By Miriam Harris, Holly Ricciardi
Magpie celebrates Philadelphia's personal “pie boutique" by way of a similar identify: movement over, cheesesteak! The e-book covers their cherished 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 guideline for that all-important crust. Recipes contain chocolates 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 smart selection. With greater than ninety nice recipes and gorgeous 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
Oatmeal crumb This is a great crumb base, easily adaptable and open to improvisation, depending on the ingredients you have in your cupboard and the kind of pie you’re topping. Feel free to switch out white sugar for brown sugar, replace the ¼ cup of unground oats with chopped nuts, or play around with different spices. The crumb can be made in advance and stored in an airtight container in the fridge for a week or frozen for a month. MAKES ABOUT 2 CUPS; ENOUGH TO TOP 1 (9-inch / 23-cm) PIE OR 12 (3-inch / 8-cm) MINI PIES 1 cup / 80 g rolled oats, divided ½ cup / 62 g all-purpose flour ½ cup / 96 g granulated sugar 1 teaspoon ground ginger ¼ teaspoon ground or freshly grated nutmeg ¼ teaspoon kosher salt Use a food processor to grind ¾ cup of the oats, pulsing the machine until the oats resemble coarse cornmeal.
Sprinkle the sugar mixture over the fruit and toss to coat the fruit and moisten the sugar and cornstarch so that no dry white streaks remain. 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.
Together they make a downright swoony pie. You’ll need about eight medium-sized pears and a bar of very good bittersweet chocolate. MAKES 1 (9-inch / 23-cm) PIE 1 recipe Magpie Dough for Flaky Piecrust (page 17), chilled overnight Follow the instructions on page 27 to roll and pan the bottom crust and the sheet of dough for the top crust. Transfer the pan and the baking sheet to the refrigerator to chill the dough while you make the filling. 2½ pounds /1132 g firm, ripe, unpeeled Bartlett pears, cored and sliced ⅛ inch thick Preheat the oven to 400°F (200°C) with a rack in the center.
Magpie: Sweets and Savories from Philadelphia's Favorite Pie Boutique by Miriam Harris, Holly Ricciardi