Tag Archives: pie

Cherry Pie Pastry Envelope


Yield: 4 Pastries

Ingredients

1 package refrigerated piecrust
1 can cherry pie filling
1/2 cup sparkling sugar
1/4 cup whipping cream
One 4 x 5 inch paper envelope
One small heart shaped cookie cutter

Instructions

Unroll pastry on floured surface.

Open a 4 x 5 ½ inch paper envelope and use as a pattern.

Reduce the pattern to make a smaller envelope if desired. Trace pattern onto parchment paper. This is your pattern. Cut pastry into 4 envelopes and 4 small heart shaped cut outs.

Fill pastry with cherry pie filling, but not on the back flap. Following the folds of the paper envelop, fold the cutout pastry, leaving the upper flap open.

Place heart cut-out on folded edges of pastry envelope. Place pastry on parchment lined baking sheet. Brush with whipping cream then sprinkle with sparkling sugar.

Bake pastry at 375 degrees for 15-20 minutes or until lightly browned. Do not remove from baking sheet until completely cool.

Step by Step Pastry Envelope Folding
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Fresh Pear Cobbler


Serves 6 to 8

Ingredients

1/2 cup butter, melted
2 cup sugar
3/4 cup self-rising flour
3/4 cup milk
1 cup water
1/2 tsp chinese five spice powder
2 cups fresh pears, chopped evenly

Directions

Preheat oven to 350 degrees.

In a saucepan. mix 2 cups fresh pear with 1 cup sugar and 1 cup water. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, stirring occasionally.

Place butter in a 2-quart baking dish and place in the oven to melt.

Stir 1 cup sugar and flour and Chinese five spice together and mix well. Slowly add milk and continue to stir to prevent the batter from lumping.

Remove baking dish from oven and pour batter over the butter in the baking dish. DO NOT STIR! Spoon fruit on top of batter, the gently pour about 3 Tablespoons of the cooking liquid evenly on top. DO NOT STIR!

Bake for 30 to 45 minutes or until golden brown.

Serve with vanilla ice cream or fresh whipped cream.
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Chinese Five-spice Powder

Yield: 2 tablespoons

Ingredients

1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon fennel seed, toasted and ground
1 teaspoon ground star anise
1 teaspoon szechuan peppercorns, toasted and ground

Directions

Mix the spices together and store in an airtight jar.
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Lemon Lush 2

Ingredients

Crust:

2 cups all-purpose flour
1 cup butter, softened
1 cup chopped pecans

Cream Cheese Filling:

2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
2 Tablespoon lemon juice

Pudding Layer:

2 (3.4 ounce) packages instant lemon pudding
3 cups milk
Whipped Cream:
1 1/2 cups heavy cream
1/2 cup powdered sugar

Instructions

Preheat oven to 350 degrees.

For the crust: In a food processor, pulse the flour and butter together until a dough forms. Add the pecans and mix until combined. If you don’t have a good processor you can cut the butter into the flour using a pastry cutter or 2 forks and add the pecans after the butter is cut in.

Press the mixture into bottom of a 9×13 baking dish. Bake for 20-25 minutes or until lightly golden brown. Let crust cool. While the crust is baking prepare the remaining layers.

For the Cream Cheese Layer: In a medium bowl, beat the cream cheese, powdered sugar, and lemon juice together until smooth. Spread evenly over the cooled crust.

For the Pudding layer: In a separate bowl, mix the lemon pudding and milk together and beat for 3 to 5 minutes. Let the mixture set up slightly in the refrigerator if it’s not thick yet. Once it has set up a little spread it over the cream cheese layer.

For the Whipped Cream: Beat the heavy cream and powdered sugar until soft peaks form. Spread over pudding mixture.

Chill dessert until ready to serve.
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Pink Lady Apple Pie


Serves 8

Ingredients

Shortcrust Pastry

2 cups plain flour
1/3 cup confectioners sugar
1 1/4 sticks (10 Tbl) butter, cubed
2-3 tablespoons iced water

Apple filling

8 peeled, cored and thinly sliced Pink Lady Apples
3/4 cup brown sugar
1 tsp Cinnamon
Juice of half a lemon
2 tbsp. cornflour
1/2 tsp salt

Crust topping

1 egg, beaten
2 tbsp. granulated sugar

Directions

Add the flour, sugar and cubes of butter to your food processor and pulse until the mixture has a breadcrumb consistency.

With the processor on, slowly add iced water until the dough comes together in a smooth ball.

Lightly knead then wrap in plastic wrap and refrigerate for 30 minutes. Preheat oven to 375°F

Remove pastry from fridge and roll out between two sheets of baking paper to 3mm thickness. Cut pastry base to size to line a greased pie dish and roll the remaining pastry into a ball and wrap. Place pastry into pie dish and prick all over with a fork. Line with foil and weigh down with pie weights or dried beans. Cook for 15 minutes then.

Remove from oven, take out the weights and foil lining and allow to cool.

Mix all filling ingredients in a large bowl. Place filling inside the pie base and roll out the remaining pastry to cover (you may have to brush the edges of the pie base with water to help it stick). Crimp edges together.

Cut vents in the top crust to let steam escape. Brush lid of pie with beaten egg and sprinkle with sugar. Chill in freezer for 15 minutes to ensure a flaky pastry.

Bake at 375F for 45 minutes or until golden. Cool for at least an hour before serving to allow filling to cool.

Serving suggestion: Serve warm or cool with vanilla ice cream or triple cream.
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Apple Pie Cake

Ingredients

Topping

1 cup Gold Medal all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup butter, cut into small pieces

Apple Mixture

6 apples, peeled, thinly sliced
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons lemon juice

Cake

1 box Betty Crocker SuperMoist yellow cake mix
1 1/3 cups water
1/3 cup oil
3 eggs

Directions

Heat oven to 350F (325F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with baking spray with flour.

In medium bowl, stir together flour, 1/2 cup brown sugar and the salt. With pastry blender or fork, cut in butter until mixture is crumbly. Set aside.

In another medium bowl, gently stir together Apple Mixture ingredients; set aside.

In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Spread apple mixture evenly over cake batter. Sprinkle Topping evenly over top.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
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Pumpkin Pie Bites


yield: 15 Pieces

Ingredients

1 package of 15 mini phyllo shells (such as Athens, found in the frozen aisles)
2 oz 1/3 less fat cream cheese, softened to room temperature
4 tablespoons sugar
1 large egg white
1/2 cup canned pumpkin
1/2 teaspoon vanilla extract
3/4 teaspoon pumpkin pie spice

Directions

Pre-heat the oven to 350. Line a baking sheet with aluminum foil. Unwrap the package of phyllo shells and place them on the baking sheet.

In a mixing bowl, combine the cream cheese and sugar and beat with a hand mixer until smooth. Add the egg white and beat again until combined. Add the pumpkin, vanilla and pumpkin pie spice and beat again until well combined.

Spoon the pumpkin mixture evenly into the phyllo shells and place the baking sheet in the oven.

Bake for 12-15 minutes until the edges of the shells start to turn golden and the filling is heated through.
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Pumpkin Cheesecake


Yield: 8 servings

Ingredients

Crust:

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:

3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
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