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Copyrighted Material 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 Pie, 86–87 roast ripening, 93 Apple(s) -Sour Cherry Pie, 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 Apple Crisp, 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 Cream Pie 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-Butter Pastry Pie Steak Pasties, 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 Butter Pie, Fresh, 80–81 dripping off crust, 58 -Raspberry Pie, 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 Tart, 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, 98 350 Index 19_576348_bindex.qxd 5/22/07 10:59 AM Page 351 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 Potato 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, Pumpkin Pie 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 Index 351 19_576348_bindex.qxd 5/22/07 10:59 AM Page 352 Citrus Créme fraîche in fruit pies, 54 basic recipe, 303 Slices, Candied, 317–318 Blueberry Pie with, Fresh, 71 Clams, Paella Pie, 165 Concord Grape Pie 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 Sweet Potato Pie, 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 352 Index 19_576348_bindex.qxd 5/22/07 10:59 AM Page 353 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 Tarts, 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 Empanadas 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 Index 353 19_576348_bindex.qxd 5/22/07 10:59 AM Page 354 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 Steak Pie, 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 Apple Pie, 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, 311 354 Index 19_576348_bindex.qxd 5/22/07 10:59 AM Page 355 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
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