Spirit Message of the Day for KIDS! – Beltane Sugar Pie

BELTANE CELEBRATION RECIPES

Beltane Sugar Pie

From about the middle of spring up through the harvest season, pies are wonderful celebratory foods. However, there’s a difference between a “summer” pie and an “autumn” pie; usually the autumn pies will incorporate heavy foods (like potato, pumpkin, or sweet potatoes) while spring and early summer tend to be better matched with pies made of summer fruits like strawberries and blueberries. However, there is one type of pie often overlooked during this time of year: The CREAM pie. Milk and dairy may have already had their highlight in late winter and early spring (with Imbolc and Ostara), but in the old world this time of year still had milk available, and this is as good a time as any to enjoy it!

Beltane–May Day–is a perfect holiday to present a particular cream pie dusted with nutmeg. It’s nice and milky and filling, and fits well with the Beltane lustiness and intentional gluttony even though it is comparatively bland in color beside all the festive red party foods that often adorn a Beltane table.

Ingredients:

1 cup whole milk  1 cup rich cream  1/2 cup butter  3 tablespoons cornstarch  1 1/2 cups sugar  1 1/4 teaspoons vanilla extract  Ground nutmeg  Baked pie shell

Directions: Melt butter in a wide pan on medium heat. Add the milk to the cornstarch in a separate bowl, letting the cornstarch soak up the milk before adding more; make sure it’s an even mixture when all the milk is added. Add this milk and cream mixture to the butter in the pan along with the sugar, and stir it constantly until it thickens. (It will probably start to boil and then become thick–you’ll know it when it’s thick enough because it will attain a pudding-like consistency.) Remove from the heat and stir in the vanilla. Pour it into the pie shell. Sprinkle with nutmeg. Once it’s set, it can be eaten still warm from the pot or it can be chilled to set more firmly and served cold. Yield: one 9- or 10-inch pie

Beltane Sugar Pie #2

Another rich and creamy pie but slightly different. This pie is very sweet and creamy, and it ‘s laced with a hint of vanilla. Lots of sugar, heavy cream and flour are combined, and then milk and vanilla are mixed in. The filling is poured into an unbaked pie crust, dotted with butter, sprinkled with nutmeg and baked.

1 prepared 8 inch pastry shell  1 1/2 cups white sugar  1/2 cup all-purpose flour  1 cup heavy whipping cream  3/4 cup whole milk  1 teaspoon vanilla extract  1/4 teaspoon ground nutmeg  1/4 cup butter, chilled and diced.

Preheat oven to 450 degrees F (225 degrees C). In a medium bowl, mix together sugar, flour, and cream. Add milk and vanilla extract, and continue to stir until mixture is smooth. Pour into pastry shell. Sprinkle top with nutmeg and dot evenly with small chunks of butter. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes.

Excerpts from “Jennie” the confessions of a kitchen witch

Email: angelsoulstorms@gmail.com

Site: http://www.angelsoulstorms.com/

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