Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts

Sunday, January 15, 2017

Celebration Lemon-Cherry Pie ala Kate Carlisle


 

Although Kate Carlisle is best known as the New York Times bestselling author of the Bibliophile Mysteries, it's her second ongoing series—the Fixer-Upper Mysteries—that are coming to Hallmark Movies & Mysteries this month.

One of my books is coming to Hallmark Movies & Mysteries tonight. Celebrate with me! Framed for Murder: a Fixer-Upper Mystery, will air at 9 pm ET/8 pm CT, and will star singer/songwriter/actress Jewel in the role of Shannon, a contractor who specializes in restoring Victorian homes to their former glory—and in solving the murders that happen within their walls. Actor Colin Ferguson will play Shannon's love interest, Mac. He's a wonderful choice!

I'm delighted to celebrate with you here at Mystery Lovers Kitchen. We'll be live-tweeting during the show, so follow us both: www.twitter.com/katecarlisle www.twitter.com/mysteryloverskitchen

About the Fixer-Upper Mysteries: In the small resort town of Lighthouse Cove, California, the best man for the job is a woman: Shannon Hammer, owner of Hammer Construction Company and an expert in Victorian home restoration and renovation. Shannon discovers not only skeletons in her neighbors' closets, but murder victims, too!

The producers at Hallmark hope to bring all of the Fixer-Upper Mysteries to the screen—four books so far, with more to come: A High-End Finish, This Old Homicide, Crowned and Moldering, and Deck the Hallways. You can read free excerpts of all of the books on my website, www.KateCarlisle.com.

In honor of this career milestone, I've created a recipe that I'm calling Celebration Lemon-Cherry Pie. The first time I served this, everyone remarked on how flaky the crust is. The trick is to make sure that your shortening is very cold. I had mine in the refrigerator overnight. I'll have a printable version of this recipe available in the Secret Room at KateCarlisle.com.



Celebration Lemon-Cherry Pie

Crust:
1 C all-purpose flour
½ tsp salt
½ C vegetable shortening, very cold (refrigerate overnight if you can)
2-3 Tbsp ice cold water

Preheat the oven to 450. Whisk together the flour and salt, then cut in the shortening with a pastry blender or two knives until the pieces are about the size of lentils.



Add ice cold water 1 Tbsp at a time, stirring gently, just until the dough holds together. Too much water will make the crust hard. Too little will make it fall apart. Roll it out on a floured surface until it's about four inches larger than your pie plate (two inches on each side). Pinch dough around the crust to form little hills and valleys. Loosely tent aluminum foil around the edges of the pie crust. Line the bottom of the crust with parchment paper, and then weigh down with pie plates or something that's oven-proof and substantial but not too heavy. You're trying to keep the crust from ballooning up, but you don't want to smoosh it completely.



Bake the crust for 7 minutes, then carefully remove the aluminum foil. Bake for another 7-10 minutes, until the crust is golden brown. Cool on a wire rack.

Filling:
¾ C sugar
3 Tbsp corn starch
1 C cold water
2 egg yolks, lightly beaten
Juice of two lemons
2 Tbsp butter, cubed
1 tsp lemon zest
½ tsp lemon extract
2 drops of yellow food coloring (optional)
1 can cherry pie filling

In a heavy-bottomed saucepan, whisk together the sugar, corn starch, and salt. Stir in the water until the mixture is smooth, with no lumps. Stir constantly over medium-high heat until it thickens and begins to boil, then turn the heat to low and continue to cook and stir for 2 minutes. Remove from heat.

In a separate bowl, lightly beat the egg yolks. Add a small amount of the hot mixture to the egg yolks, stir, and return all to the saucepan. Bring to a boil over medium-low heat, stirring constantly for two more minutes. (I took a break from stirring to take this picture, and the world didn't fall apart.) Remove from heat.

Add the lemon juice, butter, lemon zest, lemon extract, and food coloring if using, and stir them in very gently. Cool to room temperature without stirring anymore. Spread into precooked crust and refrigerate for at least an hour.

Spread the cherry pie filling over the lemon filling.

Topping:
1 C heavy whipping cream
4 oz cream cheese, softened to room temperature
½ C powdered sugar
1 tsp vanilla

Whip the cream alone until it thickens and is spreadably solid. Whip in the remaining ingredients. This will give you more whipped cream than you need to do something artistic like I did with my pie, so if you like lots of topping, just pile it on and enjoy!

This pie is perfect for the Fixer-Upper Mysteries because it's a little bit sweet, a little bit tart, and it packs a big punch! If you had to pick a food that best describes you, what food would it be, and why?

We're giving away a $25 Visa Card to one lucky winner today. To enter, leave a comment with your email address so we can contact you if you win. Good luck! And don't forget to live tweet with Kate and the authors of Mystery Lovers Kitchen tonight during the movie! See you there!

Tuesday, November 22, 2016

Pie vs. Pie - Wife vs. Husband for the Best Pumpkin Pie by Cleo Coyle #Thanksgiving



Although my husband and I met in New York City, we were born and raised in small towns outside of Pittsburgh, PA, where our mothers cooked up big, beautiful Thanksgiving dinners. While Marc's mom served different side dishes than my mom, turkey (no surprise) was always the main event. And both dinners ended with big hunks of pumpkin pie. Just not the same pie.

Cleo Coyle has a partner in
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My mom used the popular recipe found on Libby's canned pumpkin. Marc's mom used another recipe, the one found on the can of Eagle Brand sweetened condensed milk.

For years, my husband insisted that his mom's version was better. The truth is, he's not a big fan of pumpkin pie. But I am! So for years I made my mom's favorite recipe and baked up a pecan or apple pie for Marc. Still...I never forgot his comment about his mother's pie, and I always wanted to do a "pie vs pie" bake off. Well...

I finally did it!


Which pie came out the winner? 

Let's start by baking up both recipes...




 PUMPKIN PIE #1


Libby's® Pumpkin Recipe*

*Recipe slightly adapted by Cleo Coyle, using her own order of ingredients and description of directions.

INGREDIENTS:

2 large eggs 
1 can (15 oz) Libby's ® 100% Pure Pumpkin
3/4 cup granulated (white) sugar
1/2 teaspoon salt 
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger 
1/4 teaspoon ground cloves 
1 can (12 fl. oz) Carnation® Evaporated Milk
1 unbaked, 9-inch (4 cup volume) pie shell

DIRECTIONS: 

(1) MAKE YOUR FILLING: First preheat your oven to 425 degrees F. Allow it to preheat a good 30 minutes. While waiting, whisk the two eggs in a large bowl. Stir in the canned pumpkin, sugar, salt, and spices. Slowly stir in the entire can of evaporated milk. Mix  well, until the filling is thick, smooth and all ingredients are blended together. 

(2) PREP YOUR PIE SHELL: Loosely curl aluminum foil around the crust's edges as a shield against the high heat. This will prevent your crust from over-browning or burning. OR you can use a baker's pie crust shield like the ones you see here. (Note: While many pie recipes tell you to apply the foil or shield near the end of the baking process, I think it's a hazard to do this with a very hot pan and much smarter to shield the crust edges before the pie goes into the oven. Just sayin'....it works for me!)

(3) BAKE: Pour the pumpkin filling into the pie shell. Bake at 425 degrees F. for 15 minutes. Reduce the temperature to 350 degrees F. and bake for an additional 40 to 50 minutes. Remove foil about ten minutes before pie is finished baking. Pie is done when top is set and no longer liquid (jiggly) and/or a toothpick inserted near the center comes out clean.






PUMPKIN PIE #2


Eagle Brand® Recipe

*Recipe slightly adapted by Cleo Coyle, using her own order of ingredients and description of directions.

INGREDIENTS:

2 large eggs 
1 can (15 oz) pumpkin (about 2 cups)
1 (14 oz) can Eagle Brand® Sweetened Condensed Milk
1/2 teaspoon salt 
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger 
1/2 teaspoon ground nutmeg
1 unbaked, 9-inch pie shell

DIRECTIONS: 

(1) MAKE YOUR FILLING: First preheat your oven to 425 degrees F. Allow it to preheat a good 30 minutes. While waiting, whisk the two eggs in a large bowl. Add the canned pumpkin, sweetened condensed milk, salt, and spices. Whisk vigorously, until the filling is thick, smooth and all ingredients are blended together. 

(2) PREP YOUR PIE SHELL: Loosely curl aluminum foil around the crust's edges as a shield against the high heat. This will prevent your crust from over-browning or burning. OR you can use a baker's pie crust shield like the ones you see here(Note: While many pie recipes tell you to apply the foil or shield near the end of the baking process, I think it's a hazard to do this with a very hot pan and much smarter to shield the crust edges before the pie goes into the oven. Just sayin'....it works for me!)

(3) BAKE: Pour the pumpkin filling into the pie shell. Bake at 425 degrees F. for 15 minutes. Reduce the temperature to 350 degrees F. and bake for an additional 35 to 40 minutes. Remove foil about ten minutes before pie is finished baking. Pie is done when top is set and no longer liquid (jiggly) and/or a toothpick inserted an inch from the crust comes out clean.


In the photo above, Pie #2 (Eagle Brand recipe)
is on the left and Pie #1 (Libby's recipe) is on the right.

THE VERDICT

I hate to admit it, but the winner is PIE #2. The husband was right, and his mom had the better recipe for many reason. Of course, it's also more calories...but, hey, it's Thanksgiving! 

WHY IT WON

The Eagle Brand recipe brought a nicer texture to the pie and that made a huge difference. The filling baked up denser and smoother with a more velvety mouthfeel. It also made a prettier pie, as you can see in the photo above, with a more appealing color and less cracking after cooling. 

HOWEVER

I must give credit to Pie #1 (Libby's pie) for being less calories AND having a better spice mix! You'll notice there are no cloves in Pie #2 (the Eagle Brand recipe). Because of that, the ginger and nutmeg seem to overwhelm the flavor, and not in a good way. I think the balance of spices is much better in my mom's favorite pie recipe.

MY SOLUTION?

Bake the best of both pies! The next pumpkin pie I bake will use the Eagle Brand recipe (for texture) but with Libby's mix of spices (for taste). Okay, I *might* reduce the cloves slightly for Marc's sake since he's not a fan while adding a bit of nutmeg, which wouldn't hurt, either.

And there you have it, 

THE BEST PUMPKIN PIE 

is when you make it your own!


May your 
Thanksgiving table
be blessed!



Alice and Marc in Central Park.

Together we write as...


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~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

Friend me on facebook here.
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