Tag potpies

Parties That Cook Summer Sun Recipe: Seasonal Fruit Potpies

With the weather heating up across the nation (even if only for the weekend), what better way to celebrate summer than with a delicious seasonal fruit potpie? Among other great fruits, this recipe uses the season’s finest berries: blueberries, blackberries, raspberries and snozzberries! Go the extra mile and top with whipped cream; Run an extra mile and top with ice cream – YUM. Our friends over at CUESA love berries just as much as we do. Check out this article for the low down on their berry adventures for this month!

Seasonal Fruit Potpies
This recipe can also be found in our Dessert Recipes Section

Cream Cheese Pastry Dough:
2 1/4 cups all-purpose flour, un-sifted
3 Tablespoons sugar
2 teaspoons lemon zest, finely grated
1/2 teaspoon kosher salt
8 ounces unsalted butter, cut into 1/2-inch cubes, chilled
8 ounces cream cheese, cut into 1/2-inch cubes, chilled

1/2 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon kosher salt
8 cups fresh fruit, cut into 1/2 inch pieces if necessary: blueberries, blackberries, raspberries, peaches, mango, apples and plums
1 Tablespoon lemon juice
2 teaspoons vanilla
2 Tablespoons butter

1/4 cup cream (for brushing dough right before baking)
2 Tablespoons coarse sugar, sprinkling over the pastry
Plastic wrap

Make Pastry Dough: Pulse the flour, sugar, lemon zest and salt in a food processor for a few seconds to mix ingredients. Scatter butter cubes over the flour mixture, and pulse until the mixture has the consistency of cornmeal. Scatter the cream cheese cubes over the mixture and process until ingredients just come together in a ball. Shape dough into 2 discs, about 3/4-inch thick. Wrap in plastic and freeze for 15 minutes in the freezer.

Make Fruit: Preheat oven to 375°F. Adjust rack to lower third of the oven. Place 12 ramekins on a sheet pan. In a large bowl, combine brown sugar, flour, cinnamon, nutmeg and salt. Add fruit, lemon juice and vanilla; gently toss to combine. Spoon about 1 cup of the fruit mixture into each ramekin; dot with a small pat of butter.

Roll Pastry Dough: Roll out one disc of pastry on a lightly floured surface until it is about 1/4-inch thick. Using a 4 1/2-inch round cutter, cut out dough circles that are just a bit larger than the ramekins. Set a pastry circle on top of each fruit-filled ramekin and gently press the pastry down into the ramekin around the edge. Repeat with second dough circle and remaining potpies.

Bake Potpies: Using a pastry brush, apply a light coating of cream over the dough, and sprinkle coarse sugar over the top. Using a small pairing knife, make a couple of slits in the center of the pastry to allow steam to escape. Bake for 30 minutes, or until the pastry is golden and the fruit is bubbly. Serve warm or at room temperature.

Serves 12

San Francisco Mobile Food Trucks

Nothing says happy birthday quite like pie!  In celebration of Rosie’s birthday, Parties That Cook decided to sample some delicious treats from Alameda Pie.

Their concept is simple and splendid- they make delicious pies and bring them to you.  With deliveries to Alameda, Berkeley, Oakland and Central SF on Fridays and/or Saturdays (check out their website for delivery details) what better way to kick off the weekend!

After a quick re-heat in the oven, we feasted on four different pies:

Chicken Dinner Pie- If there are two things I’ve learned from Parties That Cook, they are:

1)  Cooking parties are awesome!
2)  Pie crust could rival chocolate covered pretzels as my new favorite snack.

With just an extra pinch of salt, the crust was scrumptious and tasty.  This pie was my personal favorite.  The filling was just as you’d imagine- savory, comforting and delectable.  Nothing complicated or fancy, just shredded chicken, carrots, peas and celery.  Simply delicious.

Veggie Coconut Curry Pot Pie- This was a crowd pleaser.  The spicy curry had a flavorful kick that kept us coming back for seconds (…and thirds).

Banana Cream- Banana cream pie is my go-to pie (we all have a go-to pie…right?).  What can I say, I like it.  So when Bibby told us this was one of the pies she ordered, my ears perked up and my mouth watered.  I was hoping for more pieces or chunks of banana in the filling, but this was still very satisfying.

Strawberry Rhubarb- Bliss in a dish (or pie crust).  Another group favorite!  The combination of sweet and tart was perfect.

Post Alameda Pie lunch resulted in pie comas for all of us!  Writing about it makes me want to try the beef stew pie.

Next up, we’re going to try Bike Basket Pies, pie delivery by bike.  We can’t wait!

Tell us about some of your favorite places for all things delectably delicious!  Or join us in the kitchen for some hands-on fun at our cooking classes open to the public.  Until next time,  bon appétit!

Contributed by Krystal Shih