Epimeles

the Pence family cookbook

Recipes Tagged with “pie”

Yogurt and Apricot Pie

dessert pie apricot untested

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 cup sliced almonds, crushed
  • 1/4 cup rolled oats
  • Pinch of salt
  • 2 tablespoons unsalted butter
  • 1/4 cup canola oil
  • 1 cup low-fat plain Greek yogurt
  • 2 large eggs, lightly beaten
  • 1/4 cup sugar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/2 cup warmed apricot preserves

Preparation

Preheat the oven to 350°. In a large bowl, combine the flour, sugar, almonds, oats and salt. In a large skillet, melt the butter in the oil. Add the granola mixture and cook over moderate heat, stirring constantly, until golden, 5 minutes; transfer to a 9-inch glass pie plate and let cool slightly.

Using a flat-bottomed glass, gently press the granola evenly over the bottom and side of the pie plate to form a 1/2-inch-thick crust. Freeze the crust for about 10 minutes, until completely cooled.

Meanwhile, in a bowl, whisk the yogurt with the eggs, sugar, lemon juice and vanilla; whisk until smooth. Pour the filling into the pie shell and bake for 25 minutes, until the filling is set but still slightly jiggly in the center. Let stand at room temperature for 5 minutes. Pour the warm apricot preserves on top of the yogurt and gently spread in an even layer. Refrigerate until chilled, at least 2 hours. Using a warm knife, cut the pie into wedges and serve.

Food & Wine


Pink Strawberry Cheesecake

dessert strawberry cake pie

Ingredients

  • 200g cookies (for crust)
  • 100g unsalted butter, melted
  • 3 sheets leaf gelatin
  • 142ml single cream
  • 300g full-fat cream cheese
  • 100g + 2 tbsp. sugar
  • zest of a lemon (divided)
  • 6 tbsp. lemon juice (divided)
  • 750g strawberries (divided)
  • 142ml double cream
  • 1 medium egg white

Preparation

Seal the cookies in a plastic bag and crush tem to fine crumbs with a rolling pin. Tip into a bowl and stir in the butter, mixing thoroughly. Put the mix into a loose-bottomed 24cm (9–10") cake pan at least 5cm deep, and press down with a spoon to make an even crust. Chill in the fridge while you make the filling.

Soften the gelatin sheets in cold water for 5 minutes. Pour the single cream in a pan and bring it just to a boil, then take off the heat; wring out the gelatin sheets and add them to the cream. Leave to cool for a few minutes

Beat the cheese, 100g sugar, half of the lemon zest, and half of the lemon juice in a bowl until smooth. Mix in the cream and gelatine mixture and 300g of the strawberries, chopped.

Whip the double cream to soft peaks, then fold into the strawberry mix. Whisk the egg white in a clean bowl to stiff peaks, then fold it in as well. Pour into the cake tin and smooth. Chill for at least 2 1/2 hours, or until set.

To make the sauce, blend 250g strawberries and the other half of the zest and juice, plus 2 tbsp. sugar in a food processor or blender. Add more sugar if needed, then keep cool until ready to serve.

Serve with the last 200g strawberries halved and piled up in the center, along with the sauce.

BBC Good Food


Onion Mushroom Tarte Tatin

main course side dish appetizer onion pie mushroom

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 4 or 5 small yellow onions, cut in half through ends
  • 8 ounces frozen/defrosted puff pastry dough
  • 1 1/2 tablespoons dark brown sugar
  • Kosher salt
  • 8 ounces mushrooms, preferably a mix, such as chanterelles, king trumpet and oyster, stemmed, rinsed well and chopped if large
  • 1/2 cup walnut halves
  • 6 ounces blue cheese, preferably Cabrales

Preparation

Heat the oil in a 9-inch, heavy, ovenproof skillet (not nonstick) over medium heat. Once the oil shimmers, arrange the onion halves around the pan, cut sides down, with their stem ends pointing toward the center. Place one at the center of the pan. Reduce the heat to medium-low; cook for about 20 minutes, until softened and colored slightly on the bottom.

Preheat the oven to 375 degrees. Unfold the puff pastry dough and roll out between two sheets of wax paper or parchment paper to a thin, 10-inch round; it’s okay if a foldover seam is showing or if the dough is not completely smooth.

Sprinkle the brown sugar around the pan with the onions, then season lightly with salt. Once the brown sugar looks like it is melting into the oil, distribute the mushroom pieces and walnuts around, using them to fill in nooks and crannies. Remove from the heat.

Follow suit with the pinches of the blue cheese, dotting the pan with them.

Discard the top parchment from the puff pastry dough. Invert the dough over the contents of the pan, pressing and tucking the dough around the edges in the pan. Transfer to the oven; roast (middle rack) for 25 to 35 minutes, turning the pan from front to back halfway through to promote even pastry browning.

The pastry should look flaky and nicely browned, with a mixure underneath that you can hear sizzling. Transfer to a wire rack to cool for 5 minutes, then invert a serving plate over the pastry.

Carefully invert the pan to reveal the tarte tatin; if some pieces do not quite make the transfer, just pop them back into place, straightening up the onions etc, as needed. The mixture should be nicely caramelized; if not, slide the tarte tatin onto a foil-lined baking sheet and roast for another 5 minutes or so.

Cut into wedges; serve warm.

WaPo/BBC


Black Bottom Oatmeal Pie

dessert pie

Ingredients

All-Butter Crust

  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons granulated sugar
  • 1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup cold water
  • 2 tablespoons cider vinegar
  • 1/2 cup ice
  • egg white glaze (1 egg white whisked with 1 teaspoon water)

Black Bottom Oatmeal Pie Filling

  • 1 1/2 cups rolled oats
  • 1/4 cup heavy cream
  • 4 ounces bittersweet chocolate (we use 70%), chopped into 1/4-inch pieces
  • 3/4 cup packed light brown sugar
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 5 tablespoons unsalted butter, melted
  • 1 cup dark corn syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons cider vinegar
  • 4 large eggs

Preparation

For the crust:

Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).

Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all of the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.

On a lightly floured work surface, roll out dough to form a round that is 2 to 3 inches larger than your pan, and about 1/8 inch in thickness. Transfer dough to pie pan and trim overhang to 1 to 1 1/2 inches. Transfer to freezer for 20 minutes. Position racks in bottom and middle racks and preheat over to 425°F. When crust has been in freezer for 10 minutes, remove and line it tightly with aluminum foil.

Pour the pie weights or beans into the pan and spread them so they are concentrated more around the edge of the shell than in the center. Place the pan on the preheated baking sheet and bake for 20 minutes, until the crimped edges are set but not browned. Remove the pan and the baking sheet from the oven, lift out the foil and pie weights, and let the crust cool for a minute. Use a pastry brush to coat the bottom and sides with a thin layer of egg white glaze to moistureproof the crust. Return the pan, on the baking sheet, to the oven’s middle rack and continue baking for 3 more minutes. Remove and cool completely before filling.

For the filling:

Reduce the oven to 350°F. Spread the oats on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring occasionally. Set aside to cool. Reduce the oven temperature to 325°F.

To make the ganache layer, bring the heavy cream just to a boil over medium heat in a heavy-bottomed saucepan. Remove from the heat and pour in the chocolate pieces. Swirl the cream around to distribute and cover the chocolate; let sit for 5 minutes. Whisk gently until smooth. Scrape the ganache into the cooled pie shell and spread evenly over the bottom. Place the shell in the freezer to set the ganache while making the filling.

In a large bowl, whisk together the brown sugar, ginger, salt, and melted butter. Add the corn syrup, vanilla, and cider vinegar and whisk to combine. Add the eggs one at a time, blending well after each addition. Stir in the cooled oats.

Place the ganache-coated pie shell on a rimmed baking sheet and pour in the filling. Bake on the middle rack of the oven for about 55 minutes, rotating 180 degrees when the edges start to set, 30 to 35 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is slightly firm to the touch but still has some give (like gelatin). Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature.

Epicurious


Bayona’s Crawfish Turnover

appetizer side dish cajun crawfish pie untested

Ingredients

  • 1 lb. crawfish tails
  • 1 lb. cream cheese, softened
  • 4 scallions
  • 1 tbsp. chopped cilantro
  • 1 tbsp. chopped tarragon
  • 1/2 tsp. chopped garlic
  • 1/2 tsp. curry powder
  • 1/2 tsp. red pepper flakes
  • salt
  • lime juice
  • 1/2 lb. phyllo sheets
  • 1/2 c. butter, melted
  • 1/2 c. breadcrumbs

Preparation

Preheat oven to 400 degrees. Roughly chop crawfish meat and combine with cream cheese. Chop green and white of scallions and add to cream cheese along with cilantro, tarragon, garlic, and curry powder. Add pepper flakes, salt, and lime juice to taste.

Lay out one sheet of dough. Brush lightly with butter and sprinkle with breadcrumbs. Repeat with two more sheets, stacking one on top of the other. Cut widthwise into three pieces. Place a large spoonful of filling in the corner of each piece and fold flag-style into triangle. Brush with butter and place on a tray sprinkled with breadcrumbs. Repeat with remaining phyllo sheets. Bake until brown and crispy, about 10 minutes. Serves 10-12.

The hallway by the bathroom, Bayona


Cranberry Pie

dessert cranberry pie untested

Ingredients

  • 1 quart whole cranberries
  • 1 1/4 cups (250 g) sugar
  • 2 1/2 teaspoons cornstarch
  • 1 pinch freshly ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh orange zest or 1 tablespoon orange liqueur
  • 1/2 cup chopped walnuts (optional)
  • 1 knob butter the size of a small walnut, cut into small pieces for dotting the top of the filling
  • 1 - 2 teaspoons sugar for sprinkling on top of the pie
  • two pie crusts

Preparation

Place 3 cups of the cranberries in a food processor and pulse until they are slightly chopped. In a medium bowl, place the chopped and remaining whole cranberries, sugar, cornstarch, nutmeg, salt, zest or liqueur, and optional walnuts, and mix well. In a pie plate lined with an unbaked pie crust, pour in the cranberry filling and dot with butter. Roll out the remaining crust, lay it over the fruit, and cut 5 to 6 vents on top, or cut strips and make a lattice top. Trim excess dough from the edges and crimp. Chill the pie for a minimum of 1 hour before baking.

Lightly brush an egg wash over the entire pie, including the edges. In an oven preheated to 375°F (190°C), bake on the middle rack for about 40 minutes. When there are about 10 minutes of bake time left, open the oven, pull the pie out, and quickly and evenly sprinkle the top of the pie with sugar. Close the oven and bake until the crust is just golden, or until you see steady bubbling coming out between the vents. Remove the pie from the oven and cool completely before serving.

Food Schmooze


Turtle Pie

dessert caramel chocolate pecan pie

Ingredients

for the crust:

  • 2 cups ground pecans
  • 1/4 cup sugar
  • 1/4 cup melted butter

for the filling:

  • 14 oz. Kraft caramels
  • 1/4 cup milk
  • 1 cup chopped pecans
  • 1 pkg. (8 squares) Baker’s Bittersweet chocolate
  • 1/3 cup milk [it may need a lot more]
  • 1/4 cup powdered sugar
  • 1/2 tsp. vanilla

Preparation

Combine the crust ingredients and bake at 350 degrees for 12-15 minutes, or until lightly browned.

Melt caramels in milk. Pour over crust, sprinkle with pecans. Heat chocolate, 1/3 cup milk, powdered sugar and vanilla, stirring, just until melted. Pour over pecans and refrigerate. Serves 10-12.


Curried Squash Galette

main course pie squash untested

Ingredients

For dough:

  • 1 1/4 cups all-purpose flour
  • Kosher salt and pepper
  • 1 stick unsalted butter, frozen
  • Ice water

For filling:

  • 1 pound butternut squash—peeled, seeded and cut into 1/4-inch-thick slices
  • 1 pound kabocha squash—peeled, seeded and cut into 1/4-inch-thick slices
  • 1 red onion, cut through the core into 1/2-inch wedges
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons Madras curry powder
  • Kosher salt and pepper
  • 1/2 cup sour cream
  • 1/2 cup shredded Manchego, plus more for serving

Preparation

In a large bowl, whisk the flour with 3/4 teaspoon each of salt and pepper. Working over the bowl, grate the frozen butter on the large holes of a box grater. Gently toss the grated butter in the flour. Stir in 1/3 cup of ice water until the dough is evenly moistened. Scrape out onto a work surface, gather up any crumbs and knead gently just until the dough comes together. Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour.

Meanwhile, preheat the oven to 425°. On a large rimmed baking sheet, toss the butternut and kabocha squash and the onion with the olive oil and curry powder. Season generously with salt and pepper. Roast for 15 to 20 minutes, until the squash is tender but not falling apart. Let cool.

Increase the oven temperature to 450°. On a lightly floured work surface, roll out the dough to a 14-inch round. Carefully transfer to a parchment paper–lined baking sheet. Spread the sour cream over the dough, leaving a 1 1/2-inch border. Sprinkle 1/4 cup of the cheese on top. Arrange the squash and onion over the sour cream and sprinkle the remaining 1/4 cup of cheese on top. Fold the pastry edge up and over the vegetables to create a 1 1/2-inch border.

Bake the squash galette for 30 to 35 minutes, until the crust is browned; let cool slightly. Sprinkle with shredded cheese, cut into wedges and serve warm.

Food & Wine


Strawberry Pie

dessert pie strawberry untested

Ingredients

  • 4 pints (~3lb) fresh strawberries
  • 3/4 c.sugar
  • 2 tbsp. cornstarch
  • 1 1/2 teaspoons Sure-Jell low-sugar pectin (pink box)
  • pinch salt
  • 1 tbsp. lemon juice
  • 1 pie shell, baked

Preparation

Select 6 oz. of less pretty berries. Blend to smooth puree. Whisk sugar, cornstarch, Sure-Jell, and salt in medium saucepan. Stir in berry puree. Cook over medium-high heat, stirring constantly. Boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked. Transfer to large bowl and stir in lemon juice. Let cool to room temperature.

Measure 2 lb. of pretty beries; halve only extra-large berries. Add berries to bowl with glaze and fold gently until berries are evenly coated. Scoop berries into pie shell, piling into mound. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling.

CI


Sweet Potato Pie

dessert pie sweetpotato

Ingredients

  • 16 ounces peeled, roughly diced sweet potatoes (3 1/3 cups; 455g), from 2 medium sweet potatoes
  • 1 vanilla bean, split and scraped, seeds reserved for whipped cream topping
  • 2 or 3 cinnamon sticks (about 6 inches total)
  • 1 whole nutmeg
  • 26 ounces milk (3 1/4 cups; 740g), any percentage will do
  • 6 ounces heavy cream (3/4 cup; 170g)
  • 7 ounces white or lightly toasted sugar (1 cup; 195g)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon Diamond Crystal kosher salt; use half as much if iodized
  • 1/2 ounce vanilla extract (1 tablespoon; 14g)
  • 3 large eggs

Preparation

In a 3-quart stainless steel saucier, combine sweet potatoes, empty vanilla pod, cinnamon sticks, whole nutmeg, milk, cream, and sugar. If you have a scale, write down the weight of the saucier and combined ingredients so you can precisely measure the reduction.

Bring to a boil over high heat, then adjust to medium-low and maintain a gentle simmer (higher heat may cause the milk to curdle). Scrape frequently with a flexible spatula to prevent milk solids from building up around the side, and simmer until sweet potatoes are fall-apart tender and dairy has condensed into a thick sauce, about 55 minutes. The saucier should weigh 19 ounces (535g) less than when you started. (Alternatively, total volume, including cooked sweet potato, should be 3 2/3 cups when finished.)

Adjust oven rack to lower-middle position and preheat to 350°F (177°C). Remove vanilla bean and spices from saucier and purée sweet potato and dairy mixture with an immersion blender until smooth. (If needed, transfer to a smaller container to avoid splashing.) Whisk in ground cinnamon, grated nutmeg, salt, and vanilla, followed by eggs. If you like, strain through a fine-mesh strainer before pouring into prepared pie crust.

Bake pie until gently set in the middle (with an internal temperature of 195°F or 91°C), about 40 minutes. Cool at least 20 minutes before slicing with a chef’s knife, pausing to wipe the blade clean as needed. If desired, serve with dollops of whipped cream. Wrapped in plastic, sweet potato pie will keep up to 3 days at cool room temperature.

Serious Eats