Taste of Home - October/November 2006 - Doridro

Parade of HOLIDAY PIES continued…Save room for delectablePeaches ’n’ Cream Pie(below) or CoconutChocolate Pie!fork just until blended. Pat evenly onto thebottom and up the sides of a 9-in. pie plate;set aside.In a bowl, combine filling ingredients; pourinto crust. For topping, combine flour andsugar in a small bowl; cut in butter until crumbly.Sprinkle over filling.Bake at 425° for 35-45 minutes or untilcrust is golden brown and filling is bubbly.Cool on a wire rack.Just before serving, in a small mixingbowl, beat cream until it begins to thicken.Add confectioners’ sugar and vanilla; beatuntil soft peaks form. Serve with pie. Yield:6-8 servings.Coconut Chocolate Pie❧ PREP: 20 min. + chillingFood for Thought: Dessert should close the meal gently and not in a pyrotechnic blaze of glory. —Alan KoehlerPeaches ’n’ Cream Pie❧ PREP: 20 min.❧ BAKE: 1 hour + coolingEmma Rea from Hermann, Missourirecommends this eye-catching piepacked with juicy peaches. Comeon…try a piece!3 cups all-purpose flour1 teaspoon salt1 cup plus 2 tablespoons cold butter1 egg1 teaspoon cider vinegar2 to 3 tablespoons ice waterFilling:5 cups sliced peeled peaches1 teaspoon lemon juice3/4 cup plus 1 tablespoon sugar,divided3 tablespoons all-purpose flour3/4 teaspoon ground cinnamon1/4 teaspoon salt1/2 cup heavy whipping cream1 tablespoon butterIn a bowl, combine flour and salt; cut in butteruntil mixture resembles coarse crumbs.Combine egg and vinegar; add to flour mixture.Add water, 1 tablespoon at a time, untildough forms a ball.Divide dough in half. Roll out one portionto fit a 9-in. pie plate; transfer to pie plate.Trim pastry even with edge; set aside.In a large bowl, combine peaches andlemon juice. In another bowl, combine 3/4cup sugar, flour, cinnamon and salt; stir incream. Pour over peaches; gently toss tocoat. Spoon into crust. Dot with butter.Roll out remaining pastry; make a latticecrust. Seal and flute edges. Sprinkle with re-maining sugar. Cover edges loosely with foil.Bake at 425° for 15 minutes. Reduceheat to 350°; bake for 45-50 minutes oruntil peaches are tender and crust is goldenbrown. Cool on a wire rack. Yield: 6-8servings.Crumb-Topped Cherry Pie(Below right)❧ PREP: 25 min.❧ BAKE: 35 min. + cooling“This pie was my dad’s favorite andone my mom made frequently forSunday dinner,” recalls Sandy Jenkinsfrom Elkhorn, Wisconsin. “Wehad a farm, so Mom made her ownbutter and ice cream, and she usedour fresh dairy products for this pie’sgreat topping.”1-1/4 cups all-purpose flour1/2 teaspoon salt1/2 cup vegetable oil2 tablespoons milkFilling:1-1/3 cups sugar1/3 cup all-purpose flour2 cans (14-1/2 ounces each) pittedtart cherries, drained1/4 teaspoon almond extractTopping:1/2 cup all-purpose flour1/2 cup sugar1/4 cup cold butter1 cup heavy whipping cream1 tablespoon confectioners’ sugar1/8 teaspoon vanilla extractIn a bowl, combine flour and salt. Combineoil and milk; stir into flour mixture with aField editor Cheryl Maczko fromReedville,West Virginia says, “Everyoneloves my fudgy Almond Joy pie.It’s pretty, cuts easily and is absolutelydelicious.”1/2 cup sugar1/3 cup cornstarch1/4 cup baking cocoa1/4 teaspoon salt1-1/2 cups milk16 miniature Almond Joy candy bars,chopped1 teaspoon vanilla extract1 pastry shell (9 inches), bakedWhipped creamIn a large saucepan, combine the sugar,cornstarch, cocoa and salt. Stir in milk untilsmooth. Bring to a boil over medium heat;cook and stir for 2 minutes or until thickened(mixture will thicken quickly). Remove fromthe heat.Add chopped candy bars and vanilla; stiruntil chocolate is melted. Pour into pastryshell. Press plastic wrap onto filling. Refrigerateuntil set, about 4 hours. Removeplastic wrap. Slice and serve withwhipped cream. Yield: 6-8 servings.12 Taste of Home • October/November 2006