The Everything Pie Cookbook (19 page)

3. Add the cornmeal, flour, vanilla, milk, and lemon juice.

1 tablespoon all-purpose flour

Whisk until well combined.

1 teaspoon vanilla

¼ cup milk

4. Pour the mixture into the pastry crust and place on a

¼ cup fresh lemon juice

baking sheet. Bake for 50 to 55 minutes, or until the

1 (9-inch) pastry crust, unbaked

filling is set and the top is golden brown. Allow to cool

to room temperature before serving.

Frozen Lemon Pie

This pie is perfect on a hot afternoon served with a little whipped cream.

IngredIents  | ServeS 8

1. In a large bowl, combine the egg yolks with ½ cup of

4 eggs, separated

the sugar until lighter in color. Whisk in the lemon juice

¾ cup sugar, divided

and lemon zest.

½ cup fresh lemon juice

2. In another large bowl, whip the egg whites until very

1 tablespoon lemon zest

frothy. Gradually add in the remaining sugar and whip

1 cup whipping cream

until the egg whites hold firm peaks.

1 (9-inch) Traditional Graham Cracker

Crust, baked and cooled (See Chapter 2)

3. In a medium bowl, whip the cream until it becomes fluffy

and holds soft peaks. Fold in the egg whites, then fold in

the egg yolk mixture until no streaks of white remain.

4. Pour the mixture into the prepared crust and freeze

overnight. Remove from the freezer and thaw slightly

before serving.

12 2

Blood Orange Curd Pie

Blood oranges are in season during winter. If they are not available, clementines also work well.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 cup sugar

2. In a medium saucepan, combine the sugar, lime juice,

1 tablespoon lime juice

and blood orange juice and stir until the sugar is

1 cup blood orange juice

melted.

8 egg yolks

2 tablespoons cornstarch

3. Whisk in the egg yolks and cornstarch. Cook over

8 tablespoons unsalted butter

medium heat, whisking constantly, until bubbling and

1 (9-inch) Traditional Graham Cracker

thick.

Crust, baked and cooled (See Chapter 2)

1 recipe Foolproof Meringue (See

4. Reduce the heat to low and stir in the butter until

Chapter 3)

melted. Pour the curd through a strainer into the

prepared crust.

Juicing Fresh Citrus

When juicing citrus fruit for pies, there are

5. Spread the Foolproof Meringue onto the filling while it

a few things you can do to make it easier.

is still hot, making sure the meringue completely covers

Roll the citrus to release the juices. Putting

the fruit in the microwave for 8 to 10 sec-

the filling and the inside edge of the crust. Bake for 10

onds also helps release the juices. Use a

to 12 minutes, or until the meringue is golden brown.

citrus reamer to help loosen all the juice

Remove from the oven and chill for 3 hours, uncovered,

over a small strainer to catch any pulp and

seeds.

before slicing.

C h a p t e r 9
  C i t ru s   Pi e s

12 3

Daiquiri Pie

If you prefer to omit the rum, substitute ½ teaspoon of rum extract.

IngredIents  | ServeS 8

1. In a medium bowl, cream together the cream cheese

8 ounces cream cheese, room

and condensed milk until smooth. Add the lemon juice,

temperature

lime juice, rum, and salt and blend until well combined.

1 (14-ounce) can condensed milk

1 tablespoon fresh lemon juice

2. In a small bowl, mix the powdered gelatin with the

¼ cup fresh lime juice

cold water. Let stand 10 minutes, then melt in the

3 tablespoons silver rum

microwave for 10 seconds. Allow to cool for 5 minutes,

¼ teaspoon salt

or until cool to the touch.

¼ teaspoon unflavored powdered

gelatin

3. In a medium bowl, add the cream, powdered sugar,

1 teaspoon cold water

and vanilla. Whip on medium-high speed until it starts

½ cup heavy whipping cream, cold

to thicken. Slowly pour in the cooled gelatin and whip

1 tablespoon powdered sugar

until the cream forms medium peaks.

½ teaspoon vanilla

1 (9-inch) Pretzel Crust, baked and

4. Fold the whipped cream into the cream cheese

cooled (See Chapter 2)

mixture until no streaks of white remain. Pour into the

prepared crust and chill for 4 hours, or overnight,

Raw Egg White Warning

before serving.

Raw or undercooked egg whites should not

be consumed by children, pregnant

women, the elderly, or those with compro-

mised immune systems. Pasteurized egg

whites are readily available in grocery

stores and can be used in recipes for chif-

fon pies and meringues where raw egg

whites are used, making them safe for

everyone.

12 4

Chapter 10

tarts

Apple Tarte Tatin

Macadamia Nut Caramel Tart

126

135

Chocolate Walnut Tart

Cherry Almond Tart

127

136

Blackberry Cheese Tart

Pear Walnut Tarte Tatin

128

137

Bourbon Peach Tart

Peach Crumb Tart

129

138

Chocolate Silk Tart

Raspberry Linzer Tart

130

139

Cherry Clafoutis

Strawberry Custard Tart

131

140

Walnut Tart

Mushroom Tart

132

141

Lemon Curd Tart

Onion Tart

133

142

Blueberry Sour Cream Tart

134

12 5

Apple Tarte Tatin

This tart is traditionally cooked in a cast-iron skillet and served while still warm.

IngredIents  | ServeS 8

1. Heat the oven to 400°F.

1 recipe Blitz Puff Pastry (See Chapter 2)

2. Roll out the pastry until it is 1⁄8 inch thick and 12 inches

1 cup sugar

wide. Cover with plastic and chill until ready to use.

¼ cup water

3 tablespoons unsalted butter

3. In a 10-inch ovenproof skillet, add the sugar and water.

8 medium Granny Smith apples, peeled,

Cook over medium heat, swirling occasionally but not

cored, and sliced in half

stirring, until the sugar becomes golden amber colored,

about 6 to 7 minutes. Add the butter and swirl until

Cake Pan Variation

melted.

If you do not have an ovenproof skillet, this

tart can also be made in a traditional cake

4. Carefully place the apples, cheek side down, into the

pan. Simply prepare the caramel on the

pan as tightly as you can. Cook for 10 to 15 minutes, or

stove and pour into a buttered 9-inch cake

pan and cool to room temperature. Place

until the apples have started to soften and the juices are

the apples, cheek side down, into the cara-

thick. Remove the pan from the heat.

mel, top with the pastry, and bake for

about 50 minutes. Cool for 5 minutes

5. Place the pastry on top of the apples and carefully tuck

before turning out.

the edges around the apples with a butter knife.

6. Bake for 25 to 35 minutes, or until the crust is golden

brown and firm to the touch. Remove from the oven

and cool on a rack about 5 minutes before carefully

turning out onto a serving plate.

12 6

Chocolate Walnut Tart

Bittersweet chocolate and smoky bourbon make this tart taste very earthy and sophisticated.

IngredIents  | ServeS 10

1. Heat the oven to 350°F.

1 (10-inch) Short Crust for Tarts,

2. Line the tart with parchment paper or a double layer of

unbaked

6 tablespoons unsalted butter, melted

aluminum foil and add pie weights or dry beans. Bake

¾ cup packed light brown sugar

for 12 minutes, then remove the paper and weights and

3 tablespoons cornstarch

bake for an additional 10 to 15 minutes, or until the

2 eggs

crust is golden brown all over. Remove from the oven

2 tablespoons light corn syrup

and set aside to cool. Leave the oven on.

¼ cup bourbon

1 teaspoon vanilla

3. In a medium bowl mix the butter, light brown sugar,

1 cup chopped walnuts

cornstarch, and eggs until smooth.

5 ounces bittersweet chocolate,

chopped

4. Add the corn syrup, bourbon, and vanilla and mix well.

1 tablespoon cocoa powder

5. Fold in the walnuts and chocolate.

6. Pour the mixture into the prepared crust. Bake for 25 to

35 minutes, or until the filling is set. Cool to room

temperature before serving.

C h a p t e r 10
  ta rt s

12 7

Blackberry Cheese Tart

Sweet blackberries and a lemony cheese filling make this a surprisingly refreshing dessert.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

1 (10-inch) Short Crust for Tarts,

2. Line the tart with parchment paper or a double layer of

unbaked (See Chapter 2)

8 ounces cream cheese, room

aluminum foil and add pie weights or dry beans. Bake

temperature

for 12 minutes, then remove the paper and weights and

2 tablespoons sour cream

bake for an additional 10 to 15 minutes, or until the

¼ cup sugar

crust is golden brown all over. Remove from the oven

1 teaspoon lemon zest

and set aside to cool. Leave the oven on.

1 teaspoon vanilla

2 tablespoons flour

3. In the bowl of a food processor or stand mixer, add the

2 cups fresh blackberries

cream cheese, sour cream, sugar, lemon zest, vanilla,

1⁄3 cup sugar

and flour. Process until very smooth. Refrigerate until

¼ teaspoon vanilla

ready to use.

1 teaspoon fresh lemon juice

2 tablespoons cornstarch

4. In a medium saucepan, combine the blackberries,

2 tablespoons water

sugar, vanilla, and lemon juice. Cook over medium heat

until the berries have softened, about 10 minutes.

Taking the Time

5. Combine the cornstarch with the water and stir into the

It may be tempting to try to warm up cold

berry mixture. Cook until thickened, about 3 minutes,

butter or cream cheese in the microwave to

save time. Taking the time to slowly soften

then remove from the heat.

ingredients will ensure they are uniformly

softened. The microwave can lead to hot

6. Spread the cheese mixture into the prepared crust.

pockets within the ingredient or ingredi-

Place the tart pan on a baking sheet and bake for 30 to

ents becoming too warm and ruining your

creation. Take the time to do it right, about

35 minutes, or until the cheese mixture is lightly golden

1 hour, because it is worth it!

and puffed all over. Cool to room temperature, then

spread the blackberry mixture on top. Chill for 1 hour

before serving.

12 8

Bourbon Peach Tart

Maybe it’s a southern thing, but nothing tastes better with peaches than a little bourbon.

If bourbon is unavailable or you prefer not to use it, replace it with peach nectar.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

6 peaches, peeled, pitted, and cut into

2. In a large bowl, combine the peaches with the sugar,

½-inch-thick slices

¼ cup sugar

cornstarch, bourbon, and nutmeg. Let stand for 10

2 tablespoons cornstarch

minutes.

1 tablespoon bourbon

3. Pour the peaches into the prepared crust and place the

1⁄8 teaspoon nutmeg

tart pan on a baking sheet. Bake for 45 to 55 minutes,

1 (10-inch) Short Crust for Tarts,

unbaked (See Chapter 2)

or until the fruit is bubbling and the crust is golden

1 recipe Sour Cream Sauce (See

brown. Cool to room temperature. Serve with Sour

Chapter 3)

Cream Sauce.

Peeling Peaches

There are two ways to peel peaches. The

first involves blanching the peaches for

about 1 minute in boiling water, then

shocking them in ice water. This causes the

skin to release and it is easily peeled away.

Another way is to use a vegetable peeler

to gently peel the peaches. They cannot be

too ripe or the peeler will damage the fruit.

Try them both and see which works best

for you.

C h a p t e r 10
  ta rt s

12 9

Chocolate Silk Tart

This smooth chocolate tart makes a perfect end to a dinner party. Give it extra chocolate punch by
making it in a chocolate cookie crust.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

1 (10-inch) Short Crust for Tarts,

2. Line the tart with parchment paper or a double layer of

unbaked (See Chapter 2)

½ cup semisweet chocolate chips

aluminum foil and add pie weights or dry beans. Bake