EASY APPLE STRUDEL

http://www.crazyforcrust.com/2015/08/easy-apple-strudel/

Strudel cu mar si sos de vanilie

http://www.adihadean.ro/2013/10/strudel-cu-mar-si-vanilie/

Placinta invartita cu nuca si portocala

http://retetetimea.ro/placinta-invartita-cu-nuca-si-portocala/

Placinta cu carne

http://www.lauraadamache.ro/2010/04/placinta-cu-carne.html

Placinta cu ciuperci

http://www.lauraadamache.ro/2012/04/placinta-cu-ciuperci.html#_

PLACINTA GRECEASCA

http://retete.bucatarmaniac.ro/2015/01/placinta-greceasca.html

Placinte motesti

http://www.e-retete.ro/retete/placinte-motesti

Placinta cu carne

http://www.e-retete.ro/retete/placinta-cu-carne

Flour's Boston Cream Pie

http://www.bakeaholicmama.com/2015/03/flours-boston-cream-pie-and-cookbook.html

Pie peach

1 recipe for a standard-sized single-crust all-butter pie crust (recipe below - use 1/2 of below recipe)
2 tablespoons flour
2 cans (14.5 ounces each) sliced peaches (in water or light syrup), drained well, or 3-4 ripe fresh peaches, sliced
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon juice
2 tablespoons bourbon
1 tablespoon cornstarch
1 egg white
1 tablespoon coarse turbinado sugar
4 ounces mascarpone cheese
1/4 cup honey

Preheat the oven to 350 F. Roll out the prepared pie dough into a circle about 12 inches in diameter. Place on a Silpat baking mat on a baking sheet. Sprinkle the dough with the 2 tablespoons flour and set aside.
Place the drained peach slices in a bowl. In a separate bowl, whisk together the brown sugar, cinnamon, nutmeg, lemon juice, bourbon and cornstarch. Pour over the peaches and toss to coat. Arrange the peach slices on the pie dough, leaving a 2-inch border all around.
Fold the edges of the dough up, overlapping every two inches, and pressing the edges gently together. Don't worry about sealing the folded edges too carefully yet. Using a pastry brush, brush the egg white all around the edges of the galette, making sure to get it under the folds, too. This will help to seal the folded edges. Sprinkle with the turbinado sugar. Pour the remaining liquid from the bowl the peaches were in over the peaches.
Bake for 40-45 minutes, until golden brown. Cool for one hour before slicing, to allow the juices to thicken.
Serve each slice with a dollop of mascarpone cheese and a drizzle of honey on top.
Yields 6-8 slices.
Tip: Because this galette is so juicy from the peaches, it's best served the day it's made, as the crust will absorb too much of the juice and become soggy if left to sit until the next day.
All-Butter Pie Crust
printable recipe
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks) very cold unsalted butter, cut into small pieces
4-6 tablespoons ice water

Whisk together the flour, sugar and salt, and place in your food processor. Scatter the cold butter over the flour, and pulse the food processor a few times until mixture is crumbly, with some pieces of butter the size of peas. Don't over process the mixture. When the dough bakes, the water will evaporate from the butter, creating little steam pockets in the crust, which is what gives it a nice flaky texture.
Sprinkle 3 tablespoons of ice water over the mixture and pulse a few times. Add more water, a little at a time, until the dough starts to pull together. Stop, turn the mixture out onto a work surface, and gather it all together. It should be pretty thick and a little sticky.
Divide into 2 equal balls (for 2 standard pie crusts) or 4 equal balls (for 4 mini pie crusts). Flatten the balls into a round disk with your hands, then wrap each tightly in plastic wrap. Refrigerate until ready to use. If you don't use the dough within a few days, store in the freezer.

Pecan Pie

Hands-On Time: 15min

Cook Time: 50min

Ready In: 1h 5min

Yield: 8 servings

Ingredients

• 1/2 box frozen pie dough, thawed, or your favorite single-crust recipe
• 3 extra large eggs
• 1 cup dark corn syrup
• 1/2 cup dark brown sugar
• 4 tablespoons butter, melted
• 1 teaspoon pure vanilla extract
• 1 1/4 cup pecan halves
• 1/2 cup semi-sweet chocolate chips
• 1 cup heavy cream whipped with a bit of sugar and vanilla, to serve

Directions

1. Preheat oven to 425 degrees. Roll out pie crust, fit in 9-inch pie plate, trim edges to 1/2 an inch over the edge, fold and crimp as desired. Chill in refrigerator while you prepare filling.
2. Beat the eggs in a large bowl with a whisk until they are well blended. Add the corn syrup, brown sugar, melted butter, and vanilla and blend well. Stir in pecans.
3. Remove pie shell from the refrigerator. Sprinkle the bottom with the chocolate chips. Pour in the pecan filling and bake the pie for 15 minutes.
4. Reduce oven temperature to 350 degrees and continue to bake for another 15-20 minutes, or until the edges are set and the center quivers slightly. Do not over bake. Let the pie cool to room temperature. Serve with whipped cream.

Farm Stand Apple Pie

Hands-On Time: 30min

Cook Time: 1h

Ready In: 1h 30min

Yield: 8

Ingredients

• 12 small-medium green apples, peeled, cored and cut into 1/4 inch slices
• 1/2 cup brown sugar
• 1/2 lemon, juiced
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon flour
• 1/2 box frozen pie dough, thawed or use you favorite single-crust recipe
• 9 tablespoons butter, cold, cut in cubes

Topping

• 1 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup brown sugar, packed

Directions

1. Preheat oven to 375 degrees.
2. Make the filling. Toss together apples, brown sugar, lemon juice, spices and flour in a large bowl. Set aside. Make the topping. In a medium sized bowl, mix together the flour and sugar. Using a pastry cutter or your fingertips, blend in the butter, until coarse crumbs form.
3. Remove the crust from the fridge and pour apples into it. It will seem like a lot of apples for that size pie, but they shrink while baking. Carefully sprinkle the topping on the apple filling, covering the entire pie to the crust edges. Place pie on a parchment-lined baking sheet and bake for 45-55 minutes or until the topping is golden brown and the filling is bubbling. If necessary, cover the crust during the last few minutes of baking to prevent burning.