Tag Archives: pie

Sweet-Potato Meringue Pie


Makes one 9-inch pie
The Southern counterpart to pumpkin pie comes topped with a sugary cloud of meringue for extra appeal. Source: Martha Stewart Living, November 2012

Ingredients

For the Sweet-Potato Pie
2 pounds sweet potatoes
1 disk Test-Kitchen Piecrust
All-purpose flour, for surface
2 large eggs, lightly beaten
1/2 cup whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
1/4 cup light-brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract

For the Meringue

3 large egg whites
Pinch of salt
1/4 teaspoon cream of tartar
1/2 cup granulated sugar

Directions

1. Make the sweet-potato pie: Preheat oven to 425 degrees. Pierce sweet potatoes in a few places with a fork, and bake until very soft, about 1 hour 15 minutes, depending on size of potatoes.

2. Meanwhile, roll out dough into a 12-inch round on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge, leaving a 1/2-inch overhang. Refrigerate until firm, about 1 hour.

3. When sweet potatoes are cool enough to handle, scoop out enough flesh to measure 2 cups (reserve any remaining flesh for another use), and transfer to a food processor. Add eggs, milk, cream, sugars, salt, nutmeg, and vanilla, and process until smooth.

4. Reduce oven temperature to 375 degrees. Pour filling into crust. Bake until filling puffs and cracks around edge and pie is just set, 50 to 55 minutes. Let cool completely on a wire rack, about 2 1/2 hours. Pie can be kept at room temperature for 1 day, covered loosely with parchment or foil.

5. Make the meringue: Beat egg whites, salt, and cream of tartar in a bowl with a mixer on low speed until foamy. Raise speed to high, and add granulated sugar in a slow, steady stream. Whisk until stiff, glossy peaks form, about 5 minutes. Spoon meringue on top of pie. Lightly brown meringue in places with a small kitchen torch (or broil about 7 inches from heat source about 45 seconds).

Cook’s Notes: The egg whites in the meringue are not cooked.
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15-Minute Fresh Tomato and Feta Tart

Ingredients

2 large heirloom or beefsteak tomatoes (about 2 1/4 to 2 1/2 pounds total)
1 teaspoon kosher salt
Cooking spray
1 sheet frozen puff pastry (about 12 ounces), thawed according to the package directions and refrigerated
1/2 cup cream cheese (4 ounces)
2 cloves garlic, peeled and grated
Leaves of 4 sprigs fresh oregano or marjoram, minced
Leaves of 4 sprigs fresh thyme, minced
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon ground cinnamon (optional)
3/4 cup heavy cream or plain yogurt if you like it tart
1/2 cup crumbled feta cheese, drained
1 tablespoon extra-virgin olive oil, preferably Greek

Instructions

Line a large platter or two with 6 or 7 paper towels each. Slice the tomatoes into 1/2-inch-thick slices, place them on the paper towels, and sprinkle with the salt. Set aside.

Meanwhile, arrange a rack in the middle of the oven and heat to 425F. Line 1 rimmed baking sheet with parchment paper or spray with cooking spray and set aside. Spray the underside of a second rimmed baking sheet with cooking spray and set aside, upside down.

While the tomatoes are draining, place the chilled puff pastry on the first baking sheet (lined on the inside with parchment or sprayed on the inside) and unfold it gently. Make sure to work quickly so the pastry stays cold. If at any time the dough feels soft, place in the freezer for 2 to 3 minutes until chilled again and firm. Thoroughly poke the dough evenly with the tip of a sharp small knife, about 48 times.

Completely cover the puff pastry with a sheet of parchment paper. Place the second prepared baking sheet (sprayed on the underside) on top of the parchment paper, spray-side down. Bake until the pastry turns a pale brown on the edges, 10 to 12 minutes.

Remove the top baking sheet. Bake until golden-brown and crisp on top, being careful not to overbake, 3 to 5 minutes more. Set the pastry aside to cool while you make the feta spread.

Place the cream cheese, garlic, oregano, thyme, pepper, and cinnamon, if using, in a medium bowl. Using a handheld mixer, mix on medium speed until combined. Add the cream and mix until fluffy, about 2 minutes. Add the feta and mix until creamy, 2 to 3 minutes. Spread this mixture evenly on the tart crust.

Gently pat the tomatoes well with dry paper towels. Top the cheese mixture with the tomatoes salted-side down, arranging them in a single layer. The pastry will deflate somewhat. Drizzle over oil. Cut into pieces and serve immediately. This tart is best eaten the same day it is made.

Recipe Notes

Puff pastry: I am a believer in using butter-based puff pastry unless you need another version to meet a dietary need or you have no other available. Although most of the butter-based brands are sold one sheet to a box, they come in various sizes. If you buy a brand with 2 small sheets to a box, line them up as close to each other as possible on the oiled baking sheet and cut them to make one 9×12-inch rectangle. (On the negative side, the tart will really be two pieces and will not fuse together when baking. On the positive side, this will make it easy to serve without making too many cuts or breaking the pretty dough.)

Cheese spread: This mixture can be made up to 3 days in advance and refrigerated in a covered container.
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Blackberry Cobbler

Ingredients

2 1/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries)
1 cup sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
Cream, whipped cream or ice cream, if desired

Instructions

In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.

In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.

Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

Expert Tips:

A basic cobbler dough, which is like a drop biscuit, should be mixed with a light hand so it will rise up through the berry mixture and have a light texture. Mix just until the dry ingredients are moistened.

Add 1/2 teaspoon of a warm baking spice—cinnamon, ginger, nutmeg, or cardamom—to the cobbler dry ingredients to add an aromatic edge. And a teaspoon of pure vanilla stirred into the berries will enhance their natural sweetness.

Summer berries can take a basic cobbler beyond an everyday dessert. Try adding raspberries to the blackberries for a different flavor combination.

Try mixing grated lemon or lime zest in with the fruit before baking for a fresh flavor twist.
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Peach Pie

Yield: 1 pie

Ingredients

Directions

2 1/2 pounds peach wedges
3/4 cup light brown sugar
juice of 1 lemon
2 tablespoons quick-cooking tapioca
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
4 tablespoons butter

Combine 2 1/2 pounds peach wedges with 3/4 cup light brown sugar, the juice of 1 lemon, 2 tablespoons quick-cooking tapioca, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Pour into pie shell; dot with 4 tablespoons butter.

Perfect All-Butter Piecrust

Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.

How to Make a Pie

Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).

Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling (see options above).

Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.

Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.

Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.
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Irish Coffee Pie

Ingredients

2/3 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter, melted
4 ounces cream cheese, softened
1/4 cup sugar
1/4 cup water
1 tablespoon whiskey, optional
2 teaspoons instant coffee granules
1 carton (8 ounces) frozen whipped topping, thawed

Directions

Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of a greased 7-in. pie plate. Bake at 375F for 8-10 minutes or until lightly browned. Cool on a wire rack.

In a small bowl, beat the cream cheese and sugar until smooth. Combine the water, whiskey if desired and coffee granules; beat into cream cheese mixture until smooth. Fold in whipped topping.

Spoon into crust. Cover and refrigerate for at least 2 hours before serving. Refrigerate leftovers.
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Slow Cooker Peach Cobbler

Ingredients

For the Peach Filling

3 pounds fresh or frozen peaches, sliced
3/4 cup Musselman’s Apple Butter
1/4 cup bourbon
1/4 cup granulated sugar
1/4 teaspoon salt

For the Cobbler Top

1 1/2 cups all purpose flour
3/4 cup yellow cornmeal
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cup whole milk
1/2 cup melted unsalted butter (1 stick)

Directions

Place the peaches, Musselman’s Apple Butter, bourbon, sugar, and salt in a large 6 quart slow cooker. Stir to coat. Then spread them out evenly.

For the Cobbler Top: In a large bowl, mix the flour, cornmeal, sugar, baking powder and salt. Whisk in the milk. Then whisk in the melted butter until smooth. Pour the batter over the peaches making sure it coats the entire surface.

Place a long piece of paper towel over the slow cooker and cover with the lid. Pull the paper towel tight so it doesn’t sag. (The paper towel absorbs the condensation so the top can crisp.) Cook on high for 4-6 hours or on low for 7-9 hours. Once the middle of the top has puffed up and is golden around the edges, the peach cobbler is ready to serve. Check the center with a toothpick to be sure it’s baked through. Spoon the cobbler into bowls and top with fresh whipped cream or ice cream.

COOK’S NOTES: All slow cookers differ in temperature a little – Know thy crockpot. Cooking time may vary base on the make and model of your slow cooker. If you start with frozen peaches, expect the cobbler to take at least an hour longer. This recipe can also be made in the oven to reduce cook time. Prepare in a 5-6 quart baking dish. Bake at 350 degrees F for 30-45 minutes.
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Easy Skillet Tamale Pie


Serves 6 to 8

Prep time: 15 minutes ; cooking time: 35 minutes

For the cornbread:

3/4 cup stone-ground yellow cornmeal
1/4 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 large egg
1/2 cup full-fat sour cream, plus more for serving
2 tablespoons unsalted butter, melted and cooled
1 cup shredded sharp cheddar cheese

For the filling:

2 tablespoons olive oil
1 medium yellow onion, diced
2 tablespoons chili powder
1 teaspoon kosher salt
4 cloves garlic, finely chopped
1 pound lean ground beef (90% lean)
1 (15-ounce) can black beans, drained and rinsed
1 (15.25-ounce) can whole kernel corn, drained
1 (14.5-ounce) can fire-roasted diced tomatoes with green chiles (do not drain)
1 cup shredded sharp cheddar cheese
Coarsely chopped fresh cilantro or sliced pickled jalapeños, for serving

Make the cornbread:

Arrange a rack in the middle of the oven and heat to 425°F. Place the cornmeal, flour, sugar, baking powder, salt, and baking soda in a medium bowl and whisk to combine. Whisk the egg, sour cream, and butter together in a small bowl. Add the sour cream mixture to the cornmeal mixture and stir to combine. Fold in the cheese (the batter will be thick); set aside.

Make the filling:

Heat the oil in a 10-inch oven-safe skillet (such as cast iron) over medium heat until shimmering. Add the onion, chili powder, and salt and cook until onion is softened, 5 to 6 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Increase the heat to medium-high. Add the ground beef and cook, breaking up with a spoon, until no longer pink, 5 to 6 minutes. Add the beans, corn, and tomatoes and stir to combine. Simmer until slightly thickened, about 5 minutes. Remove from the heat and stir in the cheese.

Dollop small spoonfuls of cornbread batter over the filling. Use the back of a knife or an offset spatula to spread into an even layer. Place the skillet on a rimmed baking sheet.

Bake until the filling is bubbling and the cornbread is golden-brown, 15 to 20 minutes. Let cool 10 minutes before serving with cilantro or pickled jalapeños if desired, and a dollop of sour cream.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
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