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    The 50 Best Pie Recipes: Tasty, fresh, and easy to make!
    The 50 Best Pie Recipes: Tasty, fresh, and easy to make!
    The 50 Best Pie Recipes: Tasty, fresh, and easy to make!
    Ebook106 pages46 minutes

    The 50 Best Pie Recipes: Tasty, fresh, and easy to make!

    By Adams Media

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    About this ebook

    They’re tasty. They’re easy to make. And they’re right at your fingertips. The 50 Best Pie Recipes is an appetizing selection of sweet desserts and savory main dishes. From Southern Pecan Pie to Tex-Mex Taco Pie, there are plenty of delicious options included so you can satisfy your hunger and your sweet tooth. Enjoy! They’re tasty. They’re easy to make. And they’re right at your fingertips. The 50 Best Pie Recipes is an appetizing selection of sweet desserts and savory main dishes. From Southern Pecan Pie to Tex-Mex Taco Pie, there are plenty of delicious options included so you can satisfy your hunger and your sweet tooth. Enjoy!
    LanguageEnglish
    PublisherSimon & Schuster
    Release dateNov 1, 2011
    ISBN9781440534416
    The 50 Best Pie Recipes: Tasty, fresh, and easy to make!
    Author

    Adams Media

    At Adams Media, we don’t just publish books—we craft experiences that matter to you. Whether you’re diving deep into spirituality, whipping up delights in the kitchen, or planning your personal finances, our diverse range of lifestyle books, decks, journals, and more is designed to feed your curiosity. The Adams team strives to publish content that celebrates readers where they are—and where they’re going.

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      Book preview

      The 50 Best Pie Recipes - Adams Media

      The 50 Best Pie Recipes Cover

      The 50 Best

      Pie Recipes

      Tasty, fresh, and easy to make!

      Adams Media, an imprint of Simon & Schuster, Inc.

      Avon, Massachusetts

      Contents

      Introduction

      Flaky Crust

      Mealy Crust

      Graham Cracker Crust

      Pretzel Crust

      Tart Crust

      Puff Pastry Crust

      Cornmeal Crust

      Stabilized Whipped Cream

      All-American Apple Pie

      Windowsill Cherry Pie

      Key Lime Pie

      Southern Pecan Pie

      Sweet and Tangy Strawberry Rhubarb Pie

      Pomegranate Cream Cheese Pie

      Better than an Espresso Pie

      Chocolate Cherry Custard Pie

      Creamy Pumpkin Pie

      Cheesecake Pie

      Sneaky Zucchini Pie

      Hazelnut Fudge Pie

      Creamy Praline Pecan Pie

      Chocolate Mocha Pie

      Lovely Lemon Chiffon Pie

      Lemon and Blackberry Tart

      Zesty Margarita Pie

      Sinful Chocolate Silk Tart

      Strawberry Shortcake Tart

      Fig and Sweet Cheese Tart

      September Pear Tart

      Pumpkin Pie with Pecans

      Sweet Potato Brandy Pie

      Quick and Easy Mincemeat Pie

      Spiced Gingerbread Custard Pie

      Tuscany Torta della Nonna

      Cookie Dough Pie

      Triple Threat Sorbet Pie

      Apple Pie Pocket

      Takeaway Pumpkin Hand Pies

      Tiramisu Pie

      Shoofly Pie

      Spicy Strawberry Pie

      Sundried Tomato Tart with Pesto

      Quiche Lorraine

      Apple-Cheddar Quiche

      Salmon Quiche with Dill and Chives

      Bean Empanadas

      Your Very Own Chicken Potpie

      Tex-Mex Taco Pie

      Chinese-Style Beef Pie

      Shepherd’s Pie

      Also Available

      Copyright Page

      Introduction

      Pie, in its most basic form, is a baked food with a filling that is prepared in a pastry and often topped with a pastry crust or other topping. The tradition of pie spans the globe, with most cultures having some sort of pie that speaks to the food and the people of that region. What gives pie its universal appeal is that it can be made with what is available fresh, such as meat, produce, grains, and dairy, but it can also be made with preserved ingredients. In fact, pies are a great way to perk up preserved, dried, or frozen fruits, meats, and vegetables.

      The term pie comes from medieval England where pastry cases, or coffyns as they were called, were used to house fillings. The crusts were very tough, being used primarily as the cooking vessel. Among the wealthy the filling was the only thing eaten and the crusts were given to the less fortunate or the servants. Pies traveled across the sea to America with the Pilgrims, who created new recipes to use what was locally available. Fruit pies, as they are known today, were most likely perfected by the Pennsylvania Dutch. As Americans settled the West, pies became a staple of most meals, with pioneer cooks making as many as twenty-one pies in a week!

      Pie is a comfort food, bringing back memories of home, love, and tradition. Pies have a bad reputation for being difficult to make, and this is simply not true! These fifty recipes are a start to your new journey into pie making, so roll up your sleeves and have fun!

      Flaky Crust

      This recipe is best for pies where the crust is blind-baked, such as cream pies, or used as the top crust for fruit pies. This also works beautifully for a lattice top.

      Yields 1 9-inch crust

      Ingredients

      1¹⁄4 cups all-purpose flour

      2 tablespoons sugar

      ¹⁄2 teaspoons salt

      6 tablespoons butter, cubed and chilled

      2 tablespoons lard or vegetable shortening, chilled

      2-4 tablespoons ice water

      In a large bowl sift together the flour, sugar, and salt.

      Add the chilled fats and rub them into the flour mixture with your fingers until 30% of the fat is between pea and hazelnut sized, while the rest is blended in well.

      Add 2 tablespoons of water and mix until the dough forms a rough ball. Add more water, one tablespoon at a time, if needed.

      Turn the dough out onto a lightly floured surface and form a disk. Wrap in plastic and chill for at least

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