Chapter 4
Fruits, Nuts, and Berries
Classic flavors are classic for a reason—and pies made with fruit, nuts, and berries are among the most popular of the traditional flavors. They’re also among the most memorable pies. Maybe your memory is of sticky and sweet pecan pie or of a slice of warm apple pie topped with a scoop of slowly melting vanilla ice cream? That’s great, but it’s time to take these pies from grandma to grown-up! The recipes in this chapter showcase intriguing ingredients like lavender, tea, cheese, and roasted chilies that you can use to spice up these old favorites, but it doesn’t stop there! You’ll also find exciting flavor profiles borrowed from French pastries, exotic spices, and buttery cookies that you’ll incorporate into these modern masterpieces. So say goodbye to your grandmother’s apple pie and get cooking!
Bourbon Pecan Pie
All bourbon is whiskey, but not all whiskey is bourbon. In the United States as well as other countries, whiskey must meet certain manufacturing requirements to legally carry the name bourbon. Bourbon is aged in charred oak barrels, which imparts the distinctive, complex flavors and caramel color that you’ll find in this pie.
SERVES 8
8 ounces cream cheese, softened
1 tablespoon bourbon
1 cup powdered sugar, divided
1 cup heavy cream
1 teaspoon vanilla
1½ cups chopped pecans, toasted, plus more for garnish
1 (9”) Graham Pecan Crust (see Chapter 1), baked and cooled
1 batch Salted Caramel Sauce (see Chapter 2)
In a large bowl, cream together the cream cheese, bourbon, and ½ cup of the powdered sugar. Set aside.
In a separate bowl, whip the heavy cream with the remaining powdered sugar and vanilla until it forms medium peaks, about 1 minute.
Beat the whipped cream into the cream cheese mixture until almost combined. Add the chopped pecans and fold until evenly mixed.
Pour into the prepared crust and chill overnight. Serve with a drizzle of Salted Caramel Sauce.
Apple Pie with a Spicy Cheddar Crust
A little sweet, a little tangy, and just a little spicy, this pie pays homage to the classic combination of apple pie with a slice of cheese on top. This upscale version of this diner classic adds a hint of cayenne pepper that gives just a whisper of heat following the tangy sweetness of the apple filling.
SERVES 8
3 medium Granny Smith apples, peeled, cored, and sliced ¼” thick
3 medium Golden Delicious apples, peeled, cored, and sliced ¼” thick
2 tablespoons lemon juice
½ cup packed light brown sugar
¼ cup all-purpose flour
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon fresh-grated nutmeg
½ teaspoon vanilla
1 (9 Spicy Cheddar Crust (see Chapter 1), unbaked)
1 egg, beaten
Preheat the oven to 400°F.
Put the apple slices in a large bowl and toss with the lemon juice.
Add the brown sugar, flour, salt, cinnamon, nutmeg, and vanilla; toss to coat and set aside for 10 minutes.
Fill the pie crust with the apple mixture. Brush the edge of the bottom pie crust with the beaten egg so that the top crust will adhere. Top with the second crust and trim the dough to within 1” of the pan’s edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg and cut 4 or 5 slits in the top to vent steam.
Place the pie on a baking sheet and bake, in the lower third of the oven, for 1 hour to 1 hour and 15 minutes, or until the filling is bubbling in the center of the pie and the crust is golden brown all over. Enjoy warm.
Blood Orange Curd Pie
Blood oranges have a distinctive red-colored flesh and a sweet-tart flavor that carries over into this not-so-humble pie. Common to the Mediterranean, the blood orange is a popular ingredient in Italian cooking. This delicious fruit is also grown in Texas and California, where the days are warm but the evenings are cool. Look for blood oranges to hit your local produce market in the winter and early spring.
SERVES 8
1 cup sugar
1 tablespoon lime juice
1 cup blood orange juice
8 egg yolks
2 tablespoons cornstarch
8 tablespoons unsalted butter
1 (9”) Traditional Graham Cracker Crust (see Chapter 1), baked and cooled
1 recipe Foolproof Meringue (see Chapter 2)
Preheat the oven to 375°F.
In a medium saucepan, combine the sugar, lime juice, and blood orange juice; stir until the sugar is melted.
Whisk in the egg yolks and cornstarch. Cook over medium heat, whisking constantly, until bubbling and thick, about 10 minutes.
Reduce the heat to low and stir in the butter until melted. Pour the curd through a strainer into the prepared crust.
Spread the Foolproof Meringue onto the filling while it is still hot, making sure the meringue completely covers the filling and the inside edge of the crust.
Bake for 10–12 minutes, or until the meringue is golden brown. Remove from the oven and chill for 3 hours, uncovered, before slicing.
Brandied Pear Pie
When shopping for the pears used in this recipe, keep a few things in mind. Pears are harvested before they are ripe, and they ripen fairly quickly at room temperature, which means that it is best to buy fruit that is only slightly ripe at the store. You also want to avoid bruised or blemished skins, which indicate the fruit has been damaged or is past its prime. When the flesh at the stem end of the pear gives slightly under soft pressure it is ripe and ready to go into your pie.
SERVES 8
1 (9”) All-Butter Pie Crust (see Chapter 1), unbaked
2 tablespoons unsalted butter
8 medium Bosc pears, peeled, cored, and sliced ¼” thick
1 vanilla bean, split and seeds scraped out
½ cup brandy, divided
½ cup sugar
¼ cup cornstarch
½ teaspoon cinnamon
¼ teaspoon salt
1 recipe Spiked Whipped Cream (see Chapter 2), made with brandy
Preheat the oven to 375°F.
Line the pie crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 10 minutes, then remove the paper and weights and bake for an additional 8–10 minutes, or until the crust is lightly golden brown all over. Remove from the oven and set aside to cool.
In a large skillet over medium heat, melt the butter until it foams. Add the sliced pears, vanilla bean, and vanilla bean seeds.
Remove the pan from the heat and add ¼ cup of the brandy and the sugar. Return the pan to the heat and cool until the pears are just starting to soften, about 3 minutes.
In a small bowl, whisk together the remaining brandy and the cornstarch until smooth. Add to the simmering fruit and stir until thickened, about 1 minute.
Remove from the heat and add the cinnamon and salt. Carefully remove the vanilla bean.
Fill the pie crust with the pear mixture. Place the pie on a baking sheet and bake, in the lower third of the oven, for 25–30 minutes, or until the filling is bubbling in the center of the pie and the crust is golden brown all over.
Cool the pie completely to room temperature, then top with the Spiked Whipped Cream. Serve immediately.
Vanilla Pear Pie
The vanilla beans found in this Vanilla Pear Pie are native to Mexico and South America. Vanilla is picked when it is still green and undergoes a fermentation process to develop the best flavor. When buying vanilla beans, look for plump, black beans that are shiny on the outside and not dry or stiff. Store vanilla beans in an airtight container for up to six months to preserve freshness.
SERVES 8
1 cup sugar
⅓ cup cornstarch
¼ teaspoon cinnamon
Seeds of 1 vanilla bean pod or 2 teaspoons vanilla bean paste
8 Bosc pears, peeled, cored, and sliced ¼” thick
2 tablespoons brandy
1 (9”) Mealy Pie Crust (see Chapter 1), unbaked
1 egg, beaten
1 (9”) Flaky Pie Crust (see Chapter 1)
Preheat the oven to 425°F.
In a large bowl, mix the sugar, cornstarch, and cinnamon until well blended.
Add vanilla bean, pears, and brandy; toss to coat. Allow to stand 10 minutes.
Fill the Mealy Pie Crust with the pear mixture. Brush the edge with the beaten egg so that the top crust will adhere. Top with the Flaky Pie Crust and trim the dough to within 1” of the pan’s edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg and cut 4 or 5 slits in the top to vent steam.
Place the pie on a baking sheet and bake for 20 minutes.
Reduce the heat to 350°F and bake for an additional 40–50 minutes, or until the pie is bubbling and the juices are thick. Cool for 2 hours before slicing.
Orange Honey Pecan Pie
The lush honey used in this recipe is classified by the flowers the bees used as a source for the nectar. Wildflower honey, for example, is honey that is made from multiple flower sources, such as clover, lavender, and wildflowers. Honey has complex flavors and, depending on the flowers used, it can range from mild and buttery to sharp and slightly citrus. Look for local honey or honey that is produced in small batches rather than honey that is mass produced; small batch honey will have a more intense floral flavor.
SERVES 8
2 tablespoons all-purpose flour
½ cup packed light brown sugar
2 eggs
¾ cup honey
¼ teaspoon salt
2 tablespoons butter, melted
1 teaspoon vanilla
1 tablespoon orange zest
1½ cups coarsely chopped pecans
1 (9”) Mealy Pie Crust (see Chapter 1), unbaked
Preheat the oven to 350°F.
Whisk together the flour and light brown sugar. Add the eggs, honey, salt, butter, vanilla, and orange zest; whisk until smooth.
Spread the pecans into the crust in an even layer. Pour the filling over the pecans and tap the pie gently on the counter to release any air bubbles.
Place the pie on a baking sheet and bake for 50–60 minutes, or until the filling is puffed all over and set. Cool to room temperature before serving.
Lavender-Infused Lemon Curd Pie
Culinary lavender has a pungent floral aroma that pairs exceptionally well with the lemon in this upscale recipe. Lavender can be found in most natural food stores, gourmet shops, and even at your local farmers’ market. For extra lavender flavor, grind ¼ teaspoon with ¼ cup of sugar and sprinkle it over the top of each slice of pie as a fragrant and sophisticated garnish.
SERVES 8
1 (10”) Short Crust for Tarts (see Chapter 1), unbaked
¾ cup sugar
¾ cup lemon juice
1 teaspoon lemon zest
1 teaspoon dried lavender, lightly crushed
6 egg yolks
1 tablespoon cornstarch
6 tablespoons unsalted butter
½ recipe Stabilized Whipped Cream (see Chapter 2)
Preheat the oven to 350°F. Line the tart with parchment paper, or a double layer of aluminum foil, and add pie weights or dry beans.
Bake for 10 minutes, then remove the paper and weights and bake for an additional 10–12 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool.
In a medium saucepan, combine the sugar and lemon juice and stir until the sugar is melted.
Whisk in the lemon zest, lavender, egg yolks, and cornstarch. Cook over medium heat, whisking constantly, until bubbling thick.
Reduce the heat to low and stir in the butter until melted. Pour the curd through a strainer into the prepared crust. Chill for 4 hours.
Once the tart has chilled, prepare the Stabilized Whipped Cream. Pipe the whipped cream around the edge of the tart. Chill for 30 minutes before serving.
Peach Ginger Hand Pies
Fresh ginger has a spicy heat that dry or powdered ginger sometimes lacks, so if you really want to up the ante on this not-so-humble pie, be sure to buy fresh. Fresh ginger should be firm to the touch, with no major blemishes to the skin. To peel ginger, you can use the bowl of a teaspoon to scrape away the skin. It comes off easily, since it is so thin. Store fresh ginger in the refrigerator for up to a week, or peel, mince, and freeze for up to a month.
SERVES 8
2 peaches, peeled, stoned, and finely diced
¼ cup packed light brown sugar
1 teaspoon fresh-grated ginger
¼ teaspoon cinnamon
1 tablespoon cornstarch
2 recipes Flaky Pie Crust (see Chapter 1), not pressed into pie pans
1 egg, beaten
In a medium saucepan over medium heat, combine the peaches, sugar, ginger, cinnamon, and cornstarch. Cook until the mixture comes to a boil and thickens, about 5 minutes. Remove from the heat and cool to room temperature.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Cut the pastry into 8” rounds or squares. Place about ¼ cup filling into the pastry slightly off center. Brush the edges of the pastry with beaten egg and fold the dough over the filling. Pinch or crimp with a fork to seal.
Place the pies on the prepared baking sheet and brush with beaten egg. With scissors or a sharp paring knife, cut vents in pastry to vent steam.
Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 25 minutes, or until the pastry is golden brown and juices are bubbling. Cool to room temperature before serving.
Honey Lavender Apple Pie
Lavender lends an unexpected floral twist to what might be an otherwise ordinary apple pie. Not only is the pie flavored with lavender, it is also sweetened in part by honey, which adds its own aroma to the pie. If you like, you may add a teaspoon of fresh grated orange or lemon zest to this pie for a little citrus buzz.
SERVES 8
¾ cup sugar
¼ cup honey
¼ cup cornstarch
½ teaspoon cinnamon
½ teaspoon fresh-grated nutmeg
½ teaspoon lavender, crushed
8 medium Gala or Honey-crisp apples, peeled, cored, and sliced ¼” thick
1 (9”) Mealy Pie Crust (see Chapter 1), unbaked
1 egg, beaten
1 recipe Flaky Pie Crust (see Chapter 1), unbaked
Preheat the oven to 400°F.
In a large bowl, mix the sugar, honey, cornstarch, cinnamon, nutmeg, and lavender until well blended. Add the apples and toss to coat. Allow to stand 10 minutes.
Fill the Mealy Pie Crust with the apple mixture. Brush the edge of the crust with the beaten egg so the top crust will adhere. Top with the Flaky Pie Crust and trim the dough to within 1” of the pan’s edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg, and cut 4 or 5 slits in the top to vent steam.
Place the pie on a baking sheet and bake for 20 minutes.
Reduce the heat to 350°F and bake for an additional 33–40 minutes, or until the pie is bubbling and the juices are thick. Cool for 2 hours before slicing.
Roasted Hatch Chilies, Apple, and Ricotta Hand Pies
Hatch chilies are cultivated in Hatch, New Mexico, and arrive in markets in the Southwest around August. They range from mild and sweet to as spicy as the jalapeño. If you live outside of an area where hatch chilies can be purchased fresh, they are also available frozen and canned.
SERVES 8
1 tablespoon butter
½ onion, finely diced
1 Granny Smith Apple, peeled, cored, and finely diced
1 cup ricotta cheese
½ cup shredded sharp Cheddar cheese
2 eggs
½ teaspoon salt
3 fire-roasted mild Hatch or other mild chili peppers, seeded and sliced into thin strips
2 recipes Flaky Pie Crust (see Chapter 1), not pressed into pie pans
In a medium skillet over medium heat, add the butter. Once it begins to foam, add the onion and cook, stirring often, until softened, about 3 minutes.
Add the apples and cook until they just begin to soften, about 2 minutes. Remove the pan from the heat and allow the mixture to cool to room temperature.
In a large bowl, combine the ricotta cheese, Cheddar cheese, 1 egg, and salt. Mix until smooth, then add the diced chilies and onion mixture. Mix until evenly combined.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Cut the pastry into 8” rounds or squares. Divide the filling evenly between the pastry circles, making sure to place the filling slightly off center.
Brush the edges of the pastry with beaten egg and fold the dough over the filling. Pinch or crimp with a fork to seal. Place the pies on the prepared baking sheet.
Beat the remaining egg and brush over the pies. With scissors or a sharp paring knife, cut vents in pastry to vent steam.
Bake for 10 minutes, then reduce heat to 350°F and bake for an additional 25–30 minutes, or until the pastry is golden brown and the filling is steamy. Remove from the oven and allow to cool for 10 minutes before serving.
Tea-Infused Pear Pie
Black tea brings to this sophisticated pie a deep, aromatic flavor that is as complex as wine. This is the place to use the best quality tea available, since the flavor perfumes every bite of this scrumptious dessert. If you’re looking for a lighter flavor, you can substitute jasmine tea, which has a very distinct floral taste, for the black tea in this recipe.
SERVES 8
1 (9”) All-Butter Pie Crust (see Chapter 1), unbaked
¼ cup heavy cream
2 teaspoons black tea leaves or 1 tea bag
¼ cup cornstarch
2 tablespoons unsalted butter
8 medium Bosc pears, peeled, cored, and sliced ¼” thick
1 vanilla bean, split and seeds scraped out
½ cup sugar
½ teaspoon cinnamon
¼ teaspoon salt
1 recipe Spiked Whipped Cream (see Chapter 2), made with brandy
Preheat the oven to 375°F. Line the pie crust with parchment paper, or a double layer of aluminum foil, and add pie weights or dry beans.
Bake for 10 minutes, then remove the paper and weights and bake for an additional 8–10 minutes, or until the crust is lightly golden brown all over. Remove from the oven and set aside to cool.
In a small pot, heat the cream until it simmers. Add the tea leaves and stir to combine. Remove the pot from the heat, cover, and allow to steep for 10 minutes.
Strain the cream into a large bowl; whisk in the cornstarch. Set aside.
In a large skillet over medium heat, melt the butter until it foams. Add the sliced pears, vanilla bean, vanilla bean seeds, and sugar. Cook until the pears are just starting to soften, about 3 minutes.
Remove from the heat and add the cinnamon and salt. Carefully remove the vanilla bean and stir in the cream mixture.
Fill the pie crust with the pear mixture. Place the pie on a sheet pan and bake in the lower third of the oven for 25–30 minutes, or until the filling is bubbling in the center of the pie and the crust is golden brown all over.
Cool the pie completely to room temperature, then top with the Spiked Whipped Cream. Serve immediately.
Toffee Almond Pie
Almond-studded toffee is a candy shop favorite, and those flavors are used to make a grown-up version of this childhood treat. If you are unable to find toffee bits at the store, simply buy a toffee candy bar and crush it up with a rolling pin in a plastic bag. Those candy bars usually have a chocolate coating, which will add another layer of flavor to this pie.
SERVES 8
1 stick unsalted butter, melted
½ cup packed light brown sugar
¾ cup light corn syrup
¼ teaspoon almond extract
1 teaspoon vanilla
3 eggs
1 cup sliced almonds, lightly toasted
½ cup toffee bits
1 (9”) Cream Cheese Pastry Crust (see Chapter 1), unbaked
Preheat the oven to 350°F.
In a large bowl, whisk together the butter, brown sugar, corn syrup, almond extract, vanilla, and eggs until well combined.
Spread the sliced almonds and toffee bits evenly in the bottom of the pastry crust, then pour the egg mixture over the top. Tap the pie gently on the counter to release any air bubbles.
Place the pie on a baking sheet and bake for 50–60 minutes, or until the filling is puffed all over and set. Cool to room temperature before serving.
Peach Sour Cream Pie
In this palate-pleasing pie, sweet slices of peach are surrounded by tangy sour cream custard and topped with a crisp, buttery crumble. Mace, the lacy outer coating of the nutmeg, lends its slightly peppery citrus flavor to the sour cream filling. This pie is best served at room temperature or slightly chilled.
SERVES 8
1 (9”) All-Butter Pie Crust (see Chapter 1), unbaked
1 cup sour cream
½ cup sugar
2 tablespoons cornstarch
2 eggs, lightly beaten
1 teaspoon vanilla
¼ teaspoon mace
8 medium peaches, peeled and cut into ¼” thick slices
1 recipe Butter Crumble (see Chapter 2)
Preheat the oven to 425°F.
Line the pie crust with foil or parchment paper and fill with pie weights or dry beans. Bake for 10 minutes, then remove the lining and weights and bake for an additional 10 minutes. Set aside to cool.
In a large bowl, whisk together the sour cream, sugar, and cornstarch until smooth.
Add the eggs, vanilla, and mace and whisk until well combined. Fold in the sliced peaches.
Pour into the crust and top with the Butter Crumble. Bake for 30–35 minutes. Cool to room temperature before serving.
Apricot and Walnut Pie
Dry apricots have a sweet, mild flavor that is more concentrated than the fresh fruit; they add this concentrated flavor to anything to which they are added. When baking with dry fruits, it is a good idea to reconstitute them in a little juice prior to baking; giving them a good soak will add moisture and make them tender. Do not discard the juice used to soak the fruit. Instead, reduce it down into a sauce that can be drizzled over ice cream—or over cut slices of pie.
SERVES 8
½ cup dried apricots, finely diced
1 cup orange juice
1 cup corn syrup
2 tablespoons unsalted butter, melted
½ cup sugar
¼ teaspoon cinnamon
1 tablespoon all-purpose flour
3 eggs
¼ teaspoon salt
¾ cup chopped walnuts
1 (9”) Mealy Pie Crust (see Chapter 1), unbaked
Preheat the oven to 350°F.
In a small saucepan, combine the diced apricots and orange juice. Bring the mixture to a boil, then remove the pot from the heat and allow to steep for 5 minutes. Strain the apricots and cool to room temperature.
In a large bowl, whisk together the corn syrup, butter, and sugar. Once well combined, add the cinnamon, flour, eggs, and salt. Whisk until smooth.
Spread the walnuts and apricots into the bottom of the pastry crust. Carefully pour the filling over the top.
Place on a baking sheet and bake for 45–55 minutes, or until the filling is puffed all over and set. Cool to room temperature before slicing.
Pineapple Macadamia Nut Pie
This fabulous pie is piled high with a deep, caramel-flavored custard with just a hint of molasses due to the dark corn syrup, dark brown sugar, and dark rum used in this filling. Combined with the sweet pineapple, which brightens the flavor, and toasted nuts, which add richness, this pie packs a lot of flavor.
SERVES 8
1 stick unsalted butter, melted
¾ cup dark brown sugar
½ cup dark corn syrup
2 tablespoons dark rum
1 teaspoon vanilla
3 egg
⅓ cup crushed pineapple
1 cup chopped macadamia nuts, lightly toasted
1 (9”) Mealy Pie Crust (see Chapter 1), unbaked
Preheat the oven to 350°F.
In a large bowl, whisk together the butter, sugar, corn syrup, rum, vanilla, and eggs until well combined.
Spread the pineapple and chopped macadamia nuts evenly in the bottom of the pastry crust, then pour the egg mixture over the top. Tap the pie gently on the counter to release any air bubbles.
Place the pie on a baking sheet and bake for 50–60 minutes, or until the filling is puffed all over and set. Cool to room temperature before serving.
Honey Cardamom Banana Nut Pie
Lightly citrus, yet charmingly earthy, cardamom is a wonderful baking spice that adds both beautiful flavor and aroma to this pie. It works especially well with honey and bananas, adding a little sharp edge to the sweet flavors. If you want to bump up this pie’s nutty flavor profile, simply replace the regular butter with a couple of tablespoons of walnut, hazelnut, almond, or cashew butter. These butters will keep your custard smooth while still giving this pie an added layer of dimension.
SERVES 8
3 ripe bananas, peeled and sliced ¼” thick
1 (9”) Graham Pecan Crust (see Chapter 1), baked and cooled
1½ cups whole milk
¼ cup sugar
¼ cup honey
3 tablespoons cornstarch
½ teaspoon cardamom
1 egg
¼ teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
1 recipe Stabilized Whipped Cream (see Chapter 2)
2 tablespoons toasted chopped pecans
Evenly layer the banana slices in the prepared crust. Set aside.
In a medium saucepan, combine the milk, sugar, honey, cornstarch, cardamom, egg, and salt. Whisk until smooth, then cook over medium heat, stirring constantly, until it begins to boil and thicken, about 10 minutes.
Remove from the heat and add the butter and vanilla. Stir until melted. Pour through a strainer into a separate bowl, then pour directly into the prepared crust. Place a layer of cling film directly on the custard, and chill overnight.
Once the pie has chilled, prepare the Stabilized Whipped Cream and top the pie. Garnish with the toasted pecans. Chill for 30 minutes before serving.
Brandied Black Cherry Pie
When baking with frozen fruit—like the beautiful black cherries found in this recipe—it is important to thoroughly thaw it before baking. As fruit thaws, it releases juice because the process of freezing damages the fruit’s cells; if you skip the thaw you will find that your filling will be too wet. Draining off the excess juice will mean your filling will come out of the oven nice and thick!
SERVES 8
20 ounces frozen pitted black cherries
¼ cup brandy
1 cup sugar
½ cup cornstarch
2 tablespoons butter
¼ teaspoon salt
1 teaspoon lemon juice
½ teaspoon vanilla
1 (9”) Mealy Pie Crust (see Chapter 1), unbaked
1 recipe Flaky Pie Crust (see Chapter 1), cut into 10 (1”) strips
1 egg, beaten
Preheat the oven to 375°F.
Thaw the cherries and drain the juices into a measuring cup.
Add enough juice to the brandy to equal ½ cup. Add water if needed.
In a small saucepan over medium heat, combine the brandy mixture with the sugar and cornstarch until smooth. Cook, whisking constantly, until the mixture begins to boil and thicken, about 5 minutes. Remove the pot from the heat.
Add the butter, salt, lemon juice, and vanilla. Mix well, and then fold in the cherries. Cool to room temperature.
Pour into the Mealy Pie Crust and top with the pastry strips. Lay out 5 strips on top of the filling about ½” apart.
Starting ½” from the edge of the pie, fold back every other strip and lay down one strip of pastry. Fold the pastry back down and fold back the other pieces. Lay down a second strip about ½” from the fist strip. Repeat this process until all the strips are used.
Trim the dough to within 1” of the pan’s edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the lattice with beaten egg.
Bake for 40–45 minutes, or until the filling is bubbly in the center and the lattice is golden brown. Cool for 30 minutes before serving.
Pineapple Coconut Chess Pie
Chess pie is a quintessentially southern creation. Most traditional chess pies are made of either lemon or chocolate, but the sweet, creamy filling is ripe for experimentation and exotic, unexpected flavors like the pineapple and coconut found in this recipe. If you’re so inclined, a tablespoon of rum also makes a lovely addition to this pie filling.
SERVES 8
4 eggs
1 stick butter, melted
1 cup sugar
1 tablespoon yellow corn meal
1 teaspoon vanilla
½ cup milk
¼ teaspoon coconut extract
½ cup toasted coconut
¼ cup crushed pineapple, drained
1 (9”) Mealy Pie Crust (see Chapter 1), unbaked
Preheat the oven to 350°F.
In a large bowl, whisk together the eggs, butter, and sugar until smooth.
Add the cornmeal, vanilla, milk, and coconut extract. Whisk until well combined.
Spread the coconut and pineapple evenly over the bottom of the prepared crust. Pour the mixture into the pastry crust and place on a baking sheet.
Bake for 50–55 minutes, or until the filling is set and the top is golden brown. Allow to cool to room temperature before serving.
Bourbon Caramel Apple Pie
Caramel and bourbon are quite complementary. Where bourbon is earthy, sharp, and smoky, caramel is sweet, buttery, and nutty. Combine those flavors with tart apple and you have a rich dessert that goes far beyond your plain, old apple pie! Before you think that this pie is going to taste heavy, remember the crisp, tart Granny Smith apples used in the filling. This hearty pie is perfect for the holidays!
SERVES 8
¾ cup sugar
⅓ cup cornstarch
1 teaspoon cinnamon
½ teaspoon fresh-grated nutmeg
8 medium Granny Smith apples, peeled, cored, and sliced ⅛” thick
20 caramels
2 tablespoons bourbon
1 (9”) Mealy Pie Crust (see Chapter 1), unbaked
1 egg, beaten
1 recipe Flaky Pie Crust (see Chapter 1), unbaked
Preheat the oven to 400°F.
In a large bowl, mix the sugar, cornstarch, cinnamon, and nutmeg until well blended. Add the apples and toss to coat. Allow to stand 10 minutes.
In a small saucepan over medium-low heat, add the caramels and bourbon. Heat until the mixture is thoroughly melted. Cool for 5 minutes.
Layer ⅓ of the apple mixture into the bottom of the Mealy Pie Crust, then drizzle ½ the caramel sauce over. Repeat, ending with a final layer of apples.
Brush the edge of the bottom pie crust with the beaten egg so the top crust will adhere. Top with the flaky crust and trim the dough to within 1” of the pan’s edge. Tuck edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg, and cut 4 or 5 slits in the top to vent steam.
Bake for 20 minutes, then reduce the heat to 350°F and cook for an additional 40–50 minutes, or until the filling is bubbling and the crust is golden brown all over. Cool for 1 hour before serving.
Brandied Berry Pie
Want to avoid the brandy? A lot of people, for various reasons, do not like to cook or bake with alcohol. If you are among those people don’t worry, you can still enjoy this pie by making a couple of small substitutions. Simply replace the brandy with equal amounts of cherry, cranberry, or apple juice along with ¼ teaspoon almond or rum extract. The juice will add plenty of flavor, and the extract will add the depth this pie needs to take it from everyday to extraordinarily indulgent.
SERVES 8
1 All-Butter Pie Crust (see Chapter 1), unbaked
2 cups fresh red cherries, pitted and sliced in half
1½ cups fresh blueberries
1½ cups fresh raspberries
1 cup sugar
¼ cup cornstarch
½ cup brandy
½ teaspoon cinnamon
1 teaspoon vanilla
¼ teaspoon salt
2 teaspoons lemon zest
1 recipe Oat Crumble (see Chapter 2)
Preheat the oven to 375°F.
Line the pie crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans.
Bake for 10 minutes, then remove the paper and weights and bake for an additional 10–12 minutes, or until the crust is just turning golden brown all over. Remove from the oven and set aside to cool. Turn the oven up to 425°F.
In a large bowl, combine the cherries, blueberries, raspberries, sugar, and cornstarch until evenly distributed. Pour over the brandy along with the cinnamon, vanilla, salt, and lemon zest and stir to combine.
Pour the berry mixture into the prepared crust and top with the Oat Crumble. Place the pie on a baking sheet and bake for 15 minutes.
Reduce the heat to 350°F and bake for an additional 40–50 minutes, or until the filling is bubbling in the center and the Oat Crumble is crisp. Cool to room temperature before serving.
Strawberry Silk Pie
The silky, smooth strawberry custard found in this pie is made with perfectly puréed fresh strawberries that are cooked down to concentrate the flavor. Do not skip the cooling step between cooking the berries and puréeing. Hot foods expand when they are blended and can spray out of the blender; setting aside time for a brief cool-down will reduce that risk. It is also a good idea to vent the blender’s lid whenever you purée warm foods.
SERVES 8
1 Cream Cheese Pastry Crust (see Chapter 1), unbaked
1 cup strawberries, hulled and diced
2 tablespoons sugar
1 teaspoon cornstarch
1½ cups half-and-half
½ cup sugar
¼ cup cornstarch
2 eggs
¼ teaspoon salt
½ teaspoon vanilla
2 tablespoons butter
2 cups fresh strawberries, hulled and sliced in half
¼ cup apricot jam, melted and cooled
Preheat the oven to 375°F. Line the pie crust with parchment paper or a double layer of aluminum foil, and add pie weights or dry beans.
Bake for 12 minutes, then remove the paper and weights and bake for an additional 12–15 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool.
In a small pot, combine the strawberries and sugar. Let stand for 10 minutes, then cook over medium heat until they are thick and bubbling, about 10 minutes.
Remove from the heat and cool for 5 minutes, then pour the strawberry mixture into a blender and process until smooth.
Pour the strawberry purée through a fine metal strainer, working the mixture through with a spatula, to remove the seeds. Return the strained berries to the pan and whisk in the cornstarch. Cook over medium heat until the mixture comes to a boil and thickens, about 5 minutes. Remove the pan from the heat and allow to cool.
In a medium saucepan, combine the half-and-half, sugar, cornstarch, eggs, and salt. Whisk until smooth, then cook over medium heat, stirring constantly, until it begins to boil and thicken, about 10 minutes.
Remove from the heat and add the vanilla, butter, and strawberry mixture. Whisk until the butter is melted and the mixture is smooth. Pour through a strainer into a separate bowl, then pour directly into the prepared crust. Place a layer of cling film directly on the custard and chill for 2 hours.
Remove the cling film from the pie and arrange the strawberries, sliced-side down, on top of the custard. Brush the berries with the apricot jam. Serve chilled.
Green Tea Passion Fruit Mousse Pie
This pie uses a green tea powder called matcha, which is made from shade-grown green tea leaves that are steamed and then powdered. You’ll find this flavoring in many Japanese desserts, ice cream, and western-style pastries. It can be found in some grocery stores as well as gourmet stores, and tea and coffee shops, or it can be purchased online.
SERVES 8
3 teaspoons matcha green tea powder
2 tablespoons hot water
2 cups half-and-half
⅔ cup sugar
¼ cup passion fruit purée
¼ cup cornstarch
2 egg yolks
¼ teaspoon salt
½ teaspoon vanilla
2 tablespoons butter
1 recipe Stabilized Whipped Cream (see Chapter 2)
1 Traditional Graham Cracker Crust (see Chapter 1), baked and cooled
In a small bowl, combine the green tea powder with the hot water and mix until smooth. Set aside to cool.
In a medium saucepan, combine the half-and-half, sugar, fruit purée, cornstarch, egg yolks, and salt. Whisk until smooth, then cook over medium heat, stirring constantly, until it begins to boil and thicken, about 8 minutes.
Remove from the heat and add the vanilla, butter, and green tea mixture. Whisk until the butter is melted and the mixture is smooth. Pour the custard through a strainer into a large bowl, cover with plastic, and cool to room temperature, about 1 hour.
Once cool, fold half the Stabilized Whipped Cream into the green tea base. Spread the filling into the prepared crust, cover with plastic, and chill for 2 hours.
Once the filling is cold, spread the remaining whipped cream over the top of the pie. Serve chilled.
Triple-Berry Cream Puff Pie
In place of a traditional pastry crust, this not-so-humble pie uses a base of pate a choux, a French pastry dough that is first cooked on the stove and then baked. It is the same dough used to make cream puffs and éclairs. The name literally translates into “little cabbages,” due to the shape of the dough once it is baked. This pie is essentially an exquisite, inside-out cream puff topped with fresh ripe berries and whipped cream.
SERVES 8
½ cup water
¼ cup butter
¼ teaspoon salt
1 tablespoon sugar
½ cup all-purpose flour
2 eggs
1½ cups half-and-half
½ cup sugar
2 tablespoons cornstarch
2 eggs
¼ teaspoon salt
½ teaspoon vanilla
2 tablespoons butter
½ cup chopped fresh strawberries
½ cup fresh blueberries
½ cup fresh raspberries
1 recipe Stabilized Whipped Cream (see Chapter 2)
Preheat the oven to 400°F.
In a large saucepan, bring water, butter, salt, and sugar to a boil over medium heat. Add flour all at once and immediately beat the mixture with a spoon until it forms a smooth ball. Remove from the heat and allow to cool for 5 minutes.
Transfer the mixture to the work bowl of a stand mixer and add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Spread the mixture onto the bottom and halfway up the sides of a 9” pie plate sprayed with nonstick cooking spray. Bake for 10 minutes, then reduce the heat to 350°F and bake for 15–25 minutes more, or until the dough is puffed, firm, and shiny. Cool completely on a wire rack.
In a medium saucepan, combine the half-and-half, sugar, cornstarch, eggs, and salt. Whisk until smooth, then cook over medium heat, stirring constantly, until it begins to boil and thicken, about 10 minutes.
Remove from the heat and add the vanilla and butter. Whisk until the butter is melted, then pour through a strainer into a separate bowl and place that bowl in an ice bath. Chill the custard, stirring constantly, until cool.
Spread the cool custard into the crust and arrange the berries on top. Spread the Stabilized Whipped Cream over the top, and chill for 1 hour before serving.
Apricot Macaroon Pie
This pie has a unique crust and a topping that is full of flavor: Here, ground almonds and coconut are combined to create a flavor that is similar to the popular cookie, but in pie form. The topping looks particularly pretty when some bits of the apricot stick out, so do not be too precise when covering the fruit filling.
SERVES 8
1 cup all-purpose flour
½ cup almond meal
1 cup packed light brown sugar
3 cups unsweetened shredded coconut
½ teaspoon salt
¾ cup butter, melted and cooled
4 egg whites
1 pound fresh apricots, peeled, pitted, and diced
¼ cup sugar
2 tablespoons cornstarch
¼ teaspoon cinnamon
Preheat the oven to 350°F.
In a large bowl, combine the flour, ¼ cup of the almond meal, ½ cup of the sugar, 1 cup of the coconut, and salt. Whisk to combine, then pour in the melted butter.
Mix until the dough is clumping together; it will not form a smooth ball. Press the mixture into a 9” pie pan and bake for 15–20 minutes, or until firm and lightly golden. Remove from the oven and set aside to cool. Leave the oven on.
In a medium bowl, combine the remaining almond meal, sugar, and coconut with the egg whites. Mix until well combined.
In a medium pot, combine the apricots, sugar, cornstarch, and cinnamon. Mix until well coated. Cook over medium heat until the mixture is thick and bubbling, about 8–10 minutes. Remove from the heat and allow to cool for 10 minutes.
Pour the apricot mixture into the prepared crust and top with the coconut mixture. Bake for 25–30 minutes, or until the topping is deeply golden and the fruit is bubbling. Cool for 1 hour before serving.