pie

Old-Fashioned Custard Pie

~ nancyruth ~ 5 Comments

I like custard: tarts, pies, plain, caramel, the lot. I was wandering the house wanting to make a simple dessert of some sort. I looked up custard in several cookbooks and settled on the custard pie from Pushcarts and Stalls: the Soulard Market History Cookbook. When in St. Louis I like visiting the Soulard Market. Just walking into the spice shop is an olfactory treat.

I had one sheet of frozen puff pastry which I took out to thaw. I thought a puff pastry crust would add a bit of interest to a custard pie. Custard is milk/cream, eggs, sugar, and vanilla. Very simple and most ingredients are already in most kitchens.

  • One unbaked pastry shell
  • ½ cup sugar
  • 3 eggs
  • 2 cups cream: I had 1 1/2 cups cream so I topped it off with oatmilk.
  • 1 teaspoon vanilla
  • Nutmeg
  • 1 egg white beaten until frothy

I omitted the last two ingredients. I forgot completely about the nutmeg, and did not bother coating the inside of the pie shell with the egg white.

I blind baked the puff pastry in the pie tin. I should have rolled it out a bit to fit better but I did not. This would have prevented a bit of seepage behind the crust. Ten minutes in a 400 degrees F oven did nicely.

Beat the custard ingredients in a mixer with a whisk or just by hand. Pour into the pie shell. Place on a baking sheet (important in case of leakage) and bake for 30 minutes.

In rereading the recipe now I find that I was supposed to reduce the temperature of the oven to 350 for the pie and the higher temperature was for the par-baking of the shell. Well, my pie took 35 minutes at the higher temperature anyway.

It was not that pretty coming out of the oven. So I found a small amount of frozen mixed berries in the freezer and cooked those down with a splash of cranberry juice to make a small compote to serve with the pie.

This was a tasty pie. It is not too sweet and the puff pastry was a nice shell for it. It made it a bit lighter than a regular piecrust. Yummy!

Another Summer Pie

~ nancyruth ~ 4 Comments

I was reading recipes and came across one with lemon curd and blackberries. That sounded like a fabulous combination and I found blackberries at the store and bought a bunch of lemons as well. Now what to create? What about a lemon curd pie topped with blackberry sauce? (I probably saw these somewhere so the idea is not very original.)

Here’s what I did:

  • made lemon curd: I used a microwave lemon curd recipe from the Allrecipes.com website; there are plenty to chose from.
  • purchased a premade graham cracker crust: in general I do not prefer these but it is summer and these do not have to be baked.
  • made a blackberry sauce with one cup of blackberries: smush these in a sauce pan with a tablespoon or two of sugar and a splash of lemon juice. Thicken with one teaspoon cornstarch and two teaspoons of water. Bring to a boil and simmer for 5 minutes or so.
  • assembled into a pie and chilled for several hours
  • served with whipped cream and fresh blackberries

Whipped cream covers a variety of errors! This was tasty but not pretty. The lemon curd did not set as I expected. Perhaps cooking it one minute longer would have made a difference. Mixing fresh blackberries into the cooked sauce may have also made it prettier that it was. But Hubby and I ate two pieces the first night!

Blueberry Cream Pie

~ nancyruth ~ 1 Comment

My local newspaper sends the weekly advertising flyers in a “food section” through the mail every week. Sometimes there are interesting recipes that I keep to try out. Sometimes there is an article or two about wine or other food issues that are interesting to read. I confess, I mostly peruse the recipes and cut a few out with the intention of making them.

This recipe is from America’s Test Kitchen and was summer appropriate using blueberries. You can find this on their website if you are a member. I found it in my newspaper flyer. I bought a graham cracker crust instead of making my own. I thought that would be the easiest way to take it to share with “the girls” with whom I go to the Cape with for a week each summer.

  • one graham cracker crust
  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 2 pints blueberries, divided
  • 1 tablespoon lemon juice
  • 8 ounces cream cheese
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, chilled: I bought a can of whipping cream instead; this does effect the results.

For the filling, whisk sugar, cornstarch, and salt in medium saucepan until no lumps remain. One is supposed to process 2 cups (1 pint) of the blueberries in a food processor until smooth. Well, I merely used an immersion blender so my blueberries at this point are mushed but not smooth as silk. One is also supposed to strain this blueberry puree into the sugar mixture. I did not. This will effect the ability to pipe the cream later. Bring this mixture to medium heat and cook until whisk leaves a trail that slowly fills in. I cooked this to a simmer and then for 1-2 minutes longer. Whisk in the lemon juice. Reserve 2 Tablespoons of the puree for piping. Stir in the remaining pint of blueberries and spread in the graham cracker crust.

For the topping beat the cream cheese, sugar, and vanilla in a stand mixture until smooth. I then folded in the canned whipped cream instead of mixing in heavy cream and beating until stiff peaks formed. Put this mixture into a pastry bag along with smears of the reserved puree to pipe decoratively onto the pie. My blueberries got stuck in the tip and my whipped cream was collapsing so my pie does not look as pretty as the pie in the newspaper picture.

But it was fantastically tasty! The girls and I gobbled this down the first evening at the Cape, even those concerned about carb watching and sugar content. I hope to make this again!

Moonrise at the Cape over the Atlantic

Happy Pi Day

~ nancyruth ~ 1 Comment

What kind of pie to make for Pi day? This I asked Hubby. I had recently made an apple pie which we proceeded to eat 75% of in one sitting. Mincemeat is not seasonal. Pumpkin is a standard. Finally we settled on a Chocolate Cream Pie. No meringue. I went through at least half a dozen cookbooks to find a Cream Pie and not a Meringue Pie. So it was back to basic Betty, Betty Crocker’s Cookbook, page 302 in my edition.

Most of the recipes for pudding pies that I found use egg yolks. This allows the whites to be used for the meringue. I had to make a decision as to how to use whole eggs or have 4 egg whites sitting about the fridge for who knows how long? The next decision was to use cocoa or chocolate. I have these 85% chocolate discs and wondered if these would serve. I also had an 82% Belgian Dark Chocolate bar available. The third decision was about pie crust. Should I make homemade or use the “emergency pie crusts” in the refrigerated box. I had already made the decision to use canned whipped cream. It is easy enough to make it from scratch but then I would have a half-used carton of whipping cream sitting around in my fridge for, you guessed it, who knows how long? But as I write this I am envisioning cream puffs with crème patisserie. Darn! I did not think of that when I was at the store.

The pie crust is pre-baked for this pie. I used one of the emergency crusts. I have a pound of dried navy beans that I use for pie weights. Just let them cool and keep them for next time. Betty says to pre-bake the shell, well-pricked, in the oven at 475 degrees F for 8-10 minutes. I had never used that high of a temperature but gave it a go. Other than it taking longer than 10 minutes it worked well. It took my crust longer because I had also weighted down a tin pie pan with the beans for additional weight. This did not let the crust brown for the first 8 minutes.

So the first step in the recipe is to bake your pie crust for a 9-inch pie.

  • 1 cup sugar; Betty wanted me to increase this from 2/3 cup to 1 1/2 cups if making the chocolate version of the cream pie. I only increased it a bit. This probably matters depending on what type of chocolate is used. The chocolate I used had some sugar in it.
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups milk; I bought 2% milk and now have half a half-gallon sitting in my fridge for who knows how long? We usually drink/use/cook with nondairy “fake milk”.
  • 3 whole eggs; I decided this would work just as well as 4 egg yolks
  • 1 Tablespoon plus 1 teaspoon vanilla
  • 2 ounces chocolate; I used the chocolate discs.
  • Sweetened whipped cream

First, melt the chocolate with the vanilla. Slightly beat the eggs in separate bowl, medium sized, so that half the hot milk mix can be poured in this. Mix the sugar, cornstarch, and salt in a good sized sauce pan. Pour in the milk slowly and bring this to a boil, stirring constantly. This will take at least ten minutes of standing by the stove. Betty intended for the chocolate mixture to be added with the milk but I forgot to read that part of the instructions. Let this boil for 1 minute, still stirring. Now pour half the hot milk mixture into the eggs, stirring those so as not to have scrambled-egg pudding. it was at this point I read about when to put in the chocolate so I put it in the sauce pan. I thought I might have chocolate-spotted pudding but it did blend all-together when put all back into the sauce pan. Now boil for one more minute. Remove from heat.

Pour into the waiting pie crust. Cover top of pudding with plastic wrap and refrigerate for at least two hours. Betty says not more than 48 hours, not sure why. Top with whipped cream for serving. Be sure to remove the plastic wrap!

This was very delicious and rich tasting. I added more whipped cream on each slice.

2019 plans: also Coleslaw, Pumpkin Pie, and Hoppin’ John

~ nancyruth ~ 2 Comments

Happy New Year to all. I hope to write more, play Solitaire less, Facebook even less, and maintain Faith, Hope, and Love for all.

My sister had an idea a few years ago to cook through a cookbook in a year. I never could choose which of my 50+ books to use, but this year I will use Betty Crocker as my go-to book. This does not mean I will cook each and every recipe, nor each recipe exactly, but will use this standard American Cookbook as the first source of inspiration. For example, if I want to make to make pork chops I will peruse this book’s recipes to determine how to fix them. So I did make a breaded pork chop and Betty instructed to bake them on a rack in the baking pan in the oven.  I did and they turned out nicely. I failed to take a picture so you must take my word for it.

Hubby was grilling ribs. Cole slaw is a nice side dish. I bought a package of broccoli slaw to use. I made a combination of Betty’s Coleslaw and her Old-Fashioned Cabbage Salad from page 138, plus ingredients from a variation.

  • 1/2 package broccoli slaw
  • 1 apple cored and diced
  • 1/4 shredded cheddar cheese
  • 2 Tablespoons dried cranberries
  • 1/3 cup white wine vinegar
  • 3 Tablespoons olive oil
  • 1 Tablespoon sugar
  • pinch of celery salt
  • a few grinds of black peppercorns

My go-to pumpkin pie is Betty’s. I have made it before https://mykitchenmythoughts.com/2017/03/14/pi-day/. The problem I had this time is that the crust did not seem to bake through on the bottom. The edges were beautiful. What did I do wrong? I have never pre-baked the crust for pumpkin pie.

Hoppin’ John is on page 226. I did not use this recipe because this traditional New Year’s Day meal is made of rice, black-eyed peas, and pork in many different proportions and variations. I used bacon and added onion and spinach. The sprinkling of red pepper flakes was the only real thing I took from Betty.

Lemon Meringue Pie

~ nancyruth ~ 3 Comments

I have posted on making a lemon meringue pie before Birthday pie: lemon meringue. This is a different recipe. I baked this pie for the same purpose as this year our favorite Airman is home with us for her birthday. And again she requested a lemon meringue pie. This year’s pie is from PCV Emily, now RPCV. I make her pie crust as my go-to crust and you will find that one here. The apple cider vinegar and egg pie crust is fabulous. Each batch makes three nine inch crusts. I made two batches. I use my food processor for easy mixing.

When Emily sent my son the recipe for the pie crust she also sent recipes for some pie fillings, one of which was Lemon Meringue. I went with that this year. It calls for 6 eggs. The ingredients were not as clear as I had hoped. But I figured them out and the pie was a big hit. And turned out better this year than two years ago.

For the Lemon Curd:

  • 1/2 cup lemon juice and zest of those lemons (how many lemons is this? I used 4 and had to add a bit of bottled lemon juice to make 1/2 cup. The lemons were small and I got tired of juicing them!)
  • 3 whole eggs (save the whites for the meringue): this is understandable
  • 3 egg yolks (this makes it confusing: is this from the above eggs? or is it a total of 6 egg yolks?)
  • 1 cup sugar
  • 8 Tab butter cut into pieces (this is one stick=1/2 cup)

I decided to use 4 egg yolks and 2 whole eggs, saving the 4 egg whites for the meringue. Mix all the ingredients into a heavy saucepan. Stir constantly over low heat so nothing sticks to the bottom and the eggs don’t scramble. Do this until one boil bubble comes to the top. This will take awhile. You could strain this through a sieve to remove seeds and zest but I like zest and there were no seeds in my lemon juice.

Now make the meringue. This turned out really well. I was very pleased.

  • 4 large egg whites
  • 1/4 + 1/8 tsp cream of tartar
  • 1 cup superfine sugar (whirl the sugar in a food processor to make it superfine)

In a bone dry and very clean bowl beat egg whites and tartar with a mixer until very foamy. Slowly add in sugar as you continue mixing. Mix until stiff peaks have formed.

Now here’s where I wasn’t prepared. The pie crust needed to be pre-baked. This would have easily been done while I was preparing the filling, but I didn’t think to do this. So I now have stiffly whipped meringue in my mixer bowl and fully cooked and hot lemon curd in my saucepan. And I had used a pyrex 8-inch pie dish and still have no pie beans for pre-baking! And I had deliberately placed the pie crust in the dish in the freezer to prevent shrinkage, but had it out at room temperature while I was preparing the curd and meringue, and now I have to pre-bake. I end up with a little shrinkage and a bit of soggy bottom at the end. Life goes on.

Spread the curd into the pre-baked (mine was half-baked) pie crust. Pile the meringue on top. I had lots of meringue. Bake at 350 degrees F for 15-20 minutes until meringue is lightly browned.

Happy Birthday Val!

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This was cut while slightly warm. The curd firmed up the when completely cooled.

 

 

Apple “cup-pies”

~ nancyruth ~ 3 Comments

 

I have made mini apple pies in a cup cake pan. The recipe is http://www.livewellbakeoften.com/mini-apple-pies/. I found this by googling apple pies looking for tarts.  The only adaptation I made is to brush the tops with water and sprinkle on some cinnamon sugar. I also used 3 cups of chopped apples instead of 2 1/2. I used Macoun apples. If I make these again, and it is likely I will, I would reduce the sugar by half and increase the amount of apples to 4 cups.

  • 2 9-inch pie crusts (I used store bought because I haven’t gotten around to making my own.)
  • 2 1/2 cups apples, chopped
  • 1/4 cup sugar (in the future I would use 1/8 cup)
  • 2 Tab flour
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/8 tsp ground nutmeg

Cut the pie crust into 12 circles about 3 1/2 inches. I used my Pyrex custard cups as the cutter. Press these circles of dough into your regular sized muffin pan. Use the leftover dough to make strips for the lattice tops. I found that four strips are needed for each mini pie.

Mix apples and other ingredients all together and spoon even amounts into the dough cups. Fashion the lattice to each. I then brushed the tops with water and sprinkled with a tiny bit of cinnamon sugar. Bake in 425 degree F oven for 20-25 minutes. Let cool in pan for 10 minutes or so and then carefully remove to a cooling rack.

 

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“good bake”

Apple Crunch Pie

~ nancyruth ~ 9 Comments

I made an apple pie with a crunch topping. I was trying to make a crumb topping but it was very crunchy, tasty but very crunchy. I had a bunch of apples that needed to be made into a pie or a brown betty. Hubby voted for pie. There were some Empire, some Gala, and some Granny Smith apples. I sliced up about eight of them which made 4 cups. I had a pre-made, bought pie crust, just one so I had to make a topping.

I made the Cinnamon Add-a-Crunch topping from my handy-dandy Quaker Oats cook booklet. Thinking on it now, the “add-a-Crunch” should have given me a hint as to the outcome! I love crumb toppings that use melted butter. Makes it so much easier to mix than “cut together with fork until resembles…”

  • 1 1/4 cups quick or old-fashioned oats, uncooked
  • 1/3 cup packed brown sugar
  • 1/3 cup butter, melted
  • 1/3 cup wheat germ (I actually have this! It’s great to sprinkle over the waffle batter before you close the lid on the waffle iron.)
  • 1/2 teaspoon cinnamon

The actual recipe says mix this together and cook in skillet for 5-7 minutes and then spread on cookie sheet to cool. I figured it would cook on the pie so I just mixed it all together and added 1 cup of chopped walnuts as well.

Make your apple pie. Spread this topping on top. Bake your apple pie. Voila! Very pretty.

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My pie was tasty but the apples did not meld together in any fashion. I had to serve this in bowls. I may have forgotten to pat the top of the apples with butter, but that can’t have been the problem. I never cook my pie fillings first and other apple pies have turned out like pies. I don’t make apple pies frequently enough to experiment like America’s Test Kitchen. I have had this same problem once or twice before which I attributed to the type of apple and/or size of the apple slices. But I sliced these apples in thin slices.

We ate the pie. We enjoyed the pie. It just wouldn’t have won any prizes!

I made a Green Grape Pie!

~ nancyruth ~ 2 Comments

Why, might you ask, and what? I had bought one of those supermarket packages of green grapes and found the the quality was not very good for eating fresh. But what should I do with all those grapes? I could throw them all in the compost bucket but that seems like a waste. I found this recipe on the internet and adapted her adaptation for my own pie: Green Grape Pie

I had two refrigerated ready pie crusts in my refrigerator. Sometimes I buy these instead of making my own. I did not have elderberry flower syrup but the rest of the ingredients were all ready. I gathered them all together and baked a pie.

I think there were about 3 pounds of green grapes. I pulled them off the stems. I did not weigh them. It looked like enough for a pie.
1 cup white sugar, plus extra for top crust
1/2 teaspoon freshly ground nutmeg; I had Hubby grate the nutmeg while he was waiting for his Kindle to charge.
1 lemon, juiced; I had just sliced a bit off of a lemon for my tea, so I juiced the rest of it.
1/4 cup elderberry flower syrup; substituted light corn syrup with real Vanilla!
1/4 cup dark honey; my honey was not particularly dark. Actually I combined the corn syrup with the honey to equal 1/4 cup as 1/2 cup sounded like it would be too sweet.
1/4 teaspoon salt; who measures this? It’s a generous pinch.
3 tablespoons cornstarch
2 tablespoons unsalted butter, cut into small pieces

Preheat oven to 425 F. put one pie crust in the pan and put in freezer while making the filling. This is because you will put boiling hot grapes in the crust and you want the crust not to melt.

Put grapes, sugar, nutmeg, lemon juice, and honey/syrup in a large saucepan and heat. This will eventually need to be brought to boil. Before that boils stir in the cornstarch and salt. Stir frequently until it is boiling and thickens.

With slotted spoon remove grapes and place them in the frozen pie crust. Then add a bit of the syrup to fill the pie. I did not. In fact, there seemed to be enough syrup attached to the grapes already. The recipe has said it was a very juicy pie anyway. Dot the grapes with the butter. Place the top crust and pinch the edges together. I used my pie bird so did not need to cut additional slits. Sprinkle the top generously with sugar. Bake for 30 minutes until crust is golden brown.

 

Looking good! It is supposed to cool completely before serving. This should let the juices set up a bit.

And then we ate a slice. I’m sorry to say that it is “nothing to write home about”. Hubby declared the crust wonderful but the pie “bland”. It was an interesting texture, mushy-like. The flavor probably did need that elderberry flower syrup.

I took the remaining pie to work to see what my coworkers thought. It was declared “interesting” but was not a hit. It was just not appealing. I will not be making this again. Next time I have a bunch of green grapes that are not the best, I will cook them down into a sauce for chicken or pork. I have to admit the sauce idea was Hubby’s first suggestion.

Two years blogging!

~ nancyruth ~ 5 Comments

This was a perfect day for baking.  The weather was downright chilly after a week of sweltering heat. I had printed this recipe earlier in the month and this was the day to use it. So for the anniversary blog I have made the July Bake Along Recipe from King Arthur Flour: Blueberry Hand Pies. Now I have made hand pies before: Pork Pies. But this is summer and the berries are in season and blueberry pie is so good! I had anticipated changing the recipe when I got down to making these, but I followed it exactly! That’s probably a first. I had recently bought some tart pans and thought I would make these into individual tarts and I was even thinking of making my own standard pie dough or using store bought: oh my!

I gathered the ingredients for the pastry and got out my food processor with its brand new blade that I waited 6 months for Cuisinart to replace for safety reasons. This is the part of the recipe that I did not follow. The food processor makes making pie dough simple. I never liked making it by hand.

PASTRY

  • 2 cups unbleached All-Purpose Flour; I had exactly two cups; I thought I might have had to use some whole wheat pastry flour, but I had just enough.
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup (16 tablespoons) cold unsalted butter
  • 1/2 cup cold sour cream

I pulsed the dry ingredients and then added the butter and finally the sour cream. It does come together in clumps as described in the recipe. When I dumped that onto my lightly floured board and read the description of rolling this out, it dawned on me that this is a puff pastry. Most likely a rough-puff as it only has two turns: rolling out, folding over, rolling out again, repeat, fold over, and chill for 30 minutes. My cutting board block is marked in two inch squares so I measured it to the 8×10 inches both times.

FILLING

  • 2 cups fresh blueberries
  • 2 tablespoons cornstarch
  • 1/3 cup sugar
  • 1/8 teaspoon salt (a large pinch)
  • 1 tablespoon lemon juice

Rinse berries and put in saucepan. Mix the dry ingredients and pour over. Add the lemon juice and cook, stirring occasionally, for about 5 minutes. My filling began to thicken in about 3 minutes over medium-hot heat so that is how long I cooked it. I don’t usually cook the blueberries before putting in pie. But this does help hold the filling together for the small squares of pastry. Let cool. I let the filling cool but not quite to room temperature. And I have leftover filling. This could be good on pancakes or to top ice cream. I will use it to top Brie cheese!

Preheat oven to 425 F and get that pastry out of the fridge and get ready to roll!

Here again I found the markings on my cutting board block helpful. Roll the pastry into a 14 inch square. Then cut it into sixteen 3 1/2 inch squares. My squares were not squared completely nor were they cut to the exact size. Put a heaping tablespoon or two on eight of the squares. Brush the edges with beaten egg. Oh yeah, make a vent in the other eight squares. Then put together and press the edges with the tines of a fork. Brush the rest of the egg yolk on the tops and sprinkle with sugar. And they are ready for the oven.

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Looking good so far…

Bake for 18-20 minutes until lightly browned. When I took these out I was in awe…

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And they taste great. I am not sure how to share this with the King Arthur website for the bake-along so I will be content sharing it with you who read this.

Many blessings to all!