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Pear Cream Pie


ingredients

For the shortcrust pastry

  • 300g/11oz plain flour
  • pinch of salt
  • 175g/6oz butter, cubed
  • 50ml/2fl oz iced water

For the filling

  • 700g11⁄2lb pears
  • 100g/4oz sugar
  • 500ml/18fl oz double cream
  • 1⁄4 teaspoon freshly ground pepper
  • 1 egg yolk, lightly beaten

Serve 8

  • To make the shortcrust pastry, sift the flour and the salt together into a large mixing bowl. Add the cubes of butter. Rub the butter and flour together with your fingertips until the mixture has a coarse texture.
  • Stirring lightly with a knife, sprinkle water over the dough until it just begins to cohere. Gather the dough together into a ball, pressing it together with your hands. Wrap in cling film and chill for 30 minutes.
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Roll out the dough to a thickness of 3mm/1⁄8in and use two-thirds of it to line a 23cm/9in pie dish.
  • To make the filling, peel, core and slice the pears. Mix the pear slices with the sugar and cream, and add the pepper. Fill the pie with this mixture, and cover with the remaining dough. Glaze with the egg yolk, and cut a small slit in the top so the steam can escape during cooking.
  • Bake in the oven for about 50 minutes or until the top is browned. Serve warm or cold.

Pear Cream Pie

Chocolate meringue pie
Chocolate meringue pie

ingredients

225g/8oz dark chocolate digestive biscuits
25g/1oz butter, melted

For the filling
3 egg yolks
50g/2oz caster sugar
50g/2oz cornflour
600ml/1pt milk
100g/4oz dark chocolate (at least 70% cocoa solids)

For the meringue
2 egg whites
100g/4oz caster sugar
1⁄2 teaspoon vanilla essence

Serve 6

  • Preheat the oven to 160°C/325°F/Gas mark 3.
  • Put the digestive biscuits in a plastic bag, and crush with a rolling pin. Pour into a mixing bowl. Stir the butter into the biscuit crumbs until well mixed. Press the biscuit mixture firmly into the bottom and up the sides of a 23cm/9in flan tin or dish.
  • To make the filling, beat the egg yolks, sugar and cornflour in a large bowl until they form a smooth paste, adding a little of the milk if necessary. Heat the milk until almost boiling, then slowly pour into the egg mixture, whisking well.
  • Return the mixture to the saucepan and cook gently, whisking constantly, until it thickens. Remove from the heat. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the melted chocolate into the mixture in the saucepan. Pour the mixture into the digestive biscuit base.
  • To make the meringue, whisk the egg whites in a large mixing bowl until standing in soft peaks. Gradually whisk in about two-thirds of the sugar until the mixture is thick and glossy. Fold in the remaining sugar and the vanilla essence. Spread the meringue over the filling.
  • Bake the pie in the centre of the oven for 30 minutes. Serve warm.

Chocolate Meringue Pie

Apple pie
Apple pie

ingredients


  1. 6 large cooking apples such as
  2. Granny Smith
  3. 2 tablespoons caster sugar
  4. 1 teaspoon finely grated
  5. lemon zest
  6. pinch of ground cloves
  7. 2 tablespoons marmalade
  8. 1 egg, lightly beaten
  9. 1 tablespoon granulated sugar
  10. For the pastry
  11. 225g/8oz plain flour
  12. 25g/1oz self-raising flour
  13. 150g/5oz butter, chilled and
  14. cubed
  15. 2 tablespoons caster sugar
  16. 4–5 tablespoons iced water

serves 6


  • Lightly grease a 23cm/9in pie plate.
  • Peel, core and cut the apples into wedges. Put in a saucepan with the sugar, lemon zest, cloves and 2 tablespoons water. Cover and cook over a low heat for 8 minutes or until the apples are just tender, shaking the pan occasionally. Drain and cool completely.
  • To make the pastry, sift the flours into a bowl, and rub in the butter using your fingertips, until the mixture resembles fine breadcrumbs. Stir in the sugar, then make a well in the centre. Add almost all the iced water, and mix with a pastry scraper or flat-bladed knife, using a cutting action, until the mixture comes together. Gather together and lift out onto a lightly floured work surface. Press into a ball and divide into two, making one half a little bigger. Cover with cling film and refrigerate for 20 minutes.
  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Roll out the larger piece of pastry between two sheets of baking parchment, and line the bottom and side of the pie plate. Using a small sharp knife, trim away any excess pastry. Brush the marmalade over the bottom of the pastry shell, and spoon in the apple mixture.
  • Roll out the other pastry ball between the baking parchment until large enough to cover the pie. Brush water around the rim of the pastry shell, and put the pastry on the top. Pinch the edges to seal, and cut a couple of short slits in the top to allow steam to escape.
  • Brush the top of the pie with beaten egg, and sprinkle with the sugar, Bake in the oven for 20 minutes, then reduce the oven temperature to 180°C/350°F/Gas mark 4 and bake for another 15–20 minutes until golden. Serve hot with cream or vanilla ice cream.

Apple pie

Greek spinach & cheese pie
Greek spinach & cheese pie

ingredients


  1. 150ml/5fl oz olive oil
  2. 1 onion, finely chopped
  3. 2 teaspoons ground cumin
  4. 2 garlic cloves, crushed
  5. 450g/1lb chopped spinach
  6. 100g/4oz feta cheese, crumbled
  7. 100g/4oz cream cheese
  8. 400g/14oz filo pastry

serves 8


  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • Heat 2 tablespoons of the olive oil in a frying pan over a low heat. Add the onion and cook gently, stirring frequently, for about 10 minutes until softened. Sprinkle in the cumin and stir for 2 minutes, then stir in the garlic and spinach. Remove the pan from the heat, and stir in the cheeses until evenly mixed.
  • Brush the inside of a 30 x 23cm/12 x 9in baking dish with olive oil. Put a sheet of pastry in the dish, letting the edges hang over the side. Brush the pastry in the dish with oil, and continue until half the pastry is used.
  • Spread the cheese mixture over the pastry. Use the remaining pastry to cover the mixture, spreading oil over individual sheets as before. Trim and seal the edges. Cut through the layers with a sharp knife to divide the pie into 16 segments.
  • Bake in the oven for 30 minutes. Leave to cool for 10 minutes before serving.

Greek spinach & cheese pie


This great family-friendly casserole is a variation on a traditional shepherd’s pie. Serve with a tossed green salad and you are in the zone — the healthy zone!

Mexi Meatless Shepherd’s Pie