Pie Cooking Class

Here are the other recipes from the pie cooking class 
that are not already posted on my blog.  These will probably
be reposted at future dates with pictures.

Blackberry Tarts  
Makes 24 tarts

1 box Prepared Pie Crust (Pillsbury or Trader Joes)
1 bag frozen blackberries
¾ c. sugar
1 c. sour cream
1 egg
4 TBS flour
1 tsp vanilla
1/4 c. flour
1/3 c. sugar
1 tsp cinnamon
¼ c. butter

1.  Use a biscuit cutter, mason jar lid, or cup to cut pie crust into mini circles.  Place pie crust circles into mini muffin tins and shape to tin (option to put in strips of parchment first, then press in pie crust for easier removal).
2.  Place 3 blackberries in each hole.  Mix other filling ingredients and pour over each of the 24 tarts. 
3.  Bake 425 for 10 minutes.
4.  In separate bowl, cut in butter to topping ingredients.  Crumble over the top of the tarts and bake 10 more minutes at 350.

5.  Cool.
out process.

9” Butter PIE CRUST
1 c. all purpose flour
½ tsp salt
1/3 c. butter (cold)
2 TBS cold water (more if needed)
-Stir flour and salt together.  Cut or grate in cold butter.  Add 2 TBS water.  Mix together with fork, then work to mixture into a ball with your hands.  Work as little as possible!
-Roll out on floured flat surface.  Flour top of dough and rolling pin as needed during rolling out process.

Chocolate Angel Pie

2 Egg Whites                                                                         ½ cup finely chopped walnuts or pecans
1/8 tsp. Salt                                                                           1 bar (4 oz.) Baker’s German Sweet Chocolate
1/8 tsp. cream of tartar                                                       3 T. water
½ cup sugar                                                                          1 tsp. vanilla
½ tsp. vanilla                                                                         1 cup whipping cream

Meringue Pie Shell:  Beat egg whites with salt and cream of tartar until foamy.  Add sugar, 2 Tbsp. at a time, beating well after each addition.  Continue beating to very stiff peaks.  Fold in ½ tsp. vanilla and nuts.  Spoon into a lightly greased (with crisco) 8-inch pie pan to form a nest-like shell; build sides up 1/2” above the edge of the pan.  Bake in a slow oven (300 degrees) for 50-55 minutes.  Cool.

Chocolate Cream Mixture:  Stir chocolate in the water over low heat until melted.  Cool until thickened.  Add 1 tsp. vanilla.  Whip cream and fold into chocolate mixture.  Pile filling into meringue shell.  Chill 2 hours.  Serves 6-8 people. You can garnish with shaved chocolate if desired.

NOTE:  Meringue will get soggy if you let the chocolate filling sit in it overnight---so DO NOT make this in advance.  You could make the meringue in advance and let it sit, then add the chocolate filling as noted in recipe just a few hours before serving.

9" pie pan:  For a 9" pie pan 1 1/2 times the chocolate filling recipe.

Apple Pie

Pastry for 9-inch two pie crust                                            ½ tsp. cinnamon
4 to 5 cups tart apples, peeled, cored, and sliced              1/8 tsp. salt
¼ cup water                                                                          1 T. lemon juice
1 cup sugar                                                                            2 T. butter
1 to 2 T. flour

Steam or simmer apples gently in ¼ cup water until they wilt and begin to become transparent.  (This is only a partial cooking so that apples will cook thoroughly in the pie.  Do not steam for too long.)  Combine the sugar and other dry ingredients.  Mix well.  Spread half over the pastry-lined pie pan.  Drain apples and save juice.  Put the apples into the pie shell.  Add ¼ cup from cooking liquid.  Sprinkle with remaining sugar mixture.  Sprinkle pie filling with lemon juice and dot with butter.  Roll, fit, and seal top crust.  Brush with milk and sprinkle with course sugar, if desired.  Bake on lower shelf of oven at 425 degrees for 30-40 minutes, or until nicely browned.  *Taken from Lion House Recipes. 

Note:  Apple pie is only as good as the apples it is made with.  Tart, juicy apples are desirable, and some judgment is necessary as to amounts of sugar and thickening when sweeter, less juicy apples are used.  Remember to cover pastry edge with foil strip to prevent over browning and fruit seepage. 

Grammy’s Stir and Roll Pie Crust

2 cups unsifted flour                                                                                    2/3 cup vegetable oil
½ tsp. salt                                                                                          1/3 cup cold water
½ tsp. baking powder

Stir together in a bowl the flour, salt, and baking powder.  Add oil and water.  Stir until gathered with a fork.  Do not overstir.  Roll out and bake at 375 degrees for 15 minutes.  Yield:  1 double pie crust or 2 single pie crusts for an 8 inch pan. 

Easy Dutch Apple Pie

1 ½ cup flour                                                                                    ½ cup oil
1 ½ tsp. sugar                                                                                   2 Tbsp. cold milk
1 tsp. salt

5 cups apples, sliced                                                                         ½ tsp. nutmeg
½ cup sugar                                                                                      ½ tsp. cinnamon
2 T. flour                                                                                            1 to 2 Tbsp. lemon juice

½ Cup flour                                                                                       ½ cup butter (firm)
½ Cup sugar

Mix everything and press into the bottom of a pie pan.  If it looks too oily, add more flour.

Add lemon juice to apples, toss then put in refrigerator.  Mix dry ingredients and add to apples.  Toss together and pile on top of crust.

Mix flour and sugar.  Cut butter into flour and sugar.  Sprinkle on top of apples.  Bake at 350 degrees for about 1 hour or until topping starts to brown and apples soften.

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