8/8/2019 Throw a Pie Party

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PUMPKINMERINGUE PIE

By Kathy Kingsley

There are some die-hardpumpkin pie fans in my family,but there are also quite a few wholove lemon meringue. I createdthis recipe to please both factions,and it was a hit right from the

start. It now makes an appearanceat our holiday table every year.

INGREDIENTS:

For the pie:

● 9-inch deep-dish piecrust (Use

your favorite or make our

Foolproof Piecrust, far right)

● 1 (15-ounce) can solid-pack

pumpkin (about 2 cups)

● 1 cup heavy cream

● 1 / 2 cup whole milk

● 2 large eggs

● 3 / 4 cup packed light brown sugar

● 1 teaspoon cinnamon

● 1 teaspoon ginger

● 1 / 8 teaspoon ground cloves

● 1 / 4 teaspoon salt

For the meringue:● 3 large egg whites,

at room temperature

● 1 / 8 teaspoon cream of tartar

● 1 / 3 cup sugar

1.Heat the oven to 400 degrees.Shape the piecrust edge into a high-standing rim. Line the crust with a

sheet of aluminum foil, gentlypressing it into place. Pour about aninch of dry rice or dried beans ontothe foil to weigh it down. Place thecrust on the center oven rack andbake it for 15 minutes.

2. Carefully remove the foiland rice or beans by lifting the foilat the edges. Set it aside (the rice

or beans can be reused severaltimes). With a fork, prick the bot-

tom of the crust 5 or 6 times toprevent puffing. Lower the heat to375 degrees and bake the crust 10minutes more. Transfer it to a wirerack. Reduce the oven temperature

to 350 degrees. Note: Frozencrusts do not require foil orweights and should be baked at

400 degrees for 10 minutes total.3. In a large bowl, whisk 

together all the filling ingredientsuntil well blended. Set the piecruston a baking sheet and pour in thefilling. Bake the pie until it’s puffyaround the sides and set in the cen-ter, about 50 minutes, then transferit to a wire rack to cool. Raise theoven temperature to 375 degrees.

4.While the pie cools, make themeringue. In a medium-size bowl,use an electric mixer at mediumspeed to beat the egg whites untilfrothy, about 2 minutes. Add thecream of tartar and continue to beatuntil soft peaks form, about 2 min-utes more. Slowly blend in thesugar, then increase the mixer’sspeed to medium-high and beat theegg whites until they are stiff and

glossy, about 2 minutes more.5. Spoon the meringue onto

the pie, then use the back of the

spoon to form small peaks. Returnthe pie to the oven and bake ituntil the meringue is goldenbrown, about 10 minutes. Transferthe pie to a wire rack to cool com-pletely, about 3 hours. Serves 10.

MANGO PIEBy Monica Bhide

One of the sweetest discoveriesI made several years ago as a new-comer to the United States was pie.This one, a frozen treat that’s easyto assemble, unites some of my

favorite childhood flavors —mango, exotic saffron and bold andflowery cardamom — with an all-American graham cracker crust.

INGREDIENTS:● 2 (8-ounce) packages cream

cheese, softened

● 3 / 4 cup sweetened condensed milk

● 11 / 2 cups pureed or mashed

canned mango (we used mango

slices in syrup, drained)

● 1 / 4 teaspoon saffron threads

● 1 / 4 teaspoon ground cardamom

● (9-inch) graham cracker piecrust

● Whipped cream (optional)

1. In a large bowl, use an elec-

tric mixer set on medium to beatthe cream cheese until fluffy, about2 minutes. Add the condensed

milk, mango, saffron and car-damom and continue to beat untilthe mixture is smooth and wellblended, about 2 minutes more.

2. Pour the filling into thepiecrust, then cover and freezethe dessert for at least 6 hours.

Defrost it for 10 minutes beforeserving and top with whippedcream, if you like. Serves 10.

SWEDISHAPPLE PIEBy Dianne Lauffer

The recipe for this lesser-known version of apple pie was

passed down to me from my moth-er. Though the pie lacks a tradi-tional crust, its simple pastry top-ping creates a delicious, pleasantlycrunchy layer. My family loves theraisins and nuts, but the dessert isequally tasty without them.

INGREDIENTS:

For the filling:● 2 / 3 cup raisins

● 3 medium apples (about 2 / 3 cups),

baking variety, peeled and sliced

● 1 tablespoon sugar

● 1 teaspoon cinnamon

● 1 / 8 teaspoon nutmeg

For the topping:

● 3 / 4 cup butter or margarine

● 1 cup flour

● 1 cup sugar

● 1 / 2 teaspoon salt

● 1 egg, beaten

● 1 / 4 cup chopped walnuts

● Vanilla ice cream or whipped

cream (optional)

1. Heat the oven to 350degrees. Place raisins in a smallbowl, cover them with hot water,and microwave them on high

until they are plump, about 20 to30 seconds. Drain the raisins,then combine them with theapple slices. Transfer the fruit toa 9-inch pie pan (it should be no

more than two-thirds full).

2. In a small bowl, mix thesugar, cinnamon and nutmeg and

sprinkle the mixture over the fruit.3. To make the topping, first

melt the butter or margarine andset it aside. In a separate bowl, stirtogether the flour, sugar, salt andegg until they’re evenly blended.Whisk in the butter or margarine,then spread the topping over thefruit and sprinkle on the nuts.

4. Bake until golden brown,

about 40 minutes. Serve it warm,with vanilla ice cream or whippedcream, if you like. Serves 10.

CHOCOLATECHESS PIE

By Ken Haedrich

Make a delicious break fromtradition with this chocolatySouthern staple. When you think of Thanksgiving desserts, choco-late pie probably doesn’t come tomind. But each time I make thisluscious Southern treat, even themost traditional holiday feasterscan’t resist a slice.

INGREDIENTS:

● 9-inch deep-dish piecrust

● 1 / 2 cup (1 stick) unsalted butter,

cut into pieces

● 4 ounces bittersweet chocolate,

coarsely chopped

● 11 / 4 cups sugar

● 1 tablespoon fine yellow cornmeal

● 1 / 4 teaspoon salt

● 1 / 4 teaspoon cinnamon

● 3 large eggs, room temperature

● 1 large egg yolk

● 1 / 4 cup milk

● 11 / 2 teaspoons vanilla extract

● Vanilla ice cream or whipped

cream (optional)

1. Follow the prebake instruc-tions in steps 1 and 2 of thePumpkin Meringue Pie recipe, butlower the heat to 325 degrees after.

2. Put the butter in the top of adouble boiler set over, but not in,

slow-simmering water (or place aheat-safe glass or metal bowl in a

similarly sized pot). Scatter thechocolate over the butter withoutmixing and let it stand until thechocolate and butter have melted,about 6 minutes. Whisk the choco-

late mixture until it’s smooth, thenremove it from the heat and set itaside for 10 minutes to cool.

3. In a large bowl, use yourhands to combine the sugar, corn-meal, salt and cinnamon. In anoth-er bowl, lightly beat together theeggs and yolk. Add them to thesugar mixture, along with the milk and vanilla extract, and whisk together until they’re evenlyblended. Then whisk in the choco-late mixture until smooth and pour

the filling into the piecrust.4. Place the pie on the center

oven rack and bake it for 35 min-utes. Rotate it 180 degrees, thencontinue to bake until it puffs upand forms a thin crusty layer,about 20 minutes more. Transferthe pie to a wire rack to cool for atleast 11 / 2 hours. Serve it slightlywarm or at room temperature,with vanilla ice cream or whipped

cream, if you like. Serves 10.

FOOLPROOF

PIECRUSTBy Ken Haedrich

If I had to choose just onepiecrust to use with all myrecipes, this would be the one. It’sflavorful, easy, and complements

both sweet and savory fillings.

INGREDIENTS:

● 11 / 2 cups flour

● 1 tablespoon sugar

● 1 / 2 teaspoon salt

● 6 tablespoons cold vegetable

shortening, cut into pieces

● 2 tablespoons cold butter,

cut into 1 / 4-inch pieces

● 1 / 4 cup cold water

1. In a large bowl, stir togeth-

er the flour, sugar and salt. Addthe shortening and butter and useyour fingers or a pastry blenderto combine the ingredients into acoarse, damp meal.

2. Slowly add the water, usinga fork to blend the mixture asyou pour. Continue to blend untilit coheres.

3. Turn the dough out onto alarge piece of plastic wrap. Pack it together, being careful not tooverwork it, then flatten thedough into a disk about 3 / 4 inch

thick. Wrap it in the plastic andrefrigerate it for 1 hour.

4.On a sheet of floured waxed

paper, roll the dough into a 13-inchcircle, then place it in a 9-inchdeep-dish pie pan. Crimp the edges,then place it in the freezer for 20minutes to firm before baking.

Invite

friends to

gather the

day afterThanksgiving

to share a

fun after-

noon — and

their leftover

pies. We’ve

got four

irresistible

recipes to

get you

started.PHOTOS BY LAURA JOHANSEN/DISNEY FAMILYFUN MAGAZINE

he holidays are filled with food, fun and family time, but KimberlyStoney wanted to make friends a bigger part of her family’s festivities— without adding a lot of extra work to an already busy season. SoKimberly, her husband, Sam and their 8-year-old son, Elliott, started a

day-after-Thanksgiving tradition they call their Leftover Pie Party. Every year,they invite about a dozen families over for an afternoon of revelry and sur-plus sweets. “We wanted to keep things simple, so each family is asked tobring a pie left over from their Thanksgiving meal. We get to spend moretime enjoying friends and all their delicious desserts!” she says.

The day of the party, Kimberly sets a table with a dessert from her ownkitchen and homemade whipped cream (“A must!”). For easy cleanup,she puts out paper plates, but she provides metal forks because, shesays, “Some pies are just impossible to cut through using plastic.”

Below, you’ll find sweet inspiration for throwing your own Leftover PieParty, including an easy recipe for pie crust; Kimberly’s favorite pie from

her last party (a Swedish Apple baked by one of her friends); and threeother FamilyFun food writers’ favorite holiday recipes, which are so deli-

cious it may be hard to count on leftovers.  — Disney FamilyFun magazine

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PUMPKIN MERINGUE PIE

MANGO PIE