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Archive for the ‘Pies & Tarts’ Category

Serves 8

Filling

  • 5 medium cooking apples, cored, peeled and sliced
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter or margarine
     

Topping

  • 1 cup All-Purpose Flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup All Vegetable Shortening
  • 1 egg, slightly beaten
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  1. Heat oven to 400ºF. Spray an 8×8 baking dish with Cooking Spray.
  2. Filling: Place apples in a large mixing bowl. Combine sugar, flour, cinnamon and nutmeg in small mixing bowl. Pour sugar mixture over apples; toss and stir to combine. Pour apples into prepared pan; dot with butter.
  3. Topping: Food processor method: In a food processor, combine flour, sugar, baking powder and salt. Pulse in All-Vegetable Shortening until coarse crumbs form. In a small bowl, mix egg, milk and vanilla; add to flour mixture and pulse to combine. Drop biscuit mixture in 8 mounds on top of fruit.  Or combine flour, sugar, baking powder and salt in a medium mixing bowl; cut in shortening until coarse crumbs form.
  4. Combine egg, milk and vanilla in a small bowl; add to flour mixture. Stir just until moistened. Drop biscuit mixture in 8 mounds on top of fruit.
  5. Bake at 400ºF for 30 minutes, or until golden brown. Let stand 10 minutes before serving. Serve warm with cream or ice cream, if desired.

Apple-Cranberry Variation: Add 1 cup fresh cranberries and 1/2 cup additional sugar to the filling mixture. Proceed as directed.

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Makes 12 servings

  • 1 refrigerated ready-to-use pie crust (1/2 of 15 oz pkg)
  • 1 tsp cinnamon sugar (3/4 tsp sugar and 1/4 tsp cinnamon)
  • 1 1/4 cups half-and-half
  • 1 pkg (4 serving size) Jell-O Vanilla Flavored Instant Pudding & Pie Filling
  • 1 cup thawed whipped topping
  • 1 1/2 cups fresh peach slices (about 1 large)
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  1. Preheat oven to 450°F.  Unroll pie crust onto baking sheet; sprinkle with cinnamon sugar.  Bake 8-10 minutes or until lightly browned; cool completely. 
  2. Meanwhile, pour half-and-half into medium bowl.  Add dry pudding mix.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in whipped topping; cover.   Refrigerate until ready to use. 
  3. Spread pudding mixture over crust just before serving; top with fruit.  Cut into slices.  Store leftover dessert in refrigerator. 

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Serves 12

  • 1 prepared refrigerated pie-crust (from a 15 oz package)

Crumb

  • 3/4 cup packed light-brown sugar
  • 1 1/2 cup all-purpose flour
  • 3/4 tsp ground cinnamon
  • 1/4 tsp salt
  • pinch ground cloves
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces and chilled

Pie Filling

  • 6 Golden Delicious apples (about 2 3/4 lb), peeled, cored and cut into 1/2 inch slices
  • 3/4 cup packaged light-brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • pinch ground cloves
  • 1 tbsp confectioners’ sugar
  1. Arrange a rack in the lowest slot of your oven.  Heat oven to 375°F.  Fit pie-crust into a 9″ pie-plate and decoratively crimp edge.  Refrigerate until you are ready to add filling. 
  2. Crumb: Combine flour, brown sugar, cinnamon, salt and cloves in bowl.  Rub in butter with fingertips until crumbly. 
  3. Filling: In a large bowl, toss together apples, brown sugar, flour, cinnamon and cloves. 
  4. Spoon filling into pie shell, mounding slightly in the center.  Top filling with crumb topping.  Place on small foil-lined baking sheet. 
  5. Bake at 375°F for 30 minutes.  reduce temperature to 350°F; bake 30 minutes more,  until fruit is tender.  Loosely tent pie with aluminum foil during last 20 minutes.  Let cool for at least  1 1/2 hours.  (Can be made a day ahead.  Cover pie and store at room temperature.)  Dust with confectioners’ sugar before serving. 

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Makes 6 servings

  • 1 qt strawberries, hulled and quartered
  • 3 tbsp sugar
  • 1/2 tsp balsamic vinegar
  • 1 tbsp finely minced fresh tarragon or mint, plus more for garnish
  • 1 pkg frozen puff pastry shells
  • 1 tbsp milk
  • 2 tbsp strawberry jam
  1. In a bowl, stir strawberries, 2 tbsp of the sugar, the vinegar and minced tarragon; refrigerate 1 hour. 
  2. Heat oven to 400°F.  Brush tops of pastry shells with milk; sprinkle with remaining 1 tbsp sugar.  Bake at 400°F for 22 minutes.  Remove from oven.  Carefully remove tops with a fork; set aside. 
  3. Return shells to oven for an additional 2 minutes.  Remove from oven and brush insides of shells with strawberry jam. 
  4. Spoon 1/2 cup strawberry salad into each shell.  Rest top on the side, garnish with fresh tarragon sprigs and serve. 

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Serves 9

  • 1/2 pkg (17.3 oz) frozen puff pastry (1 sheet), thawed
  • 1 cup milk
  • 1 pkg (4 serving size) Jell-O Vanilla Flavored Instant Pudding & Pie Filling
  • 1/2 cup thawed whipped topping
  • 1 square semi-sweet baking chocolate, melted
  1. Preheat oven to 400°F.  Unfold pastry sheet on lightly floured surface; roll pastry out to 10″ square.  Cut into 9 (3 inch) rounds using cookie cutter or rim of a glass.  Place on ungreased baking sheet.  Bake 10 minutes; cool completely. 
  2. Meanwhile, pour milk into large bowl.  Add dry pudding mix.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in whipped topping.  Cover.  Refrigerate 15 minutes. 
  3. Cut cream puffs horizontally in half.  Spoon pudding mixture evenly into bottom halves of cream puffs; cover with tops.  Drizzle with melted chocolate.  Serve immediately.  Or, cover and refrigerate until ready to serve. 

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Makes 6 servings

  • 3 cups pitted sour cherries, drained if canned
  • 1/3 cup granulated sugar
  • 1/4 cup chopped dried apricots
  • 2 tbsp dark rum or strong brewed tea
  • 1 tsp grated orange peel
  • 1 cup ground almonds
  • 1/2 cup firmly packed brown sugar
  • 5 sheets frozen phyllo pastry, thawed
  • 5 tbsp butter or margarine, melted and divided
  1. In a large bowl, combine cherries, granulated sugar, apricots, rum, and orange peel.  Let steep until softened, covered and refrigerated, for at least 2 hours and up to 2 days. 
  2. Preheat oven 375°F.  Grease a baking sheet.  In a small bowl, combine almonds and brown sugar.  Add 3 tbsp of almond mixture to cherry mixture; mix well. 
  3. On a clean, flat work surface, unfold phyllo sheets.  Place 1 sheet on a pieces of plastic wrap; brush with butter and sprinkle with almond mixture. 
  4. Place a second sheet of phyllo on top of the first sheet; brush with butter and sprinkle with almond mixture.  Continue layering pastry until all phyllo sheets and almond mixture have been used. 
  5. Mound cherry fillings along a short side of pastry.  Using plastic wrap as an aid, roll pastry up over cherry filling to form a log.  Carefully transfer strudel to prepared baking sheet. 
  6. Brush strudel with remaining butter.  Bake until top is golden brown and filling is bubbling, about 30 minutes. 

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Makes 10 servings

  • 15 Oreo cookies, crushed (about 1 1/2 cups crumbs)
  • 3 tbsp butter, melted
  • 1 tub (8 oz) whipped topping, thawed, divided
  • 1 cup cold milk
  • 1 pkg (4 serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
  • 2 squares semi-sweet baking chocolate, melted
  • 10 maraschino cherries (optional)
  1. Mix crumbs and butter; press onto bottom and up sides of 9 inch pie plate.  Reserve 1/2 cup whipped topping; refrigerate. 
  2. Pour milk into large bowl.  Add dry pudding mix.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in remaining whipped topping.  Spoon into crust.  Mix melted chocolate and condensed milk until well blended.  Spoon over pie.  Cut through chocolate mixture several times with knife for marble effect. 
  3. Freeze 6 hours or until firm.  Remove pie from freezer 15 minutes before serving.  Top with reserved whipped topping.  Garnish with maraschino cherry, if desired. 

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