1. image: Download

    gourmetgaming:

Final Fantasy XI - Moogle Pie

I was shocked and appalled when I realised a food from Final Fantasy hadn’t been done yet. What the hell kind of gaming blog is this?! Inspired by our friends over at The Drunken Moogle, I thought what better way to pay tribute to such an epic and celebrated series than a fresh Moogle Pie! But don’t worry, these pies aren’t made from Moogles, but by Moogles. Though I can imagine a drunken one may be in charge of the pastry department, which explains why a Moogle Pie must be a little burnt to be truly authentic.
This recipe makes 2 Moogle Pies.
What you will need: Greaseproof paper/baking parchment, a large baking tray, a vegetable peeler, a large pan, a knife, and a pastry brush.
Ingredients:
400g / 5 Cups Cooking Apples (4 Large apples approx.)
25g / ⅛ Cup Butter
25ml / ⅛ Cup Water
50g / ¼ Cup Caster/Super Fine Sugar
½ Teaspoon Ground Cinnamon
2 Tablespoons Raisins
4 Tablespoons Apple/Orange Juice
Small Handful Breadcrumbs
320g / 11oz Ready-to-Roll Puff Pastry
1 Small Egg (Beaten)
Preparing the Moogle Pie:
Preheat the oven according to the directions on your puff pastry. Usually about 200C/390F. Prepare a baking tray with greaseproof paper/baking parchment. Soak the raisins in the apple/orange juice.
Peel and cor the apples, then chop them into small chunks. Keep them in a large bowl of cool water to stop them from browning.
In a large pan on a medium heat, warm the butter until melted then add the apples, sugar and water. Cook the apples for about 4-5 minutes, until softened.
Remove the pan from the heat, then stir in the raisins and the juice, cinnamon and breadcrumbs. Mix until well combined.
Making the Moogle Pie:
Unroll your puff pastry and cut it in half. Take one half of the sheet and lay it on the prepared baking tray; for ease, make one Moogle Pie at a time.
Add a few tablespoons of the apple filling to the middle of the pastry. Shape it into an even, long rectangle and make sure to leave about an inch of pastry and the top and bottom. Be careful not to over fill it.
Take the beaten egg and with the pastry brush, brush an outline of the beaten egg on the pastry around the apple filling; this will help the pastry to seal.
For the next step you can use a lattice pastry cutter to create a top layer of pastry if you have one, but if you don’t, use the plaiting/braiding method below.
Cut into the pastry on the long sides; create an equal number of strips of pastry on both sides. Finally, make a square flap at the bottom and top. Please see THIS illustration for help – it can be a little tricky!
Carefully tuck the bottom and top flaps over the apple filling. Begin to plait/braid the strips of pastry over the filling. Do this by alternating the strips of pastry over each other as you move down.
Lightly brush a little more beaten egg over the finished pastry, then pop it in the oven for about 20 minutes. Once it’s nicely golden, and maybe even a little burnt, remove it from the oven.
Allow it to cool before serving. Moogle Pie is delicious on its own, or with some custard, cream or ice-cream.

Luckily, I had my mom on hand (who I now suspect may be part Moogle herself due to her pastry plaiting skills) because this pie can be a little difficult to make look just right, but it’s most definitely worth it! The combination of a strudel and pie recipe was ideal, and although a Moogle Pie is traditionally apple, you could use the recipe above to also make peach, apricot or berry pies too. Just don’t forget your magic spell, and your Moogle Pie will always be delicious.
Like this? You might also enjoy the Fable II – Amazing Apple Pie.

    gourmetgaming:

    Final Fantasy XI - Moogle Pie

    Difficutly - 3.5 Hearts

    I was shocked and appalled when I realised a food from Final Fantasy hadn’t been done yet. What the hell kind of gaming blog is this?! Inspired by our friends over at The Drunken Moogle, I thought what better way to pay tribute to such an epic and celebrated series than a fresh Moogle Pie! But don’t worry, these pies aren’t made from Moogles, but by Moogles. Though I can imagine a drunken one may be in charge of the pastry department, which explains why a Moogle Pie must be a little burnt to be truly authentic.

    This recipe makes 2 Moogle Pies.

    What you will need: Greaseproof paper/baking parchment, a large baking tray, a vegetable peeler, a large pan, a knife, and a pastry brush.

    Ingredients:

    400g / 5 Cups Cooking Apples (4 Large apples approx.)

    25g / ⅛ Cup Butter

    25ml / ⅛ Cup Water

    50g / ¼ Cup Caster/Super Fine Sugar

    ½ Teaspoon Ground Cinnamon

    2 Tablespoons Raisins

    4 Tablespoons Apple/Orange Juice

    Small Handful Breadcrumbs

    320g / 11oz Ready-to-Roll Puff Pastry

    1 Small Egg (Beaten)

    Preparing the Moogle Pie:

    1. Preheat the oven according to the directions on your puff pastry. Usually about 200C/390F. Prepare a baking tray with greaseproof paper/baking parchment. Soak the raisins in the apple/orange juice.
    2. Peel and cor the apples, then chop them into small chunks. Keep them in a large bowl of cool water to stop them from browning.
    3. In a large pan on a medium heat, warm the butter until melted then add the apples, sugar and water. Cook the apples for about 4-5 minutes, until softened.
    4. Remove the pan from the heat, then stir in the raisins and the juice, cinnamon and breadcrumbs. Mix until well combined.

    Making the Moogle Pie:

    1. Unroll your puff pastry and cut it in half. Take one half of the sheet and lay it on the prepared baking tray; for ease, make one Moogle Pie at a time.
    2. Add a few tablespoons of the apple filling to the middle of the pastry. Shape it into an even, long rectangle and make sure to leave about an inch of pastry and the top and bottom. Be careful not to over fill it.
    3. Take the beaten egg and with the pastry brush, brush an outline of the beaten egg on the pastry around the apple filling; this will help the pastry to seal.
    4. For the next step you can use a lattice pastry cutter to create a top layer of pastry if you have one, but if you don’t, use the plaiting/braiding method below.
    5. Cut into the pastry on the long sides; create an equal number of strips of pastry on both sides. Finally, make a square flap at the bottom and top. Please see THIS illustration for help – it can be a little tricky!
    6. Carefully tuck the bottom and top flaps over the apple filling. Begin to plait/braid the strips of pastry over the filling. Do this by alternating the strips of pastry over each other as you move down.
    7. Lightly brush a little more beaten egg over the finished pastry, then pop it in the oven for about 20 minutes. Once it’s nicely golden, and maybe even a little burnt, remove it from the oven.
    8. Allow it to cool before serving. Moogle Pie is delicious on its own, or with some custard, cream or ice-cream.
    Gourmet Gaming Final Fantasy XI - Moogle Pie

    Luckily, I had my mom on hand (who I now suspect may be part Moogle herself due to her pastry plaiting skills) because this pie can be a little difficult to make look just right, but it’s most definitely worth it! The combination of a strudel and pie recipe was ideal, and although a Moogle Pie is traditionally apple, you could use the recipe above to also make peach, apricot or berry pies too. Just don’t forget your magic spell, and your Moogle Pie will always be delicious.

    Like this? You might also enjoy the Fable II – Amazing Apple Pie.

     
  2. image: Download

    foodfuckery:

Sour Cherry-Sour Cream Crostata Pie
Recipe 

    foodfuckery:

    Sour Cherry-Sour Cream Crostata Pie

    Recipe 

     
  3. magicinmyveinsx:

Creamy Pumpkin Pie with Cranberry Topping
This layered pie serves up a deliciously unique combination, bringing together two classic fall flavors in one creamy sweet-and-tart dessert.

Ingredients
4 ounces cream cheese, softened
1/2 cup white sugar
1/2 cup packed light brown sugar
3 eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 1/4 cups solidly packed pumpkin mash or canned pumpkin
3/4 cup light cream
9-inch piecrust (use your favorite recipe or our Foolproof Pie Shell)
TOPPING:
1/4 cup orange juice
2 teaspoons cornstarch
1 16-ounce can whole-berry cranberry sauce

Instructions

Heat the oven to 375º F. Using an electric mixer, blend the cream cheese in a large mixing bowl to further soften it. Beat in the white sugar and the brown sugar, then beat in the eggs one at a time. Add the vanilla extract, spices, salt, pumpkin, and cream, and blend the filling on a low speed until it is smooth.


Pour the filling into the pie shell and bake the pie on the center rack for 30 minutes. Reduce the heat to 350º and continue baking until the pie puffs slightly around the edges and the center is no longer soupy, about another 20 minutes. Remove it from the oven and let it cool to room temperature. Cover the pie and refrigerate it for at least 4 hours.


To prepare the topping, blend the orange juice and cornstarch in a small saucepan until smooth. Stir in the cranberry sauce. Bring the mixture to a boil over medium heat, stirring all the while. Let the filling boil for 1 minute, then remove it from the heat and let it cool for 10 minutes.


Pour 1 1/2 cups of the topping over the pie and smooth it up to the edges with a spoon. Pour the rest of the topping into a serving bowl. Chill the pie for 15 minutes before serving, and set out the remaining topping for those who prefer an extra-tart flavor. Makes 12 servings.

    magicinmyveinsx:

    Creamy Pumpkin Pie with Cranberry Topping

    This layered pie serves up a deliciously unique combination, bringing together two classic fall flavors in one creamy sweet-and-tart dessert.

    Ingredients

    • 4 ounces cream cheese, softened
    • 1/2 cup white sugar
    • 1/2 cup packed light brown sugar
    • 3 eggs, at room temperature
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon salt
    • 1 1/4 cups solidly packed pumpkin mash or canned pumpkin
    • 3/4 cup light cream
    • 9-inch piecrust (use your favorite recipe or our Foolproof Pie Shell)
    • TOPPING:
    • 1/4 cup orange juice
    • 2 teaspoons cornstarch
    • 1 16-ounce can whole-berry cranberry sauce

    Instructions

    1. Heat the oven to 375º F. Using an electric mixer, blend the cream cheese in a large mixing bowl to further soften it. Beat in the white sugar and the brown sugar, then beat in the eggs one at a time. Add the vanilla extract, spices, salt, pumpkin, and cream, and blend the filling on a low speed until it is smooth.

    2. Pour the filling into the pie shell and bake the pie on the center rack for 30 minutes. Reduce the heat to 350º and continue baking until the pie puffs slightly around the edges and the center is no longer soupy, about another 20 minutes. Remove it from the oven and let it cool to room temperature. Cover the pie and refrigerate it for at least 4 hours.

    3. To prepare the topping, blend the orange juice and cornstarch in a small saucepan until smooth. Stir in the cranberry sauce. Bring the mixture to a boil over medium heat, stirring all the while. Let the filling boil for 1 minute, then remove it from the heat and let it cool for 10 minutes.

    4. Pour 1 1/2 cups of the topping over the pie and smooth it up to the edges with a spoon. Pour the rest of the topping into a serving bowl. Chill the pie for 15 minutes before serving, and set out the remaining topping for those who prefer an extra-tart flavor. Makes 12 servings.

     
  4. Mushroom Pot Pie (x)

     
  5. image: Download

    dietkiller:

Key Lime Pie

    dietkiller:

    Key Lime Pie

     
  6. allrecipescommunityphotos:

Lemon Pie Bars

    allrecipescommunityphotos:

    Lemon Pie Bars

     
  7. boyfriendreplacements:

Caramel Apple Cheesecake Pie
Recipe

    boyfriendreplacements:

    Caramel Apple Cheesecake Pie

    Recipe

     
  8. iammeplainsimple:

“PEANUT BUTTER PIE”
Ingredients
1 cup Jif® Creamy Peanut Butter, plus 2 tablespoons, divided 1 (8 oz.) pkg. cream cheese, softened 1/2 cup sugar 1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided 1 prepared chocolate pie crust 1 (11.75 oz.) jar Smucker’s® Hot Fudge Spoonable Ice Cream Topping, divided
Directions
BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

    iammeplainsimple:

    “PEANUT BUTTER PIE”

    Ingredients

    1 cup Jif® Creamy Peanut Butter, plus 2 tablespoons, divided 1 (8 oz.) pkg. cream cheese, softened 1/2 cup sugar 1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided 1 prepared chocolate pie crust 1 (11.75 oz.) jar Smucker’s® Hot Fudge Spoonable Ice Cream Topping, divided

    Directions

    BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.

    RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.

    CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

     
  9. lacuisinepoulailler:

Your pie isn’t ordinary  …  the crust shouldn’t be, either! Make!!

    lacuisinepoulailler:

    Your pie isn’t ordinary  …  the crust shouldn’t be, either! Make!!

     
  10. fattiesdelight:

Southern Comfort Caramel Apple Pie

    fattiesdelight:

    Southern Comfort Caramel Apple Pie