|Professional Pastry Chef|
|by Joseph Amendola|
Long considered the pastry chef's bib le, The Professional Pastry Chef has now been completely revised to meet the needs of today's pastry kitchen.
1 - 10 of about 920 for pie raisins
Sift together flour ... two 8 inch pie pans. Using a ... sauce pan, cook raisins with water until ... pies. Serve at room temperature with whipped cream.
Chop raisins coarsely. Soften gelatin ... filling. Turn into a baked pie shell. Sprinkle with remaining coconut. Refrigerate until firm. Makes 6 servings.
Cook: Mix in bowl: Add to the raisins and bring to ... into a baked pie shell. For the ... topping in in a preheated 400°F about 5 to 8 minutes and serve.
Into a bowl ... than diameter of pie plate. Fold circle ... in prunes and raisins. Pour into ... or until a knife inserted near center comes out clean.
Put eggs in ... blended. Stir in raisins and nuts and pour the mixture into the pie shell. Bake at ... minutes or until knife inserted comes out clean; cool.
In saucepan, combine raisins, orange juice ... decorate top of pie, if desired. ... room temperature with ice cream or whipped cream. Makes 1 9-inch pie.
In a saucepan, ... well. Stir in raisins, salt and ... a pastry lined pie plate. Top with ... minutes or until crust is golden brown. Yield 6-8 servings.
Make pie crust (makes 2 ... well. Stir in raisins. Pour into ... Bake 30 minutes at 350 degrees then increase heat to 450 degrees and bake 15 minutes more.
In a medium ... rhubarb.) Stir in raisins and egg. (I ... a 9 inch pie crust. Cut slits ... minutes more until crust is golden brown and rhubarb is tender.
Mix flour and ... thickening; add the raisins and butter. Return ... thick. Pour into pie shell. Beat egg ... pie and place in 350 degree oven until brown.
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