From Shirley Evans
Makes 6 servings
1 package of pie crust mix
6 baking apples (each about 3 inches in diameter), pared and cored
3 Tbsp. raisins
3 Tbsp. chopped nuts
2 c. brown sugar (packed)
1 c. water
sweetened whipped cream
Heat oven to 425 degrees. Prepare pastry for two-crust pie as directed on package except on lightly floured board, roll 2/3 of dough into 14-inch square; cut into 4 squares. Roll remaining dough into rectangle, 14x7 inches; cut into 2 squares. Place an apple on each square.
Mix raisins and nuts; fill center of each apple. Moisten corners of square; bring 2 opposite corners of pastry up over apple and press together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in ungreased baking dish, 11-1/2 x 7-1/2 x 1-1/2 inches.
Heat sugar and water to boiling; carefully pour around dumplings. Bake around 40 minutes or until crust is brown and apples are tender when pricked with fork. Spoon syrup over apples 2 or 3 times during baking. Serve warm or cool with whipped cream.
Peach Dumplings: Substitute 6 peaches, peeled, halved and pitted, for the apples and 1/4 cup cranberry relish for the raisins and nuts. Fille centers of each 2 peach halves with relish.
Showing posts with label Pie. Show all posts
Showing posts with label Pie. Show all posts
Friday, September 13, 2013
Monday, June 24, 2013
Fresh Fruit Tartlettes
From Dana Schrader
Tart Shells
3 1/3 c. all-purpose flour
1/4 c. sugar
1/2 tsp. salt
1 c. cold unsalted butter, cubed
2 large egg yolks
2 to 4 Tbsp. heavy cream
1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt. Mix on low speed for 30 seconds. Add the butter and beat until the mixture is the consistency of cornmeal, about 5 minutes.
2. In a small bowl, whisk together the egg yolks and 2 Tbsp. of the cream. Add to the flour mixture and mix until just combined. If the dough does not come together into large chunks, slowly add the remaining cream, a little bit at a time, until it does. Gather the dough into a ball, pat it into a disk, and wrap it tightly in plastic wrap. Refrigerate for 30 minutes.
3. Remove the dough from the refrigerator and unwrap. Divide the dough to make the portions you need and again pat gently into disks. On a lightly floured work surface, roll out each dough disk into a round about 1/4 inch thick and about 1-1/2 to 1 inch larger in diameter than the pan you are using. Drape the rolled-out dough into the tart pans, gently pushing it into the bottom edges and against the pan sides to make a strong, straight shell. Trim the edges flush with the rim of the pans using a sharp knife, or roll a rolling pin over the edges to cut off the excess dough. Prick all over the bottom with the tines of a fork and place in the freezer to firm up for 30 minutes.
4. Preheat the oven to 350 degrees. Bake until golden brown, 10 to 12 minutes.
5. Transfer to a wire rack and let cool completely before filling. Store fully baked shells, wrapped tightly in plastic, at room temperature for up to 3 days.
Pastry Cream and Fresh Fruit Tartlets
2 c. whole milk
1 tsp. vanilla extract
7 large egg yolks
1/2 c. sugar
2 Tbsp. cornstarch
2 Tbsp. unsalted butter, at room temperature
1 pint mixed fresh fruit, alone or in any combination
1. Pour the milk and vanilla into a medium saucepan. Heat the milk until almost boiling. Remove from heat.
2. In a medium bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Set the bowl on a kitchen towel or nonskid surface and whisk the egg mixture while pouring about 1/2 cup of the hot milk into the mixture to temper. Gradually pour in the rest of the milk, whisking constantly. Pour the contents of the bowl into the pan and set over medium-low heat.
3. Cook, whisking constantly, until the mixture thickens and comes to a slow boil, about 2 minutes. Immediately strain the cream through a fine-mesh sieve into a clean container. Let the pastry cream cool to room temperature, 10 minutes, and then whisk in the butter. You want the butter to be incorporated without being melted.
4. Cover the pastry cream with plastic wrap, pressing the plastic directly on the surface of the cream to prevent a skin from forming. Refrigerate until well chilled, at least 1 hour and up to 3 days.
5. Spoon about 2 1/2 Tbsp. of the pastry cream into each shell and spread evenly. Refrigerate until well chilled, at least 1 hour and up to 8 hours. Just before serving, top attractively with fruit.
Chocolate Tartlettes
From Dana Schrader
Tart Shells
3 1/3 c. all-purpose flour
1/4 c. sugar
1/2 tsp. salt
1 c. cold unsalted butter, cubed
2 large egg yolks
2 to 4 Tbsp. heavy cream
1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt. Mix on low speed for 30 seconds. Add the butter and beat until the mixture is the consistency of cornmeal, about 5 minutes.
2. In a small bowl, whisk together the egg yolks and 2 Tbsp. of the cream. Add to the flour mixture and mix until just combined. If the dough does not come together into large chunks, slowly add the remaining cream, a little bit at a time, until it does. Gather the dough into a ball, pat it into a disk, and wrap it tightly in plastic wrap. Refrigerate for 30 minutes.
3. Remove the dough from the refrigerator and unwrap. Divide the dough to make the portions you need and again pat gently into disks. On a lightly floured work surface, roll out each dough disk into a round about 1/4 inch thick and about 1-1/2 to 1 inch larger in diameter than the pan you are using. Drape the rolled-out dough into the tart pans, gently pushing it into the bottom edges and against the pan sides to make a strong, straight shell. Trim the edges flush with the rim of the pans using a sharp knife, or roll a rolling pin over the edges to cut off the excess dough. Prick all over the bottom with the tines of a fork and place in the freezer to firm up for 30 minutes.
4. Preheat the oven to 350 degrees. Bake until golden brown, 10 to 12 minutes.
5. Transfer to a wire rack and let cool completely before filling. Store fully baked shells, wrapped tightly in plastic, at room temperature for up to 3 days.
Chocolate Truffle Tartlets
10 oz. semisweet chocolate, chopped
2/3 c. sifted powdered sugar
3/4 c. plus 1 Tbsp. heavy cream
2 large egg yolks
3 Tbsp. unsalted butter, at room temperature
1. Combine the chocolate and powdered sugar in a heatproof bowl.
2. In a saucepan over medium heat, bring the cream to a gentle simmer. Pour the hot cream over the chocolate and stir until the sugar is dissolved. Nest the bowl over a pan of simmering water to make a double-boiler. Heat, stirring, until all of the chocolate is melted and the mixture is smooth. Remove the bowl from the heat.
3. Whisk the egg yolks in a small, heatproof bowl. Pour about 1/2 cup of the melted chocolate mixture into the yolks while whisking, to temper them. Pour the tempered mixture back into the bowl of chocolate and whisk to combine. Add the butter and stir until smooth. Pour the hot ganache through a fine-mesh sieve into a clean, heat-proof bowl.
4. Pipe or spoon about 1/4 cup ganache into each shell and spread evenly. Chill for at least 1 hour or up to 8 hours, then remove from the refrigerator 30 minutes before serving.
Friday, August 17, 2012
Strawberry Cheesecake
From Shirley Evans
Difficulty: Medium
Total Time: 20 mins, plus 1 hr baking and 6 1/2 hrs cooling and chilling time
Makes: 1 (9-inch) cheesecake, or about 12 servings
This cheesecake has the tangy flavor of a New York–style cake and is topped with a chunky strawberry sauce made from fresh strawberries. It starts with a press-in crumb crust that’s filled with a batter made with cream cheese and a little lemon for a balance of sweet and tart. While the cake bakes—no need for a water bath—and then gradually cools to avoid cracks, make the strawberry sauce. When both are chilled, pour the sauce over the cake and serve for birthdays, holidays, or any special occasion.
Special equipment: You’ll need a 9-inch springform pan for this recipe.
Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath.
If time permits, make this cake a day in advance—it’s best after being refrigerated overnight.
For the cheesecake:
1 1/4 cups graham cracker or vanilla wafer cookie crumbs, such as Nabisco Nilla Wafers (about 5 ounces)
2 tablespoons unsalted butter (1/4 stick), melted, plus more as needed
1 1/4 cups granulated sugar
1 tablespoon all-purpose flour
4 (8-ounce) packages cream cheese, at room temperature
1 teaspoon finely grated lemon zest (from about 1 medium lemon)
1 teaspoon vanilla extract
1/4 cup heavy cream, at room temperature
1 large egg yolk, at room temperature
3 large eggs, at room temperature
Difficulty: Medium
Total Time: 20 mins, plus 1 hr baking and 6 1/2 hrs cooling and chilling time
Makes: 1 (9-inch) cheesecake, or about 12 servings
This cheesecake has the tangy flavor of a New York–style cake and is topped with a chunky strawberry sauce made from fresh strawberries. It starts with a press-in crumb crust that’s filled with a batter made with cream cheese and a little lemon for a balance of sweet and tart. While the cake bakes—no need for a water bath—and then gradually cools to avoid cracks, make the strawberry sauce. When both are chilled, pour the sauce over the cake and serve for birthdays, holidays, or any special occasion.
Special equipment: You’ll need a 9-inch springform pan for this recipe.
Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath.
If time permits, make this cake a day in advance—it’s best after being refrigerated overnight.
For the cheesecake:
1 1/4 cups graham cracker or vanilla wafer cookie crumbs, such as Nabisco Nilla Wafers (about 5 ounces)
2 tablespoons unsalted butter (1/4 stick), melted, plus more as needed
1 1/4 cups granulated sugar
1 tablespoon all-purpose flour
4 (8-ounce) packages cream cheese, at room temperature
1 teaspoon finely grated lemon zest (from about 1 medium lemon)
1 teaspoon vanilla extract
1/4 cup heavy cream, at room temperature
1 large egg yolk, at room temperature
3 large eggs, at room temperature
For the strawberry topping:
1 1/2 pounds strawberries, washed, hulled, and cut into large dice
1 cup granulated sugar
1 teaspoon finely grated lemon zest (from about 1 medium lemon)
1 tablespoon freshly squeezed lemon juice
2 tablespoons water, if needed
1 tablespoon cornstarch, if needed
INSTRUCTIONS
For the cheesecake:
Heat the oven to 325°F and arrange a rack in the middle. Generously coat the bottom and sides of a 9-inch springform pan with butter. Place the wafer crumbs and melted butter in a medium bowl and mix until thoroughly combined. Pour the crumb mixture into the prepared pan and, using the bottom of a measuring cup, press evenly into the bottom and slightly up the sides.
Mix together the sugar and flour in a medium bowl and set aside. Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute. With the mixer running, slowly pour in the sugar-flour mixture and beat until incorporated. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
With the mixer on low, add the lemon zest and vanilla and then slowly pour in the cream; mix until just combined. Add the egg yolk, then the whole eggs 1 at a time, allowing each egg to incorporate completely before adding the next. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
Pour the filling into the prepared crust and spread it into an even layer. Bake until just the edges of the cake are browned and the center is barely set, about 45 to 60 minutes. Turn off the oven and let the cake cool in the oven for 1 hour. (It will bake a little more as it sits in the hot oven.)
Remove the cheesecake from the oven and place it on a cooling rack. Place a baking sheet over the cheesecake and let it cool, carefully removing the baking sheet every 30 minutes to wipe away any condensation that has formed on the underside, until the springform pan is lukewarm to the touch, about 1 1/2 hours total. Remove the baking sheet and refrigerate the cheesecake uncovered until it’s chilled, at least 4 hours. (The cheesecake can be kept in the refrigerator for up to 3 days, covered with plastic wrap once completely chilled.) Meanwhile, make the strawberry sauce.
For the strawberry topping:
Place the strawberries and sugar in a medium, nonreactive saucepan and stir until the berries are coated in sugar. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain, about 1 minute.
Place the pan over high heat and cook, stirring occasionally, until bubbles form along the pan’s edge, about 5 minutes. Skim any foam from the surface of the sauce with a spoon and discard. Add the lemon zest and juice, stir to combine, and bring to a full boil, cooking until foam coats the surface, about 2 minutes. Remove from the heat and skim and discard the foam.
If the sauce needs thickening, whisk the measured water and cornstarch in a small bowl until combined and no lumps remain. Return the pan to medium heat, bring the strawberry mixture to a boil, and add the cornstarch mixture a little bit at a time, whisking frequently, until the sauce has thickened to the desired consistency. Remove from the heat. Let the sauce cool to room temperature. Transfer to a container with a tightfitting lid and refrigerate until chilled or up to 3 days.
To assemble:
When ready to serve, run a knife around the inner edge of the cake pan. Unlock and remove the outer ring. Place the cheesecake on a serving dish, pour the strawberry sauce over the top, slice, and serve.
1 1/2 pounds strawberries, washed, hulled, and cut into large dice
1 cup granulated sugar
1 teaspoon finely grated lemon zest (from about 1 medium lemon)
1 tablespoon freshly squeezed lemon juice
2 tablespoons water, if needed
1 tablespoon cornstarch, if needed
INSTRUCTIONS
For the cheesecake:
Heat the oven to 325°F and arrange a rack in the middle. Generously coat the bottom and sides of a 9-inch springform pan with butter. Place the wafer crumbs and melted butter in a medium bowl and mix until thoroughly combined. Pour the crumb mixture into the prepared pan and, using the bottom of a measuring cup, press evenly into the bottom and slightly up the sides.
Mix together the sugar and flour in a medium bowl and set aside. Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute. With the mixer running, slowly pour in the sugar-flour mixture and beat until incorporated. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
With the mixer on low, add the lemon zest and vanilla and then slowly pour in the cream; mix until just combined. Add the egg yolk, then the whole eggs 1 at a time, allowing each egg to incorporate completely before adding the next. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
Pour the filling into the prepared crust and spread it into an even layer. Bake until just the edges of the cake are browned and the center is barely set, about 45 to 60 minutes. Turn off the oven and let the cake cool in the oven for 1 hour. (It will bake a little more as it sits in the hot oven.)
Remove the cheesecake from the oven and place it on a cooling rack. Place a baking sheet over the cheesecake and let it cool, carefully removing the baking sheet every 30 minutes to wipe away any condensation that has formed on the underside, until the springform pan is lukewarm to the touch, about 1 1/2 hours total. Remove the baking sheet and refrigerate the cheesecake uncovered until it’s chilled, at least 4 hours. (The cheesecake can be kept in the refrigerator for up to 3 days, covered with plastic wrap once completely chilled.) Meanwhile, make the strawberry sauce.
For the strawberry topping:
Place the strawberries and sugar in a medium, nonreactive saucepan and stir until the berries are coated in sugar. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain, about 1 minute.
Place the pan over high heat and cook, stirring occasionally, until bubbles form along the pan’s edge, about 5 minutes. Skim any foam from the surface of the sauce with a spoon and discard. Add the lemon zest and juice, stir to combine, and bring to a full boil, cooking until foam coats the surface, about 2 minutes. Remove from the heat and skim and discard the foam.
If the sauce needs thickening, whisk the measured water and cornstarch in a small bowl until combined and no lumps remain. Return the pan to medium heat, bring the strawberry mixture to a boil, and add the cornstarch mixture a little bit at a time, whisking frequently, until the sauce has thickened to the desired consistency. Remove from the heat. Let the sauce cool to room temperature. Transfer to a container with a tightfitting lid and refrigerate until chilled or up to 3 days.
To assemble:
When ready to serve, run a knife around the inner edge of the cake pan. Unlock and remove the outer ring. Place the cheesecake on a serving dish, pour the strawberry sauce over the top, slice, and serve.
Sunday, March 25, 2012
Bavarian Mint Cream Pie
From Shirley Evans
Makes 1 pie (8 servings)
1 envelope unflavored gelatin
1/4 c. water
5 oz. semisweet chocolate chips
1 c. milk
1 tsp. vanilla extract
3 egg yolks, room temperature
1/3 c. sugar
1 tsp. peppermint extract
1 c. whipping cream
whipped cream (for garnish)
Oreo cookie crust (store-bought)
Sprinkle gelatin over water and let stand until softened. Melt semisweet chocolate in top of double boiler set over hot water over low heat.
Meanwhile, combine milk and vanilla in heavy-bottomed medium saucepan and bring just to boil over medium heat. Remove mixture from heat and let steep 10 to 15 minutes.
Beat yolks to blend in large bowl of electric mixer. Gradually add sugar, beating until mixture is pale yellow and slowly dissolving ribbon forms when beaters are lifted.
Reheat milk just to simmer. Gradually pour hot milk into yolk mixture in very thin stream, whisking constantly. Pour mixture back into pan and whisk again. Place over low heat and cook, stirring constantly over entire bottom of pan with wooden spoon, until candy thermometer registers 170 degrees, sauce is thick enough to coat back of spoon and finger leaves path on spoon when drawn across, about 7-10 minutes. Do not boil or custard sauce will curdle.
As soon as sauce is thickened to correct consistency, remove from heat and add softened gelatin, whisking until completely dissolved.
Remove chocolate from over water and stir until smooth. Using whisk, gradually stir custard mixture into melted chocolate. Stir in peppermint extract. Pour mixture into large bowl and let cool to room temperature, stirring occasionally.
Refrigerate another large bowl and beaters of electric mixer. Refrigerate chocolate mixture until cold and beginning to thicken, about 15 minutes, stirring every 5 minutes. Do not allow mixture to set.
Remove chocolate mixture from refrigerator and stir gently. Whip cream in chilled bowl with chilled beaters just to soft peaks. Gently fold half of cream into chocolate mixture, then gently fold in remainder, blending thoroughly. Pour mixture into pie crust, smoothing the top. Cover and refrigerate until set, at least 2 hours. Can be prepared up to 2 days ahead.
Makes 1 pie (8 servings)
1 envelope unflavored gelatin
1/4 c. water
5 oz. semisweet chocolate chips
1 c. milk
1 tsp. vanilla extract
3 egg yolks, room temperature
1/3 c. sugar
1 tsp. peppermint extract
1 c. whipping cream
whipped cream (for garnish)
Oreo cookie crust (store-bought)
Sprinkle gelatin over water and let stand until softened. Melt semisweet chocolate in top of double boiler set over hot water over low heat.
Meanwhile, combine milk and vanilla in heavy-bottomed medium saucepan and bring just to boil over medium heat. Remove mixture from heat and let steep 10 to 15 minutes.
Beat yolks to blend in large bowl of electric mixer. Gradually add sugar, beating until mixture is pale yellow and slowly dissolving ribbon forms when beaters are lifted.
Reheat milk just to simmer. Gradually pour hot milk into yolk mixture in very thin stream, whisking constantly. Pour mixture back into pan and whisk again. Place over low heat and cook, stirring constantly over entire bottom of pan with wooden spoon, until candy thermometer registers 170 degrees, sauce is thick enough to coat back of spoon and finger leaves path on spoon when drawn across, about 7-10 minutes. Do not boil or custard sauce will curdle.
As soon as sauce is thickened to correct consistency, remove from heat and add softened gelatin, whisking until completely dissolved.
Remove chocolate from over water and stir until smooth. Using whisk, gradually stir custard mixture into melted chocolate. Stir in peppermint extract. Pour mixture into large bowl and let cool to room temperature, stirring occasionally.
Refrigerate another large bowl and beaters of electric mixer. Refrigerate chocolate mixture until cold and beginning to thicken, about 15 minutes, stirring every 5 minutes. Do not allow mixture to set.
Remove chocolate mixture from refrigerator and stir gently. Whip cream in chilled bowl with chilled beaters just to soft peaks. Gently fold half of cream into chocolate mixture, then gently fold in remainder, blending thoroughly. Pour mixture into pie crust, smoothing the top. Cover and refrigerate until set, at least 2 hours. Can be prepared up to 2 days ahead.
Friday, March 9, 2012
Master Pie Crust
From Andie Evans
Makes 2 crusts
Butter gives this forgiving crust its rich flavor, while shortening ensures supremely flaky results.
3 1/2 cups all purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
1/4 cup vegetable shortening
1 tablespoon plus 1 tsp. sugar
1 tablespoon kosher salt
Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds. Transfer to a large bowl. Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry. Press plastic wrap over surface of dough. Chill in the bowl at least 1 hour or over night.
For a single- or double-crust unbaked pie crust:
Divide dough in half. Flatten each half into a disk. On a lightly floured surface, roll out 1 disk into a 13"-14" round. Roll over rolling pin and transfer to the pie dish. Pick up the edges and allow dough to slump inside the dish. Trim, leaving about 1" overhang. (For single-crust pie, fold overhang under and crimp edges.) Chill at least 1 hour or overnight.
For a blind-baked pie crust:
Preaheat oven to 375°. Prick chilled crust in pie dish (see instructions, above) alll over with a fork. Line crust with foil or parchment paper. Fill with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce temperature to 350°. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is light golden brown, 20-25 minutes longer. Let crust cool completely.
Makes 2 crusts
Butter gives this forgiving crust its rich flavor, while shortening ensures supremely flaky results.
3 1/2 cups all purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
1/4 cup vegetable shortening
1 tablespoon plus 1 tsp. sugar
1 tablespoon kosher salt
Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds. Transfer to a large bowl. Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry. Press plastic wrap over surface of dough. Chill in the bowl at least 1 hour or over night.
For a single- or double-crust unbaked pie crust:
Divide dough in half. Flatten each half into a disk. On a lightly floured surface, roll out 1 disk into a 13"-14" round. Roll over rolling pin and transfer to the pie dish. Pick up the edges and allow dough to slump inside the dish. Trim, leaving about 1" overhang. (For single-crust pie, fold overhang under and crimp edges.) Chill at least 1 hour or overnight.
For a blind-baked pie crust:
Preaheat oven to 375°. Prick chilled crust in pie dish (see instructions, above) alll over with a fork. Line crust with foil or parchment paper. Fill with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce temperature to 350°. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is light golden brown, 20-25 minutes longer. Let crust cool completely.
Tuesday, September 6, 2011
Orange Pie
From Andie Evans
Makes 6 servings
PIE
1 8-inch purchased graham cracker crust
1 14-oz. can sweetened condensed milk
1 egg
1/3 c. powdered sugar
2 Tbsp. AP flour
2 Tbsp. orange liqueur or orange juice
1 1/2 tsp. grated orange peel
1/4 tsp. orange extract
TOPPING
1 1/2 c. heavy whipping cream
1 1/2 Tbsp. sugar
1/4 tsp. orange extract
Heat oven to 375 degrees. Place crust on baking sheet; bake 10 minutes or until pale brown. Cool completely on wire rack. Reduce oven temperature to 350 degrees.
Whisk sweetened condensed milk and egg in medium bowl until blended. Whisk in all remaining pie ingredients until smooth. Pour into crust.
Bake at 350 degrees for 25 minutes or until filling is slightly puffed and set. Cool completely on wire rack (filling will settle slightly during cooling). Refrigerate 1 hour or until cold.
Beat all topping ingredients in large bowl at medium speed until firm peaks form; spread over pie. Refrigerate at least 3 hours or overnight. Store in refrigerator.
Makes 6 servings
PIE
1 8-inch purchased graham cracker crust
1 14-oz. can sweetened condensed milk
1 egg
1/3 c. powdered sugar
2 Tbsp. AP flour
2 Tbsp. orange liqueur or orange juice
1 1/2 tsp. grated orange peel
1/4 tsp. orange extract
TOPPING
1 1/2 c. heavy whipping cream
1 1/2 Tbsp. sugar
1/4 tsp. orange extract
Heat oven to 375 degrees. Place crust on baking sheet; bake 10 minutes or until pale brown. Cool completely on wire rack. Reduce oven temperature to 350 degrees.
Whisk sweetened condensed milk and egg in medium bowl until blended. Whisk in all remaining pie ingredients until smooth. Pour into crust.
Bake at 350 degrees for 25 minutes or until filling is slightly puffed and set. Cool completely on wire rack (filling will settle slightly during cooling). Refrigerate 1 hour or until cold.
Beat all topping ingredients in large bowl at medium speed until firm peaks form; spread over pie. Refrigerate at least 3 hours or overnight. Store in refrigerator.
Tuesday, November 2, 2010
No Crust Pumpkin Pie
From Shirley Evans
4 eggs
3/4 c. sugar
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
1 16 oz. can pumpkin
1 c. milk
Beat eggs with sugar, ginger, cinnamon and salt. Blend in the pumpkin and milk. Pour into a greased 9-inch pan. Bake at 325 degrees for 50 minutes or until a knife inserted in the center comes out clean.
4 eggs
3/4 c. sugar
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
1 16 oz. can pumpkin
1 c. milk
Beat eggs with sugar, ginger, cinnamon and salt. Blend in the pumpkin and milk. Pour into a greased 9-inch pan. Bake at 325 degrees for 50 minutes or until a knife inserted in the center comes out clean.
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