lattò ©bsertfer
November 14. 2007
Holiday Pie Collection
Pies were baked in America as soon as the early settlers set up
housekeeping on dry land. Beyond mere preference, however, there
was a practical reason for making pies, especially in the harsh and
primitive conditions endured by the first colonists. A piecrust used
less Hour than bread and it did not require anything as complicated
as a brick oven for baking. More important, though, was how pies
could stretch even the most meager provisions into sustaining a few
Page AS
more hungry mouths.
The first pies were very simple and generally of the savory (meat
and cheese) kind. Flaky pastry fruit-tilled turnovers appeared in the
early 19th century. Pie— the filling and baking of sweet (fruits, nuts,
cheese) or savory (meat, fish, cheese) ingredients and spices in
casing composed of flour, fat and water is an ancient practice.
The basic concept of pies has changed little throughout the ages.
The basic concept of a pie is taken to mean a mixture of ingredients
encased and cooked in pastry. Pie variations are endless; let your
imagination run wild.
F ood
Something Special Apple-Cherry Pie
“This delicious pie com­
Ingredients
• Pastry for double-crust pie
bines everyone's No. I pie
fillings - apple and cherry - • 1/2 cup toasted almonds, chopped
• 6 cups thinly sliced, peeled Jonathan
- into one holiday treat.
or Golden Delicious apples
Almonds add a nutty
• 1/3 cup cherry preserves
boost. ”
• 1/2 cup sugar
Pastry for Single-Crust Pie:
1. In a mixing bowl, stir together
1-1/4 cups all-purpose flour and
1/4 teaspoon salt.
2. Using a pastry blender, cut in 1/3 cup shortening until pieces arc
peasize.
3. Sprinkle I tablespoon of cold water over part of the mixture;
gently toss with a fork.
4. Push moistened dough to the side o f the bowl.
5. Repeat moistening dough, using I tablespoon cold water at a
time, until all the dough is moistened (4 to 5 tablespoons cold water
total).
6. Form dough into a ball. On a lightly floured surface, use your
hands to slightly flatten dough.
7. Roll dough from center to edge into a circle about 12 inches in
diameter.
8. To transfer pastry, wrap it around the rolling pin. Unroll pastry
into a 9-inch pie plate.
9. Ease pastry into pie plate, being careful not to stretch pastry.
10. Trim pastry to 1/2 inch beyond edge of pie plate. Fold underextra
pastry. Crimp edge as desired. Do not prick pastry.
• 3 Tbs. all-purpose flour
• 1/2 - tsp .ground cardamom
• 1 cup frozen unsweetened
pitted tart red cherries, thawed
• Milk
• Sugar
Directions
1. Prepare and roll out pastry. Line a9-inch pie plate with half of the pastry. Trim bottom pastry
1/2 inch beyond edge of pie plate. Sprinkle toasted
almonds on the bottom crust.
2. In a large mixing bowl, toss apples with the cherry preserves. In a small bowl, stir together the 1/2 cup sugar, flour, and cardamom. Add to the
apple mixture in the mixing bowl; add cherries. Gently toss the fruit to coat.
3. Transfer mixture to the pastry-lined pie plate. Cut remaining pastry into 1/2-inch-wide strips for lattice top. Weave over filling and press into
bottom pastry. Fold bottom pastry over strips; seal and crimp edge. Brush with milk and sprinkle with additional sugar.
4. Cover the edge of the pie with foil to prevent over-browning. Bake in a 375 degree Foven for 25 minutes. Remove the foil. Bake for 30 to 35 minutes
more or until the lattice top is golden and the filling is bubbly. Cool the pie on a wire rack.
Peachy Cranberry Pie
“Be sure the peaches are packed
in heavy syrup — it's the sweetness
from the syrup that helps tame the
tartness of the cranberries. ”
Ingredients
• 1 (29-ounce) can peach slices in heavy syrup
• 1 ( 12-ounce) package fresh
or frozen cranberries (3 cups)
• 1-1/4 to 1-1/2 cups sugar
• 1/4 cup cornstarch
• 2 cups all-purpose flour
• 1/2 tsp. salt
• 2/3 cup shortening
• 6 to 7 Tbs. cold water
• 1 double pie crust recipe
Pastry for Double-Crust Pie:
1. In a mixing bowl, stir together 2 cups all-purpose flour and
Directions
1. Preheat oven
1/2
teaspoon salt.
2. Using a pastry blender; cut-in 2/3 cup of shortening until pieces
are pea-size.
3. Sprinkle 1 tablespoon of cold water over part of the mixture;
gently toss with a fork.
4. Push moistened dough to the side o f the bowl.
5. Repeat moistening dough, using 1 tablespoon cold water at a
time, until all the dough is moistened (6 to 7 tablespoons cold water
total).
6. Divide dough in half.
7. Form each half into a ball. On a lightly floured surface, use your
hands to slightly flatten I dough ball.
8. Roll dough from center to edge into a circle about 12 inches in
diameter.
9. To transfer pastry, wrap it around the rolling pin. Unroll pastry
into a 9-inch pie plate.
10. Ease pastry into pie plate, being careful not to stretch pastry.
Continue as directed above.
to 375 degree F. Drain peach slices,
reserving 1/2 cup syrup. Cut the peach slices crosswise
into thirds; set aside. In a large saucepan, combine reserved
syrup and cranberries. Bring to boiling; reduce heat to
medium. Cook, uncovered, until the cranberry skins pop,
stirring occasionally (about 2 minutes).
2. In a small bowl, stir together sugar and cornstarch. Add
sugar mixture to the cranberry mixture. Cook and stir until
thickened and bubbly. Remove from heat; stir in the peaches.
Set aside and keep warm.
3. On a lightly floured surface, flatten one dough ball. Roll from center to edges into
a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll intoa9-inch
pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim bottom
pastry to 1/2 inch beyond edge of pie plate.
4. Bake for 40 to 45 minutes or until filling is bubbly and pastry is golden brown.
Cool on a wire rack at least 2 hours. Serve warm, or to store, cover and let stand at
room temperature for up to 24 hours.
“This extremely
indulgent treat only
takes 15 minutes to
prepare. This delicious
creation is really
sweet; I suggest serv­
ing smaller portions. ”
Ingredients
• 25 caramel candies
• 2Tbs.m ilk
• 1 cup chopped pecans
• 1 graham cracker crust
• 1 pkg. (8-squares) semi-sweet baking chocolate
• I tub (8-ounces) French vanilla or regular whipped topping, thawed,
divided
Directions
1. Place caram els in medium
m icrow avable bowl; add milk. Micro-
wave on HIGH 2-1/2 to 3 m inutes; or until caram els are com pletely
m elted, stirring after each m inute. Stir in pecans. Pour into crust.
2. M icrow avechocolateinm edium m icrow aveablebow lonH IG H I-
1/2 to 2 minutes; or until chocolate is com pletely melted, stirring after
each minute. Add 2 cups o f the whipped topping; stir with wire whisk
until well blended. Spread evenly over caram el layer in crust.
3. Refrigerate at least 2 hours. Let stand at room tem perature 10 to
15 m inutes before serving. Top with the rem aining whipped topping.
Caramel-Pecan Pumpkin Pie
Decorative Notes:
Oatmeal-Pecan Pie
Chocolate Caramel Pecan Pie
Pastry Cutouts: To make pastry cutouts on top of pie, roll out pastry
scraps about 1/8 inch thick and use small cutters to form leaf shapes.
Moisten with water and place atop unbaked crust.
¡xtttice work: Roll out remaining pastry to a 12-inch circle and cut
into 1/2-inch-wide strips. Fill pastry-lined pie plate with cranberry
mixture. Lay half of the pastry strips I /2 inch apart on topof the filling.
Arrange remaining strips 1/2 inch apart on top of the first strips in
a diamond-shaped pattern. Trim ends of strips even with edge of
bottom pastry. Press ends of strips into crust rim. Fold edge of
bottom pastry over edge of strips; seal and crimp edge as desired.
“The perennial dessert favorite
"pecan pie" gets a chewy-good
twist in this recipe. Oatmeal
adds texture to the decadent pie.
which fits any holiday menu. ”
Ingredients
•
•
•
•
•
1/2 cup butter or margarine
2/3 cup sugar
2/3 cup dark-colored corn syrup
2/3 cup regular rolled oats
2 eggs
I teaspoon vanilla
I recipe Pastry for Single-Crust
Pie
1/2 cup chopped pecans
Whipped cream (optional)
Directions
l.ln a medium saucepan, melt the butter or margarine. Remove from heat
and stir in the sugar, corn syrup, and oats.
2. Stir in the eggs and vanilla.
3. Pour mixture into the Pastry for Single-Crust Pie. Top with pecans.
Cover edge of pie with foil to prevent over-browning.
4. Bake in a 325 degree Foven for 25 minutes. Remove foil. Bake for 20
to 25 minutes more or until set. Cool on a wire rack. Serve with whipped
cream, if you like.
* «
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“Caramel, pecan and
pumpkin in a pie -
what's not to love?"
Ingredients
1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp. ground allspice
• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans
• 2 Tbs. butter, softened • 2
slightly beaten eggs
• l-(15-ounce)can pumpkin
• I recipe Pastry for Single-Crust
Pie
• 1/4-cuphalf-and-half.lightcream.
or milk
• 3/4 cup granulated sugar
• I Tbs. all-purpose flour
• I tsp. finely shredded lemon peel
• 1/2 tsp. vanilla
Directions
1. Prepare and
roll out pastry. Line a 9-inch pie plate with pastry.
Trim ; crim p edge as desired. In a large bowl stir together eggs,
pumpkin, and half-and-half or milk. Stir in the granulated sugar, flour,
lemon peel, vanilla, salt, cinnam on, nutm eg, and allspice. Pour
pumpkin mixture into pastry-lined pie plate. Cover the edge of the pic
with foil to prevent over-brow ning. Bake in a 375 degree F oven for
25 minutes.
2. M eanwhile, in a medium bowl stir together the brown sugar,
pecans, and butter until com bined. Remove foil. Sprinkle brown
sugar mixture over top of pie. Bake for 20 minutes more or until a knife
inserted near the center com es out clean and topping is golden and
bubbly. Cool on a wire rack. Cover and refrigerate within two hours.
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