Best Sugar Crust Recipes

PEACH GALETTE WITH BROWN SUGAR CRUST

Steps:

• To make the pastry, put the flour, butter and sugar in the bowl of food processor and pulse until it looks like breadcrumbs. Add the egg yolk and 1 tbsp cold water, then pulse again until it forms a ball. Wrap and chill for 30 mins.
• For the frangipane, beat the butter and sugar together until pale and fluffy, add the egg, whisk again, then fold in the ground almonds to make a paste. Cut the peaches into thin slices, then toss in a bowl with the lemon juice, cornflour, vanilla and icing sugar. Mix gently until the fruit is coated and the cornflour dissolved. Heat the oven to 200C/180C fan/gas 6 and heat a large baking sheet on the middle shelf.
• Roll the pastry out in between two pieces of baking parchment to a large disc about 5mm thick and 35cm in diameter. Remove the top layer of parchment, draw a 30cm circle onto it, cut it out, and use as a template to cut out a disc of pastry, or roughly trim the pastry into a circle by eye for a more rustic look.
• Smooth the frangipane over the middle of the pastry with a spatula, leaving a 5cm border around the edge. Arrange the peach slices over the top in a pattern, either in a circle or little fans of fruit.
• Fold in the edges of the pastry to slightly overlap the fruit. Brush with the beaten egg and sprinkle over the demerara, then transfer to the hot baking sheet using the parchment.
• Bake for 30-35 mins until the pastry is golden and the fruit looks soft. Leave to cool to room temperature. Heat the jam in the microwave for a few seconds, or in a small pan until warm and runny, then use to glaze the fruit. Serve with thick cream or ice cream.

SUGAR COOKIE CRUST FRUIT PIZZA

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 10- to 12-inch tart pan or pizza pan with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars until smooth using a handheld mixer. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter, and mix until blended. Remove the dough from the bowl and press it into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them; it is a wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.
• For the spread: In a large mixing bowl, beat the cream cheese, confectioners' sugar, vanilla, lemon zest and salt until smooth. Spread evenly on the cooled crust.
• For the glaze: Add the marmalade, 2 tablespoons water and the herbes de Provence to a small skillet and cook over medium heat until loosened and warm.
• To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza. Brush the fruit with the glaze. Slice and serve.

BROWN SUGAR APPLE PIE (NO CRUST)

Steps:

• Preheat oven to 325°F.
• Butter a 9" pie plate.
• Pile apples in plate and sprinkle with 2/3 cup sugar, 3 TBS butter and cinnamon.
• In food processor, pulse butter and sugar until combined; add flour and salt, pulse till combined.
• Press this crumbly mixture firmly over apples.
• Bake for 45 minutes or until apples are tender.
• Serve garnished with whipped cream, or ice cream if desired.
• Note: For variation, recipe can be made with peaches.

PEACH COBBLER WITH SUGAR COOKIE CRUST

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
• Toss to coat evenly, and pour into a 2 quart baking dish.
• Bake in preheated oven for 10 minutes(I cooked filling on top of stove until thickened).
• Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.
• Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
• Stir in water until just combined.
• Remove peaches from oven, and drop spoonfuls of topping over them.
• Sprinkle entire cobbler with the sugar and cinnamon mixture.
• I sprinkled only a little bit, since it was turning the top too brown for my taste.
• Bake until topping is golden, about 30 minutes.

AMISH SUGAR CREAM PIE WITH 100 YEAR OLD PIE CRUST RECIPE - (4.3/5)

Steps:

• Amish Sugar Cream Pie In sauce pan combine, white sugar, salt, half-and-half and whipping cream. Bring to a boil. In another sauce pan, combine Br.sugar & cornstarch. Gradually whisk in hot mixture into br.sugar mixture. Add margarine/or butter (to me this makes it even better.). Cook over med. heat, whisk constantly, 5 min or until thick. Simmer 1 minute and stir in van. Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg. Bake at 375°F for 25 minutes. 100 Year Old Pie Crust Mix first 3 ingredients plus salt until crumbly. Add milk until mixed into dough. Shape into a ball and chill for 2 hours. Roll out on a floured pastry board.

GRAHAM CRACKER CRUST LOW FAT LOW SUGAR

Steps:

• In a food processor, combine crumbs, sugar and butter.
• Pulse until blended.
• Add egg white and pulse until evenly moistened.
• Press into a 9" pie plate.
• Bake at 375 degrees for 8-10 minutes.
• Cool completely before using.

NECTARINE LIME CURD TART WITH A BROWN-SUGAR CRUST

Steps:

• Make curd:
• Halve and pit nectarine. Cut halves into pieces and in a blender purée until smooth. In a heavy saucepan whisk together purée, yolks, granulated sugar, lime juice, butter, and vanilla. Cook mixture over moderately low heat, whisking constantly, until it just reaches a boil, about 7 minutes, and immediately remove pan from heat. Strain curd through a sieve into a bowl and cool, its surface covered with a buttered round of wax paper. Chill curd at least 2 hours and up to 2 days.
• Make crust:
• Preheat oven to 375°F.
• Cut butter into pieces. In a food processor pulse flour, brown sugar, and salt until combined well. Add butter and blend until a dough begins to form (mixture should hold together when squeezed between fingers). Press dough evenly into bottom and up sides of a 13 1/2- by 4- by 1-inch rectangular tart pan with a removable fluted rim. Bake crust in middle of oven 20 minutes and cool in pan on a rack. Crust may be made 2 days ahead and kept in pan, covered, at room temperature.
• Halve and pit nectarines. Cut halves into 1/4-inch-thick slices. Spoon curd into shell, smoothing top, and arrange nectarine slices decoratively on top. In a small saucepan heat jam over low heat until hot. Pour jam through a sieve into a bowl, pressing hard on solids. Lightly brush fruit with glaze. Chill tart, loosely covered with plastic wrap, until ready to serve. Tart may be made 1 day ahead and chilled, covered.

MILK TART WITH BROWN-SUGAR CRUST

Steps:

• Crust: In a food processor, pulse brown sugar and 1/4 cup flour to combine. Add salt and remaining 1 cup flour; pulse to combine. Add butter and pulse just until mixture forms peasize clumps. Add egg yolk and ice water and pulse just until mixture starts to come together. Turn out dough onto a piece of plastic wrap and bring together in plastic to form a disk. Wrap and refrigerate until firm but still pliable, about 30 minutes.
• On a lightly floured surface, roll out dough to a 13-inch round. Press into bottom and up sides of a 10-inch fluted tart pan with a removable bottom. Trim edges flush with rim. Refrigerate until firm, about 45 minutes.
• Preheat oven to 375 degrees. Line dough with parchment; fill with dried beans or pie weights. Bake 25 minutes, then remove parchment with beans. Bake until crust is golden and set throughout, about 10 minutes more. Let cool completely on a wire rack.
• Filling: In a medium saucepan, heat milk and cream with vanilla pod and seeds until almost boiling. Meanwhile, in a bowl, whisk together egg and granulated sugar until combined and thick, then whisk in flour, cornstarch, and salt. Reduce heat to medium, then slowly whisk egg mixture into cream mixture. Continue whisking until bubbles appear in center of pan, about 3 minutes.
• Remove from heat and stir in butter until melted. Pass through a fine sieve into a bowl; discard solids. Pour filling into cooled crust. Sprinkle with cinnamon and refrigerate at least 3 hours and up to overnight. Cut into wedges to serve.

100 YEAR OLD PIE CRUST FOR AMISH SUGAR CREAM PIE

Steps:

• 1. Mix first 3 ingredients plus salt until crumbly.
• 2. Add milk until mixed into dough.
• 3. Use when a crust is called for in pies.

BROWN-SUGAR GLAZE WITH GOLDEN BREAD CRUMB CRUST FOR BAKED HAM

Steps:

• In a bowl, stir sugar and mustard into a smooth paste and set aside.
• In a large skillet, heat olive oil over medium heat. Add bread crumbs and toast them, stirring frequently, until crisp and golden, 5 to 10 minutes.
• Brush sugar-mustard paste over ham, then use hands to pack on bread crumbs.

SUGAR FREE PIE CRUST RECIPE - (3.8/5)

Steps:

• Mix the flour and the salt. Cut in butter. Sprinkle water 1 tablespoonful at a time until moist. Mix and roll out. put in pie plate keeping 2 inches on the outer edge. Roll back the 2 inches to make an edge.

CORNFLAKE/RICE CRISPY PIE CRUST (SUGAR FREE)

Steps:

• 1. Combine the corn flakes and rice crispy cereal in your food processor. Process until crumbs are formed, continue processing, add the Xylitol and melted earth balance.
• 2. Press firmly into a 9" pie plate and chill one hour.
• 3. Fill with your favourite no cook filling.
• 4. Enjoy!

SUGAR COOKIE CRUST FRUIT PIZZA

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 10- to 12-inch tart pan or pizza pan with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars until smooth using a handheld mixer. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter, and mix until blended. Remove the dough from the bowl and press it into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them; it is a wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.
• For the spread: In a large mixing bowl, beat the cream cheese, confectioners' sugar, vanilla, lemon zest and salt until smooth. Spread evenly on the cooled crust.
• For the glaze: Add the marmalade, 2 tablespoons water and the herbes de Provence to a small skillet and cook over medium heat until loosened and warm.
• To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza. Brush the fruit with the glaze. Slice and serve.

NO SUGAR ADDED - FAT FREE - NO CRUST LEMON MERINGUE TART

Steps:

• Lemon Filling:.
• Mix Splenda and cornstarch in saucepan. Stir in water until blended. Bring to a gentle boil over medium heat. Boil 1 minute, stirring constantly until mixture is thick and transparent.
• Pour egg substitute in small bowl. Stir in about 1/4 cup of the hot Splenda/cornstarch mixture. Stirring constantly, slowly add egg mixture to the Splenda/cornstarch mixture in the saucepan and then add the lemon juice. Stir over medium head 3 to 4 minutes until very thick. Add lemon zest and stir until blended. Pour into custard cups and top with meringue.
• Meringue:.
• Beat egg whites until frothy. Slowly add cream of tartar, Splenda and vanilla to beaten egg whites. Beat on high until slightly stiff peaks form. Top lemon filling in custard cups with meringue making sure to seal meringue to edges of the cups. Place custard cups on a baking sheet and place into a 350 degree oven for 12 to 15 minutes until golden brown. When cool, store in refrigerator.

LEMON BLOSSOM BARS WITH SUGAR COOKIE CRUST

Steps:

• For the crust: Sift flour and powdered sugar together. Cut butter into the flour & sugar mixture. Pat firmly into a 9 x 13 pyrex dish. Bake at 350 for 20-25 minutes or until lightly browned. For the filling: Sift flour, sugar & baking powder together. Blend flour, sugar & baking powder mixture and all other filling ingredients in a blender. Pour over crust while still warm. Bake at 350 for 25 minutes more. Sprinkle with additional powdered sugar while warm. Cool and cut into squares.

NO CRUST CHEESECAKE - SUGAR FREE

Steps:

• Preheat oven to 350. Butter the bottom and sides of a 9-inch spring-form pan and set aside.
• Using an electric mixer, beat the cream cheese on medium speed until it's very smooth. Slowly beat in the sweetner 1 tablespoon at a time. Then, add the eggs 1 at a time, beating well after each addition. Add the remaining ingredients, scrape down the bowl, and stir to combine.
• Pour the cheesecake batter into the prepared spring-form pan and smooth the top with a rubber spatula. Bake for 10 minutes. Turn down the heat to 275 and bake for approximately 1 hour, or until the edges are lightly browned (the cheesecake may be cracked on top). Turn off the oven.
• Remove the cheesecake from the oven, run a thin bladed knife around the edge of the pan, and return the pan to the oven to cool slowly. If the center of the cheesecake still looks a little undercooked, it will firm up in the oven as it slowly cooks.
• Cover the cooled cheesecake with the plastic wrap and refrigerate overnight, or up to 3 days. To serve, run a knife around the edges again and remove the sides of the springform pan.

BROWN SUGAR GRAHAM CRUST, QUICK AND EASY RECIPE

Steps:

• Melt the butter in the microwave.
• In a mixing bowl, stir the crumbs and sugar together, then stir in the melted butter.
• Pat into a 9" pie pan, spreading the crumbs so the sides of the pan are not too thick.'.
• Bake at 375 for 6 min.s.
• Cool to room temp before filling.

NO SUGAR, PIE CRUST

Steps:

• Preheat oven to 400º.
• Spray 9" pie dish with cooking spray.
• In a bowl mix the oats, flour, Splenda, & salt.
• Mix canola separately with 4 tbsp warm water, beat until frothy.
• Add Sprite to dry ingredients.
• Add frothed canola/water to mixture. Mix all.
• Press crust into plate bottom, moistening fingertips if needed.
• Bake at 400º for about 12 minutes. Crust is 62 calories per serving.

SUGAR PASTRY PIE CRUST

Steps:

• Combine flour and butter in mixer, mix for few seconds.
• Add sugar and salt and bring it to breadcrumb stage.
• Add the egg and cold water if needed.
• Take care not to overwet.
• Mix until it forms into a ball.
• Allow to rest in a cool place before using.
• Fill with whatever pie ingredients you're using.
• Bake in a 350° oven for 20 to 30 minutes.

BROWN SUGAR CRUST FOR CHEESECAKES

Steps:

• NOTES: 2/3 cup butter equals about 1 stick + 3 tablespoons aprox. You can also add chopped pecans, walnuts or almonds to the crust ingredients for a special flavor.
• Heat oven to 375°F Grease and flour 13 x 9" baking pan or a 12-inch pizza pan.
• In medium bowl, mix flour and brown sugar. Cut in butter, using fork or pastry blender until crumbly. Press firmly and evenly against bottom and side of pan.
• Bake 10 to 15 minutes or until light brown and cool.