Pie Hard
Page 30
Combine ingredients for blueberry sauce in a medium saucepan. Bring to a boil over medium heat, stirring constantly, and cook until the mixture has thickened (approximately 5-7 minutes). Allow to cool completely.
In a mixing bowl, beat the whipping cream until stiff peaks have formed. Add cream cheese and sugar. Beat mixture until it’s smooth, then add lemon zest and lemon juice and beat until that’s smooth too.
Pour the cream cheese and lemon filling into the crust and spread it around evenly. Spoon the blueberry sauce on top of it and smooth it around. If you like, garnish with additional lemon zest or lemon curls. Refrigerate for at least 2 hours before serving.
Almond Toffee Pie
1 pre-made piecrust for a 9” pie, room temperature
3 large eggs
1 C light corn syrup
⅓ C sugar
¼ C unsalted butter, melted
2 tsp cornstarch
¼ tsp salt
1 C toffee bits
6 ounces (about 1-2/3 C) sliced almonds
Directions
Heat oven to 425 degrees F.
Whisk eggs, corn syrup, sugar, melted butter, cornstarch, and salt until well combined and mixture is smooth.
Line pie tin with crust and crimp edge. Spread toffee bits along the bottom of the crust. Layer sliced almonds on top of the toffee. (The almonds must go over the toffee, or the almonds won’t mix properly with the egg mixture when you pour it in . . . now). Pour the egg mixture over the toffee and almonds. Let sit for 2-3 minutes, until some almond slices float to the top.
Place the pie on a rimmed baking sheet and into the preheated oven. Cover the edge of the piecrust with aluminum foil or a piecrust shield. Bake 10 minutes. Lower the temperature to 350 degrees F and bake 50-60 more minutes. The almonds should look toasted and the pie will jiggle slightly in the middle. Remove and allow to cool (and set).
Keep an eye out for more
Pie Town Mysteries
Coming soon from
Kirsten Weiss
And be sure to read
THE QUICHE AND THE DEAD
And
BLEEDING TARTS
Available now from
Kensington Books