What's the trick to making "mile high" fruit pies?!
What's the trick to making "mile high" fruit pies?
I see these beautiful tall fruit pies, but mine always seem to flatten out no matter how much fruit I start out with, what's the trick to having a pretty domed pie at the end of the baking? Thanks in advance.
Answers:
Mile-high Strawberry Pie Recipe
http://www.thatsmyhome.com/mainstreet/pi...
1 (10-oz.) package frozen unsweetened strawberries, thawed but still ice cold (see note)
1 C. sugar
1 T. fresh lemon juice
2 egg whites
1 C. heavy cream, stiffly whipped
1 prepared graham cracker or vanilla wafer crust
Beat strawberries, sugar, lemon juice and egg whites in large electric mixer bowl at high speed for 15 minutes. Fold in whipped cream. Mound in prepared pie shell and freeze overnight, or until firm.
Strawberry note: You may substitute 1 ? cups of fresh sweetened strawberries for the frozen unsweetened strawberries.
Makes 6 to 8 servings.
Mile-High Cranberry Apple Pie
Prep: 50 minutes
Bake: 1 hour 5 minutes
http://recipes.bhg.com/recipes/recipedet...
Ingredients
3/4 cup water
3 tablespoons granulated sugar
12 cups thinly sliced, peeled, cooking apples, such as Fuji or Granny Smith (4 pounds)
1 cup dried cranberries
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground nutmeg
2 tablespoons rum or frozen apple juice concentrate, thawed
1 recipe Pastry for Double-Crust Pie
1 egg, beaten
1 tablespoon water
1/4 cup margarine or butter
1/3 cup broken pecans
1/2 cup light-colored corn syrup
1/2 cup packed brown sugar
2 tablespoons water
1/4 cup whipping cream
Directions
1. In a Dutch oven combine the 3/4 cup water and the 3 tablespoons sugar. Bring to boiling over medium-high heat; add the apples and the cranberries. Cover and cook for 4 minutes, stirring once. Drain well in a colander.
2. In a large mixing bowl combine the 3/4 cup sugar, the flour, nutmeg, and rum or apple juice concentrate. Add apple mixture; toss gently to combine. Set mixture aside while preparing the pastry. Move oven rack to lowest setting. Preheat oven to 375 degrees F.
3. Prepare Pastry for Double Crust Pie (below). On a lightly floured surface roll half of the dough into a 12-inch circle. Wrap the pastry around rolling pin; unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
4. Stir fruit filling to distribute spices, flour, and sugar evenly. Spoon into the pastry-lined pie plate. Trim pastry to edge of pie plate. On a lightly floured surface roll remaining dough into a 12-inch circle. Cut slits for steam to escape. Place on top of fruit filling. Trim top crust to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired. Brush top with a mixture of beaten egg and 1 tablespoon water. To prevent overbrowning, cover the edge of pie with foil.
5. Place pie on a cookie sheet to catch any drips. Bake 30 minutes. Remove foil. Bake for 35 to 40 minutes more or until the top is golden. Cool on a wire rack.
6. In a medium skillet melt margarine or butter. Add broken pecans. Cook and stir over medium-low heat for 3 to 5 minutes or until the pecans are lightly toasted. Carefully add corn syrup, brown sugar, and 2 tablespoons water (mixture may splatter when the syrup comes in contact with the hot pan). Cook and stir with wooden spoon until bubbly and the brown sugar is dissolved. Add whipping cream. Bring mixture to boiling; reduce heat. Boil gently, uncovered, over low heat for 5 minutes. Allow to cool slightly. Serve pie slightly warm or at room temperature with warm sauce. Makes 8 servings.
Pastry for Double-Crust Pie: In a large mixing bowl stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 2/3 cup shortening until pieces are the size of small peas. Using a total of 6 to 7 tablespoons cold water, sprinkle 1 tablespoon of water at a time over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all dough is moistened. Divide dough in half. Form into two balls.
Hey.I haven't tried it before.
But that won't be a problem.Aha.
Here is a recipes I find for you.
Maybe I will try it this weekend,lol.....
Mile High Strawberry Pie
1 pkg. frozen strawberries
1c. sugar
1/8 tsp salt
2 egg whites
1 Tbsp lemon
1/2 pt. whipping cream
1 tsp. vanilla
1 baked pie shell (10 in.)
Whip cream and place in refrigerator. Have strawberries partially defrosted. Place berries, sugar, egg whites, lemon juice and salt in large bowl of electric mixer. Beat at medium speed for 10 -15 minutes or until stiff and holds its shape. Add vanilla, then fold in whipped cream quickly. Pile lightly in baked pie shell. Place in freezer for several hours before serving.
Will keep in freezer for about a week.
Options: Set aside some of the berries and add them to the pie whole. Sprinkle thinly sliced almonds atop pie.
Wow,sounds great!
Running at the mouth.......
Try it and find if it will mile tall :D