The Pie Recipes
makes one 9” double-crusted pie Pie Pastry: 2½ cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 2 sticks (8 oz.) cold, unsalted butter cut into small p
Ingredients
- cup creamy peanut butter
- 1 egg
- ½ teaspoon vanilla
- Butter and flour 8 tartlet pans (with removable bottoms) measuring 4½” across by ¾” deep.
- 2 cups flours, baking soda and salt
- 1 cup brown and granulated sugars
- 8 oz. peanut butter
- cubed butter
- Salted Caramel* (from Leslie Mackie): 1 cup granulated sugar, ½ cup water, ½ cup heavy cream, 2 tablespoons unsalted butter, ½ -1 teaspoon sea salt (adjust to your liking)
- 1 cup of good quality jam (concord grape, strawberry or raspberry)
- 8 oz. milk or dark chocolate, melted and cooled
- one pint of your favorite ice cream
- coarsely chopped peanuts
- coarsely chopped pretzels
- fresh berries or grapes
- 1½ cups all-purpose flour
- ½ cup stone ground cornmeal
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 8 tablespoons (1 stick) cold, unsalted butter cut into small pieces
- ½ cup coarsely grated sharp cheddar cheese
- ¼ cup fresh herbs, finely chopped (I used basil and parsley)
- 1 small sweet onion, finely chopped, sautéed in 1 tablespoon butter until golden, cooled
- 8 oz. fresh corn kernels, puréed
- ½ cup buttermilk
- egg wash made from 1 egg whisked with 1 tablespoon milk or heavy cream
