How To make Italian 8 Layer Pie
CRUST:
2 1/2 c All-purpose flour
1/2 c Cold butter or margerine,
Cut into pieces 1 Egg
1 Egg white
2 tb Milk
FILLING:
1 lg Red sweet pepper, roasted
1 pk 10-ounces frozen chopped,
Spinach thawed 1 lg Fennel bulb, trimmed and
Coarsely chopped (1 cup) 2 md Leeks, thinly sliced, 2/3 C.
2 tb Olive oil
1 c Ricotta cheese
1 c Shredded mozzarella (4-oz.)
1/4 c Pesto or Homemade pesto
1/4 c Grated Parmesan cheese
1 Egg yolk
4 oz Salami, coarsely chopped
(3/4 cup) 1 Beaten egg yolk
TO MAKE DOUGH in the food processor, place the steel blade in the processor bowl. Add flour, cold butter, and 1/4 teaspoon salt. Process with serveral on/off turns till mixture resembles coarse cornmeal. combine egg, egg white, and milk; add to processor and process till mixture forms a ball. (Or, for the mixing bowl method, combine flour and 1/4 teaspoon salt in a medium mixing bowl; cut in butter till mixture resembles coarse crumbs. Add egg mixture; mix with a spoon or your hands till mixture forms a ball.) Cover dough; chill while preparing filling. FOR FILLING, cut roasted sweet pepper into strips; set aside. Drain spinach squeezing to remove excess liquid. In a 10-inch skillet cook fennel and leeks in hot oil for 5 to 7 minutes or till tender. In a mixing bowl stir together drained spinach, ricotta, mozarella, pesto, Parmesan, the first egg yolk and 1/8 teaspoon pepper. ON A LIGHTLY FLOURED SURFACE roll 2/3's of the chilled dough into a 12-inch diameter circle. Place the dough in an 8-inch sprinform pan (the dough will go about 2-1/2 inches up the sides). Press pleats in dough as necessary to fit. Spread the bottom crust with half of the fennel mixture. Top with half of the spinach mixture, half of the salami, and half of the red pepper strips. Repeat layers. ROLL REMAINING DOUGH into an 8-inch circle; place atop filling. (You may want to save a few dough scraps for decorating the top of the pie.) Fold excess bottom crust over top crust; crimp edge to seal. If desired, cut reserved dough scraps into shapes and use to decorate the top of the pie. Or, cut a design, such as a leaf or a flower, out of the top. (If you don't cut a design out of top crust make a few slits in the top crust to let steam escape while baking.) Brush with remaining egg yolk. Bake in a 375-degree oven about 50 minutes or till golden. Let stand 15 to 20
minutes. Remove sides of pan to serve. Serves 10 to 12. TO BAKE AND CHILL AHEAD: Bake pie as directed; cool. Chill pie in pan about 1 hour. Remove from pan, wrap in foil, and chill for up to 2 days. Before serving, heat wrapped in foil, in a 350-degree oven for 50 to 55 minutes or till heated through. TO BAKE AND FREEZE AHEAD: Bake pie as directed; cool. Chill pie in pan about 1 hour. Remove from pan, wrap in foil, and freeze for up to 1 month. To serve, thaw overnight in the refrigerator. Heat, wrapped in foil in a 350-degree oven for 50 to 55 minutes.
Source: BETTER HOMES AND GARDENS MAGAZINE, October 1991.
How To make Italian 8 Layer Pie's Videos
Mama’s Italian Sausage Pie (Collaboration w/ Anne’s Family Recipe )
Anne’sFamily Recipe
Mama’s Italian Sausage Pie
This recipe was one of my all-time favorites growing up. My mother would make her sausage pies every Easter and Christmas. It’s an absolute honor to share her recipe with you! Enjoy!
Ingredients:
1 9“ deep dish frozen pie-shell crust
4 links of sweet Italian sausage (casings removed)
8 oz. of mozzarella cheese cut into cubes. (Mama never used shredded Mozzarella because it would change the whole texture of this pie)
4 beaten eggs
3 tbsp. Parmesan cheese
1/2 cup of half-and-half or milk (Mama would prefer half-and-half)
2 tbsp. of fresh chopped parsley
1/2 cup chopped onion
1 large clove minced garlic
1/4 tsp. black pepper
* Mama never used salt because the sausage and cheese has a lot of salt*
Instructions:
1. In a medium sized skillet, sauté the sausage, onion and garlic with one tablespoon of olive oil. Cook ½ way and break the sausage up into tidbit pieces. (Do not drain)
2. In a large bowl combine the sausage mixture with the rest of the remaining ingredients. Mix until well combined.
3. Pour the mixture into the piecrust and press the sausage mixture evenly within the pie spreading the mozzarella cubes as well and place on a cookie sheet for baking
4. Bake at 350° for 45 to 55 minutes, until golden brown and firm to the touch… Let cool for five minutes.
Serve hot and enjoy!
In Honor of my Mother
Celeste Marie Felico
Italian Ricotta Pie | Traditional old fashioned Ricotta Pie.
#italianricottapie #ricottapie
To print the recipe:
Ingredients for Pie crust/Pasta Frolla :-
3 cups all purpose flour (400g)
1/2 sugar (100g)
1 stick melted butter (4oz) (112g)
3 large eggs
1/2 tsp baking powder
1/4 tsp salt
For Filling:-
2 lbs. ricotta (900 g)
1 cup sugar (200 g)
4 large eggs
Zest of an orange
3 oz Strega liqueur or you can substitute with a citrus fruit like limoncello
1 cup mixed citron/cherries/candied orange slices (5.5 oz) (150 g)
1 cup Bittersweet chocolate chips
Directions:
For Pie crust/pasta Frolla:-
Step#1- Sift flour, baking soda and salt in a large bowl.
Step#2- Add your sugar, eggs and butter, using your hand start mixing the wet ingredients with the dry until you have a smooth dough.
Step#3- Wrap in plastic and let it rest in the refrigerator for at least 30 minutes.
For Batter :-
Step#1- In a large bowl using a whisk, cream ricotta and sugar together.
Step#2- Add remaining ingredients except chocolate chips.
For Assembly:-
Step#1- Roll out dough to 1/8 of an inch thickness.
Step#2- Cover a 10 inch springform pan that has been greased with butter. Trim the sides and use the trimmings to make another round.
Step#3- Pour half of the mixture in the spring pan, add chocolate chips cover with remaining batter and top with more chocolate chips.
Step#4- Use the round to cover pie. Trim all around and fold edges down. Prick top with a fork or knife. Bake at 350 °F or 180°C. Bake until a golden color about 1 1/2 hours.
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Professional Baker Teaches You How To Make KEY LIME PIE!
Key Lime Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 1 9-inch (23 pie)
Servings: 8-10
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients
Crust
1 ½ cups (185 g) graham cracker crumbs (or ground digestive biscuits)
½ cup (50 g) sweetened flaked coconut
6 Tbsp (90 g) unsalted butter, melted
Filling
1 (300 g) tin sweetened condensed milk
½ cup (125 mL) fresh lime juice (key lime or calamansi)
2 tsp (10 mL) freshly grated lime zest
1 tsp (5 mL) vanilla extract
4 large egg yolks
Meringue
4 large egg whites, at room temperature
½ tsp (2 mL) cream of tartar
1 cup (200 g) granulated sugar (caster sugar)
Directions
1. Preheat the oven to 350 F (180 C).
2. Stir the graham crumbs, coconut and melted butter together until crumbly and press this into an ungreased 9-inch (23 cm) pie plate. Bake the crust for 10 minutes, then cool before filling.
3. For the filling, reduce the oven temperature to 300 F (150 C). Whisk the condensed milk with the lime juice, zest and vanilla and then whisk in the egg yolks (save the whites for the meringue). Pour this into the cooled crust and bake for 30 minutes, until the filling no longer jiggles when the pan is moved. Cool the pie to room temperature. Once cooled, the pie can be chilled and topped with meringue later.
4. Increase the oven temperature to 400 F (200 C). Whip the whites and cream of tartar with electric beaters or in a stand mixer fitted with the whip attachment until they are just past foamy (frothy but not holding a soft peak). Bring the sugar with 3 Tbsp (45 mL) of water up to a boil on high heat without stirring. Continue to boil the sugar until it measures 240 F (115 C) on a candy thermometer. Carefully pour the sugar down the side of the bowl while beating on high speed and continue whipping until the meringue is almost at room temperature, about 5 minutes.
5. Place the meringue in a large piping bag fitted with a large star tip. Pipe a pattern of your wish (spikes upward or spiral around) on top of the cooled filling (alternatively, you can dollop and spread the meringue over the filling). Bake this for 4-5 minutes, until the meringue browns as desired (keep an eye on it, it can brown quickly!) Alternatively, the meringue can be browned using a butane torch (since the meringue is fully cooked, the torching is for effect). Cool the pie to room temperature and then chill completely (2-3 hours) before serving.
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The BEST apple pie you will ever eat!
Ingredients: (form diameter 20 cm)
Eggs - 3 pcs
Sugar - 75 grams
Salt - a pinch
Vanilla sugar - 8 grams
Butter - 100 grams
Flour - 150 grams
Baking powder - 10 grams
Apples - 3 pcs (~ 300 grams)
Sugar - 3 tablespoons
Cinnamon - to taste
Bake at 180°C (356~°F) 35 minutes + 5 - 10 minutes
#applepie #dessert #baking #howto #pie #applepierecipe #howtomakeapplepie #recipe #recipes #apple #thanksgiving #food #pierecipe #homemadeapplepie #cooking #piecrustrecipe #ios17 #iphonemagyarorszaghu #piecrust #homemadepie #applepiefilling #homemade #howtomake #desserts #bestapplepie #applerecipe
Professional Baker Teaches You How To Make LEMON MERINGUE PIE!
Lemon Meringue Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-inch pie
Serves 8 to 10
Ingredients
Dough:
1 cup + 2 Tbsp (150 g) cake & pastry flour
1 Tbsp (12 g) sugar
1/2 tsp (3 g) salt
1/2 cup (115 g) cold unsalted butter, cut into pieces
3 Tbsp (45 ml) cold water
1 ½ tsp (7 ml) lemon juice or white vinegar
1 egg white, lightly whisked
Lemon Curd Filling
1 cup (200 g) sugar
¼ cup (30 g) cornstarch
1 cup (250 ml) water
6 large egg yolks
½ cup (125 ml) fresh lemon juice
2 Tbsp (30 g) unsalted butter
Meringue
4 large egg whites, at room temperature
½ tsp (3 g) cream of tartar
1/3 cup (70 g) sugar
3 Tbsp (24 g) icing sugar, sifted
Directions
1. Sift the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).
2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into a disc, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.
3. Roll out the dough on a lightly floured work surface until it is in a circle that is just under ¼ inch thick. Lightly dust a 9” pie plate with flour. Press the dough into the pie plate and trim away any excess dough, pinch the edges to create a fluted pattern and chill for 30 minutes.
4. Preheat the oven to 400 F (205 C). Line the chilled pie shell with tin foil and fill the foil with dried beans, raw rice or pie weights. Bake the pie shell for 20 minutes, then carefully remove the foil and weights and bake the crust for 8 to 10 minutes more, until the centre of the pie shell is dry-looking and just starts to brown a little. Immediately after removing the pie shell from the oven, brush the hot crust with a little of the whisked egg white. This will create a barrier to keep the crust crispy once filled. Reduce the oven temperature to 325 F(160 C).
5. For the filling, whisk the sugar and cornstarch together in a medium saucepot, then whisk in the cold water. Have the other ingredients measured and nearby. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy.
6. Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Whisk in the lemon juice and cook until the filling just returns to a simmer. Remove the pot from the heat and whisk in the butter then immediately pour the hot filling into the cooled pie shell (the filling will seem very fluid, but it will set up once chilled). Cover the surface of the filling with plastic wrap to keep it hot. Immediately prepare the meringue topping.
7. Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and gradually pour in the granulated sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.
8. Remove the plastic wrap from the hot lemon filling, then dollop half of the meringue directly onto the filling (the filling will still be very soft, so work gently). Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd). Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. Bake the pie for about 20 minutes at 325 F (160 C), until the meringue is nicely browned. Cool the meringue completely to room temperature before chilling for at least 4 hours.
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Tiramisu Pie | Delish
If you're planning on making tiramisu, try this instead!
DIRECTIONS
1. Grease bottom and sides of 8 or 9 springform pan with cooking spray. In a large bowl, use a hand mixer or whisk to beat together milk and vanilla pudding mix. Set aside.
2. In another bowl, beat heavy cream until stiff peaks form. Fold vanilla pudding into whipped cream until completely combined, then fold in mascarpone and sugar.
3. Cut lady fingers to match the height of your springform pan.
4. In a shallow bowl, whisk together espresso and rum. Working quickly, gently dip each cut ladyfinger into espresso mixture for 1 second, then stand around ring of springform pan and layer on bottom of pan, cutting ladyfingers to make one even layer.
5. Pour half the pie filling over the ladyfinger layer and top with another layer of espresso-dipped ladyfingers.
6. Pour over remaining half of pie filling.
7. Refrigerate until filling is firm, 6 hours.
8. Unmold springform pan. Dust top of pie with cocoa powder and garnish with chocolate shavings.
INGREDIENTS
2 c. cold milk
1 packet vanilla pudding mix
1 1/2 c. heavy cream
1 8-oz. container mascarpone
1/2 c. sugar
34-40 ladyfingers (depending on size of springform pan)
3 c. brewed espresso or coffee
3 tbsp. rum (more if you want it boozier!)
Cocoa powder, for dusting
Chocolate shavings, for garnish
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