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Yield: Makes: 6 servings
For crust: 1 1/2 cups gingersnap crumbs (about 22) 3 tablespoons butter 1/2 teaspoon ginger For the filling: 1 envelope unflavored gelatin 1/4 cup water 2 ounces unsweetened chocolate 4 extra-large eggs, separated 1 2/3 cup milk 4 teaspoons cornstarch 1 cup sugar 1/8 teaspoon salt 1/8 teaspoon cream of tartar 3 tablespoons rum, strong and dark 1 teaspoon real vanilla For the topping: 1 cup whipping cream 1 teaspoon real vanilla 2 tablespoons confectioners sugar unsweetened chocolate for grating
For the crust, preheat oven to 350 degrees. Mix the gingersnap crumbs, butter and ginger and press into 9-inch pie pan. Bake for 10 minutes. Chill. To make the filling, sprinkle the gelatin in the water to soften. In the top of a double boiler, melt the chocolate over hot water. Set aside. Separate the eggs and beat the egg yolks in the top of a double boiler until thick and lemon-colored. Scald the milk. (Don't let it boil.) Mix 1/2 cup of sugar, the cornstarch and salt. Add to the milk; stir until dissolved. In a thin stream, add the hot milk mixture to the egg yolks, whisking constantly. Cook over hot water until the custard heavily coats a spoon. This can take as long as 20 minutes. When thick, remove 1 cup of the custard, stir in the melted chocolate and the vanilla with a whisk. Spread on the bottom of the chilled gingersnap crust. Add the gelatin mixture to the rest of the custard while it's still hot. Set it aside, stirring occasionally. Beat the 4 room-temperature egg whites with the cream of tartar until stiff but not dry, slowly adding the other 1/2 cup of sugar. Add the rum to the custard, then fold in the whites. Be sure they are blended completely, but don't deflate the egg whites. Pour over the chocolate layer in the gingersnap crust. Chill for several hours until the custard sets. For the topping, no more than an hour or two before serving, whip the cream with the vanilla and sugar until stiff peaks form. Spread decoratively on top of the pie, then grate chocolate shavings on top of it.
During Dining@Large's first Sugar Week in 2007, Elizabeth shared this recipe. I love this pie. It has a spicy gingersnap crust, a thin layer of bittersweet chocolate custard and a layer of light, fluffy rum-flavored custard. It's topped with swirls of freshly whipped cream and shavings of chocolate. The recipe that follows is a version of one that was published in Majorie Kinnan Rawlings' 'Cross Creek Cookery.' In [the book, the author] describes it as 'a pie so delicate, so luscious, that I hope to be propped up on my dying bed and fed a generous portion. Then I think that I should refuse outright to die, for life would be too good to relinquish.'
Fresh Strawberry Pie
Publication date: 08/04/2010
Yield: Makes: 6-8 servings
1 baked pie shell
1 cup water
3 tablespoons strawberry flavored gelatin (Jell-O)
3 tablespoons cornstarch
1 cup granulated sugar
6 drops red food coloring
1 quart fresh strawberries
Bring water to boil in a medium saucepan. Mix gelatin, cornstarch, and sugar. Add to boiling water, stirring constantly. Cook until mixture thickens. Remove from heat and add food coloring. Allow mixture to cool before folding in the fresh strawberries. Pour into baked pie shell, arrange strawberries point up and chill for about 3 hours before serving.
Winter pot pie
Publication date: 01/02/2011
Yield: Makes: 6 servings
4 strips bacon, sliced thinly crosswise
8 ounces button mushrooms, sliced
1 onion, quartered, sliced
3 carrots, sliced into coins
Coarse salt and freshly ground pepper
1 clove garlic, chopped
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
2 tablespoons port
2 cups shredded rotisserie chicken
3 ounces sugar snap peas, thinly sliced crosswise
5 tablespoons unsalted butter
5 tablespoons flour
2 1/2 cups chicken broth
Salt and pepper
1 pinch nutmeg
All-butter puff pastry, thawed, or prepared pie crust
1 egg beaten with 1 teaspoon water, optional
1. Sizzle: Cook bacon over medium-high heat in a large, heavy skillet until crisp, 10 minutes. Drain on paper towels.
2. Brown: Add mushrooms, onions and carrots to the skillet. Season with salt and pepper. Cook until mushrooms are beautifully browned, 10 minutes. Add garlic and thyme, cook 1 minute. Deglaze with port. Scrape into a large bowl. Mix in chicken and snap peas.
3. Thicken: Melt butter over medium heat. Whisk in flour, cook 3 minutes. Slowly add broth, whisking thick, 5 minutes. Season with salt, pepper and nutmeg. Pour sauce over chicken and mix.
4. Fill: Scrape chicken mixture into a deep 9-inch pie plate. Cast on bacon. Cover with pastry or pie crust; snip in a vent. Brush with beaten egg (or don't, for a more rustic look). Bake at 400 degrees until top is crisp and middle bubbles, 25 minutes. Enjoy warm.
Prep: 45 minutes Bake: 25 minutes
Publication date: 06/13/2012
Yield: Makes: 2 9-inch pies
2 unbaked pie shells 2 1/2 cups sugar 1/2 cup butter, melted 1/2 cup flour 1 pint buttermilk 2 eggs beaten 1 tablespoon lemon juice 1 teaspoon vanilla
Preheat oven to 325 degrees. Beat eggs, add sugar and flour. Stir in buttermilk and flavorings. Add melted butter. Divide evenly between two 9" unbaked pie shells. Bake for 45 minutes. Top should be golden brown, and center firm. Cool on wire racks before serving.
Apple pie mirage
Publication date: 06/27/2012
Yield: Makes: 6-8 servings
2 cups water 1 cup sugar 3 teaspoons cream of tartar 22 Ritz crackers, whole 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg For streusel topping: 1 cup all purpose flour 1/2 cup sugar (white or brown) 1/4 cups butter, softened
Boil water, sugar, and cream of tartar together for 5 minutes. Add crackers, but do not stir. Boil gently for 2 minutes. Add nutmeg and cinnamon, and stir. Cool; pour into a greased 9-inch pie pan. Combine ingredients for the streusel until they are the consistency of cornmeal, top the pie, and bake for 30 minutes in a 350-degree oven.
Publication date: 03/21/2012
Yield: Serves 8
3 cups strawberry glaze or strawberry jam (see below)
1 cup pastry cream
1 pre-baked deep dish 9-inch pie shell
11/2 pints fresh strawberries, washed and hulled (keep whole if small; cut in half lengthwise if large)
Whipped cream for decorating
1/4 cup toasted slivered almonds
Prepare the pastry cream and let it cool, then spread in the bottom of baked pie shell. Pour in 1/2 pint of strawberries, cover with half of the water-sugar glaze (or strawberry jam) and add remaining strawberries. Cover with remaining glaze (or jam). Decorate the edge with a circle of whipped cream and sprinkle with slivered almonds. Strawberry Pie Glaze
11/2 cups sugar
1/2 teaspoon strawberry flavoring
1/2 teaspoon red food coloring
11/2 cups boiling water
3 tablespoons cornstarch dissolved in 1/2 cup water
Add sugar, strawberry flavoring and food coloring to boiling water. Add dissolved cornstarch and stir over medium-high heat until mixture thickens. Remove from stove and set aside. As a substitution for the glaze, use 3 cups of strawberry jam Pastry Cream
1 cup milk
3 egg yolks
1/4 cup plus 2 tablespoons sugar
1/4 cup all-purpose flour
11/2 teaspoons vanilla extract
1 to 11/2 tablespoons butter, softened Scald milk in a saucepan and set it aside. In a bowl, whisk together the egg yolks and sugar until light in color and very thick, then beat in the flour. Pour the warm milk slowly into the egg mixture and blend well. Pour mixture into a saucepan and cook, stirring with a whisk, over low heat until mixture come to a boil. It will appear lumpy at first; keep whisking. Make sure the mixture does not stick to the bottom and burn. Remove from heat. Add vanilla extract and butter. Cover surface with buttered wax paper (or parchment paper) so it does not form a skin. Allow to cool.
Open Blueberry Pie
Publication date: 06/25/2008
Yield: Serves 10
one 9-inch pre-baked pie shell
1 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 cup water
5 cups fresh blueberries (divided use)
1 tablespoon butter
8 ounces cream cheese, softened (optional)
1 cup heavy cream
sugar and vanilla to taste
In a medium saucepan, mix the sugar, cornstarch, salt and water. Add 1 cup blueberries. Cook over low heat, stirring constantly, until thickened. Remove from heat. Add the butter, stir until melted, then fold in the remaining 4 cups blueberries. Cool.
Spread the softened cream cheese on the bottom crust of the pie shell (optional), and when blueberry mixture is cool, pile into the pie shell. Place in refrigerator until ready to serve. Before serving, whip the cream, adding sugar and vanilla to taste, and spread it over the entire pie or dollop it over slices before serving.
Per serving: 310 calories, 2 grams protein, 16 grams fat, 8 grams saturated fat, 41 grams carbohydrate, 2 grams fiber, 36 milligrams cholesterol, 137 milligrams sodium
-- Adapted from "The Fannie Farmer Cookbook" by blueberry gardener Carol Kressen of Ellicott City
Black Raspberry Pie
Publication date: 08/06/2008
Yield: Serves 10
piecrust for a 9-inch, 2-crust pie
4 generous cups fresh black raspberries (you also can use frozen, but drain the liquid once they've thawed)
1 cup plus 1 tablespoon sugar (divided use)
3 tablespoons dry tapioca pudding mix
1/4 teaspoon nutmeg
Preheat oven to 350 degrees.
Combine berries, 1 cup sugar, tapioca pudding mix and nutmeg together and let stand for 1/2 hour, stirring occasionally. Place bottom crust in pie pan, stir filling well and pour into crust. Top with second crust and seal edges well.
Cut 3 to 4 slits in top piecrust and sprinkle with remaining 1 tablespoon sugar. Bake for 45 minutes or until filling bubbles up through slits and crust is brown. This pie is very good served warm with vanilla ice cream.
Per slice: 253 calories, 2 grams protein, 9 grams fat, 1 gram saturated fat, 44 grams carbohydrate, 3 grams fiber, 0 milligrams cholesterol, 178 milligrams sodium
-- Courtesy of Woodbine gardener Eveline Shipley
Lemon Meringue Pie
Publication date: 05/13/2009
Yield: Makes: 6 slices
1/2 package piecrust mix or one
9-inch refrigerator piecrust
1 1/3 cups sugar (for filling)
1/2 cup cornstarch
1/4 teaspoon salt
1 3/4 cups water
4 eggs, separated
2 tablespoons butter or margarine
1 tablespoon grated lemon rind
1/2 cup fresh lemon juice (about 4 lemons)
1/4 teaspoon cream of tartar
1/2 cup sugar (for meringue)
Prepare piecrust. Fit into an 8-inch pie plate and bake in a 450-degree oven for 8 to 10 minutes, or until golden brown; cool.
Combine 1 1/3 cups sugar, cornstarch and salt in a medium-sized saucepan; gradually stir in water. Cook over medium heat, stirring constantly, until mixture comes to boil and is thickened.
Boil 1 minute. Remove from heat.
Beat egg yolks slightly in a small bowl; slowly blend in 1.2 cup of hot cornstarch mixture, then slowly pour back into remaining mixture in saucepan. Cook, stirring constantly, over low heat for 2 minutes; remove from heat. (Do not overcook.) Stir in butter or margarine, lemon rind and lemon juice; pour into cooled pastry shell. Cover with plastic wrap; refrigerate until cold, about 3 hours.
Beat egg whites with cream of tartar until foamy-white and doubled in volume; gradually add remaining 1.2 cup sugar, beating until all the sugar dissolves completely and meringue stands in firm peaks.
Using a pastry bag with a large notched tip or a spoon, form meringue into 10 to 12 large puffs on a greased and floured or parchment-lined baking sheet. Bake in a 425-degree oven for 3 to 5 minutes, until peaks turn golden. Cool on a baking sheet. When puffs are cool, carefully place them on the cold pie with a small spatula.
Per slice: 478 calories, 6 grams protein, 15 grams fat, 6 grams saturated fat, 85 grams carbohydrate, 1 gram fiber, 151 milligrams cholesterol, 265 milligrams sodium
Source: Adapted from a Family Circle magazine recipe
Pennsylvania Squash Pie
Publication date: 11/12/2008
Yield: (Serves 8 to 10)
1 1/4 cups sugar, plus more if desired
2 heaping tablespoons flour
1/2 teaspoon nutmeg, plus more if desired
1/2 teaspoon salt
two 9-inch piecrusts, unbaked (divided use)
3/4 cup half-and-half, plus more if desired
4 cups crookneck squash, peeled and thinly sliced
2 tablespoons butter, cut up
Preheat the oven to 425 degrees. Mix 1 1/4 cups sugar, 2 heaping tablespoons flour, 1/2 teaspoon nutmeg and 1/2 teaspoon salt together. Place bottom crust in pie pan. Sprinkle about 2 tablespoons of the dry mixture over bottom crust. Add the 3/4 cup half-and-half to remaining dry ingredients and mix well. Layer the sliced squash in the pan, then pour liquid mixture over squash. Dot the top with butter and place top crust over.
Crimp edges all around and cut some slits to vent the pie. You can brush the top crust with a bit of milk or half-and-half and dust lightly with sugar and a bit of ground nutmeg if desired.
Bake at 425 degrees for 10 minutes, then reduce oven temperature to 350 degrees and bake for another 40 to 45 minutes, or until pie bubbles through crust slits and top crust is nicely browned.
Note: Sliced raw sweet potatoes can be substituted for the squash.
Per serving (based on 10 servings): 338 calories, 3 grams protein, 17 grams fat, 6 grams saturated fat, 45 grams carbohydrate, 1 gram fiber, 13 milligrams cholesterol, 319 milligrams sodium
Adapted from recipe courtesy of Marcella Sawin of Lyons, Kan.
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