1 - 9" pie crust
1 - 7oz box Almond Paste
8 oz Mascarpone
1/4 cup sugar
1 large egg
1/2 tsp almond extract
pinch of kosher salt
2 large white peaches, pit removed and cut into thin slices
1/4 cup brown sugar
1/2 tsp fresh ground nutmeg
Preheat oven to 375
Roll out pie crust in tart pan, pressing into bottom and sides
Roll out the almond paste into a circle big enough to line the bottom of the tart pan. Lay it over the pie crust and gently press into the pie crust.
Beat mascarpone, sugar, egg, almond extract and salt until light and fluffy and spoon evenly into tart pan.
In a bowl, toss together the peches with the brown sugar and nutmeg.
Layer the peach slices over the cheese mixture, drizzle any remaining juices over the fruit
Bake 45 mn or until the center is set and slightly puffed.
Set on wire rack to cool
Serve room temperature or chilled.
use code: KGRA2530
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August 17, 2016
Spicy Beef & Cheddar Pie with Blue Cheese in Press In Crust
Press In Crust:
1-1/4 cups all-purpose flour
1 tsp sugar
1/2 tsp salt
8 Tbsp butter cut into 1/4" pieces or grated
3-4 Tbsp Ice Water
Process flour, sugar & salt together in food processor until combined. Scatter butter over the top and pulse until incorporated. Add 2 Tbsp ice water and continue to pusle until large clumps of dough form, adding extra Tbsp of water as needed.
Place small pieces of dough evenly over bottom of pie plate and press dough evenly from middle up to the outer edges, sealing any cracks. Place in freezer until firm, about 30 mn.
Meanwhile, make the filling:
1/2 cup carmelized onion, from about 1 large onion, chopped
1 lb ground beef (I have used venison and bison as well with good results)
1 egg
2 Tbsp worcestershire
1 Tbsp dijon mustard
1 cup sharp white cheddar cheese, grated
1/2 tsp cayenne
1/2 tsp smoked paprika
salt & pepper to taste
1/3 c blue cheese, crumbled
Preheat oven to 375
In a saute pan, brown ground beef with salt and pepper. Drain excess fat. Add caramelized onion, worcestershire, mustard, cayenne, smoked paprika, salt and pepper to taste. Let cool slightly.
Add egg and cheddar cheese and mix well.
Fill pie shell with meat mixture and sprinkle the top with the crumbled blue cheese
Bake 45 mn or until set. Serve warm.
1-1/4 cups all-purpose flour
1 tsp sugar
1/2 tsp salt
8 Tbsp butter cut into 1/4" pieces or grated
3-4 Tbsp Ice Water
Process flour, sugar & salt together in food processor until combined. Scatter butter over the top and pulse until incorporated. Add 2 Tbsp ice water and continue to pusle until large clumps of dough form, adding extra Tbsp of water as needed.
Place small pieces of dough evenly over bottom of pie plate and press dough evenly from middle up to the outer edges, sealing any cracks. Place in freezer until firm, about 30 mn.
Meanwhile, make the filling:
1/2 cup carmelized onion, from about 1 large onion, chopped
1 lb ground beef (I have used venison and bison as well with good results)
1 egg
2 Tbsp worcestershire
1 Tbsp dijon mustard
1 cup sharp white cheddar cheese, grated
1/2 tsp cayenne
1/2 tsp smoked paprika
salt & pepper to taste
1/3 c blue cheese, crumbled
Preheat oven to 375
In a saute pan, brown ground beef with salt and pepper. Drain excess fat. Add caramelized onion, worcestershire, mustard, cayenne, smoked paprika, salt and pepper to taste. Let cool slightly.
Add egg and cheddar cheese and mix well.
Fill pie shell with meat mixture and sprinkle the top with the crumbled blue cheese
Bake 45 mn or until set. Serve warm.
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