The Pie Recipes
makes one 8-inch pie, baked in an 8-inch diameter by 2-inch deep fluted quiche pan with removable bottom (Alternatively, bake in a standard 9-inch x 1½-inch dee
Keywords
- pie recipe
- easy pie
- cookie recipe
- cherry pie
- pecan pie
- rhubarb
- strawberry
- nut
- squash
- pie filling
- blueberry filling
- key lime
- sugar
- butter
- easy pie crust
- chocolate
- cardamon
- lattice crust
- lattice
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nomoremrnicepie.com.
Ingredients
- 1 cup all purpose flour
- ¼ cup stoneground cornmeal
- 3 tablespoons confectioner’s sugar
- 1 teaspoon orange zest
- ½ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon table salt)
- 3 oz. (6 tablespoons) cold, unsalted butter, cut into pieces
- 1 large egg yolk whisked together with 2 tablespoons + 1½ teaspoons ice cold water
- ⅓ cup sugar
- ½ teaspoon ground ginger
- 1¼ cups all-purpose flour
- ¾ cups stoneground cornmeal
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup cold, unsalted butter, cut into small pieces
- 1 large egg, beaten
- 1 pound fresh peaches (or nectarines), rinsed, peeled (optional), pitted and sliced thickly
- 4 cups fresh blueberries, rinsed, picked over for stems, dried on a paper towel
- zest of 1 orange
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 2-3 tablespoons dark brown sugar, depending on the sweetness of the peaches
- 3 tablespoons cornstarch
- ¼ teaspoon ground ginger
- ⅛ teaspoon salt
