19_576348_bindex.qxd 5/22/07 10:59 AM Page 349

index

A Apricot(s) Buckle, 215–216 Almond(s) Crumble, 198 Candied, 315 Gingerbuckle, 215–216 Crumble Topping,196 information about, 90 -Sour Cherry Crumble , 86–87 roast ripening, 93 Apple(s) -Sour , 91–92 -Caramel Upside-Down Pie (Tarte Asparagus Tatin),110–111 -Cheddar Quiche, 170 Crisp,Autumn, 202 Spring Vegetable Risotto Pie, Dumplings, Baked, 222–223 163–164 Ginger-Honey Pie, 114–115 Autumn and winter pies, 99–140, information about, 103–105 340–341 Mile-High Pie, 106–107 Autumn , 202 -Molasses Pandowdy,217–218 peeler/corer/slicer,COPYRIGHTED 322 MATERIAL peeling before baking, 105 B Pie with Black Pepper Blackberry Glaze, 112–113 Bacon, -Apple-Roquefort Pie, -Roquefort-Bacon Pie, 161–162 161–162 wedger, 322 Baked Apple Dumplings, -Whiskey Crumble Pie, 108–109 222–223 -Whiskey Pies, Fried, 231–232 Baking sheets, 326 19_576348_bindex.qxd 5/22/07 10:59 AM Page 350

Banana Pie, Baked, 72 -Chocolate Chip Ice Cream, Pie with Créme Fraîche, Fresh, 291–292 71 -Chocolate Eskimo Pie, 297 Boiled Plum Dumplings, 225–226 with Candied Pecans, Bread Crumb Crust, 43 246 Brown betty(s) -Mocha Pudding Pie, 247 information about, 218 Béchamel Sauce, 156–157 Peach, 219 Beef Brown sugar, in fruit pies, 53 Chili Pie, 149–151 Bubby’s All- Pastry Pie Steak , 183–184 Dough, 23–26 Steak and Guinness Pie, Brandon’s, Bubby’s Original Peanut Butter- 147–148 Chocolate Pie, 252–253 Biscuit-style cobblers Buckle(s) Blueberry-Nectarine, 206–207 Apricot, 215–216 information about, 204–205 Apricot Gingerbuckle, 215–216 Blackberry(ies) Blackberry,214 Buckle, 214 Buttermilk, 211 Glaze, 112–113, 158–160 Chocolate, 211 information about, 74 Ginger, 211 Pie, 75 information about, 210–211 Black currants Plum, 213 information about, 78 Rhubarb, 212 Raspberry and Sugared Currant , Fresh, 80–81 dripping off crust, 58 -, 79 in fruit pies, 54 Blind-baking making pastry crust, 3–5 information about, 15–16 Pastry Pie Dough, Bubby’s All-, nut crusts, 31 23–26 short crusts, 33 pie/crust compatibility chart, Blond Roux, 146 344–348 Blood oranges and Shortening Pastry Pie Dough, Candied Citrus Slices, 317–318 Basic, 27 -Chocolate Pudding , 251 weights and measures, 334 Blueberry(ies) Buttermilk Bluebarb, 73–74 Buckle, 211 Blue Goose, 84 Ice Cream, 274–275 information about, 70 Pie with Fresh Berries, 255–256 -Nectarine Biscuit-Style Cobbler, 206–207 -Peach Pie, 98

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C See also Quiche Cherry(ies) Candied fruit cherry pitter, 321–322 Citrus Slices, 317–318 information about, 85 Grapefruit Peel, 316 Pies, Fried, 228–229 Candied nuts See also Sour cherry(ies) Hazelnuts/Almonds, 315 Chestnut(s), Nesselrode Pie, 259–260 Pecans/Walnuts, 314 Chicken Cappuccino Meringue Ice Cream Paella Pie, 165 Pie, 299–300 Shepherd’s Pie with Mashed Caramel and Cheddar Crust, -Apple Upside-Down Pie (Tarte 154–155 Tatin),110–111 Stock, basic recipe, 143–144 basic recipe, 110 Chiffon pies Ice Cream, 282–283 Buttermilk with Fresh Berries, -Orange Sauce, 310 257–258 -Pecan-Chocolate Tart, 132 Coconut Cloud, Lofty,265–266 Sauce, 309 information about, 239 Sauce, Pear Pie with Créme Chili pie, Beef Chuck, 149–151 Fraîche and, 119–120 Chocolate Sauce, with Candied -Banana Eskimo Pie, 297 Pecans and, 127–128 -Blood Orange Pudding Tart, 251 Cheddar cheese Buckle, 211 -Asparagus Quiche, 170 Chip-Banana Ice Cream, Pastry Crust, Sharp, 44 291–292 Savory Cheese Scones, 153–154 Cookie(s), Homemade, 40 Cheese. See Cheddar cheese; Cheese Crumb Crust, 41 pies; Cheese-based crusts; Goat Ganache, 132, 252–253, 308 cheese; Manchego cheese; Hot Fudge Sauce, 311 Parmesan cheese; Roquefort Ice Cream, 286–287 cheese; Stilton cheese Mint Chip Ice Cream, 289–290 Cheese-based crusts -Peanut Butter Pie, Bubby’s Bread Crumb, 43 Original, 252–253 Cheddar Cheese Pastry,Sharp, 44 -Pecan-Caramel Tart, 132 Cheese pies -Peppermint Crumb Crust, 41 Apple-Roquefort-Bacon, 161–162 pudding, half-batch ratios, 248 Fig and Prosciutto, 169 Pudding Pie, 248–250 Goat Cheese with Pomegranate Sweetie Pie, 298 Molasses, 167–168 Chorizo sausage, Paella Pie, 165 Tomato-Parmesan Custard, 174 Cinnamon and Sugar Scrap Buddies, Wild Ramps and Stilton, 173 22

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Citrus Créme fraîche in fruit pies, 54 basic recipe, 303 Slices, Candied, 317–318 with, Fresh, 71 Clams, Paella Pie, 165 Concord with, 101–102 Clotted cream, 304 Pear Pie with Caramel Sauce and, Cobbler(s) 119–120 Blueberry-Nectarine Biscuit- Quick, 304 Style, 206–207 Vanilla Pie, 242 information about, 204–205 Crimping crust Peach Pastry-Style, 208 double-crust, 16–17 Southern Batter-Style, 205, 209 single crust, 14–15 Coconut Crisp(s) Cloud Pie, Lofty,265–266 Autumn Apple, 202 Custard Pie, 267 Pear-Ginger, 201 , 135 Rhubarb, 200 Coffee. See Espresso Topping,199 Concord grapes Crumb crusts information about, 100 Bread Crumb, 43 Pie with Créme Fraîche, See also Sweet crumb crusts 101–102 Crumble(s) Cookie crusts Almond Topping,196 pie/crust compatibility chart, Apricot, 198 344–346 information about, 194 See also Sweet crumb crusts Plum, 197 Cookie cutters, 328 Topping,195 Cookies with Vanilla Pouring Custard, 313 Chocolate, 40 Crumble-topped pies Cinnamon and Sugar Scrap Cranberry-Pear, 121–122 Buddies, 22 Gooseberry,82–83 Gingersnaps, 39 Sour Cherry-Almond, 86–87 Cornbread Crust, 149, 151 Whiskey-Apple, 108–109 Cornstarch, as thickening agent, White Peach, 96–97 51–52 Crust(s). See Pastry pie dough; Pie Cranberry,-Pear Crumble Pie, crusts 121–122 Curd Cream Lemon, 317–318 brush top crust with, 20 Tangerine, 139–140 clotted, 304 Currants Whipped, 302 information about, 76 Créme anglaise,Vanilla Pouring See also Black currants; Red Custard, 313 currants

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Custard pies Ice Cream, 284–285 Coconut, 267 Meringue, 306 information about, 239 Mocha Sauce, 311 Key Lime, 254 Nesselrode, 259–260 Rhubarb, 65 F Sour Cream-Raisin, 261–262 Fats pastry dough options, 5–7 D weights and measures, 334–335 Fennel, Spring Vegetable Risotto Pie, Decorating tips, cake, 328 163–164 Double-crust pies Fig(s) finishing touches, 19–20 and Prosciutto Pie, 169 fruit pies, storing, 61 Glazed, 158–159 pie/crust compatibility chart, Fine-mesh sieves, 328 347–348 Flaky pastry crusts trimming/crimping, 16–17 Basic Butter and Shortening Pastry Dry ingredients, weights and Pie Dough, 27 measures, 332 Bubby’s All-Butter Pastry Pie Duck Confit Pie with Glazed Figs Dough, 23–26 and Blackberry Glaze, 158–160 Lard Pastry Pie Dough, 28 Dumpling(s) Nut Pastry Pie Dough, 30–31 Baked Apple, 222–223 Short Dough for , 32–33 Boiled Plum, 225–226 Sour Cream Pastry Pie Dough, 29 information about, 221, 224 Flour for pastry crust, 4–5 as thickening agent, 51 E Fluid ingredients, weights and meas- ures, 333 Egg(s), weights and measures, 336 Food processors Egg wash, 20 mixing dough, 8–9, 24 Electric mixers, recommended type, recommended type, 326 326 Freezing dough, 21 Fried pastries dough, 177, 181–182 frying guidelines, 181–182, 227 Lobster, 176–182 Lobster Empanadas, 176–182 Eskimo Pie, 296–297 Fried pies Espresso Apple-Whiskey,231–232 Cappuccino Meringue Ice Cream Cherry,228–229 Pie, 299–300 information about, 227

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Fried pies (continued) Glaze Peach, 230 Blackberry,112–113, 158–160 Sweet Potato, 233–234 Red Currant, 118 Fruit pie(s) Tangerine, 139–140 assembling, steps in, 55–59 Goat cheese bubble-and-brown method, 58 Fig and Prosciutto Pie, 169 cooling, 59 Pie with Pomegranate Molasses, dry,causes of, 52 167–168 flavor heighteners, 54–55 Gooseberry(ies) juicy-to-dry fruits (chart), 51 Blue Goose, 84 local/in-season fruit, 48–49 Crumble Pie, 82–83 reheating, 61 information about, 81 Rhubarb, 63–68 Graham cracker(s) roast ripening fruit, 93, 120 Crust, 36 runny,causes of, 53, 109 Homemade, 34–35 serving sizes, 59–60 Grape(s) soggy bottom, causes of, 95 Concord, Pie with Créme Fraîche, storing, 60–61 101–102 sweeteners, 53–54 skinning, 101 thickening agents, 50–53 Grapefruit peel, Candied, 316 transporting, 60 Grasshopper Eskimo Pie, 297 See also recipes under specific fruits Grunts, information about, 220 Fruit, poached, Pears in Port, 117 Guinness stout, and , Brandon’s,147–148 G H Ganache, 132, 252, 308 Garlic Pastry Crust Hazelnuts, Candied, 315 pie/crust compatibility chart, Herbed Pastry Crust 347–348 pie/crust compatibility chart, recipe, 45 347–348 Ginger recipe, 43 Apricot Gingerbuckle, 215–216 Homemade Marshmallows, Buckle, 211 319–320 -Honey , 114–115 Homemade Pop-Tarts™, 235–236 Ice Cream, 278–279 Honey -Pear Crisp, 201 drizzle top crust with, 20 Gingersnap(s) in fruit pies, 53 Crumb Crust, 39 -Ginger Apple Pie, 114–115 Homemade, 37–38 Hot Fudge Sauce, 311

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Hot Water Pastry Crust, 45, 185, L 187–188 Lamb Cobbler, 152–153 I Shepherd’s Pie with Mashed Potato and Cheddar Crust, Ice cream 154–155 Banana-Chocolate Chip, 291–292 Lard Buttermilk, 274–275 Hot Water Pastry Crust, 45, 185, Caramel, 282–283 187–188 Chocolate, 286–287 in pastry crust, 6 Espresso, 284–285 Pastry Pie Dough, 28 Ginger, 278–279 pie/crust compatibility chart, Maple Syrup, 293–294 344–348 Mint Chip, 289–290 rendering, 28 Peach, 276–277 weights and measures, 335 Rocky Road, 288 Lattice crusts, making, 18–19 Strawberry,280–281 Leek(s), and Onion Pie, 175 Vanilla,272–273 Lemon(s) Ice cream makers, 271 Candied Citrus Slices, 317–318 recommended type, 330 , Double, 255–256 Ice cream pies Lemon Curd, 307 Banana-Chocolate Eskimo, 297 Lemony Pear Pie, 123 Cappuccino Meringue, 299–300 Meringue Pie, Mile-High, 263–264 crust for, 270, 295 Liqueurs, in fruit pies, 54–55 Eskimo, 296–297 Lobster Empanadas, 176–182 Grasshopper Eskimo, 297 information about, 295 Sweetie Pie, 298 M Italian Meringue, 305–306 Manchego cheese, Paella Pie, 163–164 K Maple syrup in fruit pies, 53–54 Key lime(s) Ice Cream, 293–294 Candied Citrus Slices, 317–318 Marshmallows Pie, 254 Homemade, 319–320 , Potato, Joy’s, 189–192 Rocky Road Ice Cream, 288 Meat cobblers, Lamb, 152–153 Meat fats rendered, in pastry crust, 6–7

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Meat fats (continued) -, 131 rendering, 28 Sauce, 311 Meat pies/pastries Molasses Beef Chuck Chili Pie,Todd’s, -Apple Pandowdy,217–218 149–151 in fruit pies, 54 Chicken , 145–147 Morel(s), and Wild Ramps Pie, Duck Confit Pie with Glazed Figs 171–172 and Blackberry Glaze, Mousse pie, Peanut Butter- 158–160 Chocolate, Bubby’s Original, information about, 142 252–253 Lamb Cobbler, 152–153 Mushrooms,Wild Ramps and Morel Steak Pasties, 183–184 Pie, 171–172 Hats, 185–188 Mussels, Paella Pie, 165 Shepherd’s Pie with Mashed Potato and Cheddar Crust, 154–155 N Steak and Guinness Pie, Brandon’s, 147–148 Nectarine(s) Melon ballers, 328 -Blueberry Biscuit-Style Cobbler, Meringue pies 206–207 browning meringue, 264 roast ripening, 93 Cappuccino Meringue Ice Cream, Nesselrode Pie, 259–260 299–300 Nut(s) Espresso Meringue, 306 Candied Hazelnuts/Almonds, information about, 239 315 Italian Meringue, 305–306 Candied Pecans/Walnuts, 314 Lemon, Mile-High, 263–264 Nut crust(s) Mile-High Apple Pie, 106–107 forming, 31 Mile-High Lemon Meringue Pie, Nut Crumb Crust, 42 263–264 Nut Pastry Pie Dough, 30–31 Mincemeat par-baking/blind-baking, 31 Bubby’s All-Fruit Mincemeat, pie/crust compatibility chart, 137 344–346 information about, 136 Small Mince Pocket Pies with Clotted Cream, 138 O Mint Chip Ice Cream, 289–290 Oats, Crisp Topping,199 Grasshopper Eskimo Pie, 297 Onion(s), and Leek Pie, 175 Mocha Open-Faced Pear Pie with Red -Banana Pudding Pie, 247 Currant Glaze, 118

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Orange(s) rolling/shaping, 11–14, 25–26 Blood Orange-Chocolate Pudding top crust, finishing options, 20 Tart, 251 trimming/crimping, 14–15 Candied Citrus Slices, 317–318 vents, 17–18 -Caramel Sauce, 310 water, adding, 9–11, 24–25 Oven temperatures, 336 See also Pie crusts Pastry scrapers, 326 Pastry spatulas, 327 P Pastry-style cobblers information about, 204–205 Paella Pie, 165 Peach, 208 Pandowdy(s) Pâte sucrée. See Short Dough for information about, 216 Tar ts Molasses-Apple, 217–218 Peach(es) Par-baking -Blueberry Pie, 98 information about, 15–16 Brown Betty,219 nut crusts, 31 Pies, Fried, 230 short crusts, 33 Ice Cream, 276–277 Parchment paper, 327 information about, 92–93 Parmesan cheese and Vanilla Cream Pie, Put-up, 245 Leek and Onion Pie, 175 Pastry-Style Cobbler, 208 Spring Vegetable Risotto Pie, -Vanilla , 94–95 163–164 roast ripening, 93 -Tomato Custard Pie, 174 skinning, 97 Pasties, Steak, 183–184 White Peach Crumble Pie, 96–97 Pastry brushes, 327 Peanut butter, -Chocolate Pie, Pastry cutters, 8, 24, 325 Bubby’s Original, 252–253 Pastry pie dough Pear(s) baking in quantity,20–21 -Cranberry Crumble Pie, 121–122 blind-baking/par-baking, 15–16 -Ginger Crisp, 201 butter in, 3–5 information about, 116 double-crust, 16–17, 19–20 Lemony Pie, 123 fats, options for, 5–7 Open-Faced Pie with Red flour, 4–5 Currant Glaze, 118 freezing, 21 Pie with Caramel Sauce and lattice crusts, 18–19 Créme Fraîche, 119–120 left-over, using, 22 Poached in Port, 117 mixing methods, 8–11, 24 -Quince Pie, 125 overworked, 4, 25–26 roast ripening, 120 pie bird, use of, 18 Peas, Spring Vegetable Risotto Pie, prerolled/prechilled, 21 163–164

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Pecan(s) Pot pies. See Meat pies/pastries Candied, 314 Prosciutto, and Fig Pie, 169 Candied, Pumpkin Pie with Pudding pies Caramel Sauce and, 127–128 Banana Cream with Candied -Caramel-Chocolate Tart, 132 Pecans, 246 information about, 128 Banana-Mocha, 247 -Mocha Pie, 131 Blood Orange-Chocolate Tart, 251 Pie, 129–130 Chocolate, 248–250 Peppermint, -Chocolate Crumb information about, 239 Crust, 41 Peaches and Vanilla Cream, Put- Pie baskets, 323 Up, 245 Pie birds, 18, 329 Strawberries and Cream, 243–244 Pie crusts Vanilla,240–242 dough, making. See Pastry pie Vanilla Créme Fraîche, 242 dough Pumpkin(s) melting while baking, causes of, 20 Pie with Caramel Sauce and Can- nut crusts, preparing, 30–31 died Pecans, 127–128 pie/crust compatibility chart, sugar pie, information about, 126 343–348 shrinking, causes of, 26 soggy bottom, 95 Q See also Sweet crumb crusts; Flaky pastry crusts; Savory crusts Quiche,Asparagus-Cheddar, 170 Pie safe, 61, 323 Quick Créme Fraîche, 304 Pie spatulas, 328 Quince Pie tins, recommended types, information about, 124 324–325 -Pear Pie, 125 Pie weights, 323 Turnovers, 237 Plum(s) Boiled Dumplings, 225–226 Buckle, 213 R Crumble, 197 Pocket pies, Small Mince, with Raisin(s), -Sour Cream Pie, 261–262 Clotted Cream, 138 Ramp(s) Pop-Tarts™, Homemade, 235–236 Wild, and Morel Pie, 171–172 Port Wine, Poached Pears in, 117 Wild, and Stilton Pie, 173 Potato(es) Raspberry(ies) Knishes, Joy’s,189–192 -Black Currant Pie, 79 Salmon Tweed Kettle Pie, 156–157 information about, 74 Shepherd’s Pie and Cheddar Crust, -Red Currant Pie, 77–78 154–155 -, Dinah’s,66–67

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Sauce, 312 Sauce(s) and Sugared Currant Pie, Fresh, Caramel, 309 80–81 Caramel-Orange, 310 -Tangerine Tart, 139–140 Hot Fudge, 311 Ravioli cutters, 328 Mocha, 311 Red currants Raspberry,312 Glaze, 118 Vanilla Pouring Custard, 313 information about, 76 Savory cobblers, Lamb, 152–153 Raspberry and Sugared Currant Savory crusts Pie, Fresh, 80–81 Bread Crumb, 43 -Raspberry Pie, 77–78 Cornbread, 149, 151 Rendered meat fats Herbed Pastry,43 in pastry crust, 6–7 Hot Water Pastry,45 rendering, steps in, 28 pie/crust compatibility chart, Rhubarb, 63–68 344–347 Bluebarb, 73–74 Savory Garlic Pastry,45 Buckle, 212 Scone Topping,153 Crisp, 200 Sharp Cheddar Cheese Pastry,44 Custard Pie, 65 Savory pies/pastries information about, 63–64 information about, 141–142 -Raspberry Pie, Dinah’s,66–67 See also Cheese pies; Meat -, 68 pies/pastries; Seafood pies; Rice, Spring Vegetable Risotto Pie, Vegetable pies 163–164 Savory toppings Ripening fruit, roast ripening, 93, 120 for Paella Pie, 165–166 Risotto Pie, Spring Vegetable, Scone Topping,153 163–164 Scales, digital, 322 Rocky Road Ice Cream, 288 Scone Topping,153 Rolling dough, 11–14 Seafood pies Rolling pins Lobster Empanadas, 176–182 cleaning, 16 Paella Pie, 165–166 recommended type, 323–324 Salmon Tweed Kettle Pie, 156–157 Roquefort cheese, -Apple-Bacon Sharp Cheddar Cheese Pastry Crust, Pie, 161–162 44 Roux, Blond, 146 Short Dough for Tarts, 32–33 Shortening and Butter Pastry Pie Dough, S Basic, 27 in pastry crust, 6 Salmon Tweed Kettle Pie, 156–157 pie/crust compatibility chart, Salt, in fruit pies, 54 347–348

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Shortening (continued) sprinkle top crust with, 20 weights and measures, 335 Sweet crumb crusts Shrimp, Paella Pie, 165 Chocolate Crumb, 41 Silicone spatulas, 329 Chocolate-Peppermint Crumb, 41 Slumps, information about, 220 Gingersnap Crumb, 39 Small Mince Pocket Pies with Graham Cracker, 36 Clotted Cream, 138 Nut Crumb, 42 Solid ingredients, weights and pie/crust compatibility chart, measures, 334, 336 344–346 Sour cherry(ies) Sweetie Pie, 298 -Almond Crumble Pie, 86–87 Sweet potato(es) Apricot Pie, 91–92 Coconut Pie, 135 information about, 85 information about, 133 Lattice Pie, 88–89 Pies, Fried, 233–234 Sour cream Pie,Viola’s,134–135 Pastry Pie Dough, 29 pie/crust compatibility chart, 344–346 T -Raisin Pie, 261–262 Southern Batter-Style Cobbler, 205, Tangerine(s) 209 Candied Citrus Slices, 317–318 Spices, in fruit pies, 54–55 Curd, 139–140 Spring and summer fruit pies, 63–98, Glaze, 139–140 339–340 -Raspberry Tart, 139–140 Spring Vegetable Risotto Pie, Tapioca,as thickening agent, 52–53, 163–164 55 Steak and Guinness Pie, Brandon’s, Tart(s) 147–148 Blood Orange-Chocolate, 251 Steak Pasties, 183–184 Pecan-Caramel-Chocolate, 132 Stilton cheese, and Wild Ramps Pie, Pop-Tarts, Homemade, 235–236 173 Raspberry-Tangerine, 139–140 Strawberry(ies) Short Dough for, 32–33 and Cream Pie, 243–244 Tarte Tatin,Apple-Caramel Upside- Ice Cream, 280–281 Down Pie (Tarte Tatin), information about, 67 110–111 Pie in a Chocolate Crumb Crust, Tart pans, 329 Fresh, 69–70 Thermometers, cooking, 329 -Rhubarb Pie, 68 Thickening agents, 50–53 Sweetie Pie, 298 Tomato, -Parmesan Custard Pie, 174 Sugar Topping(s) in fruit pies, 53, 55 Chocolate Ganache, 308

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clotted cream, 304 W Créme Fraîche, 303–304 Italian Meringue, 305–306 Walnuts, Candied, 314 Lemon Curd, 307 Water, adding to pastry dough, 9–11, Vanilla Pouring Custard, 313 24–25 Whipped Cream, 302 Weights and measures, 331–336 Trimming crust dry ingredients, 332 double-crust, 16–17 eggs, 336 single crust, 14–15 fats, 334–335 Turnovers, Quince, 237 fluid ingredients, 333 Tweed Kettle Pie, Salmon, 156–157 oven temperatures, 336 solid ingredients, 334, 336 Whipped Cream, 302 U Whiskey -Apple Crumble Pie, 108–109 Underripe fruit, roast ripening, 93 -Apple Pies, Fried 108–109 White Peach Crumble Pie, 96–97 Wild Ramps V and Morel Pie, 171–172 and Stilton Pie, 173 Vanilla Wire cooling rack, 327 Bean and Peach Pie, 94–95 Créme Fraîche Pie, 242 Ice Cream, 272–273 Y and Peaches Cream Pie, Put-up, 245 Yams,information about, 133 Pouring Custard, 313 pudding, half-batch ratios, 241 Pudding Pie, 240–242 Z Vegetable pies Leek and Onion, 175 Zest, in fruit pies, 54 Spring Vegetable Risotto, 163–164 Zucchini, Spring Vegetable Risotto Tomato-Parmesan Custard, 174 Pie, 163–164 Wild Ramps and Morel, 171–172 Wild Ramps and Stilton, 173 Vegetable shortening. See Shortening Vents,making, 17–18 Vinegar, in fruit pies, 54

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