Boston Cream Pie is certainly not a pie but instead is a tender two-layered cake, with a luscious pastry cream filling topped with a dreamy chocolate glaze.
with Greg Patent, Award Winning Cookbook Author
Pies and Tarts
I am completely smitten with a smashing new cookbook on Russian cooking, “T-Bone Whacks and Caviar Snacks” (2018, University of North Texas Press), written by Sharon Hudgins, a Russian scholar and former University of Maryland professor. Sharon and I have known each other for many…
This terrific mildly spiced loaf cake, loaded with dried fruits and toasted nuts, gets its special taste and texture from a very thick homemade apple purée. Because it keeps really well at room temperature, this loaf is something you’ll want to have on hand for…
Prebaking a pastry shell is insurance against a soggy crust in the finished pie. Just follow the recipe and you’ll get a great result.
The food processor makes great pastry. The speed of processing insures ice water and butter maintain their chill. The fat stays solid and the dough rolls out like a dream. For the filling, beaten egg whites coat the huckleberries with a protein film to keep them from oozing during baking.