BERRY CRUMBLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 22
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse a few times until coarse crumbs form. Pulse in the butter until just combined with some pea-size pieces remaining. Pulse in the vinegar and 2 tablespoons ice water until the dough starts to come together but is still crumbly, adding up to 2 more tablespoons ice water if needed. Turn out the dough onto a piece of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, cinnamon and allspice in a medium bowl. Work in the butter with your fingers until clumps form. Refrigerate until ready to assemble the pie.
- Make the filling: Combine the berries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, cardamom and salt in a large bowl; toss well.
- Place a baking sheet on the lowest oven rack and preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface; ease into a 9-inch pie plate and crimp the edge. Refrigerate until firm, at least 20 minutes.
- Pour the berry filling into the crust and sprinkle evenly with the crumb topping. Transfer the pie to the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking, rotating the pie halfway through, until the crust and topping are browned and the filling is bubbling, 35 to 40 more minutes. (Tent loosely with foil if the pie is browning too quickly.) Transfer to a rack and let cool completely.
HUMBLE PIE
Make and share this Humble Pie recipe from Food.com.
Provided by Draftykilt
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Peel, core and dice apples.
- Mix with the cranberries and brown sugar.
- Place into pie shell.
- Place the walnuts in a processor and pulse for 5 seconds.
- Add the remaining ingredients and pulse until blended but still crumbly. (You can also chop the nuts by hand with the back of a large spoon and blend them with the rest of the ingredients.).
- Spoon topping over the pie and bake for 20 minutes at 425 degrees, then turn oven down to 350 degrees and bake for 30 minutes more.
- Cover top with foil to prevent from darkening to much.
Nutrition Facts : Calories 554.8, Fat 25.5, SaturatedFat 7.1, Cholesterol 15.3, Sodium 265.4, Carbohydrate 81.4, Fiber 6.8, Sugar 54.2, Protein 5.1
HUMBLE PIE BAKERY'S INFAMOUS BUTTER TARTS
This is Chef Wesley Edwards's original, runny butter tart recipe. Use a nonstick muffin tin for ease of removal, otherwise butter the tins. Freezing butter tarts for 5 minutes after cooling makes removal from the tins easier. A Canadian tradition at it's best!
Provided by Leslie
Categories < 60 Mins
Time 50m
Yield 12-14 Tarts
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Cream shortening and butter together by hand or with electric mixer. Sift in flour and salt. Mix until crumbly. Stir in enough cold water to make a soft dough. Knead together for 30 seconds or until dough comes together.
- Roll dough out between two sheets of parchment or waxed paper, until 1/8-inch thick. Cut into 4-inch circles to fit muffin pans. Ease into muffin pans. Chill for 30 minutes.
- Cream together butter, sugar and salt. Add vinegar, vanilla, eggs and corn syrup. Don't over-mix. Chill for 30 minutes. Stir together before filling tarts.
- Fill each pastry shell with 1 tsp raisins. Spoon about 1/4 cup syrup mixture into every cup. Bake for 25 to 30 minutes. Cool in pans on a rack. The tarts take approximately 2 hours to set; refrigerate to speed up the process. With a small, sharp knife cut around tarts and ease out of tins.
Nutrition Facts : Calories 634, Fat 34.1, SaturatedFat 13.8, Cholesterol 65.8, Sodium 410.3, Carbohydrate 79.1, Fiber 1.4, Sugar 30, Protein 5.7
More about "humble pie recipes"
HUMBLE PIE | KING ARTHUR BAKING
From kingarthurbaking.com
- Make your crust. In a large bowl, mix together: 1 2/3 cups (198g) King Arthur Flour Unbleached All-Purpose Flour. 1/4 teaspoon salt. 1/2 teaspoon baking powder.
- Prep your filling. Choose your fruit! I used 3 medium peaches, peeled and sliced, and 2 cups of frozen blueberries. You can use fresh or frozen fruit here.
- Roll out your dough. On a floured surface, roll your chilled dough out to a 13" circle. Make sure that there are no cracks in your crust. If it tears, keep folding it over and rolling it out again until it's smooth.
- Prep the pie. Transfer your crust to a parchment-lined baking sheet. Mound your fruit mixture on the center of the crust, leaving about 3" on all sides.
- Bake! Bake the pie at 425°F for 30 to 35 minutes. Take it out as soon as the crust is golden brown and the fruit juices are bubbling.
- Share, eat, and enjoy. I highly recommend topping this pie with cold vanilla ice cream or a dollop of whipped cream. I will also let you in on a secret: It is exceptionally good the next morning, eaten cold and straight from the fridge with a fork.
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