Pies/Cobblers

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Pecan-Peach Cobbler

Post  Chef Porker on Sun Jul 13, 2008 8:09 pm

Pecan-Peach Cobbler

12 to 15 fresh peaches, peeled and sliced (about 16 cups)
3 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon nutmeg
1 1/2 teaspoons vanilla
2/3 cup butter
2 (15-ounce) packages refrigerated piecrusts
1/2 cup chopped pecans, toasted
1/4 cup sugar
Vanilla ice cream

Combine first 4 ingredients in a Dutch oven, and let stand 10 minutes or until sugar dissolves. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until tender. Remove from heat; add vanilla and butter, stirring until butter melts.

Unfold 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 piecrust; top with other piecrust. Roll to a 12-inch circle, gently pressing pecans into pastry. Cut into 1 1/2-inch strips. Repeat with remaining piecrusts, pecans, and sugar.

Spoon half of peach mixture into a lightly greased 13- x 9-inch baking dish. Arrange half of pastry strips in a lattice design over top of peach mixture.

Bake at 475° for 20 to 25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design. Bake 15 to 18 more minutes. Serve warm or cold with vanilla ice cream.

Note - 2 (20-ounce) packages frozen peaches may be substituted. Reduce sugar to 2 cups, flour to 3 tablespoons, and nutmeg to 1/4 teaspoon. Proceed as directed. Makes 8 to 10 servings

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Peanut Butter Pie

Post  Chef Porker on Sun Jul 13, 2008 8:16 pm

Peanut Butter Pie

1 cup powdered sugar
1 (8-ounce) block cream cheese, softened
1 cup creamy peanut butter
1 (14-ounce) can sweetened condensed milk
1 12-ounce tub frozen whipped topping, thawed
2 9-inch ready-made graham cracker shells
4 teaspoons chocolate sundae syrup

Combine the first 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add the condensed milk, and beat until combined. Stir in the whipped topping. Divide the mixture evenly between shells; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges, and drizzle with chocolate syrup. Makes 20 servings (serving size: 1 wedge)

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Apricot Cream Fried Pies

Post  Chef Porker on Sun Jul 13, 2008 8:19 pm

Apricot Cream Fried Pies

1 1/3 cups water
1 (6-ounce) package dried apricots
1/4 cup sugar
2 tablespoons cream cheese
1 (15-ounce) package refrigerated piecrusts
Vegetable oil

Bring 1 1/3 cups water and apricots to a boil over medium heat. Cook 30 minutes; drain. Mash with a potato masher until smooth. Cool completely. Process sugar and cream cheese in a food processor until smooth. Add apricots; pulse 2 to 3 times or until blended.

Roll piecrusts into 12-inch circles; cut each crust into 9 (4-inch) circles. Spoon 2 rounded teaspoonfuls apricot mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour. Pour oil to a depth of 1/2 inch into a large heavy skillet; heat to 350°. Fry pies, in batches, 2 minutes on each side.

Note: To bake, place on lightly greased baking sheets at 425º for 12 minutes. Makes 1 1/2 dozen

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Caramel-Coconut Pie

Post  Chef Porker on Sun Jul 13, 2008 8:21 pm

Caramel-Coconut Pie

1/4 cup butter or margarine
1 (7-ounce) package flaked coconut
1/2 cup chopped pecans
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (16-ounce) container frozen whipped topping, thawed
2 baked 9" pastry shells
1 (12-ounce) jar caramel ice cream topping
Garnish: pecan halves

Melt butter in a large skillet. Add coconut and 1/2 cup pecans; cook until golden, stirring frequently. Set mixture aside and let cool slightly.
Combine cream cheese and sweetened condensed milk; beat at medium speed of an electric mixer until smooth. Fold in whipped topping.

Layer 1/4 of cream cheese mixture in each pastry shell. Drizzle 1/4 of caramel topping over each pie. Sprinkle 1/4 coconut mixture evenly over each pie. Repeat layers with remaining cream cheese mixture, caramel topping, and coconut mixture. Cover and freeze pies at least 8 hours. Let frozen pies stand at room temperature 5 minutes before slicing. Garnish, if desired. Makes two 9" pies

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Double-Crusted Apple Pie

Post  Chef Porker on Sun Jul 13, 2008 8:23 pm

Double-Crusted Apple Pie

Pastry:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
1/2 cup ice water
Cooking spray

Filling:
10 cup thinly sliced peeled Granny Smith apple (about 3 pounds)
3/4 cup granulated sugar
1 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon chilled butter, cut into small pieces

Topping:
1 tablespoon milk
1 teaspoon turbinado sugar

To prepare pastry, lightly spoon 2 1/2 cups flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour and 1/2 teaspoon salt in a large bowl, stirring well with a whisk; cut in shortening with a pastry blender or two knives until mixture resembles coarse meal. Gradually add ice water; toss with a fork until flour mixture is moist. Divide the dough into 2 equal portions. Gently press each portion into a 4-inch circle on heavy-duty plastic wrap; cover and chill 30 minutes.
Preheat oven to 425°.

Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place 1 portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap.

To prepare filling, combine apple and next 5 ingredients (through nutmeg); toss gently to coat. Spoon apple mixture into prepared pie plate; top with butter.

Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place remaining portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, over apple mixture. Remove remaining plastic wrap. Press edges of dough together. Fold edges under, and flute. Cut several slits in top of dough to allow steam to escape.

To prepare topping, brush top of dough with milk; sprinkle turbinado sugar evenly over dough. Place pie plate on a foil-lined baking sheet; bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 40 minutes or until browned. Cool on a wire rack. Makes 10 servings (serving size: 1 wedge)

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Crisp Persimmon Pie

Post  Chef Porker on Sun Jul 13, 2008 8:25 pm

Crisp Persimmon Pie

2 1/2 pounds firm-ripe Fuyu persimmons
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
2 1/2 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
3 tablespoons lemon juice
Refrigerated pastry for a double-crust 9-inch pie (15-oz. package), at room temperature
1 tablespoon butter or margarine, cut into small pieces

Rinse Fuyu persimmons. Trim and discard stem ends. Slice persimmons crosswise into thin rounds; you should have 8 cups. In a large bowl, combine persimmons, granulated sugar, brown sugar, tapioca, cinnamon, orange peel, lemon peel, and lemon juice; stir gently to blend.

Fit 1 pastry round into a 9-inch pie pan. Pour in persimmon mixture and dot with butter. Lay remaining pastry round over fruit. Fold pastry edges together and crimp to seal. Cut decorative slits in top pastry.

Bake on the lowest rack in a 375° oven until juices bubble in center of pie and pastry is well browned, about 1 hour. If pastry edges brown before pie is done, drape dark areas with foil. Cool pie on a rack. Serve at room temperature. Makes 8 or 9 servings

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Cranberry-Orange Tart

Post  Chef Porker on Sun Jul 13, 2008 8:29 pm

Cranberry-Orange Tart

Crust:
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/3 cup ice water
Cooking spray

Filling:
1/3 cup orange juice
2 1/2 tablespoons cornstarch
1 cup sugar
1/4 cup orange marmalade
2 tablespoons chopped walnuts, toasted
1 tablespoon grated orange rind
1 (12-ounce) package fresh cranberries

Preheat oven to 425°. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball). Gently press mixture into a 4-inch circle on plastic wrap. Cover and chill for 15 minutes.

Slightly overlap 2 lengths of plastic wrap on slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional lengths of overlapping plastic wrap. Roll dough, still covered, into a 14-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.

Remove plastic wrap; fit dough into a 10-inch round removable-bottom tart pan coated with cooking spray. Fold edges under or flute decoratively.

To prepare filling, combine juice and cornstarch in a large bowl; stir well with a whisk. Add remaining ingredients; stir well. Pour mixture into prepared pan.

Bake at 425° for 20 minutes. Reduce oven temperature to 350° (do not remove tart from oven); bake an additional 35 minutes or until crust is lightly browned. Cool completely on a wire rack. Makes 10 servings

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Caramel-Pecan Tart

Post  Chef Porker on Sun Jul 13, 2008 8:32 pm

Caramel-Pecan Tart

3 1/2 cups coarsely chopped pecans
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream

Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.

Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.

Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares. Makes 12 servings

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Mascarpone Cream Pie with Berry Glaze

Post  justmecookin on Wed Aug 06, 2008 3:37 pm

Mascarpone Cream Pie with Berry Glaze

6 tablespoons butter or margarine
1 (6.75-ounce) package Pepperidge Farm cookies, crumbled
1/2 cup chopped pecans
1/4 cup cornstarch
2 tablespoons sugar
1 1/2 cups whipping cream
2 egg yolks, lightly beaten
1 (8-ounce) package mascarpone cheese, softened
2 teaspoons orange liqueur or fresh orange juice
1 teaspoon vanilla extract
Berry Glaze
Garnish: orange rind strips

Melt butter in a medium saucepan over medium-high heat. Cook 3 minutes or until golden brown. Stir in cookie crumbs and pecans. Press mixture into bottom and up sides of a lightly greased 9-inch tart pan.
Bake at 350° for 15 minutes or until golden brown; cool.

Combine cornstarch and sugar in a medium saucepan; stir in cream. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir about 1/4 cup hot mixture into egg yolks; add to remaining hot mixture, and cook, stirring constantly, 1 minute. Remove mixture from heat.

Stir in mascarpone cheese, liqueur, and vanilla until smooth. Pour into prepared crust. Spread 2/3 cup Berry Glaze over filling; chill 8 hours. Serve with remaining Berry Glaze. Garnish, if desired. Makes 1 (9-inch) pie

Berry Glaze

1 cup whole-berry cranberry sauce
1/3 cup seedless blackberry jam
1 1/2 tablespoons orange liqueur or fresh orange juice
1 1/2 teaspoons grated orange rind

Cook all ingredients in a small saucepan over medium heat 5 to 7 minutes, stirring until cranberry sauce and jam melt. Strain mixture, discarding solids. Makes about 1 1/2 cups


Last edited by justmecookin on Sat Aug 23, 2008 4:47 pm; edited 1 time in total

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Re: Pies/Cobblers

Post  justmecookin on Wed Aug 06, 2008 7:09 pm

Fudgy Chocolate Malt-Peppermint Pie

1/2 cup butter or margarine
2 (1-ounce) unsweetened chocolate squares
1 (1-ounce) semisweet chocolate square
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 cup chocolate malt mix
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup coarsely chopped pecans
1 pint peppermint ice cream, softened
1 cup whipping cream
1/4 cup powdered sugar
1/4 cup crushed peppermint candy

Melt first 3 ingredients in a heavy saucepan over low heat, stirring occasionally until smooth. Remove from heat; cool.

Beat chocolate mixture and sugar at medium speed with an electric mixer until blended. Add eggs and vanilla, beating until smooth. Add flour and next 3 ingredients, beating until blended. Stir in pecans. Pour into a lightly greased 9-inch pieplate.

Bake at 325° for 40 minutes. Remove from oven; cool completely on wire rack. Press down center of crust gently. Spread ice cream over crust. Cover and freeze 8 hours.

Beat whipping cream and powdered sugar at medium speed with electric mixer until soft peaks form. Spread over ice cream. Sprinkle with crushed candy. Makes 1 (9-inch) pie

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Triple-Berry Crisps with Meringue Streusel

Post  justmecookin on Wed Aug 06, 2008 8:46 pm

Triple-Berry Crisps with Meringue Streusel

Streusel:
3 large egg whites
6 tablespoons sugar
1/4 cup sliced almonds
1/4 cup flaked sweetened coconut
1/4 teaspoon ground cinnamon
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1 tablespoon grated lemon rind
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 1/2 tablespoons chilled butter, cut into small pieces

Filling:
4 cups blueberries
2 cups blackberries
2 cups raspberries
1/4 cup cornstarch
1/4 cup packed brown sugar
1/2 cup orange juice
3 tablespoons chopped crystallized ginger
2 tablespoons finely grated orange rind
Cooking spray

Preheat oven to 200°. To prepare streusel, place egg whites in a large bowl; beat with a mixer at high speed until foamy (about 30 seconds). Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (about 2 minutes). Gently fold in almonds, coconut, and 1/4 teaspoon cinnamon. Spread as evenly as possible onto a parchment-lined 15 x 10-inch jelly roll pan.

Bake 2 1/2 hours. Turn oven off; cool meringue in closed oven at least 12 hours or until completely dry. Remove meringue from paper. Crumble meringue into 1/4-inch pieces.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through 1/4 teaspoon cinnamon) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in meringue pieces.

Preheat oven to 350°.

To prepare filling, combine blueberries and next 7 ingredients (blueberries through orange rind) in a bowl; toss well. Spoon 1/2 cup filling into each of 12 (6-ounce) ramekins or custard cups coated with cooking spray. Top each with 1/3 cup meringue streusel mixture. Place ramekins on a baking sheet; bake at 350° for 10 minutes or until bubbly. Serve warm or at room temperature.

Note: You can also make this dessert in a 13 x 9-inch baking dish. (Bake for 30 minutes or until bubbly.) Or use small skillets like the one above, which we found at Williams-Sonoma. (Bake for 25 minutes.) The recipe makes enough to fill 6 skillets, 2 servings per skillet.

Variation: Triple-Berry Crisps with Almond Streusel: If you're in a hurry, try this more simple, traditional streusel topping - made with butter, flour, and sugar.

Almond Streusel: 3/4 cup all-purpose flour; 1/2 cup packed brown sugar; 1/2 teaspoon salt; 4 1/2 tablespoons chilled butter, cut into small pieces; 3/4 cup regular oats; 1/3 cup sliced almonds

To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats, and almonds; pulse 2 times. Sprinkle over berry filling; bake according to recipe above. Makes 12 servings


Last edited by justmecookin on Sat Aug 23, 2008 4:48 pm; edited 1 time in total

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Lattice-Topped Blueberry Pie

Post  justmecookin on Wed Aug 06, 2008 8:52 pm

Lattice-Topped Blueberry Pie

Crust:
1 1/2 cups all-purpose flour, divided
1/2 cup ice water
1 1/2 teaspoons sugar
1/4 teaspoon salt
4 1/2 tablespoons vegetable shortening
Cooking spray

Filling:
1 cup sugar, divided
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
6 cups fresh blueberries
1 1/2 tablespoons butter or stick margarine, melted
3/4 teaspoon vanilla extract

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 1/4 cups flour, 1 1/2 teaspoons sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist.

Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both portions of dough 10 minutes. Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap.

To prepare the filling, combine 3/4 cup plus 3 tablespoons sugar, cornstarch, and 1/8 teaspoon salt in a bowl, and sprinkle over blueberries. Toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust. Preheat oven to 375°.

Remove top sheet of plastic wrap from remaining dough. Cut dough into 6 (1 1/2-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap; arrange in a lattice design over blueberry mixture. Seal dough strips to edge of crust. Place pie on a baking sheet covered with foil. Sprinkle lattice with 1 tablespoon sugar.

Bake at 375° for 1 hour and 15 minutes or until crust is browned and filling is bubbly. Cool on a wire rack. Makes 8 servings


Last edited by justmecookin on Sat Aug 23, 2008 4:48 pm; edited 1 time in total

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Blueberry Cobbler

Post  justmecookin on Wed Aug 06, 2008 8:56 pm

Blueberry Cobbler

Filling:
6 cups fresh blueberries
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon grated lemon rind

Topping:
1 1/3 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
5 tablespoons chilled butter, cut into small pieces
1 cup sour cream
3 tablespoons fat milk
1 teaspoon sugar

Preheat oven to 350°. To prepare filling, combine first 4 ingredients in an 11 x 7-inch baking dish.

To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sour cream to form a soft dough.

Drop dough by spoonfuls onto blueberry filling to form 8 dumplings. Brush dumplings with milk; sprinkle with 1 teaspoon sugar. Place baking dish on a jelly roll pan. Bake at 350° for 50 minutes or until filling is bubbly and dumplings are lightly browned. Makes 8 servings


Last edited by justmecookin on Sat Aug 23, 2008 4:49 pm; edited 1 time in total

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Re: Pies/Cobblers

Post  justmecookin on Thu Aug 07, 2008 6:43 pm

Honey Peach and Blackberry Cobbler

2 1/4 cups all-purpose flour, divided
8 cups chopped peeled peaches (about 4 pounds)
1/4 cup honey
3 tablespoons fresh lemon juice
3/4 teaspoon salt, divided
3 cups blackberries
Cooking spray
3/4 cup granulated sugar
1 tablespoon grated lemon rind
1 teaspoon baking powder
6 tablespoons chilled butter, cut into small pieces
1 1/4 cups buttermilk
2 tablespoons turbinado sugar

Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.

Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden. 12 servings

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Lattice-Topped Rhubarb Pie

Post  justmecookin on Thu Aug 07, 2008 6:45 pm

Lattice-Topped Rhubarb Pie

Crust:
1 3/4 cups all-purpose flour
3 tablespoons sugar
1/8 teaspoon salt
1/4 cup cold unsalted butter, cut into small pieces
3 tablespoons vegetable shortening
5 tablespoons ice water
Cooking spray

Filling:
6 cups (1-inch-thick) slices rhubarb (about 1 1/2 pounds)
1 cup sugar
3 tablespoons cornstarch
1 1/2 teaspoons grated orange rind
1/4 teaspoon ground nutmeg

Remaining ingredients:
1 1/2 teaspoons 1% low-fat milk
1 tablespoon sugar

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, and salt in a large bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both dough portions 10 minutes or until plastic wrap can be easily removed. Preheat oven to 425°.

Remove 1 sheet of plastic wrap from 12-inch dough circle; fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Remove top sheet of plastic wrap; fold edges under, and flute.

To prepare filling, combine rhubarb and the next 4 ingredients (rhubarb through nutmeg), tossing well to combine. Spoon filling into crust.

Remove top sheet of plastic wrap from remaining dough. Cut dough into 12 (3/4-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap, and arrange in a lattice design over rhubarb mixture. Seal dough strips to edge of crust. Brush top and edges of dough with milk; sprinkle with 1 tablespoon sugar.

Place pie on a baking sheet covered with foil. Bake at 425° for 15 minutes. Reduce oven temperature to 375° (do not remove pie from oven). Bake an additional 30 minutes or until golden (shield crust with foil if it gets too brown). Cool on a wire rack. Makes 10 servings


Last edited by justmecookin on Sat Aug 23, 2008 4:49 pm; edited 1 time in total

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Strawberry Pie

Post  justmecookin on Thu Aug 07, 2008 6:48 pm

Strawberry Pie

1 1/4 cups chocolate wafer crumbs (about 20 cookies, such as Nabisco's Famous Chocolate Wafers)
2 1/2 tablespoons butter, melted
Cooking spray
1 1/2 cups sliced strawberries
1/2 cup sugar
1/8 teaspoon salt
3 tablespoons boiling water
1 envelope unflavored gelatin
4 cups sliced strawberries
1/4 cup vanilla-flavored baking chips

Preheat oven to 400°. Combine wafer crumbs and butter, tossing with a fork until moistened. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 400° for 9 minutes. Cool on a wire rack.

Place 1 1/2 cups sliced strawberries, sugar, and salt in a blender; process until smooth. Combine boiling water and gelatin in a medium bowl; let stand 5 minutes. Stir until gelatin dissolves. Stir in the pureed strawberry mixture.

Spoon 4 cups sliced strawberries into cooled crust. Pour the gelatin mixture evenly over sliced strawberries. Chill, uncovered, 2 hours or until set.

Place chips in a small heavy-duty zip-top plastic bag; seal. Submerge bag in very hot water until chips melt. Snip a tiny hole in 1 corner of bag, and drizzle melted chips over pie. Makes 8 servings


Last edited by justmecookin on Sat Aug 23, 2008 4:25 pm; edited 1 time in total

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Apple-Pecan Pie Cobbler

Post  justmecookin on Thu Aug 07, 2008 6:51 pm

Apple-Pecan Pie Cobbler

6 large Granny Smith apples, peeled and sliced (about 3 pounds)
1/2 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1/4 cup butter
1/2 cup dark corn syrup
Pecan Pie Muffin Batter

Toss together first 3 ingredients in a large bowl. Melt butter in a large skillet over medium-high heat. Add apple mixture and corn syrup to skillet; bring to a boil, and cook, stirring often, 10 minutes.

Divide hot apple mixture evenly between 6 lightly greased 6-ounce ovenproof ramekins or custard cups. Spoon Pecan Pie Muffin Batter evenly over hot apple mixture. Bake at 425° for 15 to 20 minutes or until golden brown. Makes 6 servings

Note - 3 (12-ounce) packages frozen, cooked apples, thawed (such as Stouffer's Harvest Apples), can be substituted for Granny Smith apples. Proceed with recipe as directed.

Pecan Pie Muffin Batter

1 cup firmly packed light brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, melted
2 large eggs, lightly beaten
1 teaspoon vanilla extract

Combine first 5 ingredients in a large mixing bowl; make a well in center of mixture. Stir together butter, eggs, and vanilla; add to dry ingredients, and stir just until moistened. Makes about 2 cups


Last edited by justmecookin on Sat Aug 23, 2008 4:26 pm; edited 1 time in total

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Individual Peach Crisps

Post  justmecookin on Thu Aug 07, 2008 6:52 pm

Individual Peach Crisps

1/2 cup regular oats
1/3 cup packed brown sugar
1/4 cup sliced almonds
Dash of salt
1 teaspoon vanilla extract
2 large egg whites
6 peaches, peeled, halved, and pitted
3 cups vanilla frozen yogurt

Preheat oven to 400°. Combine first 4 ingredients in a medium bowl. Combine vanilla and egg whites in a small bowl; stir with a whisk until foamy. Add egg mixture to oat mixture, stirring until well blended.

Spoon about 1 tablespoon oat mixture into each peach half. Arrange peach halves on a baking sheet. Bake at 400° 13 minutes or until oat mixture is set. Serve with frozen yogurt. Makes 6 servings


Last edited by justmecookin on Sat Aug 23, 2008 4:33 pm; edited 1 time in total

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Brandied Apricot-Peach Pies

Post  justmecookin on Thu Aug 07, 2008 6:54 pm

Brandied Apricot-Peach Pies

Pies:
1/2 cup diced dried apricots
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 (16-ounce) bag frozen sliced peaches, thawed, chopped, and drained
1 1/2 tablespoons butter
1 tablespoon brandy
2 1/2 teaspoons cornstarch
12 Sweet Cream Cheese Dough circles

Glaze:
1 cup sifted powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

To prepare pies, combine first 6 ingredients in a medium saucepan; cook over medium heat 8 minutes or until liquid almost evaporates. Remove from heat. Add butter, stirring until butter melts. Stir in brandy and cornstarch. Cool slightly. Working with 1 Sweet Cream Cheese Dough circle at a time, remove plastic wrap from dough.

Place the dough on a lightly floured surface. Spoon about 2 tablespoons peach mixture into center of circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place pie on a large baking sheet covered with parchment paper. Repeat procedure with remaining Sweet Cream Cheese Dough circles and remaining peach mixture. Freeze 30 minutes.

Preheat oven to 425°. Remove pies from freezer. Pierce top of each pie once with a fork. Place baking sheet on bottom rack in oven. Bake at 425° for 18 minutes or until edges are lightly browned and filling is bubbly. Cool completely on a wire rack.

To prepare glaze, combine powdered sugar, milk, and vanilla, stirring well. Drizzle evenly over pies. Makes 12 pies


Last edited by justmecookin on Sat Aug 23, 2008 4:33 pm; edited 1 time in total

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Double-Cherry Pies

Post  justmecookin on Thu Aug 07, 2008 6:57 pm

Double-Cherry Pies

1 cup dried sweet cherries
1/4 cup sugar
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 (16-ounce) bag frozen sour cherries, thawed and drained
1 tablespoon butter
2 1/2 teaspoons cornstarch
1/2 teaspoon vanilla extract
12 Sweet Cream Cheese Dough circles
1/4 cup white chocolate baking chips

Combine the first 5 ingredients in a medium saucepan; cook over medium heat 7 minutes or until liquid almost evaporates. Remove from heat. Add butter, stirring until butter melts. Stir in cornstarch and vanilla. Cool slightly.
Working with 1 Sweet Cream Cheese Dough circle at a time, remove plastic wrap from dough.

Place dough on a lightly floured surface. Spoon about 2 tablespoons cherry mixture into center of circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place pie on a large baking sheet covered with parchment paper. Repeat procedure with remaining Sweet Cream Cheese Dough circles and remaining cherry mixture. Freeze 30 minutes.

Preheat oven to 425°. Remove pies from freezer. Pierce top of each pie once with a fork. Place baking sheet on bottom rack in oven. Bake at 425° for 19 minutes or until edges are lightly browned and filling is bubbly. Cool completely on a wire rack.

Place chocolate chips in a heavy-duty zip-top plastic bag; microwave at high 1 minute or until chips are soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over cooled pies. Makes 12 servings


Last edited by justmecookin on Sat Aug 23, 2008 4:34 pm; edited 1 time in total

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Mango Pie

Post  justmecookin on Thu Aug 07, 2008 7:25 pm

Mango Pie

Crust:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3 tablespoons vegetable shortening, chilled
10 tablespoon ice water
Cooking spray

Filling:
2/3 cup packed brown sugar
3 tablespoons cornstarch
4 1/2 cups (1/2-inch-thick) mango wedges (about 4 medium)
1 tablespoon chilled butter, cut into small pieces

Topping:
1 1/2 teaspoons milk
2 tablespoons chopped crystallized ginger
1 tablespoon granulated sugar

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk. Cut in 5 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add water, stirring just until moist. Divide dough into two equal portions. Gently press each portion into a 4-inch circle on a sheet of plastic wrap; cover. Chill 30 minutes.
Preheat oven to 425°.

Unwrap dough; place 1 portion chilled dough on a lightly floured surface. Roll dough into a 12-inch circle. Fit dough into a 10-inch deep-dish pie plate coated with cooking spray.

To prepare filling, combine 2/3 cup brown sugar and cornstarch in a large bowl, stirring well with a whisk. Add mango; toss to coat. Add mango mixture to prepared pie plate; sprinkle evenly with 1 tablespoon butter.

Unwrap dough; place remaining chilled dough portion on a lightly floured surface. Roll dough into a 12-inch circle. Fit dough over mango mixture. Press edges of dough together. Fold edges under; flute. Cut several slits in top of dough to allow steam to escape.

To prepare topping, brush top of dough with milk. Combine ginger and granulated sugar; sprinkle evenly over dough. Place pie plate on a foil-lined baking sheet; bake at 425° for 20 minutes. Reduce oven temperature to 375°; bake an additional 30 minutes or until pie is golden brown. Cool completely on a wire rack. Makes 12 servings


Last edited by justmecookin on Sat Aug 23, 2008 4:34 pm; edited 1 time in total

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Frozen Blackberry-Lemon Chiffon Pie

Post  justmecookin on Thu Aug 07, 2008 7:45 pm

Frozen Blackberry-Lemon Chiffon Pie

1 1/2 cups graham cracker crumbs (about 12 cookie sheets)
3 tablespoons butter, melted
2 tablespoons milk
Cooking spray
3 cups blackberries
1/4 cup fresh lemon juice
1/4 teaspoon salt
4 large egg whites
1 cup plus 2 tablespoons sugar
6 tablespoons water
Fresh blackberries (optional)
Fresh mint sprigs (optional)

Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch springform pan coated with cooking spray.

Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids.

Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 6 tablespoons water in a medium saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°.

Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form. Gently fold in blackberry mixture; pour into prepared crust. Cover; freeze 8 hours or overnight. Let stand 5 minutes at room temperature before serving. Garnish with fresh blackberries and mint, if desired. Makes 12 servings


Last edited by justmecookin on Sat Aug 23, 2008 4:37 pm; edited 1 time in total

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Mixed-Berry Cobbler

Post  justmecookin on Thu Aug 07, 2008 7:45 pm

Mixed-Berry Cobbler

1 (15-ounce) package refrigerated piecrusts
1 tablespoon sugar
1 1/2 cups sugar
2 (16-ounce) packages frozen blueberries
1 (16-ounce) package frozen cherries
1 cup fresh or frozen cranberries
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup cold butter or margarine, cut up
Garnish: whipped topping

Unfold 1 piecrust, and press out fold lines; cut pastry into 1-inch strips, and place on a baking sheet. Unfold remaining piecrust; press out fold lines, and cut into 1/2-inch strips. Sprinkle evenly with 1 tablespoon sugar, and place on a baking sheet. Bake pastry strips at 425° for 7 to 8 minutes or until golden.

Stir together 1 1/2 cups sugar and next 5 ingredients. Spoon half of berry mixture into a lightly greased 13- x 9-inch baking dish, and top evenly with 1-inch baked pastry strips. Spoon remaining berry mixture into baking dish; dot with butter.

Bake at 400° for 30 to 35 minutes or until bubbly. Top with 1/2-inch baked pastry strips. Garnish, if desired. Makes 12 servings


Last edited by justmecookin on Sat Aug 23, 2008 4:37 pm; edited 1 time in total

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Pear Cranberry Crisps

Post  justmecookin on Thu Aug 07, 2008 7:46 pm

Pear Cranberry Crisps

For the fruit
Zest and juice of 1 large orange
3 tablespoons lemon juice
9 firm-ripe Bosc pears
1 1/2 cups fresh or frozen cranberries, picked over, rinsed, and drained
1/4 cup granulated sugar
1/3 cup packed light brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 tablespoons cornstarch

For the topping
1 tablespoon orange zest
1 1/2 cups flour
2/3 cup packed light brown sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
2/3 cup regular oats
10 tablespoon melted butter
Ginger Crème Anglaise

Preheat oven to 400° and space 2 baking racks evenly apart. Put orange and lemon juices in a large bowl. Peel, halve, and core pears, then slice thinly lengthwise and cut slices in half. Add pears to juice and toss gently. Stir in cranberries.

In a separate small bowl, mix together zest from juiced orange, sugars, cinnamon, nutmeg, and cornstarch. Sprinkle over pears and cranberries and gently but thoroughly toss together. Divide among 12 small oval baking dishes.

Make topping: In a medium bowl, mix zest, flour, brown sugar, cinnamon, salt, and oats. Add butter and stir with a fork until mixture forms small clumps (break up any large clumps with your fingers).

Top fruit with crumbs, dividing evenly. Arrange ramekins diagonally on 2 large baking sheets. Bake 40 to 50 minutes, or until the fruit is bubbling and topping is quite browned. Serve warm, with Ginger Crème Anglaise. Makes 12 crisps

Ginger Creme Anglaise

2 cups heavy whipping cream
1 cup whole milk
2/3 cup sugar
1 teaspoon ground ginger
Pinch salt
Ice
5 large egg yolks

Whisk cream, milk, sugar, ginger, and salt in a small pot. Bring to a simmer over medium heat, stirring to help sugar dissolve. When mixture begins to bubble around edges of pot, remove from heat.

Fill a large metal bowl halfway with ice and cold water and set aside. Put egg yolks in a bowl, whisk lightly, and whisk in about 1/2 cup hot cream mixture. Pour egg-cream mixture back into pot and whisk to blend. Cook over medium-low heat, stirring with a heatproof spatula, until mixture reaches 160° to 165° on an instant-read thermometer and thickens a little bit, 5 to 8 minutes.

Strain crème anglaise through a fine-mesh strainer into a medium bowl and set in a larger bowl of ice and cold water. Stir frequently until chilled, about 10 minutes. Chill, plastic wrap pressed against surface, at least 1 hour and up to 3 days. Makes 3 cups


Last edited by justmecookin on Sat Aug 23, 2008 4:36 pm; edited 1 time in total

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Triple Coconut Cream Mini Pies

Post  justmecookin on Thu Aug 07, 2008 8:11 pm

Triple Coconut Cream Mini Pies

For the coconut pastry cream
2 cups milk
2 cups sweetened finely shredded coconut
1 vanilla bean, split in half lengthwise
2 large eggs
1/2 cup plus 2 tbsp. sugar
3 tablespoons flour
4 tablespoons unsalted butter, softened

For the pie
9 3 1/2-in. Coconut Pie Shells, baked and cooled
2 1/2 cups heavy whipping cream
1/3 cup sugar
1 teaspoon vanilla

For the garnish
1 3-oz. chunk white chocolate, at room temperature
1/2 cup unsweetened shredded coconut, toasted

Make the pastry cream: Put milk and coconut in a medium saucepan over medium-high heat. Scrape seeds from vanilla bean and add both seeds and bean to saucepan. Bring mixture to a gentle simmer, stirring occasionally.

In a medium bowl, whisk together eggs, sugar, and flour. While whisking, drizzle about 1/3 of the hot milk mixture into egg mixture, then slowly whisk egg-milk mixture back into saucepan. Cook over medium-high heat, whisking, until pastry cream thickens and begins to bubble, 4 to 5 minutes. Remove from heat, stir in butter, and discard vanilla bean.

Spoon hot pastry cream into a bowl and set in a larger bowl of ice and cold water, stirring occasionally, until cooled to room temperature. Cover with plastic wrap, pressing it directly onto surface (to prevent a skin from forming) and chill until cold, at least 3 hours.

Fill the pies: Carefully remove baked shells from brioche molds. Spoon pastry cream into shells, filling each a little more than halfway. With an electric mixer, whip cream with sugar and vanilla until it holds stiff peaks. Fill a pastry bag fitted with a large star tip (no. 6) with whipped cream and pipe a double layer of cream onto each pie, or simply spoon it on (use all the cream--the pies should look like beehive hairdos).

Garnish the pies: With a vegetable peeler, scrape wide curls or shavings from the chunk of white chocolate. Sprinkle curls or shavings over pies, dividing evenly, and top with toasted coconut. Serve immediately. Makes 9 mini pies

Coconut Pie Shells

1 cup plus 2 tbsp. flour
1/2 cup sweetened shredded coconut
1/2 cup cold unsalted butter, cut into 1/2-in. cubes
2 teaspoons sugar
1/4 teaspoon coarse kosher salt
3 to 5 tbsp. ice water

In a food processor, pulse together flour, coconut, butter, sugar, and salt to form coarse crumbs. Add ice water 1 tbsp. at a time, pulsing after each addition, just until dough holds together when you pinch it (it will still look like crumbs).

Turn crumbs out onto counter, form into a ball, and divide into 9 equal parts, forming each into a small disk. Wrap each disk in plastic wrap and chill at least 30 minutes and up to 1 hour.

Unwrap rounds and, working with one disk at a time, set on a lightly floured work surface. With short strokes from center outward, roll dough into a 5-in. circle (about 1/8 in. thick). Transfer dough to brioche mold, letting it fall into place (if you push or stretch the dough, it will shrink back when baked). Trim overhang flush with edge. Prick bottom lightly with a fork. Repeat with remaining rounds and molds. Chill unbaked pie shells for 1 hour before baking.

Put an oven rack on lowest rung and preheat oven to 400°. Lay a sheet of parchment paper in each pie shell and fill with dried beans or pie weights. Put shells on a cookie sheet and bake until medium golden brown, 10 to 12 minutes. Remove beans and parchment paper; return shells to oven. Bake until bottoms of crusts have golden brown patches, about 10 minutes. Let cool before filling. Makes Nine 3 1/2-in. fluted pie shells


Last edited by justmecookin on Sat Aug 23, 2008 4:36 pm; edited 1 time in total

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Re: Pies/Cobblers

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