8/3/2019 Custard Pies and Pie Crust class handout

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Holiday PiesNov. 9, 2011- Rhonda Hair, http://www.theprovidenthomemaker.com

Custard Pies pgs. 70-71 inThe Chameleon Cook: Cooking Well With What You Have

These are baked pies that use eggs for thickening. Mixing details are given on the first recipe; use thesame procedure and temperature for the others.

*Pumpkin Pie

2 c. pumpkin puree (pg. 19)1 (12 oz.) can evaporated milk3 eggs c. sugar, brown or white (brown has more flavor) tsp. each cinnamon, ginger, nutmeg, and saltPastry for a single-crust pie, rolled and fitted to a 9 pie pan

Preheat oven to 450 degrees. Beat together pumpkin, milk, eggs, sugar, spices, and salt. Pour into thepastry-lined pan, put on the lowest rack so the heat will set the crust. Immediately reduce temperature to

325 or 350 degrees. Bake for 50-60 minutes, until all but about 1 of the center is set. Jiggle the pie tocheck that. Cool on a rack. The center will continue to cook as it cools. Store in the fridge.

Cranberry Pie:1 cups (1/2 bag) cranberries, c. water, 1-2 eggs, 1 c. sugar, 1 T flour, 1 tsp. vanilla.

*Lemon Chess Pie:Mix 5 eggs, 1 c sugar, 3 T fresh lemon juice, 1 T lemon zest, 2 T cornmeal, tsp. salt, c. melted

butter.

*Pecan Pie: t. salt, 6 large yolks (or two whole eggs), 1 c. toasted and chopped pecans scatter pecans on bottom

of crust, pour filling over them.You may use any other nut for this, substitute toasted rolled oats, or use half dates (or oats) and half any

dried fruit. If using dried fruit, reduce sugar to cup.

Pumpkin-Praline Pie:Bake Pumpkin Pie, above. Cook a few minutes extra, so the center IS set; youll get some cracks in the

surface.This makes it firm enough to hold this topping. Stir together 1 c. finely chopped pecans, c. brown sugar,a pinch of salt, 2 tsp. corn syrup or honey, 1 tsp. vanilla. Mix well, then scatter over top of the baked pie.Sprinkle with 2 tsp. sugar, return to oven for 10 minutes. Serve at room temperature.

Rhubarb Custard Pie:Mix 3 eggs, 1 c. sugar, 6 T. flour, a sprinkle of salt, cinnamon and nutmeg, 4-5 cups finely chopped

rhubarb.

Pie Crustspgs. 71-73

Tips for making pie crust*Use all-purpose flour or pastry flour, not bread flour. It shrinks. You can substitute whole wheat or nutflour for some reg. flour.*Butter gives the best flavor but doesnt hold shape as well, shortening gives more tender flakiness &dough is easier to handle, lard is the flakiest. Try a combination.*Every detailed instruction has a pro and con, so decide whats most important to you: flakiness,shrinkage, flavor, speed, whatever. It doesnt have to be perfect unless youre trying to prove something!*When measuring water, the bottom of the meniscus (the curved skin of the water) is what should be atthe measuring line.

8/3/2019 Custard Pies and Pie Crust class handout

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*If you get big bubbles in the crust when it bakes, afterwards press down gently with a kitchen towel whilethe crust is still hot.*To make ahead: The baked crust can be stored at room temperature, wrapped tightly in aluminum foil,for up to 2 days, or wrap well and freeze. Best within a month, but it will taste good until freezer-burned.Thaw before using.*Remember pie crusts are good for main dishes, too, not just desserts. For savory fillings, only use therolled-out crust or the pat-in-pan; the others are too sweet. You can chop up leftover roast or other meat,mix with leftover cooked vegetables (or some from a can), and use either beaten eggs with milk, or a whitesauce, to bind the ingredients together. Top with a crust, and bake until bubbling.

*Pat-in-Pan CrustLooks and tastes just like a rolled-out crust, but is much easier.1 stick butter (1/2 c.) softened but cool2 oz. cream cheese, softened but cool1 c. flour2 Tbsp. sugar tsp. salt

Coat a 9 pie pan with cooking spray. Beat together butter and cream cheese until very smooth. Add all

else, beat 20-40 seconds more until it looks like coarse cornmeal. Scrape sides of bowl, beat until largeclumps form. Set aside 3 Tbsp of dough for top edge. Evenly press remaining dough onto bottom and upsides of the pie pan. On a floured surface, roll each Tbsp reserved dough into a 9 rope, put around topedge of pan; flute edge. Wrap and chill 1 hour, preheat oven to 325 degrees. Roll out and prick with afork; bake until golden, 35-40 minutes. Cool on rack.If youre making multiples of this, its easiest to use the Bosch and wire beaters. Youll use about two cupsof the dough, loosely packed, for each crust.

*Rolled-out CrustThis makes a single crust. Recipe can be doubled.1 c. flour, spooned in to measure tsp. salt1/3 c. shortening or coconut oil, or 6 T. cold butter, sliced

c. cold water

Combine c. of the flour with salt and shortening. Mix with an electric mixer for 30 seconds, until it is apaste and just starts to clump. Add remaining flour, mix in a couple short bursts just til evenly mixed.Sprinkle with water, a fourth at a time, lightly mix until it holds together when you grab a handful. Forminto a ball, wrap, and chill 30 minutes. (You can freeze it at this point, too.) Chilling helps gluten relax,re-firm the fat, reduce sticking, and keep from shrinking. Roll out on floured surface, shape, fill, bake.Less handling= less gluten= more tender.

*Stabilized Whipped Cream pg. 80

Makes about 2 cups. This will not separate or go runny. You can pipe it on cakes or pies. pint (8 oz.) whipping cream

tsp. vanilla2 Tbsp. sugar or c. powdered sugar tsp. vanilla or other flavor1 tsp. Ultra Gel OR 1 tsp. unflavored gelatin (Knox)

Ifyoure using Ultra Gel, stir it into the sugar, then add cream and vanilla and whip until stiff. Spread orpipe onto cake or pie.If using gelatin, put it with a tablespoon of water, let it sit a minute to soften, then microwave for 12seconds to dissolve it. Whip the cream, sugar, and vanilla until they start to thicken a little, then slowlypour gelatin in while still beating. Whip until stiff. Store airtight in the fridge.