Steak and Kidney Pie

 

                    This is a ligther version of the delicious traditional pie. The richly flavoured casserole filling is mixed with sweet root vegetables and the herbed pastry is made with vegetable shortening.

Serves 4-6

Filling

• 250 gr lean stewing beef, cubed
• 100 gr beef kidney, cut into small pieces
• 10 ml vegetable oil
• 2 leeks, trimmed and sliced
• 200 gr rutabaga, peeled and cubed
• 175 gr carrots, peeled and thickly sliced
• 10 ml plain flour
• 375 ml beef stock

Pastry

• 2 small slices whole wheat bread
• 250 ml self-rising flour
• 2 ml dried thyme
• 100 gr vegetable shortening, cut into small pieces
• 45 to 75 ml cold water

Filling

1. Heat a non-stick frying pan over a high heat.
2. Add the beef and fry, stirring occasionally, for 4 minutes until browned on all sides ; transfer to a bowl, add the kidney and set aside.
3. Heat the oil in the pan, then add the leeks ; stir, then cover and cook gently for 4 minutes until starting to soften.
4. Stir in the rutabaga and carrots, cover and cook for a furter 4 minutes until lightly browned ; add the beef and kidney, season to taste, then add the flour and toss well to coat.
5. Pour in the stock and bring to a boil, stirring ; simmer for 2 minutes, remove the pan from the heat and set aside.

Pastry

1. Tear the bread into small pieces and put into a food processor ; pulse until fine crumbs are formed.
2. Add the flour, thyme and vegetable shortening and season ith a little salt and pepper.
3. Pulse again to combine, then, with the motor running, pour enough of the cold water to form a soft dough.

The pie

1. On a lightly floured surface, roll out three-quarters of the dough, to a circle large enough to line a 1-liter pie basin ; line the basin carefully, then fill with the steak and kidney mixture.
2. Trim the excess pastry ; roll out the remaining pastry to form a lid, wet the edges of the dough and place on top of the filling, sealing the edges well with your fingers.
3. Cover the basin with a double thickness of foil, pleated in the middle and secure with a string ; steam the pie over simmering water for 3 hours.
4. Serve the pie hot.

Each serving : 17 g protein, 19 g fat, 27 g carbohydrate, 4 g fibre, 357 Calories.

BON APPÉTIT

Granny Smith Apple Pie with Cheddar Cheese Crust

 

Makes 8 servings

For the cheddar cheese pastry

• 625 ml all-purpose flour
• 2 ml salt
• 180 gr unsalted butter, cut into 1-inch pieces and roen for 15 minutes
• 375 ml shredded extra-sharp cheddar cheese
• 5 ml apple cider vinegar
• 80 ml to 125 ml ice water, or as needed

1. Put the flour and salt in the bowl of a food processor fitted with the stainless steel blade ; pulse the machine 5 or 6 times to combine them.
2. Add the frozen butter and process for 5 seconds ; add the shredded cheddar and pulse the machine four times to mix it in.
3. In a measuring cup, combine the cider vinegar and 80 ml ice water ; with motor running, pour the vinegar-water mixture through the feed tube and continue processing until a ball of dough forms.
4. If the dough doesn't come together, add another 15 ml to 30 ml of ice water.
5. Turn out the dough onto a lightly floured work surface, form it into an even ball, and cut into two pieces, one lightly larger  than the other ; pat each piece into a flattened disk, wrap it in plastic wrap, then chill the disks in the refrigerator for at least 2 hours.

For the Granny Smith apple filling

• 75 ml + 15 ml unsalted butter
• 8 medium Granny Smith apples, peeled, cored, and cut into ½-inch wedges
• 125 ml sugar
• 60 ml Calvados (apple brandy) or applejack
• 1 large egg, beaten
• Vanilla ice cream or whipped cream for serving (optional)

1. Heat a large skillet or sauté pan over medium-high heat and melt 75 ml of the butter ; when the butter is light brown, add the apples and sprinkle with the sugar.
2. Cook, stirring frequently, until the sugar has turned a golden-brown caramel color, 10 to 15 minutes ; the apples should still be firm.
3. Stir in the Calvados and remove from the heat ; transfer the apple filling to a sheet pan lined with foil and set aside to cool to room temperature.
4. Preheat the oven to 400F (200C).
5. On a lightly floured work surface, use a floured rolling pin to roll out the smaller disk of chilled dough to an even circle with a diameter of 11 inches.
6. Gently fold the dough in half or quarters and transfer it to a 9-inch pie pan.
7. Roll out the larger disk of dough to a circle about 12 inches in diameter.
8. Fill the lined pie pan with the cooled apple mixture ; dot the apples with the remaining 15 ml of butter.
9. Carefully place the larger disk of pastry over the pie ; tuck the edges of the top pastry under the rim of the bottom pastry and press down with your fingers to seal together  and decoratively flute the pastry edges all around the pie's rim.
10. With the tip of a small, sharp knife, cut three slashes about 2 inches long in the center of the top crust.
11. Place the pie on a baking sheet and bake in the lower third of the preheated oven for 30 minutes ; reduce the heat to 375F (190C) and bake for 20 minutes more.
12. Remove the pie from the oven, brush its top with the beaten egg, return to the oven, and bake until golden brown, about 5 minutes more.
13. Serve hot, warm, or at room temperature, accompanied with vanilla ice cream or whipped cream if you wish.

BON APPÉTIT

Chocolate Dream Tart

 

Makes 12 to 16 servings

• One-third cup butter or margarine, softened
• 1 cup all-purpose flour
• 1 egg
• 1 tablespoon butter or margarine
• 1 can (14 oz) sweetened condensd milk
• 1 bag (12 oz) semisweet chocolat chips (2 cups)
• ½ cup chopped walnuts
• 1 teaspoon vanilla
• Unsweetened whipped cream, if desired

1. Heat oven to 400F (200C).
2. In medium bowl, cut one-third cup butter into flour, using pastry blender until mixture is crumbly ; stir in egg until dough forms.
3. Press firmly and evenly against bottom and side of ungreased 9-inch tart pan removable bottom ; bake 12 to 15 minutes or until golden brown, cool on wire rack.
4. Reduce oven temperature to 350F (180C).
5. In 2-quart saucepan, melt 1 tablespoon butter over low heat ; stir in milk and chocolate chips and cook over low heat, stirring occasionally, until chocolate is melted.
6. Stir in walnuts and vanilla ; spread in baked crust.
7. Baed about 25 minutes or until edge is set but chocolate appears moist in center ; cool completely in pan on wire rack, about 1 hour.
8. To serve, top each slice with whipped cream.

BON APPÉTIT

Roast Chicken and Creamy Mushroom Pie

 

For 6 servings

• 500 gr store-bought puff pastry
• 1 egg yolk
• For garnish
• ½ roast chicken, boneless and shredded
• 500 gr button mushrooms, cleaned and sliced
• 2 yellow onions, peeled and finely sliced
• 250 ml cream 35%
• 30 gr butter
• 50 ml vegetable oil
• Salt, freshly ground pepper

1. In a frying pan, heat half the oil over medium heat and melt the onions for 10 minutes; add the chicken meat, salt, pepper and mix, leave to cool.
2. In another pan, heat the butter and the rest of the oil over high heat and cook the mushrooms for 6 to 8 minutes, season with salt and pepper; add the cream and cook over high heat for 5 minutes to reduce, leave to cool.
3. Mix the creamed mushrooms with the onions and chicken.
4. Preheat the oven to 350F (180C).
5. Butter a tart mold or a pastry circle 25 to 30 cm in diameter and approximately 6 cm high; on the work surface, spread two thirds of the dough to approximately 3 mm thickness and line the mold with the dough, making it adhere well to the walls.
6. Using a brush, brush the edges with egg yolk.
7. Place the chicken filling in the bottom of the pie.
8. Spread the rest of the dough then cut a disc the size of the mold; place the dough on the filling and seal the edges by pressing the dough with your fingers.
9. Brush the top with the remaining egg yolk; make a hole in the center of the pie then insert a roll of aluminum or baking paper to form a chimney.
10. Place in the oven and cook for 35 to 40 minutes; let the pie rest for 10 minutes before eating.

BON APPÉTIT

Cranberry-Pecan Pie

 

Serves 6 to 8

• 1 cup sugar
• 1½ tablespoons all-purpose flour
• ¼ cup softened butter
• 2 eggs
• ¾ cup light corn syrup
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon grated orange peel
• ½ teaspoon nutmeg
• 1 cup pecans (or walnuts), chopped
• 1 cup fresh or frozen cranberries
• 1 9-inch unbaked pastry shell
• Whipped cream, optional

1. In a large bowl cream together the sugar, the flour, and butter.
2. Add eggs, corn syrup, salt, vanilla, orange peel, and nutmeg ; beat until well blended.
3. Stir in nuts and cranberries ; pour into the pastry shell.
4. Bake in a 350F (180C) oven for 60 to 70 minutes or until a knife inserted in center comes out clean.
5. If desired, serve with dollop of whipped cream.

BON APPÉTIT

Apple Pie with Cheddar Crust

 

                   Many Americans like a slice of cheddar cheese on apple pie. Never shy on such a subject, some Texans just bake it in.

Makes a 10-inch pie or a 9-inch deep-dish pie

Crust

• 3 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• ¾ cup grated sharp cheddar cheese, chilled
• ¾ cup unsalted butter, chilled
• 5 à 7 tablespoons ice water

Filling

• 6 cups peeled and sliced tart baking apples
• ¼ cup dark brown sugar
• 2 tablespoons apple cider
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon anise seeds, ground
• ½ teaspoon ground nutmeg
• 1to 2 tablespoons fresh lemon juice

For the crust

1. Combine the flour with the sugar and salt in a food processor ; scatter the cheese over the flour.
2. Cut the butter into small pieces, and add them ; process briefly, until a crumbly meal forms. (Alternatively, combine the ingredients in a bowl with a pastry blender.)
3. Pour in the smaller amount of water, and process or blend until the dough holds together, adding the extra water if needed ; divide the dough into two balls.
4. Wrap these in plastic, and refrigerate them for at least 30 minutes and as long as 24 hours.

For the pie

1. Preheat the oven to 400F (200C).
2. Combine the apples with the brown sugar ; mix in the remaining ingredients.
3. Roll out both balls of refrigerated dough on a floured surface ; place one in the bottom of wichever size pie pan you're using, add the filling, and top with the second crust.
4. Crimp the edges, and prick e few holes in the top to allow steam to escape ; bake the pie for 50 to 55 minutes, until the crust seems well set and lightly browned.
5. Check it after 25 to 30 minutes, covering the edges with foil if they appear to be browning too rapidly.
6. Serve the pie warm or at room temperature.

BON APPÉTIT

Sweet Potato Pie

 

                This delectable version, spiked ith a little bourbon and spiced with praline.

Makes a 9-inch pie

• One 9-inch pie shell, click here for a recipe
• Pecan halves

Praline 

• ½ cup chopped pecans
• 4 tablespoons dark brown sugar
• 2 tablespoons unsalted butter

Filling

• 2½ cups mashed baked sweet potatoes
• ½ cup dark brown sugar
• 3 eggs
• ¼ cup unsalted butter
• ¼ cup milk
• 2 tablespoons vanilla
• 1 tablespoon dark corn syrup
• 1 tablespoon bourbon
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon ground nutmeg

1. Preheat the oven to 400F (200C) ; place the pie shell in the freezer while you prepare the praline.
2. In a food processor, or in a bowl with a pastry blender, blend together the pecans, brown sugar, and butter.
3. Remove the pie crust from the freezer, and spread the bottom of it with the praline ; bake for 12 minutes.
4. Combine all the filling ingredients in a mixing bowl, and beat them together with a mixer until they are smooth and light ; pour the filling into the warm praline-filled crust.
5. Arrange the pecan halves decoratively around the pie's edge.
6. Reduce the oven temperature to 350F (180C) ; bake the pie for 45 minutes, until the filling is set and slightly puffed.
7. The top will sink back down when the pie cools.
8. Serve the pie warm or at room temperature.

BON APPÉTIT

Peanut Butter Pie

                Texas's other major nut also makes a great pie. 

Makes a 9-inch pie

• 1 cup whipping cream
• 8 ounces cream cheese, at room temperature
• 1¼ cup creamy peanut butter
• 1 tablespoon vanilla
• 1 cup powdered sugar
• 9-inch graham cracker pie crust, recipe below
• ¼ cup chopped peanut, preferably honey-roasted

1. Whip the cream in a bowl until it is stiff, and set aside.
2. In another bowl, beat together the cream cheese, peanut butter, vanilla, and powdered sugar.
3. Fold in the whipped cream, blending well.
4. Spoon the filling into the graham cracker crust, and sprinkle the peanuts over the top.
5. Refrigerate the pie, covered, at least 2 hours, or overnight ; it will keep several days.

Graham Cracker Pie Crust (makes a 9-inch pie crust)

• 1¼ cups graham cracker crumbs
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted

1. Preheat the oven to 350F (180C).
2. In a bowl, stir together the graham cracker crumbs and sugar ; pour in the butter, and stir to combine.
3. Pat the mixture into the bottom and up the sides of a 9-inch pie pan.
4. Bake the crust for 10 minutes, until it is lightly set ; let it cool before filling it.

BON APPÉTIT

Custard Pie (Pies)

 

                This one of those old-time custard pies, eggy, soothing, and sweet. It was an easy dessert, recognized for being exactly what it still is, nourishing to the body and comforting to the spirit, omething both children and grown-ups could like.

One 9-inch pie

• Vegetable oil dough (click here for the recipe)
• 2 cups milk
• 1 cup heavy cream (35%)
• 4 large eggs plus 1 egg yolk
• ½ cup sugar
• 1½ teaspoons pure vanilla extract
• ¼ teaspoon salt
• ½ teaspoon ground nutmeg

1. Preheat the oven to 425F (220C).
2. Ease the dough into the plate and flute the edges (see the recipe) ; reserve any leftover dough.
3. With the tines of s fork, very lightly prick the bottom and sides of the shell, making tiny holes that will close up during baking.
4. Bake the shell for 6 to 7 minutes ; remove the shell from the oven and with the fork lightly prick the dough anywhere it has puffed up.
5. Return the shell to the oven and bake for 8 minutes, until just very light browned ; remove the shell to a wire rack to cool completely.
6. Use the leftover dough to patch any small holes or cracks.

Make the filling

1. In a saucepan, combine the milk and the cream and heat over medium heat until small bubbles form around the edges of the pan ; remove the pan from the heat.
2. In a medium bowl, beat the whole eggs and yolk with a wire whisk until combine ; stir in sugar, vanilla, and salt.
3. Slowly stir in the warm milk mixture, being careful not to mix so fast as to create bubbles.
4. Strain the mixture through a sieve into the baked shell.
5. This step is best done as close to the oven as possible ; it is difficult to move the filled shell without sloshing the filling over the edges of the pastry.
6. Sprinkle the filling with the nutmeg.
7. Bake the pie for 15 minutes ; reduce the oven temperature to 350F (180C) and continue to bake the pie for 20 to 25 minutes, or until the custard test done when a knife inserted 1½ inches from the outer edges comes out clean.
8. The filling will still be soft in the center but will finish baking as it cools ; if the pie is baked until the center is fully cooked and firm, the custard will be overcooked and watery.
9. Let the pie cool thoroughly on a wire rack ; then refrigerate it for several hours before serving.
10. Remove the pie from refrigerator a few minutes before serving to take the chill off.

BON APPÉTIT

Peanut Butter and Chocolate Pie (Pies)

 

                It' a scrumptious, rich peanut butter mousse over a layer of smooth chocolate that coats crisp walnut pastry. The beauty of this multi-stepped special-occasion dessert, aside from its combination of some of America's favorite flavors, is that there are several places where it is possible to stop and freeze or refrigerate the pie and then continue at a later, more convenient time. The finished pie can also be frozen, a big asset.

One 9-inch single-crust pie

The pastry

• ½ cup walnut pieces
• ½ cup unbleached all-purpose flour
• ¼ cup light brown sugar, firmly packed
• 3 tablespoons cold unsalted butter, cut into ½-inch pieces

1. In a food processor fitted with the steel blade, process the walnut pieces until finely chopped but not ground.
2. Add the flour and brown sugar and process to combine, scraping down the bowl with a rubber spatula as needed.
3. Add the butter and process until the dough forms large crumbs, but do not let it come together into a ball.
4. Press the pastry over the bottom  and up the sides of a 9-inch pie plate, forming about ¼-inch smooth ridge along the top edge of the crust ; refrigerate about 30 minutes or freeze until firm.
5. Preheat the oven to 350F (180C).
6. Bake the shell about 25 minutes, until lightly browned and set ; let cool on a wire rack.

The chocolate layer

• 8 tablespoons (1 stick) unsalted butter, cut into ½-inch pieces
• 4 ounces semisweet or bittersweet chocolate, broken into pieces
• 1½ tablespoons strongly brewed coffee

1. Combine the butter, chocolate, and coffee in a small pot or mixing bowl.
2. Place over hot but not boiling water and stir constantly until the chocolate and butter are melted.
3. Pour all but about 2 tablespoons of the chocolate mixture into the bottom of the cooled shell (The reserved chocolate will be used later on for garnish.).
4. Refrigerate for about 1 hour or freeze until firm.

The peanut butter mousse

                For peanut butter lovers, this mousse makes a wonderful dessert as is, topped, if you like, with a little whipped cream and a sprinkling of crushed peanuts.

• ¼ cup plus 2 tablespoons (3 ounces) cream cheese, at room temperature
• Two-third cup sifted confectioners' sugar
• ¾ cup old-fashioned-style smooth peanut butter, with no sugar added
• One-third cup milk
• 1 teaspoon pure vanilla extract
• 1 cup heavy (35%) cream
• 2 tablespoons chopped peanuts for garnish (optional)

1. In a food processor fitted with a steel blade, process the cream cheese, confectioners' sugar, and peanut butter until smooth ; with the machine running, add the milk, vanilla, and 1 ml salt (if unsalted peanut butter), and process until smooth and well blended ; transfer to a large bowl.
2. In a chilled bowl, whip the cream with a wire whisk or a hand-held electric mixer until stiff peaks form.
3. Fold the cream into the peanut butter mixture to make a smooth mousse ; spoon the mousse over the chocolate layer in the shell and smooth the top with a spatula.
4. If desired, sprinkle the chopped peanuts over the top of the mousse.
5. Warm the reserved chocolate until it is melted ; either drizzle it free-form from a teaspoon, or fill a small plastic zip-top sandwich bag and clip off a tiny corner of the bag to make a pinhead size hole and decoratively pipe it over the top of the pie.
6. Chill the finished pie for at least 4 hours before serving or freeze it ; thaw overnight in the refrigerator.

BON APPÉTIT

Pears with Sambuca Pie (Pies)

 

                The combination of fresh pears and the flavor of licorice can be wonderful...

One 9-inch double-crust pie

• 1 Rich and Tender dough (click here for the recipe)
• 6 ripe but firm Anjou pears, about 3 pounds in all
• 1 tablespoon Sambuca, or other anise-flavored liqueur
• 1½ teaspoons freshly squeezed lemon juice
• 2 teaspoons grated lemon peel
• Two-third cup sugar
• ¼ cup cornstarch
• 2 tablespoons unsalted butter, softened

The Glaze

• ½ cup sifted confectioner's sugar
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon Sambuca, or other anise-flavored liqueur

1. Peel the pears.
2. Cut each in half lengthwise and remove the core and any long fibers ; cut each half into 4 lengthwise slices ; cut the long slices in half to make large chunks.
3. Put the pear pieces in a large mixing bowl and toss them gently with the Sambuca, lemon juice and lemon peel.
4. In a small bowl, stir together with a wire whisk the sugar and cornstarch ; add the mixture to the pears and stir gently to combine.
5. Preheat the oven to 425F (220C).
6. Line the plate with the bottom crust and turn the fruit into it ; trim the bottom crust to a ½-inch overhang.
7. Dot the filling with the butter.
8. Arrange the top crust over the filling ; leave a 1-inch edge.
9. Fold the top crust under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger ; with the tip of a sharp knife, make 5 or 6 steam vents, each ¾-inch long, around the center of the top crust.
10. Bake the pie for 15 minutes ; reduce the oven temperature to 375F (190C) and continue to bake the pie for 50 minutes, or until the pastry is golden brown and the juices are bubbling.
11. While the pie is baking, make the glaze ; put the confectioner's sugar in a small bowl and stir in the lemon juice and Sambuca.
12. The glaze will be very thick but will become soft and spreadable when spread on the hot pie.
13. Remove the pie from the oven and while it is still hot apply the glaze, using a spatula or the back of a spoon ; cover the top crust entirely with the glaze.
14. Let the pie cool on a wire rack before serving it at room temperature.

BON APPÉTIT

 

Date Walnut Pie (Pies)

 

                Pull out your best china, pour a cup of coffee or tea, spoon a soft cloud of unsweetened whipped cream next to a slender slice of this rich pie and enjoy!

One 9-inch single crust

• Rich and Tender Dough, click here for the recipe
• 2 large eggs
• One-third cup packed brown sugar
• One-third cup sugar
• 1 tablespoon unbleached all-purpose flour
• ¼ teaspoon salt
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1 cup chopped pitted dates, about 8 ounces, lightly packed in measuring cup
• ¾ cup coarsely chopped walnuts
• Unsweetened whipped cream, as accompaniment, if desired

1. Preheat the oven to 350F (180C).
2. Line a pie with the bottom crust and make a fluted edge.
3. In a medium bowl, beat the eggs with a wire whisk until they are light and foamy ; add the sugars, the flour, and the salt and whisk until thoroughly combined.
4. Stir in the cream and vanilla ; add the dates and walnuts, stirring to break up any clumps of dates.
5. Pour the filling into the shell.
6. Bake the pie for 45 to 50 minutes, until the top is golden brown and the filling is set.
7. Let the pie cool on a wire rack before serving it at room temperature, with unsweetened whipped cream, if desired.

BON APPÉTIT

Chocolate Cream Pie (Pies)

 

                The filling for this pie doesn't always make it into the shell. Sometimes the desire for warm chocolate pudding served in a puddle of cool cream is so overpowering that the crust becomes an afterthought! And should the chocolate cream and pastry eventually team up, chill the pie first, then slather it with sweetened whipped cream.

One 9-inch pie

• Light and Flaky Dough, click here for the recipe

The chocolate cream filling

• 3 ounces unsweetened chocolate
• ¾ cup plus 2 tablespoons sugar
• 4½ tablespoons cornstarch
• ½ teaspoon salt
• 3 egg yolks, slightly beaten
• 2¾ cups milk
• ¼ cup heavy cream
• 1½ teaspoons pure vanilla extract
• 1 tablespoon unsalted butter

The garnish

• ¾ cup heavy cream
• 2 teaspoons superfine sugar

1. Make a 9-inch fully baked pie shell with fluted edge.

The chocolate cream filling

1. Melt the chocolate in a microwave oven  or uncovered in the top of a double boiler set over hot, not boiling, water, stirring frequently ; remove the top from the bottom of the boiler when the chocolate is melted.
2. In a heavy-bottom saucepan off the heat, stir together the sugar, cornstarch, and salt until well blended.
3. In a medium bowl, stir together egg yolks, milk, and cream and add them to the sugar mixture ; stir until combined, then scrape the bottom and sides of the pan with a rubber spatula to make sure that every last bit of sugar is mixed in.
4. Cook the mixture over medium heat, stirring constantly, until thickens and boils ; reduce the heat to medium-low and continue to cook the pudding, stirring, for 1 minute.
5. Remove the pan from the heat and stir in the melted chocolate, vanilla, and butter ; place a piece of wax paper or plastic wrap directly on the surface of the filling as a cover to prevent a skin from forming.
6. Let the filling cool for about 30 minutes.
7. Stir the cooled filling and pour it into the prebaked shell ; once again, place a cover directly on the surface of the filling.
8. Let the pie cool to room temperature, then refrigerate it until thoroughly cooled, about 2 hours.

The garnish

1. In a chilled bowl with an electric mixer or by hand, beat the heavy cream and sugar until stiff peaks form.
2. Remove the cover from the pie and spread the whipped cream over the top.

Tips : The chocolate filling makes a really good pudding on its own.                 Serve warm with a pitcher of heavy cream.

BON APPÉTIT

Raisin Pie (Pies)

 

                This is a Saturday-night supper kind of pie, after the homemade macaroni and cheese with ham, the fresh steamed brocoli, and tomato salad.

One 9-inch double-crust pie

• Old-Fashioned Dough, click here for the recipe
• 1 cup packed brown sugar
• 3 tablespoons cornstarch
• 1½ cups cold water
• ½ cup freshly squeezed orange juice
• 2 teaspoons grated orange peel
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon grated lemon peel
• 2 cups dark seedless raisins, rinsed and patted dry with a kitchen towel
• Egg glaze by beating together well 1 large egg and 3 tablespoons cold water

1. In a nonaluminium 3- quart saucepan, combine the brown sugar and cornstarch ; stir in the cold water, orange juice and peel, and lemon juice and peel.
2. Add the raisins ; cook over medium heat, stirring frequently, until the mixture thickens and comes to a boil.
3. Continue cooking and stirring for 1 minute ; remove the pan from the heat and let cool to room temperature.
4. Preheat oven to 425F (220C).
5. Line the pie plate with the bottom crust and pour the filling into it.
6. Trim the bottom crust to a ½-inch overhang.
7. Arrange the top crust over the filling ; leave a 1-inch edge.
8. Fold the top crust under under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger ; brush the top with the egg glaze.
9. With a sharp knife, make five or six 1½-inch long steam vents around the center of the top crust.
10. Bake the pie for 15 minutes ; reduce the oven temperature to 350F (180C) and continue to bake the pie for 40 minutes, or until the pastry is golden brown and the juices are bubbling.
11. Let the pie cool completely on a wire rack before serving it.

BON APPÉTIT

Banana Cream Coconut Pie (Pies)

 

                Built from the bottom up, this cream pie starts with a crisp-flaky crust that is topped with slices of ripe bananas, a smooth vanilla pudding with lots of sweetened coconut mixed in, then a sprinkling of more coconut, this time toasted to a crunch.

                This pie is best served the day it is made. 

One 9-inch pie

• Light and Flaky Dough, click here for the recipe
• ½ cup sugar
• 4 tablespoons cornstarch
• ½ teaspoon salt
• 4 egg yolks, lightly beaten
• 2½ cups cold milk
• 2 tablespoon unsalted butter
• 2½ teaspoons pure vanilla extract
• 1 cup sweetened flaked coconut
• 2 large, just-ripe bananas

1. Make a 9-inch fully baked pie shell with a flute edge.
2. In a heavy-bottom saucepan off the heat, stir the sugar, cornstarch, and salt until well blended.
3. In a medium bowl, stir together the egg yolks and milk and add them to the sugar mixture ; stir until combined, then scrape the bottom and sides of the pan with a rubber spatula to make sure that every last bit of sugar is mixed in.
4. Cook the mixture over medium heat, stirring constantly, until it thickens and boils ; reduce the heat to medium-low and continue to cook the pudding, stirring, for 1 minute.
5. Remove the pan from the heat and stir in the butter and vanilla until blended ; gently mix ¾ cup sweetened coconut.
6. Place a piece of wax paper or plastic wrap directly on the surface of the filling as a cover to prevent a skin from forming ; let the filling cool for about 30 minutes.
7. Preheat the oven to 350F (180C).
8. Spread the remaining ¼ cup sweetened coconut on a cookie sheet and bake it for 10 to 12 minutes, stirring several times, until it is toasted a medium golden brown.
9. Slice the bananas ¼-inch thick and arrange them over the bottom of the prebaked shell.
10. Spoon the filling over the bananas and smooth it with the back of a spoon ; sprinkle the toasted coconut over the filling.
11. Let the pie cool at room temperature ; then refrigerate until thoroughly chilled, about 2 hours.
12. Cover only after the pie is thoroughly chilled.
13. Serve with sweetened whipped cream on the side, if desired.

BON APPÉTIT

Strawberry Rhubarb Pie (Pies)

 

                The best combination of the spring, rhubarb and strawberries. Make it especally for family and friends.

One 9-inch latticetop pie

• Old-Fashioned Dough, click here for the recipe
• Two-third cup sugar, plu additional for sprinkling on the lattice strips
• 2 tablespoons plus 1 teaspoon instant tapioca
• ½ teaspoon ground cinnamon
• 1½ cups halved hulled fresh strawberries
• 4 cups pink or red sliced fresh rhubarb, each slice ½ inch thick
• Egg glaze made by beating tohether well 1 large egg and 3 tablespoons cold water

1. In a small bowl, stir together with a wire whisk the sugar, tapioca, and cinnamon ; sprinkle the mixture over the strawberries and the rhubarb and gently stir it in.
2. Let the fruit filling stand for 15 minutes.
3. Preheat the oven to 425F (220C).
4. Line the pie plate with the bottom crust and spoon in the filling, mounding it gently in the center.
5. For the lattice top, on a lightly floured surface, roll out the dough into a 13-inch circle and cut eight 1½-inch-wide lattice strips ; brush the strips with the egg glaze and sprinkle them with sugar.
6. Arrange the strips over the filling ; trim the bottom crust and the strips to a 1-inch overhang.
7. Fold the bottom edge up over the strips to form a thick edge ; flute the edges decoratively, pressing together with your thumb and forefinger.
8. Bake the pie for 20 minutes ; reduce the oven temperature to 375F (190C) and continue to bake the pie for 40 to 45 minutes, or until the pastry is well browned.
9. Let the pie cool completely on a wire rack before serving it at room temperature.

BON APPÉTIT

Cherry pie (Pies)

 

                This is a big, fat, deep-dish pie, just loaded with Montmorency cherries. You will like it served with vanilla ice cream on the side.

One 9-inch deep-dish latticetop pie

• Old-Fashioned Dough, click here for the recipe
• 6 cups individually quick-frozen Montmorency cherries, 1 pound 12 ounces
• 1 cup sugar, plus additional for sprinkling on the lattice strips
• ¼ cup instant tapioca
• 1 teaspoon freshly squeezed lemon juice
• Egg glaze made by beating 1 large egg and 3 tablespoons cold water
• Vanilla ice cream, as accompaniment, if desired

1. In a large bowl combine the frozen cherries and sugar ; let stand until the cherries are thawed, stirring gently every once in a while.
2. Drain the cherries in a colander, reserving the juice ; there wil be about 1¼ cups juice (Check the thawed fruit for whole or partial cherry pits, discard them).
3. In a small nonaluminium saucepan, stir together the reserved juice and the tapioca and let stand 5 minutes ; then, over medium heat, stirring frequently, bring the mixture to a full boil.
4. Remove the pan from the heat ; stir in lemon juice.
5. In a large mixing bowl, pour hot cherry juice mixture over the cherries and gently stir them together ; cover the bowl and refrigerate until thoroughly chilled, about 2 hours.
6. Preheat the oven to 425F (220C).
7. Line the pie plate with the bottom crust and pour the filling into it (Your deep-dish pie plate should have a 5-cup liquid capacity)(See note below).
8. For the lattice top, on a lightly floured surface, roll out the dough into a 13-inch circle and cut eight 1½-inch-wide lattice strips ; brush the strips with the egg glaze and sprinkle them with sugar.
9. Arrange the strips over the filling ; trim the bottom crust and the strips to a 1-inch overhang.
10. Fold the bottom edge up over the strips to form a thick edge ; flute the edges decoratively, pressing together with your thumb and forefinger.
11. Bake the pie for 20 minutes ; reduce the oven temperature to 350F (180C) and continue to bake the pie for 40 to 45 minutes, or until the pastry is browned and the juices are bubbling.
12. Let the pie cool completely on a wire rack before serving it at room temperature, with vanilla ice cream on the side, if desired.

Note : If you don't have a deep-dish pie plate, make the pie in a 9-inch               plate, but remove ¾ cup of the filling. In a bowl, combine the                       remaining filling with a splash of Brandy or Cherry Heering and           use as a sauce over ice cream.

BON APPÉTIT

Plum Pie (Pies)

 

                The plum-red baked fruit is gorgeous. Choose ripe, deeply colored fruit. This pie is very, very good served with a scoop or two of vanilla ice cream.

One 9-inch double-crust pie

• Old-Fashioned Dough, click here for the recipe
• 9 to 11 dark red-skinned Santa Rosa plums, about 2¼ pounds
• 2 teaspoons freshly squeezed lemon juice
• 1 cup sugar, plus addtional for sprinkling on the top crust
• 3 tablespoons instant tapioca
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, softened
• Egg glaze made by beating together well 1 large egg and 3 tablespoons cold water

1. Preheat the oven to 425F (220C).
2. Halve and pit the plums ; cut each half into 4 wedges, measuring them into a large bowl (They will make roughly 7½ cups.
3. Toss the plums with the lemon juice.
4. In small bowl, stir together with a wire whisk the sugar, tapioca, and cinnamon ; add to the plums and stir gently to coat the fruit, let stand for 15 minutes.
5. Line the plate with the bottom crust and turn the filling into it ; trim the bottom crust to a ½-inch overhang.
6. Dot the filling with the butter.
7. Arrange the top crust over the filling ; leave 1-inch edge.
8. Fold the top crust under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger ; with a sharp knife, make 5 to 6 steam vents, each ¾ inch long, in the center of the top of the crust.
9. Bake the pie for 15 minutes ; reduce the oven temperature to 375F (190C) and continue to bake the pie for 50 to 55 minutes, or until the juices are bubbling and the pastry is golden brown.
10. Ten minutes before the end of the baking time, brush the top crust with the egg glaze and sprinkle with sugar.
11. Let the pie cool completely on a wire rack before serving.

BON APPÉTIT

Pear Pie (Pies)

 

                An exceptionally tender pastry and mild spicing let the pears shine through in this ig juicy pie.

One 9-inch double-crust pie

• Rich and Tender Dough, click here for the recipe
• 7 to 8 ripe but not mushy Anjou pears, 3½ pounds
• ½ cup sugar
• ¼ cup cornstarch
• ½ teaspoon ground mace
• ½ teaspoon ground cinnamon
• 2 tablespoons unsalted butter, softened
• 2 tablespoons heavy cream for brushing on the top crust

1. Peel the pears ; cut each in half lengthwise and remove the core and any long fibers.
2. Cut each half into 4 lengthwise slices ; cut the long slices in half to make large chunks and put the pear pieces in a large mixing bowl.
3. In a small bowl, stir together with a wire whisk the sugar, cornstarch, mace, and cinnamon ; add the mixture to the pears and toss gently to coat them evenly.
4. Preheat the oven to 425F (220C).
5. Line the plate with the bottom crust and turn the filling into it ; trim the bottom crust to a ½-inch overhang.
6. Dot the filling with the butter.
7. Arrange the top crust over the filling ; leave 1-inch edge.
8. Fold the top crust under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger.
9. Brush the top with the heavy cream ; with a sharp knife, make 5 to 6 steam vents, each ¾ inch long, in the center of the top of the crust.
10. Bake the pie for 15 minutes ; reduce the oven temperature to 375F (190C) and continue to bake the pie for 50 minutes, or until the juices are bubbling and the pastry is golden.
11. Let the pie cool completely on a wire rack before serving.

BON APPÉTIT

Kentucky Sweet Potato Pie (Pies)

 

                This is a rich, spicy pie, with an intentionally lumpy filling, clearly made by hand, the old-fashioned way.

One 9-inch single-crust pie

• Rich and Tender Dough, click here for the recipe
• 2 cups mashed sweet potatoes, about 1½ pounds sweet potatoes, baked, peeled, and mashed with the back of a fork, with small lumps remaining
• ¾ cup half-and-half or light cream
• 1 teaspoon pure vanilla extract
• 4 tablespoons (½ stick) unsalted butter, softened
• ½ cup packed brown sugar
• 2 large eggs
• ¾ teaspoon groud cinnamon
• ½ teaspoon ground mace
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ¼ teaspoon salt

1. Preheat the oven to 350F (180C).
2. In a large bowl, combine the mashed sweet potatoes with the half-and-half and vanilla.
3. In a medium bowl, cream together the butter and sugar until fluffy ; beat in the eggs, one at a time.
4. Stir the egg mixture into the sweet potato mixture ; combine all the spices and salt in a small bowl and stir them well into the filling.
5. Line a pie plate with the bottom crust and make a fluted edge ; pour the filling into it, spreading it into an even layer with a spatula.
6. Make a decorative zigzag or swirl pattern on the top.
7. Bake the pie for 1 hour, until very lightly browned and slightly puffed in the middle..
8. Let the pie cool on a wire rack before serving it slightly warm or at room temperature.

BON APPÉTIT