Q 1

Pies, Tarts &

Other Pastries

Pie . . . it fills the cracks in the heart . . .

—Kevin James, Mall Cop .

Q 2

Q 3

Pies—Autumn

Patti LaBelle’s Sweet Potato Pie

The pie crust dough can be refrigerated for up to 3 days. Any leftover pureed sweet potatoes can be frozen for up to 6 months. The pie can be baked and refrigerated a day in advance.—Ed 1 2 9” PIES 8 16 SERVINGS 1 2 Recipes Patti LaBelle’s Pie Crust or prepared deep-dish pie shells

Salt 3 6 Large orange-fleshed sweet potatoes

(about 2¾, 5½ pounds), scrubbed 7 14 Tablespoons (most of 1 stick) unsalted butter, melted ½ 1 Cup packed light brown sugar ½ 1 Cup granulated sugar 2 4 Large eggs, beaten ¼ ½ Cup half-and-half ¾ 1½ teaspoon ground cinnamon 1 2 teaspoon freshly grated nutmeg For the filling: ring a large pot of water to a boil over high heat. Add a generous pinch of salt, then the sweet potatoes. Reduce the heat to medium; cook until the sweet potatoes are tender when pierced with a knife, about 30 to 45 minutes. Drain the sweet potatoes, letting them fall into a colander. Run under cold water until cool enough to handle. Discard the skins; transfer the cooked sweet potatoes to a mixing bowl. Use a hand-held electric mixer to blend on medium speed until creamy and smooth. You’ll need 3 cups for the filling; scoop out the remainder and reserve for another use. Preheat the oven to 400 degrees. Uncover the pie shell; brush the interior with the melted butter. Sprinkle the brown sugar over the bottom of the pie shell. Par-bake until the crust is set and just beginning to brown—about 15 minutes. (If the pie shell puffs, do not prick it.) Let cool. Meanwhile, add the melted butter and brown sugar, the granulated sugar, eggs, half-and-half, cinnamon and nutmeg to the pureed sweet potatoes. Beat on medium speed until well incorporated.

Pour into the par-baked pie shell, smoothing the surface. Reduce the oven temperature to 350 degrees. Bake (middle rack) until a knife inserted in the center of the filling comes out clean yet the filling still jiggles a bit, about 1-1½ hours. Transfer to a wire rack to cool completely, then cover loosely and refrigerate until ready to serve.

Original Source: Adapted from “LaBelle Cuisine: Recipes to Sing About,” by Patti LaBelle (Clarkson Potter, 1999).

https://www.washingtonpost.com

Pumpkin Pie

Mama got this off the Libby’s pumpkin can, but it sort of varies from time to time. This is our traditional pie. 1 2 3 4 9” PIES 1 2 3 4 Prepared 9” pie shells, uncooked 2 4 6 8 Eggs, well beaten ¾ 1½ 2¼ 3 Cups brown sugar, firmly packed 1½ 3 4½ 6 Cups canned pumpkin ¼ ½ ¾ 1 tsp. ginger ¼ ½ ¾ 1 tsp. nutmeg 1 2 3 4 tsp. cinnamon ½ 1 1½ 2 tsp. salt 1 2 3 4 Cups milk ½ 1 1½ 2 Cups heavy cream Preheat oven to 425ºF. Combine all ingredients. Turn into pie shell. Bake for 40 minutes, or at 450 ºF for 10 minutes and then at 350 ºF for 30 minutes. Either way, until they test done with a silver knife inserted halfway between the crust and center of the pie comes out clean.

Judy Frank

www.foodnetwork.com

prismlondon.com

Q 4

Pies—Autumn

Pecan Tassies

These wonderful little pie-lets became a great favorite at Jekyll . . . Mama loved making them and everybody loved eating them. Mama’s version is slightly different. After searching the web for a representative sampling on which to determine Mama’s recipe, I found they were identical except for the quantity of nuts used. I lined them up in the recipe. Experiment and suit yourself. These are good enough to have become Christmas cookies. 24 48 72 TASSIES 1 2 Recipes Tassie’s Cream Cheese Pastry (S-18) ½ 1 1 ½ Cup chopped pecans (web) or ≈ ⅓ ⅔ Cup chopped pecans, (web) or 1 2 3 Cups chopped pecans (web) or ⅔ 1⅓ 2 Cups chopped pecans (BH&G) or ⅓ ⅔ 1 Cups chopped pecans (web) plus Extra pecans for decoration, in all cases ¾ 1½ Cups light brown sugar 1 2 Eggs 1 2 Tbsp. unsalted butter, melted ¼ ½ tsp. vanilla extract Preheat oven to 350ºF. Grease or spray mini-muffin pans; press prepared dough into mini-muffin cups as described in the recipe. Mix together brown sugar, chopped pecans, eggs, melted butter and vanilla with a spoon and then evenly divide it between the dough-lined mini muffin cups. Top each with some additional chopped pecans. Bake until the tops are set—about 20 to 25 minutes. Cool for a few minutes in the muffin cups and then remove to a cooling rack to cool completely. The tassies can be stored in an airtight container at room temperature.

Patty Bell Robertson, adapted from Various sources

Pecan Pie

1 2 PIES 1 2 9” deep dish pie shells (4-cup volume) 1 2 Cups Karo corn syrup 3 6 Eggs, slightly beaten 1 2 Cups sugar 2 4 Tbsp. butter (or margarine), melted 1 2 tsp. vanilla 1¼ 2½ Cups pecan halves Preheat oven to 350°F. Stir syrup, eggs, sugar, butter and vanilla together, then stir in the pecans. Pour into the pie shell(s) and bake for 50 to 55 minutes.

Anonymous

www.grouprecipes.com

www.playbuzz.com

Q 5

Pies—Berry

My Blackberry Pie

I used to live on the hillside overlooking South Center, and it was covered by forests of blackberries. On my days off, I’d go out and pick a bucketful or two. Or six. During the blackberry season I lived on them, making syrup and clear jelly. I froze whole berries by the pint. And pies. I made enough pie that it replaced my toast and jam in the morning, my jam sandwiches at lunchtime, and often, ever regular mealtime at dinner. I literally lived on blackberry pie. I love blackberry pie. 1 2 3 4 9” PIES 1 2 3 4 Prepared pastry for 2-crust pies ⅞ 1¾ 2⅜ 3½ Cups sugar 5 10 15 20 Tbsp. flour ½ 1 1 ½ 2 tsp. cinnamon 4 8 12 16 Cups fresh blackberries ¼ ½ ¾ 1 tsp. vanilla or almond extract 1⅓ 2⅔ 4 5⅓Tbsp. butter cut into small pieces Preheat oven to 425°F. Mix together the sugar, flour and cinnamon. Lightly toss the berries in the mixture, with the flavoring, coating all the berries. Pour into pastry-lined pan and dot with butter pieces. Place vented top crust; seal and flute the edges. Bake until crust is nicely browned and juices are beginning to bubble up through the vents—35-40 minutes. Cool to just slightly warm before cutting.

Judy Frank

Maine Wild Blueberry Pie

This traditional Maine Wild Blueberry Pie recipe brings out the sweet and refreshing taste of blueberries and isn't overpowered by the taste of lemon or the texture that can come from using too many thickeners. Serve with a tall glass of milk or a scoop of vanilla ice cream. Some folks consider this pie a bit runny, but that's how many New Englanders prefer it. 1 2 PIES 1 2 Recipes Double-Crust Pastry Dough or

frozen prepared double-crust pie dough 5 10 Cups fresh wild blueberries, washed and stemmed 3 6 Tbsp. flour ½ 1 Cup sugar ½-1 1-2 tsp. lemon juice 1½ 3 Tbsp. butter Preheat oven to 400˚F. Gently stir berries with flour. Sprinkle with lemon juice to taste and set aside. Spread bottom crust in pan, with extra hanging over the edge. Pour berries into bottom crust. Distribute dots of butter over berries. Using a sharp knife, make three slashes in top crust to let steam escape. Fold bottom crust up over top crust and crimp to seal. Bake until crust is golden brown and juices are bubbling—about , 40-50 minutes.

Anonymous

whatscookingamerica.net

Q 6

Pies—Berry

Cream Cheese Tart with Fruit

This came to me from a friend at work, and friends always feel honored when I serve it. Crust 4 Ounces cream cheese 1 Cube/Stick margarine or butter 1¼ Cup flour Pinch salt Mix together and chill. Preheat oven to 400˚F. Spread in baking pan. Bake for 15 minutes. Filling 12 Ounce cream cheese 1 Cup whipping cream ⅓ Cup sugar 1 Tbsp. lemon juice ¼ Cup apricot preserves 1 Tbsp. water Whole strawberries Kiwi, sliced ½” thick Blueberries Peach slices Combine cream cheese, whipping cream, sugar and lemon juice. Spread into cooled crust. Combine apricot preserves with the water. Drip over top of pie. On top of the pie place the fruit pieces in a decorative manner.

Annemarie Burks

Strawberry Pie

I got this lovely treasure from my sister, Patty. 1 9” pie shell 1 Cup sugar 1 Cup water ¼ Cup corn starch 1 Box strawberry Jell-O. 3 Tbsp. Karo corn syrup ⅛ tsp. red food coloring 1 Container fresh strawberries Cook sugar, water corn starch until clear. Add ¼ cup Jell-O, syrup and food coloring. Cool. Cut strawberries; arrange on bottom of pie shell. Pour cooled mixture into shell. Put into fridge to set. When set, Garnish with cool whip and more berries.

Annemarie BUrks

www.sugartwin.com www.gorseltarif.com

www.baypins.com

Q 7

Pies—Berry & Cherry

Nana’s Strawberry-Rhubarb Pie

Katie made this pie a week or so ago, and did not have a rolling pin. She realized that a wine bottle was just as good and had great success preparing her favorite pie.—ed 1 2 9” PIES 1 2 Recipes for Nana’s Pie Crust or (Q-19) 1, 2 prepared crusts for 9” pies 1 2 Cups sugar ⅓ ⅔ Cups flour Pinch salt ½ 1 Stick butter 1 2 Pounds rhubarb, cut into ½” pieces 1 2 Boxes frozen strawberries, thawed ½ 1 dozen fresh, halved strawberries Preheat oven to 400˚F. Prepare the pie crust. Line pan with the bottom crust. Mix flour, sugar and salt; add to rhubarb 5 minutes before filling pan to release juices. Fill pie plate so that mixture is slightly rounded. Add thawed strawberries and fresh strawberries. Dot with butter. (If you are using a purchased, prepared pie dough from the supermarket, don’t add butter.) Roll top crust large enough to cover the pie. Cut slits in top to allow steam to escape. Moisten edges of lower crust before adding top crust. Using your thumb and forefinger, flute the crust. Bake in the middle rack of your oven for 50 minutes. Let cool for 20 minutes before serving with vanilla ice cream.

Katie Chapin, from her grandmother, Anzel Chapin

Cherry Cream Cheese Pie

1 2 9” Pie prepared shells 1 2 8-ounce pkg. cream cheese, softened 1 2 Can Eagle Brand sweetened condensed milk ⅓ ⅔ Cup lemon juice 1 2 tsp. vanilla 1 2 21-ounce cans cherry pie filling Beat cream cheese until fluffy. Slowly add condensed milk, stirring until well mixed. Add lemon juice and vanilla. Pour into pie shell. Chill 2-3 hours. J Spread filling over top. Chill until ready to serve.

Lydia Shepherd

A boy doesn’t have to go to war To be a hero:

He can say he doesn’t like pie When he sees

There isn’t enough to go around.

—E.W. Howe

www.kraftrecipes.com www.recipeshubs.com

8

Pies—Chocolate

Chocolate Mousse Pie

Blanche’s Courtyard Saint Simon’s Island, Georgia

This was an amazing restaurant somewhere along or off the coast of Georgia . . . there are sites on the web that mourn its passing . . . the Courtyard had originally been a high class ‘house’ and the restaurant whimsically appreciated its decadence . . . I got taken there because of the pie . . . when I asked the owner she graciously gave it to me. It’s identical to the one on the tub of Cool Whip. 1 2 3 4 PIES 1 2 3 4 Baked Pie Shell or Chocolate Crumb Crust 1 2 3 4 Ounces Baker’s Germans’ sweet chocolate ⅓ ⅔ 1 1⅓ Cup milk 2 4 6 8 Tbsp. sugar 1 2 3 4 3-ounce pkg. cream cheese 1 2 3 4 8-ounce contain Cool Whip, thawed Heat chocolate and 2 (4, 6, 8) Tbsp. milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth. Fold chocolate mixture into Cool Whip in a bowl; blend gently until very smooth. Spoon into crust and freeze about 4 hours. Store any leftover pie in the freezer.

Patty Bell Robertson

Candy might be sweet, But it’s a traveling carnival

Blowing through town. Pie is home.

People always come home. —Pushing Daisies

French Silk Chocolate Pie

I found this in one of the cookbooks I picked up on Jekyll Island . . . it is superb! This pie is not baked, and it is imperative that you check to be sure that your eggs have thick shells, or that they have been pasteurized.—ed. 1 2 3 4 PIES 1 2 3 4 Cups butter, softened to room temperature 1 2 3 4 Cups sugar 5 10 15 20 Squares unsweetened chocolate, melted 2 4 6 8 tsp. vanilla 5 10 15 20 Large eggs 1 2 3 4 9” baked pie shells ½ 1 1½ 2 Pints whipping cream, slightly sweetened Cream butter. Add sugar and blend thoroughly. Add cooled chocolate. Beat in eggs 1 at a time, beating a full 5 minutes after each one—this is the secret to the success of this pie. Turn mixture (consistency will be thin at this time) into baked pie shell(s). Chill at least 8 hours before serving—preferably overnight. About 1 hour before serving, whip cream and pile over now-firm filling and garnish with chocolate curls. Serve in relatively small wedges because most people cannot finish a large slice.

Judy Frank

www.recipeshubs.com

spatulascorkscrews.typepad.com

9

Pies—Citrus: Lemon & Lime

Lemon-Meringue Party Pie

Mama used to make this every Thanksgiving, alongside the more traditional pumpkin pie—not exactly a traditional Thanksgiving pie for most people, but a fine light dessert after that heavy, heavy meal. She got it from a box of Royal Pudding when she was teaching herself to cook.. This was her very favorite celebration pie. 1 2 3 4 9” PIES 1 2 2 4 Prepared 9” pie shells, baked and cooled 1 2 3 4 Pkgs. Jell-O lemon pudding and

pie filling mix ⅔ 1⅓ 2⅔ 3 Cups sugar 2¼ 4½ 6 ¾ 8 Cups water 3 6 9 12 Egg yolks 2 4 6 8 Tbsp. lemon juice 2 4 6 8 Tbsp. butter 1 2 3 4 Recipes Meringue Topping (S-12) Combine pudding mix, sugar, and ¼ (½, ¾, 1) cup water in a saucepan. Blend in egg yolks and remaining water. Cook and stir over medium heat until mixture comes to a full bubbling boil. Remove from heat. Blend in lemon juice and butter. Cool 5 minutes, stirring twice. Pour into pie shell. Preheat oven to 425°F. Prepare meringue. Spread it over the pie filling, bringing it all the way to and sealing it against the crust. Leave no gaps anywhere. Bake for 5 to 10 minutes, until it is delicately browned. Let cool at least 4 hours before cutting.

Patty Bell Robertson

Key Lime Pie

My first recipe for key lime pie was on a postcard similar to the one shown below. But James Beard recommends this version . . why make it harder than necessary? 1 2 3 4 9” PIES 1 2 3 4 9” pie shells, baked & cooled or

prepared crumb crusts 5 10 15 20 Egg yolks, beaten 1 2 3 4 14-ounce cans Borden’s Eagle Brand sweetened condensed milk ½ 1 1½ 2 Cups key lime juice 1 2 3 4 Meringue for Pies or Tubs Cool Whip Preheat oven to 375ºF. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping or megingue and garnish with lime slices if desired.

Judy Frank

www.pinterest.com Unknown Photographer

I got this Old Postcard in the sixties

10

Pies–Coconut & Grasshopper

Impossible Coconut Pie

2 9” PIES 4 Eggs ½ Cup flour 1¾ Cup sugar 1 tsp. vanilla 2 Cups milk 4 Tbsp. melted butter 2 Cups grated coconut Preheat oven to 375°F. Blend at high speed. Pour into 2 9” pie pans. Bake 30 minutes. Mixture forms its own crust.

David Norris from his mother, Ruth

Grasshopper Pie

1½ Cups chocolate wafer crumbs 5 Tablespoons butter, melted 24 Large marshmallows ⅔ Cup heavy whipping cream 2 Tablespoons clear crême de cacao 2 Tablespoons green crême de menthe 1 Tablespoon chocolate wafer crumbs 1 Cup heavy whipping cream Preheat oven to 350°F. Combine 1½ cups wafer crumbs and butter. Press into an ungreased 9” pie plate. Bake until set—about 5-7 minutes. Cool on a wire rack. In a large heavy saucepan, combine marshmallows and ⅔cup cream; cook and stir over low heat until marshmallows are melted. Remove from the heat. Stir in crême de cacao and crême de menthe. Transfer to a small bowl; refrigerate for 1 hour or until slightly thickened. In a large bowl, beat the remaining cream until stiff peaks form; fold into marshmallow mixture. Pour into crust. Sprinkle with remaining wafer crumbs. Refrigerate for several hours or overnight. Yield: 8 servings.

http://www.tasteofhome.com

www.bettycrocker.com

www.tasteofhome.com

11

Pies & Tarts—English

Treacle Tart

This is Harry Potter’s favorite dessert!—judy 1 2 7-INCH PIE SHELLS 1 2 Recipes Short Crust Pastry (Q-18) 6 12 Ounces golden syrup 1 2 Tbsp. lemon juice 2 4 Ounces white breadcrumbs Preheat oven to 400˚F. Roll out ¾ of the pastry and line a 7” pie tin with it. Dampen the edges of the pastry . Add the lemon juice to the golden syrup and mix in the breadcrumbs in a mixing bowl. Pour the mixture into the pie pan. Roll out the remaining ¼ or the pastry into a 7” long rectangle and cut into strips. Place the strips of pastry lattice-style across the filling and seal the strips onto the dampened edge of the crust. Bake for approximately 30 minutes. SPECIAL NOTES: Lyle’s Golden Syrup is a British syrup that is possible to find in specialty shops. I’m not certain but probably DeLaurenti’s in Pike Place Market carries it. Treacle Tart is best made with that. If you can’t find golden syrup, you can try substituting 2 parts light corn syrup and 1 part molasses (but it won’t be the same!). Oh, Hang on! It is available at Cost Plus World Market online, or in Tukwila!

Andy Chan

Maids of Honor

Another tritely traditional English pastry . . . there are many variations, but this is the easiest . . . 24 48 60 72 MINI-TARTS 1 2 3 4 Cup all-purpose flour 1 2 3 4 Tablespoon white sugar ¼ ½ ¾ 1 Cup butter ¼ ½ ¾ 1 Cup milk 2 4 6 8 Tablespoons butter, softened ¾ 1½ 2¼ 3 Cup white sugar 1 2 3 4 Tablespoon all-purpose flour ¼ ½ ¾ 1 teaspoon nutmeg 2 4 6 8 Eggs, beaten 2 4 6 8 Tablespoons cream sherry ¾ 1½ 2¼ 3 Cup ground almonds 2 4 6 8 Tablespoons fruit preserves, any flavor Preheat the oven to 375˚F. In a medium bowl, stir together flour and sugar. Cut in ¼ cup butter until smaller than peas. Sprinkle 1 tablespoon of milk at a time over the dough until moistened. Form dough into a ball. On a lightly floured surface, roll dough out to ⅛” thickness. Cut into 2½” inch circles using a cookie or biscuit cutter. Press circles into the bottom and up the sides of ungreased mini muffin cups. set aside. In a medium bowl, cream together butter, sugar and flour. Beat in the eggs and sherry, then stir in the ground almonds. Place ¼ teaspoon of jam into the bottom of the lined cups. Cover with 1 tablespoon of the almond mixture. Bake for 15-20 minutes until the tops are lightly browned. Allow to cool slightly before removing from muffin tins to cool on wire racks.

Anonymous

yummalert.com www.telegraph.co.uk

12

Pies—Peach

Peach Custard Pie

1 2 PIES 1 2 8-9” prepared pie shells, unbaked (thawed, if frozen) Sliced, fresh peaches—enough to fill waiting crust(s) 1 2 Cup sugar 2 4 Tbsp. flour 2 4 Eggs 2 4 Tbsp. butter, softened Pinch salt ⅛ ¼ tsp. cinnamon Dash nutmeg (to taste) Preheat oven to 450˚F. Fill pie shells with the peaches. Combine remaining ingredients and beat together, blending well. Pour over the sliced, fresh peaches. Bake in preheated oven for 15 minutes; reduce heat to 350˚F. and bake until done—about 30 minutes.

Jamie Jameson, from his Finnish Grandmother, Rhoda Stauff

Ginger-Peachy Pie aka

Ginger Bourbon Peach Pie 1 2 PIES 1 2 Prepared 2-Crust Pie Shells

frozen or homemade dough 8 16 Medium peaches (about 6, 12 cups sliced),

peeled & sliced 3 6 Tbsp. bourbon ½ 1 Cup brown sugar 3 6 Tbsp. corn starch 1 2 tsp. freshly grated ginger ½ 1 tsp. cinnamon Preheat oven to 400˚F. Place peaches in a large bowl. Toss with bourbon. Gently stir in brown sugar, corn starch, ginger, and cinnamon and stir to coat the peaches. Place bottom pie dough in pan and press down smoothly, with some handing evenly over the edge. Pour in the filling. Roll Place top crust over filling. Tuck the edges under, trimming any excess as needed, crimp with a fork or your fingers, and cut 4 slits in the center to vent. Bake the pie on a cookie sheet in a 400˚ oven for 10 minutes. Reduce heat to 350˚F. and continue baking until golden brown and the filling is bubbling—about 40 minutes.

Anonymous

www.egglandsbest.com www.bunsinmyoven.com

I got this old recipe in the sixties.

13

Pudding Pies & Cream Pies

Basic Cream Pie

This is another one of those recipe that once you have the basic dish, one or two additions or subtractions gives you a whole new dish. I have no idea how many of these Mama ever tried . . . 1 2 3 4 9” PIE SHELLS 1 2 3 4 Baked pie shells or Crumb Crusts (Q-21-3) ¼ ½ ¾ 1 Cups sugar 5 10 15 20 Tbsp. flour or 3½ 7 10½ 14 Tbsp. cornstarch ½ 1 1½ 2 tsp. salt 2½ 5 7½ 10 Cups milk ¼ ½ ¾ 1 Cups sugar 3 6 9 12 Eggs yolks 1 2 3 4 tsp. vanilla extract or ½ 1 1½ 2 tsp. almond extract 1 2 3 4 Recipe Meringue (S-12) or Whipped cream or Cool Whip Combine first sugar with flour and salt in top of double boiler. Add milk, gradually, while stirring constantly. Cook over boiling water until thickened, stirring constantly. Cover and cook 15 minutes longer, stirring occasionally. Beat remaining sugar into the egg yolks. Temper the yolk mixture by stirring a little of the hot mixture into it. Stir into remaining mixture in the double boiler and cook 2 minutes more, stirring constantly. Remove from heat; cool and add vanilla. Pour into baked pie shell. Cover with meringue or whipped topping as desired. You can do this as butterscotch or chocolate, but I’ve only included banana and coconut, since the other two are included as pudding pies. Check your 1943-44 Good Housekeeping if you wish to try them.

Anonymous

Banana Cream Pie

We saw this one on the table a few times. I think we liked it, but we didn’t get excited over it—none of us seemed to have had an ongoing love affair with bananas. 1 2 3 4 PIES 1 2 3 4 Baked pie shells or

Crumb Crusts (Q-21-3) 1 2 3 4 Ripe bananas 1 2 3 4 Recipe Cream Pie Filling (Left) Topping of choice Slice ripe bananas into the prepared shells. Cover with cold, cream pie filling. Chill. Cover with chosen topping and garnish with more sliced bananas (which have been dipped in lemon juice to preserve color).

Coconut Cream Pie

Follow recipe for basic cream pie, and fold in ½ 1 1½ 2 Cups angel flake or fresh grated coconut Pour into shell and either garnish with more coconut, or top it off with meringue or whipped topping.

ifood.tv

www.recipes100.com

www.recipeshubs.com

14

Pudding Pies & Cream Pies Editor’s Note on the Chocolate Cream Pie, right: When I asked to learn to make a chocolate cream pie, Mama knew as soon as I asked about it that we could do it with pudding mix and eggs . . . she didn’t have to look anything up.

Pudding Pies . . . so carry your options through to completion—these are done with the cooked puddings, although . . .check the instant pudding boxes—especially the sugar-free ones! Lots of flavor options there! I made my first chocolate cream pie with a box of Royal’s chocolate pudding, and Mama standing beside me. I distinctly remember standing there as she showed me how to temper the eggs in order to add them to the hot pudding. Royal is still sold at COSTCO, so I give you that recipe, but I’ve also provided the one from Jell-O, which may be easier to find. It doesn’t matter what size mix you begin with—they will still make 1 9” pie, one will be fuller than the other. Adjust chilling time accordingly. 1 2 3 4 9” PIES

The Royal Recipe 1 2 3 4 Pre-baked 9” pie shells—

or Crumb Crusts (Q-21-3) 1 2 3 4 Boxes Chocolate Pudding & Pie Mix Milk, as directed on the box 2 4 6 8 Eggs (egg yolks?) Let pudding cool about 5 minutes. Temper eggs and stir into pudding, mixing well. Pour into prepared shells. Chill at least 1 hour, 3 hours for a fuller pie.

The Jell-O Recipe 1 2 3 4 Pre-baked 9” pie shells—

or Crumb Crusts (Q-21-3) 1 2 3 4 Boxes Chocolate Pudding & Pie Mix Milk, as directed on the box Make pudding according to directions on box. Let pudding cool for 5 minutes. Pour immediately into pie shells. Chill at least 1 hour, 3 hours for a fuller pie. Hm-m-m-m- fancy that—they almost match! You can probably incorporate the eggs in this one as well.

Anonymous

Chocolate Cream Pie

aka Chocolate Pudding Pie

Butterscotch Cream Pie

aka Butterscotch Pudding Pie

or

etc., etc., etc. . .

www.myrecipes.com

www.oprah.com

15

Pastry—Black Bun

Hogmanay aka New Year’s Eve “. . . New Year’s Eve and the Scottish Hogmanay, and the household was all astir awaiting the first footer. If the first person to set foot across the doorstep is dark-haired [and is a tall dark man as well] he brings good luck. But he should carry a lump of coal to augment the augury. If he is blond, it bodes ill, and he should carry lumps of coal in each [every] pocket. A red head should prudently wait until his ill omen has been amply offset by the prior arrival of a good dusky dozen.”—George Bijur, Gourmet Magazine, January 1963 The tradition is tied up in ancient customs that include Nordic and Celtic influences, and predates all of today’s religions. The dark person bringing good luck is probably a leftover from the days when a blond meant Vikings were on hand, and that boded all ill. The good first footer usually carries gifts . . . traditionally of salt, whiskey, shortbread or black bun . . . It is also customary to sing all of Robbie Burns’s Auld Lang Syne, holding one’s hand over the heart during the last verse This very traditional Scottish sweet is usually eaten with a nip or two of whisky! It should be kept for several weeks to mature before serving. .—ed.

Auld Lang Syne Robert Burns. 1759–1796

Should auld acquaintance be forgot, old friendships And never brought to min'? Should auld acquaintance be forgot, And days o' lang syne? times gone by We twa hae rin about the braes, hillsides 5 And pu'd the gowans fine; pulled the daisies But we've wander'd monie a weary fit foot Sin' auld lang syne. We twa hae paidl't i' the burn, paddled in the stream Frae mornin' sun till dine; dinner-time 10 But seas between us braid hae roar'd broad have roared Sin' auld lang syne. And here 's a hand, my trusty fiere, partner And gie's a hand o' thine; give me your hand And we'll tak a right guid-willie waught friendly draught 15 For auld lang syne. And surely ye'll be your pint-stowp, have your pint cup And surely I'll be mine; And we'll tak a cup o' kindness yet For auld lang syne! 20

For auld lang syne, my dear, For auld lang syne,

We'll tak a cup o' kindness yet For auld lang syne.

Hogmanay Black Bun

16 SLICES FOR THE PASTRY CASE: 1 cup) butter 4 cups) plain (all-purpose) flour 1 teaspoon baking powder butter for greasing FOR THE FILLING: 6 Cups raisins 8 Cups currants 2¼ Cups chopped almonds 3 Cups plain (all-purpose) flour 1¼ Cups soft brown sugar 2 teaspoons allspice 1 teaspoon [each?] ginger, cinnamon, freshly ground black pepper and baking powder 1 teaspoon cream of tartar 1 Tablespoon brandy 1 Beaten egg ⅔ Cup milk To make the pastry case, rub the butter into the flour with the baking powder and add enough cold water to mix to a stiff dough. Leave to rest and roll out to a fairly thin sheet. Grease 2 8” loaf tins and line them with the dough, reserving enough to cover the top. Preheat the oven to 225°F. Make the filling. Mix all the dry ingredients together, then mix in the brandy, egg, and enough milk to moisten the mixture. Put it into the prepared loaf tins and cover with the remaining pastry. Use the remaining milk or an egg wash (1 egg beaten with a splash of milk) to seal the top crust. Prick all over with a fork and brush with egg wash. Bake in the oven for about 3 hours. When it is cool store in an airtight tin.

John Robertson, from Epicurious

www.pinterest.com

16

Pastry: Baklava

Turkish Baklava

This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions. It has a purity of flavor that, while still quite sweet, is never cloying. This very traditional recipe is from one of the most celebrated baklava shops in Istanbul. Feel free to substitute other nuts for the pistachios, particularly walnuts and hazelnuts. Or use a combination of nuts. Once baked, this baklava will last for several days, but it is at its absolute best within 24 hours of baking.—Andrew Scrivani for The New York Times Featured in: Turkish Sweets Are The Essence Of A Nation. 2¼ Cups/ shelled pistachio nuts 4 Sticks unsalted butter (2 cups) 1 Pound phyllo dough, defrosted overnight in the refrigerator 3 Cups sugar ½ Lemon Juice of, or more to taste In a food processor, pulse the pistachios until coarsely ground (or you can chop them by hand until very finely chopped). Don’t over-process the nuts. You want to maintain some texture. Clarify the butter by melting it over low heat, then letting it cook until the foam rises to the top and the milk solids fall to the bottom of the pan. This will take about 5 to 15 minutes depending upon how high your heat is, but don’t rush it or the butter could burn. Skim foam off the top of the melted butter. Line a fine-mesh sieve with a piece of cheesecloth, place it over a bowl and pour the melted butter through. Preheat oven to 400˚F. Brush the inside of a 9x13” baking pan with a little of the clarified butter. Prepare the phyllo dough by trimming the stack of it with scissors to fit the bottom of your baking dish. Packages of phyllo come in different sizes; some won't need any trimming, some may need an inch or two cut off a side, and some may need to be cut in half crosswise. Cover phyllo layers with a lightly damp kitchen towel, and keep covered. Place 1 piece of phyllo on the bottom of the baking pan; brush lightly with clarified butter. Layer phyllo sheets on top, brushing each sheet with butter as you go, until half the phyllo is used.

The Blue Mosque, Istanbul, Turkey

Spread pistachios on phyllo in an even layer, then layer with remaining phyllo, brushing each sheet with butter as you go rewarming butter if necessary. Cut the pastry into 36 pieces, using clean up-and-down strokes and rotating the pan if necessary. Make sure to cut all the way through to bottom of pan. Pour any remaining butter evenly over pan. Bake baklava until the top is golden brown, and the lower phyllo layers beneath the pistachios are thoroughly baked through. To test this, use a knife to lift up a corner of one of the pastry rectangles from the center of the pan so you can peek at the bottom layers. Start checking after 40 minutes, but it could take an hour or even 1 hour 10 minutes. If the top starts to get too brown before the pastry is cooked through, lay a piece of foil over the top. Meanwhile, prepare sugar syrup: In a medium pot, combine sugar with 1⅔cups (400 milliliters) water. Bring to a boil, then lower heat and let simmer for 10 minutes, until slightly thickened. Stir in lemon juice. When the baklava is baked through, reheat the syrup until it comes to a simmer. Remove pan from oven and place in the sink or on a rimmed baking sheet to catch any drips of syrup. Slowly pour hot sugar syrup over the pastry; it will bubble up and some may overflow. When the syrup stops bubbling, move pan to wire rack to cool completely. Serve at room temperature.

A Friend from Turkey

www.123rf.com www.evacation.org

http://www.nytimes.com/2016/01/20/dining/turkish-desserts-recipes-video.html

17

Pastry: Cream Puffs

Cream Puffs aka Protiferoles

These are so easy to make! And they make such a big impact! The recipe does not provide a filling, so for a sweet, dessert puff, you might use whipped cream, custard or ice cream. For a savory puff, you might fill with crab salad, or other dishes of that nature and can be absolutely (almost) just about anything your heart desires Remember, you can also make these small, and bit-sized to use as appetizers . . . when small, they are usually called profiteroles . . . she doesn’t tell how to prepare them for stuffing, either. The Cream puff above holds custard. ½ Cup flour, sifted ¼ tsp.. salt ¼ Cup butter ½ Cup water 2 Eggs, unbeaten Preheat oven to 425°F. Sift flour, measure; add salt. Sift again. Combine fat & water in saucepan. Bring mixture to a vigorous boil over medium heat. Turn heat to low; add flour all at once. With wooden spoon, beat fast until mixture leaves the sides of pan and forms stiff ball—about 2 minutes. Take from heat; drop 1 egg in, beat hard until batter is shiny-smooth. Add second egg; beat well. Batter should be stiff; drop by tablespoons on baking sheet 2 inches apart. Shape into rounds. Bake about 30 minutes, until puffed high and golden brown. Cool. To finish, slice open across the equator of the puff, and pull the center of the pastry out. Fill as desired and replace cap.—ed

David Norris from his mother, Ruth

Serving Suggestions

Whipped Cream Filled Puffs

with Chocolate Sauce

Ice Cream Puffs

Salmon & Cream Cheese

Profiteroles

King Crab Profiteroles

jmf—editor

www.incredibleegg.org

www.colourbox.com

wellsfoodservice.com

mom.girlstalkinsmack.com

carlachoyphotography.blogspot.com

18

Pastries—The Crusts

Tassies’ Cream Cheese Pastry

24 48 72 TASSIES ½ 1 1½ Cup unsalted butter 3 6 9 Ounces cream cheese 2 4 6 Cups all-purpose flour Beat together butter, cream cheese and flour on low speed of a stand or hand mixer until all flour is incorporated. Divide the dough into 48 pieces and roll into balls. Place on a plate or in a ziploc bag; refrigerate for about an hour. To shape the pastries, you can either press the dough balls into the muffin cups and up the sides, or flatten the balls slightly with your palm and use a rolling pin to roll into a disk about 2-3 inches in diameter (a little larger than the size of the muffin cup opening) and place into the muffin cups. Or roll it out, as described, and cut to size with an appropriate round or fluted cutter; then gently insert into the muffin cups.

Judy Frank

Short Crust Pastry

For extra-magical events, we show another way to use the top crust portion of the pastry above.—ed 1 2 ounces firm margarine 1 2 Ounce butter 4 8 Ounces plain flour ¼ ½ tsp. salt 1 2 Tbsp. water Make the pastry y rubbing the margarine & butter into the flour and salt till it looks like fin breadcrumbs. Add the water and knead lightly until you get a firm dough (try to avoid adding additional water—and handle as little a possible). Preheat oven to 400˚F. Roll out ¾ of the pastry and line a 7” pie tin with it. Dampen the edges of the pastry. Add the lemon juice to the golden syrup and mix in the breadcrumbs in a mixing bowl. Pour the filling into the pie pan. Roll out the remaining ¼ or the pastry into a 7” long rectangle and cut into strips. Place the strips of pastry lattice-style across the filling and seal the strips onto the dampened edge of the crust. Bake for approximately 30 minutes. EDITOR’S NOTE Time will vary depending upon what you fill the tart with—our timing here is for the Treacle Tart recipe.

Andy Chan

www.pinterest.com

Unknown Photographer

19

Pastries—The Crusts

Nana’s 2-Crust Pie Shell

1 2 2-CRUST PIES 2 4 Cups flour 1 2 tsp. salt 6-8 12-16 Tbsp. Ice cold water ½ 1 Heaping cup shortening Preheat oven to 400˚F. Mix flour and salt in a large mixing bowl. Add shortening and using a fork or masher, mix lightly until the dough forms small pea-sized piece. Slowly add water while continuing to mix with a fork, until the flour starts to clump and hold together in the hand. Be sure not to over-water. Shape the dough with your hands into a ball. Split the dough in half, wrap one half in a towel. Shape the other into a disc and, using a rolling pin, roll on a lightly floured surface into a round that is 2” larger than a 9” pie pan. Place in a pie pan and lightly press in to form. Stab 4-5 ties with a fork to aerate. Make you pie filling and pour it into the prepared crust. Roll the second piece of dough big enough to cover the pie. Moisten the edges of lower crust before adding top crust. Place the top crust over the pie & filling. Cut slits on top to allow steam to escape. Using your thumb and forefinger, flute the crust. Bake as directed for the pie you’re making.

Katie Chapin, from her Grandmother, Anzel Chapin

Single Pie Crusts—Regular & Deep Dish

Patty LaBelle’s Single-Crust Pie Shell

1 2 DEEP-DISH 9” PIES 1½ 3 Cups flour, plus more for the work surface ½ 1 teaspoon salt ½ 1 Cup butter-flavored vegetable shortening,

chilled and cut into ½” pieces ⅓ ⅔ Cup ice water 1 2 Tablespoon melted unsalted butter ¼ ½ Cup packed light brown sugar For the crust: Sift the flour and salt into a mixing bowl. Add the shortening. Use a fork or a pastry blender to cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-size bits. Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper or plastic wrap and refrigerate for at least 1 hour, or up to 3 days. Lightly flour a work surface. Place the chilled dough on it; roll out to a round that’s 13 inches across. Fold the dough in half. Transfer to the pie plate; gently unfold the dough to fit into it. Trim the dough as needed to leave a 1-inch overhang. (Bake or reserve the scraps for another use.) Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while you start the filling (and up to 1 hour).

Double Crust Pie Dough

challengedairy.com www.salvationsisters.com

20

Pastries—The Crusts

Pirozhki Dough

This dough is used to make ponchiki (donuts), deep-fried pirozhki, and other deep-fried pies. The owner of this recipe has another, using cake yeast, but the recipe is much more complex for some reason . . . for simplicities sake, and because this one uses modern tools, this one goes in our book—with a few if/thens to aid those not using electric tools.—ed. 24 48 PIROZHKI 1 2 Pkgs. active dry yeast ½ 1 tsp. sugar 3 6 Tbsp. warm water (110˚F-115˚F) 1 2 Pounds instant blending or all-purpose flour (3¾-4 cups or 7½-8 cups) 1¾ 3½ Cups warm milk (95˚F) 1 2 Tbsp. sugar 2 4 Egg yolks ½ 1 tsp. salt 3 6 Tbsp. butter, softened Mix yeast, first measure of sugar and warm water. Prove the yeast. Pour yeast mixture into the bowl of an electric mixer, add 1 ½ cup flour and the milk; mix at moderately low speed until well blended—about 2 minutes. Cover with plastic wrap or a clean cloth and set in a warm place (76˚F-82˚F). In 1½-2 hours, the dough should be double in bulk and start collapsing. Beat egg yolks with remaining sugar and salt. If using a wooden spoon, beat for 3 minutes. If using an electric hand mixer, beat for 30-40 seconds. Add the mixture and remaining flour to the dough. If using a machine with a dough hook beat at moderately low speed for 2 minutes; add softened butter and beat 1 minute more. Switch to medium high and bear for 11-12 minutes, stopping twice to allow for machine to cool off. Be sure dough is sufficiently kneaded. Otherwise, knead by hand until ready. Shape dough into a ball; place in generously buttered 6- to 7-quart bowl and turn to butter the dough on all sides. Cover with plastic wrap or a clean cloth and let sit in warm place (76˚F-82˚F) until doubled in bulk—about 45 minutes to 1 hour. If you poke your finger into it, the impression remains. The dough is now ready to be used.

Robert Ozerov

Plain Tart Pastry aka

Paté Brisee This pastry is best for meats and pates. Use it for quiches, and pot pies, among other things. The pasty can be stored in the refrigerator for a week or more before baking. 1 2 3 TART SHELLS ½ 1 1½ Cup chilled butter 3 6 9 Tbsp. lard or vegetable shortening 2 4 6 Cups flour ½ 1 1 ½ tsp. salt 5-6 10-12 15-18 Tbsp. cold water Work butter and shortening very lightly into the flour, by using a pastry blender or two knives, or starting with your fingers, then using the palms of your hands to quickly rotate the mixture between them. Make a well of this crumbly mixture. Gradually add the water, a tablespoon at a time, using your finger to stir it in from the center outward. Dough should be soft enough to gather up into a ball without sticking to your fingers or the mixing surface. Allow dough to rest anywhere from 2 to 36 hours in the refrigerator. Keep covered—a damp towel for the shorter lengths of time, foil for longer.

Anonymous

tanjaskitchen.wordpress.com

www.cookismo.fr

21

Crumb & Nut Crust Shells

Lindy’s Crust

1 2 Cheesecakes 1 2 Cups all-purpose flour ¼ ½ Cup sugar 1 2 tsp. grated lemon rind 2 4 Drops vanilla 1 2 Egg yolks ½ 1 Cup soft butter 1-2 2-4 Tbsp. water Combine flour, sugar, lemon rind and vanilla. Make a well in center; add egg yolks and butter. Mix well with hands until well blended, adding small amount of water at a time, if needed, to make a light dough. Wrap in waxed paper and chill one hour. Preheat oven to 400˚F. Roll out ⅛” thick, and place over oiled bottom of a 9” springform pan. Bake for 15 minutes.

About Lindy’s

Lindys @ Broadway and 51st Street New York City Established 1921 in Manhattan The Lindy's location at Broadway and 51st Street; a look at the interior and the famous Lindy's cheesecake. (above) Lindy's is a deli and restaurant with two locations in Manhattan, New York City, at 825 7th Avenue (at 53rd Street) and 401 7th Avenue (at 32nd Street). Lindy's is best known for its original incarnation which opened in 1921 on Broadway. It is currently owned by the Riese Organization. Lindy's was opened by Leo "Lindy" Lindermann (died 1957, Parkinson's disease) and his wife Clara on August 20, 1921, and was located at 1626 Broadway, between 49th and 50th Streets. A second location was opened at 1655 Broadway in 1929.[2] The original Lindy's location closed in 1957 Damon Runyon was a big fan and wrote the restaurant into his books as "Mindy's." The musical Guys and Dolls, based on Runyon's writings, immortalizes Lindy's in one of its songs. Milton Berle frequented Lindy's almost on a nightly basis. Jewish Mafia icon Arnold Rothstein claimed Lindy's as his favorite "office" and would stand on the corner, surrounded by bodyguards, and conduct business outside. On April 5, 1956, Abraham Telvi, a mobster and hit man, attacked journalist Victor Riesel with acid, blinding him as he left the restaurant. Lindy's was especially well known for its cheesecake, which was at times credited as perhaps the most famous in the United States. The cheesecake was immortalized in Guys and Dolls, where Nathan Detroit and Sky Masterson sang its praises. The commonly told "Waiter, there's a fly in my soup" joke is believed to have originated at Lindy's way back when. REBIRTH The "Lindy's" name and concept was resurrected in 1979 by New York City restaurant operator the Riese Organization, who determined that the name had fallen into the public domain, and later obtained the trademark.

tastingspoons.com

https://en.wikipedia.org/wiki/Parkinson%27s_diseasehttps://en.wikipedia.org/wiki/Lindy%27s#cite_note-pastrami-2https://en.wikipedia.org/wiki/Damon_Runyonhttps://en.wikipedia.org/wiki/Guys_and_Dolls_%28musical%29https://en.wikipedia.org/wiki/Milton_Berlehttps://en.wikipedia.org/wiki/Jewish_Mafiahttps://en.wikipedia.org/wiki/Arnold_Rothsteinhttps://en.wikipedia.org/wiki/Abraham_Telvihttps://en.wikipedia.org/wiki/Victor_Rieselhttps://en.wikipedia.org/wiki/Cheesecakehttps://en.wikipedia.org/wiki/Guys_and_Dolls_%28musical%29

22

Crumb & Nut Crust Shells

Notes for Crumb Crusts & Nut Crusts

If you are using a spring-form pan, extend the crumbs about 1 inch up the sides of the pan.

If you are using a standard pie pan, extend crumbs all the way up the sides, but do not spread on rim.

If you are using a square or rectangular pan, line it with baking parchment paper or aluminum foil so that it extends over two opposite ends of the dish, giving you handles for lifting the finished dessert easily out of the pan

If you wish to use a 13x9.-inch pan, simply double the first column of ingredients.

Basic Instructions for All These Crusts 1 2 3 4 9” PIES, TARTS, CHEESECAKES, ETC.

Except where otherwise noted, simply mix ingredients, pat into pan; then chill to stabilize while filling is being prepared. Others need to be briefly baked to stabilize them. You will use the filling directions for baking temperatures and times.

Unbaked Crumb Crusts & Nut Crusts For Pie Fillings That Need Cooking

This is one of several places where I’ve decided to provide recipes for things not yet prepared, so that when I need them, they’re handy. Like the cinnamon sugar, it’s good to have these subtle things handy. And of course, you can also purchase the most common choices ready-made:

Apple Crisp Crust 1½ Cups graham cracker crumbs ¾ Cup quick cooking oatmeal ¼ Cup brown sugar ½ Cup finely chopped pecans ½ Cup butter, melted Preheat oven to 350˚F. Grease the pan. In bowl combine cracker crumbs, oatmeal, pecans and brown sugar. Stir in butter. Press into bottom of pan dish. Set aside.

Chocolate Cookie Crumb Crust (Oreo/Hydrox) If you wish, you can double the chocolate chips called for, and when you have filled it with your choice of filling (that needs to be cooked) pour this second batch of chips over the filling. 1½ 3 4½ 6 Cups crushed chocolate sandwich cookies

(about 15, 30, 45) 2 4 6 8 Tbsp. butter, melted 1 2 3 4 Cups chocolate chips

(6, 12, 18, 24 ounces) Combine cookie crumbs and butter until moistened. Press into pan. Sprinkle with the chocolate chips. Set aside until filling is ready.

Chocolate Graham Cracker Crust 1 2 3 4 Cups finely crushed chocolate

graham cracker crumbs ¼ ½ ¾ 1 Cup butter, melted ¼ ½ ¾ 1 Cup sugar Combine ingredients and pat into your chosen pan. Chill until filling is ready.

Coconut Crust 1½ 3 4½ 6 Cups packaged, finely grated coconut ½ 1 1½ 2 Cups confectioners’ sugar 3 6 9 12 Tbsp. butter, melted Combine coconut and sugar. Gradually stir in the melted butter. Evenly press over bottom and sides of buttered or sprayed pan. Refrigerate until firm.

Gingersnap Crumb Crust This one is for a 13x9-inch baking pan, or larger—such as your favorite lasagna pan. 2½ 5 7½ 10 Cups finely crushed gingersnaps about 40 (80, 120) cookies ½ 1 1½ 2 Cup butter, melted Preheat oven to 325˚F. Combine gingersnap crumbs and butter; press into ungreased baking pan and bake for 10 minutes. Cool.

Graham Cracker Crumb Crust 1⅓ 2⅔ 4 5⅓ Cups finely crushed graham crackers ⅓ ⅔ 1 1⅓ Cup brown sugar, firmly packed ½ 1 1½ 2 tsp. cinnamon (optional) ⅓ ⅔ 1 1⅓ Cup melted butter Mix until crumbly. If desired, set aside 3 Tbsp. crumbs for garnishing. Pat remaining crumbs your pan. Chill well. Fill as recipe for filling directs; top with reserved crumbs. Refrigerate.

23

Crumb & Nut Crust Shells

Granola Crust 1¼ 2½ 3¾ 5 Cups granola cereal ¾ 1½ 2¼ 3 Cups flour 3 6 9 12 Tbsp. butter, melted 1 2 3 4 Large eggs, lightly fork-beaten ½ 1 1½ 2 Cups granola cereal Preheat oven to 350˚F. Chop granola into small crumbs. Combine with ingredients through egg. Press firmly into pan. Bake 10 minutes. Fill pie and sprinkle remaining granola around outer edges of pie. Bake for as long as filling recipe directs.

Nut Crust 1 2 3 4 Cups finely ground nuts— Brazil, pecans, walnuts, peanuts or blanched almonds 2 4 6 8 Tbsp. sugar Preheat oven to 400˚F. Mix nuts well with the sugar. Press into pan—do not spread on rim—and bake for about 8 minutes. Fill as recipe directs.

Pecan Crust 5 10 15 20 Tbsp. butter, softened ⅓ ⅔ 1 1⅓ Cup brown sugar, packed 1 2 3 4 Cups flour ½ ½ ¾ 1 Cups chopped pecans Preheat oven to 350˚F. Cream butter and brown sugar. Add flour and pecans; mix well. Set aside 1 (2, 3) cups for the topping. Press remaining mixture into greased 8-inch square baking pan. Bake for 10 to 12 minutes, until set. Cool completely on a wire rack.

Pistachio-Graham Crumb Crust ⅔ 1⅓ 2 2⅔ Cups pistachios, shelled,

Finely ground 1 2 3 4 Cups finely crushed graham crackers ¼ ½ ¾ 1 Cup sugar 1 2 3 4 Tbsp. grated zest

(lemon, lime, or orange, depending on flavor of filling

4 8 12 16 Tbsp. unsalted butter, melted And cooled

Preheat oven to 350˚F. Combine pistachios, sugar, zest and cracker crumbs. Blend in butter. Butter your pan. Press mixture into pan and bake for 8 to 12 minutes—until slightly browned. Cool for at least 30 minutes.

Shortbread Cookie Crust 1¼ 2½ 3¾ 5 Cups crushed shortbread cookies (Lorna Doones or Walkers, etc.) 3 6 9 12 Tbsp. sugar ¼ ½ ¾ 1 Cup butter, melted. Follow basic directions and simply set aside.

Sugar Cookie Crust 1 2 3 4 Cups flour ½ 1 1½ 2 Cups confectioners’ sugar ½ 1 1½ 2 Cup butter, softened Preheat oven to 350˚F. Combine sugar and flour in a bowl. Cut in butter with a pastry blender or two knives until mixture is crumbly. Press into pan. Bake for 20 minutes.

Vanilla-Pecan Crust 1 2 3 4 Cups finely crushed vanilla wafer

crumbs ½ 1 1½ 2 Cup finely chopped pecans 3 6 9 12 Tbsp. sugar ¼ ½ ¾ 1 Cup butter, melted Preheat oven to 325˚F. Combine ingredients, blending well. Press into pan. Bake for 10 minutes.

Vanilla Wafer Crust 1½ 2½ 3¾ 5 Cups crushed ’Nilla Wafers 3 6 9 12 Tbsp. sugar ¼ ½ ¾ 1 Cup butter, melted Follow basic directions and simply set aside until needed.

Zweiback or Matzo Meal Crumb Crust This is not only excellent, but traditional for New York deli cheesecakes. 1 2 3 4 Cup finely crushed zweibach ¼ ½ ¾ 1 Cup melted butter ¼ ½ ¾ 1 Cup sugar ¼ ½ ¾ 1 tsp. cinnamon ¼ ½ ¾ 1 tsp. nutmeg Combine ingredients well and pat over the bottom of the pan and about 1 inch up the sides. Chill until filling is ready.

24

Crumb & Nut Crust Shells

Baked Crumb Crusts & Nut Crusts For No-cook Pie Fillings and Refrigerator Pies

General Directions for Pre-Baked Crusts 1 2 3 4 9” Pies Finely crushed crumbs or nuts Sugar, if needed Butter, softened Other ingredients as listed Preheat oven to 375˚F. Mix crumbs, sugar and butter until crumbly. Set aside 3 (6, 9, 12) tbsp. of

the mixture for garnish if desired. Press remainder into pan. Bake for 8 minutes. Fill as filling recipe instructs and top with reserved crumbs.

Chocolate Wafer Crumb Crust 1⅓ 2⅔ 4 5⅓ Cups finely crushed chocolate wafers 3 6 9 12 Tbsp. butter, softened

Cornflakes or Wheaties Crumb Crust 1⅓ 2⅔ 4 Cups finely crushed cereal 2 4 6 Tbsp. sugar ¼ ½ ¾ Cup butter, softened

Gingersnap Crumb Crust 1⅓ 2⅔ 4 Cups finely crushed gingersnaps 6 12 18 Tbsp. butter, softened

Graham Cracker Crumb Crust 1⅓ 2⅔ 4 Cups finely crushed graham crackers ¼ ½ ¾ Cup sugar ¼ ½ ¾ Cup butter, softened

Vanilla Wafer Crumb Crust 1⅓ 2⅔ 4 Cups finely crushed vanilla wafers ¼ ½ ¾ Cup butter, softened

Variations for Crusts Described in Above Section Reduce crumbs to 1 (2, 3, 4) Cups; replace with: ½ 1 1½ 2 Cup finely chopped nuts— pecan, almonds or Brazil nuts or 2 4 6 Squares unsweetened chocolate, grated

Other Baked Crusts with Their Own Directions

1 2 3 9” pies—springform, Tart or

standard pie pan

Brown Sugar Cookie Crust ¾ 1½ 2¼ Cups flour ¼ ½ ¾ Cup butter, softened 2 4 6 Tbsp. brown sugar, firmly packed Preheat oven to 350˚F. Beat ingredients together in mixer until crumbly. Press into buttered or 12 to 15 minutes, or until lightly browned.

Chocolate-Walnut Cookie Crust ⅔ 1⅓ 2 2⅔ Cups flour ½ 1 1½ 2 Cup confectioners’ sugar ½ 1 1½ 2 Cup finely ground walnuts 6 12 18 24 Tbsp. butter, softened ⅓ ⅔ 1 1⅓ Cup baking cocoa Preheat oven to 350˚F. flour, sugar, nuts, butter and cocoa in large mixer bowl until a soft dough forms. Press into an ungreased pan and bake for 12 to 14 minutes, or until puffed. Cool completely in pan on a wire rack.

Coconut Crust—Buttery Toasted 2½ 5 7½ 10 Cups flaked coconut 7 14 21 28 Tbsp. butter, melted Preheat oven to 300˚F. Toss coconut and butter together until well blended. In a layer cake pan the same diameter of your pie or spring-form pan, spread 1/3 of the coconut mixture. In your pie pan, spread the remaining mixture, including the rim if using a standard pie plate. Press into place. Bake both pans for about 20 minutes, until light golden. Use the extra toasted coconut, baked in the layer cake pan, as a topping for your pie.

Toasted Coconut Crust 2 4 6 8 Tbsp. butter, softened 1½ 3 4½ 6 Cups flaked coconut Preheat oven to 300˚F. Spread butter evenly over area of pan to be covered—bottom and sides. Pat coconut evenly into butter. Bake for 15 to 20 minutes, or until golden.