The Everything Pie Cookbook (8 page)

1. In a medium bowl, combine the flour, sugar, baking

1 (9-InCh) pIe

powder, and salt. Add the cold butter and with your

1 cup all-purpose flour

fingers rub it in until it is the size of peas.

1 tablespoon sugar

1 teaspoon baking powder

2. Add the buttermilk and, using a spatula, stir until it is

½ teaspoon salt

just combined. Do not overmix.

1 stick unsalted butter, cubed and

chilled

3. Using a disher, or 2 spoons, scoop the dough by

¼ cup buttermilk

rounded tablespoons onto the pie.

C h a p t e r 3
  to P P i n g s

3 9

Salted Caramel Sauce

Serve this sauce drizzled over a slice of warm pie adorned with a scoop of vanilla ice cream. It is so good!

IngredIents  | YIeldS 1½ CupS

1. In a medium saucepan with deep sides over medium-

1 cup sugar

high heat, combine the sugar, water, and corn syrup.

2 tablespoons water

Brush down the sides of the pan with a wet pastry

2 tablespoons light corn syrup

brush until it begins to bubble.

¾ cup heavy cream

2. Bring the mixture to a full boil and cook until the

4 tablespoons unsalted butter

1½ teaspoons sea salt, crushed

mixture becomes dark amber in color and smells like

caramel, about 6 minutes. Remove the saucepan from

the heat and carefully whisk in the cream, butter, and

salt.

3. Allow the caramel to cool to room temperature before

serving.

Peanut Butter Fudge Sauce

If you want a sauce with some texture, use chunky peanut butter.

IngredIents  | YIeldS 1½ CupS

In a medium saucepan, combine the cream, chocolate,

¾ cup heavy cream

peanut butter, and honey. Cook over medium-low heat

½ cup semisweet chocolate, chopped

until the chocolate is completely melted and the

½ cup creamy peanut butter

mixture is smooth. Serve warm.

2 tablespoons honey

4 0

Chapter 4

traditional Favorites

Home-Style Apple Pie

Coconut Cream Pie

42

49

Lattice-Top Cherry Pie

Chocolate Cream Pie

43

50

Blueberry Pie

Banana Cream Pie

44

51

Peach Pie

Butterscotch Meringue Pie

45

52

Rhubarb Pie

Southern Pecan Pie

46

53

Key Lime Pie

Pumpkin Pie

47

53

Chess Pie

Lemon Meringue Pie

47

54

Vanilla Cream Pie

48

4 1

Home-Style Apple Pie

Simplicity makes this pie so good. Serve it warm with vanilla ice cream for a special touch.

IngredIents  | ServeS 8

1. Heat the oven to 400°F.

1 cup sugar

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

¼ cup cornstarch

and nutmeg until well blended. Add the apples and toss

1 teaspoon cinnamon

to coat. Allow to stand 10 minutes.

½ teaspoon fresh grated nutmeg

8 medium Granny Smith apples, peeled,

3. Fill the mealy crust with the apple mixture. Brush the

cored, and sliced ¼-inch thick

edge of the bottom pie crust with the beaten egg so

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

Chapter 2)

that the top crust will adhere.

1 egg, beaten

4. Top with the flaky crust and trim the dough to 1 inch of

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

Chapter 2)

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

edge of the bottom crust. Crimp the dough using your

fingers or a fork.

Baking Apples

When it comes to baking, Granny Smith

5. Brush the entire top crust with the beaten egg and cut

apples are a good choice. Aside from

being flavorful, they have a crisp texture

4 or 5 slits in the top to vent steam.

that holds up well after cooking. If you pre-

fer a less tart apple, try Gala, Honey Crisp,

6. Place the pie on a baking sheet and bake for 30

or Golden Delicious.

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

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

juices are thick. Cool for 2 hours before slicing.

4 2

Lattice-Top Cherry Pie

If fresh cherries are available, feel free to use them here.

A few toasted flaked almonds make an excellent garnish.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

20 ounces frozen pitted 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.

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 almond extract

mixture begins to boil and thickens.

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

Chapter 2)

4. Add the butter, salt, lemon juice, and almond extract.

1 Flaky Pie Crust (See Chapter 2), cut

Mix well and then fold in the cherries. Cool to room

into 10 (1-inch) strips

temperature.

1 egg, beaten

5. Pour into the Mealy Pie Crust and top with the pastry

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

about ½ inch apart. Starting ½ inch from the edge of

the pie, fold back every other strip and lay 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 until all the

strips are used. Trim the dough to 1 inch of the pan’s

edge. 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 lattice with beaten egg.

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

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

30 minutes before serving.

C h a p t e r 4
  t ra d i t i o n a l   Favo r i t e s

4 3

Blueberry Pie

In the summer, when blueberries are in season, there is no better way to enjoy them

than in a pie! Pour a little cold heavy cream over each slice. It is delicious.

IngredIents  | ServeS 8

1. Heat the oven to 400°F.

6 cups of fresh blueberries, rinsed and

2. In a large bowl, gently toss together the blueberries,

stemmed

1 teaspoon lemon zest

lemon zest, lemon juice, cornstarch, sugar, cinnamon,

2 teaspoons lemon juice

and nutmeg. Pour into the prepared pastry crust. Dot

¼ cup cornstarch

the top with the butter.

½ cup sugar

3. Brush the edge of the Mealy Pie Crust with the beaten

¼ teaspoon cinnamon

egg so that the top crust will adhere. Top with the flaky

Pinch fresh grated nutmeg

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

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

Chapter 2)

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

3 tablespoons butter (unsalted), cut into

bottom crust. Crimp the dough using your fingers or a

small pieces

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

1 egg, beaten

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

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

4. Place the pie on a baking sheet and bake for 30

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

Frozen Blueberries

If fresh berries are not in season or are look-

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

ing less than desirable, frozen blueberries

juices are thick. Cool completely before slicing.

are a fine substitute. Allow the berries to

thaw completely and drain off any excess

liquid before preparing the fil ing. Skipping

that step wil result in a watery pie.

4 4

Peach Pie

Fresh peaches are always best, but frozen can be used if peaches are not in season. Be sure to
thaw and drain frozen peaches before use to keep the pie from becoming watery.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

1 cup sugar

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

¼ cup cornstarch

cinnamon, vanilla, and peaches. Turn gently to coat

¼ teaspoon cinnamon

and allow to stand for 10 minutes.

½ teaspoon vanilla

10 medium peaches, peeled, pitted, and

3. Fill the Mealy Pie Crust with the peach mixture and dot

sliced ¼-inch thick

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

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

Chapter 2)

crust with the beaten egg so that the top crust will

2 tablespoons unsalted butter

adhere.

1 egg, beaten

4. Top with the flaky crust and trim the dough to 1 inch of

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

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

edge of the bottom crust. Crimp the dough using your

Best Peaches for Baking

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

When selecting peaches for baking con-

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

sider two things: first, freestone peaches

are easier to pit than clingstone, meaning

there will be less loss of flesh. Second, yel-

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

low peaches tend to have a more robust

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

flavor, making them best for pies. White

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

peaches are better in open-faced tarts

where they can be the star.

juices are thick. Cool for 1 hour before slicing.

C h a p t e r 4
  t ra d i t i o n a l   Favo r i t e s

4 5

Rhubarb Pie

Fresh rhubarb is available in the spring, but frozen rhubarb will also work in this pie.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

½ cup all-purpose flour

2. In a large bowl, combine the flour, sugar, and salt. Add

1½ cups sugar

the rhubarb and toss to coat.

¼ teaspoon salt

4 cups rhubarb, cut into 1-inch pieces

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

1 (9-inch) pastry crust, unbaked

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

3 tablespoons butter

the beaten egg so that the top crust will adhere.

1 egg, beaten

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

4. Top with the second crust and trim the dough to 1 inch

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

The Pie Plant

the edge of the bottom crust. Crimp the dough using

Rhubarb originated in western China and

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

was used primarily as a medicine. Today

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

rhubarb is nicknamed “the pie plant” in the

steam.

United States because of its extensive use

in pies. Since it is very tart, rhubarb pies

use more sugar or are combined with

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

sweeter fruits like strawberries to balance

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

the flavor.

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

Cool on a rack before serving.

4 6

Key Lime Pie

Key limes are not always available fresh, and they can be time-consuming

to juice, so look for bottled key lime juice if fresh is unavailable.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

4 egg yolks

2. In a large bowl, lightly whisk the egg yolks until they

14 ounces sweetened condensed milk

are broken. Add the sweetened condensed milk and

½ cup key lime juice

stir to combine. Add the lime juice and stir until

1 (9-inch) Traditional Graham Cracker

Crust, baked and cooled (See Chapter 2)

smooth.

3. Pour the filling into the prepared crust. Bake for 10

minutes, then chill overnight before serving.

Chess Pie

Originally from England, chess pie is now a staple in the southern part of the

United States. The filling is very rich, and this pie could easily serve 10.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

4 eggs

2. In a large bowl, whisk together the eggs, butter, and

1 stick butter, melted

sugar until smooth. Add the cornmeal, vanilla, milk,

1 cup sugar

and lemon juice. Whisk until well combined.

1 tablespoon yellow cornmeal

1 teaspoon vanilla

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

½ cup milk