In our hurried world, pie-making can seem hopelessly time-consuming and old-fashioned. That's why homemade pies have become both a rarity and a cause for celebration. Now you can celebrate as much as you want with the PIE IN THE SKY COOKBOOK. Based on the recipes from her successful bakery, Wanda's Pie in the Sky, this cookbook features recipes for every kind of pie imaginable
This ethereal, light-as-a-cloud concoction is food for the fairies. The airy whipped filling sits atop a fragile butter crust and is crowned with juicy, brilliant-hued raspberries and peaches, glistening with a tangy fruit glaze.
Makes one 10-inch (25-cm) cake (serves 12 to 14)
FOR THE CRUST:
2/3 cup (160 mL) all-purpose flour
2 Tbsp. (30 mL) granulated sugar
pinch salt
1/4 cup (60 mL) cold butter, cut into 1/2-inch (1.2-cm) pieces
1 tsp. (5 mL) lemon zest
2 Tbsp. (30 mL) whipping cream
FOR THE FILLING:
2 envelopes (4 1/2 tsp./22.5 mL) gelatin
3 Tbsp. (45 mL) water
1 cup (240 mL) milk
4 egg yolks
1 cup (240 mL) granulated sugar
1 Tbsp. (15 mL) lemon zest
2 tsp. (10 mL) vanilla extract
1 Ib. (454 g) cream cheese, softened
2 cups (475 mL) whipping cream
FOR THE TOPPING:
2 to 3 ripe, firm peaches
2 cups (475 mL) raspberries
3/4 cup (180 mL) raspberry or apricot jam, or red currant jelly
2 Tbsp. (30 mL) framboise or Grand Marnier
1 cup (240 mL) unblanched sliced almonds, toasted
FOR THE CRUST: Combine the flour, sugar, salt, butter and lemon zest in the bowl of a food processor. Process until mealy. Add the cream and process just until the dough comes together. Press into a disk, wrap in plastic and chill for 20 minutes.
Preheat the oven to 350 degrees (175°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll the dough out to a la-inch (25-cm) circle. (Measure generously to allow for shrinkage.) Pierce allover with a fork and chill for 10 minutes. Bake for 12 to 15 minutes, until golden brown. Cool.
FOR THE FILLING: In a small saucepan, combine the gelatin and water. Let sit for 5 minutes. In a medium saucepan over low heat, heat the milk to just below boiling. Whisk the egg yolks and sugar together. Add 1/2 cup (120 mL) of the hot milk, whisking until smooth. Add the egg mixture to the milk in the saucepan, whisking until smooth. Cool over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens and begins to bubble, about 8 to 10 minutes. Remove from the heat, stir in the zest, vanilla and dissolved gelatin. Pour into a large bowl and cool.
Using an electric mixer, whip the cream cheese until smooth. Add to the cooled custard, beating thoroughly. Whip the cream with an electric mixer until stiff peaks form. Fold into the cream cheese mixture.
Line the side of a la-inch (25-cm) springform pan with a strip of parchment paper. Place the cooled crust in the prepared cake pan. Spread the cream cheese mixture over the crust. Chill until set.
FOR THE TOPPING: Cover the peaches with boiling water for 60 seconds. Drain, and when they are cool enough to handle, peel them and cut them in half, removing the pit. Slice into 1/4-inch (.6-cm) slices. Place them on the surface of the chilled cheesecake, overlapping the slices in a decorative design and leaving room at the edge of the cake for the raspberries. Surround the peach slices with raspberries.
Melt the jam or jelly with the liqueur in a small saucepan over low heat. Cook for about 5 minutes to reduce by about 1/3. Brush the raspberries and peaches with the glaze and drizzle any remaining glaze in the spaces between the fruit. Refrigerate until set. Remove the cheesecake from the pan and peel away the parchment paper. Press the toasted almonds into the sides of the cake. Place on a serving plate and refrigerate until serving time. Store refrigerated in a tightly closed container for up to 4 days.
