|
|
|
|
|
|
|
|
|
 Posted: Wed Aug 02, 2006 9:56 am
This a a place for everyone to post and comment on all recpies involving pies. Together we can build a huge and amazing cookbook all of our own.
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Aug 02, 2006 9:57 am
Sweet Potato Pie
2 sweet potatoes
1 1/3 cups granulated sugar
4 ounces (1 stick) butter, softened and cut into 4 pieces
3 large eggs
1/2 cup canned sweetened condensed milk
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon vanilla extract, optional
1 (9-inch) unbaked pie crust, recipe follows
Maple flavored whipped cream, recipe follows
Pierce sweet potatoes with fork and wrap in foil. Bake in jacket until soft (about 45 minutes) at 425 degrees F. When cool enough to handle, peel potatoes and slice crosswise to prevent strings.
Reduce oven heat to 375 degrees F.
Mash potatoes then add sugar, butter, eggs, condensed milk, and spices, including vanilla extract, if desired. Stir ingredients together then beat until well mixed, and pour into a 9-inch pie shell. Bake in the middle rack until brown and center of pie is set, about 50 minutes.
Maple Flavored Whipped Cream:
1 cup heavy cream
1 teaspoon sugar
4 teaspoons pure maple syrup
Whip all ingredients until stiff. Garnish pie with whipped cream.
Flaky Pie Crust:
1 1/2 cups all-purpose flour, unbleached
1/2 teaspoon salt
1 teaspoon granulated sugar
1/2 cup (1 stick) very cold unsalted butter, cut into small cubes
1/4 cup ice water (slightly more may be needed)
Combine the flour, salt and sugar in the work bowl of a food processor. Using the steel blade, mix ingredients for 1 to 2 seconds. Add the butter and cut into the dry ingredients by turning the food processor on and off in quick pulsing motions until the mixture resembles coarse breadcrumbs. Sprinkle 1/4 cup of the ice water over the mixture and again turn the processor off and on in quick pulses until the mixture begins to hold together in a mass. The dough should be crumbly but not too dry. If it is too dry, add more ice water, 1 tablespoon at a time.
Note: If you are making this recipe by hand (without a food processor) ? combine flour, salt and sugar in a bowl and mix well. Use your fingertips, or a pastry blender, and cut the butter into the dry ingredients as quickly as possible until the mixture resembles coarse breadcrumbs. Sprinkle 1/4 cup of the ice water over the dough and combine with your fingertips or a fork until the dough has just begun to hold together. If the dough is too crumbly, add more ice water, 1-tablespoon at a time.
Place dough onto a sheet of waxed paper and form into a ball. Flatten the dough into a disk then wrap the dough with the waxed paper and refrigerate for about 1 hour.
Once chilled, place dough onto a lightly floured surface. Sprinkle the top with a bit of flour and also dust the rolling pin with flour to avoid sticking. Roll out dough from the center, toward the edges. After each time the dough is rolled, lift and give it a quarter turn, using more flour as needed. Carefully roll out dough into a 12-inch circle. Gently transfer the dough into a 9-inch pie pan, pressing dough lightly into sides and bottom of pan, using fingertips. Allow for a 1-inch overhang around perimeter, trimming excess as needed. Fold overhang back into sides of pie pan to minimize shrinkage. As a finishing touch, gently crimp edges all around. p***k bottom of shell with a fork and chill for at least 20 minutes.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Aug 02, 2006 9:58 am
Old Fashioned Apple Pie
Ingredients:
1 Basic Pie Dough
5 lbs. Granny Smith apples, peel, core &cut into quaters
9 Tbsp. unsalted Butter
1 1/2 Vanilla beans split lengthwise
1 1/2 C. Sugar
6 Tbsp. Calvadoes or brandy of your choice
3/4 C. Heavy Cream plus a little extra to brush over pastry
1 Tbsp. Sugar
1/2 tsp. ground Cinnamon
Preparation:
Butter or coat with vegetable spray a 9 inch plate. Divide the pastry into 2 pieces, one a little larger than the other. On a lightly floured surface roll out the smaller piece into 11 inch circle and place into a pie plate, pressing down with your knuckle to conform to its shape. Trim the edges and add scraps to the remaining pieces of dough. Roll out the second piece to a 12 inch circle and place on a lightly floured baking tray. Refrigerate until needed.
Cut eat apple quarter into slices, about 1/2 inch think. Melt 3 tablespoons in a 12 inch skilled. Arrange 1/2 of the apples in the skillet. Add 1/2 vanilla bean with its scrapings and sprinkle 1/2 cup sugar over the apples. Over medium-high saute apples until lightly caramelized and tender (15 minutes), turn often so the apples cook evenly. Add 2 tablespoons of calvados and cook just until the alcohol burns off (if the brandy ignites, remove from heat or cover for a few seconds.) Pour in 1/4 cup cream, stir and cook 1 minutes longer. Spread contents of skillet onto large baking try to cool while sautéing the remaining apples. Wash and dry skillet. Repeat procedure two more times with remaining butter, apples, and vanilla bean, sugar, cream, and brandy. Position rack in center of oven and preheat oven to 400 degrees. In a small brown, combine the sugar and cinnamon and mix well. Set aside. Remove lined pie plate and circle of pastry from refrigerator. Pile the cooled apples in the pie plate, mounding apples slightly in the middle. Roll circle of pastry over rolling pin and unroll over apples. With a sharp knife, cut away excess dough and gently pinch together the edges. Cut 3 to 4 slits in the top, brush with cream, and sprinkle with cinnamon sugar. Bake 15 minutes, turn oven down to 350 degrees and bake until golden brown (30 to 35 minutes longer). Cool on rack. Serve warm or at room temperature with Cinnamon Ice Cream or whipped cream.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Aug 02, 2006 9:59 am
Apricot Tart
15 apricots
6 puff pastry disks
1/2 cup cinnamon sugar
1/2 cup apricot glaze
1/2 cup toasted almonds
Cut apricots in half and remove pits. Place 5 apricot halves on each disk. Sprinkle with cinnamon sugar and bake in a 350 degree F oven for 15 minutes or until pastry is golden brown. Melt glaze and brush over tarts. Sprinkle almonds around the edges of the tarts.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Aug 02, 2006 10:00 am
Plum Raspberry Crumble
2 pounds red plums, cut in 1/2, pitted, and cut in 1-inch wedges
2/3 cup granulated sugar, divided
1 1/4 cups all-purpose flour, divided
2 tablespoons orange juice
1/2 pint fresh raspberries
1/3 cup light brown sugar, packed
1/4 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter, diced
1/2 cup quick-cooking oats
1/2 cup sliced almonds, plus extra for sprinkling
Preheat the oven to 350 degrees.
In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish.
For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well.
Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Aug 02, 2006 10:01 am
Apple-Custard Tart
Crostata di Mele alla Crema
4 1/2 Cups flour
1 1/2 Cups sugar
2 Tsp baking powder
1 Pinch salt
3 Eggs, beaten
3 Sticks (3/4 Lb) unsalted butter, softened
1/4 Tsp almond extract
Filling (for one tart only):
2 Medium Granny Smith apples
2 Eggs
1/4 Cup sugar
1 Cup heavy cream
1/2 Tsp vanilla extract
1/4 Cup smooth apricot jam
3 Tbs hot water
Directions: In a large bowl, combine the flour, sugar, baking powder, and salt. Add the eggs and stir with a wooden spoon or mix with your hands until the mixture looks crumbly. Work in the softened butter and almond extract until no traces of butter are visible. Divide the dough into three equal portions, roll each into a ball, and flatten to form thick disks. Wrap separately in plastic wrap and refrigerate until firm, or freeze for later use.
Preheat the oven to 350 F. On a floured surface, roll out the dough to a thickness of 1/8 inch. (Allow the dough to soften slightly if it is too cold to work easily.) Transfer the rolled dough to a 10" tart pan with a removable bottom. p***k the bottom of the tart freely with a fork. Trim off any excess or overhang, crimp the border with the tines of a fork, and put shell in the freezer for 10 minutes. Bake shell for 30 minutes and cool before filling.
Meanwhile, peel and core the apples and slice each into sixteen thin wedges. Beat the eggs and sugar together. Add the cream and vanilla extract, and mix well until the sugar is completely dissolved. Spread 2 Tbs of the apricot jam inside the tart shell and arrange the apple slices over it in two concentric, overlapping circles. Transfer the tart to a baking sheet and pour the custard mixture over the apples. Return the tart to the oven and bake until the apples are tender and the custard is set, about 40 minutes.
Allow the tart to cool on a rack while melting the remaining apricot jam in 3 Tbs of hot water. Brush the jam mixture over the surface of the tart, and serve either at toom temperature or lightly chilled.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue Oct 31, 2006 2:57 am
Apple Crisp (googled)
INGREDIENTS:
* 6 cups thinly sliced apples (I would use a combination of Granny Smith, Jonnathan, Nitany and Mountaineer, whatever is available)
* 1 cup granulated sugar, or less if apples are sweet. (I might add a little lemon juice if the apples are not tart enough, and I might change some of the sugar to brown sugar, but not too much.)
* 1 cup all-purpose flour
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1 egg
* cinnamon (1 to 1 1/2 teaspoons)
* 1/2 cup butter
PREPARATION:
Place peeled and thinly sliced apples in a 13x9x2-inch baking dish (I would butter the dish.). Sprinkle sugar over apples. Combine flour, salt, and baking powder; add egg and mix well until crumbly. Sprinkle flour-egg mixture over the apples; sprinkle evenly with cinnamon.
Melt butter and drizzle over top of apples. Bake at 350° until apples are tender, and top is browned, about 35 to 45 minutes. Serve hot or cold with whipped cream or ice cream.
P.S. It is a sin to serve apple crisp cold...
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Fri Dec 01, 2006 2:58 pm
A different Apple Crisp
I love this recipe, it's yummy!
20 pecan shortbread cookies
1/2 cup flour
1/2 tsp nutmeg
1 1/2 tsp cinammon
1/2 cup cold butter, cut into small pieces
FILLING
4 large green apples
3 tbsp flour
1/4 cup sugar
1 tsp cinnamon
Place cookies in zip lock bag and crush with a rolling pin into coarse crumbs
Put crushed cookies, flour, spices and butter in a large bowl. Crumble ingredients together until well mixed. Set aside.
Preheat oven to 375. Grease a 8.5X11 baking dish
Peel and core apples. Dice
In a bowl, mix chopped apples flour, sugar, and cinnamon together. Put into baking dish.
Cover with the crumble, completely cover filling.
Bake for 30-35 minutes, until apples are bubbly and topping is brown.
Serve with vanilla ice cream or whipped cream!
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sun Dec 03, 2006 11:52 am
APPLE CRISP PIE- veeery yummy whee
FILLING
ingredients-
3-4 medium to large Granny Smith Apples
2 T sugar
3/4 C sugar
3/4 C flour
1/2 t cinnamon
1/4 t salt
8T butter
instructions-
Peel, core, and thinly slice apples. Toss with 2T sugar and fill pastry shell, rounding up in the center. Combine the rest of the sugar, flour, cinnamon, and salt. Mix in 8T chilled, cubed, unsalted butter(yes, i am dutch and love butter) withfingertips until granular, (thats the most fun part wink ) sprinkle evenly over apples. Bake for 15 min in preheated 425 degree oven. Reduce heat to 35o and bake another 30min until golden brown and bubbling in the middle.
CRUST-i usually use storebought, but...
ingredients-
1C flour
1T sugar
1/4 t salt
6Tchilled butter
instructions-
Combine flour, sugar, and salt with a pastry blender, cut in 6T chilled cubed unsalted butter until granules form. Add 1 1/2-2 T ice water, mix lightly until dough forms a ball. Wrap in plastic wrap and chill for 2 hrs. Roll out and fit into a 9 in. pie shell.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Reply
