In this great episode from 1996, Arlene is joined by Tony Moio, whose family has been baking up deicious desserts for decades at Moio’s Italian Pastry Shop! Tony shows Arlene how to make a rich ricotta cheesecake, followed by a strawberry pie with creamy vanilla custard. Then we get a quick look at some of the incredible pastries he bakes, too. Delicious!
Strawberry Custard Pie
Ingredients
- 4 cups milk
- 1 cup granulated sugar
- 1/4 cup flour
- 1 1/2 Tbsp cornstarch
- Pinch salt
- 2 eggs
- 1 tsp vanilla
- 2 lbs strawberries
- 1 pie crust (bottom shell)
- 1/2 cup (or more) jarred strawberry glaze
Instructions
- In a bowl, mix together flour, cornstarch, salt, eggs, and vanilla flavor until a smooth mixture forms.
- In a saucepan, heat milk and sugar until just simmering, stirring occasionally to prevent milk from scorching on the bottom of the pan. While whisking the egg mixture constantly, slowly pour 1 cup of warm milk into the egg mixture. Whisk until smooth. This will help gently heat the eggs and prevent them from curdling in the next step.
- As milk starts to boil in the pan, begin whisking milk quickly and carefully pour egg mixture into saucepan. The heat will begin to thicken the mixture. As custard starts to thicken, turn heat down and continue whisking, 3-5 minutes.
- Set custard aside to cool. Cover with plastic wrap and refrigerate. Clean strawberries and pour a 1/2 cup or more strawberry glaze in a bowl and then add the cleaned berries and mix to coat well. When custard is cooled, pour into pie crust. Slice glazed berries and place on top of custard covering completely. Top with whipped cream if you like. Makes 1 pie. Enjoy!
Tony Moio’s Ricotta Pie Crust
This is the special pie crust that goes with the ricotta cheese filling.
Ingredients
- 1 cup cold water
- 1 3/4 cups sugar
- 2 cups Crisco shortening
- 4 cups flour
- 1 jumbo sized egg
- 2 Tbsp honey
- 1/2 tsp ammonia carbonate (available at cake supply store)
- 1 Tbsp lemon extract
Instructions
- Place cold water and ammonia carbonate in bottom of mixing bowl. Add rest of ingredients.
- Using mixer with paddle attachment, mix until dough forms, about 6 minutes. Chill dough 30 minutes.
- Roll dough out on floured surface about 1/4 to 1/8-inch thick.
- Place in two 9-inch deep dish pie pans. Fill with RICOTTA PIE FILLING. Makes 2 crusts. Enjoy!
Ricotta Pie Filling
Ingredients
- 3 3/4 cups ricotta, well drained
- 3/4 cup sugar
- 3 medium-large eggs
- 2 Tbsp cooked and diced orange peel OR candied fruit
- 1 1/2 tsp vanilla
- 1 1/2 tsp orange blossom water (available at cake supply stores)
- 1 Ricotta pie crust (see recipe)
Transcript
- Welcome to At Home today. We’re so glad that you could be with us. My very special guest is a man who has a business. It’s an Italian pastry bakery. Now this is third generation. His name is Tony Moio. Anybody in the Pittsburgh area knows Moio’s Bakery. I’m telling you, it is one unique experience. He’s here to make some delicious pies for us today. And I’m so glad. What I want to talk to you about, and Tony knows about what I’m gonna talk about here cause he’s experienced in his life, and most people have experienced this in their lives at some point or another. Drove past a church the other day, and on the marquee, it said, “Sorrow looks back, worry looks around, but faith looks up.” Have you ever had a situation in your life where you could not get over the sorrow of it? And you kept looking back and remember this, remember that, remember this, remember that. Or that you’re worrying about something. You think, oh, what’s gonna happen? Oh, I’m terrified. Oh, oh, what will happen? What will happen if this hap- And you’re worrying all around. The solution to both of those situations is by looking up in faith. Cause God will help you through the most difficult times in your life. I’ve been there. I know what I speak of. Through a broken relationship with someone that you love more than life itself. Perhaps a broken relationship with a child. Maybe the loss of a loved one, a parent or your spouse or a child. Or just something that so devastated your life, you didn’t know what to do. I wanna tell you that there is an answer. And that answer is in a Heavenly Father who really, really loves you and really cares for you. If you’re single and you think there’s nobody in the world for me. My parents are gone. I’m all alone. What am I gonna do? I want to tell you that you have a friend, maybe you haven’t been acquainted with him, but he is a friend who will never ever disappoint you and never ever leave you alone. And I would ask you just to shut your eyes and invite the Heavenly Father to come into your life so that you no longer would be alone. Remember this. Sorrow looks back, worry looks all around, but faith looks up. We’ll be right back to begin our program today with Tony Moio, but here’s today’s At Home hint. Here’s today’s At Home hint. My delicate cakes always seem to crumble whenever I attempted to coat them with frosting. Now I first pop the frosting into the microwave on high for 15 to 20 seconds and it comes out much easier to work with. L S. Andover, Massachusetts. Thanks so much. If you’ve got a helpful hint, we want to hear from you. Send your hint to At Home Hints CTV Wall, Pennsylvania. 1 5 1 4 8 1 4 9 9. Well, this is Tony Moio.
- Hi.
- Tony it’s so good to have you here.
- Nice to see you Arlene.
- I am so happy. I’ve wanted to have you on for so long. And I know that some, there was some delays in that, but I’m so glad you’re here today.
- Thank you. And for the folks are watching around the country and for Pittsburghers, this guy has one of the best pastry shops in every- I I know. Aw shucks . You do.
- Well thank you.
- When you walk in, it’s so meticulously clean, which is one thing, and that food you have in those refrigerated cases and the biscottis. It jumps out at you. It’s like you’re there and you’re thinking, oh, I gotta have some of all of this because it’s so colorful and it’s presented so beautifully. I’m just, I’m really making you a puffed head here, aren’t I? But it’s true.
- My heads about to explode.
- But not before you make what you’re gonna do today. Right?
- Right. Right.
- What are you gonna do first?
- Well I thought today, since we are the Italian pastry shop in Pittsburgh, I thought I’d do a ricotta pie.
- Ooh.
- Which is a family recipe that we’ve had for years and years. Goes back to my grandfather.
- Yeah.
- The shop is a third generation. So it was my Grandfather, my Dad and now me.
- Now what was it called when your grandfather had it? Was it Moio’s?
- Just the Italian Pastry Shop.
- And where was it located?
- We were in the East Liberty section of Pittsburgh.
- Okay.
- Larimer Avenue, which was like little Italy.
- Oh yes. Some of the folks would probably remember.
- Yeah. Yeah.
- I’m sure. Yeah.
- I mean I still get ’em. They come in the stores, ah I’m from Larimer Avenue. I know.
- You took a big step up to Monroeville now, huh?
- Yeah. Well it um…
- More convenient.
- Well, what, they, they changed the city around down there. They made a mall out of Broad Street and East Liberty. So we eventually moved to Monroeville Mall. We located there in 72, my Dad did, and in 91 I moved the store to it’s present location.
- At 48 And 22, right?
- Right. We’re right on the corner of 48 and 22-
- By Valley Buick or something there.
- Yeah. We say all roads lead the Moio’s. You come off the turnpike
- That’s true.
- or the parkway or 22 or 48…
- Right there.
- We’re right there.
- It’s wonderful. Okay.
- Well the ricotta pie-
- First of all the crust.
- Yeah. What I start with is a, it’s a sweet, short dough. And with this dough, you can do a lot of things. You can make sesame cookies and you can do a pusta chut, which is like the Italian cream puff. It’s filled with lemon custard with fresh orange rind in it.
- Ooh.
- But today I’m gonna make the ricotta pie with it. But if you wanna make this dough at home, I’m providing a recipe for it.
- Tell us about it.
- I could tell you real quick how to do it. You would take a cup of cold water and put that in your bowl.
- Now we talking about mixing bowl?
- Yeah.
- Let’s use a mixer.
- A small mixer like that. You always-
- And he says this a small mixer cause how big is the one that you have? Well, I’m not the biggest shop in the world. We have a 20 quart, a 40 quart,
- See what I mean?
- a 60 quart an 80 quart mixer.
- Jeez.
- I mean lot of bakeries are bigger but… A cup of cold water, it goes in the bottom of the bowl first. And then the trick here is finding ammonia carbonate. Which is…
- Ammonia carbonate.
- Yeah. It’s a leavening powder that you want to use in a short dough. Not a baking powder, which you’d use in cakes.
- Sodium bicarbonate is baking right?
- Right? Right.
- But this is ammonia. And does it work better with this type of dough?
- It works good for this dough. You’ll probably find this in any bakery supply house. They can help you out.
- Could you use baking powder instead?
- No, no.
- It doesn’t work.
- It’s not gonna work.
- So it’s worth it to go find it if you need to.
- Right. You wanna take a half teaspoon of the ammonia carbonate and put that in the bowl with the water.
- Okay.
- Then all the rest of your ingredients can go in together. Let’s see what I have here. A tablespoon of lemon flavor, two tablespoons of honey, one whole egg, one and three quarter cups of sugar, two cups of Crisco shortening and four cups of flour, which is just a pastry flour. All goes in together. You mix it on slow for about 7, 8, 10 minutes until it’s nice and mixed
- Boy, It’s beautiful.
- smooth like this.
- It looks like it’s so easy to work with.
- Now once you make it, you have to put it in your refrigerator and let it set up. At least half hour to an hour because-
- You need to chill it a little bit.
- if it’s too soft, it’s not gonna work.
- This is funny because this computer printed this out and the recipe calls for 56 eggs. So it gives you a little indication how much, how he had this. And he says, this is one. So he’s doing his fifty sixth time. That’s funny. Okay.
- All right. A little bit of flower on your board, whatever, and then take a rolling pin. And you just wanna roll this out for a pie crust. Probably about a quarter of an inch to an eighth of an inch thick. Whatever you think you can work with.
- It’s a funny rolling pin here. It doesn’t look like the old fashioned. It’s just a round piece of wood.
- Yeah, yeah.
- Works though. Doesn’t it?
- We’ve had it in my family for years and I’ve gotten used to working with this.
- Yeah.
- Now can you hand me? I have the pie plates.
- Okay sure.
- Yeah.
- Now see this dough-
- Now these are deeper too, aren’t they?
- This dough’s sticking.
- I’m gonna have to start over again.
- That’s right. More flour, right?
- Yep.
- More flour. Well, you know, I know from working with doughs that under the these hot lights, you’ll think a dough is perfect and you get out here and the heat from the lights
- Yeah.
- just makes it so it’s very hard to work with.
- So you have to make sure your dough is refrigerated
- Has to be chilled.
- when you start with it. Of course you’re not gonna have these, these bright lights all over your house neither.
- No, that’s right. Very good. So, like, did you hang around the bakery shop when it’s your Grandfather’s and your Dad’s?
- Yeah, well my Grandfather had already retired by the time I came around, but… Yah, I’d go down and visit my Dad. And by the time I was 12, he had me cleaning up in the bakery.
- Did he ?
- So it became a uh,
- Yeah.
- a family process. Now,
- That’s great.
- once it’s rolled out to about this thick, which is about an eighth of an inch or so-
- That’s better isn’t it?
- Yeah. We’ll just-
- Now this is a deep dish too, isn’t it?
- Yes. It’s um-
- It’s real deep pot.
- It’s about two inches deep.
- Whoop.
- Thank you. Now the thing about this dough is if I don’t get it in straight,
- Uh huh…
- I can always play with it because it’s got-
- Oh it’s got some-
- It’s got, well, you can mold it just like play dough.
- Oh, it just moves right in and sticks together easy.
- Right. So you can, you can
- Yeah.
- work the dough a little bit until you get the right shape for your pie. So I have a-
- So you got a patch over there.
- Yeah.
- Okay. I’m gonna cut this off
- Okay.
- and use it as a patch.
- Look how easy that pulls apart. That’s great.
- Now this is a sweet dough. So it’s got some flavor to it
- Mhm.
- with the lemon flavor that you added when you made the dough. Now you can flavor in any way you want but that’s our traditional flavoring.
- Sure. Now Tony, like, when you make all these new ideas, where do they come from? Do you just research? I know a lot of them are family but…
- Well yeah. Most of the recipes we have go back to my Grandfather and my Dad are family recipes. What I try to do is continue with consistent quality. I don’t come out with new stuff a lot.
- Just keep doing the same stuff-
- I keep doing the same cause what I do a lot of bakeries don’t do. I don’t make bread. I don’t make donuts.
- Yeah. You don’t have the dough products like the buns and the roll and stuff.
- Right. Right. We don’t mess with that at all.
- We more or less work with fancy pastries and…
- Okay. Now we’re gonna do the filling, right?
- Yes.
- Okay. Tell us about-
- I have your pie crust- Oh, well, oh, I can do that later.
- Now you don’t bake this off, right?
- I’m sorry?
- You don’t bake that.
- No, no, that’s raw.
- Okay.
- That’s a raw pie shell cause you’re gonna add your filling.
- Okay, so we have a couple minutes here. He’s gonna get the ricotta.
- Yes.
- We’re gonna get started. And this is, would this be like a holiday thing or would you, could you make this anytime or…
- Well, you can make it anytime. We sell it all the time in the store. But traditionally it’s served at Easter time.
- At Easter. Okay.
- Yes it’s an Easter…
- All right.
- Now what you’re gonna do here is, let’s see, I have to give you the recipe too, right?
- Yeah. Oh, I’m sorry. It’s over here. Okay.
- We’re going into the
- ricotta filling.
- Take this off. It’s easier.
- Thank you. I’m gonna start with this is one in three quarter cups of ricotta. Now when you get your ricotta, please drain it through a cheese cloth. Cause if you work with wet ricotta, it’s just gonna make
- Never sets up.
- your filling…no, it’s not gonna go very well.
- You can see how dry that is. It’s almost looks like dry cottage cheese.
- That’s how dry it is.
- Right. And that’s good.
- Now let’s put that back on the mixer.
- Okay.
- And you can start that on slow,
- On slow.
- just to get it mixed.
- Okay.
- Now with that, we’re gonna add the sugar. Now once you add sugar to the ricotta cheese, it’s gonna start to break down. Oh it does? Okay.
- Yes. You have to work fairly quick.
- Ah.
- Also with this, I use a candied orange peel. What it is, is one and three quarter cups of ricotta, three quarter cups of sugar, three whole eggs,
- Whole eggs.
- which we’re gonna fold in. You don’t use that on the mixer.
- Oh okay.
- You’ll fold that in at the last step. Two tablespoons of candied orange peel. But you can also use just tutti frutti that you can find in a supermarket.
- Oh yeah.
- A glazed fruit chopped up as fine as you want. Depends on you. If you want big chunks, you can have big chunks so you can chop it up.
- Okay.
- One and a half tablespoons of vanilla flavoring and one and a half tables- There’s a teaspoon. I’m sorry.
- Teaspoon. Yes.
- See, I work with weights.
- I know. It’s hard.
- It’s tough. One and a half teaspoons of vanilla flavoring, one and a half teaspoons of orange flour water.
- And what’s that?
- Orange blossom water.
- You get that at the…
- It’s not an oil. It’s a, it’s a flavored water. You should be able to find it at a bakery supply house. I buy it outta New York.
- Okay. Not many places in Pittsburgh carry it.
- Anything you could substitute that for that?
- Well actually it should have the orange flavor.
- So you want that in there.
- You don’t have to have it. I mean, you can all be
- Okay.
- up to your taste. Now we’re gonna add the sugar.
- Okay. So the sugar goes in.
- I’m gonna add the fruit.
- The fruit. And that’s just cause it’s chopped fine. So that’s not gonna hinder that at all.
- It’s not gonna hurt anything.
- Good. You know, I’m friends with your sister, Tanya. She, she,
- Yes.
- works at a place that we like to go and eat all the time. And Drew is back. Drew’s have been here. And she was telling me, oh yeah, my brother, you know, he’s he has, a ti- I was surprised when she told me that you were her brother. Cause I said I’ve been trying to get Moio’s for a long time. She said I have an in, you know I have an in. I said, well I’m glad. She’s a neat lady. I really like her.
- Yeah. Tony’s a good person.
- Mhm. Okay so-
- Okay. That’s, you smell that? That’s the orange water. Boy does that smells good.
- Yeah.
- Refreshing. Mhm. And the consistency of this is a little different now.
- Now see as soon as you add the sugar, how it got wet?
- Oh yeah. It broke down right away.
- Breaks it down. Okay. That’s about it. You can shut that off. We can remove that.
- Okay. And I guess I’ll take a spatula outta here.
- Mike, are you gonna take this off completely, right? Yeah, we can.
- Okay. Move that.
- Ah see, there you go.
- So I clean the paddle down.
- This man, yeah. He knows what he’s doing. I’ll give you that.
- Maybe under- Okay, I’ll put this in here. Now you’re gonna fold the eggs in, right? I’m gonna fold three eggs.
- Okay. Look at that one hand. You know he’s a professional.
- One.
- Look at this.
- Two.
- No shells.
- Well there’s one.
- Oops. Yeah, there’s two.
- Three.
- Okay.
- Alright. Let’s pick the shell outta there.
- And get, here’s one over here. That’s alright. Sometimes I leave them in. It changes the flavor. Now you fold this in.
- Yes.
- Now tell me, after you fold this in, you put it in the pie crust.
- We’re gonna in the-
- How, what temperature and how long? It’s gonna go into the oven at between 360, 370 degrees.
- Okay.
- It’ll take about 40 to 45 minutes to bake. Now every oven’s different.
- Sure. Watch it when you get it in your oven, your oven might bake hotter.
- Hotter. So-
- and it browns on the top, doesn’t it?
- It browns. It’s about golden brown. Now the crust is gonna get darker than the filling will.
- Okay. You want to go about, I would say, 35 to 40 minutes, start checking it.
- Okay.
- It’s going to rise up and uh…
- We have one to show you at the end of the program and while he’s folding the eggs and we’re gonna take a break and we’ll be right back with more from Tony Moio. Stay with us now.
- All right. We’re back. And we have Tony. We’ve already got that ricotta pie in the oven. We put little strips of crust across the top of the pastry dough that he’s using. And that gives you a nice cross across the top. We’re gonna show you at the end of the program. What’s the next one we’re gonna do?
- Okay. I just wanna do it because it’s the right time of year.
- Yeah.
- I wanna do a fresh strawberry pie like we make it at the bakery.
- Oh.
- Just start with a regular pie crust. Now you can go get a graham cracker crust outta the store. Any kind of crust you want.
- You can make a big one. You can make a little one.
- Right.
- Make tarts?
- You can do tarts.
- Okay.
- But this is the way we do. We take a vanilla custard, which I’ve also provided a recipe for a fresh vanilla custard.
- Yeah, that sounds really- Wait, wait, wait, wait, wait, wait, wait. I think I gave you the wrong one.
- You know what? I’ll work with that one.
- Okay.
- That’ll be fine. Now this is up to your taste, how much you wanna put in. Some people make a strawberry pie with just berries.
- Now wait. Let me just say this is cold, right?
- Yes. This is a
- You bake this in
- baked pie crust
- totally cold.
- and it’s totally cold down to room temperature.
- Because if you don’t, that stuff will melt right in. Won’t it?
- Right. It’ll go rancid on you.
- So please remember to do that. Okay.
- So we’ll put some vanilla custard in the bottom of the pie.
- Now see, he even uses a spatula for that. Me. I took a take a spoon, put it all in there and then proceed. He even like smooths it all out and makes it look good.
- Now the uh-
- Jealous.
- The strawberry, since they’re in season and they’re beautiful right now, you can use a strawberry glaze.
- Okay.
- Buy it in the store. Doesn’t matter.
- Is that just like in a jar or something?
- Mhm.
- Okay.
- You wanna make your own? Go ahead.
- Oh. Whoa, whoa, whoa.
- Right?
- Okay. And you just take the tops off. You don’t take the inside-
- When I clean the berries. Yeah. I cut the tops off cause if you get the holes and they’ll get down inside
- Inside yeah. That’s true.
- the stable water.
- Here. You want to use one of these?
- Yeah we’ll mix these up.
- Okay. So you actually put the glaze over the berries. I thought you just put it on top, but you even mix it around. That’s good.
- Right. I get totally cover the berry. Now what we do, some people will just stand the strawberry pies up in the, which is fine. But what I like to do is cut the berry in half and place ’em on the pie.
- Ooh.
- Now the trick I have to do here is see how fast I can do it.
- How fast you can do it. I got confidence in you. I mean, I can see how fast you’re working here. Now you’re open seven days a week?
- Six days. We do take Monday off.
- Six days.
- Good. Okay. I’m Saturday or Tuesday through Saturday. Nine to nine.
- Okay.
- Sunday nine to five.
- Okay. And also, full line of cakes. I know I saw a rum cake. I saw carrot cake.
- Right.
- Wedding cakes. Specialty cakes.
- Yes we do.
- Show birthday cakes.
- Yeah, we do the vanilla or the yellow, the chocolate, the white batter. We can do it in half and half. I don’t make a marble. I do different buttercream fillings. Strawberry buttercream, raspberry buttercream. Our wedding cake filling is cherries, pineapple and almonds. Little touch of rum flavor.
- Oh my goodness.
- mixed through the buttercream.
- What’s the biggest cake you ever made? Wedding cake?
- Oh god. Goes back to my Dad did a job for a guy up in Butler and uh, he had 1500 people.
- Oh my word.
- Now, normally we would do a smaller cake and do sheet cakes on the side to serve. But this guy wanted his wedding cake to serve 15 hundred people. And I remember it was as long as this countertop. That was the base we had and it worked up from there. It looked like a castle
- Oh my goodness. when we were done. How would you get it over there? Well, it took three of us to transport it in station wagons. Of course it was in July.
- Of course.
- In the middle of summer.
- Oh yeah.
- And hot as could be.
- Oh my goodness.
- But we got it up there.
- But you did it.
- Now all I’m doing is just cutting the berries in half.
- Yeah. You could place it any way you want.
- Mhm.
- I might-
- As much as you want to, right?
- I think what I should have done is put a little more cream in there.
- Do you think?
- Just so the berries…
- To make it thicker.
- Yeah, So the berries will be a little bit higher.
- Higher.
- Well, but if you wanted to do extra berries because you have a lot
- That’s true.
- then you mound them up.
- That’s true.
- And if you have a lot of them and a few berries, then you mound this up.
- Whatever you want.
- Ah. There it is.
- Whatever you want.
- Just another…
- And to finish this pie off, you take fresh whipped cream or if you want Cool Whip or the stuff that sprays out of a can.
- Mhm.
- And just work a border.
- Ah.
- Of course we use fresh whipped cream. This looks nice when you cut them in half. and you don’t get that
- Yeah. whole great big berry in your mouth at one time too.
- Right. Yeah. It’s easier to cut.
- Everything. Yeah.
- And you basically get a berry with every bite of the pie.
- You could even do it in like in a tart pan. Do a crust and do a, a tart pan and then layer it the same way if you want a little different look.
- Would you want do the border on this?
- You think I can?
- I have-
- I’ll get it for you.
- I think you can. I have the bag right over there.
- Okay.
- I’ll tell I’m a little wild with this so you’re gonna have to help me.
- Well, are you right-handed?
- Yes.
- I always hold your right hand in the back so it doesn’t squeeze out the back. You know that right?
- Am I doing it right?
- You know this.
- Yeah well…
- I mean, how long you been doing this show?
- Well, a long time, but it doesn’t mean I use this every time I do it. Okay. Now, where would you put this? All around it or-
- No. What I normally do is I just do the border.
- You mean just around nothing fancy. Could I do fancy?
- Yeah, go ahead.
- Oh yeah, right.
- Anything you want.
- Okay. Oh oh oh. This is nice icing. Look at that. I feel like I’m part of Moio’s pastry shop. Look at this.
- Beautiful.
- Look at this, Tony. Am I impressed with myself. But don’t get too excited because I-
- Do you a side job?
- Yeah. Could I work with you? Just…
- Now here’s a trick. You can do this.
- Okay.
- Hold it down low.
- Down low. Ah, you see, you have to- Look at that. Ah! Tony, you make it too easy. Beautiful.
- Okay. That’s your fresh-
- That is gorgeous.
- strawberry pie. It’s beautiful in May and June.
- Now this has to be refrigerated, right?
- Yes.
- And you did give us the recipe for the custard.
- I gave you the recipe for the custard.
- Did you talk us through the ingredients?
- On the custard? No, I didn’t.
- Let’s do that because you’ve done the other ones. Cause we have a little bit, we have about a minute or so. Let’s do that. Just so everybody- Cause some people-
- Well. When you’re making your fresh custard at home, it’s good to use a double boiler so you don’t burn the bottom bottom.
- Bottom. Okay.
- You’re gonna take four cups of milk.
- Okay.
- And to that, you’re gonna add a cup of sugar.
- Okay.
- Now you have to boil that. And in another bowl, you’ll mix a quarter cup of flour, one and a half tablespoons with corn starch, a pinch of salt, teaspoon of vanilla and two fresh eggs. Mix that smooth. When your milk starts to simmer, you add a little bit to that, heat it up as the milk rises. You add it in.
- Yeah.
- Stir it down till you have a nice custard. When it’s nice and thick, take it off.
- How long would that be?
- Ah, about three to five minutes mixing-
- Over a medium heat, hun.
- Right.
- You don’t wanna go high cause it will definitely-
- That’s right. It will scorch right away.
- Scorch for you.
- And definitely continue stirring all the time. And once the custard is cooked, take it off, let it cool to room temperature, then put it in the refrigerator until it’s nice and cold.
- Now would that custard filling be a same basis they maybe use for coconut custard or cream?
- Yeah. I use it for a lot of stuff. Cause vanilla custard goes a long way.
- And this has to be totally cold when you
- Right.
- do this too.
- That’s right.
- So make your crust ahead. Make the custard ahead. Do the berries and then assemble it all together. Now we’ll be right back with the final shots and more of Tony Moio in just a moment. Here’s how you can get today’s newsletter.
- To receive the recipes presented on today’s program, plus many more great recipe ideas, send your best donation and a stamped, self-addressed business sized envelope to: At Home CTV. Wall, Pennsylvania. 1 5 1 4 8 1 4 9 9. You’ll receive Arlene’s heartwarming newsletter, Enjoy. Featuring an entire month of At Home recipes, including today’s mouthwatering dishes. Be sure to include the Enjoy issue number with your request.
- Well, we’re back at our dessert table and you can see not just the ricotta pie that Tony made for us today. And isn’t it beautiful? Look how golden brown. You said this is kind of the Italian version of the…
- Cheesecake.
- Cheesecake, right? Cause it’s got the little fruit in. And look at the strawberry pie.
- Oh my.
- Hers is better. She did a nice job.
- Ah Tony, you shouldn’t have said that .
- See if you fill it up, how, how much better it mounds.
- It mounds better, yeah. And then Tony, talk to us. Now this is just a sampling of the pastries that he does in his shop. Just show that.
- This is our Canole.
- Look at that.
- We roll our own shells. It’s filled with ricotta cheese. A ricotta cheese filling.
- My name’s on that one, Tony, by the way.
- Okay. And a chocolate custard. This is the sfoliatelle, which is the-
- What’s a sfoliatelle?
- It means many layers. It’s a dough that’s rolled in shortening and it’s filled with a ricotta filling that also, we use a lot of ricotta.
- Uh huh. Ricotta with farina, you know?
- Oh, okay. In the wheat type stuff. This is the pasticciotti, which is a Italian cream puff. It’s fresh lemon custard with fresh orange rind mixed through it.
- Yes.
- That’s our carrot cake. That’s our rum cake, which is yellow sponge cake with custard. Lemon custard with fruit in it and chocolate custard.
- Mm. Sounds so good.
- Almond. This is the almond macaroon. Tart has the almond paste in it.
- Little dab of raspberry jelly.
- Beautiful.
- And Napoleon, you know, assortment of pastries.
- And a cream horns. And look at this banana. What’s this called?
- That’s just a banana boat. It’s a puff pastry. It has a little baked vanilla custard underneath it with a fresh banana on top.
- Sliced banana. And this is a fudge pecan tart.
- Fudge pecan tart. Couple other puff pastries. Chocolate mousse cup.
- Incredible.
- A cream puff. And not only that, but look over here. All the variety of cookies, the pignoli cookies, the sesame cookies, biscottis that he does. Tony, it has been such a pleasure to have you here. I have thoroughly enjoyed and I hope that when you go in to visit Moio’s, that you’ll tell him, hey, I saw it on At Home, okay? Thanks again, Tony.
- Thank you, Arlene.
- And be sure to join us the next time because it just wouldn’t be the same without you here At Home. We’ll see you then. Bye-bye now.
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