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Gingered Peach-Blackberry Slab Pie

slab

Fresh ginger adds a warm, spicy undertone to this stone fruit and berry pie, which is ideal for serving a crowd. The rectangular slab pie is baked in a jelly-roll pan, so it serves more people than a traditional round one.

Gingered Peach-Blackberry Slab Pie

For the pie dough:

3 3/4 cups (19 oz./590 g) all-purpose flour

3 Tbs. sugar

1 tsp. salt

3 sticks (24 Tbs.) (12 oz./375 g) cold unsalted butter, cut into 1/2-inch (12-mm) dice

6 to 8 Tbs. (3 to 4 fl. oz./90 to 125 ml) very cold water

 

For the filling:

3 lb. (1.5 kg) peaches, peeled and sliced

2 cups (8 oz./250 g) blackberries

1/3 cup (4 fl. oz./125 ml) honey

1 Tbs. fresh lemon juice

3 Tbs. cornstarch

1 1/2 tsp. minced fresh ginger

 

1 egg plus 1 tsp. water, lightly beaten

1 Tbs. sugar

 

To make the dough, in a food processor, pulse together the flour, sugar and salt until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 6 Tbs. (3 fl. oz./90 ml) of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.

 

Position a rack in the lower third of an oven and preheat to 400°F (200°C).

 

On a lightly floured work surface, roll out 1 of the dough disks into an 18-by-14-inch (45-by-35-cm) rectangle. Roll the dough around a rolling pin and unroll it into a jelly-roll pan. Gently press the dough into the bottom and sides of the pan. Trim the edges, leaving a 1/2-inch (12-mm) overhang.

 

To make the filling, in a large bowl, toss together the peaches and blackberries. In a small bowl, stir together the honey, lemon juice, cornstarch and ginger. Add to the fruit mixture and toss until well combined. Transfer the filling to the dough-lined pan.

 

Roll out the remaining dough disk into an 18-by-14-inch (45-by-35-cm) rectangle and place over the filling. Fold the top crust underneath the edge of the bottom crust and press together to seal. Flute or decorate the edge of the crust as desired. Using a sharp knife, cut several slits in the top crust. Brush the crust with the beaten egg mixture and sprinkle with the sugar.

 

Bake until the crust is golden and the filling is bubbling, about 1 hour and 10 minutes, tenting the pie with aluminum foil halfway through baking to prevent the top from browning too quickly. Transfer the pan to a wire rack and let the pie cool for at least 1 hour before slicing and serving. Serves 12.

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Tiramisu

tiramisu

This Italian classic is made up of delicate ladyfingers soaked in espresso and rum, layered with mascarpone custard and dusted with rich cocoa. Individual portions make a beautiful presentation; to make them, layer the soaked ladyfingers and custard in cups or bowls, cutting the ladyfingers as needed to fit the cups.

Depending on the size of the cups, you may not need as many ladyfingers as this recipe calls for.

Tiramisu

1/2 cup (4 oz./125 g.) sugar

1 1/2 cups (12 fl. oz./375 ml.) freshly brewed espresso

1/3 cup (3 fl. oz./80 ml.) dark rum

For the filling:

1/3 cup (3 oz./90 g.) sugar

6 large egg yolks

1/2 cup (4 fl. oz./125 ml.) heavy cream

1 1/2 cups (12 oz./375 g.) mascarpone cheese

1 1/2 tsp. pure vanilla extract

45 ladyfingers or savoiardi

Unsweetened cocoa powder for dusting

In a small saucepan, bring the sugar and 1/3 cup (3 fl. oz./80 ml.) water to a simmer over medium heat and cook, stirring, until the sugar is dissolved, about 3 minutes. Remove from the heat, stir in the espresso, and let cool to room temperature. Stir in the rum. Pour the espresso mixture into a wide, shallow bowl and set aside.

To make the filling, select a heatproof bowl that fits snugly in the rim of a saucepan. Pour water to a depth of about 2 inches (5 cm.) into the saucepan and bring to a gentle simmer. In the bowl, whisk together the sugar and egg yolks until the sugar has dissolved and the mixture is pale yellow and creamy, about 2 minutes.

Place the bowl over (not touching) the simmering water in the pan. Using an electric mixer, beat the yolk mixture on medium speed until thick and tripled in volume, about 6 minutes. Remove the bowl from over the heat and set the yolk mixture aside to cool completely, stirring often as it cools.

In another bowl, beat the cream on medium-high speed until stiff peaks form.

Add the mascarpone and vanilla to the cooled yolk mixture. Beat with the mixer on medium speed just until smooth and well blended. Using a large rubber spatula, fold in the whipped cream just until combined.

Working in batches, immerse 15 ladyfingers in the espresso mixture, then arrange the ladyfingers in a single layer in the bottom of a 9-inch (23-cm.) square cake pan. Using the rubber spatula, evenly spread one-third of the filling over the ladyfingers. Soak another 15 ladyfingers in the espresso mixture, and place them over the filling and evenly spread with half of the remaining filling.

Soak the remaining ladyfingers, place them in the pan, and top with the remaining filling, again spreading evenly. Gently tap the pan against the counter to settle the ingredients. Cover with plastic wrap and refrigerate for at least 6 hours or up to overnight.

Run a small knife around the inside edge of the pan to loosen the sides. Dust the top with cocoa powder and serve. Serves 8-10.

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Blackberry-Apple Pie

cleanup

Prepared in a fry pan rather than a traditional pie dish, this simple pie makes a homey finish to a rustic dinner party. And cleanup is easier than ever since you cook the fruit and serve the pie from the same pan.

 

Blackberry-Apple Pie

4 apples, about 1 1/2 lb. (750 g) total, cut into 1-inch (2.5-cm) pieces

1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar

2 Tbs. cornstarch

1/4 tsp. salt

5 cups (20 oz./625 g) fresh or frozen and thawed blackberries

1 tsp. vanilla extract

1 batch basic pie dough

1 egg beaten with 1 tsp. water

2 tsp. turbinado sugar

Preheat an oven to 400°F (200°C).

In a 10-inch (25-cm) sauté pan over medium heat, stir together the apples, brown sugar, cornstarch and salt. Sauté until the apples until just tender-crisp, 5 to 7 minutes. Stir in the blackberries and cook until the blackberries soften and begin to release their liquid, 2 to 3 minutes.

Remove from the heat and stir in the vanilla. Set aside and let cool to room temperature.

Roll out the pie dough into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Carefully roll the pie dough around your rolling pin and unroll it on top of the pan. Trim the edge, leaving 1 inch (2.5 cm) of overhang, then crimp the edges to seal the dough to the pan.

Brush the edges of the crust with egg wash and sprinkle the top of the pie with the turbinado sugar. Using a small, sharp knife, cut about 5 slits in the crust to allow steam to escape during baking.

Bake until the crust is crisp and golden brown, about 25 minutes. Transfer the pie to a wire rack and let cool for at least 1 hour before serving.  Serves 8.

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Apple-Ginger-Cranberry Pie with Vanilla Ice Cream

American

Apple pie is an American classic, but for this special occasion we dress it up for winter with bright red cranberries and a bit of spicy crystallized ginger.

 

Apple-Ginger-Cranberry Pie with Vanilla Ice Cream

2 rolled-out rounds of pie dough, each about 12 inches (30 cm) in
diameter and 1/8 inch (3 mm) thick, chilled

4 lb. (2 kg) Golden Delicious apples, peeled, cored and thinly sliced

1 1/2 cups (6 oz./185 g) cranberries

1/4 cup (2 oz./60 g) chopped crystallized ginger

3/4 cup (6 oz./185 g) sugar, plus more for sprinkling

1/4 tsp. salt

3 Tbs. all-purpose flour, plus more for rolling dough

1 Tbs. fresh lemon juice

1 egg plus 1 tsp. water, lightly beaten

Vanilla ice cream for serving

 

Remove 1 dough round from the refrigerator. Transfer to a 9-inch (23-cm) deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim. Reroll the dough scraps and cut out shapes using decorative pie cutters. Refrigerate the pie shell and cutouts for 30 minutes.

 

Position a rack in the lower third of an oven and preheat to 400°F (200°C).

 

In a large bowl, toss together the apples, cranberries, crystallized ginger, the 3/4 cup (6 oz./185 g) sugar, the salt, the 3 Tbs. flour and the lemon juice.

 

Let the pie shell, cutouts and the remaining dough round stand at room temperature for 5 minutes. Pour the apple filling into the pie shell and place the dough round over the filling. Trim the edges flush with the rim and press the top and bottom crusts together. Brush the underside of the cutouts with egg wash and arrange them on the pie. Brush the entire top crust with egg wash and sprinkle with sugar.

 

Bake until the crust is golden and the filling is bubbling, about 1 hour, covering the edges with foil if they begin to brown too quickly. Transfer the pie to a wire rack and let cool for 1 hour before serving.

 

To serve, cut the pie into slices and top with vanilla ice cream. Serves 8.

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Whoopie Pies with Salted Dulce de Leche

DS

Is it a pie? Is it a cake? Or is it a cookie? It must be a whoopie pie! These chocolaty, cakelike cookies sandwich a gooey sweet and salty caramel. The result is a decadent dessert that is positively addictive. Dulce de leche is a thick caramel sauce made from evaporated milk that is slowly simmered for a long time. It’s available at most Latin grocery stores and many upscale grocers.

 

Whoopie Pies with Salted Dulce de Leche

 

For the cookies:

6 Tbs. (3 oz./90 g) unsalted butter, at room temperature

1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar

1 egg

1 tsp. vanilla extract

3/4 cup (4 oz./125 g) all-purpose flour

1/2 cup (1 1/2 oz./45 g) natural cocoa powder

1/2 tsp. baking soda

1/4 tsp. kosher salt

 

For the filling:

4 Tbs. (2 oz./60 g) unsalted butter, at room temperature

3/4 cup (3 oz./90 g) confectioners’ sugar

2 Tbs. heavy cream

1/4 to 1/2 tsp. kosher salt

1/3 cup (3 fl. oz./80 ml) dulce de leche

 

To make the cookies, in the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until combined. Add the egg and vanilla and beat until blended. Sift the flour,
cocoa, baking soda and salt into the bowl and beat just until blended. Cover the bowl and refrigerate the dough until firm, about 2 hours.

 

Space 2 racks evenly in the oven and preheat to 350°F (180°C). Line 2 baking sheets with parchment.

 

With dampened hands, shape tablespoonfuls of the dough into balls. Place them firmly on the prepared pans, spacing them slightly apart and squishing them a little. You should have about 20 balls. Bake until the cookies are puffed and slightly firm, 8 to 10 minutes, rotating the pans about halfway through. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely.

 

While the cookies are cooling, make the filling: In the bowl of a mixer fitted with the paddle attachment, beat the butter and confectioners’ sugar on medium-high speed until lightened. Stir in the cream and salt, to taste, on low speed, then stir in the dulce de leche until the filling is smooth.

 

Spread the flat side of half of the cookies with a big dollop of the filling. Top each with a second cookie, placing the flat side on the filling. (You’ll probably have a bit more filling than you need, but this means you can sneak spoonfuls here and there.) Refrigerate until the filling is set, at least 1 hour. Makes 10 whoopie pies.

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Shaker Lemon Pie

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This sweet-tart pie has humble origins in the Shaker community. The filling is like a chunky lemon curd, with big hits of tart lemon slices and slightly bitter peels. The secret to success? Slice the lemons very, very thinly.

 

Shaker Lemon Pie

4 lemons

3 cups (1 1/2 lb./750 g) plus 1 Tbs. sugar

Double recipe Basic Pie Dough, divided into 2 disks

7 eggs

1/4 tsp. salt

2 Tbs. unsalted butter, melted and cooled

1 egg white, lightly beaten

Halve 2 of the lemons crosswise. Using the slicing blade of a food processor or a very sharp knife, slice them very thinly, removing the seeds as you go. Put the slices in a bowl. Remove the peel and pith from the remaining 2 lemons and discard. Chop the flesh finely, discarding the seeds. Add the flesh and juices to the bowl. Add the 3 cups (1 1/2 lb./750 g) sugar and stir gently to coat evenly. Cover with plastic wrap and refrigerate overnight.

Place a rack in the lower third of the oven and preheat to 425°F (220°C).

On a lightly floured surface, roll out 1 dough disk into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Transfer to a standard (not deep-dish) 9-inch (23-cm) pie pan and fit the dough into the pan. Roll out the other dough disk for the top crust into the same-sized round.

In a small bowl, whisk the eggs until well blended, then add to the lemon mixture and stir well. Add the salt and melted butter and stir until blended. Pour the filling into the crust and spread evenly. Place the top crust over the filling and trim the edges, leaving a 3/4-inch (2-cm) overhang. Fold the overhang under itself and crimp the edges of the dough. Cut a few steam vents in the top crust. Lightly brush the crust with the egg white, then sprinkle with the 1 Tbs. sugar.

Bake for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue to bake until the crust is golden brown and the center is slightly puffed and the filling barely feels like it jiggles when the pan is shaken, about 30 minutes longer, rotating the pan halfway through baking. Tent the pie with aluminum foil if the crust browns too quickly. Let cool completely on a wire rack, about 2 hours, before serving. Serves 8 to 10.

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Classic Key Lime Pie

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In lieu of graham crackers for the crust, this key lime pie recipe swaps in gingersnaps. The sweet and spicy cookies provide a nice contrast to the tangy lime. The pie needs to be refrigerated after baking to allow the filling to set, so plan accordingly.

 

Classic Key Lime Pie

For the crust:

10 oz. (315 g) gingersnaps

5 Tbs. (2 1/2 oz./75 g) unsalted butter, melted

2 Tbs. granulated sugar

1/2 tsp. salt

2 egg yolks

1 can (14 fl. oz./430 ml) sweetened condensed milk

2 tsp. grated Key lime zest

1/2 cup (4 fl. oz./125 ml) Key lime juice

2 cups (16 fl. oz./500 ml) heavy cream

1 tsp. vanilla extract

1/4 cup (1 3/4 oz./50 g) superfine sugar

Preheat an oven to 350°F (180°C).

To make the crust, in a food processor, process the gingersnaps until fine crumbs form. Add the butter, granulated sugar and salt and pulse until moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch (23-cm) pie dish.

Place on a baking sheet and bake until the edges are dry and set, 5 to 7 minutes. The bottom will still be moist and soft but will firm up as the crust cools. Transfer to a wire rack and let cool completely.

Keep the oven set at 350°F (180°C).

Using an electric mixer, in a bowl, beat the egg yolks on medium speed until blended. Add the condensed milk, lime zest and lime juice and continue beating until well blended. Pour the filling into the cooled crust and bake until the edges of the pie are set but the center still jiggles slightly, 15 to 20 minutes. Transfer the pie to a wire rack and let cool completely.

Refrigerate he pie for at least 2 hours or up to overnight to allow it to set.

When ready to serve the pie, in the bowl of an electric mixer fitted with the whisk attachment, combine the cream and vanilla. With the mixer set on low speed, slowly add the superfine sugar while beating, gradually increasing the speed as the mixture thickens. Continue to beat until soft peaks form, about 2 minutes total.

To serve the pie, cut into 8 slices and garnish each slice with a heaping spoonful of the whipped cream. Serves 8.

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Banana Cream Pie

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Most people would find it tough to choose a favorite pie, but banana cream pie would surely be on many short lists. The diner classic shines even more brightly when made at home, as each bite features a heavenly medley of buttery crust, velvety vanilla filling, rich whipped cream and slices of ripe, sweet banana.

Banana Cream Pie

For the crust:
1 1/4 cups (6 1/2 oz/220 g) all-purpose flour, plus more for dusting
1 Tbs. sugar
1/4 tsp. fine sea salt
5 Tbs. (2 1/2 oz./75 g) cold unsalted butter
2 Tbs. vegetable shortening, chilled
About 1/4 cup (2 fl. oz./60 ml) ice water

For the filling:
3 cups (24 fl. oz./750 ml) whole milk
1/3 cup (1 1/3 oz./40 g) cornstarch
4 large egg yolks
2/3 cup (5 oz./155 g) sugar
1/8 tsp. fine sea salt
1 vanilla bean
2 Tbs. unsalted butter, cut into tablespoons
2 large bananas, peeled and thinly sliced

For the chocolate curls (optional):
About 6 oz. (185 g) semisweet chocolate, in a single piece

For the whipped cream:
1 cup (8 fl. oz./250 ml) heavy cream
2 Tbs. sugar
1/2 tsp. vanilla extract

To make the crust, in a large bowl, whisk together the flour, sugar and salt. Cut the butter and shortening into chunks and scatter over the flour mixture. Using a pastry blender or 2 knives, cut the butter and shortening into the flour mixture just until the mixture forms large, coarse crumbs the size of peas.

Drizzle the ice water over the flour mixture and toss with a fork until the dough forms moist clumps. If the dough seems too crumbly, add a little more ice water.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours. Or, overwrap with aluminum foil and freeze for up to 1 month, then thaw in the refrigerator before using.

Place the unwrapped dough on a floured work surface and dust with flour. (If the dough is cold, let it stand for a few minutes to soften.) Roll out into a round about 12 inches (30 cm) in diameter and 1/8 inch (3 mm) thick. Transfer to a 9-inch (23-cm) pie dish, fitting the dough into the bottom and sides. Trim the dough, leaving a 3/4-inch (2-cm) overhang. Fold the overhang under, then flute the edge. Using a fork, pierce the dough all over, then line with aluminum foil and freeze for 30 minutes.

Meanwhile, position a rack in the lower third of the oven and preheat to 375°F (190°C). Place the dough-lined pan on a baking sheet and fill the foil with pie weights. Bake until the dough looks dry and is barely golden, 12 to 15 minutes. Remove the foil and weights. Continue baking until the crust is golden brown, 12 to 15 minutes more. Transfer to a rack and cool completely.

In a small bowl, whisk together 1/2 cup (4 fl. oz./125 ml) of the milk and the cornstarch. In a heatproof bowl, beat the yolks until blended. Gradually whisk the milk mixture into the yolks.

In a saucepan, combine the remaining 2 1/2 cups (20 fl. oz./625 ml) milk, the sugar and salt. Using a paring knife, slit the vanilla bean in half lengthwise, scrape out the seeds into the saucepan and add the pod. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Gradually whisk the hot milk mixture into the egg mixture, then return to the saucepan. Heat over medium heat until the mixture comes to a boil, whisking constantly.

Reduce the heat to low and let bubble for 30 seconds. Remove from the heat and whisk in the butter. Strain through a medium-mesh sieve into a stainless-steel bowl to remove any bits of cooked egg white and the vanilla pod. Press a piece of plastic wrap directly onto the surface of the filling, and pierce the plastic a few times with a knife tip to allow the steam to escape. Place the bowl in a larger bowl of ice water and let cool until lukewarm.

Spread the banana slices in the cooled pie crust. Spread the filling on top. Press a clean piece of plastic wrap directly on the surface of the filling and refrigerate until chilled, at least 1 hour.

When ready to serve, make the chocolate curls and whipped cream. To make the chocolate curls, warm the chocolate in a microwave oven on medium-low (30 percent) to soften just slightly, about 15 seconds. Using a vegetable peeler, shave curls from the chocolate onto a sheet of parchment paper. Refrigerate the curls to firm them slightly before using, about 10 minutes.

Meanwhile, in a chilled bowl, combine the cream, sugar and vanilla. Using a mixer on medium-high speed, beat until soft peaks form.

To serve, remove the plastic wrap from the pie and spread and swirl the whipped cream over the filling. Scatter the chocolate curls over the whipped cream, cut into wedges and serve. Serves 8.

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Recipe Roundup: Thanksgiving Pies

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It’s the grand finale for our favorite meal of the year: the Thanksgiving pie! Whether you swear by the classics or are looking for a sweet new spin, these autumnal recipes have you covered. Keep reading, and get inspired to start baking.

 

Classic Pecan Pumpkin Butter PieClassic Pecan Pumpkin Butter Pie
This pie’s filling is a snap to prepare with Muirhead pecan pumpkin butter. With flavors of ripe pumpkin, premium pecans and classic spices, it’s a customer (and employee!) favorite every year.

Salted Caramel Apple Pie with Lattice CrustSalted Caramel Apple Pie with Lattice Crust
Capture the flavor of fall with a delicious apple pie, a traditional autumn favorite that gets a modern twist here with the addition of salted caramel.

Deep-Dish Apple Bourbon Streusel PieDeep-Dish Apple Bourbon Streusel Pie
Baked in a rectangular baking dish, this pie is perfect for serving a crowd. It’s packed with apples and spiked with a splash of bourbon, then topped with a crispy, buttery streusel.
Pear-Almond Pies with Toasted Almond-Spice Ice CreamPear-Almond Pies with Toasted Almond-Spice Ice Cream
Sized for individual servings and prepared with ourBreville pie maker, these little pies will be a hit at any gathering. Puff pastry makes a wonderfully flaky crust for the ripe pear filling.
Apple-Ginger-Cranberry Pie with Vanilla Ice CreamApple-Ginger-Cranberry Pie with Vanilla Ice Cream
Here, autumn flavors of apple and cranberry get an extra hit of warmth from crystallized ginger. This pie is easy to make ahead, which makes it great for entertaining.

Classic Pumpkin PieClassic Pumpkin Pie
This traditional pie is easy to make, so get the whole family involved! The creamy, spiced pumpkin filling is wonderfully comforting and a little nostalgic. To add a fanciful finish, use decorative piecrust cutters to create shapes from rolled-out pie dough. Then bake the cutouts and place them on the baked and cooled pie.

Apple PieApple Pie
There is nothing more homey, autumnal and American than a warm apple pie cooling on the kitchen counter. Top each slice with a scoop of vanilla ice cream or slices of sharp Cheddar cheese.
Spiced Apple-Cranberry PieSpiced Apple-Cranberry Pie
A medley of spices gives a flavor boost to this pie, which makes a festive addition to a winter gathering. Apples complement the flavor of tart cranberries, creating a bright, colorful filling.

Pecan PiePecan Pie
This Thanksgiving dessert is easy as pie, thanks to our jarred pecan pie filling. For even faster prep, use our piecrust mix instead of making the dough from scratch.
Pumpkin Ice Cream PiePumpkin Ice Cream Pie
Put a new spin on your holiday pie by filling it with pumpkin ice cream. A crispy crust and whipped cream topping completes this gorgeous dessert.
Sweet Potato Pie with Pecan StreuselSweet Potato Pie with Pecan Streusel
Sweet potatoes make a delicious and unexpected substitute for pumpkin in pies. This Southern-inspired treat is a great way to showcase yams in a new way.