My My Miss American Pie Recipes

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Mix the crushed graham crackers and melted butter in a medium bowl. Press into the bottom and up the side of an 8-inch pie plate. Bake until lightly golden brown, 10 minutes. Let cool.
• Meanwhile, make the cream cheese filling: Beat the heavy cream with an electric mixer in a medium bowl until soft peaks form. Add the cream cheese and confectioners' sugar; beat until smooth.
• Make the cherry filling: Bring the cherries, granulated sugar, cornstarch and almond extract to a simmer in a medium saucepan over medium heat. Cook, stirring constantly, until thickened, about 8 minutes. Let cool completely.
• Pour half of the cherry filling into the pie crust; top with the cream cheese filling, then the remaining cherry filling. Sprinkle with sliced almonds. Refrigerate for 4 hours before serving.

Steps:

• Directions for the Crust 1. With pastry blender, combine flour, shortening, and salt until mixture resembles coarse meal. 2. In small bowl, mix egg, vinegar, and milk (it's OK if this separates a bit). Add to flour mixture, mixing only until dough holds together in a ball. 3. Refrigerate for 1 hour or more. 4. Roll out on floured waxed paper or pastry cloth. Turn onto lightly greased pie plate; trim to a 1" overhang. Prepare second round and set aside in refrigerator. 5. Preheat oven to 400 degrees F. Directions for the Filling 1.In a large bowl, combine apples, sugar, flour, lemon zest, and dash of salt; pour half of the mixture into the unbaked pastry-lined pie pan; sprinkle with half the cranberries and blueberries; repeat. 2. Drizzle with lemon juice; dot with butter. 3. Cut out several small apple shapes from the other pastry round* place round on top, seal and flute edges with bottom crust. *NOTE: Several small slits can be cut in the top crust instead of small apple shapes. Or, apple shaped cutouts can be placed on crust for decoration before placing in the oven. 4. Place foil around edge; place in oven and immediately reduce heat to 375 degrees F. 5. Bake for 20 minutes; remove foil and bake another 20 to 25 minutes, or until crust is brown and pie juices begin to bubble from the openings in the crust. 6. Cool for 45 minutes to one hour at room temperature before serving. Top with a small U.S. flag pick. Recipe courtesy of Celia Rossi and her 7 Daughters, Emeril Lagasse's Apple Pie Contest 2001

Steps:

• Make the sauce:.
• Puree ingredients in a food processor and simmer in a saucepan over low heat for about 20 minutes, adding water if necessary to make it your desired consistency.
• If using dried tomatoes, soak them in hot water to soften them before pureeing the sauce. You may also mix the sauce by hand if you finely chop the softened or oil-packed tomatoes.
• Make the crust:.
• Dissolve yeast and brown sugar in warm (not hot) water.
• Let sit for 10 minutes. It should start to bubble.
• Stir the salt, and oil into the yeast mixture.
• Mix in 2 1/2 cups of the flour along with the vital wheat gluten (Not necessary but it makes the crust more chewy. You can find it in the baking aisle of most markets near the flour, in a small, cornstarch-sized box).
• Turn dough out onto a clean, dry surface dusted with flour and knead for about 5 minutes more, adding a little flour as necessary (1/4-1/2 cup) to make the dough come together in a firm, smooth ball. If you accidentally make the dough too dry, try adding small amounts of extra-virgin olive oil or drops of warm water to the dough to reachive a glossy consistency. You may use a food processor or stand mixer to mix and knead your dough if you prefer.
• Place the dough into a well oiled bowl, and cover with a clean cloth. If you can refrigerate your dough overnight at this point it will be preferred (cover with plastic instead of cloth to keep the dough moist). If you do so, allow time the next day for the dough to warm and double in size with a cloth covering, as mentioned in the next step.
• Let the dough double in size. This could take up to an hour depending on the temperature in your proofing area.
• Make the pizza:.
• Punch down, divide the dough, and let the dough rest for 15 minutes. You can start preheating your oven at this point to about 425°F or 220°C If using a baking stone, it needs to be preheated as well. Place your stone or pan as high in the oven as possible, because very hot air is preferred to bake the pizza and hot air will rise to the top of the oven.
• Roll out on a lightly floured or cornmeal dusted surface or parchment paper (I roll mine out on parchment paper), and top the dough with sauce (any extra sauce can be refrigerated or frozen), and whatever toppings you like, being careful not to add too many. If the dough contracts too much when rolling out, walk away from it for 15 minutes to allow the dough to relax. Then come back and roll it out (or hand toss it if you feel confident or feel like having fun).
• Transfer your dough to a pizza peel or oiled pizza pan (I use a peel with the dough on parchment and slide the paper right onto a heated baking stone).
• You can par-bake your dough for 5 minutes or so to get the dough more crunchy, but be careful with thin doughs as they might try to bubble and burn.
• Bake your pizza for 10-20 minutes until it is bubbly and the cheese is lightly browned (your time increases with increased toppings).
• Remove from oven, cut into serving slices and enjoy. (Bye-Bye Miss American Pie!).

Steps:

• Pour the blueberry pie filling into baked crust; chill for 20 minutes.
• Beat cream cheese in mixing bowl.
• Add powdered sugar, beat until smooth.
• Fold in the whipped topping.
• Spread cream cheese mixture on top of the blueberry pie filling; chill another 20 minutes.
• Gently spread the cherry pie filling on top of the cheese mixture.
• Chill at least 4 hours before serving.