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Pies - TartsView Our Alphabetical Recipe Index for Pies - TartsFind a recipe via our alphabetical recipe index or you can also search using our Search bar for recipes by title or by type (in general Categories, muffins, breads, etc.) Is this a cookie or a tart? A torte or a cake? It is a gorgeous cookie tart, with a European cachet but American ease of passage.......To me, Linzertorte has cookie roots and tort-ish aspirations. It is the quintessential European treat: a nutty shortbread, kissed with a touch of cinnamon and cloves, topped with raspberry preserves followed by a lattice-work crust and a halo of confectioners’ sugar. This is divine and easy – lovely at Christmas but fashionably all seasonal. We dolled this sweetie up with a trio of nuts, and blended apricot as well as raspberry preserves to glitz up this tried-and-true. Match this up with a homemade apple strudel for a mini sweet table and have The Sound of Music cued in the DVD. The best ingredients make all the difference.Recipes for pecan pie are equally divided between those which call for chopped pecans and those which call for whole pecans. Whole pecans make the pie look incredibly inviting but cutting neat wedges is a challenge. One solution is to freeze the baked pie, cut it into wedges with a serrated knife and allow it to warm to serving temperature.
Really good pecan pie is rare. Often, the nuts are small and indifferent, the filling is too sweet or too skimpy. How do you make a better pecan pie? Go back to the roots: pure cane syrup and fresh Georgia pecans. Someone once said that good baking is "a series of little things done right." This is so true of pecan pie. Great any time but just the ticket at Thanksgiving. This is one of those smooth-as-silk, spicy pumpkin pies that brings raves and recipe requests. You may double this recipe and make it in a 10-inch quiche pan for large gatherings. But just make sure your spices as fresh as can be (no leftover-from-last-Halloween spices!). You can also use whipping cream or heavy cream, instead of the trusty evaporated milk for a richer pie. Use my recipe for a buttery pie crust or if you have one on hand, that's all you need for this fabulous, fresh pie. Baker's Tip? A good way to check you have enough berries is to place the berries in the pie tin before lining it with pastry. If it is not brimming with berries, add more berries as per what you need. This is also known as Writer's Block Blueberry Pie. If you make one of these, brew a pot of coffee and sit down to finish your novel, chances are, you'll finish something. Odds are it's the pie but there's a good chance you might stay the course and finish both (pie and novel). This combination of fresh and frozen berries makes the best (kid-approved) pie. You may use all fresh berries if you prefer. This pie is totally country - with a real butter pie dough and a very thin sprinkle of steusel on top, which looks grand, taste swell, and bumps this pie up to the next level. A graniteware pie tin is best (check out hardware stores or camping stores) but ceramic or tin is fine. (You can also leave out the streusel; it goes on top of the top pie pastry so the pie is sealed anyway) Life is a cherry pie . A combination of bing cherries and sour cherries makes this bright scarlet pie a country fair contest winner. If you don't have sour cherries, substitute 1/3 cup dried sour cherries and reduce the sugar by 1/4 cup. If pitting cherries is not your thing, substitute pitted frozen ones (sometimes I use frozen sour cherrise with fresh sweet cherries). This is old time diner fabulous pie. Perky, sweet and tart. Strawberries would work too in this sensational pie that will have you whistling highlights from Oklahoma in no time. If your rhubarb is tough, remove the fibrous strands on the outer stalk before cutting. This pie is a very refreshing, spring-summer combination that is welcome in any season. This assembly of choux paste layers makes a giant éclair. Looks like a cake but goes together like pastry. A filling of whipped cream and pudding is a shortcut for “crème légère” (usually made with homemade pastry cream or custard). You may forego the white icing glaze and simply use the melted chocolate.
A smidge of lemon, orange and small jolt of cranberries does much to heighten the flavor and colour of this wonderful classic country pie. A cut out window shows off its pretty filling. A restaurant supply store is the best bet to get an aluminum 10-inch pie pan for that diner look. Pyrex is also fine or make two smaller pies. There is a lot of debate over this American pie that has its roots in the Pennsylvania Dutch, Amish and Mennonite kitchens of America. We can agree that it is one old pie. Other than that: do you make it with a crumb topping or use a pastry pie shell? Add spice or not? Use molasses or a touch of corn syrup, smear on some chocolate syrup on top or add some chocolate chips to the filling? My version uses a pastry bottom, crumb topping, just a bit of spice, chocolate inside – all bound together in a sweet, gooey, pie symphony that is heartland amazing! Go to any Pennsylvania Dutch county fair and you are sure to come home with one of these, or the appetite to make your own.
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