Tag Archives: pie

Strawberry Deliciousness

If you’ve never had strawberry pie, please run, don’t walk, to the grocery store and/or market to get the supplies for this most scrumptious dessert!  I promise, you’ll be wondering why you waited so long to make this!

Last week after returning from the National Stationery Show in NYC, we were driving by Mom’s Apple Pie in Leesburg and there was a giant strawberry cutout sitting by the side of the road and a sign for Strawberry Pie in the window.  We meant to stop, but then forgot, but once I remembered, I couldn’t get the thought of strawberries nestled inside a pie crust out of my head, so I had to find a recipe STAT.  Here’s the recipe I put together using a strawberry pie filling recipe from Cook’s Country and my Cornmeal Pie Crust.


Crust
I used my Cornmeal Pie Crust recipe.

Filling
2 pounds frozen strawberries
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup sugar
pinch salt
1 pound fresh strawberries, hulled and sliced thin

Topping
4 ounces cream cheese, softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup heavy cream

Bake pie crust shell and let cool.

Cook frozen berries in large saucepan over medium low heat until berries begin to release juice, about 3 minutes. Increase heat to medium high and cook, stirring frequently, until thick and jamlike, about 25 minutes. (Mixture should measure 2 cups. If you have more than 2 cups the pie will not set or slice properly.)

Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to a simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.

Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)

With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.  I like to add chiffonaded basil or mint to the cream to give it an additional flavor profile.

Enjoy!

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Brown Butter Custard Pie with Cranberry Glaze

I wrote about this recipe years ago when it first came out in Food & Wine Magazine and have made it every Thanksgiving since!  It’s the perfect non-traditional end to one of the most celebrated meals of the year and beautiful to boot!  I love the look of the cranberry glaze on top of the speckled creamy filling and the little golden orange dollops of deliciousness by the way of sweet potato and white chocolate on top!

Brown Butter Custard Pie with Cranberry Glaze
2 teaspoons plain powdered gelatin
Reserved browned butter solids from Cinnamon Toast Crumb Crust (below)
1 cup whole milk
1/3 cup light brown sugar
1/4 teaspoon cinnamon
Kosher salt
3/4 cup plus 2 tablespoons heavy cream
1/4 cup sour cream
Cinnamon Toast Crumb Crust (recipe below)
3 1/2 ounces white chocolate, chopped
2 tablespoons unsalted butter
1/2 cup mashed sweet potatoes
1 cup cranberry sauce, pureed and strained

Cinnamon Toast Crumb Crust
2 sticks unsalted butter
1/2 cup sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon cinnamon
4 cups diced crusts and end pieces from 1 loaf of packaged white bread (10 ounces crusts)

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Strawberry Pie

Oh strawberry pie, how have I never heard of you or thought that you might be the most delicious concoction I’ve ever tasted?  I just don’t know, but I sincerely apologize for neglecting to make you until now!

If you’ve never had strawberry pie (obviously, I hadn’t – I know, I must be living in the hole), please run, don’t walk, to the grocery store and/or market to get the supplies for this most scrumptious dessert!  I promise, you’ll be wondering why you waited so long to make this!

Last week after returning from the National Stationery Show in NYC, we were driving by Mom’s Apple Pie in Leesburg and there was a giant strawberry cutout sitting by the side of the road and a sign for Strawberry Pie in the window.  We meant to stop, but then forgot, but once I remembered, I couldn’t get the thought of strawberries nestled inside a pie crust out of my head, so I had to find a recipe STAT.  Here’s the recipe I put together using a strawberry pie filling recipe from Cook’s Country and my Cornmeal Pie Crust.


Crust
I used my Cornmeal Pie Crust recipe.

Filling
2 pounds frozen strawberries
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup sugar
pinch salt
1 pound fresh strawberries, hulled and sliced thin

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Cornmeal Pie Crust

I’ve been whipping up a storm of apple recipes after a little, ok, a lot of apple picking out near Bristow, Virginia last weekend.  What have I been making you ask??

Well, I started with apple pie, then moved on to tarte tatin and Sunday I made ten jars of caramel apple bourbon butter.  When making the pie, my husband remarked that the aroma of cooking apples is one of his favorite culinary scents, so I kept right on going.  Below is the recipe for my cornmeal pie crust – a crunchy, autumnal take on pate brisee.  I love it when the weather turns and think it pairs beautifully with apples.  Try it for your next pie or as I did, use it as the crust on the tarte tatin!

Cornmeal Pate Brisee
makes enough for one double crust pie

1 3/4 cups flour
3/4 cup cornmeal
1 tsp salt
1 tsp sugar
1 cup butter, cold, cut into small pieces
1/4 – 1/2 cup ice water or cold apple cider

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In Print: Clips from Food Sections

5. – The Chicago Tribune All About Ribs “In barbecue season, the butcher’s case is bulging with pork ribs. Baby back ribs, spareribs, country ribs, rib tips, St. Louis cut ribs, riblets, rib chops, rib roasts, baby spareribs, button ribs, Danish ribs and loin ribs (across the street, there are McRibs). The prices range from $2 to $8 a pound. Here’s what you need to know about the most popular cuts before you fire up the grill.”

4. – The Boston Globe Pickle Craft “I’m still obsessed with pickles. I am not alone. There is a pickle of the month club. A Facebook page for pickles has 6,110 fans (some of whom make comments not suitable for work). If you Google “obsessed with pickles,’’ a) you are obsessed with pickles yourself, and b) you will find you are in good company. Not that you need Google to tell you this if you’ve eaten in a restaurant in the past few years.”

3. – The LA Times Fruit Pies Perfected “It came still warm, its sugar-dusted crust glittering in the sunlight through the front window, the light, flaky exterior quietly shattering under the fork with each bite. Underneath, the rich berry filling oozed slightly — the thick, sweet glaze cradling tender, slightly tart berries that seemed to pop with every mouthful. It was magical.”

2. – The NY Times Gelatin Makes Wine Go Wobbly “Nature makes some good products, but when you are 10, what the food companies do is awesome. Nothing in the plant or animal kingdoms can rival the wonder of Tang, the astronaut’s orange juice. It has little in common with fruit juice. If it tasted more natural, there would be no point in pouring it into the palm of your hand and licking it. The rush of sugar and citric acid was intense enough to blot out all other sensations for a moment, and for that trip to sensory bliss I would now like to thank my mother, the space program and the entire era of American food history from the 1950s through the 1970s.”

1. – The Washington Post A Sundown Supper on the Grill “I knew the heat had gotten to me when the mere sight of my partner putting the kettle on for Saturday morning coffee sent me into hyperspace. Apparently he hadn’t received the No Stove, No Oven, No Way! memo.”

Photo from The Chicago Tribune

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The ABC’s of Thanksgiving Desserts

When I was writing out my to do list for Thanksgiving dinner last night I realized my desserts represent the first three letters of the alphabet – and I really didn’t mean to!  Here’s what I’m making and the links to the recipes…
Apple
Brown Butter
Chocolate

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Tip of the Day: Cooking Pumpkin

Having grown up on a pumpkin farm, I get this question a ton…  How do I take a pumpkin I buy at the market and turn it into a pumpkin pie? Well, believe it or not, pumpkin pie doesn’t always come from that canned pumpkin in the preserved foods aisle at the grocery store.

Here are my tips for the perfect mashed pumpkin:

  • Avoid field pumpkins, which are bred for perfect jack o’ lanterns: they tend to be too large and stringy and not very flavorful.
  • Ask the farmer for sugar pie pumpkins or other flavorful varieties: small and sweet, with dark orange-colored flesh, these are the suckers you want.
  • A medium-sized (4-pound) sugar pumpkin should yield around 1½ cups of mashed pumpkin. This puree can be used in all your recipes calling for canned pumpkin.

1pump

I prefer baking the pumpkin over boiling or steaming to get the flesh soft enough to work with.  Here’s how…

Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast if you’d like. In a shallow baking dish, place the two halves face down and cover with foil. Bake in a preheated 375 degrees F oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender. (Stick a fork in it – if it’s not soft, keep roasting.) Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it. For silky smooth custards or soups, press the pumpkin puree through a sieve or pulse in a food processor.

Enjoy!

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