Category Archives: Pie/tart

Cherry Pie

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Cherries are flooded in the market and I just can’t stop buying them. When I visited London I had made blueberry crumble  pie which was so scrumptious with sour cream and hot cup of coffee. Mansoon finally made its onset over Delhi and with such beautiful weather I really wanted that warm pie with coffee. Since there is loads of cherries stocked up in my pantry I decided to make Cherry pie. Its the same recipe which I used for blueberry pie ,blueberries replaced with Cherries 🙂

Pastry dough
Ingredients

125g plain flour
pinch of salt
55g butter, cubed (chilled)
2-3 tbsp cold water

Method

Mix well the flour and salt. Then add the chilled butter and with finger tips mix butter to flour. It should resemble bread crumbs when all butter is mixed with the flour.
Do not overdo or knead. Add water and bring them all together and clingfilm it.Store in fridge either over night for best results or atleast half an before rolling.
Note: The above dough can be used twice for 8 inch round tart tin/pan.

Cherry pie
Ingredients

1 part Pastry dough
2 1/2 cups fresh cherries
1 (8 inch) deep dish pie crust
For the Custard:
3/4 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream ( I used normal yogurt and it worked great)
For the Streusel:
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter

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Method

Roll the pastry dough just enough to fit your tart tin/pan. Roll over on rolling pin and unroll it on the tart tin. Gently press the corners allowing the excess to overhang. Remove the excess.

Take 2 eggs and beat them lightly.
Add the sour cream/yogurt and mix well. Now add all the dry ingredients for custard and mix until incorporated well (this will be in pouring consistency).
Pour in 3 cups of cherries into the tart pan. Add in the custard above the cherries.

To make streusel mix the sugar and flour. Add butter and with finger tips mix the butter to flour until resembles the bread crumbs. Sprinkle this on top of the cherry and custard all around evenly.

Pre-heat oven to 180 deg C and bake the pie for 50 minutes or until the top is brown.

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Hope you had enjoyed reading as much as I enjoyed it making. Do try and please leave your feedback . Enjoy!

 

 

 

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Fruit mince pie

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Christmas time it is!!! The most awaited time of year. I love winters , I love baking and Christmas time is more fun to bake especially with your kiddo. Christmas plum cake is a must on baking list but this time I wanted to try out much more with rum soaked dry fruits. The sweetness of raisins, sultanas, apricot, glazed cherries , tartness from prunes, bitterness from orange peel and the heat from ginger, nutmeg, cinnamon, cloves, star anise makes the baked goodies want to have more. Your home also smells so heavenly !!!

Today I made fruit mince pie with my left over pâte sablee and for filling I used the rum soaked fruits (which is used to make plum cake). You could make a simpler version as well by soaking raisins, sultanas, orange peel and green apple(chopped finely/grated) mixed with spices. If you do not want to use alcohol then soak fruits in fresh orange juice.

Pâte sablee is an French short crust pastry dough used for tarts/pie base. It has very delicate texture ,crisp and just melts in mouth. The same dough can be used to make linzer cookies.

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Here comes the recipe
For Pâte sablee:
Ingredients:

250g flour
140g unsalted butter(room temperature)
75g powdered granulated sugar
25g almond flour
1 egg
Pinch of salt
1 tsp vanilla extract

For fruit mince mix

10g prunes
10g raisins
10g sultanas
10g glaced cherry
½ apple diced into small pieces
5g orange peel finely chopped
¼ tsp five spices
½ cup rum (can add more if required)

Note: I used the fruit mix which I had soaked for my plum cake. If you do not have them you can use the above mentioned mix.

Method
To make the dough cream butter and sugar until light and flaky.
Add almond flour, salt, egg and vanilla, Mix.
Add flour and mix well until all combined to a soft dough.
The dough will be soft. Shape it to a ball and refrigerate for atleast an hour.
You can use the above dough to make tarts/pies/cookies.

For fruit mix just mix all and soak in rum.

When you are ready to bake. Make sure you remove extra liquid from the fruit mince else the pies will get soggy.
Roll the pastry dough to 5mm thick and cut into small circles to fit in your small tart shells.
Add the fruit mix in every tart shell but do not let it overflow.
With remaining dough cut out any shape and place it on top of each tart.
Brush the tops with either milk/egg and sprinkle sugar(optional).

Bake them in pre heated oven at 180 deg C for 15 minutes or until lightly golden.

Let cool down and sprinkle icing sugar and enjoy!

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Thank you for stopping by to read my blog. Try these cute lil pies and share your feedback.

Blueberry pie

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Delhites are in pleasant surprise today as the scorching sun gave way to showers and cool breeze. What can one ask for when the temperature was soaring at 45 deg C and suddenly everything changes? A cup of hot coffee and a Bluberry pie with it. Yes! That’s exactly what I was longing for. But, we don’t get blueberries easily here in India. Well, I was dreaming of what I baked few weeks back when I was in London on holiday. This Blueberry pie was in my archives waiting to be blogged and here I found time to pen down….with ofcourse a hot cup of Cappuccino.

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Have any one cut open the Blueberry’s and seen inside how it is? Well, I had not when I bought them. I was busy munching as they make a good healthy snack all by itself. But it was my hubby who pointed out this and when I saw it was not at all blue!
It was just pale transparent flesh inside. I squeezed them to see why is it named so and where is that colour. I was of the opinion they are blue all over. When I squeezed realised that its only the skin which is blue and gives that purplish blue colour when baked. May be many of you it but it was new to me. Yeah, I never screamed Eureka! 🙂

Coming back to Pie, I made this pie with store bought pastry dough. You could make this pastry dough at home as well. Will make a detailed post on “how to make pastry dough at home” with pictures very soon but as of now just a quick recipe.

Pastry dough
Ingredients

125g plain flour
pinch of salt
55g butter, cubed (chilled)
2-3 tbsp cold water

Method

Mix well the flour and salt. Then add the chilled butter and with finger tips mix butter to flour. It should resemble bread crumbs when all butter is mixed with the flour.
Do not overdo or knead. Add water and bring them all together and clingfilm it.Store in fridge either over night for best results or atleast half an before rolling.
Note: The above dough can be used twice for 8 inch round tart tin/pan.

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Blueberry pie
Ingredients

1 part Pastry dough
2 1/2 cups fresh blueberries
1 (8 inch) deep dish pie crust
For the Custard:
3/4 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream ( I used normal yogurt and it worked great)
For the Streusel:
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter

Method

Roll the pastry dough just enough to fit your tart tin/pan. Roll over on rolling pin and unroll it on the tart tin. Gently press the corners allowing the excess to overhang. Remove the excess.

Take 2 eggs and beat them lightly.
Add the sour cream/yogurt and mix well. Now add all the dry ingredients for custard and mix until incorporated well (this will be in pouring consistency).
Pour in 3 cups of blueberries into the tart pan. Add in the custard above the blueberries.

To make streusel mix the sugar and flour. Add butter and with finger tips mix the butter to flour until resembles the bread crumbs. Sprinkle this on top of the blueberry and custard all around evenly.

Pre-heat oven to 180 deg C and bake the pie for 50 minutes or until the top is brown.

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Let cool and serve with creme anglaise or ice-cream. Sit back and enjoy.

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