PASTRIES & VARIATIONS: This is another version of the basic apple pie that you might like to try out. It offers a nice flaky crust that does not get soggy by having been placed underneath the apples.

DEEP-DISH APPLE AND CUSTARD PIE:

 

 

 

 

1 quantity of prepared short crust pastry--refer to recipe for single-crust apple pie

filling:

    2 lbs. Granny Smith apples                                     

    1 cup 18% cream

    1 egg yolk                                                               

    ½ tsp. vanilla extract

    ½ tsp. cinnamon                                         

    2 tbsp. butter

    ½ to ¾ cup light brown sugar                                              

    ¼ cup granulated sugar

sweetened whipped cream for garnish                        

egg wash

 

 

 

Peel, core and slice apples into between ¼-1/8-inch thick pieces.  In a large sauté pan over medium heat, melt butter. Add brown sugar and cook for 1 minute to dissolve. Add cinnamon and the apples. Cook for 3 minutes. Remove from heat and turn into a 9-inch pie pan.

 

Preheat oven to 350 degrees F.  Roll our pastry into a roughly ¼-inch thick circle about 12-inch in diameter. Gently fold the circle of dough in half and then in half again, so that you can lift it without tearing it, and place it over the pie pan.  Crimp the edges of the pastry and brush pastry with egg wash. Using a sharp knife, make a 1-inch circle in the center of the pie. Transfer to oven and bake for 15 minutes. 

 

Meanwhile, in a mixing bowl, whisk the ¼ cup granulated sugar, cream, egg yolk and vanilla extract together; then pour mixture into a large measuring jug. Take pie out of oven; then carefully pour mixture into it through the hole in the centre.  Return pie to oven and continue to bake for 30 minutes more or until custard is set and crust is golden brown.

 

Remove from oven and cool slightly. Sprinkle top of pie with powdered sugar. Serve warm with whipped cream.  

PASTRIES & VARIATIONS: Hope you will be pleased with this recipe to produce a nice custard pie at home to entertain family and friends with..

COCONUT CUSTARD PIE

 

 

 

1 quantity of prepared short crust pastry, see recipe, for 1-crust pie

fillings:

    1 2/3 cups milk                                           

    1 cup 10% cream

    4 eggs                                                                     

    2/3 cup sugar

    1 ½ tsp. vanilla extract                                

    1 ¼ cup grated coconut

 

 

 

 

Roll out pastry to roughly ¼-inch thickness to line a 9-inch pie plate, building up a high fluted edge to hold the filling.  Refrigerate at least 30 minutes or until ready to be used.

 

Preheat oven to 450 degrees F.

 

To prepare filling:  Combine milk and cream in a saucepan and heat to scalding over medium heat. Beat eggs slightly. Add milk/cream mixture to eggs, whisking well to mix in. Add sugar and vanilla. Stir in one cup of the coconut and mix in well. Pour mixture into prepared pie shell. Sprinkle with remaining coconut.

 

Bake 15 minutes. Reduce oven to 350 degrees F, and continue baking until a knife inserted 1 inch from the edge comes out clean, about 15 minutes more. Do not over bake.  The centre should still be slightly soft when taken from oven but will set as the pie cools. Cool on wire rack.

PASTRIES & VARIATIONS: This is another popular dessert that can be easily reproduced at home.

COCONUT CREAM PIE

 

 

 

 

1 quantity of prepared basic short crust pastry, see recipe, for a 1-crust pie

filling

    1 cup coconut milk                                     

    6 oz evaporated milk, very cold

    4 oz whipping cream                                              

    3 tbsp. sugar           

    1 tbsp. unflavoured gelatine + 1/2 cup cold water

topping:

    1 cup whipping cream                                            

    2 tbsp. icing sugar

    green Maraschino cherries for decoration

 

 

 

 

Preheat oven to 425 degrees F.  Roll out short crust pastry to roughly ¼--inch thickness to fit a 9-inch pie plate. Prick the dough all over with a fork. Line empty pie shell with waxed paper and filled it with baking beans. Bake “blind” for 10 minutes. Remove wax paper and beans, reduce oven to 375 degrees F. and bake for 10 to 15 minutes more, or until pie shell is cooked. Remove from oven and cool on rack.

 

To make Filling:  Sprinkle gelatine into ½ cup cold water in a bowl set in a pan of simmering water, stirring well to dissolve. Add in coconut milk and mix well. Set aside until mixture is starting to gel. Whip cream until soft peaks, add sugar and continue to whip until stiff. Add evaporated milk. Fold cream and milk mixture into gelatine mixture; then pour the whole thing into the prepared pie crust. Refrigerate until filling is firm.

 

To assemble:  Whip 1 cup of whipping cream until soft peaks form, add icing sugar and continue to whip until stiff.  Fill a pastry bag attached with ½-inch star nozzle with the cream and pipe rosettes of cream decoratively on the pie. Top each rosette with a Maraschino cherry.    

PASTRIES & VARIATIONS: This is a double-crusted apple pie that has been my family's favoutite for many years. Hope you'll give it a try.

APPLE PIE WITH DOUBLE CRUST:

 

 

 

 

1 quantity of prepared short crust pastry; see recipe for a double-crust pie

filling:

    13-14 apples****

    ½ cup light brown sugar                             

    ¼ tsp. each salt & all spice                                                  

    freshly gated nutmeg

    ½ tsp cinnamon                                          

    grated rind of 1 lemon +  ½ tbsp. lemon juice                                             

    2 tbsp. Calvados liqueur

2 tbsp. butter                                                               

egg wash

½ cup 18% cream

 

****apple mix: 3 each Granny Smith, Mackintosh or Northern Spy apples + 4- 5 delicious apples-- total around 13-14 medium apples (or about 5lbs.in weight), peeled, core and thinly-sliced****  

 

 

 

Roll out half the pastry to  roughly ¼-inch thickness to fit bottom of 9-10-inch pie dish. Roll out the other half into same thickness and place it on a wax-paper-lined plate. Transfer both pieces of pastry to refrigerator. Chill for 30 minutes.

 

In a heavy saucepan, melt butter over medium heat. Cook apples for 1-2 minutes. Add sugar, salt, spices, lemon juice, lemon rind and liqueur. Taste for sweetness. Remove from heat. Drain, reserving liquid, and allow to cool completely.

 

Preheat oven to 425 degrees F. Take prepared pie crust from fridge and spoon apples into it, piling high in the dish. Moisten edges of crust with water and place top crust over the bottom crust.  Seal and crimp edges firmly and decoratively. Make a few slashes on the top crust and decorate it with cut pieces of dough. Brush with egg-wash.

 

Bake 15 minutes; then reduce oven to 375 degrees F and bake about 45-50 minutes more, or until crust is golden and filling is cooked.

 

Place reserved liquid in a saucepan, add cream and bring mixture to a boil. Cook until slightly thickened. Serve with pie if preferred.

PASTRIES & VARIATIONS: This is a basic double-crusted pie that uses blueberries as filling.

BLUEBERRY PIE:

 

 

 

1 quantity of prepared basic short crust pastry, see recipe, for a double-crusted pie

filling:

    1 ½ cups of fresh blueberries                                             

    2/3 cup sugar

    3 tbsp. all purpose flour                                          

    1 tsp. grated orange rind + 2 tbsp. orange juice

    ¼ tsp. freshly grated nutmeg                                               

    1 tsp. lemon juice                                                   

1 egg beaten with equal amount of cold water to make egg wash

 

 

 

 

On a floured surface, roll out half the pastry to roughly ¼-inch thicknesses and fit it into a 9-inch pie plate. Roll out the other half and put it on a large plate. Refrigerate both pieces of pastry for 30 minutes.  

 

Preheat oven to 375 degrees F. Toss blueberries with ¾ of the sugar, flour, orange rind and nutmeg and transfer mixture into prepared pie crust. Spread berries out evenly over pie crust and sprinkle over fruit juices.

 

Arrange top pastry piece over the filling, sealing and fluting edges. Make a few holes in the top pastry to vent out steam during cooking. Cut out small decorative shapes, moisten with water and arrange them on top of pie.  Brush the top with the egg-wash solution and sprinkle with the remaining sugar.

 

Bake for 45 to 50 minutes until golden brown. Cool on wire rack.

PASTRIES & VARIATIONS: Short crust pastry is basically a pastry that contains no sugar. It is used to make a varities of pies that we are familiar with. This is a version that features a lattice topping.

APPLE AND CRANBERRY LATTICE PIE:

 

 

 

 

¾ quantity of prepared short crust pastry, see basic recipe, for double-crusted pie

filling:

    grated rind of 1 orange + 3 tbsp. orange juice

    2 large cooking apple                                              

    1 1/3 cup cranberries

    ½ cup raisins                                                           

    ¼ cup chopped walnuts

    ½ cup each granulated sugar & dark brown sugar

    2 tbsp. all purpose flour

 

 

 

Roll out the dough to between roughly ¼-inch thickness. Reserve a portion and use the rest to line a 9-inch pie plate. Roll out remaining dough to a circle about 11-inch diameter. With a serrated pastry wheel, cut dough into10 strips. Transfer strips to a wax-paper-lined plate or cookie sheet. Refrigerate both for 30 minutes.

 

Preheat oven to 400 degrees F.

 

Peel and core apples and grate them into a bowl. Add orange rind and juice. Stir in cranberries, raisins, walnuts, brown sugar and flour and all but 1 tbsp. of granulated sugar. Toss well together and spoon into the empty pie crust. Moisten edges of pie with water. Place 5 strips of pastry horizontally across the top of the tart at 1-inch intervals. Weave in 5 vertical strips decoratively and trim edges. Brush with egg-wash and dust with remaining tablespoon of sugar. 

 

Bake 20 minutes; then reduce heat to 350 degrees F. and bake 20 minutes more, until the crust is golden and filling is bubbling. 

 

 

 

 

 

 

 

 

BASIC SHORT CRUST PASTRY:

 

 

 

 

1 lb cold lard cut into cubes                                        

5-5 ½ cups all purpose flour

3 tsp. salt                                                                    

1 egg

1 tbsp. vinegar                                                            

¾+ cup ice water

 

 

 

Beat egg and vinegar into ice water to make up 1 cup liquid. Refrigerate until use.

 

Place flour and salt in work-bowl of food processor fitted with steel blade. Process on/off to mix.  Add lard into work bowl and process a few seconds until mixture resembles coarse bread crumbs.  With machine running, add ice water mixture in a steady stream through the feed-tube. Process with on/off pulses a few times, until mixture is just coming together into a ball. Do not over process.

 

Turn dough out onto a large piece of waxed paper. Bring the edges of paper together and pressing through the paper to make dough into a ball.  Knead gently once or twice to distribute the fat evenly. Flatten the ball out to a large flat round. Wrap well and refrigerate 10 minutes before using.

 

Dough may be frozen for up to 1 month. Defrost in fridge before using.

 

This recipe is sufficient for a double-crusted

 

 

PASTRY CREAM: A lot of pies, flans, tarts etc., that are served cold with fresh fruit garnishes, call for the use of pastry cream as a basic filling. This is my favourite version of the pastry cream.

PASTRY CREAM—CRÈME PATISSIER:

 

           

 

¼ to 1/3 cup sugar                                          

4-5 heaped tbsp. cornstarch****

6 egg yolks                                                     

2 cups milk

2 tbsp. Amaretto liqueur or ½ tsp. vanilla extract

 

 

 

Mix sugar, cornstarch and egg yolks in a heavy saucepan.  Scald milk until almost boiling, on stovetop or in microwave on high power for 3 to 4 minutes. Whisk hot milk into yolk mixture.  Put saucepan over medium heat and cook, stirring constantly, until mixture thickens and bubbles come up in places, indicating that mixture is coming to a boil. Let it bubble for 1-2 minutes, then remove saucepan from heat. Transfer mixture to a bowl. Cool slightly; then add in liqueur or vanilla. Cover pastry cream with a round of buttered wax paper to prevent a skin from forming when cooling. Cool completely then refrigerate several hours to set before using.

 

 

**** If a thinner pastry cream is needed, use 3 heaped tablespoons of cornstarch instead.

 

 

 

 

 

MASCARPONE CHEESE PASTRY CREAM:

 

 

 

    9 oz. mascarpone cheese about 1 ¼ cups   

    2 tbsp. icing sugar

    2 tsp. ground cinnamon                              

    2 tsp. ground mixed spice

    1 tbsp. Kirsch or cherry liqueur

 

 

Place ingredients in a mixing bowl and beat until smooth. Cover and refrigerate until needed.

PASTRY & VARIATION: This is basically a variation of the almond pastry introduced in the last post. The lemony filling goes well with this type of pastry. Enjoy!

LEMON TART WITH ALMOND PASTRY:

 

 

 

almond pastry:

    1 ½ cups all purpose flour                          

    ¼ cup blanched slivered almonds

    4-5 tbsp. ice-cold water                              

    ¼ tsp. salt

    ½ cup cold unsalted butter, cubed

filling:

    3 eggs                                                                     

    ½ cup lemon juice + finely-grated zest of 1 lemon

    1 ¼ -1 ½ cups sugar                                    

    1 tbsp. tapioca starch

    ¼ cup melted butter                                    

   

 

 

Place almond in food processor fitted with steel blade and process until finely-ground. Add in flour and salt. Use on/ off pulsing action to mix together. Add butter into work bowl, pulse until mixture resembles coarse meal. With machine running, add in ice water through feed tube in a steady stream; pulse on/ off just until ingredients are coming  together to form dough, adding a little more ice water if necessary. Do not over process.

 

Turn mixture out onto waxed paper, and gather paper up to form mixture into a ball. Knead once or twice to distribute the fat evenly. Flatten dough out into a large round and wrap it in plastic wraps. Refrigerate dough for 30 minutes before using.

 

Preheat oven to 375 degrees F. Roll dough out between 2 large sheets of waxed paper into a 12-inch round about 1/8-¼-inch thick. Lift and fit it into a 9-inch tart pan with a removable bottom piece. Roll with rolling pin across the top to trim off excess dough. Line tart shell with a piece of waxed paper; and fill empty shell with baking beans or rice. Bake 20 minutes; then remove waxed paper and beans. Continue baking for 25-30 minutes more until tart is golden. Cool completely on a wire rack.

 

Meanwhile, make filling by placing eggs in a warm bowl; then sit bowl in a pan of hot water for 20 minutes to warm up. Beat eggs with a whisk until lemony coloured. Add in lemon juice, sugar, tapioca starch and melted butter, whisking to mix ingredients well. Stir in lemon zest.

 

Preheat oven to 325 degrees F. Pour filling into tart shell and bake 35 to 40 minutes more or until filling is set.  Cool on rack. Serve with a dollop of whipped cream and fresh berries if preferred.

PASTRY & VARIATIONS: This recipe utilizes ground almonds, in addition to butter, in making flaky pastry. The almonds gives the pastry extra flavour and richness.

BASIC ALMOND TART DOUGH:

 

 

 

dry ingredients:

    ½ cup plus 1 tablespoon flour                                

    1/3 cup ground almonds

    1 tsp lemon rind                                          

    2 tbsp. sugar

    pinch of salt                                                

    ¼ tsp. cinnamon

4 tbsp. cold butter cut into small pieces          

1 egg yolk

1 tbsp. heavy cream

 

 

 

 

Place dry ingredients in the work bowl of a food processor fitted with steel blade.  Use on/off pulses to blend.  Add butter and pulse until mixture resembles coarse crumbs. Whisk together egg yolk and cream. Add to mixture through the feed tube with machine running and pulse on/off until dough is just coming together. Do not over process.

 

Turn mixture out onto a large piece of waxed paper. Bring corners of paper together and press mixture into dough. Knead with hands gently once or twice to shape into a ball. Flatten ball out into a large flat round shape. Wrap well with wax paper.  Chill in refrigerator at least 30 minutes before using.   Dough may be frozen for up to 1 month at this point.

 

This recipe makes enough dough for a 9-inch large tart, or six 2 ½-to-3-inch tartlets.

PASTRIES & VARIATIONS: This is my basic pecan pie version without the added chocolate. It has a crunchier texture and is not as rich.

PECAN PIE:

 

 

 

1 quantity of short-short sweet pastry, see recipe

filling:

    3 eggs                                                                     

    pinch of salt

    1 cup dark brown sugar, packed                 

    1 cup golden syrup

    2 tbsp. fresh lemon juice                            

    6 tbsp. butter, melted

    1 ¼ cup chopped pecan                              

    ½ cup pecan halves

 

 

 

Roll out pastry between 2 sheets of wax paper to roughly 1/4 thick to line a 9-inch pie plate. Flute edges and trim off excess pastry. Refrigerate for 1 hour.

 

Preheat oven to 400 degrees F.  Lightly whisk the eggs and salt. Mix in sugar, syrup, lemon juice and butter. Stir in the chopped nuts.  Pour batter into the pastry case; then arrange pecan halves on top in concentric circles.  Bake pie for 10 minutes. Reduce oven temperature to 325 degrees F and bake for 25 minutes more. Cool on wire rack. Serve warm.

PASTRIES & VARIATIONS: Any chocolate lover will be happy with this delicious dessert.

RICH CHOCOLATE PIE:

 

 

 

1 quantity of short-short sweet pastry, see recipe

filling:

    3 oz plain chocolate                                    

    4 tbsp butter

    3 tbsp golden syrup                                    

    3 eggs, beaten

    2/3 cup sugar                                                          

    1 tsp. vanilla extract

1 cup whipping cream + 2-3 tbsp. icing sugar                           

chocolate shavings

 

 

 

Preheat oven to 375 degrees F. Roll out pastry, between 2 large pieces of wax paper, to roughly 1/4-inch thickness and line a 9-inch pie plate with it. Flute the edge. Prick the sides and base of the pastry case with a fork. Line the empty pie shell with waxed paper and fill it with baking beans or rice to “bake blind” for 10 to 12 minutes. Remove from oven. Discard baking beans/rice and the wax paper. Cool on wire rack. 

 

Melt chocolates, butter and syrup in the top of a double boiler sitting over a pot of simmering water. Remove from heat and stir in the eggs, sugar and vanilla to make into filling. Pour filling into the half-baked pastry case. Reduce oven temperature to 350 degrees F. Transfer pie to oven and bake for 35 to 40 minutes until filling is set and the pie is browned. Cool completely on rack; then refrigerate for a few hours.

 

Whip cream until soft peaks and add icing sugar to taste. Whip until firm. Spread cream over the chocolate filling; then sprinkle chocolate shavings to decorate. Serve cold or at room temperature.

PASTRIES & VARIATIONS: This is another pastry that you will be proud to serve your family and friends with.

SWEDISH ALMOND FLAN:

 

 

 

1 quantity of short-short sweet pastry, see basic recipe

filling:

    ½ cup plus 1tbsp. butter, softened              

    1 cup powdered sugar

    generous 1 cup of ground almond              

    2 eggs

    grated peels of 1 lemon                              

    3 tbsp flour

glaze:

    1 tbsp. brandy or water                                           

    2 tbsp. apricot jam

 

 

 

Roll out pastry dough, between 2 large pieces of wax paper, to roughly 1/4-inch thickness to line a 9-inch flan case with removable-bottom. Refrigerate 1 hour.

 

Preheat oven to 375 degrees F.  Use a hand-held electric beater to beat butter & eggs together; then add in powered sugar and beat until well-mixed. Stir in ground almonds, lemon peel and the flour. Spread filling over pastry shell.

 

Bake 45 minutes or until filling is light golden brown. Cool slightly on a rack.

 

Heat the brandy or water with the jam until warm. Brush over the top of the hot tart to glaze. Serve warm

PASTRIES & VARIATIONS: If you like pecan pies, you'll be delighted with this version of that delicious dessert.

CHOCOLATE PECAN PIE:

 

 

 

1 quantity of short-short sweet pastry, see recipe

filling:

    1 ½ cups pecan halves                                            

    4 tbsp. unsalted butter

    6 oz butter-sweet chocolate                        

    ½ cup light brown sugar

    3 large eggs, lightly beaten                          

    ¾ cup corn syrup

    1 tsp. vanilla extract                                    

    pinch of salt

 

 

 

Roll dough out, between 2 large pieces of wax paper, to roughly ¼-inch thickness to fit a 9-inch flan plate with removable bottom, or a quiche pan.  Refrigerate for 30 minutes before using.

 

Preheat oven to 350 degrees F. Place pecans on ungreased baking sheet and toast for 5 minutes. Remove and cool slightly.

 

In a saucepan, melt chocolate and butter together. Add sugar, corn syrup, eggs, vanilla and salt and mix in well. Stir in pecans to make into filling. 

 

Increase oven temperature to 375 degrees F. Line pie crust with wax paper and fill it with baking beans or rice. Bake “blind” for 10 to 12 minutes. Remove rice and wax paper and bake 5 to 10 minutes more. Remove shell from oven.

 

Pour filling over half-baked crust.  Return pie to oven and bake for 45 to 50 minutes more; or until filling is set in the centre.  Serve warm.