PDF Ebook The Pie Cookbook: Delicious Fruit, Special, & Savory Treats
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The Pie Cookbook: Delicious Fruit, Special, & Savory Treats
PDF Ebook The Pie Cookbook: Delicious Fruit, Special, & Savory Treats
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About the Author
Since its founding by Chuck Williams in 1956, the Williams-Sonoma brand has been bringing people together around food. Williams-Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience. The Williams-Sonoma Test Kitchen spearheads the development of culinary content for the brand’s catalog, website, blog, social media programs, cooking schools, and special events.
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Excerpt. © Reprinted by permission. All rights reserved.
Salted Caramel Apple Pie 2 recipes Basic Pie Dough, rolled into 2 rounds 11/2 cups (12 oz/375 g) granulated sugar 1 tablespoon, plus 1 teaspoon fresh lemon juice 11/2 cups (375 ml) heavy cream 2 teaspoons sea salt 5 lb (21/2 kg) Granny Smith apples, peeled, cored, and each apple cut into 8 slices 1/2 cup (31/2 oz/105 g) firmly packed light brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon ground nutmeg 3 tablespoons cornstarch 1 large egg beaten with1 teaspoon water Turbinado sugar, for sprinkling Flake sea salt, for sprinkling *Serves 8-10 1. Make the pie dough. Fit 1 dough round into a 9-inch (23-cm) deep-dish pie dish and trim the edges flush with the rim. Refrigerate for 30 minutes. 2. In a large saucepan over medium heat, combine the granulated sugar, 1/4 cup (60 ml) water, and the 1 teaspoon lemon juice. Cook until the mixture bubbles vigorously and turns a golden amber color, about 9 minutes. Remove from the heat and carefully add the cream, stirring until the sauce is blended. Stir in 11/2 teaspoons of the salt and let cool until just warm. 3. Meanwhile, preheat the oven to 350°F (180°C). 4. In a large pot over medium heat, stir together the apples, brown sugar, cinnamon, nutmeg, and the 1 tablespoon lemon juice. Cover and cook, stirring occasionally, until the apples are just tender, 10–12 minutes. Uncover and let cool to room temperature. Stir in the cornstarch, the remaining 1/2 teaspoon salt, and 3/4 cup (180 ml) of the sauce to the apple mixture and stir together; reserve the remaining sauce for serving. 5. Pour the filling into the crust. Place the remaining dough round over the filling, trim the edges flush with the rim, and press the top and bottom crusts together. Brush the crust with the egg mixture and sprinkle with turbinado sugar. Place the pie dish on a baking sheet. 6. Bake until the crust is golden brown and the filling is bubbling, about 1 hour, covering the top and edges with aluminum foil if they brown too quickly. Let cool on a wire rack for at least 4 hours, preferably overnight, before serving. 7. Reheat the reserved sauce over low heat until just warm. Sprinkle the pie with flake salt, slice, and serve with the sauce.
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Product details
Hardcover: 104 pages
Publisher: Weldon Owen (October 25, 2016)
Language: English
ISBN-10: 1681881578
ISBN-13: 978-1681881577
Product Dimensions:
7.8 x 0.5 x 8.8 inches
Shipping Weight: 1.2 pounds
Average Customer Review:
4.5 out of 5 stars
7 customer reviews
Amazon Best Sellers Rank:
#352,470 in Books (See Top 100 in Books)
This book was bought as part of a gift. I looked through it before I sadly gave it away. I would have loved to keep it for myself. The recipes look like they are easy to follow and the pictures are great!
great book
Unique and delicious pie recipes.
None
Love it
This was a gift i am sure the reciepent will love making all the different pies :)
I received this cookbook as a gift and as an experienced baker I was excited to try some new recipes. The book is beautifully written and the photos are likewise, gorgeous, BUT the cookie crust recipes are wrong! Please change your copy if you have one to use half the butter called for. I think it was a “copy and paste†error, but for roughly 8 oz of cookie crumbs, you only need 1/2 stick (or 4 tablespoons) of butter. Their recipes call for 1/2 cup (8 tablespoons) of butter. This will make a gummy, oily crust that will not set up. For this reason I can only give three starts to an otherwise lovely cookbook.
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