Great American Pies + classic favorites

Since February is also Great American Pies Month…
celebrate with a few favorites from some of  America’s
favorite gourmands.
The Menu Shoppe has it covered…classic bests.
Old Fashioned Sweet Potato Pie
courtesy of Paula Deen
3   egg whites
1   9-inch unbaked pie crust
1/4 teaspoon ground ginger
1 cup milk
1/4 teaspoon ground cinnamon
2 eggs
1/4 teaspoon salt
1 teaspoon vanilla extract or 1-2 tablespoons bourbon
1/2   stick melted butter
1 1/4 cups sugar
2 cups peeled, cooked sweet potatoes
Preheat the oven to 350 degrees.
For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix.  Pour the filling into the pie crust and bake for 35-45 minutes, or until a knife inserted in the center comes out clean.  Place the pie on a rack and cool to room temperature before covering with meringue.
For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time.  Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry.  With a rubber spatula, spoon the meringue onto the pie, forming peaks.  Make sure the meringue touches the crust all around.  Sprinkle with a pinch of granulated sugar.  Bake for 10-12 minutes, or until delicately browned.  Cool and serve.
Banana Cream Pie
courtesy of Martha Stewart
All-purpose flour, for dusting
5 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
4 tablespoons unsalted butter, cut into pieces
1 1/2 teaspoons pure vanilla extract
3 ripe bananas
1 1/2 teaspoons freshly squeezed lemon juice
1 3/4 cups heavy cream
3 tablespoons confectioners’ sugar, sifted
Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll out pate brisee to a 1/8-inch thickness. Fit into a 9-inch deep-dish pie plate. Trim pastry using scissors or a sharp paring knife. Crimp or decorate edges of pastry if desired. Chill for 30 minutes.
Carefully line pastry with parchment paper, pressing it into corners and edges, and weight with beans, rice, or aluminum or ceramic weights. Bake until pastry begins to color around edges, about 15 minutes. Remove paper and weights, and continue to bake just until pastry dries out and turns golden brown, 10 to 15 minutes more.
Cool completely on a wire rack. The baked shell can be stored in airtight containers or well wrapped in plastic in the freezer for up to 1 month.
Prepare an ice-water bath; set aside. Make the custard: In a medium bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt. In a medium saucepan, bring milk just to a boil. Remove from heat, and whisk about 1/2 cup of hot milk into yolk mixture. Whisk yolk mixture into saucepan of hot milk. Place over medium-high heat, and bring to a gentle boil, whisking constantly. Continue to cook, whisking constantly, until thickened, about 1 minute. Remove from heat, and whisk in butter, one piece at a time, until melted. Add 1 teaspoon vanilla, and whisk until smooth. Immediately strain through a fine-mesh sieve into a medium bowl. Place bowl of custard in ice bath to cool, stirring occasionally.
Peel bananas, and slice 1/4 inch thick. Add lemon juice, and toss gently to coat. Arrange in an even layer in bottom of baked piecrust. Scrape cooled custard over bananas, and smooth top with a spatula. Refrigerate for at least 2 hours or up to overnight.
In the bowl of an electric mixer fitted with the whisk attachment, beat cream on medium-low speed for 30 seconds. Increase speed to medium-high, and add confectioners’ sugar and remaining 1/2 teaspoon vanilla. Beat until soft peaks form. Transfer to a pastry bag fitted with a large star tip (Ateco No. 32). Pipe cream over custard in large rosettes, covering it completely. Serve immediately.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in chefs, desserts, menus, National Food Holiday, patisserie, pies and tagged , , , , , , . Bookmark the permalink.

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