Chef Angelo
1934 - 1995
Latest Recipes
Tags
'pie' archive - 3
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Choclate Cream Pie
Posted on : 02 December, 2018
Directions:
Ingredients:
1 twelve-ounce box chocolate wafers
7 tablespoons unsalted butter, melted
1/2 cup milk
1 teaspoon unflavored gelatin
1 cup heavy cream
3/4 cup plus 2 tablespoons sugar
8 ounces milk chocolate, finely chopped
4 large egg whites
1 teaspoon pure vanilla extract
- Place the chocolate wafers in the bowl of a food processor, and pulse until finely ground. Transfer to a mixing bowl. Add melted butter, and stir until well combined. Press into an 8-inch springform pan, evenly coating the bottom and lower half of the sides. Cover pan with plastic wrap, and place in the refrigerator to chill for 30 minutes.
- Pour the milk in a small bowl. Sprinkle the gelatin over the milk, and let soften for 5 minutes. Place the cream and 2 tablespoons sugar in a small saucepan, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, and stir to combine. Remove from heat. Add chocolate and vanilla; cover, and let stand for 3 minutes. Stir until thoroughly combined.
- Pass mixture through a fine sieve into prepared cookie crust; leave behind any undissolved chocolate to prevent filling from becoming grainy. Return filled crust to refrigerator for 6 hours or overnight.
- Place the egg whites and remaining 3/4 cup sugar in the heat-proof bowl of an electric mixer, and place over a pan of barely simmering water. Stir constantly until the egg whites are warm to the touch and the sugar is completely dissolved, about 3 minutes. Attach the bowl to the mixer, and use the whisk attachment to beat egg whites, on medium, until soft peaks form, about 3 minutes. Raise speed to high, and beat until stiff and glossy but not dry, about 1 1/2 minutes
- Remove pie from refrigerator. Using a rubber spatula, drop meringue on top, lifting to create tall peaks. Use a kitchen blowtorch to brown top of meringue peaks, or place under a broiler, watching carefully since it will brown very quickly.
- Chill the pie in the refrigerator, and serve cold.
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Old Fashion Apple Pie
Posted on : 04 July, 2018
Directions:
Ingredients:
2-1/4 cups flour
1 tsp. salt
1 cup shortening
5 to 7 Tbsp. ice cold water
6 cups thinly sliced peeled tart apples, such a Granny Smith (about 4 large apples)
3/4 cup sugar
1 Tbsp. corn starch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 Tbsp. lemon juice
- Preheat oven to 400°F. Mix flour and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add water, 1 Tbsp. at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball. Divide dough in half; shape each into 1/2 in. thick round. Wrap each dough round in plastic wrap; refrigerate 10 to 15 min.
- Meanwhile, toss apples with sugar, corn starch, cinnamon, nutmeg and lemon juice in large bowl; set aside. Place 1 dough round between 2 large sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from centre of dough to the edge. Turn over; continue rolling until dough round is about 2 in. larger than diameter of inverted 9-in. pie plate.
- Peel off top piece of plastic wrap; invert dough into pie plate. Peel off remaining piece of plastic wrap: press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough. Trim any excess dough hanging over edge of pie plate with sharp knife or kitchen scissors; reserve trimmings.
- Fill with apple mixture; set aside. Roll out remaining dough as directed; place over filling. Trim top crust about 1/2 in. beyond edge of pie plate. Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge. Flute edge. Cut several slits near centre of pie to allow steam to escape. Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Special Extra
Top each serving with 2 Tbsp. thawed COOL WHIP Whipped Topping or a slice of KRAFT Cheddar Cheese or CRACKER BARREL Cheddar Cheese.
How to Flute Edge of Crust
Flute (to finish) edge by using 2 fingers to press a V-shape into the crust edge. This will look like a wave or ruffle design when finished. Or, pinch and slightly twist the pastry as you move around the pie to create a rope design.
Substitute
Prepare apple filling as directed, substituting 2 Tbsp. uncooked MINUTE Tapioca for the corn starch. Let stand 15 min. in bowl, then mix lightly. Spoon into pie crust and continue as directed. -
Spinach and Cheese Quiche
Posted on : 27 October, 2017
Directions:
Ingredients:
1 tablespoon unsalted butter
1/2 onion, finely chopped
1 clove garlic, minced
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups grated Gruyère
1 9-inch unbaked pie shell
3 large eggs, lightly beaten
1 1/2 cups milk
Salt and pepper
Pinch of ground nutmeg
- Preheat oven to 375ºF. In a small skillet over medium heat, melt butter. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute longer, stirring. Transfer to a small bowl and let cool.
- Sprinkle onion mixture, spinach and Gruyère over bottom of pie shell. Beat eggs and milk together, season with salt, pepper and nutmeg. Gently pour into crust.
- Bake quiche for 40 to 45 minutes, until set and nicely browned. Remove from oven and let rest for 10 minutes
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Classic Pecan Pie
Posted on : 30 August, 2017
Directions:
Ingredients:
1 Refrigerated Pie Crust
1/3 cup (75 mL) packed brown sugar
1 1/2 tsp (7 mL) flour
1 1/4 cups (300 mL) light corn syrup
1 1/4 tsp (6 mL) vanilla
3 eggs
1 1/2 cups (375 mL) pecan halves
2 tbsp (25 mL) butter or margarine, melted
- Heat oven to 375°F. Prepare pie crust according to package directions for One Crust Pie using 9" (23 cm) pie plate.
- In large bowl, mix brown sugar, flour, corn syrup, vanilla and eggs until well blended. Stir in pecans and butter. Pour into crust lined pan.
- Bake 40 to 50 minutes or until filling is puffed and pie is golden brown. Cool completely, about 2 hours. Store in refrigerator.
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Salmon Pie (Pate aux Saumon)
Posted on : 04 February, 2017
Directions:
Ingredients:
Cooked Salmon
2 Medium Onions
Potatoes
Salt and Pepper
- In a deep pie plate place rolled out pie dough a little larger then the pie plate.
- Fill plate with mixture of mashed potatoes, fried onions and cooked salmon.
- If using canned salmon, use liquid as well.
- This will add to the flavor of the mashed potatoes.
- Salt and pepper generously, cover with pie dough.
- Cook in 400 deg oven for a half hour.
