At Home Italian Cooking By JoElaine

Homemade Blueberry Pie by JoElaine (Balsamo) Quinn recipe by Nanny Longo ( Husband's Nanny) Ingredients:

Pie Crust

1 1/2 sticks of Unsalted Butter , cold

3 cups of All Purpose Flour

1 tsp of Salt

1 Tbsp of Sugar

1/3 cup of Crisco Shortening , cold

1/2 cup of Ice Water

For Filling

5 cups of Blueberries

1 cup of Sugar

3 1/2 Tbsps of Tapioca or Flour

1/2 tsp of Cinnamon

1/8 tsp of Cloves

1/2 of a Lemon rind

2 Tbsps of Lemon Juice

Process.

For Pie Crust

1. Cut the butter in 1/2 inch cubes and return it to the refrigerator .

2. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Note: I used this method because the chefs do it this way and its much easier then making the dough by hand with a dough cutter.

3. Add the butter and shortening. Pulse until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.

4. Place dough on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

5. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. With your rolling pin roll your first half dough onto it , then place your rolling pin with the dough over a pie pan, and unroll to fit the pan.

6. With a sharp paring knife , cut dough 1 1/2 inch larger around your pan. Fold the edge under .

7. To make your filling rinse your berries well . Dry on a paper towel thoroughly . Mix all ingredients of filling together well being careful not to crush your berries.

8. Pour your filling into your pie pan. Repeat with the top crust and crimp the dough with your fingers or a folk . Then make 3 slits on top and bake 425 degrees for 45 minutes.

9. Take out of the oven and let your pie completely cool before serving. This allows the filling to be thick inside instead of runny. Note : 1 I put aluminum foil around the edge of my pie crust so it doesn't burn while cooking Note : 2 You can make any pie crust design you like on top with the dough.

Enjoy!

Homemade Pie Crust by JoElaine (Balsamo) Quinn recipe by Nanny Longo (Husband's Nanny)

Ingredients:

Pie Crust , makes 2

1 1/2 sticks of Unsalted Butter , cold

3 cups of All Purpose Flour

1 tsp of Salt

1 Tbsp of Sugar

1/3 cup of Crisco Shortening , cold

1/2 cup of Ice Water

Process.

1. Cut the butter in 1/2 inch cubes and return it to the refrigerator .

2. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Note: I used this method because the chefs do it this way and its much easier then making the dough by hand with a dough cutter.

3. Add the butter and shortening. Pulse until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.

4. Place dough on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

5. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. With your rolling pin roll your first half dough onto it , then place your rolling pin with the dough over a pie pan, and unroll to fit the pan.

6. With a sharp paring knife , cut dough 1 1/2 inch larger around your pan. Fold the edge under .

7.Pour your favorite filling into your pie pan and bake according to the recipe.

Note: For one pie with dough topping repeat with the top crust and crimp the dough with your fingers or a folk. 

Enjoy !

Nanny's Homemade Apple Pie by JoElaine (Balsamo) Quinn

Ingredients:

Pie Crust

1 1/2 sticks of Unsalted Butter , cold

3 cups of All Purpose Flour

1 tsp of Salt

1 Tbsp of Sugar

1/3 cup of Crisco Shortening , cold

1/2 cup of Ice Water

For Filling

6 to 8 Honey Crisp Apples, sliced thin

1 Tbsp of Lemon Juice

1 cup of Sugar + 2 Tbsps for topping

2 Tbsps of All Purpose Flour

1 tsp of Cinnamon

Dash of Nutmeg

Dash of Salt

4 thin slices of Butter

Process.

For Pie Crust

1. Cut the butter in 1/2 inch cubes and return it to the refrigerator .

2. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Note: I used this method because the chefs do it this way and its much easier then making the dough by hand with a dough cutter.

3. Add the butter and shortening. Pulse until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.

4. Place dough on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

5. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. With your rolling pin roll your first half dough onto it , then place your rolling pin with the dough over a pie pan, and unroll to fit the pan.

6. With a sharp paring knife , cut dough 1 1/2 inch larger around your pan. Fold the edge under .

7. To make your filling in a bowl place your sliced apples and lemon juice and mix well. In a small bowl mix the1cup of sugar , flour , cinnamon, and nutmeg . Then combine your sugar mixture with your apples .

8. Pour your filling into your pie pan and dab the top with butter. Repeat with the top crust and crimp the dough with your fingers or a folk and sprinkle with sugar. Then make 3 slits on top and bake 400 degrees for 50 minutes.

9. Take out of the oven and let your pie completely cool before serving. This allows the filling to be thick inside instead of runny.

Note : 1 I put aluminum foil around the edge of my pie crust so it doesn't burn while cooking

Note : 2 You can make any pie crust design you like on top with the dough.

Enjoy!

Pizza di Ricotta Dolce (Sweet Ricotta Pie) by JoElaine (Balsamo) Quinn

Ingredients:

For the crust

1¾ cups of all-purpose flour

¼ cup of granulate sugar

¼ tsp of salt

Freshly grated zest of ½ lemon

8 tablespoons (1 stick) very cold butter, cut into 8 pieces

1 large egg, cold

2 Tbsps of ice cold water

For the filling

1 pound of ricotta cheese, drained

2 large eggs

¼ cup of sugar

Freshly grated zest of ½ lemon

¼ tsp of vanilla

Dash of ground cinnamon

1 egg lightly beaten with a splash of milk

Process,

For Pie Crust

1. Add the flour, sugar, salt, and lemon zest to the bowl of a food processor. Pulse once or twice to combine. Add the butter. Pulse a few times, just until the butter mixes into the flour, forming a sandy mixture with some pea-sized pieces.

2.Add the egg and water. Pulse 60 to 90 seconds until it comes together into a ball of dough. Dump the dough onto a lightly floured counter. Divide it into 2 equal pieces. Set on a dish, and chill in the fridge .

For The Filling

3. Add the ricotta, eggs, sugar, lemon zest, vanilla, and cinnamon to a deep bowl. Whisk to combine.

4. On a lightly floured counter, roll one out one piece of dough into a 10-inch circle. Fit it into an 8-inch pie plate. Spread the filling into the pie plate. Roll the remaining dough into an 8-inch circle, and cut into eight 1-inch wide strips.

5. Arrange 3 strips of dough, an equal length apart, across the top of the dough. Arrange the remaining strips across in the opposite direction of the first set of strips making sure you do an over and under process to form a lattice pattern. Brush the crust with the beaten egg & milk , for a shiny finish.

6. Bake at 325 degrees until the filling is set and top of the pie is deep golden color, about 60 minutes. The pie will puff up. Once the pie cools, the filling settles down flat, and the lattice mostly “mends” itself . Let the pie cool completely before cutting.

Note : I doubled the filling recipe because I had a 9 inch  pie dish .

Note : I foiled the pie edges to keep them from burning.

Enjoy!

Homemade Pumpkin Pie by JoElaine (Balsamo) Quinn

Ingredients:

1 29 oz can of 100% pumpkin

2 14 oz can of sweetened condensed milk

4 large eggs

2 tsps of ground cinnamon

1 tsp of ground ginger

1 tsp of nutmeg

1 tsp of salt

2 9 inch homemade pie crusts (See recipe on pie page)

Process,

1. Preheat oven to 425 . Whisk pumpkin , sweetened condensed milk , eggs , cinnamon , ginger , nutmeg , and salt in a medium bowl till smooth.

2. Pour half of the pumpkin mixture into one pie crust. Pour the other half pumpkin mixture into the second pie crust. Cover the edges with foil and bake for 15 minutes.

3. Reduce oven temperature to 350 and continue to bake for 40 to 45 minutes or until knife inserted comes out clean.

4. Thoroughly cool pies and serve with homemade whip cream .

Enjoy!

Lemon Cream and Ricotta Crostata made by JoElaine (Balsamo) Quinn recipe by Francesca Montillo

Ingredients:

For Lemon Cream

I lemon peel

2 1/4 cups of whole milk

1/2 cup + 2 Tbsps of sugar

5 large egg yolks

1 tsp of vanilla

4 Tbsps of flour sifted.

1 cup of ricotta cheese

Process,

1. Wash the lemon and with a paring knife gently remove the peel (as if peeling an apple), making sure you don't remove the pith of the lemon (the white part under the peel) as that is bitter.

2. In a medium saucepan, bring the milk with the lemon peel to a light boil.

3. In the stand mixer, or using the handheld mixer, mix the egg yolks and sugar until well combined, add ricotta and vanilla , mix to combined. Sift the flour over egg mixture and blend.

4. Remove the milk from the heat. With the mixer on low, slowly add about one cup of the hot milk to the egg mixture. Slowly continue adding all the milk.

5. Transfer the mixture back to the saucepan. With the heat on low, gently cook the cream for several minutes until it thickens up to pudding consistency

6. Transfer cream to a bowl, place plastic wrap directly above it to prevent a skin from forming. Refrigerate while you prepare the crust.

Ingredients:

For The Crust

11 Tbsps of unsalted butter, at room temperature for several hours

2/3 cups of sugar

1 large egg

1 large egg yolk

2 1/2 cups of flour

Zest of 1 lemon

2 tsps of baking powder

4 tsps of salt

1 to 2 tablespoons milk (only if needed,

Process,

1. Preheat the oven to 350 degrees

2. With a stand mixer or hand-held mixer, mix the soft butter with sugar for 2 or so minutes. Add egg and egg yolk and mix well.

3. Slowly add flour, it will look dry and crumbly but it will come together nicely. Add the zest and baking powder and the (If dough appears very dry, you can add 1-2 tablespoons of milk. You should only need to do this if your butter is not soft enough, or you are using smaller eggs.

4. Invert crust on a slightly floured surface and work the dough until it comes together in a nice round ball. Cut about 1/3 of the dough and set aside for lattice topping. Press the remaining 2/3 of dough into a 12-inch pan that has been sprayed with cooking spray for baking. or a greased with butter and floured.

5. Dock the crust with a fork at least 12-15 times, this will prevent any air bubbles from forming while baking.

6.When the pastry cream is cooled, remove the lemon peel and discard. Add the ricotta to the cream and gently fold together. Evenly spread cream and ricotta mixture over crust.

7. With a rolling pin, roll out remaining dough and cut 8-10 equal strips of dough about 12 inch wide. Top the crostata with strips.

8. Bake crostata for 45-50 minutes, until firm and the lattice topping is golden. Cool completely before inverting crostata in a serving dish, dust with powdered sugar.

Enjoy!

Homemade Italian Pastiera (Grain Pie) by JoElaine (Balsamo) Quinn

Ingredients:

For The Pastry,

2 cups of all purpose flour , plus extra for dusting

1/4 stick of cold unsalted butter chopped

1/2 cup of sugar

2 tsps of grated lemon zest

pinch of salt

1 egg

1 egg yolk

For Filling,

4 cups of whole milk

3/4 cup of arborio rice

1/4 tsp of ground cinnamon

1/2 tsp of salt

1 tsp of vanilla extract

1 lemon, zested

1 cup of granulated sugar, divided unsalted

butter, for pan & flour for dusting

3 lbs fresh ricotta, drained

3 large eggs

3 large egg yolks, lightly beaten

powdered sugar, for serving

Process ,

For The Pastry,

1. Place the flour, butter, sugar, lemon zest and salt in the food processor bowl. Pulse until crumbly.

2. Then add the egg and egg yolk and pulse until the mixture gathers into a ball.

3. Remove from the bowl, flatten into a disk and wrap in plastic wrap. Refrigerate while you prepare the rest of the filling.

For The Filling,

1. In a large sauce pan, bring the milk to a boil over medium high heat. Add the cinnamon, salt and vanilla extract. Stir in the rice. Reduce to a simmer, cover and cook until all the milk has been absorbed, about 30 minutes. Stir occasionally.

2. Transfer to a large bowl and stir in the lemon zest and 1/2 cup sugar. Let cool completely, stirring occasionally.

3. Preheat the oven to 350°F. Butter and lightly flour an -8 inch springform pan.

4. In a large bowl, combine the ricotta, whole eggs and egg yolks and remaining 1/2 cup sugar. Use a spatula to fold in the cooled rice mixture.

To Assemble,

5. Remove the pastry dough from refrigerator and divide into two pieces - 3/4 and 1/4. Take the larger piece. Press it down to flatten and form a rough circle. Dust the pastry lightly with flour.

6. Roll out the larger piece between two pieces of non stick parchment until large enough to fit the prepared pan. If the pastry is sticking, dust with a little flour. Carefully wind the pastry around the rolling pin then unroll into the prepared pan. Carefully lift and ease the pastry in to line the base and up the sides.

7. Pour in the ricotta mixture. Cut away any excess dough just above the filling and reserve the pastry dough. Pour in the ricotta mixture. Cut away any excess dough just above the filling and reserve the pastry dough.

8. Press remaining dough together with the excess then roll out between two pieces of non stick parchment. Cut into strips to fit the top of the tart . You'll need 7 strips - 4 in one direction and 3 in the opposite direction.

9. Bake about 90 minutes, until golden. Cover with foil if starting to brown too much. Transfer pan to cooling rack.

10.When the pastiera has cooled completely, run a knife around the edge to loosen the ring before removing it. Dust with powdered sugar before. serving. Keep refrigerated.

Enjoy!