Free The Everything Pie Cookbook by Kelly. Jaggers Page B

vanilla
    ¼ teaspoon salt
    bean seeds. Remove the pan from the heat and add ¼
    1 recipe Spiked Whipped Cream made
    cup of the brandy and the sugar. Return the pan to the
    with brandy (See Chapter 3)
    heat and cook until the pears are just starting to soften,
    about 3 minutes.
    4. In a small bowl, whisk together the remaining brandy
    and the cornstarch until smooth. Add to the simmering
    fruit and stir until thickened. Remove from the heat and
    add the cinnamon and salt. Carefully remove the
    vanilla bean.
    5. Fill the pie crust with the pear mixture. Place the pie on
    a baking sheet and bake, in the lower third of the oven,
    for 25 to 30 minutes, or until the filling is bubbling in
    the center of the pie and the crust is golden brown all
    over.
    6. Cool the pie completely to room temperature, then top
    with the Spiked Whipped Cream. Serve immediately.
    C h a p t e r 5   F ru i t   Pi e s
    6 1
    AppleRumRaisinPie
    Spiced rum and plump raisins make this pie fancy enough for the holidays or a special occasion.
    IngredIents  | ServeS 8
    1. Heat the oven to 400°F.
    ¼ cup spiced rum
    2. Heat the rum in a small saucepan until it simmers.
    ½ cup raisins
    Remove from the heat and add the raisins. Allow to
    6 medium Gala apples, peeled, cored,
    and sliced ¼-inch thick
    steep for 10 minutes.
    ½ cup sugar
    3. In a large bowl, combine the apples, sugar, flour, salt,
    1⁄3 cup flour
    cinnamon, cardamom, and raisins with the rum. Toss
    ¼ teaspoon salt
    to coat and allow to stand for 10 minutes.
    1 teaspoon cinnamon
    ¼ teaspoon cardamom
    4. Fill the pie crust with the apple mixture. Brush the edge
    1 (9-inch) pastry crust, unbaked
    of the bottom pie crust with the beaten egg so that the
    1 egg, beaten
    top crust will adhere. Top with the second crust and
    1 (9-inch) Flaky Pie Crust (See Chapter 2)
    trim the dough to 1 inch of the pan’s edge. Tuck the
    edge of the top crust under the edge of the bottom
    SubstituteforRaisins
    crust. Crimp the dough using your fingers or a fork.
    Raisins are either loved or hated; there are
    Brush the entire top crust with the beaten egg and cut 4
    few who fall in between. If you or your fam-
    ily dislike raisins, try substituting dried
    or 5 slits in the top to vent steam.
    cherries or cranberries. Both of these fruits
    pair well with apple and rum, and they have
    5. Place the pie on a baking sheet and bake, in the lower
    plenty of flavor.
    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.
    6 2
    AlmondCherryPie
    Almonds in the crust, filling, and topping add a lot of real almond
    flavor as well as lovely texture to this cherry pie.
    IngredIents  | ServeS 8
    1. Heat the oven to 375°F.
    20 ounces frozen cherries
    2. Thaw the cherries and drain the juices into a
    1 cup sugar
    measuring cup. Add enough water to the juice to equal
    ½ cup cornstarch
    ½ cup, if needed.
    1 tablespoon butter
    ¼ teaspoon salt
    3. Combine the juice, sugar, and cornstarch until smooth
    1 teaspoon lemon juice
    in a small saucepan. Cook over medium heat until the
    ¼ teaspoon vanilla
    mixture begins to boil and thickens.
    ½ cup toasted flaked almonds
    1 (9-inch) Almond Pastry Crust, unbaked
    4. Add the butter, salt, lemon juice, and vanilla. Mix well
    (See Chapter 2)
    and then fold in the flaked almonds and cherries.
    ¼ cup packed light brown sugar
    Remove from the heat and cool to room temperature.
    ¼ cup sugar
    ½ cup all-purpose flour
    5. In a bowl, blend the light brown sugar, sugar, and flour.
    ¼ cup unsalted butter, cubed and chilled
    Using your fingers, rub in the butter until the mixture
    1⁄3 cup chopped almonds
    resembles coarse sand. Add the almonds and mix well.
    Chill for 30 minutes before use.
    6. Pour the cooled cherry mixture into the prepared crust
    and top with the almond crumble. Place the pie on a
    baking sheet and bake for 40 to 45 minutes, or until the
    filling is bubbly in the