Indholdsfortegnelse for Southern Pies & Cobblers 2018 - Special i Cooking with Paula Deen

I don’t think there’s any food more classically American than a homemade slice of pie or cobbler. One bite of the sweet filling and buttery crust transports me to a simpler time of family picnics and Sunday suppers as a child. It’s a reminder of the good ole days at home, and I will always cherish and pass on these traditional recipes. Pies and cobblers really are comfort food for the soul. They’re made with love to be shared and enjoyed with others. I love a delicious pie on a special occasion, but these recipes are good for so much more than that. You don’t need some grand event to make pie. In my house, Tuesday is a good enough reason! This issue is filled to the brim with sweet…

step-by-step lattice crust STEP 1 Place three or more dough strips onto pie, spacing evenly. STEP 2 Fold back center or alternating strips. Place one strip across first strips. STEP 3 Unfold folded strip or strips. STEP 4 Fold back alternating strips. Place another strip across first strips, spacing evenly. STEP 5 Unfold folded strips. STEP 6 Fold back center or alternating strips. Place another strip across first strips, spacing evenly. STEP 7 Unfold folded strips. Weaving a lattice crust is simple with these easy steps. STEP 8 Trim strips even with edges; crimp as desired.…

Peach Melba Hand Pies Makes 8 These sweet handheld treats are so good you’ll want one in each hand. 1 (14.1-ounce) package refrigerated piecrusts 1 cup finely chopped peeled fresh peach (about 1 large) ¼ cup sugar 1 tablespoon cornstarch 16 fresh raspberries 1 large egg, lightly beaten ¼ cup sliced almonds 1. Preheat oven to 350°. Line a large baking sheet with parchment paper. 2. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 4½-inch round cutter, cut 8 circles from dough. 3. In a medium bowl, stir together peach, sugar, and cornstarch. Divide peach mixture among dough circles. Place 2 raspberries in center of each. Brush edges of dough with egg wash. Fold dough over filling, and press edges with a fork to seal. Place…

Basic Piecrust Makes 1 (8- to 10-inch) piecrust 21/3 cups all-purpose flour 1 tablespoon sugar ½ teaspoon salt 6 tablespoons cold unsalted butter, cubed 6 tablespoons cold all-vegetable shortening, cubed 7 to 8 tablespoons ice water 1. In a large bowl, whisk together flour, sugar, and salt. Using a pastry blender, cut in butter and shortening until mixture is crumbly. Using a fork, stir in ice water, 1 tablespoon at a time, just until mixture comes together and starts to form a ball. (You may not need all the water.) 2. Turn out dough onto a lightly floured surface, and gently knead until dough holds together. Shape into a disk, and wrap in plastic wrap. Refrigerate for 1 hour. 3. On a lightly floured surface, roll dough to a 12-inch…

Berry Buttermilk Pie Makes 1 (9-inch) deep-dish pie This pie is a light and fresh treat for all to enjoy. 2 (5.3-ounce) boxes shortbread cookies, crushed ¼ cup unsalted butter, melted 1 tablespoon sugar ½ cup fresh strawberries ½ cup fresh raspberries ¼ cup whole buttermilk 1 (8-ounce) package cream cheese, softened ¾ cup sweetened condensed milk ¼ cup raspberry preserves 1 (8-ounce) container frozen whipped topping, thawed and divided Garnish: fresh berries 1. Preheat oven to 350°. Spray a 9-inch deep-dish pie plate with cooking spray. 2. In a medium bowl, stir together cookie crumbs, melted butter, and sugar until combined. Press mixture into bottom and up sides of prepared pan. 3. Bake until lightly browned, about 12 minutes. Let cool completely. 4. In the container of a blender,…

Skillet Blackberry Cobbler Makes 6 to 8 servings This no-fuss dish is about as comforting and satisfying as dessert gets. 6 cups fresh blackberries 1 cup firmly packed light brown sugar ¼ cup fresh orange juice 1 tablespoon vanilla extract ½ teaspoon ground cardamom ¼ cup cornstarch 3 tablespoons water 1½ cups all-purpose flour ¼ cup granulated sugar 1½ teaspoons baking powder ½ teaspoon salt 6 tablespoons cold butter, cubed ½ cup heavy whipping cream 1 tablespoon sanding sugar 1. Preheat oven to 375°. 2. In a 10-inch cast-iron skillet, stir together blackberries, brown sugar, orange juice, vanilla, and cardamom; bring to a boil over medium-high heat. Reduce heat, and simmer until juice is released from berries and mixture is hot and bubbly, about 10 minutes. 3. In a small…

STEP 1 Cut cold butter and shortening into flour mixture until it looks like coarse crumbs that are about the size of small peas. STEP 2 Add ice water, 1 tablespoon at a time, stirring with a fork just until mixture starts to form a ball. You may not need all the water. STEP 3 Gently knead the dough on a lightly floured surface, and shape it into a disk. Wrap in plastic wrap, and refrigerate for 1 hour. STEP 4 On a lightly floured surface, roll dough to a 12-inch circle. STEP 5 Gently transfer the dough to a pie plate. Let the dough fall into the pie plate rather than stretching it into place. STEP 6 Press dough into bottom and up sides of pie plate; trim excess…

Malted Brownie Tart Makes 1 (10-inch) tart This tart calls every chocoholic’s name, and it’s especially good served slightly warm. ½ (14.1-ounce) package refrigerated piecrusts 1 (19.9-ounce) package chewy fudge brownie mix 1 cup finely chopped malted milk balls ½ cup malted milk powder Garnish: sweetened whipped cream, chopped malted milk balls 1. Preheat oven to 350°. 2. On a lightly floured surface, roll dough into a 14-inch circle. Transfer to a 10-inch removable-bottom tart pan, pressing into bottom and up sides. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights. 3. Bake for 8 minutes. Let cool completely on a wire rack. 4. In a medium bowl, prepare brownie mix according to package directions. Stir in chopped milk balls and milk…

Roasted Corn, Vidalia Onion, and Tomato Tart Makes 1 (11-inch) tart Vidalia onions are a sweet variety that have been grown in Georgia since the 1930s. 2 ears fresh corn, shucked and kernels cut off 2 Vidalia onions, cut into 8 wedges each 2 tablespoons olive oil 2 tablespoons balsamic vinegar 3 plum tomatoes, cut into ¼-inch-thick slices 1 teaspoon salt, divided ½ (14.1-ounce) package refrigerated piecrusts 2 tablespoons yellow cornmeal 1 (6-ounce) package shredded Parmesan cheese ½ cup mayonnaise 1 large egg 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh basil ½ teaspoon ground black pepper 2 ounces goat cheese, crumbled Balsamic glaze* Garnish: chopped fresh basil 1. Preheat oven to 400°. Line a large rimmed baking sheet with foil. 2. Place corn kernels and onion wedges on…