Archive for the ‘Pie and Tart Crusts’ Category
As a fan of coconut, I like it in most types of desserts and baked goods. This includes cakes, cookies, muffins and pies. Coconut cream pie is probably the most common type of coconut pie you’ll find. It is made with a pudding-like filling that is packed with shredded coconut and poured into a prebaked pie shell, very similar to a chocolate cream pie. Coconut Custard Pie is a little different than a cream pie and just might be a better way to enjoy coconut.
Coconut Custard Pie has an eggy custard base that is not pre-cooked, but baked right in the pie shell. Rather than having a pudding-like texture, it has a more delicate texture to it, like that of a creme brulee or other baked custard. Of course, this particular pie is also packed with coconut, so some of that delicate texture usually associated with baked custards is lost with the generous amount of shredded coconut that is also in the filling because that adds a lot of texture to the pie.
I use sweetened shredded coconut, but you can also use unsweetened without making any changes to the recipe. Some coconut pie recipes call for using only toasted coconut. You can use only toasted coconut in this recipe if you prefer that toasty flavor. I prefer to use untoasted coconut because I like the contrast it creates as the pie bakes: the top becomes crispy and toasted, while the coconut inside the filling remains slightly chewier. Either way, you end up with a pie that has terrific coconut flavor, a creamy and eggy base and a buttery, flaky pie crust.
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You can’t go wrong with apple pie for any occasion and this is especially true when it comes to miniature pies. Mini pies give you the option of having a whole pie (that you can actually eat in one sitting!) all to yourself, and a stockpile of other little pies that you can either share or pop into the freezer for later.
These Individual Cranberry Apple Pies are apple pies with a sweet-tart cranberry twist to them. The apple pie filling is basically the same one that I use when making regular mini apple pies, but when I put the filling into the pies, I also add a generous scoop of whole berry cranberry sauce. I find that the cranberry sauce not only has a wonderfully bright flavor that works well with the lightly spiced apples, but that the consistency of the sauce is a lot like pie filling to begin with and so it incorporates into the pies very well. I tend not to use apples that are too tart when making this combination (skipping granny smiths in favor of something milder) because I don’t want the filling for my pies to be too tart and I want there to be a clear difference between the apple and the cranberries.
I always use homemade cranberry sauce when making this recipe, but there are good store bought brands out there that will also work perfectly well in this recipe (and save some time over making your own sauce). Just be sure to choose a whole-berry sauce and not a cranberry jelly, which will not really incorporate well into the pie filling. Choosing a cranberry sauce that has other elements in it – such as orange zest, cinnamon or other spices – will just make the pie that much more interesting.
These pies can be baked in miniature pie pans, individual muffin pans or prepared in a countertop pie maker, such as my mini pie maker from Breville (which I used to make the pies pictured here). They can be served hot or at room temperature. Leftover pies can be cooled, frozen and reheated in the oven or in a pie maker to crisp them up for later snacking. However you serve your pies, don’t forget to top them off with a big scoop of vanilla ice cream, which is the perfect finish to this pie filling.
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Many bakers swear by all butter pie crusts, but for every one who does, there is a baker who swears by pie crusts made with only vegetable shortening. Vegetable shortening can make a great pie crust. It is easy to work with and will turn out a crust that is consistently tender, which is a trait that has been winning pie lovers over for decades.
When making a pie crust with shortening, you should chill the shortening (and I recommend looking for trans-fat free shortening, of course!) thoroughly in the refrigerator before working with it. The shortening can be cut into your flour mixture just as butter can be, using your fingers, a pastry cutter or a food processor. Shortening has a higher fat content than butter (100% vs 80-85%) that is a bit less likely to get tough as you handle it. This can actually make vegetable shortening crusts a safer choice for pie crust novices who are worried about getting a good result from their homemade crusts, and it’s a bonus for experienced bakers who like that extra security.
Since a shortening crust is less likely to toughen up with extra handling, it is perfect for making a decorative crust, just as I have done in the photo above. The scraps from your pie dough can be rerolled and cut out with a small cookie cutter, and the resulting decorations can be pressed onto the pie’s crust for a very elegant touch to your dessert. Shortening crusts won’t brown as much as all butter crusts will, so expect your baked crust to be a blonde color rather than a deep amber. If you want to enhance browning, brush the edge of your crust with a little cream before baking. If you opt for butter-flavored shortening instead of a plain variety – I usually use Crisco when I’m using shortening – your crust will take on a little more color, as well.
I have made crusts with all butter, all shortening and with a blend of the two (my personal favorite) and get good results with all of these options. This is my basic all shortening recipe and it should deliver just as good results for you as it does for me.
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Buttermilk pie is a favorite of mine around fall and in the winter. The pie is something of a Southern classic, and although I am not from the South, it is definitely a well-liked comfort food dessert to have when the weather starts to cool down. Buttermilk pie is essentially a custard pie made with tangy, buttery buttermilk as the primary dairy component. They’re often flavored with a bit of nutmeg or lemon zest. This Buttermilk Lime Pie has a flavor in it that you don’t normally see in buttermilk pies and marries buttermilk pie with key lime pie, another flavor that I am a big fan of.
The pie has a bright, but not tart, lime flavor that comes from freshly grated lime zest, not from the addition of lime juice. It has an almost pudding-like texture that is fluffier and less dense than the filling of a typical key lime pie. It also isn’t quite as silky smooth as key lime pie fillings tend to be. The result of this is that the pie feels a lot homier to me, and it also is more likely to encourage me to reach for seconds. The pie can be served at room temperature, but I prefer it slightly chilled with a bit of whipped cream on the side.
I used a homemade graham cracker crust for this pie. Graham crackers make for a crispy crust and add a really nice additional layer of flavor to the pie. I generally opt for graham cracker crusts when I make key lime pies, too, so using one here reminds me of key lime pie even more. A pastry crust works perfectly well, with this filling but should be blind baked before adding the filling to it. If you do use a pastry crust, consider adding an teaspoon of lime zest when you make it, to further highlight the citrus in this dessert.
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Peaches and cream is a great flavor combination, no matter what type of cream you’re using. My grandmother was fond of serving peaches and ricotta or cottage cheese with a little sugar on top. I like peaches and ice cream or cream anglaise. I also quite like this Peach Crumble Pie, where the peaches are suspended in a lightly sweetened custard made with sour cream. And I would have to say that the idea of peaches and cream, in general, is improved by the presence of a crumble topping – but then again, most things are improved with a crumble topping!
The pie is relatively quick and easy to assemble if you have a pie crust already made and ready to go. In fact, you can make the pie dough a day or two ahead so you’ll have it on hand when you’re ready to bake! The streusel topping mixture comes together in just a few minutes and the custard filling whisks together in even less time than that. The finished pie has a silky custard filling that is studded with juicy peaches, and the crisp cinnamon-kissed crumble topping adds a nice contrasting crunch to the rest of the pie. It is flavorful – and definitely captures the idea of peaches and cream – but also has a very light feel to it thanks to the tanginess of the sour cream. The pie is served chilled (although it is also good at room temperature) and it makes a great dessert for a warm night.
Both fresh and canned peaches work very well in this recipe. I actually think that it works a little bit better with canned (or jarred) peaches because they are very tender and guaranteed to be juicy. They’re also very convenient, as I almost always have a jar of peaches sitting in my pantry. If you end up using canned peaches, choose some that are halves packed in juice or light syrup and drain them very well (quickly rinse the syrupy peaches) before chopping them up to use in the pie. If you have fresh peaches, choose peaches that are extremely ripe and tender, and make sure to remove the skins before using them.
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