Berry Pies
I’ve found that the juiciness of berries (the thought of which just caused my mouth to water), is often unpredictable. With a LOT of experimentation, I’ve come up with this recipe as a pretty, darn good one for making sure that the juice “gels up” and isn’t runny in the finished product.
24 oz. frozen berries, any but strawberries are good this way. Save the strawberries to mix with rhubarb.
3 Tbsp. cornstarch, this will make the thickened juice more clear, rather than cloudy which happens when using flour. If you must use flour, use double what is called for with cornstarch.
1 cup sugar
Pinch salt
2 Tbsp lemon juice
Mix all together, coating each berry with the cornstarch. Place them into prepared pie crust, place the top crust on, crimp the edges, brush lightly with milk, or a sprinkle of sugar.
Bake in preheated 375 degree oven for an hour. I use a crust cover on the edges to keep them from over-browning. I used a rather large aluminum disposable pie plate from a take home meal, flattened it out, cut our the middle, leaving only about 1 1/2" on the outer edge, not unlike one of those Frisbees that has a hole in the middle.
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Divorce-Prevention Apple Pie
Pastry for two-crust pie, I use Pate Sablee recipe or THE BEST Pie Crust
This year, you can bake the Perfect pumpkin pie
(An article saved from USA Weekend magazine many years ago)
Pumpkin pie is one of those consistently friendly, untempermental desserts. But many recipes produce an unsubstantial filling that tastes more of spice than of honest pumpkin flavor. After much testing, this is what I learned about a rave-worthy pie.
Most recipes called for sweeteners, eggs, liquid dairy and spices in addition to the canned pumpkin purée (not to be confused with canned pumpkin pie filling). In different trials, I tried seven sweeteners (including sugar, brown sugar and corn syrup). Not only did they affect the sweetness, but they also altered the color from earthy peach to high-gloss caramel. And the liquid dairy affected the taste, too: Too lean (low-fat milk), and the pie started tasting savory -- like a sweet potato casserole.
In the end, sweetened condensed milk solved both the sweetener and the dairy dilemma: With built-in sweetener, this milk produced a filling that was intense and sweet, but not high in fat. And the evaporated milk cut the richness without masking the flavor.
In my research, most pies called for three eggs, but I also knew that yolks set at a lower temperature than whites, which might prevent curdling and improve texture. So I settled on two whole eggs and two yolks, which produced the least grainy filling yet.
I didn't want a gummy-bottomed crust, so I started with a pre-baked pie shell. To avoid overbaking the already baked crust, I needed to warm the filling so it would set quickly. I also wanted a silky smooth filling.
To accomplish both goals, I used a technique I had learned from Stephen Schmidt, the author of "Master Recipes". Following his procedure, I heated the pumpkin purée, salt and spices in a medium saucepan over medium heat to blend and intensify the flavors, about 5 minutes. Then I added the condensed milk and heated it through. With the eggs in the blender canister and the motor running, I slowly added the hot pumpkin mixture through the feeder lid and puréed it until silky smooth. While the filling was still warm, I immediately poured it into a pre-baked shell and baked it in a 300-degree oven until set, about 45 minutes.
The method worked well. Puréeing the filling in the blender gave me the silky texture I wanted. Warming the filling in combination with low oven heat helped the filling set relatively quickly but kept the crust from burning. The pie was perfect. No fancy ingredients or flavorings. Thus the recipe title: 3-Can Silky Pumpkin Pie!
3-Can Silky Pumpkin Pie
This recipe calls for a prebaked pie shell.
I prefer my own pie crust, of course -- Just be sure it's baked by the time you have the filling prepared.
1 can (15 ounces) 100% pure pumpkin
1/2 tsp. salt
1 tsp. ground ginger
1/2 tsp. cinnamon
1/4 tsp. allspice
2 large eggs, plus 2 yolks
1 cup canned evaporated milk
1 can (14 ounces) sweetened condensed milk
9-inch pie shell, baked
Adjust oven rack to lower-middle position. Heat oven to 300 degrees. In a saucepan, heat pumpkin, salt and spices to blend flavors, about 5 minutes. Add milks; cook until heated through. Purée eggs and yolks in a blender. With blender running, add pumpkin filling a spoonful at a time at first, then faster as eggs heat up; blend to form a silky texture. Pour warm filling into prebaked pie shell. Bake until a thin-bladed knife inserted near center of pie comes out clean, about 45 minutes. Remove from oven and let cool on a wire rack.
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Pastry for two-crust pie, I use Pate Sablee recipe or THE BEST Pie Crust
¾ cup sugar
1 Tbsp cornstarch or 2 Tbsp flour
1 tsp cinnamon
1/8 tsp nutmeg
¼ tsp salt
2 Tbsp butter
6 cups sliced, peeled apples (I use Golden Delicious, but make sure to use baking apples)
Combine sugar, spices, and cornstarch. Mix through apples that have been slices ¼” thick. Heap them into the bottom of a lined pie plate, press them down. (As they cook, they’re going to kind of collapse and it will leave the top crust “hanging high” with a big gap you don’t want that.)
Dot with butter, adjust top crust, pressing it down onto the apples, crimp edges, cut vents. Sprinkle lightly with sugar.
Bake at 425 degrees for 50 to 60 minutes.
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Pumpkin pie is one of those consistently friendly, untempermental desserts. But many recipes produce an unsubstantial filling that tastes more of spice than of honest pumpkin flavor. After much testing, this is what I learned about a rave-worthy pie.
Most recipes called for sweeteners, eggs, liquid dairy and spices in addition to the canned pumpkin purée (not to be confused with canned pumpkin pie filling). In different trials, I tried seven sweeteners (including sugar, brown sugar and corn syrup). Not only did they affect the sweetness, but they also altered the color from earthy peach to high-gloss caramel. And the liquid dairy affected the taste, too: Too lean (low-fat milk), and the pie started tasting savory -- like a sweet potato casserole.
In the end, sweetened condensed milk solved both the sweetener and the dairy dilemma: With built-in sweetener, this milk produced a filling that was intense and sweet, but not high in fat. And the evaporated milk cut the richness without masking the flavor.
To accomplish both goals, I used a technique I had learned from Stephen Schmidt, the author of "Master Recipes". Following his procedure, I heated the pumpkin purée, salt and spices in a medium saucepan over medium heat to blend and intensify the flavors, about 5 minutes. Then I added the condensed milk and heated it through. With the eggs in the blender canister and the motor running, I slowly added the hot pumpkin mixture through the feeder lid and puréed it until silky smooth. While the filling was still warm, I immediately poured it into a pre-baked shell and baked it in a 300-degree oven until set, about 45 minutes.
The method worked well. Puréeing the filling in the blender gave me the silky texture I wanted. Warming the filling in combination with low oven heat helped the filling set relatively quickly but kept the crust from burning. The pie was perfect. No fancy ingredients or flavorings. Thus the recipe title: 3-Can Silky Pumpkin Pie!
1/2 tsp. salt
1 tsp. ground ginger
1/2 tsp. cinnamon
1/4 tsp. allspice
2 large eggs, plus 2 yolks
1 cup canned evaporated milk
1 can (14 ounces) sweetened condensed milk
9-inch pie shell, baked
The BEST Pumpkin Pie
If you’re unsure, use the recipe on the Libby’s can. It’s tried and true.
Topping:
If you’re unsure, use the recipe on the Libby’s can. It’s tried and true.
If you’re ready for the next level of effort and of result, this pie is outstanding.
2 9” deep-dish pie crusts (double the batch of The BEST Pie Crust recipe)
Topping:
½ cup (1 stick) butter, room temp
1 cup flour
2/3 cup packed brown sugar
1 cup chopped pecans
1 tsp cinnamon
1 tsp vanilla
Filling:
1/1/2 cups packed dark brown sugar
1 tsp salt
2 tsps cinnamon
1 tsp ginger (though I prefer 1 ½ tsp each of cin. and ginger)
½ tsp clove
½ tsp allspice
4 eggs
2 egg yolks (save the whites for meringue or omelet)
2 tsp finely grated orange peel (sounds like a hassle; use a whole orange and it takes about 30 seconds to grate it right off of the rind)
1 29-oz can pure pumpkin (not pie filling)
2 12-oz cans evaporated milk
1. Preheat oven to 425 degrees.
2. To “blind bake” pie crusts, place parchment paper in the bottom of pie crusts which have been set into pie pans. Place pie weights or dried beans on top of paper. Place in oven and bake 10 to 15 mins, until firm. Remove from oven; remove weights and paper. Return crusts to oven and bake 5 mins more, until golden. Let cool 5 mins before adding filling.
3. Combine all Topping ingredients in a small bowl; mix with a fork until crumbly. Set aside.
4. Combine all Filling ingredients in a large bowl. Whisk well. Pour into pie crusts.
Rhubarb-Strawberry Pie
2 cups rhubarb, cut into 1’ pieces (This used to be known as Pie Plant, the town where some of my cousins live still has a prominent road called Pie Plant Road.)
Mix rhubarb, and drained strawberries with salt, tapioca, flour, and sugar. Fill an unbaked pie shell, dot with butter, and cover with top crust. Crimp edges, slice a few vents, sprinkle on a touch of sugar. Bake at 425 degrees for 45 mins. Cool on rack.
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2 cups rhubarb, cut into 1’ pieces (This used to be known as Pie Plant, the town where some of my cousins live still has a prominent road called Pie Plant Road.)
2 cups strawberries
¼ tsp salt
3 Tbsp tapioca
2 Tbsp flour or 1 Tbsp cornstarch (my preference)
1 cup sugar
¼ cup more sugar according to taste (strawberries grown commercially are sweeter than many of the older varieties, so experiment. You may need less than 1 cup total sugar.)
Strawberry Pie
This is a fresh berry favorite from my friend, Debbie Fuller. We were swapping recipes back in about 1980, and this one was a keeper! This might just be the only recipe that I have that uses jello.
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Peach Pie
Put 1 ¼ cups flour, ½ tsp salt, ½ cup butter, and 2 Tbsp sour cream into a food processor and blend just until it form a ball.
Reduce the oven to 350 degrees, bake 10 mins more or until filling is set. This is wonderful warm, and even better chilled.
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This is a fresh berry favorite from my friend, Debbie Fuller. We were swapping recipes back in about 1980, and this one was a keeper! This might just be the only recipe that I have that uses jello.
Baked 9” pie shell
1 qt. fresh strawberries, sliced
Boil together until thickened: 1 cup sugar, 1 cup water, 2 Tbsp cornstarch, 2 Tbsp strawberry jello
Peach Pie
This is a recipe from a book by the late Norah Ephron, movie producer. She and her sister perfected it one summer when their children were small and they spent a great deal of time together at a summer home. Can you imagine being around to be a sampler/judge while they experimented?
Put 1 ¼ cups flour, ½ tsp salt, ½ cup butter, and 2 Tbsp sour cream into a food processor and blend just until it form a ball.
Pat the dough ball into a buttered pie pan and bake it 10 mins at 425 degree.
Beat 3 egg yolks slightly and combine with 1 cup sugar, 2 Tbsp flour, and 1/3 cup sour cream.
Pour over 3 peaches, peeled and sliced, arranged in to crust. Cover with foil.
Pate’ Brisee (pie crust)
Enough for 1 double-crust 11” pie.
Divide dough into two pieces, one slightly larger than the other. Place one of the pieces on a sheet of plastic wrap. Grasping both ends of plastic wrap, press dough into a flat circle with your fists. Wrap dough in plastic wrap. Repeat with other piece of dough. Chill for at least 1 hour.
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Enough for 1 double-crust 11” pie.
3 ¾ cups flour, chilled
1 ½ tsp salt, chilled
1 ½ tsp sugar, chilled
12 oz (3 sticks) unsalted butter, cold, cut into small pieces
6 to 12 Tbsp ice water
Pulse flour, salt, sugar, and butter in a food processor just until the mixture resembles coarse meal, about 10 mins.
With processor running, drizzle the ice water through the feed tube just until dough holds together, but is not wet or sticky (do not process more than 30 seconds). Squeeze a small amount of dough, if it doesn’t hold together add a tiny bit more water.
THE BEST Pie Crust
3 ¾ cups flour
3 ¾ cups flour
1 ½ tsp sugar
1 ½ tsp kosher salt
1 1/2 cups cold butter
1/3 cup cold water, very slightly more, if needed
Mix flour, sugar and salt in a large mixing bowl.
Add butter, cut up into pea-sized pieces.
Make a large dent in center of flour, add
cold water and stir with a fork until it’s
mixed. Do NOT overmix, or it will be tough.
Pat into two balls, one slightly larger than
the other. Chill two hours. Roll out on a floured
Pate’ Sablee (shortbread-like pie crust)
8 ounces (2 sticks) unsalted butter, softened
8 ounces (2 sticks) unsalted butter, softened
¾ cup powdered sugar
4 ½ tsps. Vanilla
2 cups flour
1 tsp salt
Put butter and sugar in the bowl of an electric mixer fitted
with a paddle attachment. Mix on Med speed until pale and fluffy,
about 3 mins; mix in vanilla.
Add the flour and salt, mix on med-low speed until just combined
and crumbly, about 15 seconds (do NOT overmix or it will be tough).
Pat the dough into a disk and wrap in plastic. Chill at least one
Pate Sucree (sweet pie crust)
2 ½ cups flour
Pulse flour, sugar, and salt in a food processor until combined, about 4 times. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With processor running, add yolks. Gradually pour in cream; process until dough begins to come together, no more than 30 seconds. Pat dough into a disk, and wrap in plastic. Chill for 1 hour or overnight. Freezes well for up to 1 month.
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2 ½ cups flour
¼ cup sugar
¼ tsp salt
8 oz (2 sticks) cold unsalted butter, cut into small pieces
2 large eggs yolks, lightly beaten
2 to 4 Tbsp cold heavy cream or ice water
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