Partner Link’s
slot gacor hari ini mampu membuat hari anda menjadi lebih baik
situs slot online gacor yang bakal bikin hari kalian jadi lebih berbeda
slot online anti rungkat akan membawa kalian kepada maxwin besar
bro138 situs slot gacor online terkemuka
bos88 bocah ingusan di larang main disini ya bos
slot88 situs gacor anti rungkat pasti maxwin coy
agen sbobet terkenal dengan berbagai macam pertandingan olah raga terkemuka
hoki togel akan membawa kalian kepada jackpot besar
slot gacor di jamin bakal bikin ketagihan
slot hoki99 website andalan tahun 2023
Garuda138 situs gacor anti bla bla bla bla
link alternatif best188 paling is the best
link rtp alternatif imbaslot tergacor saat ini
link alternatif ajaib88 paling akurat saat ini
link alternatif cipit88 yang paling dicari banyak orang
airbet88 link alternatif proses paling cepat
sikat88 daftar tidak pakai ribet dan cepat
asia77 daftar paling mudah dan cepat profitnya
stars77 daftar paling mudah dan cepat profitnya
indogame daftar paling asik profitnya
kdslots login dengan mudah cari profitnya
win88 login paling cepat dan ampuh profitnya
betcash303 daftar paling cepat prosesnya
bigwin138 daftar diri kalian dan raih cuan kalian
bdslot88 rtp paling mudah di mengerti
cocol88 daftar tempat bermain game menguntungkkan
Stars77 makan nasi anget anget muka lu manis banget
slot138 situs terberani untuk memberikan kemenangan
panen77 rtp selalu dihati
gudang 138 gudangnya pengetahuan
gas138 link alternatif selalu berjuang sampai akhir
zeus 138 game online pertama yang membuat bangga masyarakat indonesia
sky77 membangun negeri ini dengan baik
link hoki99 selalu memberi hasil yang terbaik
babe 138 berapapun pasti dijabanin
luxury 777 game online dengan membawa nuansa mewah
elang game game tersembunyi pemberi hadiah
roma77 rtp yang jagoo
kilat 77 paling andalan dari segalanya
maxwin 138 peluang maxwin nya besar
link alternatif bosswin168 situs pembawa bahagia
merdeka 138 terus tanpa henti
dolar138 rtp Ada yang kuharapkan darimu
situs ligaciputra Semoga cinta berpihak padaku
batman 138 Tak terasakan mengurung pikiranku
luxury 333 Di dalam mimpi bertepi
luxury138 login Hingga aku benar-benar terluka
luxury333 link alternatif Saat ku mengerti rasa kita tak sama
hoki99 login Aku memang tak bisa memiliki
paris77 login Dan tak bisa mencintai
luxury111 link Semua kisah manis tentang dia
langit 69 Aku bukan pilihan yang tepat
qqmacan demo Untuk cinta dan hatinya
luxury 12 Walau ketulusan yang kuberi untuknya
zeus138 rtp Apa jadinya hati yang terbagi
mild 88 Diseparuh perjalananku
panen138 login Rusaklah sudah cinta putih ini
Arsip
Meta
Arsip Tag: pie
pecan pie – smitten kitchen
I realize this is an unpopular opinion and that you might even revoke my internet food ranting license for saying this, but I’m not particularly bothered by corn syrup in recipes. For me, it’s more of a math thing. It mostly shows up in things nobody is eating for underlying health benefits and we all understand we’re only supposed to enjoy in moderation (candies, caramels, etc.) so it’s hard to get up in arms over a glug of it in a recipe that yields a few dozen tiny items one might eat one or two a day of a few times a year. [I will now duck until you’re all done yelling.]
What does bother me about it however is that it’s just plain bland — it tastes like sweet nothingness, and while I can shrug this off in small quantities, in larger amounts, it’s particularly a bummer. I mean, if we are going to eat something that’s largely comprised of sugar, wouldn’t we rather that sugar taste like something? And this is why when it comes to pecan pie, there’s a whole extra dynamic of deeply toasted, luxurious flavor that can be instantly tasted by using golden syrup instead of corn.
Thus, here is the pecan pie recipe I’ve been promising you for most of the decade this site has been around. There’s no excuse for taking so long, I just figured most people were happy with the way they already made it and didn’t need my help, especially when help came in the form of an ingredient that must be tracked down. But then I made pecan pie both ways and the one with golden syrup, dark brown sugar and deeply toasted nuts was not even on the same level, it doesn’t even feel fair to compare them. These three things will send your pecan pie game into the stratosphere, into the otherwordly realm. If I’m going to make pecan pie just once a year, this is the only way I’ll do it.
One year ago: Pretzel Parker House Rolls
Two years ago: Cranberry Orange Breakfast Buns
Three years ago: Spinach Salad with Warm Bacon Vinaigrette
Four years ago: Gingersnaps
Five years ago: Sweet Potatoes with Pecans and Goat Cheese
Six years ago: Swiss Chard and Sweet Potato Gratin
Seven years ago: Home Fries, Apple Pancakes and Fennel, Proscuitto and Pomegranate Salad
Eight years ago: Apricot and Walnut Vareniki and Chicken with Chanterelles and Spring Onions
Nine years ago: Chocolate Stout Cake, Couscous and Feta-Stuffed Peppers and Classic Grilled Cheese with Cream of Tomato Soup
And for the other side of the world:
Six Months Ago: Toasted Marshmallow Milkshake
1.5 Years Ago: Five Different Egg Sandwiches
2.5 Years Ago: Japanese Vegetable Pancakes
3.5 Years Ago: Chocolate Buckwheat Cake
4.5 Years Ago: Vermontucky Lemonade
Pecan Pie
Here are my rules for a really excellent pecan pie:
1. Toast your nuts! You must, you must. Do you want it to taste intensely like pecans, or just a caramel crunch? Toast your nuts.
2. Dark brown sugar trumps light brown because more molasses, more flavor.
3. Golden syrup tastes amazing here, and is worth the trouble of tracking it down. (See more, below.)
4. If you use golden syrup, do not add more than a pinch of salt. It contains a bit of sodium, more than corn syrup, and I’ve learned the hard way.
5. A tiny bit of cider vinegar (trust me) really helps balance out the aching sweetness of a gooey caramel pie.
6. Finally, if you gild the lily (of course you do), add some chocolate: After rolling out and parbaking your crust (if desired), place it in the freezer until solid, about 15 minutes. Melt 4 ounces of semi- or bittersweet chocolate chunks with 1/4 cup heavy or whipping cream until smooth. Spread over bottom of cooled crust. Freeze the crust again until the chocolate is solid, about another 20 minutes, before pouring in pecan mixture.
More about golden syrup: Golden syrup a light treacle or cane sugar syrup and if that didn’t sound delicious enough, it’s lightly toasted with a pinch of salt, giving it a caramel-ish vibe that’s so incredible, it’s no wonder it’s not just used as a sweetener in candies but straight out of the bottle over pancakes and hot cereal. (Something that would be flat-out gross with corn syrup.) In a classic pecan pie? Incomparable. A UK product, it’s becoming more and more available in the U.S. as people look for corn syrup alternatives. It’s easy to buy online, and if you have a local store that reliably sells it, give it a shout in the comments and I’ll try to make a list.
Crust:
1 1/4 cups (155 grams) all-purpose flour
1 1/2 teaspoons (6 grams) granulated sugar
1/2 teaspoon (3 grams) fine sea or table salt
1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks
1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed
Filling
6 tablespoons unsalted butter
1 cup packed dark brown sugar
3/4 cup golden syrup (see Note up top)
A pinch or two of sea salt
2 cups (225 grams) pecan halves
1 teaspoon apple cider vinegar
1 tablespoon bourbon (optional)
2 teaspoons vanilla extract
3 large eggs
Make the pie dough:
- By hand, with my one-bowl method: In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. (Some people like to do this by freezing the stick of butter and coarsely grating it into the flour, but I haven’t found the results as flaky.) Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
- With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
- Both methods: Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Longer than 2 days, it’s best to freeze it until needed.
Form the crust: On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. Fold dough gently in quarters without creasing and transfer to a 9-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. If not parbaking, place in fridge until ready to fill. If parbaking, place in freezer for 20 minutes, until solid.
Par-bake the crust: [Optional, but will lead to a crispier base.] Heat oven 400°F (205°C). Line frozen crust with lightly buttered or oiled foil. Fill with pie weights, dried beans or pennies. Bake on a rimmed baking sheet for 20 minutes. Carefully remove foil and weights and let cool a little before filling.
Heat oven: (Or reduce oven heat, if you just par-baked your crust) to 350°F (175°C).
Prepare filling: Spread pecans on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring once or twice so that they toast evenly. Set aside until needed. If you like smaller bits, you can chop them, or as shown here, chop half of them (although I usually leave them whole).
In medium saucepan, combine butter, brown sugar, golden syrup and pinch of salt. Bring to a simmer over medium heat and cook for 2 minutes, stirring. Remove from heat and stir in pecans, cider vinegar, vanilla and bourbon (if using). Pour into a bowl (so that it cools faster) and set the mixture aside to cool a little, about 5 to 10 minutes. Then, whisk in one egg at a time until combined. Pour mixture into prepared pie shell.
Bake: For 40 to 45 minutes. The pie is done with the edges are set and puffed slightly and the center is slightly firm to the touch but still has some jiggle to it. Cool on a rack. Serve slightly warm or room temperature.
Related
spaghetti pie with pecorino and black pepper – smitten kitchen
If you didn’t have a nonna to do so when you were a wee lucky thing, it’s more than likely that Marcella Hazan was the person who introduced you to the concept of a spaghetti frittata, a cozy mess of leftover spaghetti, scrambled egg, some butter, parsley and a fistful of parmesan, cooked in a skillet and cut into wedges. It’s unfancy food at its best, as should be no surprise from the woman who was very distressed by complicated chefs’ recipes, wondering “Why not make it simple?”
So when I first saw Food & Wine’s Cacio e Pepe Pasta Pie on Pinterest earlier this month, as one does, my first thought was “Oooh, so impossible-to-achieve outside a food styling studio pretty,” (because, I mean, look at it) followed by “Wait, that’s not cacio e pepe” (a Roman dish with exactly three ingredients — pecorino, black pepper and spaghetti, usually fresh tonnarelli, and if you can forgive me for being pedantic, definitely no cheddar), followed by “Wouldn’t all of that egg custard leak from my springform?” (answer: yes, and woe is my oven floor) and then “I wonder what Marcella Hazan would have thought of this.” Would she have been distraught by the springform, perturbed by the use of three types of cheese, shaking her head over the finish under the broiler?
Well, if she’s anything like the rest of us, I think she’d be too busy enjoying it to ask such questions because this dish — which I’d liken to the halfway point between a spaghetti frittata and a spaghetti quiche — is spectacular. I made it on a whim a couple weeks ago (because that’s my thing these days) and even though my peeling wood-veneer kitchen counter is the furthest cry from a photography studio, it was a total stunner. And while this is unequivocally comfort food — pasta, eggs, and a glorious amount of cheese, yesss — something about eating it in tall wedges with a green salad felt almost civilized, humble food raised to its most centerpiece-worthy calling, and all from just a handful of ingredients. We’re going to be making this a lot this winter, I can tell.
One year ago: Caramelized Onion and Gruyere Biscuits
Two years ago: Homemade Dulce de Leche
Three years ago: Intensely Chocolate Sables
Four years ago: Potato Chip Cookies
Five years ago: Roast Chicken with Dijon Sauce
Six years ago: Black Bean Soup with Toasted Cumin Seed Crema + Cranberry Syrup and an Intensely Almond Cake
Seven years ago: Mushroom Bourguignon and Sugar Puffs
Eight years ago: Leek and Swiss Chard Tart
Nine years ago: Grapefruit Yogurt Cake and Pasta with Sausage Tomatoes and Mushrooms
And for the other side of the world:
Six Months Ago: Tomato and Fried Provolone Sandwich
1.5 Years Ago: Bourbon Slush Punch
2.5 Years Ago: Mama Canales-Garcia’s Avocado Shrimp Salsa
3.5 Years Ago: Zucchini Bread Pancakes
4.5 Years Ago: Corn, Buttermilk and Chive Popovers
Spaghetti Pie with Pecorino and Black Pepper
Adapted from Justin Chapple at Food & Wine
This pie plays off the flavors of classic cacio e pepe — these flavors will be, delightfully, the strongest — but, of course, I fiddled with it a little. The first time, I made it with 8 ounces each of pecorino romano and fontina (because although I love cheddar, I just couldn’t). The second time, I made with less of each (which was a mistake) and because I’ve become That Person, the kind of person that needs to see some green before I can allow something to become a regular meal, I added about a cup of blanched and finely chopped broccoli rabe (which was not). That said, while we enjoyed our green-flecked spaghetti wedges, we agreed we’d have liked it just as much with the greens on the side, preferably in a garlicky and pepper flake sauteed heap.
A few important cooking notes: You must wrap your springform tightly in foil or you and your oven floor will end up in a very bad mood. Please (I beg here) cook your pasta until it’s a good two minutes from done as it will continue cooking in the oven and mushy pasta makes me sad. The greens here are optional (see above) but keep in mind that if you add them, you’ll want to do your best to remove every extra drop of moisture and anticipate that it will take longer to set. Finally, to me, good aged pecorino (usually sold with a black rind) makes all the difference here in providing a salty, funky kick. You can use parmesan if it’s all you’ve got, but you might find that you need more salt if you do.
Butter for greasing springform
1/2 pound broccoli rabe, toughest stems saved for another use, chopped into few-inch segments (optional)
1 pound dried spaghetti
1 1/2 cups milk
3 large eggs, lightly beaten
2 to 3 teaspoons ground black pepper
2 teaspoons coarse or kosher salt
8 ounces aged pecorino cheese, finely grated, divided
8 ounces fontina cheese, grated, divided
Heat oven to 425 degrees. Butter a 9-inch springform pan and this is very important, wrap the outside of the springform, focusing on the places where the ring meets the base, tightly in aluminum foil. Set aside.
Bring a large pot of well-salted water to a boil. If using broccoli rabe, add it to the pot and boil for 1 to 2 minutes, until it has some give. Fish it out with a large slotted spoon and drain it well. Set aside.
Add spaghetti to boiling water and cook until (this is also important) 2 minutes shy of done, so very al dente, as the spaghetti will continue cooking in the oven. Drain well and let cool slightly.
If using broccoli rabe, wring all extra moisture out of it and blot greens on paper towels to be extra careful. Mince rabe into very small bits. You’ll have about 1 cup total.
In a large bowl, whisk eggs and milk together with salt and pepper. Stir in all but 1/2 cup of each cheese and chopped rabe, if using. Add spaghetti and toss to coat.
Pour into prepared springform and sprinkle remaining cheese on top. Bake for 35 to 40 minutes (without greens) and up to 15 minutes more (with greens, as they add moisture too), until the cheese is melted and bubbling and a knife inserted into the center of the pie and turned slightly will not release any loose egg batter into the center. If the top of your pie browns too quickly before the center is set, cover it with foil for the remaining cooking time.
Turn on your oven’s broiler. Broil the pie a few inches from the heat for 2 to 3 minutes, until browned on top. Cut along springform ring to loosen, then remove ring. Run a spatula underneath the pie to loosen the base and slide onto a serving plate. Cut into wedges.
Related
cheesecake-marbled pumpkin slab pie – smitten kitchen
My pan was slightly smaller this year (my correctly-sized 10×15 was being held hostage by another slab pie), about an inch shy all around. I baked the extra filling as noted above and made the extra dough into pie dough cookies. It means that my 1 /15-sized slices are smaller than your will be; I think most of us would prefer 1/18 of the regular-sized slab pie, especially with other desserts to try.
Finally, in a classic Do As Deb Says But Not As She Does, I forgot to mix the cream into my cream cheese batter, leaving it a bit thick. It still marbles, but requires more toothpick work to divide and swirl the islands and leaves them a little raised. (I’m sure everyone will object and refuse to eat it now.) Your cream cheese batter should give you less guff.
- 2 1/2 cups (315 grams) flour
- 1 tablespoon (15 grams) sugar
- 1 teaspoon (5 grams) table salt
- 2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold
- 3 1/2 cups pumpkin puree, from 2 15-ounce (425 gram) cans or homemade
- 1 1/4 cups granulated sugar
- 1 teaspoon (6 grams) fine sea or table salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- A few gratings of fresh nutmeg (or a pinch of ground nutmeg)
- 2 1/2 cups cold heavy cream, light cream or a combination of cream and milk
- 6 large eggs
- 8 ounces cream cheese, softened
- 1/3 cup sugar
- 1 large egg yolk
- 2 tablespoons heavy or light cream
- 1/4 teaspoon vanilla extract
Crust
Pumpkin Filling
Cheesecake
Make the pie dough:
- By hand, with my one-bowl method: In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. (Some people like to do this by freezing the stick of butter and coarsely grating it into the flour, but I haven’t found the results as flaky.) Add 1/2 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
- With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/2 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
- Both methods: Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Longer than 2 days, it’s best to freeze it until needed.
Get ready to bake the pie: Heat oven to 400°F (205°C). Line a 10×15-inch jellyroll pan with a fitted rectangle of parchment paper.
Form the crust: On a lightly floured surface, roll out dough into a 13-by-18-inch rectangle (i.e. 3 inches bigger than your pan). Do your best to work quickly, keeping the dough as cold as possible (and tossing it in the freezer for a couple minutes if it softens too quickly) and using enough flour that it doesn’t stick to the counter.
Fold dough gently in half without creasing and transfer to prepared pan. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. Return pan to fridge until ready to fill.
Make pumpkin filling: Combine pumpkin, sugar, salt and spices in a medium saucepan over medium heat. Bring to a sputtering simmer and cook for 5 to 7 minutes, stirring frequently. Scoop cooked pumpkin filling into bowl, and whisk in cold cream until smooth. Whisk in eggs, one at a time. Pour filling into prepared pie crust.
Marble cheesecake: Whisk cream cheese, sugar, egg yolk, cream and vanilla in a bowl until smooth. Dollop all over pumpkin batter and use a toothpick or chopstick to swirl decoratively in figure-8s, being very very careful not to drag the point of the toothpick/chopstick into the bottom crust, forming holes.
Bake pie: For 15 minutes, then reduce heat to 350°F (175°C) and bake for another 15 minutes, until only the center barely jiggles and a toothpick inserted into it comes out pumpkin-free. (Damp is fine, but the toothpick shouldn’t have loose pumpkin batter on it.)
Let cool then chill in fridge until serving.
butterscotch pie – smitten kitchen
I love two things most of all about chess pie — that sweet, buttery baked custard pie well-known across the South but whose reach can be tasted in everything from Canadian butter tarts to Brooklyn-ish Crack Pies — one, that it has none of the fussiness usually associated with custards and flans (separated egg yolks, tempering, straining and water baths); you could, and in fact should, make this with any little chefs in your life with ease.
I also love that chess pie pronounces any flavors you add to it exceptionally well, like it’s holding a megaphone to them. A chess pie with a splash of rum is, in fact, a rum chess pie; a chess pie with lemon is buttery lemonade heaven and a chess pie to the tune of butterscotch will stop everyone in their tracks as they walk into your home and smell the brown sugar, butter and vanilla trifecta bouncing off the walls. The taste — booming with butterscotch — lives up to the aromatic promise, way better than the butterscotch pudding pie I’d thought about making first before deciding that it was too much work for a too muted flavor.
Butterscotch, in case you’re worried there’s a catch, is even easier to make than caramel. Caramel is essentially melted white sugar. Sometimes there’s butter in it (hooray) or a few flecks of salt and cream is usually added to stretch it into candies and sauce. Thermometers are almost always required for textural precision. Butterscotch, however, is butter-mandatory, as is brown sugar, vanilla and salt. The last two are what makes a puddle of melted brown sugar and butter taste unmistakably of butterscotch so please, don’t be afraid to adjust either until it’s exactly right.
Previously
One year ago: Everyday Meatballs and Roasted Yams with Chickpeas and Yogurt
Two years ago: The ‘I Want Chocolate Cake’ Cake and Cornmeal Fried Pork Chops with Goat Cheese Smashed Potatoes
Three years ago: Morning Bread Pudding with Salted Caramel
Four years ago: Blood Orange Margaritas
Five years ago: Fried Egg Sandwich with Bacon and Blue Cheese
Six years ago: Pina Colada Cake
Seven years ago: Thick Chewy Granola Bars and Arroz Con Leche (Rice Pudding)
Eight years ago: Thick Chewy Oatmeal Raisin Cookies and Soft Pretzels
Nine years ago: Escarole and Orzo Soup with Meatballs
Ten! years ago: Vanilla Bean Pound Cake and Three of My Favorite Indian Recipes (making the potatoes and cauliflower tonight to go with a new dish for next week!)
And for the other side of the world:
Six Months Ago: Even More Perfect Blueberries and How To Julienne
1.5 Years Ago: Crispy Peach Cobbler
2.5 Years Ago: Corn Cheddar and Scallion Strata
3.5 Years Ago: Key Lime Popsicles and [Relevant Tip!] Butterscotch vs. Caramel
4.5 Years Ago: Leek Chard and Corn Flatbread and Vanilla Custards with Roasted Blueberries
Butterscotch Pie
A few quick and lazy tricks are within this recipe: I rush things along more than ever these days, making a pie dough and plopping the wrapped packed directly in the freezer (if you don’t have half to a full day to chill it in the fridge) for about 20 minutes until firm, but please keep an eye on it, we don’t want it fully frozen. Then, I roll it out, freeze it right on the pie plate and use foil to hold the shape instead of pie weighs. While the crust is parbaking, we’ll make the filling and you can pour it in right as it comes out of the oven, which is all to say that yes, pie dough and filling is work, but this one, with these tricks, can come together in under two hours, most of which you can spend doing work watching Instagram stories.
- 1 1/4 cups (155 grams) all-purpose flour
- 1 1/2 teaspoons (6 grams) granulated sugar
- 1/2 teaspoon (3 grams) fine sea or table salt
- 1/2 cup (4 ounces or 115 grams) cold unsalted butter, cut into chunks
- 1/4 cup (60 ml) very cold water
- 1/2 cup (4 ounces or 115 grams) cold unsalted butter
- 1 3/4 cups (335 grams) light or dark brown sugar (dark used here for darkest color; both work)
- 1/2 teaspoon coarse or flaky sea salt, plus more to taste
- 2/3 cup (160 ml) heavy cream, cold
- 1 tablespoon (15 ml) vanilla extract (yes really)
- 6 large eggs
Crust
Filling
To serve
Softly whipped cream, unsweetened or barely sweet
Make pie dough:
– By hand : In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. (Some people like to do this by freezing the stick of butter and coarsely grating it into the flour, but I haven’t found the results as flaky.) Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add another tablespoon of water.
– With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
– Both methods: Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 to 20 minutes. Longer than 2 days, it’s best to freeze it until needed.
Heat oven: To 400°F (205°C).
Roll out crust: On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. Fold dough gently in quarters without creasing and transfer to a 9 1/2-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. Save scraps in fridge, just in case.
Par-bake crust: Freeze for 15 minutes, until solid. Dock all over with a fork. Coat a piece of foil with butter or nonstick spray and press tightly against frozen pie shell, covering the dough and rim and molding it to fit the shape of the edges. Bake for 20 minutes, then carefully, gently remove foil. If any parts have puffed, just press them gently back into place. Patch any tears or cracks with reserved dough scraps. Leave oven on.
Meanwhile, make filling: Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar and salt and stir to combine (it will be clumpy, not smooth) then let simmer for 2 to 3 minutes, stirring. Whisk in cream and remove from heat. Let mixture cool for 15 minutes, then whisk in eggs, one at a time, and the vanilla.
Assemble and bake: As soon as crust comes out of oven, you can pour in the filling. Bake for 10 minutes at 400°F, and then reduce heat to 300°F (150°C) and bake pie another 25 to 30 minutes. A fully baked pie will only jiggle slightly in center when moved. Let cool completely — we like this completely cold from the fridge — and serve in wedges with softly whipped cream.
Related
blackberry-blueberry crumb pie – smitten kitchen
I am completely and utterly failing at having a low-key, lazy summer. In part because, wait, didn’t summer just begin (NYC schools go to essentially the last day of June) and more largely because I seem to be jumping from big project to big project, we’re suddenly approaching the midpoint of August and I’m faintly panicked that this summer will be over before I have taken in sufficient levels of sun, sand, toasted marshmallows, vacation, and hot, sticky laziness that veers into boredom to fortify us for a big exciting fall and an always-too-long and always-too-cold winter. The fix begins now.
First up: pie. Look, I too enjoy the look of a stunning, woven lattice of a pie lid. Chevron, braided, plaid and twisted ribbon spirals too. I am not immune to the charms of elaborate pate brisee crafts. But I would like to postulate that were we all to eat pie in the dark, only a tiny fraction of those of us who respond to butterfly-leafed lids with heart-eyes emojis (that is, me, me, me) would choose the taste over that of a fluffy, rubbly, cobblestoned crumb lid.
What I’m saying is: Team Streusel. At least in the dark.
A friend of mine is obsessed with the “black and blue” pie at Fairview Farms in Bridgehampton, Long Island. The owner’s daughter, Meredith, makes them and many other flavors with a cult following. We stayed not far from there two summers ago (when this human was but 7 weeks old) and she brought one back warm and I said (wait for it) “No thank you” because my experience with pies is that none, even the best of the best, are better than homemade. Then I spied the crumb topping and I’m 100% sure that I ate pie for both breakfast and lunch that day. I finally got to trying my own hand at it this summer, with the fluffiest crumb topping yet (the secret: baking powder), one that’s basically shortbread rubble, and if you, too, have been concerned that you’re not “summer-ing” hard enough right now, I promise you that nothing will set you back on the right course more deliciously.
Blackberry-Blueberry Crumb Pie
Also, this probably goes without saying, but this recipe definitely works with other berries and fruits.
- 1 1/4 cups (155 grams) all-purpose flour
- 1 1/2 teaspoons (6 grams) granulated sugar
- 1/2 teaspoon (3 grams) fine sea or table salt
- 1/2 cup (4 ounces or 115 grams) cold unsalted butter, cut into chunks
- 1/4 cup (60 ml) very cold water
- 4 cups (about 2 pints or 680 grams) blueberries
- 2 cups (about 1 12-ounce/340-grams package) blackberries
- 3/4 cup (150 grams) granulated sugar (for a moderately, but not very, sweet pie)
- Juice of half a lemon
- 7 tablespoons (55 grams) tapioca flour (starch) or 5 1/2 tablespoons (45 grams) cornstarch (see Note)
- Pinch of salt
- 1/2 cup (4 ounces or 115 grams) unsalted butter, melted
- 6 tablespoons (75 grams) granulated sugar
- Finely grated zest of half a lemon (optional)
- 1 teaspoon baking powder
- 1 1/3 cups (175 grams) all-purpose flour
- Two pinches of salt
Crust
Filling
Crumbs
Make pie dough:
– By hand : In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. (Some people like to do this by freezing the stick of butter and coarsely grating it into the flour, but I haven’t found the results as flaky.) Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add another tablespoon of water.
– With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
– Both methods: Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 to 20 minutes. Longer than 2 days, it’s best to freeze it until needed.
Heat oven: To 400°F (205°C).
Roll out crust: On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. Fold dough gently in quarters without creasing and transfer to a 9 1/2-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. Save scraps in fridge, just in case.
Par-bake crust: Freeze for 15 minutes, until solid. Dock all over with a fork. Coat a piece of foil with butter or nonstick spray and press tightly against frozen pie shell, covering the dough and rim and molding it to fit the shape of the edges. Bake for 20 minutes, then carefully, gently remove foil. (Set the foil, still molded, aside. It will come in handy later.) If any parts have puffed, just press them gently back into place. Patch any tears or cracks with reserved dough scraps. Reduce oven temperature to 375°F and leave oven on.
Meanwhile, make filling: Mix all filling ingredients in a large bowl and set aside.
To make crumb topping, stir sugar, zest, baking powder, flour and salt into melted butter in a large bowl with a fork until crumbs form.
Assemble and bake: Pour filling into crust and scatter crumbs over the top. Bake for 50 to 60 minutes with these two important things in mind:
1. This crumb browns much more quickly than the pie is done. Grab that piece of foil you set aside from the parbaking phase and upend it over the top of the pie to protect it against further browning once it reaches the color you want. This might only take 20 to 30 minutes.
2. Fruit pies are done when you can see bubbles forming at the edges, with some creeping through and over some crumbs. If it takes longer, that’s better than an underbaked pie.
To serve: Try to let the pie cool until close to room temperature before serving. This gives the pie thickener a chance to help the pie set. The pie will be even better set after a night in the fridge. Bring it back to room temperature before serving.
Related
dutch apple pie – smitten kitchen
One last note: I was convinced I had cut up too many apples (the amount below) and ended up with an underfilled pie. Don’t let this happen to you; use them all, even if it towers over the rim slightly before baking. It will all even out before it is done.
- 1/2 cup (100 grams) granulated sugar
- 1/2 teaspoon coarse or kosher salt
- 2 1/3 cups (300 grams) all-purpose flour
- 14 tablespoons (200 grams) butter, diced, no need to soften
- 1 large egg
- 1 teaspoon (5 ml) vanilla extract
- 2 tablespoons (30 ml) cold water
- 3 1/3 pounds (1500 grams or about 5 large apples) peeled, cored and sliced
- 1 tablespoon (15 ml) lemon juice
- 2 teaspoons ground cinnamon
- 1/2 cup (100 grams) granulated sugar
- About 1/2 cup (70 grams) raisins
- 4 tablespoons plain breadcrumbs (I used panko)
- 1 large egg, beaten, to finish
Crust
Filling and finish
At some point during this hour, make the filling: Combine apples, lemon, cinnamon, sugar and raisins in a large bowl and toss to combine.
Assemble crust: Coat a 9- to 9 1/2-inch (24 cm) diameter springform pan lightly with butter or nonstick cooking spray. Remove chilled dough from fridge and cut it roughly into thirds. On a well-floured counter, roll the first third to a circle the diameter your pan and fit it into the bottom. Roll out the second third of the dough and cut it into strips the height of your springform pan (usually 3 inches). Patch them up the inner sides of the springform. Use your fingertips to press and seal the sides and base together. If any holes form or there are spots you’re worried aren’t sealed well, patch in another pinch of dough.
Heat your oven: To 350°F (175°C).
Assemble pie: Sprinkle the bottom of the pie crust with breadcrumbs. Pour the apple-raisin mixture on top. Roll the last third of the dough into a large round and cut into thin strips. (Mine were about 1/2-inch wide.) Space them in a lattice pattern over the filling, either by arranging half in one direction and the second half in the other direction on top, or by getting cute and weaving them together. (Here is an ancient set of directions from me.) Trim the overhang so that the latticed top meets the walls of the crust, and press/pinch them together to seal it. Brush beaten egg over top crust.
Bake: For 60 to 70 minutes, until you can see filling bubbling slightly up between the latticed strips (use this to determine doneness, and the baking time as just an estimate), and crust is a deep golden brown. Let cool in springform on rack for 45 minutes or so before running a knife around the outside of the crust to ensure it isn’t sticking to the pan in any place, and opening the ring to serve it with an abundance of softly whipped, barely sweetened cream.
triple coconut cream pie – smitten kitchen
All parts of this coconut cream pie contain coconut — it’s in the crust, there’s coconut milk and shredded coconut in the coconut filling, and the whipped cream is finished with toasted coconut flakes, setting it apart from coconut cream pies with coconut in merely the filling. This recipe has a lot of processes so it’s best to plan ahead. You will be rewarded for your work. Read to the end for the rest of my notes.
- 1 cup plus 2 tablespoons (150 grams) all-purpose flour
- 1/2 cup (37 grams) loosely packed** sweetened shredded coconut
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup (115 grams) unsalted butter, cold, diced
- 3 tablespoons (45 grams) very cold water, plus a splash more if needed
- 3 tablespoons (25 grams) all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup plus 2 tablespoons (125 grams) granulated or vanilla sugar (see note)
- 1 vanilla bean, split and seeds scraped (see note)
- 2 large eggs
- 1 cup (235 ml) milk, whole or low-fat
- 1 cup (235 ml) canned unsweetened coconut milk
- 2 cups (150 grams) sweetened shredded coconut
- 4 tablespoons (60 grams) unsalted butter, diced
- 2 teaspoons (10 ml) vanilla extract (if not using vanilla bean)
- 1 to 2 teaspoons (5 to 10 ml) dark rum (optional)
- 2 1/2 cups (590 ml) heavy whipping cream, chilled
- 2 tablespoons (my preference) and up to 1/3 cup (in original recipe) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 1/2 cups unsweetened large-flake coconut or 2/3 cup sweetened shredded coconut
- Chunk of white chocolate to white chocolate curls
Coconut crust
Coconut pastry cream
Toppings
Make coconut crust by hand: On a cutting board, mince coconut then scrape into a large bowl. Add flour, sugar, and salt and stir to combine. Sprinkle cold butter over and use a pastry blender or your fingertips to work butter into flour until mixture resembles small peas. Drizzle cold water over and stir to combine.
Both methods: Turn dough and any unmixed bits out onto a piece of plastic wrap or waxed paper and mash into a disc. Wrap tightly and chill for at least 1 hour, and up to 1 week.
Roll coconut crust: Roll out dough on a well-floured surface into a 12- to 13-inch circle. Transfer to a 9-inch pie pan, being careful not to stretch the dough. Trim overhang to 1 inch (save the scraps, you may need them to patch the dough), then fold onto rim and flute with fingers and thumb. Transfer pan to freezer; chill until crust is solid, about 20 minutes.
Heat oven: To 400°F.
Bake crust: Prick cold crust all over with a fork. Lightly coat a piece of foil with butter or nonstick spray and press it tightly against every nook and cranny of the frozen crust. (This allows us to skip pie weights.) Bake for 20 minutes, then gently, carefully, slowly remove foil. If any holes or cracks have appeared, use scraps of leftover pie dough to patch them. Return crust to oven and bake for 10 to 12 minutes, until deeply golden at edges and lightly golden at the bottom. Remove from oven and let cool completely before using.
Toast coconut for garnish: (Since you have the oven on right now.) Reduce heat to 350°F. Spread coconut for topping on a large baking sheet and gently toast coconut until edges are golden brown, 7 to 8 minutes. Watch carefully and stir a few times. Almost everyone who toasts coconut flakes ends up burning them. Let’s beat the odds! [I genuinely want to put up a Days Since Someone Making This Recipe Last Burned a Pan of Coconut Flakes, but I’m going to have to start it at zero because: me.] When they’re the right color, let the fully cool and set aside.
Make coconut pastry cream: Whisk flour, salt, granulated or vanilla sugar, vanilla bean seeds, if using, until combined. Whisk in eggs, then milk and coconut milk, followed by shredded coconut.Place over medium heat on the stove and bring up to a simmer, stirring. Once simmering, stirring, until custard thickens, 4 to 7 minutes. Off the heat, whisk in butter, a few chunks at a time, vanilla extract, if using instead of a vanilla bean, and rum, if using. Scrape into bowl, press plastic wrap against the surface of the custard, and chill in fridge for several hours or overnight until fully cool (and has finished thickening). In a rush? I often set the bowl of custard inside a larger bowl of ice water, stirring occasionally, which can speed up the process.
Make whipped cream topping: Whip cream, sugar (to taste) and vanilla, until firm enough that peaks hold their shape.
At last, assemble your pie: When pastry cream and crusts are fully cooled, fill crust with the coconut pastry cream and smooth the top. Either pipe or decoratively spoon (I used a large cookie scoop) whipped cream topping on top, then garnish with toasted coconut flakes. Use a vegetable peeler to shave chocolate curls all over.
Extended notes:
– I made many minor tweaks I won’t bore you with and a few bigger ones, and I mention this just because it’s such a popular recipe and this version is not a match for the book: I made the crust two times, two ways, and both times found it … pesky; a bit thin, prone to tearing and softness, and a little scant. This would logically be where I tell you just to use your own favorite pie crust (or mine) but the resulting crust is quite delicious if you feel you’re up for it. I use “cheat” method of blind-baking crusts (freezing, foiling, skipping the weights) and suggest this instead below.
– The custard is fantastic but I made it the “quick” (one pot, no tempering) way the second time and it worked just fine, so I’m encouraging you to do the same. The recipe calls for a full vanilla bean and I know they’re wildly expensive right now. If you keep a jar of vanilla sugar around, I vote for using it here instead of granulated along with 2 teaspoons of vanilla extract. If you don’t keep vanilla sugar around, promise you will after the next time you use a bean, okay? Vanilla paste will work here as well. Finally, the rum is my addition (Deb is gonna Deb, etc.) but I keep it very low because you will really really taste it if you use more; I find when you use more than a tablespoon in a custard, it becomes a rum custard and nothing else. Again, coconut is the star here.
– The amount of whipped cream on top is borderline staggering to a coconut cream pie newbie and exactly correct to everyone who has eaten it before; it’s a thing, it’s the way it should be. I use less sugar in the whipped cream, the lower end of the range I suggest below.
** A pesky thing about bagged sweetened coconut: I finally got to the bottom of something that’s baffled me too long, which is this idea that if you buy, say, a 7-ounce/198-gram bag of sweetened shredded coconut, it says it holds 2 2/3 cups but it really doesn’t unless you pretty loosely pack, almost just spoon in, the coconut, which is fine, but strange that so few recipes actually mention this (mine too, but now duly noted). I learned this the hard way, when packed the 1/2 cup of coconut down, the weight clocked in twice as high, and the crust went right into the garbage because it absolutely didn’t work. I’m going to file this ingredient onto a long list of things that just work so much better when weighed (see also: dried coconut flakes, sliced almonds, ground nut flours, raspberries with the hollow centers that collapse when ripen, grated cheese, okay I could go on forever)
ruffled milk pie – smitten kitchen
Custard: In almost every recipe I checked, the cream is heated (often infused and then strained) and slowly, slowly whisked into the eggs and sugar to form a loose custard that’s then baked. I got lazy and did a quick one (whisked eggs, milk, and sugar cold, as you would for bread pudding or french toast) and had no complaints whatsoever with the results, so I never made it the other way. I suspect if you make it the traditional way it might be thicker and more creamy, but it’s up to you if you want to find out.
Size and shape: You could scale this to almost any size. Maybe you have a 12-inch round cake pan? You could double everything. You could also use more filo in the pie, and pack it more tightly — mine is pretty loose. This pie is traditionally spiraled from the center, i.e. you keep winding the ribbons around until the whole bottom is filled, but I liked this look better, with little rose-like tufts.
Finally, since I spent such a length of time on my Filo Is Terrible diatribe, here are some I think work really well: Defrost your package of frozen filo for 1 day (and up to 1 week) in the fridge. Leave it out at room temperature for about 15 minutes before unrolling it. Once the package is open, instead of plastic, I prefer to use a sheet of waxed or parchment paper that’s slightly bigger than the sheets easier to protect the pastry. I then place a dishtowel larger than the parchment over it, and use a spritz bottle to mist water over the towel to keep it damp but not soggy and heavy. Replace both layers after using each sheet. If you’re pulling off a sheet and it’s stuck at the edges to the sheet below it, it’s fine. You can cut it off or even let it tear a little; it won’t matter here. Finally, leftover filo, if extraordinarily well-wrapped, can be used again. It can even be returned to the freezer.
- 5 tablespoons (70 grams) butter, melted (I used unsalted but if you want to use salted, just skip the added salt)
- About 7 sheets storebought filo, defrosted (mine were 12″x17″)
- 3 large eggs
- 1/4 teaspoon kosher salt
- 1/2 cup (100 grams) granulated sugar
- 1 1/2 teaspoons vanilla extract or seeds from half a vanilla bean
- 1 1/2 cups (355 ml) whole (ideally) or lowfat (worked fine) milk
- Confectioners’ sugar, for dusting
Place stack of filo sheets on counter and cover with a larger sheet of waxed or parchment paper (see note up top) followed by a larger lightweight dishtowel. Mist towel with water to get it damp all over, but not soggy wet. Remove first filo sheet and place it on unused part of counter and replace waxed paper and towel. Brush first filo sheet with butter and use your fingers to scrunch it the long way into a loose fan-like strip; don’t worry if it breaks or tears. Wind it up into a loose, messy spiral. Place in middle of prepared pan. Repeat this with remaining filo sheets, making 6 more ruffle spirals.
Bake for 20 to 25 minutes, checking at 20, until filo is medium golden brown (you can go a shade darker than I did) and crisp. Remove from oven, leaving oven on, and let rest on a cooling rack for 10 minutes while you prepare the custard.
Whisk eggs, sugar, salt, and vanilla in the bottom of a medium bowl. Pour in milk, whisking the whole time. Once 10 minutes of resting is up, pour custard all over baked filo and return pie to oven. Bake for 15 to 20 minutes, until custard is set. Let cool slightly before serving, dusting generously with powdered sugar before you do.
Do ahead: Leftovers keep in fridge (impressively crisp, in fact) for, well, it’s been 3 days and I don’t think I’m going to find out if it can make it to 4, 5, or 6. But I think it can.
even more perfect apple pie – smitten kitchen
I did not intend to go on an apple pie making bender. I merely did what we always do in October: go apple picking, balk at the price of a bag, insist upon filling it way past the brim (because: economics) and then we ate some apples on the way home home and the bag was still overflowing. So I made an apple pie with 4.25 pounds of apples in it and the bag looked exactly as full as it had been at the orchard. Might they still be growing in there? It’s the only explanation.
NEW: Watch me make this on YouTube!
I started with the apple pie recipe that’s been on this site for 12 years, but over the years I’ve tweaked it a little at home in small ways (different spice levels, some brown sugar worked in, thinner slices). This time, with some help from the genius Bravetart book, I tweaked it a lot, and it was the best apple pie I’ve ever made. So I did the only rational thing and brought slices of my pie-brag to everyone I saw for a couple days and then I ran out of pie and made another one using the same tweaks and it, too, was the best apple pie I’d ever made, so I did the only rational thing and made a third one and now I think it’s time for us to talk about what I think has made it so much better.
Out of loyalty to the old pie recipe, I wanted to do talk about in a new post because I know there are people who make it yearly and I don’t want to change the way it’s written. But that pie is 12 years old — that pie recipe would be IN MIDDLE SCHOOL right now — it’s okay if it’s not the same person it was in its toddler years and no I’m not projecting, you’re projecting, this is about pie, okay? [WAAAH.]
Here’s what I do a little differently these days (and do skip right to the recipe if you’re not into the Inside Baseball of all it):
Time and temperature changes: Previously, I used the baking instructions from America’s Test Kitchen, which at the time were to heat the oven to 500°F, lower it to 425 after the pie was in, and then, 30 minutes later, reduce it to 375 for the remaining baking time, for about 60 minutes baking time total, which was also rarely enough. I bet you can guess what would actually happen every time I made this: I’d remember to reduce the temperature the first time, never the second, and it also looked overbaked before it was done. Stella Parks recommends baking the pie at a single temperature (400) for a longer period of time (75 minutes), and even gives you a suggested internal temperature if you’re nervous about doneness, and lo, it was perfect, with a crisp bottom crust (despite having no parbaking step) and with caramel-y juices. I haven’t looked back since.
I use more apples and I cut them thinner: One of the most frustrating things that happens when you make a pie is that you put in what seems like a massive amount of fresh fruit but after it slumps, shrinks, and nestles in as it bakes, you’re left with a very flat, if not concave, pie. Parks has a fantastic tip of having you mix your filling and let it macerate for a while so that the apples soften, allowing you to put a lot more in the filling and leading to pie slices stacked to the brim with apples. My original recipe calls for 3.5 pounds of apples; I’m now using between 4.25 and 4.5 pounds. Better to have too much filling (and bake it separately in a dish for the oatmeal or yogurt topping of champions in the coming days) than too little. I also cut the apples more thinly, a scant .25″ thick, which also allows them to nestle in more tightly so they don’t fall as much when baking.
Order of operations: Because we’re going to let the apples macerate a bit, I now prepare them first, and the pie dough second. They don’t mind waiting.
I like a mix of apples — usually: Most apple pie recipes, including my original one, want you to use hyper-specific amounts of hyper-specific kinds of apples, which is rarely what anyone has. I feel strongly that a mix of apples, ideally ones that won’t fall apart when baking, see this awesome page if you want more guidance as to which ones to choose, is the way to get the most nuanced and dynamic apple flavor in a pie. Nobody wants a one-note pie. That said, the orchard we were in had a ton of massive mutsu apples ready, and I made my last few pies with them only. Turns out they’re fantastic baking apples. “Uh, Deb, you just contradicted yourself.” Yes, and I want you, too, to go with the flow.
Flavor changes: Although I started skipping the lemon because we were out of lemons, when I didn’t miss the flavor at all, I never bothered putting it back in. Ditto with the lemon zest, which I found distracting. I also increased the cinnamon and added a little ground ginger (which won’t make it gingery, promise; it just seems to wake the pie up a little). Finally, I started swapping half, then more, of the sugar with brown sugar and I really don’t know why I wasn’t doing this all along. It’s lovely here.
Thickener changes: Over the last few years, as tapioca flour/starch (they’re the same thing) became more easily available (Bob’s Red Mill makes some, so check any store that stocks the brand, or here or here or here), I started using it as a pie thickener and never looked back. It’s clear and unchalky once baked, and doesn’t muffle the filling flavor the way I find some commercial thickening blends do. You’d never really know it’s there, which is basically the dream.
Previously
One year ago: Chocolate Olive Oil Cake
Two years ago: Baked Alaska, Indian-Spiced Cauliflower Soup, and Skillet-Baked Pasta with Five Cheeses
Three years ago: Broccoli Cheddar Soup, S’more Cupcakes, and My Old-School Baked Ziti
Four years ago: Latke Waffles, The Crispy Egg, Better Chicken Pot Pies
Five years ago: Miso Sweet Potato and Broccoli Bowl
Six years ago: Spaghetti with Broccoli Cream Pesto and Pumpkin Cinnamon Rolls
Seven years ago: Cumin Seed Roasted Cauliflower with Yogurt
Eight years ago: Single Crust Plum and Apple Pie and Mushroom Lasagna
Nine years ago: Quiche Lorraine
Ten years ago: Black and White Cookies, Best Challah (Egg Bread) and Mom’s Apple Cake
Eleven years ago: Bronx-Worthy Bagels, Peanut Butter Brownies, and Arroz Con Pollo
[New!] Twelve years ago: Lemon Cake
And for the other side of the world:
Six Months Ago: Fig Newtons
1.5 Years Ago: Cornbread Waffles, Mushroom Tartines, and Almond Horn Cookies
2.5 Years Ago: Spring Chicken Salad Toasts, Caramelized Brown Sugar Oranges with Yogurt, and Potato Pizza, Even Better
3.5 Years Ago: The Consolation Prize (A Mocktail) and Baked Chickpeas with Pita Chips and Yogurt
4.5 Years Ago: Dark Chocolate Coconut Macaroons
extra-flaky pie crust – smitten kitchen
Many thanks to Stella Park’s No-Stress, Super-Flaky Pie Crust technique for helping me overcome my stubborness/showing me the light about wetter doughs and folded roll-outs.
- 2 cups (260 grams) all-purpose flour
- 1 tablespoon (15 grams) granulated sugar
- 3/4 teaspoon fine sea or table salt
- 1 cup (230 grams, 8 ounces, or 16 tablespoons) cold, unsalted butter
- 1/2 cup (120 grams) very cold water
[You could also use a pastry blender, stand mixer, or a food processor, but go very easy on it, especially the food processor — you want flat-ish, lima bean-sized pieces of butter, not the usual “coarse meal” or “small pea-sized” mixture. If using a food processor, when you’re done, dump this butter-flour mixture into a large bowl before continuing.]
Pour water over butter-flour mixture and use a flexible silicone spatula or scraper to bring it together into a dough that will seem too wet and sticky, but will be just fine. Divide dough into two parts, and wrap each half into flat-ish packets wrapped in plastic, waxed or parchment paper.
Chill in the fridge until firm — one to two hours.
Unwrap first packet of dough, place on a well-floured counter, sprinkle the top generously with flour, and roll it out into a thick-ish long rectangle. Brush off excess flour off dough with your hands and fold it as you would a business letter, into thirds. Continue to roll this packet into the shape needed for your final pie — shown here 10×15-inch, but a 14-inch round is the usual size for a standard pie crust.
From here, you’ll want to follow the instructions for the pie you’re making. Looking for ideas? Start here!
A fun breakfast pastry I only made to showcase this awesome pie crust but actually ended up abundantly flaky and just a little sweet: Heat oven to 425 degrees F. Mix 4 cups sliced rhubarb (here about 1/4-inch thick), 3 tablespoons tapioca starch, 1/3 cup granulated sugar, a pinch of salt, a pinch of ginger, and the juice of half a lemon. Roll both pie dough halves into 10×15-inch rectangles; keep them firm and cool in the fridge while not using them, especially if they’ve gotten soft or your kitchen is hot. Place first half on a parchment-lined baking sheet. Spoon filling on, leaving a 1.5-inch border. Cut second dough into on the diagonal into strips, whatever width you’d like. Lay every other strip over rhubarb filling in one angled direction. Form a lattice with remaining strips in the opposite direction. Trim strips so that they’re flush with bottom crust area. Fold crust over the lattice top and filling all around the pie, crimping to tighten the seal. Brush with an egg wash (1 egg, beaten lightly with 1 teaspoon water) and sprinkle with coarse or raw sugar. Bake for about 25 minutes, until golden all over. Let cool to warm before cutting into squares.