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Pies - Tarts

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Dear Fellow Baker,

 

This glorious recipe now resides in the recipe Hall of Fame, aka A Passion for Baking, a cookbook by Marcy Goldman. Oxmoor House 2007. Buy it at www.amazon.com or www.Oxmoorhouse.com

 It is another BetterBaking.Com Inspired Original. I’m Dreaming of a white chocolate Thanksgiving or why fiddle with a classic? Cuz change is good. Change for decadence sake is even better. This makes a pecan pie that is thick, dense, creamy, rich, subtle but different ….Don’t you find that everything good without white chocolate is just that much better with it? Use the best you can find (Callebut, for instance). This pie filling rises up, teeters a bit, and then slowly settles and sets. Use a 10-inch quiche pan with removable bottom for this baby. Semi-freeze, cut, and then let warm to room temperature for neat serving slices and make sure you use a sharp, serrated knife to do the honors. Tips for a premium pie? Use Nielsen Massey vanilla (it just is the best –this is not even a question), Tate and Lyle Cane Syrup (or go with regular corn syrup but the T&L is the PPM, aka Pecan Pie Maker) and if you can, try and find small pecan halves. They are easier to cut through once baked in the pie.

The combination of cranberries and apples makes this an extraordinary strudel. Not only does it taste delicious, look spectacular, but the pectin in the cranberries does amazing things with the filling. With its halo of confectioners’ sugar, over a crimson interior, this strudel evokes a Nutcracker Suite spirit - just in time for the holidays. Use the easy Use the Sour Cream Mock Pastry Dough here or filo dough. The Sour Cream dough is also ideal for hors d’oeuvres, potato knishes, quiche, pies or tarts. It freezes like a dream and you can made a few batches in a food processor in minutes. It is crisp, tender, buttery dough that is a bit like puff pastry but low tech. But it is the filling that really shines in this recipe and whether you use this dough, store-bought puff pastry, your own real strudel dough (or mine), or even filo - this is an amazing strudel. 

If you've never made a fresh cherry pie, you are in for a big treat. This is an extremely flavorful and vibrantly colored fruit pie. Frozen cherries are fine.

This masterful, big, definitive pecan pie now resides in my newest cookbook A Passion for Baking, www.OxmoorHouse.com. It was renamed Perfect Pecan Pie (editorial felt World's Best was a bit boastful :). This is the ultra pecan pie! Make sure you use plenty of Georgia and California pecans, and upgrade, if you can, to Tate and Lyle’s corn syrup for a mouth-watering pecan pie like no other. It is the perfect Thanksgiving pie.

One of the classic pies. If oranges don't suit, leave out the orange zest and use water instead. Unless you love raisins, you probably won't make this pie and that is such a pity because it is ambrosial, old-fashioned and delicious, good warm or ice-cold.

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