Pie ... Sweet or Savoury
I haven't made a pie in ages but the various flyer sales for stone fruits (nectarines, peaches and plums) tempted me and so I scoped out what was available. I ended up going to Food Basic and picking up a clamshell of nectarines cause I had a bad experience with last year's basket of peaches. They were firm but not as sweet as I would have liked and I had to guess-timate how much sugar to add. I erred on the side of caution. With a scoop of ice cream the result was perfect but it was a bit tart on its own.
The next question was ... which of several pie crust recipes should I use. I went with the one on the Crisco vegetable shortening package, though I replaced half the shortening with unsalted butter. The recipe makes enough pastry for a single double crust pie, but I made two minis in disposable aluminum pie tins instead.
Crisco Pie Crust Recipe - makes 1 double crust pastry, ~580 gm pastry, enough for 2 8" bases, and 2 6 1/2" tops, plus leftover pastry
2 cups all purpose flour
1 cup vegetable shortening (or 1/2 cup unsalted butter, and 1/2 cup vegetable shortening)**
3/4 tsp salt
1 egg
2 tbsp ice cold water
1 tbsp vinegar
** What I used this time
Nectarine/Peach Mini Pie Filling Recipe - rough formula for filling
2 - 2 1/2 nectarines per mini pie shell
1 tbsp sugar per nectarine (if the fruit is fully sweet, reduce to 2 tbsp per each 3 nectarines)
1/2 tbsp cornstarch** per nectarine
pinch of salt
** If planning to freeze baked tart, use flour, otherwise, use cornstarch. For every 1 tbsp of cornstarch, you'll need to use about 3 tbsp of flour. Also, cook whatever you're thickening a few minutes longer to get rid of the raw flavor of the flour. Baking should take care of that issue. Plus, the filling will be more matte than glossy when using flour.
Preheat oven to 375 deg F.
Bake pies for 35-40 minutes on a baking sheet in case of overflow or melting of butter
The remaining pastry became a savoury tart with broccoli, Canadian (peameal) bacon and cheddar cheese. No waste at all. Though I still have five nectarines in the fridge to deal with.
NOTE: For a filling recipe, I used the same amounts and timing as in an earlier quiche recipe baked in the same ceramic pan. Prebaking the crust is advised.
The next question was ... which of several pie crust recipes should I use. I went with the one on the Crisco vegetable shortening package, though I replaced half the shortening with unsalted butter. The recipe makes enough pastry for a single double crust pie, but I made two minis in disposable aluminum pie tins instead.
Crisco Pie Crust Recipe - makes 1 double crust pastry, ~580 gm pastry, enough for 2 8" bases, and 2 6 1/2" tops, plus leftover pastry
2 cups all purpose flour
1 cup vegetable shortening (or 1/2 cup unsalted butter, and 1/2 cup vegetable shortening)**
3/4 tsp salt
1 egg
2 tbsp ice cold water
1 tbsp vinegar
** What I used this time
Nectarine/Peach Mini Pie Filling Recipe - rough formula for filling
2 - 2 1/2 nectarines per mini pie shell
1 tbsp sugar per nectarine (if the fruit is fully sweet, reduce to 2 tbsp per each 3 nectarines)
1/2 tbsp cornstarch** per nectarine
pinch of salt
** If planning to freeze baked tart, use flour, otherwise, use cornstarch. For every 1 tbsp of cornstarch, you'll need to use about 3 tbsp of flour. Also, cook whatever you're thickening a few minutes longer to get rid of the raw flavor of the flour. Baking should take care of that issue. Plus, the filling will be more matte than glossy when using flour.
Preheat oven to 375 deg F.
Bake pies for 35-40 minutes on a baking sheet in case of overflow or melting of butter
The remaining pastry became a savoury tart with broccoli, Canadian (peameal) bacon and cheddar cheese. No waste at all. Though I still have five nectarines in the fridge to deal with.
NOTE: For a filling recipe, I used the same amounts and timing as in an earlier quiche recipe baked in the same ceramic pan. Prebaking the crust is advised.