Ingredients with Measurements:
-1 cup all-purpose flour
-1/2 teaspoon salt
-1/2 cup cold butter, cut into small cubes
-1/4 cup ice water
-2 tablespoons cornstarch
-1/2 cup granulated sugar
-1/2 cup light brown sugar
-1/4 teaspoon ground cinnamon
-1/4 teaspoon ground nutmeg
-1/4 teaspoon ground ginger
-1/4 teaspoon ground allspice
-1/4 teaspoon ground cloves
-1/2 teaspoon vanilla extract
-2 large eggs
-2 cups roasted, salted cashews, chopped
-1/2 cup heavy cream
-1/2 cup light corn syrup
Special Equipment Needed:
-9-inch pie dish
-Rolling pin
-Pastry blender
-Mixing bowl
-Whisk
-Spatula
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a medium bowl, combine the flour and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Add the ice water and mix until the dough comes together.
3. On a lightly floured surface, roll the dough out into a 12-inch circle. Place the dough in the pie dish and press it into the edges. Trim the edges and crimp with a fork.
4. In a large bowl, whisk together the cornstarch, sugars, cinnamon, nutmeg, ginger, allspice, cloves, vanilla, and eggs. Add the cashews, cream, and corn syrup and mix until combined.
5. Pour the filling into the pie dish and spread it evenly. Bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 375°F
Serving Size: 8-10
Nutritional Information:
Calories: 472
Fat: 25g
Carbohydrates: 56g
Protein: 8g
Substitutions for Ingredients:
-Butter: margarine or coconut oil
-Heavy cream: coconut cream or almond milk
-Light corn syrup: honey or maple syrup
Variations:
-Add 1/4 cup of chopped pecans or walnuts to the filling for a nutty twist.
-Add 1/2 cup of dried cranberries or raisins to the filling for a fruity twist.
-Top the pie with a dollop of whipped cream or a scoop of ice cream.
Tips and Tricks:
-Chill the butter in the freezer for 10 minutes before cutting it into cubes to make it easier to work with.
-If the crust starts to brown too quickly, cover it with a piece of aluminum foil.
Storage Instructions:
Store the pie in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
-Garnish the pie with a sprinkle of chopped cashews.
-Serve the pie with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
-Chopped cashews
-Whipped cream
-Ice cream
Pairings:
-Vanilla ice cream
-Coffee
-Mint tea
Suggested Side Dishes:
-Green salad
-Roasted vegetables
-Fruit salad
Troubleshooting Advice:
-If the crust is too dry, add a tablespoon of cold water at a time until the dough comes together.
-If the filling is too runny, add a tablespoon of cornstarch at a time until it thickens.
Food Safety Advice:
-Always use freshly cracked eggs and discard any that are cracked or discolored.
-Make sure the filling is cooked through before serving.
Food History:
Cashew pies have been around since the 19th century and were traditionally served as a dessert in the southern United States.
Flavor Profiles:
This pie has a sweet and nutty flavor with hints of cinnamon, nutmeg, ginger, allspice, and cloves.
Serving Suggestions:
-Serve the pie with a scoop of ice cream or a dollop of whipped cream.
-Serve the pie with a cup of coffee or a glass of milk.
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