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By John Phillip Carroll
Not anything says domestic candy domestic just like the aroma of a freshly baked pie. And with the voice of an previous good friend, writer John Phillip Carroll teaches foolproof tools for making the scrumptious tried-and-true favorites that high each pie lover's checklist, plus a few interesting new taste sensations. The buttery golden streusel at the Apricot collapse Pie will supply Grandma's a run for her cash. For a brand new twist on an outdated vintage, drop a fork in a calming slice of Butterscotch Cream Quince Pie with its highly spiced gingersnap crust. Fudge Brownie Pie takes the cake as a hip new deal with for a child's bithday social gathering. Recipes for seven kinds of crust ('cause one simply isnt adequate) plus uncomplicated toppings like meringue and chocolate fudge sauce make sure that every one pie is ideal, from backside to most sensible. Apple or Key Lime, Caramel Custard or Mile-High Strawberry—they're all as effortless as Pie Pie Pie.
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Not only does it keep the top crust from sagging, it also draws in some of the excess juice, thus lessening the chances of boil-over in the oven. You can also use peaches, apricots, plums, and cherries to make a deep-dish pie. You will need about 3 pounds of any one of these fruits. Makes one deep-dish pie, serving 6 Basic All-American Pie Dough for a 9-inch pie shell (page 20) 1 cup sugar 2½ tablespoons cornstarch � teaspoon salt 6 cups fresh or frozen blackberries, blueberries, or boysenberries, about 2¼ pounds (it is not necessary to thaw frozen berries) 1 tablespoon fresh lemon juice 2 tablespoons unsalted butter, cut into small pieces Preheat the oven to 425°F.
No two are exactly alike, and each distributes heat differently. Therefore, you should get to know your oven and keep mental—or actual—notes on how it behaves. Do you find “hot spots,” where things brown well, and “cool spots,” where they brown hardly at all? For most home baking, such quirks aren’t a problem, as long as you know about them and make adjustments in rack placement or rotation during baking. Complexity is not a quality I associate with pie-making ingredients. They are simple and widely available.
All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher. Library of Congress Cataloging-in-Publication Data available. com This book is dedicated to Marion Cunningham, my chief pie inspiration. Contents INTRODUCTION PIE BASICS Equipment Ingredients PIE CRUSTS Basic All-American Pie Dough Cornmeal Pie Dough Boiling Water Pie Dough Chocolate Nut Pie Dough Jackie’s Wheat-Free Pie Dough Crumb Crust Toasted Coconut Crust TOPPINGS Meringue Topping Whipped Cream Butterscotch Sauce Chocolate Fudge Sauce FRUIT PIES Fig Crumble Pie Almond Peach Pie Deep-Dish Berry Pie Blackberry Sour Cream Pie Orange Blueberry Pie Shaker Lemon Pie Caramelized Pear Pie Date Bar Pie Apricot Crumble Pie Plum Pie Cherry Rhubarb Pie Pineapple Apricot Pie Rhubarb Berry Pie Rhubarb Pie Whiskey Apple Pie Apple Crisp Pie Apple Cranberry Pie Apple Pie Peach Pie Cherry Pie Berry Pie Cranberry Raisin Pie Cranberry Mincemeat Pie Butterscotch Cream Quince Pie Fresh Strawberry Pie CREAM PIES Butterscotch Cream Pie Pineapple Cream Pie Butter Brickle Banana Cream Pie Coconut Macadamia Cream Pie Chocolate Cream Pie Lemon Cream Pie Chocolate Tweed Pie CUSTARD PIES Tyler Pie Coconut Custard Pie Maple Spice Pie Pecan Pie Different Pumpkin Pie Crumb Pie Chocolate Walnut Pie Maple Nutmeg Custard Pie Fresh Lime Pie Peach Buttermilk Pie Rum Raisin Cream Cheese Pie Chess Pie Marlborough Pie Caramel Custard Pie CHIFFON PIES Orange Chiffon Pie Lemon Chiffon Pie Mocha Mousse Chiffon Pie Chocolate Malt Chiffon Pie Tropical Chiffon Pie Black Bottom Pie Coffee Chiffon Pie Pumpkin Soufflé Pie CANDY (SPECIAL/CELEBRATION) PIES Peanut Butter Fudge Pie Fudge Brownie Pie Shoofly Pie Caramel Pie Mile High Strawberry Pie Sugar Pie INDEX TABLE OF EQUIVALENTS introduction More than almost any other dessert, pie for me has stood for what is good and nurturing about American life.