So I haven't posted in a while :) I have been baking though.
This week me and my mama started a diet so no more baking for a while. Sunday I decided that it was pie time. I made 3 pies! No I did not eat them all by myself. I invited some friends over to help me. Send out a text that says I made pie and I need help eating it I seem to get whole bunch of responses. Sometimes I feel like people are only my friends for the food.
For my pie day I made a French Silk Chocolate Pie, a Treacle Tart, and an Apple Tart with crumble topping. They were all equally good. There are some pros and cons the each recipe. Okay maybe there are no cons...
The French Silk Chocolate Pie is amazing! This is one of my favorite pies. I have made it using a different recipe before, but it was not a good as the recipe. Another good thing about the recipe is that the eggs are heated before making the pie. Normally French Silk pies has raw eggs in it, but not this one! It is also so creamy!!! I love it!
Treacle Tarts are British! The are mentioned multiple times in Harry Potter. I found the recipe in the Unofficial Harry Potter Cookbook, so this recipe is super legit!
I also found the recipe for the Apple Crumble Tart in the Harry Potter Cookbook. It was suppose to be 12 individual pies made in muffin tins, but that was really to much work. So I said screw it and made it in a tart pie (even though it was suppose to be a pie, but really the only difference between tarts and pies is the pan.)
So now of course I will give you these recipes. Sorry I am not going to type them word for word from the recipe, I really don't want carpal tunnel.
French Silk Chocolate Pie
Ingredients:
For pie crust:1 1/4 cups all-purpose flour
1Tablespoon sugar
1/2 teaspoon salt
3 tablespoons vegetable shortening
4 table spoons unsalted butter, cut into 14 inch pieces and chilled
4 to 6 tablespoons ice-water
For Pie:
1 cup heavy cream, chilled
3 large eggs
3/4 cup sugar
2 tablespoons water
8 ounces bittersweet chocolate, melted and cooled
1 tablespoon vanilla extract
8 tablespoons unsalted butter, cut into 1/2 inch pieces and softened
Instructions:
Pie Crust
Mix together flour, sugar, and salt. Cut in vegetable shortening and butter until it resemble course crumbs. You can use a pastry blender, a fork, or a food processor. Stir in the 4 tablespoons until dough sticks together. If the dough is to dry add extra water a tablespoon at a time.
Put the dough in some plastic wrap and in the fridge for a hour or so.
Once chilled roll out the dough. Put it in a 9 inch pie pan. Poke holes in the bottom to prevent bubbling. Cover with tin foil to prevent over browning. Bake at 375 degrees for 20 to 25 minutes. Remove tinfoil and and bake for another 10 to 15 minutes. Cool completely before filling.
For Pie:
In a medium bowl whip heavy cream with an electric mixer on medium until frothy. Turn up mixer to high and mix until stiff peaks for. Cover and refrigerate until needed.
After the cream is in the fridge, combine eggs, sugar, and water in a large heatproof bowl set over a medium saucepan filled with 1/2 inch barely shimmering water (don't let the bowl touch the water). Beat with an electric mixer until egg mixture is thickened and registers 160 degrees, 7ish minutes. Take the bowl from the pan and continue to beat egg mixture until fluffy and room temp, about another 8 minutes.
Add the cooled chocolate and vanilla to the eggs. Beat in the butter a few pieces at a time until well combined. Using a spatula gently, the keep word here is gently, fold in the whipped cream from earlier until no streaks of white remain. Scrap filling into pie crust. Put in the fridge let it chill out until set, at least 3 hours and up to a whole day! Eat!
Treacle Tart
Ingredients:
For Crust:
2 1/2 cups all-purpose flour
1 cup powdered sugar
1/2 teaspoon salt
2 stick cold butter
2 large egg yokes
1/2 cup heavy cream
1 teaspoon vanilla
For Filling
1 cup golden syrup or light molasses or corn syrup
2 1/4 cups fresh bread crumbs
Grated zest and juice of one lemon
1 egg, beaten with a tablespoon of water for brushing over crust
Directions:
Mix together flour, powdered sugar, and salt. Cut in butter until it resembles yellow sand. Mix in yokes, cream, and vanilla until the dough forms a ball. Divide in half. Wrap up in cling wrap. Put it in the fridge for a few hours.
When you are just about ready to roll out the crust preheat your oven to 400 degrees and make the filling. Put the syrup in the microwave for a minute until it is runny. Stir in bread crumbs and lemon zest.
Roll out half the crust on a floured surface into a 11 inch circle. Fold into quarters and move to a 9 inch tart pan. Ease into the pan and us fold. Press into the fluted edges. Trim the dough even with the side. Roll out the other dough and cut the dough into long strips to make a lattice top.
Scrape the filling into the bottom crust. Make a lattice top with strips. Brush the crust with the egg wash.
Bake for 10 minutes and reduce to 375 degrees and bake fore another 25 minutes.
Eat it warm with vanilla ice cream!
Apple Crumble Tart
Ingredients:
For crust:
1 1/4 cups flour
2 tablespoons sugar
1/4 teaspoon salt
1 stick butter
4-6 water
For Filling:
2 tablespoons butter
2 sweet apples (like Gala) peeled, cored, and thinly chopped
2 tart apple (like Granny Smith) peeled, cored, and thinly chopped
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Zest and juice of half a lemon
For Topping:
1/2 cup flour
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
4 tablespoons butter
1/2 cup chopped pecans
Directions:
I think you might have picked up a pattern in the pie crust, but if you haven't I will repeat it. Mix together flour, sugar, and salt. Cut in butter. Mix in the water until it stick together. Wrap up an put in the fridge.
For the filling you need a large skillet. Put the butter in it. When the butter is foaming at the apples, sugar, cinnamon, nutmeg, lemon zest, and lemon juice. Cook over medium heat until the apples are soft and the juices have evaporated. Transfer to a bowl and cool.
To make the topping. Mix together the flour, brown sugar, and cinnamon. Scatter the butter on top and rub it into the flour mixture until it resembles coarse crumbs. Add the pecans.
Preheat the oven to 350 degrees. Take out pie crust. Roll out the pie crust. Transfer it to a tart pan. Put the filling into the crust. Sprinkle all of the crumble topping over the filling.
Bake for 40 minutes, until the juices are bubbling. Remove cool for a little bit, and eat!
So there are the pie recipes. I think my fingers might fall off from typing that much, but they will fall off in the name of good pie! Enjoy!!
Nancy
