Cookbook Countdown #92--The Pie and Pastry Bible

My friend Louise hosted Cookbook Wednesday for years, but  she is not feeling so well, so it is suspended for now.

I am not taking up the weekly commitment, (with a Mr. Linky, etc)  I just have one of my cookbooks to 'count down' and I am going to do it on Wednesday and think of how great Louise's blog is and hope she is up to par soon!

Months of Edible Creations!

This is cookbook number 92!

You can see them all so far if you click here.

From Goodreads:

The Pie and Pastry Bible is your magic wand for baking the pies, tarts, and pastries of your dreams—the definitive work by the country's top baker.The Pie and Pastry Bible is your magic wand for baking the pies, tarts, and pastries of your dreams—the definitive work by the country's top baker.

-More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries

-Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles

-All kinds of fillings, glazes, toppings, and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel, and hot fudge

-A separate chapter featuring foolproof flaky, tender, and original crusts of every kind imaginable. Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts

-Countless tips that solve any problem, including the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn't weep

-How to make a tender and flaky pie crust in under three minutes

-How to make the best brownie ever into a crustless tart with puddles of ganache

-Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche

-Extensive decorating techniques for the beginning baker and professional alike that show you how to make chocolate curls, pipe rosettes, crystallize flowers and leaves, and more

-Detailed information on ingredients and equipment, previously available only to professionals

-The wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart

-Pointers for Success follow the recipes, guaranteeing perfect results every time

From Me:

Let me just say---I have a fear of pie crusts.  I can't do them no matter how hard I try.

I go by the recipe but when I roll them out and try to transfer to the pie plate, they rip and tear or they are too thin or too thick.

I know a lot of it is just practice, but I don't have the patience to do so. I will always give it a try tho so when I found this cream cheese crust in the Pie and Pastry Bible, I knew it might be easier to roll out (because really, that is my only problem with pies)

And yes, it really was easier for me to roll out--I even made a lattice crust -- I didn't like the taste as much as I do a regular shortening or butter pie crust. 

 I would make it again, I just prefer regular crust.

Soooo... 

I made an apricot pie!!

My friend gave me some apricots off of her tree and I had enough to make  a pie and some jam too.

The crust got a little 'well done' around the edges.

Besides the 'rolling out of the dough' I have trouble with the crimping of the edge and the covering it with foil.

AND, if  you notice I used an aluminum pie pan.

My friend Care from Care's Books and Pie told me to always use a glass pie plate.  She said that the heat is distributed more evenly.  Since she is an expert pie maker, I believe her---I just love my little aluminum pie pans, OBVIOUSLY I'm a rebel and didn't follow directions....and I even asked for advice (sigh).

What I really need is for her to come show me how to do a perfect pie crust.

Flaky Cream Cheese Pie Crust

6 T unsalted cold butter

1 cup + 1 T pastry or All-purpose flour

1/8 t salt

1/8 t baking powder

1/4 cup cream cheese

1 T ice water

1 1/2 t  apple cider vinegar

Food processor method:

Cut the butter into small cubes. Wrap it in plastic and freeze it until frozen solid, at least 30 minutes.  Place the flour, salt and baking powder in a reclosable gallon-sized freezer bag and freeze for at least 30 minutes.

Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine.  Set the bag aside.

Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. Remove the cover and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas.  The mixture will be in particles and will not hold together.  Spoon it into the plastic bag.

Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it from the outside of the gag, with the knuckles and the heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.

Wrap the dough with the plastic wrap, flatten it into a disc and refrigerate for at least 45 minutes, preferably overnight.

For a pie shell and lattice, divide the dough into 2/3 and 1/3, flattening the smaller part into a rectangle.

Then---you just need to roll out and follow your pie instructions*

*this is where the cookbook confused me.  The instructions for fruit pies is vague, for me, that is.  They are written for people who know what they are doing.  Maybe I should restate that--the apricot pie recipe was vague for me.  She had some excellent recipes in there, but she also had a chart that just listed ratios of sugar, fruit, cornstarch and peak seasons to make them.  Then she expected ME to know how to put it all together.

This is what I did:

425 degrees F  for 45 minutes.

4 cups apricots in half inch slices

1 T lemon juice

2 T flour

6 T sugar

1/8 t salt

You could add a bit more sugar if you like, this was pretty tart. 

But look!
It was so pretty before it went into the oven.

And pretty when it came out!

And that is cookbook number 92!

I don't' know if I have ever said why I decided to cook from every one of my cookbooks....but years ago,  my friend Mitzi's husband, Larry told me I would never cook from every one.  He suggested that I was wasting my money purchasing them.  So I started to cook something from every one of them  -- this was back when Julie and Julia, first came out and I took on the challenge, thinking I'd do it in a year.

So I would invite them over  once a week (I think once I even did two cookbook recipes in one week and made them come over to taste blue cheese coleslaw!).

And then.... I slowed down and got slower and slower...and then I stopped for a while, years passed and Mitzi and Larry moved away.

I revived my efforts tho, and every time I use a new cookbook, I remember Larry saying how I was wasting my money.

HA.

I'll show him too!

Me, Myself, and Pie-- Cookbook Wednesday

It's Cookbook Wednesday!

And this is  #78 for me!

As  I said the last time I posted a cookbook for the countdown,  

this isn't even making a dent in my collection.

And it's #78!

This will keep me busy until I die. (posting from each cookbook)

I'm so glad I have a purpose in life!  A goal!  I can never give up!

Check them all out here!

Swing on over to Marjie  host of Modern Day Ozzie and Harriet to see other Cookbook enthusiasts. 

She's hosting for now, while Louise is on a break. (Hey Louise!)

This cookbook is pretty new to my shelf.  It's full of great 'pie' recipes, both savory and sweet. Tarts and quiches.  Anything that could be considered 'pie'.

This is what Goodreads has to say about this cookbook:

Filled with classic pie recipes such as apple and pecan, yet bolstered with modern pie innovations like pie pops, Thanksgiving Pie, and pies-in-a-jar, this is a collection of simple, straightforward recipes and stories of Amish life that will help bakers bring their families together around the table. Brimming with full-color photography of more than 100 recipes full of simple, wholesome ingredients and easy tried-and-true techniques that are sure to please any palate, this distinctive cookbook will help you bake the perfect Amish pie, whether you are a pie novice or a filled-pastry aficionado. Recipes include sweet and savory fillings, basic crusts, fruit pies, cream pies, meringues, scrumptious toppings, and so much more. Sprinkled throughout are Sherry Gore's personal stories of Amish life and culture that are best enjoyed over---what else?---a slice of homemade pie! Trim Size: 7 x 9

It's a beautiful book. Even if you never make a pie out of it --- it's just wonderful to look at.

I LOVE a good apple pie.

I just sometimes have a hard time deciding which I like best.

Some are made with just cinnamon and sugar

Some with  nutmeg and brown sugar.

There is a proper name for this kind of pie...it's not a tart, but a rustic---a rustic---hmmmm.

Well, it's me being lazy and just rolling out a big circle and piling apples in the middle and sprinkling a crunchy topping on and folding up the sides.

It's officially a Galette.  And it's very forgiving because-- well--look at it!

The important thing is... it tasted great.

All appley and cinnamony and sweet.

I used a baking stone that I sometimes make pizzas on, to bake this Galette and the juices flowed out. 

It was not stuck to the stone as it looks it might be.

I used a basic pie crust from "My, Myself and Pie".

Look how flaky the crust is. 

Pastry Crust

2 cups all purpose flour

1 tbls sugar (for sweet pies only)

1 tsp salt

3/4 cup + 2 Tbls butter flavored shortening

5 Tbls iced cold water

1 Tbls  vinegar

Blend flour, sugar and salt well in a large bowl.

Cut the shortening into pea sized pieces and work into the flour mixture until crumbs form.

In a separate bowl, mix old water and vinegar. Gradually add the water mixture to the flour mixture until combined. 

Shape the dough into a ball, cover in plastic wrap and chill for at least 30 minutes.

On a lightly floured surface, roll out the dough  to a uniform thickness.  Place in a pie plate OR

make a Galette.

Bake at 400 for 8-12  minutes or until golden brown.

Let cool.

Makes 2  9-inch pie crusts.

I just used an apple filling from another source, and since this is my cookbook countdown  --  Number 78!!, and I only used the crust from this book-- that's all I'm giving you.

PS:   you can tell when I have nothing much to say and just want to get another cookbook counted down, right?

I usually go on and on and on....

Just wait till next time!

I'm also linking up to
Kitchen Flavours
and her
Cook Your Books meme!
Joyce says:
Cook-Your-Books is all about cooking or baking from your many cookbooks or magazines that you have collected over the years. If you love collecting cookbooks, read them like novels and love trying out new recipes, then this is the perfect place to share. It's time to get those books (or magazines) out of the shelves, and start using them. Bake or cook anything from any of your books or magazines, and link your posts to Cook-Your-Books here at Kitchen Flavours. The linky will start on the 7th of every month right up to the end of the month. 

You should get out your old cookbooks and join the fun at

Cook-Your-Books

and

Cookbook Wednesdays!

Cookbook Wednesday and PIE Every Day!

Today is Wednesday! 

Cookbook Wednesday!

Hosted by Louise at 

Months of Edible  Celebrations

(it's a great blog -- check it out)

Louise is keeping me on track with my own Cookbook Countdown.

I think I own more cookbooks than anyone in the world!

Are you saying "sheesh"  I too, own a lot of cookbooks!

Well I realize I am not the only cookbook collector, but this one is #75 and I haven't begun to make a dent.

This will keep me busy until I die. (posting from each cookbook)

I'm so glad I have a purpose in life!  A goal!  I can never give up!

Check them all out here!

from Goodreads:

PIE EVERY DAY will convince even beginning cooks that, with very little fuss or trouble, delicious, filling, nutritious pies can indeed be offered up at the family table every day. Includes a comprehensive chapter on crust-making. "Witty . . . beautiful, as sweet as you know what, I ate it up."--The Atlanta Journal-Constitution. A BOOK-OF-THE-MONTH CLUB, GOOD COOK CLUB, AND COUNTRY HOMES AND GARDENS selection

I love this cookbook!  It's full of savory and sweet pies-- a lot I have bookmarked to try in the future.

Here's one:

Chicken Spoon Bread Pie, sounds great, doesn't it?

or

Super Bowl Pork Pie?

But I decided to go with a known product here:  Apple Pie.

Now, let me begin by saying -- I am NOT a 2 crust pie maker.

It is a daunting task to me, that top crust.

Give me a crumble topping or a custard pie anytime.  To bake, that is.

But I tired. I tried for the sake of Cookbook Wednesdays and my own Cookbook Countdown.

I tried to make a 2-crust pie.

While it tasted great -- I should know, I ate 2 pieces just to make sure --

there were a couple of big problems.

Here is my pie:

(I know it's not that pretty)

 

 

 Here is the inside of my pie.

Do you notice a problem?

Here is a slice of my pie.

Problem #1

my crust is too thick.

WAY to thick.

It was a good tasting crust tho, but...

WAY TOO THICK.

Years ago, my mother-in-law gave me  this --

 

It's a Pie Crust Bag!

You can still purchase them from Amazon or King Arthur Flour.

It's a great idea -- you just stick your dough in there and roll it out and it is the perfect size and circumference.

You just need to make sure your recipe is for the right size of pie you are making.  It looks like I made too much crust for this size of pie.

I could have also used a bigger pie pan.

okay, point taken.  I can fix that next time.

Here is my pie again.

Can you see another problem?

Problem #2

my filling falls/shrinks and my crust stays tall and full.

I don't know if you can see it, but that black hole there?  Is just that -- a hole.

The filling shrunk!

Why?

I finally Googled it and found out.

It says that I need to make my apple slices very thin.  When they are too thick, it creates pockets of air and then it shrinks.

That makes sense to me.

I slice by hand and I tend to make bigger slices.

I will use my food processor next time and make thin slices to see if that works.

IF there is a next time that is.

I'm not a great pie maker.

I'm an okay pie maker.

I know, I know-- practice makes perfect.

 

Butter and Lard Crust

3 cups sifted all-purpose flour, chilled

1/4 cups sugar (except for savory pie crusts)

pinch of salt

1 stick butter, chilled and cut into eight pieces

1/3 cup lard, chilled and cut into small pieces

6-8 tablespoons iced water

Combine the flour, sugar and salt in the bowl of a food processor fitted with the metal blade.  Sprinkle the butter and lard over the dry ingredients.

Cover and pulse a few times until small clumps begin to form.  Begin to add the iced water thru the feed tube, 1 Tablespoon at a time, pulsing quickly until the dough begins to form a ball.  Turn the dough out onto a sheet of plastic wrap, as you wrap the dough, from it into  a disk.

Refrigerate for 30 minutes.

Take dough from the fridge and cut into two pieces, one slightly bigger than the other. Wrap the smaller piece back into plastic wrap and return to the fridge.

Roll out and place in pie pan.

Fill with fruit,  roll out top crust, cover, slit, bake.

**it says you should glaze with an egg wash, but I've also read that egg washes make a crust tough. 

A Common Apple Pie

 Double crust for a 9 inch pie

Filling:

8 or 9 large apples  of several different cooking varieties (Delicious apples will NOT do), peeled, cored and thinly sliced.

Juice of one large lemon

Sugar

Ground Cinnamon

pinch of both ground mace and nutmeg

unsalted butter

Preheat the oven to 450F

Prepare the pie crust.  Line a 9-inch pan with half the pastry/crust and set aside in the refrigerator.

Taste the apples to gauge how much sugar you 'll need to make them sweet.  IN a large bowl, mix the apple slices with the lemon juice. Sprinkle with the sugar and cinnamon to taste. Add the mace and nutmeg.

Pour the apple mixture into the prepard crust.  Mound toward the center and dot with butter.

Roll out the top crust and lay it over the apples.  Seal the edges, cut vent holes.

Place the pie on a baking sheet (to catch any spillover) and cook in the middle of the oven for 10 minutes.  Turn down the oven to 350F and continue to cook for about another hour, until the top crust is a beautiful golden brown.

***I had a problem with the  sugar and cinnamon measurements.

I like to be told what to do, not to figure something out on my own.

How much sugar?

BUT, I did it.   It was a great pie. 

The filling was good  AND it was a good, but thick, crust.

ONE MORE COOKBOOK DOWN!!

Pat in the Pan (it may not look pretty, but it tastes great)

My bookclub meets this Wednesday night (and another one on Thursday. More on that later).
Our book choice for this month was "The Guernsey Literary and Potato Peel Pie Society", which is a great read if anyone wants to give it a try. I loved it.

We meet at my house and a couple of my friends and I are doing a "theme" dessert/refreshment.
Kathy is bringing a "potato pie". She said it's savory dish, so I am assuming it will be similar to a Shepherds Pie.
April is bringing a "buttermilk pie" and I decided to make an "oatmeal pie".
Our dessert pies are both pies that are made from just a few ingredients...kind of a poor man's pie.

In the book, the residents of the small town had to "make do" with little or no food during the German occupation of the Guernsey Islands during World War II.
So... we are making very rustic desserts. But they are also very good. I'll take pictures tomorrow night of all the refreshments and desserts.

I have an old cookbook by Marcia Adams called, "Cooking from Quilt Country" and in it she has a recipe for a "pat in pan" pie crust, where you do just as the title suggests.
You put your ingredients into the pie pan, mix it up and then pat it to fit the pie pan.
How much more rustic can you get?

Tonight the pie crust, tomorrow the pie....

Pat in Pan Pie Crust

It make not look pretty, but it does taste great!
makes a single -crust for an 8-9 inch pie

1 1/2 cups plus 3-tablespoons all purpose flour
1 1/2 teaspoons sugar
1/2 teaspoons salt
1/2 cup vegetable oil
3 tablespoons cold milk

Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended.
In a measuring cup, combine the oil and the milk and beat with a fork, until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your finger tips, up the sides of the pie pan and then in the bottom.
Shell is ready to be filled. If you are preparing a shell to fill later, or your recipe requires a pre-baked crust, pre-heat the oven to 425 degrees F.
Prick the pie crust with a fork and bake for 15 minutes, checking often and pricking more if needed.

The ingredients......

Mix in the pan

by hand....that's what it said to do, and that's what I did.

mix the oil and the milk in a measuring cup (oil and milk don't mix well)

pour into the pie pan

mix with a fork until moistened

pat in pan
ready for the oven

cooling until tomorrow...... when we'll add some eggs, oatmeal, butter, corn syrup, etc.

Stay tuned......