365 Pies & Tarts by Better Homes and Gardens

By Better Homes and Gardens

A considerable number of candy and savory pies and cakes the full relations will love—every day of the year
365 Pies and muffins is full of an entire year’s worthy of luscious truffles and savory pies from greater houses and Gardens. From classics, similar to fruit and custard pies, to new twists equivalent to frozen pies and tiny cakes, you’ll locate all kinds of pie you may ever crave. You’ll become aware of strategies for baking with seasonal end result, distinctive causes for a way to make fail facts meringue, the main soft pastry, and extra, in addition to assistance for operating with chocolate. the entire recipes are entire with step by step directions immediately from the higher houses and Gardens try Kitchen, in addition to dietary analysis.

A nice price for households who prefer to get pleasure from each day with 365 recipes in a single volume
Beautiful full-color inserts that includes greater than 50 mouthwatering photographs
Special sections on reduce calorie pies and muffins and attractive toppings

More than 30 savory pie and tart recipes for mind-blowing and unforeseen brunch, lunch, and dinners
Handy cooking information sprinkled all through with suggestion on making a choice on and utilizing culmination, checking for doneness, and dealing with certain ingredients
For somebody who loves pies, 365 Pies and truffles deals adequate thoughts to aim a brand new recipe each day of the yr!

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Extra resources for 365 Pies & Tarts

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4 Cover edge of pie loosely with foil. Place pie on middle oven rack. Line a baking sheet with foil; place on bottom rack to catch any drips. Bake for 30 minutes (50 minutes for frozen berries). Remove foil from pie. Bake for 35 to 40 minutes more or until pastry is golden and filling is bubbly. Cool on a wire rack. , 19 g total fat (7 g sat. , 5 g dietary fiber, 18 g sugar, 5 g protein. Lattice Cherry Pie For an unconventional, yet delicious topping, pair this pie with lemon or cheesecake frozen yogurt or ice cream.

Unroll into an 11-inch tart pan that has a removable bottom. Ease pastry into pan without stretching it. Press pastry into fluted sides of tart pan; trim edge. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Remove from oven. Reduce oven temperature to 375°F. 3 For custard filling, in a small saucepan melt 6 tablespoons butter over medium heat. Reduce heat to medium-low. Cook, without stirring, for 4 to 5 minutes or until butter becomes brown and fragrant.

In a small bowl combine sugar, tapioca, and salt. In a large bowl combine cherries, cranberries, lemon juice, almond extract, and vanilla. Add sugar mixture to cherry mixture; gently toss to coat. If using frozen cherries, let mixture stand at room temperature for 20 minutes. 3 Meanwhile, preheat oven to 375°F. Line a baking sheet with foil; set aside. On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll pastry from center to edges into a circle about 12 inches in diameter.

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