The Pies Of Summer

NASHVILLE, Tenn. (July 2010) – The image of a pie cooling on a window sill evokes the warmth and hospitality of a simpler time when the filling almost always reflected the season of the year. Seasonal produce inspired cooks to create classic pies like apple, pecan and pumpkin in the fall and winter. However, no season can compete with the array of fresh berries, fruits and even vegetables that inspire the glorious pies of summer.

“Although we no longer depend exclusively on locally grown produce, culinary experts and home cooks are coming back to the realization that food grown and produced close to home is always the freshest,” reflects the Martha White® baking expert Linda Carman. “Even the simplest pies filled with locally grown fruits and berries are among our best culinary creations.”

Through the years, pies have evolved into an amazing variety of styles including ice box pies, free form pies, miniature tarts and turnovers filled with everything from homemade fillings to ready-to-use products. No matter what kind of pie you prefer, choose a recipe that features the most delicious and fresh produce available.

Pie Crusts

The possibilities for making homemade pie crusts are endless. Simple press-in doughs, crumb crusts and, of course, the classic rolled-out, flaky pie crust--all these options give home bakers a choice that will fit their skill in the kitchen.

To many, it’s the flaky homemade pie crust which makes the difference between a good pie and a great one. Pie dough is one of those classic recipes that contains only a few ingredients – flour, shortening, salt and water – but has infinite variations.

Although the techniques used to make a pie crust are basic, they do require a little practice to perfect. Some bakers find that using a food processor helps simplify the process of cutting in shortening and adding the right amount of water. Whatever recipe or method you choose; making good homemade crust will turn you into a baking superstar.

Summer Pies

A free form crust is a variation on the classic fruit pie. These rustic tarts are baked on a cookie sheet and the crust is folded up over the edges of the filling, so the crust gets equal billing to the filling. The French version is called a galette; in Italy a crostata. Fillings can range from sweet to savory, all baked up in a delicious flaky pastry. The Summer Peach Tart relies on delicious peaches and pastry to create a glorious homage to the summer season.

If you are in the mood for an easy, cool summer pie, White Chocolate Raspberry Pie is the perfect choice. The easy-to-make press-in crust is made with a convenient Martha White Muffin Mix, chopped almonds and a little butter. Bake, cool, then fill with the creamy white chocolate filling. At serving time, top with a sprinkling of fresh raspberries and a sprig of mint. Of course, feel free to top with the best berries available like more raspberries, strawberries, blueberries, or all three.

And what could say “summer” more clearly than luscious vine ripened tomatoes? Tomato pies made from both green and ripe tomatoes are a classic, but Fresh Tomato Tart with Black Pepper Cornbread Crust takes on a new twist with a cornbread crust. Topped with fresh tomato slices and a mixture of cheese, mayonnaise and fresh herbs, our Fresh Tomato Tart makes a stylish appetizer, main course or unique side dish to serve at your next cook-out.

For more delicious pie recipes, visit www.marthawhite.com.

Summer Peach Tart

Dough
1 1/3 cups Martha White® All-Purpose Flour
1 teaspoon salt
1 tablespoon sugar
1/2 cup unsalted butter, cut into small pieces and chilled
1/4 cup ice water

Filling
Crisco® Original No-Stick Cooking Spray
1/3 cup plus 1 teaspoon sugar
2 tablespoons cornstarch
2 pounds fresh ripe firm peaches, pitted, peeled and
sliced 3/4–inch thick
1 large egg yolk beaten with 1 teaspoon cream or milk

1. Combine flour, salt and 1 tablespoon sugar in bowl of food processor. Pulse to blend. Add butter and pulse until about the size of small peas. Drizzle water over mixture. Pulse 8 to 12 times or until dough forms small clumps. Turn out onto waxed paper. Shape into a disk. Wrap in plastic wrap. Refrigerate at least 1 hour (or up to 2 days or freeze up to 1 month.)

2. Heat oven to 450° F. Spray large rimmed baking sheet with no-stick cooking spray. Roll dough into 12-inch circle on lightly floured surface. Place on prepared baking sheet. Combine 1/3 cup sugar and cornstarch in small bowl. Sprinkle over peaches. Toss to coat.

3. Arrange peaches in center of dough to within 3-inches of edge. Fold dough over peaches making pleats and leaving about 5-inch opening of peaches. Pinch pleats and press down to seal. Brush dough with egg yolk mixture. Sprinkle with 1 teaspoon sugar.

4. Bake 20 to 25 minutes or until golden brown. Remove from oven and set pan on cooling rack. Serve warm or at room temperature.

Makes 6 servings

Tip: If juices leaked onto baking sheet during baking, loosen those areas while tart is warm. For easier clean-up, baking sheet may be covered with foil and sprayed with no-stick cooking spray.

White Chocolate Raspberry Pie

Crust
Crisco® Original No-Stick Cooking Spray
1 (7 oz.) package Martha White® Wildberry Flavored Muffin Mix
1/2 cup toasted sliced almonds, finely chopped
4 tablespoons cold butter, cut into pieces

Filling
1 cup white baking chips
1 (8 oz.) package cream cheese
1 tablespoon milk
1/4 teaspoon almond extract, optional
2 cups frozen whipped topping, thawed
6 oz. fresh raspberries
Fresh blueberries and mint, optional

1. Heat oven to 350° F. Spray 9-inch pie plate with no-stick cooking spray. Combine muffin mix, almonds and butter in large bowl. Cut in butter with a pastry blender or fork until crumbly. Press evenly in bottom and up sides of prepared pie plate.

2. Bake 12 to 15 minutes or until light golden brown. If crust is slightly puffy, gently press down with back of wooden spoon. Cool.

3. Microwave white baking chips in uncovered microwave-safe bowl on MEDIUM HIGH power for 1 minute. Stir. If necessary, microwave in 10 to 15 seconds increments, stirring just until melted. Cool slightly. Beat melted chips, cream cheese, milk and almond extract, if desired, in large bowl on medium high speed of electric mixer until creamy. Fold in whipped topping.

4. Spoon into cooled crust. Chill 3 to 4 hours or until serving time. Arrange raspberries over filling. Garnish with blueberries and fresh mint, if desired.

Makes 8 servings

Tip: To toast almonds, heat oven to 350° F. Place almonds in baking pan. Toast 5 to 10 minutes or until light golden brown, stirring frequently. Or, cook in skillet over medium heat, stirring frequently until nuts begin to brown 5 to 7 minutes, then stirring constantly until light golden brown.

Fresh Tomato Tart with Black Pepper Cornbread Crust

Cornbread Crust Crisco® Original No-Stick Cooking Spray
1 large egg
1/4 cup sour cream
1/2 cup milk
1 (6 oz.) package Martha White® Buttermilk Cornbread and
Muffin Mix
1 teaspoon coarsely ground black pepper
1 tablespoon Crisco Pure Olive Oil

Filling
3 to 4 medium tomatoes
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup mayonnaise
1 to 2 tablespoons chopped fresh basil
1 to 2 tablespoons chopped fresh chives
Salt and pepper

1. Heat oven to 425° F. Generously spray 13x9-inch baking pan with no-stick cooking spray. Whisk together egg, sour cream and milk in large bowl. Whisk in cornbread mix, and pepper until smooth. Stir in olive oil just until blended. Pour into prepared pan. Bake 12 to 15 minutes or until golden brown. Cornbread will be thin.

2. Cut tomatoes into medium-thick slices. Drain on paper towels. Stir together cheeses, mayonnaise, basil and chives until combined.

3. Spread about half the cheese mixture over cornbread. Arrange tomato slices over cheese in overlapping rows. Salt and pepper to taste. Place spoonfuls of remaining cheese mixture on tomato slices. Return to oven for 5 minutes or until cheese begins to melt. Turn on broiler. Broil until cheese is bubbly and lightly browned, 1 to 2 minutes. Cut into squares. Serve warm or at room temperature.

Makes 8 to 12 servings

Summer Harvest Cornbread

NASHVILLE, Tenn. (July 2010) – Whether you grow it at home or buy it at a store or farmers market, you know how abundant a zucchini crop can be. As a result, creative cooks have come up with zucchini recipes ranging from main dishes to breads and even cakes. “This tender summer squash is so mildly flavored that it contributes excellent moistness rather than a lot of taste in baked goods,” said the Martha White® baking expert Linda Carman.

Zucchini muffins and quick bread loaves have been popular for many years, but lately zucchini has started showing up in cornbread recipes, too. Sneak a few extra veggies into your family’s meals, with moist and delicious Parmesan and Cheddar Zucchini Cornbread. Pair with your favorite fresh vegetables, cold summer soups or salads.

For more delicious recipes, visit www.marthawhite.com.

Parmesan and Cheddar Zucchini Cornbread

Crisco® Original No-Stick Cooking Spray
2 large eggs
1/3 cup sour cream
1/4 cup milk
2 tablespoons butter, melted
1 (7 oz.) package Martha White® Sweet
Yellow Cornbread and Muffin Mix
1 small zucchini, shredded (about 1 cup)
1/2 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon ground red pepper (cayenne), optional

1. Heat oven to 425° F. Generously spray 8x8-inch baking pan with no-stick cooking spray. Whisk together eggs, sour cream, milk, butter and cornbread mix until smooth. Stir in zucchini, cheddar, Parmesan and red pepper, if desired. Pour into prepared pan.

2. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes on cooling rack. Serve warm or at room temperature.

Makes 8 servings

Crisco is a registered trademark of The J.M. Smucker Company.

On the Road with Rhonda Vincent!

NASHVILLE, Tenn. (July 2010) – Bluegrass music superstar Rhonda Vincent, spends over 300 days a year on the road performing all over the country with her band The Rage. Traveling on the Martha White® Bluegrass Express, Rhonda has come up with some quick treats using convenient muffin mixes that can be prepared in the compact kitchen area of the bus.

Some of Rhonda's ideas are also perfect for camping or traveling in an RV. In addition to muffins, pancakes made from a muffin mix are fun and can be made on a griddle, even when an oven or stovetop is not available. Always welcome for breakfast, these fruity pancakes are also good for a snack or even dessert. Stock up on some nonperishable items that can be used on pancakes anywhere along the road. If you have refrigeration, Rhonda has some more good ideas for pancake fun.

Rhonda's favorite pancake toppings and flavor combinations:

• Peanut butter or other nut butters
• Canned peaches and chopped almonds
• Applesauce and cinnamon
• Chocolate syrup
• Jam, jelly or preserves
• Berries, bananas and other fresh fruit
• Yogurt
• Whipped topping
• Or while cooking pancakes before turning, sprinkle with chopped nuts, granola or coconut

For more easy recipes, visit www.marthawhite.com.

Fruit Muffin Mix Pancakes

Crisco® Original No-Stick Cooking Spray
1 large egg
2/3 cup milk
1 (7 oz.) package Martha White® Fruit Flavored Muffin Mix of your choice

1. Heat griddle or large skillet to medium heat (350º). Spray lightly with no-stick cooking spray. Beat egg in medium bowl. Add milk and muffin mix. Stir just until large lumps disappear (batter will be slightly lumpy). For thinner pancakes add additional milk.

2. Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn; cook 1 to 2 minutes or until golden brown.

Makes 8 pancakes

Crisco is a registered trademark of The J.M. Smucker Company.