Cardamom Cranberry Buttermilk Pie Food

BUTTERMILK-CARDAMOM PIE

Steps:

• Crust: In a large bowl, stir together flour, sugar, and salt. Using a pastry blender or your fingers, cut in shortening and butter until mixture resembles coarse meal, with pea- to almond-size pieces of butter and a few larger chunks remaining (work quickly so that butter and shortening remain cold).
• In a small bowl, beat egg with 1/3 cup water and vinegar. Pour egg mixture around edges of flour mixture while working it in with a fork, just until dough starts to clump together. Add more water, 1 tablespoon at a time, if needed. Do not overmix. Lightly dust your hands and work surface with flour. Turn dough out onto surface and press it together. Divide dough in half, shape each half into a flat disk, and wrap in plastic. Refrigerate at least 30 minutes and up to 3 days.
• Place one disk of dough on a lightly floured surface (reserve remaining disk for another use). If dough is too firm, let stand 5 to 10 minutes before rolling. Dust a rolling pin with flour and roll out dough into a 12-inch round, about 1/8 inch thick. Brush off any excess flour after rolling. Fold dough in half or gently roll it up around rolling pin and lift to place in a 9-inch pie dish. Press dough lightly into bottom and up sides of dish. Using kitchen shears or a paring knife, trim to a 1/2-inch overhang; fold under. Crimp edges as desired. Prick bottom of dough all over with a fork. Cover with plastic. Refrigerate or freeze at least 30 minutes.
• Preheat oven to 375 degrees with racks in center and lower third. Line dough with parchment, pressing it into corners and edges; fill with dried beans or rice. Bake on lower rack 10 to 15 minutes. Remove beans or rice and parchment; bake on center rack until golden brown, about 5 minutes more. Transfer to a wire rack and immediately brush very lightly with egg white. Reduce oven temperature to 350 degrees.
• Filling: In a large bowl, whisk together sugar, flour, nutmeg, cardamom, and salt. In a small saucepan, heat butter and vanilla seeds over low, stirring occasionally, until butter is melted. Add butter mixture to sugar mixture and stir until thoroughly combined. Add eggs, one at a time, whisking after each addition. Whisk in buttermilk until smooth and well blended.
• Pour filling into warm crust. Place pie dish on a rimmed baking sheet; bake on center rack, rotating halfway through, until filling is set around edges but wobbles slightly in center when gently shaken, 50 minutes to 1 hour. Transfer to a wire rack; let cool at least 1 hour before serving.

CRANBERRY CRUMB PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bake unbaked pie crust in the preheated oven 8 minutes. Remove from heat. Reduce oven temperature to 375 degrees F (190 degrees C).
• In a large bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk until the mixture is smooth. Stir in lemon juice. Transfer to the pie crust.
• In a small bowl, mix 1 tablespoon light brown sugar and cornstarch. Mix in whole berry cranberry sauce. Spoon the mixture evenly over the cream cheese mixture.
• In a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. Stir in the walnuts. Sprinkle evenly over the cranberry mixture.
• Bake 45 minutes in the 375 degrees F (190 degrees C) oven, or until bubbly and lightly browned. Cool on a metal rack. Serve at room temperature, or chill in the refrigerator.

CARDAMOM BUTTERMILK PIE

Steps:

• Preheat oven to 325°F.
• Mix all ingredients together and pour into pie crust.
• Bake for 60-75 minutes until set.
• Cool on wire rack.

CARDAMOM CRANBERRY BUTTERMILK PIE

Steps:

• Preheat oven to 400 degrees. Heat orange juice and add cranberries to plump. Set aside. In a large bowl, whisk together flour, salt, melted butter, cardamom, eggs and sour cream. Beat in sugar, buttermilk and lemon juice. Drain cranberries and fold into mixture. Pour filling into cooled pie shell, place on a sheet pan and put into preheated oven. Reduce heat to 325 degrees. Bake until filling is set on edges but slightly wobbly in center, about one hour. Let pie cool completely on rack and then refrigerate. Remove pie from refrigerator one hour prior to serving. Serve with whipped cream.

BUTTERMILK PIE

Steps:

• For crust: Use a 10-inch pie plate.
• Pulse flour and salt in food processor.
• Add butter and pulse until mixture resembles coarse crumbs.
• With machine running, add ice water a little at a time until dough just holds together.
• Turn out dough onto a lightly floured work surface and flatten into a disk.
• Wrap in plastic and refrigerate for 1 hour.
• Spread graham crumbs on clean work surface.
• Roll out dough on top of crumbs, coating both sides, int6o a 14 inch round about 1/8 inch thick.
• Fit into pie plate, crimp edges and refrigerate shell at least 30 minutes.
• For Pie: Preheat oven to 400 degrees.
• Prick bottom of shell with a fork, line shell with foil, fill with dried beans and bake until edges are lightly browned- about 25 minutes.
• Remove foil and bake another 10 minutes to lightly brown bottom of crust.
• Cool completely.
• Reduce oven to 350.
• In a bowl, whisk together buttermilk, butter, egg yolks and vanilla.
• In another bowl combine sugar, flour and salt.
• Whisk liquid ingredients into dry ingredients.
• Pass through a fine strainer into a clean bowl.
• Stir in lemon zest.
• Pour mixture into pie shell and bake until center is just set, about 1 hour and 10 minutes.
• Cool and refrigerate at least 4 hours.
• Serve with berry sauce.

CRANBERRY SAUCE WITH PEARS AND CARDAMOM

Steps:

• Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. Remove from heat. Cool completely. Chill thoroughly. (Can be prepared 3 days ahead. Cover and keep refrigerated.)

CRUNCHY-TOPPED CHOCOLATE BUTTERMILK PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour and vanilla until blended. Pour into pastry; sprinkle with chocolate chips. Bake 35 minutes., In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Sprinkle over pie. Bake 25-30 minutes longer or until center of pie is set. Cool on a wire rack; serve or refrigerate within 2 hours.