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EXPLOREMY LIBRARY
Food & Wine
Bake from Scratch

Bake from Scratch Pies & Tarts

Bake from Scratch is a celebration of all things baking. A seasonal publication from Hoffman Media, this magazine is brimming with stunning photography, easy-to-follow recipes, techniques for creating beautiful, artisan baked goods, and endless inspiration for home bakers.

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Country:
United States
Language:
English
Publisher:
Hoffman Media
Frequency:
Bimonthly
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6 Issues

in this issue

1 min.
in my travels,

I’ve indulged in some of the finest desserts this world has to offer, but there are few more soul-warming than a slice of homemade pie. Growing up in the South, I was raised on some incredible heirloom pies. I can well remember the taste of my mother’s peach pie, still warm from the oven and brimming with plump fruit and spices under a buttery lattice crust. It was the one of the first baked goods that sparked my love affair with baking. (Check out our streusel-topped Georgia Peach Pie on page 28 if you love this summer stone fruit as much as I do!) For this special issue of Bake from Scratch, we’re sharing 47 of our all-time favorite pies and tarts, including 24 brand-new recipes. Within these pages, you’ll find…

30 min.
fruit-filled pies

PEAR, HONEY, AND LIME PIE Makes 1 (9-inch) pie For this rosette-style pie, pears poached in a Sauvignon Blanc and honey bath sit atop a creamy vanilla bean custard and lime-scented piecrust. 1¼ cups (156 grams) all-purpose flour 1½ teaspoons (6 grams) granulated sugar 1 teaspoon (3 grams) kosher salt ½ cup (113 grams) cold unsalted butter, cubed 3 tablespoons (45 grams) ice water 2 teaspoons lime zest 1 tablespoon (15 grams) fresh lime juice Vanilla Custard (recipe follows) Poached Pears (recipe follows) 1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, pulsing until mixture is crumbly. Add 3 tablespoons (45 grams) ice water and lime zest and juice, pulsing until dough just comes together. Refrigerate for 30 minutes. 2. Preheat oven to 350°F (180°C). 3. On a lightly floured surface, roll dough…

28 min.
custard-filled pies & cream-filled pies

COCONUT CREAM PIE Makes 1 (9-inch) pie This creamy, tropical dessert makes use of unsweetened coconut milk in both the filling and the fluffy cloud of whipped topping. 1¼ cups (156 grams) all-purpose flour 1 teaspoon (4 grams) granulated sugar 1 teaspoon (3 grams) kosher salt ½ cup (113 grams) cold unsalted butter, cubed 3 tablespoons (45 grams) whole buttermilk,chilled Coconut Filling (recipe follows) Coconut Whipped Cream (recipe follows) Garnish: toasted sweetened flaked coconut 1. In a medium bowl, stir together flour, sugar, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Add buttermilk, 1 tablespoon (15 grams) at a time, until a dough forms. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. 2. Preheat oven to 350°F (180°C). 3. On a lightly floured surface, roll…

24 min.
tarts

RED WINE-POACHED PEAR TART Makes 1 (14x4-inch) tart With a centerpiece of wine-infused pears, this tart is almost too gorgeous to eat. Almost. Almond Crust (recipe follows) 3 cups (720 grams) dry red wine, such as Zinfandel ½ cup (100 grams) granulated sugar 2 whole star anise (2 grams) 3 small Bartlett or D’Anjou pears ( 540 grams), peeled, halved, and cored (stems left intact) Almond Cream (recipe follows) Garnish: toasted sliced almonds, confectioners’ sugar 1. Preheat oven to 350°F (180°C). 2. Remove Almond Crust from freezer. Peel off 1 sheet of parchment paper. Place dough, parchment side up, in a 14x4-inch removablebottom tart pan; carefully peel off remaining parchment. Gently press dough into bottom and up sides of pan. (If dough cracks, press it back together.) Top with a piece of parchment, letting ends extend over edges of pan. Add…

16 min.
hand pies

LEMON THYME AND BLACKBERRY HAND PIES Makes 15 For Nashville, Tennessee pastry chef Lisa Donovan’s blackberry hand pies, jammy blackberries are simmered in lemon and thyme-scented syrup for an herbal, bright flavor. Pie Dough, rested and chilled (recipe follows) 1 large egg (50 grams) 1 tablespoon (15 grams) water Lemon Thyme and Blackberry Filling, chilled (recipe follows) Garnish: coarse sugar 1. Divide Pie Dough in half, and roll each half to ?-inch thickness. Using a 4.-inch round cutter, cut dough, rerolling scraps once. Place rounds between sheets of parchment paper, and refrigerate for 5 to 7 minutes. 2. Line a baking sheet with parchment paper. 3. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush edges of dough with egg wash. Place 1. tablespoons Lemon Thyme and Blackberry Filling in center of each round. Fold…