Recipe for Tropical fruit pie?!
1 1/4 cups all-purpose flour
3 Tbsp granulated sugar
1/4 tsp salt
6 Tbsp butter
1 egg yolk
3 to 4 Tbsp cold water
1 1/2 (8-oz) pkgs. cream cheese (12 oz), softened 2/3 cup sifted powdered sugar
1/4 cup whipping cream
1 Tbsp orange liqueur or orange juice
1 tsp vanilla
2 to 2 1/2 cups assorted fruits (peeled and cut up kiwi fruit, raspberries, peeled and chopped papaya, and/or cut up strawberries
2 Tbsp apricot preserves
1/2 tsp orange liqueur or orange juice
Preheat oven to 400 F.
For pastry, in a bowl stir together flour, granulated sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and enough cold water to moisten. Knead gently until mixture forms a ball.
On a lightly floured surface roll dough to a 12-inch circle; carefully transfer to a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickenss of foil.
Bake 8 minutes; remove foil.
Bake for 10 minutes more or until golden. Cool on a wire rack.
For filling, in a bowl beat cream cheese and powdered sugar until combined. Add whipping cream, the 1 tablespoon liqueur, and vanilla. Beat until combined. Spoon filling into baked pastry shell.
Cover and chill 1 to 4 hours.
To serve, arrange fruit on top of filling.
Heat preserves and 1/2 teaspoon liqueur until melted. Drizzle over pie.
Answers: Tropical Fruit Pie
1 1/4 cups all-purpose flour
3 Tbsp granulated sugar
1/4 tsp salt
6 Tbsp butter
1 egg yolk
3 to 4 Tbsp cold water
1 1/2 (8-oz) pkgs. cream cheese (12 oz), softened 2/3 cup sifted powdered sugar
1/4 cup whipping cream
1 Tbsp orange liqueur or orange juice
1 tsp vanilla
2 to 2 1/2 cups assorted fruits (peeled and cut up kiwi fruit, raspberries, peeled and chopped papaya, and/or cut up strawberries
2 Tbsp apricot preserves
1/2 tsp orange liqueur or orange juice
Preheat oven to 400 F.
For pastry, in a bowl stir together flour, granulated sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and enough cold water to moisten. Knead gently until mixture forms a ball.
On a lightly floured surface roll dough to a 12-inch circle; carefully transfer to a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickenss of foil.
Bake 8 minutes; remove foil.
Bake for 10 minutes more or until golden. Cool on a wire rack.
For filling, in a bowl beat cream cheese and powdered sugar until combined. Add whipping cream, the 1 tablespoon liqueur, and vanilla. Beat until combined. Spoon filling into baked pastry shell.
Cover and chill 1 to 4 hours.
To serve, arrange fruit on top of filling.
Heat preserves and 1/2 teaspoon liqueur until melted. Drizzle over pie.
TROPICAL FRUIT PIE
One prepared crust for a 9-inch pie
For Filling:
3 1/2 cups pineapple chunks, or 2 1/2 cups pineapple chunks plus 1 cup mango chunks
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon vanilla extract
2 tablespoons cornstarch mixed with 3 tablespoons water
For Coconut Streusel:
1/3 cup light brown sugar
5 tablespoons unsalted butter, softened
2/3 cup all-purpose flour
1/2 cup shredded or flaked sweetened coconut
RECIPE METHOD
Preheat the oven to 375° F. Line a 9-inch pie plate with the prepared crust. Place a piece of aluminum foil in the crust and fill with rice or dried beans.
TO PREPARE FILLING: In a saucepan over low heat, combine the fruit, sugar, cinnamon, ginger, and vanilla. Cook for 10 minutes. Stir in the cornstarch mixture and cook for 1 minute. The mixture will thicken. Cool the filling.
While the filling cools, bake the piecrust for 6 minutes, remove the aluminum foil and rice, and bake for 4 minutes longer.
TO PREPARE COCONUT STREUSEL: In a bowl, combine the ingredients and set aside.
Place the cooked fruit in the prebaked crust, then cover the top with the coconut streusel. Bake for 25 to 30 minutes, or until the top is lightly browned. Cool the pie on a rack until ready to serve.
Serve warm or at room temperature.
How about an apple pie. I hate when people go all out for something that has a poor tasting resul. Those foods just aren't good hot. Oh and pie is messy. So whatever is inside better be pretty