Lemon Macaroon Pie

The is before piping. For this one I wasn't going for presentation. It was really tasty.

Lemon Macaroon Pie before piping. Low quality presentation, high quality taste.

Happy Day-After Thanksgiving:) I hope everyone who wanted to be with family and friends enjoyed their holiday. I wanted to post this earlier than today but didn’t have my to-do list organized well enough to bake the pie until the morning of turkey day.  This is the recipe for a Lemon Macaroon pie. It is attributed to the Bon Appetit Dessert Cookbook by Barbara Fairchild and was done almost to the letter (as best I could). I wanted to do something besides the traditional pie fare, but I baked 3 pumpkin pies too.

The Crust:

1 cup unbleached all-purpose flour

1/2 cup cake flour

t tbsp. sugar

1/2 tsp. salt

8 tbsp. butter

3 tbsp. water

Blend the flour, sugar and salt in a food processor. Add the butter, using on/off turns until the mix resembles a coarse meal. Add the water and blend until moist clumps form. Remove from processor, wrap in plastic wrap and refrigerate for at least one hour.

Set oven to 350F. Place rack in bottom third of oven.

Remove dough from fridge and roll to 12 inch circle. Place in 9 inch pie dish and trim so there’s half-inch of overhang. Fold under and crimp the edges. Or not. I wasn’t in it for presentation at this particular outing. Freeze for 15 minutes.

Remove from freezer, line bottom with foil and add beans or pie weights. Place in oven for 20 minutes or until edges or golden brown. Remove from oven, allow to cool, remove weights and foil. Set aside. Leave oven at temperature.

The Filling:

3 large eggs

2 large egg yolks

1/4 tsp. salt

1 1/4 cups sugar

1 1/4 cups sweetened flake coconut

1/4 cup chilled heavy whipping cream

1/4 cup fresh lemon juice

2 tbsp. melted butter

2 tsp. grated lemon peel

1 1/2 tsp. vanilla extract

1/2 tsp. almond extract

Using an electric mixer, beat the eggs, egg yolks and salt in a large bowl. Add sugar and beat until thick and fluffy. Beat in coconut, whipping cream, lemon juice, lemon peel, butter and vanilla and almond extracts. Pour filling into crust.

Bake until filling is golden and set, about 40 minutes. Remove from oven, cool completely and then chill in fridge until cool. About 3 hours.

The Topping:

3/4 cup heavy whipping cream

2 tsp. powdered sugar

3/4 tsp. vanilla extract

8 thin lemon slices (optional – I didn’t use them)

Using your electric mixer, beat the cream, sugar and vanilla in a small mixing bowl until  stiff peaks form (please note this will take a while, even on whip setting). Fill a pastry bag with a star tip (or plastic bag with corner cut) and pipe around the edges of your pie.

The pie is yummy and the lemon flavor is outstanding. There was one tiny slice left this morning and that was my breakfast. Olivia wants 4 of them for her upcoming 14th birthday. I’ll probably just make 2.

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Filed under Homemade Pie Crust Pies, Lemon Pies, Lots O' Butter Pies, Unique Pies

The worlds easiest cheesecake pie recipe…in the world

A couple of weeks ago, I was in a Dollar General Store. Dollar General has all kinds of discounted stuff; housewares, furniture and (surprisingly good) food. While I was perusing snacks for the kid’s school lunches I found brand-name, pre-made graham cracker pie crusts. As I stared and thought about what I could do with them, an elderly woman approached me and said, “you could use those to make the worlds easiest cheesecake pie.” An easy cheesecake pie? Do tell!

The crust!:

1 pre-made graham cracker pie crust

The filling!:

1 and a half blocks of cream cheese (at room temperature)

1 cup of sugar

3 eggs

In a pinch on Thanksgiving Day? You're welcome!

Cheesecake pie, it’s what’s for breakfast.

Your prep time will be about 5 minutes and bake time is 30 minutes…

Pre-heat your oven to 350F. In a large mixing bowl and using a hand mixer, blend the cream cheese and sugar until smooth. Add eggs, one at a time, and don’t overblend. Pour cream cheese mixture into your pie crust. Bake for 30 minutes or until the top is slightly golden brown. The filling will be puffy and a bit jiggly but it will fall and settle as it cools. Allow to cool completely and refrigerate for a couple of hours. Serve plain or you can add any fruit, or even chocolate, topping.

I had a slice for breakfast and all I can say is, should you decide to make this, all will be right in your world:) And thank you, wise woman in Dollar General!

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Mixed Berry Pie with Oatmeal Lattice Crust

2nd place on the least presentable list.

2nd place on the least presentable list.

 

The 4th of July has come and gone. We are half way through the year and it’s fairly hot in the state of Texas. Not 2011 hot mind you, but still very hot. It’s strange days when you consider the upper 90’s not-so-hot.

We went to friends for the 4th and had dinner and made our own fireworks show in their front yard. Dinner consisted of hamburgers, potato salad, beer or margaritas, and a bit of pie. Not necessarily in that order. This recipe was pulled from Epicurious circa 1997.  You don’t need a national holiday to make or eat this one. But it is certainly worthy of baking for such a day.

The crust!

4 1/2 tbsp. ice water

1 large egg yolk

2 1/4 cups all purpose flour

1/3 cup old-fashioned oats

1/4 cup (packed) golden brown sugar

1 tbsp. grated lemon peel

1/2 tsp. salt

3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into piece

Grease your pie plate. Whisk 4 1/2 tablespoons ice water and yolk in small bowl to blend. Blend flour, oats, brown sugar, lemon peel and salt in processor. Add butter and process until coarse meal forms. Add yolk mixture and process using on/off turns until moist clumps form. Gather dough together and divide into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap each in plastic and chill 1 hour or up to 1 day.

Preheat oven to 375°F. Roll out larger dough disk on floured surface (I use a floured baking cloth to make it easier to transfer to plate) to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under (if you have any). Crimp edges.

Line your crust with foil. Fill with dried beans or pie weights. Bake 10 minutes. Remove foil and beans. Continue to bake until crust is set, about 8 minutes. Cool to room temperature.

Roll out remaining dough disk on floured surface to 12-inch round. Cut into 1/2-inch-wide strips.

The filling!:

1 cup plus 1 tbsp sugar

2 1/2 tbsp. cornstarch

2 tsp. grated orange peel

1/4 tsp. ground nutmeg

1 3/4 cups fresh raspberries

1 1/2 cups fresh blueberries

3/4 cup fresh blackberries

1/4 cup blueberry preserves

1 egg, beaten to blend (for glaze)

Whipped cream (optional)

Mix 1 cup sugar, cornstarch, orange peel and nutmeg in large bowl. Add all berries and preserves and toss to blend. Pour filling into crust. Place dough strips atop pie, forming lattice; trim excess. Gently press strip ends to crust. Brush lattice with egg glaze. Sprinkle with 1 tablespoon sugar. Place pie on baking sheet. Bake until crust is golden brown and filling bubbles thickly in center, covering edges with foil collar if browning too quickly, about 1 hour. Cool on rack. Serve lukewarm or at room temperature, with or without whipped cream.

I scorched the crust as you can see but the sugar, glaze and berry mix did a nice job of taking that away . It was a bit messy to serve up but tasted very good and was a good way to end the evening. Onward to Labor Day…

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Bacon Cheesecake with an assist from The Bacon Goddess

Bacon cheesecake is fleeting.

Bacon cheesecake is fleeting.

This is a recipe for a bacon cheesecake. If you like bacon, and you like cheesecake, you’re welcome…

This recipe is a combination of 2 different recipes with elements coming from the Bacon Goddess and other elements coming from the Baby Screamin its Head Off in the Middle of the Night and Ruinin my Life Pie, which is also posted on my blog.

This was created for a Friday afternoon gathering at my place of employment. It went over well. I’m not going to pull your leg, this is damn good.

The Bacon!:

10-12 strips (about 1 lb.) of thick-cut bacon, as lean as possible

Prep:

Pre-heat your oven to 400F. Cover a sheet pan in tin foil. Lay out the strips on your sheet and make sure they aren’t touching. They’ll stick together and won’t cook. Bake  it 15-20 minutes or until it looks crisp. Remove from oven and place on a plate with paper towels on it so it can cool and crisp. Once cooled, put it into a food processor and pulse it a couple of times so you have your crumble. Set aside.

Set your bacon grease aside. You’ll need it for your crust.

The crust!:

2c (about 2 packages) of graham crackers

2tbsp brown sugar

4tbsp butter, unsalted and melted

2tbsp bacon grease

About 3 tbsp bacon crumble (this isn’t science, you can use your judgement)

Prep:

Set oven to 350F. Liberally grease a 9 inch spring form pan. Break up your graham crackers into food processor and blend until fine. Add sugar and mix. Add melted butter and bacon grease and blend until it looks coarse. Add bacon crumble and pulse until blended. Dump your mix into spring form and press along bottom and up the sides a bit. Place on center rack of oven for 8-10 minutes. Keep an eye on it, you don’t want to burn it. Remove from oven and let cool completely. It should be cooled by the time you’re ready to pour the filling.

Keep your oven at 350F…

The filling!:

I'm cute AND delicious!

I’m cute AND delicious!

32oz. (4 8 ounce packages) cream cheese at room temperature

1 3/4c white sugar

2 tbsp vanilla extract

5 eggs

1 egg yolk

3/4 of your remaining bacon crumble

Prep:

In a large mixing bowl, blend your cream cheese until smooth. Add sugar and vanilla and blend until smooth. Add bacon crumble and combine. Add one egg at a time to your mix and blend just until combined. Don’t over blend, you get too much air in your mix and the cheesecake will fall. Add yolk and blend until combined. Scrape the sided with a rubber spatula and blend to make sure your filling is mixed well.

Grease the side of your spring form above the crust line.

Pour your filling into the spring form.

On the bottom rack of your oven, place a pan with about an inch of water in the pan. This helps reduce the possibility of cracks in the side and top of your cheesecake.  Place your cheesecake on the rack above the water pan.

For the results I got, bake for 42 minutes at 350F. At 42 minutes, open your oven,  take your remaining bacon crumble, and spread evenly over the top of the cheesecake. Put back in oven and bake an additional 3 minutes.  By now, your cheesecake should be a golden brown around the edges.

Turn off oven and remove cheesecake. Run a thin knife around inner edge of spring form so cheesecake properly detaches from pan as it cools. Put it back in oven and leave the door cracked, about 40 minutes. This allows it to finish baking as its cooling. Remove and chill in fridge about 3 hours or until you are ready to eat one of the best desserts you’ll have in your life:)

Bacon Cheesecake2

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Uncle Nettie’s Secret Weapon

Andre photo bombs the secret weapon

Welcome through the doorway and into the holiday season. This recipe, a cherry pie baked into the center of a cheesecake, was created for a Halloween bake-off at work. I didn’t win any prizes for this although it was a dessert that disappeared.

This concoction is dedicated to a friend who recently flamed out. I found out the day I made this that he had decided to make the jump. In front of a train. A crazy pie for a wild and crazy guy (who was also ring bearer at my wedding). RIP Paul Addis, you would have liked this one, my friend. It’s called Uncle Nettie’s Secret Weapon…

You will need a 9 inch pie tin and a 10 inch spring form for this concoction. A food processor and a hand-held electric mixer would be helpful too.

Move your oven rack to a lower position. Pre-heat your oven to 350F.

The Crust:

1 1/4 cups unbleached all-purpose flour

1/2 tsp. sugar

1/4 tsp. salt

10 tbsp. (1 1/4 sticks) chilled unsalted butter, cut into 1/2 inch cubes

3 tbsp. cold water

In a food processor, mix the flour, sugar and salt. Add butter and blend using on/off turns. Process until coarse meal forms. Add water and blend using on/off turns. Add water by teaspoon if dough seems dry.

Butter or vegetable oil the inside of a 9 inch pie pan. A smaller pie tin would probably be best as you want to make sure the pie you put in the cake is a bit smaller and more dense. Dense is key as you don’t want the pie to come apart in transfer.

On a lightly floured surface, roll out the dough into a 12 inch diameter circle. Transfer to a 9 inch pie dish. Clip the dough to the edge of the pie tin. No need to flute or crimp the edges, it’s going into in a cheesecake.

Line the crust with foil and place dried beans or pie weights. Bake 10-15 minutes. Remove the foil and beans. Bake for another 10-15 minutes or until the crust is a light brown. Set aside to cool. Once cooled, create a tin foil collar for your crust, making sure your edges are covered. You don’t want to burn the edge when you bake the pie with the filling.

The Pie Filling:

2 16 oz. cans (equal to 4 cups) TART cherry pie filling

1/4 cup granulated white sugar, or as needed

2 1/2 tbsp. quick cooking tapioca

1/8 tsp. salt

1 tbsp. fresh lemon juice

1/2 tsp. pure vanilla extract

1 tbsp. cherry brandy

Place the cherries in a large bowl. Add the sugar, tapioca, salt, lemon juice, vanilla extract, and almond extract and mix with a large wooden or plastic spoon until joined. Pour the mixture into the baked pie shell. Spread the cherry filling to the tin foil collar.

Bake at 425F, for 30 minutes. Reduce heat to 350F and bake an extra 25-30 minutes.

Place on wire rack. Let cool completely. Transfer to fridge and allow 1-2 hours to chill. Two hours would be optimal.

Ready for the taste test

The Cheesecake:

4 8-oz. cream cheese (low-fat or regular), softened

1 cup unsalted butter, softened

1 1/2 cups sour cream

1/2 cup heavy whipping cream

1 3/4 cup white sugar

1/8 cup cornstarch

1 fluid oz. (shot) Cherry Brandy

1 tsp. vanilla extract

5 eggs

1 egg yolk

Bring all ingredients to room temperature.

Pre-heat oven to 375 degrees. Wrap outside of 10-inch spring form pan with foil. Butter the inside of your spring form.

In large bowl, blend cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add cherry brandy and vanilla. Stir in eggs and egg yolk one or two at a time, mixing thoroughly between each addition.

Pour half the batter into your spring form. Separate your chilled pie from the pie tin (we lined a plate with plastic wrap and turned the pie upside to separate). Remove the plastic wrap from the top of the pie. Place the pie into the cheese cake mix. Pour the remaining batter over the top of the pie. Place the spring form in another pan at least 1 inch wider and add at least one inch of water to outside pan (prevents cracks in sides of the cheesecake). Bake on center rack for approx. 80-90 minutes or until the top of your cheesecake is a golden brown.

Turn oven off and let cool with door open for 1 hour. Remove cake from water and chill at least 3 hours before removing cake from spring form pan.

We sampled some before I brought it in to work just to be sure it was ok;) My wife liked the tartness of the cherry pie. The kids didn’t. I thought it could be a little more sweet but that’s my taste. The cheesecake itself seemed a bit flat and not as fluffy as your usual cheesecake. Then again, it had a pie in the middle of it.

My recommendation would be to add your own flavor to this and build on the beta version of this creation.

Shine on, Paul. You will always be in my heart.

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