Innholdsfortegnelse for Southern Pies & Cobblers 2014 i Taste of the South

Yield: 1 piecrust 11⁄4 cups all-purpose flour 1 teaspoon kosher salt 1 teaspoon sugar 8 tablespoons cold unsalted butter, cubed 3 to 4 tablespoons whole buttermilk, chilled 1. In a medium bowl, stir together flour, salt, and sugar. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. 2. Add buttermilk, 1 tablespoon at a time, stirring until a dough forms. Turn dough out onto a lightly floured surface; shape into a disk. Cover tightly with plastic wrap, and refrigerate until firm, at least 30 minutes. Fast & Easy METHOD In the work bowl of a food processor, pulse together flour, salt, and sugar. Add butter, pulsing until mixture resembles coarse crumbs. Gradually add buttermilk, pulsing until a dough forms. Continue as directed. THERE’S JUST SOMETHING…

KITCHEN TIP If you don’t have time to make homemade Key Lime Curd, you can substitute 4 (10-ounce) jars of prepared Key lime curd. KEY LIME MOUSSE PIE WITH COCONUT CRUST Yield: 1 (9-inch) deep-dish pie 3 cups heavy whipping cream 3⁄4 cup sugar, divided Key Lime Curd (recipe follows) 3 cups vanilla wafers 1 cup sweetened flaked coconut, toasted 1⁄2 cup unsalted butter, melted Garnish: toasted sweetened flaked coconut, lime zest 1. In a large bowl, beat cream and 1⁄2 cup sugar at high speed with an electric mixer until stiff peaks form. 2. In another large bowl, fold together Key Lime Curd and 4 cups whipped cream. Refrigerate lime curd mixture and remaining whipped cream until ready to use. 3. In the work bowl of a food processor,…

Pie Pointer When folding up the edges of these crostatas, start at one side and work your way around, pleating and pressing as you go. MINI STRAWBERRY CROSTATAS Yield: 6 servings 4 cups sliced fresh strawberries 1⁄2 cup sugar 1 tablespoon all-purpose flour 3 tablespoons cornstarch 3 tablespoons fresh lime juice 2 recipes Buttermilk Pie Dough (recipe on page 5) 6 tablespoons almond paste 1 large egg, lightly beaten 1 tablespoon turbinado sugar 1. Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper. Set aside. 2. In a medium saucepan over medium heat, combine strawberries, sugar, and flour. Cook, stirring occasionally, until sugar dissolves, approximately 4 minutes. In a small bowl, whisk together cornstarch and lime juice. Stir cornstarch mixture into strawberry mixture. Cook until thick and…

Don’t forget to give refrigerated piecrusts a quick oll on a lightly floured urface to make ure the piecrust is wide enough for crimping. store-bought SHORTCUTS When you’re short on time, these handy items help you get dessert ready in no time. FROZEN NONDAIRY WHIPPED TOPPING When you don’t have time to make homemade whipped cream, this fluffy topping is a good stand-in. As an added bonus, you can keep it in the freezer up to 3 months. GRAHAM CRACKER CRUSTS Available in regular, chocolate, and miniature, these ready-made crusts make preparing icebox pies even easier. REFRIGERATED PIECRUSTS Nothing beats homemade pie dough, but these versatile crusts come mighty close. Remove them from the refrigerator 30 minutes before rolling. FRUIT SPREADS Jams, jellies, and marmalades are great staples to keep…

Company WORTHY Keep this simple recipe on hand for those times when you need a quick chocolate fix that’s pretty enough to impress company. CREAM CHEESE AND FUDGE PIE Yield: 1 (9-inch) pie 12 ounces cream cheese, softened 11⁄2 cups sugar, divided 4 large eggs, divided 6 tablespoons melted butter 1⁄3 cup natural unsweetened cocoa powder 1⁄2 (14.1-ounce) package refrigerated piecrusts (1 sheet) 1. Preheat oven to 300°. 2. In a medium bowl, combine cream cheese and 3⁄4 cup sugar. Beat at medium speed with an electric mixer until creamy. Add 1 egg, beating well. Set aside. 3. In another medium bowl, combine melted butter, remaining 3⁄4 cup sugar, cocoa, and remaining 3 eggs. Set aside. 4. On a lightly floured surface, roll piecrust into a 12-inch circle. Transfer to…

CHOCOLATE CHESS PIE Recipe courtesy of Ruth Holt, Hoover, Alabama Yield: 1 (9-inch) pie 1⁄2 (14.1-ounce) package refrigerated piecrusts (1 sheet) 11⁄2 cups sugar 2 large eggs 1 (5-ounce) can evaporated milk 1⁄4 cup butter, melted and slightly cooled 3 tablespoons natural unsweetened cocoa powder 1 teaspoon vanilla extract 1 cup sweetened whipped cream Garnish: natural unsweetened cocoa powder 1. Preheat oven to 375°. 2. On a lightly floured surface, roll piecrust into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. 3. In a medium bowl, combine sugar and eggs; beat at medium speed with an electric mixer until combined. Add milk, butter, cocoa, and vanilla, beating until smooth. Pour into prepared piecrust. 4. Bake until…

CHRISTY JORDAN’S BLACKBERRY-GINGER COBBLER Yield: approximately 4 servings 3⁄4 cup self-rising flour 2⁄3 cup plus 1 tablespoon sugar, divided 3⁄4 cup whole buttermilk 1⁄4 cup butter, melted 2 cups fresh blackberries 1⁄2 teaspoon ground ginger Vanilla ice cream, to serve 1. Preheat oven to 350°. Spray an 8x8-inch baking dish with nonstick baking spray with flour. 2. In a medium bowl, combine flour and 2⁄3 cup sugar. Stir in buttermilk and melted butter. Pour batter into prepared dish. Top with blackberries; sprinkle with remaining 1 tablespoon sugar and ginger. 3. Bake until golden brown and bubbly, approximately 40 minutes. Serve warm with ice cream. APPLE-DATE COBBLER Yield: 6 to 8 servings 1 cup pitted dates, chopped 1 cup boiling water 7 cups chopped Gala apple 1⁄3 cup firmly packed light…