Free The Everything Pie Cookbook by Kelly. Jaggers Page A

ServeS 8
    1. Heat the oven to 375°F.
    6 cups Granny Smith apples, peeled,
    2. In a large bowl, combine the apples, blueberries, sugar,
    cored and cut into ¼-inch slices
    1 cup fresh blueberries
    cornstarch, cinnamon, lemon zest, lemon juice, and
    1 cup sugar
    butter. Gently toss until the fruit is evenly coated.
    ¼ cup cornstarch
    3. Pour the mixture into the prepared crust and spread
    1 teaspoon cinnamon
    the oat crumble mixture evenly over the top. Place the
    2 teaspoons lemon zest
    pie on a baking sheet and bake, in the lower third of
    1 tablespoon lemon juice
    2 tablespoons butter, melted and cooled
    the oven, for 45 to 55 minutes, or until the crumble is
    1 (9-inch) Mealy Pie Crust, unbaked
    golden brown and the pie is bubbling. Cool at room
    (See Chapter 2)
    temperature for 2 hours before serving.
    1 recipe Oat Crumble (See Chapter 3)
    PeachSourCreamPie
    Sweet peaches are surrounded by tangy sour cream custard in this unique pie. It is hard to resist.
    IngredIents  | ServeS 8
    1. Heat the oven to 425°F.
    1 (9-inch) pastry crust, unbaked
    2. Line the pie crust with foil or parchment paper and fill
    1 cup sour cream
    with pie weights or dry beans. Bake for 10 minutes,
    ½ cup sugar
    then remove the lining and weights and bake for an
    1 tablespoon cornstarch
    additional 10 minutes. Set aside to cool.
    2 eggs, lightly beaten
    1 teaspoon vanilla
    3. In a large bowl, whisk together the sour cream, sugar,
    ¼ teaspoon mace
    and cornstarch until smooth. Add the eggs, vanilla, and
    8 medium peaches, peeled and cut into
    mace and whisk until well combined.
    ¼-inch-thick slices
    1 recipe Butter Crumble (See Chapter 3)
    4. Fold in the sliced peaches, pour them into crust, and
    top with the crumble. Bake for 30 to 35 minutes. Cool
    to room temperature before serving.
    C h a p t e r 5   F ru i t   Pi e s
    5 9
    AppleandCandied-WalnutPie
    Topped with sweet glazed walnuts, this pie is a delicious combination of flavors and textures.
    IngredIents  | ServeS 8
    1. Heat the oven to 375°F.
    3 medium Granny Smith apples, peeled,
    2. In a large bowl, combine the apples, ¾ cup chopped
    cored, and sliced ¼-inch thick
    3 medium Golden Delicious apples,
    walnuts, ½ cup light brown sugar, lemon juice, flour,
    peeled, cored, and sliced ¼-inch thick
    salt, cinnamon, and nutmeg. Toss to coat and allow to
    1½ cups chopped walnuts, divided
    stand for 10 minutes.
    1 cup packed light brown sugar, divided
    2 tablespoons lemon juice
    3. Pour the apple mixture into the pastry crust and place
    ¼ cup all-purpose flour
    on a baking sheet. Bake for 50 to 55 minutes, or until
    ¼ teaspoon salt
    the filling is bubbling and the crust is brown. Remove
    1 teaspoon cinnamon
    from the oven and set aside.
    ¼ teaspoon fresh grated nutmeg
    1 (9-inch) pastry crust, unbaked
    4. Heat the broiler. Combine the remaining walnuts with
    4 tablespoons butter, melted
    the remaining light brown sugar and the melted butter.
    Mix well, then spread over the baked pie. Wrap the
    edge of the crust with aluminum foil to protect it. Broil
    about 5 inches from the heating element for 2 to 3
    minutes, or until bubbly. Cool completely before
    serving.
    6 0
    Brandied-PearPie
    Brandy and pears are a common combination, but whiskey or rum also work well.
    IngredIents  | ServeS 8
    1. Heat the oven to 375°F.
    1 (9-inch) pastry crust, unbaked
    2. Line the pie crust with parchment paper or a double
    2 tablespoons unsalted butter
    layer of aluminum foil and add pie weights or dry
    8 medium Bosc pears, peeled, cored and
    sliced ¼-inch thick
    beans. Bake for 10 minutes, then remove the paper and
    1 vanilla bean, split and seeds scraped
    weights and bake for an additional 8 to 10 minutes, or
    out
    until the crust is lightly golden brown all over. Remove
    ½ cup brandy, divided
    from the oven and set aside to cool.
    ½ cup sugar
    ¼ cup cornstarch
    3. In a large skillet over medium heat, melt the butter until
    ½ teaspoon cinnamon
    it foams. Add the sliced pears, vanilla bean, and