Tuesday, February 8, 2011
Cream Cheese Pie
A great refreshing pie made with fresh or frozen fruits or berries.
Soften 14 ozs of Cream Cheese. To this add in a mixer using a paddle;
2/3 C Granulated Sugar
1/4 tsp Cinnamon
Pour this into an unbaked pie crust and bake at 350 about 25 minutes until a knife comes out clean. Cool to room temperature.
Here's where you show your creativity!
To make a fruit glaze, take any fresh fruit and lightly boil in water till the color is well into the water. For berries, use the less desirable ones like slightly green strawberries and trimmings or perhaps any blueberries that may have split or aren't quite perfect. Peach skin and fruit, etc. Or if your using canned, use the juice or syrup drained off them (but do note you'll have to adjust the sugar).
To top a pie with Fresh Peaches (or Nectarines), it takes about 3 medium ones sliced. Spread a little of the glaze on the pie, arrange the peach slices like a pinwheel from the center, then fit in remaining slices around the perimeter. Spoon the remaining glaze over the fruit while it is still warm enough to work with and fill in the gaps. To make the glaze use about;
1 1/4 C of juice
1 C Granulated Sugar
Bring this to a boil. Mix together and add slowly, stirring constantly;
1/4 C cold Juice
3 Tbsp Cornstarch
Cook until thick and clear.
It takes about 3 C fresh Blueberries which you can do as above, or put all the glaze on the pie then top with the berries, or mix it with the glaze like a compote. It takes about 4 C of Marion, Black, or Raspberries. For Cherries you would use the Compote method. Wen using fresh Strawberries, clean them in cold water and core them then stand them pointed end up on paper towels. If you use frozen berries, thaw them out on paper towels to just thawed, don't let them get too warm.
Pipe Sweetened Whipped Cream around the perimeter of a chilled pie.