CORNED BEEF PLATE PIE RECIPE - BBC FOOD
This double-crusted pie may have an old-fashioned thrifty feel, but it’s ideal for a family supper, and very easy to put together. Use good-quality tinned corned beef for the best flavour and choose a reasonably waxy potato variety such as Desiree, that will hold its shape in the pie, giving a good texture.
Provided by Paul Hollywood
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 4-6
Number Of Ingredients 15
Steps:
- To make the pastry, put the flour into a bowl and mix in the salt. Add the butter and lard and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or mixer and then transfer to a bowl.
- Using a table knife, work in just enough cold water to bring the pastry together (4–6 tablespoons). When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest while you make the filling.
- Heat the oil in a large frying pan over a medium-low heat. Add the onion, carrot and celery and cook gently for 5–10 minutes, or until soft but not coloured.
- Add the potato and cook for another five minutes. Stir in the corned beef, making sure it’s evenly distributed.
- Add the bottled sauce, pour over the stock and bring to the boil. Lower the heat and simmer, uncovered, for 20 minutes or so, until the carrots and potatoes are tender and most of the liquid has evaporated.
- Taste and add salt and pepper if necessary, then tip into a bowl and leave to cool completely.
- Preheat the oven to 200C/400F/Gas 6 and have ready a 23cm/9in metal pie plate.
- Divide the pastry into two pieces – roughly two-thirds and one third. Lightly flour your work surface and roll out the larger piece to a 2–3mm thickness. Use to line the pie plate. Roll out the remaining pastry ready to form the lid.
- Stir the chopped parsley into the filling. Spoon the filling into the pastry-lined dish (if it’s very wet, keep some of the liquid back to serve as gravy). Brush the edges of the pastry on the plate with a little beaten egg, then cover the pie with the pastry lid.
- Crimp the edges together with a fork, or your fingers, then trim away the excess pastry neatly. Brush with beaten egg and make a couple of holes in the top to let the steam out. Bake for 30–35 minutes until golden brown. Leave to rest for 15–20 minutes before slicing.
APPLE PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. —Maggie Greene, Granite Falls, Washington
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. In a small bowl, combine sugars, flour and spices. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. Add filling; dot with butter. , Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. If desired, sprinkle with turbinado sugar and ground cinnamon. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack. If desired, serve with ice cream and caramel sauce.
Nutrition Facts : Calories 467 calories, FatContent 25g fat (15g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 331mg sodium, CarbohydrateContent 58g carbohydrate (26g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
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BLACKBERRY & APPLE PIE RECIPE | BBC GOOD FOOD
Make the most of scrumptious seasonal fruit in this apple and blackberry pie, topped with our ultimate sweet shortcrust pastry
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Dessert, Treat
Cuisine British
Calories 543 calories per serving
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Dessert, Treat
Cuisine British
Calories 543 calories per serving
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FRENCH SILK PIE RECIPE: HOW TO MAKE IT
I first made French silk pie when I was in high school. Years later, I tinkered with the recipe until I was happy with it. Now it’s one of my husband's favorites. —Lisa Francis, Elba, Alabama
From tasteofhome.com
Reviews 4.8
Total Time 50 minutes
Category Desserts
Calories 450 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 50 minutes
Category Desserts
Calories 450 calories per serving
- Cut pie crust in half. Repackage and refrigerate 1 half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edge., Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake until crust is golden brown, about 2 minutes longer. Cool on a wire rack., In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally. , In a small bowl, cream butter until light and fluffy, 5-7 minutes. Add cooled chocolate mixture; beat on high speed until light and fluffy, about 5 minutes. , In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. , Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.
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CLASSIC APPLE PIE RECIPE - NYT COOKING
In this very classic, cinnamon-scented pie, the apples are sautéed in butter before they’re piled in the crust, ensuring that they’re tender but not mushy. Use firm, crisp apples here, preferably all one kind so the slices cook evenly. Honeycrisp, Golden Delicious, Ginger Gold and Granny Smith apples are good options. (Honeycrisps will give you the sweetest pie, while Granny Smiths the most tart.) If using a glass or ceramic pie pan, consider parbaking the bottom crust. Glass doesn’t conduct heat as well as metal, so the crust may not cook through if you don’t parbake.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Cuisine american
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Reviews 4
Total Time 1 hours 30 minutes
Cuisine american
- Place pie on the hot sheet pan and bake for 20 minutes. Reduce heat to 375 degrees and bake for another 30 to 40 minutes, until the filling bubbles in the steam vents, and the crust is golden brown. Transfer pie to a wire cooling rack and allow to cool for at least 2 hours before serving. The pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.
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From sugarfreemom.com
Reviews 3.3
Total Time 20 minutes
Calories 129 kcal per serving
Reviews 3.3
Total Time 20 minutes
Calories 129 kcal per serving
- Once cooled out of the oven, add your filling.
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CLASSIC APPLE PIE RECIPE - NYT COOKING
In this very classic, cinnamon-scented pie, the apples are sautéed in butter before they’re piled in the crust, ensuring that they’re tender but not mushy. Use firm, crisp apples here, preferably all one kind so the slices cook evenly. Honeycrisp, Golden Delicious, Ginger Gold and Granny Smith apples are good options. (Honeycrisps will give you the sweetest pie, while Granny Smiths the most tart.) If using a glass or ceramic pie pan, consider parbaking the bottom crust. Glass doesn’t conduct heat as well as metal, so the crust may not cook through if you don’t parbake.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Cuisine american
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Reviews 4
Total Time 1 hours 30 minutes
Cuisine american
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EASY KETO PIE CRUST (NUT FREE)
From sugarfreemom.com
Reviews 3.3
Total Time 20 minutes
Calories 129 kcal per serving
Reviews 3.3
Total Time 20 minutes
Calories 129 kcal per serving
- Once cooled out of the oven, add your filling.
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NO-BAKE FRENCH SILK PIE RECIPE - BETTYCROCKER.COM
Cut the kitchen work in half with this no-bake chocolaty pie.
From bettycrocker.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine French
Calories 510 per serving
From bettycrocker.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine French
Calories 510 per serving
- Refrigerate until ready to serve. Cover and refrigerate leftovers.
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We have a hard time choosing between cheesecake and cookies (and we'd bet you do, too), so we solved the problem by combining both treats into one festive and delicious cookie bite! Pillsbury™ Ready to Bake!™ sugar cookies are baked and stuffed with a creamy eggnog-flavored filling so you get the best of both worlds in every bite.
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Reviews 4
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