Pie . . . it fills the cracks in the heart . . .
—Kevin James, Mall Cop .
Q 1
Q 2 Pies—Autumn
Pour into the par-baked pie shell, smoothing the surface. Reduce the oven temperature to 350 degrees. Bake (middle rack) until a knife inserted in the center of the filling comes out clean yet the filling still jiggles a bit, about 1-1½ hours. Transfer to a wire rack to cool completely, then cover loosely and refrigerate until ready to serve.
Original Source: Adapted from “LaBelle Cuisine: Recipes to Sing About,” by Patti LaBelle (Clarkson Potter, 1999). https://www.washingtonpost.com
www.foodnetwork.com Patti LaBelle’s Sweet Potato Pie
The pie crust dough can be refrigerated for up to 3 days. Any leftover pureed sweet potatoes can be frozen for up to 6 months. The pie can be baked and refrigerated a day in advance.—Ed
1 2 9” PIES 8 16 SERVINGS
1 2 Recipes Patti LaBelle’s Pie Crust or prepared deep-dish pie shells Salt prismlondon.com 3 6 Large orange-fleshed sweet potatoes (about 2¾, 5½ pounds), scrubbed Pumpkin Pie 7 14 Tablespoons (most of 1 stick) unsalted butter, melted ½ 1 Cup packed light brown sugar Mama got this off the Libby’s pumpkin can, but it sort of ½ 1 Cup granulated sugar varies from time to time. This is our traditional pie. 2 4 Large eggs, beaten 1 2 3 4 9” PIES ¼ ½ Cup half-and-half ¾ 1½ teaspoon ground cinnamon 1 2 3 4 Prepared 9” pie shells, uncooked 1 2 teaspoon freshly grated nutmeg 2 4 6 8 Eggs, well beaten
¾ 1½ 2¼ 3 Cups brown sugar, firmly packed For the filling: ring a large pot of water to a boil over high 1½ 3 4½ 6 Cups canned pumpkin heat. Add a generous pinch of salt, then the sweet potatoes. ¼ ½ ¾ 1 tsp. ginger Reduce the heat to medium; cook until the sweet potatoes are ¼ ½ ¾ 1 tsp. nutmeg tender when pierced with a knife, about 30 to 45 minutes. 1 2 3 4 tsp. cinnamon Drain the sweet potatoes, letting them fall into a colander. Run ½ 1 1½ 2 tsp. salt under cold water until cool enough to handle. Discard the 1 2 3 4 Cups milk skins; transfer the cooked sweet potatoes to a mixing bowl. ½ 1 1½ 2 Cups heavy cream Use a hand-held electric mixer to blend on medium speed until creamy and smooth. You’ll need 3 cups for the filling; scoop Preheat oven to 425ºF. out the remainder and reserve for another use. Combine all ingredients. Turn into pie shell. Bake for 40 Preheat the oven to 400 degrees. minutes, or at 450 ºF for 10 minutes and then at 350 ºF for 30 Uncover the pie shell; brush the interior with the melted butter. minutes. Either way, until they test done with a silver knife Sprinkle the brown sugar over the bottom of the pie shell. Par- inserted halfway between the crust and center of the pie comes bake until the crust is set and just beginning to brown—about out clean. 15 minutes. (If the pie shell puffs, do not prick it.) Let cool. Judy Frank Meanwhile, add the melted butter and brown sugar, the granulated sugar, eggs, half-and-half, cinnamon and nutmeg to the pureed sweet potatoes. Beat on medium speed until well incorporated.
Q 3 Pies—Autumn
www.grouprecipes.com Pecan Tassies
These wonderful little pie-lets became a great favorite at Jekyll . . . Mama loved making them and everybody loved eating them. Mama’s version is slightly different. www.playbuzz.com After searching the web for a representative sampling on which to determine Mama’s recipe, I found they were identical Pecan Pie except for the quantity of nuts used. I lined them up in the 1 2 PIES recipe. Experiment and suit yourself. These are good enough to have become Christmas cookies. 1 2 9” deep dish pie shells (4-cup volume)
24 48 72 TASSIES 1 2 Cups Karo corn syrup 3 6 Eggs, slightly beaten 1 2 Recipes Tassie’s Cream Cheese Pastry (S-18) 1 2 Cups sugar 2 4 Tbsp. butter (or margarine), melted ½ 1 1 ½ Cup chopped pecans (web) or 1 2 tsp. vanilla ≈ ⅓ ⅔ Cup chopped pecans, (web) or 1¼ 2½ Cups pecan halves 1 2 3 Cups chopped pecans (web) or ⅔ 1⅓ 2 Cups chopped pecans (BH&G) or Preheat oven to 350°F. Stir syrup, eggs, sugar, butter and ⅓ ⅔ 1 Cups chopped pecans (web) plus vanilla together, then stir in the pecans. Pour into the pie Extra pecans for decoration, in all cases shell(s) and bake for 50 to 55 minutes. Anonymous ¾ 1½ Cups light brown sugar 1 2 Eggs 1 2 Tbsp. unsalted butter, melted ¼ ½ tsp. vanilla extract
Preheat oven to 350ºF. Grease or spray mini-muffin pans; press prepared dough into mini-muffin cups as described in the recipe. Mix together brown sugar, chopped pecans, eggs, melted butter and vanilla with a spoon and then evenly divide it between the dough-lined mini muffin cups. Top each with some additional chopped pecans. Bake until the tops are set—about 20 to 25 minutes. Cool for a few minutes in the muffin cups and then remove to a cooling rack to cool completely. The tassies can be stored in an airtight container at room temperature. Patty Bell Robertson, adapted from Various sources
Q 4 Pies—Berry
whatscookingamerica.net
My Blackberry Pie Maine Wild Blueberry Pie
I used to live on the hillside overlooking South Center, and it This traditional Maine Wild Blueberry Pie recipe brings out was covered by forests of blackberries. On my days off, I’d go the sweet and refreshing taste of blueberries and isn't out and pick a bucketful or two. Or six. During the blackberry overpowered by the taste of lemon or the texture that can come season I lived on them, making syrup and clear jelly. I froze from using too many thickeners. Serve with a tall glass of milk whole berries by the pint. And pies. I made enough pie that it or a scoop of vanilla ice cream. Some folks consider this pie a replaced my toast and jam in the morning, my jam sandwiches bit runny, but that's how many New Englanders prefer it.
at lunchtime, and often, ever regular mealtime at dinner. I 1 2 PIES literally lived on blackberry pie. I love blackberry pie. 1 2 Recipes Double-Crust Pastry Dough or 1 2 3 4 9” PIES frozen prepared double-crust pie dough
1 2 3 4 Prepared pastry for 2-crust pies 5 10 Cups fresh wild blueberries, washed and stemmed ⅞ 1¾ 2⅜ 3½ Cups sugar 3 6 Tbsp. flour 5 10 15 20 Tbsp. flour ½ 1 Cup sugar ½ 1 1 ½ 2 tsp. cinnamon ½-1 1-2 tsp. lemon juice 4 8 12 16 Cups fresh blackberries 1½ 3 Tbsp. butter
¼ ½ ¾ 1 tsp. vanilla or almond extract Preheat oven to 400˚F. 1⅓ 2⅔ 4 5⅓Tbsp. butter cut into small pieces Gently stir berries with flour. Sprinkle with lemon juice to
Preheat oven to 425°F. Mix together the sugar, flour and taste and set aside. cinnamon. Lightly toss the berries in the mixture, with the flavoring, coating all the berries. Pour into pastry-lined pan Spread bottom crust in pan, with extra hanging over the edge. and dot with butter pieces. Place vented top crust; seal and Pour berries into bottom crust. Distribute dots of butter over flute the edges. Bake until crust is nicely browned and juices berries. are beginning to bubble up through the vents—35-40 minutes. Using a sharp knife, make three slashes in top crust to let Cool to just slightly warm before cutting. steam escape. Fold bottom crust up over top crust and crimp to seal. Bake until crust is golden brown and juices are bubbling—about , 40-50 minutes. Judy Frank Anonymous
Q 5 Pies—Berry
www.sugartwin.com www.gorseltarif.com
Cream Cheese Tart with Fruit Strawberry Pie
This came to me from a friend at work, and friends always feel I got this lovely treasure from my sister, Patty. honored when I serve it. 1 9” pie shell Crust 1 Cup sugar 1 Cup water 4 Ounces cream cheese ¼ Cup corn starch 1 Cube/Stick margarine or butter 1 Box strawberry Jell-O. 1¼ Cup flour 3 Tbsp. Karo corn syrup Pinch salt ⅛ tsp. red food coloring 1 Container fresh strawberries Mix together and chill. Preheat oven to 400˚F. Spread in baking pan. Bake for 15 minutes. Cook sugar, water corn starch until clear. Add ¼ cup Jell-O, syrup and food coloring. Cool. Filling Cut strawberries; arrange on bottom of pie shell. Pour cooled mixture into shell. Put into fridge to set. When set, Garnish 12 Ounce cream cheese with cool whip and more berries. 1 Cup whipping cream Annemarie BUrks ⅓ Cup sugar 1 Tbsp. lemon juice ¼ Cup apricot preserves 1 Tbsp. water Whole strawberries Kiwi, sliced ½” thick Blueberries Peach slices
Combine cream cheese, whipping cream, sugar and lemon juice. Spread into cooled crust. Combine apricot preserves with the water. Drip over top of pie. On top of the pie place the fruit pieces in a decorative manner. Annemarie Burks
www.baypins.com
Q 6 Pies—Berry & Cherry
www.kraftrecipes.com www.recipeshubs.com
Nana’s Strawberry-Rhubarb Pie Cherry Cream Cheese Pie
Katie made this pie a week or so ago, and did not have a 1 2 9” Pie prepared shells rolling pin. She realized that a wine bottle was just as good 1 2 8-ounce pkg. cream cheese, softened and had great success preparing her favorite pie.—ed 1 2 Can Eagle Brand sweetened condensed milk ⅓ ⅔ Cup lemon juice 1 2 9” PIES 1 2 tsp. vanilla 1 2 Recipes for Nana’s Pie Crust or (Q-19) 1 2 21-ounce cans cherry pie filling
1, 2 prepared crusts for 9” pies Beat cream cheese until fluffy. Slowly add condensed milk, 1 2 Cups sugar stirring until well mixed. Add lemon juice and vanilla. Pour ⅓ ⅔ Cups flour into pie shell. Chill 2-3 hours. J Spread filling over top. Chill Pinch salt until ready to serve. ½ 1 Stick butter Lydia Shepherd 1 2 Pounds rhubarb, cut into ½” pieces
1 2 Boxes frozen strawberries, thawed
½ 1 dozen fresh, halved strawberries
Preheat oven to 400˚F. A boy doesn’t have to go to war Prepare the pie crust. Line pan with the bottom crust. Mix flour, sugar and salt; add to rhubarb 5 minutes before To be a hero: filling pan to release juices. Fill pie plate so that mixture is slightly rounded. Add thawed strawberries and fresh He can say he doesn’t like pie strawberries. Dot with butter. (If you are using a purchased, When he sees prepared pie dough from the supermarket, don’t add butter.) Roll top crust large enough to cover the pie. Cut slits in top to There isn’t enough to go around. allow steam to escape. Moisten edges of lower crust before adding top crust. Using your thumb and forefinger, flute the —E.W. Howe crust. Bake in the middle rack of your oven for 50 minutes. Let cool for 20 minutes before serving with vanilla ice cream.
Katie Chapin, from her grandmother, Anzel Chapin
Q 7 Pies—Chocolate
www.recipeshubs.com
spatulascorkscrews.typepad.com Chocolate Mousse Pie French Silk Chocolate Pie
Blanche’s Courtyard I found this in one of the cookbooks I picked up on Jekyll Saint Simon’s Island, Georgia Island . . . it is superb! This pie is not baked, and it is imperative that you check to be sure that your eggs have thick This was an amazing restaurant somewhere along or off the shells, or that they have been pasteurized.—ed. coast of Georgia . . . there are sites on the web that mourn its 1 2 3 4 PIES passing . . . the Courtyard had originally been a high class ‘house’ and the restaurant whimsically appreciated its 1 2 3 4 Cups butter, softened to room temperature decadence . . . I got taken there because of the pie . . . when I 1 2 3 4 Cups sugar asked the owner she graciously gave it to me. It’s identical to 5 10 15 20 Squares unsweetened chocolate, melted the one on the tub of Cool Whip. 2 4 6 8 tsp. vanilla 5 10 15 20 Large eggs 1 2 3 4 PIES 1 2 3 4 9” baked pie shells 1 2 3 4 Baked Pie Shell or Chocolate Crumb Crust ½ 1 1½ 2 Pints whipping cream, slightly 1 2 3 4 Ounces Baker’s Germans’ sweet chocolate sweetened ⅓ ⅔ 1 1⅓ Cup milk 2 4 6 8 Tbsp. sugar Cream butter. Add sugar and blend thoroughly. Add cooled 1 2 3 4 3-ounce pkg. cream cheese chocolate. Beat in eggs 1 at a time, beating a full 5 minutes 1 2 3 4 8-ounce contain Cool Whip, thawed after each one—this is the secret to the success of this pie. Turn mixture (consistency will be thin at this time) into baked Heat chocolate and 2 (4, 6, 8) Tbsp. milk in saucepan over low pie shell(s). Chill at least 8 hours before serving—preferably heat, stirring until chocolate is melted. Beat sugar into cream overnight. cheese. Add remaining milk and chocolate mixture and beat About 1 hour before serving, whip cream and pile over now- until smooth. Fold chocolate mixture into Cool Whip in a firm filling and garnish with chocolate curls. bowl; blend gently until very smooth. Spoon into crust and freeze about 4 hours. Store any leftover pie in the freezer. Serve in relatively small wedges because most people cannot finish a large slice. Patty Bell Robertson Judy Frank
Candy might be sweet, But it’s a traveling carnival
Blowing through town.
Pie is home. People always come home. —Pushing Daisies
8 Pies—Citrus: Lemon & Lime
www.pinterest.com Unknown Photographer
Lemon-Meringue Party Pie Key Lime Pie
Mama used to make this every Thanksgiving, alongside the My first recipe for key lime pie was on a postcard similar to more traditional pumpkin pie—not exactly a traditional the one shown below. But James Beard recommends this Thanksgiving pie for most people, but a fine light dessert after version . . why make it harder than necessary? that heavy, heavy meal. She got it from a box of Royal Pudding when she was teaching herself to cook.. This was her 1 2 3 4 9” PIES
very favorite celebration pie. 1 2 3 4 9” pie shells, baked & cooled or
1 2 3 4 9” PIES prepared crumb crusts 5 10 15 20 Egg yolks, beaten 1 2 2 4 Prepared 9” pie shells, baked and cooled 1 2 3 4 14-ounce cans Borden’s Eagle Brand 1 2 3 4 Pkgs. Jell-O lemon pudding and sweetened condensed milk pie filling mix ½ 1 1½ 2 Cups key lime juice ⅔ 1⅓ 2⅔ 3 Cups sugar 1 2 3 4 Meringue for Pies or Tubs Cool Whip 2¼ 4½ 6 ¾ 8 Cups water 3 6 9 12 Egg yolks Preheat oven to 375ºF. 2 4 6 8 Tbsp. lemon juice Combine the egg yolks, sweetened condensed milk and lime 2 4 6 8 Tbsp. butter juice. Mix well. Pour into unbaked graham cracker shell. Bake 1 2 3 4 Recipes Meringue Topping (S-12) in preheated oven for 15 minutes. Allow to cool. Top with whipped topping or megingue and garnish with lime slices if Combine pudding mix, sugar, and ¼ (½, ¾, 1) cup water in a desired. saucepan. Blend in egg yolks and remaining water. Cook and Judy Frank stir over medium heat until mixture comes to a full bubbling boil. Remove from heat. Blend in lemon juice and butter. Cool 5 minutes, stirring twice. Pour into pie shell. Preheat oven to 425°F. Prepare meringue. Spread it over the pie filling, bringing it all the way to and sealing it against the crust. Leave no gaps anywhere. Bake for 5 to 10 minutes, until it is delicately browned. Let cool at least 4 hours before cutting. Patty Bell Robertson
I got this Old Postcard in the sixties
9 Pies–Coconut & Grasshopper
www.bettycrocker.com
Impossible Coconut Pie
2 9” PIES
4 Eggs ½ Cup flour www.tasteofhome.com 1¾ Cup sugar 1 tsp. vanilla Grasshopper Pie 2 Cups milk 4 Tbsp. melted butter 1½ Cups chocolate wafer crumbs 2 Cups grated coconut 5 Tablespoons butter, melted 24 Large marshmallows Preheat oven to 375°F. ⅔ Cup heavy whipping cream Blend at high speed. Pour into 2 9” pie pans. Bake 30 2 Tablespoons clear crême de cacao minutes. Mixture forms its own crust. 2 Tablespoons green crême de menthe David Norris from his mother, Ruth 1 Tablespoon chocolate wafer crumbs 1 Cup heavy whipping cream
Preheat oven to 350°F. Combine 1½ cups wafer crumbs and butter. Press into an ungreased 9” pie plate. Bake until set—about 5-7 minutes. Cool on a wire rack. In a large heavy saucepan, combine marshmallows and ⅔cup cream; cook and stir over low heat until marshmallows are melted. Remove from the heat. Stir in crême de cacao and crême de menthe. Transfer to a small bowl; refrigerate for 1 hour or until slightly thickened. In a large bowl, beat the remaining cream until stiff peaks form; fold into marshmallow mixture. Pour into crust. Sprinkle with remaining wafer crumbs. Refrigerate for several hours or overnight. Yield: 8 servings. http://www.tasteofhome.com
10 Pies & Tarts—English
yummalert.com www.telegraph.co.uk
Treacle Tart Maids of Honor
This is Harry Potter’s favorite dessert!—judy Another tritely traditional English pastry . . . there are many variations, but this is the easiest . . . 1 2 7-INCH PIE SHELLS 24 48 60 72 MINI-TARTS 1 2 Recipes Short Crust Pastry (Q-18) 6 12 Ounces golden syrup 1 2 3 4 Cup all-purpose flour 1 2 Tbsp. lemon juice 1 2 3 4 Tablespoon white sugar 2 4 Ounces white breadcrumbs ¼ ½ ¾ 1 Cup butter ¼ ½ ¾ 1 Cup milk Preheat oven to 400˚F. Roll out ¾ of the pastry and line a 7” pie tin with it. Dampen 2 4 6 8 Tablespoons butter, softened the edges of the pastry . Add the lemon juice to the golden ¾ 1½ 2¼ 3 Cup white sugar syrup and mix in the breadcrumbs in a mixing bowl. Pour the 1 2 3 4 Tablespoon all-purpose flour mixture into the pie pan. Roll out the remaining ¼ or the ¼ ½ ¾ 1 teaspoon nutmeg pastry into a 7” long rectangle and cut into strips. Place the 2 4 6 8 Eggs, beaten strips of pastry lattice-style across the filling and seal the strips 2 4 6 8 Tablespoons cream sherry onto the dampened edge of the crust. ¾ 1½ 2¼ 3 Cup ground almonds Bake for approximately 30 minutes. 2 4 6 8 Tablespoons fruit preserves, any flavor
SPECIAL NOTES: Preheat the oven to 375˚F. In a medium bowl, stir together flour and sugar. Cut in ¼ cup Lyle’s Golden Syrup is a British syrup that is possible to find butter until smaller than peas. Sprinkle 1 tablespoon of milk at in specialty shops. I’m not certain but probably DeLaurenti’s a time over the dough until moistened. Form dough into a ball. in Pike Place Market carries it. Treacle Tart is best made with On a lightly floured surface, roll dough out to ⅛” thickness. that. If you can’t find golden syrup, you can try substituting 2 Cut into 2½” inch circles using a cookie or biscuit cutter. Press parts light corn syrup and 1 part molasses (but it won’t be the circles into the bottom and up the sides of ungreased mini same!). muffin cups. set aside. Oh, Hang on! It is available at Cost Plus World Market In a medium bowl, cream together butter, sugar and flour. Beat online, or in Tukwila! in the eggs and sherry, then stir in the ground almonds. Place Andy Chan ¼ teaspoon of jam into the bottom of the lined cups. Cover
with 1 tablespoon of the almond mixture. Bake for 15-20 minutes until the tops are lightly browned. Allow to cool slightly before removing from muffin tins to cool on wire racks. Anonymous
11 Pies—Peach
www.bunsinmyoven.com www.egglandsbest.com Peach Custard Pie Ginger-Peachy Pie aka Ginger Bourbon Peach Pie 1 2 PIES
1 2 PIES 1 2 8-9” prepared pie shells, unbaked (thawed, if frozen) Sliced, fresh peaches—enough to fill waiting crust(s) 1 2 Prepared 2-Crust Pie Shells 1 2 Cup sugar frozen or homemade dough 2 4 Tbsp. flour 8 16 Medium peaches (about 6, 12 cups sliced), 2 4 Eggs peeled & sliced 2 4 Tbsp. butter, softened 3 6 Tbsp. bourbon Pinch salt ½ 1 Cup brown sugar ⅛ ¼ tsp. cinnamon 3 6 Tbsp. corn starch Dash nutmeg (to taste) 1 2 tsp. freshly grated ginger
½ 1 tsp. cinnamon Preheat oven to 450˚F. Fill pie shells with the peaches. Combine remaining ingredients and beat together, blending well. Pour over the Preheat oven to 400˚F. sliced, fresh peaches. Place peaches in a large bowl. Toss with bourbon. Gently stir Bake in preheated oven for 15 minutes; reduce heat to 350˚F. in brown sugar, corn starch, ginger, and cinnamon and stir to and bake until done—about 30 minutes. coat the peaches.
Place bottom pie dough in pan and press down smoothly, with Jamie Jameson, from his Finnish Grandmother, some handing evenly over the edge. Pour in the filling. Roll Rhoda Stauff Place top crust over filling. Tuck the edges under, trimming
any excess as needed, crimp with a fork or your fingers, and cut 4 slits in the center to vent. Bake the pie on a cookie sheet in a 400˚ oven for 10 minutes. Reduce heat to 350˚F. and continue baking until golden brown and the filling is bubbling—about 40 minutes. Anonymous
I got this old recipe in the sixties.
12 Pudding Pies & Cream Pies
ifood.tv
Basic Cream Pie
This is another one of those recipe that once you have the basic dish, one or two additions or subtractions gives you a www.recipes100.com whole new dish. I have no idea how many of these Mama ever tried . . . Banana Cream Pie
1 2 3 4 9” PIE SHELLS We saw this one on the table a few times. I think we liked it, but we didn’t get excited over it—none of us seemed to have 1 2 3 4 Baked pie shells had an ongoing love affair with bananas. or Crumb Crusts (Q-21-3) ¼ ½ ¾ 1 Cups sugar 1 2 3 4 PIES
5 10 15 20 Tbsp. flour or 1 2 3 4 Baked pie shells or 3½ 7 10½ 14 Tbsp. cornstarch Crumb Crusts (Q-21-3) ½ 1 1½ 2 tsp. salt 1 2 3 4 Ripe bananas 2½ 5 7½ 10 Cups milk 1 2 3 4 Recipe Cream Pie Filling (Left) ¼ ½ ¾ 1 Cups sugar Topping of choice 3 6 9 12 Eggs yolks 1 2 3 4 tsp. vanilla extract or Slice ripe bananas into the prepared shells. Cover with cold, ½ 1 1½ 2 tsp. almond extract cream pie filling. Chill. Cover with chosen topping and 1 2 3 4 Recipe Meringue (S-12) or garnish with more sliced bananas (which have been dipped in Whipped cream or Cool Whip lemon juice to preserve color).
Combine first sugar with flour and salt in top of double boiler. Add milk, gradually, while stirring constantly. Cook over boiling water until thickened, stirring constantly. Cover and cook 15 minutes longer, stirring occasionally. Beat remaining sugar into the egg yolks. Temper the yolk mixture by stirring a little of the hot mixture into it. Stir into remaining mixture in the double boiler and cook 2 minutes more, stirring constantly. Remove from heat; cool and add vanilla. Pour into baked pie shell. Cover with meringue or whipped topping as desired.
You can do this as butterscotch or chocolate, but I’ve only included banana and coconut, since the other two are included as pudding pies. Check your 1943-44 Good Housekeeping if www.recipeshubs.com you wish to try them. Coconut Cream Pie Anonymous Follow recipe for basic cream pie, and fold in
½ 1 1½ 2 Cups angel flake or fresh grated coconut
Pour into shell and either garnish with more coconut, or top it off with meringue or whipped topping. 13 Pudding Pies & Cream Pies
Editor’s Note on the Chocolate Cream Pie, right: www.oprah.com
When I asked to learn to make a chocolate cream pie, Mama knew as soon as I asked about it that we could do it with pudding mix and eggs . . . she didn’t have to look anything up.
Pudding Pies
. . . so carry your options through to completion—these are done with the cooked puddings, although . . .check the instant pudding boxes—especially the sugar-free ones! Lots of flavor options there!
I made my first chocolate cream pie with a box of Royal’s chocolate pudding, and Mama standing beside me. I distinctly remember standing there as she showed me how to temper the eggs in order to add them to the hot pudding. Royal is still Chocolate Cream Pie sold at COSTCO, so I give you that recipe, but I’ve also aka Chocolate Pudding Pie provided the one from Jell-O, which may be easier to find. It doesn’t matter what size mix you begin with—they will still make 1 9” pie, one will be fuller than the other. Adjust chilling time accordingly.
1 2 3 4 9” PIES
The Royal Recipe
1 2 3 4 Pre-baked 9” pie shells— or Crumb Crusts (Q-21-3) 1 2 3 4 Boxes Chocolate Pudding & Pie Mix Milk, as directed on the box 2 4 6 8 Eggs (egg yolks?)
Let pudding cool about 5 minutes. Temper eggs and stir into pudding, mixing well. Pour into prepared shells. Chill at least 1 hour, 3 hours for a fuller pie.
The Jell-O Recipe
1 2 3 4 Pre-baked 9” pie shells— or Crumb Crusts (Q-21-3) www.myrecipes.com 1 2 3 4 Boxes Chocolate Pudding & Pie Mix Milk, as directed on the box Butterscotch Cream Pie aka Butterscotch Pudding Pie Make pudding according to directions on box. Let pudding cool for 5 minutes. Pour immediately into pie shells. Chill at least 1 hour, 3 hours for a fuller pie.
Hm-m-m-m- fancy that—they almost match! You can probably incorporate the eggs in this one as well. Anonymous or
etc., etc., etc. . .
14 Pastry—Black Bun
Hogmanay aka New Year’s Eve
“. . . New Year’s Eve and the Scottish Hogmanay, and the household was all astir awaiting the first footer. If the first person to set foot across the doorstep is dark-haired [and is a tall dark man as well] he brings good luck. But he should carry a lump of coal to augment the augury. If he is blond, it bodes ill, and he should carry lumps of coal in each [every] pocket. A red head should prudently wait until his ill omen has been amply offset by the prior arrival of a good dusky dozen.”—George Bijur, Gourmet Magazine, January 1963
The tradition is tied up in ancient customs that include Nordic and Celtic influences, and predates all of today’s religions. The dark person bringing good luck is probably a leftover from the days when a blond meant Vikings were on hand, and that boded all ill. The good first footer usually carries gifts . . . traditionally of salt, whiskey, shortbread or black bun . . . It is www.pinterest.com also customary to sing all of Robbie Burns’s Auld Lang Syne, holding one’s hand over the heart during the last verse Hogmanay Black Bun This very traditional Scottish sweet is usually eaten with a nip or two of whisky! It should be kept for several weeks to 16 SLICES
.—ed mature before serving. . FOR THE PASTRY CASE: 1 cup) butter Auld Lang Syne 4 cups) plain (all-purpose) flour Robert Burns. 1759–1796 1 teaspoon baking powder
butter for greasing Should auld acquaintance be forgot, old friendships
And never brought to min'? FOR THE FILLING: Should auld acquaintance be forgot, 6 Cups raisins And days o' lang syne? times gone by 8 Cups currants 2¼ Cups chopped almonds We twa hae rin about the braes, hillsides 5 3 Cups plain (all-purpose) flour And pu'd the gowans fine; pulled the daisies 1¼ Cups soft brown sugar But we've wander'd monie a weary fit foot 2 teaspoons allspice Sin' auld lang syne. 1 teaspoon [each?] ginger, cinnamon, freshly ground black pepper and baking powder We twa hae paidl't i' the burn, paddled in the stream 1 teaspoon cream of tartar Frae mornin' sun till dine; dinner-time 10 1 Tablespoon brandy But seas between us braid hae roar'd broad have roared 1 Beaten egg Sin' auld lang syne. ⅔ Cup milk
To make the pastry case, rub the butter into the flour with the And here 's a hand, my trusty fiere, partner baking powder and add enough cold water to mix to a stiff give me your hand And gie's a hand o' thine; dough. Leave to rest and roll out to a fairly thin sheet. Grease 2 And we'll tak a right guid-willie waught friendly draught 15 8” loaf tins and line them with the dough, reserving enough to For auld lang syne. cover the top. Preheat the oven to 225°F. And surely ye'll be your pint-stowp, have your pint cup Make the filling. Mix all the dry ingredients together, then And surely I'll be mine; mix in the brandy, egg, and enough milk to moisten the And we'll tak a cup o' kindness yet mixture. Put it into the prepared loaf tins and cover with the For auld lang syne! 20 remaining pastry. Use the remaining milk or an egg wash (1 egg beaten with a splash of milk) to seal the top crust. Prick all For auld lang syne, my dear, over with a fork and brush with egg wash. Bake in the oven for For auld lang syne, about 3 hours. When it is cool store in an airtight tin. We'll tak a cup o' kindness yet John Robertson, from Epicurious For auld lang syne.
15 Pastry: Baklava
www.evacation.org www.123rf.com The Blue Mosque, Istanbul, Turkey Turkish Baklava Spread pistachios on phyllo in an even layer, then layer with This Turkish-style baklava tastes deeply and richly of pistachio remaining phyllo, brushing each sheet with butter as you go nuts and butter, without the spices, honey or aromatics found in rewarming butter if necessary. other versions. It has a purity of flavor that, while still quite Cut the pastry into 36 pieces, using clean up-and-down strokes sweet, is never cloying. This very traditional recipe is from one and rotating the pan if necessary. Make sure to cut all the way of the most celebrated baklava shops in Istanbul. Feel free to through to bottom of pan. Pour any remaining butter evenly substitute other nuts for the pistachios, particularly walnuts and over pan. hazelnuts. Or use a combination of nuts. Once baked, this Bake baklava until the top is golden brown, and the lower baklava will last for several days, but it is at its absolute best phyllo layers beneath the pistachios are thoroughly baked within 24 hours of baking.—Andrew Scrivani for The New York Times through. To test this, use a knife to lift up a corner of one of the Featured in: Turkish Sweets Are The Essence Of A Nation. pastry rectangles from the center of the pan so you can peek at
the bottom layers. Start checking after 40 minutes, but it could 2¼ Cups/ shelled pistachio nuts take an hour or even 1 hour 10 minutes. If the top starts to get 4 Sticks unsalted butter (2 cups) too brown before the pastry is cooked through, lay a piece of 1 Pound phyllo dough, defrosted overnight in the refrigerator foil over the top. 3 Cups sugar Meanwhile, prepare sugar syrup: In a medium pot, combine ½ Lemon Juice of, or more to taste sugar with 1⅔cups (400 milliliters) water. Bring to a boil, then In a food processor, pulse the pistachios until coarsely ground lower heat and let simmer for 10 minutes, until slightly (or you can chop them by hand until very finely chopped). thickened. Stir in lemon juice. Don’t over-process the nuts. You want to maintain some When the baklava is baked through, reheat the syrup until it texture. comes to a simmer. Remove pan from oven and place in the Clarify the butter by melting it over low heat, then letting it sink or on a rimmed baking sheet to catch any drips of syrup. cook until the foam rises to the top and the milk solids fall to Slowly pour hot sugar syrup over the pastry; it will bubble up the bottom of the pan. This will take about 5 to 15 minutes and some may overflow. When the syrup stops bubbling, move depending upon how high your heat is, but don’t rush it or the pan to wire rack to cool completely. Serve at room temperature. butter could burn. Skim foam off the top of the melted butter. Line a fine-mesh A Friend from Turkey sieve with a piece of cheesecloth, place it over a bowl and pour the melted butter through. Preheat oven to 400˚F. Brush the inside of a 9x13” baking pan with a little of the clarified butter. Prepare the phyllo dough by trimming the stack of it with scissors to fit the bottom of your baking dish. Packages of phyllo come in different sizes; some won't need any trimming, some may need an inch or two cut off a side, and some may need to be cut in half crosswise. Cover phyllo layers with a lightly damp kitchen towel, and keep covered. Place 1 piece of phyllo on the bottom of the baking pan; brush lightly with clarified butter. Layer phyllo sheets on top, brushing each sheet with butter as you go, until half the phyllo is used.
16 Pastry: Cream Puffs
Serving Suggestions
mom.girlstalkinsmack.com Whipped Cream Filled Puffs www.incredibleegg.org with Chocolate Sauce
Cream Puffs aka Protiferoles
These are so easy to make! And they make such a big impact! The recipe does not provide a filling, so for a sweet, dessert puff, you might use whipped cream, custard or ice cream. For a savory puff, you might fill with crab salad, or other dishes of that nature and can be absolutely (almost) just about anything your heart desires Remember, you can also make these small, and bit-sized to use as appetizers . . . when small, they are usually called wellsfoodservice.com profiteroles . . . she doesn’t tell how to prepare them for stuffing, either. The Cream puff above holds custard. Ice Cream Puffs
½ Cup flour, sifted ¼ tsp.. salt ¼ Cup butter ½ Cup water 2 Eggs, unbeaten
Preheat oven to 425°F. Sift flour, measure; add salt. Sift again. Combine fat & water in saucepan. Bring mixture to a vigorous boil over medium heat. Turn heat to low; add flour all at once. With wooden spoon, beat fast until mixture leaves the sides of pan and forms www.colourbox.com stiff ball—about 2 minutes. Take from heat; drop 1 egg in, beat hard until batter is shiny-smooth. Add second egg; beat well. Salmon & Cream Cheese Batter should be stiff; drop by tablespoons on baking sheet 2 Profiteroles inches apart. Shape into rounds. Bake about 30 minutes, until puffed high and golden brown. Cool. carlachoyphotography.blogspot.com To finish, slice open across the equator of the puff, and pull the center of the pastry out. Fill as desired and replace cap.—ed
David Norris from his mother, Ruth
King Crab Profiteroles
jmf—editor
17 Pastries—The Crusts
Unknown Photographer
Short Crust Pastry
For extra-magical events, we show another way to use the top crust portion of the pastry above.—ed
www.pinterest.com 1 2 ounces firm margarine 1 2 Ounce butter Tassies’ Cream Cheese Pastry 4 8 Ounces plain flour ¼ ½ tsp. salt 24 48 72 TASSIES 1 2 Tbsp. water ½ 1 1½ Cup unsalted butter 3 6 9 Ounces cream cheese Make the pastry y rubbing the margarine & butter into the 2 4 6 Cups all-purpose flour flour and salt till it looks like fin breadcrumbs. Add the water and knead lightly until you get a firm dough (try to avoid Beat together butter, cream cheese and flour on low speed of a adding additional water—and handle as little a possible). stand or hand mixer until all flour is incorporated. Divide the dough into 48 pieces and roll into balls. Place on a plate or in a Preheat oven to 400˚F. ziploc bag; refrigerate for about an hour. Roll out ¾ of the pastry and line a 7” pie tin with it. Dampen To shape the pastries, you can either press the dough balls into the edges of the pastry. Add the lemon juice to the golden the muffin cups and up the sides, or flatten the balls slightly syrup and mix in the breadcrumbs in a mixing bowl. with your palm and use a rolling pin to roll into a disk about 2- Pour the filling into the pie pan. Roll out the remaining ¼ or the pastry into a 7” long rectangle 3 inches in diameter (a little larger than the size of the muffin cup opening) and place into the muffin cups. Or roll it out, as and cut into strips. Place the strips of pastry lattice-style described, and cut to size with an appropriate round or fluted across the filling and seal the strips onto the dampened edge of cutter; then gently insert into the muffin cups. the crust. Bake for approximately 30 minutes.
Judy Frank EDITOR’S NOTE Time will vary depending upon what you fill the tart with— our timing here is for the Treacle Tart recipe. Andy Chan
18 Pastries—The Crusts
challengedairy.com www.salvationsisters.com
Nana’s 2-Crust Pie Shell Patty LaBelle’s Single-Crust Pie Shell
1 2 2-CRUST PIES 1 2 DEEP-DISH 9” PIES
2 4 Cups flour 1½ 3 Cups flour, plus more for the work surface 1 2 tsp. salt ½ 1 teaspoon salt 6-8 12-16 Tbsp. Ice cold water ½ 1 Cup butter-flavored vegetable shortening, ½ 1 Heaping cup shortening chilled and cut into ½” pieces ⅓ ⅔ Cup ice water Preheat oven to 400˚F. 1 2 Tablespoon melted unsalted butter Mix flour and salt in a large mixing bowl. Add shortening and ¼ ½ Cup packed light brown sugar using a fork or masher, mix lightly until the dough forms small pea-sized piece. Slowly add water while continuing to mix For the crust: Sift the flour and salt into a mixing bowl. Add with a fork, until the flour starts to clump and hold together in the shortening. Use a fork or a pastry blender to cut the the hand. Be sure not to over-water. shortening into the flour until the mixture resembles coarse crumbs with a few pea-size bits. Shape the dough with your hands into a ball. Split the dough Stirring with the fork, gradually add enough of the water until in half, wrap one half in a towel. the mixture clumps together (you may need more or less Shape the other into a disc and, using a rolling pin, roll on a water). Gather up the dough and press into a thick disk. If lightly floured surface into a round that is 2” larger than a 9” desired, wrap the dough in wax paper or plastic wrap and pie pan. Place in a pie pan and lightly press in to form. Stab refrigerate for at least 1 hour, or up to 3 days. 4-5 ties with a fork to aerate. Lightly flour a work surface. Place the chilled dough on it; roll out to a round that’s 13 inches across. Fold the dough in half. Make you pie filling and pour it into the prepared crust. Transfer to the pie plate; gently unfold the dough to fit into it.
Roll the second piece of dough big enough to cover the pie. Trim the dough as needed to leave a 1-inch overhang. (Bake or Moisten the edges of lower crust before adding top crust. reserve the scraps for another use.) Place the top crust over the pie & filling. Cut slits on top to Fold the dough under itself so the edge of the fold is flush with allow steam to escape. Using your thumb and forefinger, flute the edge of the pan. Flute the dough around the edge of the the crust. Bake as directed for the pie you’re making. pan. Cover with plastic wrap and refrigerate while you start the Katie Chapin, from her Grandmother, Anzel Chapin filling (and up to 1 hour).
Double Crust Pie Dough Single Pie Crusts—Regular & Deep Dish 19 Pastries—The Crusts
tanjaskitchen.wordpress.com
Pirozhki Dough
www.cookismo.fr This dough is used to make ponchiki (donuts), deep-fried pirozhki, and other deep-fried pies. The owner of this recipe Plain Tart Pastry aka has another, using cake yeast, but the recipe is much more Paté Brisee complex for some reason . . . for simplicities sake, and because this one uses modern tools, this one goes in our book—with a This pastry is best for meats and pates. Use it for quiches, and few if/thens to aid those not using electric tools.—ed. pot pies, among other things. The pasty can be stored in the
24 48 PIROZHKI refrigerator for a week or more before baking.
1 2 3 TART SHELLS 1 2 Pkgs. active dry yeast ½ 1 tsp. sugar ½ 1 1½ Cup chilled butter 3 6 Tbsp. warm water (110˚F-115˚F) 3 6 9 Tbsp. lard or vegetable shortening 1 2 Pounds instant blending or all-purpose flour 2 4 6 Cups flour (3¾-4 cups or 7½-8 cups) ½ 1 1 ½ tsp. salt 1¾ 3½ Cups warm milk (95˚F) 5-6 10-12 15-18 Tbsp. cold water 1 2 Tbsp. sugar 2 4 Egg yolks Work butter and shortening very lightly into the flour, by using ½ 1 tsp. salt a pastry blender or two knives, or starting with your fingers, 3 6 Tbsp. butter, softened then using the palms of your hands to quickly rotate the mixture between them. Make a well of this crumbly mixture. Mix yeast, first measure of sugar and warm water. Prove the Gradually add the water, a tablespoon at a time, using your yeast. Pour yeast mixture into the bowl of an electric mixer, finger to stir it in from the center outward. Dough should be add 1 ½ cup flour and the milk; mix at moderately low speed soft enough to gather up into a ball without sticking to your until well blended—about 2 minutes. Cover with plastic wrap fingers or the mixing surface. Allow dough to rest anywhere or a clean cloth and set in a warm place (76˚F-82˚F). from 2 to 36 hours in the refrigerator. Keep covered—a damp In 1½-2 hours, the dough should be double in bulk and start towel for the shorter lengths of time, foil for longer. collapsing. Beat egg yolks with remaining sugar and salt. If using a Anonymous wooden spoon, beat for 3 minutes. If using an electric hand mixer, beat for 30-40 seconds. Add the mixture and remaining flour to the dough. If using a machine with a dough hook beat at moderately low speed for 2 minutes; add softened butter and beat 1 minute more. Switch to medium high and bear for 11-12 minutes, stopping twice to allow for machine to cool off. Be sure dough is sufficiently kneaded. Otherwise, knead by hand until ready. Shape dough into a ball; place in generously buttered 6- to 7- quart bowl and turn to butter the dough on all sides. Cover with plastic wrap or a clean cloth and let sit in warm place (76˚F-82˚F) until doubled in bulk—about 45 minutes to 1 hour. If you poke your finger into it, the impression remains. The dough is now ready to be used. Robert Ozerov 20 Crumb & Nut Crust Shells
tastingspoons.com
Lindy’s Crust About Lindy’s
1 2 Cheesecakes Lindys @ Broadway and 51st Street New York City Established 1921 in Manhattan 1 2 Cups all-purpose flour The Lindy's location at Broadway and 51st Street; a look at the ¼ ½ Cup sugar interior and the famous Lindy's cheesecake. (above) 1 2 tsp. grated lemon rind 2 4 Drops vanilla Lindy's is a deli and restaurant with two locations in 1 2 Egg yolks Manhattan, New York City, at 825 7th Avenue (at 53rd Street) ½ 1 Cup soft butter and 401 7th Avenue (at 32nd Street). Lindy's is best known for 1-2 2-4 Tbsp. water its original incarnation which opened in 1921 on Broadway. It is currently owned by the Riese Organization. Combine flour, sugar, lemon rind and vanilla. Make a well in center; add egg yolks and butter. Mix well with hands until Lindy's was opened by Leo "Lindy" Lindermann (died 1957, well blended, adding small amount of water at a time, if Parkinson's disease) and his wife Clara on August 20, 1921, needed, to make a light dough. Wrap in waxed paper and chill and was located at 1626 Broadway, between 49th and 50th one hour. Streets. A second location was opened at 1655 Broadway in [2] Preheat oven to 400˚F. 1929. The original Lindy's location closed in 1957 Roll out ⅛” thick, and place over oiled bottom of a 9” springform pan. Bake for 15 minutes. Damon Runyon was a big fan and wrote the restaurant into his books as "Mindy's." The musical Guys and Dolls, based on Runyon's writings, immortalizes Lindy's in one of its songs.
Milton Berle frequented Lindy's almost on a nightly basis. Jewish Mafia icon Arnold Rothstein claimed Lindy's as his favorite "office" and would stand on the corner, surrounded by bodyguards, and conduct business outside. On April 5, 1956, Abraham Telvi, a mobster and hit man, attacked journalist Victor Riesel with acid, blinding him as he left the restaurant.
Lindy's was especially well known for its cheesecake, which was at times credited as perhaps the most famous in the United States. The cheesecake was immortalized in Guys and Dolls, where Nathan Detroit and Sky Masterson sang its praises. The commonly told "Waiter, there's a fly in my soup" joke is believed to have originated at Lindy's way back when.
REBIRTH The "Lindy's" name and concept was resurrected in 1979 by New York City restaurant operator the Riese Organization, who determined that the name had fallen into the public domain, and later obtained the trademark. 21 Crumb & Nut Crust Shells
Chocolate Cookie Crumb Crust (Oreo/Hydrox) Notes for Crumb Crusts & Nut Crusts If you wish, you can double the chocolate chips called for, and If you are using a spring-form pan, extend the when you have filled it with your choice of filling (that needs to crumbs about 1 inch up the sides of the pan. be cooked) pour this second batch of chips over the filling.
If you are using a standard pie pan, extend crumbs 1½ 3 4½ 6 Cups crushed chocolate sandwich cookies all the way up the sides, but do not spread on rim. (about 15, 30, 45) 2 4 6 8 Tbsp. butter, melted If you are using a square or rectangular pan, line it 1 2 3 4 Cups chocolate chips with baking parchment paper or aluminum foil so (6, 12, 18, 24 ounces)
that it extends over two opposite ends of the dish, Combine cookie crumbs and butter until moistened. Press into giving you handles for lifting the finished dessert pan. Sprinkle with the chocolate chips. Set aside until filling easily out of the pan is ready.
If you wish to use a 13x9.-inch pan, simply double Chocolate Graham Cracker Crust the first column of ingredients.
1 2 3 4 Cups finely crushed chocolate graham cracker crumbs ¼ ½ ¾ 1 Cup butter, melted Basic Instructions for All These Crusts ¼ ½ ¾ 1 Cup sugar
1 2 3 4 9” PIES, TARTS, CHEESECAKES, ETC. Combine ingredients and pat into your chosen pan. Chill until Except where otherwise noted, simply mix ingredients, filling is ready. pat into pan; then chill to stabilize while filling is being prepared. Others need to be briefly baked to stabilize Coconut Crust them. You will use the filling directions for baking 1½ 3 4½ 6 Cups packaged, finely grated coconut temperatures and ½ 1 1½ 2 Cups confectioners’ sugar times. 3 6 9 12 Tbsp. butter, melted Unbaked Crumb Crusts & Nut Crusts Combine coconut and sugar. Gradually stir in the melted For Pie Fillings That Need Cooking butter. Evenly press over bottom and sides of buttered or This is one of several places where I’ve decided to provide sprayed pan. Refrigerate until firm.
recipes for things not yet prepared, so that when I need them, they’re handy. Like the cinnamon sugar, it’s good to have Gingersnap Crumb Crust
these subtle things handy. This one is for a 13x9-inch baking pan, or larger—such as
And of course, you can also purchase the most common your favorite lasagna pan.
choices ready-made: 2½ 5 7½ 10 Cups finely crushed gingersnaps
about 40 (80, 120) cookies Apple Crisp Crust ½ 1 1½ 2 Cup butter, melted
1½ Cups graham cracker crumbs Preheat oven to 325˚F. Combine gingersnap crumbs and ¾ Cup quick cooking oatmeal butter; press into ungreased baking pan and bake for 10 ¼ Cup brown sugar minutes. Cool. ½ Cup finely chopped pecans ½ Cup butter, melted Graham Cracker Crumb Crust
Preheat oven to 350˚F. Grease the pan. 1⅓ 2⅔ 4 5⅓ Cups finely crushed graham crackers In bowl combine cracker crumbs, oatmeal, pecans and brown ⅓ ⅔ 1 1⅓ Cup brown sugar, firmly packed sugar. Stir in butter. Press into bottom of pan dish. Set aside. ½ 1 1½ 2 tsp. cinnamon (optional) ⅓ ⅔ 1 1⅓ Cup melted butter
Mix until crumbly. If desired, set aside 3 Tbsp. crumbs for garnishing. Pat remaining crumbs your pan. Chill well. Fill as recipe for filling directs; top with reserved crumbs. Refrigerate. 22 Crumb & Nut Crust Shells
Granola Crust Shortbread Cookie Crust
1¼ 2½ 3¾ 5 Cups granola cereal 1¼ 2½ 3¾ 5 Cups crushed shortbread cookies ¾ 1½ 2¼ 3 Cups flour (Lorna Doones or Walkers, etc.) 3 6 9 12 Tbsp. butter, melted 3 6 9 12 Tbsp. sugar 1 2 3 4 Large eggs, lightly fork-beaten ¼ ½ ¾ 1 Cup butter, melted. ½ 1 1½ 2 Cups granola cereal Follow basic directions and simply set aside. Preheat oven to 350˚F. Chop granola into small crumbs. Combine with ingredients through egg. Press firmly into pan. Sugar Cookie Crust Bake 10 minutes. Fill pie and sprinkle remaining granola around outer edges of pie. Bake for as long as filling recipe 1 2 3 4 Cups flour directs. ½ 1 1½ 2 Cups confectioners’ sugar ½ 1 1½ 2 Cup butter, softened Nut Crust Preheat oven to 350˚F. Combine sugar and flour in a bowl. 1 2 3 4 Cups finely ground nuts— Cut in butter with a pastry blender or two knives until mixture Brazil, pecans, walnuts, peanuts or is crumbly. Press into pan. Bake for 20 minutes. blanched almonds 2 4 6 8 Tbsp. sugar Vanilla-Pecan Crust
Preheat oven to 400˚F. Mix nuts well with the sugar. Press 1 2 3 4 Cups finely crushed vanilla wafer into pan—do not spread on rim—and bake for about 8 crumbs minutes. Fill as recipe directs. ½ 1 1½ 2 Cup finely chopped pecans 3 6 9 12 Tbsp. sugar Pecan Crust ¼ ½ ¾ 1 Cup butter, melted
5 10 15 20 Tbsp. butter, softened Preheat oven to 325˚F. Combine ingredients, blending well. ⅓ ⅔ 1 1⅓ Cup brown sugar, packed Press into pan. Bake for 10 minutes. 1 2 3 4 Cups flour ½ ½ ¾ 1 Cups chopped pecans Vanilla Wafer Crust
Preheat oven to 350˚F. Cream butter and brown sugar. Add 1½ 2½ 3¾ 5 Cups crushed ’Nilla Wafers flour and pecans; mix well. Set aside 1 (2, 3) cups for the 3 6 9 12 Tbsp. sugar topping. Press remaining mixture into greased 8-inch square ¼ ½ ¾ 1 Cup butter, melted baking pan. Bake for 10 to 12 minutes, until set. Cool completely on a wire rack. Follow basic directions and simply set aside until needed.
Zweiback or Matzo Meal Crumb Crust Pistachio-Graham Crumb Crust This is not only excellent, but traditional for New York deli ⅔ 1⅓ 2 2⅔ Cups pistachios, shelled, cheesecakes. Finely ground 1 2 3 4 Cups finely crushed graham crackers 1 2 3 4 Cup finely crushed zweibach ¼ ½ ¾ 1 Cup sugar ¼ ½ ¾ 1 Cup melted butter 1 2 3 4 Tbsp. grated zest ¼ ½ ¾ 1 Cup sugar (lemon, lime, or orange, depending on ¼ ½ ¾ 1 tsp. cinnamon flavor of filling ¼ ½ ¾ 1 tsp. nutmeg 4 8 12 16 Tbsp. unsalted butter, melted And cooled Combine ingredients well and pat over the bottom of the pan and about 1 inch up the sides. Chill until filling is ready. Preheat oven to 350˚F. Combine pistachios, sugar, zest and cracker crumbs. Blend in butter. Butter your pan. Press mixture into pan and bake for 8 to 12 minutes—until slightly browned. Cool for at least 30 minutes.
23 Crumb & Nut Crust Shells
Baked Crumb Crusts & Nut Crusts Other Baked Crusts with Their Own For No-cook Pie Fillings and Refrigerator Pies Directions
General Directions for Pre-Baked Crusts 1 2 3 9” pies—springform, Tart or standard pie pan 1 2 3 4 9” Pies Brown Sugar Cookie Crust Finely crushed crumbs or nuts Sugar, if needed ¾ 1½ 2¼ Cups flour Butter, softened ¼ ½ ¾ Cup butter, softened Other ingredients as listed 2 4 6 Tbsp. brown sugar, firmly packed
Preheat oven to 375˚F. Mix crumbs, sugar and Preheat oven to 350˚F. Beat ingredients together in mixer until butter until crumbly. Set aside 3 (6, 9, 12) tbsp. of crumbly. Press into buttered or 12 to 15 minutes, or until the mixture for garnish if desired. Press remainder lightly browned.
into pan. Bake for 8 minutes. Fill as filling recipe instructs and top with reserved crumbs. Chocolate-Walnut Cookie Crust
⅔ 1⅓ 2 2⅔ Cups flour ½ 1 1½ 2 Cup confectioners’ sugar Chocolate Wafer Crumb Crust ½ 1 1½ 2 Cup finely ground walnuts 1⅓ 2⅔ 4 5⅓ Cups finely crushed chocolate wafers 6 12 18 24 Tbsp. butter, softened 3 6 9 12 Tbsp. butter, softened ⅓ ⅔ 1 1⅓ Cup baking cocoa
Preheat oven to 350˚F. flour, sugar, nuts, butter and cocoa in Cornflakes or Wheaties Crumb Crust large mixer bowl until a soft dough forms. Press into an 1⅓ 2⅔ 4 Cups finely crushed cereal ungreased pan and bake for 12 to 14 minutes, or until puffed. 2 4 6 Tbsp. sugar Cool completely in pan on a wire rack. ¼ ½ ¾ Cup butter, softened Coconut Crust—Buttery Toasted Gingersnap Crumb Crust 2½ 5 7½ 10 Cups flaked coconut 1⅓ 2⅔ 4 Cups finely crushed gingersnaps 7 14 21 28 Tbsp. butter, melted 6 12 18 Tbsp. butter, softened Preheat oven to 300˚F. Toss coconut and butter together until
well blended. In a layer cake pan the same diameter of your Graham Cracker Crumb Crust pie or spring-form pan, spread 1/3 of the coconut mixture. In
your pie pan, spread the remaining mixture, including the rim 1⅓ 2⅔ 4 Cups finely crushed graham crackers if using a standard pie plate. Press into place. Bake both pans ¼ ½ ¾ Cup sugar for about 20 minutes, until light golden. Use the extra toasted ¼ ½ ¾ Cup butter, softened coconut, baked in the layer cake pan, as a topping for your pie.
Vanilla Wafer Crumb Crust Toasted Coconut Crust 1⅓ 2⅔ 4 Cups finely crushed vanilla wafers 2 4 6 8 Tbsp. butter, softened ¼ ½ ¾ Cup butter, softened 1½ 3 4½ 6 Cups flaked coconut Variations for Crusts Described in Above Section Preheat oven to 300˚F. Spread butter evenly over area of pan Reduce crumbs to 1 (2, 3, 4) Cups; replace with: to be covered—bottom and sides. Pat coconut evenly into ½ 1 1½ 2 Cup finely chopped nuts— butter. Bake for 15 to 20 minutes, or until golden. pecan, almonds or Brazil nuts or 2 4 6 Squares unsweetened chocolate, grated
24