Tag Archives: Pies/Tarts

Bar Americain’s Sweet Potato Pie

Bar Americain's Sweet Potato Pie

Alright, I know everyone who’s hosting has likely finalized their Thanksgiving plans already, and is very likely already in the throes of prepping their feast; so I won’t share this superb pie in the spirit of giving you an idea for your Thanksgiving this year, but more in the spirit of giving you a break from all the cooking/cleaning prep work to look at (somewhat) pretty pictures of a delicious sweet potato pie you can almost taste. And hey, if anyone bookmarks this to put it on their menus for Thanksgiving 2017, then I’m very flattered! I’m sure Bobby Flay is too.

Bar Americain's Sweet Potato Pie

I have been fortunate enough to dine at his Bar Americain restaurant several times, but never have I ordered this particular pie, or the ice cream he serves with it at his restaurant. I have the cookbook; you should have the cookbook too.

Bar Americain's Sweet Potato Pie

As making ice cream is a little more work than this time of year allows, I topped the pie with a sour cream-whipped cream concoction I learned from the great Ina Garten, then topped that with toffee chips. Let’s just say, no one complained about any lack of ice cream.

Bar Americain's Sweet Potato Pie

The pie is outstanding! A traditional sweet potato pie filling ensconced in a cinnamon graham cracker crust, topped with billowy whipped cream and the light tang of the sour cream, plus toffee. Because what can’t be improved with a little toffee? Enjoy!

Bar Americain's Sweet Potato Pie

Source: lightly adapted from Bobby Flay’s Bar Americain Cookbook by Bobby Flay

Ingredients:

FILLING:
2 lbs. sweet potatoes
3 large eggs
½ cup granulated sugar
¼ cup brown sugar
2 tbs molasses
2 tsp ground cinnamon
¼ tsp salt
1 tsp vanilla extract
1 ¼ cups evaporated milk
2 tbs unsalted butter, melted and cooled

CRUST:
2 cups cinnamon graham cracker crumbs (about 15 crackers)
8 tbs unsalted butter, melted
1/8 tsp ground cinnamon

TOPPING:
1 cup heavy whipping cream
2 tbs sour cream
Confectioners’ sugar, to taste
Toffee chips, for garnish

Directions:
Preheat your oven to 375 F.
Prick the sweet potatoes all over with a fork. Place on a baking sheet and roast in the oven until soft, about 45 minutes. Remove from the oven and let cool slightly. When cool enough to handle, halve each potato lengthwise and scrape out the flesh into a large mixing bowl. Discard the skins. While the potatoes are still hot, mash with a potato masher or fork until mostly smooth.
To make the crust, reduce the oven temperature to 350 F. Combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Grease a 9” deep-dish pie plate, then evenly press the crumb mixture onto the bottom and up the sides of the plate. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack. Keep oven on.
To make the filling, whisk together the eggs, sugars, molasses, cinnamon, and salt in a medium bowl. Whisk in the vanilla and milk. Gradually add the egg mixture to the mashed sweet potatoes, whisking gently until combined. The filling mixture will be a bit lumpy at this point; hit it with an immersion blender until smooth. Add the melted butter and whisk to combine.
Place the pie shell on a baking sheet and pour the sweet potato mixture into the shell. Bake until the filling is set around the edges and the center is jiggly but not liquidy when jostled lightly, about 45-55 minutes. Transfer the pie to a wire rack and let cool to room temperature, about 2 hours. Serve at room temperature or refrigerate until chilled, 2 to 12 hours.
Now make the topping: in a clean mixing bowl, whip the heavy cream until soft peaks form. Add the sour cream and confectioners’ sugar and whip until stiff peaks form. Spread on the chilled or room temperature pie, then top as you wish with the toffee chips. Slice and serve.

Coconut Custard Pie

Coconut Custard Pie

Well, my friends, I have had one goat rodeo of a week. Between a sick kitty, computer hackers, a car that won’t cooperate with the inspection people, and red tape tying up our lease renewal, suffice it to say I didn’t submit my recipe for this week’s Sunday Supper in time for the deadline. Which is really sad, as I’d been so looking forward to this week’s theme! Mom’s Favorite Recipes, in a nod to upcoming Mother’s Day, of course.

Coconut Custard Pie

So, I pestered my mom several times for her favorite home cooked meals, she patiently gave me several good options, and I decided upon this coconut custard pie! I actually remember her making one from time to time when I was growing up, and seeing how I hated coconut then, I rarely partook.

Coconut Custard Pie

Coconut Custard Pie

Now I’m grown up, and it was TOUGH keeping my paws off this pie. I have long since recovered from my aversion to coconut, and thus found this pie to be insanely delicious. It was so creamy, studded with lots of chewy coconut and a flaky crust…

Coconut Custard Pie

Seeing as we live a couple thousand miles apart, I wasn’t able to share it with my mom (BOO!), but I’m quite confident she would have loved it. I hope you will too. Enjoy!

Coconut Custard Pie

Source: The King Arthur Flour Baker’s Companion

Ingredients:
1 (9-inch) single crust unbaked pie crust, fitted into a regular 9-inch pie plate and chilled until ready to use
1 egg yolk, beaten
1 ½ cups whole milk
1 cup heavy cream
¼ tsp salt
4 large eggs
2/3 cup granulated sugar
½ tsp vanilla extract
½ tsp coconut extract
1 (7 oz.) package sweetened shredded coconut

Directions:
Preheat your oven to 425 F. Prick the bottom of the pie crust with the tines of a fork. Line the pie with parchment paper and weight it down with pie weights or dried beans. Blind-bake for 15 minutes, then remove from the oven. Remove the pie weights and parchment paper, brush with the beaten egg yolk, and return to the oven for 5 more minutes.
While the crust is baking, make the custard. Scald the milk and cream with the salt. In a medium mixing bowl, whisk together the eggs and sugar. Slowly pour about a quarter of the hot milk mixture over the eggs, whisking constantly. Slowly pour the egg mixture into the pot with the hot milk mixture, stirring constantly until completely combined. Add the extracts and stir to combine.
Scatter the shredded coconut over the baked pie crust. Pour the custard over the coconut until it’s very full but not overflowing. You may not need every last bit of the custard. That’s okay.
With your oven still at 425 F, bake the pie for 10 minutes. Turn off the oven, but do not open the door, and bake the pie another 5 minutes. At this point, check for doneness. What you want to see is the pie filling be jiggly but not liquidy when you gently shake the pie plate. If it’s not done (mine wasn’t!) close the oven door and let it go another 5 to 10 minutes (mine needed the full 10 minutes). Check for doneness again, it should be there. If not, let it go another 5 minutes, or until it is done.
Cool the pie several hours before serving. I think it tastes best chilled, but you can also serve it at room temperature just fine.

Chocolate Icebox Pie

Chocolate Icebox Pie

Call me utterly predictable and completely unoriginal, but it’s Pi Day, an arbitrary holiday/designation that is supposed to celebrate math but has been hijacked by food media, so I’m sharing a pie with you. I know.

But, whether it’s Pi Day or any random day, this particular pie absolutely deserves a space on my blog, and in your belly. Such a simple, unpretentious, beloved classic comfort food pie this is; I’m pretty sure every American has a favorite and familiar version in their arsenal.

Chocolate Icebox Pie

This one is particularly awesome because the crust is made from store-bought Oreos, but the filling is made from scratch. I love that unholy juxtaposition.

Chocolate Icebox Pie

I won’t blather on about how delicious this pie is, because everyone already knows the chocolate-y, creamy goodness that is this lovely concoction of chocolate pudding topped with whipped cream. I’ll just advocate for this particular version, it is simply wonderful. Enjoy!

Chocolate Icebox Pie

Source: The Dinosaur Bar-B-Que Cookbook by John Stage

Ingredients:

CRUST:
20 Oreo sandwich cookies
3 tbs unsalted butter, melted

FILLING:
1 cup granulated sugar
3 tbs cornstarch
1/3 cup flour
¼ tsp kosher salt
1/8 tsp ground cinnamon
1 cup semi-sweet chocolate chips
3 cups whole milk
3 large egg yolks
1 tbs vanilla extract
Sweetened whipped cream, for garnish

Directions:
Make the CRUST: preheat your oven to 350 F. Grease a regular 9” pie plate. Process the cookies down to crumbs in your food processor. Add the melted butter and process again to combine. Press the cookies evenly into the bottom and up the sides of the pie plate. Bake 8 minutes. Let cool completely.
Make the FILLING: whisk the sugar, cornstarch, flour, salt and cinnamon together in a mixing bowl and set aside.
Combine the chocolate chips and milk in a saucepan and set it over medium heat, stirring constantly. As soon as the chips are melted, shut off the heat and pour half of the chocolate mixture into the dry ingredients. Mix well.
Whisk the egg yolks and vanilla together. Slowly pour the yolk mixture into the chocolate mixture in the saucepan, whisking constantly to make sure the yolks don’t scramble. Now add the chocolate and dry ingredient mixture. Stir to combine, then set the saucepan back over medium heat and whisk constantly. Once the mixture starts to thicken, keep whisking and cook for 2 more minutes. Pour the chocolate filling into a clean bowl and cool for 10 minutes. You can place a piece of plastic wrap directly onto the pudding to prevent a skin forming.
Pour the filling into the pie shell and level the top. Chill in the refrigerator for several hours. Spread the whipped cream all over the top and cut into wedges. Keep in the refrigerator.

Banana Cream Pie

Banana Cream Pie

I’m thrilled to announce that I’m an aunt again (!!!) – a good two weeks earlier than expected. My sister surprised us all with the early arrival of a beautiful baby boy, my newest nephew Preston!! He spent a little time in the NICU but is doing quite well now. He joins big sisters Hannah and Claire, plus big brother Jack, who does not have a birth entry here because I did not have this blog when Jack was born. Oh the problems of being the first born. If it’s any consolation, I have way more baby pictures of you, Jack. 😉

Banana Cream Pie

I’ve had this incredible banana cream pie in the to-blog queue for a few weeks now, and seeing as this is one of my absolute favorite pies on planet Earth, I have been looking for the right occasion to share it. If getting a new nephew isn’t such an occasion, then what possibly could be?

Banana Cream Pie

This is a classic, from-scratch version that is one of the best I’ve tasted, ever (and trust me, I’ve done the leg work there – all the members of my family are big fans of this pie and its pudding cousin). It’s perfect, and creamy, and everything you want banana cream pie to be (and then some!). Even though it wasn’t necessarily planned this way, I really can’t think of a better dessert to share in honor of baby Preston’s arrival.

Banana Cream Pie

I can’t wait to meet him and watch him grow up!! And seeing as he’s one of us, I’m sure that in a few short years he too will be a big fiend for anything containing banana pudding. Enjoy!

Banana Cream Pie

Source: slightly adapted from Mastering the Art of Southern Cooking by Nathalie Dupree

Ingredients:

CRUST:
2 cups graham cracker crumbs
2 tsp granulated sugar
½ cup melted unsalted butter

FILLING:
2 medium bananas, cut into ½ inch slices
¾ cup granulated sugar
5 tbs cornstarch
¼ tsp salt
3 cups whole milk
4 egg yolks
¼ cup unsalted butter
2 tsp vanilla extract
1 cup heavy cream
1-2 tbs powdered sugar

Directions:
For the CRUST: preheat your oven to 350 F. Stir together the graham cracker crumbs, sugar, and melted butter. Grease a regular 9” pie plate and press the crumbs onto the bottom and up the sides of the plate. Bake 15 minutes. Let cool.
For the FILLING, arrange the bananas in the crust. Whisk the sugar, cornstarch, and salt together in a medium saucepan. Stir together until there are no lumps. Mix together the milk and egg yolks and stir into the sugar-cornstarch mixture. Whisk until smooth. Move the pan over medium heat and stir constantly until the custard comes to a boil, taking care to scrape the bottom and sides of the pan. Reduce the heat to simmer and cook, stirring, until thick, about 3 minutes. Remove from the heat and beat in the butter and vanilla. Pour the custard over the bananas. Cool 20 minutes at room temperature, covered with plastic wrap to prevent a skin from forming.
Meanwhile, beat the heavy cream until soft peaks form. Add the powdered sugar to taste and beat until stiff peaks form. Spread the whipped cream evenly over the cooled custard and refrigerate to let it set up, preferably overnight but at least several hours. Overnight yields the best results.

Perfect Manhattan Pie #SundaySupper

Perfect Manhattan Pie

Welcome to this week’s edition of Sunday Supper, where our theme is quite near and dear to my heart: Pies, Sweet and Savory!!! My regulars know how much I love baking pies, so this week is so much fun for me.

Of course, the question of which pie to make loomed before me, and I decided I wanted something a little off the beaten path. I ran across this intriguing recipe, and dessert was served, as they say!

Perfect Manhattan Pie

Matt received the coolest little book for Christmas, The Ultimate Bar Book. It was there that I learned the difference between traditional Manhattans (a cocktail I’ve been consuming for quite some time now) and perfect Manhattans. A perfect Manhattan is simply equal parts dry and sweet vermouth, as opposed to all sweet vermouth, and it’s garnished with a lemon strip instead of a maraschino cherry.

It seems that the world of Manhattan drinkers is a bit polarized – people seem to very strongly prefer either traditional or perfect, but personally I’ve found that both are quite pleasing to me. I love having discovered the perfect version, but it definitely didn’t sway me completely away from the traditional.

Perfect Manhattan Pie

This pie celebrates the perfect Manhattan though, and that’s just fine by me. It’s creamy, and silky, and boozy, and tastes exactly as advertised. We absolutely loved it! Highly recommend this to all you Manhattan lovers out there! Enjoy! And be sure you check out all the glorious pies brought to you by my Sunday Supper crew!

Perfect Manhattan Pie

Source: First Prize Pies by Allison Kave

Ingredients:
Pie crust for 1 regular 9” pie
1 tbs unflavored gelatin
2/3 cup granulated sugar, divided
3 large eggs, separated
¼ tsp salt
5 tbs rye whiskey or other bourbon
1 ½ tbs sweet vermouth
1 ½ tbs dry vermouth
5 dashes Angostura bitters
1 cup heavy cream
Candied lemon peel, for garnish (I made Martha Stewart’s version, or you could buy them)

Directions:
Preheat your oven to 425 F. Roll out the pie dough to a circle about 11 inches or so, then transfer it to a greased regular 9” pie plate. Fold the underhang under and crimp the edges decoratively. Make sure your crust is cold, then prick the bottom all over with the tines of a fork. Line the dough with parchment paper and fill with dried beans or pie weights. Bake for 20 minutes, turning once halfway through. Let sit 1 minute, then carefully remove the weights and parchment paper. Turn the oven temperature down to 350 F. Brush the edge of the crust with milk or egg wash. Return the unfilled pie to the oven and bake another 10 to 20 minutes, until the crust is fully baked and golden. Cool completely.
Make the filling: pour ½ cup cold water in a heavy-bottomed medium saucepan and evenly dust it with the gelatin. Allow mixture to bloom, about 5 minutes.
Whisk in 1/3 cup sugar, the egg yolks and salt. Set over low heat until the gelatin dissolves and the mixture thickens enough to coat the back of a spoon. Remove from the heat.
Stir in the whiskey, both vermouths, and bitters into the mixture and refrigerate it, uncovered, until it begins to firm up and mound slightly when pushed with a spoon, about 30 minutes.
In a stand mixer or mixing bowl, beat the egg whites until soft peaks form, then add the remaining 1/3 cup sugar and beat until stiff peaks form. Fold the meringue into the custard mixture.
In a clean bowl with clean beaters, whip the heavy cream until stiff peaks form. Gently fold it into the filling. Spread the filling in the crust and smooth the top. Garnish with the candied lemon rind. Refrigerate the pie for 4 hours or up to overnight to let it set up completely. Slice and serve. Keep it stored in the refrigerator.

Sweet As Pie

Mealtime Pie

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PB&J Pie

PB&J Pie

Sometimes outstanding things come out of your kitchen as a result of poor planning and pure practicality. Such was this amazing pie. It was just after Christmas, our company was gone and the tree was taken down. I took stock of the pantry and fridge, and realized that, as usual, I’d bought too much for hosting.

PB&J Pie

I had tons of excess saltine crackers from a dip we’d enjoyed; plus, I had bought peanut butter anticipating someone possibly wanting a sandwich, only to realize that we already had peanut butter. I also had 6 ounces of cream cheese left over from making this pimento cheese spread, and had no clue what on earth to do with that. Then, on Christmas morning, I received some homemade blueberry jam from my mother-in-law, which I was excited to taste.

PB&J Pie

Thus, this pie came to be, a result of combining all those excess ingredients, plus letting me use that jam. There’s a good amount of saltines in the crust, peanut butter plus exactly 6 ounces of cream cheese in the filling (exciting!!), and jelly or jam on top. Beautiful! And delicious! Enjoy.

PB&J Pie

Source: First Prize Pies by Allison Kave

Ingredients:

CRUST:
30-35 Saltine crackers
6-8 tbs unsalted butter, melted

FILLING:
¾ cup heavy cream
6 oz. cream cheese, at room temperature
¾ cup creamy peanut butter
Pinch of salt, if your peanut butter is unsalted
½ cup confectioners’ sugar

TOPPING:
1 cup jam or jelly, any flavor you like (I had blueberry)
½ cup salted roasted peanuts, coarsely chopped

Directions:
To make the CRUST: Preheat your oven to 350 F. Grind the crackers in a food processor until finely ground. Pour in the melted butter and mix to combine. The texture should resemble wet sand.
Firmly press the cracker mixture into the bottom of a greased 9” pie plate. Chill the crust in the freezer or fridge for 10 minutes. Bake the crust for 10 minutes, then let cool completely.
Make the FILLING: whip the heavy cream until stiff peaks form. Set aside.
Using a hand mixer with clean beaters or a stand mixer with the paddle attachment, mix together the cream cheese, peanut butter, and sugar, starting on low speed and increasing the speed until the ingredients are fully incorporated. Scrape down the sides of the bowl, add the whipped cream to the mixture and mix again until just combined.
Put the cooled pie crust on a baking sheet. Spread the peanut butter filling into the crust. Refrigerate for 15 minutes to allow it to set up.
Make the TOPPING: heat the jam in a small saucepan over high heat until it just starts to boil. Let it cool slightly, then pour it over the peanut butter filling. Return it to the fridge to set up and chill. Before serving, garnish the top evenly with the peanuts. Serve cold for best results.

Key Lime Pie

Key Lime Pie

One of my favorite pies on this planet is Key Lime Pie, but over the weekend, I was harshly reminded of why I rarely ever make one. I once again completely see why so many published recipes for this pie advocate for using regular limes with a vehement lack of apology. Key limes are a real pain in the butt.

Key Lime Pie

This recipe needs ¾ cup of key lime juice, and at first I decided I would be Rambo or something and just juice all those limes with a handheld reamer. One of those teeny limes slipped out of my fingers as I was squeezing it, flew across the kitchen and knocked over the measuring up of almost ¼ cup of already-juiced lime juice. I was not impressed.

Key limes

So I busted out the stand mixer juicer attachment, and things went much more smoothly from that point. I eventually got my juice and baked the pie. One bite in, and I was reminded of why I went to all this hassle. So. Incredibly. Worth it.

Key Lime Pie

Sweet and tart, with a perfect custard texture and the slight crunch of the graham cracker crust, this pie is just perfect in my book. This particular recipe is a classic version, but expertly done. It turned out, well, perfect. Enjoy!

Key Lime Pie

Source: slightly adapted from First Prize Pies by Allison Kave

Ingredients:
1 ½ – 2 cups finely ground graham cracker crumbs
6-8 tbs unsalted butter, melted
1 (14 oz.) can sweetened condensed milk
¾ cup Key lime juice
4 large egg yolks
Zest of 3 Key limes
¼ tsp salt
Whipped cream, for topping (optional)

Directions:
Preheat your oven to 350 F. Combine the graham cracker crumbs and melted butter. Grease a 9” pie plate, then pat the graham cracker crumb mixture into the pie plate and up the sides. Chill the crust for 15 minutes. Bake for 10 minutes, then allow to cool completely.
In a large bowl, whisk together the milk, lime juice, yolks, lime zest, and salt until fully blended.
Place the pie crust on a baking sheet. Pour the filling into the crust and bake 30-40 minutes, until the filling has just set and the custard is smooth and not browned. Remove the pie to a wire rack to cool at room temperature for at least 20 minutes before refrigerating. Serve sliced topped with whipped cream, if desired.

Broccoflower Cheese Tartlets

Broccoflower Cheese Tartlets

The past few years, as I’ve paid more attention to the seasonality of produce and followed several farmers’ markets on social media, the oddly beautiful yet somewhat alien-looking winter vegetable known as broccoflower, or sometimes Romanesco, has caught my eye.

Broccoflower Cheese Tartlets

This year, I saw some and impulsively decided to try it for the first time. This veggie is a hybrid (love child) of broccoli and cauliflower, and frankly, I think it tastes better than either of its “parents”. I know broccoflower isn’t all that common and has a very short season, but could we please, please have more of it?? It’s so good!

broccoflower

broccoflower

The texture is slightly softer than broccoli or cauliflower, and it lacks the bitterness of broccoli. It has an almost-sweet background note that is very tasty and pleasant. When cooked, the texture was soft but still with a nice bite to it. Matt and I were extremely pleased with my impulsive purchase, and kept raving over these little tartlets with each new bite. I hogged all the leftovers for myself, I’m afraid to say. I regret nothing.

Broccoflower Cheese Tartlets

These tartlets would be perfect for setting out at a cocktail party, but I can also say with some authority that they work just fine for dinner alongside a side salad. If you can get your hands on some broccoflower, don’t hesitate to pick it up. Enjoy!

Broccoflower Cheese Tartlets

Source: A Lot on Her Plate by Rosie Birkett

Ingredients:
Uncooked pie dough for a one-crust pie
All-purpose flour, for dusting
1 broccoflower (also called Romanesco cauliflower), cut into little florets, stalk discarded
3 large eggs
1 generous cup (5-6 oz.) shredded Gruyere cheese
¼ cup shredded Parmesan cheese
2 tbs heavy cream
6 tbs whole milk
Pinch of crushed red chile flakes
Kosher salt and freshly ground black pepper

Directions:
Preheat your oven to 350 F. Grease a standard 12-cup muffin tin. Set aside.
Roll out the pie dough until it is ½-inch thick. Cut out rounds slightly bigger than the holes in the muffin tin. Line each hole with the pastry rounds so that it’s level with, or even slightly sticking out from, the top of each hole. If you need to patch the bottoms or sides with the scraps, that’s fine. No one will see it.
Chill the pastry for 15 minutes, then use a fork to prick the base of each. Line with pieces of parchment paper and fill with dried beans or pie weights. Blind bake for 10-12 minutes. Remove from the oven and remove the parchment paper and dried beans/pie weights. Let cool while you make the filling.
Blanch the broccoflower florets in salted boiling water until they turn bright green – barely 1 minute. Remove with a spider or slotted spoon and drain.
Crack the eggs into a mixing bowl and add the cheeses, cream, milk, and chile flakes. Season to taste with salt and pepper, then whisk to combine. Divide the filling between the cooled pastry cups, leaving about ½ an inch from the top.
Arrange the broccoflower in the filling and grate over a little more Parmesan. Bake 15-20 minutes, or until the custard is set and the pastry is golden and crisp. Cool on a wire rack for a few minutes. Serve warm or room temperature.

Jamaican Spiced Pumpkin Pie

Jamaican Spiced Pumpkin Pie

It’s come to my attention that there are people out there who find pumpkin pie boring. Um… what?? This just doesn’t compute in my brain. I’m too big of a lover, and obsessor, and outright fiend for the Thanksgiving staple to truly comprehend this notion. Since I graduated college, not a November has gone by that I didn’t bake one.

Jamaican Spiced Pumpkin Pie

Nowadays I try out different types of pumpkin pie recipes – flirting with different toppings and flavors in the batter. This year, we’re dreaming of the Caribbean. This is a usual pumpkin pie batter, with a few little twists: the sweetened condensed milk is replaced with coconut milk; spiced rum is added in; and there is more ground ginger than ground cinnamon.

Jamaican Spiced Pumpkin Pie

The result is one of deliciousness. This particular pumpkin pie was a touch spicy from the ginger, and had a hint of coconut flavor from the milk. Yet it had all the familiar qualities I love about pumpkin pie – the comforting, warm flavors, the deep cinnamon, the flaky crust.

If you are one of those who have gotten a bit tired of regular pumpkin pie, give this lovely version a try. It might surprise you!

Jamaican Spiced Pumpkin Pie

You might also like: Pumpkin Pie, Completely From Scratch; and Pecan Praline Topped Pumpkin Pie

Source: Fine Cooking Magazine, October/November 2009

Ingredients:
1 unbaked pie crust, fitted into a 9” pie plate, edges fluted or crimped, chilled
1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
1 ¼ cups unsweetened coconut milk, full fat only, stirred or shaken well before using
¾ cup packed brown sugar
1 tsp ground ginger
¾ tsp ground cinnamon
½ tsp kosher salt
1/8 tsp freshly grated nutmeg
4 large eggs, at room temperature
2 tbs spiced rum (I used Captain Morgan’s)

Directions:
Position a rack in the center of your oven and preheat to 425 F. Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans. Bake 15 minutes. Remove the parchment and pie weights. Reduce the oven temperature to 375 F. Bake the pie until the bottom looks dry but isn’t quite done and the edges are light golden, 5 to 7 minutes. Let cool on a rack while you prepare the filling.
Raise the oven temperature back to 425 F. Set a heavy-duty rimmed baking sheet on the center rack and leave it there while you make the filling.
In a large mixing bowl, whisk the pumpkin, coconut milk, sugar, ginger, cinnamon, salt, and nutmeg until smooth. Whisk in the eggs and then the rum, until the mixture is smooth. Pour the filling into the pie crust.
Put the pie on the heated baking sheet. Bake for 10 minutes and then reduce the oven temperature to 350 F. Bake until the center of the pie no longer wobbles when the pie is nudged – the center should be jiggly but not liquidy, an additional 45 to 55 minutes.
Transfer the pie to a rack and cool completely before serving.

Apple Walnut Slab Pie

Apple Walnut Slab Pie

Did you know that a half-sheet pan and a jelly roll pan are NOT the same thing? They’re not. Definitely not. I learned this the hard way when I tried my first slab pie a couple weeks ago.

Apple Walnut Slab Pie

Since tis the season, I went with apples for the filling. I made the biggest hunk of pie crust I think ever in my life, chilled it, then proceeded to roll it out. I rolled, and I rolled, and then rolled some more, but I knew even before I transferred it to the half-sheet pan that it wasn’t going to fit. I tried stretching it to fit, but no matter what I did, I couldn’t get it to hang over the sides of the pan without ripping it.

Apple Walnut Slab Pie

And then I rolled out the second, smaller piece of dough, and no matter what I did, I couldn’t get it to meet the bottom crust. So the filling stuck out from the crusts about a quarter of an inch all around. Not great.

Apple Walnut Slab Pie

Thanks to Google, that all-knowing internet being I should have consulted in the first place, I learned that a jelly roll pan is a little smaller, and that’s what you’re supposed to use for slab pies. Amazon Prime got some prompt business from me, and we tried this again. And isn’t it so interesting, that when you use the right pan, slab pie is not difficult at all! So many facepalms…

Apple Walnut Slab Pie

Yes, please don’t repeat my dumb mistakes: make sure you are using the correct pan. You need a jelly roll pan, which will be labeled as such. They are 15×10 inches. If you don’t have one, they aren’t expensive and are totally worth it just to make this pie. It was hideously, fiendishly, unfairly delicious. Enjoy!

Apple Walnut Slab Pie

Source: this is an apple version of Martha Stewart’s Slab Pie, found via Food52

Ingredients:

CRUST:
5 cups all purpose flour
1 tbs kosher salt
2 tsp granulated sugar
1 pound (4 sticks) cold unsalted butter, cut into small cubes
4 tsp cider vinegar
12 to 16 tbs ice water

FILLING:
7 medium to large Granny Smith apples, peeled, cored, sliced
1 1/4 cups granulated sugar
1/4 cup cornstarch
1 tsp ground cinnamon
1/2 tsp ground allspice
Juice of 1/2 a lemon (about 1 tablespoon)
1/4 tsp kosher salt
5 oz. toasted walnuts, rough chopped

1 egg, beaten
1/4 cup turbinado or other raw sugar
1/2 tsp ground cinnamon

Directions:
First, make the CRUST: in a very large bowl, whisk together the flour, salt, and sugar. Add in the cubed butter and use a pastry cutter or 2 knives to cut the fat into the flour until the mixture is sandy and the butter is the size of small peas. Add the vinegar, then drizzle in the water. Use a rubber spatula to stir the dough together, using as few strokes as possible. When the dough has mostly come together, use your hands to knead the last straggly bits into the mound of dough. Divide the dough into two pieces with one slightly larger than the other. Think of a 60-40 split. Wrap both pieces of dough in plastic wrap and refrigerate at least one hour.
For the FILLING: preheat your oven to 375 degrees F.
On a lightly floured surface, roll out the larger piece of dough to an 18-by-13-inch rectangle. Fit into a 15-by-10-inch rimmed jelly roll baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling filling.
In a large bowl, stir together the apples, granulated sugar, cornstarch, cinnamon, allspice, lemon juice, salt, and walnuts. Spread this mixture over the chilled pie shell. Chill again while you roll out the top crust.
On a lightly floured surface, roll out remaining piece of dough to a 16-by-11-inch rectangle; drape over the filling. Fold the edge of bottom dough over top dough. Crimp if desired. Prick the top dough all over with a fork. Brush entire surface of pie with the beaten egg (thinned with a little water if necessary). Mix the turbinado and cinnamon together and sprinkle evenly over the top crust.
Bake until the crust is golden brown and the filling is bubbling, 40 to 55 minutes. Transfer to a wire rack, and let pie cool until it is just warm to the touch, about 45 minutes. Serve warm or at room temperature, cut into 12 pieces. Slab pie is best eaten the same day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.