By Better Homes and Gardens
A considerable number of candy and savory pies and truffles the entire family members will love—every day of the year
365 Pies and cakes is full of a whole year’s worthy of luscious cakes and savory pies from larger houses and Gardens. From classics, akin to fruit and custard pies, to new twists similar to frozen pies and tiny brownies, you’ll locate all types of pie you may ever crave. You’ll become aware of innovations for baking with seasonal end result, targeted factors for a way to make fail evidence meringue, the main gentle pastry, and extra, in addition to suggestions for operating with chocolate. all the recipes are whole with step by step directions immediately from the higher houses and Gardens attempt Kitchen, in addition to dietary analysis.
A nice price for households who prefer to savour each day with 365 recipes in a single volume
Beautiful full-color inserts that includes greater than 50 mouthwatering photographs
Special sections on decrease calorie pies and cakes and engaging toppings
More than 30 savory pie and tart recipes for superb and unforeseen brunch, lunch, and dinners
Handy cooking information sprinkled all through with suggestion on settling on and utilizing culmination, checking for doneness, and dealing with unique ingredients
For a person who loves pies, 365 Pies and muffins bargains adequate strategies to aim a brand new recipe on a daily basis of the yr!
Read or Download 365 Pies & Tarts PDF
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Extra resources for 365 Pies & Tarts
In a food processor* combine flour and powdered sugar. Cover and process until well mixed. Add butter. Cover and process with on/off pulses until mixture forms fine crumbs. ) Press mixture onto the bottom and 11⁄2 inches up the sides of a 9-inch springform pan. Line pastry with a double thickness of foil. Bake for 12 minutes. Carefully remove foil. Bake for 8 to 12 minutes more or until edge is light brown and bottom looks dry. Cool on a wire rack. 3 For custard filling, in a medium heavy saucepan stir together 1 ⁄2 cup granulated sugar and 2 tablespoons cornstarch.
Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Transfer berry mixture to pastry-lined pie plate. Trim pastry to 1 ⁄2 inch beyond edge of pie plate. 3 Roll remaining ball into a 12-inch-diameter circle and cut 1 into ⁄2-inch-wide strips. Place half of the pastry strips on filling 1 inch apart. Give pie a quarter turn; arrange the remaining strips perpendicular to the first half of strips on filling. Press strip ends into bottom pastry on rim. Fold bottom pastry over strip ends; seal and crimp edge.
2 In a large bowl stir together flour, brown sugar, melted butter, and orange peel. Add grapes and pears; gently toss to coat. Transfer fruit mixture to pastry-lined pie plate. Trim pastry even with pie plate rim. 3 Roll remaining ball into a 12-inch-diameter circle. Using a sharp knife, cut slits in pastry. Place pastry circle on filling; trim to 1⁄2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. Place pie on a baking sheet. Apples, Pears, and More 4 In a small bowl combine egg white and the water.
365 Pies & Tarts by Better Homes and Gardens