Tuesday, November 27, 2012

Banana Custard (Pie)

I wasn't really feeling like more pie -- having just recently finished leftovers from apple and pumpkin pies from Thanksgiving! :) -- and generally, cream pies aren't my favorite anyway; but I had a bunch of bananas leftover from a previous recipe which would have gone bad soon. So...I just baked the recipe in a casserole dish for a custard on it's own. It's not a recipe I'll probably do again; doesn't look much like a banana cream/custard pie, with or without the pie crust. It tasted alright -- served with whip cream and a sprinkle of cinnamon --  but the consistency was odd (mealy).

3 bananas
1 tsp lemon juice
1 tsp vanilla
¼ tsp ginger
¼ tsp salt
4 eggs
½ C milk
½ C heavy cream
1/3 C light brown sugar

And, to make it a banana cream pie: 1 unbaked pie shell

Peel and cut bananas in thirds, place in blender with lemon juice, vanilla, ginger and salt. Process until smooth. Beat eggs lightly with fork. Add milk, cream, sugar and do not over beat. Fold into banana mixture, turn into unbaked pastry shell. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 50 minutes until custard is set.

Saturday, November 24, 2012

Traditional Apple Pie

½ - 1 C flour
5-6 medium apples, cut into thin slices
1 C white sugar
1 C brown sugar
1 tsp cinnamon
2 Tbls butter

ice cream (optional) for serving à la mode.

Preheat oven to 375° F.

Line a 9” pie pan with unbaked crust. Trim to fit pie plate. Dock with a fork.

In a medium bowl, combine apples and sugars. Add ½ cup flour and cinnamon, continue mixing—adding additional flour as needed, up to 1 cup, until apples are well coated. Add apple filling into pastry lined pie plat. Cut butter into small pieces; dot randomly on top of apple filling.

Dampen edges of bottom pie crust. Place top crust over apple filling, gently pressing to dampened edge of bottom crust to seal. Trim off excess crust. Crimp or pinch edges as desired. Dock top crust and/or cut small slits to allow steam to vent while baking.

Bake 45-50 minutes.

Optional: Cover the edges of the crust with foil to prevent over browning. Remove foil after 25 minutes so crust edges will lightly brown.

Thursday, November 22, 2012

Pumpkin Pie

8 oz cream cheese, softened
2 C mashed pumpkin, fresh or canned
1 C sugar
¼ tsp salt
1 egg & 2 egg yolks, slightly beaten
1 C half-&-half
¼ C butter, melted
1 tsp vanilla
½ tsp ground cinnamon
¼ tsp ground ginger

whipped cream & extra cinnamon or pumpkin pie spice (optional) for topping.

Preheat oven to 350° F.

Line a 9” pie pan with unbaked crust. Trim to fit pie plate; if desired, pinch and crimp edges to make a decorative pattern. Dock the dough randomly; bake about 15 minutes, until dough just begins to brown. Remove from heat; let stand while preparing filling.

In a large mixing bowl, beat cream cheese until smooth. Add pumpkin and beat until combined. Add sugar and salt, stirring to mix thoroughly. Add egg and yolks, half-&-half, and melted butter; beat until combined and creamy. Add vanilla and spices, beat until incorporated.

Pour filling into the prepared pie crust; bake 50 minutes, or until center is set (no longer jiggly). Cool on wire rack to room temperature.

Serve topped with whipped cream and a sprinkle of cinnamon or pumpkin pie spice.