The Everything Pie Cookbook (38 page)

2 recipes (9-inch) Flaky Pie Crust, not

cookie or biscuit cutter. Gently press paper lollipop

pressed into pie pans (See Chapter 2)

sticks into 12 of the pastry rounds, making sure the

12 paper lollipop sticks

stick is no more than ¼ inch away from the top of the

1 cup pie filling, homemade or prepared

pastry circle.

1 egg, beaten

Sanding sugar

2. Place about 1 tablespoon of filling into the center of the

pastry, brush the edges of the pastry with beaten egg,

and place a second 2-inch round over the filling,

Colored Egg Wash

pressing out any trapped air. Crimp with a fork to seal.

If you want to make your pies more festive,

try using a colored egg wash. Mix an egg

Place the pies on the prepared baking sheet and brush

yolk with 5 to 10 drops of food coloring

with beaten egg. With scissors or a sharp paring knife,

and ½ teaspoon of water. You can use this

mixture to paint designs on everything

cut small vents in pastry so that steam can escape. Dust

from pies to cookies. The colors will darken

the pies with sanding sugar.

while baking, and the finished designs will

be very glossy.

3. Bake for 20 to 25 minutes, or until the pastry is golden

brown and the filling is hot. Cool completely to room

temperature before serving.

C h a p t e r 17
  s Pe C i a l  o C Cas i o n  P i e s

2 5 1

Triple Chocolate Brownie Pie

This is the best of both pie and brownies combined in one special dessert.

IngredIents  | ServeS 8

1. Heat the oven to 350°F and spray a 9-inch pie plate with

Nonstick cooking spray

nonstick cooking spray.

2 eggs

2. In a large bowl, whisk the eggs until they are well

1 cup sugar

beaten. Add in the sugar and butter and whisk until

½ cup butter, melted

well combined but not fluffy. Set aside.

½ cup all-purpose flour

1⁄3 cup Dutch-processed cocoa powder

3. In a medium bowl, sift together the flour, cocoa

¼ teaspoon salt

powder, and salt. Add the dry ingredients into the egg

1⁄3 cup semisweet chocolate chips

mixture and stir until just blended. The mixture will

¼ cup white chocolate chips

have some lumps.

½ cup chopped walnuts, optional

1 teaspoon vanilla

4. Stir in the semisweet and white chocolate chips and the

1 pint vanilla ice cream

walnuts. Spread the batter into the prepared pan and

bake for 30 to 35 minutes, or until the edges are set.

The center will still be slightly gooey.

5. Cool to room temperature, then slice into wedges.

Serve with vanilla ice cream.

2 5 2

Five-Spice Fruit Pie

Chinese five-spice adds a complex flavor to this very simple pie.

IngredIents  | ServeS 8

1. Heat the oven to 400°F.

1 cup sugar

2. In a large bowl, mix the sugar, cornstarch, five-spice,

¼ cup cornstarch

and cinnamon until well blended. Add the apples and

½ teaspoon five-spice powder

pears and toss to coat. Allow to stand 10 minutes.

½ teaspoon cinnamon

4 medium Granny Smith apples, peeled,

3. Fill the Mealy Pie Crust with the fruit mixture. Brush the

cored, and sliced ¼-inch thick

edge of the bottom pie crust with the beaten egg so

4 medium Bosc pears, peeled, cored,

and sliced ¼-inch thick

that the top crust will adhere. Top with the Flaky Pie

1 (9-inch) Mealy Pie Crust, unbaked

Crust and trim the dough to 1 inch of the pan’s edge.

(See Chapter 2)

Tuck the edge of the top crust under the edge of the

1 (9-inch) Flaky Pie Crust, unbaked

bottom crust. Crimp the dough using your fingers or a

(See Chapter 2)

fork. Brush the entire top crust with the beaten egg and

1 egg, beaten

cut 4 or 5 slits in the top to vent steam.

What Is Five-Spice?

4. Place the pie on a baking sheet and bake for 30

Chinese five-spice powder is an aromatic

minutes, then reduce the heat to 350°F for an additional

blend of spices that represent the five fla-

30 to 40 minutes, or until the pie is bubbling and the

vors: salty, sweet, sour, bitter, and savory. It

is comprised of a mixture of anise, cinna-

juices are thick. Cool for 2 hours before slicing.

mon, cloves, Szechuan pepper, and ground

fennel and can be found in most grocery

stores in the spice or Asian cooking

section.

C h a p t e r 17
  s Pe C i a l  o C Cas i o n  P i e s

2 5 3

Chipotle Fudge Pie

Chipotle powder and cinnamon add spice and heat to this rich pie.

A drizzle of raspberry sauce is a nice addition to each slice.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

2 ounces unsweetened chocolate,

2. In a double boiler, melt the chocolate and butter until

chopped

2 tablespoons butter

smooth. Remove from the heat.

2 eggs

3. In a large bowl, combine the eggs, egg yolks, sugar, and

2 egg yolks

corn syrup. Add in the melted chocolate, vanilla, cocoa

½ cup sugar

powder, chipotle powder, and cinnamon and whisk

¾ cup corn syrup

until well combined.

½ teaspoon vanilla

1 tablespoon cocoa powder

4. Pour the mixture into the pastry crust and place on a

½ teaspoon dry chipotle powder

baking sheet. Bake for 30 to 35 minutes, or until the

½ teaspoon cinnamon

filling is just set. Serve slightly warm.

1 (9-inch) pastry crust, unbaked

Chocolate Chip Cookie Pie

The flavor of gooey chocolate chip cookies makes this pie a family

favorite. It is excellent served with a scoop of ice cream.

IngredIents  | ServeS 8

1. Heat the oven to 325°F.

2 eggs

2. In a large bowl, whisk together the eggs and egg yolk

1 egg yolk

until smooth. Add the flour, sugar, light brown sugar,

¼ cup all-purpose flour

and butter and whisk until well combined. Stir in the

¼ cup sugar

chocolate chips.

¾ cup packed light brown sugar

¾ cup butter, softened

3. Pour the mixture into the pastry crust. Place the pie on

1½ cups semisweet chocolate chips

a baking sheet and bake for 50 to 55 minutes, or until

1 (9-inch) pastry crust, unbaked

golden brown and the edges are set but the center is

still slightly wobbly. Cool completely before serving.

2 5 4

Jam Tarts

These miniature tarts are the perfect sweet nibble for a tea party, shower, or any gathering where
a dainty dessert is desired. You may use any seedless jam you prefer in this recipe.

IngredIents  | ServeS 10

1. Heat the oven to 350°F and spray a mini-muffin pan

Nonstick cooking spray

with nonstick cooking spray.

2 cups all-purpose flour

2. In the bowl of a food processor, combine the flour,

1 cup salted butter

butter, and sugar. Pulse 10 times, or until the butter is in

¼ cup sugar

pea-sized pieces. Add the milk and vanilla and process

¼ cup milk

1 teaspoon vanilla

until the dough begins to clump around the blade.

1 cup strawberry jam, seedless

3. Turn the dough onto a lightly floured work surface and

Powdered sugar for dusting

lightly knead until the dough is smooth. Wrap the

dough in plastic and chill for 20 minutes.

Dough Tampers

A dough tamper is a tool that allows you to

4. Once chilled, cut the dough into 3 even pieces. Cut

press dough into small muffin and tart pans

each piece into 10 pieces and roll each piece into a

evenly and quickly. The best tampers are

ball.

made of sturdy wood and have a tamper

on each side. To use the tamper, just dip it

in flour and then press it evenly into the

5. Place the dough balls in the cups of a mini-muffin pan

dough until it reaches the top edge of the

and, using a dough tamper or your fingers, press down

pan.

until the dough reaches the top of the cup.

6. Fill each dough cup with 1 tablespoon of jam. Bake for

25 to 30 minutes, or until the tart crust is golden brown.

Cool in the pan for 30 minutes, then transfer to a wire

rack to cool completely. Dust with powdered sugar

before serving.

C h a p t e r 17
  s Pe C i a l  o C Cas i o n  P i e s

2 5 5

Mango Chiffon Pie

Juicy mango gives this airy pie a refreshing flavor that is sure to please.

IngredIents  | ServeS 8

1. Peel and slice the mango into the work bowl of a

2 ripe mangos

blender. Purée until very smooth, about 3 minutes. You

¼ cup water

should yield 1½ cups of purée.

1 tablespoon powdered gelatin

2. In a small bowl, combine the water and gelatin. Allow

5 eggs, separated

to stand for 10 minutes.

2 tablespoons lime juice

½ cup sugar, divided

3. In a double boiler, combine the egg yolks, lime juice,

1 teaspoon lime zest

¼ cup sugar, lime zest, and mango purée. Cook the

¼ teaspoon salt

mixture, whisking constantly, until thickened. Remove

1 (9-inch) Traditional Graham Cracker

Crust, baked and cooled (See Chapter 2)

from the heat and add the bloomed gelatin. Whisk until

1 recipe Stabilized Whipped Cream

dissolved. Allow to cool until it thickens.

(See Chapter 3)

4. In a large, clean bowl, whip the egg whites with the salt

until they are very frothy. Gradually add in the

Selecting a Mango

remaining sugar, beating constantly, until the whites

It can be difficult to select a mango if you

do not know what to look for. Mangos

form medium peaks.

should be heavy for their size and very

plump. A ripe mango should smell very

5. Working in thirds, fold the egg whites into the mango

sweet, and the flesh should just give under

mixture, making sure no large streaks of egg white

moderate pressure. Do not buy mangos

remain. Pour the mixture into the prepared crust and

that are oozing juice or have bruised or

marred skins, or feel light for their size.

chill until firm, about 4 hours.

6. Once chilled, prepare the Stabilized Whipped Cream.

Top the pie and chill for 30 minutes before serving.

2 5 6

Chocolate Silk Pie

This rich, silky chocolate pie is the perfect ending to a dinner party or holiday gathering.

IngredIents  | ServeS 8

1. In a large bowl, cream together the butter and sugar

¾ cup butter, softened

until very smooth and fluffy, about 10 minutes. Beat in

1 cup sugar

the chocolate, vanilla, and almond extract and mix for

3 ounces unsweetened chocolate,

an additional 5 minutes.

melted and cooled

1 teaspoon vanilla

2. Add eggs, one at a time, beating for 5 minutes after

¼ teaspoon almond extract

each. Add the egg yolks and beat for an additional 5

2 eggs

minutes. The filling should be thick and smooth.

2 egg yolks

1 (9-inch) Chocolate Cookie Crust, baked

3. Spoon the filling into the prepared crust. Cover with

and cooled (See Chapter 2)

plastic and chill for at least 4 hours.

1 recipe Stabilized Whipped Cream

(See Chapter 3)

4. Once chilled, prepare the Stabilized Whipped Cream.

¼ cup mini chocolate chips

Spread over the pie and garnish with the chocolate

chips. Chill for 2 hours before serving.

Presidents’ Day “Pie”

This recipe is a wonderful project for small children since there is no baking required. In fact, they get to
prepare almost every part of the pie and eat it right away!

IngredIents  | ServeS 4

1. In a medium bowl, combine the cream, powdered

½ cup heavy cream

sugar, and vanilla. Whisk until the mixture forms soft

1 tablespoon powdered sugar

peaks. Chill until ready to use.

½ teaspoon vanilla

2. Place 2 graham crackers along with 1 tablespoon of

8 graham crackers

butter in each zip-top plastic bag. Using your hands,

4 tablespoons butter

mash the graham crackers with the butter until the

1½ cups prepared cherry pie filling

mixture is well combined. Pour out onto a small plate

and press into a firm disk.

3. Top with the cherry pie filling and whipped cream.

Serve immediately.

C h a p t e r 17
  s Pe C i a l  o C Cas i o n  P i e s

2 5 7

Piña Colada Pie

Rum and coconut cream are delicious in the frosty cocktail, and they are even better in a pie!

If you would like to avoid the alcohol, substitute ¼ teaspoon rum extract for the rum.

IngredIents  | ServeS 8

1. In a small bowl, combine the gelatin and the water.

1 tablespoon unflavored powdered

Allow to stand until completely bloomed, about 10