Fruits Of The Forest Pie 2003 First Place Nut Recipes

Steps:

• Crust:
• In large bowl, stir together flour, salt and baking powder. Cut in shortening. Break egg into a liquid measuring cup. Add vinegar and enough water to make 1 cup. Beat with fork to mix. Add liquid to dry ingredients, stirring lightly with fork until moistened. Divide into 5 equal parts. Shape into flat 6-inch disks and wrap in plastic. Refrigerate 2 disks; freeze the rest. After 30 minutes, roll 1 refrigerated disk into a 10-inch round. Fit into 9-inch pie plate. Leave dough over edge of plate (do not trim off excess).
• Preheat oven to 400 degrees F.
• Filling:
• In medium saucepan, combine 3/4 cup of the sugar and cornstarch. Stir in reserved 3/4 cup cherry liquid. Bring to a boil, stirring constantly with whisk. Cook 1 minute. Whisk in butter, almond extract, food coloring and remaining sugar. Remove from heat. Fold in cherries. Set aside. In small saucepan, combine milk, sugar and almonds for topping. Bring to boil, stirring and cooking 3 minutes.
• Topping:
• For lattice top, roll dough disk into a 10-inch round. Cut dough into 1/2-inch wide strips. Pour filling into bottom crust. Weave strips in lattice design over filling. Trim strips even with bottom crust. Moisten strips with water, fold under with bottom crust and pinch rim to make fluted edge. Brush strips with sugar almond topping.
• Bake until crust is golden brown, about 30 to 45 minutes.

Steps:

• Toast all the pine nuts in a dry skillet over medium-low heat, stirring, until evenly brown and fragrant, about 2 to 3 minutes. Cool.
• Pulse the 3/4 cup cool pine nuts and sugar in a food processor until finely ground, about 15 times. Add the flour, cornmeal, salt, and butter and pulse until combined, about 10 more times. Add the egg and pulse until mixture comes together in a soft dough, about 5 times.
• Lay out an 8 by 11-inch sheet of waxed or parchment paper. Divide dough equally into 6 balls and place on the paper, leaving at least 4 inches between each. Press down lightly to make even disks, and cover with another sheet of paper. With a rolling pin lightly roll over the entire sheet to make rounds about 5 inches in diameter. Slide paper onto a baking sheet and refrigerate for at least 1 hour or up to 3 days.
• Remove top sheet of paper and cut the parchment into 6 squares (around the dough circles). Place 2 heaping tablespoons of jam on each circle and spread it evenly with the back of a spoon over the crust, leaving a 1 1/2-inch border around the edges. Fold and loosely pleat the dough over the edge of the jam, to make a rustic free-form pie. (Use the edge of the parchment or a bench scraper to lift the edges of dough over; it's easier that way. See photo.) Repeat with the remaining disks.
• Whisk the egg yolk with a teaspoon of water and brush over the edges of the crusts with it. Sprinkle remaining pine nuts onto the egg wash. Refrigerate pies for 30 minutes.
• Position a rack in the middle of the oven and preheat to 375 degrees F. Bake pies until golden brown, about 30 minutes. Let set for 5 minutes before transferring with the paper onto a rack to cool.
• Serve warm or at room temperature, with ice cream, whipped cream or yogurt, if desired.

Steps:

• Make Rice Krispies Treats as the label directs, adding 1/4 cup sesame seeds and 1/2 cup each dried fruit and sunflower seeds with the cereal.

Steps:

• Crust:
• Cut shortening into salt and flour until mixture is pea-sized pieces. Add cold water slowly until mixture forms a ball. Refrigerate several hours or overnight.
• Preheat the oven to 475 degrees F.
• Roll out on a floured board. Put in pie pan. Prick crust on bottom of pan with a fork. Bake for 8 to10 minutes until light brown. Cool.
• Chocolate Filling:
• In the bowl of a mixer, combine the butter and powdered sugar and beat together until fluffy. Add the egg yolks, 1 at a time, beating after each addition. Add the peppermint and melted chocolate and mix until combined.
• Beat the egg whites in a separate mixer until they hold stiff peaks. Gently fold the whites into the butter mixture.
• Cream Cheese Filling:
• Mix together powdered sugar, vanilla and cream cheese. Fold in whipped cream until smooth.
• Raspberry Filling
• Cook until raspberries are partially cooked and run through a cheesecloth or sieve to get the seeds out. Return to heat and add sugar and cornstarch. Boil over medium heat. Spread 1/2 of the raspberry filling into baked pie shell gently. Spread 1/2 of the chocolate filling over that and chill. Spread 1/2 the cream cheese filling over the chocolate filling. Repeat the layers.

Steps:

• 1. Makes to 9" pies. In large mixing bowl, stir together the sugar and corstarch (or the tapioca flour).
• 2. Add the fruit and turn gentle to coat the fruit. Let stand 15 to 30 minutes.
• 3. Place 2 pie doughs in a 2 9" pie pan. Pour gently the fruit mixture equally into the pie pans. Top each pie with pie dough. Poke holes to vent.
• 4. Cover the pies with foil slightly, to prevent burning. Bake at 375 for 50 minutes of cookie sheets.
• 5. Cool on wire rack.
• 6. If you are using canned..follow this method.
• 7. Filling: Drain all fruit well, reserving and combining syrup. Preheat oven to 400 degrees. Stir 1 cup of reserved syrup into the combined mixture of 1/2 cup of the sugar and cornstarch. Cook over medium heat, stirring constantly until thickened and clear. Remove from heat. Gently stir in remaining sugar, lemon juice and drained fruit, except apples. Let stand while preparing pastry crust. Place sliced apples in the bottom of both dough-lined pie pans. Top each with half of the prepared fruit filling. Roll both smaller dough discs on a lightly floured surface into 10-inch circles. Lay each over the tops of the pies. Trim both crusts to 1/4 inch beyond pie plate and fold under. Flute the edges and vent the top. Set on a rimmed baking sheet and bake for about 30 minutes or until light brown. Reduce the heat to 350 degrees and continue baking for 30 minutes longer or until golden brown.

Steps:

• Roll out and place bottom pie pastry into a 9 ½ inch deep dish pie pan; place in the refrigerator for 15 minutes.
• Make the filling: in a big bowl, combine the fruit, ½ cup sugar, ginger, nutmeg, and lemon juice; toss well to mix, then set aside for 10 minutes to juice.
• Mix the remaining 3 tablespoons sugar and the cornstarch together in a small bowl; stir in the mixture into the fruit.
• Preheat oven to 400°.; roll out top crust.
• Turn the filling into the chilled pie shell, smoothing the fruit with a spoon.
• Lightly moisten the rim of the pie shell; place top crust over filling; press the top and bottom pastries together along the dampened edge.
• Trim the pastry with scissors or knife, leaving an even ½-inch overhang all around; flute/crimp edges, as desired.
• Poke several steam vents in the top of the pie with a fork or paring knife.
• Put a couple of vents near the edge of the crust so you can check the juices there later.
• To glaze: lightly brush the pastry with milk and sprinkle with coarse sugar.
• Place the pie on the center oven rack and bake for 30 minutes; decrease temperature to 375° and rotate pie 180°; slide an foil-lined baking sheet onto the rack below to catch any drips.
• Bake about 35-45 minutes until the juices bubble thickly at the steam vents and the top is golden brown; if the top of the pie starts to get too dark, cover with loosely tented foil during the last 10-15 minutes.
• Transfer pie to a wire rack and let cool for at least 2 hours before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir apple, strawberries, blackberries, raspberries, and rhubarb together in a bowl. Pour lemon juice and sprinkle sugar over fruit mixture and toss to coat.
• Line a 9-inch pie pan with prepared pie pastry. Turn apple mixture into pie pan. Cover with remaining pie pastry and pinch and crimp edges to seal the crusts. Cut several air holes into the top of the pastry.
• Bake in the preheated oven until crust is golden and fruit is tender and bubbling, 30 to 40 minutes.