Recipes - Pies And Pastries

[Winchester]

Frozen Peanut Butter Pie

Chocolate Crunch Crust (below)
8 oz. cream cheese
14 oz. can sweetened condensed milk (not evaporated milk)
4 oz. Cool Whip
3/4 cup peanut butter
2 Tbsp. lemon juice
1 tsp. vanilla
Chocolate topping

In mixing bowl, beat cream cheese until fluffy. Add condensed milk, then peanut butter. Continue beating until smooth. Stir in lemon juice and vanilla. Fold in Cool Whip. Turn into crust. Drizzle chocolate topping over pie. Freeze 4 hours or until firm. Freeze leftovers.

Chocolate Crunch Crust: Melt 1/3 cup margarine and 1 cup semisweet chocolate chips. Remove from heat; fold in 2-1/2 cups oven-toasted rice cereal until completely coated. Press mixture on the bottom and up the sides to the rim of a 9-inch buttered pie plate.
 

 

[Winchester]

From the Pillsbury Bake-Off book, this pie is a winner. So easy to make.

Black-Bottom Peanut Butter Pie

1 Pillsbury refrigerated pie crust (from 15-oz box, softened as directed on the box)

Fudge Layer and Drizzle:
1-1/4 cups Hershey's Special Dark chips or semi-sweet chocolate chips
1/2 cup whipping cream
2 Tbsp. butter

Filling:
1-1/4 cups milk
1 (6 oz.) container 99% fat free French vanilla yogurt
1 (4-serving) box white chocolate instant pudding and pie filling
3 Tbsp. butter
1 (10 oz.) bag peanut butter chips

Topping:
4 Nature Valley peanut butter crunchy granola bars (2 pounches from 8.9 oz. box), crushed

Heat oven to 450 degrees. Make pie crust as directed on package for one-crust baked pie shell, using a glass 9-inch pie plate. Cool on wire rack 20 minutes.

Meanwhile, in heavy 1-quart saucepan, mix all fudge layer ingredients. Cook over low heat, stirring constanty, until chips are melted. Remove from heat; stir until smooth. Reserve 1/4 cup fudge mixture in small microwavable bowl for the drizzle; set remaining mixture aside to cool.

In large bowl, beat milk, yogurt, and pudding mix with electric mixer on high speed about 3 minutes or until smooth and thickened. Set aside.

In a small microwavable bowl, microwave 3 tablespoons butter and the peanut butter chips on high 45 secons. Stir; if necessary, continue to microwave in 10-second increments, stirring after each, until chips are melted and mixture is smooth. On low speed, gradually beat peanut butter mixture into the pudding mixture until combined. Beat on high speed until filling is smooth and fluffy, scraping side of bowl occasionally.

Spread cooled fudge layer mixture evenly in bottom of cooled baked shell. Carefully spoon and spread filling over the fudge layer. Sprinkled crushed granola bars evenly over top. Chill until set, 3 to 4 hours.

To serve, microwave reserved fudge mixture on high about 15 seconds or until of drizzling consistency. Drizzle over top of pie. Cut into wedges to serve. Store in refrigerator. Makes 8 servings.
 

 

[Winchester]

Praline Pumpkin Pie

1/2 recipe Tender Flaky Piecrust (see recipe, below)
15 oz. can solid-pack pumpkin, or 2 cups fresh pumpkin puree
1/4 cup apple butter (optional)
1 Tbsp. unsalted butter
3/4 cup light-brown sugar, firmly packed
1/4 cup granulated sugar
1 Tbsp. all purpose flour
1-1/2 tsp. cinnamon
3/4 tsp. ground ginger
1/8 tsp. ground cloves
1/2 tsp. salt
3 large. eggs, slightly beaten
12 oz. can evaporated milk

Praline Topping: 
1/4 cup dark corn syrup
1/4 cup light-brown sugar
2 Tbsp. unsalted butter
1/2 tsp. vanilla extract
2/3 cup chopped pecans

Preheat oven to 450 degrees. Lightly flour your work surface; roll out one disk of dough into a 12 to 13-inch circle. Transfer dough into a 10-inch glass pie plate. Finish edges, and then place pie shell in freezer while you prepare the filling.

In a 1-quart saucepan over medium heat, warm together the pumpkin, apple butter, and butter. Remove from heat and transfer to a large mixing bowl. Whisk in the sugars, flour, spices, and salt. In a separate bowl, combine eggs and evaporated milk. Gradually stir the egg mixture into the pumpkin mixture and whisk until thoroughly blended. Pour pumpkin filling into the frozen pie shell and bake 10 minutes. Shield crust with aluminum foil to prevent over browning. Reduce heat to 350 degrees and bake 35 to 40 minutes longer.

To check for doneness, shake the pie gently. If the center isn’t jiggling, it’s done (do not insert a knife into the pie, which can cause the surface to split). Remove the pie from the oven and allow to cool slightly while you make the praline topping.

Combine corn syrup, brown sugar, butter, and vanilla in a medium saucepan over medium heat, stirring constantly, until the butter melts. Remove from heat and stir in pecans. Pour topping over the surface of the cooked pie. Cool completely before serving. Yield: 8 servings

Tender Flaky Piecrust (or let the Pillsbury Dough Boy make it for you)

2 cups all-purpose flour
1 tsp. salt
1 Tbsp. sugar
6 Tbsp. butter, room temperature
6 Tbsp. shortening, room temperature
3-4 Tbsp. ice water

In a large bowl, mix together the flour, salt, and sugar. Cut butter and shortening into the flour mixture with a pastry blender or fork until the mixture resembles baby peas. Sprinkle the water over the mixture, 1 tablespoon at a time, and blend with a fork. Repeat until the dough is moist enough to come together. Gather the dough into a ball, knead 5 seconds, and then cut into two pieces.

Flatten each piece slightly and shape into a disk. Wrap each piece in plastic wrap; chill 20 minutes. Yield: 2 crusts.
 

 

[Winchester]

Chocolate-Caramel Supreme Pie

30 caramels

3 tablespoons butter, melted

2 tablespoons water

1 chocolate crumb crust (9 inches)

1/2 cup chopped pecans, toasted

1 package (3 ounces) cream cheese, softened

1/3 cup confectioners' sugar

3/4 cup milk chocolate chips

3 tablespoons hot water

1 carton (8 ounces) frozen whipped topping, thawed

Chocolate hearts or curls, optional

In a large saucepan, add the caramels, butter and water. Cook and stir over medium heat until caramels are melted. Spread over crust; sprinkle with pecans. Refrigerate for 1 hour.

In a large bowl, beat cream cheese and sugar until smooth; spread over caramel layer. Refrigerate.

In a large saucepan, melt chocolate chips with hot water over low heat; stir until smooth. Cool slightly.

Fold in whipped topping. Spread over cream cheese layer. Garnish with chocolate hearts or curls if desired. Chill until serving. Refrigerate leftovers. Yield: 8 servings.

Note: This recipe calls for milk chocolate chips, but we like the pie better with regular chocolate chips.

 

 

 

[calico2222]

Graham Cracker Cream Pie

Ingredients:

**Crust**

1 3/4 cups graham cracker crumbs

6 tablespoons unsalted butter, melted

1/3 cup granulated sugar

**Filling**

1 cup sugar

1/4 cup cornstarch

Dash salt

2 cups whole milk

4 large egg yolks

2 tablespoons unsalted butter, cut in small pieces

2 teaspoons vanilla extract

**Meringue Topping**

4 egg whites, room temperature

1/4 teaspoon cream of tartar

6 tablespoons granulated sugar

1/2 teaspoon vanilla

Reserved 1/4 cup graham cracker crumb mixture

Preparation:

Heat oven to 350° F.

In a medium bowl, combine the graham cracker crumbs, butter, and 1/3 cup of the sugar; mix to blend. Set aside 1/4 cup of the graham cracker mixture. Pat the remaining graham cracker mixture into a deep-dish pie pan. Bake the crust for 10 minutes. Remove from oven and set aside. Reduce oven temperature to 325° F.

Filling:

In a heavy, medium saucepan, combine the 1 cup sugar, cornstarch, and dash salt. Whisk in the milk and egg yolks, then place the pan over medium heat. Cook, whisking constantly, until the mixture begins to thicken and gently boil, about 5 to 6 minutes. Continue cooking, whisking, until very thick, about 1 to 2 minutes. Remove from heat and whisk in the butter, a little at a time. Stir in the 2 teaspoons of vanilla. Pour the hot filling into the cooled graham cracker pie crust; set aside.

Meringue:

While the filling is still hot, make the meringue. In a mixing bowl with electric mixer, beat the egg whites at high speed until foamy; add the cream of tartar and gradually add the 6 tablespoons of sugar; continue beating until stiff peaks form. Stir 1/2 teaspoon of vanilla into the egg whites. Gently spread the egg-white mixture over the top of the custard. Sprinkle with the reserved 1/4 cup of graham cracker mixture and place in the 325° F oven for 12 to 15 minutes, or until the meringue is browned. Chill for at least 4 hours before serving.

 

[Winchester]

Lemon Icebox Pie - From Cook's Country Magazine

9 whole graham crackers, broken into 1-inch pieces

3 tablespoons sugar

5 tablespoons unsalted butter, melted

2 (14 ounce) cans sweetened condensed milk (NOT evaporated milk)

3 large egg yolks

3/4 cup, plus 2 tablespoons lemon juice (5 lemons)

1 cup heavy cream

1/2 teaspoon vanilla extract

Adjust oven rack to middle position and heat oven to 325 degrees. 

Process graham crackers and sugar in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses. Transfer crumbs to 9-inch pie plate. Using the bottom of  measuring cup, press the crumbs into bottom and up the sides of plate. Bake until crust is fragrant and beginning to brown, about 15 minutes. Let crust cool completely on wire rack, about 35 minutes. 

Increase oven temperature to 375 degrees.

Reserve 3 tablespoons of the condensed milk. Whisk remaining condensed milk and egg yolks together in bowl until smooth. Slowly whisk in lemon juice, Pour into cooled pie crust. Bake the pie util the edges are beginning to set, but the center still jiggles when shaken, about 15 minutes.

Let cool for one hour or wire rack. Chill until chilled and set, at least 3 hours or up to 24 hours.

Using stand mixer fitted with whisk, whip the cream, the reserved condensed milk, and vanilla on medium-low speed until foamy, about one minute. Increase speed to high and whip until stiff peaks form, 1-3 minutes. Spread whipped cream evenly over the top of the pie. Serve.

Makes 8 servings.

 

[Winchester]

Strawberry Swirls (from Contest Winning Recipes of Taste of Home)

2 cups sugar

2 cups water

1/2 cup butter, melted

1/2 cup shortening

1-1/2 cups self-rising flour

1/2 cup milk

2 cups finely chopped fresh strawberries, drained

Whipped cream, optional

In a large saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Remove from the heat; allow to cool. Pour melted butter into a 13 x 9-inch baking dish; set aside.

In a small bowl, cut shortening into flour until mixture resembles coarse crumbs. Stir in milk until moistened.

Turn onto a lightly floured surface; knead until smooth, about 8-10 times. Roll into a 12-in. x 8-in. rectangle; sprinkle with the strawberries. Roll up, jelly-roll style, starting with a long side; seal the seam. Cut into 12 slices. Place with cut side down over butter. Carefully pour the sugar syrup around rolls.

Bake at 350° for 40-45 minutes or until golden brown and edges are bubbly. Serve warm with whipped cream if desired. Yield: 12 servings.

Note: I did not use 1/2 cup of melted butter, maybe a little over 1/4 cup. And I didn't need all the sugar syrup. I'm going to try them again with one cup of water and one cup of sugar. I used a 7 x 11-inch pan; if you use the 9 x 13-inch pan, you might need all the butter and all the syrup. I drained the chopped strawberries very well in a colander, then I patted them with paper towels, too.

If you don't have self-rising flour on hand (I don't), for 1-1/2 cups self-rising flour, place 2-1/4 teaspoons baking powder and 3/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.

 

[Winchester]

PEACHES-AND-CREAM PIE (from Cook's Country)

1 (9-inch) unbaked pie shell

2 pounds ripe but firm peaches, peeled, halved, and pitted

2 tablespoons plus 1/2 cup (3-1/2 ounces) sugar

3 tablespoons flour

1/4 teaspoon salt

1/3 cup heavy cream

2 large egg yolks

1/2 teaspoon vanilla

Cover pie shell with plastic wrap and refrigerate for 40 minutes, then freeze for 20 minutes.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees F.

Line chilled pie shell with two 12-inch squares of aluminum foil, letting foil lie over edges of dough. Top with pie weights.

Place peach halves cut side up on aluminum foil-lined rimmed baking sheet and sprinkle with 2 tablespoons sugar. Bake peaches on upper-middle rack until softened and juice is released, about 30 minutes, flipping halfway through baking.

After 30 minutes, place crust on lower-middle rack, while peaches continue to roast, and bake until edges are lightly browned, about 15 minutes. Remove crust from oven and carefully remove foil and weights. Continue to bake until bottom of crust is light brown and peaches are caramelized, about 5 minutes longer. Cool crust and peaches for 15 minutes.

Reduce oven temperature to 325 degrees F. Cut peaches lengthwise into quarters. Arrange peaches in single layer over crust. Combine remaining 1/2 cup sugar, flour, and salt in bowl. Whisk in cream, egg yolks, and vanilla until smooth. Pour cream mixture over peaches.

Bake until filling is light golden brown and firm in center, 45 to 55 minutes. Cool pie on wire rack for at least 3 hours.

 

[Winchester]

CREATE-A-CRUST APPLE PIE    (from Bisquick)                           

2 medium all-purpose apples, peeled, cored, and sliced (depending on the size of your apples, you can use three)             

1 tablespoon lemon juice                      

1/2 cup, plus 2 tablespoons biscuit baking mix   

14 ounce can sweetened condensed milk (not  evaporated milk)               

1-1/2 cups water

3 eggs

1/4 cup softened margarine/butter

1-1/2 teaspoons vanilla extract

1/2 teaspoon cinnamon (I use a little over a teaspoon)

1/2 teaspoon nutmeg

Crumb Topping (below)

Preheat oven to 350 degrees F.

Toss apples with lemon juice and 2 tablespoons biscuit mix, then arrange in bottom of buttered 10-inch deep-dish pie pan.

In blender, combine remaining ingredients, except Crumb Topping. Blend on low speed 3 minutes; let stand 5 minutes. Pour over prepared apples.

Top with Crumb Topping. Bake 35 minutes or until golden brown. Cool. Garnish with whipped cream, if desired.

Crumb Topping: In small bowl, combine 1/2 cup biscuit baking mix and 1/2 cup firmly packed brown sugar. Cut in 1/4 cup cold butter or margarine until crumbly. Add 1/2 teaspoon cinnamon. If desired, add 1/4 cup chopped nuts. 

 

[Winchester]

CHOCOLATE SALTED CARAMEL PECAN PIE

Chocolate Filling

1-1/2 cups sugar
3/4 cup butter, melted
1/3 cup all-purpose flour
1/3 cup 100% cacao unsweetened cocoa
1 tablespoon light corn syrup
1 teaspoon vanilla extract
3 large eggs
1 cup toasted chopped pecans
1 (9-inch) unbaked deep-dish piecrust shell

Salted Caramel Topping
3/4 cup sugar
1 tablespoon fresh lemon juice
1/3 cup heavy cream
4 tablespoons butter
1/4 teaspoon table salt
2 cups toasted pecan halves
1/2 teaspoon sea salt

Step 1- Prepare Filling: Preheat oven to 350 degrees F. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.

Step 2- Bake at 350 degrees F for 35 minutes. (Filling will be loose, but will set as it cools.) Remove from oven to a wire rack.

Step 3- Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.

Step 4- Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.

NOTE: When the recipe says “Do not walk away” it means do NOT walk away! Just a couple seconds longer and the sugar can easily scorch.

 

[LTS3]

From Recipes: 5 home-baked treats designed to travel - The Boston Globe

SALTED CARAMEL NUT TARTLETS
Makes 24 2-inch tartlets

8 tablespoons (one stick) unsalted butter, at room temperature; plus 2 tablespoons, melted
4 ounces cream cheese (half package), at room temperature
1½ cups all-purpose flour
Kosher salt
1 large egg
¾ cup dark brown sugar, firmly packed
1 teaspoon pure vanilla extract
1 cup coarsely chopped or whole nuts (such as pecans, walnuts, almonds, or cashews)
Coarse sea salt, for topping

Heat the oven to 350 degrees. In the bowl of a stand mixer or using a hand-held electric mixer, beat the stick of softened butter and cream cheese on high speed until light and fluffy, about 2 minutes. In a small bowl, combine the flour and ½ teaspoon kosher salt. With the mixer on low, gradually add the flour mixture to the butter mixture, scraping down the sides.

Spray a 24-count mini-muffin tin with nonstick spray (skip the spray if using a nonstick pan). Divide the dough into 24 pieces (about 1 tablespoon each), roll into balls, and refrigerate while making the filling.

In a medium bowl, whisk the egg, then add the sugar, ¼ teaspoon kosher salt, 2 tablespoons melted butter, and vanilla and combine.
Stir in the nuts.

Remove the dough from the refrigerator, and, using the heel of your hand, press each ball into a 2-inch circle. Lay each circle in the pan, and, using your fingertips, shape it into a shell, pressing the dough evenly along the bottom and up the sides of the cups.

Using a small spoon, divide the filling into the prepared shells.

Bake for about 13 minutes. Remove the pan from the oven and sprinkle the surface of the tartlets lightly with coarse sea salt. Rotate the pan and place back in the oven to finish baking, another 12 minutes or until the pastry is pale golden brown and the filling is puffed and looks dry on the surface.

Let stand in the pan for 10 minutes, then transfer the tartlets to a rack to finish cooling. You may need to use a dinner knife to gently separate them from the pan. Store in an airtight container for up to 7 days.

 

[LTS3]

From 'You Want A Piece Of Me?' Here's A French Walnut Tart Recipe That Will Knock You Out

French Walnut Tart Recipe

Ingredients:

For the tart shell:
87 grams (⅔ cup) all-purpose flour
46 grams (1/3 cup) whole-wheat flour
40 grams (3 tablespoons) white sugar
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) salted butter, cut into 1/2-inch cubes and chilled
1 large egg yolk
1 teaspoon vanilla extract

For the filling:
107 grams (1/2 cup) white sugar
1/4 cup honey
1/3 cup crème fraîche
4 tablespoons (1/2 stick) salted butter
1 tablespoon cider vinegar
1/4 teaspoon kosher salt
2 large egg yolks
230 grams (2 1/2 cups) walnuts, roughly chopped and lightly toasted

Directions:

Heat the oven to 325°F with a rack in the lower-middle position. Mist a 9-inch tart pan with removable bottom with cooking spray. Line a rimmed baking sheet with kitchen parchment.

To make the tart shell, in a food processor, process until combined both flours, the sugar and salt, about five seconds. Scatter the butter over the mixture and pulse until it resembles coarse sand, 10 to 12 pulses. Add the egg yolk and vanilla, then process until the mixture is evenly moistened and cohesive, 20 to 30 seconds; the mixture may not form a single mass.

Crumble the dough into the prepared tart pan, evenly covering the surface. Using the bottom of a dry measuring cup, press into an even layer over the bottom and up the sides; the edge of the dough should be flush with the rim. Use a fork to prick all over the bottom, then freeze until the dough is firm, 15 to 30 minutes.

While the dough chills, to make the filling, pour 1/4 cup water into a medium saucepan. Add the sugar and honey into the center, avoiding contact with the sides. Cook over medium, swirling the pan frequently, until the mixture is amber in color, about eight minutes. Off heat, add the crème fraîche, butter, vinegar, and salt, then whisk until the butter is melted and the mixture is well combined. Let cool until just warm, about 30 minutes.

While the caramel cools, set the dough-lined tart pan on the prepared baking sheet. Bake until lightly browned, about 30 minutes. Cool on the baking sheet on a wire rack for about five minutes.

Whisk the yolks into the warm honey filling, then add the nuts and stir until evenly coated. Pour the filling into the warm tart shell, then gently spread in an even layer. Bake until the edges of the filling begin to puff, and the center jiggles only slightly when gently shaken, 25 to 35 minutes.

Let the tart cool on the baking sheet on a wire rack for about 1 hour. Remove the pan sides. Serve warm or at room temperature.

 

[LTS3]

Strawberry Glazed Pie

Spring Into Summer With Some Sweet And Savory Strawberry Recipes

Resident chef Kathy Gunst shares her favorite recipes using summer's first fruit: a savory salad with roasted strawberries, a strawberry-ginger jam, and a strawberry glazed pie.

www.wbur.org

Serves 4 to 6.

Ingredients

For the crust (or substitute a 9-inch store-bought crust):

• 2 cups flour (240 grams)
• 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes
• About 1/3 cup very cold water
• Pinch salt

For the pie and glaze:

• 2 quarts ripe strawberries, (4 pints or about 3 pounds depending on the size) ripe strawberries, hulle
• About 1 cup sugar
• 3 teaspoons cornstarch
• 1 tablespoon unsalted butter

Instructions

1. Make the crust: Blend the flour and salt in the bowl of a food processor. Add the butter and pulse about 15 times, until it resembles small peas. With the motor running add only enough water so that the dough begins to come together and pull away from the sides of the bowl. Alternately, mix the flour and salt in a medium bowl. Add the butter and, using a pastry blender or two flat kitchen knives, work the butter into the flour until it resembles small peas. Place the dough on a sheet of wax or parchment paper, wrap into a disc shape, and refrigerate for at least an hour, or overnight. Remove dough about 20 minutes before rolling it out.
2. When ready to bake, position a rack in the middle of the oven and preheat the oven to 400 degrees. Roll out the dough on a lightly floured surface to a circle about 10 to 12 inches in diameter. Place in a 9-inch pie plate and trim and crimp the edges. Using a fork prick the crust (homemade or store bought) all over the bottom and up the sides. This will help prevent the dough from puffing up and allows air to circulate underneath. Bake for 20 to 25 minutes, or until the crust is golden brown and feels firm to the touch.
3. When the crust is cool, fill the pie: Choose the best-looking half of the strawberries. Fit these berries into the crust like puzzle pieces with the stem end down and the pointy side up. You may need to cut a few berries in half to fit them into the crust, forming an almost solid berry layer. Set aside.
4. To make the glaze: Place the remaining berries in a large skillet over low heat. Add ½ cup of water and, using a potato masher, coarsely mash the berries. Add 3/4 cup of the sugar (if your berries are exceptionally sweet you won’t need more), raise the heat to high and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Put the cornstarch in a small bowl and mix in some of the strawberry “mash,” stirring to create a smooth paste. Return the mash to the skillet and simmer for another 4 to 5 minutes, or until thickened. Remove from the heat and add the butter, stirring until it melts. Taste for sweetness; add the remaining 1/4 cup of sugar if needed. Strain the strawberry glaze through a fine mesh sieve over a bowl. Pour the glaze over the berries into the crust, making sure not to overfill it and ooze out of the crust. (Any extra glaze is delicious on ice cream, toast, etc.) Refrigerate for several hours.
5. Serve with whipped cream, if desired.

 

[LTS3]

Recipe: Native strawberries and rhubarb bake together in this old-fashioned New England pie - The Boston Globe

For a golden brown glaze on the lattice top, brush the pastry with an egg wash (an egg beaten with a spoonful of water), and sprinkle with sugar.

www.bostonglobe.com

Native strawberries and rhubarb old-fashioned New England pie

Pastry

	Extra flour (for sprinkling)
¼	cup ice water mixed with 1 teaspoon cider vinegar
11	tablespoons cold unsalted butter, cut up
¼	teaspoon ground nutmeg
½	teaspoon salt
2	tablespoons sugar
2	cups flour

1. In a food processor, pulse the flour, sugar, salt, and nutmeg to blend them. Add the butter and pulse until the mixture forms small crumbs. Add the water mixture and pulse until it forms larger crumbs that just come together. It should not form a ball. Add more ice water, 1 teaspoon at a time, if necessary.

2. On a lightly floured counter, shape the mixture into a dough. Divide in half and flatten each piece into a disk. Wrap in foil and refrigerate 1 hour.

FILLING

	Extra sugar (for sprinkling)
	Egg wash made with 1 egg beaten with 1 tablespoon water
1	pint strawberries, stemmed and halved or quartered
¾	pound rhubarb, cut into ½-inch pieces (about 3 cups)
3	tablespoons cornstarch
¾	cup sugar

1. Set the oven at 425 degrees. Have on hand a 9-inch pie pan.

2. On a lightly floured counter, roll 1 piece of dough to a 12-inch round. Lift it onto the rolling pin and ease it into the pan.

3. In a bowl, combine the ¾ cup sugar and cornstarch. Add the rhubarb and strawberries and mix gently with a large spatula. Transfer to the pie pan.

4. Roll the remaining dough to a 12-inch round. Cut 12 even strips. Arrange 6 strips, spaced evenly, across the pie. Set the remaining 6 strips on top of the first to form a lattice. Press the pastry edges together and make the rim ½-inch high. Brush the pastry with egg wash and sprinkle with sugar.

5. Bake the pie for 10 minutes. Lower the oven temperature to 350 degrees and continue baking for 40 minutes, or until the pastry is golden brown and the juices are bubbling through the lattice. (Total baking time is 50 minutes.) Transfer to a wire rack to cool.

 

[LTS3]

Recipe: Showcase native strawberries in an elegant French galette - The Boston Globe

This recipe is for Strawberry Galette from the food section of The Boston Globe.

www.bostonglobe.com

French galette with strawberries

Makes one 12-inch galette or enough to serve 8

PASTRY

1½	cups flour
¼	teaspoon salt
¼	teaspoon baking powder
2	tablespoons sugar
½	cup (1 stick) unsalted butter, cold and cut up
1	teaspoon distilled white or cider vinegar
3	tablespoons ice water, or more if needed
	Extra flour (for sprinkling)

1. In a food processor, pulse the flour, salt, baking powder, and sugar to blend them.

2. Add the butter and pulse until the mixture forms crumbs.

3. In a bowl, combine the vinegar and water. Remove the processor top and sprinkle the liquids over the flour mixture. Pulse just until the dough forms clumps (it should not come together to form a ball).

4. Turn the clumps out onto a lightly floured counter, shape them into a ball, flatten into a 4-inch disk, and wrap in foil. Refrigerate for 30 minutes.

FILLING

1	heaping quart fresh strawberries, hulled and thickly sliced (4 1/2 cups)
	Juice of 1/2 lemon
⅓	cup granulated sugar
½	teaspoon vanilla extract
2	tablespoons cornstarch
1	tablespoon unsalted butter, cut up
1	egg, lightly beaten
	Sanding or extra granulated sugar (for sprinkling)

1. Set the oven at 425 degrees. Line a rimmed baking sheet with parchment paper.

2. On a lightly floured counter, roll the pastry to a 12-inch circle. Lift the pastry onto a rolling pin and lay it on the baking sheet. Refrigerate for 5 to 10 minutes.

3. In a large bowl, combine the strawberries, lemon juice, sugar, vanilla, and cornstarch. Toss well.

4. Transfer the strawberry mixture to the center of the galette, leaving a 2-inch border around the edges. Gently fold the edges of the pastry up and over the fruit. It will pleat itself as it rests on the fruit. If the dough is so cold that it begins to crack, warm it with your hands before continuing. Brush the pastry with the egg, taking care to brush under the pleats to adhere them to each other. Sprinkle with sanding or granulated sugar.

5. Bake the galette on the bottom rack of the oven for 10 minutes. Lower the oven temperature to 400 degrees. Continue baking for 30 to 35 minutes, rotating the galette from front to back, or until the pastry is golden brown and the filling is bubbling in the center. (Total baking time is 40 to 45 minutes.)

6. Transfer the galette on the baking sheet to a wire rack. If the filling has leaked, allow the galette to cool for only 5 to 10 minutes. The sticky juices should not set, but the pastry must be firm enough to move. Using a very large metal spatula or the removable base of a cake or tart pan, gently transfer the galette to a serving platter, separating it from the parchment.

7. Serve at room temperature or slightly warm. Cut into wedges and top with whipped cream or ice cream.

 

[LTS3]

Frozen blueberries are not recommended because the pie filling will turn out too watery.

Maine Wild Blueberry Pie


Total Time: 60
Yield: 8 servings


Filling:
Ingredients

• 5 cups fresh wild blueberries
• 3 tablespoons flour
• 1/2 cup sugar
• 1/2-1 teaspoon lemon juice
• Double-Crust Pastry Dough
• 1-1/2 tablespoons butter

Instructions
Wash berries, remove stems, and gently stir with flour and sugar. Sprinkle with lemon juice to taste. Set aside.

Preheat oven to 400°. Unwrap the larger disk of Double-Crust Pastry Dough and place in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out, working from center, to a 13-inch circle. Peel off top piece of parchment and transfer dough to a 9-inch deep-dish pie plate, peeled side down. Peel off remaining parchment and press crust into plate, draping any excess over the sides.

Unwrap smaller dough disk and place in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out, working from center, to an 11-inch circle. Set aside.

Pour berries into bottom crust. Distribute dots of butter over berries. Peel one sheet of parchment off top crust. Transfer top crust, peeled side down, to pie; then peel off remaining parchment.

Using a sharp knife, make three slashes in crust to let steam escape. Fold bottom crust up over top crust and crimp to seal. Brush with egg wash; then bake until crust is golden brown and juices are bubbling, 40-50 minutes.

Double-Crust Pastry Dough
Ingredients

• 2-1/2 cups all-purpose flour, plus extra for work surface
• 2 tablespoons granulated sugar
• 1 teaspoon kosher or sea salt
• 18 tablespoons (2-1/4 sticks) chilled unsalted butter, cut into small cubes
• 6-8 tablespoons ice water

Instructions
In a medium-sized bowl, whisk together flour, sugar, and salt until well combined. Sprinkle butter over flour mixture, and use your fingers to work it in (rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal, with some pea-size bits of butter remaining.

Sprinkle 6 tablespoons ice water on top, and stir with a fork until dough begins to come together. If needed, add more ice water, a tablespoon at a time.

Turn out onto a lightly floured surface and knead three times, or just enough to make a cohesive dough. Don't overmix! Gather into a ball; then divide into two pieces, one slightly larger than the other. Press each piece into a disk and wrap in plastic. Refrigerate 30 minutes.

 

[LTS3]

Simple, Rustic Dessert Recipes That Celebrate Summer Fruit

These desserts from resident chef Kathy Gunst all use summer’s best fruit, are easy to bake and have a big “wow” factor.

www.wbur.org

Three Berry Fruit Cobbler

Serve plain or topped with whipped cream or vanilla ice cream.

Serves 4 to 6.

Ingredients
The fruit:

• 1 1/2 cups strawberries, hulled and cut in half or quarters, depending on the size
• 1 ½ cups blueberries
• ½ to 1 cup raspberries
• ⅓ cup sugar
• 1 ½ teaspoons cornstarch

The biscuit:

• 2 cups flour (240 grams)
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon fine salt
• ½ teaspoon baking soda
• 1 stick unsalted butter, chilled and cut into small cubes
• ¾ cup plus 1 tablespoon cold buttermilk
• For glazing the biscuit tops: 2 tablespoons milk and 1 tablespoon sugar

Instructions

1. Macerate the berries: In an 8 ½ inch round baking dish or pie plate, gently toss the berries with the sugar and cornstarch. Let sit while you make the biscuit dough.
2. Maker the biscuit topping: Whisk the flour, sugar, baking powder, salt and baking soda in a large bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until the butter is the size of peas. Pour the buttermilk over the flour mixture and mix with a wooden spoon to just combine. Use well-floured hands to knead until a shaggy dough forms.
3. Pour the dough out onto a well-floured work surface and shape it into a rectangle. Fold it in half and then fold in half again (this helps build layers in the biscuit). Repeat 2 to 3 more times.
4. Using a well-floured rolling pin, roll the biscuit dough out to an 8 by 6 inch rectangle, about ½ inch thick. Use a 2 ½ inch biscuit cutter (or 2 1/12-inch glass) to cut six biscuits out of the dough. Gather the scraps and reroll if needed.
5. Place the biscuits on top of the fruit, trying to leave a slight gap between them. Chill in the refrigerator for 15 minutes to an hour.
6. Preheat the oven to 425 degrees.
7. Using a pastry brush or the back of a kitchen spoon, lightly brush the milk on top of each biscuit. Sprinkle the biscuits with sugar.
8. Bake on the middle shelf for about 25 to 30 minutes or until the biscuits are golden brown and do not look soft and the fruit is bubbling. Serve hot or at room temperature.

Blueberry — Or Any Fruit — Crisp

You can make the crisp in one 8-inch baking dish or gratin dish or make 4 individual size portions in 1 cup ramekins.

Serves 4 to 6.

Ingredients
The fruit:

• 4 cups blueberries, other berries, pitted cherries, or stone fruit, or a combination
• 2 tablespoons light brown sugar
• Pinch ground ginger

The crisp topping:

• 1 ½ cups granola (use your favorite variety)*
• 1 cup flour
• ⅓ cup light brown sugar
• Pinch ground ginger, about ⅛ teaspoon
• Pinch cinnamon, about ⅛ teaspoon
• Pinch salt
• 1 stick chilled unsalted butter, cut into small cubes

*If you don’t have granola you can add 1 ½ cups instant oats mixed with a few chopped nuts and raisins.

Instructions

1. Preheat the oven to 375 degrees.
2. In an 8 inch round baking dish, pie plate or giant dish (or 4 one-cup ramekins), mix the fruit, sugar and ginger.
3. Make the topping: In a medium bowl mix the granola or oats, flour, sugar, ginger, cinnamon and salt. Using your hands or a pastry cutter, work the butter into the mixture until it is pea-sized. Spoon the topping on the fruit and gently press down to create a blanket topping.
4. Bake on the middle shelf for around 35 to 45 minutes, or until the topping is crisp and golden brown. Serve hot, warm or cold.

Summer Lime, Blueberry And Coconut Quick Pie

Serves 6.



Ingredients

• 1 9-inch premade graham cracker crust
• 1 14-ounce can of sweet condensed milk
• 4 egg yolks
• ½ cup lime juice, from about 4 to 5 small-medium limes
• 1 ½ teaspoons grated lime zest from 1 or 2 of the limes
• 1 cup heavy cream
• 1 ½ tablespoons sugar
• 1 teaspoon vanilla extract
• 1 cup blueberries, raspberries, blackberries, and or pitted and halved cherries
• ⅓ cup unsweetened coconut flakes, toasted*
• 1 to 2 tablespoons coarsely chopped fresh mint, optional

*Place coconut flakes on a baking sheet and bake in a 350-degree oven for about 8 minutes or until they just turn golden brown. Cool before using.

Instructions

1. Preheat the oven to 350 degrees.
2. In a large bowl vigorously whisk the condensed milk, yolks and lime juice. Add the lime zest and whisk. Pour the mixture into the prepared crust and bake on the middle shelf for about 15 minutes, or until set. When you gently wiggle the pie crust the filling should not appear liquidy or loose. Remove and let cool. Loosely cover and refrigerate for about 2 hours or overnight or until cool.
3. Just before serving, whip the cream until soft peaks form. Add the sugar and vanilla and whisk for another 2 to 3 minutes. Scoop the cream on top of the cooled pie. Arrange the blueberries around the edges and sprinkle the top with the toasted coconut and sprinkle with mint, if using.

 

[LTS3]

Mini Apple Pies Are Fall's Cutest Dessert

Just when you thought apple pie couldn't get better, these muffin-tin pies changed the game.

www.thekitchn.com

Mini Apple Pies Recipe


Yield 12 mini pies
Prep time 1 hour 25 minutes
Cook time 35 minutes

Ingredients

• Cooking spray
• All-purpose flour, for the work surface
• 1 recipe flaky pie dough (1 1/4 pounds dough), divided into 2 disks and refrigerated for at least 1 hour (Note: Feel free to sub in your favorite recipe or use store-bought. Just be sure you have about 1 1/4 pounds of dough)
• 2 medium baking apples, such as Honeycrisp, Pink Lady, or Granny Smith
• 1 medium lemon
• 1/4 cup granulated sugar
• 2 teaspoons cornstarch
• 3/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon kosher salt
• 1 large egg
• 2 tablespoons coarse, raw sugar, such as demerara or turbinado

Instructions

1. Coat the wells of a standard 12-well muffin tin with cooking spray. Lightly dust a work surface with all-purpose flour. Place 1 disk of the dough on the surface and roll out until 1/8-inch thick. Using a 3-1/2 inch round cutter, cut out as many rounds as you can. If needed, gather the scraps, re-roll, and cut again as needed until you have 12 rounds total.
2. Press a round into each muffin well, pressing in the center and working your way up the sides to form a crust in each one. Refrigerate.
3. Lightly dust a sheet of parchment paper at least 13 inches long with all-purpose flour. Place the remaining disk of dough on the parchment and roll into a rough 9x12-inch rectangle about 1/8-inch thick. Cut the dough crosswise into 1/3-inch wide strips (no need to separate), you will have about 22 strips that are about 9 inches long. Slide the dough, still on the parchment, onto a baking sheet and refrigerate.
4. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Meanwhile, assemble the pies.
5. Prepare the following, adding each to the same large bowl as you complete it: Core and chop 2 medium apples into 1/4-inch pieces (no need to peel) until you have 3 cups. Finely grate the zest of 1 medium lemon (about 1 teaspoon). Juice the lemon until you have 1 tablespoon.
6. Add 1/4 cup granulated sugar, 2 teaspoons cornstarch, 3/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon kosher salt. Stir until well combined.
7. Divide the apple filling and any juices between the wells in the muffin tin (at least 2 heaping tablespoons in each well). Gently press the filling into the crusts.
8. Create a lattice pattern with the dough strips onto 1 pie at a time: Cut a few strips crosswise until you have 6 (2 to 2 1/2-inch) pieces (just long enough to cover the filling and press into the crust on each side of a pie). Refrigerate the remaining strips.
9. Arrange 3 of the pieces across a pie, using a longer piece in the center and a shorter piece above and below the center, spacing them evenly apart. Fold the center piece back on itself so it’s on the right half of the pie. Arrange the fourth piece of dough vertically down the left side of the pie about a third of the way from the left edge.
10. Swap the folded and unfolded horizontal pieces: Unfold the center piece, then fold the remaining two pieces back on themselves so that they’re on the left half of the pie. Arrange a fifth piece of dough vertically down the center of the pie.
11. Swap the folded and unfolded horizontal pieces again, again folding toward the left side. Arrange the sixth piece vertically down the right side of the pie about a third of the way from the right side. Unfold the center piece so that all the pieces are now lying flat. Press all the lattice pieces into the outer crust where they meet. Repeat with the remaining dough strips until all the pies have a lattice top.
12. Refrigerate until the dough is firm, about 10 minutes. Meanwhile, place 1 large egg and a splash of water in a small bowl and whisk with a fork to combine.
13. Brush the egg wash over the lattice patterns. Sprinkle 2 tablespoons coarse, raw sugar over the pies.
14. Bake until the apples are tender and the tops are golden brown, about 30 minutes. Immediately run an offset spatula, paring knife, or butter knife around each pie to loosen from the sides. Let cool completely or serve warm.

Recipe Notes
Make ahead: The pie crust can be made in advance and refrigerated until ready to use.
Storage: The baked pies can be stored in an airtight container at room temperature for up to 4 days.

Don’t want to deal with the lattice topping? .... To simplify your pie topping, cut out circles with a biscuit cutter and place them on top of each pie, pressing together the two pieces of dough. Just be sure to score a hole through the top for venting.

 

[betsygee]

Special K muffins! My sister had given me some pumpkin spice cereals me so I used the pumpkin Special K. Delicious.