search   recipes from OUR kitchen   blog recipes index   blog from OUR kitchen

=,=`==ivy==`=,=

Pastry Fillings

Here are our recipes for dessert pie fillings: Apple Pie . Apple Tarts . Berry . Cherry . Pecan . Plum . Pumpkin . Rhubarb
Here are our recipes for strudel: Strudel (Cherry) . Strudel (Peach)


Cherry Pie

revised July 2010, February 2014
recipe for one 9 inch pie plate - preheat oven to 425F

Ingredients

cherry pie (photo ejm july2010)
pastry filling

Preparation

    1. Pastry: Mix the flour and salt together in a bowl. Cut the fat into the flour and salt until it is pea sized. Add ICE-COLD water a little at a time and mix lightly until it is pastry consistency. Use a pastry cutter if your hands are warm or use your hands if you have cold hands like mine. Please note that the amount of water changes drastically, depending on the humidity. (For whatever pastry recipe you use, if it is very humid, reduce the amount of water called for.)
    2. Wrap it tightly in plastic. REFRIGERATE AT LEAST ONE HOUR. It's the refrigeration before baking that does the trick. It makes the pastry flakier.
    3. Filling: fresh cherries: Carefully, bend out a paper clip to make it look like an "S" and after washing the cherries well (there is often lots of dust on cherries), start pitting. It might seem labour intensive but it's no more difficult or time-consuming than checking that jarred "pitted" cherries are indeed pit-free. To pit a cherry, first pull out the stem. Push the hook end of the paperclip into the cherry where the stem was. Fish around a little to catch the pit and pull it out. Add sugar and stir well to coat all the cherries. Macerate the pitted cherries in sugar for an hour or more. (This will throw off a lot of juice.) Just before assembling the pie, add the flour to the cherries and stir well.
      tinned cherries: Empty a 796 ml (28 fl oz) jar of pitted sour red cherries of cherries into a sieve catching the juice below in a bowl. Check each cherry to make sure there are no pits in the cherries. (There's nothing more upsetting than having to make a trip to the dentist because of a broken tooth.) Pour juice into a small pot and add sugar (because tinned cherries are already sweetened, use less sugar!! - anywhere from ¼ to ⅔ c). Bring to a boil. Whisk in flour. Allow to cool. Add the pitted cherries to the juice.
    4. Handling it as little as possible, roll out pastry on a lightly floured board. Lay the crust in pie plate; trim. Put the cherries into the pie shell.
    5. Again, handling it as little as possible, roll out the other half of the pastry for the top crust.
    6. Using some of the juice of the cherries, rub all around the outer edge of the bottom crust. Put top crust on; trim. Using your index fingers and thumbs, press the two edges together to make a fluted edge. Slash through the top crust two or three times. Be careful that the bottom crust stays intact. (You can also cut the top piece of pastry into strips and create a lattice work for the top.)
    7. Bake at 425F until you've got the colour you like (10 to 15 minutes) then turn down heat to 325F and bake a further 25 to 30 minutes. Cooking time should be around 40 minutes total. It's done when the juice is bubbling.

    Serve with vanilla icecream, crème fraiche or high fat yoghurt.

    printer friendly file

    to blog from OUR kitchen: Wordless Wednesday: can we bake a cherry pie?
    Back to our recipes


    Pastry & Fillings: Plum . Pastry . more pastry, fillings and festive recipes

    Plum Pie

    Santa Rosa plums are wonderful - sweet with some tartness. If we can get them, they are among our favourites. But yellow plums are equally good. This plum pie tastes like a cross between sour red cherry and rhubarb pie. Get plums that are juicy but firm. It's remarkable that plums are not one of the standard fruits for pie.

    recipe for one 9 inch pie plate -

    Ingredients

    plum pie (photo ejm aug2009)

    Preparation

    1. Two or three hours before making the pie, wash the plums well. Remove stems and pits. Cut plums in wedges and put in a largish pyrex bowl.
    2. Add sugar, flour and salt and gently stir to mix into plums. Judge the quantity of flour by how juicy the plums are. If they seem a little dry, add 2 heaping dessert spoons of flour. If they are very juicy, add 3 heaping dessert spoons of flour. Cover the plums and allow to macerate in refrigerator for 2 or 3 hours.
    3. Roll out pastry and put in pie plate; trim. Roll out top crust and loosely roll around rolling pin; rest on top of pie plate. Refrigerate til adding the filling.
    4. When the plums have macerated, preheat oven to 450F. Put the plums into the bottom pie shell. Using some of the juice of the plums, rub all around the outer edge of the bottom crust. Put top crust on; trim. Using your index fingers and thumbs, press the two edges together to make a fluted edge. Use a fork to make many many holes through the top crust. Avoid piercing through to the bottom!
    5. Put the pie on the middle shelf of the oven and a broiling tray on the shelf below the pie to catch any juice that might boil over. Bake at 450F for about 20 minutes - until you've got the colour you like - then turn down heat to 350F. Cooking time should be around 40 minutes total. It's done when the juice is bubbling.

    Serve with vanilla icecream, crème fraiche or high fat yoghurt.

    printer friendly file

    to blog from OUR kitchen: mmmm... plum pie
    Back to our recipes


    Pastry & Fillings: Pecan . Pastry . more pastry, fillings and festive recipes

    Pecan Pie

    recipe for one 9 inch pie plate

    Ingredients

    Preparation

    1. Roll out pastry and put in pie plate. Flute edges. Refrigerate til filling is made.
    2. In a bowl, beat together sugar, eggs and salt. Add corn syrup, melted butter and vanilla extract. Whisk until frothy.
    3. Spread pecans over the bottom of the pie shell. Pour filling over top.
    4. Bake for 30 minutes at 350F. We bake ours in our toaster oven - the pecans get a bit toasty that way.

    Serve with whipped cream, crème fraiche or high fat yoghurt.

    printer friendly file

    Back to our recipes


    Pastry & Fillings: Pumpkin . Pastry . more pastry, fillings and festive recipes

    preparing an actual pumpkin for pie

    Pumpkin Pie

    recipe for one 9 inch pie plate

    Ingredients

    Preparation

    1. Roll out pastry and put in pie plate. Flute edges. Refrigerate til filling is made.
    2. Mix all the ingredients well. If you are using tinned pumpkin, use a tin that is marked "for one pie". Please ensure that it is unsweetened pumpkin.
    3. Pour into a pie shell.
    4. Bake for 15 minutes at 425F. Turn the oven down to 350F and bake 45 minutes more til a knife comes out clean.

    Serve with whipped cream. Pumpkin pie isn't just for Thanksgiving Day. In fact, we're usually too stuffed from eating Thanksgiving Dinner to have pie. We prefer to have it a couple of days later after having a dinner of leftover sandwiches.

    Preparing an Actual Pumpkin for Pie Fillingjackolantern ©ejm

    First of all, do make sure that the pumpkin you have is a "pie" pumpkin. Jack-o-lantern pumpkins are very watery and don't have much flavour. This year for Hallowe'en, we made sure to buy a pie pumpkin. It was a bit of a pain to remove the seeds and carve but the resulting pie was worth the extra effort.

    Here's how I prepared our carved pumpkin for pie (after reading Joy of Cooking):
    1. Cut the pumpkin in half and remove any seeds and threads that are still there.jackolantern chopped in half ©ejm Place the pumpkin halves shell side up on a cookie sheet and bake at 350F until the flesh inside the pumpkin can be pierced easily with a fork. The skin will be quite dark and the features of the jackolantern will look even more sinister as they will have collapsed and shrivelled to a certain extent. (The small pumpkin I had took a couple of hours)
    2. When the pumpkin is done, scrape the flesh out and push it through a sieve (or food mill) to get rid of any thready fibers.

    And there you have it. Yes, it's labour intensive but at least the pumpkin has been used for something other than just composting.

    to our recipe for pumpkin pie
    to recipe for roasting pumpkin seeds

    printer friendly file

    Back to our recipes

    Pastry & Fillings:
    Apple Pie . Apple Tarts . Apricot . Berry . Cherry . Lemon . Mincemeat - Mom's . Mincemeat - vegetarian . Pecan . Plum . Pumpkin . Rhubarb . Strudel (Cherry) . Strudel (Peach) . Beef & Mushroom . Prune Onion Blue Cheese Tart . Sausage Rolls . Spinach . Tourtiere . Pastry

    Festive Dishes:
    Roast Stuffed Capon . Cornbread Stuffing . Cranberry Confit . Cranberry Sauce . Mashed Root Vegetables . Green Beans with Pimiento . Jelly Salad . Tourtiere . Cherry Snowballs . Crescents . Coloured Sugar Cookies . Fruit Cake . Fruit Pudding . Ginger Shortbread . Hard Sauce . Linzer Torte . Lucia Cats . Vínarterta . Mincemeat




    envelope ©ejm ejm (aka llizard) 2000,2002,2003,2010
    Toronto Ontario Canada

    Creative Commons License
    This work is licensed under a Creative Commons License