Pi Day is coming up on 3/14 so thot it a good time to start a pie thread...

M

mariadnoca

Moderator
I see our list of pies in T&T are woefully small, so thought we should put cake's 2nd cousin on the map to help celebrate pi day!

To kick it off two peach pies from when we were at Gail's. I adore the Peach Crostata and make it every year.

Yoo-hoo, pie anyone???

--Maria

 
REC: My Oh My, Peach Pie and Peach Crostata (make this every year)

My Oh My Peach Pie

Forum Home Page: Gail's Recipe Swap
Re: ISO: Your favorite peach pie recipe. To me it tastes like summer like no
other pie! ...NT (Michelle in CA)
Previous Message: REC: Peach Pie - MMMMMMMMMMM (LUCIA)
Next: Rec: Peach Crostata (Ron in Worcester)
Date: Tue, 29 May 2001 15:39:33 GMT
From: Sandy in Baltimore

My Oh My Peach Pie
I just posted the recipe at Post #39532 using
Blueberries. It is just as great using
Peaches. Hope you enjoy!

* Exported from MasterCook *

My Oh My! Peach Pie!

Recipe By : David

Amount Measure Ingredient Preparation Method

4 Cups Fresh Peaches -- Peeled
3/4 Cup sugar
1/4 Teaspoon salt
1/4 Cup water
2 Tablespoons corn starch
1 Teaspoon Butter -- (Don't Substitute)
1 Tablespoon lemon juice
9 Inch baked pastry shell
1 Egg White
1/8 Cup Sugar
2 Tablespoons Water

PIE CRUST
*********
Use a Pillsbury "unfolded" type shell, you
only need half the package. Let it sit till
it's at room temp. Then, fit it to your pie
pan, and pinch the crust around the edges of
the pie pan. Then, take your fork and prick
it all over, sides and bottom. Go ahead and
bake it for the 10 or 12 minutes till it
starts to get a little brown. Take it out of
the oven and now brush it all with a pastry
brush with the Eggwash ( egg white/sugar and
water whipped up a bit), and put it back in
the oven to set, and then do it again. This
makes the crust VERY crisp/tender and the
sugar/egg wash makes the crust golden, glossy
and sweet.
Let the crust rest, and get cool. It doesn't
take long, so you go on ahead and fix the
filling at this point.

PEACH FILLING
*************
Combine sugar, salt, water, and cornstarch in
a medium sized sauce pan, mix it up well,
then stir in 2 cups of the peeled peaches and
cook over medium heat until bubbling and the
peaches start to soften. Stir to prevent the
stuff from sticking to the bottom of the pan.
Remove it from the stove and stir in the
butter and lemon juice. Then let it all sit
and cool a bit.

Now, take the other 1/2 of the FRESH peaches
and scatter 'em in the fresh baked pie shell,
smooth 'em out nice and even. Then, take the
cooked peach stuff and pour it over the fresh
peaches in the pie shell. Smooth it all over
and then set it in the fridge for at least
two hours, but it's better to leave it for
four hours.

- - - - - - - - - - - - - - - - - -

Forum Home Page: Gail's Recipe Swap
Re: ISO: Your favorite peach pie recipe. To me it tastes like summer like no
other pie! ...NT (Michelle in CA)
Previous Message: My Oh My Peach Pie (Sandy in Baltimore)
Date: Wed, 30 May 2001 11:14:34 GMT
From: Ron in Worcester

Rec: Peach Crostata
Hi Michelle,

Here's one that I found on the Food Maven's
(www.foodmaven.com) website. I think I
posted it here before, but I can't get the
epi search function to work, so I'm copying
it from my files. I'll be making it again
soon--thanks for reminding me!

PEACH CROSTATA (yummmmm!)

I always think of this as "beach
crostata" because one August on Fire Island
my housemates became addicted to it and I
was forced to make it ... all ... the ...
time. I mean a couple every day. It was
exhausting, and pretty boring. It says a lot
for the pastry that I still look forward to
making it every peach season.

2 cups all-purpose flour
1/4 cup sugar
1/2 tsp. salt
8 Tbsp. (1 stick) butter
5-6 medium peaches (preferably freestone),
peeled and halved
1/2 to 3/4 cup sugar
ground cinnamon (optional)
1 cup heavy cream, sour cream or yogurt
2 eggs

Preheat the oven to 400º F. In a mixing
bowl stir together the flour, the 1/4-cup of
sugar, and salt. Cut in the butter, using
the tips of your fingers, until the mixture
resembles coarse meal.
Press the mixture evenly into the bottom and
up the sides of a deep 9- or 10-inch pie
plate. Make the top edge neat by pressing
the side up with the side of your left index
finger into the side of
your right index finger (or vice versa).
Arrange the peaches over the crust and
sprinkle with the remaining 3/4 cup of
sugar. Sprinkle lightly with cinnamon, too,
if desired. Bake for 15 minutes.
Meanwhile, in a small bowl, with a fork
or whisk, beat together the cream and eggs
until well blended. After 15 minutes, remove
the crostata from oven, pour over the egg
and cream mixture, then return to the oven
for another 30 minutes.
Serve warm (not hot) or at room
temperature. (The crostata is at its best if
never refrigerated.)
Variation: Nectarines are a natural
substitute for peaches.

Advance Preparation: May be baked several
hours ahead. Can be kept at room temperature
for up to 24 hours.

Serves 6

Best,
Ron
Alert us of bad posts.
Responses
1. Hi Ron! Whereya been buddy? Missed you bad. (nt) (Michael in Phoenix)
1. Hey, Michael! Nice to see you...(more) (Ron in Worcester)
2. Looks great. Thanks, Ron! - NT (Michelle in CA)
3. Ron, would it spoil it, do you think, to use fat-free or low-fat sour
cream? (nt) (?)
1. Not sure, ?. I've never tried that. But I DID use fat-free yogurt once,
(more) (Ron in Worcester)

 
Strawberry Cream Pie

STRAWBERRY CREAM PIE

Sometimes I double this and put it into a springform pan - it seems to hold up better when doubled. I've also made this with frozen raspberries, thawed and drained.

INGREDIENTS:

8 oz. pkg. cream cheese; softened
1/4 cup sugar
1/2 teaspoon vanilla
dash nutmeg
1 cup (+ additional for garnish) strawberries; sliced
1 cup heavy whipping cream
1/4 cup sifted powdered sugar
9-inch graham cracker crust

DIRECTIONS:

Combine cream cheese, sugar, vanilla and nutmeg until well blended. Mash 1 cup strawberry slices, stir into cream cheese mixture. Whip cream with powdered sugar until stiff peaks form; fold into cream cheese mixture; spoon into crust. Chill several hours or overnight.

Before serving, garnish with sliced strawberries in an overlapping circle on pie.

Optional: Serve with whipped cream and a mint leaf on the side.

 
Key Lime Pie

KEY LIME PIE

(Note: I use my own graham cracker crust).

From America's Test Kitchen: "Despite this pie’s name, we found that tasters could not tell the difference between pies made with regular supermarket limes (called Persian limes) and true Key limes. Since Persian limes are easier to find and juice, we recommend them."

INGREDIENTS:

4 teaspoons grated zest plus 1/2 cup strained juice from 3 to 4 limes (I used 1 Tbsp zest and 1/2 cup juice, strained)
4 large egg yolks
1 14-ounce can sweetened condensed milk

GRAHAM CRACKER CRUST
11 full graham crackers, processed to fine crumbs (1 1/4 cups)
3 Tablespoons granulated sugar
5 tablespoons unsalted butter, melted

WHIPPED CREAM TOPPING (I omit this)
3/4 Cup heavy cream
1/4 Cup confectioners’ sugar
1/2 lime, sliced paper thin and dipped in sugar (optional)

DIRECTIONS:

1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
2. For the crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.
3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated for up to 1 day.) (I chill overnight).
4. For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.

Notes:
1. To make sure the graham crackers form a firm, coherent crust on the bottom of the pie pan, press them down firmly with a cup or glass. Be careful not to cover the pan’s lip with crumbs, however.
2. If the finished pie sticks to the pie pan when you’re ready to cut, simply dip the pan into a bowl of warm water to loosen the pie.

America's Test Kitchen/Cook’s Illustrated

 
Meatless Mince Pie

I always make this for a pot luck around Thanksgiving for the vegetarians.

Meatless Mince Pie

4 med. cooking apples
1/2 cup raisins
1/3 cup apple juice
1 orange
3/4 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. brandy or brandy extract, optional
pastry dough for 10” Pie

Peel, core and dice apples, chop raisins, and mix both with apple juice. Wash the orange and grate the zest; squeeze the juice. Add zest and juice to the apple mixture and simmer together in a covered pan until the apples are very soft. Stir in sugar, cinnamon, cloves, nutmeg and the brandy extract if using. This mixture can be prepared ahead and refrigerated.
Preheat the oven to 450 degrees F.
Line a 9” pie pan with the pastry. Cut off excess; roll out and cut for lattice top.
Reheat the filling if it has been refrigerated. Pour it hot into the shell. Cover with lattice and bake for 30 minutes.
Makes one 9” pie. Serves 6.

 
Fruit Pizza Pie

Fruit Pizza Pie

Make either your favorite yeast raised crust or one of the following.

Shortbread Crust
1-1/4 cup flour
1/2 cup margarine or butter
1/4 cup powdered sugar

Nut and Brown Sugar Crust
1 cup flour
1/2 cup butter or margarine
1/4 cup brown sugar
1/2 cup finely chopped nuts

Graham Cracker Crust
1/2 cup + 2 tbs. flour
1/2 cup graham cracker crumbs
6 Tbs. melted butter or margarine
1/4 cup powdered sugar

Mix the ingredients for selected crust together. Press into a pizza pan to cover. Bake at 375 degrees F. for about 10 minutes or until crust first starts to change color. Remove from oven and cut into slices in the pan. Let cool while the cheese layer is prepared.

Cheese Layer
8 oz. cream cheese
1 cup powdered sugar
12 oz. pkg. whipped topping or 1 cup whipping cream, whipped.

Whip cream cheese with powdered sugar until light and fluffy. Fold in whipped topping. Spread on cooled crust.

Fruit (top) Layer
21 oz. can cherry, apple or blueberry pie filling. Spread over the cheese layer and serve.

 
Peanut Butter Pie

Peanut Butter Pie

One 8-inch prepared pie crust (I like graham cracker crust)
3/4 cup hot fudge topping, room temperature divided
8-oz. whipped topping, thawed and divided
1/2 cup creamy peanut butter
1-1/4 cup cold milk
2 small pkgs. instant butterscotch pudding mix

Spoon half of the hot fudge topping into the bottom of the prepared pie crust. Place in freezer for 10 minutes.

Meanwhile, whisk together peanut butter and milk. Add pudding mixes. Beat for 2 minutes or until smooth—mixture will be thick. Fold in half of the whipped topping. Gently spoon mixture over the cooled chocolate layer.

Top with remaining whipped topping. Refrigerate 3 hours or until set. Drizzle with the remaining 1/4 cup fudge topping just before serving. Make 8 servings.

 
BBQ Chicken Potpie With Cornbread Crust

Just to toss in something savory...

BBQ Chicken Potpie With Cornbread Crust

Recipe courtesy of Anna Shelley of Lakewood, OH, for FoodTV.com's Chocolate Championship Cook-Off
1 T olive oil
1 T unsalted butter
2 C chopped onion
2 (4.5oz) cans of chopped green chilies
1 t minced garlic
2 t cumin seeds
1 t ground coriander
1/4 c vinegar (preferably cider vinegar)
5 previously cooked chicken legs, shredded
2 T brown sugar
1 oz unsweetened chocolate, finely chopped
1 (12oz) bottle chili sauce
1C chicken broth
2 boxes cornbread mix (I use Jiffy)
2 large eggs
2/3 C milk (water or chicken broth also work well)
Salt & pepper to taste


Preheat oven to 375.
In a large skillet melt butter w/ olive oil over med. heat. Cook
onion 'til soft.
Add green chilies, garlic, cumin and coriander. Cook 3 to 4 min. Add
vinegar, scraping pan to loosen any caramelization. Add chicken,
brown sugar, chocolate, chili sauce, and chicken broth.
Stir to combine & check for seasoning. Bring to simmer and stir,
cooking gently till thickened. Allow to cool. Then mix cornbread
with eggs and milk (or water with a pinch of sugar or even chicken
broth) in a medium bowl.
Spray a 9x13 pan with cooking spray then add chicken mixture. Top w/
cornbread mix, smooth. Bake 'til cornbread is lightly golden brown
on top (about 23 min).
Serve hot.
Feeds about 6 hearty portions.

 
Tomato Pie

Tomato Pie
Serves 6

4 tomatoes, peeled and sliced
8-10 Fresh basil leaves, chopped
1/3 c chopped green onion
1 9-inch prebaked deep-dish pie shell (or make your own)
Salt and pepper to taste
2 c grated mozzarella and cheddar cheese (combined)
1 c mayonnaise

Preheat oven to 350ºF. Layer tomato slices, basil, and onion in pie shell. Add salt and pepper to taste. Mix together the grated cheese and mayonnaise. Spread on top of tomatoes. Bake for 30 minute or until lightly browned.

 
and my favorite REC: Key Lime Pie

I use a regular pastry crust.

Key Lime Pie
McCalls Magazine, Jan 1992

1-1/4 cups graham cracker crumbs
1/4 cup butter, melted
1-1/4 cups + 6 tbl. sugar
1/4 cup cornstarch
1/4 cup Key lime juice (no substitutes)
1 tsp. grated lime zest (colored part of peel. note: I don’t always add this)
3 large eggs, separated
1-1/2 cups boiling water

1. Preheat oven to 350 deg. In bowl, combine crumbs and butter. Mix well and press over bottom and sides of 9” pie plate - using the bottom of a glass helps. Bake 8 minutes and cool. (you can always used a regular baked pie crust).
2. Make filling: In saucepan, combine the 1-1/4 cups sugar, cornstarch, lime juice and zest; mix well. Whisk in egg yolks. Gradually stir in the boiling water until blended. Over med-hi heat, bring to boiling, whisking; cook and whisk for 4 minutes until thick. Pour into bowl and carefully stand this bowl into a larger one filled with ice and water to cool the mixture. Pour filling into crust.
3. Raise oven temperature to 425 deg. In electric mixer bowl, at high speed, beat egg whites, adding remaining sugar mixed with 1 tsp. cornstarch, slowly until stiff peaks form; spread over filling to cover completely. Bake 4 min. or until golden.
Chill at least 8 hours before serving.
NOTE: I don’t use the meringue topping -- I use real whipped cream, whipped with 1 tbl. powdered sugar.

 
and don't forget crust recipes! REC: Oatmeal Pie Crust

Oatmeal Pie Crust

1/2 cup flour
1-1/2 cups oatmeal (quick oats or regular)
1 tsp. salt
2/3 cup packed brown sugar
1/2 cup melted shortening (Crisco)
2-1/2 cups sweetened fruit of any kind (fresh or canned)

Combine all except fruit. Pack crust mixture, reserving 1 cup of mix, onto the bottom and sides of a pie pan. Put fruit in and sprinkle reserved mixture on top. Bake at 375 deg. for 30 min.

 
REC: Easiest Ever Mixer Crust

Easiest Ever Mixer Crust
Better Homes and Gardens Magazine

Makes two 9” crusts

1-3/4 cup flour
½ tsp. salt
¼ tsp. baking powder
2/3 cup Crisco shortening
¼ cup cold water

In small mixer bowl, combine flour, salt and baking powder. Add shortening and beat with electric mixer on low speed till pieces are the size of small peas (about 15-20 seconds). Add water all at once; beat on low speed just till moistened (10-15 seconds). Form dough into a ball then divide in two.

At this point, I usually flatten the dough roughly into a circle and wrap in waxed paper - chill in fridge for about 1 hour, but it's not necessary.

On a lightly floured surface, roll dough to a circle about 1-1/2” larger than your inverted plate. Gently ease dough into plate - you may find it easier to roll it up on your rolling pin, rather than try to pick dough up with your hands. Be careful not to stretch the dough or it will shrink during baking. Trim off excess dough 1/2” beyond edge of plate. Fold this under then pinch between fingers for fluted edge, or press around edge with a fork.

To “blind bake” - this means to bake it without a filling in it, prick bottom and sides with a fork (to release air during baking), then bake for 10-15 minutes until browned.

To bake with filling, follow directions for the filling used.

 
REC: Mud Pie

Mud Pie

8 oz. Oreo cookies, crushed to fine consistency (filling & all)
1/4 c. soft butter
1pint coffee ice cream (try Jamoca Almond Fudge
or flavor of your choice)
1/2 cup hot fudge or chocolate fudge topping
whipped cream
Slivered almonds and maraschino cherries (optional)

Crush Oreos and mix with butter. Pat mixture evenly into an 8” pie pan, bottom and up the sides. Freeze for 20 minutes. Meanwhile, let ice cream come to semi-soft consistency then spoon into pie shell. Freeze 1 hour. Top with hot fudge and decorate with whipped cream, almonds and cherries if desired. Serve immediately

 
REC: Pumpkin Pecan Crumble Pie

Pumpkin Pecan Crumble Pie
1st Place Winner at the Great American Pie Festival in Florida, 2003

Filling:
2 eggs, beaten
1 (16-ounce) can pumpkin
3/4 cup sugar (I use 1/3 cup white sugar and 1/3 cup packed brown sugar)
1/2 teaspoon salt
1 teaspoon cinnamon*
1/4 teaspoon ginger** or 2 tsp. pumpkin pie spice
1/4 teaspoon cloves*
2 tablespoons pure maple syrup
1 (12-ounce) can evaporated milk

Pecan CrumbleTopping:
1/2 cup all-purpose flour
1/2 cup chopped pecans (use walnuts if you prefer)
1/4 cup packed brown sugar
3 tablespoons butter, softened

Crust:
Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, one tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.

Shape into 3 disks. Wrap in plastic wrap and chill in refrigerator at least 3 hours, before attempting to roll out. (Overnight actually works best). Hold no more than 3 days in refrigerator. For longer storage, place in a freezer bag and freeze. Use one disk for a single crust pie. Use 2 disks for a double crust pie. To roll out for pies, work quickly on a floured pastry cloth. Flip the dough at least once adding a little more flour to the pastry cloth. Roll out to fit pie pan. (Store pastry cloth in freezer).

Filling:
Preheat the oven to 375 degrees F.
Beat eggs until frothy. Add all remaining ingredients in order given, beating only until well blended. Pour filling into crust. Bake for 25 minutes.

Topping:
Combine topping ingredients. Remove pie from oven and sprinkle topping over filling. Return pie to oven and bake 25 minutes more or until center is set.

 
REC: Buttermilk Pie

Buttermilk Pie

This tastes like a custard pie but with a little extra *tang*

3 eggs, separated
1 cup sugar
3 tbl. flour
1/2 tsp. salt
2 cups buttermilk
4 tbl. butter, softened
1/2 tsp. cream of tartar
1 unbaked pie shell

Beat egg whites until stiff. In a separate bowl, beat egg yolk, sugar, flour, salt, butter, and buttermilk together. Fold in the egg whites. Pour into an unbaked pie shell and bake at 375 deg. for 45 minutes.

 
REC: Eggnog Chiffon Pie

Eggnog Chiffon Pie

9 inch graham cracker crust or baked pie crust
2 tsp. unflavored gelatin
1/2 c. sugar
2 tbsp. cornstarch
1/4 tsp. salt
1 c. milk
3 egg yolks, slightly beaten
1/2 tsp. vanilla
1/8 tsp. almond flavoring
1 cup whipping cream, whipped
Nutmeg or cinnamon to sprinkle on top

Blend together in pan gelatin, sugar, cornstarch and salt. Gradually stir in the milk. Cook over medium heat, stirring slowly until it thickens and boils. Boil and stir 1 minute; remove from heat and stir into slightly beaten egg yolks. Return to pan and bring just to boil, stirring constantly. Remove and add vanilla and almond flavoring. Place pan in cold water until it mounds when dropped from spoon. Fold in whipped cream and pour into pie crust. Sprinkle with nutmeg or cinnamon and chill.

 
REC: Grandma Dart's Pecan Pie

Grandma Dart’s Pecan Pie

1/2 cup brown sugar, packed
1/2 tsp. salt
1 cup dark karo syrup
3 large or 4 medium eggs
4 tbl. melted butter
1 tsp. vanilla
2 cups pecans

Mix together all except pecans until well blended. Stir in pecans. Put a 9” unbaked pie crust on a pizza pan or baking sheet (to catch spills) and pour filling into it. Bake at 325 deg. for 50 minutes. Watch it for the last 15 minutes and put foil around the crust edges if they are getting too brown.

 
REC: Strawberry Pie

Strawberry Pie

You will need one baked 9” pie crust.

Wash and hull enough strawberries to fill a 9” pie plate, plus 1 cup for glaze. Drain strawberries well, or pat dry with paper towels. Line strawberries around bottom of pie crust, starting from center, out - place them with points up. Slowly pour glaze over all, gently nudging berries around to be sure glaze gets in between. Cool in fridge about 2 hours before cutting.

Glaze:
Cook until soft, then strain through a sieve:
3/4 cup sugar
3/4 cup water
1 cup strawberries, cut up

Put strained juice back in pan on low heat.

Mix together:
1/4 cup sugar
1/4 cup water
3-1/2 tbl. cornstarch

Add this to the hot syrup mixture, whisking constantly until it turns clear.

Add 1 tbl. lemon juice stir, and slowly pour over pie as directed above.

 
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