The Everything Pie Cookbook (39 page)

gelatin

minutes.

¼ cup cold water

4 egg yolks

2. In a double boiler, combine the egg yolks, sugar, lime

¼ cup sugar

zest, lime juice, rum, and cream of coconut. Cook the

1 tablespoon lime zest

mixture, whisking constantly, until thickened and

2 tablespoons lime juice

lighter in color. Remove from the heat and add the

1 tablespoon silver rum

bloomed gelatin. Whisk until dissolved. Allow to cool

1⁄3 cup sweetened cream of coconut

until it starts to thicken.

4 egg whites

¼ teaspoon salt

3. In a large, clean bowl, whip the egg whites with the salt

¼ cup sugar

until they are very frothy. Gradually add in the sugar,

1 (9-inch) pastry crust, baked and cooled

beating constantly, until the whites form medium

1 recipe Stabilized Whipped Cream (See

peaks.

Chapter 3)

¼ cup sweetened, shredded coconut,

4. Working in thirds, fold the egg whites into the coconut

toasted

mixture, making sure no large streaks of egg white

remain. Pour the mixture into the prepared crust and

Cream of Coconut Versus

chill until firm, about 4 hours.

Coconut Milk

Coconut milk and cream of coconut are not

5. Once chilled, prepare the Stabilized Whipped Cream.

interchangeable. Coconut milk, or coconut

Top the pie and garnish with the toasted coconut. Chill

cream, is the milk pressed from the flesh of

for 30 minutes before serving.

a fresh coconut. Cream of coconut, on the

other hand, is thick sugar-sweetened coco-

nut syrup, similar to sweetened condensed

milk. It can be found with drink mixers in

most stores.

2 5 8

German Chocolate Pie

Filled with toasted pecans and coconut, this chocolate pie has all the best flavors of the popular cake.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

11⁄3 cups milk

2. In a medium saucepan, bring the milk to a simmer over

2 tablespoons all-purpose flour

medium heat. Remove from the heat and cool slightly.

1 tablespoon Dutch-processed cocoa

powder

3. In a large bowl, whisk together the flour, cocoa powder,

1 cup sugar

sugar, butter, and melted chocolate until completely

6 tablespoons butter, softened

combined.

1 ounce unsweetened chocolate, melted

and cooled

4. Add the eggs, salt, vanilla, and coconut extract and mix

2 eggs

well. Slowly whisk in the warm milk until smooth. Fold

¼ teaspoon salt

in the coconut and pecans.

1 teaspoon vanilla

¼ teaspoon coconut extract

5. Pour the mixture into the prepared pastry crust and

½ cup sweetened shredded coconut,

place on a baking sheet. Bake in the lower third of the

toasted

oven for 10 minutes, then reduce the heat to 325°F and

½ cup chopped pecans, toasted

1 (9-inch) pastry crust, unbaked

bake for an additional 30 to 40 minutes, or until the

filling is set at the edges and just slightly wobbly in the

center. Do not overbake or the custard will become

watery. Cool completely before slicing.

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Salted-Caramel Apple Pie

Salted caramel and tart apples bake together to make a buttery, delicious pie.

IngredIents  | ServeS 8

1. Heat the oven to 400°F.

¾ cup sugar

2. In a large bowl, mix the sugar, cornstarch, cinnamon,

¼ cup cornstarch

and nutmeg until well blended. Add the apples and toss

1 teaspoon cinnamon

to coat. Allow to stand 10 minutes.

½ teaspoon fresh grated nutmeg

8 medium Granny Smith apples, peeled,

3. Layer 1⁄3 of the apple mixture onto the bottom of the

cored, and sliced 1⁄8-inch thick

Mealy Pie Crust, then drizzle half the caramel sauce

1 recipe Salted Caramel Sauce (See

Chapter 3)

over it. Repeat, ending with a final layer of apples.

1 (9-inch) Mealy Pie Crust, unbaked (See

Chapter 2)

4. Lay out 5 strips of pie dough on top of the filling about

1 (9-inch) Flaky Pie Crust (See Chapter

½ inch apart. Starting ½ inch from the edge of the pie,

2), cut into 10 1-inch strips

fold back every other strip and lay down 1 strip of

1 egg, beaten

pastry. Fold the pastry back down and fold back the

other pieces. Lay down a second strip about ½ inch

from the first strip. Repeat this process until all the

strips are used. Trim the dough to 1 inch 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 lattice with beaten egg.

5. Bake for 15 minutes, then reduce the heat to 350°F and

bake for an additional 30 to 40 minutes, or until the

filling is bubbly in the center and the lattice is golden

brown. Cool for 1 hour before serving.

2 6 0

Raspberry Chipotle Crumb Tart

Sweet raspberries pair surprisingly well with spicy chipotle pepper. If you like,

you may add a drizzle of semisweet chocolate as a finishing touch.

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)

3 cups raspberries

aluminum foil and add pie weights or dry beans. Bake

¾ cup sugar

for 12 minutes, then remove the paper and weights and

2 tablespoons cornstarch

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

2 tablespoons butter, melted

crust is golden brown all over. Remove from the oven

1 teaspoon lemon juice

and set aside to cool. Leave the oven on.

½ teaspoon vanilla

½ chipotle pepper in adobo, finely

3. In a large bowl, combine the raspberries, sugar,

chopped

cornstarch, butter, lemon juice, vanilla, chipotle

¼ teaspoon cinnamon

peppers, cinnamon, and salt until well combined.

¼ teaspoon salt

Spread into the prepared crust and top with the Butter

1 recipe Butter Crumble (See Chapter 3)

Crumble.

4. Place the tart on a baking sheet and bake for 35 to 45

Chipotle in Adobo

minutes, or until the filling is bubbling and the crumble

In Spanish,
adobo
means “sauce,” and in

this case the sauce is a spicy marinade for

is golden brown. Allow to cool completely before

smoked jalapeños. Chipotle peppers in

serving.

adobo can be quite spicy, so if you are not

a fan of heat, reduce the amount of chipo-

tle in your recipes by half.

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Shoofly Pie

Shoofly is a Southern tradition that has a moist, yet somewhat cakey, texture. If you

like a robust molasses flavor, replace the corn syrup with molasses.

IngredIents  | ServeS 8

1. Heat the oven to 400°F.

1¼ cups all-purpose flour

2. In a large bowl, combine the flour, light brown sugar,

¾ cup packed light brown sugar

cinnamon, and salt. Mix well.

1 teaspoon cinnamon

¼ teaspoon salt

3. Add in the butter and, with your fingers or a fork, rub it

6 tablespoons butter, cut into ½-inch

in until the mixture becomes crumbly. Cover and chill

pieces and chilled

until ready to use.

1 cup boiling water

¾ cup molasses

4. In a medium bowl, whisk together the boiling water,

¼ cup light corn syrup

molasses, and corn syrup until well blended. Whisk in

1 teaspoon baking soda

the baking soda and egg until well mixed.

1 large egg, lightly beaten

1 (9-inch) pastry crust, unbaked

5. Pour the molasses mixture into the pastry crust and top

with the crumb mixture. Place the pan on a baking

sheet and bake for 10 minutes, then reduce the oven to

350°F and bake for an additional 35 to 45 minutes, or

until the pie is golden brown and puffed. Cool

completely before serving.

2 6 2

Strawberry Jalapeño Pie

Sweet, ripe strawberries are a surprisingly perfect match for fruity, spicy jalapeños.

IngredIents  | ServeS 8

1. In a medium bowl, combine half of the strawberries

1 quart fresh strawberries, hulled and

with the sugar. With a potato masher or a fork, mash

quartered

the berries until mostly smooth. Stir in the remaining

¾ cup sugar

berries and let stand for 10 minutes.

1 tablespoon butter

1 medium jalapeño, stemmed, seeded,

2. In a large saucepan, melt the butter until it foams. Add

and finely minced

the minced jalapeño and cook, stirring constantly, for 1

3 tablespoons cornstarch

minute.

¼ teaspoon cinnamon

¾ cup cranberry juice

3. In a bowl, combine the berry mixture, cornstarch,

½ teaspoon vanilla

cinnamon, and cranberry juice. Add to the jalapeño

1 (9-inch) Traditional Graham Cracker

and cook over medium heat until the mixture thickens

Crust, baked and cooled (See Chapter 2)

and bubbles. Once thick, remove from the heat and stir

1 recipe Stabilized Whipped Cream

in the vanilla.

(See Chapter 3)

4. Pour the mixture into the prepared crust and chill for 4

Reduce the Heat

hours. Once chilled, prepare the Stabilized Whipped

Fresh jalapeños can be a little spicy, but

Cream and spread over the top. Chill for 30 minutes

you can reduce the heat by properly clean-

before serving.

ing the flesh. Cut the stem off the jalapeño

and slice the fruit in half. With a small

spoon, scoop out the seeds, then scrape

the inside of the flesh to remove the ribs.

The ribs store the capsaicin, the compound

that gives jalapeños their spice. Once fully

scraped, just wash the jalapeño under cool

water.

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Snickerdoodle Pie

This fluffy, cakelike pie tastes a lot like the popular cookie and

is delicious with some whipped cream on top.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

½ cup packed light brown sugar

2. In a medium saucepan, combine light brown sugar,

½ cup butter, divided

¼ cup butter, water, corn syrup, and cinnamon. Bring to

3 tablespoons water

a boil over medium heat, swirling the pan occasionally.

2 tablespoons corn syrup

Once boiling, let the mixture cook for 2 minutes.

¼ teaspoon cinnamon

2 teaspoons vanilla, divided

Remove from the heat and stir in 1 teaspoon vanilla.

½ cup sugar

Set aside.

¼ cup powdered sugar

3. In a large bowl, cream together ¼ cup butter with the

1 teaspoon baking powder

sugar and powdered sugar until creamy. Add in the

¼ teaspoon cream of tartar

baking powder, cream of tartar, salt, egg, milk, and

½ teaspoon salt

flour and mix until smooth.

1 egg

½ cup milk

4. Brush the inside of the pastry crust with the melted

1¼ cups all-purpose flour

butter. Combine the sugar with the cinnamon and dust

1 tablespoon butter, melted

the inside of the pastry evenly with the mixture. Spread

1 (9-inch) pastry crust, unbaked

the filling into the prepared pastry crust and then

1 tablespoon sugar

carefully pour the syrup over the top.

¼ teaspoon cinnamon

5. Place the pie on a baking sheet and bake for 45 to 50

minutes, or until the filling is browned and puffed. Cool

for 30 minutes before serving.

2 6 4

Chapter 18

Quiches

Quiche Lorraine

Jalapeño and Roast

266

Chicken Quiche

274

Chorizo and Pepper

Jack Quiche

Chicken and Potato Quiche

267

275

Apple, Gruyère, and

Roasted Red Pepper and

Caramelized Onion Quiche

Mozzarella Quiche

268

276

Apple Cheddar Quiche

Crab Cake Quiche

268

277

Spinach, Bacon, and Hash

Smoked Salmon Quiche

Brown Quiche

278

269

Ham, Leek, and Gruyère Quiche

Asparagus and Pancetta Quiche

279

270

Spinach, Mushroom, and

Bacon and Cheddar Quiche

Swiss Quiche

271

280

Pork Sausage, Onion, and Hash

Shrimp and Spinach Quiche

Brown Quiche

281

272

Roasted Butternut

Broccoli and Mushroom Quiche

Squash Quiche

273

282

2 6 5

Quiche Lorraine

This is a classic dish that is perfect for brunch, lunch, or even as dinner with a green salad.