NO FUSS FRUIT PIE
Steps:
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
- Unfold 1 pastry sheet on a baking sheet. Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture. Unfold the remaining pastry sheet and place over the filling. Crimp the edges with a fork to seal. Brush with the egg mixture. Cut several slits in the top of the pastry.
- Bake for 30 minutes or until the pastry is golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes.
NO-FUSS FRUIT TART
Provided by Nigella Lawson : Food Network
Categories dessert
Time 4h25m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- This is perhaps one of the most useful desserts you can have in your repertoire. Not that it is the job of a dessert to be useful: a dessert exists merely to delight. Still, dinner does need to be made, even when there's precious little time for it, and that should be a delight, too. So here's the deal: there is pitifully little work to be done to make this berry-dazzler of a tart, and enormous pleasure to be derived from its consumption.
- All you do is bash a few graham crackers a day or so in advance and make the base - getting one course out of the way early is my way of managing - then stir lemon curd and cream cheese together, and use this cream to line the crumb-covered tart pan. I use store-bought lemon curd here, but even if it comes out of the jar, it must be of good quality. And when it is whipped into the cream cheese, that cream cheese must be at room temperature, as should the lemon curd in its jar. The combination produces a layer of what tastes like cheesecake cream: light, lemony, luscious.
- I used to put the berries on top of the cream pretty much last-minute, but then I found that a leftover wedge, after the party, looked inviting after being in the refrigerator overnight, and so I now finish assembling the tart ahead of time. But if you prefer to add the fruit nearer to serving, I completely understand.
- Don't feel you must obey the fruit orders too literally: any mixture of berries (or indeed other fruit) would do, and you could well use a smaller amount and top the tart less extravagantly.
- Process the crackers and the butter to a sandy rubble in a food processor and press into the sides and the bottom of a deep-sided fluted tart pan. Put it in the freezer or refrigerator for about 10 to 15 minutes.
- In a clean processor bowl, process the cream cheese and lemon curd (or just mix by hand) and spread it into the bottom of the chilled tart pan, covering the base evenly.
- Arrange the fruit gently (so it doesn't sink in too much) on top of the lemony cream cheese in a decorative manner, leaving some of the strawberries unhulled, with their picturesque stalks attached.
- Refrigerator the tart, preferably overnight, or for at least 4 hours. It does need to get properly cold in order to set enough for the tart to be unmolded and sliced easily.
- Make Ahead Note:
- The tart can be made 1 day ahead. Cover loosely with plastic wrap or aluminum foil, being careful not to press on the filling, and refrigerate. Will keep for around 4 days.
- Freeze Note:
- The tart, without fruit topping, can be frozen for up to 3 months if made with regular cream cheese, but be warned it may "weep" on thawing, so is not ideal for freezing. Open-freeze tart until firm, then wrap (still in its pan) in a double layer of plastic wrap and layer of aluminum foil. To thaw, unwrap and cover loosely with plastic wrap then thaw overnight in the refrigerator. Decorate and serve as directed in the recipe.
NO-BAKE FRUIT PIE CRUST
Wish I could tell you where I got this recipe, but I simply don't remember! All I know is that it's been in my recipe PILE for many, many years! If the final mixture doesn't ball up like it should, add a little apple juice or water or almond milk, or....
Provided by Sydney Mike
Categories Pie
Time 8m
Yield 1 pie crust
Number Of Ingredients 6
Steps:
- Grind the seeds, nuts & coconut to a fine meal in a food processor.
- Add the raisins & dates & process to a ball.
- When pressing the mixture into a 9 1/2 inch, deep dish pie plate, the crust should be about 1/4" thick. Flute the edges & the crust is ready to fill.
Nutrition Facts : Calories 1974.3, Fat 103.3, SaturatedFat 25.7, Sodium 191.1, Carbohydrate 261.1, Fiber 41.8, Sugar 182.9, Protein 43.5
NO FUSS FRUIT PIE -KAREN LITTLE
Make and share this No Fuss Fruit Pie -Karen Little recipe from Food.com.
Provided by Lastar Wellness
Categories Pie
Time 1h10m
Yield 9 pies, 9 serving(s)
Number Of Ingredients 4
Steps:
- Thaw pastry sheets at room temperature 30 minute Preheat oven to 400 degree. Mix egg and water.
- Unfold pastry sheets. Place 1 pastry sheet on baking sheet. Spread pie filling on pastry to within 1" of edges. Brush edges with egg mixture. Place remaining pastry sheet over pie filling. Press edges together with forck to seal. Brush with egg mixture. Cut several 2" slits in top of pastry.
- Bake 30 minute or until golden. Cool on baking sheet on wire rack at least 15 minute Cut into squares.
Nutrition Facts : Calories 308.4, Fat 21.3, SaturatedFat 5.4, Cholesterol 23.5, Sodium 143.5, Carbohydrate 24.6, Fiber 0.8, Sugar 0.5, Protein 4.7
NO-FUSS FISH PIE
Get the kids in the kitchen to help make this easy fish pie recipe. They'll love the creamy filling and crisp topping, and it's 2 of your 5 a day, too
Provided by Good Food team
Categories Dinner, Fish Course, Main course, Supper
Time 55m
Number Of Ingredients 21
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the milk in a saucepan with the bay leaf, garlic and onion. Add the fish and poach on a medium heat for 15 mins. The milk should be just covering the fish, if not, add a little more.
- Cut the potatoes and parsnips into equal-sized pieces and put in a saucepan. Cover with cold water and a lid, bring to the boil, then simmer on a medium heat for 10 mins, or until the potatoes and parsnips are soft (not falling apart).
- Meanwhile, gently put the eggs in a small pan of water and bring to the boil. Cook for 7 mins, then transfer to a bowl of cold water and leave to cool. Once cool, peel and chop them.
- When the fish is cooked (it should be firm to the touch and flake easily), remove from the milk, along with the onion, using a slotted spoon. Strain the milk into a jug and keep it for the mash.
- Flake the fish into bite-sized chunks (checking for bones) and place in the bottom of a casserole dish, then add the onion, sweetcorn and peas.
- Add the herbs, lemon zest, prawns (if using), hard-boiled eggs and the crème fraîche. Season and mix well.
- Drain the parsnips and potatoes in a colander, and return to the saucepan. Add the nutmeg, white pepper, mustard and a knob of butter and mash well.
- Taste to check the seasoning. Cover the fish filling with the mashed potato and, using a fork, create a wavy pattern, if you like. Sprinkle over the grated cheese.
- Place in the oven for 20 mins or until the cheese is melted and golden brown, remove from the oven using oven gloves and serve with steamed crunchy carrots and broccoli.
Nutrition Facts : Calories 606 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 1.4 milligram of sodium
NO-FUSS SHEPHERD'S PIE
We've got some lovely twists on shepherd's pie on the site, but we were missing a definitive version of this classic family recipe - here it is!
Provided by Good Food team
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
- When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.
- Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.
- Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
- Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.
- Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
- Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)
- Leave to stand for 5 mins before serving.
Nutrition Facts : Calories 663 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.35 milligram of sodium
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