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New twists on classic American Pies

New twists on classic American Pies

No matter the time of year or the occasion, Better Homes and Gardens readers love playing in the dough. So the magazine sent out a call asking readers to share their flakiest homespun favorites.
The result, published in the September 2008 issue: a collection of praiseworthy pies as pleasing to make as they are to eat. Take it from apple pie innovator Catherine Wilkinson: "What's better to make than pie?"
Single-crust Pie Pastry
With this sure-fire recipe you can have a homemade crust in just 10 minutes.
Prep: 10 min.
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
Cold water
1. In medium bowl, stir together all-purpose flour and salt. Using pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork to mix. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time until all of the flour mixture is moistened. Form dough into ball.
2. On lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter, lightly dusting with flour as needed.
Food-processor method: In food processor, combine flour, salt and shortening. Pulse until mixture resembles cornmeal but a few larger pieces remain. With processor running, quickly add 3 tablespoons water through feed tube. Stop processor as soon as all water is added; scrape down sides. Process with two pulses (mixture may not look completely moistened). Remove pastry and form into a ball. Proceed as above.
To line pie plate: Wrap pastry around rolling pin. Unroll into a 9-inch pie plate or pan. East into pie plate without stretching the dough. Trim edges of crust to 1/2 inches beyond pie plate. Flute edges as desired.
Rosemary Apple Pie
"My mother has Alzheimer's disease and can no longer bake. Each week when I visit I bring a different pie for my father to 'test.' This was one I came up with when I had a lot of rosemary in the garden."
Catherine Wilkinson
Prep: 1 hr. Bake: 55 min. Oven: 375 degrees F. Stand: 30 min.
1/4 cup granulated sugar
1/4 cup water
2 large sprigs fresh rosemary plus
1 tsp. finely snipped fresh rosemary
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 tsp. salt
6 cups cored, peeled, and sliced
Granny Smith apples
1 Tbsp. lemon juice
3 Tbsp. whipping cream
1 tsp. vanilla
1/4 cup butter
1 Recipe Rosemary Pastry, below
1 egg white, beaten
2 tsp. granulated sugar
1. For rosemary syrup, in small microwave-safe bowl combine 1/4 cup granulated sugar, the water, and 2 sprigs rosemary.
Microcook, uncovered, on high power for 2 minutes. Stand 30 minutes; remove rosemary sprigs and discard.
2. In small bowl combine brown sugar, flour, salt, and 1 teaspoon finely snipped rosemary; set aside. In very large bowl toss apples with lemon juice. Add brown sugar mixture; toss to coat. Add whipping cream, vanilla, and rosemary syrup.
3. In large skillet melt butter over medium heat; add apple mixture. Cook over medium heat for 8 minutes, stirring occasionally. Remove from heat and set aside.
4. Preheat oven to 375 degrees F. On lightly floured surface, slightly flatten one pastry ball. Roll it from center to edges into a circle 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll pastry into 9-inch pie pan or plate. Spoon in apple mixture.
5. Roll remaining ball of pastry into a circle 12 inches in diameter. Cut large slits in pastry. Place pastry circle on apple filling; trim to 1/2 inch beyond edge of pan. Fold top pastry under bottom pastry. Crimp edge as desired. Brush with egg white and sprinkle with 2 teaspoons sugar.
To prevent overbrowning, cover edge of pie with foil. Place on foil-lined baking sheet. Bake 35 minutes. Remove foil. Bake 20 to 25 minutes more or until fruit is tender and filling is bubbly. Cool on wire rack; serve slightly warm. Makes 10 servings.
Maple-nut pie
"This recipe was created in honor of my father, who passed away when I was a little girl. We shared a love of maple walnut ice cream."
Robin Haas
Prep: 30 min. Bake: 13 min./35 min. Cook: 8 min. Oven: 450 degrees F/350 degrees F
1 Recipe Single-Crust Pie Pastry, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1 1/2 cups pure maple syrup
3 eggs
6 Tbsp. butter, softened
1/3 cup granulated sugar
1/4 cup packed brown sugar
2 cups coarsely chopped walnuts, toasted
1 Tbsp. vanilla
2 Tbsp. light rum (optional)
1/4 tsp. freshly ground nutmeg
Rum raisin or vanilla ice cream
1. Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Prick bottom and sides of pastry with fork. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 5 minutes more or until crust is lightly browned; cool. Reduce oven to 350 degrees F.
2. In saucepan bring maple syrup to boiling. Reduce heat. Simmer, uncovered, for 10 to 12 minutes or until reduced to 1 cup.
3. In medium bowl beat eggs with electric mixer on medium to high speed until thick and lemon colored, about 5 minutes.
4. In large bowl beat butter with electric mixer for 30 seconds. Add granulated and brown sugars; beat to combine. Beat in reduced syrup and eggs. Fold in walnuts, vanilla, rum, and nutmeg. Pour into prebaked crust.
5. Bake pie on baking sheet in lower third of oven 35 minutes or until set around edges; cool. Serve with ice cream. Makes 10 servings.
Snickerdoodle Pie
"My grandmother used to make a 'funny cake,' which is like a cake baked in a pie shell. This is a variation on that recipe."
Suzanne Conrad
Prep: 40 min. Bake: 45 min. Cool: 30 min.
Oven: 350 degrees F
1 Recipe Single-Crust Pie Pastry, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1 Tbsp. raw sugar or coarse sugar
1/2 plus 1/4 tsp. ground cinnamon, divided
2 tsp. butter, melted
1/2 cup packed brown sugar
1/4 cup butter
3 Tbsp. water
2 Tbsp. light-colored corn syrup
1/2 tsp. plus 1 tsp. vanilla, divided
1/4 cup butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cream of tartar
1 egg
1/2 cup milk
1 1/4 cups all-purpose flour
1. Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate. In bowl combine raw sugar and 1/2 tsp. cinnamon. Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set aside.
2. For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently 2 minutes. Remove from heat. Stir in 1/2 tsp. vanilla. Set aside.
3. In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and 1 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.
4. Slowly pour syrup over filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.
5. Bake pie 25 minutes; carefully remove foil. Bake 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm. Makes 10 servings.
Buttermilk Pie
"People who have tasted this say it reminds them of when they were kids, of something their grandmothers made."
Hillary Barzilla
Prep: 25 min. Bake: 12 min/45 min. Chill: 4 hr. Oven: 450 degrees F/350 degrees F
1 Recipe Single-Crust Pie Pastry, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/2 cup butter
1 cup sugar
3 Tbsp. all-purpose flour
3 eggs
1 cup buttermilk
1 tsp. vanilla
1. Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes.
Remove foil. Bake 4 to 6 minutes more or until crust is lightly browned; cool. Reduce oven temperature to 350 degrees F.
2. In saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. In mixing bowl beat eggs with electric mixer on medium speed just until fluffy (about 1 minute). Stir in buttermilk and vanilla. Gradually whisk buttermilk mixture into butter mixture until smooth. Pour into prebaked crust.
3. Place pie on oven rack; carefully tent whole pie with foil. Bake 50 to 55 minutes or until center is set when gently shaken.
Cool on wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving. Makes 8 servings.
Blackberry Swirl Pie
"With four children I don't have time to do much baking. This pie is something I can make that is simple and guaranteed to taste great."
Krista Merriman
Prep: 20 min. Bake: 12 min./45 min. Oven: 450 degrees F/350 degrees
1 Recipe Single-Crust Pie Pastry, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1 8-oz. carton dairy sour cream
3/4 cup sugar
3 Tbsp. all-purpose flour
1/8 tsp. salt
3 cups fresh blackberries or 1 (16-oz.) pkg. frozen blackberries
1. Preheat oven to 450 degrees F. Let frozen berries stand at room temperature for 15 minutes. Meanwhile, prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 minutes more or until lightly browned. Cool on wire rack. Reduce oven to 350 degrees F.
2. In bowl combine sour cream, sugar, flour, and salt. Add blackberries and gently stir to combine. Spoon into prebaked crust. To prevent overbrowning, cover edge of pie with foil. Bake 25 minutes (50 minutes for frozen berries). Remove foil. Bake 20 minutes more or until filling is bubbly and appears set.
Cool on wire rack for 2 hours. Serve or cover and refrigerate. Makes 8 servings.
Sweet Potato Pie
"This recipe comes from my aunt. When she made sweet potato pie she used lemon to flavor it instead of vanilla."
Betsy Austin
Prep: 30 min. Bake: 40 min. Oven: 350 degrees F
Recipe Single-Crust Pie Pastry, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
2 eggs
3/4 cup sugar
1 5-oz. can evaporated milk
3 Tbsp. butter, melted
1 tsp. finely shredded lemon peel
Dash ground nutmeg
2 medium sweet potatoes peeled, cooked, and mashed (1 1/3 cups)
1. Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate.
2. In bowl beat eggs with whisk. Whisk in sugar, evaporated milk, butter, lemon peel, and nutmeg. Whisk in sweet potatoes until combined. Pour into crust-lined pie plate.
3. To prevent overbrowning, cover edges of crust with foil. Bake 30 minutes. Uncover edges and bake 20 to 30 minutes more or until filling is set and knife inserted in center comes out clean. Cool completely. Cover and refrigerate within 2 hours after it cools. Makes 8 servings.
Peach Blueberry Pie
"My mom was a baker and always made fresh peach pie when peaches were in season."
Diane Disbrow
Prep: 30 min. Bake: 50 min. Oven: 375 degrees F
2 Recipes Single-Crust Pie Pastry, or 2 rolled refrigerated unbaked piecrusts (15-oz. pkg.)
5 cups peeled, sliced fresh peaches or frozen peach slices, thawed
1 cup fresh or frozen blueberries, thawed
1/3 cup packed brown sugar
2 Tbsp. cornstarch
2 Tbsp. bourbon (optional)
1/2 tsp. ground cinnamon
2 Tbsp. packed brown sugar
1. Preheat oven to 375 degrees F. Prepare pastries. Line 9-inch pie plate with one crust. Trim edge of crust to 1/2 inch beyond pie plate. Set aside.
2. In large bowl combine peaches, blueberries, 1/3 cup brown sugar, cornstarch, bourbon, and cinnamon. Place filling in prepared crust. On lightly floured surface, roll remaining crust to circle 12 inches in diameter. Cut in 1-inch-wide strips. Weave strips over filling in lattice pattern. Press strip ends into bottom pastry. Fold bottom pastry over strips' ends; seal and crimp. Sprinkle lattice with 2 tablespoons brown sugar.
3. Cover edges with foil. Bake on baking sheet 25 minutes. Remove foil. Bake 25 minutes more or until filling is thickened and crust is golden. Cool on rack. Makes 8 servings.


Updated : 2021-05-16 04:36 GMT+08:00