Holiday pies a plenty

1:01 PM, Nov 22, 2011   |    comments
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GOLDEN VALLEY, Minn.--  Pumpkin, apple, or pecan--one thing's for certain; tis the season for pies! This morning chef and culinary instructor Terry John Zila shared a few of his favorite recipes.  

For more information about Terry John Zila and his upcoming classes, visit www.facebook.com/terryjohnzila.

You can also check out his blog: www.becomingitalianoneplateatatime.blogspot.com/

Mile High Apple Pie

Ingredients:
1 recipe shortening pie dough or Cheddar Cheese Pastry

Preheat oven to 425 degrees F

½ cup granulated sugar
¼ cup light brown sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
¼ teaspoon nutmeg (freshly grated if you have it)
? teaspoon ground ginger
¼ teaspoon salt
8 cups Granny Smith apples, peeled and sliced ¼ inch thick (about 2 ½ to 3 pounds)
3 tablespoons unsalted butter, cut into pieces

1 egg white blended with 1 teaspoon water for brushing over pastry before baking.

1. In a large mixing bowl, whisk together sugars, flour, spices and salt.
2. Add apple and gently toss to thoroughly coat with sugar/spice mixture.
3. Fill pastry-lined, 9-inch pie plate with prepared apples.
4. Evenly distribute the unsalted butter pieces over apples and cover with rolled top crust
5. Flute edges of top and bottom crusts to seal edges before baking.
6. Brush entire surface of pie crust with egg white mixture and cut 8 vents in top.
7. Wrap fluted edge of the pie with a long strip of aluminum foil, or cover with a pie guard.
8. Bake in preheated 425F oven, 50- 60 minutes, or until crust is golden brown. Cool on rack.


Lattice Topped Cherry Pie
This is an old Farm Journal recipe from the first book I ever purchased, Farm Journal's Complete Pie Cookbook. I haven't found a better cherry pie recipe!

1 recipe Shortening Crust, recipe follows

Preheat oven to 425 degrees F

Filling:
2 (1 pound) cans pitted tart cherries, drained (reserving 1/3 cup of the liquid.)
2 ½ tablespoons quick-cooking tapioca
1/4 teaspoon salt
1/4 teaspoon almond extract
1 teaspoon lemon juice
1 cup sugar
½ teaspoon cinnamon (optional)
¼ teaspoon nutmeg (optional)
3 drops of red food coloring (optional)
4 tablespoons unsalted butter, chilled and cut into pieces
1 egg white


Make filling
1. Drain cherries, reserving 1/3 cup of their liquid in a large mixing bowl
2. Add tapioca, salt, extract, and lemon juice to the reserved cherry liquid, then add the drained
cherries and the sugar.
3. Gently stir together and allow to stand for 5 minutes while rolling out the pie shell.
4. Spoon into un-baked pie shell.
5. Dot with butter pieces.
6. Top with second crust or lattice top
7. Adjust the top crust and flute the edges. Brush crust with egg white.
8. Circle the completed pie with a foil ring wrapped around the edges of the pie to prevent over-
browning when baking.

Bake for 40 to 45 minutes .

Serve with sweetened whipped cream or vanilla ice cream.

(Copyright 2011 by KARE. All Rights Reserved.)

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