Tag Archives: pie

Apple Pie ala Mode with Salted Caramel

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Apple Pie Ala ModeApple Pie ala Mode is one of my favorite desserts but once the boys were out on their own one of my biggest challenges was what to do with full size desserts. Even more so today since Mike has diabetes and the last thing I need is a whole pie! The neighbors can only eat so much!

So I came up with an Apple Pie ala Mode ala minute. A way to have apple pie, with or without the ice cream, at a moment’s notice. And what an apple pie –spiced apples, pate brisee crust and vanilla ice cream all topped off with a salted caramel sauce.

The salt can be omitted from the sauce if desired or more can be added. But this is, hands down the best caramel sauce to be found. It’s also one of the easiest. You don’t even need a thermometer. Think of everything you can do with it. World class turtle sundaes, apple slices dipped in the sauce, or just drizzled (heavily!) on vanilla ice cream. It tastes just like my favorite ice cream, Hagan Das Caramel Cone ice cream. How much better can this sauce get. Oh, did I mention it only takes about 15 minutes to make. Easy enough to always have on hand.

This sauce is from Averie Cooks who has a great blog.  She is correct in that is is a really easy recipe to make. Just make sure you take the sugar syrup dark enough.

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Chocolate Strawberry Pie

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Chocolate Strawberry PieIf you love chocolate covered strawberries this Chocolate Strawberry Pie is the one for you.  Gorgeous looking and delicious, it is a snap to make.

A blind baked pie or tart crust is another basic technique of pastry. Essentially it is a baked crust with no filling in it.   While not difficult,  a few pointers will give you a perfect crust every time. While these pointers will apply to any crust, the one I have used is mine.   I have no idea why it is referred to as blind baked.  So if anyone knows, please tell me.

While we no longer have Big Boy restaurants in my area, I, like Rose Levy Beranbaum, remember their strawberry pie.  I would rather have eaten that than anything else I can remember at the time.  It was a simple pie consisting of a baked pie shell into which fresh strawberries were placed standing up and the whole was covered with a sweet, shiny glaze. I swear I can still taste it. Continue reading

Individual Tart Shells

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Finished baked shellIndividual tarts are the quintessential dessert.  What’s more flattering than getting your own dessert?  Almost any full size tart can be turned into an individual tart by making individual tart shells. Wherein lies the problem.  Most shells are one half to three fourths inch tall.  By the time you get a regular pie or tart pastry in them, they shrink when baked and there is almost no side left to hold the filling.

I ran into this problem when I had my bakery.  We did a lot of European Tarts, the name I gave to the shorter tart to distinguish it from a deep dish tart which we also did.  It was important the crust did not have to be blind baked.  When producing a bunch of tarts, it is simply too time consuming to line them with foil, fill them with beans, bake them, take out the beans and finish baking them if it is a fully baked crust.  Just writing about it is too time consuming! Continue reading