Saturday, August 30, 2014

Penelope Says: French Coconut Pie Review



Review

Delicious!


French Coconut Pie


Ingredients

4 tablespoons (1/2 stick) butter, melted
2 eggs, beaten
1 tablespoon all-purpose flour
3/4 cup sugar
1 (3 1/2–ounce) can shredded sweetened coconut (about 1 cup)
1 cup milk
1 (9-inch) unbaked pie shell

Directions

Preheat oven to 350 degrees F. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes.

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
6 to 8 servings

Level:
Easy
© 2014 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/french-coconut-pie-recipe.print.html?oc=linkback
 recipe courtesy of Paula Deen


Thursday, August 28, 2014

Penelope Says: All Butter Pie Crust Review


Review

Delicious


Hilah Cooking's All Butter Pie Crust

credit for photo and recipe:
http://hilahcooking.com/pie-crust-recipe/

Prep time
Total time
Serves: 1
Ingredients
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ⅓ cup (5½ tablespoons) cold butter or other fat
  • about ¼ cup water, but possibly less
Instructions
  1. Chill the flour and baking powder in a bowl by freezing it for 10-15 minutes.
  2. Begin with very cold butter, talking real cold, like "put it in the freezer for 10 minutes" cold. Dice it with a knife into cubes about ⅓" (1 cm) across; they don't have to be exact.
  3. Add the butter cubes to your dry ingredients and use your fingertips or a fork to toss them around to get each cube separated and coated in flour. Now you'll begin the cutting in. The object here is to get the butter cubes broken up into smaller and smaller bits, each coated in flour.
  4. Continue until the largest pieces are about half the size of a pea and the smallest ones are crumb-like.
  5. Add the ice water a tablespoon at a time and mix swiftly and gently. Add just enough water to allow the dough to form into a loose ball.
  6. Wrap tightly in plastic wrap and refrigerate 30 minutes.
  7. Roll the dough out to the desired size (12" circle for a 9" pie pan) on a floured surface with a floured rolling pin. Turn it frequently to maintain its shape and prevent sticking.
  8. Gently roll it over the pin and transfer to your pie pan. Wiggle it into the corners of the pan, don't press.
  9. Turn the edges up and crimp with your fingers.
Notes
This makes one 9" pie crust. Double the recipe for a two-crust pie such as a fruit pie.


Penelope has a great filling for this wonderful pie crust.  Next up she will be reviewing Paula Deen's French Coconut Pie....

Monday, August 25, 2014

Fresh Peach Pie


recipe credit

Brown Sugar Cinnamon Peach Pie

8 large fresh firm ripe peaches
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 Tablespoons butter cut into pieces
1 1/2 Tablespoons granulated sugar
1/4 cup all-purpose flour

Your double pie crust recipe or click recipe

I focused on the filling so used IGA store brand deep pie shells.
**Very Good Pie Shells**  who knew?  They are!

  • Peel peaches, cut into 1/2" slices, cut slices in half.  
  • Stir together brown sugar and the next 3 ingredients and 1/4 cup flour in bowl. 
  • Add peaches stirring to coat.  
  • Immediately spoon peach mixture into pie crust in pie plate and dot with the butter.
  • Place with top pie crust, press edges together, take beaten egg and brush over top, sprinkle with the 1 1/2 Tablespoons of sugar.  
  • Slit the center of pie X and then make 4 small slits around the top of the pie crust.
  • **FREEZE the pie for 15 minutes**
  • Place a jelly roll pan on lower rack in oven and preheat oven to 425 degrees.
  • Take pie from freezer after time and place on jelly roll pan.
  • Bake 15 minutes
  • Reduce oven temperature to 375 degrees and bake 40 minutes.
  • Cover edges of pie with foil or crust protector and bake 25 more minutes or until juices are thick and bubbly.
  • Remove from oven and place on wire rack to cool for 2 hours.



My Advise and Pointers:

1} Use fresh picked firm ripe peaches...picked locally if possible.
2} Use this pie on the day you make it!
3} Do not refrigerate it will not taste good. The pastry will be mushy from the juice of the wonderful fresh peaches. (I have heard that is you beat an egg and brush the bottom crust it won't be as mushy, however I haven't tried it).
4} My advice bake and serve same day for an extremely good pie!


Enjoy the peaches before they leave us!



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