The Everything Pie Cookbook (12 page)

add a drop or two of red food coloring to

5. Once chilled, prepare the Stabilized Whipped Cream.

the egg whites to help give the color a lit-

Top the pie and chill for 30 minutes before serving.

tle boost.

C h a p t e r 5
  F ru i t   Pi e s

6 9

Cranberry-Apple Pie

Apples and cranberries are in season in the fall, making this a great seasonal fruit pie for cooler weather.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

2 cups sugar

2. In a large bowl, combine the sugar, cornstarch,

¼ cup cornstarch

cinnamon, allspice, orange zest, orange juice, apples,

½ teaspoon cinnamon

and cranberries. Toss to coat, then let stand for 10

½ teaspoon allspice

minutes.

1 tablespoon orange zest

1 tablespoon orange juice

3. Pour the mixture into the Mealy Pie Crust. Dot the top

4 Gala apples, peeled, cored, and cut

with the butter. Brush the edge of the Mealy Pie Crust

into 1-inch slices

2 cups fresh cranberries

with the beaten egg so that the top crust will adhere.

1 (9-inch) Mealy Pie Crust, unbaked (See

Top with the Flaky Pie Crust and trim the dough to 1

Chapter 2)

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

2 tablespoons butter

under the edge of the bottom crust. Crimp the dough

1 egg, beaten

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

1 (9-inch) Flaky Pie Crust (See Chapter 2)

with the beaten egg and cut 4 or 5 slits in the top to

vent steam.

Phytochemicals

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

Scientists are currently researching

whether fruits and vegetables rich in phy-

third of the oven for 10 minutes, then reduce the heat to

tochemicals may have medicinal proper-

350°F and bake for an additional 45 to 50 minutes, or

ties. Cranberries, for example, contain the

until the filling is bubbling and the crust is golden

phytochemical quercetin, which is an anti-

oxidant that may help reduce inflammation

brown all over. Cool to room temperature before

and defend against cancer.

serving.

7 0

Mixed-Berry Pie

This pie is the perfect place to use slightly overripened berries.

Their natural sweetness will only make the pie better.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 cup fresh blueberries

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

1 cup fresh raspberries

blackberries, strawberries, sugar, flour, salt, lemon zest,

1 cup fresh blackberries

and lemon juice. Toss well and allow to stand 10

1 cup fresh strawberries, hulled and

chopped

minutes, then pour into the pie shell and dot the filling

1 cup sugar

with butter.

¼ cup all-purpose flour

3. Top with the pastry strips. Lay out 5 strips of pie dough

¼ teaspoon salt

1 teaspoon lemon zest

on top of the filling about ½ inch apart. Starting ½ inch

1 tablespoon lemon juice

from the edge of the pie, fold back every other strip

1 (9-inch) pastry crust, unbaked

and lay down 1 strip of pastry. Fold the pastry back

2 tablespoons butter

down and fold back the other pieces. Lay down a

1 Flaky Pie Crust (See Chapter 2), cut

second strip about ½ inch from the first strip. Repeat

into 10 (1-inch) strips

this process until all the strips are used. Trim the dough

1 egg, beaten

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

crust under the edge of the bottom crust. Crimp the

Fruity Variations

dough using your fingers or a fork. Brush the lattice

If a specific kind of fresh berry is not avail-

with beaten egg.

able at the market, then substitute that

amount with fresh chopped peaches or apri-

4. Bake for 45 to 55 minutes, or until the filling is bubbly

cots. Peaches, apricots, and berries come

into season around the same time, and their

in the center and the lattice is golden brown. Cool

flavors complement each other wel .

completely before serving.

C h a p t e r 5
  F ru i t   Pi e s

7 1

Strawberry Cream Cheese Pie

Rich cream cheese filling is topped with a fresh strawberry topping.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) Almond Pastry Crust, unbaked

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

(See Chapter 2)

8 ounces cream cheese, room

layer of aluminum foil and add pie weights or dry

temperature

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

1 egg

weights and bake for an additional 10 minutes, or until

½ cup sugar

the crust is lightly golden brown all over. Remove from

1 teaspoon vanilla

the oven and set aside to cool. Leave the oven on.

6 cups strawberries, hulled and crushed

¾ cup sugar

3. In a medium bowl, beat the cream cheese until it is

3 tablespoons cornstarch

smooth. Add the egg, sugar, and vanilla and beat until

1 cup heavy cream

light and fluffy. Spread into the pie crust and bake for

2 tablespoons powdered sugar

15 minutes, or until the filling is set at the edges but still

¼ cup toasted flaked almonds

slightly wobbly in the center. Set aside to cool.

4. In a medium saucepan, combine the crushed

Making It Easy

strawberries, sugar, and cornstarch. Cook over medium

Want to make fruit-topped pie even easier?

Rather than make your own fruity topping,

heat, stirring frequently, until thick. Pour over the cream

substitute a canned pie filling or marma-

cheese filling and chill for 4 hours or overnight.

lade, or combine 1 cup of fresh berries with

½ cup of strawberry glaze from the pro-

5. Once the pie has chilled, whip together the cream and

duce department.

powdered sugar until it forms medium peaks. Spread

over the cooled pie and garnish with the toasted

almonds. Serve immediately.

7 2

Vanilla Pear Pie

This pie was inspired by vanilla poached pears and is lovely slightly warm.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

1 cup sugar

2. In a large bowl, mix the sugar, cornstarch, and

1⁄3 cup cornstarch

cinnamon until well blended.

¼ teaspoon cinnamon

Seeds of 1 vanilla bean pod, or 2

3. Add vanilla bean, pears, and brandy. Toss to coat and

teaspoons vanilla bean paste

allow to stand 10 minutes.

8 Bosc pears, peeled, cored, and sliced

¼-inch thick

4. Fill the Mealy Pie Crust with the pear mixture. Brush

2 tablespoons brandy

the edge of the Mealy Pie Crust with the beaten egg so

1 (9-inch) Mealy Pie Crust, unbaked

(See Chapter 2)

that the top crust will adhere. Top with the Flaky Pie

1 egg, beaten

Crust and trim the dough to 1 inch of the pan’s edge.

1 (9-inch) Flaky Pie Crust (See Chapter 2)

Tuck the edge of the top crust under the edge of the

bottom crust. Crimp the dough using your fingers or a

fork. Brush the entire top crust with the beaten egg and

Picking Pears

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

When shopping for pears, keep a few

things in mind. Pears are harvested before

they are ripe, so do not be afraid to buy

5. Place the pie on a baking sheet and bake for 20

unripe fruit. They ripen at room tempera-

minutes, then reduce the heat to 350°F for an additional

ture and are ready when the flesh at the

40 to 50 minutes, or until the pie is bubbling and the

stem end gives slightly under soft pressure.

Avoid bruised or blemished skins, or pears

juices are thick. Cool for 2 hours before slicing.

that are ripe at the store.

C h a p t e r 5
  F ru i t   Pi e s

7 3

Chapter 6

Cream pies

Peanut Butter Cream Pie

White Chocolate Chiffon Pie

76

83

Apple Cream Pie

Peanut Butter Cup Pie

77

84

Spiced Cream Pie

Chocolate Butterscotch Pie

77

85

Pomegranate Cream Cheese Pie

Peach Cream Pie

78

86

Vanilla Rum Meringue Pie

Chocolate-Covered Cherry Pie

79

87

Café Mocha Cream Pie

Chocolate Mousse Pie

80

88

Cantaloupe Cream Pie

Butterscotch Coconut Pie

81

89

Cream Cheese Peanut Butter Pie

Chocolate and Toasted Coconut

81

Meringue Pie

90

Black-Bottom Pie

82

7 5

Peanut Butter Cream Pie

If you love peanut butter, then this pie is for you! Peanut butter is featured in

the crust and filling, and it is topped with cocoa whipped cream.

IngredIents  | ServeS 8

1. Heat the oven to 350°F and spray a 9-inch pie dish with

8 graham crackers

nonstick spray.

4 tablespoons butter, melted

2. In a food processor, add the graham crackers and

2 tablespoons peanut butter

pulse until they form rough crumbs. Pour in melted

3 tablespoons sugar

butter, 2 tablespoons peanut butter, and sugar. Process

2½ cups milk

2⁄3 cup sugar

until crumbs are all coated. Press the crumbs evenly

¼ cup cornstarch

into the dish. Bake for 10 minutes, then cool completely.

1 egg

3. In a medium saucepan, whisk together the milk, sugar,

½ cup peanut butter

cornstarch, and egg. Place the pan over medium heat

2 teaspoons vanilla

and whisk until the mixture starts to get warm. Add ½

2 tablespoons butter

cup peanut butter and whisk the mixture until it

1 teaspoon dry gelatin

2 tablespoons cold water

thickens and starts to simmer, about 8 minutes.

1 pint heavy whipping cream, cold

4. Remove the pan from the heat and add the vanilla and

¼ cup powdered sugar

butter. Whisk until completely incorporated. Pour the

2 tablespoons Dutch-processed cocoa

powder, plus extra for garnish

mixture through a strainer, then into the prepared crust.

5. Place a layer of cling film directly on the custard and

Like It Crunchy?

chill for at least 6 hours or overnight.

Looking for a little extra crunch? This rec-

ipe can be made with either creamy or

6. Once the pie is chilled, prepare the whipped cream.

smooth peanut butter. For extra crunch,

Combine the gelatin and the cold water. Allow to stand

top the pie with some crushed, toasted

peanuts!

for 5 minutes, or until completely bloomed. Heat for 5

seconds in the microwave, making sure it is completely

melted, then cool to room temperature. Pour the cold

cream into a large bowl. Add the powdered sugar and

cocoa powder. Whip in a stand mixer, or with a hand

mixer, on medium-low speed until the sugar and cocoa

are blended in, then increase the speed to medium-

high. When the cream is softly whipped, pour in the

cooled gelatin. Whip until the cream forms medium

peaks. Spread on top of the chilled pie. Chill for 30

minutes before serving.

76

Apple Cream Pie

This unique pie is baked twice, once to set the filling and a second time to crisp the topping.

IngredIents  | ServeS 8

1. Heat the oven to 450°F.

¾ cup sugar

2. In a large bowl, whisk together the sugar, flour, sour

2 tablespoons flour

cream, egg, vanilla, and salt. Fold in the apples.

1 cup sour cream

1 egg

3. Pour into the pastry crust and bake for 15 minutes, then

½ teaspoon vanilla

lower the oven temperature to 325°F and bake for 30

¼ teaspoon salt

minutes more, or until the filling is set.

1 cup Golden Delicious apples, peeled,

cored, and finely chopped

4. In a medium bowl, combine the sugar, cinnamon, flour,

1 (9-inch) pastry crust, unbaked

and butter. Mix until the mixture is crumbly. Spread

1⁄3 cup sugar

over the pie and return to the oven for 20 minutes, or

1 teaspoon cinnamon

until golden brown. Cool completely before serving.

1⁄3 cup flour

¼ cup butter

Spiced Cream Pie

Warm spices make this cream pie a lovely treat for the fall.

IngredIents  | ServeS 8

1. In a medium saucepan, combine the milk, sugar,

2½ cups milk

cornstarch, cinnamon, allspice, salt, vanilla bean paste,

½ cup sugar

eggs, and egg yolk. Whisk until smooth, then cook over

¼ cup cornstarch

medium heat, stirring constantly, until it begins to