Cornmeal Pie VS Chia Cherry Pie! Which Sister will WIN?!
It's a PIE BATTLE! Maddie takes on the southern classic, Cornmeal Pie while Kiki puts her spin on a Cherry Pie with the addition of chia seeds!
Cornmeal pie may sound a bit odd to some, but it is SO TASTY! You gotta taste it to believe it!
Have you tried chia seeds yet? They have an almost non-existant flavour but they pack a punch in the nutrition department. They are used in the cherry pie recipe to thicken the cherry filling and give it a smooth texture.
This battle has lots of laughs, lots of screaching, and will leave you shaking your head thinking Oh those two are NUTS! ....what are we talking about, ALL of our videos include all of those things!
Thank you for watching, BBQ family! We truly appreciate every single one of you who watch, comment, and help support our channel!
Don't forget, everyone reading this right now is invited to join our livestream every Friday at 12pm EST! When you arrive in the chat, you are family, so get ready to be teased as if you just acquired many new brothers and sisters! :) We LOVE you, BBQ family!
0:00 Let the pie battle begin!
0:38 Kiki is up first! Chia cherry pie and Warrant?!
4:23 Maddie's turn! Bring on the cornmeal pie!
7:14 Time to grill some pie!
7:35 Taste Test!
9:15 Which Sister won?!
Kiki’s Cheeky Cherry Chia Crumble Pie
Makes one pie
Ingredients:
1 9-inch pie crust
1 600g bag frozen cherries
The zest and juice of one orange
3 tbsp chia seeds
1/3 cup agave
1 tsp vanilla extract
For the crumble:
1/2 cup large flake oats
1/4 cup almond meal
1/2 tsp cinnamon
Pinch of salt
1/4 cup butter flavoured coconut oil
Directions:
In a medium saucepan, combine cherries, zest and juice, agave and vanilla extract. Cook on medium high until frothy and bubbly. Remove from heat, and add chia sets. Allow to gel for 8-10 minutes. Meanwhile, prepare the crumble. Add all ingredients to a bowl and stir to combine. Pour filling over pie crust, and add crumble to the top. Grill in a preheated 350 degree grill for 50-60mins.
Maddie's Cornmeal Pie
1 9-inch pie crust
4 large eggs
1 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons finely ground cornmeal
1 1/2 cups buttermilk
4 tablespoons unsalted butter, melted and cooled
1 tablespoon vanilla extract
1/4 teaspoon salt
2 tablespoons brown sugar
Line a pie plate (or square baking dish!) with the pie crust. Be sure to press the dough into the sides, without any cracks or holes in the pie crust.
Pour the eggs, sugar, flour, brown sugar, and cornmeal in a large bowl and whisk to combine. Add the buttermilk, butter, vanilla, and salt and whisk until smooth.
Pour the filling into the crust. Bake the pie in the grill set to 350 until set, about 60 minutes. If you’re using a square baking ate it will take a bit longer. Let the pie cool completely before slicing and serving. Enjoy!
Easy Reliable Basic Pie Crust Recipe
This is a slightly-modified version of the classic 3-2-1 pie dough recipe. The numbers reflect the ratio of flour, fat, and liquid used to make the pie, by weight. At very small batch sizes it may be possible to get away with using volume instead, but it is recommended to use weight in all cases.
Pie dough needs to be cold to work it with a rolling pin, so make sure to mix it up at least a few hours before needing to use it, so that it can chill in the refrigerator. Unused portions of dough may be stored in the freezer for up to 6 months. Top crusts require a bit less dough than bottom crusts, because they are flat. So when dividing up the dough, be sure to make larger balls for bottom crusts and smaller ones for top crusts, or just store the dough in quarters, so that a single covered pie might be made from each one, and any leftovers can simply be returned to the freezer.
Gluten is the enemy of a tender and flaky pie crust, so don’t overwork the mixture. It’s best to use cold butter and liquid, and to use a pastry knife as much as possible to avoid kneading.
Makes enough for 4 covered or 6 open 9” pies.
Equipment:
• large mixing bowl
• kitchen scale
• pastry knife
Ingredients:
750 g AP flour
500 g fat butter, shortening, lard or a mixture
250 ml liquid water + vinegar
1 Tbsp vinegar apple cider or distilled white
1 tsp salt
1⁄2 tsp baking soda
Procedure:
1. Combine the flour, salt and baking soda and mix thoroughly.
2. Chop up the fat and add it to the flour.
3. Using a pastry knife, combine the flour and fat until it has a consistency resembling corn meal visually.
4. Add the liquid to the flour-fat mixture, then cut together with the pastry knife.
5. Once the dough holds together, mash it together as well as possible without kneading, then divide into quarters, or perhaps sixths if it is all to be used to make open pies.
6. Wrap each piece of dough in plastic wrap and store in the refrigerator or freezer for later use.
7. To use frozen dough, place it in the refrigerator one or two days before it is needed.
Music:
Erin McDowell's Maple Chess Pie
This maple chess pie is perfect for winter. Serve it with a dollop of sweetened mascarpone and a drizzle of good maple syrup and you'll be oh-so-happy. Rolling out the crust is extra-easy with our favorite Lovely Baking rolling pins, available at Food52! GET YOUR ROLLING PINS ►►
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Makes: one 9-inch pie
Prep time: 30 min
Cook time: 1 hrs
Ingredients:
1 prepared pie crust (my go to is:
1 cup brown sugar
1 tablespoon cornmeal
1/2 cup maple syrup (at room temperature)
4 eggs (at room temperature)
1/2 cup buttermilk (at room temperature)
1/2 cup melted butter (at room temperature)
1 tablespoon vanilla extract
1 cup mascarpone cheese
1/4 cup superfine sugar
Good maple syrup, for serving
FULL RECIPE ►►
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Tender and Flakey Pie Crust
This 5 minute video explains the hows and whys behind creating a tender and flakey pie crust. Below is the recipe.
Pate Brisee (pie dough) Yield = one 9 inch double pie crust
2-1/2 cups all-purpose flour (10 oz.)
1/2 cups cake flour (2 oz.) (If you do not have cake flour, you can use all-purpose flour)
2 tsp. salt
2 Tbl. sugar (omit if you want a savory dough)
1/3 cup vegetable shortening, cold (stick in the fridge)
10 oz (2 and ½ sticks) cold butter, cut into 1/2 cubes
1/8 to 1/4 cup cold water
1. Mix both flours, sugar, and salt in a bowl until well blended.
2. Using your hands, rub the shortening into the dry ingredients until it resembles coarse cornmeal.
3. With a pastry cutter or two knives, cut the butter into the flour-shortening mix. Do this until there are pea sized pieces of fat in the flour/sugar. The mixture will still look dry and not very well blended. IT IS VERY IMPORTANT THAT THE BUTTER IS NOT FULLY INCORPORATED INTO THE FLOUR; THERE NEED TO BE SMALL CHUNKS.
Make sure the butter does not soften in this process. If it starts to soften, place the bowl in the fridge until the butter hardens.
4. Add the water with hand or wooden spoon. Mix in only 1/8 cup of the water into the flour/butter mixture until dough holds together. If the dough looks dry, then add more water. You should see lots of butter strands and pieces when you are done.
4. Use the fraising technique shown in the video to elongate butter strands and incorporate all ingredients. The dough will also appear moist and hold together well.
5. Cut the dough in half. Shape each half into a disk about 3/4 high and 6 to 7 round, and wrap well in plastic wrap. Let rest for at least two hours and up to 1 day. Can be frozen as well.
Each half is rolled about 1/8 inch thick into a round to fit a 9 inch pie shell.
Claire Saffitz Makes Easy Pie Dough & Savory Galette | Dessert Person
Claire Saffitz Makes Easy Pie Dough & Savory Galette | Dessert Person
True or False: Baking is rigid and only uses pantry ingredients, not fresh produce, and is only for dessert. FALSE! Part of being a dessert person is celebrating all the possibilities that baking offers -- in this episode, it’s a beautiful savory tart filled with caramelized onion and endive and topped with a fresh, bright salad of bitter and tender greens (this salad pizza is all dressed up). Who said baking can’t be dinner?
#ClaireSaffitz #DessertPerson #Galette
Caramelized Endive Galette
6 large Belgian endive (1 lb. 13 oz / 822g)
2 ounces (56g) Parmesan cheese
2 tablespoons plus 1/4 cup extra virgin olive oil (3 oz / 85g)
1 teaspoon fresh thyme leaves, plus more for sprinkling the top
2 teaspoons plus 1 tablespoon white wine vinegar
Kosher salt and fresh ground black pepper
All-purpose flour, for rolling out
1 large egg, beaten
1/2 small shallot, very finely chopped
1 tablespoon Dijon mustard
1 teaspoon honey
1 small radicchio, leaves separated and torn
1/4 cup fresh flat-leaf parsley leaves
Flaky All-Butter Pie Dough
1 stick plus 2 tablespoons unsalted butter (5 oz / 142g), chilled
1 1/2 cups all-purpose flour (7 oz / 200g) plus more for rolling out
1 tablespoon sugar (0.46 oz / 13g)
3/4 teaspoon Diamond Crystal kosher salt
Video Breakdown:
0:00 Start
0:10 Intro to Caramelized Endive Galette
0:29 Dessert Person Intro Animation
0:47 About Savory Galette
1:10 Ingredients & Special Equipment
1:49 How To Make Pie Dough
5:35 Rolling Out Pie Dough
8:42 Make The Galette Filling
14:30 Assemble The Tart
18:17 Bake The Galette
18:31 Make The Vinaigrette
21:08 Prepare The Greens
24:41 Right on Time
24:47 Top The Endive Galette & Taste
27:10 Like & Subscribe
Thanks for watching!
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Simply Simple MAKE AHEAD PIE DOUGH by Connie Stewart
Pie dough is SUCH a pain to make but let me show you how to make it once and have (9) double crusts ready in your freezer whenever you need it.
What I love most about this recipe is that there is virtually no measuring!
5 lb. bag all purpose flour
2 Tablespoons salt
3 lb. tub of Crisco (butter flavored, if available)
3 cups ice cold water
4 drops of yellow food coloring (makes your pies look prettier!)
Mix the flour and salt together. Add all the Crisco and cut in with a pastry blender. When it's all mixed, add the food coloring to the ice water and pour in ALL AT ONCE. Mix with your hands and separate into (9) 1 lb. pie dough. Flatten slightly and wrap in saran wrap. Place in freezer bags and freeze for up to 6 months.
Thaw when ready to use.
Want a GREAT way to make fruit pies? Check out my video teaching you how to make pies in the microwave! No, seriously! These pies are cooked in the microwave and then browned in the oven. Fabulous!
Be sure and also check out my other video how to make fruit pies (including pumpkin pie) in the microwave.
#pies #desserts #thanksgivingpies
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