Tag Archives: pie

All-Butter Crust

Recipe,

1¼ cups flour
1 Tbsp. sugar
½ tsp. salt
10 Tbsp. butter, sliced and cubed
4 Tbsp. cold water

  • Mix dry ingredients in food processor until thoroughly mixed (5 seconds)
  • Add butter and process until butter is broken down into small pieces
  • Add water and mix by hand until dough is moist and forms a ball

Source: Cook’s Illustrated (except using all butter instead of a mix of butter and shortening)

Apple Pie

Recipe, ,

2 pie crusts
6-8 Granny Smith apples, pared and thinly sliced
1/2 cup sugar
3 Tbsp. flour
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/8 tsp. salt
1 Tbsp. butter

  • Toss apples with sugar, flour and spices.
  • Add apple mixture to crust-lined pie dish and dot with butter.
  • Top with second pie crust, seal and cut slits to vent.
  • Bake at 425°F for 30 minutes with the crust lined with foil (or covered by a crust protector).
  • Remove foil/protector and bake for 15 minutes until crust is golden brown and filling is bubbling.

Pie Crust

Recipe,

1 cup flour
1/2 tsp. salt
6 1/3 Tbsp. shortening
3 Tbsp. water

  1. Mix flour and salt in large mixing bowl.
  2. Mix in shortening with pastry blender until it’s broken down into pea-sized chunks.
  3. Add water and mix thoroughly.
  4. Roll out between waxed paper into a thin disc

Key Lime Pie

Recipe, , , ,

8 tsp. lime zest (approx. 4 Persian limes)
1 cup lime juice (approx. 6)
8  egg yolks
2 (14 oz.) cans sweetened condensed milk

  • Grate lime zest, then halve limes and juice.
  • Beat lime zest into egg yolks until greenish.
  • Whisk in sweetened condensed milk and juice until smooth.
  • Set aside while making the crust.

11 graham crackers
3 Tbsp. sugar
5 Tbsp. butter

  • Put graham crackers and sugar in food processor and process until broken down into small even crumbs.
  • Melt butter, add to crumbs, and mix until combined.
  • Pour buttered crumbs into 9″ pie dish and press into sides and bottom to form a crust.
  • Bake empty crust at 325° F for 13 minutes.
  • Add filling and bake an additional 15-30 minutes, until pie is set and barely wiggles in the center.
  • Chill to room temperature and then refrigerate for 3 hours.

1 pint heavy whipping cream
¼ cup sugar
¼ tsp. vanilla

  • Combine cream and sugar and beat until thickened.

Muffin pan variant (makes 2 dozen):

  • Add a heaping tablespoon of crust mixture to each well of a wrapper-lined muffin pan.
  • Compact each mini-crust with the bottom of a glass.
  • Pre-bake 5 minutes at 350°F, then cool on a wire rack.
  • Fill with 1/4 cup of filling and bake 15-20 minutes at 350°F, until set.
  • Cool to room temperature, then chill at least two hours.

Source: http://www.themeaningofpie.com/2010/06/key-lime-pie/

Cherry Pie

Recipe, , ,

2 pie crusts
2 lbs. fresh Montmorency cherries with juice (4 cups)
1 cup sugar
1/4 cup corn starch
1/8 tsp. almond extract

  • Heat cherries until simmering
  • Mix sugar and corn starch, breaking up lumps
  • Remove cherries from heat and add dry ingredients, mixing well
  • Return cherries heat and simmer until thickened
  • Remove from heat and mix in almond extract
  • Pour filling into crust-lined pie dish, top with second pie crust and seal
  • Bake at 375°F for 50 minutes, with a cookie sheet underneath to catch any filling that overflows
  • Allow to cool completely before cutting

Source: http://www.foodnetwork.com/recipes/cherry-pie-recipe-1913275