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Great Day Kitchen, 3/28/17 - Strawberry Pizza/Apple Blueberry Pie

Chef Carolyn Ocheltree, from Tree Of Life Café & Bakery, visited the Great Day Kitchen to prepare some delicious food.

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Chef Carolyn Ocheltree: Strawberry Pizza (Part 2)
Chef Carolyn Ocheltree: Apple Blueberry Pie (Part 1)
Chef Carolyn Ocheltree: Apple Blueberry Pie (Part 2)

Chef Carolyn Ocheltree, from Tree Of Life Café & Bakery, located at 2139 Kern St. in downtown Fresno, visited the Great Day Kitchen to prepare some delicious food.

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FRESH STRAWBERRY PIZZA


Click to see video of Strawberry Pizza: PART 1 / PART 2.

Cookie Crust

Ingredients:

  • 6 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt


Directions:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour.
  • On a floured surface, roll dough into a 13-in. circle. Transfer to an ungreased 12-in. pizza pan. Build up edges slightly.
  • Bake at 350° for 18-22 minutes or until lightly browned. Cool completely.


Filling

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, slightly softened
  • 1 (4-ounce) package chilled cream cheese
  • 1 1/4 teaspoons vanilla
  • 2 to 2 ¼ cups confectioners’ sugar spooned into cup, level off & sift


Directions:

  • Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy.
  • Add cream cheese and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
  • Gradually add 4 cups confectioners’ sugar, beating on low speed (stir), until well combined.
  • Add additional confectioners’ sugar until desired consistency for spreading and level of sweetness is reached.
  • Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 1 to 2 minutes.

If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again.


Assembling Strawberry Pizza:

  • Spread filling on top of cooled cookie crust.
  • Arrange 2 cups sliced, fresh strawberries on top of filling. Starting in the center and working your way out to the edges in a sunburst design.


Fruit Glaze:

  • Fill a saucepan with 1 cup apple juice.
  • Add 1/2 cup sugar and 2-3 tablespoons cornstarch. Set the saucepan on medium heat. Use a large spoon to stir the mixture constantly and prevent it from sticking to the saucepan.
  • Cook until the mixture thickens. Bring to a boil and simmer for 2 minutes. Remove the saucepan from the heat. Allow the glaze to cool for approximately 10 minutes.


Final Assembly & Serving Instructions:

Pour cooled glaze on top of fresh strawberries. Chill strawberry pizza for 2 hours. Slice into 12-16 servings. Top with whipped cream or vanilla ice cream, if desired.


APPLE BLUEBERRY PIE WITH ALMOND CRUNCH TOPPING


Click to see video of Apple Blueberry Pie: PART 1 / PART 2.


Pie Crust

Ingredients:

  • 1½ cups all-purpose flour
  • ¼ tsp. salt
  • ½ cup shortening (Butter-flavor Crisco)
  • 3-4 Tbsp. cold water


Directions:

  • Mix the flour and salt. Cut in the shortening with a pastry blender or two knives.
  • Combine lightly only until the mixture resembles coarse meal or very tiny peas: its texture will not be uniform but will contain crumbs and small bits and pieces.
  • Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.

Makes 1 (9”) pie crust


Pie Filling

Ingredients:

  • ½ cup (1 stick) unsalted butter, cold, cut into small pieces
  • 1 1/8 cups all-purpose flour
  • 1/2 cup packed dark-brown sugar
  • 3 Tablespoons plus ¼ cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon mace
  • 1/4 teaspoon salt
  • 1/4 cup old-fashioned rolled oats
  • 1/4 cup sliced almonds
  • 1 cup blueberries, fresh or frozen
  • 1 1/2 pounds apples (about 4), peeled, cored, and cut into thin wedges (I prefer a nice, mild, red apple good for fresh eating like Fuji or Gala)
  • Juice of 1/4 lemon (about 2 teaspoons)
  • 1 tablespoon flour


Directions:

  • Preheat oven to 375 degrees, with a rack in the lower third. Line 1 (9”) pie plate with crust, crimping the edges.
  • In a large bowl, whisk together flour, brown sugar, 3 Tablespoons granulated sugar, cinnamon, mace, and 1/8 teaspoon salt.
  • Using a pastry blender, cut in butter until large clumps form.
  • Using a rubber spatula, mix in oats and sliced almonds. Set aside.
  • In a large bowl, toss together blueberries, apples, lemon juice, remaining 1/4 cup granulated sugar, flour, and remaining 1/8 teaspoon salt to combine.
  • Pour the blueberry and apple mixture into the prepared pie crust; sprinkle with reserved oat mixture, covering fruit evenly; pat down if necessary.
  • Place pie plate on an aluminum foil-lined baking sheet (to catch the drips).
  • Bake until juices are bubbling and the topping is evenly browned, about 50 minutes.
  • Cool on a wire rack.
  • Serve pie warm or cool, topped with vanilla ice cream or whipped cream, if desired.

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