Tag: fruit

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Fourth of July Pie

What’s more American than apple pie? THIS PIE IS! This delicious pairing of strawberries and blueberries is just perfect for a festive Fourth. Scoop up the vanilla ice cream and enjoy a delicious patriotic slice.

Ingredients

  • 2 cups All-Purpose Flour
  • 1/8 tsp. Salt
  • 1/3 cup plus 2 tbsp. Shortening.
  • About 3/4 cup Ice Cold Water
  • 4 cups Fresh or Frozen Strawberries (defrosted if frozen)
  • 2 cups Fresh or Frozen Blueberries (defrosted if frozen)
  • 3 tbsp. Butter or Margarine (divided)
  • 1-1/2 cups White Sugar (divided)
  • 3 tbsp. Corn Starch (divided)
  • One Egg (beaten)
  • 1 additional tbsp. White Sugar

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together flour and salt until combined.
  3. Add shortening in small lumps and blend into the flour mixture until it resembles coarse crumbs.
  4. Gradually add ice water, mixing until the dough forms a large ball and pulls away from the sides of the bowl.
  5. Divide dough into two balls, one slightly larger than the other.
  6. Wrap the smaller ball in plastic wrap and refrigerate.
  7. On a lightly floured surface, roll the larger ball out into a size suitable for your pie tin.
  8. Arrange crust in pie tin, trim or patch as needed (Hey, cracks and gaps happen to the best of us!) and flute the edges if desired. Set aside.
  9. Place strawberries into a medium-sized bowl, and cut in 2 tbsp. butter or margarine.
  10. In a small bowl, blend together 1 cup of sugar and 2 tbsp. of corn starch.
  11. Pour sugar mixture over berries and mix until well combined.
  12. Fold a piece of aluminum foil several times to create a thick strip about 3-inches in height. Place the aluminum foil strip into the prepared crust, bending the ends back onto the strip to create a wall that divides the crust, with 1/3 on one side, and 2/3 on the other side.
  13. Pour the strawberry mixture into the larger (2/3) side of the crust.
  14. Place blueberries into a medium-sized bowl, and cut in 1 tbsp. butter or margarine.
  15. In a small bowl, blend together 1/2 cup of sugar and 1 tbsp. of corn starch.
  16. Pour sugar mixture over berries and mix until well combined.
  17. Pour the blueberry mixture into the smaller (1/3) side of the crust.
  18. Very gently, remove the foil divider from between the fruits.
  19. Remove the smaller ball of dough from the refrigerator, and roll on a lightly floured surface.
  20. Using a pizza cutter, cut several strips of dough, and arrange on the top of the strawberry side. Turn the ends of the strips closest to the edge under and adhere to the bottom crust using fingers dampened with ice water.
  21. Using a star-shaped cookie cutter or a sharp knife, cut out several star shapes from the rolled dough.
  22. Arrange these on top of the blueberry side, covering the ends of the dough strips, and attaching the stars to the crust using fingers dampened with ice water.
  23. Brush the crust with beaten egg, and sprinkle with additional sugar.
  24. Place entire pie on a baking sheet lined with foil. (This may leak, and your smoke detector will drown out even the sound of your neighbors shooting off bottle-rockets and scaring the crap out of your dogs. Yeesh.)
  25. Bake in preheated oven for 45 – 60 minutes until crust is golden brown and the filling is bubbling. (If the top crust browns before the filling is ready, cover the pie with foil to avoid burning the top before the rest of the pie is cooked.)
  26. Allow to cool before serving.
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Chocolate Macarons

We’re going for the macaron trifecta today with this recipe! This macaron batter is a bit more temperamental, but well worth the effort as your kitchen will smell like rich cocoa while they are baking. I’ve paired these with a raspberry and cream cheese filling that is also great as a cake filling, and since you’re likely to have some left over, you might plan on making a lovely vanilla cake tomorrow. 

Ingredients

  • 4 Large Egg Whites
  • Pinch of Cream of Tartar
  • 3 tbsp. White Sugar
  • 2 cups Powdered Sugar
  • 1 cup Almond Flour
  • 1/8 tsp. Salt
  • 3 tbsp. Unsweetened Cocoa
  • Nonpareils (optional)
  • 4 oz. (half-package) Cream Cheese, softened
  • 1/4 cup (half-stick) butter or margarine, softened
  • 1/3 cup Raspberry Preserves
  • About 3 cups Powdered Sugar
  • 6-8 Drops Red Food Coloring

Directions

  1. Place egg whites into a large mixing bowl or the bowl of a stand mixer, and allow the egg whites to come to room temperature.
  2. Preheat oven to 300 degrees.
  3. Line baking sheets with parchment paper. Set aside.
  4. Place 2 cups powdered sugar, almond flour, salt, and cocoa in a food processor, and pulse until completely combined.
  5. Beat the egg whites with cream of tartar at medium speed until foamy, about 1 minute.
  6. Increase speed to high, and gradually beat in sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, about 3 to 5 more minutes.
  7. Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated. (You will know it is mixed enough when it turns shiny and has the consistency of molten lava.)
  8. Spoon meringue into a pastry bag with a round tip.
  9. Pipe 1-1/2 inch disks of meringue onto the prepared baking sheets, leaving space between each cookie. (Be as consistent as possible, not only so that they all bake completely, but also to make them easy to pair up when you assemble them into little sandwiches.)
  10. After all macarons on a sheet have been piped, lift the baking sheet up a few inches, with your thumbs holding the parchment paper down, and slam the sheet down on the counter top several times. (This removes any air bubbles from the cookies, and creates the iconic macaron “foot”.)
  11. Sprinkle each macaron with just a few nonpareils. (Optional)
  12. Let the macarons stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 30 minutes.
  13. Place the baking sheets in the preheated oven and place a heat-proof spoon in the oven door to keep it open just a smidgen.
  14. Bake until the macarons’ surfaces are completely dry, about 25-35 minutes, rotating the baking sheets halfway through the bake.
  15. When baked, remove from oven and lift the entire sheet of parchment paper, with the macarons attached off the baking sheet, and place on a baking rack to cool. (Note: If re-using a baking sheet that has already been in the oven for another batch, ensure that it is completely cool before piping more macarons onto it.)
  16. Once all macarons are completely cool, gently peel the parchment paper from the cookies.
  17. Beat together softened cream cheese and butter or margarine until smooth.
  18. Add raspberry preserves and food coloring, and blend until well combined.
  19. Gradually add about 3 cups powdered sugar, until the filling reaches a thick consistency suitable for piping.
  20. Refrigerate filling.
  21. When ready to assemble, pair macarons of similar size.
  22. Remove the filling from the refrigerator, stir briefly, and spoon into a pastry bag with a round tip.
  23. Pipe about a teaspoon filling into the center of one of each pair of macarons. (Each blob of filling should be about the size of a grape.)
  24. Put the second of each pair of macarons on the top of the piped filling, and very gently press down, creating a sandwich.
  25. Cover and refrigerate for at least 24 hours before serving.
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Peach Cobbler

There are a ton of different cobbler recipes out there, which might be why there are so many mediocre cobblers. This is a pet peeve of mine: Don’t try to make a dessert with some fruit and a sloppy pie crust and call it cobbler. If you want pie crust, bake a dang pie! Yeesh. This recipe, however, is authentic cobbler perfection! It’s delicious with vanilla ice cream, whipped cream, or even crème fraîche, and so delectable you might want to go ahead and double this recipe right now.

Ingredients

  • 1/2 cup White Sugar
  • 1 tbsp. Corn Starch
  • 1/8 tsp. Ground Cinnamon
  • 2 cups fresh peaches (peeled, pitted, and sliced)*
  • 1 tbsp. Lemon Juice
  • 1 cup All-Purpose Flour
  • 1 tbsp. White Sugar
  • 1-1/2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 3 tbsp. Shortening
  • 1/2 cup Whole Milk

* You can also substitute 16 oz. of frozen peaches if peaches aren’t in season, or if the fruit flies got to the ones you left on the windowsill to ripen. Just start cooking at medium low and gradually raise the heat to medium high as the peaches defrost.

Directions

  1. Preheat oven to 400 degrees.
  2. Spray four, 8 oz. ramekins or a medium-sized baking dish with cooking spray.
  3. Combine peaches, 1/2 cup sugar, cornstarch, cinnamon, and lemon juice in a medium-sized sauce pan.
  4. Cook over medium high heat, stirring constantly, until the mixture just begins to boil.
  5. Remove from heat and spoon into prepared baking dish(es).
  6. In a large bowl or stand mixer, combine flour, 1 tbsp. sugar, baking powder, and salt.
  7. Add shortening and cut into flour mixture until it resembles very coarse meal.
  8. Add milk and mix until just combined. Do not over-mix. It should be lumpy.
  9. Spoon large dollops of batter over fruit, being sure to leave room between the batter and the edge of the dish(es).
  10. Place ramekins or baking dish on a baking sheet lined with foil, as bubbling over is a definite possibility.
  11. Bake in preheated oven for 20-24 minutes, until batter is golden and peaches are bubbling.
  12. Serve while still warm, or reheat before serving if prepared beforehand.
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Raspberry Thumbprints

These cookies are scrumptious with a strong cup of coffee, a pot of tea, or a big glass of milk. They also have the benefit of having very few ingredients which make them a great “go to” cookie when your cupboard is a wee bit sparse. You can omit the nuts if they put you into anaphylactic shock, but they’re so good with the nuts you might just want to keep the EpiPen handy instead.

Ingredients

  • 1/2 cup Butter or Margarine
  • 1/4 cup Brown Sugar
  • 1 Large Egg
  • 1/2 tsp. Vanilla Extract
  • 1 cup All Purpose Flour
  • 1/4 tsp. Salt
  • 1/3 cup Very Finely Chopped Walnuts
  • 1/2 cup Raspberry Jam

Directions

  1. Preheat oven to 300 degrees.
  2. Line a baking sheet with foil.
  3. Separate egg, reserving whites.
  4. Blend together egg yolk, butter or margarine, brown sugar, and vanilla.
  5. Add flour and salt, and mix well.
  6. Shape the dough into balls about 1-1/2 wide. (Makes about 12 balls.)
  7. Roll balls in egg white and then in chopped walnuts, until well coated with nuts.
  8. Arrange balls on prepared baking sheet.
  9. Bake for 5 minutes and remove from oven.
  10. Put a deep dent into the center of each cookie with your thumb. (Don’t be a scaredy cat; they’re not too hot yet.)
  11. Spoon or pipe raspberry jam into the dent in each cookie.
  12. Return baking sheet to oven, and bake for 11-12 minutes more.
  13. Remove cookies from baking sheet immediately and transfer to wire rack to cool.
  14. Brew some strong coffee and enjoy!

Are you really allergic to nuts or just don’t like them? Try sprinkles, quick cooking oats, or shredded coconut instead…  although, coconut is disgusting, so please don’t tell me that you’ve corrupted my recipe with it. And of course, you can also try other flavors of jam or preserves. 

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Razzleberry Tarts

These tarts are a hot mess of ooey-gooey goodness, and as an added bonus they are quite large. These are the absolute best when still warm out of the oven, but if any are left over (Ha ha ha… yeah, right!) they can be re-heated by covering in foil and warming them in a 350 degree oven for about 10 minutes. The crust is the tried-and-true recipe everyone knows and loves, and can be used for many different varieties of pies and tarts. Warning: Do NOT wear a white shirt while eating!

THE CRUST

Ingredients

  • 2 cups All-Purpose Flour
  • 1 tsp. Salt
  • 2/3 cup + 2 tbsp. Shortening
  • About 6 tbsp. ice cold water

Directions

    1. Preheat oven to 375 degrees.
    2. Place several ice cubes in a large drinking glass or Pyrex measuring cup and add cold water. Set aside.
    3. Mix flour and salt in a large bowl.
    4. Add shortening and combine with a pastry blender until the mixture resembles coarse crumbs.
    5. Slowly add ice cold water, thoroughly combining with flour mixture until the dough pulls away from the side of the bowl and is joined into one large, slightly moist lump.
    6. Turn approximately half the dough out onto a floured surface, flipping until the exterior is coated in dry flour.
    7. Press down with your hands into a very rough approximation of the shape you want.
    8. Use a floured rolling pin to roll dough until it is less than 1/4 inch thick. Thinner is better (1/8 inch is ideal!) but too thin and your crust may be inundated with juices from your filling and have a soggy bottom like a toilet-training toddler.
    9. Place a single-serving aluminum pie tin upside-down on the dough, and cut with a sharp paring knife approximately one inch wider than the lip of the pan.
    10. Line pan with the dough you have just cut. It should protrude above the lip of the pan.
    11. Repeat cutting dough and lining pans until four aluminum pans have been lined with dough.
    12. Turn out remaining dough onto a floured surface, flipping until the exterior is coated in dry flour.
    13. Press down with your hands into a very rough approximation of the shape you want.
    14. Use a floured rolling pin to roll dough until it is less than 1/4 inch thick.  Again, 1/8 inch is ideal.
    15. Use a clean ruler as a guide and cut dough into 1/2 inch wide strips with a pizza cutter.
    16. Set strips aside, and keep the ice water handy.

Sneaky Trick: Don’t have a pastry blender?  A fork held in each hand will also perform this task admirably. Just pull them across one another against the bottom of the bowl until you have that crumbly consistency you want.

THE PIE

Ingredients

  • 16 oz. Frozen Mixed Berries or Fresh Berries (Blackberries, Blueberries, Raspberries, and Strawberries are the traditional mix, but go crazy!)
  • 3/4 cup White Sugar
  • 1/4 cup Corn Starch
  • 4 tbsp. Margarine
  • 1 Egg White, Beaten

Directions

  1. Pour frozen mixed berries into a large bowl to defrost while you are preparing your crust. If they’re slow to thaw, pop them in the microwave on a defrost setting for a few minutes. They don’t need to be completely soft, just not hard as a rock. Your berries can also be fresh.
  2. Cut any extra-large mutant strawberries until they are about the same size as the blackberries and raspberries.
  3. Add sugar and corn starch to berries and combine.  Avoid crushing berries as much as possible while mixing.
  4. Spoon berry mixture into prepared pie crusts and dot each tart with 1 tbsp. margarine, cut into a few small pieces.
  5. Moisten ends of dough strips with ice water and use strips to create a lattice pattern on the top of each tart.
  6. Press the ends of the lattice strips into edges of bottom crust, dipping your fingers into the ice water to help them adhere if they’re stubborn.
  7. Crimp edges of bottom crust and lattice strips around the edges of the pans.
  8. Put tarts on a cookie sheet lined with aluminum foil. (If you skip this step, you will have to clean your oven and stand on a chair to turn off the smoke detector. Just sayin’.)
  9. Brush crust with beaten egg white.
  10. Bake in pre-heated oven for 40-45 minutes, until pastry has browned and filling is bubbly.
  11. Serve with vanilla ice cream or lightly sweetened whipped cream.

Sneaky trick: Don’t want to go to the trouble of making a lattice crust, but want it to look like you slaved over the proverbial hot stove for hours? Roll top crusts and trim to about 1/2 inch wider than the top rim of the pans. Use small cookie cutters to make shaped holes in the dough and set cut-outs aside. Attach top crust to the tart, and dab the dough cut-outs with a little ice water. Reattach the cut-outs over the holes you made in the crust, but slightly off center from where the holes are. This will vent your tarts and give you a snazzy look.

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