Page 55 - Baking
P. 55
⅛ teaspoon kosher salt
1 tablespoon heavy whipping cream
Amaretto Whipped Cream (recipe follows)
Garnish: fresh mint
1. For crust: In a medium bowl, stir together
flour, salt, and sugar. Using a pastry blender,
cut in cold butter until mixture is crumbly.
Add cold buttermilk, 1 tablespoon at a time,
stirring until a dough forms. Turn out dough
onto a lightly floured surface, and divide in
half. Shape each half into a disk, and wrap
tightly in plastic wrap. Refrigerate until firm,
at least 30 minutes.
2. Preheat oven to 425°. Place one oven rack in
lowest position and another in middle
position.
3. For filling: In a large bowl, combine
peaches, sugar, starch, lemon juice, and salt.
Let stand for at least 15 minutes.
4. On a lightly floured surface, roll half of
PINEAPPLE- 3. For biscuit topping: In a large bowl, whisk dough into a 12-inch circle. Transfer to a
CHEDDAR COBBLER together flour, sugar, baking powder, baking 9-inch pie plate, pressing into bottom and up
soda, and salt. Using a pastry blender, cut in cold sides. Using a slotted spoon, transfer peaches
MAKES 6 TO 8 SERVINGS butter until mixture is crumbly. Stir in cheese to prepared crust, discarding liquid. Roll
and buttermilk. Spoon batter on top of filling. remaining dough into a 12-inch circle. Place
Filling: over filling. Fold edges under, and crimp as
6 cups cubed fresh pineapple 4. Bake until topping is golden brown and desired. Cut several 1-inch slits in top of
¼ cup sugar filling is bubbly, 25 to 30 minutes. dough to release steam. Brush with cream.
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted PEACH PIE 5. Bake on lowest rack for 15 minutes. Reduce
WITH AMARETTO rack, and bake until juices start bubbling
2 teaspoons cornstarch oven temperature to 375°. Move pie to middle
WHIPPED CREAM
Cheddar Biscuit Topping: through crust, 30 to 35 minutes more, loosely
2 cups all-purpose flour covering with foil to prevent excess browning,
MAKES 1 (9-INCH) PIE
2 tablespoons sugar if necessary. Let cool completely on a wire
2 teaspoons baking powder Crust: rack. Serve with Amaretto Whipped Cream.
1 teaspoon baking soda 2½ cups all-purpose flour Garnish with mint, if desired.
1 teaspoon kosher salt 2 teaspoons kosher salt
¾ cup cold unsalted butter, cubed 2 teaspoons sugar AMARETTO WHIPPED CREAM
1 cup shredded sharp Cheddar cheese 1 cup cold unsalted butter, cubed Makes 2 cups
1 cup whole buttermilk 6 to 8 tablespoons cold whole buttermilk
1 cup heavy whipping cream
1. Preheat oven to 375°. Filling: ¼ cup sugar
6 large fresh peaches, peeled, pitted, and 1 tablespoon amaretto
2. For filling: In a large bowl, toss together sliced (about 6 cups)
pineapple, sugar, flour, melted butter, and 1 cup sugar 1. In a large bowl, beat cream and sugar with a
cornstarch. Pour mixture into an 8x6-inch ½ cup potato starch mixer at high speed until stiff peaks form.
baking dish. 2 tablespoons fresh lemon juice Beat in amaretto. Use immediately.
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