Nothing says home sweet home like the aroma of a freshly baked pie. And with the voice of an old friend, author John Phillip Carroll teaches foolproof methods for making the delicious tried-and-true favorites that top every pie lover's list, plus some exciting new flavor sensations.
A thin layer of orange- flavored cream cheese topped with a soft blueberry compote. This pie is like a cheesecake, but less rich and filling. For a faster, more streamlined pie. Use whole, uncooked raspberries, tossed with a little sugar, in place of the blueberry topping.
Crumb Crust for a 9-inch pie shell, made with graham crackers (recipe follows)
ORANGE CREAM CHEESE CUSTARD:
2 1/2 teaspoons (1 envelope) unflavored gelatin
1/2 cup sugar
1 cup fresh orange juice
12 ounces (1 1/2 cups) cream cheese, at room temperature
2 tablespoons grated orange zest
2 tablespoons orange liqueur (optional)
BLUEBERRY TOPPING:
2 cups fresh or frozen blueberries, 8 to 10 ounces (it is not necessary to thaw frozen berries)
1/3 cup water
1/3 cup sugar
1 tablespoon grated orange zest
1 1/2 tablespoons cornstarch
2 tablespoons water
CRUMB CRUST:
1 1/2 cups crumbs* (if using chocolate wafer cookies, use 2 cups crumbs)
2 tablespoons sugar
Pinch of salt
1/2 cup (1 stick) unsalted butter, melted
Form and bake the crumb crust as directed in the recipe. Cool completely before filling.
To make the custard, in a large bowl whisk together the gelatin and sugar. Bring the orange juice to a boil in a small saucepan, then pour it over the gelatin mixture and stir until the sugar dissolves. Let stand about 5 minutes, stirring occasionally. Add the cream cheese and orange zest and whisk or beat until smooth; a hand-held rotary beater or electric mixer on low speed is useful for this. If you wish, stir the orange liqueur. Pour into the prepared crust and refrigerate until set, about 2 hours, or overnight if desired.
To make the blueberry topping, in a medium saucepan combine the blueberries, water, sugar, and orange zest. Bring to a boil over medium-high heat, then reduce the heat and simmer gently for about 3 minutes; the berries should soften slightly, and some of their skins will pop. In a small bowl, mix together the cornstarch and water, and add it into the berries, Simmer for about 1 minute longer, stirring constantly, until slightly thickened. Remove from the heat and set aside to cool until tepid.
Spoon the berries over the custard and refrigerate for at least 1 hour before serving.
