Magpie: Sweets and Savories from Philadelphia's Favorite Pie Boutique

by adminFood Drink

Magpie: Sweets and Savories from Philadelphia's Favorite Pie Boutique

Language: English

Pages: 256

ISBN: 0762454539

Format: PDF / Kindle (mobi) / ePub


Magpie Artisan Pie Boutique is a jewel in Philadelphia's food-town crown. Since 2012, the pocket-size shop has been turning out flaky crusts and luscious fillings. Now this book serves up Magpie's seasonal menu for home bakers everywhere: the fruity, creamy, and nutty pies; hand pies, pot pies, and quiches; and even pie shakes and pie “fries,” all fine-tuned to exacting standards and with lots of step-by-step instruction for that all-important crust. Baker-owner Holly Ricciardi’s upbringing deep in the Central Pennsylvania countryside provided the basis for Magpie's perfect synthesis of classic favorites and new twists—alongside down-home favorites like Sweet Crumb Pie and Shoofly Pie you'll find Holly's bourbon-infused update of her great-grandmother’s special butterscotch pie as well as the ingenious (and instant-sellout) Cookie Dough Hand Pies. Ninety-plus recipes also include sweets like Cranberry Curd Mini Meringue Pies, Blueberry Rhuby Rose Pie, and Chocolate Blackout Pie, and savories like Summer Squash Pie, Ham-Leek-Dijon Potpies, and Quiche Lorraine.
From crusts to crumbles and sumptuous savories to sweet confections, there's a Magpie pie for every occasion.

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Simple as it is, this is the absolute best topping for our jammy strawberry pie. You could not go wrong using this topping on virtually any kind of fruit pie in any season. MAKES ABOUT 2 CUPS; ENOUGH TO TOP 1 (9-inch / 23-cm) PIE OR 12 (2-inch / 8-cm) MINI PIES ½ cup / 40 g rolled oats ½ cup / 62 g all-purpose flour ½ cup / 96 g packed light brown sugar ½ teaspoon ground cinnamon ¼ teaspoon fine salt 6 tablespoons / 85 g unsalted butter, melted and cooled Put the oats in the bowl of a.

Invert the beater (fig. 3). Stop frequently throughout the process to check your progress and make sure you don’t overbeat; this dries out the egg whites, which means they will break down when added to the other ingredients and add weight, rather than airiness, to the end product. Use the whites as soon as they reach the stiff peak stage. To incorporate whipped egg whites into other ingredients without deflating them, use a rubber spatula to fold them in—this means hold the spatula with a flat.

Custard layer, smoothing the top. Cover the pie with plastic wrap, return it to the refrigerator, and chill overnight (at least 8 hours and up to 3 days) before slicing and serving, cold, with whipped cream and chocolate shavings. spin Nightcap Mocha Pie: Whisk 1 tablespoon of your favorite coffee-friendly spirits—crème de menthe, amaretto, or hazelnut liqueur—into the custard along with the bloomed gelatin. roasted sweet potato pie Steer clear of pale whitish-yellow sweet potatoes for.

1 (9-inch / 23-cm) PIE 1 recipe Magpie Dough for Flaky Piecrust (page 17), chilled overnight 1 large Yukon gold potato, peeled and cut into ¼-inch cubes 4 tablespoons / 56 g unsalted butter 1 small yellow onion, finely chopped 2 celery stalks, finely chopped 1 cup / 150 g fresh or frozen sweet corn kernels (ideally cut off cobs in summer and frozen) or 1 (15-ounce / 425-g) can whole corn kernels, drained 1 large egg 1 (14.75-ounce / 418-g) can cream-style corn ½ cup / 120 ml whole milk.

Fingers deep into the beans and gently push them around to ensure that there are no air pockets within the beans or between the crust and the paper, especially down around the bottom edge. Top up with more beans as needed to come level with the top edge of the crust. Set the pan on the parchment-lined baking sheet, slide the sheet into the oven, and bake the quiche shell 30 minutes, rotating halfway through the baking time. Set the baking sheet on a wire rack and let the shell cool for 10.

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