Posted by: Jonjon | January 21, 2009

Pies and Tarts! Pie – Fresh Pumpkin Pie 5/10, Pie – Pear Pie II 7/10,Pie – Sweet Potato Pie I 2/10, Tarts – Portuguese Custar







Pie – Fresh Pumpkin Pie 5/10

January 21 2009

http://allrecipes.com/Recipe/Fresh-Pumpkin-Pie/Detail.aspx
INGREDIENTS (Nutrition)
• 1/4 medium sugar pumpkin 395g
• 3/4 teaspoon vegetable oil 4ml
• 1/4 recipe pastry for a 9 inch single crust pie
• 1/8 teaspoon ground ginger 0.2g double
• 1/8 teaspoon ground cinnamon 0.3g double
• 1/4 teaspoon salt 2g
• 1 eggs, lightly beaten
• 1/4 cup honey, warmed slightly Cut down on this by 25%
• 2 tablespoons milk 30ml
• 2 tablespoons heavy whipping cream 30ml


DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 – 9 inch pie.
1. Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
2. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
3. Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

Conclusion
I prefer to just dump pumpkin puree into a pie crust and eat it as it is. The pumpkin filling tasted like as if it had undergone plastic surgery and took on unnecessary features in both taste and texture. What a waste of pumpkin!!!!!! I used baker’s secret crust for the pie crust in this one

Pie – Pear Pie II 7/10
January 21 2009

http://allrecipes.com/Recipe/Pear-Pie-II/Detail.aspx

INGREDIENTS (Nutrition)
• 1/2 (9 inch) unbaked pie crust
• 1-1/2 eggs 75g 32%
• 2 tablespoons and 2 teaspoons all-purpose flour 20g 8%
• 1/2 cup white sugar 100g 43%
• 1/2 teaspoon almond extract 3ml
• 2 tablespoons melted butter 30g 13%
 Total 228g
• 1-1/2 pears – peeled, cored and sliced

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 – 9 inch pie.
1. Preheat oven to 375 degrees F (190 degrees C.)
2. In a large bowl, combine eggs, flour, sugar, almond extract and melted butter. Pour into unbaked pie crust. Arrange sliced pears in spokes radiating from center.
3. Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until custard is firm. Cool completely before serving.

Conclusion
The flavor was good. But I didn’t like it. It was not very interesting. The filling looked like butter mixed with sugar. To tell the truth, sweet fruits like apple and pears, always taste very nice when it is combined with sugar. However, they are as nice if not nicer when eaten fresh too, so I don’t see why someone would go through all the trouble to make a fruit pie. The fruits in a fruit pie are just masking the fact that you are eating mostly butter and sugar and eggs in a pie, which really..is quite gross when you think about it.

Pie – Sweet Potato Pie I 2/10

January 21 2009

http://allrecipes.com/Recipe/Sweet-Potato-Pie-I/Detail.aspx

INGREDIENTS (Nutrition)
• 1/4 (1 pound) sweet potato 115g
• 2 tablespoons butter, softened 30g 18%
• 1/4 cup white sugar 50g 31%
• 2 tablespoons milk 30ml 18%
• 1/2 eggs 50g 31%
• 1/8 teaspoon ground nutmeg 0.4g
• 1/8 teaspoon ground cinnamon 0.3g
• 1/4 teaspoon vanilla extract 1ml
• 1/4 (9 inch) unbaked pie crust

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 – 9 inch pie.
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Conclusion
Not sure why this pie had such rave about it. I guess it was because I ate a sweet potato before I made this pie, and realized how destroyed the flavor was when it was baked into a pie. Not worth it. I used pie crust IV for this pie.

Tarts – Portuguese Custard Tarts 9/10 because it works, flavor is 3/10

http://allrecipes.com/Recipe/Portuguese-Custard-Tarts—Pasteis-de-Nata/Reviews.aspx

INGREDIENTS (Nutrition)

• 1/3 cup milk 80ml
• 1 tablespoon cornstarch 8g
• 1/8 vanilla bean (use half a teaspoon)
• 1/3 cup white sugar 65g
• 2 egg yolks bit less than a ½ teaspoon of egg yolks 40g
• 1/3 (17.5 ounce) package frozen puff pastry, thawed

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 12 tarts.
1. Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
2. In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
3. Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top

Conclusion
I’ve always wanted to make Portuguese custard tarts. It was really fun to put the cornstarch into the pan and watch the sauce thicken into the filling seen on Portuguese custard tarts. The puff pastry also worked perfectly. I added a bit too much cornstarch, because I did not realize that a lump had stuck beneath the sauce (no wonder why I had to add more to thicken the sauce). In terms of taste, I added 20% less sugar thinking that it might be turn out a bit sweet. But really, you need the amount of sugar required in this recipe. I’ve brought better tasting Portuguese tarts so… Maybe it was because I put too much cornstarch and this needed more sugar..yeah that must be it.

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