Posts filed under ‘pies/tarts’
It definitely isn’t Thanksgiving without a slice of Pumpkin Pie. I was in charge of the pie this year and opted to use my old stanby recipe. This recipe never seems to fail me and is a cinch to throw together. I was short on time this year so I opted to go for a store bought crust, and in my opinion homemade is so much better. I also subbed pumpkin pie spice in place of all the spices and it turned out just perfectly!
Libby’s Pumpkin Pie
3/4 Cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 stp ground cloves
2 large eggs
1 15 oz can canned pumpkin
1 12 oz can evaporated milk
1 pie crust
mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in the pumpkin and sugar-spice mixture to the bowl with the eggs. Gradually stir in evaporated milk. Pour into prepared crust.
Bake in a preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Source: Adapted from Libby’s
When I saw this recipe I was quite intrigued. I have never had a pear pie before, but love every fruit pie I’ve ever met. I even had a bowl full of pears sitting on the counter. The trick with this pie is to use under-ripe pears since they soften and give off their juices as they cook. This pie was absolutely delicious. The pears were slightly crisp and the streusel topping was nice and crunchy. Of course I can’t forget the wonderful caramel sauce — such a nice compliment to the already tasty pie. This would definitely make a great accompaniment to any holiday party.
Served a la mode with homemade vanilla bean ice cream.
Pear Pie with Streusel Topping and Caramel Sauce
For the Pie
2/3 Cup all-purpose flour, divided
1/2 Cup granulated sugar
1/2 tsp ground cinnamon
1/8 tsp salt
3 Tbsp fresh lemon juice
6 medium firm pears, peeled, cored, and cut lengthwise into 1/2 thick wedges
1 batch basic pie dough or 1/2 package regrigerated pie dough
For the streusel Topping
1/3 Cup packed brown sugar
3 Tbsp chilled butter, cut into small pieces
Preheat the oven to 375 degrees. To prepare the pie, combine 1/3 cup of flour, sugar, cinnamon, and salt in a large bowl. Add juisce and pears to flour mixture; toss gently to coat.
Roll dough into an 11-inch circle; fit dough into a 9-inch pie dish coated with cooking spray. Fold edges under and flute. Arrange pears in an even layer in prepared crust.
Combine the remaining 1/3 cup flour and 1/3 cup brown sugar in a small bowl. Add 3 Tbsp cold butter. Cut in with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle crumb mixture evenly over the pears. Bake at 375 degrees for 1 hour or until lightly browned. Let cool for 10 minutes before serving.
For the Caramel Sauce
1/3 Cup brown sugar
3 Tbsp heavy whipping cream
2 Tbsp butter, softened
2 Tsp water
Combine 1/3 Cup brown sugar, cream and 2 Tbsp butter in a small saucepan over medium-high heat. Bring mixture to a boil, stirring constantly to melt butter. Cook 1 minute or until thickened. Remove from heat and stir in 2 tsp of water. Sauce can be served at room temperature or slightly warmed with pie.
Joe requested an apple pie this week, and since we had a dinner to go to this weekend I decided this would be the perfect treat to bring. I had heard so many raves for Dorie Greenspan’s apple pie so I decided this would be the pie to try. I did, however, opt to use a different pie crust from William Sonoma. I love this crust because it can be made in the stand mixer and doesn’t require any refrigeration. This entry will also serve as my entry to Joelen’s Pie event. Thank you Joelen for reminding me!
Basic Pie Crust
1 1/4 cups unbleached all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 4-inch cubes
3 Tbs. very cold water
To make dough in a stand mixer, fit the mixer with the paddle attachment, and stir flour, sugar, and sat together in the mixer bowl. Add the butter and toss with a fork to coat. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter no larger than small peas. Add the water and mix just until the dough pulls together. To make a lattice top or double crust the above recipe will need to be doubled.
Dorie Greenspan’s Apple Pie
2 Batches above pie dough
6 Granny Smith apples – about 3 1/2 pounds
3/4 cup sugar
zest of one lemon
2 tbsp quick-cooking tapioca
1/2 tsp gound cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp salt
2 tbsp graham cracker crumbs
Preheat oven to 425
To prepare the apple filling, peel, core, and slice apples into 1/4” slices. Place in a large bowl and combine lemon zest, tapioca, cinnamon, nutmeg, and salt. Cover and set aside until ready to use.
Make the crust, and transfer the dough to a work surface, pat into a ball and flatten into a disk. Lightly flour the work surface, then flatten the disk with 6-8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter about 1/8” thick.
Fit the dough over a pie dish, trimming the crust so that ½” overhangs the edge. Pile apples onto the dough.
To make a lattice top (the pie dough recipe needs to be doubled) take the other half of the pie dough and roll it out just as before. Use a pastry cutter to cut strips approximately ½” thick. Lay about 8 strips horizontally across the pie. Take every other strip and fold it back onto itself and lay another strip vertically (at a slight angle). Unfold the strips to their normal position and fold back the alternate remaining strips. Repeat until the whole pie is done. Trim the strips so that they are even with the bottom crust. Gently fold over the overhanging crust using your fingertips.
Place pie plate on a baking sheet and bake at 425 for 15 minutes. Reduce heat to 375 and continue baking for 45 minutes. Cool completely on a wire rack.
Source: Fresh from Cate’s Kitchen.
While I was deleting old photos off my camera today I found some pictures from Valentines Day of this year. For Valentines day I made this wonderful chocolate raspberry tart from Cooking Light.
This was many months before I started blogging so photographing my food was not my number one priority, but it sure did taste wonderful!
1 tablespoon sugar
1 teaspoon unsweetened cocoa
6 chocolate graham cracker sheets
1 ounce bittersweet chocolate, chopped
Dash of salt
1 large egg white
1 cup fat-free milk
2 tablespoons sugar
2 large egg yolks
1 envelope unflavored gelatin
3 ounces premium white baking chocolate, chopped
1 cup frozen reduced-calorie whipped topping (such as Light Cool Whip), thawed
4 cups fresh raspberries (about 1 1/2 pints)
1/2 cup apple jelly
1 tablespoon fresh lemon juice
Chocolate curls (optional)
Mint leaves (optional)
Preheat oven to 350°.
To prepare crust, place first 5 ingredients in a food processor and process until fine crumbs form.
Place 1 egg white in a small bowl and beat with a fork until frothy. Add 3 tablespoons of the beaten egg white to the food processor and process until just combined. Discard any remaining egg white. Press the crumb mixture into a 9-inch round removable-bottom tart pan or a 9-inch springform pan coated with cooking spray. Bake at 350° for 7 minutes. Cool completely on a wire rack.
To prepare the filling, combine milk, 2 tablespoons sugar, and egg yolks in a small saucepan. Sprinkle gelatin evenly over milk mixture. Let stand 5 minutes. Cook over medium heat 5 minutes or until gelatin dissolves and mixture begins to thicken, stirring constantly. Remove from heat, add white chocolate, and stir until chocolate melts and mixture is smooth. Scrape white chocolate mixture into a medium bowl. Place bowl in a larger ice-filled bowl until mixture cools and thickens (about 4 minutes), stirring constantly (do not allow gelatin mixture to set). Gently stir 1/4 cup whipped topping into white chocolate mixture; gently fold in remaining 3/4 cup whipped topping. Scrape into prepared crust using a rubber spatula; spread evenly to edge of crust. Cover pan with plastic wrap; chill at least 1 hour.
To prepare topping, place raspberries in a large bowl. Remove plastic wrap from tart pan; remove sides of tart pan. Heat jelly in a small saucepan until melted, stirring constantly. Remove from heat; stir in juice. Drizzle jelly mixture over raspberries; toss gently to coat. Spoon raspberry mixture evenly over filling. Refrigerate, uncovered, 15 minutes. Garnish with chocolate curls and mint leaves, if desired.