Magpie: Sweets and Savories from Philadelphia's Favorite Pie by Miriam Harris, Holly Ricciardi

By Miriam Harris, Holly Ricciardi

Magpie celebrates Philadelphia's personal “pie boutique" by way of an identical identify: flow over, cheesesteak! The ebook covers their liked candy and savory pies, hand pies, pot pies, and pie shakes, them all fine-tuned to exacting criteria for the house baker with plenty of step by step guide for that all-important crust. Recipes comprise goodies like Cranberry Curd Mini Meringue Pies, Blueberry Rhuby Rose Pie, path combine Oatmeal Pie, and Nutella Florentine Pie, and savories like summer time Squash Pie, Ham Leek Dijon Potpies, and Shepherd's Potpies with Cauliflower Mash. If you'd prefer to flip your slice right into a shake, the Cafe Mocha Pie is a brilliant selection. With greater than ninety nice recipes and lovely full-color images all through, this delectable cookbook is a pie-lover's dream.

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

Example text

2, page 21). Use your rolling pin to press down each of the wedges, turning the dough 45 degrees each time. This will give you the beginnings of a thick circle (fig. 3, page 21). Now, rolling from the center outward and rotating the dough a quarter turn to maintain a circular shape, roll the dough out to a 13-inch circle with an even thickness of ¼ inch (figs. 4–9, page 21; see Tips for DoughFriendly Rolling, page 28). indd 40 4/23/15 12:39 PM FLAKY PIECRUST Cut out four 4-inch rounds. Reserve the scraps for another use (see Scrap Dough, page 31).

Cover with plastic wrap and chill in the refrigerator or freezer until quite firm. While the shell chills, preheat the oven to 375°F (190°C) with a rack in the center. Line a baking sheet with parchment paper and cut an additional piece of parchment or aluminum foil into a 16 x 16-inch square. Line the shell with the parchment, gently smoothing and pleating the paper as needed to fit it into place up close against the bottom and sides of the crust. Fill to the rim with beans. Stick your 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.

Retrieve the prepared bottom crust from the refrigerator, set the pan on the parchment-lined baking sheet and evenly layer the apples into the pie shell with your hands, keeping the top of the filling flat and level (not peaked). Use your index finger to scrape some of the syrupy fruit juices off the sides of the mixing bowl and generously moisten the top edge of the shell. Fetch the dough strips from the refrigerator and follow the instructions on page 31 to lattice the top of the pie and roll and crimp the edge.

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