Not-So-Humble Pies (20 page)

Add the eggs, pumpkin, Salted Caramel Sauce, and evaporated milk and whisk until smooth.

Pour the mixture into the prepared pastry crust and place on a sheet pan. Bake in the lower third of the oven for 15 minutes, then reduce the heat to 350°F and bake for an additional 40–45 minutes, or until the filling is set at the edges and just slightly wobbly in the center.

Cool for 3 hours on a wire rack before slicing. Serve with additional Salted Caramel Sauce as a garnish.

You may not realize it, but citrus and hot chilies complement each other perfectly. Why? Because Meyer lemons have a sweeter, less tart flavor that does not overpower the crisp flavor of the serrano. Fruity, tangy, and spicy, they are combined in everything from cocktails to salsa. Now this sophisticated combination has made its way into a pie that is sweet and spicy in all the right ways!

Preheat the oven to 375°F. Line the pie crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 12 minutes, then remove the paper and weights and bake for an additional 10 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool. Leave the oven on.

In a medium saucepan, whisk together the egg yolks, cornstarch, water, sugar, salt, and chili. Cook over medium heat, whisking constantly, until it comes to a boil.

Boil for 1 minute, then remove from the heat and whisk in the butter and lemon juice. Pour through a strainer into a separate bowl, then pour directly into the prepared crust.

Spread the Foolproof Meringue onto the filling while it is still hot, making sure the meringue completely covers the filling and the inside edge of the crust. Bake for 10–12 minutes, or until the meringue is golden brown. Remove from oven and cool to room temperature, uncovered, before slicing.

Fresh peaches just scream “summer”! A pie is a wonderful way to use those fresh peaches, but the sea salt in this recipe really ups the ante. Not only does the salt help spark the natural sweetness of the fresh peaches, it also brings out the buttery flavor of the crumble topping, for a sophisticated pie that’s more than just peachy!

Preheat the oven to 425°F.

In a large bowl, combine the sugar, cornstarch, cinnamon, salt, vanilla, and peaches. Turn gently to coat and allow to stand for 10 minutes.

In a bowl, blend the flour, sugar, and salt. Using your fingers, rub in the butter until the mixture resembles coarse sand. Fill Mealy Pie Crust with the peach mixture and dot the top with butter. Top with the crumble then sprinkle on the sea salt.

Place the pie on a baking sheet and bake for 30 minutes, then reduce the heat to 350°F and bake for an additional 30–40 minutes, or until the pie is bubbling and the juices are thick. Cool for 1 hour before slicing.

Soft apples, crisp puff pastry, and a crunchy, salted sugar topping make this trendy tart unique and decadently delicious. Here, the flavors of apple and cinnamon are familiar, yet the caramelized sugar and sea salt add something charmingly unexpected. This tart would be an extraordinary finish to a dinner if made into individual servings, or as a sweet nibble at a cocktail party if cut into delicate strips.

Roll the Blitz Puff Pastry out to ¼” thick and trim into a 14” square. Transfer to a baking sheet lined with parchment paper. Brush the edge of the pastry with beaten egg, then fold the pastry up to form a ½” border around the edge of the tart. Dock the center of the pastry with a fork, then cover with plastic and refrigerate for 1 hour.

Preheat the oven to 400°F.

In a large bowl, combine the apples, lemon juice, sugar, cornstarch, and cinnamon. Toss until the fruit is coated, then allow to stand for five minutes.

Arrange the apples over the prepared pastry and brush the tart with the melted butter.

Bake for 20–25 minutes, or until the pastry is well browned and the apples are tender.

Remove the tart from the oven and heat the broiler. Sprinkle the sea salt and sugar evenly over the tart and return to the oven for 3–6 minutes, or until the sugar has caramelized. Cool for 10 minutes before serving.

Kelly Jaggers
is a recipe developer, food blogger, and founder of the FoodBuzz Blog Awards–nominated
EvilShenanigans.com.
She specializes in creating indulgent recipes that feature fresh, seasonal ingredients … and lots and lots of butter. Kelly has worked as a caterer and personal chef, and she also creates wedding and specialty cakes. Her recipes have been featured in
The Food News Journal
and the Cooking Club of America, and she is a member of the Learning Channel’s Cake Crew. Kelly lives in Dallas, Texas.

Copyright © 2012 by F+W Media, Inc.
All rights reserved.
This book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief excerpts used in published reviews.

Published by
Adams Media, a division of F+W Media, Inc.
57 Littlefield Street, Avon, MA 02322. U.S.A.
www.adamsmedia.com

Contains material adapted and abridged from
The Everything ® Pie Cookbook
by Kelly Jaggers, copyright © 2011 by F+W Media, Inc., ISBN 10: 1-4405-2726-1, ISBN 13: 978-1-4405-2726-5.

ISBN 10: 1-4405-3291-5
ISBN 13: 978-1-4405-3291-7
eISBN 10: 1-4405-3495-0
eISBN 13: 978-1-4405-3495-9

Printed in China.

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Library of Congress Cataloging-in-Publication Data is available from the publisher.

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jointly adopted by a Committee of the American Bar
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Many of the designations used by manufacturers and sellers to distinguish their product are claimed as trademarks. Where those designations appear in this book and Adams Media was aware of a trademark claim, the designations have been printed with initial capital letters.

Photos taken by Kelly Jaggers
Interior illustrations ©
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