CREAM CHEESE PASTRY
1 1/2 cup flour
1/2 cup butter, cold
3 oz cheese, cream, cubed
1 tsp extract, vanilla
FILLING
2 pt blueberries
2 tbsp cornstarch
2/3 cup fruit spread, blueberry
1/4 tsp nutmeg, ground
GLAZE
1 egg yolks
1 tbsp cream, sour
Directions
Blueberries can be fresh or frozen.
Preheat oven to 425. Cut butter into flour in large bowl, using
pastry blender or two knives, until mixture resembles coarse crumbs.
Cut in cream cheese until mixture forms dough. Blend in vanilla.
(Pastry may be prepared in food processor, using steel blade.)
On lightly floured surface or pastry cloth, roll out 1/2 dough to 11"
circle. Line 9" pie plate; set aside.
Combine blueberries and cornstarch in medium bowl; toss lightly to
coat. Add fruit spread and nutmeg; mix lightly. Spoon into crust.
Roll out remaining dough to 11" circle; place over fruit mixture.
Turn edges under and flute. Cut several slits or circle in top crust
to allow steam to escape. If desired, cut leaves from pastry scraps
to decorate top of pie. Bake 10 mintues.
Remove pie from oven; reduce temperature to 350. Combine egg yolk and
sour cream; brush lightly over crust. Return pie to oven and
Cool on wire rack. Serve warm or at room temperature.
Nutrition information per slice: 342 calories, 4 gm protein, 45 gm
carbohydrate, 17 gm fat, 44% of calories from fat, 70 mg
cholesterol, 155 mg sodium, 1-1/2 diabetic starch/bread exchange,
3-1/4 diabetic fat exchange, 1-1/2 diabetic fruit exchange.
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
Servings: 8 servings
Blueberry Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Diabetic; Fruit; Pie
The History of Recipes
It is possible to trace the history of written recipes back into antiquity, at least as far back into history as the early Egyptians, and possibly even further than that. Having said that, in the main part, these old cookbooks were just basic hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history are a few tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a collection of documents describing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main course and afters, something we still use today. Additionally, he informs us how the Roman cooks used many different aromatic flavors, including a few that are still present in modern kitchens such as basil, fennel and asafoetida. During the following few hundred years, the powerful families of Europe competed with each other to offer the best banquets, and as a consequence, cooks and their collection of recipes increased in prestige. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cooking books were in great demand, due to more people being able to read, people having more free time and a general increase in wealth. |
We hope you enjoy this Blueberry Pie recipe.
