From crusts to crumbles and luxurious savories to candy confections, there is a Magpie pie for each occasion.
Quick preview of Magpie: Sweets and Savories from Philadelphia's Favorite Pie Boutique PDF
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Additional resources for Magpie: Sweets and Savories from Philadelphia's Favorite Pie Boutique
Tent the pinnacle of the pie with foil if the streusel or crust starts to over-brown. enable the pie cool and set exposed, at room temperature, in a single day (or as much as three days) ahead of cutting and serving with buttermilk or maple bourbon ice cream. polenta streusel Take that completely candy and crusty half-inch off the pinnacle of the superior corn muffin you ever had, upload a hot trace of cardamom-ginger spice, and you’ve acquired this crumb: so tasty. MAKES approximately 2 CUPS; sufficient TO best 1 (9-inch / 23-cm) PIE OR 12 (2-inch / 8-cm) MINI PIES ½ cup / ninety six g granulated sugar 1 teaspoon freshly grated lemon zest 1 teaspoon floor cardamom ½ teaspoon floor ginger 1¼ cups / one hundred fifty g all-purpose flour ¾ cup / one hundred twenty five g polenta (fine yellow cornmeal) 1 teaspoon baking powder ½ teaspoon high quality salt ½ cup / 113 g chilly unsalted butter, lower into ½-inch cubes 1 huge egg, calmly crushed mix the sugar and lemon zest in a medium bowl and combine until eventually the sugar appears damp and begins to clump a section. upload the cardamom, ginger, flour, polenta, baking powder, and salt and whisk till good mixed. upload the butter cubes and mix together with your palms or a fork till the aggregate resembles coarse crumbs. Drizzle within the egg and stir the aggregate with a fork till it's lightly moistened and starts off to collect into small clumps. Set the bowl within the fridge and sit back the streusel for quarter-hour earlier than topping your pie. blueberry rhuby rose pie the mix of blueberries and rhubarb and a dash of rosewater makes a violet-blue pie that appears and tastes remarkable. MAKES 1 (9-inch / 23-cm) PIE 1 recipe Magpie Dough for Flaky Piecrust (page 17), chilled in a single day 1 pound / 453 g blueberries 1 pound / 453 g rhubarb, trimmed and minimize into ½-inch items 2 teaspoons freshly squeezed lemon juice 2 teaspoons vanilla extract 1 teaspoon rosewater (optional) 1 cup / 192 g granulated sugar 1 tablespoon cornstarch ¼ cup / forty eight g finely flooring quick tapioca (see web page forty five) ⅛ teaspoon high-quality salt 1 huge egg yolk 2 tablespoons sanding sugar or coarse uncooked sugar (optional), for sprinkling Ginger Ice Cream (page 123) or vanilla ice cream, for serving keep on with the directions on web page 27 to roll and pan the dough for the head and backside crust. move the pans to the fridge to cool the dough if you make the filling. Preheat the oven to 400°F (200°C) with a rack within the heart. Line a rimmed baking sheet with parchment paper. In a wide bowl, toss the blueberries and rhubarb with the lemon juice, vanilla, and rosewater, if utilizing. In a small bowl, whisk jointly the sugar, cornstarch, tapioca, and salt. Sprinkle the sugar blend over the fruit and toss to coat. enable it take a seat 10 mins, then provide the combination one other reliable tossing to completely moisten the entire sugar and tapioca granules. Retrieve the ready backside crust from the fridge. Set the pan at the parchment-lined baking sheet and pour the filling into the shell. Use your index finger to scrape many of the syrupy fruit juices off the perimeters of the blending bowl and generously moisten the pinnacle fringe of the shell.