Read Online Not-So-Humble Pies by Kelly Jaggers - Free Book Online Page A
Authors: Kelly Jaggers
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stem end of the pear gives slightly under soft pressure it is ripe and ready to go into your pie.
SERVES 8
1 (9”) All-Butter Pie Crust (see Chapter 1 ), unbaked
2 tablespoons unsalted butter
8 medium Bosc pears, peeled, cored, and sliced ¼” thick
1 vanilla bean, split and seeds scraped out
½ cup brandy, divided
½ cup sugar
¼ cup cornstarch
½ teaspoon cinnamon
¼ teaspoon salt
1 recipe Spiked Whipped Cream (see Chapter 2 ), made with brandy
Preheat the oven to 375°F.
Line the pie crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 10 minutes, then remove the paper and weights and bake for an additional 8–10 minutes, or until the crust is lightly golden brown all over. Remove from the oven and set aside to cool.
In a large skillet over medium heat, melt the butter until it foams. Add the sliced pears, vanilla bean, and vanilla bean seeds.
Remove the pan from the heat and add ¼ cup of the brandy and the sugar. Return the pan to the heat and cool until the pears are just starting to soften, about 3 minutes.
In a small bowl, whisk together the remaining brandy and the cornstarch until smooth. Add to the simmering fruit and stir until thickened, about 1 minute.
Remove from the heat and add the cinnamon and salt. Carefully remove the vanilla bean.
Fill the pie crust with the pear mixture. Place the pie on a baking sheet and bake, in the lower third of the oven, for 25–30 minutes, or until the filling is bubbling in the center of the pie and the crust is golden brown all over.
Cool the pie completely to room temperature, then top with the Spiked Whipped Cream. Serve immediately.
Vanilla Pear Pie
The vanilla beans found in this Vanilla Pear Pie are native to Mexico and South America. Vanilla is picked when it is still green and undergoes a fermentation process to develop the best flavor. When buying vanilla beans, look for plump, black beans that are shiny on the outside and not dry or stiff. Store vanilla beans in an airtight container for up to six months to preserve freshness.
SERVES 8
1 cup sugar
⅓ cup cornstarch
¼ teaspoon cinnamon
Seeds of 1 vanilla bean pod or 2 teaspoons vanilla bean paste
8 Bosc pears, peeled, cored, and sliced ¼” thick
2 tablespoons brandy
1 (9”) Mealy Pie Crust (see Chapter 1 ), unbaked
1 egg, beaten
1 (9”) Flaky Pie Crust (see Chapter 1 )
Preheat the oven to 425°F.
In a large bowl, mix the sugar, cornstarch, and cinnamon until well blended.
Add vanilla bean, pears, and brandy; toss to coat. Allow to stand 10 minutes.
Fill the Mealy Pie Crust with the pear mixture. Brush the edge with the beaten egg so that the top crust will adhere. Top with the Flaky Pie Crust and trim the dough to within 1” of the pan’s edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg and cut 4 or 5 slits in the top to vent steam.
Place the pie on a baking sheet and bake for 20 minutes.
Reduce the heat to 350°F and bake for an additional 40–50 minutes, or until the pie is bubbling and the juices are thick. Cool for 2 hours before slicing.
Orange Honey Pecan Pie
The lush honey used in this recipe is classified by the flowers the bees used as a source for the nectar. Wildflower honey, for example, is honey that is made from multiple flower sources, such as clover, lavender, and wildflowers. Honey has complex flavors and, depending on the flowers used, it can range from mild and buttery to sharp and slightly citrus. Look for local honey or honey that is produced in small batches rather than honey that is mass produced; small batch honey will have a more intense floral flavor.
SERVES 8
2 tablespoons all-purpose flour
½ cup packed light brown sugar
2 eggs
¾ cup honey
¼ teaspoon salt
2 tablespoons butter, melted
1 teaspoon vanilla
1 tablespoon orange zest
1½ cups coarsely chopped pecans
1
SERVES 8
1 (9”) All-Butter Pie Crust (see Chapter 1 ), unbaked
2 tablespoons unsalted butter
8 medium Bosc pears, peeled, cored, and sliced ¼” thick
1 vanilla bean, split and seeds scraped out
½ cup brandy, divided
½ cup sugar
¼ cup cornstarch
½ teaspoon cinnamon
¼ teaspoon salt
1 recipe Spiked Whipped Cream (see Chapter 2 ), made with brandy
Preheat the oven to 375°F.
Line the pie crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 10 minutes, then remove the paper and weights and bake for an additional 8–10 minutes, or until the crust is lightly golden brown all over. Remove from the oven and set aside to cool.
In a large skillet over medium heat, melt the butter until it foams. Add the sliced pears, vanilla bean, and vanilla bean seeds.
Remove the pan from the heat and add ¼ cup of the brandy and the sugar. Return the pan to the heat and cool until the pears are just starting to soften, about 3 minutes.
In a small bowl, whisk together the remaining brandy and the cornstarch until smooth. Add to the simmering fruit and stir until thickened, about 1 minute.
Remove from the heat and add the cinnamon and salt. Carefully remove the vanilla bean.
Fill the pie crust with the pear mixture. Place the pie on a baking sheet and bake, in the lower third of the oven, for 25–30 minutes, or until the filling is bubbling in the center of the pie and the crust is golden brown all over.
Cool the pie completely to room temperature, then top with the Spiked Whipped Cream. Serve immediately.
Vanilla Pear Pie
The vanilla beans found in this Vanilla Pear Pie are native to Mexico and South America. Vanilla is picked when it is still green and undergoes a fermentation process to develop the best flavor. When buying vanilla beans, look for plump, black beans that are shiny on the outside and not dry or stiff. Store vanilla beans in an airtight container for up to six months to preserve freshness.
SERVES 8
1 cup sugar
⅓ cup cornstarch
¼ teaspoon cinnamon
Seeds of 1 vanilla bean pod or 2 teaspoons vanilla bean paste
8 Bosc pears, peeled, cored, and sliced ¼” thick
2 tablespoons brandy
1 (9”) Mealy Pie Crust (see Chapter 1 ), unbaked
1 egg, beaten
1 (9”) Flaky Pie Crust (see Chapter 1 )
Preheat the oven to 425°F.
In a large bowl, mix the sugar, cornstarch, and cinnamon until well blended.
Add vanilla bean, pears, and brandy; toss to coat. Allow to stand 10 minutes.
Fill the Mealy Pie Crust with the pear mixture. Brush the edge with the beaten egg so that the top crust will adhere. Top with the Flaky Pie Crust and trim the dough to within 1” of the pan’s edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg and cut 4 or 5 slits in the top to vent steam.
Place the pie on a baking sheet and bake for 20 minutes.
Reduce the heat to 350°F and bake for an additional 40–50 minutes, or until the pie is bubbling and the juices are thick. Cool for 2 hours before slicing.
Orange Honey Pecan Pie
The lush honey used in this recipe is classified by the flowers the bees used as a source for the nectar. Wildflower honey, for example, is honey that is made from multiple flower sources, such as clover, lavender, and wildflowers. Honey has complex flavors and, depending on the flowers used, it can range from mild and buttery to sharp and slightly citrus. Look for local honey or honey that is produced in small batches rather than honey that is mass produced; small batch honey will have a more intense floral flavor.
SERVES 8
2 tablespoons all-purpose flour
½ cup packed light brown sugar
2 eggs
¾ cup honey
¼ teaspoon salt
2 tablespoons butter, melted
1 teaspoon vanilla
1 tablespoon orange zest
1½ cups coarsely chopped pecans
1
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