Free The Everything Pie Cookbook by Kelly. Jaggers

1⁄8-inch-
    thick, 12-inch circle, turning the dough often to make
    Cheese,Please!
    Adding cheese to pie crust is an easy way
    sure it does not stick. Dust the surface with additional
    to add extra flavor. Quiche and potpies are
    flour if needed.
    good candidates for a cheesy crust, as are
    savory tarts. Aside from Cheddar, Gruyére,
    6. Fold the dough in half and place it into a 9-inch pie
    Parmesan, and jack cheeses work well in
    plate. Unfold and carefully push the dough into the
    pastry crusts.
    pan. Use kitchen scissors or a paring knife to trim the
    dough to ½ inch of the pan’s edge. Cover with plastic
    and place in the refrigerator to chill.
    5 6
    ApplePiewithaSpicyCheddarCrust
    ( continued )
    7. Remove the second disk of dough from the refrigerator
    for 10 minutes to warm up. Roll out on a lightly floured
    surface to a 1⁄8-inch-thick, 12-inch circle, turning the
    dough often to make sure it does not stick. Dust the
    surface with additional flour if needed.
    8. Place the crust on a baking sheet and chill for 30
    minutes before use.
    9. Heat the oven to 400°F.
    10. Put the apple slices in a large bowl and toss with the
    lemon juice.
    11. Add the light brown sugar, flour, salt, cinnamon,
    nutmeg, and vanilla to the apples. Toss to coat and set
    aside for 10 minutes.
    12. Fill the pie with the apple mixture. Brush the edge of the
    bottom pie crust with the beaten egg so that the top
    crust will adhere. Top with the second crust and trim to
    1 inch of the pan’s edge. Tuck the edge of the top crust
    under the edge of the bottom crust. Crimp the dough
    using your fingers or a fork. Brush top crust with the
    beaten egg and cut 4 or 5 slits in the top to vent steam.
    13. Place the pie on a baking sheet and bake, in the lower
    third of the oven, for 1 hour to 1 hour and 15 minutes,
    or until the filling is bubbling in the center of the pie
    and the crust is golden brown all over. Enjoy warm.
    C h a p t e r 5   F ru i t   Pi e s
    5 7
    Raspberry-PeachCrumblePie
    This pie is a perfect Labor Day treat since fresh peaches and raspberries are available at the market.
    IngredIents  | ServeS 8
    1. Heat the oven to 375°F.
    4 medium peaches, peeled, pitted, and
    2. In a large bowl, combine the peaches, raspberries,
    cut ¼-inch thick
    2 cups fresh raspberries
    sugar, light brown sugar, cornstarch, salt, cinnamon,
    ¾ cup sugar
    nutmeg, vanilla, and butter. Gently toss until the fruit is
    ¼ cup packed light brown sugar
    evenly coated.
    ¼ cup cornstarch
    3. Pour the mixture into the prepared crust and spread
    ¼ teaspoon salt
    the butter crumble mixture evenly over the top. Place
    ½ teaspoon cinnamon
    ¼ teaspoon nutmeg
    the pie on a baking sheet and bake, in the lower third
    ½ teaspoon vanilla
    of the oven, for 45 to 55 minutes, or until the crumble is
    4 tablespoons butter, melted and cooled
    golden brown and the pie is bubbling. Cool at room
    1 (9-inch) pastry crust, unbaked
    temperature for 2 hours before serving.
    1 recipe Butter Crumble (See Chapter 3)
    PeachStreuselPie
    The spices and nutty topping add a lot of flavor, so this pie is a good
    place to help frozen or less-than-stellar peaches shine.
    IngredIents  | ServeS 8
    1. Heat the oven to 375°F.
    1 cup packed light brown sugar
    2. In a large bowl, combine the light brown sugar,
    ¼ cup cornstarch
    cornstarch, cinnamon, nutmeg, vanilla, and peaches.
    ¼ teaspoon cinnamon
    Turn gently to coat.
    ¼ teaspoon nutmeg
    ½ teaspoon vanilla
    3. Fill the bottom crust with the peach mixture. Top with
    4 cups frozen peaches, thawed and
    the streusel mixture.
    drained
    1 (9-inch) pastry crust, unbaked
    4. Place the pie on a baking sheet and bake for 45 to 55
    1 recipe Pecan Streusel (See Chapter 3)
    minutes, or until the pie is bubbling and the topping is
    golden brown. Cool to room temperature before
    serving.
    5 8
    Apple-BlueberryCrumblePie
    This pie is lovely warm with a scoop of vanil a ice cream or a drizzle of Sour Cream Topping (See Chapter 3).
    IngredIents  |