Archive for the ‘Fruit pies’ Category

Real Kiwi Pie + Flaky Crust
4 October 2008

The name of the blog is Kiwipie, but up until now, I’ve never actually put kiwis in a pie.  (Actually, I take that back.  I did make one once that had kiwis on top, but I wouldn’t consider it a kiwi pie.)

I have just moved to Oregon and as my first pie baking experiment here, I made kiwi pie.  Just pure kiwis.  It was pretty good, although it had a very unique flavour that even now I haven’t made up my mind if I liked.  My new neighbors and housemate seemed to like it though.

There are two recipes here.  First, I tweaked the proportions in the crust to make it more flaky, but still have a good flavour.

New Crust:
2 1/2 flour
1/4 sugar
1/2 tsp salt
2 1/2 tbsp unsalted butter, chilled
5 1/2 tbsp butter flavoured shortening (Crisco), frozen
1/2 tsp vanilla
3/4 – 1 cup chilled (iced) water

Mix flour, sugar, and salt.  Cut butter into chunks and using a fork or pastry cutter, cut into the dry ingredients.  The butter can be cut into smaller pieces here.  Cut the shortening into chunks and using a fork or pastry cutter, cut it into the dry ingredients.  Leave slightly bigger pieces of shortening for a more flaky crust.  Combine vanilla and water, and slowly add water to the flour/fats mixture, tossing with a fork.  Continue adding water until the mixture becomes wet enough to stick to itself, but isn’t sticky.

Separate into two parts, roll into balls and pat down into discs.  Place each disc in its own Ziploc bag and refridgerate for at least 1 hour.  (With the larger chunks of shortening, it doesn’t solidify as fast, so it will not need to thaw if left in for several hours.)

When you are ready to make your pie, use a rolling pin to roll out one disc on a sheet of parchment paper, or on a pastry rolling mat.  Place the pie pan top down in the center of the rolled circle.  Slide one hand under the parchment paper, keep one hand on the pan, and invert.  Peel away the parchment paper.  Gently lift the overhanging edges of the pastry to let the corners tuck down into the pan.  Place in the freezer until ready to fill (this will keep it firm).

The more shortening makes the crust flakier, but using the butter flavour of the shortening kept a nice rich flavour.

Kiwi Pie:

Pastry for one 9″ double-crust pie (use the recipe above, or one one of your own, or storebought crust)

12-14 kiwis, ripe, peeled, sliced (4-5 cups)
1 cup sugar
3 tbsp uncooked tapioca (just under 1/4 cup)
1/4 tsp (just a dash) nutmeg
1 tbsp lemon juice

Mix sugar, tapioca, and nutmeg in a large bowl.  Mix kiwis and lemon juice.  Add kiwis and toss gently so they are coated with the sugar mixture, but don’t crush the kiwis too much.

Scoop into the pie crust.  Roll out the second crust on a piece of parchment paper.  Invert the paper over the pie and peel away.  Trim around the edges of the crust, then pinch together to make a seal.  Crimp edges of the crust.  Cut a plus sign into the top of the crust (this allows venting), about 1 inch for each of the four cuts.

Bake at 425 for 20 minutes.  Reduce the heat to 350 and heat for 45-55 minutes, until the crust is golden.

Allow to cool before cutting and serving!  The filling will need to set!

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Blackberry Peach Pie
1 August 2008

I did it! I made the pie I had that dream about… And it turned out fantastic. I was actually really worried about it, even after I finished. However, my taste-testers loved it! (The boy’s mum said it was the best pie ever. Ever.)

So, here you are! This is a perfect pie for right now–peaches and blackberries are both perfectly in season!

Crust:
Double 9 in flaky crust

Filling:
3-4 peaches, peeled and sliced
1/4 cup sugar
1 tsp tapioca

4 cups blackberries
1 cup sugar
1/4 tapioca

2-4 tbsp butter

In a small bowl, toss together peaches, 1/4 cup sugar, and teaspoon of tapioca. Layer peach slices into the bottom of crust.

In another bowl, gently mix blackberries, sugar, and tapioca. Pour in over blackberries.

Dot with butter. Carefully lay on top crust and seal edges firmly. Cut out small vent holes in the top, and place a dot of butter in each hole to prevent drying.

Bake at 425 degrees F for approximately 20 minutes. Reduce heat to 350 for about 35-45 minutes, or until top is golden and toasty looking.

Allow to cool to room temperature before serving.

Good by itself, or with frozen yogurt or ice cream.

Peach Pie with crumble top
1 August 2008

I baked again! It felt soooo good! I’m going to be baking like crazy for the next week or two. I have a double-oven right now! 🙂

Day afore yesterday, I thinned out the peach tree in the backyard of my current house. TONS of peaches! I didn’t get a chance to pick blackberries yet, so this first pie is just peaches peaches peaches. This is an adapted version of Ken Haedrich’s Lemonade Peach Pie. It sounded good, so this is what I ended up with…

Crust:
Single 9-in flaky crust (store-bought pastry or make your own)

Filling (the measurements on this are kind of smudgy–I was pretty lax in my measuring technique)
4 to 4 1/2 cups peaches, pitted, peeled, sliced
3/4 to 1 cup sugar (use less sugar for more ripe peaches, more sugar for less ripe)
1/4 cup cornstarch
1/3 cup lemonade or lemonade concentrate (I used Simply Lemonade.)
1 tbsp lemon juice (big guess on the measurement here–I just squirted a bunch in!)

Mix everything together in a medium sized saucepan. Over medium-high heat, bring to a low boil. (This is to set cornstarch!) Stir frequently, but gently so as not to smash or break the more tender peaches.

When mixture thickens, remove from heat and let cool. Pour into unbaked pie crust.

Topping:
3/4 cup flour
1/3 cup sugar
1/4 tsp cinnamon
dash of salt
5-6 tbsp unsalted butter, cut into small pieces

Mix together flour, sugar, cinnamon and salt in a small bowl. Add butter–smaller chunks are better. You can pulse this in a food processor for a few seconds to get the texture of thick cornmeal, or just leave as is.

Pour over the top of pie and pat down gently.

Bake at 425 for 25 minutes; reduce heat to 350 for 40-45 minutes. Remove from oven and allow to cool for several hours before serving.

I made this last night and served it for breakfast this morning. YUM!

Berries in chocolate lined crust
13 June 2008

Two days ago was my mum’s birthday. I meant to make the pie that day, but got distracted by having a new laptop (this post is brought to you by Aayla, laptop extraordinaire! Okay, maybe not extraordinary, but certainly exciting.)

I had to buy new berries today, the ones from two days ago were already completely bad (and incredibly fuzzy and hairy! YUCK!).

Yuck!

I bought fresh blackberries and raspberries, and found these exciting golden raspberries. They taste like raspberries, maybe a little less tart, but they’re golden yellow. They were more expensive, but I bought a package just for fun.

Golden raspberries!

This is sort of a hit/miss pie as far as your tasters go. My mum chose this pie for her birthday because it is her favourite pie I have ever made (I believe it was the first or second pie I ever made too). A few months ago I asked my brother and his girlfriend about their favourite pies, and in addition to telling me their favourites, they told me they thought this one was disgusting.

Personally I think it’s pretty tasty. Maybe not my favourite, but definitely good.

I did some experimenting with thickeners and also with the crust on this one…

Filling:
4 cups blackberries + raspberries (you can split 2 cups each, or use a little more of whichever you like more)
1 cup sugar
1/4 cup tapioca (this is new for me–a bit of an experiment since I’m not too crazy about how cornstarch has been treating me lately)

Crust lining:
6 oz semi-sweet chocolate (this was a bar and a half of the baking bar I bought)
3 tbsp half & half

Crust:
Double crust – plain flaky crust – split into two discs, one a little larger
(I added a very tiny bit of almond extract to this crust–less than 1/4 tsp, just to be experimental)

Roll out the larger disc, invert into the pie pan. Gently lift the edges and tuck the pastry into the pie pan. Put pie plate with crust in freezer to help firm it up while you do your next step.

Chocolate:

Chocolate and cream...

Break chocolate up into squares and put in a small saucepan. Add half & half. Heat over medium-low heat, stirring constantly, until chocolate is smoothly melted.

Take out pie crust and pour chocolate into crust. Smooth into a thin layer in bottom and along sides. Return to freezer.

Chocolate-lined crust

Filling:
Rinse blackberries and raspberries and put into a large bowl. Mash up berries (I use a potato masher). There can be some chunks, but get a good bit of smashing in.

Smashing is  the best part

Add sugar and tapioca and mix up well.

Set aside and roll out the second disc of crust. Cut into 1/2 inch strips.

Retreive crust from freezer. Pour in berry mixture. Cross dough strips across the top to make a lattice crust.

Before baking

Bake at 400*F (I did this one actually at 405–I meant to do 425, but got impatient waiting for the oven to heat) for 45-50 minutes. The filling should be nice and thick! Be warned, this pie overflows, so make sure to put a baking sheet or foil underneath.

Voila!

Let cool to room temperature and enjoy!

This pie turned out pretty well! It was served well before it was cooled enough (as is custom in my incredibly impatient family), and so was rather sloppy, but it seemed to taste fine. Though it was hard to tell with the hot pie semi-runny, I think the tapioca worked well as a thickener (better than the cornstarch on my last few pies!) and I would definitely use it again.

Sweet Cherry Pie with Grated Crust
31 May 2008

Alright, so I recruited myself some good free child labour (my niece) and yesterday evening we pitted about 12 cups of cherries. This morning we got right to work. The leftover crust from the top of yesterday’s strawberry rhubarb was the freezer—not as a disc but roughly as a rectangle/cube. (This is an idea out of Pie by Ken Haedrich.) We rolled out one disc of simply flaky crust (with a “new” rolling pin—I just got my grandma’s rolling pin, which was her mother’s before her! It’s a simple wood one, but it worked great). Inverted into the pie dish, made a ridge around the edge and crimped, then put in the fridge while we moved on.

Next, the filling. The general idea for this came from Pie also, but he called for cherry liqueur or peach schnapps, neither of which I have. He also didn’t include almond extract, which I believe is essential to cherry pie.

After Munchkin and I made and sampled the first pie, I made some changes to the recipe as I made a second pie (this one for the friend of mine who actually hand picked all the cherries).

5(ish) cup fresh sweet cherries, pitted
2/3 cup sugar + 3 tbsp sugar
1 tsp lemon juice
1/4 tsp vanilla extract*
1/4 tsp almond extract*
*(I measured these low so it wasn’t quite 1/4 each, but just a little less)
2 tbsp cornstarch

Mix together cherries, 2/3 cup sugar, lemon juice, and extracts. Mix up really well and taste because cherries taste absolutely delicious this way. (Okay, that’s not really a step in the recipe but I definitely recommend it.) Let sit for a bit (about 15 minutes will do) to let the juices do their thing.

In a separate small bowl, thoroughly mix together 3 tbsp sugar and 2 tbsp cornstarch. Add this to the cherries when they’re done sitting.

Stir it all up and pour into pie crust. Using the large holes on a cheese grater, grate the block of frozen crust dough (assuming you don’t bake non-stop like I’ve been doing, you’ll need to make a double crust pastry recipe for this—one crust rolled out and put in the pan, and one crust frozen in a block). Sprinkle grated crust over the top of the cherries. Make a nice thick layer. Dust with sugar (Ken Haedrich recommends coarse sanding sugar, but I didn’t have any lying about so I just used plain white granulated sugar).

Bake at 400°F for about 30 minutes. Rotate pie 180 degrees. I had some trouble getting the first pie to thicken, so I modified my bake time for the second one. The crust was plenty done though, so I pulled the oven shelf out and layered strips of aluminium foil around the outer edges of the crust. Reduce oven temperature to 375°F and bake for another 35-40 minutes. At about 30 minutes, check to make sure the juices are bubbling! They have to bubble for a good long while—I made sure mine bubbled for 15 minutes and the filling is nice and thick this time.

When the pie is done baking, remove from oven and set on a cooling rack. Let cool for about 2 hours (this was the longest two hours of my neice’s life!). Tastes great served with whipped cream and/or vanilla bean ice cream.

Pictures and… YUM
16 May 2008

So I’m having yesterday’s pie for breakfast today and OH MY GOODNESS, it is the best pie I think I’ve made.  It is soooo tasty.  No one else is home and I’m not sure there will be any pie left when they return.  I’m all for living with a collection of taste testers, but I want this whole thing for myself.

Alright, now I’m going to try to figure out how to get some pictures in here!

Terrific, I did it!  These strawberries were BEGGING to be eaten.  I hulled and washed about three times as many as I put in the pie because I kept eating them.


My poor munchkin crust folded in on itself and shrunk down.  It is delightfully flaky though, it a little thick.


Mangoes and strawberry slices layered on top of cream cheese.


Finished pie. The syrup overflowed my sunken crust, but that didn’t make a difference on taste!

I Have No More Homework Pie
16 May 2008

I finally made the mango cream cheese pie I’ve been thinking about all week!  I named it “I Have No More Homework Pie”.  This is pretty self-explanitory.  Today was my last day of lectures (I still have two finals awaitng me next week, but no actual homework).  It’s the best.

So we’ve had three mangoes sitting in the kitchen windowsill for over a week.  Today I finally go to them.  I also picked up strawberries from a roadside farm today.  (Not the ones who buy strawberries and then resell them, but where it’s just a little stand out front of acres of strawberry fields.)  I decided to throw those in too.

This is a variation of a blueberry cream cheese pie I make.  The original recipe for that is actually from the TV show Pushing Daises.  (One of my favourite TV shows!  It’s absolutely darling.)  The base is cream cheese, topped with fresh whole (or in this case sliced) fruit, and finished off with a syrup.  I use normal easy-peasy crust.

This time I didn’t cut the butter and shortening in very well and left larger chunks.  The crust shrunk down immensely in the oven (oops), but because of the bigger chunks of shortening, it turned out amazingly flaky.  An unfortunate side effect of the munchkin crust was that my syrup overflowed the top (I nearly only have a bottom crust).  It looks so tasty though that I’m sure it will be totally alright.

Here’s the plan:

Crust:
Single 9′ crust easy-peasy flaky crust, prebaked and cooled

Parts:

Syrup:
1 1/2 cups mango (about one whole mango–use a mushier one for this)
3/4 to 1 cup sugar (this is a guess on my part.  I used more than 3/4 cup, but I don’t think I quite made it to 1 cup)
2 tbsp cornstarch
lemon juice (a few squirt, about 1 tbsp)
water

Put mango in a large measure (I use my 2 cup beaker measuring cup) and smash up with a fork (you can also put in the food processor and just whirl it a few times).  Add lemon juice.  Fill measuring cup with water until the whole thing measures 1 1/2 cups.  Pour into a small saucepan.  Mix together sugar and cornstarch and stir into mango mix.  Heat and boil until it thickens.  Allow to cool while you do the next parts.

Cream cheese:
8 oz cream cheese
2-4 tbsp (depends on dryness of cream cheese) half & half (or whole milk)
Beat (don’t just stir, it won’t get creamy enough) until smooth.

Fruit:
Slice 4-5 strawberries (if they’re soft enough, use an egg slicer!)
Slice 1 whole mango into small spears

Assembly:
Smooth cream cheese into crust.  Evenly cover with strawberry and mango slices (pile in as much as you want!).  Pour syrup over top.  Garnish with a few extra strawberry slices (the red looks great on the orange-yellow syrup!).  Refrigerate for several hours or overnight.

We haven’t actually eaten this yet since I’m still chilling it (and I’m rather picky about how long things have to chill–the household of taste testers isn’t so picky.  They just want pie NOW.).  I’m pretty excited though.

I photo’d the whole process this time, so I’ll post pictures when I get them off my camera.

Strawberry-Rhubarb Pie
12 May 2008

What is a pie blog without pie! So here’s what I made yesterday. It was my brother’s girlfriend’s birthday, so that meant pie!! (I love it when people have birthdays.) I actually originally wanted to make Apricot-Strawberry Pie, but she didn’t think that sounded good and it was her birthday. Also, apricots are crazy expensive right now, so it worked out.

The recipe…

Crust–easy-peasy flaky double crust.

Filling:
4 cups chopped rhubarb (about 1/4 to 1/2 inch slices)
3 cups strawberries, hulled (slice in half if they’re particularly large)
1 cup sugar
2 1/2 tbsp cornstarch

Easiest pie in the world, tastes terrific. Put rhubarb in a bowl and coat with about 1/2 of the sugar. Let it sit while you get your cornstarch and mix it with the remaining sugar. Pour over strawberries. Add rhubarb. Mix it all up and dump into your pie crust. This is a terrific pie for a lattice crust, so weave it or cheat it, but make sure you can see the top!

Bake at 425 for 20 minutes, then reduce heat to 350 for 35-40 minutes until the crust is golden and the juices are bubbly.

This pie was a total hit. Hooray. Depending how tart you prefer your strawberry rhubarb pie, you may want to skip soaking the rhubarb in sugar and just put all the sugar in at the end.

This was a superbly juicy pie and I actually made a mess of the oven because one of the pies got tipped and dripped juice all over the bottom. Oops.

Edit: A picture!