Pies And Pastries Recipes
| Raisin Cranberry Pie |
2 cup raisins
2 cup cranberries, fresh or frozen
1 1/2 cup sugar
1/3 cup flour
1/4 tsp salt
2/3 cup water
1 1/2 tbl lemon juice
Grated peel of one orange
1/2 tsp almond extract
2 x Prepared pastry sheets for 2-crust, 9" pie
1/2 cup toasted slivered almonds, cooled
1 x Egg, lightly beaten
In 3-quart saucepan mix raisins, cranberries, sugar, flour and salt.
Mix in water.
Cook and stir over medium heat until cranberries pop and mixture is slightly thickened, 5 to 8 minutes.
Remove from heat and cool to lukewarm.
Mix in lemon juice, orange peel, and almond extract.
Heat oven to 425 degrees.
Line 9" pie plate with 1 pastry sheet; crimp edge.
Place the remaining pastry sheet on cutting board, and with paring knife cut out 20 to 24 simple leaf shapes to 2 to 3 inches long and about 1 inch wide. Mark veins on leaves with back of knife.
Mix almonds in raisin mixture; pour into pie shell.
Arrange leaves to cover filling.
Brush top lightly with egg, and sprinkle with additional sugar.
Bake 15 minutes. Reduce heat to 375 degrees and continue to bake 15 to 20 minutes until filling is bubbly and crust is nicely browned.
Cool on rack.
Serve warm or at room temperature.
Top with vanilla ice cream, if desired.
Makes 1 9" pie, 8 servings.
| Raspberries in Puff Pastry |
1/2 lb Puff Pastry (see recipe)
1 x egg beaten with
1 tbl water for egg wash
1 cup heavy cream whipped
2 tbl Grand Marnier
(or any orange-based liqueur)
3 cup raspberries - (1/2 cup per serving)
Preheat oven to 450 degrees.
Roll out puff pastry to a rectangle slightly larger than 6 by 9 inches, 3/8-inch thick. Cut pastry into six 3- by 3-inch squares. Place them on a baking sheet and brush with egg wash, being careful not to let it drip onto the baking sheet. Bake for 5 minutes; then lower the heat to 350 degrees, and bake 20 minutes longer.
While the pastry is baking, whisk together in a mixing bowl the whipped cream and Grand Marnier. Chill until needed.
Remove feuilletees from the oven, cool on a wire rack. Then slice them in half horizontally. Place the bottom half of each one on a dessert plate and spread with a large dollop of whipped cream mixture. Arrange the berries on the whipped cream and top with the remaining half of the feuilletee.
This recipe yields 6 servings.
Comments: This is one of my favorite desserts. Once all the components are ready - and they can be prepared earlier in the day - it is a simple matter to put them together. The puff pastry squares, called feuilletees, can also be used to make other desserts - with various fruits, ice cream and sweet sauces.
Wine recommendation: There's something so spectacular about this dish that it cries out for champagne. Or even better, look for any of the Schramsberg bubblies from California, they're equal to any sparkling wines from anywhere in the world.
| Raspberry Cobbler |
2 tbl Cornstarch
1 1/2 cup Sugar
1 tbl Lemon juice
4 cup Raspberries, picked over, rinsed & drained well
1 cup Flour
1 tsp Baking powder
1/2 tsp Salt
6 tbl Unsalted butter, cold, cut into bits
Vanilla ice cream
In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and raspberries, and combine the mixture gently but thoroughly. Transfer to an 8-inch cast-iron skillet.
In a bowl, combine well the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough.
Bring the raspberry mixture to a boil on top of the stove, stirring.
Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a 400F degree oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream.
Page(s) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19