Tags Posts tagged with "Pie"

Pie

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boston cream fun facts

The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know. We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”

For today’s Did You Know will look at Boston Cream fun facts.

Boston Cream fun factsThe Facts: This pudding and cake combination comprises two layers of sponge cake filled with vanilla flavored custard or crème pâtissière. The cake is topped with a chocolate glaze (such as ganache) and sometimes powdered sugar or a cherry.

  • The Boston Cream Pie was created by Armenian-French chef M. Sanzian at Boston’s Parker House Hotel in 1856.
  • Although it is called a Boston cream pie, it is in fact a cake, and not a pie.
  • A Boston cream doughnut is a name for a Berliner filled with vanilla custard or crème pâtissière and topped with icing made from chocolate.
  • October 23rd is Boston Cream Pie Day.
  • The Boston cream doughnut was designated the official doughnut of Massachusetts in 2003.
  • The Boston Cream Pie was proclaimed the official Massachusetts State Dessert on December 12, 1996.

Boston Cream Fun Facts We Missed

If so, please feel free to let us know in the comment section below. We always love to add to these lists. If we can verify that the facts is just that, a fact, we will give the reader credit in the article.

Reference: Wikipedia: Fun Facts about Boston Cream.

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In honor of National Pie Day, we thought we would share a fun approach to serving pie on the go. If you are feeling adventurous, you can even make these into different shaped Berry Pie Pops to fit into the theme of your truck.

Berry Pie Pops

Berry Pie Pops

Prep Time: 80 minutes | Cook Time: 30 minutes | Yield: 8 pops

Ingredients:

  • 8 (6-inch) lollypop sticks
  • Flour, for dusting
  • 1 egg, beaten
  • Turbinado sugar, for dusting

Pie Dough

  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled
  • 6 to 8 tablespoons ice cold water

Berry Pie Filling

  • 1 1/2 cups mixed fresh raspberries and strawberries
  • 1/4 cup plus 2 tablespoons sugar
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon fresh lemon juice

Directions:

Preheat the oven to 375 degrees F.

Line a baking sheet with parchment paper.Roll out the Pie Dough on a well-floured surface until it is 1/8-inch thick. Using a 2 1/2-inch round cookie cutter, cut out 16 rounds, for 8 pie pops. Place the rounds onto the prepared baking sheet. If the dough becomes too soft, place the entire baking sheet into the refrigerator to chill.

Place about 1 heaping tablespoon of the Berry Pie Filling in the center of 8 rounds, leaving a border about 1/4-inch from the edges. Place the lollypop stick in the middle of the 8 rounds through the filling and almost to the top of the rounds. Take the remaining 8 rounds and slightly stretch them out so they can fit over the filling.

Brush the edges of all the rounds with egg wash. Place the 8 rounds on top of the filled rounds, egg wash side down. Press the edges together gently with your finger and then crimp the edges with a fork to make sure the edges are completely sealed. (Use a little flour on your fork to crimp the edges so your fork doesn’t stick to the pie dough.) Brush the tops of each pie pop with egg washand sprinkle with turbinado sugar.

Use a paring knife to cut small vents in each pop. Bake the pie pops until golden brown, about 20 minutes. Once cooked, let them rest for a few moments before digging in.

In a mixing bowl, mix together the flour and salt. Work the butter into the flour with your fingers or a pastry cutter until you have large pea-size chunks of butter scattered throughout the flour.Gradually add the water in while stirring with a fork, until just combined. Avoid overworking the dough. Using your hands, shape the dough into a disk, cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.

Place the berries in a medium saucepan over medium-high heat. Stir in the sugar, cornstarch and lemon juice. Bring to a boil, stirring occasionally, and cook until thickened and the mixture coats the back of a spoon, about 10 minutes. Remove from the heat and cool. Refrigerate until ready to use.

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The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know. We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”

For today’s Did You Know fun food facts we will look at Pie.

pie

The Facts: Approx. $700 million in pies (approx. 186 million units) are sold in grocery stores every year. This does not include restaurants, food service or price clubs, only grocery stores. If you lined up the number of pies sold at U.S. grocery stores in one year, they would circle the globe and then some.

  • Pumpkin pie was first introduced to the holiday table at the pilgrim’s second Thanksgiving in 1623.
  • Pie is so special it has two days: December 1st and January 23rd are National Pie Day.
  • October 23 is National Boston Cream Pie Day.
  • Oliver Cromwell banned the eating of pie in 1644, declaring it a pagan form of pleasure. For 16 years, pie eating and making went underground until the Restoration leaders lifted the ban on pie in 1660.
  • Pie was not always America’s favorite dessert – in the 19th Century, fruit pies were a common breakfast food eaten before the start of a long day.
  • 47% of Americans for whom the word “comforting” comes to mind when they think of pie.
  • 1 in 5 Americans have claimed to have eaten an entire pie by themselves.
  • 9% Americans who prefer to eat their pie crust-first.
  • 18% of men who say their wife makes the best homemade pie while 2% of women who say their husband makes the best homemade pie.
  • “As easy as pie” is an American expression. In the 1890’s, “pie” was a common slang expression meaning anything easy, a cinch; the expression “easy as pie” stemmed quite readily from that.
  • Boston Cream Pie is a cake, not a pie.

 

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In honor of National Bavarian Cream Pie Day, we are sharing this easy Bavarian Cream recipe that can be used from anything from pies to donut, cake or cupcake fillings.

bavarian cream

Bavarian Cream

Prep time: 15 min | Cook time: 35 min | Yield: 6 servings

Ingredients:

  • 1 vanilla bean
  • 1 1/4 cups heavy cream
  • 1 tablespoon powdered gelatin
  • 3 tablespoons milk
  • 1/4 cup sugar
  • 5 egg yolks
  • 1 1/4 cups whipped cream
  • 6 sliced strawberries

Directions:

Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.

Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.

Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.

Place bowl in ice bath and stir until at room temperature.

Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.

 

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