8-12-99 Fruit Pie Recipes Part 2

Judy/AZ (05:35:13) :

Upside Down Apple Pecan Pie

1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/3 cup butter or margarine, melted
1 package Pillsbury All Ready Pie Crusts (or substitute your own pie crust if you like - you will need enough for a 2 crust pie)
6 cups (6 medium) sliced, peeled apples
1/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

Preheat oven to 375 degrees F. In a 9-inch pie pan, combine pecans, brown sugar, and butter; spread evenly over bottom of pan. Prepare pie crust according to package directions for two-crust pie, placing bottom of crust over pecan mixture in pan.

In a large bowl, combine apples, sugar, flour, cinnamon, and nutmeg; mix lightly. Spoon into pie crust-lined pan. Top with second crust and flute; cut slits in several places. Bake for 40 to 50 minutes or until crust is golden brown and apples are tender. Cool pie upright in pan for 5 minutes. Place serving plate over pie; invert. Carefully remove pan. Some nuts may remain in pan; replace on pie with knife. Cool at least 1 hour before serving. Garnish as desired.

Judy/AZ (05:35:13) :

Amazing Grapefruit Pie

pastry for double-crust 9" pie
5 c drained grapefruit sections (about 4
large grapefruit)
1/4 c instant tapioca
1-1/2 c sugar
1 t cinnamon
1/2 t allspice
2 T melted butter
milk, coarse sugar to glaze crust

Line bottom of pie plate with bottom crust. Remove all white pith, skin, and membranes from graphfruit sections. Mix tapioca, sugar, cinnamon, and allspice. Sprinkle over grapefruit sections and toss to coat evenly. Place grapefruit in pie shell. Drizzle with melted butter. Roll out top crust, cut several holes for vents. Place on top and seal edges. Brush milk over crust and sprinkle lightly with coarse sugar. Bake about 40 minutes at 400 degrees F or until crust is golden.

Serves: 8Judy/AZ (05:35:13) :

COOKIE SHEET APPLE PIE

3 3/4 cups all-purpose flour
1 1/2 teaspoon salt
3/4 cup shortening
3 eggs, lightly beaten
1/3 cup milk
8 cups sliced peeled baking apples
1 1/2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup crushed cornflakes
1 egg white, beaten

In a bowl, combine flour and salt. cut in shortening until mixture resembles coarse crumbs. Add eggs and milk; mix to form dough. chill for 20 minutes. Divide dough in half; roll one half to fit the bottom and sides of a greased 15-in. x 10-in. x1-in. baking pan. Arrange apples over crust. Combine sugar, cinnamon, nutmeg and cornflakes; sprinkle over apples. Roll remaining dough to fit top of pan and place over apples. Seal edges; cut slits in top. Brush with egg white. Bake at 400º for 15 minutes. Reduce heat to 350º; bake for 25-30 minutes or until golden. Yield: 16-20 servings.Judy/AZ (05:35:13) :

Babalu Caramel Pecan Apple Pie
(This is from the Babalu Restaurant in Santa Monica, CA)

Pie Crust:
3 cups flour
1/8 cup sugar
1 tsp. salt
1 cup cold butter
1/4 cup ice water

Caramel Topping:
1 cup sugar
2 Tbl. light corn syrup
1/2 cup whipping cream
2 oz. cold butter, diced

Filling:
1 Tbl. lemon juice
6 Granny Smith apples, peeled, cored & sliced
1/4 cup flour
1-1/4 cups sugar
1 Tbl. cinnamon
1/4 cup butter

1 cup pecan halves

Pie Crust: Combine flour, sugar and salt. Cut in the cold butter. Work dough with fingers, or pastry cutter to form coarse crumbs. Add ice water and mix lightly until stiff dough is formed. Refrigerate to chill dough. Divide dough in half. Roll out bottom crust and place over greased 9" pie pan, allowing edges to hang over slightly from rim. Roll out top crust and refrigerate until ready to use.

Filling: Combine lemon juice, apples, flour, sugar and cinnamon in bowl. Mound filling over prepared bottom crust. Dot with the 1/4 cup butter. Top with top crust. Trim edges and fold under and crimp. Cut few slashes in top crust for ventilation. Bake at 325 deg. until crust is golden brown, 1-1/2 hours. Pour Caramel Topping over crust and cover with pecans. Place pie on foil-lined tray, return to oven to toast nuts, approx. 10 min.

Caramel Topping: Combine sugar, corn syrup in saucepan. Stir constantly over high heat until mixture dissolves and turns rich caramel color. Remove from heat and slowly stir in whipping cream and butter until smooth.dawn.nys (04:02:11) :

BANANA CARAMEL PIE

1 c Dark Brown Sugar
1/4 c All-purpose flour
1/4 ts Salt
1/4 c Cold water
2 Egg yolks
1 c Boiling water
1 tb Butter
1/2 ts Vanilla
1/4 c Evaporated milk
1 8" or 9" pastry shell
(baked and cooled)
4 Ripe bananas *

Mix sugar, flour, and salt in saucepan. Stir in cold water and egg yolks; beat smooth. Gradually stir in boiling water, then cook, stirring constantly, about 3 minutes, until smoothly thickened. Stir in butter, vanilla, and evaporated milk. Cool slightly, then pour into baked pie shell. Shortly before serving slice bananas and arrange over filling.

Top with whipped cream or with meringue made out of the 2 left-over egg whites.dawn.nys (04:00:36) :

BLACKBERRY PIE

1 3/4 c Unsifted all-purpose flour
1/2 t Salt
2/3 c Vegetable shortening
1/3 c Cold water
1 c Sugar
1/4 c All-purpose flour
1 ds Salt
4 c Fresh blackberries,
1 x Washed and drained

Sift together flour and salt in a mixing bowl.Cut in shortening with a pastry blender until mixture resembles large coarse crumbs. Sprinkle water over flour mixture,using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together).Turn out onto a lightly floured board and shape with your hands into two balls,one slightly larger than the other.

Chill dough for 1 hour,then roll out large ball to fit the bottom of a 9 or 10" pie dish.Now,mix sugar and all-purpose flour in a separate bowl,then add a dash of salt and stir in berries. Pour mixture into the empty pie shell,then roll out remaining ball of dough to make top crust.Crimp and trim edges,then slash the top crust in several places.Bake in a preheated 375 degree oven for 25 to 30 minutes or until golden brown.Makes 1 - 10" pie.BB,.from.Cali (02:59:40) : I know this isn't exactly a fruit "pie" per say ... but they are great fruit turnovers!!!!

Mixed Berry Turnovers With Cinnamon-Vanilla Sabayon
Recipe By : Chef Caprial Pence
Serves 12

QUICK PUFF PASTRY
4 1/2 cups all-purpose flour
2 cups unsalted butter, diced
1 teaspoons salt
1 cup plus 2 tablespoons cold water

FILLING
1 cup each fresh raspberries, blueberries, and blackberries
3/4 cup granulated sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
Juice of 1 lemon
2 tablespoons unsalted butter
1/2 teaspoon almond extract

1 egg
1 tablespoon water

CINNAMON-VANILLA SABAYON
6 egg yolks
1/2 cup granulated sugar
1/3 cup Tuaca liqueur
11/2 teaspoons ground cinnamon
Dash pure vanilla extract

To make the puff pastry, place the flour, butter, and salt in a large mixing bowl. Using your fingertips, mix the butter with the flour to form a coarse meal. (It’s all right if there are still some large pieces of butter.) Add about 1 cup of the cold water, and mix with a large fork just until it holds together.

Turn the dough out onto a floured board. Form it into a rough rectangle. Fold one-third of the dough toward the center. Fold the other third over toward the center. Turn the dough 90 degrees. Sprinkle with flour and roll out into a rectangle that measures about 20 X 6 inches. Fold the dough in thirds again. Rotate 90 degrees, flour, and roll out. Repeat the
process two more times.

Cover the dough in plastic wrap and chill for at least 1 hour. (The dough can also be cut into smaller pieces, wrapped, and frozen.)

Preheat the oven to 375°.

To prepare the filling, put all of the filling ingredients into a medium bowl and mix well.

Roll out the puff pastry dough on a large, well-floured work surface into one 40-inch square or two 20-inch squares of dough. Using a sharp knife, cut out eight 4- or 5-inch squares. In a small bowl, make an egg wash by whisking together the egg and water. To assemble the turnovers, place about 1/3 cup of filling in the middle of a square of dough. Fold one corner over to meet the other corner, forming a triangle. Brush the inside of the dough with the egg wash. Using your fingertips, crimp the edges well to seal. Brush the top of the turnover with egg wash and place 1/4 inch apart on a baking sheet. Repeat with the remaining dough squares and filling. Place the turnovers in the oven and bake until golden brown, about 20 minutes. Remove from the oven and set aside to cool slightly while you prepare the sabayon.

To prepare the sabayon, put the egg yolks, sugar, Tuaca, cinnamon, and vanilla in the top of a double boiler and whisk together. Place over gently simmering water and whisk until the mixture is light, fluffy, and resembles softly whipped cream, about 5 minutes.

Place the warm turnovers on individual plates, top with the warm sabayon, and serve. Julie.C.S.Africa (01:44:29) :

Lancashire Lemon Tart
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Anthony Whorrol Thompsons rec

Ingredients
225g (8oz) plain flour
115g (4oz) butter, chilled and cubed
1 egg yolk
3 tbsp ice cold water

Filling:
400g (14oz) apricots
40g (1 1/2oz) glaicer cherries
3 rounded tbsp lemon curd
75g (3oz) butter
110g (4oz) self-raising flour
85g (3 oz) caster sugar
1 egg, beaten lightly
25g (1oz) ground almonds
grated zest and juice of a large lemon
25g (1oz) whole almonds, peeled and halvedMethod
Pre-heat the oven to 200°C/400°F/gas mark 6Lightly grease a 7 or 8 inch enamel pie plate.

Roll out the pastry and line the pie plate. Spread the lemon curd all over the pastr. Add the apricots and cherries.

Cream the butter and sugar together till pale and fluffy, then gradually beat in the egg about a teaspoonful at a time. Gently and carefully fold in the ground almonds and flour, followed by the lemon juice and grated zest.

Spread this mixture evenly over the lemon curd, smoothing it out with a palatte knife. Sprinkle the halved almonds over the surface. Bake it, on a baking sheet, in the centre of the oven for 15 minutes, then reduce the heat to 150°C/300°F/gas mark 2 and continue cooking for a further 25-30 minutes.

This can be served either hot or cold with cream.