The Everything Pie Cookbook (25 page)

1 egg beaten

2. Roll the pastry out to ½ inch thick and trim the pastry

4 ounces cream cheese

into a 12-inch square. Place the pastry on the prepared

4 ounces sour cream

baking sheet. Brush the beaten egg along the edge of

1 egg yolk

1 cup sharp Cheddar cheese

the pastry, about a ½-inch border, and fold the edges of

1 cup diced ham

the pastry in, making a ½-inch lip around the edge of

2 tablespoons fresh grated Parmesan

the pastry. Using a fork pierce the center of the pastry.

cheese

Cover with plastic and chill for 30 minutes.

3. In a large bowl, beat together the cream cheese and

sour cream until smooth. Add in the egg yolk and beat

until well blended. Fold in the Cheddar cheese.

4. Spread the cheese mixture into the pastry. Arrange the

ham over the top and dust the top with the grated

Parmesan cheese.

5. Bake for 15 minutes, then reduce the heat to 350°F and

bake for an additional 30 to 40 minutes, or until the

filling is puffed and golden brown. Serve warm.

15 8

Goat Cheese and Roasted Red Pepper Tart

Fresh goat cheese has a slightly tangy flavor and is delicious

with the slightly charred flavor of roasted peppers.

IngredIents  | ServeS 8

1. Heat the oven to 425°F and line a baking sheet with

6 ounces goat cheese

parchment paper.

2 ounces cream cheese, room

temperature

2. In a large bowl, beat together the goat cheese, cream

1 clove garlic, minced fine

cheese, garlic, thyme, oregano, and salt until smooth.

¼ teaspoon fresh chopped thyme

Fold in the spinach, then cover and chill until ready to

¼ teaspoon fresh oregano

bake.

½ teaspoon salt

3. Slice the roasted peppers into 1-inch pieces. Set aside.

1 cup frozen spinach, thawed and

drained

4. Place the pastry on the prepared baking sheet. Brush

3 roasted red peppers packed in water,

drained

the beaten egg ½ inch around the edge of the pastry,

1 (12-inch) round pastry crust, chilled

then fold over to form a border. Spread the cheese

1 egg, beaten

mixture into the center of the tart, then arrange the red

pepper slices on the top.

5. Bake for 10 minutes, then reduce the heat to 350°F and

bake for an additional 30 to 40 minutes, or until the

pastry is golden brown and the cheese is bubbling and

starting to brown. Serve warm.

C h a p t e r 11
  rust i C  ta rt s

15 9

Sun-Dried Tomato, Pesto, and Mozzarella Tart

For the best flavor, use the pesto that is sold in the refrigerated

cases at the grocery store or make your own!

IngredIents  | ServeS 8

1. Heat the oven to 425°F and line a baking sheet with

1 (12-inch) round pastry crust, chilled

parchment paper.

1 egg beaten

2. Place the pastry on the prepared baking sheet. Brush

4 ounces fresh mozzarella balls, sliced

¼ inch thick

the beaten egg ½ inch around the edge of the pastry,

½ cup sun-dried tomatoes, sliced thin

then fold over to form a border. Cover and chill for 30

¼ cup fresh grated Parmesan cheese

minutes.

¼ cup prepared pesto sauce

3. Arrange the mozzarella slices over the pastry. Place the

¼ teaspoon salt

¼ teaspoon fresh cracked pepper

sun-dried tomato strips and Parmesan cheese over the

mozzarella. Drizzle the pesto over the top, then season

with the salt and pepper.

Pesto in the Blender

Fresh, homemade pesto is a snap to make.

4. Bake for 10 minutes, then reduce the heat to 350°F and

Add 2 cups of fresh basil to your blender

bake for an additional 30 to 40 minutes, or until the

along with 1⁄3 cup fresh grated Parmesan

cheese, 1⁄3 cup of toasted walnuts or pine

pastry is golden brown and the cheese is bubbling and

nuts, and 2 cloves garlic. Purée and slowly

starting to brown. Serve warm.

add 1⁄3 to ½ cup of olive oil. Season with

salt to taste.

16 0

Chapter 12

holiday traditions

Pumpkin Pecan Pie

Eggnog Cream Pie

162

169

Pumpkin Eggnog Pie

Quick Mincemeat Pie

162

170

Eggnog Chiffon Pie

Raisin Pie

163

171

Brandied Sweet Potato Pie

Pumpkin Chiffon Pie

164

172

Cranberry Crunch Pie

Sweet Potato Pie

165

173

Peppermint Patty Pie

Sweet Potato Meringue Pie

166

174

Candy Cane Pie

Orange Honey Pecan Pie

166

175

Cranberry Walnut Pie

Gingerbread Custard Pie

167

176

Cranberry Chiffon Pie

168

16 1

Pumpkin Pecan Pie

If you like pecan pie and pumpkin pie, you must try this. It is the best of both worlds!

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

3 eggs, divided

2. In a medium bowl, mix together 1 egg, pumpkin purée,

1 cup pumpkin purée

1⁄3 cup sugar, cinnamon, salt, ginger, and cloves until

1 cup sugar, divided

smooth. Spread into the bottom of the pie crust. Set aside.

1 teaspoon cinnamon

½ teaspoon salt

3. In a medium bowl, whisk the remaining eggs until just

½ teaspoon ground ginger

blended, then whisk in the corn syrup, 2⁄3 cup sugar,

¼ teaspoon ground cloves

melted butter, and vanilla until well combined. Stir in

1 (9-inch) Mealy Pie Crust, unbaked

(See Chapter 2)

the pecans. Pour over the pumpkin mixture in the crust.

2⁄3 cup light corn syrup

4. Bake for 50 to 60 minutes, or until filling is set in the

2 tablespoons melted butter

center of the pie. Cool the pie to room temperature

1 teaspoon vanilla

before serving.

1 cup whole pecans

Pumpkin Eggnog Pie

During the fall, eggnog can be found in the dairy case of most markets.

Eggnog has a rich flavor that is delicious with pumpkin!

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

1⁄3 cup packed light brown sugar

2. In a large bowl, whisk together light brown sugar, salt,

½ teaspoon salt

cinnamon, nutmeg, allspice, and cloves until combined.

1 teaspoon cinnamon

¼ teaspoon fresh grated nutmeg

3. Add the eggs, pumpkin, and eggnog and whisk until

1⁄8 teaspoon allspice

smooth.

1⁄8 teaspoon ground cloves

2 eggs

4. Pour the mixture into the pastry crust and place on a

1 (15-ounce) can pumpkin purée

baking sheet. Bake in the lower third of the oven for 15

12 ounces eggnog

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

1 (9-inch) pastry crust, unbaked

additional 40 to 45 minutes, or until the filling is set at

the edges and just slightly wobbly in the center. Cool

for 3 hours on a wire rack before slicing.

16 2

Eggnog Chiffon Pie

The classic eggnog is transformed into a fluffy, light pie that is perfect after a hearty meal.

IngredIents  | ServeS 8

1. In a small bowl, combine the gelatin and the water.

1 envelope unflavored powdered gelatin

Allow to stand until completely bloomed, about 10

¼ cup cold water

minutes.

1⁄3 cup sugar

2. In a medium saucepan, combine the sugar, cornstarch,

2 tablespoons cornstarch

salt, egg yolks, and eggnog. Cook over medium heat,

¼ teaspoon salt

4 egg yolks

whisking constantly, until thickened, about 10 minutes.

2 cups eggnog

3. Remove from the heat and add the gelatin and vanilla.

1 teaspoon vanilla

Mix until well blended, then allow it to cool until

4 egg whites

slightly warm.

¼ teaspoon salt

2 tablespoons sugar

4. In a large, clean bowl, whip the egg whites with the salt

1 (9-inch) Traditional Graham Cracker

until they are very frothy. Gradually add in the sugar,

Crust, baked and cooled

beating constantly, until the whites form medium

1 recipe Spiked Whipped Cream

(See Chapter 3)

peaks.

5. Working in thirds, fold the egg whites into the eggnog

mixture, making sure no large streaks of egg white

remain. Pour the mixture into the prepared crust and

chill until firm, about 4 hours.

6. Once chilled, prepare the Spiked Whipped Cream. Top

the pie and serve immediately.

C h a p t e r 12
  H o l i day  t ra d i t i o n s

16 3

Brandied Sweet Potato Pie

Brandy, warm spices, and creamy sweet potato create a pie that is perfect to celebrate the season!

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

3 medium sweet potatoes, peeled and

2. Steam the sweet potatoes until they are fork-tender.

cut into 1-inch pieces

¾ cup packed light brown sugar

Remove from the steamer and mash or purée in a food

1 teaspoon cinnamon

processor until smooth. Set aside to cool.

¼ teaspoon salt

3. In a large bowl, whisk together the light brown sugar,

¼ teaspoon allspice

1

cinnamon, salt, allspice, and nutmeg until well

⁄8 teaspoon fresh grated nutmeg

combined.

2 tablespoons brandy

2 eggs

4. Add the brandy, eggs, sweet potato, and evaporated

12 ounces evaporated milk

milk and whisk until smooth.

1 (9-inch) pastry crust, unbaked

5. Pour the mixture into the pastry crust and place on a

baking sheet. Bake in the lower third of the oven for 15

Canned Sweet Potatoes

Most canned sweet potatoes come in a

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

sugary syrup. If you decide to use a canned

additional 40 to 45 minutes, or until the filling is set at

sweet potato in a pie recipe, you may need

the edges and just slightly wobbly in the center. Cool

to adjust the amount of sugar you add to

the filling since the sweet potatoes will

for 3 hours on a wire rack before slicing.

absorb some of the sweet syrup. Start by

adding half of the sugar, then test to see if

more is needed.

16 4

Cranberry Crunch Pie

This pie has three delicious layers and makes a big impact!

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

1 (16-ounce) can whole cranberry sauce,

divided

layer of aluminum foil and add pie weights or dry

8 ounces cream cheese, room

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

temperature

weights and bake for an additional 10 to 12 minutes, or

1 egg yolk

until the crust is golden brown all over. Remove from

1⁄3 cup sugar

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

½ teaspoon vanilla

2 tablespoons cornstarch, divided

3. In a large bowl, beat together ½ cup of the cranberry

1 Granny Smith apple, peeled, cored,

sauce with the cream cheese, egg yolk, sugar, vanilla,

and finely diced

and 1 tablespoon of the cornstarch. Spread into the

1 recipe Pecan Streusel (See Chapter 3)

bottom of the prepared crust.

4. In a separate bowl, combine the remaining cornstarch

with the apples and remaining cranberry sauce. Spread

over the cream cheese mixture, then spread the Pecan

Streusel over the top.

5. Place the pie on a baking sheet and bake for 25 to 30

minutes, or until the streusel has turned golden brown.

Cool to room temperature before serving.

C h a p t e r 12
  H o l i day  t ra d i t i o n s

16 5

Peppermint Patty Pie

Feel free to add more peppermint patties to this pie if you like it really minty.

A few crumbled chocolate mint cookies would also be really good here.

IngredIents  | ServeS 8

1. In a large bowl, cream together the cream cheese, mint

6 ounces cream cheese, softened

extract, and powdered sugar. Mix until smooth, then set

¼ teaspoon mint extract

aside.

1 cup powdered sugar

2. In a separate bowl, whip the cream with the vanilla

1 cup heavy cream

until it forms medium peaks. Fold the whipped cream

1 teaspoon vanilla

12 mini, or 4 regular, peppermint patties,

and chopped peppermint patties into the cream cheese

cut into ½-inch pieces

mixture until no streaks of cream remain.

1 (9-inch) Chocolate Cookie Crust, baked

and cooled (See Chapter 2)

3. Pour the mixture into the prepared crust. Chill for 4

hours before serving.

Candy Cane Pie

This creamy, minty pie is studded with crunchy bits of peppermint candy. If you like,