Not-So-Humble Pies (8 page)

Preheat the oven to 375°F.

In a double boiler, melt the chocolate and butter. Remove from the heat.

In a large bowl, combine the eggs, egg yolks, sugar, corn syrup, and almond butter. Add in the melted chocolate, vanilla, and cocoa powder.

Spread the almonds into the bottom of the pastry crust then pour the mixture over the top. Place on a baking sheet and cook for 40–50 minutes, or until the filling is just set. Serve slightly warm.

Perhaps unexpected in a pie, the parsnip is a root vegetable that is related to the carrot; in fact, the parsnip looks a lot like a carrot except it has a pale white color, and is full of the same vitamins and minerals, particularly potassium. Parsnips are sweet and almost buttery once cooked, and once they are puréed they have a texture similar to that of pumpkin purée.

Preheat the oven to 425°F.

Bring a large pot of water to a boil. Add the parsnips and cook until fork tender, about 12–15 minutes. Drain the parsnips and then transfer to a blender or food processor and blend until smooth. It should yield approximately 1½ cups. Supplement with pumpkin purée, if needed.

In a large bowl, whisk together the sugar, cinnamon, salt, ginger, and nutmeg until well combined.

Add the eggs, squash purée, evaporated milk, and vanilla. 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.

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.

A thin layer of bittersweet chocolate espresso ganache is hidden, like a little treasure, in the bottom of this pie. Espresso powder is a fantastic way to amp up the flavor of chocolate, and in this pie it is found in both the filling and the ganache, where it serves to tie them together.

In a small bowl, heat the heavy cream and espresso powder in the microwave until very hot and steamy, about 1 minute.

Add in the chopped chocolate and allow to stand for 1 minute, then whisk until very smooth. Carefully pour into the Traditional Graham Cracker Crust and spread to form an even layer. Chill for 1 hour in the refrigerator.

In a large bowl, cream together the cream cheese, powdered sugar, and 2 tablespoons of the coffee until thick and creamy.

In a small bowl, combine the remaining coffee with the gelatin. Allow to stand for 10 minutes to bloom. Once bloomed, heat in the microwave for 10 seconds to melt. Cool to room temperature.

In a medium bowl, beat the heavy cream with the vanilla until it begins to thicken, about 1 minute.

Slowly add in the gelatin mixture and beat until medium peaks form, about 1 minute.

Fold the whipped cream into the cream cheese mixture. Spread into the pie crust over the chocolate layer, cover, and chill for 4 hours.

Once chilled, prepare the Stabilized Whipped Cream and spread it over the pie. Chill for 1 hour. Dust the pie with cocoa powder before serving.

Some pies are beautiful in the pie dish, but the sophistication doesn’t carry over to the plate. But this pie is as pretty sliced as it is whole. If you want to add an extra dimension to this not-so-humble pie, try serving it in a pretzel or chocolate cookie crust. Not only will they provide an extra kick in the flavor department, they will also add to the pie’s already striking visual appeal.

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 15 minutes, then remove the paper and weights. Bake for an additional 10–12 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool.

In a medium saucepan, combine the milk, sugar, cornstarch, egg yolks, and salt. Whisk until smooth, then cook over medium heat, stirring constantly, until it begins to boil and thicken, about 10 minutes. Remove from the heat and add the butter and vanilla; stir until melted. Pour through a strainer then divide into 2 bowls.

Stir the chopped chocolate into 1 bowl until melted and smooth. Place a layer of cling film directly on the custards and chill for 1 hour.

In a small bowl, mix the powdered gelatin with the cold water. Let stand 10 minutes, then melt in the microwave for 10 seconds. Allow to cool for 10 minutes, or until cool to the touch.

In a medium bowl, add the cream, powdered sugar, and vanilla. Using a hand mixer, whip at medium-high speed until it starts to thicken, about 1 minute. Slowly pour in the cooled gelatin and whip until the cream forms medium peaks, about 1 minute. Cover and chill for 30 minutes.

Add ¼ of the whipped cream to the chocolate mixture and gently fold to incorporate. Add ⅓ of the remaining whipped cream to the vanilla mixture and gently fold to incorporate.

Spread the chocolate mixture into the prepared crust, then carefully spread over the vanilla mixture. Cover and chill for 4 hours before serving. Garnish with the remaining whipped cream and shaved chocolate.

Did you know that a sweet potato is cured as soon as it’s harvested? The curing process takes between ten days to three weeks, and during that time the natural starches in the tuber convert to sugar, which then sweetens this light, delicious pie! Never store sweet potatoes in the refrigerator because their flavor will change when chilled. Instead, keep them in a cool, dark place with good ventilation for longest shelf life.

Preheat the oven to 425°F.

Peel the sweet potatoes and add the flesh to a large bowl. Add the sugar, cinnamon, salt, allspice, cloves, and nutmeg; whisk until well combined.

Add the eggs and evaporated milk and whisk until smooth.

Pour the mixture into the pastry crust and place on a baking sheet. Bake in the lower third of the oven for 10 minutes.

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. Remove the pie and turn up the oven to 450°F.

Prepare the Foolproof Meringue and spread over the top of the hot pie. Return to the oven for 10–12 minutes, or until the meringue is golden brown. Cool to room temperature before serving.

Classic flavors are classic for a reason—and pies made with fruit, nuts, and berries are among the most popular of the traditional flavors. They’re also among the most memorable pies. Maybe your memory is of sticky and sweet pecan pie or of a slice of warm apple pie topped with a scoop of slowly melting vanilla ice cream? That’s great, but it’s time to take these pies from grandma to grown-up! The recipes in this chapter showcase intriguing ingredients like lavender, tea, cheese, and roasted chilies that you can use to spice up these old favorites, but it doesn’t stop there! You’ll also find exciting flavor profiles borrowed from French pastries, exotic spices, and buttery cookies that you’ll incorporate into these modern masterpieces. So say goodbye to your grandmother’s apple pie and get cooking!

All bourbon is whiskey, but not all whiskey is bourbon. In the United States as well as other countries, whiskey must meet certain manufacturing requirements to legally carry the name
bourbon
. Bourbon is aged in charred oak barrels, which imparts the distinctive, complex flavors and caramel color that you’ll find in this pie.

In a large bowl, cream together the cream cheese, bourbon, and ½ cup of the powdered sugar. Set aside.

In a separate bowl, whip the heavy cream with the remaining powdered sugar and vanilla until it forms medium peaks, about 1 minute.

Beat the whipped cream into the cream cheese mixture until almost combined. Add the chopped pecans and fold until evenly mixed.

Pour into the prepared crust and chill overnight. Serve with a drizzle of Salted Caramel Sauce.

A little sweet, a little tangy, and just a little spicy, this pie pays homage to the classic combination of apple pie with a slice of cheese on top. This upscale version of this diner classic adds a hint of cayenne pepper that gives just a whisper of heat following the tangy sweetness of the apple filling.

Preheat the oven to 400°F.

Put the apple slices in a large bowl and toss with the lemon juice.

Add the brown sugar, flour, salt, cinnamon, nutmeg, and vanilla; toss to coat and set aside for 10 minutes.

Fill the pie crust with the apple mixture. Brush the edge of the bottom pie crust with the beaten egg so that the top crust will adhere. Top with the second crust and trim the dough to within 1” of the pan’s edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg and cut 4 or 5 slits in the top to vent steam.

Place the pie on a baking sheet and bake, in the lower third of the oven, for 1 hour to 1 hour and 15 minutes, or until the filling is bubbling in the center of the pie and the crust is golden brown all over. Enjoy warm.

Blood oranges have a distinctive red-colored flesh and a sweet-tart flavor that carries over into this not-so-humble pie. Common to the Mediterranean, the blood orange is a popular ingredient in Italian cooking. This delicious fruit is also grown in Texas and California, where the days are warm but the evenings are cool. Look for blood oranges to hit your local produce market in the winter and early spring.

Preheat the oven to 375°F.

In a medium saucepan, combine the sugar, lime juice, and blood orange juice; stir until the sugar is melted.

Whisk in the egg yolks and cornstarch. Cook over medium heat, whisking constantly, until bubbling and thick, about 10 minutes.

Reduce the heat to low and stir in the butter until melted. Pour the curd through a strainer 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 the oven and chill for 3 hours, uncovered, before slicing.

When shopping for the pears used in this recipe, keep a few things in mind. Pears are harvested before they are ripe, and they ripen fairly quickly at room temperature, which means that it is best to buy fruit that is only slightly ripe at the store. You also want to avoid bruised or blemished skins, which indicate the fruit has been damaged or is past its prime. When the flesh at the stem end of the pear gives slightly under soft pressure it is ripe and ready to go into your pie.

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 10 minutes, then remove the paper and weights and bake for an additional 8–10 minutes, or until the crust is lightly golden brown all over. Remove from the oven and set aside to cool.

In a large skillet over medium heat, melt the butter until it foams. Add the sliced pears, vanilla bean, and vanilla bean seeds.

Remove the pan from the heat and add ¼ cup of the brandy and the sugar. Return the pan to the heat and cool until the pears are just starting to soften, about 3 minutes.

In a small bowl, whisk together the remaining brandy and the cornstarch until smooth. Add to the simmering fruit and stir until thickened, about 1 minute.

Remove from the heat and add the cinnamon and salt. Carefully remove the vanilla bean.

Fill the pie crust with the pear mixture. Place the pie on a baking sheet and bake, in the lower third of the oven, for 25–30 minutes, or until the filling is bubbling in the center of the pie and the crust is golden brown all over.

Cool the pie completely to room temperature, then top with the Spiked Whipped Cream. Serve immediately.

The vanilla beans found in this Vanilla Pear Pie are native to Mexico and South America. Vanilla is picked when it is still green and undergoes a fermentation process to develop the best flavor. When buying vanilla beans, look for plump, black beans that are shiny on the outside and not dry or stiff. Store vanilla beans in an airtight container for up to six months to preserve freshness.

Preheat the oven to 425°F.

In a large bowl, mix the sugar, cornstarch, and cinnamon until well blended.

Add vanilla bean, pears, and brandy; toss to coat. Allow to stand 10 minutes.

Fill the Mealy Pie Crust with the pear mixture. Brush the edge with the beaten egg so that the top crust will adhere. Top with the Flaky Pie Crust and trim the dough to within 1” of the pan’s edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg and cut 4 or 5 slits in the top to vent steam.

Place the pie on a baking sheet and bake for 20 minutes.

Reduce the heat to 350°F and bake for an additional 40–50 minutes, or until the pie is bubbling and the juices are thick. Cool for 2 hours before slicing.

The lush honey used in this recipe is classified by the flowers the bees used as a source for the nectar. Wildflower honey, for example, is honey that is made from multiple flower sources, such as clover, lavender, and wildflowers. Honey has complex flavors and, depending on the flowers used, it can range from mild and buttery to sharp and slightly citrus. Look for local honey or honey that is produced in small batches rather than honey that is mass produced; small batch honey will have a more intense floral flavor.

Preheat the oven to 350°F.

Whisk together the flour and light brown sugar. Add the eggs, honey, salt, butter, vanilla, and orange zest; whisk until smooth.

Spread the pecans into the crust in an even layer. Pour the filling over the pecans and tap the pie gently on the counter to release any air bubbles.

Place the pie on a baking sheet and bake for 50–60 minutes, or until the filling is puffed all over and set. Cool to room temperature before serving.