How To Make Pie in Any Pan | Bake It Up a Notch with Erin McDowell
Recipes in this Video
This delightful pie hails from American dessert traditions, where cream pies are a beloved staple at gatherings and celebrations. The combination of rich mascarpone and fresh, honeyed fruit creates a perfect balance of sweetness and creaminess, making it a favorite for summer picnics and special occasions. Today, variations abound, with different fruits and flavorings used to suit seasonal ingredients and personal tastes.
Ingredients
- ●pie crust
- ●mascarpone cheese
- ●heavy cream
- ●vanilla extract
- ●powdered sugar
- ●honey
- ●mixed berries
- ●lemon juice
- ●mint leaves
- ●egg yolks
- ●cornstarch
- ●butter
- ●salt
Instructions
- 1Prepare the pie crust according to package instructions or your recipe.
- 2In a mixing bowl, combine mascarpone cheese, powdered sugar, and vanilla extract until smooth.
- 3In a separate bowl, whip heavy cream until soft peaks form.
- 4Gently fold the whipped cream into the mascarpone mixture until fully combined.
- 5Spread the mascarpone cream evenly into the prepared pie crust.
- 6In a small saucepan, combine honey and lemon juice over low heat until warmed.
- 7Add mixed berries to the honey mixture and stir gently to coat.
- 8Remove from heat and let cool slightly before spooning over the mascarpone cream.
- 9Chill the pie in the refrigerator for at least 2 hours to set.
- 10Garnish with fresh mint leaves before serving.
- 11Slice and serve chilled.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
mascarpone cheese
Healthier: cream cheese
Cheaper: ricotta cheese
Cream cheese offers similar texture at a lower price
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups all-purpose flour
- ●1 tsp salt
- ●1/2 cup unsalted butter, chilled and diced
- ●6-8 tbsp ice water
- ●1 lb boneless, skinless chicken breasts, cooked and shredded
- ●1 cup carrots, diced
- ●1 cup peas, frozen
- ●1 cup celery, diced
- ●1/2 cup onion, diced
- ●1/3 cup all-purpose flour
- ●1 3/4 cups chicken broth
- ●1/2 cup milk
- ●1 tsp dried thyme
- ●1/2 tsp black pepper
- ●1/4 tsp garlic powder
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a large bowl, combine 2 cups of flour and 1 tsp of salt. Cut in the butter until the mixture resembles coarse crumbs.
- 3Stir in enough ice water to form a dough. Divide the dough in half, shape into balls, and refrigerate for 4 hours or overnight.
- 4In a large skillet, sauté the onion, carrots, and celery over medium heat until tender, about 5 minutes.
- 5Stir in the shredded chicken, peas, thyme, black pepper, and garlic powder.
- 6Sprinkle 1/3 cup of flour over the mixture and stir to combine. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens and bubbles.
- 7Roll out one dough ball on a floured surface to fit a deep-dish pie pan. Place the dough in the pan and fill with the chicken mixture.
- 8Roll out the second dough ball and place it over the filling. Seal and cut slits in the top crust to allow steam to escape.
- 9Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let cool for 10 minutes before serving.
Equipment
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