ElderBlueberry Pie (with no elderberries) Rose's Alpha Bakers

ElderBlueberry Pie (with no elderberries instead blackcurrants and blueberries) 'The Baking Bible'

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Apparently elderberries grow well in Australia, so my local nursery man told me. Yet I have never seen one, an elderberry that is. All about elderberries on Wikipedia

We love a savoury pie here, usually red meat but poultry, seafood and veg pies are also popular. Perhaps that is the reason we don't have a fruit pie culture in Australia, ummm "apple" you might have apple pie over winter or perhaps an aunt might whip up an apple/rhubarb pie.  Add in a mini fruit mince pie or three at Christmas and that's your dessert pie eating over for the year. We do like tarts and tarte Tatin but the double pie crust is a hard sell without the meat! 

This is supposed to be a family sized pie, but I went with "mini pies" to give sample pies out for my first ever berry pie.

Starting with Rose's 'Perfect Flaky and Tender Cream Cheese Pie Crust' recipe, butter is cubed and then frozen. You can make by hand or with the food processor, I went with the latter.  The recipe is a rough puff pastry with a cream cheese/butter combo (rather than all butter or shortening/butter or lard/butter combination). 

frozen cubed butter

It's cream cheese that creates a little magic with this pastry, but more on that later first you need to take your chilled flour, salt and baking powder mixture from the freezer and process it with cream cheese.

The frozen butter then goes in for a whizz, cream and vinegar are added and the mix is processed until the butter is the size of small peas. 

Removed from the food processor in it's crumb form and pressed together, wrapped and then chilled.

Time to roll... the mottled look showing the tiny pieces of cold butter. I rolled mine between two lightly floured pieces of plastic wrap. Envelope folded, rerolled, chilling happening too! 

Cutting my top pieces with love heart steam hole. 

There is chilling/resting steps along the way here but I'm on to the elderberry (less) fruit filling now. 

Yep, it's winter here so it's frozen berries. Blackcurrants and blueberries were left to defrost over a strainer so I could use the juice in the next step. 

A slurry is made with water and cornflour (I used the juice from defrosted berries and made up the extra with water). 

Sugar and fruit is added to the pot, I added zest as elderberries would have added more tartness. Looking rather brightly coloured at this stage, but after a brief cooking time to activate cornflour (corn starch) the mixture is thick and dark. If serving pies warm the mixture will thin a little and at room temperature will thicken again. 

Pie pan was lined with pastry, filled with berry filling, topped with pastry tops and baked. Lol, this is one of those"dang I thought I took photos of that bit" moments. But here is a pie! 

Inside corner of pie showing the flakiness of the pastry even when rolled paper thin.

Now back to the "cream cheese pastry magic". Normally once you re-roll puff or rough puff pastry you lose more of your "puff" each time your re-roll  ... however the cream cheese in this pastry is far more forgiving and allows you to re-roll many times and not lose the rise. Example above is fourth roll out of scraps and you are still getting this height after the pastry was "scrunched" and re-rolled. 

Bread baking next Rose's Alpha Bakers bake.

Happy Baking :) 

Would I bake again? Yes and no... pastry yes... this would make a wonderful savoury pie crust. As a fruit pie no, but I do want to try other fruit pies from Rose's books there could be a "game changer" in there. 

Would I change anything?  No, it tasted fine and I guess that's what a berry pie should taste like, I suppose, not sure ha ha.  

 How it works... now I've joined the fabulous existing alpha bakers, once a month I will post about what I have baked from Rose Levy Beranbaum's 'The Baking Bible'. This won't include the recipe due to copyright and publisher restrictions however, I will be posting how it went and photos of making/baking the gorgeous baked goods.

The Baking Bible available from Amazon and all discerning book retailers. 

you might also be interested a fondant pie cupcake ... it has blackbirds :)

Fourth of July Cheesecake Rose's Alpha Bakers

Today's post is Fourth of July Cheescake 'The Baking Bible' or "how I can wreck an amazing cheesecake with bad blueberries'

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Ahhh I know better, I do, I do, don't use fruit/veg out of season.  And yet I went ahead and used the most expensive and awful winter blueberries with glass half full "oh, maybe it will be ok" mentality. It wasn't, ok that is.

But, but, but it was the Fourth of July bake and kind of had to be (well did) have to be red, white and blue.

I tasted the fresh blueberries, a locally grown winter crop. I was sad, they were bad (so I say apparently chanelling my inner Dr. Suess), that's when I decided to halve the recipe. Because we all know half a bad tasting blueberry topping is better than a full size???? Yep, I know doesn't make sense but at the time...

"Hmmm" (this was me thinking), I don't have a half sized cheesecake pan, ok I would go with the mini cheesecake size like what I used for the Stilton Cheesecakes a few weeks ago... then I'd have the cooking time too.

Divided (with a calculator, don't judge!!)

Half the recipe makes exactly twelve mini cheesecakes. I prepared the pan, shortening on bases, disc of non stick baking paper and cooking spray the sides.

exactly 12

Half the red velvet cake batter ready to spread/baked in a flattish pan.

I used a cookie cutter to cut cheesecake bases.

Followed the rest of the recipe as in the full sized cheesecake by brushing bases with raspberry jam. Joined the base to the cake, made the dreamy creamy white chocolate frosting.

Blueberries were bitter, yet tasteless with an "accidentally ate a garden weed" after taste. I made a compote with some of the blueberries hoping for sugar magic, there was no magic :( Now had blueberry compote that matched the fresh berries, it was bitter, yet tasteless with an "accidentally ate a garden weed" after taste.

I spooned some compote onto frosted cheesecakes and topped with three whole berries (I only had 12 berries left whole) and got a friend to taste (keeping in mind I already knew berries were bad but there is always hope taste tester will love it!!!!)... yep, they didn't love it. A smiley face when they tasted the cheesecake and a "pulled face" when they got to berries.  

Good news only enough berries for four cheesecakes and taste tester was appeased by taking the "naked" remaining cheesecakes home.  

The cheesecake it's self is amazing, rich yet light in texture. The recipe is unusual with a higher proportion of sour cream to cream cheese and it's many egg yolks what you have is a "custard" a "cheesecake custard". A definite do again, ummm when it's summer here and blueberries are in season. 

Australia Day is January 24th and our flag is red, white and blue too... perfect cheesecake for our summer celebration. 

To see the full sized cheesecake with it's lovely blueberry topping 'Faithy' one of the other alpha bakers version here 

Happy Baking :)

How it works... now I've joined the fabulous existing alpha bakers, once a month I will post about what bread I have baked from Rose Levy Beranbaum's 'The Baking Bible'. This won't include the recipe due to copyright and publisher restrictions however, I will be posting how it went and photos of making/baking the gorgeous baked goods.

The Baking Bible  is available from Amazon and all discerning book stores.

Would I bake again? Yes, I want my step son (a passionate cheesecake lover) to try it. Definetly for Australia day too, the light texture is surprising and sure to be a hit. 

Would I change anything? I will invest in a half sized cheesecake pan... American cheesecakes are huge compared to what we usually have here.  

You might also be interested in making a fondant raven or crow for Poe.