Chapter 7
Spicy, Salty, and Exotic Pies
From fresh sea salt and chocolate to lemons and serrano chilies, nothing sparks the flavor of sweets better than a little salt or a little spice. The human palate is terribly sophisticated, and is able to experience different flavors and sensations simultaneously, which is a good thing because the exotic ingredients found in this hapter bring an air of the unexpected to these not-so-humble pies. In this chapter the recipes range from fruity with a warm spicy kick to beautifully sweet with a salty bite. So lick the chipotle and cheese from your lips and let the savoring begin!
Salted Lime Curd Tart
A few feathery flakes of salt are the perfect companion to the juicy, tangy lime used in this delicious tart. Think of the margarita where the bite of salt helps the lime-infused cocktail taste that much sweeter. In this pie, the filling is pleasantly tart with a hint of salt sprinkled over the top to make it really shine.
SERVES 8
1 cup sugar
1 tablespoon orange juice
1 cup lime juice
8 egg yolks
2 tablespoons cornstarch
8 tablespoons unsalted butter
1 (9”) Traditional Graham Cracker Crust (see Chapter 1), baked and cooled
½ cup heavy whipping cream, cold
1 tablespoon powdered sugar
½ teaspoon coarse sea salt
In a medium saucepan, combine the sugar, orange juice, and lime juice and stir until the sugar is melted.
Whisk in the egg yolks and cornstarch. Cook over medium heat, whisking constantly, until bubbling and thick, about 8 minutes.
Reduce the heat to low and stir in the butter until melted. Pour the curd through a strainer into the Traditional Graham Cracker Crust. Place a layer of plastic wrap directly onto the filling and chill for 4 hours, or overnight.
When you are ready to serve, combine the heavy whipping cream and powdered sugar in a medium bowl. With a whisk or hand mixer, beat the cream until it forms medium peaks, about 2 minutes.
Spread the whipped cream evenly over the pie, then sprinkle the sea salt evenly over the whipped cream. Serve immediately.
Chipotle Fudge Pie
There is something almost addictive about a fudgy chocolate pie that leaves a little warm tingle behind on your tongue. The chipotle flavor in this pie is subtle, but when combined with the earthy chocolate cinnamon its smoky flavor steals the show. This pie is not too spicy, but if heat is a concern you can reduce the chipotle to ¼ teaspoon.
SERVES 8
2 ounces unsweetened chocolate, chopped
2 tablespoons butter
2 eggs
2 egg yolks
½ cup sugar
¾ cup corn syrup
½ teaspoon vanilla
1 tablespoon cocoa powder
½ teaspoon dry chipotle powder
½ teaspoon cinnamon
1 (9”) Mealy Pie Crust (see Chapter 1), unbaked
Preheat the oven to 375°F.
In a double boiler, melt the chocolate and butter until smooth. Remove from the heat.
In a large bowl, combine the eggs, egg yolks, sugar, and corn syrup. Add in the melted chocolate, vanilla, cocoa powder, chipotle powder, and cinnamon and whisk until well combined.
Pour the mixture into the pastry crust and place on a baking sheet. Bake for 30–35 minutes, or until the filling is just set. Serve slightly warm.
Salted Peanut Pie
Salty peanuts are a popular ingredient in candy making, and have been for years. This perfect pie borrows from that tradition to create a filling with just the right amount of salty sweetness, and loads of peanut flavor. If you prefer, or if you have an allergy to peanuts, you can substitute salted cashews or almonds in this pie.
SERVES 8
¾ stick unsalted butter, melted
¼ cup creamy peanut butter
¼ cup packed light brown sugar
½ cup light corn syrup
1 teaspoon vanilla
3 eggs
1 cup salted peanuts
1 (9”) Mealy Pie Crust (see Chapter 1), unbaked
Preheat the oven to 350°F.
In a large bowl, whisk together the butter, peanut butter, brown sugar, corn syrup, vanilla, and eggs until well combined.
Spread the peanuts 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.
Raspberry Chipotle Crumb Tart
Sweet raspberries pair surprisingly well with spicy chipotle peppers, and this sophisticated pie plays with this flavor profile by making use of a chipotle pepper preserved in adobo. Adobo is a spicy Latin marinade that includes paprika, oregano, and vinegar. Those flavors add a subtle savory edge to this pie that keeps it from being too sweet.
SERVES 8
1 Short Crust for Tarts (see Chapter 1), unbaked
3 cups raspberries
¾ cup white sugar
2 tablespoons cornstarch
2 tablespoons butter, melted
1 teaspoon lemon juice
½ teaspoon vanilla
½ chipotle pepper in adobo, finely chopped
¼ teaspoon ground cinnamon
¼ teaspoon salt
1 recipe Butter Crumble (see Chapter 2)
Preheat the oven to 350°F.
Line the Short Crust for Tarts 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 10–15 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool. Leave the oven on.
In a large bowl, combine the raspberries, sugar, cornstarch, butter, lemon juice, vanilla, chipotle, cinnamon, and salt until well combined. Spread into the crust and top with the Butter Crumble.
Place the tart on a baking sheet and bake for 35–45 minutes, or until the filling is bubbling and the crumble is golden brown. Allow to cool completely before serving.
Chorizo Empanadas
Mexican chorizo, a delicious mix of ground pork and spices, is often served for breakfast mixed with eggs. This recipe gives the humble chorizo a lift up by mixing with creamy cheese and peppers to create this rich and flavorful filling. These empanadas are fried until golden brown, and if you are making these for guests, you can make them up to an hour in advance and hold them in a warm oven.
SERVES 8
½ cup Mexican chorizo, removed from the casing
1 small onion, finely chopped
½ red bell pepper, finely chopped
1 small jalapeño, minced
1 clove garlic, minced
½ teaspoon cumin
8 ounces cream cheese, room temperature
1 cup shredded sharp Cheddar cheese
2 recipes All-Butter Pie Crust (see Chapter 1)
1 egg, beaten
Oil, for frying
In a medium skillet over medium heat, add the chorizo. Cook, stirring frequently, until the sausage is darker in color, about 5 minutes. Drain off the excess fat.
Return the skillet to the heat and add the onion, bell pepper, jalapeño, garlic, and cumin. Cook, stirring constantly, until the onions and peppers begin to soften, about 3 minutes. Remove the pan from the heat and allow the mixture to cool slightly.
In a medium bowl, beat the cream cheese until smooth. Stir in the chorizo mixture and Cheddar cheese. Mix until well blended, then cover and chill for 1 hour.
Cut the pastry into 8 (6”) rounds or squares. Place about ⅓ 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 a baking sheet and chill for 1 hour.
Fill a deep pot at least 3” deep with oil, making sure the oil is at least 3” from the top of the pot. Heat the oil to 375°F.
Working in batches, fry the pies until golden brown on both sides, about 3 minutes for the first side and about 2 minutes for the second side. Drain on a rack over a paper towel–lined sheet pan. Enjoy warm.
Strawberry Jalapeño Pie
Jalapeños, which have a mild fruity flavor, have been showing up in pepper jellies for years, and a spicy, sweet, strawberry jalapeño jelly inspired this pie. To get the best flavor possible, use fresh strawberries when they are in season. Frozen berries become too mushy after baking.
SERVES 8
1 quart fresh strawberries, hulled and quartered
¾ cup sugar
1 tablespoon butter
1 medium jalapeño, stemmed, seeded and finely minced
3 tablespoons cornstarch
¼ teaspoon cinnamon
¾ cup cranberry juice
½ teaspoon vanilla
1 (9”) Traditional Graham Cracker Crust (see Chapter 1), baked and cooled
1 recipe Stabilized Whipped Cream (see Chapter 2)
In a medium bowl, combine ½ of the strawberries with the sugar. With a potato masher or a fork, mash the berries until mostly smooth. Stir in the remaining berries and let stand for 10 minutes.
In a large saucepan, melt the butter until it foams. Add the minced jalapeño and cook, stirring constantly, for 1 minute.
In a bowl, combine the berry mixture, cornstarch, cinnamon, and cranberry juice. Add to the jalapeño and cook over medium heat until the mixture thickens and bubbles, about 5 minutes. Once thick, remove from the heat and stir in the vanilla.
Pour the mixture into the Traditional Graham Cracker Crust and chill for 4 hours. Once chilled, prepare the Stabilized Whipped Cream and spread over the top. Chill for 30 minutes before serving.
Mexican Hot Chocolate Pie
The warmth of cinnamon and spicy chili powder makes Mexican hot chocolate a popular beverage, especially when the weather turns chilly. This pie borrows those flavors for a fudgy custard that will have chocolate lovers swooning! This pie is good at room temperature, but it is best to serve it slightly warm. That way you get the full Mexican hot chocolate experience!
SERVES 8
2 ounces unsweetened chocolate, chopped
2 tablespoons butter
2 eggs
2 egg yolks
½ cup sugar
¾ cup corn syrup
1 teaspoon vanilla
½ teaspoon chili powder
½ teaspoon ground cinnamon
1 tablespoon cocoa powder
1 (9”) Mealy Pie Crust (see Chapter 1), unbaked
Preheat the oven to 375°F.
In a double boiler, melt the chocolate and butter until smooth. Remove from the heat.
In a large bowl, combine the eggs, egg yolks, sugar, and corn syrup. Add in the melted chocolate, vanilla, chili powder, cinnamon, and cocoa powder and whisk until well combined.
Pour the mixture into the pastry crust and place on a baking sheet. Bake for 30–35 minutes, or until the filling is just set. Serve slightly warm.
Salted Chocolate Meringue Pie
Thick, dark chocolate cream filling is wonderful on its own, but when topped with a fluffy, lightly salted cloud of lightly toasted meringue it becomes unbelievably upscale. What makes this pie so successful is the varied flavors of the buttery graham cracker base; smooth chocolate custard; toasty, light meringue; and a subtle bite from the salt. Pie really does not get much better than this!
SERVES 8
2 cups half-and-half
⅔ cup sugar
¼ cup Dutch-processed cocoa powder
¼ cup cornstarch
2 egg yolks
¼ teaspoon salt
2 tablespoons butter
2 ounces bittersweet chocolate, chopped
1 teaspoon vanilla
1 (9”) Traditional Graham Cracker Crust (see Chapter 1), baked and cooled
1 recipe Foolproof Meringue (see Chapter 2)
½ teaspoon sea salt
In a medium saucepan, combine the half-and-half, sugar, cocoa powder, cornstarch, egg yolks, 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, chopped chocolate, and vanilla. Stir until melted. Pour through a strainer into a separate bowl, then pour directly into the Traditional Graham Cracker Crust.
Prepare the Foolproof Meringue and spread onto the filling while it is still hot, making sure the meringue completely covers the filling and the inside edge of the crust. Sprinkle the sea salt evenly over the top.
Bake for 10–12 minutes, or until the meringue is golden brown. Remove from oven and cool to room temperature, uncovered, before slicing.
Habanero Passion Fruit Pie
Passion fruit is sweet and very, very tangy, which makes it the perfect complement to the fiery heat and mild fruity flavor of the habanero pepper. This passionate pie is not for the faint of heart, but if you like things with a fiery kick, then this pie is definitely for you.
SERVES 8
1 tablespoon unflavored gelatin
2 tablespoons cool water
½ cup fresh passion fruit purée
½ habanero pepper, seeded and well cleaned, puréed
4 eggs, separated, at room temperature
1 cup sugar, divided
½ teaspoon salt
1 pinch cream of tartar
1 Traditional Graham Cracker Crust (see Chapter 1), baked and cooled
1 recipe Stabilized Whipped Cream (see Chapter 2)
2 tablespoons passion fruit seeds
In a small bowl, combine the gelatin and water. Allow to stand for 10 minutes, then heat for 8–10 seconds in the microwave, or until just melted. Allow to cool to room temperature.
In a heavy medium saucepan, combine the passion fruit purée, habanero purée, egg yolks, ½ cup sugar, and salt. Stir constantly over low heat until sugar is dissolved and the mixture begins to thicken slightly and simmer, about 5 minutes. Do not boil.
Pour the mixture through a strainer into a large bowl and whisk in the melted gelatin. Allow the mixture to cool to room temperature.
With a hand mixer or stand mixer, beat egg whites and cream of tartar until they become frothy, about 30 seconds.
Gradually add remaining ½ cup of the sugar and continue beating the egg whites until they form medium peaks, about 1 minute. Fold the egg whites into the cooled fruit purée mixture.
Carefully spread the filling into Traditional Graham Cracker Crust. Cover with plastic and refrigerate for 4 hours, or overnight.
After the filling has chilled, prepare the Stabilized Whipped Cream and carefully spread it over the top of the pie and garnish with the passion fruit seeds. Chill for 30 minutes before serving.
Chai Cream Pie
Chai, a milk-based tea beverage, is originally from India, but has recently become craved the world over. To keep up with the trend, this sophisticated pie turns this warm, lush beverage into a cool, smooth pie! While there are commercially prepared chai tea bases available in most stores, steep whole spices along with the black tea to get the best flavor.
SERVES 8
1 (9”) All-Butter Pie Crust (see Chapter 1), unbaked
2 cups half-and-half
8 green cardamom pods, crushed
6 whole cloves
1 cinnamon stick, broken
1 tablespoon fresh ginger, roughly chopped
1 black tea bag
⅔ cup sugar
1 vanilla bean, split and the seeds scraped out
3 tablespoons cornstarch
2 eggs
¼ teaspoon salt
2 tablespoons butter
1 recipe Stabilized Whipped Cream (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 15 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 half-and-half, cardamom pods, cloves, cinnamon, and ginger. Bring the mixture to a simmer, then remove from the heat, add the tea bag, cover with a lid, and allow to steep for 10 minutes. Once steeped, remove the tea bag and strain the half-and-half. Return to the pot.
To the half-and-half, add the sugar, vanilla bean and seeds, 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 butter. Stir until the butter is 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 for 3 hours.
Once chilled, prepare the Stabilized Whipped Cream and spread it over the top of the pie. Chill for 30 minutes before serving.
Chipotle Peanut Butter Cheese Pie
This unexpected pie has a fluffy peanut butter filling that is spiked with a hint of chipotle powder. When you first take a bite, you taste nothing but luscious peanut butter filling along with the buttery crust. But once you swallow, you’ll feel a little tingle of heat in the back of your throat. It is that tingle that will surprise and delight those lucky enough to get a slice of this pie, and keep them coming back for more!
SERVES 8
¾ cup creamy peanut butter
4 ounces cream cheese, softened
½ teaspoon dried chipotle powder
¼ cups powdered sugar, divided
1 cup heavy cream
½ teaspoon vanilla
1 (9”) Chocolate Cookie Crust (see Chapter 1) or Pretzel Crust (see Chapter 1), baked and cooled
1 recipe Chocolate–Peanut Butter Fudge Sauce (see Chapter 2), for garnish
In a large bowl, cream together the peanut butter, cream cheese, dried chipotle, and 1 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 ½ of the whipped cream into the peanut butter mixture until almost combined, then add the remaining whipped cream and beat until no streaks of cream remain.
Pour into the Chocolate Cookie Crust or Pretzel Crust and chill overnight. Serve with a drizzle of Chocolate–Peanut Butter Fudge Sauce.
Spiced Nut Pie
In Germany, in the fall and winter, the aroma of spiced nuts is everywhere. The nuts they sell are very aromatic and sweet. This pie is inspired by those flavors, but adds a little zesty heat by way of chili powder. This perfect pie is a wonderful addition to a holiday dinner or any cool-weather occasion.
SERVES 8
2 tablespoons all-purpose flour
½ cup packed light brown sugar
2 eggs
¾ cup corn syrup
¼ teaspoon salt
2 tablespoons butter, melted
1 teaspoon vanilla
1 teaspoon orange zest
½ teaspoon chili powder
¼ teaspoon cinnamon
¼ teaspoon cardamom
½ cup coarsely chopped pecans
½ cup coarsely chopped almonds
½ cup coarsely chopped salted peanuts
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, corn syrup, salt, butter, vanilla, orange zest, chili powder, cinnamon, and cardamom. Whisk until smooth.
Spread the chopped nuts into the Mealy Pie Crust in an even layer. Pour the filling over the nuts 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.
Chocolate Coconut Curry Pie
Thai red curry paste is commonly associated with savory dishes, but it pairs shockingly well with sweet dark chocolate. This Chocolate Coconut Curry Pie is quite exotic with the toasted coconut, bitter chocolate, and hints of lemongrass and chili pepper from the curry paste. So take a break from the familiar, because this dish is anything but ordinary.
SERVES 8
⅔ cup half-and-half
⅔ cup coconut milk
1 tablespoon all-purpose flour
1 tablespoon Dutch-
processed cocoa powder
1 cup sugar
1 ounce unsweetened chocolate, melted and cooled
1 teaspoon Thai red curry paste
6 tablespoons butter, softened
2 eggs
¼ teaspoon salt
1 teaspoon vanilla
1 cup toasted coconut
1 (9”) Mealy Pie Crust (see Chapter 1), unbaked
Preheat the oven to 425°F.
In a medium saucepan, bring the half-and-half and coconut milk to a simmer over medium heat. Remove from the heat and cool slightly.
In a large bowl, whisk together the flour, cocoa powder, sugar, unsweetened chocolate, curry paste, and butter until completely combined.
Add the eggs, salt, and vanilla and mix well. Slowly whisk in the warm milk mixture until smooth. Fold in the toasted coconut.
Pour the mixture into the prepared pastry crust and place on a sheet pan. Bake in the lower third of the oven for 10 minutes, then reduce the heat to 325°F and bake for an additional 30–40 minutes, or until the filling is just set at the edges while the center is just slightly wobbly. Do not overbake, or the custard will become watery. Cool completely before slicing.
Ancho Chili, Pecan, and Chocolate Toffee Pie
This posh pie is a sweet and spicy Southwest twist on the traditional pecan pie. The ancho chilies used to take this pie from homemade to high class are the dried version of the poblano pepper, and they pack quite a bit of heat. However, the heat is tempered by the nutty pecans and rich toffee bits swimming in a sticky brown sugar custard. Top each slice of this pie with a little whipped cream, and you have a unique dessert sure to please!
SERVES 8
2 ounces unsweetened chocolate, chopped
2 tablespoons butter
2 eggs
2 egg yolks
½ cup packed light brown sugar
¾ cup corn syrup
1 teaspoon vanilla
½ teaspoon ancho chili powder
1 tablespoon cocoa powder
½ cup chopped pecans
½ cup toffee bits, plus more for garnish
1 (9”) Mealy Pie Crust (see Chapter 1), unbaked
½ recipe Spiked Whipped Cream (see Chapter 2)
Preheat the oven to 375°F.
In a double boiler, melt the chocolate and butter until smooth. Remove from the heat.
In a large bowl, combine the eggs, egg yolks, sugar, and corn syrup. Add in the melted chocolate, vanilla, ancho chili powder, and cocoa powder and whisk until well combined.
Spread the pecans and toffee bits in an even layer into the bottom of the prepared pastry crust, then carefully pour the mixture over the top.
Place the pie on a baking sheet and bake for 30–35 minutes, or until the filling is just set. Serve slightly warm with a spoonful of Spiked Whipped Cream and a few toffee bits sprinkled over the top.
Bitter Chocolate and Salted Marshmallow Pie
This pie is a grown-up version of the nostalgic s’mores of childhood. To help enhance the toasty sweetness of the marshmallows, a little sea salt is sprinkled over the top of the pie before it goes under the broiler. The finished product is the perfect blend of salty sweetness that everyone from the young to the young at heart will love!
SERVES 8
2 ounces bittersweet chocolate, chopped
2 tablespoons butter
2 eggs
2 egg yolks
½ cup sugar
¾ cup corn syrup
1 teaspoon vanilla
2 tablespoons cocoa powder
1 (9”) Mealy Pie Crust (see Chapter 1), unbaked
2 cups miniature marshmallows
½ teaspoon sea salt
Preheat the oven to 375°F.
In a double boiler, melt the chocolate and butter until smooth. Remove from the heat.
In a large bowl, combine the eggs, egg yolks, sugar, and corn syrup. Add in the melted chocolate, vanilla, and cocoa powder and whisk until well combined.
Pour the mixture into the pastry crust and place on a baking sheet. Bake for 30–35 minutes, or until the filling is just set. Cool the pie on a wire rack to room temperature, about 2 hours.
Heat the broiler in the oven. Spread the miniature marshmallows over the top of the cooled pie. Sprinkle the sea salt over the top. Broil pie with top about 5” from heat about 30 seconds, watching carefully, until marshmallows are lightly browned. Serve immediately.
Salted Caramel Pumpkin Pie
This isn’t your grandma’s traditional pumpkin pie! Instead, this delicious recipe takes the flavors of a holiday staple and takes them over the top by adding a little salted caramel. The rich caramel flavors complement the warm spices, but the sharp bite of salt keeps this pie from being even a little boring.
SERVES 8
½ cup packed light brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon allspice
¼ teaspoon ground cloves
⅛ teaspoon fresh-grated nutmeg
2 eggs
15 ounces pumpkin purée
½ cup Salted Caramel Sauce (see Chapter 2), plus more for garnish
¾ cup evaporated milk
1 (9”) Mealy Pie Crust (see Chapter 1), unbaked
Preheat the oven to 425°F.
In a large bowl, whisk together the sugar, cinnamon, salt, allspice, cloves, and nutmeg until well combined.
Add the eggs, pumpkin, Salted Caramel Sauce, and evaporated milk and whisk until smooth.
Pour the mixture into the prepared pastry crust and place on a sheet pan. Bake in the lower third of the oven for 15 minutes, then reduce the heat to 350°F and bake for an additional 40–45 minutes, or until the filling is set at the edges and just slightly wobbly in the center.
Cool for 3 hours on a wire rack before slicing. Serve with additional Salted Caramel Sauce as a garnish.
Meyer Lemon and Serrano Chili Meringue Pie
You may not realize it, but citrus and hot chilies complement each other perfectly. Why? Because Meyer lemons have a sweeter, less tart flavor that does not overpower the crisp flavor of the serrano. Fruity, tangy, and spicy, they are combined in everything from cocktails to salsa. Now this sophisticated combination has made its way into a pie that is sweet and spicy in all the right ways!
SERVES 8
1 (9”) All-Butter Pie Crust (see Chapter 1), unbaked
4 egg yolks
⅓ cup cornstarch
1½ cups water
¼ cups sugar
¼ teaspoon salt
1 tablespoon serrano chili, chopped
3 tablespoons butter
½ cup Meyer lemon juice
1 recipe Foolproof Meringue (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 12 minutes, then remove the paper and weights and bake for an additional 10 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool. Leave the oven on.
In a medium saucepan, whisk together the egg yolks, cornstarch, water, sugar, salt, and chili. Cook over medium heat, whisking constantly, until it comes to a boil.
Boil for 1 minute, then remove from the heat and whisk in the butter and lemon juice. Pour through a strainer into a separate bowl, then pour directly 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 oven and cool to room temperature, uncovered, before slicing.
Salted Peach Crumble Pie
Fresh peaches just scream “summer”! A pie is a wonderful way to use those fresh peaches, but the sea salt in this recipe really ups the ante. Not only does the salt help spark the natural sweetness of the fresh peaches, it also brings out the buttery flavor of the crumble topping, for a sophisticated pie that’s more than just peachy!
SERVES 8
¾ cup lightly packed light brown sugar
⅓ cup cornstarch
¼ teaspoon cinnamon
¼ teaspoon salt
½ teaspoon vanilla
10 medium peaches, peeled, pitted, and sliced ¼” thick
⅓ cup all-purpose flour
⅓ cup sugar
¼ teaspoon salt
1 (9”) Mealy Pie Crust (see Chapter 1), unbaked
¼ cup unsalted butter, cubed and chilled
½ teaspoon sea salt
Preheat the oven to 425°F.
In a large bowl, combine the sugar, cornstarch, cinnamon, salt, vanilla, and peaches. Turn gently to coat and allow to stand for 10 minutes.
In a bowl, blend the flour, sugar, and salt. Using your fingers, rub in the butter until the mixture resembles coarse sand. Fill Mealy Pie Crust with the peach mixture and dot the top with butter. Top with the crumble then sprinkle on the sea salt.
Place the pie on a baking sheet and bake for 30 minutes, then reduce the heat to 350°F and bake for an additional 30–40 minutes, or until the pie is bubbling and the juices are thick. Cool for 1 hour before slicing.
Salted Brûléed Apple Tart
Soft apples, crisp puff pastry, and a crunchy, salted sugar topping make this trendy tart unique and decadently delicious. Here, the flavors of apple and cinnamon are familiar, yet the caramelized sugar and sea salt add something charmingly unexpected. This tart would be an extraordinary finish to a dinner if made into individual servings, or as a sweet nibble at a cocktail party if cut into delicate strips.
SERVES 8
1 recipe Blitz Puff Pastry (see Chapter 1)
1 egg, beaten
3 Granny Smith apples, peeled, cored, and thinly sliced
1 teaspoon lemon juice
½ cup sugar
2 tablespoons cornstarch
½ teaspoon cinnamon
2 tablespoons butter, melted and cooled
½ teaspoon coarse sea salt
2–3 tablespoons sugar
Roll the Blitz Puff Pastry out to ¼” thick and trim into a 14” square. Transfer to a baking sheet lined with parchment paper. Brush the edge of the pastry with beaten egg, then fold the pastry up to form a ½” border around the edge of the tart. Dock the center of the pastry with a fork, then cover with plastic and refrigerate for 1 hour.
Preheat the oven to 400°F.
In a large bowl, combine the apples, lemon juice, sugar, cornstarch, and cinnamon. Toss until the fruit is coated, then allow to stand for five minutes.
Arrange the apples over the prepared pastry and brush the tart with the melted butter.
Bake for 20–25 minutes, or until the pastry is well browned and the apples are tender.
Remove the tart from the oven and heat the broiler. Sprinkle the sea salt and sugar evenly over the tart and return to the oven for 3–6 minutes, or until the sugar has caramelized. Cool for 10 minutes before serving.