. Repeat with remaining batter.