Award winning pie recipes?!
I Need a really good pie recipe to enter in a contestWww@FoodAQ@Com
Answers:
Apple Pie
Crust
2 1/2 cups all-purpose flour
4 tsp!. sugar
1/4 tsp!. salt
14 Tbsp!. (1 stick & 6 Tbsp!.) cold butter, cubed
1 large egg, lightly beaten with 2 Tbsp!. cold water
Filling
2 Tbsp!. freshly squeezed lemon juice
3 lbs baking apples
2/3 cup sugar, plus more for sprinkling on top
1/4 cup unsalted butter
1/4 tsp!. cinnamon
1/2 tsp!. nutmeg
1 large egg, lightly beaten
The Crust
Make the dough by hand!. In a medium bowl, whisk together the flour, sugar, and salt!. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter!. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding!.) Add the egg and stir the dough together with a fork or by hand in the bowl!. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture!.
Make the dough in a food processor!. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined!. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times!. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine!. (If the dough is very dry add up to a tablespoon more of cold water!.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand!.
Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour!.
The Filling
Put the lemon juice in a medium bowl!. Peel, halve, and core the apples!. Cut each half into 4 wedges!. Toss the apple with the lemon juice!. Add the sugar and toss to combine evenly!.
In a large skillet, melt the butter over medium-high heat!. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes!. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes!.
Strain the apples in a colander over a medium bowl to catch all the juice!. Shake the colander to get as much liquid as possible!. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes!.
In a medium bowl, toss the apples with the reduced juice and spices!. Set aside to cool completely!. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months!.)
Cut the dough in half!. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide!. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes!.
Place a rack in the lower third of the oven and preheat the oven to 375? F!.
Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan!. Put the apple filling in the pan and mound it slightly in the center!. Brush the top edges of the dough with the egg!. Place the second disc of dough over the top!. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal!. Flute the edge as desired!. Brush the surface of the dough with egg and then sprinkle with sugar!. Pierce the top of the dough in several places to allow steam to escape while baking!. Refrigerate for at least 15 minutes!.
Bake the pie on a baking sheet until the crust is golden, about 50 minutes!.Www@FoodAQ@Com
Crust
2 1/2 cups all-purpose flour
4 tsp!. sugar
1/4 tsp!. salt
14 Tbsp!. (1 stick & 6 Tbsp!.) cold butter, cubed
1 large egg, lightly beaten with 2 Tbsp!. cold water
Filling
2 Tbsp!. freshly squeezed lemon juice
3 lbs baking apples
2/3 cup sugar, plus more for sprinkling on top
1/4 cup unsalted butter
1/4 tsp!. cinnamon
1/2 tsp!. nutmeg
1 large egg, lightly beaten
The Crust
Make the dough by hand!. In a medium bowl, whisk together the flour, sugar, and salt!. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter!. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding!.) Add the egg and stir the dough together with a fork or by hand in the bowl!. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture!.
Make the dough in a food processor!. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined!. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times!. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine!. (If the dough is very dry add up to a tablespoon more of cold water!.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand!.
Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour!.
The Filling
Put the lemon juice in a medium bowl!. Peel, halve, and core the apples!. Cut each half into 4 wedges!. Toss the apple with the lemon juice!. Add the sugar and toss to combine evenly!.
In a large skillet, melt the butter over medium-high heat!. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes!. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes!.
Strain the apples in a colander over a medium bowl to catch all the juice!. Shake the colander to get as much liquid as possible!. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes!.
In a medium bowl, toss the apples with the reduced juice and spices!. Set aside to cool completely!. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months!.)
Cut the dough in half!. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide!. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes!.
Place a rack in the lower third of the oven and preheat the oven to 375? F!.
Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan!. Put the apple filling in the pan and mound it slightly in the center!. Brush the top edges of the dough with the egg!. Place the second disc of dough over the top!. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal!. Flute the edge as desired!. Brush the surface of the dough with egg and then sprinkle with sugar!. Pierce the top of the dough in several places to allow steam to escape while baking!. Refrigerate for at least 15 minutes!.
Bake the pie on a baking sheet until the crust is golden, about 50 minutes!.Www@FoodAQ@Com
Try this one!. I make it regularly and absolutely love it!
Steak and Kidney Pie with Garlic Mash
For two people, you will require:
1lb (450g) of steak (diced)
1lb (450g) of ox kidneys (cleaned and diced)
1 small onion (halved then sliced)
1 pint (550ml) of fresh beef stock (a recipe can be found further down this page)
1/2 pint (275ml) of full bodied red wine
1 tbsp of plain flour
1/2 tsp of dried thyme
1/2lb (225g) of puff pastry
1 small egg for glazing (beaten)
1lb (450g) of potatoes (peeled and chunked)
Handful of flat leafed parsley (roughly chopped)
2 garlic cloves (crushed)
2 tbsp of frozen peas
Olive oil
Freshly ground black pepper
Put the flour in to a large bowl and season well with pepper!. Add the beef and the kidney and mix well, ensuring each piece is coated!. In a large, non-stick pan, put a drizzle of olive oil, bring up to a heat and brown the meat, adding the onion for the last minute!. Pour in the stock and wine and add the thyme!. Bring up to a simmer and continue to simmer for 1 1/2 to 2 hours, stirring occasionally, until the stock is lush and thick and the meat tender!. A "skin" may form and re-form on the top which is simply impurities from the kidneys and should be carefully skimmed off and discarded!.
Put your oven on to preheat to 200 degrees centigrade or equivalent then roll out the pastry on a floured board until it is big enough to cover a ten inch (25cm) long, rectangular pie dish!. Spoon the meat in to the dish and lightly grease the edges with some butter!. Put the pastry on top, crimp down the edges and trim it to size with a knife!. Glaze with the beaten egg then cut a small cross in the centre of the pastry to allow the steam to escape!. Place in to the oven for half an hour!.
Put the potatoes on to boil in lightly salted water for about twenty-five minutes!. Mash them and add the parsley and crushed garlic, ensuring to stir them through well!. Cook the peas for two to three minutes in boiling water dependant upon the instructions on the packet and plate up what is an outstandingly delicious meal!.Www@FoodAQ@Com
Steak and Kidney Pie with Garlic Mash
For two people, you will require:
1lb (450g) of steak (diced)
1lb (450g) of ox kidneys (cleaned and diced)
1 small onion (halved then sliced)
1 pint (550ml) of fresh beef stock (a recipe can be found further down this page)
1/2 pint (275ml) of full bodied red wine
1 tbsp of plain flour
1/2 tsp of dried thyme
1/2lb (225g) of puff pastry
1 small egg for glazing (beaten)
1lb (450g) of potatoes (peeled and chunked)
Handful of flat leafed parsley (roughly chopped)
2 garlic cloves (crushed)
2 tbsp of frozen peas
Olive oil
Freshly ground black pepper
Put the flour in to a large bowl and season well with pepper!. Add the beef and the kidney and mix well, ensuring each piece is coated!. In a large, non-stick pan, put a drizzle of olive oil, bring up to a heat and brown the meat, adding the onion for the last minute!. Pour in the stock and wine and add the thyme!. Bring up to a simmer and continue to simmer for 1 1/2 to 2 hours, stirring occasionally, until the stock is lush and thick and the meat tender!. A "skin" may form and re-form on the top which is simply impurities from the kidneys and should be carefully skimmed off and discarded!.
Put your oven on to preheat to 200 degrees centigrade or equivalent then roll out the pastry on a floured board until it is big enough to cover a ten inch (25cm) long, rectangular pie dish!. Spoon the meat in to the dish and lightly grease the edges with some butter!. Put the pastry on top, crimp down the edges and trim it to size with a knife!. Glaze with the beaten egg then cut a small cross in the centre of the pastry to allow the steam to escape!. Place in to the oven for half an hour!.
Put the potatoes on to boil in lightly salted water for about twenty-five minutes!. Mash them and add the parsley and crushed garlic, ensuring to stir them through well!. Cook the peas for two to three minutes in boiling water dependant upon the instructions on the packet and plate up what is an outstandingly delicious meal!.Www@FoodAQ@Com
http://www!.recipezaar!.com put pies, fruit pie, any kind of fruit and pie in the search box and go through about a thousand recipes!.
You ought to enhance something in one of the recipes to make it your own!.
As a judge I look for different!! And I have judged lots of food contests!.Www@FoodAQ@Com
You ought to enhance something in one of the recipes to make it your own!.
As a judge I look for different!! And I have judged lots of food contests!.Www@FoodAQ@Com
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