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
Filling:
1 c.
sour cream
1 egg
4 TBS
flour
1 tsp
vanilla
Topping:
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
Crust:
1 ½ cup flour ½
cup oil
1 ½ tsp. sugar 2
Tbsp. cold milk
1 tsp. salt
Filling:
5 cups apples, sliced ½
tsp. nutmeg
½ cup sugar ½
tsp. cinnamon
2 T. flour 1
to 2 Tbsp. lemon juice
Topping:
½ Cup flour ½
cup butter (firm)
½ Cup sugar
Crust:
Mix everything and press into the bottom of a pie pan. If it looks too oily, add more flour.
Filling:
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.
Topping:
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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