Fan Fridays: Pieography, Pies, and a Giveaway

This week’s book is Pieography by Jo Packham. If you want to try your hand at getting a free copy, be sure to enter the Goodreads giveaway below. Good luck!

GOODREADS BOOK GIVEAWAY

Pieography

by Jo Packham

Giveaway ends March 15, 2013.
See the giveaway details at Goodreads.

Enter to win

 

Marie D. was excited to try this pie cookbook out. Here are her thoughts:

I had such a hard time choosing pies from this book. From the pictures to the stories behind them it was so difficult. I love how this book gives you some history on the people involved in the recipes. I finally buckled down and chose the White Chocolate Buttermilk Pie with Warm Raspberry Sauce. I am a huge fan of white chocolate and raspberries. I felt this was a wonderful flavor combination; after all, the right flavor combination is everything when it comes to cooking and baking.

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I was very excited by how easy the crust was to make for this pie and how little preparation it took. It actually ended up being the inside part that was a bit more challenging. There was a lot of melting and cooling down, which was a learning curve for me as I have never done that for a recipe before, but it did give me time to sit back and read the story behind it while it was all cooling down. I would say I would compare this pie to a cheesecake in the sense that it has a very rich flavor and is better served in small portions, the more goodness to go around. I somehow under-cooked the middle a bit but would not hesitate to try this recipe again as I feel the recipe is great and has a lot of potential for the perfect ending to a meal. My son even loved it and it’s always nice to find recipes the kids will embrace too as this is not always an easy task.

White Chocolate Buttermilk Pie with Warm Raspberry Sauce

Excerpted from Pieography by Jo Packham

Pastry for Single-Crust

1 1/4 cups (150 g) all-purpose, unbleached flour (a bit more for dusting surface)
1/4 teaspoons salt
1⁄3 cup (80 g) butter, cut into small cubes
3–4 tablespoons (45-60 ml) ice-cold water

1. In mixing bowl combine flour and salt. Cut in butter until mixture is the size of small peas.

2. Sprinkle 1 tablespoon of water over part of mixture, gently toss with fork. Repeat until all is moistened.  Form dough into ball. On lightly floured surface, flatten dough into disc, wrap with plastic, and refrigerate until ready to use, or for 30 minutes.

3. Roll dough into 12″ (30 cm) circle. Unroll onto pie plate being careful not to stretch pastry. Trim edges to ½” (1.25 cm)  beyond the edge of pie plate; fold under extra pastry.

4. Make a fluted edge by using the back of a fork and pressing evenly around the edges. Bake as directed in recipe.

Pie Filling

1 stick butter, melted and cooled
1½ cups (175 g) premium white chocolate morsels
3 tablespoons (22.5 g) flour
1 1/4 cups (250 g) sugar
4 eggs, whisked
1 cup (240 ml) buttermilk
1½ tsp. vanilla
1 tablespoon (15 ml) lemon juice, fresh squeezed
1 tablespoon (5 g) lemon zest
Pinch of grated nutmeg

1. Preheat oven to 425ºF (218ºC, or gas mark 7) .
2. Slowly melt together butter and chocolate chip morsels. Set aside to cool.
3. In mixer, combine flour and sugar.
4. Stir in eggs and buttermilk.
5. Add cooled melted butter/white chocolate mixture, vanilla, lemon juice, and lemon zest.
6. Add a pinch or two of grated nutmeg.
7. Pour into pie crust.
8. Put pie in center of oven and bake at 425ºF (218ºC, or gas mark 7) for 15 minutes, then lower to 350ºF (177°C, or gas mark 4), and bake for 40 minutes.
9. Cool, then keep chilled.

Raspberry Sauce

1 pint (500 ml) fresh raspberries
1/4 cup (50 g) white sugar
2 tablespoons (30 ml) orange juice
2 tablespoons (15 g) cornstarch
1 cup (240 ml) cold water

1. Combine raspberries, sugar, and orange juice in saucepan.
2. In separate bowl, whisk cornstarch into cold water until smooth. Add mixture to sauce pan and bring to boil.
3. Simmer for about 5 minutes, stirring constantly, until the sauce thickens. It will further thicken as it cools.
4. Purée sauce in blender, or with handheld immersion blender, and strain through fine sieve.
5. Drizzle sauce over pie slices immediately before serving.

Find out how to make puff pastry cups from Pieography by visiting Craftside.  

What kind of pie conveys the experience of starting a new job, getting married, or becoming a mom? Over 30 of the country’s top foodies are here to tell you. Each one has devised a pie recipe that captures the essence of her life. Stir in beautiful photography, short essays, and brief bios, and voilá, you’ve got more than a cookbook: you’ve got Pieography. From Espresso Dream Pie to Salmon and Spinach Pie, this collection nourishes body and soul.