cake gnammy!!!

Subject: cake gnammy!!! Tue Oct 21, 2008 9:27 pm

Apple Pie with Poached Dried Cherries

cake gnammy!!! 710etv

ingredients
For the pie dough.
10 oz. (2-1/4 cups) all-purpose flour
1/2 tsp. table salt
1/2 tsp. granulated sugar
7 oz. (14 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
1-1/2 oz. (3 Tbs.) cold vegetable shortening, cut into 1/2-inch pieces
3 Tbs. ice-cold water

For the poached cherries:
1/2 cup water
1/4 cup granulated sugar
1 cup (about 6 oz.) dried tart cherries

For the apple-cherry filling
2-1/2 to 3 lb. (about 7) firm, tart apples (like Cortland, Jonagold, or Sierra Gold), peeled, cored, and cut into 1/3-inch slices (about 7 cups)
7 to 8 Tbs. granulated sugar
3 Tbs. all-purpose flour
1 tsp. ground cinnamon

To finish:
1 egg yolk, beaten
1/4 cup heavy cream or milk

how to make
Make the pie dough:
Whisk the flour, salt, and sugar in the bowl of a stand mixer or in a mixing bowl. In the stand mixer (use the paddle attachment and gradually increase from low to medium speed) or in the bowl by hand with a pastry blender, cut the butter into the flour until the butter starts breaking into smaller pieces. Cut in the shortening until the biggest pieces of both fats are the size of peas. With the mixer running, sprinkle in the water and mix until the dough just holds together. There should be some visible bits of butter. Cut the dough in half (each piece should be about 9-1/2 oz.), pat each half into a flat disk, wrap tightly in plastic, and refrigerate for at least 1 hour.
Poach the cherries:
Combine the water and sugar in a small saucepan, bring to a boil, add the dried cherries, and simmer for 3 min. Drain the cherries and let cool before using. (Save the poaching liquid to drizzle on ice cream.)

Assemble the pie:
Take both disks of dough from the refrigerator and let them warm up until pliable, about 15 min. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll each disk into an 11- to 12-inch round about 1/8 inch thick. After every few passes of the rolling pin, run a bench scraper under the dough to be sure it isn’t sticking (to prevent tearing), scatter a little more flour under it, and continue rolling. Drape one round into a 9-inch pie pan, gently fitting it to the contours of the pan. Let the dough rest for 1 to 2 min. (this will help keep the crust from shrinking during baking) and then trim the edge, leaving about 1/2 inch hanging over the rim of the pan.
Toss the apples with the sugar, flour, cinnamon, and poached cherries. Pour the fruit into the pie shell and press down with your palms to arrange it evenly. (This will keep the apples from poking holes in the top crust.)

Drape the top crust over the pie. Trim the edge of the top crust to the same size as the bottom. Fold both the trimmed edges together and under so they rest on the rim of the pie pan and form a tall edge. Crimp the edge decoratively but be sure the bottom and top crusts are sealed at the edges. Vent the top by poking the tip of a paring knife through it in a few places. (It’s important to vent well or the fruit can explode through the pastry during baking.) You can make attractive designs by tracing a pattern on top and then poking lots of little holes with the tip of a knife.

Position an oven rack on the bottom rung. Line a heavy rimmed baking sheet with foil and set it on the rack. Heat the oven to 350°F.

In a small bowl, whisk the egg yolk with the milk or cream. Brush the top of the pie with the egg glaze (you won’t need to use all of it). Repierce the steam vents if they get clogged with the glaze. Bake on the heated baking sheet until the pastry is a deep golden and the juices are bubbling, about 1-1/2 hours. If the edges start to get too dark, loosely drape foil around the sides or cover the edges with a pie guard. Let cool on a rack to room temperature and then serve.
Make Ahead Tips
This recipe was developed to make in advance and freeze for up to six weeks before baking. After assembling the pie, immediately wrap tightly in plastic, making sure there are no gaps to allow air or moisture inside. If freezing for longer than a week, add an outer layer of foil as well. Store in the coldest part of the freezer (generally the top). When ready to bake, remove the plastic wrap and brush frozen pie with the egg glaze. Place frozen pie on the heated baking sheet in the 350°F oven (do not thaw the pie first). Baking time will be about 15 minutes longer than baking a freshly-made pie.

Subject: Re: cake gnammy!!! Tue Oct 21, 2008 9:33 pm

Brown Sugar & Sour Cream Pumpkin Pie

ingredients
For the pie dough:
5 oz. (1 cup plus 2 Tbs.) all-purpose flour
1/4 tsp. table salt
1/4 tsp. granulated sugar
3-1/2 oz. (7 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
3/4 oz. (1-1/2 Tbs.) cold vegetable shortening, cut into 1/2-inch pieces
1-1/2 Tbs. ice-cold water

For the pumpkin filling:
15-oz. can (about 1-3/4 cups) pure solid-pack pumpkin (not pumpkin pie filling)
1/2 cup packed light brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Pinch ground cloves
Pinch table salt
Pinch ground white pepper
1 Tbs. brandy
2 large eggs plus 2 egg yolks
1/2 cup half-and-half
1/4 cup sour cream

For the brown sugar whipped cream:
3/4 cup whipping cream
1/4 cup sour cream
2 Tbs. light brown sugar

how to make
Make the pie dough:
Whisk the flour, salt, and sugar in the bowl of a stand mixer or in a mixing bowl. In the stand mixer (use the paddle attachment and gradually increase from low to medium speed) or in the bowl by hand with a pastry blender, cut the butter into the flour until the butter starts breaking into smaller pieces. Cut in the shortening until the biggest pieces of both fats are the size of peas. With the mixer running, sprinkle in the water and mix until the dough just holds together. There should be some visible bits of butter. Pat the dough into a flat disk, wrap tightly in plastic, and refrigerate for at least 1 hour.

Take the dough from the refrigerator and let it warm up until pliable, about 15 minutes. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into an 11- to 12-inch round about 1/8 inch thick. A fter every few passes of the rolling pin, run a bench scraper under the dough to be sure it isn’t sticking (to prevent tearing), scatter a little more flour under it, and continue rolling. Drape the dough into a 9-inch pie pan, gently fitting it to the contours of the pan. Let the dough rest for 1 to 2 minutes (this will help keep the crust from shrinking during baking) and then trim the edge, leaving about 1/2 inch hanging over the rim of the pan. Tuck the overhang under to make a tall edge that rests on the rim of the pan. Crimp the edge decoratively.

Meanwhile, empty the custard into a bowl. It will probably still be partially frozen. Use a whisk to break up the custard and then whisk occasionally to finish thawing while the shell bakes.

Make the pumpkin filling:
Put the pumpkin purée in a medium bowl. Whisk in the brown sugar, cinnamon, ginger, cloves, salt, white pepper, and brandy. Whisk in the eggs and egg yolks. In a small bowl, whisk in the half-and-half with the sour cream until very smooth, add this to the pumkin mixture, and whisk well.

Bake the pie:
Position an oven rack on the bottom rung. Line a heavy rimmed baking sheet with foil and set it on the rack. Heat the oven to 350°F. Line the pie shell with parchment, fill with dried beans or pie weights, and bake on the heated baking sheet until golden brown, about 45 min (begin checking at 30 min.).

Carefully remove the parchment and weights from the shell. Turn the oven down to 325°F. Whisk the custard and pour it into the shell. Bake the pie on the baking sheet until the custard is just set but still slightly jiggly in the center, 30 to 45 min. If the edges start to get too dark, loosely drape foil around the sides or cover the edges with a pie guard. Let cool completely a rack.

Make the whipped cream and serve:
Combine the whipping cream and sour cream in a medium bowl (preferably a chilled metal bowl). Whip on high speed with a hand mixer until it starts to thicken. Add the brown sugar and continue to whip until the cream holds soft peaks. Serve the pie with a couple of dollops of the whipped cream

Subject: Re: cake gnammy!!! Tue Oct 21, 2008 9:39 pm

Apple-Blackberry Crisp

cake gnammy!!! 15hbhir

ingredients
For the topping:
1 cup all-purpose flour
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
Pinch salt
1/2 tsp. ground cinnamon
8 Tbs. slightly softened unsalted butter, cut into pieces
1/3 cup chopped hazelnuts

4 cups sliced apples (1/2-inch slices)
2 cups blackberries
2 Tbs. to 1/3 cup sugar, depending on the sweetness of the fruit
2 tsp. cornstarch
1 Tbs. lemon juice

how to make
Heat the oven to 375°F.
Make the topping:
Combine the flour, both sugars, salt, and cinnamon in a medium bowl. Rub in the butter with your fingertips until it's well blended and the mixture crumbles coarsely; it should hold together when you pinch it. Add the hazelnuts. Refrigerate the topping until you're ready to use it.

Make the crisp:

Put the apples and blackberries in a large bowl. Taste the fruit and sprinkle on the sugar as needed (use 2 Tbs. sugar for very ripe fruit, or up to 1/3 cup for tarter, less-ripe fruit).

In a small dish, dissolve the cornstarch in the lemon juice. Gently toss the mixture with the fruit.

Pour the fruit into an 8- or 9-inch square (or similar-capacity) glass or ceramic baking dish. Set the pan on a baking sheet to catch overflowing juices. Top the fruit with half of the topping (keep the other half refrigerated) and bake for 20 minutes.

Sprinkle the remaining topping over the crisp and continue baking until the fruit is tender when pierced with a knife, the topping is crisp, and the juices are bubbling, another 25 to 35 minutes. Let cool for 20 to 30 minutes. Serve warm.