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The Southern Pie Book

The Southern Pie Book

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The Southern Pie Book

peringkat:
5/5 (1 peringkat)
Panjangnya:
337 pages
1 hour
Dirilis:
Oct 13, 2016
ISBN:
9780848753078
Format:
Buku

Deskripsi

All-new, seasonal pie recipes from Jan Moon's kitchen fill this cookbook with comfort and beauty. Readers won't be able to wait to start baking pies with flavor combinations that will surprise and tarts that will impress. With easy-to-follow instructions, handy tips, exchangeable components, and gorgeous full-page images, readers are only a rolling pin and a whisk away from a warm and delicious slice of pie.

Jan shares her collection of pies, tarts, cobblers, and more that have been perfected in her own Dreamcakes Bakery. Over 150 recipes are included with gorgeous full-color images all in clearly defined categories so readers can easily navigate this book to find the recipes that inspire them. A chapter devoted to baking equipment and basic techniques gives beginning bakers a head start, while Baker's Secrets and Simple Switches are sprinkled throughout to give even the more experienced pie-baker a new tip or twist. With a varied selection of recipes from elegant tarts and rustic gallettes to familiar meringue pies and comforting fried pies, readers will pour over the dozens of possibilities to wow family and friends.
Dirilis:
Oct 13, 2016
ISBN:
9780848753078
Format:
Buku

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The Southern Pie Book - Jan Moon

Index

FROM THE BOTTOM UP

The secret to a perfectly flaky crust is to obey two rules: Be gentle with the dough, and keep the ingredients and the dough cold. Once you master it, you will wonder why you ever doubted yourself.

PIE & TART CRUSTS

Simply Piecrust

Deep South Piecrust

Fried Pie Pastry

Cream Cheese Piecrust

Rustic Almond Piecrust

Cheddar Piecrust

Coconut Piecrust

Lemon Cornmeal Piecrust

Sweet Pastry

Chocolate Pastry

Sandwich Cookie Piecrust

Shortbread Cookie Piecrust

Vanilla Wafer Piecrust

Graham Cracker Piecrust

Gingersnap Piecrust

Pretzel Piecrust

Phyllo Piecrust

Simply Piecrust

MAKES 1 (9-INCH) PIECRUST

HANDS-ON TIME 8 MIN.

TOTAL TIME 1 HR., 37 MIN.

This is my favorite, foolproof, all-purpose crust!

Ingredients

1¼ cups all-purpose flour

½ cup cold butter, cut into pieces

¼ tsp. table salt

4 to 5 Tbsp. ice water

1. Combine first 3 ingredients in a bowl with a pastry blender until mixture resembles small peas. Sprinkle ice water, 1 Tbsp. at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill 30 minutes.

2. Preheat oven to 425°. Roll dough into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.

3. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 425° for 15 minutes. Remove weights and foil; bake 5 to 10 more minutes or until golden brown. Cool completely on a wire rack.

Deep South Piecrust

MAKES 1 (9-INCH) PIECRUST

HANDS-ON TIME 5 MIN.

TOTAL TIME 2 HR., 5 MIN.

When you want a super-flaky, richly flavored crust, use lard—it doesn’t get more Southern than that!

Ingredients

1¼ cups all-purpose flour

¼ cup cold butter, cut into pieces

¼ cup cold lard, cut into pieces

¼ tsp. table salt

3 Tbsp. ice water

1. Combine first 4 ingredients in a bowl with a pastry blender until mixture resembles small peas. Sprinkle ice water, 1 Tbsp. at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill 30 minutes.

2. Preheat oven to 425°. Roll dough into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.

3. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 425° for 15 minutes. Remove weights and foil; bake 5 to 10 more minutes or until golden brown. Cool completely on a wire rack.

How to Make Dough in a Food Processor

Pulse flour and salt in a food processor 3 or 4 times or until combined. Add butter, and pulse 5 or 6 times or until crumbly. With processor running, gradually add water, 1 Tbsp. at a time, and process until dough forms a ball and pulls away from sides of bowl, adding more water if necessary. Cover and chill 30 minutes.

Fried Pie Pastry

MAKES 14 FRIED PIES

HANDS-ON TIME 6 MIN.

TOTAL TIME 1 HR., 6 MIN.

Fried pies need a little egg to hold it all together. I use this crust for all my fried pies.

Ingredients

3 cups all-purpose flour

1 tsp. table salt

¾ cup cold shortening

1 large egg, lightly beaten

4 to 6 Tbsp. ice water

1 tsp. white vinegar

1. Combine flour and salt in a bowl; cut in shortening with a pastry blender until crumbly. Combine egg, 4 Tbsp. ice water, and vinegar; add to flour mixture, stirring until dough forms a ball and pulls away from sides of bowl, adding more water if necessary.

2. Shape into a disk; cover and chill at least 1 hour or until ready to use.

Cream Cheese Piecrust

MAKES 1 (9-INCH) PIECRUST

HANDS-ON TIME 14 MIN.

TOTAL TIME 2 HR., 14 MIN.

This is a great pastry for beginners. It’s soft, easy to work with, and very forgiving.

Ingredients

6 Tbsp. butter, at room temperature

2 oz. cream cheese, at room temperature

2 Tbsp. sugar

¼ tsp. table salt

1¼ cups all-purpose flour

1½ Tbsp. ice water

1. Beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add flour, beating at low speed just until blended. Add ice water, beating until mixture forms a ball and pulls away from sides of bowl.

2. Shape into a disk; cover and chill 1 hour.

3. Preheat oven to 400°. Roll dough to ¼-inch thickness on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Freeze 10 minutes or until firm.

4. Bake at 400° for 10 to 12 minutes or until light golden brown. Remove from oven to a wire rack, and cool completely (about 30 minutes).

Rustic Almond Piecrust

MAKES 1 (9-INCH) PIECRUST

HANDS-ON TIME 30 MIN.

TOTAL TIME 2 HR., 15 MIN.

Ingredients

1 cup all-purpose flour

½ cup whole natural almonds (with skin), toasted

2½ Tbsp. dark brown sugar

¼ tsp. table salt

⅛ tsp. ground cinnamon

6 Tbsp. cold butter, cut into pieces

3 Tbsp. ice water

1. Pulse first 5 ingredients in a food processor 2 or 3 times or until coarsely chopped. Add butter; pulse 3 times or until crumbly. With processor running, gradually add ice water, and process until dough forms a ball and pulls away from sides of bowl. Shape into a ball; cover and chill 1 hour.

2. Preheat oven to 375°. Roll dough into an 11-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.

3. Bake at 375° for 15 minutes. Remove from oven to a wire rack, and cool completely (about 30 minutes).

Cheddar Piecrust

MAKES 1 (9-INCH) PIECRUST

HANDS-ON TIME 10 MIN.

TOTAL TIME 1 HR., 40 MIN.

Pair this remarkable crust with sweet or savory fillings. I love it with fruit filling. I love it with fruit fillings or summer tomatoes.

Ingredients

1¼ cups all-purpose flour

⅓ cup cold butter, cut into pieces

½ tsp. table salt

¾ cup (3 oz.) shredded white Cheddar cheese

4 to 5 Tbsp. ice water

1. Combine first 3 ingredients in a bowl with a pastry blender until mixture resembles small peas. Stir in cheese. Sprinkle ice water, 1 Tbsp. at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill 30 minutes.

2. Preheat oven to 425°. Roll dough into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.

3. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 425° for 15 minutes. Remove weights and foil; bake 5 to 10 more minutes or until golden brown. Remove from oven to a wire rack, and cool completely (about 30 minutes).

Coconut Piecrust

MAKES 1 (9-INCH) PIECRUST

HANDS-ON TIME 5 MIN.

TOTAL TIME 1 HR., 5 MIN.

I love how easy this crust is—you don’t need a rolling pin, just press it into the pan!

Ingredients

1½ cups sweetened flaked coconut

6 Tbsp. graham cracker crumbs

2 Tbsp. sugar

1 Tbsp. all-purpose flour

4 Tbsp. butter, melted

1. Preheat oven to 350°. Stir together first 4 ingredients in a large bowl. Add butter; stir until blended. Firmly press into a 9-inch pie plate. Chill 30 minutes.

2. Bake at 350° for 8 minutes or until crust is golden. Remove from oven to a wire rack, and cool completely (about 20 minutes).

Lemon Cornmeal Piecrust

MAKES 1 (9-INCH) PIECRUST

HANDS-ON TIME 12 MIN.

TOTAL TIME 1 HR., 42 MIN.

The unexpected crunch of the cornmeal paired with a bright hint of lemon is just heavenly.

Ingredients

¾ cup all-purpose flour

½ cup plain white cornmeal

⅓ cup powdered sugar

1 Tbsp. lemon zest

¼ tsp. table salt

½ cup cold butter, cut into pieces

⅓ cup ice water

1. Stir together first 5 ingredients in a medium bowl; cut in butter with a pastry blender until crumbly. Sprinkle ice water, 1 Tbsp. at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Shape into a disk; cover and chill 30 minutes.

2. Preheat oven to 400°. Roll dough to ¼-inch thickness on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Freeze 10 minutes or until firm.

3. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 400° for 15 minutes. Remove weights and foil; bake 5 more minutes or until light golden brown. Remove from oven to a wire rack, and cool completely (about 30 minutes).

Sweet Pastry

MAKES 1 (10-INCH) TART CRUST

HANDS-ON TIME 9 MIN.

TOTAL TIME 1 HR., 46 MIN.

When I make tarts, this is my go-to crust—its buttery, cookie-like texture is such a treat.

Ingredients

½ cup butter, softened

¼ cup sugar

1½ cups all-purpose flour

½ tsp. table salt

2 large egg yolks

1. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add flour and salt; beat at low speed just until combined. Add egg yolks and 1 Tbsp. water; beat at low speed until dough forms a ball and pulls away from sides of bowl. Shape into a 7-inch log. Cover, and chill 1 hour.

2. Preheat oven to 400°. Cut dough log into ¼-inch-thick slices; arrange slices in a single layer over bottom and up sides of a 10-inch tart pan with removable bottom. Press slices together, and press into fluted edges. Fold any excess dough over outside of pan, and pinch to secure to pan. (This will keep dough from sliding down pan as it bakes.) Prick dough generously with a fork.

3. Bake at 400° for 17 minutes or until lightly browned. Remove from oven to a wire

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