pie crust

Two-Sues Peach Custard Pie
Susan Stuck Jul 28, 2010 Pie Crust 0 comments
from Susan Stuck 6 to 8 just-ripe peaches from Shelburne Orchards 1½ cups King Arthur all-purpose flour 1¼ cups sugar, divided from Susan Stuck 6 to 8 just-ripe peaches from Shelburne Orchards 1½ cups King Arthur all-purpose flour 1¼ cups sugar, divided 1 stick Cabot unsalted butter A few drops pure almond extract or Amaretto di Saronno 1 cup Vermont heavy cream (try Strafford Dairy or Butterworks Farm) 4 egg yolks (try the free range eggs at Fair Winds Farm) Bring a large pot of water to a boil. Drop in the peaches and cook for 1 minute. Transfer to a bowl of ice water. Preheat the oven to 350ºF. In a medium bowl, blend together the flour and ¼ cup of the sugar. Work in the butter with a...
Blue Cheese & Onion Tart
FarmPlate Jan 06, 2010 Pie Crust 0 comments
from the FarmPlate Kitchen 2 tablespoons unsalted butter 2 large sweet onions ¼ cup white wine or dry vermouth 1 tablespoon chopped fresh thyme ½ teaspoon salt Freshly ground black pepper 3 large eggs ¾ cup cream or half-and-half 2 tablespoons chopped flat-leaf parsley 8 ounces Vermont blue cheese, crumbled 1 unbaked pie shell Dijon mustard for brushing shell In a large, heavy skillet, melt the butter over medium-high heat. Add the onions and cook, stirring occasionally, until caramelized, 12 to 15 minutes. Pour in the wine or vermouth and cook until dry, about 2 minutes. Add the thyme, salt and a generous grinding of pepper. Stir well. Set aside to cool for about 10 minutes. Preheat the...