Archive for the ‘Pies’ category

Blogiversary Pie

August 19th, 2010

Stone fruit pie with ice cream

Today marks my sixth blogiversary.  I started up this site on August 19th, 2004.  It began under the name “Paige’s Kitchen” and was basically just a way to archive my recipes and share them with friends.  With the addition of WordPress and some splashy colour photos, the blog became what it is today.  It’s been quite the adventure, and I look forward to seeing where I go with it in the future.

Now go make some peach pie.

1 cup white flour
1/4 cup whole wheat flour
1/2 tsp salt
1/3 cup butter
4-5 tbsp icy cold water

2 peaches, peeled and cut into chunks
2 nectarines, cut into chunks
4 apricots, cut into chunks
1 cup raspberries
1/4 cup sugar
1/4 cup white flour
1 tsp ginger

In a large bowl, mix together the flour and salt.
Cut in the butter with a pastry blender until the largest pieces are the size of small peas.
Add the cold water and toss together gently with a fork.
Turn the pastry out onto a floured counter and gently knead into a ball.
Roll the pastry out into a rough circle and slip into a pie plate.

In another bowl, stir together all the fruit and filling ingredients.
Dump the filling into the pie crust and flip over the edges, leaving the middle of the pie exposed.  (see below)
Bake for 40 minutes at 375º or until edges are golden brown.
Let cool for at least 15 minutes before slicing and serving with ice cream.

Summer pie

Pumpkin Pie

October 7th, 2007

1 large can pure pumpkin (796ml)
1 small can sweetened condensed milk (300ml)
3 eggs
2 tbsp molasses
1 tsp ginger
1 tsp cinnamon
1 tsp vanilla
dash of salt

2 1/2 cups flour
1 tsp salt
1/3 cup shortening
1/3 cup butter
7-8 tbsp icy cold water

Whisk together the first set of ingredients to form the pie filling. Set aside.
Cut the shortening and butter into the flour and salt until the chunks are small than peas.
Toss in the ice water with a fork until you can form a soft ball of pastry.
Roll out the dough to form a single pie crust, and place in a pie pan.
Form the edges extra high, as this is a large amount of pie filling.
Pour in the pumpkin filling.
Bake at 400ºF for 20 minutes, then turn the oven down to 350ºF, and bake the pie for another 40 minutes, or until a knife inserted in the centre of the pie comes out clean.

Note:
This amount of pastry will be more than enough for one pie, even this larger pie. When I have leftover pastry bits, I toss them on a cookie sheet, sprinkle them with sugar/cinnamon, and bake for 15 minutes alongside the pie. Makes a nice little treat for the chef.

Plum and Nectarine Tart

August 7th, 2007

I had a pile of plums and nectarines that were just about to tip over the edge to over-ripeness, and had been wanting to try Rebar‘s recipe for whole-wheat pastry. The result? This lovely summer tart, thrown together country-style. The entire prep time was probably 20 minutes, tops.

3 nectarines, cut into chunks
4 red plums, cut into chunks
1/2 cup white sugar
a few dots of butter

1 cup white flour
1/3 cup whole wheat flour
1/2 tsp salt
1 tsp sugar
1/6 cup shortening
1/6 cup butter
8 tbsp super cold water

In a medium-sized bowl, mix together the fruit and sugar. Set aside.
In a large bowl, mix together the flours, salt and sugar.
Using a pastry blender, cut in the shortening and butter, until the butter is in pieces no larger than small peas.
Sprinkle over the water, a few tablespoons at a time, until a soft dough begins to form.
Gently knead the dough into a small round, then roll it out to about 1/4 inch thickness.
Dump the fruit filling onto the centre of the pastry, dot with butter, and roughly fold the edges of the pastry towards the centre of the tart. Leave the centre of the tart open.
Bake at 375ºF for 30 minutes, or until crust is lightly browned and flaky.

Cranberry Apple Pie

March 11th, 2007

I’m a big fan of pies, but I only get around to making them once or twice a year. Apple pies are the most mindless, as they were the first kind I learned to make. This one was made for a group meeting this afternoon – I’m working on a magazine-type assignment for one of my classes, and we’ve chosen a food theme.

I stopped at the farmers’ market early yesterday morning to buy the apples. The man at the best apple stall suggested a blend of three apples for the perfect pie; I remember Cortland, but have forgotten the other two names. I threw in some pretty pink cranberries that I had frozen back in the fall to give the pie some added colour and flavour.

2 1/2 cups flour
1 tsp salt
2/3 cup shortening
7-8 tbsp icy cold water

6-7 apples
1 cup cranberries
2/3 cup brown sugar
1/3 cup flour
2 tbsp butter

In a large, sturdy bowl, mix together the flour and salt.
Cut the shortening into smallish chunks, and cut into the flour mixture using a pastry blender.
When the shortening pieces are smaller than peas, sprinkle in the cold water, a spoonful or two at a time.
The dough will start to form, though you may have to use more or less water than I have listed above.
Gently form the dough into two equal rounds, making sure not to overhandle the pastry.
Roll out the first half for the bottom of the pie; use the second half for the top of the pie.
In a second bowl, mix together the first four filling ingredients.
Dump the apple/cranberry mix into the bottom pie shell and dot with pieces of butter.
Roll out the second half of the pastry and place it over the pie.
Seal together the edges of the pastry and cut a pretty design into the top of your pie.
Bake at 325ºF for an hour, or until the apples are bubbly and the pie crust is golden brown.
Allow to cool before serving with cheddar cheese or ice cream.

Notes:
If you keep a pitcher of water in the fridge, this works wonderfully. The colder the water, the better the pie crust.
I always end up with leftover pastry; my mom used to lay the extra bits out on a cookie sheet, sprinkle them with cinnamon/sugar, and then bake them for about 20 minutes, in with the pie. They make a little cook’s treat.
For a richer crust, use half shortening, half butter.

Grandma Barton’s Lemon Tarts

August 11th, 2006

Baking lemon tarts

My mom has a little collection of my great-grandmother’s recipes in her recipe box. Grandma used to make a batch of these for my great-grandpa to take with him county council meetings – he was a reeve for the County of Warner. I made some the other day for a barbecue at my grandpa’s house, served with fresh vanilla whipped cream.

2 eggs
1 cup white sugar
juice of two lemons
2 tbsp canola oil
3/4 cup coconut
12-15 tart shells, unbaked

Mix the first five ingredients together in a medium-sized mixing bowl.
Fill the tart shells to 2/3 full, and arrange on a baking sheet.
Bake the tarts for 15 minutes at 350ºF, or until their tops have just begun to brown.
Let cool before serving, and make sure to eat them all up while they’re still fresh!

Notes:
I cheated on the pastry because I was in a hurry (hooray for M&M Meat Shops!) but proper tart shells would make these much more elegant.

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