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Pies: Sweet and Savory DK cookbook by Caroline Bretherton

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Books : Cooking : English




I consider pies as a comfort food. I remember having numerous pies as I grew up from cherry ones to
maple syrup. The ones I preferred was ? and still is ? the maple syrup pie. But I didn?t resist when there was a
chocolate pie, a cherry pie or a blueberry pie on the table. At Christmas time, when we went to visit my maternal
grand-mother (usually at New Year week-end) there were numerous pies made with much love.

So imagine my
delight when I could review a recipe book specially dedicated to pies. How could I pass this? It was a delight for me to
explore this book and decide on which recipe I would do for the purpose of this review. There were a lot of tempting
recipes ? trust me ? but I decided to pick a dessert pie for my family. But before I tell you which recipe I picked? why
not look at the table of contents together?

Recipe Planners
Meat Pies and Tarts
Poultry Pies and
Tarts
In Praise of Pie Dough
Fish Pies and Tarts
Vegetarian Pies and Tarts
Fruit Pies and Tarts
Chocolate Pies and Tarts
Other Sweet Pies and Tarts
As you can see this book cover a multitude of options
when it comes to pies. It?s not all about dessert as you can make pies for your main meal as well. In the section where
you learn more about dough ? you will have step by step pictures in order to guide you on how to make the dough. But
unfortunately it isn?t the case for the rest of the book. Most recipes don?t have pictures ? not even the final result
of making the meal. Even so, I must admit that the ingredients are clearly presented and the instructions are easy to
follow. Still I personally like to see the final product photo when I do a recipe.

I had multiple choices
when it comes to make a recipe for the purpose of this review. As I mentioned above, I have selected a dessert made with
a fruit that we love to purchase on a regular basis? MANGO!

Caramelized Mango Tartlets

Before I
give you the recipe, let me specify that somehow I have not realized that the dough recipe was included in this recipe.
I had read that I needed to do one recipe of the sweet pie dough found at page 105. However, upon completing the dough I
realized that I needed to follow the steps found on page 105 but use the ingredients listed to make the dough.
Nevertheless, the results was fabulous?

Makes 6. Prep 40-45 minutes plus chilling and cooling. Cook 30
minutes.

Equipment: Six 10 cm baking dishes.

Ingredients

FOR THE DOUGH

3
large egg yolks
1/2 tsp pure vanilla extract
1 1/4 cups all-purpose flour plus extra for dusting
1/4 cup
granulated sugar
1/4 tsp salt
6 tbsp unsalted butter, cut into pieces

FOR THE FILLING

3/4 cup granulated sugar
4 mangoes ? total weight of about 3 1/2 lb (1.5 kg)
juice of 1/2 lime, or to
taste
1-2 tbsp confectioners? sugar (optional)

To make the dough, combine the yolks and vanilla. In a
food processor, pulse the flour, sugar, and salt for 5 seconds. Add the butter and pulse until the mixture resembles
coarse bread crumbs. Add the egg yolks, and work until the mixture resembles peas. If dry, work in 1-2 tablespoons of
water. On a floured surface, knead the dough until smooth. Chill for 30 minutes.
Gently heat the sugar and 1/2 cup
of water in a sauce pan until dissolved. Boil, without stirring until the mixture starts to turn golden around the edge.
Reduce the heat and cook, swirling the pan once of twice so the syrup colors evenly, until the caramel is medium golden.
Immediately plunge the pan into a cowl of cold water. Pour one-sixth of the caramel into the bottom of the baking
dishes, tilting the dishes to coat with a thin layer. Set aside to cool.
Peel and cut each mango lenghtwise on both
sides of the pit. Cut the remaining flesh away from each pit in 2 long slices, and set aside. Discard the pits. Cut each
large piece of mango into 3 diagonal slices. Arrange 3 slices, cut side up, on top of the caramel in the dishes.
Preheat the oven to 200 C. On a floured surface, shape the dough into a cylinder about 30 cm long and cut it into 6
equal pieces. Shape each piece into a ball and roll them out to 12 cm circles. Drape the circles over the dishes and
tuck the edge down around the mango slices. Chill for 15 minutes. Bake for 20-25 minutes, until golden.
Pur?e the
reserved mango in the food processor. Stir in the lime juice, taste, and add more confectioners? sugar or juice. Chill
and serve with the tartlets out of the dishes.
Unfortunately, there wasn?t photos at that recipe so I had to
improvised when I couldn?t get exactly what I needed to do. The result was a delicious dessert cooked in a ramekin.

Two more recipes are available for download on the DK Canada website - Herby Feta Filo Pie and Banana and
Nutella Crumble Tartlets. Enjoy!

The book is packed with delicious and mouth-watering recipes that will fill
your belly throughout the year!

- Canadianladybug, Amazon.com



Another day, another
beautifully-illustrated and designed book from DK which forensically analyses a subject and manages to convince you that
you can master it in short order.

At first you get an overview about the different types of pies on offer,
doubling up as a visual index too. Top-crust pies, double-crust pies, cobblers & crumbles, individual pies &
tarts, quiches & savoury tarts, sweet tarts, en croutes & layered pies, tarte tatins & potato-topped pies
all feature, accompanied by wonderful photographs of the finished items that try and jump out of the page screaming
"eat me! eat me!".

Everything has been thought of, it seems and the book is capable of building up
your confidence when it might not actually exist. You still need to learn to walk before you run, yet the very first
recipe is for what looks like a very ambitious steak & wild mushroom pie. At this stage you might be panicking about
how to make the pastry? that is "hidden" in the middle of the book (one understands why, but it seems an odd
choice).

Each recipe starts with a brief introduction, following with a clear visual line showing the portion
sizing, typical preparation & cooking time and a guide to how long it could optimally stay in a freezer. The two
columns contain the ingredients list (with dual measures!) and detailed, understandable step-by-step instructions. It
seems a short-sighted omission that not every recipe gets its own photograph - it doesn't need to be a full page affair,
even a small passport-sized image would just be the icing on the, err, cake, so to speak.

This is a very
good, comprehensive basic book that everyone who has considered making pies but never got around to it should consider.
It may well lead to a pie addiction. DK is, through this book, managing to show generations of new cooks what they might
not have learned by their mother's side. Us older hands still have things to learn. Even if pies are not part of your
country's typical food culture, you should find something here that will start your addiction.

There's not a
lot more that one can say. A great book needs no superlatives. It just needs being purchased and used to the max!

- I Darren, Amazon.com

                                                             

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