Wednesday, November 15, 2000
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Wednesday, November 15, 2000 |
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Oh my, pie! Homebaked pie is the Thanksgiving meal's crowning moment Turkey, dressing and cranberries are the cornerstones of any traditional Thanksgiving dinner. However, it's not until after the main meal that the moment everyone is waiting for arrives: the presentation of the pie. It's the meal's crowning moment. Homebaked fresh-from-the-oven pie. How do you like your Thanksgiving pie? With one crust or two, filled with fruits or nuts, or topped with streusel or meringue? The choices and combinations are endless. Most families' traditions dictate they serve apple, cherry, pumpkin or pecan. Some families prefer the old favorites, but with a new twist. The phrase "easy as pie" reminds us of this popular dessert's easy preparation. Although it's simple, some cooks have shied away from making homemade pie crusts. Belinda Ellis a home economist for a leading flour company tells how to make a delicious, easy, crust. "Start with the right ingredients, such as a soft wheat flour, because it has less gluten and will produce a lighter, more tender and flaky crust. Lightly spoon the flour into a measuring cup, then level with the edge of a metal spatula or knife. If you scoop the flour with a measuring cup rather than spooning it, the flour will pack into the cup and you'll get too much," Ellis said. It only takes a few seconds to cut butter or shortening into the flour, especially when you use a food processor. Stop when the butter pieces are the size of peas. Gently stir, or pulse, in cold water until the mixture can be formed into a ball. "Refrigerating the dough for just 30 minutes at this point makes it easier to handle when you roll it out," Ellis noted. Make Cranberry-Apple-Almond Pie for a show-stopping Thanksgiving dessert. "This is an updated version of your grandma's apple pie," she said. "But this tender and flaky crust is even tastier than grandma's. Toasted almonds give it great flavor and texture. Fill the pie crust with sliced Golden Delicious Apples, then spoon on a sweet buttery topping made with dried cranberries and cinnamon. For an attractive finish, cut leaf shapes from pastry and place them over the topping. It's an elegant, and easy touch.
Cranberry Apple Almond Pie
Almond Pastry crust · 2 cups all-purpose flour · 1/2 cup sliced almonds, toasted and cooled · 2/3 cup cold butter or margarine cut into small pieces · 1 large egg yolk · 1/3 cup cold water
Filling · 5 large Golden Delicious apples, peeled cored and cut into pieces · 3/4 cup packed light brown sugar · 1/3 cup sweetened dried cranberries · 1 teaspoon cornstarch · 1/4 teaspoon ground cinnamon · 1/3 cup butter or margarine, melted In food processor container, combine flour and almonds; pulse until mixture resembles coarse crumbs. Add cold butter; pulse until mixture resembles small peas. Add egg yolk and water; pulse until moist clumps form ( add 1 or 2 tablespoons more water if needed). Shape dough into ball. Divide dough into two rounds. Wrap in plastic wrap; chill at least 30 minutes. Preheat oven to 350 degrees fahrenheit. On floured surface, roll out one round to an 11-inch circle. Gently place in a 9-inch deep dish or 10-inch pie plate. Trim and crimp edge. Arrange apple slices over crust. Combine brown sugar, cranberries, cornstarch, cinnamon and melted butter. Sprinkle over apples. Roll out second pastry round. Using a leaf-shaped cookie cutter, cut out shapes; place over topping in a decorative design. Bake on lowest oven rack at 350 degrees fahrenheit for 50 to 60 minutes or until golden brown. Cool one hour. Makes six to eight servings.
(To toast almonds, place in a microwave-safe dish and microwave on high for two to four minutes. Stirring every minute. The quantity of nuts being toasted and the wattage of the microwave oven determine the length of time needed.) (For a more golden crust, brush pastry leaves with melted butter before baking.)
Cranberry Apple Sweet Potato Packet
· 1 sheet of heavy-duty aluminum foil · 4 medium sweet potatoes, (1 · 1/2 pounds, peeled and cut into 1/4-inch slices) · 2 Granny Smith or Golden Delicious apples, cored, thinly slices into rings · 1/2 cup dried cranberries or raisins' · 1/2 cup packed brown sugar · 3 tablespoons butter or margarine, melted · 1/2 teaspoon ground cinnamon
PREHEAT oven to 450 degrees fahrenheit or grill to medium high CENTER sweet potatoes, apples, cranberries on sheet of heavy-duty aluminum foil. Sprinkle with brown sugar. Combine butter and cinnamon; drizzle over brown sugar. BRING up foil sides. Double fold top and ends to seal, making one large foil packet, leaving room for heat circulation inside. BAKE 25 to 30 minutes on a cookie sheet in oven or grill 20 to 25 minutes in covered grill until sweet potatoes are tender. Makes 5 to 6 servings.
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