pastries and pies

8/6/2019 Pastries and Pies

1/10

Glazed Strawberry Pie

9-in. pie shell, baked

6 cup fresh strawberries

1 cup sugar1 tbsp. cornstarch1/2 cup water

1/2 cup cream cheese, softened

2 tsp. sugar

Mash enough strawberries to measure one cup. Mix sugar and cornstarch in a saucepan; stir in water and crushedberries. Cook over medium heat, stirring constantly until mixture thickens and boiled 1 minutes Cool. Beat creamcheese with sugar and spread on bottom of pie shell. Fill with berries. Cover with cooked berries. Chill three hours

or until set...Serve with whipped cream.

Pumpkin Custard Pie

3 eggs slightly beaten

1/2 cup brown sugar, packed

1/2 cup white sugar

1 tbsp. flour

1/2 tsp. salt1/2 tsp. ground nutmeg

1/2 tsp. ground allspice

1 tsp. ground cinnamon

1 1/2 cups pumpkin, mashed or canned


2/10

1 1/2 cup scalded milk

1/4 tsp. cloves if desired

Mix sugar, flour spices. Add to eggs and mix well. Blend in pumpkin. Add milk gradually. Turn into unbaked 9-in.pie shell. Bake in hot oven 425F for 10 minutes then reduce to 350F for 50 minutes For special, serve with whipped

cream and drizzle of honey over top.

Blackberry Cream Cheese Pie

5 cups blackberries 1/2 cup water 3 tablespoons cornstarch 2/3 cup white sugar 1 tablespoon lemon juice 2 packages (3 ounces each) cream cheese, at room temperature 1 tablespoon milk 1 teaspoon grated lemon zest 1 baked 8-inch or 9-inch pie shell Whipped cream and/or additional berries, to garnish (optional)

In a medium-size saucepan, combine 3 cups of the berries with the water. Bring to a boil. Let cool, then strain to

remove the seeds. Return the syrup to the saucepan. Stir in the cornstarch, sugar, and lemon juice. Bring to a boil,

stirring, and boil for 2 minutes. Cool.When the syrup is cool, blend the cream cheese, milk, and lemon zest until smooth. Spread evenly in the baked pie

shell. Top with the remaining 2 cups uncooked berries. Pour the cooled, thickened syrup evenly over the berries.

Refrigerate for 1 hour or more.

Just before serving, decorate with whipped cream and/or additional fresh berries.


3/10

Banana Split Pie

2 cups graham cracker crumbs 1 stick butter, melted 1 cup milk 4 egg yolks 1/2 cup whipping cream 1-1/3 cup sugar 2 teaspoons vanilla extract 1 tablespoon butter 1 large can crushed pineapple 4 sliced bananas 1 cup chopped nuts 2 cups frozen strawberries, drained 3 cups CoolWhip

Stir graham cracker crumbs with melted butter, then press into pan to make crust.

Whisk together milk, egg yolks, whipping cream, and sugar in a heavy saucepan; cook over low heat 10 to 12

minutes or until mixture is thickened and almost boils. Remove from heat, and stir in vanilla and butter. Chill and

pour into pie plate.


4/10

Stir together pineapple, bananas, nuts, strawberries, and Cool Whip. Spread over top. Cover and refrigerate over

night.

Angel chocolate pie

Crust:

3 egg whites 1/4 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup sugar 1/4 cup confectioners sugar, sifted 1/2 teaspoon vanilla 3/4 cup finely chopped walnuts or pecans

Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after eachaddition. Then continue beating to very stiff peaks. Fold in the confectioners' sugar, then the vanilla and nuts. Spoon

into lightly greased 8-inch pie plate to form nestlike shell; build sides up 1 inch above edge of pan. Bake in slow

oven (300 degrees) 50 to 55 minutes (check at 45 minutes). Cool.

Filling:

1 bar (4 ounces) sweet chocolate, chopped

1/2 ounce (1/2 square) baking chocolate, chopped 4 tablespoons water 1 teaspoon vanilla 1 cup whipping cream

Stir chocolates in the water over very low heat or in a double boiler until melted; cool until thickened. Add vanilla.

Whip cream, fold in chocolate mixture. Pile into shell. Chill for 2 hours.


5/10

Topping:

1 cup whipping cream 3 tablespoons sugar 1 teaspoon vanillaWhip together and spread on top of pie.

Applesauce Crumb Pie

2 cups unsweetened applesauce 1 cup light brown sugar 3 tablespoons butter or margarine 1 cup sultana raisins 4 eggs 1/2 cup all-purpose flour 1/4 cup sugar 1/2 teaspoon ginger 1/4 teaspoon nutmeg 2 tablespoons butter or margarine 1 cup heavy cream, whipped 1 9-inch unbaked pie shell with high fluted edge


6/10

Place the applesauce and brown sugar in a saucepan. Bring to a boil, reduce the heat and simmer for 20 minutes,

stirring occasionally. Remove from heat; add 3 tablespoons butter or margarine and stir until melted. Stir in the

raisins. Cool.

In a small mixing bowl, beat the eggs and add to the applesauce mixture. Pour into the pie shell. Bake in a 375

degrees F oven on the low rack for 20 minutes. Remove from the oven.

Blend the flour, sugar and spices and cut in the 2 tablespoons butter or margarine until crumbly. Sprinkle evenly

over the top of the pie and continue baking until the top and crust are golden brown (about 25 minutes).

Serve with unsweetened whipped cream.

Blueberry

Almond Tart

Crust:

1- 1/4 cup all-purpose flour

2 tablespoons granulated sugar 2 tablespoons yellow cornmeal, preferably stone-ground 1/2 teaspoon salt 6 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled 1 large egg yolk 2-3 tablespoons cold milk, cream or water

In the bowl of a food processor, combine the flour, sugar, cornmeal and salt. Pulse to combine. Add the butter, toss

carefully with your hands to coat the butter cubes in flour. Pulse the food processor several times until the mixture

resembles coarse oatmeal. Add the egg and 2 tablespoons of the milk, cream or water, and pulse until the dough

begins to come together in a ball. Add the additional tablespoon of liquid if needed until the dough comes together.Transfer the dough to a lightly floured work surface and knead it briefly to shape it into a disk about 5 inches across.

Wrap in plastic and refrigerate at least 1 hour or overnight. Using a lightly floured rolling pin, roll the dough into ashape a 1/2 inch wider than the tart pan you are using. Loosely fold the dough in half and transfer it to the tart pan.

Line the pan with the dough, being careful not to stretch the dough. Trim any excess dough from the rim of the pan,

leaving a blunt neat edge. Gather the trimmings into a ball (it should be about the size of a pingpong ball). Wrap the

tart and the small ball of dough in plastic and refrigerate for 1 hour and up to 2 days.


7/10

Filling:

About 2 cups favorite marmalade or jam 1/3 cup sliced almonds 4 ounces almond paste Confectioners' sugar, for dusting

Preheat oven to 375 degrees. Remove the tart pan from the refrigerator. Between two sheets of wax or parchmentpaper, roll almond paste into a circle the size of the pan and place and line the bottom of the pan. Fill with jam.

Grate the chilled ball of pastry onto the filling, and sprinkle the almonds over the top. Bake on a rack in the center ofthe oven until the pastry is golden, the filling is bubbly and the almonds are toasted, 40 to 50 minutes. Transfer to a

wire rack to cool. When the tart is completely cool, dust with confectioners' sugar. Serve at room temperature.

Caramel Turtle Tart

Crust: 1 portion Basic Shortbread Dough 1/4 cup oats 1/4 cup ground pecans

Filling:

3/4 cup plus 1/4 cup Simple Chocolate Ganache 35 individually wrapped caramel candies, unwrapped 1/3 cup heavy cream


8/10

1 cup roughly chopped pecansPreheat oven to 350 degrees F. Combine Basic Shortbread Dough with oats and ground pecans. Gather dough into a

ball and press evenly into a 9-1/2-inch tart pan with removable bottom. The crust should be about 1/8 inch thick on

the bottom and slightly thicker on the sides. Bake crust 12 minutes, until golden brown. Remove from oven and cool.

Warm ganache over low heat or in microwave, until loose and liquid. Spread 3/4 cup ganache over bottom of tart.

Refrigerate 15 minutes. Meanwhile, melt caramel with cream over medium-low heat, paying careful attention so that

it does not burn. Stir in the pecans. Remove chilled tart from refrigerator and pour caramel mixture over the entirechocolate layer. The caramel should spread slowly and evenly over the ganache. If necessary, even out the caramelvery gently with a spatula. Return tart to refrigerator for 10 minutes.

Pour remaining 1/4 cup ganache into a pastry bag (or a sandwich bag with a small cut at one corner). Squeeze out

ganache in parallel stripes over the caramel layer. Run knife through chocolate in perpendicular or diagonal lines to

create decorative pattern. Serve at room temperature.

Cranberry Pie

2 cups chopped cranberries 1 cup chopped pecans 1-1/2 cups sugar, divided 2 large eggs 1/2 cup (1 stick) butter, melted and cooled 1 cup flour 1/4 teaspoon salt 2 teaspoons vanilla extract

Preheat oven to 350 degrees F. In a greased 10-inch pie plate, combine the cranberries, pecans, and 1/2 cup of the

sugar. Stir gently to mix well. In a mixing bowl, combine the eggs, melted butter, remaining 1 cup sugar, flour, salt,and vanilla. Stir the batter until it is smooth and all the flour is mixed in. Pour the batter over the cranberry mixture


9/10

and stir gently with a spoon to partly incorporate the top and bottom layers; they don't need to be completely

blended. Bake for about 40 minutes, or until done.

Lemon Meringue Pie

Lemon Filling: 1-1/2 cups white sugar 1-1/2 cups water 1/2 teaspoon salt 1/2 cup cornstarch mixed with 1/3 cup water 4 egg yolks, slightly beaten 1/2 cup lemon juice 3 tablespoons butter 1 teaspoon grated lemon zest Meringue: 4 egg whites 1/2 teaspoon cream of tartar 1/4 teaspoon salt 1/2 cup white sugar


10/10

1 baked 9-inch pie shellTo make the filling, combine the 1-1/2 cups sugar, 1-1/2 cups water, and 1/2 teaspoon salt in a heavy saucepan or

the top of a double boiler. Bring to a boil. Mix the cornstarch with the 1/3 cup water and add to the boiling mixture

slowly, stirring constantly. Cook until thickened and clear. Remove from the heat. Stir in the egg yolks and lemon

juice. Return the mixture to the heat and stir until it begins to bubble. Remove from the heat and stir in the butter and

lemon zest. Cover and cool until lukewarm.

To make the meringue, combine the egg whites, cream of tartar, and 1/4 teaspoon salt and beat until frothy.

Gradually add the 1/2 cup sugar, beating until glossy peaks form when you lift the beater.

Preheat the oven to 325 degrees F. Pour the filling into the pie shell. Pile on the meringue, spreading to touch the

edge of the crust. Bake for 15 minutes, or until lightly browned. Cool on a rack for 1 hour. Chill for at least 4 hours

before serving. This is best served the day it is made.

If you prefer not to make a meringue with raw egg whites, substitute whipped cream for the egg white topping. Pipe

sweetened whipped cream onto the pie just before serving.

pastries and pies

Documents