The Everything Pie Cookbook (10 page)

Raspberry-Peach Crumble Pie

65

58

Apple Crumble Pie

Peach Streusel Pie

66

58

Strawberry-Rhubarb Pie

Apple-Blueberry Crumble Pie

67

59

Pineapple Chiffon Pie

Peach Sour Cream Pie

68

59

Strawberry Chiffon Pie

Apple and Candied-Walnut Pie

69

60

Cranberry-Apple Pie

Brandied-Pear Pie

70

61

Mixed-Berry Pie

Apple Rum Raisin Pie

71

62

Strawberry Cream Cheese Pie

Almond Cherry Pie

72

63

Vanilla Pear Pie

Fresh Apricot Pie

73

64

5 5

Apple Pie with a Spicy Cheddar Crust

Cheddar cheese and apples are a traditional combination. This pie

takes that old favorite and gives it a spicy twist!

IngredIents  | ServeS 8

1. In a large bowl, sift together the flour, salt, and cayenne

2½ cups all-purpose flour

pepper.

1 teaspoon salt

2. Add the chilled butter and rub into the flour mixture

¼ teaspoon cayenne pepper

with your fingers until 30 percent of the fat is between

1 cup (2 sticks) unsalted butter, cubed

and chilled

pea- and hazelnut-sized, while the rest is blended in

2 cups shredded sharp Cheddar cheese

well. Add the Cheddar cheese and mix until evenly

6–8 tablespoons ice water

incorporated.

3 medium Granny Smith apples, peeled,

cored, and sliced ¼-inch thick

3. Add 3 tablespoons of water and mix until the dough

3 medium Golden Delicious apples,

forms a rough ball. Add more water, 1 tablespoon at a

peeled, cored, and sliced ¼-inch thick

time, as needed.

2 tablespoons lemon juice

½ cup packed light brown sugar

4. Turn the dough out onto a lightly floured surface.

¼ cup all-purpose flour

Divide the dough in half. Form each half into a disk.

¼ teaspoon salt

Wrap in plastic and chill for at least 1 hour or up to 3

1 teaspoon cinnamon

days.

¼ teaspoon fresh grated nutmeg

½ teaspoon vanilla

5. Remove one of the disks from the refrigerator for 10

1 egg, beaten

minutes to warm up. Once warm, knead the dough 10

times on a well-floured surface. Roll out to a 1⁄8-inch-

thick, 12-inch circle, turning the dough often to make

Cheese, Please!

Adding cheese to pie crust is an easy way

sure it does not stick. Dust the surface with additional

to add extra flavor. Quiche and potpies are

flour if needed.

good candidates for a cheesy crust, as are

savory tarts. Aside from Cheddar, Gruyére,

6. Fold the dough in half and place it into a 9-inch pie

Parmesan, and jack cheeses work well in

plate. Unfold and carefully push the dough into the

pastry crusts.

pan. Use kitchen scissors or a paring knife to trim the

dough to ½ inch of the pan’s edge. Cover with plastic

and place in the refrigerator to chill.

5 6

Apple Pie with a Spicy Cheddar Crust

( continued )

7. Remove the second disk of dough from the refrigerator

for 10 minutes to warm up. Roll out on a lightly floured

surface to a 1⁄8-inch-thick, 12-inch circle, turning the

dough often to make sure it does not stick. Dust the

surface with additional flour if needed.

8. Place the crust on a baking sheet and chill for 30

minutes before use.

9. Heat the oven to 400°F.

10. Put the apple slices in a large bowl and toss with the

lemon juice.

11. Add the light brown sugar, flour, salt, cinnamon,

nutmeg, and vanilla to the apples. Toss to coat and set

aside for 10 minutes.

12. Fill the pie with the apple mixture. Brush the edge of the

bottom pie crust with the beaten egg so that the top

crust will adhere. Top with the second crust and trim to

1 inch of the pan’s edge. Tuck the edge of the top crust

under the edge of the bottom crust. Crimp the dough

using your fingers or a fork. Brush top crust with the

beaten egg and cut 4 or 5 slits in the top to vent steam.

13. Place the pie on a baking sheet and bake, in the lower

third of the oven, for 1 hour to 1 hour and 15 minutes,

or until the filling is bubbling in the center of the pie

and the crust is golden brown all over. Enjoy warm.

C h a p t e r 5
  F ru i t   Pi e s

5 7

Raspberry-Peach Crumble Pie

This pie is a perfect Labor Day treat since fresh peaches and raspberries are available at the market.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

4 medium peaches, peeled, pitted, and

2. In a large bowl, combine the peaches, raspberries,

cut ¼-inch thick

2 cups fresh raspberries

sugar, light brown sugar, cornstarch, salt, cinnamon,

¾ cup sugar

nutmeg, vanilla, and butter. Gently toss until the fruit is

¼ cup packed light brown sugar

evenly coated.

¼ cup cornstarch

3. Pour the mixture into the prepared crust and spread

¼ teaspoon salt

the butter crumble mixture evenly over the top. Place

½ teaspoon cinnamon

¼ teaspoon nutmeg

the pie on a baking sheet and bake, in the lower third

½ teaspoon vanilla

of the oven, for 45 to 55 minutes, or until the crumble is

4 tablespoons butter, melted and cooled

golden brown and the pie is bubbling. Cool at room

1 (9-inch) pastry crust, unbaked

temperature for 2 hours before serving.

1 recipe Butter Crumble (See Chapter 3)

Peach Streusel Pie

The spices and nutty topping add a lot of flavor, so this pie is a good

place to help frozen or less-than-stellar peaches shine.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 cup packed light brown sugar

2. In a large bowl, combine the light brown sugar,

¼ cup cornstarch

cornstarch, cinnamon, nutmeg, vanilla, and peaches.

¼ teaspoon cinnamon

Turn gently to coat.

¼ teaspoon nutmeg

½ teaspoon vanilla

3. Fill the bottom crust with the peach mixture. Top with

4 cups frozen peaches, thawed and

the streusel mixture.

drained

1 (9-inch) pastry crust, unbaked

4. Place the pie on a baking sheet and bake for 45 to 55

1 recipe Pecan Streusel (See Chapter 3)

minutes, or until the pie is bubbling and the topping is

golden brown. Cool to room temperature before

serving.

5 8

Apple-Blueberry Crumble Pie

This pie is lovely warm with a scoop of vanil a ice cream or a drizzle of Sour Cream Topping (See Chapter 3).

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

6 cups Granny Smith apples, peeled,

2. In a large bowl, combine the apples, blueberries, sugar,

cored and cut into ¼-inch slices

1 cup fresh blueberries

cornstarch, cinnamon, lemon zest, lemon juice, and

1 cup sugar

butter. Gently toss until the fruit is evenly coated.

¼ cup cornstarch

3. Pour the mixture into the prepared crust and spread

1 teaspoon cinnamon

the oat crumble mixture evenly over the top. Place the

2 teaspoons lemon zest

pie on a baking sheet and bake, in the lower third of

1 tablespoon lemon juice

2 tablespoons butter, melted and cooled

the oven, for 45 to 55 minutes, or until the crumble is

1 (9-inch) Mealy Pie Crust, unbaked

golden brown and the pie is bubbling. Cool at room

(See Chapter 2)

temperature for 2 hours before serving.

1 recipe Oat Crumble (See Chapter 3)

Peach Sour Cream Pie

Sweet peaches are surrounded by tangy sour cream custard in this unique pie. It is hard to resist.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

1 (9-inch) pastry crust, unbaked

2. Line the pie crust with foil or parchment paper and fill

1 cup sour cream

with pie weights or dry beans. Bake for 10 minutes,

½ cup sugar

then remove the lining and weights and bake for an

1 tablespoon cornstarch

additional 10 minutes. Set aside to cool.

2 eggs, lightly beaten

1 teaspoon vanilla

3. In a large bowl, whisk together the sour cream, sugar,

¼ teaspoon mace

and cornstarch until smooth. Add the eggs, vanilla, and

8 medium peaches, peeled and cut into

mace and whisk until well combined.

¼-inch-thick slices

1 recipe Butter Crumble (See Chapter 3)

4. Fold in the sliced peaches, pour them into crust, and

top with the crumble. Bake for 30 to 35 minutes. Cool

to room temperature before serving.

C h a p t e r 5
  F ru i t   Pi e s

5 9

Apple and Candied-Walnut Pie

Topped with sweet glazed walnuts, this pie is a delicious combination of flavors and textures.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

3 medium Granny Smith apples, peeled,

2. In a large bowl, combine the apples, ¾ cup chopped

cored, and sliced ¼-inch thick

3 medium Golden Delicious apples,

walnuts, ½ cup light brown sugar, lemon juice, flour,

peeled, cored, and sliced ¼-inch thick

salt, cinnamon, and nutmeg. Toss to coat and allow to

1½ cups chopped walnuts, divided

stand for 10 minutes.

1 cup packed light brown sugar, divided

2 tablespoons lemon juice

3. Pour the apple mixture into the pastry crust and place

¼ cup all-purpose flour

on a baking sheet. Bake for 50 to 55 minutes, or until

¼ teaspoon salt

the filling is bubbling and the crust is brown. Remove

1 teaspoon cinnamon

from the oven and set aside.

¼ teaspoon fresh grated nutmeg

1 (9-inch) pastry crust, unbaked

4. Heat the broiler. Combine the remaining walnuts with

4 tablespoons butter, melted

the remaining light brown sugar and the melted butter.

Mix well, then spread over the baked pie. Wrap the

edge of the crust with aluminum foil to protect it. Broil

about 5 inches from the heating element for 2 to 3

minutes, or until bubbly. Cool completely before

serving.

6 0

Brandied-Pear Pie

Brandy and pears are a common combination, but whiskey or rum also work well.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) pastry crust, unbaked

2. Line the pie crust with parchment paper or a double

2 tablespoons unsalted butter

layer of aluminum foil and add pie weights or dry

8 medium Bosc pears, peeled, cored and

sliced ¼-inch thick

beans. Bake for 10 minutes, then remove the paper and

1 vanilla bean, split and seeds scraped

weights and bake for an additional 8 to 10 minutes, or

out

until the crust is lightly golden brown all over. Remove

½ cup brandy, divided

from the oven and set aside to cool.

½ cup sugar

¼ cup cornstarch

3. In a large skillet over medium heat, melt the butter until

½ teaspoon cinnamon

it foams. Add the sliced pears, vanilla bean, and vanilla

¼ teaspoon salt

bean seeds. Remove the pan from the heat and add ¼

1 recipe Spiked Whipped Cream made

cup of the brandy and the sugar. Return the pan to the

with brandy (See Chapter 3)

heat and cook until the pears are just starting to soften,

about 3 minutes.

4. In a small bowl, whisk together the remaining brandy

and the cornstarch until smooth. Add to the simmering

fruit and stir until thickened. Remove from the heat and

add the cinnamon and salt. Carefully remove the

vanilla bean.

5. Fill the pie crust with the pear mixture. Place the pie on

a baking sheet and bake, in the lower third of the oven,

for 25 to 30 minutes, or until the filling is bubbling in

the center of the pie and the crust is golden brown all

over.

6. Cool the pie completely to room temperature, then top

with the Spiked Whipped Cream. Serve immediately.

C h a p t e r 5
  F ru i t   Pi e s

6 1

Apple Rum Raisin Pie

Spiced rum and plump raisins make this pie fancy enough for the holidays or a special occasion.

IngredIents  | ServeS 8

1. Heat the oven to 400°F.

¼ cup spiced rum

2. Heat the rum in a small saucepan until it simmers.

½ cup raisins

Remove from the heat and add the raisins. Allow to

6 medium Gala apples, peeled, cored,

and sliced ¼-inch thick

steep for 10 minutes.

½ cup sugar

3. In a large bowl, combine the apples, sugar, flour, salt,

1⁄3 cup flour

cinnamon, cardamom, and raisins with the rum. Toss

¼ teaspoon salt

to coat and allow to stand for 10 minutes.

1 teaspoon cinnamon

¼ teaspoon cardamom