Butterscotch Pie

Growing up, I remember eating lots of butterscotch pudding – I’ve since made it from scratch – but it remains one of my favorite comforting desserts.   When I was thinking about a dessert to bring to share with my sisters family – I quickly settled on the idea of butterscotch pie. 

I’m not sure anyone even talked to each other while we were eating this – it was silence of pure enjoyment! 

Ingredients

• 1 single pie crust recipe (any that you want)

Butterscotch Cream Filling

• 1/4 cup cornstarch
• 1/4 tsp. table salt
• 1/2 cup evaporated milk
• 5 large egg yolks
• 6 Tbsp. unsalted butter
• 1 cup light brown sugar
• 2 cups milk (whole)
• 1 1/2 tsp. vanilla extract

Whipped Cream Topping

• 1 cup heavy cream
• 2 Tbsp. confectioners' sugar
• 1/2 tsp. vanilla extract

Directions

1. Bake your pie crust: Adjust oven rack to lowest position and heat oven to 400 degrees. Bake, with crust lined with foil and pie weights, until crust is firmly set, about 15 minutes. Reduce oven temperature to 350 degrees, remove foil, and continue to bake until crust is crisp and golden brown in color, about 10 to 15 minutes longer. Transfer to wire rack and cool completely.

2. To make the filling: Dissolve cornstarch and salt in evaporated milk, whisk in egg yolks and set aside

3. Meanwhile, heat butter and brown sugar in medium saucepan over medium heat until candy thermometer registers 220 degrees, about 5 minutes. Gradually whisk in whole milk. Once sugar dissolves, gradually whisk in cornstarch mixture. Continue cooking until mixture comes to boil; cook 1 minute longer.

4. Turn off heat, then stir in vanilla. Pour filling into shallow pan (another pie pan works well). Put plastic wrap directly over filling surface to prevent skin from forming; cool until warm, 20 to 30 minutes. Pour filling into pie shell and, once again, place sheet of plastic wrap over filling surface. Refrigerate until completely chilled, at least 3 hours.

5. To make the whipped cream: Whip cream to soft peaks. Add confectioner's sugar and vanilla; continue to whip to barely stiff peaks. Spread over filling and refrigerate until ready to serve.

Source: Cooks Illustrated

Printer-friendly version

Dutch Apple Pie

Out of all the desserts I made this year for Thanksgiving (Pecan pie bites, Chocolate Toffee Pie, Pumpkin pie, Lemon Meringue Pie, Concord Grape Pie) – I was most excited about this Dutch Apple Pie. 

I love a good crumb topping – and this one was about as good as they come.  You actually bake the topping separately for a bit before you top the pie – it helps prevent a soggy topping.  Absolutely genius!

Also – the apples are cooked on the stovetop – so you ensure they are all cooked evenly and to the perfect texture. 

A photo of the pie table.

And of course – the filling – it was hard to even take this photo, since I wanted to try the pie so bad.  

I promise to never make another apple pie recipe in my life – I have found ‘the one’. 

Enjoy!

Ingredients

• 1 pie crust (I use the recipe found in this post)

Apple Filling

• 2 1/2 pounds Granny Smith apples
• 2 pounds McIntosh apples
• 1/4 cup granulated sugar
• 1/2 tsp. cinnamon
• 1/8 tsp. table salt
• 2 Tbsp. unsalted butter
• 1/2 cup heavy cream

Streusel Topping

• 1 1/4 cups unbleached all-purpose flour
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 Tbsp. cornmeal
• 7 Tbsp. unsalted butter, melted

Directions

1. Bake the pie crust: Preheat oven to 425 degrees. Line unbaked pie crust with foil and pie weights.  Bake, leaving foil and weights in place until dough looks dry and is light in color, 20 to 25 minutes. Carefully remove foil and weights and continue to bake until pie shell is golden brown, 10 to 15 minutes longer. Remove from oven and set aside.

2. For the apple filling: Peel, quarter, and core apples; slice each quarter crosswise into pieces 1/4-inch thick. Toss apples, sugar, cinnamon, and salt in large bowl to combine.

3. Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat. Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened, about 5 minutes. Cook, covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh apple slices are softened and beginning to break down, about 5 minutes longer.

4. Remove apples with a slotted spoon – keeping any juices remaining in the pot.  Bring drained juice and cream to boil in now-empty Dutch oven over medium-high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail in mixture, about 5 minutes.

5. Transfer apples to prebaked pie shell; pour reduced juice mixture over and smooth with rubber spatula.

6. For the streusel topping: Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and toss with fork until evenly moistened and mixture forms many large chunks with pea-sized pieces mixed throughout.

7. Line rimmed baking sheet with parchment paper and spread streusel in even layer on baking sheet. Bake streusel until golden brown, about 5 minutes; cool baking sheet with streusel on wire rack until cool enough to handle, about 5 minutes. Sprinkle streusel evenly over pie filling.

8. Set pie plate on now-empty baking sheet and bake until streusel topping is deep golden brown, about 10 minutes. Cool on wire rack and serve.

Source: slightly adapted from Cook’s Illustrated

Printer-friendly version

Pumpkin Pie

I honestly can not remember the last time I made a pumpkin pie – its usually not assigned to me at Thanksgiving.  But I’m pretty sure that when I did make it I just followed the Libby’s recipe on the back of the can.   This time I wanted to try the Cooks Illustrated version – since they are the tired and true experts. And they’ve got a very interesting recipe and technique.  It was definitely more work than mixing a can of pumpkin with some spices and eggs!   But – I think it was completely worth it.   The pie was super smooth and custardy.  The pumpkin favor really shone through.  

Here is my slice – with about as much whipped cream as pie – I would have it no other way!   Enjoy! 

Ingredients

• 1 pie crust (I use the recipe found in this post)
• 1 cup heavy cream
• 1 cup whole milk
• 3 large eggs plus 2 large yolks
• 1 tsp. vanilla extract
• 1 (15-ounce) can pumpkin puree
• 1 cup drained candied yams from 15-ounce can
• 3/4 cup sugar
• 1/4 cup maple syrup
• 2 tsp. grated fresh ginger
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 tsp. table salt

Directions

1. Bake pie crust: Preheat oven to 400 degrees F.  Line crust with foil and fill with pie weights.  Bake on rimmed baking sheet 15 minutes.  Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp.  Remove pie plate and baking sheet from oven.

2. While pie crust is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl.

3. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.

4. Remove pan from heat and whisk in cream mixture until fully incorporated.

5. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to warm prebaked pie shell.

6. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 30 to 45 minutes longer.

7. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

Source: Cook’s Illustrated

Printer-friendly version

Chocolate Toffee Pie

I made six different desserts this year for Thanksgiving.  This pie went quicker than anything else.  Any recipe with chocolate and toffee in the title automatically catches my attention because my husband is crazy about anything toffee.   I also wanted to make something with chocolate to balance out the fruit and nuts in the other pies.  This turned out to be super easy to mix up and super delicious.  

I actually only ended up trying one bite of this pie myself – I couldn’t believe how quickly it was gone.   I waited until just before serving to add the additional toffee bits on the top – since they have a tendency to get melty when stored in the refrigerator.  This way they were nice and crunchy.   So if you need a quick and easy (and tasty) pie this holiday season – make sure you add this one to your repertoire. 

Ingredients

Crust:

• 1 1/2 cups chocolate wafer crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

Filling:

• 3/4 cup heavy cream
• 6 ounces bittersweet chocolate, coarsely chopped (or use chips)
• 3/4 cup cream cheese, softened
• 1/4 cup packed light brown sugar
• 1 tsp. vanilla extract
• 3/4 cup chopped chocolate covered toffee candy

Directions

1. Preheat oven to 350 degrees.

2. Make the crust: In a medium bowl, combine the wafer crumbs, butter and sugar. Press the mixture into the bottom and up the sides of a 9-inch pie place. Bake for 10 minutes. Place on a wire rack to cool.

3. Prepare the filling: Measure the heavy cream in a 2 cup measuring cup. Heat the cream in the microwave for 1 minute until warmed. Remove the cream from the microwave and add the chopped chocolate/chocolate chips to the cream. Let stand, covered for 5 minutes, then stir until cream and chocolate combine and gets smooth.

4. In the bowl of a stand mixer with the paddle attachment, combine the cream cheese, brown sugar and vanilla. Beat with an electric mixer until smooth.

5. Gently beat in the chocolate/cream mixture into the bowl until fully incorporated. Fold in a 1/2 cup of the chopped toffee candy into the mixture.

6. Pour this filling into your cooled chocolate crust. Chill the pie until firm, about 2 hours or overnight to allow flavors to meld.  Sprinkle with remaining 1/4 cup chopped toffee bits before serving.

Source: What’s Cooking, Chicago

Printer-friendly version

Pecan Pie Bites

I hope everyone had a wonderful Thanksgiving!  Last year, I made a pecan pie for the first time.  Since its so rich and most people want to try slices of all of the desserts – I decided to make these mini pecan pies this year.  Perfect one or two bites – they are all you need when you are already full and you-can’t-help-but-keep-eating-because-its-Thanksgiving.

The only issue with a dessert like this is that it takes longer to make than an actual pie!  I only have one mini muffin pan – so I had to make these in two batches.  And its more involved because you have to press in all of the crusts and bake them – then pour in the filling and bake that – and then cool in the pan.   But I promise you that its worth all of the effort.  I’ll definitely be making these again next year!   Enjoy!

Ingredients

crust:

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup brown sugar
• 2 2/3 cups flour
• 1/2 tsp. table salt

Filling:

• 1/2 cup sugar
• 1/2 cup brown sugar
• 3 eggs
• 1/4 cup real maple syrup
• 2 Tbsp. unsalted butter, melted
• 1 tsp. vanilla
• 1/2 tsp. table salt
• 6 oz. chopped pecans
• Kosher salt

Directions

1. Preheat oven to 350 degrees. Coat mini muffin pans with nonstick spray.

2. Cream butter and 2/3 cup brown sugar in a bowl with a mixer until blended. Add the flour and salt; mix until sandy. Dough will seem dry.

3. Press 1 Tbsp. of dough into each well of prepared muffin tins, shaping up the sides. Prebake the shells for 6 minutes or until set and lightly golden around the edges.

4. Remove from the oven and pat the bottoms down lightly with a small spoon. Set the shells aside.

5. For the filling: whisk both sugars, eggs, maple syrup, butter, vanilla, table salt, and pecans together in a bowl. Pour about 1 Tbsp. filling into each shell. Bake for 15 minutes, or until filling is set and crust is browned.

6. Sprinkle tartlets with kosher salt, then let cool in the pan for 15 minutes. To remove, run a knife around each and carefully lift out.

Makes about 4 dozen tartlets.

Source: Kokocooks

Printer-friendly version

Strawberry Pie

If you’ve never had fresh strawberry pie – you are really missing out.   It is just about as all American as apple pie.  My family gets together every year on the 4th of July – and I hope to make this pie as part of that tradition.  You have to make this with fresh, local strawberries for the best result – but you could use California ones in a pinch.  This pie went so quickly I was lucky I even got to try a piece of it.  Enjoy – I promise you will not be disappointed!  

Ingredients

• 3-4 pints (about 2 1/2 to 3 lbs.) fresh strawberries, gently rinsed and dried, hulled
• 3/4 cup sugar
• 2 Tbsp. cornstarch
• 1 1/2 tsp. Sure-Jell for low-sugar recipes (pink box)
• pinch table salt
• 1 Tbsp. freshly squeezed lemon juice
• 1 baked 9-inch pie shell (I use the recipe in this post)
• whipped cream (homemade or store-bought)

Directions

1. To make the filling, select 6 oz. misshapen, under-ripe or otherwise unattractive berries, halving those that are large; you should have about 1 1 1/2 cups.  In the food processor, process the berries to a smooth puree, about 30 seconds.  You should have about 3/4 cup of the puree.

2. In a medium saucepan, combine the sugar, cornstarch, Sure-Jell and salt; whisk to combine.  Stir in the strawberry puree.  Cook the mixture over medium-high heat, stirring constantly, and bring to a full boil.  Boil for 2 minutes, scraping the bottom and sides of the pan constantly.  Transfer to a large bowl and stir in the lemon juice.  Let cool to room temperature.

3. Meanwhile, pick over the remaining berries and measure out 2 pounds of the most attractive ones; halve only extra-large berries.  Add the berries to the bowl with the glaze and fold gently with a spatula until the berries are evenly coated.

4. When getting ready to serve, scoop the berries into the pie shell, piling into a mound.  If any cut sides face up on the top, turn them face down.  Refrigerate the pie until chilled, about 2 hours.  Serve within 5 hours of chilling. Serve with whipped cream.

Source: Cooks Illustrated, May/June 2011

Printer-friendly version

Grasshopper pie

I am finally getting back in the swing of things after the holidays, new years, my birthday, etc…  Being thrown off my routine set me back with keeping up with my blog. But this pie could not be forgotten.  As I mentioned it my last post – I had bought some crème de menthe and crème de cacao for a recipe – well this was it!   And I really hoped that we would enjoy this pie – since it also entailed a trip to Premier gourmet (a local liquor store) on the day before Christmas eve to get the liquors.  And when a store has people directing traffic just to find a parking spot – it is usually not worth it to go inside.  But they had what I needed and with lots of registers open – we got out of there quickly – since I have no patience when waiting in line.   

Now back to this pie – it was really simple to mix together.  I made the crust the day in advance – so it had time to cool.  Just a note that this pie is definitely ‘boozy’ since the liquor is not cooked – but I thought that was the best part.   Enjoy!

Ingredients

crust:

• 16 Oreo cookies, broken into rough pieces
• 4 Tbsp. unsalted butter, melted and cooled

filling:

• 2 cups heavy cream, chilled
• 1/2 cup sugar
• 1 envelope (2 1/4 tsp.) unflavored gelatin
• pinch salt
• 3 large egg yolks
• 1/4 cup green crème de menthe
• 1/4 cup white crème de cacao

Directions

1. To make the crust: Preheat oven to 350 degrees F.  Process the cookies in a food processor until fine.  Sprinkle butter over crumbs and pulse to incorporate. 

2. Sprinkle mixture into a 9-inch pie plate and press into bottom and sides. 

3. Bake until the crust is fragrant and set – about 10 to 15 minutes.  Let cool completely

4. To make the filling: Combine 1/2 cup cream, sugar, gelatin and salt in a medium saucepan and let sit until gelatin softens – about 5 minutes.

5. In a medium bowl, whisk together egg yolks. 

6. Warm the cream mixture over medium heat until the gelatin dissolves and the mixture is hot – about 2 minutes. 

7. Slowly whisk the hot gelatin mixture into the egg yolks to temper.  Pour back into the saucepan and continue to cook stirring constantly over medium heat until slightly thickened, about 2-5 more minutes.

8. Off heat, stir in the crème de menthe and crème de cacao.  Pour into a clean bowl and refrigerate, stirring occasionally, until thick – about 20-25 minutes.

9. Whip the remaining 1 1/2 cups of cream in a large bowl with an electric mixer on low speed for 1 minute.  Then increase the speed to high until soft peaks form – 1 to 3 minutes.

10. Thoroughly whisk 1 cup of the whipped cream into the gelatin mixture to lighten it.  Then gently fold in the remaining cream until no more streaks remain. 

11. Spread the mixture into the cooled pie crust and smooth the top.  Refrigerate until the filling is set – about 6 hours. 

Source: America’s Test Kitchen Family Baking Book

Printer-friendly version

Maple Pecan Pie

Pecan pie is such a classic recipe.  But surprisingly – I have never even thought or attempted to make it myself.  I’m always just the one consuming it.  So this year for Thanksgiving – I added it to my list of pies that I made at the very last minute.  See – I had a stash of pecans in my cupboard and when I looked at how simple the recipe was – I was instantly sold. 

I used my go-to pie crust recipe (found in this post) that I had stashed in my freezer since the summer when I made this Strawberry Cream pie.  And honestly – I found absolutely no difference between this crust and the one I made fresh for my other pies. 

So lesson learned – you can definitely make pie crust in advance and freeze it for months – in case you get a sudden pie attack.   

I loved this pie so much – here is another photo, just because.

Ingredients

• 1 recipe single-crust pie dough, fitted into a 9-in. pie plate and chilled
• 4 Tbsp. (1/2 stick) unsalted butter, cut into 6 pieces
• 1/2 granulated sugar
• 1/2 tsp. salt
• 3 large eggs
• 1 cup maple syrup
• 1 Tbsp. vanilla extract
• 2 cups pecans, toasted and chopped coarse

Directions

1. Preheat the oven to 375 degrees F.

2. Line the chilled pie crust with foil and pie weights.  Bake until light in color – 25 to 30 minutes. 

3. Remove pie to wire rack and remove foil and weights. Lower oven temperature to 275 degrees F.  (The crust should be warm when the filling is added)

4. Melt the butter in a heatproof bowl set in a skillet with water maintained at just below a simmer. 

5. Remove from skillet and stir in the sugar and salt until absorbed.

6. Whisk in the eggs, maple syrup and vanilla until smooth.

7. Return to the hot water and stir until shiny and hot to the touch and measures 130 degrees.  

8. Off heat, stir in the pecans.

9. Pour the pecan mixture into the warm pie shell.  Bake until set – around 50 to 60 minutes. 

Source: America’s Test Kitchen – Family Baking Book

Printer-friendly version

Caramel Apple Cheesecake Pie

I’ve been dying to try this recipe since I first saw it!  It just has too much goodness packed into it not to try out – did you say – homemade caramel – apples, pecans, cheesecake and fresh whipped cream?  Ummm – yes please!     I also wanted to use my new pie dish – so I opted to make this in that instead of a cheesecake pan.  I think it worked out great.  

I was a little nervous about the crust – since I used gluten-free graham crackers (so my Aunt with celiac could eat it).  But you would never know the difference – they tasted exactly the same as regular ones (although they did cost a small fortune for graham crackers!). 

After the graham cracker crust is baked – you layer in some caramel and then chopped pecans….

Then you layer in some cooked apple slices….. 

Next is a layer or cheesecake batter and once baked – topped with fresh whipped cream and garnished with pecans and caramel.

Are you drooling yet?   If so - go make this dessert!

Ingredients

For the caramel:

• 1 cup sugar
• 3 Tbsp. water
• 1 Tbsp. light corn syrup
• 3/4 cup heavy cream
• 1 Tbsp. unsalted butter

For the crust:

• 1 1/2 cups graham cracker crumbs
• 3 Tbsp. sugar
• 1/2 tsp. cinnamon
• 5 1/3 Tbsp. unsalted butter, melted
• 1/2 – 3/4 cup caramel
• 1 cup chopped pecans

For the apple filling:

• 5 Tbsp. unsalted butter
• 1/2 cup light brown sugar
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 4 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake:

• 8 oz. cream cheese
• 1/4 cup sugar
• 1 tsp. vanilla extract
• 1 large egg
• 1 Tbsp. freshly squeezed lemon juice

For the topping:

• 3/4 cup heavy cream
• 3 Tbsp. confectioners’ sugar
• 1/4 cup caramel
• Chopped pecans

Directions

1. To make the caramel: Put the sugar, water and corn syrup in a medium heavy-bottomed saucepan and stir to combine.  Heat over medium-high heat, without stirring, until the caramel turns deep amber.  As the sugar is caramelizing wipe down any splatters on the sides of the pan with a pastry brush dipped in cold water.  Lower the heat and and add the cream and butter.  Once done bubbling – stir until smooth and remove the pan from the heat.   Cool and refrigerate until ready to use (can be made in advance).

2. To make the crust:  Preheat the oven to 375° F. 

3.  In a mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter and combine until all the crumbs are moistened and the ingredients are evenly mixed. 

4. Transfer the mixture to a 9 inch springform pan or deep dish pie plate and press the crumbs in an even layer over the pan bottom and up the sides of the pan.  Bake for 6-8 minutes, until golden in color.  Let cool for about 10 minutes. 

5. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. 

6. To make the apple filling: Melt the butter in a large skillet over medium heat.  Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling.  Mix in the apple slices and toss well to coat.  Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes.  Let cool for a few minutes and pour into the prepared pie shell.  Set aside.

7. Reduce the heat of the oven to 350° F. 

8. To make the cheesecake layer: Combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute.  

9. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. 

10. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust.  Bake until a knife inserted in the center comes out clean, about 30 minutes.

11. Remove from the oven, transfer to a wire rack and let cool to room temperature.  Refrigerate for at least 4 hours.

12. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form.  Spread gently over the top of the chilled cheesecake layer.  Top with dollops of caramel sauce and swirl with a knife to create a marbled effect.  Sprinkle with a handful of chopped pecans.

Source: Annie’s Eats, caramel from Baking from my Home to Yours by Dorie Greenspan

Printer-friendly version

Strawberry Cream Pie

Do you know what time of the year it is – it’s Strawberry time!  They are just starting to become available locally here in NY – and I’ve been eating them every morning with my yogurt.  It really is amazing to taste the difference of food that is in season and locally grown – it tastes like the way it is meant to taste.  And with strawberries – it is pure deliciousness! 

Now about this pie – I actually made it a few weeks ago with some California strawberries – and I can only imagine how much better it would be with some of the local ones.  Regardless – this pie is the perfect combination of flavors – it doesn’t get much better than strawberries and cream – with a bit of chocolate to top it off. 
I used my favorite pie crust – which I baked ahead of time – but feel free to use what ever recipe you want. 

Ingredients

• 1 cup cold heavy cream, divided
• 8 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 tsp. vanilla extract
• 1 pie crust, completely baked and cooled
• 2 pints fresh whole strawberries, hulled and sliced if large
• 2 ounces bittersweet chocolate chips

Directions

1. In the chilled bowl of a standing mixer fitted with the whisk attachment, beat 1 cup minus 1 tablespoon of the cream on medium speed.  When the cream is frothy, increase the speed to high and whip until the cream holds firm peaks.

2. In a separate large bowl (or the bowl of a standing mixer fitted with the paddle attachment), beat the cream cheese on medium speed until it’s soft and creamy. Add the sugar and vanilla and continue beating until combined.

3. Fold about 1/3 of the whipped cream into the cream cheese to lighten the mixture, then add the remaining cream and continue folding until it’s incorporated.

4. Evenly spread the cream mixture in the pie crust. Arrange the strawberries, pointed side up, over the filling.

5. Melt the chocolate with the remaining 1 tablespoon cream in the microwave on medium power, or in a double boiler.  Using a small sandwich bag with the corner snipped off - drizzle the chocolate over the strawberries.

6. Refrigerate the pie until set, about 1 hour.

Source: slightly adapted from The Way the Cookie Crumbles

Printer-friendly version

Lemon Meringue Pie

I love lemons and lemon meringue pie.  This was another pie that I made for Thanksgiving.  You will never use a box of lemon pie filling after trying this lemon custard.  It is very easy to make and I made it the day before and stored it in the fridge until I was ready to bake the pie.

Ingredients:

for the pie filling

• 1 1/2 cold water
• 1 cup sugar
• 1/4 cup cornstarch
• 1/8 tsp. salt
• 6 large egg yolks
• 1/2 cup fresh squeezed lemon juice (from 3 lemons)
• 1 tbsp. grated lemon zest
• 2 tbsp. unsalted butter

for the meringue

• 3/4 cup sugar
• 1/3 cup water
• 3 large egg whites (room temp)
• 1/4 tsp. cream of tartar
• pinch of salt
• 1/4 tsp. vanilla extract

Directions:

1. Heat oven to 375 degrees.  Roll out a pie crust in crushed graham crackers.   Bake crust lined with foil and pie weights for 25 to 30 minutes.  Remove the weights and foil and bake for another 10 minutes.  See aside to cool.  

2. for the filling: Bring the water, sugar, cornstarch and salt to a simmer in a large saucepan over medium heat, whisking constantly.  

3.  When the mixture turns translucent, whisk in the egg yolks, two at a time.  Whisk in the lemon zest, lemon juice and then the butter.  Return to a brief simmer and then remove from heat.

4.  Either pour into the cooled pie shell or place in a bowl with plastic wrap pressed on the top and refrigerate until ready to use.   If placing directly in the shell - chill for 2 hours in the fridge.

5.  for the meringue:  Adjust the oven to 400 degrees.  Bring the sugar and water to a boil over medium high heat and cook until slightly thickened and syrupy (235 degrees), 3 - 4 minutes.  

6. In a large bowl, whip the egg whites, cream of tartar and salt with a mixer on medium-low until foamy (1 minute).  Increase the mixter to medium-high and whip until the whites are shiny and soft peaks form (1 to 3 minutes)

7.  Reduce the mixer speed to medium and add the hot syrup.  Add the vanilla, increase the speed to medium-high, and continue to whip until the mixture has cooled (6 minutes).

8.  Dallop the meringue evenly over the top of the lemon filling - creating swirls and peaks.  Bake until the meringue turns golden brown - (6 minutes).  Cool on a wire rack. 

Source America's Test Kitchen Family Baking Book

Concord Grape Pie

I love Concord Grapes when they are in season in the fall.   This is something I've been making for the last two years, and since I don't just want my husband and myself to eat the entire pie - I freeze the filling and save it for Thanksgiving.  I couldn't find the recipe that I used last year - so I just tried to use my memory when making the filling.  And it worked out great - luckily I wrote it down (and started this blog) so I'll know what I did for next fall.   For some people this may seem like its too labor intensive - but it really is not that hard and the results are worth it.    At last Thanksgiving we did a taste test with my pie and one from Monica's and everyone enjoyed mine more.

I'll also include my favorite pie crust recipe that I've been making for the last few years - and I got a food processor this year - so it was even easier to make! 

Ingredients:

for the pie filling

• 2 quarts of Concord Grapes
• 3/4 cup of sugar
• juice of 1/2 a lemon
• 3 tbsp. of instant tapioca
  

for the topping

• 1/2 cup oats
• 1/2 cup brown sugar
• 1/4 cup flour
• 1/4 cup butter
• dash of cinnamon
• dash of vanilla

for the pie crust

• 2 1/2 cups unbleached all-purpose flour
• 1 tsp. table salt
• 2 tbsp sugar
• 12 tbsp (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
• 1/2 cup cold vegetable shortening, cut into 4 pieces
• 1/4 cup cold vodka
• 1/4 cup cold water

Directions:

for the pie filling:

1. Wash the Concord grapes.  Get three bowls ready (I do this while watching TV) - one for the skins, one for the seeds/pulp and one for the waste.   Squeeze the grapes into one bowl and place the empty skins in another.  (I use a third to put the stems or any grapes that have shriveled).

2. Once you have separated all of the skins from the seeds/pulp.  You place them in a saucepan over medium heat and cook for about 10 minutes - until the pulp and seeds start to separate. 

3.  Place this mixture in a strainer and push all of the pulp/juices into another bowl and discard the seeds.

4.  Place the pulp/juices back in the saucepan and add the skins.  Then add the sugar, lemon juice and tapioca.    Boil this mixture until thick - about 10 - 15 minutes.  Either use immediately or freeze for later use (I freeze for a month with no issues at all to the final product)

To make the pie crust:

1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.

2. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).

3. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.

4. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

5. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.

6. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

to make the crumb topping and bake the pie:

1. Preheat oven to 400 degrees.

2. Roll out and refrigerate pie crust.  

3. Combine all of the topping ingredients in a small bowl

4.  Pour grape filling (defrosted) into an unbaked pie crust and sprinkle crumb topping on top.

5.  Cover the pie crust with foil or pie shield. 

6.  Bake for 40 to 45 minutes until the topping is crisp and the filling has set.

Enjoy!

Pie crust from Cooks Illustrated (Foolproof pie dough)