Apricot Chiffon Pie

apricot

Comments yesterday led me to look up some pie recipes in the 1894 Cookbook and beyond. The request was for an Apricot Chiffon. Those old fashioned recipes that aren’t easily tracked down any longer from our Aunt’s cookbook and note cards. I have found that old recipes used terminology more as a descriptive on what the item “looked” like, rather than its elements of construction. Chiffon could mean – whipped airy or even meringue topped – as to have a light and airy appearance. It could also very well mean chiffon in technique. 

Going with both principles I poured over the vintage cookbook and recipe assortment in my cabinets. I did find a few items to test – so dear reader I hope this matches the pie your Aunt made! First up is my Aunts recipe from a news clipping. It is about circa 1950s. I rewrote since the copy is so small. I have not tested this yet. Let me know ! 

happys-apricot-pieHappy’s Apricot Chiffon Pie

2 cups dried apricots
2 tsp unflavored gelatin
2 TBL lemon juice
2 egg yolks
2 TBL granulated sugar
1/8 tsp salt
2 TBL grated orange rind
2 egg whites
¼ cup granulated sugar
½ cup heavy cream whipped
Shredded Coconut

Tools Needed:
sieve – dutch boiler – mixing whisks and beaters

Cook Apricots and sweeten per package directions
Drain reserve liquid
Process apricots through sieve
Soak gelatin in lemon juice 5 minutes
Beat egg yolks lightly; add sugar, salt, ½ cup liquid drained from apricots
Cook over hot water stirring constantly (to prevent scorching) until slightly thickened
Add gelatin stirring gently until dissolved
Blend 1 cup apricot pulp, orange rind and set to cool.
Beat egg whites until slightly stiff; then add ¼ cup sugar beating until stiff.
Gently fold into apricot mixture – making sure it has cooled properly or your peaks will soften.
Fold in whipped cream.
Butter 9 inch pie plate and sprinkle with ½ coconut. Fold in apricot mixture. Sprinkle remaining coconut on top and chill until set

apricot-pie

Apricot Chiffon Pie – Martha Stewart

INGREDIENTS

  • 1 3/4 pounds apricots, pitted and quartered
  • 3/4 cup plus 1/3 cup cold water
  • 1 1/2 cups sugar
  • 1/2 teaspoon coarse salt
  • Scant 4 1/2 teaspoons unflavored gelatin (two 1/4-ounce envelopes)
  • 5 large eggs, separated
  • Pistachio-Shortbread Crust
  • Unsalted pistachios, chopped, for garnish

DIRECTIONS

  1. Bring apricots, 3/4 cup water, 3/4 cup sugar, and the salt to a boil in a medium saucepan. Cover, reduce heat, and simmer until apricots are very soft, about 10 minutes. Remove from heat, and let cool for 20 minutes.
  2. Puree in a blender. Strain through a fine sieve into a bowl. (You should have 3 cups puree; reserve 1/2 cup.)
  3. Sprinkle gelatin over 1/3 cup cold water, and let stand until softened, about 5 minutes. Heat 2 1/2 cups apricot puree in medium saucepan over medium-high heat. Whisk softened gelatin into puree, and stir until gelatin dissolves.
  4. Prepare an ice-water bath. Whisk together the yolks and 1/2 cup sugar. Whisk in 1/3 of the apricot-gelatin mixture, then pour back into pot. Cook over medium-high heat, stirring constantly, until thickened, 2 to 3 minutes. Pour through sieve into a bowl set in ice-water bath. Whisk until just beginning to gel, 5 minutes.
  5. Whisk whites until soft peaks form. Gradually add remaining 1/4 cup sugar, and whisk until stiff peaks form, about 2 minutes. Whisk 1/3 of the whites into apricot-gelatin mixture. Gently fold in remaining whites. Return bowl to ice-water bath; let cool, stirring, until mixture is thick enough to mound, 3 to 5 minutes. Spoon into crust (it will mound quite high). Refrigerate at least 2 hours or up to overnight. Spoon reserved 1/2 cup apricot puree on top and garnish with pistachios.

“Your Sexting Sucks” Peach Raspberry Slump Pie

Peach Raspberry Slump

You are going to get a kick out of this and I hope you can laugh from my irritation. I will post separately about the pathetic nature of people utilizing technology to satiate themselves and never making real connections due to their insecurities or lack of self-awareness.

This pie was inspired by the vast and broad spectrum of wankers (men and women here equally folks) who instead of using technology (chat emails texting online whatever) to enhance their romantic intentions (in an appropriate not lewd fashion) with their intended, choose to get their “fix” at the cost of others not expecting their idiot pool of mental depravity.

If you have to do it, my god have some panache and finesse. Have some style. If you’re over 30 and you cant figure out how to talk to the opposite sex, get a life. Whatever you do, don’t talk to me my friends or the small circle of gal pals I know and love. Most will cut you. Cut you like a  biotch.

Ingredients –

  • 3 cups sliced peaches (about 5)
  • 3/4 cup raspberries
  • 2 tablespoons light brown sugar
  • 4 1/2 tablespoons plus 1/2 teaspoon granulated sugar
  • 2 teaspoons cornstarch
  • 1/8 teaspoon cinnamon
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of kosher salt
  • 2 tablespoons chilled unsalted butter, cut into pieces
  • 2 1/2 tablespoons plain nonfat yogurt
  • 2 tablespoons skim milk
  • 1/4 teaspoon pure vanilla extract

Directions

  1. Preheat the oven to 400 degrees.
  2. In a 9-inch pie pan, stir together the fruit, brown sugar, 2 tablespoons granulated sugar, the cornstarch, and cinnamon.
  3. In a bowl, stir together the flour, 2 1/2 tablespoons granulated sugar, the baking powder, baking soda, and salt. With a fork, blend in the butter until the mixture resembles coarse crumbs.
  4. In a small bowl, whisk together the yogurt, milk, and vanilla and stir into the flour mixture until just combined. Knead the dough lightly on a work surface and pat lightly until it is about 3/4 inch thick.
  5. Drop the dough in 4 mounds over the fruit, sprinkle the remaining 1/2 teaspoon sugar over the dough, and bake in the middle of the oven until the biscuits are golden and cooked through, about 20 to 25 minutes.

Bad Baby Pie – Brownie’s version

Also known as “I don’t want Earl’s Baby Pie”.

1 pie crust – frozen flaky and easy
1 1/2 to 2 cups chopped cooked ham
8 green onions
2 tbsp butter
1 cup Brie cheese (about one wheel)
1 cup grated Parmesan  cheese
6 eggs
1 cup Heavy Cream
1/4 teaspoon of nutmeg
Butter to saute onions

1- Pre-heat oven to 350. Pre-bake your homemade crust for ten minutes covering edges with foil to prevent browning. Frozen crust dough laid in a pie tin should be slightly warmed to get the bottom toasty. This prevents the quiche from being soggy. I always pre-bake crusts for quiche for this reason. Your choice, but highly recommended. Leave your oven on Ladies. Answer the phone and talk to  your best friend.
2- Place a dab of butter in a skillet and tender the onions until slightly translucent. At this point (not completely softened) add the chopped Ham. Warming it as you complete the onions.
3- Remove from heat allowing a slight cool off while you remove the rind from the Brie and chop it up into cubes. Place Ham & Onions into pie shell. Scattered Brie cubes around the top.
4- Mix egg cream and nutmeg. Pour of ingredients inside pie crust. Sprinkle the Parm now.
5 -Place your tin on a cookie sheet. This is more to save your oven than aid in the baking of the pie. Slip that into your gurney for at least 35 minutes or until a knife inserted into the Baby.. uh.. Pie comes out clean as a whistle!

There are several versions online for this recipe, but this one seems to hold together and actually be the perfect brunch quiche. It is not difficult to put together and has a smoky flavor but is not over powerful for those pregger moms.

I dedicate it to my BFF Brownie per our early morning Bad Baby Discussion that centered around Pregnant and Pissy. I can’t tell you how much I love that woman.

Happy Pi(e) Dear Uncle Albert

If you are anywhere connected to a social stream, you are now very aware today is Pi Day. 3.14

I don’t love numbers, dislike math and really never subscribe to any geeky relativity to either. I however adore the man that makes it all look cool. Oddly enough his birthday is today.

Now while I fondle the idea of trying to be an amazing cook, I will tell you it’s no secret to anyone who knows me I can bake the pants off Pilsbury and even Betty Crocker. Not that I would want their pants off, but its important to know.

Pie happens to be my especiality. Say it with a french accent or something to make it look fancy please.

I tried to think of what kind of pie I would serve to the Brain if he could come for a visit. Would it be savory and full of tasties like a pastie given his heritage? Would I woo him with Americana and stick luscious apples in and a slice of cheddar for good measure?

Peanut Butter. Nothing could beat peanut butter!

Photo Courtesy of MoMo

Start with a graham cracker pie crust, either purchased, or even better, this recipe made in a 9″ springform pan:

  • 1/3 cup butter
  • ¼ cup sugar
  • 1 ¼ cups finely crushed graham crackers

Melt butter, stir in sugar. Add crushed crackers, toss to mix well. Spread evenly into a 9 inch springform pan (a pie pan will also work). Press on to the bottom and sides to form an even crust.  Bake in a 375 degree oven for 4-5 minutes or until edge is slightly browned, and cool on wire rack before filling.

Then mix up this creamy filling and try not to eat it all out of the bowl:

  • One 8-ounce package cream cheese, softened
  • ¾ cup peanut butter
  • 1 cup sifted powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 cup whipping cream
  • 2 tablespoons sifted powdered sugar

Chill a medium mixing bowl and beaters (I actually use my immersion blender).

For filling, beat cream cheese and peanut butter until smooth. Add the 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla; beat until combined.

In the chilled mixing bowl beat whipping cream and the 2 tablespoons powdered sugar until soft peaks form (this happens pretty quickly).

Gently fold about 1/3 of the whipped cream into the peanut butter mixture. Fold remaining whipped cream into peanut butter mixture. Spoon into graham cracker crust.

Cover and chill about two hours or until set.

For a wonderful chocolate topping:

Melt ¾ cup semi-sweet chocolate chips and a little milk (1 to 2 Tablespoons).  Spread over the top of the chilled pie and sprinkle with lightly salted, chopped peanuts.  Let chill until set.

Now.. Place lots of photos every where on Facebook, Twitter and any other linky pinky you have rocking and make everyone drool at their desks for the next hour until lunch when they all look the isles of the local Kroger to get that peanut butter capncrunch fix. Because that’s exactly what this tastes like. Yes really.

Recipes from Last Night – Boston Cream Pie Minis

Boston Cream Pie Minis
from Kraftfoods.com

Boston Creme Pie is hands down my self indulgent “eat my way to happiness” treat. In fact when shopping for this the other night at Kroger, I made this comment to my friend on my cell phone. The guy standing next to me, fell out laughing then patted my back and responded “you go girl.. me TOO!”. Yay for Pie !

This is a little different but so much easier and makes you have some control. Well makes you… doesnt make me. I ate them all.

Ingre­di­ents:

  • 1 pkg. (2-layer size) yel­low cake mix
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Fla­vor Instant Pudding
  • 1 cup cold milk
  • 1–1/2 cups thawed COOL WHIP Whipped Top­ping, divided
  • 4 squares BAKER’S Semi-Sweet Chocolate

Prepa­ra­tion:

HEAT oven to 350ºF.

PREPARE cake bat­ter and bake as directed on pack­age for 24 cup­cakes. Cool completely.

BEAT pud­ding mix and milk with whisk 2 min. Let stand 5 min. Mean­while, use ser­rated knife to cut cup­cakes hor­i­zon­tally in half. Stir 1/2 cup COOL WHIP into pud­ding; spoon onto bot­tom halves of cup­cakes, using about 1 Tbsp. for each. Cover with cup­cake tops.

MICROWAVE remain­ing 1 cup COOL WHIP and choco­late in small microwave­able bowl on HIGH 1–1/2 min. or until choco­late is almost melted, stir­ring after 1 min. Stir until choco­late is com­pletely melted and mix­ture is well blended. Let stand 15 min. Spread onto cup­cakes. Refrig­er­ate 15 min. before serv­ing. Refrig­er­ate leftovers.

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