July 17th, 2011 
The Chef Perfect Pie Crust Prep time: 1 hour, 15 minutes One of the secrets to a flaky pie crust is to work with very cold butter. Cut the butter into cubes and freeze, at least 15 minutes, best over an hour or even overnight. The minute I even think I might want to make a pie, [...]
July 17th, 2011 The Chef Sweet Cherry Pie We’ve used 1/2 cup of sugar for the filling, which results in a pie not overly sweet. You may want to use more or less sugar, depending on how sweet you would like your pie to be, and how sweet your cherries are. Ingredients Pie dough for top and bottom 9 or [...]
July 14th, 2011 The Chef Makes 9 pies Active time: 25 minutes Total time: 3 hours (cooling time included) 1 1/2 tablespoons cornstarch 2 cups fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawed 2/3 cup dried cherries 1/2 cup sugar 1 teaspoon vanilla extract 1/8 teaspoon kosher salt 1 14-ounce package all-butter puff pastry [...]
July 14th, 2011 The Chef Serves 6 Active time:20 min Start to finish:3 1/2 hr (includes cooling) October 2009 This is the cake you want on a cool Sunday evening in October, after you’ve just finished eating your first beef stew of the season. It’s full of the flavors everyone craves once the mercury dips below 50 degrees—brown sugar, [...]
Posted in Dessert Recipes 
Tags: applesauce, cheese, cinnamon, cream, dessert, spice cake 
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