Bubby's Homemade Pies

Bubby's Homemade Pies

Ron Silver

Language: English

Pages: 384

ISBN: 0764576348

Format: PDF / Kindle (mobi) / ePub


"One of my fondest childhood memories is of my aunt's pies cooling on the window sill, while father sat with his deputy . . . wait . . . that might be Opie Taylor. If you love pie, and I can only assume you do, Bubby's pies are the best. I'm eating one right now."
--Jon Stewart

"I almost ate the book! If my bubby made pies like this, I'd weigh 400 pounds."
--Billy Crystal

"If a pie cooling in a country breeze is your idea of baking nirvana, with its golden crust and juicy filling beckoning, then the delightful recipes in Bubby's Homemade Pies will guide you toward that goal and, perhaps, initiate the appearance of 'Pie of the Month' at your house. Now wouldn't that be a sweet and welcoming sight?"
--Lisa Yockelson, award-winning author of Baking by Flavor and ChocolateChocolate

"My dad always says, 'Save your fork, there's pie!'"
--Kate Douglass, owner of The Spotted Pig

 

 

 

 

 

 

 

 

 

 

 

 

chuck at my younger siblings or at moving vehicles. All of it was absolute mischief for me. Even cooking began as mischief, since my mother forbade me to cook without her supervision. I made my first chocolate soufflé one fine Saturday afternoon while my mom took a long nap. I came bearing that first soufflé into her room with oven mitts covered in chocolate; her eyes popped out in amazement when she lifted her black silk eye cover and she seemed to find it hard to punish my disobedience.

that turned up was in an English cookbook from 1326 for a suet and beef pie. All the recipes for pie that exist prior to Pilgrims landing at Plymouth Rock in 1620 were for meat pies. Before then, sweet pies were referred to as tarts. Somewhere between 1620 and the early 1800s, “pie” came to mean either sweet or savory. If you look back to early American cookbooks, there’s very little detail on how to make fruit pies. There are recipes for pie dough and meringue, and for old-time pies like sugar

you can expect some runoff on the tray. Test apples for doneness by poking a wooden skewer down through the open vent slits of the top crust. Apples inside should yield to the skewer with slight resistance—cooked through but not mushy. Look for thick slow bubbles where the juices pool near the edge of the crust. Cool the pie completely before cutting, at least a few hours. Serve it at room temperature. Store the pie uncovered at room temperature, up to 3 days. WHISKEY-APPLE CRUMBLE PIE

them down gently, so they’re partially submerged. Sprinkle the reserved topping evenly over the top. Bake the buckle on a lipped baking sheet for about 50 minutes, or until a toothpick inserted in the buckle comes out free of batter (berry juice is to be expected). Cool it for 30 minutes, then serve warm or at room temperature. Store loosely covered at room temperature for up to 3 days. APRICOT GINGERBUCKLE MAKES ONE 101⁄2-INCH BUCKLE Moist, spicy gingerbread coupled with tender, flavorful

seeds as possible to the pudding. Stir the pudding again and pour it into the crust. Smooth the top with a spatula. Chill the pie, covered with plastic wrap, in the refrigerator for at least 4 hours before serving. It holds for up to 4 days. This pudding holds very well before it is made up in a pie, so we recommend making 6 cups even if only 3 are needed. Crème Fraîche Pudding Variation Make the recipe above for half batch of Vanilla Pudding but substitute Crème Fraîche for the milk. Serve

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