2019-10-01 Allrecipes

BRANDIED PEAR

PIE POPPERS

HANDS-ON 35 MIN TOTAL 1 HR, 25 MIN

SERVES 24 SUBMITTED BY CATHY BARROW

NEW RECIPE GO ONLINE TO RATE & REVIEW

For Filling

2 large pears, peeled, cored, and

cut into 1/2 - inch cubes (2 cups)

1 Tbsp. fresh lemon juice

¾ cup water

¾ cup white sugar

1/3 cup brandy

2 Tbsp. cornstarch whisked

with 2 Tbsp. cold water

1/2 tsp. cinnamon

For Poppers

1 batch Cream Cheese Pie

Dough (recipe at right), chilled

Egg wash (1 egg beaten

with 1 Tbsp. cool water and

1/4 tsp. kosher salt)

For Glaze

1 Tbsp. cold milk

1/4 tsp. vanilla extract

1 cup powdered sugar

Make Filling

1. Toss pears with lemon juice in a
   nonreactive bowl. Bring water and sugar
   to a boil in a 3-qt. saucepan over high
   heat. Boil until reduced by half, about
   8 minutes. Cool slightly. Pour over pears;
   stir in brandy. Chill, covered, overnight.


2. Transfer pears to a small bowl, using
   a slotted spoon. Bring pear liquid in
   saucepan to a boil; cook until reduced to
   about ½ cup, 7 to 8 minutes. Add pears,
   return to a boil, then stir in cornstarch
   mixture and cinnamon. Return to a
   boil and boil exactly 1 minute. Transfer
   immediately to a bowl to stop cooking;
   let cool thoroughly.
   Make Poppers


3. Set a baking stone, baking steel, or
   inverted baking sheet on center rack of
   oven and preheat to 375°F. Line 2 baking
   sheets with parchment paper.


4. Roll out 1 block of dough to a roughly
   9x13-inch rectangle. Cut out 24 (2-inch)
   rounds with a cookie or biscuit cutter or
   a small glass, and cut a small slit (vent)

in the center of 12. Brush edge of each

unvented round with egg wash. Add

2 tsp. filling to its center and top with a

vented round. Transfer to prepared baking

sheet and firmly crimp edges with a fork.

Brush with egg wash. Chill or freeze while

repeating process with remaining dough

and filling to make 12 more poppers.

5. Set a baking sheet with poppers on hot
   stone; bake until deeply golden brown,
   20 to 25 minutes. (I prefer to bake these
   1 sheet at a time to take advantage of the
   baking stone. To bake both sheets at the
   same time, rotate them top to bottom and
   front to back halfway through.)
   Make Glaze


6. Whisk together milk and vanilla in
   a small bowl, then whisk in powdered
   sugar until smooth and very thick.
   Transfer to a pastry bag or zip-top plastic
   bag with a snipped-off corner. Drizzle
   glaze on each popper. Let glaze set up,
   about 30 minutes, before serving.
   armagazine.com/brandied-pear-
   pie-poppers
   PER SERVING: 167 CAL; 6G FAT (3G SAT); 2G PRO;
   25G CARB (1G FIBER, 13G SUGARS); 43MG SODIUM

CREAM CHEESE

PIE DOUGH

HANDS-ON 10 MIN TOTAL 4 HR, 10 MIN

MAKES 2 CRUSTS SUBMITTED BY CATHY

BARROW NEW RECIPE GO ONLINE

TO RATE & REVIEW

2 ⅔ cups flour

1/2 cup (1 stick) unsalted butter,

cubed and frozen 20 minutes

4 oz. cream cheese, cubed

and frozen 20 minutes

1/4 tsp. kosher salt

1/2 cup ice water

1. Pulse flour, butter, cream cheese, and
   salt in a food processor until you have
   flour-covered pea-size pieces, about
   15 quick pulses. Add water and process
   until all flour is dampened and dough
   clumps and almost comes together.


2. Crisscross 2 long pieces of plastic wrap
   to form an X and lightly flour wrap. Dump
   half of dough onto center and wrap,
   pressing dough into a 3x4-inch block.
   Smooth wrapped surface with a rolling
   pin; flip and repeat. Repeat with remaining
   dough and more wrap. Chill blocks at
   least 4 hours or preferably overnight, or
   slip into zip-top plastic freezer bags and
   freeze up to 3 months. Thaw overnight
   in fridge.
   armagazine.com/cathys-cream-
   cheese-pie-dough
   PER SERVING: 152 CAL; 8G FAT (5G SAT); 3G PRO;
   16G CARB (1G FIBER, 0G SUGARS); 42MG SODIUM

about

those eggs

The whites are

only whipped,

not cooked, in this

fluffy chiffon. If

you can’t find

pasteurized eggs,

you can use

regular egg yolks,

substitute 1 cup

whipping cream

for the whites,

and omit the

cream of tartar.

5. In a large heatproof bowl, whisk
   together pumpkin, brown sugar, egg
   yolks, cinnamon, vanilla, salt, allspice, and
   cloves until well combined. Set bowl over
   (but not touching) simmering water.
   Cook, stirring constantly with a rubber
   spatula, until mixture registers 170°F,
   about 10 minutes. Remove from heat, add
   gelatin mixture, and stir until melted. Set
   bowl over ice bath and whisk as it cools to
   slightly warmer than room temperature,
   about 85°F. Remove from ice bath.


6. Whip egg whites in a large bowl with
   a hand mixer set on high until frothy. Add
   cream of tartar and continue whipping
   until whites are shiny and medium
   peaks form, another 3 or 4 minutes. Add
   one-third to pumpkin mixture; stir until
   incorporated and mixture is lightened.
   Gently fold in remaining whites with a
   rubber spatula until no large white streaks
   remain. Pour into cooled crust. Chill,
   covered, until firm, about 4 hours. (For
   even more spice flavor, chill overnight.)
   Make Topping


7. Whip cream with a hand mixer in a
   large bowl, increasing speed as soft peaks
   form. Add powdered sugar, 1 Tbsp. at a
   time, beating until whisk leaves a trail and
   forms firm peaks when lifted. Spoon into
   a piping bag with an open tip or a zip-top
   plastic bag with a ½ -inch corner snipped
   off. Pipe dollops of varying sizes over
   pumpkin filling, allowing some filling to
   show through. Dust with cinnamon. Cut
   into squares.

armagazine.com/pumpkin-chiffon-slab-pie
PER SERVING: 334 CAL; 23G FAT (12G SAT); 5G PRO;
29G CARB (2G FIBER, 27G SUGARS); 72MG SODIUM

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