EntrePinoys Atbp.

Recipe #1

For the pastry:

• 125 gm [1/2 cup] unsalted butter - at room temperature
• 90 gm [1/3 cup + 1 Tbsp] caster sugar (superfine)
• 250 gm [1 cup + 2/3 cup] plain flour
• 1 egg - beaten
• 1-2 Tbsp cold water

For the filling:

• 2 1/3 cup milk
• 4 eggs - separated
• 100 gm [1/2 cup] caster sugar (superfine)
• 1 1/2 Tbsp cornflour (cornstarch)

To make the pastry:

1. Combine flour and sugar in a bowl.
2. Cut in the butter with two butter knives or a pastry cutter. Then rub in the butter with your fingers until it resembles coarse breadcrumbs.
3. Mix in lightly the egg and knead the dough until it just about comes together. If necessary sprinkle cold water if the dough seems dry.
4. Knead for a short while and form into a ball. Wrap in plastic or cling film and chill in the fridge for 30 minutes.
5. Roll out thinly on a floured table top to a circle about 12 inches in diameter.
6. Line a 23 cm (9 inch) pie pan or fluted flan tin making sure to press the pastry well into the sides.
7. Put the tin on a baking sheet and bake blind: line the pastry with foil and baking beans.
8. Bake in a preheated oven to 200°C/400°F/gas mark 6 for 15 minutes.
9. Remove foil and baking beans then return to oven to bake for another 5 minutes.
10. Trim the excess pastry from the edge of the flan tin with a knife.

To make the filling:

1. Turn the oven temperature down to 180°C/350°F/gas mark 4.
2. In a bowl, mix the flour, sugar, and egg yolks.
3. Stir in the milk into the mixture.
4. Whip the egg white to soft peaks and fold into the milk/egg yolk mixture.
5. Place the pastry lined flan tin on a baking sheet.
6. Pour the filling in the tin and bake for 20 minutes until the top is brown.
7. Bring down oven temperature to 110°C/250°F and bake for a further 1 hour until the custard is just set. The center should wobble a little.
8. Remove from oven and cool completely.

Recipe #2

Ingredients:

• 2 single 9 inch pie shell or 1 deep dish shell
• 2 sticks butter
• 2 c. sugar
• 4 eggs
• 1 can evaporated milk
• 1 tbsp. vanilla

Procedure:

1. Melt butter. Combine melted with 2 cups sugar. Mix thoroughly.
2. Add 4 eggs mix thoroughly; add one can evaporated milk and 1 tablespoon vanilla.
3. Pour mixture into 2 single pie shells or one deep dish shell.
4. Bake at 350°F for 40 minutes or until pie stops bubbling.

NOTE: Watch oven on baking time. Taking out too soon will not give pie firmness needed. Leaving them in too long they will burn.

Recipe #3

Ingredients:

• 1 homemade pie crust

Filling:

• 3 large eggs
• 1 stick butter, softened
• 1 cups sugar
• 1 cans evaporated milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract

Preparation:

• Preheat oven to 165°C (330°F).

Filling:

1. Whip eggs, butter and sugar until creamy. Add remaining ingredients. Stir well.
2. Pour filling into unbaked pie crust. Bake 30 minutes or until firm.

Recipe #4

Ingredients:

• 2 deep-dish pie shells
• 6 large eggs
• 2 cups sugar
• 2 cans evaporated milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 2 sticks butter, softened

Procedure

1. In large bowl, cream butter, eggs and sugar with mixer until well blended, add evaporated milk, 1 can at a time.
2. Then add vanilla, mix and then add lemon extract and mix for 5 minutes. Pour half of the mixture into 1 pie shell and the remaining mixture in the second pie shell.
3. Bake in oven at between 350 and 375 degrees F for 30 to 35 minutes, until golden brown.
4. To make nice brown on the top of egg pie, cook longer for an hour or longer until brown

sources: desarapen.blogspot.com, cooks.com, ph.answers.yahoo.com, forum.filipinorecipe.com

This entry was posted on Tuesday, April 8th, 2008 at 8:48 am and is filed under Food Processing. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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