|
Recipes for Shabbat Pies By Eileen Goltz Pyes (pies) originally appeared in England as early as the twelfth century and were predominately filled with meat. The crust of the pie was referred to as "coffyn" and they were more about the crust than the filling. These pies were usually filled by using some type of fowl and the legs of the filling were left to hang over the side of the dish and used as handles . Fruit pies or tarts as we know them became popular in the1500's. The "pie" came to America with the first settlers. It wasn't until the American Revolution, however, that the term crust was used instead of coffyn. Today the pie is considered one of the most traditional of American desserts. While I love making the classic apple, peach and blueberry variety I really rejoice when I have the opportunity to create non traditional, fun and calorie filled extravaganza pies. The following recipes have all been sent to me at
one time or another by family and friends and I guarantee that there will
absolutely positively not be any leftovers
For the crust, blend together butter, maple syrup,
cream cheese, egg, orange rind and vanilla. Add flour and baking powder.
Roll out crust on a floured surface with a floured rolling pin. This dough
is soft. Roll to 1/3-inch thickness. Fit or pat the dough into 7-inch pie
plate. Cut apples into 1/8-inch slices and arrange in a circular pattern
on dough in pie plate. Refrigerate 1/2 hour. Combine sour cream, maple
syrup and lemon juice. Spoon over chilled apples. Sprinkle nutmeg on top.
Bake at 350 degrees for 30 minutes.
Preheat oven to 450. Bake the crust for 5-7 minutes
or until very light golden brown. Remove from oven and cool. Reduce the
oven temperature to 325.
Preheat oven to 375. Place milk, butter, and
chocolate in a saucepan. Cook over a low heat, stirring constantly until
the chocolate is melted. Remove the mixture from the heat and cool. In a
bowl combine the corn syrup, eggs, flour and salt. Add the egg mixture to
the cooled chocolate mixture and mix to combine. Stir in the pecans and
vanilla. Pour the mixture into the unbaked pie sell and bake for about 45
minutes. Makes 1 pie. Serves 6 to 8.
Preheat oven to 300. Separate the eggs and with an
electric mixer or in a food processor beat the yolks until they are pale
yellow. Add the sweetened condensed milk, lime juice, and rum; beat until
the mixture is smooth. With an electric mixer bowl beat the egg whites
until they are stiff. Fold the beaten whites, by hand, into the lime
mixture. Spoon the filling into a 9" baked pie shell. Bake the pie for 8
to 10 minutes. Cool, then chill. Makes 1 pie. Serves 6 to 8.
Preheat oven to 400. Combine cornstarch, first
addition of ginger and salt in a large mixing bowl. Add dark corn syrup,
butter, lemon juice and lemon peel, stirring until smooth. Add pears to
corn syrup mixture and toss until well coated. Arrange the mixture in pie
crust; set aside. In a mixing bowl, combine flour, brown sugar, second
addition of ginger and almonds; mix well. Cut in butter until mixture
resembles coarse cornmeal; sprinkle topping over pears. Bake for 15
minutes, then reduce heat to 350°F and bake an additional 30 minutes or
until the topping and crust are golden brown. Remove from oven; cool on a
wire rack. Makes 1 pie. Serves 6 to 8.
In a large bow combine the butter and softened cream
cheese, gradually adding 1 1/2 cups powdered sugar and alternately with
1/4 cup whipping cream, beginning and ending with the powdered sugar.
After the powdered sugar has been added stir in the vanilla and set the
mixture aside. In another bowl toss the sliced bananas in the pineapple
juice and then drain the bananas. Spoon half the filling in a 9" baked pie
shell and top it with the bananas. Spoon the remaining filling on top of
the bananas and then sprinkle the top of the pie with the pecans. Set the
pie aside. Place the chips in a microwave bowl and cook until melted.
Drizzle the melted chocolate over the pie. Beat 1 cup of whipping cream to
soft peaks; gradually add 3 tablespoons powdered sugar until the whipping
cream forms stiff peakes. Pipe or spread over the pie. Makes 1 pie. Serves
6 to 8 servings.
Stir together coffee and warm water until coffee is dissolved. Cool. Cut cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9-inch deep-dish pie plate. Drizzle coffee mixture over cake. In a large mixing bowl beat the mascarpone cheese, sugar, and chocolate syrup until the mixture is smooth. Add 2 1/2 cups whipped topping, and beat the mixture until it's light and fluffy. Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle the top of the pie with the candy pieces. Chill for 6 to 8 hours. Makes 1 pie. Cut thin slices, this is a really rich pie. Serves 8. Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve. © Eileen Goltz 2002 |
