Try an oreo crumb crust, a peanut butter cookie crust, or even a gingersnap crust for a change. Experiment with different flavorings, if you like. This pie takes about 1 1/2 hours start to finish and is ready to serve.

I used finely ground black pepper in this. It gives it a bit of depth and the fine grind means that the smooth texture of the filling is not compromised.

French Silk Pie

• 1 cup butter, softened
• 1 1/2 cups white sugar
• 5 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 1/2 tsp finely ground black pepper, optional
• 4 eggs, room temp.
• 1 (9 inch) pie crust, baked or a crumb crust

1. Beat butter and sugar until no graininess remains
2. Add cocoa powder and pepper and beat well.
3. Add eggs, one at a time, beating several minutes after each
4. Beat in vanilla
5. Spoon into crust and smooth top. Chill for 1 hour, at least
6. Serve with whipped cream, chocolate shavings or other garnish

Serves 8

image:marye audet

Post from: Baking Delights

Now, usually when I am making a pumpkin pie I stick with the Libby’s recipe. I know, I know…in a rut..but there is just not that much that can be improved there for a traditional pumpkin pie. This time, though, I wanted something that was sultry, and smooth, and sophisticated…sort of like the Libby’s recipe wrapped up in black leather, you know?

You have to start with a fresh pie pumpkin for this recipe. There is just no other way to do it. You are going to roast that pumpkin until the natural water in the flesh is mostly gone and it is dark, intense, and the very essence of pumpkin. I found that when I used pumpkin from that state the texture of the whole pie was different, still creamy but thicker and more like a ganache in texture, although not in taste of course!

Perfect with an espresso.

You are going to roast the pumpkin much like I showed you in the Pumpkin Smackdown post. Remove the seeds and as much of the stringy stuff as you can.  Instead of roasting it at the 375F recommended in that post you are going to bump the oven temp. up to 400F.  Place it on a cookie sheet flesh side up but don’t oil it. You want it to caramelize. Now, this is tricky, but you are going to roast it for about 2 hours, depending on the size of the pumpkin. You will have to check it often to make sure that it doesn’t go from caramelized to carbonized.

Take it out when it looks like this and let it cool.

Once it has cooled remove the blackened parts. Scoop the flesh into a …a….one of these (I can’t remember what it is called, this one was my mom’s and it is OLD)

You could probably use a food processor but the texture will be different. If you don’t have one of these unnamed old objects then mashing by hand would be your best bet.

The resulting pie is spicy and smooth, intensely sweet but not cloying. Give it a try; I think it would be amazing in small tarts.

Pumpkin Pie Noir

• 1 9 inch crust, unbaked
• 1 cup of roasted, caramelized, sieved pumpkin
• 1/2 cup sugar
• 1/2 cup brown sugar
• 3/4 cup heavy cream
• 2 tbs bourbon
• 4 tbs unsalted butter, melted and allowed to brown to a dark brown
• 1 1/2 tsp cinnamon ( I used vietnamese)
• 1/2 tsp ginger
• 1/2 tsp cloves
• 1/4 tsp freshly grated nutmeg
• pinch of Kosher salt
• 1/2 tsp vanilla
• 2 eggs, beaten
• Candied ginger and confectioners sugar for garnish

1. Preheat oven to 450F
2. Add ingredients in order and beat well
3. Pour into pie crust and bake 15 minutes
4. Reduce the heat to 375 and continue to bake about 30 minutes or until pie tests done. A knife inserted just to the left of center should come out clean
5. Allow to cool and serve with candied ginger.

Serves 8-10

images:marye audet

Post from: Baking Delights

Here is a sad story with a happy ending..so stick with me.

I went to the grocery store. They had white peaches…RIPE AROMATIC white peaches on sale. I grabbed 13 of them, one for everyone in the house. I mean, who can resist a perfectly ripe peach?

I rarely buy fresh fruit like that. Honestly we can’t afford it. The peaches cost me 12.95. Yeah..just under a dollar each. But they were ripe. right?

So there is a big “THING” at the store. The checker was a teenage disposed princess, we both seemed to be unsure as to why she wasbehind the register. When they finally got someone to bag my groceries he really disliked my canvas grocery bags because plastic is easier.

oh, wahhh.

It was the shopping trip from hell and the only reason I did not lose my temper was because I am gracious and kind and I have the self discipline of a spartan.

I get home only to find that he has put the bananas, tomatoes and peaches UNDERNEATH some canned goods. Yay.

I was not taking them back because then I would have lost my temper. What to do? Peach pie of course, they were pre-smashed.

Now, everyone else in the entire universe might like two crust peach pie but my very favorite is the kind with the streusel crust on the top. Like a dutch apple, only peach. That is why I am unsure if this is a tart or a pie. Whatever. It is good.

I only make peach pie in the summer and only when I cant get fresh, really ripe peaches. Needless to say it is a rarity at our house.

If you have trouble with pie crust check out the pie crust pictorial tutorial and then come back!

Peach Pie 

1 9-10 inch pie crust, unbaked.

3/4 cup white sugar
1/4 cup light brown sugar
1/4 cup  flour
8 cups ripe, fresh peaches, peeled and sliced (for a really awesome taste, grill them first)
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg

About 1/2 c chopped pecans-optional

Preheat oven to 350F.

For Filling:

Mix white sugar, brown sugar and 1/4 cup flour in a large bowl. Add the peaches, lemon juice, cinnamon and nutmeg (and pecans if you are adding them) and toss well.

Spoon into a prepared crust .

For Streusel Topping:

1 c. all-purpose flour
1/2 c. firmly packed brown sugar
1/2-1 tsp. cinnamon
1/2 c. butter

Rub ingredients together with fingers until crumbs are formed.  Sprinkle on pie.

Bake at 350 until juices are thick and streusel is crispy

1 9-10 inch pie

Image;Marye Audet

Post from: Baking Delights

This is going to be long, so I am going to use as few words as possible. It is hard to explain but easy to do. Mainly it takes patience. I think the results are absolutely worth it though. It is an unusual and beautiful technique!

You have to have a good, workable dough. Don’t be afraid to use water and get it moist. I find that most people make a crust that is too dry and then it is crumbly and they get frustrated. Use plenty of butter, cut in well, and add enough water to make a good workable dough. I will add this tutorial to the side bar. Just because I am nice.

Step One. Cut the dough in strips. Lay vertically on pie.

Begin to twist the strip gently.

Now work the other direction . Fold every other strip back.

Just keep going..twist as you go. Sprinkle with sugar…and bake!

Images:Marye Audet

Post from: Baking Delights

You have to love Spring….because it is strawberry season of course! Maybe not where you are, but here? Strawberries have been ripening for a few weeks and last week the rhubarb started coming in to the stores.  Big, juicy stalks of rhubarb.  I have been waiting for this!

Of course, the classic combo is strawberry rhubarb pie.  I like to make it with a twisted lattice crust because it comes out beautiful.  Once you have done it there is nothing too it…Piece of cake…errrr…pie. I had Erin take pictures while I twisted so I will set up a visual tutorial in the next day or so.

Meanwhile…get yourself to the produce stand and pick up the supplies for this!

Strawberry Rhubarb Pie

Crust for a 2 crust pie.

1 cup  sugar (adjust to taste, and to the tartness of the berries)
1/2 cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries

Sugar for sprinkling on top..Turbinado sugar works best for this because of the larger crystals.

Preheat oven to 400 degrees F.

In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

Spoon the filling into the crust. Dot the top with butter, and cover with top crust.

Pinch the edges of the crust to seal.
Sprinkle top of pie with sugar. Cut small holes in top to let steam escape if you are not using a lattice crust.
Bake at 400 degrees F, for 35 to 40 minutes. Cool.

Image:Marye Audet 

Content:Marye Audet for Baking Delights 

Post from: Baking Delights

When I was growing up we did not have President’s Day.  We had two separate holidays, one for Lincoln and one for Washington, usually giving us two four day school weeks in the middle of February.  You ate cherry pie on Washington’s Birthday, and a rolled chocolate cake made to look like a log on Lincoln’s Birthday.  Life was good.

I love the vintage cookbooks.  This recipe is from Better Homes & Gardens 1959 Holiday Cookbook, which is to my left,  falling apart, even as we speak.  The pictures in it are fantastic.   Not because the food looks so mouthwateringly good, but just because it looks…uh…very…1950s.

This is what it says: We can thank George Washington and his hatchet for the  custom of serving delicious cherry treats in February.

Top on the list is Red Cherry Pie (*as opposed to blue cherry pie? Who wrote this stuff?) Peek -a-boo crust shows off bright red filling: flavor’s a perfect blend of tart and sweet.

And then there is the picture of the table setting.  Seriously,  a fake cherry topiary? Would you put that on your table?   I would use those plated, however.  I have a cake plate from that company in a similar design and I love it.

Anyway, cherry pie has been a traditional dessert for President’s Day as far back as I can remember.  This one is basic, pretty much the way Grandma made it.   Straight from the pages of Better Homes & Gardens 1959 Holiday Cookbook.

Red Cherry Pie

3/4 c juice from canned cherries

3/4 c sugar

1 1/2 tablespoons quick cooking tapioca

dash salt

2 1/2 c drained, pitted canned cherries

few drops of red food coloring

1 tablespoon butter or margarine (DO NOT use margarine. Use unsalted butter.  These people were crazy)

Double recipe plain pastry

Combine the juice, sugar, tapioca, salt, cherries, and food color and set aside for 20 minutes.

Line 9″ pie plate with pastry.  Fill with cherry mixture and dot with butter.

Make lattice crust:

Trim lower crust 1/2″ beyond edge of plate. Cut strips of pastry dough 1/2 inch wide with pastry wheel or knife.  Lay lengthwise strips on top of pie at 1″ intervals.  Fold back alternate strips to help you weave crosswise strips over and under, placing them on the diagonal.Trim lattice even with outer rim of the pie plate, dampen edge of pastry lightly with water; fold crust over strips, seal, and crimp edge high.

Bake at 450 F for 10 minutes. Reduce heat to 350; continue baking 30 minutes.

Now you are fully prepared so that you can celebrate President’s Day in style.  Don’t forget the cute apron, and pearls.

Post from: Baking Delights

This months challenge was Lemon Meringue Pie. YUM!

Lemon Meringue is one of Marc’s favorites. This was a fun challenge and because it was a challenge I took the extra time to pipe the meringue. Sorry to say that by the time I realized MOST of my pictures were blurry the pie was LONG gone.

One of the things I normally do differently is to bake the meringue separately from the pie and add it on before cutting and serving. This keeps the meringue crispy and keeps the filling from weeping under the meringue, you know that watery layer that sometimes happens when you cut into the pie? To bake the meringue separately just bake it on parchment in a round that is about 1/2 inch bigger all around that the pie.

I baked this meringue on top of the pie, as the instructions stated, and had no problem with weeping. Check out the other Daring Bakers…there are some incredible pies!

Lemon Meringue Pie
Makes one 10-inch (25 cm) pie

For the Crust:
3/4 cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces
2 cups (475 mL) all-purpose flour
1/4 cup (60 mL) granulated sugar
1/4 tsp (1.2 mL) salt
1/3 cup (80 mL) ice water

For the Filling:
2 cups (475 mL) water
1 cup (240 mL) granulated sugar
1/2 cup (120 mL) cornstarch
5 egg yolks, beaten
1/4 cup (60 mL) butter
3/4 cup (180 mL) fresh lemon juice
1 tbsp (15 mL) lemon zest
1 tsp (5 mL) vanilla extract

For the Meringue:
5 egg whites, room temperature
1/2 tsp (2.5 mL) cream of tartar
1/4 tsp (1.2 mL) salt
1/2 tsp (2.5 mL) vanilla extract
3/4 cup (180 mL) granulated sugar

To Make the Crust:
Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt.Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.

Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of 1/8 inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about 1/2 inch (1.2 cm). Flute decoratively. Chill for 30 minutes.

Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.

To Make the Filling:
Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated. Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.

To Make the Meringue:
Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.

Post from: Baking Delights

  Tourtiere is one of these. This was traditionally a holiday dish for them, his mom used the filling as a stuffing for turkey and the pie was created for special occasions.  I used to make it only for Christmas, but as I have gotten older I have become more aware of how certain foods can encourage, comfort, and bless and so it has become something I try to make more often…while still keeping the special occasion aspect to it.  It is simple and inexpensive and delicious, and you can’t ask for more than that.  We had it yesterday to celebrate Father’s Day and let Marc know how loved he is.

Ingredients:

pastry for a 2 crust pie

1 1/2 lbs ground pork

1 large baking potato

1 large onion, minced

1/2 tp salt

1/2 tsp pepper

1/2 tsp cinnamon

1/4 tsp cloves

pinch fresh grated nutmeg

1/2 c water

1 egg (for brushing on top crust

Bake the potato until done (or microwave). Peel and mash.

Place the water, pork, potato, onion, and spices in a pan and simmer until thick about one hour.

Prepare pastry and line a deep dish pie plate with pastry. spoon in filling, spreading evenly. Cover with top crust. Make steam vents.

brush with egg beaten with a little water and bake at 350 for 50 minutes. serve warm. serves 8

Post from: Baking Delights

I will post pictures of this in a bit. You see, there has apparently been a mutiny in techni-land and my computer is not speaking to my camera. Even my husband, who is the computer fixer in our family, has been unable to mediate between the two. He has graciously and wonderfully volunteered to take my camera to work and load the pictures on his laptop when he has time and then emailing them to me. As soon as that happens pictures will magically appear on today’s recipe. Life is good.
Anyway. In my shopping the other day I found a nice, slightly overripe papaya that had been marked down. I snagged it and was thinking about what I would like to use it in…the different flavors, etc. I came up with this tropical fruit tart which has a summery/vacation in the Bahamas type of flavor and is very easy and relatively quick. The presentation is beautiful, as you will see when the pictures come up, and the pastry was buttery-crumbly perfection and held up well out of the tart pan. The rum glaze added a faint pina colada type flavor which complimented the fruit and filling nicely. I would not add the fruit to this more than about 2 hours ahead and, as the glaze got a bit cloudy as it chills, I would glaze the tart right before serving. If you are making ahead and not glazing brush the bananas with lemon to prevent browning. This should serve 8-10 depending on the generousity of your slices.

Tropical Fruit Tart with Rum Glaze

Tart pastry

1 1/4 c flour
2 Tbs sugar
1/2 tsp salt
1/4 c butter
1/4 c organic shortening
about 4 tbs ice water
Bowl of ice water

Mix together dry ingredients.
Blend butter and shortening well and chill a few minutes in freezer.
Put fingers in bowl ice water, shake off excess water and cut butter mixture into flour mixture until it looks like coarse crumbs, keeping fingers cold by dipping into the bowl of ice water as needed.
Add the 1/4 c ice water and toss together until dough holds together well.
Turn pastry out on a floured surface and roll to size.
Place in tart or pie pan, and, using a small ball of leftover dough, press gently into pan.
Prick with fork all over.
Sprinkle with sugar and bake at 400 until golden..about 10 minutes
Set tart pastry aside to cool completely. you may remove it completely from the pan when it is cooled or finish in the pan. I removed mine.

Filling
1 lb cream cheese at room temp
1/2 c cream of coconut ( Coco Lopez)
1/3 c sugar
1 c toasted coconut
1/4 c finely chopped crystallized ginger

Beat cream cheese and cream of coconut together until fluffy.
Add sugar, beating until smooth and not grainy.
Add coconut and ginger and mix well.
Spoon into cooled crust and smooth.

May be refridgerated at this point and finished later.

Topping
I/2 ripe papaya
1 banana
1 ripe strawberry, hulled
3 mint leaves

Slice papaya thinly in a horizontal (across the narrow) direction to make petals.
Lay the papaya petals around the edge of the tart, overlapping slightly.
Slice the banana about 1/2 inch thick on a sligh diagonal.
Lay the banana slices around with tips overlapping the papaya row, just slightly.
There should be a small space in the middle of the tart at this point.
Take the strawberry and carefully with a sharp knife cut oval *petals* without cutting through the base..continue as long as you can, 4 around the outside and then some in the middle.
Gently peel back the petals to open up the strawberry flower.
Place in the center of the tart.

Glaze

1/3 c cream of coconut
1 tbs butter
1/4 c sugar
1/4 tsp rum extract..
cook first three ingredients, stirring, until sugar is no longer grainy and butter is melted.
Add extract.
Cool slightly and brush over fruit.
Garnish Tart with mint leaves before serving.

Post from: Baking Delights

I looked through my files..thought I had a picture of this and didn’t…aww…gee, I suppose that means that I am going to have to actually force myself to make it so I can get a picture in the next few days..I know, it’s tough, but someone has to do it, right?

  This is an absolutely delightful blend of flavors. A layer of buttery rich praline coats the flakey crust and then a thick layer of coconut cream, all snugly covered with a thick whipped cream.

 Coconut praline pie is a perfect finish to a typically southern meal, or will be a nice ending to anything spicy/tropical/exotic.  be sure and use the canned, evaporated milk. You will rarely hear me say that, I much prefer cream, half and half or raw goat milk, however the texture of the custard is dependant on the canned milk. Go figure!

1 baked 9″ pie crust

Praline layer:

1/2 c dark brown sugar

1/2 c (1 stick) unsalted butter

  melt together, stirring constantly, until sugar loses it’s graininess. Quickly pour into the bottom of the prepared crust, spreading to cover.  Sprinkle with 1 1/2 c chopped pecans. Set aside.

Coconut Layer:

1c sugar

3 tbs flour

2 egg yolks

2  14 oz cans evaporated milk

pinch salt

 Whisk together until well mixed and add:

1 c coconut

Microwave for 9 minutes or so, stirring about every minute, until mixture coats a spoon. You can also use a double boiler.

  Let cool for a bit and stir in 2 tsp mexican vanilla (if it is available to you or regular vanilla if not) and 2 TBS butter. Pour over cooled praline layer and chill with a layer of greased plastic wrap over the surface.

  Just before serving whip a pint of cream with sugar to your taste and place a thick layer over top of the pie.  Sprinkle with toasted coconut. Serves 8

  I like to plate this on a dessert plate drizzled with some of the praline syrup.  and then dusted with confectioner’s sugar. It just seems to jazz it up a little and make things looks special.

  Picture coming soon..I promise!

Post from: Baking Delights