Not-So-Humble Pies
Read Not-So-Humble Pies Online
Authors: Kelly Jaggers
No–So–Humble Pies
150 Delicious, Decadent, Sweet, & Savory Recipes
K
ELLY
J
AGGERS
This book is dedicated to the most important women in my life: Carol, Lee, Ruby, and Wilda. You are loved.
First, I would like to thank my editors, Lisa and Katie, at Adams Media for all their support during this pie journey. You ladies have made this whole process easy, and I owe you both for making me look so good. Thank you for giving me a chance. I owe a tremendous debt to all the people who have taste-tested recipes for me. Thank you for your feedback, and for saving my waistline from all that pie. You are all troopers!
Special thanks go to my mother, Carol, for helping me when I was in a crunch for time by testing recipes. You have no idea how much that helped. I also need to thank my best friend, Jennifer, for your long-distance support. You may be across the pond, but you are always in my heart.
Finally, I want to thank my husband, Mark, for everything, but more specifically for his patience, understanding, and love.
PART 1: Not-So-Humble Beginnings
Chapter 1: Pastry and Cookie Crusts
Traditional Graham Cracker Crust
Lemon and Lavender Short Crust Pastry
Brown Butter–Graham Cracker Tart Crust
Chocolate–Peanut Butter Fudge Sauce
Chapter 3: Creams, Custards, and Chiffons
Orange and Dark Chocolate Cheese Pie
Cardamom and Saffron Chiffon Pie
White Chocolate and Prosecco Mousse Pie
White Chocolate Lime Mascarpone Cheese Pie
Chapter 4: Fruits, Nuts, and Berries
Apple Pie with a Spicy Cheddar Crust
Lavender-Infused Lemon Curd Pie
Roasted Hatch Chilies, Apple, and Ricotta Hand Pies
Green Tea Passion Fruit Mousse Pie
Chapter 5: Tarts, Tartlets, and Rustic Pies
Torta della Nonna (Italian Cheese Tart)
White Chocolate Ganache Tart with Brûléed Bananas
Toasted Almond, Coconut, and Chocolate Tart
Vanilla Bean and Saffron Poached Pear Tart
Praline Crème Tart with Mocha Whipped Cream
Homemade Ricotta and Berry Compote Tart
Grilled Peach Puff Pastry Tart
Strawberry White Chocolate Ganache Tart
Fresh Blackberry Tart with Spiked Crème Anglaise
Apricot Tart with a Coconut Crumble
Chocolate Coconut Caramel Tart
Tomato, Basil, and Mozzarella Tart
Goat Cheese and Roasted Red Pepper Tart
Sharp Cheddar and Mushroom Tart
Apple and Brie Tart with Bacon Crumble
Sun-dried Tomato, Pesto, and Mozzarella Tart
New England Clam and Potato Pie
Seared Ahi Tuna and Wasabi Crème Tartlets
Smoked Salmon and Dill Tartlets
Caramelized Onion, Potato, and Pancetta Tart
Polenta Pie with Italian Sausage and Roasted Peppers
Shredded Beef Hand Pies with Spiced Cheese Sauce
Creamy Prosciutto and Leek Pie
Caramelized Onion and Gruyère Tart
Individual Eggs Benedict Tarts
Prosciutto, Date, and Chorizo Hand Pies
Chapter 7: Spicy, Salty, and Exotic Pies
Chipotle Peanut Butter Cheese Pie
Ancho Chili, Pecan, and Chocolate Toffee Pie
Bitter Chocolate and Salted Marshmallow Pie
Pomegranate. Fresh figs. Sea salt.
Sounds delicious, right? These fresh ingredients are upscale, modern, and indulgent—and they’re making an appearance in gourmet dishes across the world. But they’re also showing up in the most unexpected places, like the pie plate in your kitchen.
Pie
. The word evokes images of home, comfort, family, and everything that is wholesome and good. But a pie is only as good as the ingredients used to make it—and it’s time to say goodbye to grandma’s humble apple, cherry, or blueberry baked goods. Today’s bakers are experimenting with exciting flavors, textures, and fillings to create a new breed of pie that is as sophisticated as it is comforting. So say hello to the new generation of
Not-So-Humble Pies
.
These new pies come in all shapes and sizes, and can be sweet or savory. Throughout this book, you’ll find recipes that will tickle all of your taste buds—and are right for any and all upscale occasions. But when considering ingredients, remember that quality counts. For fruits and vegetables, try shopping at the local farmers’ market, and discover what’s in season where you live. You’ll be amazed at the culinary treasures you’ll walk away with; these fresh ingredients can range from locally harvested honey and free-range eggs to fresh herbs, locally roasted coffee, fresh flowers, and even freshly butchered meats. And if you’re looking for exotic spices, cheeses, or anything else out of the ordinary, take a look at the gourmet shops in your area. Not only will the staff in these stores take the time to show you around and explain what they sell, they will be able to direct you to substitutions or other ingredients you may not have considered. Do not be afraid to ask questions and use your senses.
But while what goes in a pie is important, how you present your pie to your guests, family, and friends is important, too. In Part 1, you’ll find recipes for upscale pie crusts and over-the-top toppings. You may not realize it, but you can take pie from homemade to high class with just a simple egg wash—a mixture of egg and a little water—which will give your pie a glistening finish, sanding sugars to make your pie sparkle, or fancy piping tubes that you can use to pipe detailed whipped cream or meringue designs. You can also play with chopped toasted nuts, fresh grated coconut, shaved chocolate, or even gold leaf, which you can use as a final flourish when you want a pie that is as pleasing to the eye as it is to the palate.
Above all else, pie is something to be shared and enjoyed, whether you’re hosting a family dinner or a high-end function. Pie can be impressive or homey, but it shouldn’t ever be boring. Take a chance, explore new flavors, experiment, and don’t be afraid to let your pie take center stage. Because no matter how you choose to make it and share it, today’s pie is anything but humble. Bon appétit!
Not So Humble Beginnings
Buttery, flaky, and oh-so-tender, beautiful pies begin with beautiful crusts. Your filling can be made of sophisticated ingredients that are cooked to perfection, but if your crust is bland, tough, or soggy then it doesn’t matter how good your filling is; your whole pie suffers. The same can be said of pie toppings; a weeping meringue, a grainy whipped cream, or a crumble that is mushy and watery are absolute disappointments.
Oftentimes, so much attention is paid to pie fillings that the very basics of the pie—the base and the top—sometimes get lost in the shuffle. But crust and toppings are so much more than just an afterthought. They are another place to layer in some extra flavor. Warm spices, crumbled cookies, and rich cheeses are just a few of the things you can add to a crust to up its extravagance. And when you top a pie off with a spiked whipped cream or a unique biscuit topping you create a not-so-humble pie that is impressive from top to bottom. In this part, you’ll find recipes for scrumptious crusts and delicious toppings that will make your pies even more amazing!
