Pie and Pastry Bible (194 page)

pecan,
68
-69,
155
-57,
217
-220

walnut,
68
-69

for pie bottoms,
17

glaze(d):

about,
595

caramel, for dipping,
600
-601

chocolate,
20
-21,
56
,
536
-38

egg white,
20
,
56

fruit,
611
-12

to moisture-proof the baked bottom crust,
20
-21,
56

raspberry pie,
103

currant,
103

strawberry pie,
73
,
102
-3

sugar,
21
,
493
-97,
504
-9,
509
-10

for top crusts,
21

goat cheese filio flowers, savory,
379

golden dumplings,
524

gold leaf,
640

gooseberry(ies),
636

pie,
76
,
77

goose fat pie crust, flaky,
45
-46,
323
-26

gougæres
(spicy cheese puff variation),
544
-46

graham cracker crumb crust,
65
,
66
,
178
-84

nut,
67
,
161
-62

graham cracker crumbs, on rolling surface,
17

Grand Canyon pie,
177
,
190
-93

Grand Marnier and raspberry cream cake tart,
276
-77

grape(s):

pie, Concord,
76
,
77
,
79
,
127
-29

tartlets with almond cream, champagne,
433

graters,
660
-61

greasing of pans,
9
,
50
,
78
,
252
,
253

great pumpkin pie,
17
,
198
-200

griottes,
639

Gruyære cheese:

in
gougæres,
544

in quiche Lorraine,
337
-38

in roasted red pepper and poblano quiche,
341
-42

~H~

half-and-half,
630

half-butter, half-shortening pie crust,
38

ham, in spicy cheese puff variation,
544
-46

hand method, food processor method compared with,
6

hazelnut(s) (filberts),
642

/almond paste, in chocolate indulgence tartlets,
309

in individual Twelfth Night chocolate galettes,
450

in Linzertorte,
283
-85

paste,
643

in praline powder,
564
-65

sugar-glazed,
593
-94

herb flaky pie crust,
25

Hiroko, the (raspberry and Grand Marnier cream cake tart),
276
-77

honey(comb),
650

/almond pecan remonce,
507
-9

chiffon pie,
170
-73

-stung cream cheese filling,
504
-6,
511

hot fudge sauce,
223
-26,
596

Hungarian poppy seed strudel
(mákos kalácz),
401
-4

~I~

ice cream,
221
-
49

buttermilk,
222
,
233
-35

caramel,
243
-45,
434
-36

ginger,
241
-42

lemon-luscious,
235
-36

peanut butter,
246
-48

pineapple,
228
,
239
-40

pistachio,
245
-46

pure passion,
237
-38

red wine,
248
-49

standard base for,
223

tartlets, burnt almond,
230
-31

triple vanilla (with cræme fraîche variation),
223
-26,
228
-29,
232
-33,
434
-36,
536
-38

understanding,
222
-23

ice cream machines,
662
-63

ice cream pies,
48
,
221
,
223
-29

banana split,
221
,
223
-26

brandied mincemeat,
228
-29,
641

coconut (with cræme fraîche variation),
49
,
226
-28

piña colada,
228

ingredients,
624
-55

chocolate,
625
-28

dairy and eggs,
629
-32

dough,
632
-33

flour,
633
-34

fruit,
635
-38

fruit and flavored oils and essences,
638

fruit purées and processed fruits,
638
-39

gelatin,
639
-40

measuring of,
623

nuts,
641
-43

for pie crust,
5
-6

stabilizers,
550
,
644

substitutions for,
655

sugar and other sweeteners,
644
-50

thickeners,
650
-52

weights of,
654
see also
specific ingredients

Italian meringue,
648

extra-light,
579
-81

light,
578
-79

in chiffon pies,
149
-51,
157
-60

topping,
178
-84

~K~

kadaif,
632

“Key lime” pie,
177
,
182
-84

with whipped cream topping,
184

kidney and steak potpies,
326
-28

kirsch pastry cream,
436
-39,
561

kiss decorations,
620

kiwi tart with lime curd,
271
-72

knives and cutters,
659
-60

konafa,
632

Syrian,
375
-77

~L~

lamb, in shepherd’s pie,
328
-31

lard,
5
,
640
-
41

pie crust, miracle flaky,
41
-43,
333
-42,
344
-47

rendering of,
42
-43,
640

La Smithereen
(millefoglie con panna e crema chantilly),
453
,
456

Latin American baked empanadas,
333
-37

lattice crusts:

egg glaze for,
21

making of,
16
-17

lattice pies,
650

cherry,
93
-97

cherry rhubarb,
100
-102

pure rhubarb,
97
-99

red currant-raspberry,
113
-15

storing of,
78

leaves:

chocolate,
617
-18

crystallized,
622
-23

lekvar:

apricot,
138
-40,
496
,
500
-501,
512

prune,
496
,
513

lemon(s):

-luscious ice cream,
235
-36

Meyer,
637

Nadæge tart,
185
-87

poppy seed scones,
361

starch glaze,
612

yogurt cream,
358
,
359

lemon curd,
205
-07,
639