The Everything Pie Cookbook by Jaggers Kelly

Author:Jaggers, Kelly. [Jaggers, Kelly.]
Language: eng
Format: epub
Published: 2011-07-12T18:27:34+00:00

down and fold back the other pieces. Lay down a

1 (9-inch) Mealy Pie Crust, unbaked (See

Chapter 2)

second strip about ½ inch from the first strip. Repeat

1 (9-inch) Flaky Pie Crust, cut into 10

this process until all the strips are used. Trim the dough

(1-inch) strips (See Chapter 2)

to 1 inch of the pan’s edge. Tuck the edge of the top

1 egg, beaten

crust under the edge of the bottom crust. Crimp the

dough using your fingers or a fork. Brush the lattice

Gritty Raisins

with the beaten egg.

Ever buy a box of raisins that taste a little

gritty? That is due to the natural sugars in

4. Bake for 40 to 45 minutes, or until the filling is bubbly

the raisins crystallizing. Crystallized raisins

in the center and the lattice is golden brown. Cool for

are usually fine to eat and bake with, and

you can remove the gritty texture by

30 minutes before serving.

quickly blanching the raisins in boiling

water or apple juice.

C h a p t e r 12   H o l i day  t ra d i t i o n s

17 1

Pumpkin Chiffon Pie

After a big meal, this fluffy pie packs in the flavor without being heavy.

IngredIents  | ServeS 8

1. In a small bowl, combine the gelatin and the water.

1 envelope unflavored powdered gelatin

Allow to stand until completely bloomed, about 10

¼ cup cold water

minutes.

1 cup sugar

2. In a medium saucepan, combine the sugar, egg yolks,

4 egg yolks

cornstarch, salt, cinnamon, allspice, cloves, nutmeg,

2 tablespoons cornstarch

¼ teaspoon salt

and pumpkin. Cook over a double boiler, whisking

½ teaspoon cinnamon

constantly, until thickened, about 12 minutes.

¼ teaspoon allspice

3. Remove from the heat and add the gelatin and vanilla.

¼ teaspoon ground cloves

1

Mix until well blended, then allow to cool until slightly

⁄8 teaspoon fresh grated nutmeg

warm.

1½ cups pumpkin purée

1 teaspoon vanilla

4. In a large, clean bowl, whip the egg whites with the salt

4 egg whites

until they are very frothy. Gradually add in the

¼ teaspoon salt

remaining sugar, beating constantly, until the whites

2 tablespoons sugar

form medium peaks.

1 (9-inch) Traditional Graham Cracker

Crust, baked and cooled

5. Working in thirds, fold the egg whites into the pumpkin

1 recipe Spiked Whipped Cream

(See Chapter 3)

mixture, making sure no large streaks of egg white

remain. Pour the mixture into the prepared crust and

chill until firm, about 4 hours.

6. Once chilled, prepare the Spiked Whipped Cream. Top

the pie and serve immediately.

17 2

Sweet Potato Pie

This pie is excellent when it is still just a little warm. Try it with a little cinnamon whipped cream!

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

4 medium sweet potatoes, baked until

2. Peel the sweet potatoes and place the flesh into a large

fork-tender

6 ounces cream cheese, room

bowl. Add the cream cheese and beat until smooth.

temperature

3. Add the eggs, light brown sugar, maple syrup,

2 eggs

½ cup packed light brown sugar

cinnamon, nutmeg, cloves, allspice, ginger, and vanilla

2 tablespoons maple syrup

and mix until well blended.

½ teaspoon cinnamon

4. Pour the sweet potato mixture into the pastry crust and

¼ teaspoon nutmeg

place the pie on a baking sheet. Bake for 10 minutes,

¼ teaspoon cloves

then reduce the heat to 350°F and bake for an

¼ teaspoon allspice

additional 30 to 40 minutes, or until the filling

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