Caramel Apple Pie from Foodwishes on Vimeo.
Sunday, July 12, 2009
How to make a Caramel Apple Pie
Bake up a great pie with this guide on how to make a caramel apple pie.
Labels:
American pie,
carmel pie,
Desserts,
lattice crust,
making pie
Tuesday, June 30, 2009
Monday, June 29, 2009
Spiced Blueberry Pie
This recipe is on my list of favorites. Makes 8 servings
Ingredients
2 3/4 cups flour, plus more for rolling
1/4 to 1/2 cup plus 1 tbsp. granulated sugar
2 1/2 teaspoons salt
8 tablespoons very cold butter, cut into small pieces
7 tablespoons very cold solid shortening, cut into pieces
1/4 cup packed light brown sugar
1 tablespoon quick-cooking tapioca
1 teaspoon cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 pints fresh or frozen blueberries (4 cups)
1 tablespoon fresh lemon juice
Preparation
1. Mix 2 1/2 cups flour, 1 tbsp. sugar, and 1 1/2 tsp. salt in a large bowl. Drop in 7 tbsp. butter and the shortening. Using your hands, a fork, a pastry blender, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some pea-size pieces.
2. Using a fork, quickly stir in 1/2 cup very cold water. Turn chunks of dough and crumbs onto a clean surface. Knead just until dough starts to hold together, 5 to 10 times. Divide dough in half and pat each half into a 6-in. disk. Wrap in plastic wrap and chill 15 minutes or up to overnight.
3. Put an oven rack on the lowest rung. Preheat oven to 375°. Unwrap one disk of dough and put on a floured surface. Roll into a 12-in. circle (about 1/8-in. thick), turning 90° after each pass of the rolling pin to keep it from sticking. Transfer to a 9-in. pie pan, letting the dough fall into place (if you push or stretch it into place, it will shrink back when baked). Trim dough edges to 1/4 in. past rim of pie pan. Cover with plastic wrap and chill 15 minutes. Meanwhile, roll out second disk into an 11-in. circle. Cut into ten 1-in.-wide strips. Transfer to a baking sheet, cover with plastic wrap, and chill 15 minutes.
4. While crusts chill, mix remaining flour, 1/4 cup granulated sugar, the brown sugar, tapioca, remaining salt, the cinnamon, pepper, nutmeg, and cloves in a bowl. Add blueberries and lemon juice; toss. Taste and add more granulated sugar (up to 1/4 cup), if you like. Pour berry mixture into crust and dot with remaining butter.
5. To weave a lattice crust, lay 5 strips of pie dough vertically across pie, spacing evenly. Take the top of every other strip and fold it back halfway. Lay a strip horizontally across center of pie, next to folds of vertical strips. Unfold vertical strips back over horizontal strip. Fold back vertical strips that were left flat last time, and repeat with a second horizontal strip, placing it above first strip (away from you). Repeat with a third horizontal strip above second. Repeat this process on lower half of pie, using remaining 2 strips of dough.
6. Fold bottom crust edge up over top crust and crimp edges together. Bake until crust is browned and filling is bubbling in the center, 60 to 75 minutes. Cover edge with strips of foil if browning too quickly. Let cool until bottom of pie pan is room temperature.
Note: Nutritional analysis is per serving. Nutritional Information
Calories:
473 (46% from fat)
Protein:
5.1g
Fat:
24g (sat 10)
Carbohydrate:
62g
Fiber:
2.9g
Sodium:
859mg
Cholesterol:
31mg
Source: myrecipes.com
Labels:
American pie,
Desserts,
Pies/Pastries,
Spiced Blueberry Pie,
Sunset
Sunday, June 28, 2009
Making Apple Pie
Step by step demonstration of making a delicious apple pie.
Labels:
apple pie,
easy pie crust,
Pie crust recipe,
Tender pie crusts
Making Pie Crust from Scratch
Making a pie crust quiz on mystudiyo.com was the latest step I took in learning how to make a pie crust from scratch. Piecrust Quiz Link
Subscribe to:
Posts (Atom)