Best Double Crust Bean Pie Recipes

Bean Pie image

Provided by Nancie McDermott

Yield Makes one 9-inch pie

Number Of Ingredients 10

Pastry for a 9-inch single-crust pie, such as Barry Maiden's Butter/Shortening Piecrust
1 cup sugar
1 tablespoon flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup evaporated milk or half-and-half
1/4 cup butter, melted
2 eggs
1 tablespoon vanilla extract
1 cup mashed, cooked navy beans

Steps:

Heat the oven to 350 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively.
In a medium bowl, combine the sugar, flour, cinnamon, and nutmeg, and stir with a fork to mix well. Add the milk, butter, eggs, and vanilla, and stir to mix everything well. Add the mashed beans and use an electric mixer or a whisk to beat all the ingredients together well, making a thick, smooth filling.
Pour the filling into the piecrust. Place the pie on the bottom shelf of the oven. Bake until the edges puff up and the center is fairly firm, wiggling only a little when you gently nudge the pan, 40 to 50 minutes.
Place the pie on a cooling rack or a folded kitchen towel and let cool for 20 to 30 minutes. Serve warm or at room temperature.

Pastry for Double Pie-Crust image

Provided by Taste of Home

Categories Desserts

Time 30m

Yield Pastry for 1 double-crusted or lattice-topped pie (9 or 10 inches).

Number Of Ingredients 4

Steps:

In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

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