32603 brisee pie real Recipes

pie crust, granulated sugar, cornstarch, nutmeg, cinnamon, salt, tart baking applies (4-5 medium) cored, peeled & thinly sliced, flour, brown sugar firmly packed, butter diced

pie crust, sugar, cornstarch, salt, milk, egg yolks large, unsalted butter, vanilla, unsweetened chocolate chopped, cream, semisweet chocolate chips

pie crust, strawberries, sugar, cornstarch, water, heavy whipping cream

head garlic, olive oil, all-purpose flour , for dusting, pie pastry , pate brisee (pie dough), italian fontina cheese, grated (about 1/2 cup), firm but ripe tomatoes, cored and sliced 1/4 inch thick (4 medium), coarse salt & freshly ground black pepper

unbaked pie shells (pate brisee), all-purpose flour , for dusting, heavy cream, granulated sugar, lage eggs , plus 2 large egg yolks, salt, dark rum, dark golden raisin, sugar

main ingredient, peeled, cored, pared , and thinly sliced apples, is enough for two pies, filling ingredients, sugar, brown sugar, cinnamon, nutmeg, salt, heavy cream, steamed apples, flour, water, brisee, all-purpose flour, sugar, sea salt, butter, unsalted, (1/2 cup), cold, ice water

skinned oranges, washed, lemon, washed, sugar, all-purpose flour , for dusting, brisee, eggs, egg yolk, heavy cream, fresh cranberries, fresh orange juice, orange , zest of, sugar, tps. ground cinnamon, pure vanilla extract

pie crust, lemon juice, condensed milk, cream of tartar, eggs, sugar

pie crust, tomatoes thickly sliced, salt, pepper, fresh basil torn, chives chopped, mayonnaise, cheddar cheese shredded

pie shell, chocolate chips, chopped pecans (or a little less), flaked coconut, flour, eggs, melted margarine, sugar

pie crusts(unbaked ) regular or graham, eggs, beaten, sugar(white ), salt, vanilla, egg white, scalded milk, nutmeg

pie shell, deep dish, eggs lightly beaten, pumpkin, sugar, salt, ground cinnamon, ground ginger, evaporated milk

pie crust, cream cheese softened, sugar, egg, blueberries, brown sugar, all-purpose flour, butter diced

pie crust, black pepper, fresh basil, chopped, fresh tomatoes, sliced, mayonnaise, mozzarella, shredded, mushrooms (optional), onion (otional), parmesan cheese, parsley

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

boneless chicken breasts, cubed, new potato, cubed, white onion, chopped, mushroom, diced, salted butter, carrot, diced, fresh green beans , snapped, baby lima beans (fresh or frozen ), peas (fresh or frozen ), celery, diced, chicken stock reduction (such as glace de poulet gold), unbleached flour, heavy whipping cream, herbes de provence, dried rosemary, black pepper, sea salt (to taste), fresh parsley, finely chopped, fresh chives, finely chopped, unbaked pie crusts (such as pate brisee), egg yolk