Posts Tagged ‘pie’

• Banana Cream Pie

  Date: 2010.05.15 | Category: Baking | Response: 0

  Banana cream pie makes me think of penny carnivals I attended as a child.  The carnivals would have great activities for kids that parents wouldn’t normally condone like smashing a beat up car, dunking adults in a dunk booth and the best of all, tossing cream pies in an adults face.  I loved these carnivals.  We would create spin art along with overeating sweet treats.

  This recipe comes from my Farmer’s Market cookbook.  It comes from the brain trust behind the Country Bakery and is worth the extra minute you spend making the filling from scratch.  I break down the ingredients according to each piece of the pie–crust first, filling second and whipped cream last.

  Ingredients:

  2 c. all-purpose flour
  2 Tbsp. sugar
  1 tsp. salt
  3/4 c. cold unsalted butter, cut into small chunks
  2 Tbsp. ice water
  2 c. dried beans (not to eat silly, for the baking of the crust!)

  3/4 c. sugar
  3 Tbsp. cornstarch
  3 large eggs
  1 Tbsp. pure vanilla extract
  2 1/2 c. milk
  2 Tbsp. unsalted butter, cut into small pieces

  1 c. cold heavy cream
  1 tsp. pure vanilla extract
  1/4 c. confectioners’ sugar

  2 bananas sliced

  Preheat oven to 400.  Combine flour, sugar, and salt in a large bowl.  Add butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.  Pour in ice water; work it in to bind the dough until it holds together without being too wet or sticky.  Squeeze a small amount together; if it is crumbly, add more ice water, 1 tsp at a time.  Form the dough into a disc and wrap in plastic wrap; refrigerate for at least 30 minutes.  I usually make the dough the night before.

  On a lightly floured work surface, roll the dough into a large circle about 1/8 inch thick.  Place a 9-inch pie plate upside down on top and trim with a knife, leaving 2 inches extra dough all the way around.  Lay the dough circle in the pan and gently press the crust into place.  Fold the excess dough inside the rim and crimp the edges.

  Prick the bottom of the dough with a fork.  Lay a piece of aluminum foil on the bottom of the dough and fill it with 2 c. of dried beans.  The weight of the beans will keep the pastry dough flat so it doesn’t bubble while you prebake it.  Put the pan on a baking sheet so it will be easier to move in and out of the oven.

  Bake the crust until it begins to brown, about 15 minutes.  Lift out the beans in the foil and return the crust to the oven.  Bake until golden brown, about 15 minutes longer.  Remove the crust and let cool.

  In a bowl, combine half of the sugar with the cornstarch.  Add the eggs, 1 at a time, whisking thoroughly after each addition until the mixture is lump free.  Stir in the vanilla.

  Combine the milk and remaining sugar in a large pot and place over medium heat.  Stir constantly until the milk mixture begins to thicken, and reaches just below the simmering point, about 8 minutes.  While constantly whisking, slowly drizzle the hot milk into the egg mixture (do not add too quickly or the eggs will scramble).  Return the tempered eggs back into the pot and whisk constantly until the custard comes to a boil and is thick enough to coat the back of a spoon, about 5 minutes.  It should be much like the consistency of pudding.  Remove from the heat and whisk in the butter until completely melted.  Let cool slightly.
  

  Pour the custard filling into the cooled pie shell.  Push the banana slices below the surface to prevent them from browning, and then smoothe the top with a spatula.  Cover with plastic wrap and refrigerate at least 4 hours or overnight.  Top with the whipped cream before serving.

  Make this pie today for your Sunday brunch tomorrow!

  xo–me

  Ooops.  I forgot to tell you how to make the whipped cream.  Whisk together the heavy cream and vanilla in a bowl.  Sprinkle in the sugar and whip until the cream mounds on itself.  Making this helps your bicep muscle, I promise.  xo

• Nany’s Strawberry Pie

  Date: 2010.05.14 | Category: Baking | Response: 0

  I am sharing my favorite pies this week and realized that I have yet to include any of Nany’s pies.  Shame on me!  This simple and quick recipe will allow you to make a pie for your family this evening.  Surprise them with this delicious treat!

  Ingredients:

  1 c. water
  3 tsp. cornstarch
  1 c. sugar
  1 small box strawberry jell-o
  1 quart fresh strawberries, hauled
  1-9″ baked pie shell
  whipped cream

  Place berries in pie shell.  Boil first 3 ingredients until thick.  Add box of jell-o and stir until dissolved.  Pour over berries.  Refrigerate for an hour.  Add whipped cream to decorate or when serving.

  I love this recipe for three reasons: 1) the ease, 2) you can substitute the strawberries for blueberries or whatever berry you want (as long as you find a complimentary jell-o flavor) and 3) it’s from Nany.  And we all know that Nany knows.

  xo–me

• Forest Fruit Pie

  Date: 2010.05.11 | Category: Baking | Response: 0

  I found this recipe in one of those inexpensive cookbooks you find at a deep discount general store.  It was called simply Pie.  I wanted to try it right away because it had three of my favorite berries in it–black, blue and rasp.  Like most of the recipes I encourage you to try here, it is simple to create.  Why don’t you make one today?  Take it to the office tomorrow?

  Ingredients:

  1 5/8 c. blueberries
  1 5/8 c. raspberries
  1 5/8 c. blackberries
  1/2 c. sugar
  2 Tbsp. confectioners’ sugar
  whipped cream

  scant 1 3/8 c all-purpose flour
  generous 1/4 c. ground hazelnuts
  3/8 c. butter, cute into small pieces
  grated rind of 1 lemon
  1 egg yolk, beaten
  4 Tbsp. milk

  Place fruit in a pan with 3 Tbsp of sugar and let simmer gently, stirring frequently, for 5 minutes.  Remove pan from heat and set aside.

  Sift flour into a bowl and add the hazelnuts.  Rub in the butter with fingertips until the mixture resembles bread crumbs, then sift in the remaining sugar.  Add the lemon rind, egg yolk and 3 Tbsp. milk and mix.  Turn out onto a lightly floured counter and knead briefly.  Wrap and let chill in the refrigerator for 30 minutes.

  Preheat oven to 375.  Grease an 8 inch pie plate with butter.  Roll out 2/3 of pie dough to a thickness of 1/4 inch and use it to line the base and side of dish.  Spoon the fruit into the pastry shell.  Brush the rim with water, then roll out the remaining pie dough to cover the pie.  Trim and crimp round the edge., then make 2 small slits in the top.  Decorate with leaf shapes cut from the dough trimmings, if you wish.  I occasionally make flowers, or geometric shapes.  Brush all over with the remaining milk.  Bake for 40 minutes.  Remove from oven, sprinkle with confectioners’ sugar and serve with whipped creme.

  Heaven.  That’s all I can say about this pie.  Get in the kitchen lovies!  See what you can bake today.

  xo–me

• Blackberry Chocolate Flan

  Date: 2010.05.10 | Category: Baking | Response: 0

  I am seeing fresh berries in the market and am excited to make pies.  I thought I should share some of my favorite pie recipes with you this week.  This one is a twist on two of my favorites–blackberry pie and flan.  It’s not nearly as complicated as you may think and it’s an outstanding addition at your next family reunion or church luncheon.

  Ingredients:

  1 c. all-purpose flour,
  1/4 c. unsweetened cocoa
  1/2 c. confectioners’ sugar
  pinch of salt
  3/8 c. butter
  1/2 egg yolk

  1 1/4 c. heavy cream
  3/4 c. blackberry preserves
  8 oz. semisweet chocolate, broken into pieces
  2 Tbsp. unsalted butter, cut into small pieces

  3 c. blackberries, plus extra for decoration
  1 Tbsp. lemon juice
  2 Tbsp. sugar
  2 Tbsp. creme de cassis

  Sift flour, cocoa, confectioners’ sugar and salt into a mixing bowl and make a well in the center.  Place the butter and egg yolk in the well and gradually mix in the dry ingredients, using a pastry blender or two forks.  Knead lightly and form into a ball.  Wrap the dough and let chill in the refrigerator for 1 hour.

  Preheat oven to 350.  Roll out dough on a lightly floured counter.  Use it to line a 12 x 4 rectangular tart pan and prick the pastry shell with a fork.  Line the base with parchment paper and fill with dried beans.  Bake for 15 minutes.  Remove the tart pan, paper and beans from the oven, and set aside to cool.

  Place cream and preserves in a pan and bring to a boil over low heat.  Remove from the heat and stir in the chocolate and then the butter until melted and smooth.  Pour the mixture into the pastry shell and set aside to cool.

  Place blackberries, lemon juice, and sugar in a food processor and process until smooth.  Strain through a nylon sieve into a bowl and stir in the creme de cassis.  Set aside.

  Remove the plan for the pan and place on a serving plate.  Arrange the remaining blackberries on top and brush with a little blackberry and liqueur sauce.  Serve the flan with the remaining sauce on the side.

  Yes, there are a few steps in this recipe but I promise the outcome is worth it.  It’s gorgeous to the eye and the taste buds.  Enjoy!

  xo–me

• Last of the Peaches

  Date: 2009.09.19 | Category: Baking | Response: 0

  I have watched over the last few weeks (as I am sure you have as well) the peach supply get smaller and smaller and the flavors begin to fade.  Sadly our summer fruits and vegetables are almost gone from the local stands, farmers markets and your local supermarket.  Here is one last quick attempt to savor the flavors of the summer before we turn to apples and squash and all the other lovely flavors of fall. 

  Ingredients:

  1 1/4 c. finely crushed graham cracker crumbs
  2 Tbsp. sugar
  6 Tbsp. salted butter, melted
  1 envelope unflavored gelatin
  1/4 c. warm water
  1/4 c. very hot water
  2 c. very ripe, soft peaches, peeled, pitted and finely chopped
  3/4 c. sugar
  1 Tbsp. lemon juice
  1 large egg white
  1/8 tsp. salt
  1 c. heavy cream

  Make the pie crust by mixing together graham cracker crumbs and sugar.  Pour int eh melted butter and mix well.  Firmly press the crumb mixture onto the bottom and side of a 9-inch pie pan.  Make sure crust is evenly distributed.  Chill for at least 1 hour.

  In  small bowl soften the gelatin in the warm water.  Pour in the hot water and stir until the gelatin completely dissolves.  In another bowl, combine the peaches, 1/2 c. sugar, and lemon juice and let stand for 30 minutes.  Pour the gelatin into the peach mixture and mix well.  Chill until the mixture begins to thicken, about 1 hour.  When the peach mixture has begun to set, beat the egg white together with the salt until soft peaks form.  Gradually add the remaining 1/4 c. sugar and beat until stiff peaks form, then fold the egg white mixture into the peach mixture.  Whip the cream until stiff peaks form and fold in into the peach mixture thoroughly.  Pour into the crust and refrigerate until firm, at least 3 hours.

  Savor this last flavor of the summer.

  xo–me

• Shoo Fly Don’t Bother Me!

  Date: 2009.07.19 | Category: Baking | Response: 0

  Remember that childhood song?  Shoo Fly Don’t Bother Me?  I grew up thinking the song and the pie were connected somehow.  Every time someone in the family made Shoo-Fly Pie, I was scared to try it because I thought it was made from flies.  I did not want to eat flies!  Oh, the mind of a child.  I finally got around to trying a piece as an adult and it is heavenly.  Our pie week continues into the weekend with this recipe.

  Ingredients:

  1 unbaked pie shell
  1 c. flour
  3/4 c. brown sugar
  2 round tsp. shortening
  1 c. molasses
  1 egg
  3/4 + 1/4 c. hot water
  1 tsp. baking soda

  Preheat over to 375.  Mix flour, brown sugar and shortening into crumbs.  Set aside 1/2 c. of crumbs.  Make a well in remaining crumbs and add molasses, egg and hot water.  Mix well.  Dissolve baking soda in 1/4 c. hot water and add to the crumb mixture.  Pour into unbaked pie shell and bake for 35–40 minutes until a lovely brown.

  Sing along while you are creating this delicious pie!  Shoo fly, don’t bother me!

  xo–me

• Strawberry Chiffon

  Date: 2009.07.18 | Category: Baking, Nany Knows | Response: 0

  We began the week with a Strawberry Pie and I thought we would end with one as well.  This recipe is from Nany’s kitchen as so many this week have been.  What can I say?  I honestly believe my grandmother is the best.  Period.  End of discussion.

  Ingredients:

  1 small package strawberry gelatin
  1 c. hot water
  1/2 c. cold water
  1 pint vanilla ice cream
  1 c. fresh strawberries
  2 8-inch pie shells
  whipped cream

  Dissolve strawberry gelatin in hot water.  Add cold water and stir.  Add ice cream and mix thoroughly.  Put into refrigerator for 1/2 hour.  Add fresh strawberries and blend.  Pour into pie shell and put in ice box for two hours.  Top with whipped cream.

  These recipe makes TWO PIES.  I have my fork ready for some pie ladies and gentlemen.  Who is inviting me over this weekend for one of these treats?

  xo–me