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| Classic pies turned WILD! King Arthur Flour puts an interesting twist into the recipes below that will make your taste buds stand up and take notice! Enjoy this months look into King Arthur and be sure to visit them for great mixes, cooking utensils, recipes and don't forget to sign up for the newsletter! Welcome Home My Florida is proud to bring King Arthur Flour straight to you. |
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| APRIL 2008 |
Apple Pie with a Twist
printable version
What's the most popular pie in America? You guessed it: apple.
Despite its ancient history (written recipes for apple pie go back
to at least the 1500s), apple pie definitely isn't old hat. It's a must-
have at Thanksgiving, and a favorite restaurant dessert. If there
were a comfort food hall of fame, apple pie would be a charter
member.
So what's the twist? Baking the pie for 2 hours, which gives it a
rich gold, nearly caramelized filling, and spectacular crust, both
top and bottom. Trust us: it works!
Crust
1 cup (4 ounces) King Arthur 100% Organic White Whole Wheat Flour
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons (1/2 ounce) buttermilk powder, optional
3/4 teaspoon salt
2 tablespoons (1/2 ounce) confectioners' sugar
1/2 teaspoon baking powder
12 tablespoons (1 1/2 sticks, 6 ounces) cold unsalted butter
1/4 cup (2 ounces) orange juice
1/3 to 1/2 cup (2 5/8 to 4 ounces) ice water, enough to make a cohesive dough
Filling
7 to 8 cups (about 2 pounds) cored, peeled, and sliced Ginger Gold or Granny Smith apples (or your
favorite pie apples); about 5 large or 7 to 8 medium apples, about 2 1/2 pounds before preparation
1 1/4 cups (5 ounces) confectioners' sugar
1/4 cup (3 ounces) boiled cider*
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
1 tablespoon (1/2 ounce) vanilla extract
1 tablespoon (1/2 ounce) fresh lemon juice
2 tablespoons (1 ounce) butter, melted
1/4 cup (1 ounce) King Arthur Unbleached All-Purpose Flour
*Substitute frozen apple juice concentrate if you choose, but boiled cider gives the pie over-the-top
great flavor.
To make the crust: In a medium bowl, whisk together the flours, buttermilk powder, salt, sugar, and
baking powder. Cut the butter into small cubes, and work it into the dry ingredients (using your fingers,
a pastry blender or fork, or a mixer) until the dough is unevenly crumbly. Add the orange juice, stirring
until it's well integrated. Sprinkle in the ice water, continuing to mix until the dough is cohesive. Grab a
handful; if it holds together willingly, and doesn't seem at all dry or crumbly, you've added enough
liquid.
Divide the dough roughly in half, with one half slightly larger than the other. Shape each piece of
dough into a disk. Roll the edges along a floured work surface (as though the disk were a wheel), in
order to smooth them out. Pat each disk till it's about 1-inch thick, wrap in plastic wrap, and refrigerate
overnight, or for up to 3 days.
Remove the dough from the refrigerator. Allow it to warm a bit and become flexible, about 30 minutes.
While the dough is warming, prepare the filling, and preheat the oven to 350°F.
To make the filling: Cut the apple slices into halves or thirds; you're looking for apple pieces that are
about 1-inch square. Place the apples in a shallow, microwave-safe bowl, and microwave them,
uncovered, for 5 to 6 minutes, until they've softened but still retain a bit of “bite.” Remove them from the
microwave, transfer the apples (leaving any juice in the bowl) to a medium mixing bowl, and stir in the
boiled cider, sugar, spices, salt, vanilla, and lemon juice. As you stir, the mixture will become syrupy.
Add the butter and flour, and stir until everything is well blended. Set it aside.
Flour your work surface, and roll one piece of the dough into a 12-inch circle. Transfer the dough to a
9-inch regular (not deep-dish) pie pan that's at least 1 1/4 inches deep. Trim and crimp the edges,
making a tall crimp. Spoon the filling into the crust. Roll the top crust about into a 10-inch circle, and
place it over the filling. Fold the edge of the bottom crust up over the edge of the top crust, squeeze
them together, and crimp nicely. Cut a slit in the center of the crust, for steam to escape.
PSSSSST! TRY THIS: Brush the pie's top crust with melted butter, and sift flour over it in a thin, even
layer. Now, bring the pie plate to the sink, tilt it slightly, and use your sink's sprayer to GENTLY spray
the top crust. Much of the flour will wash off, but some will remain, leaving a pasty looking finish. Once
this crust is baked, this very thin flour-butter-water layer will become wonderfully flaky, lending the
pie's top crust excellent texture.
To bake the pie: Place the pie pan on a cookie sheet (to catch any spills), and bake the pie for 30
minutes. Gently place a sheet of aluminum foil atop the pie, covering its entire surface, and continue
to bake for an additional 90 minutes, for a total of 2 hours, till the top crust is golden brown and the
filing is bubbly. Yes, that's right; the pie won't burn, because the filling insulates the bottom crust, and
the top crust is protected by the foil.
Remove the pie from the oven, and allow it to cool for 1 1/2 to 2 hours before serving. If you cut into it
too soon, the filling will be watery, and will ooze out. Serve warm, with vanilla ice cream, if desired.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
What's the most popular pie in America? You guessed it: apple.
Despite its ancient history (written recipes for apple pie go back
to at least the 1500s), apple pie definitely isn't old hat. It's a must-
have at Thanksgiving, and a favorite restaurant dessert. If there
were a comfort food hall of fame, apple pie would be a charter
member.
So what's the twist? Baking the pie for 2 hours, which gives it a
rich gold, nearly caramelized filling, and spectacular crust, both
top and bottom. Trust us: it works!
Crust
1 cup (4 ounces) King Arthur 100% Organic White Whole Wheat Flour
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons (1/2 ounce) buttermilk powder, optional
3/4 teaspoon salt
2 tablespoons (1/2 ounce) confectioners' sugar
1/2 teaspoon baking powder
12 tablespoons (1 1/2 sticks, 6 ounces) cold unsalted butter
1/4 cup (2 ounces) orange juice
1/3 to 1/2 cup (2 5/8 to 4 ounces) ice water, enough to make a cohesive dough
Filling
7 to 8 cups (about 2 pounds) cored, peeled, and sliced Ginger Gold or Granny Smith apples (or your
favorite pie apples); about 5 large or 7 to 8 medium apples, about 2 1/2 pounds before preparation
1 1/4 cups (5 ounces) confectioners' sugar
1/4 cup (3 ounces) boiled cider*
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
1 tablespoon (1/2 ounce) vanilla extract
1 tablespoon (1/2 ounce) fresh lemon juice
2 tablespoons (1 ounce) butter, melted
1/4 cup (1 ounce) King Arthur Unbleached All-Purpose Flour
*Substitute frozen apple juice concentrate if you choose, but boiled cider gives the pie over-the-top
great flavor.
To make the crust: In a medium bowl, whisk together the flours, buttermilk powder, salt, sugar, and
baking powder. Cut the butter into small cubes, and work it into the dry ingredients (using your fingers,
a pastry blender or fork, or a mixer) until the dough is unevenly crumbly. Add the orange juice, stirring
until it's well integrated. Sprinkle in the ice water, continuing to mix until the dough is cohesive. Grab a
handful; if it holds together willingly, and doesn't seem at all dry or crumbly, you've added enough
liquid.
Divide the dough roughly in half, with one half slightly larger than the other. Shape each piece of
dough into a disk. Roll the edges along a floured work surface (as though the disk were a wheel), in
order to smooth them out. Pat each disk till it's about 1-inch thick, wrap in plastic wrap, and refrigerate
overnight, or for up to 3 days.
Remove the dough from the refrigerator. Allow it to warm a bit and become flexible, about 30 minutes.
While the dough is warming, prepare the filling, and preheat the oven to 350°F.
To make the filling: Cut the apple slices into halves or thirds; you're looking for apple pieces that are
about 1-inch square. Place the apples in a shallow, microwave-safe bowl, and microwave them,
uncovered, for 5 to 6 minutes, until they've softened but still retain a bit of “bite.” Remove them from the
microwave, transfer the apples (leaving any juice in the bowl) to a medium mixing bowl, and stir in the
boiled cider, sugar, spices, salt, vanilla, and lemon juice. As you stir, the mixture will become syrupy.
Add the butter and flour, and stir until everything is well blended. Set it aside.
Flour your work surface, and roll one piece of the dough into a 12-inch circle. Transfer the dough to a
9-inch regular (not deep-dish) pie pan that's at least 1 1/4 inches deep. Trim and crimp the edges,
making a tall crimp. Spoon the filling into the crust. Roll the top crust about into a 10-inch circle, and
place it over the filling. Fold the edge of the bottom crust up over the edge of the top crust, squeeze
them together, and crimp nicely. Cut a slit in the center of the crust, for steam to escape.
PSSSSST! TRY THIS: Brush the pie's top crust with melted butter, and sift flour over it in a thin, even
layer. Now, bring the pie plate to the sink, tilt it slightly, and use your sink's sprayer to GENTLY spray
the top crust. Much of the flour will wash off, but some will remain, leaving a pasty looking finish. Once
this crust is baked, this very thin flour-butter-water layer will become wonderfully flaky, lending the
pie's top crust excellent texture.
To bake the pie: Place the pie pan on a cookie sheet (to catch any spills), and bake the pie for 30
minutes. Gently place a sheet of aluminum foil atop the pie, covering its entire surface, and continue
to bake for an additional 90 minutes, for a total of 2 hours, till the top crust is golden brown and the
filing is bubbly. Yes, that's right; the pie won't burn, because the filling insulates the bottom crust, and
the top crust is protected by the foil.
Remove the pie from the oven, and allow it to cool for 1 1/2 to 2 hours before serving. If you cut into it
too soon, the filling will be watery, and will ooze out. Serve warm, with vanilla ice cream, if desired.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
Spinach Eggs Gold
(Ispanakli Yumurta)
Fresh Spinach (I use the
large packaged bags that
you can find in the
vegetable isle)
4 tbsp butter
1 red onion - chopped
1/4 cup Junselle's Turkish
Gold
4 tbsp fresh grated
parmesan cheese
(optional, but gives it great
flavor)
4 eggs
salt and pepper
Wash spinach, even
though it says already
washed on the bag. I
always want to be double
sure my food is clean.
Place all of fresh spinach
in saucepan. (It looks like a
lot of spinach, but once you
start cooking you'll be
surprised how the spinach
shrinks in volume). Add
butter and chopped
onions, cook over medium
heat stirring frequently until
the spinach is almost
done. Add Junselle's
Turkish Gold, cheese, salt
and pepper and blend all
ingredients. Break eggs
into the spinach mixture
and stir until eggs are
done. Serve immediately.
I love to put this mixture
between 2 slices of
toasted 100% wheat bread
making it a delicious
breakfast dish. I also cut
my sandwish diagonally for
easier eating. A little feta
cheese on the plate
enhances your
Mediterranean taste buds.
A glass of fresh squeezed
orange juice. I better stop -
I'm getting hungry.
(Ispanakli Yumurta)
Fresh Spinach (I use the
large packaged bags that
you can find in the
vegetable isle)
4 tbsp butter
1 red onion - chopped
1/4 cup Junselle's Turkish
Gold
4 tbsp fresh grated
parmesan cheese
(optional, but gives it great
flavor)
4 eggs
salt and pepper
Wash spinach, even
though it says already
washed on the bag. I
always want to be double
sure my food is clean.
Place all of fresh spinach
in saucepan. (It looks like a
lot of spinach, but once you
start cooking you'll be
surprised how the spinach
shrinks in volume). Add
butter and chopped
onions, cook over medium
heat stirring frequently until
the spinach is almost
done. Add Junselle's
Turkish Gold, cheese, salt
and pepper and blend all
ingredients. Break eggs
into the spinach mixture
and stir until eggs are
done. Serve immediately.
I love to put this mixture
between 2 slices of
toasted 100% wheat bread
making it a delicious
breakfast dish. I also cut
my sandwish diagonally for
easier eating. A little feta
cheese on the plate
enhances your
Mediterranean taste buds.
A glass of fresh squeezed
orange juice. I better stop -
I'm getting hungry.
Classic Lemon Meringue Pie
printable version
This pie is one of America’s top three flavors (right after apple, and before chocolate). Why do we like THIS version? Its filling is perfect:
not too tart, not too sweet, bursting with lemon flavor. And the crust is made with vegetable oil rather than butter or shortening; use a
very mild olive oil, and you’ll be treating yourself to a heart-healthy "good fat."
Crust
1 1/3 cups (5 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1/3 cup (2 3/8 ounces) vegetable oil
3 tablespoons (1 1/2 ounces) cold milk (nonfat is fine)
Filling
1 1/2 cups (10 1/2 ounces) sugar
6 tablespoons (1 7/8 ounces) cornstarch
1 1/2 cups cold water
3 large eggs yolks (reserve the whites)
3 tablespoons (1 1/2 ounces) butter
Grated peel of 1 large lemon
1/2 cup (4 ounces) lemon juice (juice of about 2 lemons)
1/2 teaspoon vanilla extract
Meringue
3 large egg whites (reserved from egg yolks above)
1/4 teaspoon cream of tartar
6 tablespoons (2 3/8 ounces) sugar
1 teaspoon vanilla extract
Preheat the oven to 425°F.
To make the crust: Whisk together the flour and salt. Whisk together the oil and milk, and add to the dry ingredients, stirring till
cohesive. Roll the crust on a silicone rolling mat with a piece of plastic wrap on top (between crust and rolling pin); or between two
sheets of parchment or waxed paper. Roll it about 12" wide, and drape it carefully into a 9" pie pan. Don’t worry if it tears a bit as you
work with it; this is a very easy crust to patch, and no one will ever see your mistakes! Press the edges gently with the tines of a fork, to
flatten. Prick the bottom of the crust 6 to 8 times with the fork, to keep it from puffing as it bakes.
Bake the crust (no need for pie weights) for 12 to 15 minutes, until it’s beginning to brown. Remove it from the oven. Reduce the oven
heat to 400°F. While the crust is baking, prepare the filling.
To make the filling: Combine the sugar and cornstarch in a saucepan. Stir in the water. Cook over medium heat, stirring frequently,
then constantly as it gets hotter, until the mixture thickens and comes to a boil. Boil, stirring, for 1 minute.
Put the egg yolks in a small bowl. Stir about 1 cup of the boiling sugar mixture into the yolks. Return the hot yolk mixture to the
saucepan, and boil gently, stirring constantly, for 1 minute. Remove from the heat, and add the butter, grated peel, juice, and vanilla,
stirring till the butter melts. Spoon the filling into the crust.
To make the meringue: Place the egg whites and cream of tartar in a large bowl, and beat till foamy. With the beater going, gradually
add the sugar, beating until the mixture holds a stiff peak; when you lift the beater out of the meringue, the meringue will stand straight
up, with just its top curling over. Add the vanilla at the end.
Spoon the meringue atop the hot pie filling, bringing it all the way to the edge of the pan (and covering the crust). Bake the pie for 8 to
10 minutes, until the meringue is as golden brown as you like it. Remove it from the oven, and allow the pie to cool for several hours
before serving. Store any leftovers in the refrigerator.
Yield: 8 to 10 servings
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
This pie is one of America’s top three flavors (right after apple, and before chocolate). Why do we like THIS version? Its filling is perfect:
not too tart, not too sweet, bursting with lemon flavor. And the crust is made with vegetable oil rather than butter or shortening; use a
very mild olive oil, and you’ll be treating yourself to a heart-healthy "good fat."
Crust
1 1/3 cups (5 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1/3 cup (2 3/8 ounces) vegetable oil
3 tablespoons (1 1/2 ounces) cold milk (nonfat is fine)
Filling
1 1/2 cups (10 1/2 ounces) sugar
6 tablespoons (1 7/8 ounces) cornstarch
1 1/2 cups cold water
3 large eggs yolks (reserve the whites)
3 tablespoons (1 1/2 ounces) butter
Grated peel of 1 large lemon
1/2 cup (4 ounces) lemon juice (juice of about 2 lemons)
1/2 teaspoon vanilla extract
Meringue
3 large egg whites (reserved from egg yolks above)
1/4 teaspoon cream of tartar
6 tablespoons (2 3/8 ounces) sugar
1 teaspoon vanilla extract
Preheat the oven to 425°F.
To make the crust: Whisk together the flour and salt. Whisk together the oil and milk, and add to the dry ingredients, stirring till
cohesive. Roll the crust on a silicone rolling mat with a piece of plastic wrap on top (between crust and rolling pin); or between two
sheets of parchment or waxed paper. Roll it about 12" wide, and drape it carefully into a 9" pie pan. Don’t worry if it tears a bit as you
work with it; this is a very easy crust to patch, and no one will ever see your mistakes! Press the edges gently with the tines of a fork, to
flatten. Prick the bottom of the crust 6 to 8 times with the fork, to keep it from puffing as it bakes.
Bake the crust (no need for pie weights) for 12 to 15 minutes, until it’s beginning to brown. Remove it from the oven. Reduce the oven
heat to 400°F. While the crust is baking, prepare the filling.
To make the filling: Combine the sugar and cornstarch in a saucepan. Stir in the water. Cook over medium heat, stirring frequently,
then constantly as it gets hotter, until the mixture thickens and comes to a boil. Boil, stirring, for 1 minute.
Put the egg yolks in a small bowl. Stir about 1 cup of the boiling sugar mixture into the yolks. Return the hot yolk mixture to the
saucepan, and boil gently, stirring constantly, for 1 minute. Remove from the heat, and add the butter, grated peel, juice, and vanilla,
stirring till the butter melts. Spoon the filling into the crust.
To make the meringue: Place the egg whites and cream of tartar in a large bowl, and beat till foamy. With the beater going, gradually
add the sugar, beating until the mixture holds a stiff peak; when you lift the beater out of the meringue, the meringue will stand straight
up, with just its top curling over. Add the vanilla at the end.
Spoon the meringue atop the hot pie filling, bringing it all the way to the edge of the pan (and covering the crust). Bake the pie for 8 to
10 minutes, until the meringue is as golden brown as you like it. Remove it from the oven, and allow the pie to cool for several hours
before serving. Store any leftovers in the refrigerator.
Yield: 8 to 10 servings
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
Key Lime Pie
printable version
Key lime pie is one of the most popular desserts offered in restaurants today, and for
good reason: the combination of tangy-sweet, smooth filling in a crisp crust is a
soothing symphony of flavors and textures.
Crust
1 1/2 cups (4 1/2 ounces) vanilla cookie crumbs (sugar, vanilla wafers or cream-filled)
1 1/2 cups (2 1/4 ounces) fresh bread crumbs
6 tablespoons (3 ounces) melted butter
Filling
8 ounces cream cheese, softened
1 (14- to 15-ounce) can sweetened condensed milk
1/3 cup (2 5/8 ounces) Key lime juice
1/8 teaspoon lime oil (optional, but good)
1 cup (8 ounces) sour cream
The Crust: Combine the ingredients in the bowl of your mixer or a food processor -- a few pulses will do it -- then press the mixture into a
9-inch pie pan. Bake the crust in a preheated 350°F oven for 20 to 22 minutes, until it's golden brown. Set it aside to cool while making
the filling.
The Filling: In a medium-sized bowl, beat the cream cheese until soft. Add the condensed milk and beat until well-blended. Stir in the Key
lime juice and the lime oil (if you're using it). Add the sour cream, mixing until smooth. Pour the filling into the cooled crust and refrigerate
the pie for at least 2 hours before serving. Garnish it with whipped cream and lime slices. Yield: 1 pie, 8 to 10 slices.
This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
Key lime pie is one of the most popular desserts offered in restaurants today, and for
good reason: the combination of tangy-sweet, smooth filling in a crisp crust is a
soothing symphony of flavors and textures.
Crust
1 1/2 cups (4 1/2 ounces) vanilla cookie crumbs (sugar, vanilla wafers or cream-filled)
1 1/2 cups (2 1/4 ounces) fresh bread crumbs
6 tablespoons (3 ounces) melted butter
Filling
8 ounces cream cheese, softened
1 (14- to 15-ounce) can sweetened condensed milk
1/3 cup (2 5/8 ounces) Key lime juice
1/8 teaspoon lime oil (optional, but good)
1 cup (8 ounces) sour cream
The Crust: Combine the ingredients in the bowl of your mixer or a food processor -- a few pulses will do it -- then press the mixture into a
9-inch pie pan. Bake the crust in a preheated 350°F oven for 20 to 22 minutes, until it's golden brown. Set it aside to cool while making
the filling.
The Filling: In a medium-sized bowl, beat the cream cheese until soft. Add the condensed milk and beat until well-blended. Stir in the Key
lime juice and the lime oil (if you're using it). Add the sour cream, mixing until smooth. Pour the filling into the cooled crust and refrigerate
the pie for at least 2 hours before serving. Garnish it with whipped cream and lime slices. Yield: 1 pie, 8 to 10 slices.
This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
Blueberry Pie with a Twist
printable version
Blueberry pie is blueberry pie, right? Not much you can do to change it. Well,
it ain't necessarily so. We discovered that simmering the blueberries in wine
before using them enhances their flavor; they don't taste like wine, just more
like themselves.
We always use frozen blueberries for pie, considering the price and intensely
seasonal availability of fresh. We find simmering the frozen berries in wine
before using them allows them to thaw and release some of their liquid; the
liquid then evaporates as the berries gently simmer. This prevents the finished
pie from being watery, in addition to giving it great flavor.
You can chose from two kinds of crusts: Our Favorite Pie Crust Recipe, made with white
flour, or the following one with whole wheat pastry flour. To my mind, they're equally delicious; the whole-wheat flour makes a darker, less
traditional-looking crust, but its color harmonizes nicely with the dark purple-blue of the berry filling.
Whole-Grain Crust
1 1/2 cups (5 5/8 ounces) whole wheat pastry flour
4 teaspoons buttermilk powder (optional)
1/4 teaspoon salt
1 1/2 tablespoons (3/8 ounce) confectioners' sugar
1/4 teaspoon baking powder
1/2 cup (1 stick, 4 ounces) cold unsalted butter
5 tablespoons (2 1/2 ounces) ice water
Filling
6 cups (24 ounces) frozen blueberries
1/2 cup (4 ounces) fruity red wine; use blueberry wine, if you can find it
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon vanilla extract
1 cup (4 ounces) confectioners' sugar
1/4 cup (1 7/8 ounces) brown sugar
1/4 teaspoon salt
2 tablespoons (1 ounce) lemon juice
3 tablespoons (1 1/2 ounces) butter, melted
1/4 cup (1 ounce) King Arthur Unbleached All-Purpose Flour
To make the crust: First, choose which crust you'd like to make: a light crust, using all-purpose flour; or a whole-grain crust, using whole
wheat pastry flour. The light crust will be marginally more tender and flaky; but if you're dipping your toe into the waters of whole-grain
baking, this whole wheat pastry flour piecrust is a delicious place to start.
In a medium-sized bowl, whisk together the flour of your choice (all-purpose or whole wheat pastry flour), buttermilk powder, salt, sugar,
and baking powder. Cut the butter into small cubes, and work it into the dry ingredients (using your fingers, a pastry blender or fork, or a
mixer) until the dough is unevenly crumbly. Sprinkle in the ice water, mixing until the dough is cohesive. Grab a handful; if it holds together
willingly, and doesn't seem at all dry or crumbly, you've added enough liquid.
Divide the dough roughly in half, making one half slightly larger than the other. (If you've made the crust with all-purpose flour, the two
pieces should be about 8 ounces and 6 ounces; using whole wheat pastry flour, make them about 7 ounces and 6 ounces.)
Shape each piece of dough into a disk. Working with one disk at a time, roll the edges along a floured work surface (as though the disk
were a wheel), in order to smooth them out. Pat the disks till they're about 1-inch thick, wrap them in plastic wrap, and refrigerate
overnight, or for up to 3 days.
To prepare the blueberries: Place the berries in a large saute pan, preferably 12-inch. Add the wine. Simmer the berries gently, over
medium-low heat, until the liquid in the bottom of the pan is syrupy; this will take about 45 minutes. Remove from the heat. This step can
be done the day before; refrigerate berries overnight.
Remove both pieces of dough from the refrigerator. Allow them to warm a bit and become flexible, about 30 minutes. Preheat the oven to
375°F.
Flour your work surface, and roll the larger piece of dough into a 12-inch circle. Transfer the dough to a 9-inch regular (not deep-dish) pie
pan that's at least 1 1/4 inches deep; leave the edges hanging over the edge of the pan.
To prepare the filling: In a medium-sized bowl, combine the blueberries and their juice, the spices, vanilla, sugars, salt, and lemon juice,
stirring to combine. Mix in the butter, then the flour.
To assemble and bake the pie: Spoon the filling into the crust. Roll the remaining piece of dough into an 11-inch circle, and lay it atop the
filling. Bring the hanging edges of the bottom crust up and over the top crust, rolling and squeezing them together, then crimping
decoratively. Cut three slashes in the top of the pie, to allow steam to escape. Brush the top crust with milk and sprinkle with coarse
sugar, if desired.
To bake the pie: Bake the pie for 30 minutes. Lay a sheet of aluminum foil gently on top, covering the entire crust. Bake for an additional to
30 to 40 minutes, until the crust is golden brown and you can see the berries bubbling through the slits in the crust. Remove the pie from
the oven, and allow it to cool to room temperature, at least 5 hours. Serve with vanilla ice cream, if desired.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
Blueberry pie is blueberry pie, right? Not much you can do to change it. Well,
it ain't necessarily so. We discovered that simmering the blueberries in wine
before using them enhances their flavor; they don't taste like wine, just more
like themselves.
We always use frozen blueberries for pie, considering the price and intensely
seasonal availability of fresh. We find simmering the frozen berries in wine
before using them allows them to thaw and release some of their liquid; the
liquid then evaporates as the berries gently simmer. This prevents the finished
pie from being watery, in addition to giving it great flavor.
You can chose from two kinds of crusts: Our Favorite Pie Crust Recipe, made with white
flour, or the following one with whole wheat pastry flour. To my mind, they're equally delicious; the whole-wheat flour makes a darker, less
traditional-looking crust, but its color harmonizes nicely with the dark purple-blue of the berry filling.
Whole-Grain Crust
1 1/2 cups (5 5/8 ounces) whole wheat pastry flour
4 teaspoons buttermilk powder (optional)
1/4 teaspoon salt
1 1/2 tablespoons (3/8 ounce) confectioners' sugar
1/4 teaspoon baking powder
1/2 cup (1 stick, 4 ounces) cold unsalted butter
5 tablespoons (2 1/2 ounces) ice water
Filling
6 cups (24 ounces) frozen blueberries
1/2 cup (4 ounces) fruity red wine; use blueberry wine, if you can find it
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon vanilla extract
1 cup (4 ounces) confectioners' sugar
1/4 cup (1 7/8 ounces) brown sugar
1/4 teaspoon salt
2 tablespoons (1 ounce) lemon juice
3 tablespoons (1 1/2 ounces) butter, melted
1/4 cup (1 ounce) King Arthur Unbleached All-Purpose Flour
To make the crust: First, choose which crust you'd like to make: a light crust, using all-purpose flour; or a whole-grain crust, using whole
wheat pastry flour. The light crust will be marginally more tender and flaky; but if you're dipping your toe into the waters of whole-grain
baking, this whole wheat pastry flour piecrust is a delicious place to start.
In a medium-sized bowl, whisk together the flour of your choice (all-purpose or whole wheat pastry flour), buttermilk powder, salt, sugar,
and baking powder. Cut the butter into small cubes, and work it into the dry ingredients (using your fingers, a pastry blender or fork, or a
mixer) until the dough is unevenly crumbly. Sprinkle in the ice water, mixing until the dough is cohesive. Grab a handful; if it holds together
willingly, and doesn't seem at all dry or crumbly, you've added enough liquid.
Divide the dough roughly in half, making one half slightly larger than the other. (If you've made the crust with all-purpose flour, the two
pieces should be about 8 ounces and 6 ounces; using whole wheat pastry flour, make them about 7 ounces and 6 ounces.)
Shape each piece of dough into a disk. Working with one disk at a time, roll the edges along a floured work surface (as though the disk
were a wheel), in order to smooth them out. Pat the disks till they're about 1-inch thick, wrap them in plastic wrap, and refrigerate
overnight, or for up to 3 days.
To prepare the blueberries: Place the berries in a large saute pan, preferably 12-inch. Add the wine. Simmer the berries gently, over
medium-low heat, until the liquid in the bottom of the pan is syrupy; this will take about 45 minutes. Remove from the heat. This step can
be done the day before; refrigerate berries overnight.
Remove both pieces of dough from the refrigerator. Allow them to warm a bit and become flexible, about 30 minutes. Preheat the oven to
375°F.
Flour your work surface, and roll the larger piece of dough into a 12-inch circle. Transfer the dough to a 9-inch regular (not deep-dish) pie
pan that's at least 1 1/4 inches deep; leave the edges hanging over the edge of the pan.
To prepare the filling: In a medium-sized bowl, combine the blueberries and their juice, the spices, vanilla, sugars, salt, and lemon juice,
stirring to combine. Mix in the butter, then the flour.
To assemble and bake the pie: Spoon the filling into the crust. Roll the remaining piece of dough into an 11-inch circle, and lay it atop the
filling. Bring the hanging edges of the bottom crust up and over the top crust, rolling and squeezing them together, then crimping
decoratively. Cut three slashes in the top of the pie, to allow steam to escape. Brush the top crust with milk and sprinkle with coarse
sugar, if desired.
To bake the pie: Bake the pie for 30 minutes. Lay a sheet of aluminum foil gently on top, covering the entire crust. Bake for an additional to
30 to 40 minutes, until the crust is golden brown and you can see the berries bubbling through the slits in the crust. Remove the pie from
the oven, and allow it to cool to room temperature, at least 5 hours. Serve with vanilla ice cream, if desired.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
The Fastest, Easiest, Tastiest No-Roll Pie Crust Ever
printable version
If you've always feared pie crust—here's your new best friend. And, if you're watching your diet, the
entire recipe (two crusts) is cholesterol-free, and contains just 2 to 4 teaspoons of "good"
fat-olive oil-per serving.
3 cups (12 ounces) King Arthur Mellow Pastry Blend
1 tablespoon (1/2 ounce) sugar
1/2 teaspoon baking powder
1 1/8 teaspoons salt
1 teaspoon vanilla extract
2/3 cup (4 3/4 ounces) light olive oil*
1/3 cup (2 3/4 ounces) cold water
*For best flavor, use light or extra-light olive oil.
Stir together the dry ingredients. Stir together the wet ingredients. Combine the two, stirring just to blend. Divide the mixture in half; it'll
make two single crusts, or one crust plus a streusel topping.
Press half the pastry into the bottom and up the sides of a 9" pie pan, crimping the edges. Use the other half to make the bottom crust for
another pie. Or put it back in the mixing bowl, add 1/3 cup (2 1/2 ounces) brown sugar and 1 teaspoon cinnamon, and mix till it becomes
moist/crumbly. Fill your prepared crust, spread the topping over the filling, and bake as directed.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
If you've always feared pie crust—here's your new best friend. And, if you're watching your diet, the
entire recipe (two crusts) is cholesterol-free, and contains just 2 to 4 teaspoons of "good"
fat-olive oil-per serving.
3 cups (12 ounces) King Arthur Mellow Pastry Blend
1 tablespoon (1/2 ounce) sugar
1/2 teaspoon baking powder
1 1/8 teaspoons salt
1 teaspoon vanilla extract
2/3 cup (4 3/4 ounces) light olive oil*
1/3 cup (2 3/4 ounces) cold water
*For best flavor, use light or extra-light olive oil.
Stir together the dry ingredients. Stir together the wet ingredients. Combine the two, stirring just to blend. Divide the mixture in half; it'll
make two single crusts, or one crust plus a streusel topping.
Press half the pastry into the bottom and up the sides of a 9" pie pan, crimping the edges. Use the other half to make the bottom crust for
another pie. Or put it back in the mixing bowl, add 1/3 cup (2 1/2 ounces) brown sugar and 1 teaspoon cinnamon, and mix till it becomes
moist/crumbly. Fill your prepared crust, spread the topping over the filling, and bake as directed.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
| Another great recipe idea straight from Junselle's Turkish Gold Kitchen to yours! She's starting a recipe club and if you'd like to be included just EMAIL HERE! |