The Everything Pie Cookbook (11 page)

4. Fill the pie crust with the apple mixture. Brush the edge

1 (9-inch) pastry crust, unbaked

of the bottom pie crust with the beaten egg so that the

1 egg, beaten

top crust will adhere. Top with the second crust and

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

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

edge of the top crust under the edge of the bottom

Substitute for Raisins

crust. Crimp the dough using your fingers or a fork.

Raisins are either loved or hated; there are

Brush the entire top crust with the beaten egg and cut 4

few who fall in between. If you or your fam-

ily dislike raisins, try substituting dried

or 5 slits in the top to vent steam.

cherries or cranberries. Both of these fruits

pair well with apple and rum, and they have

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

plenty of flavor.

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.

6 2

Almond Cherry Pie

Almonds in the crust, filling, and topping add a lot of real almond

flavor as well as lovely texture to this cherry pie.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

20 ounces frozen cherries

2. Thaw the cherries and drain the juices into a

1 cup sugar

measuring cup. Add enough water to the juice to equal

½ cup cornstarch

½ cup, if needed.

1 tablespoon butter

¼ teaspoon salt

3. Combine the juice, sugar, and cornstarch until smooth

1 teaspoon lemon juice

in a small saucepan. Cook over medium heat until the

¼ teaspoon vanilla

mixture begins to boil and thickens.

½ cup toasted flaked almonds

1 (9-inch) Almond Pastry Crust, unbaked

4. Add the butter, salt, lemon juice, and vanilla. Mix well

(See Chapter 2)

and then fold in the flaked almonds and cherries.

¼ cup packed light brown sugar

Remove from the heat and cool to room temperature.

¼ cup sugar

½ cup all-purpose flour

5. In a bowl, blend the light brown sugar, sugar, and flour.

¼ cup unsalted butter, cubed and chilled

Using your fingers, rub in the butter until the mixture

1⁄3 cup chopped almonds

resembles coarse sand. Add the almonds and mix well.

Chill for 30 minutes before use.

6. Pour the cooled cherry mixture into the prepared crust

and top with the almond crumble. Place the pie on a

baking sheet and bake for 40 to 45 minutes, or until the

filling is bubbly in the center and the topping is golden

brown. Cool for 1 hour before serving.

C h a p t e r 5
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6 3

Fresh Apricot Pie

Apricots are in season from late spring to mid-summer and make unexpected filling for a pie.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

20 fresh apricots, pitted and sliced

2. In a large bowl, combine the apricots, sugar, flour,

¼-inch thick

1 cup sugar

cinnamon, nutmeg, and lemon juice. Toss gently until

1⁄3 cup all-purpose flour

all the fruit is evenly coated. Allow to stand for 10

¼ teaspoon cinnamon

minutes.

¼ teaspoon nutmeg

3. Pour the apricot mixture into the pie shell and top with

1 tablespoon lemon juice

the pastry strips. Lay out 5 strips of pie dough on top of

1 (9-inch) pastry crust, unbaked

1 Flaky Pie Crust (See Chapter 2), cut

the filling about ½ inch apart. Starting ½ inch from the

into 10 (1-inch) strips

edge of the pie, fold back every other strip and lay

1 egg, beaten

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

fold back the other pieces. Lay down a second strip

about ½ inch from the first strip. Repeat this process

When Is That Apricot Ripe?

Here are the best ways to tell if an apricot

until all the strips are used. Trim the dough to 1 inch of

is ready for eating. First, look for plump,

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

bright orange fruit. Discard any that are

edge of the bottom crust. Crimp the dough using your

pale yellow or white. Second, test for soft-

ness. The fruit should just give under slight

fingers or a fork. Brush the lattice with beaten egg.

pressure. Finally, smell them. A strong apri-

cot smell is an indication that they are ripe

4. Bake for 40 to 45 minutes, or until the filling is bubbly

and ready.

in the center and the lattice is golden brown. Cool for

30 minutes before serving.

6 4

Strawberry Pie

Fresh strawberries will retain some of their texture after cooking. Frozen berries are too mushy.

IngredIents  | ServeS 8

1. In a medium bowl, combine half of the strawberries

1 quart fresh strawberries, hulled and

with the sugar. With a potato masher or a fork, mash

quartered

the berries until mostly smooth. Stir in the remaining

¾ cup sugar

berries and let stand for 10 minutes.

3 tablespoons cornstarch

¾ cup cranberry juice

2. In a large saucepan, combine the berry mixture,

1 (9-inch) Traditional Graham Cracker

cornstarch, and cranberry juice. Cook over medium

Crust, baked and cooled (See Chapter 2)

heat until the mixture thickens and bubbles.

1 recipe Stabilized Whipped Cream

(See Chapter 3)

3. Pour the mixture into the prepared crust and chill for 4

hours. Once chilled, prepare the Stabilized Whipped

Cream and spread over the top. Chill for 30 minutes

before serving.

Cherry-Pear Crumble Pie

Dried cherries, plumped up in some orange juice, give this pie

a sweet and tangy flavor perfect for the fall.

IngredIents  | ServeS 8

1. In a small saucepan, bring the orange juice to a boil.

1 cup orange juice

Remove from the heat and add the cherries. Allow to

1 cup dried cherries

stand for 10 minutes, then drain well.

6 Bosc pears, peeled, cored and sliced

¼-inch thick

2. Heat the oven to 375°F.

½ cup packed light brown sugar

3. In a large bowl, combine the cherries, pears, light

¼ cup cornstarch

brown sugar, cornstarch, cinnamon, and vanilla. Toss

½ teaspoon cinnamon

to coat and allow to stand for 10 minutes.

½ teaspoon vanilla

1 (9-inch) pastry crust, unbaked

4. Pour pear mixture into pastry crust. Evenly top with Oat

1 recipe Oat Crumble (See Chapter 3)

Crumble. Bake for 45 to 55 minutes, or until the topping

is golden brown. Cool to room temperature before

serving.

C h a p t e r 5
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6 5

Apple Crumble Pie

Cinnamon and apples star in this crunchy-topped pie.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

6 medium Granny Smith apples, peeled,

2. In a large bowl, combine the apples, sugar, lemon juice,

cored, and sliced ¼-inch thick

½ cup sugar

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

2 tablespoons lemon juice

and allow to stand for 10 minutes.

¼ cup cornstarch

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

¼ teaspoon salt

with the Cinnamon Streusel Topping. Place on a baking

1 teaspoon cinnamon

sheet and bake for 50 to 55 minutes, or until the filling

¼ teaspoon fresh grated nutmeg

1 (9-inch) pastry crust, unbaked

is bubbling and the crust is brown.

1 recipe Cinnamon Streusel Topping

(See Chapter 3)

Other Baking Apples

Granny Smith is a wonderful baking apple,

but other varieties can be used with great

success. Next time you bake apple pie, try

Crispin, Courtland, or Jonathan apples.

Avoid Red Delicious, Pink Lady, or Ida Red

apples as they become mushy after baking.

6 6

Strawberry-Rhubarb Pie

Sweet strawberries are a natural partner to the tangy rhubarb in this pie.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

¼ cup cornstarch

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

1¼ cups sugar

and cinnamon. Add the rhubarb and strawberries.

¼ teaspoon salt

Gently toss to coat.

¼ teaspoon cinnamon

2 cups rhubarb, cut into 1-inch pieces

3. Pour the mixture into the pastry crust. Dot the top with

2 cups strawberries, hulled and sliced in

the butter. Brush the edge of the bottom pie crust with

half

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

1 (9-inch) pastry crust, unbaked

3 tablespoons butter

with the second crust and trim the dough to 1 inch of

1 egg, beaten

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

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

edge of the bottom crust. Crimp the dough using your

fingers or a fork. Brush the entire top crust with the

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

Strawberry Rhubarb Pie Day

Looking for an excuse to make a straw-

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

berry rhubarb pie? Well, if it is June 9, you

don’t need one since it is National Straw-

third of the oven, for 45 minutes to 1 hour, or until the

berry Rhubarb Pie Day. While an unofficial

fruit is tender and the crust is golden brown all over.

holiday, it is a good reason to bake, and

Cool on a rack before serving.

eat, this delicious pie!

C h a p t e r 5
  F ru i t   Pi e s

6 7

Pineapple Chiffon Pie

Light and fluffy, this is a unique way to enjoy pineapple.

IngredIents  | ServeS 8

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

1 tablespoon unflavored powdered

Allow to stand until completely bloomed, about 10

gelatin

minutes.

¼ cup cold water

4 egg yolks

2. In a double boiler, combine the egg yolks, sugar,

1⁄3 cup sugar

pineapple, and lemon juice. Cook the mixture,

1 cup crushed pineapple, drained

whisking constantly, until thickened. Remove from the

1 tablespoon lemon juice

heat and add the bloomed gelatin. Whisk until

4 egg whites

dissolved. Allow to cool until it thickens.

¼ teaspoon salt

¼ cup sugar

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

1 (9-inch) Graham Pecan Crust, baked

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

and cooled (See Chapter 2)

beating constantly, until the whites form medium

1 recipe Stabilized Whipped Cream

peaks.

(See Chapter 3)

4. Working in thirds, fold the egg whites into the

pineapple mixture, making sure no large streaks of egg

Fresh or Canned?

For ease of use, canned pineapple is always

white remain. Pour the mixture into the prepared crust

a good choice. If you prefer to use fresh in

and chill until firm, about 4 hours.

a recipe where canned crushed pineapple

is called for, simply crush the fresh fruit

5. Once chilled, prepare the Stabilized Whipped Cream.

with a potato masher or pulse it a few

times in a food processor.

Top the pie and chill for 30 minutes before serving.

6 8

Strawberry Chiffon Pie

This pie tastes like a fluffy strawberry cloud. A little drizzle of chocolate syrup would not hurt either.

IngredIents  | ServeS 8

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

1 tablespoon unflavored powdered

Allow to stand until completely bloomed, about 10

gelatin

minutes.

¼ cup cold water

1 cup crushed strawberries

2. Combine the crushed strawberries and sugar and allow

1 cup sugar

to stand for 10 minutes. Mix the bloomed gelatin with

½ cup hot water

the hot water until dissolved, then whisk it into the

¼ teaspoon salt

strawberries along with the salt and lemon juice. Let

1 tablespoon lemon juice

the mixture stand until it begins to thicken.

2 egg whites

2 tablespoons sugar

3. In a large, clean bowl, whip the egg whites until they

1 (9-inch) Traditional Graham Cracker

are very frothy. Gradually add in the sugar, beating

Crust, baked and cooled (See Chapter 2)

constantly, until the whites form medium peaks.

1 recipe Stabilized Whipped Cream

(See Chapter 3)

4. Working in thirds, fold the egg whites into the

strawberry mixture, making sure no large streaks of egg

white remain. Pour the mixture into the prepared crust

Punching Up the Color

Fresh strawberry pies do not always retain

and chill until firm, about 4 hours.

their bright pink color. If color is a concern,