Showing posts with label pie. Show all posts

Pear & Prune Pie

There is something timeless about pie. Maybe it is the soft, flaky crust or the naturally sweet fruit...or perhaps it is the aromatic scent that fills the house while crisping in the oven! Fruit pie never goes out of style and it’s a dessert that is always in season.

With that said, enjoy this classic recipe from James Beard’s American Cookery.

With love,

Catherine & Tammy
xo

Pear & Prune Pie
(Adapted from James Beard's American Cookery)

Prep Time: 15 minutes

Inactive Prep Time: 30 minutes – overnight

Cook Time 30-40 minutes

For pie crust you will need:

1½ cups AP flour, sifted

¾ teaspoon salt

½ cup shortening

1/3 cup butter

3 tablespoons butter

For pear & prune filling you will need:

4 cups peeled and sliced pears

½ cup chopped dried pitted prunes

½ teaspoon fresh grated ginger

½ cup unsalted butter

1¼ cups brown sugar

¾ cup AP flour

Dash of cinnamon

1 cup of whipping cream

1 tablespoon confectioner’s sugar

Preheat oven to 350 degrees.

FOR THE PIE CRUST process all ingredients for the shell in a food processor, until a soft, fine dough forms. Chill for at least 30 minutes before rolling out and fitting into a 9-inch pie plate.

FOR PEAR & PRUNE FILLING mix pears, prunes and grated ginger in a bowl. Set aside.

Melt butter in a saucepan. Remove from heat and stir in brown sugar, flour, and cinnamon. The mixture may be very smooth.

Pour the fruit into the unbaked pie shell. Take the butter and sugar mixture and scatter pieces over the fruit. Bake pie for 30-40 minutes or until the topping is crusty and the fruit is tender. Transfer to a cooling rack.

In a bowl, whip cream and sugar. Serve with pie and enjoy!!!

Apple Tart!!!

Inspired by: Food and Wine Annual Cookbook

Ingredients:

4 medium to large apples – peeled & sliced

Zest of 1 lemon – plus juice of ½ lemon

½ cup sugar

1 inch piece fresh ginger – grated

2 tablespoons raisins

1 egg white

2 tablespoons of chopped almonds plus 2 tablespoons sugar – for dusting

Standard Pastry Crust:

2 cups all-purpose flour

4 tablespoons lard or Crisco – all-vegetable shortening

4 tablespoons unsalted butter

3-4 tablespoons cold water

Sift the flour into a bowl. Rub the flour using your fingers until the mixture resembles fine bread crumbs. Gradually add the water. Mix the dough lightly. Gather and form into a ball. Don’t knead the dough. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.

Roll the pastry out, using short light strokes.

Preheat Oven 350 degrees:

In a bowl combine the sliced apples plus the lemon zest, lemon juice, sugar and raisins. Toss this all together.

Roll out dough to a large circle and arrange the apples in the center of the circle. Do not add the juice from the bottom of the bowl. Fold the edge of the dough over the apples. Overlap the dough where needed and pinch the dough together. Brush the rim with the egg white and sprinkle with the almond and sugar combination.

Carefully place on a non-stick cookie sheet.

Bake about 50-55 minutes or until the crust is golden and the apples are tender.

Remove from cookie sheet to a rack or plate to cool.

This is such a pretty presentation and so delicious!!

Enjoy with Lots of Love,

Catherine

Don't forget to visit: TMPLiterary

Fresh Peach Pie

Inspired by: James Beard’s American Cookery

Ingredients:

4or 5 cups of fresh fruit

2 tablespoons lemon juice

¾ cup sugar

4 tablespoons flour

2 tablespoons butter

Pastry for 2 crust pie

Peel, pit and slice peaches about ½ inch thick. Place peaches in bowl, add the lemon juice. Combine the flour with the sugar. Add the butter and toss.

Pastry for Two-Crust Pie:

(9 inch)

2 cups sifted flour

2/3 cups shortening or 1/3 cup buyer and ½ cup vegetable shortening

¼ cup cold water, approximately

Sift the flour. Stir together with a fork. Add the butter and shortening and cut it through the flour with a fork: or rub between the fingers until the mixture is in pieces about the size of a pea. Add water a few drops at a time and toss the mixture with a fork to combine the water evenly. The dough should not be wet, but just moistened enough to hold together in a ball. Chill the dough in the refrigerator 15 to 30 minutes if it seems too soft.

Take out slightly more than half of the dough for the under crust or, if you want a thinner top crust, take nearly two thirds for the under crust. Roll it out, fit it into the pie pan, and trim the edge. Roll out the upper crust. Fill the lower crust, moisten the edge, place the top crust on, cut steam vents, and trim and crimp the edges.

Pre-heat Oven 350 degrees:.

Bake the pie for about 45-50 minutes, until the crust becomes a beautiful color.

This is a delicious seasonal pie. Serve with fresh whip cream, ice cream or just as it is!

Thank you James, for helping me in the kitchen! The pie was delicious!

Enjoy with Love,

Catherine