Tag Archives: pie

Happliness

Recipe#42: apple cinnamon cocoa pie

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“Good apple pies are a considerable part of our domestic happiness” (Jane Austen)

Ingredients

3 apples

300 gr (2 ½ cups) all purpose flour

125 gr (½ cup) granulated white sugar

150 gr butter

1 egg

cinnamon (q.b.)

cocoa nibs (q.b.)

brown sugar (q.b.)

Directions

In a bowl combine the flour, the sugar, the butter and the egg. Knead the dough until smooth and soft. Cover in plastic wrap and let rest in the fridge for 30 minutes. Cut the apples in slices.

Preheat the oven to 180° (350 F). Butter a 22 cm (9 inches) round pan. Spread the dough in the pan with sides. Put the apple slices on the dough. Sprinkle the brown sugar, the cinnamon and the cocoa nibs on the pie.

Bake for around 45 minutes or until the top turns slightly brown.

Cheers,

A&J

 

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Unwrap me

Recipe#41chocolate & almond pie

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“I wish I was full of chocolate cake instead of feelings” (Jim Bugg)

Ingredients

Crust

500 gr (4 cups) flour

250 gr (1 cup) butter

300 gr (1 ½ cups) sugar

1 tsp vanilla

1 ½ tbsp baking powder

5 egg yolks

Filling

300 gr (2 cups) almonds – not pealed

250/300 gr amaretti – powdered

250 gr (2 cups) sugared cocoa powder

1 tsp vanilla

5 egg whites (beaten)

Milk or rum, as needed 

Directions

Preheat the oven to 180° C (350 F).

On your work surface area, combine flour, sugar, butter (softened), vanilla, baking powder and egg yolks. Knead the dough until smooth and soft. Cover in plastic wrap and let rest in the fridge for half an hour.

Grind the almonds and the amaretti; combine with the sugar, the cocoa powder and the vanilla. In the end, add the beaten egg whites. As needed, use some milk or rum to combine all the ingredients and make the filling smooth.

Spread the dough in the pan with sides, leaving some dough to cover the top.

Fill the pie with filling and then cover with the remaining spread out dough.

Bake for around 45′ or until the top turns slightly brown.

Cheers,

A&J

Blondie

Recipe#34: wheat pastiera

Blondie

“We must have a pie. Stress cannot exist in the presence of a pie.” (David Mamet)

Ingredients

Pastry:

500 gr all-purpose flour

150 gr granulated white sugar

150 gr butter

3 eggs

Filling:

1 can (500 gr) of cooked wheat

300 ml (1 ¼ cup) milk

1 tbsp butter

700 gr ricotta cheese

500 gr (2 ½ cups) granulated white sugar

7 eggs

1 tsp vanilla extract

1 tsp limoncello

Directions

Pastry: Mix together all the ingredients until you get a smooth paste. Let the pastry dough rest while preparing the filling.

Filling: Boil the wheat with the milk and the butter until it becomes creamy. Let it cool and add all the other ingredients (ricotta cheese, sugar, eggs, vanilla extract, limoncello) to the cream. Mix until smooth.

Preheat the oven to 180° (350 F) and butter a 30 cm (12 inches) round cake pan. Flour a rolling pin and roll the pastry dough into a 33 cm (13 inches) circle on a lightly floured surface. Transfer it to the round cake pan. Pour in the cream. With the extra pastry dough make strips to create a lattice finish. Bake for 45 minutes to 1 hour (until golden).

Cheers,

A&J

Faith

Recipe #22: amaretto pie

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“I eat cake because it’s somebody’s birthday somewhere”

Ingredients

Crust:

250gr (2 cups) flour

120gr (½ cup + 1tbsp) butter

50gr (¼ cup) sugar

1 egg yolk

1 lemon zest

1 tsp vanilla

Cream:

200gr (¾ cup + 2tbsp) ricotta cheese

100gr (1 ¼ cup) crushed amaretti

40gr (¼ cup) dark chocolate, minced

50gr (1/3 cup) raisins

2 egg yolks

50gr (¼ cup) sugar

1 shot glass of disaronno liquor

Directions

Pour the flour on your working surface and place the softened butter cut into pieces in the center. Add the sugar, the egg yolk and the lemon zest. Quickly combine all ingredients and briefly knead the dough to form a ball. Wrap the dough in plastic wrap and store in the fridge for 1 hour.

In the meanwhile, make the cream. First of all, make sure you let the raisins soften in a glass of water for 20 minutes. Then crush the amaretti biscuits, pour the disaronno liquor on the crumbs, combine and set aside. Whisk together the ricotta cheese, the egg yolks and the sugar. Add the flavoured amaretti crumbs, the (wringed out) raisins and the minced chocolate. Combine all the ingredients until the cream is smooth and well blended.

Line a 24 cm (9 inch) baking pan with parchment paper. Spread the dough evenly in the pan and up the sides. Pour the cream on top of the dough. You can use the remaining dough to decorate the top of the cake. Bake for 45 minutes at 180° (350 F).

                                                                                                                                                                           Cheers,                                                                                                                                                                         A&J

 

Susanna

Recipe #20: chocolate and ricotta pie

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 “There is always a reason to bake”

Ingredients

Crust:

250 gr (2 cups) flour

125 gr (½ cup + 1tbsp) sugar

100 gr (½ cup) butter

1 egg + 1 yolk

a pinch of salt

Cream:

400 gr (1 ¾ cup) ricotta

150 gr (¾ cup) sugar

2 egg yolks

1 egg white

Topping:

150 gr (1 ¼ cup) dark chocolate

2 tbsp milk

Directions

Combine the butter and sugar until creamy; add the egg and the yolk. Gradually add the flour (with a pinch of salt) and knead  the dough until soft and smooth. Wrap it in plastic wrap and store in the fridge for at least half an hour.

For the cream, beat the egg white with an electric mixer until stiff and set aside. In another bowl, mix together the ricotta cheese, the sugar and the yolks. Add the egg white, slowly combining it with the other ingredients.

Line a 24 cm (9 inch) baking pan with parchment paper. Spread the dough evenly in the pan and up the sides. Pour the cream on top of the dough and bake for an hour at 180° (350 F).

Melt the dark chocolate with the milk and pour on top of the pie once it has cooled down.

Make sure you store the cake in the fridge.

                                                                                                                                                           Cheers,                                                                                                                                                                                   A&J