Pie


I cannot believe it is already the end of August. Where does the time go?? And so quickly!! Swoosh!! It’s gone! And somewhere in there I found a little time to bake. Cakes and Pies.

First – the cake – or cupcakes

January 5, 2010 TWD celebrated it’s second birthday with CAKE!! Not just any cake.

    Cocoa-Buttermilk Birthday Cake

I made these in July for my friend’s birthday. But instead of cake, I made cupcakes. 6 Cupcakes. 6 Texas Sized cupcakes. With Splenda. They were
delicious! Honest. And with the Chocolate Malt Buttercream Frosting – outstanding!!

:I decided to make cupcakes so she could take the rest home with her. And they travel better than cakes. I made them with Splenda so she could share with her Hubs who is diabetic.
They were moist.
They were sweet.
They were chocolatey.
‘Nuff said!!
And when I have finished the rest of the TWD recipes I will make there again. Since I made cupcakes they only needed to bake about 25 minutes.

You can find them on page 256 of Dorie’s BFMHTY Laurie hosted that week so you can find the recipe on her page. We had a choice of two recipes that week. I made the other one – Tarte Tatin. Also delicious!!

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And this week I made the Creamiest Lime Cream Meringue Pie

I have never had a lime pie. Lemon, yes, but not lime. How did that happen? While it looks just like lemon cream pie it is tarter. Much tarter. Of course that could be me. I might not have put enough sugar in it. But it was TASTY!!
I made 1 5″ tart with 1/4 of the recipe of both the filling and the meringue. We don’t like a lot of meringue so I made just a thin layer. And then I got to use…..

which made it fun!! I really need to pull that little instrument out more often.

The group made this little treat on August 25, 2008M. You can find the recipe HERE along with one of many absolutely stunning pies on other pages.

That finishes up all the recipes prior to August 2008. Only one for September so there will be some make-aheads!!

For some reason, I don’t make a lot of pies. It’s not because we don’t like them. I mean, what’s not to like. Flaky crust, yummy filling of fruit or custard or nuts. I can make a pie crust. And I dont’ mind if they don’t look like the pictures. I just don’t make pie. My Nana made Pies all the time. And cookies. My Mom was more of a cake and brownie lady. I don’t know! Really!!

Fortunately for The Hubs, who actually loves pie, the TWD group made pie this week. Blueberry and Nectarine Pie.

A double crusted Blueberry and Nectarine Pie to be exact.

Okay, I have to admit mine isn’t ALL Nectarine. Seems like someone ATE my Nectarines and all I had left was a salvaged 1/2. Not to worry. Nectarines and Peaches are very very much alike so I used the Nectarine to cook down with the Blueberries and then used sliced peaches on the bottom. Leslie Mackie, who contributed this recipe to Baking with Julia had us taking 1/2 of the fruit and cooking it down for juice, adding in the remainder of the fruit after cooking the other and then putting into the pie. I cooked down the Nectarine and Blueberries and then placed a layer of thin peach slices on the bottom and poured the cooked fruit and juice over it. Came out just fine. I actually liked the layer of peaches on the bottom rather than mixing it in. But that’s just me!!

Besides using part peaches I also made the pie sugar free. I used Splenda instead of sugar and while I probably didn’t get as much juice it still was good eating. And I could have some since I am trying NOT to eat sugar. (Try that and baking!!!)

I made one little 4′ mini pie (using about 1/4 of the recipe). One night’s dessert and gone. With Vanilla (sugar free) Ice Cream. PERFECT!!!

Thanks to Hilary of Manchego’s Kitchen and Liz of That Skinny Chick Can Bake for Co-hosing the last selection for July. You can find he recipe on their blogs.

Or…on page 384 of Baking with Julia

I definitely see more pies in our future.

Today is Tuesday. And while I should be talking about Biscotti I decided to to some more catch-up instead. And I really wasn’t in the mood for biscotti which is what the BwJ Bakers were making for today!!

I love scones so when I saw that there were two scone recipes I missed these were high on my list. Unfortunately the first ones underwhelmed me.

    Apple Cheddar Scones

Sorry, Dorie, but these were pretty bland. I used sharp cheddar cheese but I really couldn’t taste the cheese. I used the dried apple, chopped fine, but they ended up being little tough nuggets in the scones. Next time I would use pieces of fresh apple. I served the scones with some Honey Apple Butter we picked up on our last camping trip. Good stuff.

There was this little stand….

…on the side of the road. Anyway, the butter was perfect with these scones.

1/2 of the recipe gave me about 6 really good sized scones. Thanks to The Floured Apron who loves breakfast and choose these for us to bake July 1, 2008. You can find the recipe on her blog and on page 32 of Dorie’s book.

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July 8, 2008, was Blueberry Pie Day!! I have to confess I have never made blueberry Pie. In fact I have never even HAD Blueberry Pie. I KNOW!! I really wasn’t a blueberry fan until recently. Boy, I didn’t know what I was missing. We planted some plants this summer but they really haven’t produced yet. We visited a Farmer’s Market last week and these big, fat, sweet, juicy berries were calling my name!! I had forgotten all about the pie until I got home. It was fate!!

I cannot begin to describe how excellent this pie is. Sweet and creamy. I was afraid it was going to be runny but by the time time pie cooled it was just right!! The berries have everything to do with the way this pie turns out. If we had bought the berries that were tasteless and mealy the pie would have been AWFUL!! But with good berries – good pie! Delicious Pie!! Repeat soon Pie!! Amy….

….GREAT PICK!! Amy has South in Your Mouth and the recipe is on her lovely blog. (Page 361 in BFMHTY) As usualy, I made 1/2 of the recipe and that gave me three 5″ mini pies. This is definitely in our top FIVE from Dorie’s book.

I’m sorry!

    What month did you say it was? MAY!! How did that happen. Didn’t we just have Christmas? New Years?

Time just flies by!! Too quickly sometimes! But we make the best of it….

And we do that by BAKING! Lots and lots of baking! At least I do because I am doing TWD catch-ups. At least there are 5 Tuesdays this month. Two reserved for Baking with Julia, the NEW TWD! And three for catch-ups. WHEW!

In 1958 I was living just outside Liverpool (you know, BEATLE City!) We had a huge house in a little village (Rainhill) and there was a garden in the backyard. In that garden we had RHUBARB. Lots of RHUBARB! I remember liking it as an 8 year old but that was lots of years ago. Did I still like it? Only one way to find out!

      Strawberry-Rhubarb Double Crisp

I have to admit I didn’t expect to like this. I tasted the Rhubarb before slicing it up and putting it on the crust and it was NOT what I remembered. But in the crisp it added a touch of tart to the sweetness of the strawberries. Admittedly, I did not use as much as Dorie called for (1 lb) but it was enough to taste the tartness. The sliced rhubarb is scattered over the bottom crisp layer, covered by a sweet strawberry filling over which another layer of crisp is scattered. YUM!! is all I have to say. The ginger (but not the crystallized) added a certain amount of zing to the crisp and cuts back on the sweetness of the filling. It. Was. Good! And just because – I added a slightly sweet gingered whipped cream on top. I liked that!! Just enough ginger to compliment the ginger in the crisp.

This crisp was selected in April 12, 20ll by Sarah of Teapots and Cakestands where you can find the recipe. Or find it on page 420 of BFMHTY.
BTW this is a double catch-up because it WAS an April recipe but there was not rhubarb to be found in April.

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Now! May!
May 6th, 2008, the TWD group all came together over a Peanut Butter Torte.

Imagine a fluffy Peanut Butter Mousse filled with chopped peanuts, flavored with espresso, poured into an Oreo Cookie crumb crust flavored with nutmeg and cinnamon, topped with chocolate ganache and you have this torte!! OH! MY! HEAVEN! IF you like PB and IF you like Chocolate, that is!
As is the case, the espresso served only to heighten the taste of the chocolate. And since the cinnamon and nutmeg are in the crust it doesn’t overpower the mousse itself. The SIL said it tasted like a PB Cup. I think it is MUCH more than that! MUCH MORE!! Definitely a repeat here.

I made 1/2 of the recipe and it fit nicely into a 5″ springform with just a tad left over for, eh…. tasting!! Yeah, that’s it. TASTING!!

Thank you, Elizabeth of Ugg Smell Food, great choice. Elizabeth’s page is no longer available, but I did find the recipe on Susan’s blog. And it is on page 282 of Dorie’s BFMHTY.

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May 13, 2008, TWD visited Florida – kinda – with a wonderful lime and coconut pie chosen by Dianne of Dianne’s Dishes

      Florida Pie

What we have here is a creamy lime meringue pie combined with a creamy coconut layer on the bottom. Can you imagine the combo – lime and coconut (Yeah, I know. You are singing the song, too! So were all the other TWD bakers on this one!!!) The coconut layer added a little ‘chew’ to the pie. The lime was faintly there and just the perfect level of tartness for the sweet coconut. Coconut is also mixed into the meringue. Everyone liked this one!

1/2 of the recipe resulted in two 6″ mini pies. Just right for two people.

Look on page 340 of BFMHTY for Dorie’s recipe. And you can find the recipe on Dianne’s blog.

THIS is not your everyday tomato sauce and pepperoni pizza. In fact, it it NOTHING like the American Pizza we eat. This is ITALIAN pizza. “A savory pie with a sweet crust…” is how Nick Malgieri described it when he contributed it to Baking with Julia, the new book for Tuesdays with Dorie. It is full of cheese but no sauce, no mushrooms, no double thick crust.

I have to admit I was a little leery of this one. I am not a fan of ricotta cheese and it was the main ingredient in the filling. But with the mix of ricotta, mozzarella, and Pecorino-Romano it was quite tasty. There is also prosciutto in the pie.

I made only one change in the pie and that was to use a blend of AP flour and whole wheat. The crust is a little sweet, more like a crust for a sweet pie, but in conjunction with the savory cheese filling it was perfect. Just like Nick said it would be.

One third of a recipe was just enough for a 6.5″ pie plate.

The lattice crust on top was perfect. And fun to do!

Our hosts this week were Emily of Capital Region Dining and Raelynn of The Place They Call Home. The recipe will be on their blogs. It is on page 430 of Baking with Julia.

And you can drool over the other pies at the TWD website.

From the outside this looks like just another chocolate cake.

But cut into it and you find an intense chocolate fudgy cake.

Then serve it with a small scoop of Dorie’s Vanilla Ice Cream (page 428 of BFMHTY)

and you have a decadent dessert that is not hard and doesn’t take a long time to make. The cake includes chopped prunes soaked in Armagnac {Dorie said we could use Brandy, which I did} and then flamed. THAT WAS FUN!! Incorporated into the cake they add a richness and a small waft of Brandy flavor to this already intense chocolate delight.

The glaze was so so good. I was tempted to eat it with a spoon and NOT put it on the cake, but reason prevailed and I only ate 1/2 of it….. melted chocolate with butter and powdered sugar. What’s not to love!!!

Definitely a favorite chocolate dessert now. I missed making this in 3 March 2009 when it was chosen by LyB of Then I do the Dishes where you can find the recipe.

Thanks, Dorie, for losing your job over this one because it is delicious!! {The story is on LyB’s page!}

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So is it a pie or is it a cake. Well, because of the crust dough it could be both.

It LOOKS like a pie. Two crusts, yummy apple/cinnamon/sugar filling. Topped with sugar {I used turbinado.} and baked. PIE!!

But the dough for the crust bakes into a cake-y crust top and bottom. CAKE!! I cannot decide. What I did decide was that it was GOOD!!

Russian Grandmother’s Apple Pie Cake was chosen by Natalie over at Burned Bits for the March 11, 2008, TWD.
It was a tasty choice.

This was supposed to be made in a 9″ x 12″ baking pan, but there are just two of us and I knew we would never finish the whole thing so I made a mini pie using 1/3 of the recipe. That being said, I made the whole crust recipe so I could use it for something else. Everyone said how good it was so it never hurts to have extra of a good thing.

You can find the recipe on Natalie’s blog.

Nope, it’s not an ASIAN cake. But it is an interesting combination of flavors. The sweetness of Pumpkin Pie made with the slight tartness of Sour Cream.

    Sour Cream Pumpkin Pie (or Tart)

Chosen by Judy of Judy’s Gross Eats {and, no, it doesn’t mean what you think!!} it was just in time for the Fall Season and Thanksgiving. I know there were several bakers who made it early for Turkey Day.

1/2 the recipe was the perfect amount for 4-4″ minis. Two “homey” little pies and two “classy” little tarts.

Both were rich and creamy as Dorie described them. And there was just the hint of rum in the filling. There was actually more than a hint in the whipped cream we put on top!!

The other choice for this week’s TWD was Normandy Apple Tart chosen by my good friend, Tracey, of Tracey’s Culinary Adventures. Since we still had some of the Alsatian Apple Tart left I went with the pumpkin. Sorry Tracey. I loved your pick as well, but….. (It’s top choice for rewind!!)

The recipe for the Pumpkin pie/tart is on Judy’s Blog and the Normandy Apple Tart is on Tracey’s. Try them both. I know they are good. They are Dorie’s Recipes after all!!!!!

…for the last couple of days it has been in the upper 80s outside and FALL seems far far away.

But this pie, which contains butternut squash, pears, and walnuts as well as cinnamon and nutmeg, is a reminder that FALL is a wonderful season for baking.

    DEPTHS OF FALL BUTTERNUT SQUASH PIE

The full recipe gave me enough filling for 3 minis and 1 7″ pie. All with a double crust.

I dusted the larger pie with a little Turbinado sugar and the others with granulated sugar. Nothing like a nice sweet crust on a pie that isn’t that sweet.


I had some steamed butternut squash from when I made Butternut Squash Bread and Butternut Squash Soup so instead of cooking more I used it. And I found out there are NO pears in the local stores so I had to use canned pear halves. (Not an ideal situation!) The ingredients include dried fruit so I threw in a handful of dried Cherries.

I liked the tartness of the cherries against the ‘semi’ sweetness of the squash and pears.

But to be truthful I haven’t decided if I like the pie altogether. Guess I will have to have another piece, just for research purposes. Maybe with some of Dorie’s nilla ice cream. Just in case it needs it. Just in case.

We had a choice of Pie or Mini-Madelines this week for TWD. I wanted to make the Mads, sorry Di, but I still don’t have a pan. One day!!

So I made pie, which was Valerie’s pick for this week. You need to see her PIE it is gorgeous!!!!

AND you need to visit the other members of TWD and see their pies and Madelines.

I know what you are thinking! Why is there a picture of a SPIDER on the blog? I was wonderfing that myself. Oh, wait. That’s not a spider, it’s Malagieri’s Deep-Dish Peach Pie. What looks like a large arachnid crawling out of a dish is actually the pieces of the Puff Pastry Lattice Crust on top of some delicious sweet, nutmeggy sliced peaches. Malgieri said only to perss the lattice to the edge of the baking pan. I did. And this is what happened. The pieces rose up and … well you can see!! But it did not affect the taste one whit!!

Malgieri explained how to make the lattice work and then transfer it onto the pie. As hard as I tried I finally had just fix the lattice crust on the pie itself. But since I made two mini pies it was quite simple to do it ‘the old fashioned’ way. I cut the strips with a scalloped knife and only 1/4 inch rather than the 1/2 inch suggested because the pies were small.

Sprinkled with a little sugar they were sweet, but not too sweet and perfect one serving.

And the Ice Cream on top? That is…..


Chez Panisse Vanilla Ice Cream
(via Nancy who adapted it from Chez Panisse Desserts by Lindsey Remolif Shere)
Makes: 1 quart

1 vanilla bean
1 cup half and half ( I actually used 1/2 cup cream and 1/2 cup milk since I was out of half and half)
2 cups whipping cream
2/3 cup sugar
pinch of salt
6 egg yolks (I used about 105 grams of yolk)
3/4 tsp vanilla extract

1. Split the vanilla bean and scrape the seeds into the sugar, rubbing the mixture between your fingers until the sugar is fragrant.

2. Add the vanilla, sugar, vanilla pod, half and half, or milk and all the cream to a sauce pan. Warm the mixture, stirring, until the sugar dissolves.

3. Whisk the egg yolks in a separate bowl until just mixed. Gradually pour the hot mixture into the egg yolks in a steady stream, whisking constantly.

4. Pour all back into the sauce pan and heat over medium-low heat, stirring, until the mixture thickens slightly into a custard and coats the back of the spoon.

5. Strain the custard into a storage container, add back the pod to the custard, and chill in the fridge until cold.

6. Add the vanilla extract, remove the vanilla pod, and freeze in an ice cream maker.

If you like a rich vanilla laden IC this is the one. And perfect to top my Peach Pie Spider!!!!

Other members of the Modern Baker Challenge have already made the pie. And there are process pictures on The Puff Pastry Page. And take a look at Phyl’s.

I have to admit something. With all the baking I have done over the past two years I have NEVER made a Blueberry Pie. As much as we love Blueberries I just never have made pie. I have included small amounts of blueberries in other baked goods, but I have never let them shine on their own. Until Now!

      Blueberry Crumble Pie

Now I am asking myself, “Margaret, Why did you wait so LONG!!??”

This was a wonderfully delicious pie. Malgieri uses the Sweet Tart Dough for this pie. It adds an extra level of sweetness since there is only 1/4 cup sugar in the filling. The blueberries were juicy and sweet.

I made 1/3 of the recipe for the filling and topping and that was enough for two 4″ mini pies. Perfect for just two people – One pie tonight. One pie for later this week.

Did I mention how good they were topped with a little vanilla ice cream while they were still a little warm?

Check out the other Bakers take on this simple delicious pie on the Challenge Home Page or on the FB page.

And since we don’t publish Malgieri’s recipes I found a site where Nick talks about the pie and gives the recipe..

OR you could just buy Nick’s book. The pie is on page 184.

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