Delight guests with
delicious pies Bake sweet seasonal desserts to share with friends and family
Patch it up!
Charles Schiller, Food Styling: Lynn Miller
If your pie crust tears while you’re fitting it in the pan, just flatten a piece of the trimmings with your fingers or a rolling pin and use it to repair the crack.
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101 November 20, 2009
Treat yourself
Treat yourself Cranberry Swirl Cheesecake Pie Prep: 20 min. Bake: 43 min. Chill: 4 hr. Serves: 8 Cost per serving: 93¢ CRUST: 9 whole graham crackers (11/ 3 cups ground) 1 Tbsp. sugar 5 Tbsp. unsalted butter, melted FILLING: 12 oz. cream cheese, at room temperature 2 / 3 cup sugar 1 large egg plus 1 large yolk, at room temperature 6 Tbsp. sour cream, at room temperature 1 tsp. vanilla extract ½ cup whole-berry cranberry sauce, pureed and strained (about 5 Tbsp. after straining)
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Preheat oven to 350ºF; line a rimmed baking sheet with foil. Make crust: Place graham crackers in a food processor and process until finely ground. Add 1 Tbsp. sugar and butter and process until crumbs are moistened. Press mixture evenly across bottom and up sides of a 9-inch pie plate, packing tightly. Bake until crust is crisp, 6 to 8 minutes. Cool completely on a wire rack. Make filling: In a large bowl, using an electric mixer on medium speed, beat cream cheese and sugar until fluffy. Add egg and yolk and beat until incorporated. Stir in sour cream and vanilla. Scrape down sides of bowl and stir until combined. Scrape half of filling into prepared crust. Dollop half of cranberry puree on top of filling. Top with remaining filling and then puree. Use a knife to swirl puree through filling, creating a marbled design, taking care not to drag
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Flaky Pie Dough crumbs from crust into filling. Place pie on lined baking sheet and bake until set around edges but still slightly jiggly in center, about 35 minutes. Transfer to rack to cool completely, then loosely cover with plastic wrap and refrigerate for at least 4 hours and up to 2 days. PER SERVING: 410 Cal., 26g Fat (16g Sat.), 126mg Chol., 1g Fiber, 6g Pro., 38g Carb., 287mg Sod.
Prep: 10 min. Chill: 2 hr. Yield: 1 9- or 10-inch single-crust pie shell Cost per serving: 10¢ 1/4 cups all-purpose flour 1 4 Tbsp. cold unsalted butter, cut into small pieces 4 Tbsp. vegetable shortening, chilled 1/4 tsp. salt
102 November 20, 2009
Combine all ingredients in a food processor and pulse several times until mixture resembles coarse meal. With motor running, add 2 Tbsp. ice-cold water and process just until dough forms a ball. Add more water, 1 tsp. at a time, if dough is too dry. Press into a disk, wrap in plastic and refrigerate for at least 2 hours and up to 2 days before using.
allyou.com
Treat yourself Snickerdoodle Pie Prep: 20 min. Bake: 40 min. Serves: 8 Cost per serving: 42¢ 1 recipe Flaky Pie Dough (see page 102) 1 /4 tsp. cinnamon 1 cup plus 1 Tbsp. sugar 4 Tbsp. unsalted butter, melted and cooled 11/ 2 cups buttermilk 4 large egg yolks 1 /4 cup all-purpose flour 1 tsp. vanilla extract 1 /4 tsp. salt
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Roll out pie dough on a lightly floured surface into an 11-inch circle. Fit into a 9-inch pie pan and trim edges so they overhang by 1 inch. Fold dough under to create a double-thick edge; crimp decoratively. Place in refrigerator to chill while preparing filling.
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Preheat oven to 350ºF. Set a rack in lower third of oven. Line a baking sheet with foil and set it on oven rack. In a small bowl, stir together cinnamon and 1 Tbsp. sugar. In a large bowl, whisk together melted butter, buttermilk, egg yolks, flour, vanilla, salt and remaining 1 cup sugar. Pour into chilled pie shell. Sprinkle cinnamon-sugar over custard. Set pie on preheated baking sheet and bake for 20 minutes. Without opening oven, reduce temperature to 325ºF and bake until pie is set, puffed and golden, about 20 minutes longer. Let cool on a wire rack, then serve, or cover loosely with plastic wrap and refrigerate to serve cold. PER SERVING: 396 Cal., 20g Fat (10g Sat.), 138mg Chol., 1g Fiber, 6g Pro., 48g Carb., 178mg Sod.
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Crumb-Topped Apple Pie Prep: 35 min. Bake: 1 hr. 25 min. Serves: 8 Cost per serving: 74¢ recipe Flaky Pie Dough (see 1 page 102) 6 Tbsp. unsalted butter, melted ¼ cup packed light brown sugar 1¼ cups all-purpose flour 3 lb. Granny Smith apples (about 6 large), peeled, cored and cut into ½-inch-thick slices ¾ cup sugar 1 Tbsp. lemon juice ½ tsp. ground cinnamon
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Roll out pie dough on a lightly floured surface into an 11-inch circle. Fit into a 9-inch pie pan and trim edges so they overhang by 1 inch. Fold dough under to create a double-thick edge; crimp decoratively. Place in freezer for 15 minutes. Preheat oven to 350ºF. Line a rimmed baking sheet with
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104 November 20, 2009
foil and set it on lower rack. Combine butter, brown sugar and 1 cup flour in a medium mixing bowl. Pinch with fingers until large crumbs form. Place bowl in freezer. In a large bowl, combine apples, sugar, lemon juice, cinnamon and remaining ¼ cup flour. Toss to coat and let stand 10 minutes, stirring occasionally to dissolve sugar. Scrape mixture into pie crust, arranging apples as compactly as possible. Set pie on baking sheet and bake for 35 minutes. Sprinkle reserved crumb topping over apples and bake until topping is golden brown, 40 to 50 minutes longer. Let cool on a wire rack before serving. PER SERVING: 511 Cal., 21g Fat (11g Sat.), 38mg Chol., 5g Fiber, 5g Pro., 79g Carb., 80mg Sod.
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Kitchen TIP Mix it up. For a different flavor, swap in another apple variety for a few of the Granny Smiths. allyou.com