Berry and White Chocolate Crumble Pie - Bärpaj med smulor och vit choklad

BERRY AND WHITE CHOCOLATE CRUMBLE PIE

Bärpaj med smulor och vit choklad

Serves 4

0.8 cup flour

0.8 cup oats

0.3 cup sugar

3½ oz cold butter

3½ oz white chocolate

Filling:

4 tablespoons sugar

1 tablespoon potato starch

2 cups berries of your choice

Decoration:

berries and mint or lemon balm

For serving:

vanilla sauce, ice cream

or whipped cream

Preheat oven to 392F.

Mix flour, oats and sugar in a bowl. Add the butter in pieces and finely divide to a crumble. Roughly chop the chocolate and add it to the mixture.

Filling:

Mix sugar and potato starch in a bowl. Add the berries. Distribute in a greased springform pan, diameter approx 9 inches. Sprinkle with the crumble dough and bake in the lower part of the oven for about 25 minutes or until the pie is nicely colored.

Decorate with berries and green leaves and serve as suggested above.

Enjoy!

Bella

Lemon Raspberry Pie - Citronpaj med hallon

LEMON RASPBERRY PIE

Citronpaj med hallon

1 pie, 6 to 8 pieces

3½ oz butter or margarine

1 cup flour

2 tablespoons sugar

Lemon creme:

2 lemons

1.2 cup regular milk

0.4 cup powdered sugar

4 tablespoons potato starch

3 large egg yolks

1 tablespoon butter

Decoration:

2 cups raspberries

Preheat oven to 392F.

Mix flour and sugar. Add butter and finely divide it all to a crumbly mixture. Add water and quickly work it all to a dough. Flatten it out in a pie pan and prick the bottom. Place in the fridge for about 30 minutes. Bake the pie crust in the middle of the oven for 15 to 18 minutes or until nicely colored.

Grate the zest off one of the lemons and squeeze the juice out of both. Beat lemon juice with milk, powdered sugar and powdered sugar in a saucepan. Simmer while stirring until creamy and remove from heat. Add 1 egg yolk at a time while stirring vigorously. Stir in the butter and lemon zest and allow the creme to cool.

Spread out the creme in the pie crust and decorate with raspberries.

Enjoy!

Bella

Vanilla Sweet Cherry Pie - Vaniljpaj med bigarråer

VANILLA SWEET CHERRY PIE

Vaniljpaj med bigarråer

Serves 8

Dough:

5.3 oz butter or margarine

1.2 cup flour

0.4 cup sugar

1 teaspoon baking powder

some salt

Filling:

2.4 cups vanilla creme mix

grated zest from 1 orange

0.4 cup cream cheese

6 cups sweet cherries

Melt the butter and allow to cool. Blend together flour, sugar, baking powder and salt. Add butter and work to a somewhat sticky dough, easily done in a food processor. Flatten it out in a large pie pan and pre-bake in the lower part of the oven at 437F for about 10 minutes.

Make the vanilla creme. Flavor to taste with orange zest and pour the creme in the pie crust. Dab in small islands of cream cheese. Bake the pie in the middle of the oven for about 10 minutes. Allow to cool and decorate generously with pitted sweet cherries.

Enjoy!

Bella

Tuscan Lemon Pie - Citronpaj från Toscana

TUSCAN LEMON PIE

Citronpaj från Toscana

Serves 4

Dough:

1.2 cup flour

3½ oz butter

0.2 cup sugar

grated zest from 1 lemon

Filling:

3 eggs

0.8 cup sugar

4 tablespoons flour

grated zest from 1 lemon

6 tablespoons fresh lemon juice

Decoration:

1.7 oz flaked almonds

powdered sugar

sliced lime

Heat the oven to 392F. Grease and flour a springform pan, diameter approx 9 inches.

Mix the ingredients for the dough. Flatten it out in the pan and pre-bake the pie crust for about 12 to 15 minutes.

Filling:

Beat eggs and sugar until fluffy. Blend in flour, lemon zest and fresh lemon juice. Pour the creme in the pie crust and bake for another 8 to 10 minutes. The filling should be a little loose, it will set when the pie is cold.

Roast the flaked almonds until golden in a hot frying pan without any fat. Sprinkle them over the pie together with powdered sugar and allow the freshly baked pie to cool. Decorate with sliced lime and serve, perhaps with some whipped cream.

If you make the pie one day before serving, the filling will be nicely set when serving.

Enjoy!

Bella

Banana Blueberry Pie - Banan- och blåbärspaj

BANANA BLUEBERRY PIE

Banan- och blåbärspaj

Serves 4

Shortcrust:

1.2 cup flour

0.2 cup oats

5.3 oz butter

0.2 cup brown sugar

2 teaspoons ground ginger

Filling:

4 cups blueberries

0.4 cup sugar

1 tablespoon potato starch

1 banana

Preheat oven to 437F. Grease and flour a springform pan, diameter approx 9 inches.

Mix or chop together the ingredients for the shortcrust. Roll or flatten out half of the dough in the pie pan. Prick the bottom with a fork and bake in the middle of the oven or 10 minutes.

Mix the berries with sugar and potato starch. Divide half of it on the pie crust, cover with sliced banana and sprinkle remaining berries on top. Roll out remaining dough to a lid and cover the filling with it. Prick the dough slightly and bake for another 30 minutes or so. Cover with aluminum foil if it gets too dark.

Enjoy!

Bella

Frozen Lemon Tarte - Frusen citrontarte

FROZEN LEMON TARTE

Frusen citrontarte

Layer:

1.2 cup flour

4.4 oz butter

1 egg yolk

1 tablespoon cold water

Filling 1:

1.6 cup creme fraiche

0.3 cup sugar

Filling 2:

4 lemons

5.3 oz butter

0.7 cup sugar

4 eggs

0.6 cup sugar

Italian meringue:

0.4 cup water

1.2 cup sugar

4 egg whites

2 tablespoons sugar

Start with the layer and work flour and butter together until smooth and pliable. Add egg yolk and water and work to a smooth dough. Roll out onto a floured work surface. Line a springform pan, diameter approx 10 inches, with the dough and put in the fridge for about 30 minutes. Bake at 347F for 15 to 20 minutes. Allow to cool.

Mix creme fraiche and sugar for filling no 1, spread the creme onto the layer and freeze it.

Scrub the lemons for filling no 2, grate the zest and squeeze out the juice. Melt the butter in a saucepan and add sugar plus lemon juice and zest. Beat together eggs and sugar and add it to the butter mixture in the saucepan while stirring. Beat over low heat until the creme thickens. Drain to get rid of the pieces of lemon peel and store cold for a while, then spread this creme on the frozen cake still in the pan and place in the freezer.

Bring water and sugar to a boil for the meringue. Beat the egg whites and gently stir in the sugar. Beat this with the syrup and continue beating until cool. Spread the meringue out on the frozen cake and bake at 482F for 5 minutes just before serving, so it gets slightly colored.

Enjoy!

Bella

Strawberry Pies with Marzipan Creme - Jordgubbspajer med marsipankräm

STRAWBERRY PIES WITH MARZIPAN CREME

Jordgubbspajer med marsipankräm

8 small pies

Shortcrust:

3½ oz butter

1 cup flour

2 tablespoons sugar

1 egg yolk

Filling:

3½ oz dark chocolate

Marzipan creme:

0.8 cup regular milk

1 egg yolk

2 tablespoons sugar

seeds from 1 vanilla pod

1 tablespoon Maizena

2.6 oz marzipan (almond paste)

Decoration:

18 strawberries

0.8 cup apple jelly

Shortcrust:

Finely divide the butter into the flour mixed with sugar, preferably in a food processor. Add egg yolk and quickly work to a dough. Leave in a cold place for 30 minutes.

Grease 8 small pie pans, diameter 3 to 3½ inches. Divide the dough in 8 pieces. Roll them, one at a time, out on a floured surface. Place the rolled-out dough in the pie pans and pre-bake for 10 minutes at 347F. Allow to cool.

Filling:

Melt the chocolate over a waterbath. Brush the inside of the pie Shells with the chocolate and let set.

Marzipan creme:

Mix milk, egg yolk, sugar, vanilla seeds, Maizena and almond paste in a saucepan. Heat while stirring until it boils. Pour the creme in a bowl and sprinkle with some sugar. Allow to cool in the fridge.

Decoration:

Divide the cream into the pie shells. Put on split strawberries. Melt the apple jelly and spoon it over the strawberries. Leave to set in the fridge.

Enjoy!

Bella

Redcurrant Pie - Vinbärspaj

REDCURRANT PIE

Vinbärspaj

Serves 4

1.2 cup flour

0.6 cup sugar

1 teaspoon vanilla sugar

1 teaspoon baking powder

4.4 oz melted butter

Filling:

1.2 cup redcurrants

0.8 cup creme fraiche

0.2 cup sugar

Blend together the dry ingredients for the pie crust. Melt the butter and pour it in, then quickly work to a dough. Leave it in the fridge for about 40 minutes.

Mix the ingredients for the filling.

Take out the dough and roll it out onto a floured surface. Roll it up on a floured rolling pin and line a pie pan with it. The dough should be about 2 inches larger in diameter than the pan. Pre-bake in the oven at 437F for about 10 minutes.

Distribute the filling in the pie crust and bake in the lower part of the oven for about 15 minutes. Lower the heat to 302F and bake for another 25 minutes. Allow to cool and decorate with sifted powdered sugar, maybe also some bundles of redcurrants, before serving.

Enjoy!

Bella

Lemon Pie - Citronpaj

LEMON PIE

Citronpaj

Serves 6

Pie dough:

5.3 oz butter

1.2 cup flour

2 tablespoons sugar

1 egg yolk

Filling:

6 lemons

1 cup sugar

7 oz unsalted butter

10 egg yolks

2 tablespoons Maizena

if necessary

For serving:

whipped cream

Preheat oven to 437F.

Mix together butter, flour and sugar to a crumbly mixture. Add egg yolk and work to a dough. Roll or flatten it out in a pie pan, diameter approx 8 inches. Prick the bottom with a fork and put in the fridge for 30 minutes. Pre-bake for 10 minutes until nicely colored. Allow to cool.

Scrub the lemons, finely grate the zest and squeeze out the juice. Mix zest, juice and butter in a saucepan and heat until the butter has melted. Add egg yolks and heat slowly until the creme thickens. If it doesn't, add some Maizena.

Pour the creme in the pie crust and allow to cool completely. Cut in pieces and serve with whipped cream.

Enjoy!

Bella

Apricot Pie with Whipped Cream - Aprikospaj med vispgrädde

APRICOT PIE WITH WHIPPED CREAM

Aprikospaj med vispgrädde

Serves 6

1½ can apricot halves (here,

1 can is approx 15 oz, juice

included)

Caramel:

3 tablespoons sugar

1 oz butter or margarine

1 tablespoon lemon juice

Cake batter:

3½ oz room-tempered butter

5.3 oz sugar

2 eggs

5.3 oz flour

1 teaspoon baking powder

0.6 cup unflavored yogurt

grated zest from 1 orange

fresh juice from 1 orange

Decoration:

3½ oz pistachios

For serving:

whipped cream

Preheat oven to 347F. Grease a springform pan, diameter approx 9 inches.

Drain the apricots. Melt sugar, butter and lemon juice over high heat in a frying pan until it starts to caramelize. Put in the apricot halves and let them suck it up, then divide them in a nice pattern in the baking pan. 

Beat butter and sugar until white and fluffy. Add one egg at a time and beat thoroughly between each. Mix flour and baking powder and stir it into the egg mixture alternating with yogurt. Last, stir in the orange zest and juice. Spread the cake batter over the apricots and bake for 45 minutes. Allow to cool, then turn it up onto a serving plate. Sprinkle with chopped pistachios.

Serve with whipped cream.

Enjoy!

Bella

Plum Almond Crumble Pie - Smulpaj med plommon och mandel

PLUM ALMOND CRUMBLE PIE

Smulpaj med plommon och mandel

Serves 6

Crumble dough:

0.8 cup flour

0.4 cup almond flour

2 tablespoons sugar

3½ oz butter

Filling:

1 lb 10 oz plums,

cut in pieces

3 grated bitter almonds

0.4 cup toasted flaked almonds

0.3 cup sugar

For serving:

1 cup vanilla whip

Preheat oven to 437F.

Mix flour and sugar in a bowl. Add the butter, cut in pieces, and crumble it to a grainy dough. Blend together the ingredients for the filling and place it in an oven-proof pan. Sprinkle the crumble dough over the filling and bake in the middle of the oven for 15 to 20 minutes.

Beat the vanilla whip and serve with the pie.

Enjoy!

Bella

Strawberry Pie - Jordgubbspaj

STRAWBERRY PIE

Jordgubbspaj

1 pie, approx 8 pieces

Pie dough:

1.2 cup flour

0.2 cup powdered sugar

4.4 oz butter

1 egg yolk

2 tablespoons water

Filling:

3 to 4 cups fresh strawberries

6 to 7 kumquats

rowanberry jelly

Creme:

0.8 cup creme fraiche

1 tablespoon vanilla sugar

sugar

Mix flour and powdered sugar. Cut the butter in little pieces and mix butter and flour to a crumbly mixture. Add egg yolk and water and quickly work to a dough. Flatten it out, place in the fridge and leave it there for at least 30 minutes. Roll out the dough to a large plate and line a large pie pan with it. Pre-bake at 392F for 25 to 30 minutes until nicely colored. 

Rinse and slice (in that order) strawberries and kumquats. Stir creme fraiche with vanilla sugar and some sugar (depending on the sweetness of the berries). Spread this out over the pie and put on the sliced berries and kumquats.

Heat the rowanberry jelly until it only just melts and brush it over the berries.

Enjoy!

Bella

Berry Fromage Pie - Bärpaj med fromage

BERRY FROMAGE PIE

Bärpaj med fromage

1 pie, serves 6 to 8

1.2 cup flour

4.4 oz butter or margarine

2½ tablespoons cold water

2.6 oz dark baking chocolate

Filling:

4 gelatin sheets

or 2 teaspoons gelatin powder

1.2 cup heavy cream

2 egg yolks

2 egg whites

0.2 cup powdered sugar

4 cups berries

Preheat oven to 392F.

Finely divide the fat in the flour until crumbly. Add water and quickly work to a dough. Flatten it out in a pie pan and prick the bottom with a fork. Store cold for about 30 minutes. Bake the pie crust in the middle of the oven for 15 to 20 minutes until nicely colored. Melt the baking chocolate over a waterbath or in the microwave. Brush the warm pie crust with the chocolate so that it's covered. Place cold.

Soak the gelatin sheets in cold water for 5 to 6 minutes, or do as you normally do with the powder. Beat egg yolks and sugar until light and fluffy. Mix half of the berries to a smooth puré. Stir them into the egg yolks. Beat the cream until stiff and the egg whites as well.

Squeeze out excess water from the gelatin sheets and melt them over low heat in a saucepan. Stir it into the cream in a thin but steady stream, add the egg yolk batter and then the egg whites. Place the fromage in the fridge to set for about 30 minutes. Gently stir remaining berries in and spoon the fromage into the pie crust. Leave in the fridge for a few hours.

Enjoy!

Bella

Crumble Pie with Raspberries and Nectarines - Smulpaj med hallon och nektariner

CRUMBLE PIE WITH RASPBERRIES

AND NECTARINES

Smulpaj med hallon och nektariner

1 pie, serves 6

Crumble dough:

4.4 oz butter

0.4 cup sugar

2 tablespoons white molasses

0.4 cup flaked coconut

1 cup flour

Filling:

8.8 oz raspberries

4 nectarines

1 tablespoon potato starch

0.2 cup sugar

Blend together butter, sugar, molasses, coconuts and sugar until you have a crumbly dough. Split the nectarines, remove the stones and cut them in wedges. Place them in a pie pan. Mix the raspberries with sugar and potato starch and cover with the nectarines. Sprinkle with the crumbles and bake in the lower part of the oven for about 25 minutes.

Serve the pie with vanilla sauce or ice cream.

Enjoy!

Bella

Blackberry Pie - Björnbärspaj

BLACKBERRY PIE

Björnbärspaj

1 pie, serves approx 6

2.6 oz butter or margarine

1 cup flour

1 egg yolk

0.2 cup white molasses

1 teaspoon vanilla sugar

Filling:

2 egg whites

0.4 cup powdered sugar

0.4 cup chopped almonds

2 cups blackberries

For serving:

0.8 cup creme fraiche

0.2 cup powdered sugar

grated zest from 1 lemon

fresh juice from 1 lemon

Preheat oven to 347F.

Finely divide the fat in the flour. Add egg yolk, molasses and vanilla sugar and quickly work the dough together. Line a springform pan, diameter approx 9 inches, with the dough. Prick with a fork and leave in the fridge for about 30 minutes. Attach a strip of aluminum foil around the edges and pre-bake in the middle of the oven for about 15 minutes. Remove the foil.

Beat the egg whites until stiff, add powdered sugar and beat for another few minutes until firm and foamy again. Gently stir in the chopped almonds and berries in the egg white mixture. 

Divide in the pre-baked pie crust and bake the pie in the middle of the oven for about 20 minutes, or until the meringue is slightly colored. Beat together creme fraiche with powdered sugar, grated lemon zest and lemon juice.

Serve lukewarm together with creme fraiche.

Enjoy!

Bella

Peach Raspberry Pie - Persikopaj med hallon

PEACH RASPBERRY PIE

Persikopaj med hallon

1 pie

Dough:

0.2 cup pistachios

0.2 cup sugar

1.2 cup flour

3½ oz butter

3 tablespoons peach or

citrus liqueur

Vanilla creme:

0.8 cup cream

0.4 cup regular milk

3 egg yolks

3 tablespoons Maizena

2 tablespoons sugar

1 tablespoon vanilla sugar

Filling:

4 to 5 peaches

7 oz raspberries

Jelly:

2 gelatin sheets

or 1 teaspoon gelatin powder

0.4 cup concentrated raspberry drink

Decoration:

fresh mint

Preheat oven to 437F.

Mix pistachios, sugar, flour and butter in a food processor until crumbly. Add liqueur and quickly work the dough. Flatten it out in a greased, floured springform pan, diameter approx 9 inches. Place in the fridge for at least 1 hour. Prick the bottom with a fork and bake the pie crust for about 15 minutes in the lower part of the oven. Allow to cool on a rack.

Mix cream, milk, egg yolks, Maizena and sugar in a saucepan. Simmer to a thick creme while stirring. Allow to cool over a cold waterbath and spread it out in the cold pie crust.

Skin the peaches by lowering them into boiling water for about 30 seconds and then placing them in cold water. Cut the pulp in wedges and place them over the vanilla creme. Decorate with raspberries.

Soak the gelatin in cold water for 5 minutes. Bring the raspberry drink to a boil in a saucepan. Squeeze out the excess liquid from the gelatin before melting them in the saucepan. Allow to cool for a while so that it thickens. Brush it on top of the filling.

Store the pie cold to make the jelly set. Decorate with shredded mint leaves.

Enjoy!

Bella

Rhubarb Almond Pie - Rabarberpaj med mandel

RHUBARB ALMOND PIE

Rabarberpaj med mandel

Serves 4

14 oz rhubarb

0.3 cup sugar

1 tablespoon potato starch

1 teaspoon cinnamon

3½ oz almond paste

2.6 oz butter or margarine

0.3 cup flour

1 teaspoon vanilla sugar

1 egg

3 tablespoons flaked almonds

For serving:

vanilla sauce or ice cream

Rinse the rhubarb and peel if necessary. Cut in approx ½ inch pieces and place in a greased, oven-proof springform pan, diameter approx 9 inches. Mix sugar, potato starch and cinnamon and sprinkle this over the rhubarb.

Grate the almond paste and mix with butter, flour, vanilla sugar and egg, preferably with an electric beater. Dab or spread out the batter over the rhubarb, sprinkle with flaked almonds and bake for 20 minutes. 

Serve with vanilla sauce or ice cream.

Enjoy!

Bella

Lingonberry Pie with Almond Meringue - Lingonpaj med mandelmaräng

LINGONBERRY PIE WITH ALMOND MERINGUE

Lingonpaj med mandelmaräng

10 pieces

Shortcrust:

1.2 cup flour

1 teaspoon baking powder

½ cup powdered sugar

4.4 oz butter

1 egg

Almond meringue:

5 egg whites

1 cup sugar

0.8 cup almond flour

1 tablespoon almond liqueur

or 4 to 5 drops bitter almond

essence

2 cups lingonberries or

cranberries

Decoration:

lingonberries

Preheat oven to 347F.

Shortcrust:

Put flour, baking powder, sugar and butter in pieces in a food processor and work to a crumbly mixture. Add the egg and process until you have a smooth dough ball. Flatten out in a springform pan, diameter approx 9 inches, cover with plastic and store cold for about 30 minutes. Prick the bottom with a fork and pre-bake in the lower part of the oven for about 10 minutes.

Almond meringue:

Beat egg whites and sugar to a glossy, tough meringue in a clean bowl. Stir in flour, liqueur and lingonberries. 

Pour the meringue in the pie shell and bake in the lower part of the oven for about 30 minutes.

Enjoy!

Bella

Lemon Soufflé Pie - Citronsufflépaj

LEMON SOUFFLÉ PIE

Citronsufflépaj

Serves 6

4.4 oz butter or margarine

1.3 cup flour

1½ tablespoon sugar

3 tablespoons cold water

Filling:

4 eggs, separated

0.6 + 0.4 cup sugar

grated zest from 1 lemon

fresh juice from 1 lemon

For serving:

berries

Preheat oven to 392F.

Chop together butter, flour and sugar to a crumbly mixture. Add water and quickly work to a dough. Leave in the fridge for 30 minutes. Roll out the dough and place in a springform pan, approx 9 inches in diameter. Put some aluminum foil around the edges so that the dough does not slip down while baking. Bake for about 15 minutes. Take out and lower the oven temperature to 320F.

Filling:

Beat egg yolks and 0.6 cup sugar until fluffy. Heat the egg-sugar batter to 158F while stirring over a hot waterbath. Add lemon zest and juice. Beat the egg whites until stiff in another bowl and add 0.4 cup sugar while beating.

Gently stir in a dab of the egg whites and blend it in. Add remaining egg whites (avoid overstirring). Pour the batter in the pie crust and bake for 30 minutes. Serve immediately, before the soufflé sinks. Berries are excellent with this pie.

Enjoy!

Bella

Almond Pie with Rhubarb Compote - Mandelpaj med rabarberkompott

ALMOND PIE WITH RHUBARB COMPOTE

Mandelpaj med rabarberkompott

1 pie, 6 to 8 pieces

5.3 oz almond paste

4.4 oz butter or margarine

1 egg

1.4 cups flour

Filling:

8.8 oz low-fat Kesella

0.2 cup sugar

0.8 cup heavy cream

Rhubarb compote:

3 rhubarb stems

3 tablespoons sugar

½ teaspoon ground cinnamon

Preheat oven to 392F.

Grate the almond paste and work in the butter. Add the egg and last flour and work to a smooth batter. Flatten it out in a greased, floured springform pan. Leave in the fridge for about 30 minutes. Bake in the middle of the oven for about 30 minutes until it's baked through. Leave to cool.

Mix Kesella and sugar and beat the cream until stiff. Stir it into the Kesella and spread this mixture over the cold cake. Store cold until serving. 

Rinse and slice the rhubarbs thinly. Put in a saucepan together with sugar and cinnamon. Soften the rhubarbs in the saucepan over not too high heat. Allow to cool.

Distribute the rhubarbs over the pie.

Enjoy!

Bella