tag:blogger.com,1999:blog-25245089122686684322024-03-18T20:11:49.263-07:00Naughty Pies: The Pursuit for Pie PerfectionChrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-2524508912268668432.post-86318775545887454872017-07-01T05:15:00.001-07:002017-07-03T21:18:28.193-07:00#39 Salty & Sweet Candy Bar Pie<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTCojke9LCeivJmdAYA1MLp3uqM_415BtP7MbagnSUrN8gceJJnvGapAmty_MpyGTKz4hPmDkid-qHTbGCdpKVzFeYt5ylrxA0XAJaYJbFSkutP_KNwwAr6UzMTgkG2dY2YHdILjoD91E/s1600/IMG_1960.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTCojke9LCeivJmdAYA1MLp3uqM_415BtP7MbagnSUrN8gceJJnvGapAmty_MpyGTKz4hPmDkid-qHTbGCdpKVzFeYt5ylrxA0XAJaYJbFSkutP_KNwwAr6UzMTgkG2dY2YHdILjoD91E/s320/IMG_1960.JPG" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: normal;">I first made this pie… in
February 2012. It was a birthday pie for my research student, Jenny. It must
have been damn good pie because I never forgot it. Why was it so memorable?
Several reasons. One, it was a ton of work. There is the salty pretzel crust.
There is the gooey brownie layer. There is the candy bar layer. There is the
cheesecake layer. And then there is the chocolate ganache layer. Assembled in
that order. But, for the special someone, that special occasion, it’s totally
worth the effort. Because the REAL reason why I remember this pie is because it
made Jenny, and my other research students, so happy. That’s why I made this
pie again… five years later. I was going to make it for another cadre of
research students. I was going to enter it into the JMU Research Experience for
Undergraduate (REU) bake-off competition. I was going to… but I didn’t. I ran
out of time. Instead I built a mass spectrometer out of candy… because THAT
took less time. Alas, my “candy quadrupole” resulted in the “Most Nerdy” prize
and this pie would (obviously) not have been competitive in that category. So I
reserved the redux for another special occasion (the 4<sup>th</sup> of July
weekend) and for the MOST special of people (my husband and son).<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: normal;"><a href="http://www.blueeyedbakers.com/home/2011/10/4/sweet-salty-candy-bar-pie.html">Original recipe from Blue-eyed Baker </a>(and largely unedited)</span><br />
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<span style="font-family: "trebuchet ms";">Pretzel Crust:</span></div>
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 cups finely chopped pretzels. Or leave pretzels a
little “chunky” and mix with finely crushed graham cracker to yield a total of
two cups.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup brown sugar, packed</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">3/4 cup (1 1/2 sticks) butter, melted</span></li>
</ul>
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<span style="font-family: "trebuchet ms";">Note: This is an extremely
sweet pie. I think that you could cut the sugar in the brownie and cheesecake
layers to 1/3 and 1/4 cup, respectively. I find that the perfect serving size
is about a 1/2” slice. </span><span style="font-family: "wingdings"; mso-ascii-font-family: "Trebuchet MS"; mso-char-type: symbol; mso-hansi-font-family: "Trebuchet MS"; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="font-family: "trebuchet ms";"><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "trebuchet ms";">Filling:<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms";">Brownie layer.<o:p></o:p></span></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup (1 stick) butter</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2/3 cut semi-sweet chocolate chips. I used Ghirardeli
minis.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup plus 1 tablespoon flour</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 tablespoon unsweetened cocoa powder</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/2 teaspoon baking powder</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/8 teaspoon salt</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup sugar</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 egg</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 egg yolk</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon vanilla</span></li>
</ul>
<span style="font-size: 12pt;"><span style="font-family: "trebuchet ms" , sans-serif;">6-8 ounces of candy bar. I have used Snicker and peanut
butter Snicker. I think Reece’s cups would work, too.</span></span><br />
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<span style="font-family: "trebuchet ms";">Cheesecake layer.<o:p></o:p></span></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">10 ounces cream cheese, room temperature</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/3 cup sugar</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 egg</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 egg white</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon vanilla</span></li>
</ul>
<span style="font-size: 12pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Chocolate ganache.</span></span><br />
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2/3 cup semisweet chocolate chips</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/3 cup heavy cream. Half and half works, too</span>.</li>
</ul>
<br /><ul>
</ul>
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0whHPslAIZoXlGWDLg2SrdtO0Y_d04vW79e8c2tBm9cm5M9k5idSYc2oUSfrxh9HZHLpqD7kODFms0JuyQTUwL-ffbuFzRaACz5WDfqOdcqELQVUsehtLcxmJ9hTssC9SQFKff3jOFg/s1600/IMG_0977.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0whHPslAIZoXlGWDLg2SrdtO0Y_d04vW79e8c2tBm9cm5M9k5idSYc2oUSfrxh9HZHLpqD7kODFms0JuyQTUwL-ffbuFzRaACz5WDfqOdcqELQVUsehtLcxmJ9hTssC9SQFKff3jOFg/s200/IMG_0977.JPG" width="150" /></span></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">D</span><span style="font-family: "trebuchet ms" , sans-serif;">irections:</span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">
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<br />
<div class="MsoNormal">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms";">Crust. Use a food
processor to crush the pretzels into a fine to medium crumb. Mix pretzels with
the melted butter and brown sugar. Transfer to the pie pan and pat into place.
I like to use a measuring cup to pack the bottom and sides of the crust. Bake the
crust for 7 minutes in a 350 F oven. While the crust bakes…<o:p></o:p></span></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;">
</span>
<br />
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;">
</span>
<br />
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: normal;">Brownie layer. <o:p></o:p></span></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;">
</span>
<br />
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: normal;"><br /></span></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;">
</span>
<br />
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: normal;"><span style="font-family: "trebuchet ms" , sans-serif;">Mix the flour, baking
powder, cocoa and salt in a small bowl. Set aside. </span><span style="font-family: "trebuchet ms" , sans-serif;"><o:p></o:p></span></span></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;">
</span>
<div class="MsoNormal" style="font-family: "trebuchet ms", sans-serif; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;">
<div class="MsoNormal" style="font-family: "trebuchet ms", sans-serif; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: normal;">Add the chocolate and
butter to a microwave-safe bowl. Heat in the microwave in 30 second intervals,
stirring in between intervals, until the chocolate and butter are melted and
well-combined. Set aside to cool slightly.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "trebuchet ms", sans-serif; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="font-family: "trebuchet ms", sans-serif; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: normal;">Use a mixer to cream the
eggs and sugar until pale and thick. Add the vanilla and melted chocolate/butter
mixture. Add the dry ingredients and mix until just combined. Poor the brownie
mixture into the pretzel crust.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "trebuchet ms", sans-serif; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="font-family: "trebuchet ms", sans-serif; text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: normal;">Here is where the Blue-eyed Baker and I disagree.
She recommends cooking the brownie layer at 350 F for 15 minutes. I don’t think
this is long enough. I recommend baking for at least 20 minutes.<o:p></o:p></span></i></div>
<div class="MsoNormal" style="font-family: "trebuchet ms", sans-serif; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="font-family: "trebuchet ms", sans-serif; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: normal;">After the brownie layer is
partially baked, remove it from the oven and allow cool on a rack while you…<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "trebuchet ms", sans-serif; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="font-family: "trebuchet ms", sans-serif; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: normal;">Cheesecake layer. Use a
mixer to cream the cream cheese and sugar. Add the egg, egg white and vanilla.
Mix until smooth.</span></div>
<div class="MsoNormal" style="font-family: "trebuchet ms", sans-serif; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: normal;"><br /></span></div>
<div class="MsoNormal" style="font-family: "trebuchet ms", sans-serif; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: normal;">Arrange the candy bar
pieces on top of the slightly cooled brownie layer. Poor the cheesecake batter
over the candy and bake.</span></div>
<div class="MsoNormal" style="font-family: "trebuchet ms", sans-serif; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="font-family: "trebuchet ms", sans-serif; text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: normal;">The Blue-eyed Baker recommends baking for 16-18
minutes. I baked for 25 minutes. You want the cheesecake layer to be set. <o:p></o:p></span></i></div>
<div class="MsoNormal" style="font-family: "trebuchet ms", sans-serif; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="font-family: "trebuchet ms", sans-serif; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: normal;">After the cheesecake layer
is set, remove the pie from the oven and allow to cool slightly while
you…</span></div>
<div class="MsoNormal" style="font-family: "trebuchet ms", sans-serif; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="font-family: "trebuchet ms", sans-serif; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: normal;">Chocolate ganache. Mix the chocolate chips
and heavy cream in a microwave-safe bowl. Heat in the microwave in 30 second intervals,
stirring in between intervals, until the chocolate is melted and the cream is
well-combined. Evenly spread the ganache over the cheesecake layer. Allow the
pie to cool at room temperature for at least 30 minutes. Chill in the
refrigerator for a least three hours before serving. I recommend chilling overnight.</span></div>
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<br />Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-72128712931124481862015-04-27T18:46:00.000-07:002015-04-27T18:46:40.073-07:00#50 SK Cranberry Crumble Pie<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgROx9AWVLfY4Wpla5BrbRarq1LDGyL3O4SSqgI_7CMSQTQQeETT_PEZgHgd5_2dNFHCHxr9XpVyg6veVSDj4G3jHAKC76U1q3Wu75WI3Wkq6mSQV9XYJXfcf-Utl4-vcg-jt8vgbVKz6w/s1600/DSC_0214.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgROx9AWVLfY4Wpla5BrbRarq1LDGyL3O4SSqgI_7CMSQTQQeETT_PEZgHgd5_2dNFHCHxr9XpVyg6veVSDj4G3jHAKC76U1q3Wu75WI3Wkq6mSQV9XYJXfcf-Utl4-vcg-jt8vgbVKz6w/s1600/DSC_0214.JPG" height="266" width="400" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">My husband works long hours, has a stressful job and
commutes between San Diego and Virginia… weekly. So when he forwards me an
email from Smitten Kitchen with the pitiful request, “Please make this for
me…,” I could not refuse. Call it an act of love because I do not like tart
pies. I make his favorite rhubarb pie for the same reason. I love him. He’s
awesome. ‘Nuff said. </span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">This pie has 1 and 2/3 cup of sugar (1 cup in the filling
and 2/3 in the topping) and it’s still tart! The toasted pecan oat crumble
topping does cut some of the tartness but even then, I could not eat mine
“straight.” I had to add whipped cream or vanilla ice cream (terrible dilemma,
I know). Anywho, it’s a beautiful Christmas pie. I made it for Christmas Eve
dinner and everyone loved it… my husband loved it… and that is all that
matters!</span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Out of respect for the Smitten Kitchen blog (which I have
followed for years), I will not repost her recipe but provide a link. I did not
alter the filling recipe at all (which set up beautifully BTW). I did,
however, use my own crust recipe that I have never (and will never) post. Unfortunately, I was in a bit of a hurry when I made the
crust and did not let it sufficiently rest after rolling it and before
par-baking, so it shrank a little. Oh well, I rather have a slightly shrunken crust than a soggy crust any day.</span></div>
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<br /></div>
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<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><a href="http://smittenkitchen.com/blog/2014/11/cranberry-pie-with-thick-pecan-crumble/">Smitten Kitchen Cranberry Pie with Thick Pecan Crumble</a></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Merry Christmas and Happy Holidays (a few days late)!</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilkzjFaecy5o85pxdDxM4WnH7NR17ym-_HTDUJUoIBLvxCySD_H3UGZseBiMF1SccelLJDO3DjR8eJPUaUGupHhN2zbBf2mDoSWLxe8RD5wWOpyJtpC_zWiH79NNpPMC30X-Afmh89R8k/s1600/Cranberry+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilkzjFaecy5o85pxdDxM4WnH7NR17ym-_HTDUJUoIBLvxCySD_H3UGZseBiMF1SccelLJDO3DjR8eJPUaUGupHhN2zbBf2mDoSWLxe8RD5wWOpyJtpC_zWiH79NNpPMC30X-Afmh89R8k/s1600/Cranberry+pie.jpg" height="426" width="640" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
</div>
Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-75217379481098190432015-01-02T17:31:00.000-08:002015-01-02T17:31:52.776-08:00#49 Classic Apple with a Twist<div class="MsoNormal" style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Djq4PzikBrAuRhLm3FL3woCqUUC88etoh8uTGID6hNO7GCyO1PWtc_zScoznL7wEAkGp6kyRA99id-8aSjim8X6xg_4w6IOvVMjH10waI_bZyeHb_FU3AsXri7oNoAs0c5xMo7xik_s/s1600/DSC_0011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Djq4PzikBrAuRhLm3FL3woCqUUC88etoh8uTGID6hNO7GCyO1PWtc_zScoznL7wEAkGp6kyRA99id-8aSjim8X6xg_4w6IOvVMjH10waI_bZyeHb_FU3AsXri7oNoAs0c5xMo7xik_s/s1600/DSC_0011.JPG" height="266" width="400" /></a></div>
<span style="font-family: Verdana, sans-serif;">In November my son turned one-year old. I had a lot of fun
planning his farm-themed birthday party. Unfortunately, the traditional “smash”
cake was a “no go” due to Z’s allergy to eggs. As a result, we had eggless
cupcakes (a mini smash) and apple pie. Nothing says “farm” like apple pie!</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">I consulted the “Pie Bible” for a recipe and was
disappointed by the lack of spices. I like cinnamon, nutmeg and allspice in my
apple pie so I consulted another handy reference… Baking Illustrated by Cook’s
Illustrated Magazine. Here I found what I was looking for! I followed this
recipe for the filling but added a little twist…</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">A few years ago, I made my own bitters (with mixed results).
This short-lived craze led me to purchase “<a href="http://www.amazon.com/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595">Bitters: A Spirited History of aClassic Cure-All with Cocktails, Recipes and Formulas</a>” by Brad Parsons. While I
no longer make bitters (or rarely mixed drinks, for that matter), I do still
use recipes from this book, such as “Sweet & Spicy Bitter Bar Nuts” and
“Bitter Apple Fried [Baked] Hand Pies.” The apple pie recipe calls for 1
teaspoon of Fee Brother’s whiskey-barrel aged bitters. If you live in a large
metropolitan area, you will probably be able to find it (how I miss you,
BevMo!). Or if you plan ahead, you can order it <a href="http://www.amazon.com/Fee-Brothers-Whiskey-Barrel-Aged-Bitters/dp/B008L1FO1K">online</a>.
I live in western Virginia and rarely plan ahead so I substituted Angostura
bitters, which can be found in most grocery or liquor stores. The bitter was
perfected in 1824 and its ingredients are a proprietary mixture of herbs,
roots, botanicals and barks. I will not even attempt to describe the taste of
Angostura bitters (cloves? orange?) but will direct you to <a href="http://thecocktailgeek.com/review-angostura-bitters">thecocktailgeek.com</a>.
All I can say is “try it!” Add a little Angostura bitters to your apple
pie and you will experience a little somin’, somin’ that is totally
indescribable—totally transformative. It will take classic apple pie to the
next level… guaranteed!</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Crust: 9” double pie crust</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Filling:</span></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">~1 1/2 lbs (or ~7) apples, such as Granny Smith, peeled, cored
and thinly sliced</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon freshly squeezed lemon juice</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 teaspoon lemon zest</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tablespoons all-purpose flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">3/4 cup sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 teaspoon freshly grated nutmeg</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 teaspoon freshly grated cinnamon</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 teaspoon ground allspice</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 teaspoon salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 teaspoon bitters, such as Angostura (see above)</span></li>
<li><span style="font-family: Verdana, sans-serif;">butter and turbinado sugar</span></li>
</ul>
<br />
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Directions:</span></div>
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<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Toss sliced apples with lemon juice and zest. In a medium
bowl, mix the flour, sugar, spices and salt. Toss the dry ingredients with the
apples. Add the bitters and mix. Add the apple mixture to the bottom pie shell.
Dot with butter. Roll out the top crust and place it over the filling. Trim the
dough, if necessary, and seal the pie by making a folded/crimped crust. Cut
vent slits in the top crust and dot with more butter. Sprinkle with turbinado
sugar. Bake the pie at 425 F for 25 minutes, then lower the temp to 375 and
bake until bubbly, approximately 30-35 minutes longer. (When you lower the
temp, also rotate the pie 180 degrees and add an aluminum foil collar if the
crust is getting too brown). Allow the pie to cool to room temperature before
serving. I recommend baking the pie a day ahead so it has plenty of time to
cool and “gel.” There is nothing worse than an avalanche of hot pie filling
from your beautiful, homemade crust!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-13437213033234012842014-03-28T22:10:00.000-07:002014-03-28T22:24:59.146-07:00#48 Coconut Cream Pie<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88arFAmpJ087p2H4cUvYOWiA9HSrZjzshvvStsFPlMkAMnvZmNb5PN91OuKHC5Tr1dKqln5IUeC591x9y9UUsLezgX5pxiUfKiODfr0nkkHE-i-fhbmOCgh8ZACc2s2OrL_1UoCSBAJI/s1600/2014-03-28+19.58.47.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88arFAmpJ087p2H4cUvYOWiA9HSrZjzshvvStsFPlMkAMnvZmNb5PN91OuKHC5Tr1dKqln5IUeC591x9y9UUsLezgX5pxiUfKiODfr0nkkHE-i-fhbmOCgh8ZACc2s2OrL_1UoCSBAJI/s1600/2014-03-28+19.58.47.jpg" height="265" width="400" /></a></div>
<br />
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">(Sing) </span></div>
<div class="MsoNormal">
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><i>Sometimes you feel like a nut<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><i>Sometimes you don’t<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><i>Almond Joy’s got nuts<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><i>Mounds don’t<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><i>Almond Joy’s got rich milk
chocolate<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><i>Coconut and a crunchy nut, too<br />
Mounds got deep dark chocolate</i></span><br />
<i style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: small;">Chewy coconut ooh</span></i></div>
</div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">This
pie inspired my sister-in-law to sing the Almond Joy/Mounds jingle from our
childhood. While no Mounds candy was used, it’s got “deep dark chocolate and
chewy coconut, ooh.”</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Quite
honestly, the addition of the dark chocolate was completely utilitarian. Cream
custards often make the crust soggy, even if it has been fully baked. For this
reason, I brush the crust with egg white. It seals the vent holes and acts as a
protective layer between the filling and the crust. In fact, this technique
works so well that I use it for any partially (see <a href="http://www.naughtypies.com/2011/11/27-maple-pumpkin-pie.html">pumpkin pie</a>) or fully baked
crust. But this time I went one extra step… I painted the crust with melted
dark chocolate. No soggy crust here! And the chocolate adds a little extra
something special.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Also,
and I’m super-excited about this (!), the crust did not shrink one bit when
baked. This was a first for me! I had a lot of shrinkage with the <a href="http://www.naughtypies.com/2014/02/45-banana-cream-pie_6.html">banana cream pie</a>. A little less with the chai tea cloud pie (the only success with that
pie). Even less with the <a href="http://www.naughtypies.com/2014/03/strawberry-pie.html">strawberry pie</a>. And now zero, zip, nada with the
coconut cream pie! The trick? Patience! Pie crust shrinks when gluten is
activated and stretched, so I gave the gluten plenty of time to relax at each
step. I refrigerated the dough for several hours and then rolled it out, cold
(great arm workout!). When I placed the dough in the pie pan, I was careful not
to stretch it. I gently laid the crust down in the corners, instead of pushing it
into the pan. Then I then I covered the dough with plastic wrap and let it sit
overnight in the frig before I baked it. Perfection!<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Crust:
9” fully baked crust sealed with beaten egg whites and dark chocolate<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Filling:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/2
cup sugar</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/4
cup cornstarch</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/8
teaspoon salt</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">2
cups whole milk</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/2
cup cream of coconut (not coconut milk), well mixed</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">4 egg
yolks</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1
tablespoon butter</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1
teaspoon vanilla extract</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 cup
sweetened coconut flakes, plus 1/2 cup for toasting</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">3/4
heavy whipping cream</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">3
tablespoons confectioner’s sugar</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">~1/3
cup Ghirardelli’s chocolate chips, 60% cocoa</span></li>
</ul>
<br />
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Instructions:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAY1EOW4DkAWS0D-hXCCYsUWYVCZ8Qqf1sBBNwTwEYNC_pDpBMzS6VmbNGkgE0tiUyQlAn07NJ-L-A3RZpJ9dcYKhxFpcjGYL6Bfk0xTv93KBE_BhCxYVpnwtkM7n_hKgLt0r5IO6GMQs/s1600/2014-03-27+15.25.20.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAY1EOW4DkAWS0D-hXCCYsUWYVCZ8Qqf1sBBNwTwEYNC_pDpBMzS6VmbNGkgE0tiUyQlAn07NJ-L-A3RZpJ9dcYKhxFpcjGYL6Bfk0xTv93KBE_BhCxYVpnwtkM7n_hKgLt0r5IO6GMQs/s1600/2014-03-27+15.25.20.jpg" height="133" width="200" /></span></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Crust.
Bake the crust with pie weights (I use a mixture of random beans) for 17
minutes at 400 <span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span>F. Prick the crust with a fork ~8 times to make vent
holes then bake an additional 10 minutes at 375 <span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span>F.
Use a pastry brush to apply whisked egg whites then bake an additional 2 minutes.
Allow the crust to cool completely. Once cool, melt the chocolate. (I heated
the chocolate in a glass bowl in the microwave at 20 sec. intervals). Use a
pastry brush to paint the chocolate onto the crust. Place the crust in the
freezer for ~20 minutes to set the chocolate, then move the crust to the
refrigerator.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNFnUlnvT5kXPjVe9DO7lc4tCf13lf7hHckethvqsiR8SUUvSQi6kI5IT4JqYz_UuoeRoTNtvHgwNhKysopmCz-GApwzFXDSpu7FYysa913UtsP9QmAyKf1CpaqgPLCHITLkFSh-Mvjc8/s1600/2014-03-27+17.51.54.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNFnUlnvT5kXPjVe9DO7lc4tCf13lf7hHckethvqsiR8SUUvSQi6kI5IT4JqYz_UuoeRoTNtvHgwNhKysopmCz-GApwzFXDSpu7FYysa913UtsP9QmAyKf1CpaqgPLCHITLkFSh-Mvjc8/s1600/2014-03-27+17.51.54.jpg" height="133" width="200" /></span></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Filling.
Mix the sugar, cornstarch and salt in a small saucepan. Add the
milk, well-mixed cream of coconut and beaten egg yolks. Heat on medium with
constant stirring until the mixture thickens, approximately 6 minutes.
(Careful! It thickens quickly). Remove from heat. Stir in the butter, vanilla
extract and 1 cup of shredded coconut. (If you want extra coconut flavor, add
1/2 to 1 teaspoon of coconut extract). Place plastic wrap over the top of the
filling to prevent a skin from forming. Refrigerate until cool.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Toasted
coconut topping. Toast the coconut in a skillet on medium-low heat with
intermittent stirring. It will take about 15 minutes… but be patient. The coconut
oil will cause the coconut to burn if higher heat is used. Set aside or store
in a baggie until ready to use.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
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<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Assembly.
Pour the coconut filling into the pie crust. Make the whipped cream just prior
to serving: In a chilled mixing bowl, whisk the heavy whipping cream until soft
peaks form. Add the confectioner’s sugar and whisk until peaks are stiff but
not grainy. Spoon the whipped cream over the coconut filling. Top with the
toasted coconut. Serve immediately.</span><span style="color: #0e2233;"><o:p></o:p></span></div>
Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-72540065789163190252014-03-23T22:02:00.004-07:002014-03-23T22:07:46.225-07:00#47 Strawberry Pie<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7owZ41cIxqpjS41XuW6fE2ct5wmsUGnOVAy2jluBc6NogkAHRgBTrXUD4on5-kq2XkqQ_tB6IJiMzfYtLLY0RyHC5jXbbPfkqiFF2lW1FCI-pw2mdK2AB4j1ayiAZvEMgSkD2MGV9oH0/s1600/2014-03-02+02.32.34.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7owZ41cIxqpjS41XuW6fE2ct5wmsUGnOVAy2jluBc6NogkAHRgBTrXUD4on5-kq2XkqQ_tB6IJiMzfYtLLY0RyHC5jXbbPfkqiFF2lW1FCI-pw2mdK2AB4j1ayiAZvEMgSkD2MGV9oH0/s1600/2014-03-02+02.32.34.jpg" height="300" width="400" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">On November 3<sup>rd</sup>, 2013
our son Zachary was born. On March 2, 2014 he met a very special group of
people, my former colleagues from Chapman University. Such a special occasion
required a special pie. This one is simple but fit the bill. It’s
quintessential California since fresh strawberries are available almost
year-round. Some of the
strawberries are crushed and cooked into a thick sauce. The rest are left <i>al naturale</i>. One tablespoon of
strawberry Jell-O was added to amp up the red color and to add a wee bit of
extra strawberry flavor (not that it’s needed with fresh, juicy berries). I
considered painting the bottom of the crust with melted chocolate but
refrained. I thought it might overpower the pure strawberry flavor but I might
try it next time… and there will definitely be a next time.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Crust: 9” fully baked crust.
During the last two minutes of baking, brush the crust with whisked egg white.
This will seal the crust and prevent sogginess.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Filling:</span></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">2 lbs of fresh organic strawberries,
cored</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup water</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup sugar</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">3 tablespoons cornstarch</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon strawberry Jell-o</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon butter</span></li>
</ul>
<br />
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTsuHhwDhsksJf4nr9VpiFcf6HH288JsOEAdwXWCpqs0LBae2hhMVp6wQPnAMopfpSuemy0EbHNw7hVRFTMzcQlQ6tEniXo-pvUWGa7odGK_liujMJnmcC_RKRSX0QJcIPPcpbAc7M0tk/s1600/2014-03-02+02.29.19.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTsuHhwDhsksJf4nr9VpiFcf6HH288JsOEAdwXWCpqs0LBae2hhMVp6wQPnAMopfpSuemy0EbHNw7hVRFTMzcQlQ6tEniXo-pvUWGa7odGK_liujMJnmcC_RKRSX0QJcIPPcpbAc7M0tk/s1600/2014-03-02+02.29.19.jpg" height="150" width="200" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Crush enough strawberries to
yield 1 cup. Halve or quarter the remaining berries and set aside.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Mix the sugar and cornstarch. Add
water to the crushed strawberries and bring to boil in a small saucepan. Whisk
in the sugar/cornstarch mixture. Stir continuously until the filling thickens,
about 2-3 minutes on medium heat. Stir in the Jell-o and butter. Set aside to
cool slightly.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Arrange the remaining cut strawberries
in the baked pie crust. Pour the filling over the berries. Chill in the
refrigerator until set, preferably overnight.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ysHo0ZQtk9DDyiAK_PRYDsxmdU3vj60qqdsqNj0SIHJWAqkY41bCxZxfFpjzFERBzaD8gIvyo5TWrlsg2nG7AI6sqkhpg2O8r4Q_ANMrPZYhC4OJ9owVoTjRGR-3mM8ZHLQxfSMGPk4/s1600/strawberry+pie.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ysHo0ZQtk9DDyiAK_PRYDsxmdU3vj60qqdsqNj0SIHJWAqkY41bCxZxfFpjzFERBzaD8gIvyo5TWrlsg2nG7AI6sqkhpg2O8r4Q_ANMrPZYhC4OJ9owVoTjRGR-3mM8ZHLQxfSMGPk4/s1600/strawberry+pie.png" height="160" width="640" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<!--EndFragment-->Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-44634357064136339492014-02-13T10:38:00.001-08:002014-02-13T10:49:24.841-08:00#33 Peanut Butter Brownie Pie<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCW_YDf9zxla6Uk-r2ibGRa462u3kFDzvEPBwcGHWUIHF-KZE6J7WlvHFzWJrN899OBog2zsL0SrYL1DxJwt6J0_sTv5-qLwRnTHnytgANOQRjIXcJKRuLkTizf-5sPVImuQjd-5zQiME/s1600/2014-02-07+17.27.27.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCW_YDf9zxla6Uk-r2ibGRa462u3kFDzvEPBwcGHWUIHF-KZE6J7WlvHFzWJrN899OBog2zsL0SrYL1DxJwt6J0_sTv5-qLwRnTHnytgANOQRjIXcJKRuLkTizf-5sPVImuQjd-5zQiME/s1600/2014-02-07+17.27.27.jpg" height="300" width="400" /></a></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">I first made the walnut brownie
version of this pie a long time ago (hence, the reason my posts went from #45
to #33… and you thought that I couldn’t count!). While I cannot remember the
occasion, I do remember that I carried home an empty pie pan. So when faced
with a “I-need-a-special-birthday-pie” situation, I turned to this recipe...
but made it MORE special by replacing the walnuts with a peanut butter
filling. The inspiration? My Mom
made peanut butter swirled brownies when I was a kid. I’m certain the recipe
came from Betty Crocker but they were still yummy. After all, you can NEVER go
wrong with chocolate and peanut butter!</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">This special pie was for Genna.
She works with my husband at a biotech start-up in San Diego. She planned a
company baby shower for my husband (unfortunately, I could not attend) and
selected the most thoughtful gifts. Then, when I arrived to San Diego with our
son, she volunteered to babysit! We enjoyed a night out at the Encinitas Ale
House and didn’t worry one bit about our Little Z. Thank you, Genna! Enjoy your
pie… Happy Birthday!</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Crust:</b> 9” graham cracker crust. I
departed from my usual <a href="http://www.naughtypies.com/2009/08/graham-cracker-pie-crust.html)">graham cracker crust</a> and used the “Honey Maid graham cracker crumbs” recipe.</span></div>
<ul><span style="font-family: 'Trebuchet MS', sans-serif;">
<li>1 1/4 cups Honey Maid graham
cracker crumbs</li>
<li>1/4 cup sugar</li>
<li>5 tablespoons unsalted butter,
melted</li>
</span></ul>
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Bake at 350 </span><span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">°</span><span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">F for 8-10 minutes . Cool
in the refrigerator before adding the filling.</span><br />
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYXz0-RgN6wxu09GurLCglstOS3mxzbQKQydPkHcvJowwk9xImN3sSMSARj0omvercxXSDdI4TSlIpqSCQBBcnV2jN31NQEwmwLeUhv7VfMwD6N33SThUsJNKR_pYDlJJRYIkC_XxGkbY/s1600/2014-02-07+01.30.24.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYXz0-RgN6wxu09GurLCglstOS3mxzbQKQydPkHcvJowwk9xImN3sSMSARj0omvercxXSDdI4TSlIpqSCQBBcnV2jN31NQEwmwLeUhv7VfMwD6N33SThUsJNKR_pYDlJJRYIkC_XxGkbY/s1600/2014-02-07+01.30.24.jpg" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Basic brownie filling (from <a href="http://www.naughtypies.com/2009/07/pie-bible.html">Pie</a>):</b></span></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">5 tablespoons unsalted butter at
room temperature and cut into pieces</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">3 ounces Ghiradelli 60% cacao
bittersweet chocolate chips</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 cup sugar</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">2 large eggs at room temperature</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">2 large egg yokes</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon vanilla extract</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 cup all-purpose flour</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon baking powder</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/4 teaspoon salt</span></li>
</ul>
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;"><b><br /></b></span>
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;"><b><br /></b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;"><b>Walnut brownie pie:</b></span><br />
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup coarsely chopped walnuts</span></li>
</ul>
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;"><b><br /></b></span>
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;"><b>Peanut butter brownie pie:</b></span><br />
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons unsalted butter,
melted</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup confectioner’s sugar</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup JIF peanut butter</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/8 teaspoon salt</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/4 teaspoon vanilla extract</span></li>
</ul>
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Whisk together all the
ingredients until smooth</span><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Directions:</b></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">In a double boiler, melt the
butter and chocolate. Whisk until smooth then set aside to cool.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">In a large mixing bowl, beat the
sugar, eggs and egg yokes on medium high until the mixture is light and airy.
With the mixer on low speed, add the vanilla extract and chocolate/butter
mixture. Mix until blended. If using, stir in the walnuts. Then sift together
the flour, baking powder and salt. Add to the chocolate mixture. Spoon the
filling evenly into the graham cracker crust.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgX4_fihdfIbQI8RNBj9TCfAqnEESCnD_-j_AkCT7aukatYFyfKUnw0DEZuxRKeajJe2hWbvySndlvNnMyIt2hvFOx-yTB5zCyMN6vm6PPqDCdAVKx6MYP700kEfxw-QZSoBj8cNitz8/s1600/2014-02-07+01.38.29.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgX4_fihdfIbQI8RNBj9TCfAqnEESCnD_-j_AkCT7aukatYFyfKUnw0DEZuxRKeajJe2hWbvySndlvNnMyIt2hvFOx-yTB5zCyMN6vm6PPqDCdAVKx6MYP700kEfxw-QZSoBj8cNitz8/s1600/2014-02-07+01.38.29.jpg" height="150" width="200" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">If you are using the peanut
butter filling, spoon half of the chocolate batter into the pie crust. Use a
small scoop (~1 tablespoon) to distribute two-thirds of the peanut butter filling
into “balls” on top of chocolate. Carefully add the remaining chocolate batter
and top with peanut butter scoops. Gently move a butter knife through the
filling, first up and down the length of the pie, then side-to-side, to create
the desired pattern.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Bake at 350 <span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span>F for exactly 30 minutes.
Cool to room temperature on a wire rack and then refrigerate. Pie may be served
cold or warm by heating in the microwave.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-78639303708612912702014-02-06T08:45:00.001-08:002014-02-13T10:46:52.168-08:00#45 Banana Cream Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbv-64GsFo9AlPOF_hTcv_L9W0P_vHQSINNFd7t_ELYFKCmb2hMgYTRMqbKLxj9pNa6VzHKuol6Q7Egy1anyG_IxlwqJ66sypTwkGJGLTGNxMe7LxfF7JpUwIGIbp8VWObgYTgZf-6t0/s1600/2014-01-29+00.49.24.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbv-64GsFo9AlPOF_hTcv_L9W0P_vHQSINNFd7t_ELYFKCmb2hMgYTRMqbKLxj9pNa6VzHKuol6Q7Egy1anyG_IxlwqJ66sypTwkGJGLTGNxMe7LxfF7JpUwIGIbp8VWObgYTgZf-6t0/s1600/2014-01-29+00.49.24.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">King Arthur Flour recipes rarely
disappoint me. Some of my favorites include: <a href="http://www.kingarthurflour.com/recipes/thanksgiving-muffins-recipe">Thanksgiving muffins</a>,
<a href="http://www.kingarthurflour.com/recipes/spiced-peach-muffins-recipe">spiced peach muffins</a> and <a href="http://www.kingarthurflour.com/recipes/turkey-and-dumplings-recipe">turkey and dumplings</a>.
Since the KA website is one of my “good-to” resources for baking, it is
surprising that I never perused their pie recipes… until now. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Last week I meandered, with no
destination in mind, to the “Cream & Custard” section since most fruits are
out of season and, by February, I am over “Holiday Pies.” My thought process
went something like this, “Chocolate? No. Save for Valentine’s Day. Pumpkin?
No. Thanksgiving. Coconut? Seems like warm-weather pie. Egg custard? It’s
actually one of my favorites, but unappreciated by those I feed. Key Lime? When
are Key limes in season? I haven’t seen any…. Page 3… Banana Cream? BINGO!<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Banana Cream Pie is definitely an
“oldie but goodie” (a classic diner pie) and one that I don’t recall ever
eating! If I did eat it, I am sure it was the banana-jello-kind-in-a-crust.
This recipe is 100% made-from-scratch. The crust is fully baked and cooled
prior to assembly. Ripe (but not over-ripe), sliced bananas are placed in a
single layer on the bottom of the crust. A vanilla custard is gently poured
over the bananas, the pie is cooled (preferably overnight) and then served with
a dollop of whipped cream. Unless, you’re like me… I was so excited to dig in
that I forgot to make the cream. Next time! And there will be a next time... as three of us ate half the pie in one sitting!<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Crust: A cooled fully baked 9”
single crust. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Filling:<o:p></o:p></span></div>
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</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: 15px;">1/2 cup sugar</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: 15px;">2 tablespoons flour</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: 15px;">2 to 2 1/2 tablespoons of cornstarch (I prefer a more firm pie and used 2 1/2 tablespoons)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: 15px;">1/2 teaspoon salt</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: 15px;">2 large eggs at room temperature</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: 15px;">2 cups whole milk</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: 15px;">6 tablespoons room temperature butter</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: 15px;">1 teaspoon vanilla extract</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: 15px;">1 1/2 to 2 medium bananas, peeled and sliced 1/2" thick</span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: 15px;">Directions:</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 11.0pt; mso-bidi-font-size: 12.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">For directions, you might as well
go directly to the source: <a href="http://www.kingarthurflour.com/recipes/banana-cream-pie-recipe">http://www.kingarthurflour.com/recipes/banana-cream-pie-recipe</a>.
I only have one word of caution… the custard thickens quickly so be careful not
to overcook. I almost did!</span><span style="font-family: Tahoma;"><o:p></o:p></span></span></div>
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Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-25058253528845627202014-01-25T09:32:00.000-08:002014-02-06T08:49:09.020-08:00#44 Gooey Medjool Date-Pecan Pie <!--[if gte mso 9]><xml>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Date bars are one of my husband’s
favorite desserts--one that takes him back to his childhood. So, for this
forty-some-odd birthday, I made him this ooey, gooey date-pecan pie from <a href="http://www.naughtypies.com/2009/07/my-pursuit-thus-far.html">Pie</a>. The
recipe calls for fresh, not dried, dates. Since we currently reside in San
Diego, it was easy to secure the central ingredient from a local farmer’s
market (there are 30+ markets open throughout the week in the greater SD area). Dates are grown about two hours east of San Diego.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">I had zero experience with fresh
dates. Fortunately, the vendor gave me a couple of tips: (1) fresh dates must
be stored cold, preferably in the freezer, (2) dates don’t freeze and can be
used directly from the freezer. The chemist in me immediately thought, “Damn,
dates must be all sugar.” That, of course, would explain why my husband likes
them! “Frozen” dates are also, <i>ever </i>so slightly, less sticky and easier to cut.
I will admit that I started out trying to peel the dates but quickly lost
patience. Besides, if dates were meant to be peeled, the recipe would say so,
right?<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">The texture of this pie is not as
firm as a pecan pie. The dates and nuts are immersed in a thick caramel. For
this reason, the pie is best served cold. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Lastly, this pie is prefect for
those who feel there is no such thing as “too sweet.” The dates, brown sugar
and light corn syrup (which I reduced) put it at the top of the sugar scale.
For this reason, I feel that a shot of bourbon (in the pie) would be a nice
addition. A little something to take the edge off…. And if you feel that
$8.50/lb for dates is spendy, but still want to make this pie, then take a shot
yourself and get started! No cost is too high for good pie!<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Happy Birthday BB! Luv u!<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Crust: A cooled, 9” partially
baked single crust. See <a href="http://www.naughtypies.com/2010/02/for-my-valentine.html">this post</a> for partially-baked instructions (ha ha).<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Filling<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">4 eggs at room temperature<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1/2 cup packed light brown sugar<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1/4 cup unsalted butter, melted and cooled<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">3/4 cup light corn syrup (original recipe called for
1 cup)<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1/2 teaspoon vanilla extract<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">pinch of sea salt<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">10-12 fresh Medjool dates, pitted and coarsely
chopped<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 cup of coarsely chopped pecans (or walnuts)<o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Directions:<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Mix the coarsely chopped pecans
and dates. Use a spoon to evenly distribute “chucks” of the mixture in the
crust. (It will be super-sticky!). Then use a mixer to beat the eggs and brown sugar for 2 minutes on
medium-high. Add the butter and beat again, briefly (~30 seconds). Add the corn
syrup, vanilla extract and salt. Beat again, briefly. Slowly pour the caramel
filling over the date/nut mixture. Bake at 350</span><span style="font-size: 11.0pt; mso-ascii-font-family: Tahoma; mso-bidi-font-size: 12.0pt; mso-char-type: symbol; mso-hansi-font-family: Tahoma; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span><span style="font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">F for ~45
minutes. The center should still be slightly jiggly when the pie is done. Be
careful not to over-bake. Cool to room temperature on a wire rack, then chill
in the frig. This pie is best served cold with a dollop of whipped cream or vanilla ice cream.<o:p></o:p></span></span></div>
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<!--EndFragment-->Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com1tag:blogger.com,1999:blog-2524508912268668432.post-88954303232041062532013-07-28T08:28:00.001-07:002013-07-28T08:28:25.897-07:00#41 Blueberry Chiffon Pie<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Over the 4<sup>th</sup> of July
weekend, my husband and I moved into a new house. Shortly afterward, my father
drove up from Atlanta to help us get settled. He brought with him blueberries
from my grandmother’s yard. Each summer these tasty berries make it into one of
my pies (see <a href="http://www.naughtypies.com/2011/06/29-blueberry-lime-lattice-pie.html">Blueberry + Lime Lattice Pie</a>). This year, I decided to try
something a little different… a blueberry chiffon pie. I’ve had great success
with chiffon pies in the past. <a href="http://www.naughtypies.com/2011/07/pie-6-watermelon-chiffon.html">Watermelon chiffon pie</a> is somewhat of a 4<sup>th</sup>
of July weekend tradition (as are porch swing cocktails). I’ve also made <a href="http://www.naughtypies.com/2009/08/12-lemon-chiffon-for-lilian.html">lemon chiffon pies</a>—one of which made it to a dinner party attended by a famous
Hollywood producer. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Chiffon pies are perfect for
summer! They are so light and airy that your mind is tricked into believing
that they are practically calorie free. Of course, heavy cream is the
ingredient responsible for the pie’s creamy, airy goodness. This recipe also
throws in some sweetened condensed milk for good measure, which I thought would
make the pie overly sweet. No so! In fact, the light sweetness of the filling
and saltiness of the graham cracker crust is a nice complement. The sweetened
condensed milk, however, does add firmness to the pie. The texture falls
somewhere between a traditional chiffon and a cheesecake. In fact, if you look
at the photo in the original post (<a href="http://www.preparedpantry.com/Recipes/Blueberry-Chiffon-Pie.htm">The Prepared Pantry</a>), you might think the
recipe is for blueberry cheesecake, especially since the original author used a
springform pan. Personally, I’m terrified of springform pans, even though I
have never used one. I just envision that my delicate crust will stick to the
sides, buckle and collapse. So, I made this pie in a ceramic pie pan.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">I should also caution… every
ingredient, every bowl, every utensil, should be chilled. This important aspect
was not mentioned in the original post. In fact, the directions recommended
that the warmed blueberry/gelatin/sweetened condensed milk mixture be cooled
“slightly” before it was folded into the whipped cream. My mixture was barely warm
and still the whipped cream separated slightly. This did not negatively affect
the taste or firmness, but (I thought) it reduced the creaminess of the
filling. My husband insisted that the slight graininess was from the blueberry
seeds and had nothing to do with the cream. I’ll test this hypothesis by
replacing the blueberries with peaches and chilling everything. I think the
base of the pie will work with any fruit. On to another pie pursuit!<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Crust: <a href="http://www.naughtypies.com/2009/08/graham-cracker-pie-crust.html">9” graham cracker crust, chilled</a><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Filling<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2 cups whipping cream<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1/4 cup organic sugar<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">16 ounces of fresh blueberries, pureed<o:p></o:p></span></span></div>
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</span></span></span><!--[endif]--><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2 envelopes unflavored gelatin<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1/2 cup sweetened condensed milk<o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Directions:<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">In a small saucepan over medium
heat, mix the pureed blueberries and gelatin until dissolved. Remove from heat
and stir in the sweetened condensed milk. Refrigerate until slightly cooled but
do not allow the gelatin to set. In a mixer, beat the whipping cream until soft
peaks form. Add the sugar and beat until stiff peaks form. Gently fold the
fruit mixture into the whipped cream. Poor the filling into the chilled graham
cracker crust. Refrigerate for an hour or more until the pie is set.<o:p></o:p></span></div>
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Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-32042766323458450522013-06-23T19:50:00.000-07:002013-06-23T19:53:47.100-07:00#40 Plain Ol' Rhubarb Pie<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjooRkuMJr9OcT8oTh1PA_mt_yNo9rrO7sRCu4Wuu3rQJNPVvq_kr8_pRu6h1l0FGCl0tW_FuCv8POS7yxfGD-gbkNCOQDPOvnLvk9yFHCRjml6wF7iE9ybquceMesmf7NpwN354DSnT8Q/s1600/IMG_0367.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjooRkuMJr9OcT8oTh1PA_mt_yNo9rrO7sRCu4Wuu3rQJNPVvq_kr8_pRu6h1l0FGCl0tW_FuCv8POS7yxfGD-gbkNCOQDPOvnLvk9yFHCRjml6wF7iE9ybquceMesmf7NpwN354DSnT8Q/s320/IMG_0367.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">My relationship with rhubarb has
been tenuous at best. It’s my husband’s favorite pie so every Spring/early
Summer I garner the courage to try again. In the past, my rhubarb pies have
been undercooked and woody, too tart or the addition of berries over-powered
the rhubarb flavor. This year, I may have stumbled upon something that
resembles success! First, the rhubarb was purchased fresh from the <a href="http://harrisonburgfarmersmarket.com/">Harrisonburg Farmer’s Market</a>. Most stalks were a ¼ to ½” thick—not the 1” limp tree trunks
that you usually find in the grocery store. Second, I macerated the rhubarb
overnight by mixing it with sugar, orange juice and lemon zest. This really
helped to soften the rhubarb but also created a lot of juice. Hence, my only
complaint with this pie… it wasn’t quite thick enough. Maybe next year, I will
actually achieve rhubarb pie perfection.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Recipe was modestly adapted from “All-Rhubarb Pie” in <o:p></o:p></span><i style="font-size: 15px;">Pie by </i><span style="font-size: 15px;">Ken Haedrich.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Crust: 9” double crust made with a 50:50 combo of butter and shortening.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Filling<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">6 cups rhubarb cut in 1/2” pieces (1/4 to 1/2”
thick, fresh stalks)<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 1/4 cups of organic sugar, plus 2 additional
tablespoons to add with the cornstarch<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2 tablespoons of orange juice<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Zest from half a lemon<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Big pinch of sea salt<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1/4+ teaspoon of freshly grated nutmeg (1/4-1/3 of a
nutmeg seed)<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">4 tablespoons of cornstarch (more was needed)<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">dollops of butter<o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Directions:<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Combine the rhubarb, 1 1/4 cup of
sugar, orange juice, lemon zest, salt and nutmeg in a nonreactive, glass bowl.
Macerate for several hours or in the frig overnight. Mix the cornstarch and 2
tablespoons of sugar with the macerated rhubarb. Poor rhubarb into the bottom
crust and dot with butter. Position the top crust and assemble the pie. Brush
the top crust with milk, pat with butter and sprinkle with sugar. Bake at 400 </span><span style="font-family: Symbol; font-size: 11.0pt; mso-ascii-font-family: Tahoma; mso-bidi-font-size: 12.0pt; mso-char-type: symbol; mso-hansi-font-family: Tahoma; mso-symbol-font-family: Symbol;">°</span><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">F for 30 minutes, then lower the temperature to 375 </span><span style="font-family: Symbol; font-size: 11.0pt; mso-ascii-font-family: Tahoma; mso-bidi-font-size: 12.0pt; mso-char-type: symbol; mso-hansi-font-family: Tahoma; mso-symbol-font-family: Symbol;">°</span></span><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">F and bake for an additional 25 minutes. Allow the pie to
completely cool before serving.</span><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAkMVo42ihYjoxwgJc15nO4eXDbVeTIrFeOLtf5vkqfn6RgigHhM6E6XdcUhd4eJljmRlMbA8Fmj7_Jlu-bN4a0rKAXAQfCgWZZEeAFyPtTBIEMrihup3Y-yPdquY7W_X2j5DCcsdUZ4A/s1600/Rhubarb+June+2013.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAkMVo42ihYjoxwgJc15nO4eXDbVeTIrFeOLtf5vkqfn6RgigHhM6E6XdcUhd4eJljmRlMbA8Fmj7_Jlu-bN4a0rKAXAQfCgWZZEeAFyPtTBIEMrihup3Y-yPdquY7W_X2j5DCcsdUZ4A/s640/Rhubarb+June+2013.png" width="640" /></a></div>
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<!--EndFragment-->Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-29014362137771235002011-12-28T11:40:00.000-08:002011-12-28T11:40:45.948-08:00#37 Caramel-Pecan Hand Pies<br />
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<a href="http://1.bp.blogspot.com/-L7zE8Fa1HkQ/TvtpqhJ6_kI/AAAAAAAAARk/okcVqbtvunA/s1600/IMG_0520.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-L7zE8Fa1HkQ/TvtpqhJ6_kI/AAAAAAAAARk/okcVqbtvunA/s400/IMG_0520.JPG" width="400" /></a></div>
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<span style="font-family: Tahoma; font-size: 11pt;">I know that pure corn
syrup is not the same as high fructose corn syrup (HFCS). Yet, I have avoided
the genre of nut pies like the plague (it’s rare to find a recipe without it!).
My irrational-self made a villain of corn syrup just a mass media has made a
villain of HFCS. While corn syrup is a precursor to HFCS, it shouldn’t be “guilty
by association.” That said, Alton Brown provided my irrational-self with a loop
hole…</span><span style="font-family: Tahoma; font-size: 11pt;"> <a href="http://www.lylesgoldensyrup.com/">Lyle's Golden Syrup</a></span><span style="font-family: Tahoma; font-size: 11pt;">. Golden syrup, according to all-knowing Wikipedia, is “a thick,
amber-colored form of inverted sugar syrup, made in the process of refining
sugar cane juice into sugar.” My scientific self wonders if replacing one
manufactured syrup for another is really a gain (I’ll leave that to the
nutritionists to debate) but my taste buds claim a victory. Golden syrup has a
toasty sweet flavor that adds more dimension to the pie filling (think turbindo
sugar in liquid form). Alton Brown uses it in his</span><span style="font-family: Tahoma; font-size: 11pt;"> </span><span style="font-family: Tahoma; font-size: 11pt;"><a href="http://www.foodnetwork.com/recipes/alton-brown/bourbon-pecan-pie-recipe/index.html">pecan pies</a></span><span style="font-family: Tahoma; font-size: 11pt;">… and I’m not one to argue to Alton Brown. You won’t find Lyle’s
gold syrup at your local market. I found it at Harry’s Market in Marrieta, GA
(Harry’s is owned by Whole Foods) and at amazon.com.</span><span style="font-family: Tahoma; font-size: 11pt;"><o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">After that relatively
non-informative dissertation on syrups, let me move on to something MUCH more
important… the <b>salted caramel pecan hand
pies</b>. I am in LOVE with these pies, which were featured in the November
2011 issue of Food & Wine. They are a sh*t-ton of work (it will take you a
least half a day to make them) but their sweety-salty-gooey goodness makes the
effort worthwhile. I made them for Thanksgiving and again for Christmas (in
fact, this is how I spent most of Christmas Day). They are beautiful (make
excellent Christmas gifts—just place them in a cellophane bag and tie with a
festive bow) and have a long self-life when stored in the frig (one survived
two weeks post-bake and it was still amazing). The recipe’s creator, Dani Cone,
owner of Seattle’s High 5 Pie, is a genius. If you take the time to make these
pies (or you’re luck enough to get one as a Christmas gift), I think you’ll
agree… they’re worth loosing great syrup debate.</span><span style="font-family: Tahoma; font-size: 11pt;"><o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">The recipe below is largely unaltered from the
version published in Food & Wine. The on-line recipe can be found at<span class="apple-converted-space"> </span></span><span style="font-family: Tahoma; font-size: 11pt;"><a href="http://www.foodandwine.com/recipes/caramel-pecan-hand-pies">http://www.foodandwine.com/recipes/caramel-pecan-hand-pies</a></span><span style="font-family: Tahoma; font-size: 11pt;">. I have made minor revisions (replaced corn syrup with golden
syrup) and added commentary.</span><span style="font-family: Tahoma; font-size: 11pt;"><o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">Makes 18 6” hand pies</span><span style="font-family: Tahoma; font-size: 11pt;"><o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">Crust: <o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">4 cups organic all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">3 teaspoons salt (original recipe called for 4)<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">2 teaspoons fine raw sugar<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">3/4 cup ice water<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">4 sticks unsalted organic butter, cold and cut into
1/2" dice<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">Filling<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">2 cups fine raw sugar<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">6 tablespoons unsalted butter<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">1/2 cup heavy cream<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">2 teaspoons pure vanilla extract<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">Pinch of sea salt<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">5 large eggs; 1 egg beaten (pie glue)<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">6 oz. pecans, toasted and coarsely chopped (toast at
375F for 8-10 min.)<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">1 cup of Lyle’s Golden Syrup (original recipe used
corn syrup)<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">Turbinado sugar for sprinkling the tops<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">Directions:<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Tahoma; font-size: 11pt;">Making these pies will take half
a day. When I made them for Thanksgiving,
I made the dough and filling on one day and assembled/baked the pies the following
day.</span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">Crust: In a large
(preferably 12-cup) food processor, combine the flour, salt and sugar. Pulse
the mixture once or twice. Add the
butter and pulse ~8 times. Fluff the
dough with a fork, then add half of the ice water. Pulse ~8 more times and fluff. Judge the consistency of the dough to determine if all of
the remaining water is needed. Enough
water has been added when the dough holds together when pinched. After addition of all the water, repeat
final pulse/fluff step. Turn the
dough onto floured parchment paper and form into two equally-sized disks. <o:p></o:p></span></div>
</div>
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<span style="font-family: Tahoma; font-size: 11pt;">Now here is where I
disagree on technique…. Most pie recipes chill the dough prior to rolling it
out. If you work quickly with the
food processor, the dough is cold but MUCH easier to roll out than thoroughly
chilled dough. I immediately
rolled the dough out on floured parchment paper to </span><span style="font-family: Symbol; font-size: 11pt;">~</span><span style="font-family: Tahoma; font-size: 11pt;">1/8” thick, slid the paper onto cookie
sheets, and chilled in the frig while I made the filling. It’s much easier to cut and assemble
the pies when the dough is just above refrigerator temp. If you choose the two-day-assembly
approach, cover the dough with Saran wrap so that it doesn’t dry out.<o:p></o:p></span></div>
</div>
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<span style="font-family: Tahoma; font-size: 11pt;">Filling: <o:p></o:p></span></div>
</div>
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<span style="font-family: Tahoma; font-size: 11pt;">Caramel sauce. In a smallish saucepan, combine 1 cup
of sugar with 1/2 cup of water.
Cook over medium heat, allowing a low boil. Periodically swirl the sugar solution to check the
consistently (otherwise, let it be).
Cook until the caramel is a medium-amber, about 10 minutes. Remove from heat and whisk in the
butter, cream, 1 teaspoon of vanilla extract and a pinch of sea salt. Transfer 1 cup of the caramel to a
large bowl and let it cool slightly (please let me know what you do with the
remaining sauce??). Whisk 1 cup of
sugar, 1 teaspoon vanilla extract, the golden syrup and 4 unbeaten eggs into
the caramel. Mix in the toasted
pecans and a pinch of sea salt.<o:p></o:p></span></div>
</div>
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</div>
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<span style="font-family: Tahoma; font-size: 11pt;">Spread the pie
filing onto a greased 9x13 baking sheet.
Bake at 350F for ~30 minutes, or until the filling is set. (Note: Rotate the tray at ~15 minutes
to ensure even cooking and carefully watch the edges to ensure they don’t burn).
Transfer the filling to a bowl and
re-mix. Allow the filling to cool
to room temperature before assembling the pies.<o:p></o:p></span></div>
</div>
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<a href="http://3.bp.blogspot.com/-gp6b-8GYeFk/TvtroluqezI/AAAAAAAAARw/8ty0OmCUYQ0/s1600/pecan+hand+pies+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-gp6b-8GYeFk/TvtroluqezI/AAAAAAAAARw/8ty0OmCUYQ0/s640/pecan+hand+pies+1.png" width="640" /></a></div>
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<span style="font-family: Tahoma; font-size: 11pt;">Assembly: <o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">Cut the chilled
dough into ~6” circles. (The first
time I made the pies, I used my mother’s Faberware saucepan lid. Perfect! The second time around (I was at home)
I had to purchase a set of circular cookie cutters from Michaels). Brush each
disk with beaten egg. Add
a scant 1/4 cup of pecan filling onto each round and fold the dough over to
form a half-moon. Press the edges
to seal and crimp with the tines of a fork. Brush the tops with beaten egg and sprinkle with turbinado
sugar. Use a sharp knife to make
decorative vent holes. Bake at
350F for ~40 min. or until golden brown.
Cool slightly on a wire rack before serving. <o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">Note: These pies are
excellent re-heated in the microwave (~30 s).</span><span style="font-family: Tahoma; font-size: 11pt;"><o:p></o:p></span></div>
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<br /></div>Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-36092397740113716072011-11-24T17:49:00.001-08:002011-11-24T18:46:11.325-08:00#27 Maple Pumpkin Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNDA0xgw-9pjsssnWF3gKjUiJIfBpINb6WguxvcdAA9_hkfNKMJ7YbxgVx0YVkCl_HHfr34bDtoF9_St9S1JeKSWWNeNzuMPfIr2xUuhtvhCo6kWH_jHbJSf5SffotFlHCfZ9jJmJN5o/s1600/IMG_0508.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNDA0xgw-9pjsssnWF3gKjUiJIfBpINb6WguxvcdAA9_hkfNKMJ7YbxgVx0YVkCl_HHfr34bDtoF9_St9S1JeKSWWNeNzuMPfIr2xUuhtvhCo6kWH_jHbJSf5SffotFlHCfZ9jJmJN5o/s320/IMG_0508.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Tahoma; font-size: 15px;">If you had asked me, “What’s your
favorite pie?” before I began this blog, I would have replied, “Pumpkin pie!”
without hesitation. But now that I
have made 30+ different pies, I would have a much harder time picking my
favorite. The <a href="http://www.naughtypies.com/2010/02/for-my-valentine.html">simple chess pie</a> would be a top contender, as well as the <a href="http://www.naughtypies.com/2009/08/nectarine-lime-pie-with-grated-top.html">nectarine lime pie</a>. That said, </span><b style="font-family: Tahoma; font-size: 15px;">Maple Pumpkin Pie</b><span class="Apple-style-span" style="font-family: Tahoma; font-size: 15px;"> is still in my
top five and it is the pie that I make most often. I make it when the weather first turns cool and the leaves
begin to change. I make it for Thanksgiving and for Christmas. I make it when anyone asks.<span class="Apple-style-span" style="font-family: Tahoma; font-size: 15px;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Tahoma; font-size: 15px;">Roasting fresh pumpkin is an
autumn ritual for me. My husband
and I select pumpkins from Meyer’s pumpkin patch on Highway 33 in Penn Laird,
VA. Pumpkins are artfully arranged
in an old shed and purchased via an honor system—you just drop the cash in the
locked box. We leave with three or
four Fairytale Pumpkins, which are not your typical pie pumpkins (I’ve used the more traditional sugar pie pumpkins in the past). The fairytale
pumpkins are flat like a cheese round and the rind is a pale tannish-orange. The
flesh is medium orange, tender and sweet. This “pumpkin haul” is usually
enough to last us until the subsequent fall… unless I go nuts (I love all
things pumpkin). In the past I
have made pumpkin gnocchi, pumpkin bread (loaf and muffins), pumpkin waffles,
pumpkin chocolate chip cookies, pumpkin chocolate brownies, pumpkin soup,
roasted pumpkin in pasta, pumpkin chiffon pie, etc. </span></span></div>
<br />
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<span class="Apple-style-span" style="font-family: Tahoma; font-size: 15px;">The original recipe is in </span><i style="font-family: Tahoma; font-size: 15px;"><a href="http://www.naughtypies.com/2009/07/pie-bible.html">Pie</a></i><span class="Apple-style-span" style="font-family: Tahoma; font-size: 15px;">. I have adjusted the spices because I
prefer a little more cinnamon and nutmeg and a little less ginger. The quantities below produce a rather
spiced pie. Some may say that this
ratio masks the subtle pumpkin flavor.
I say, “to each her own.”
The original recipe uses 1 teaspoon of ginger, 1/2 teaspoon of cinnamon
and 1/4 teaspoon of nutmeg.
Regardless of the ratio, I urge you to use freshly ground spices. It makes a dramatically better pumpkin
pie!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSfpy0niP5SKXyQnv3m4YEbZwZG4DzoVxBLmJD2jr8d3_URarsl2qg7eyCnoSw1VBuPiJ-cipOnsqluVdPuhOyXlIaJyinub7HvzRRZ1gAqA-fNYZFOjvJOQouq6bE0q-nAO6YfuXNYI/s1600/IMG_1889.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSfpy0niP5SKXyQnv3m4YEbZwZG4DzoVxBLmJD2jr8d3_URarsl2qg7eyCnoSw1VBuPiJ-cipOnsqluVdPuhOyXlIaJyinub7HvzRRZ1gAqA-fNYZFOjvJOQouq6bE0q-nAO6YfuXNYI/s320/IMG_1889.JPG" width="320" /></a></div>
<span style="font-family: Tahoma; font-size: 11pt;">How to roast fresh pumpkin:<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">Cut the pumpkin in half. Use an ice cream scoop to remove the
seeds and strings. Place the
pumpkins, cut side down, in a roasting pan or large casserole dish. Add ~1/4” of water to the pan. Bake in a 375F oven until the flesh is
soft when pierced with a fork, about 45-60 minutes. Once the pumpkin is cool, scoop out the flesh with an ice
cream scoop into a colander. Allow
excess water to drain from the pumpkin.
Puree in a food processor. If necessary, cook to thicken. <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Tahoma; font-size: 15px;">Crust: 9” </span><a href="http://www.naughtypies.com/2011/11/35-broccoli-cheddar-quiche.html" style="font-family: Tahoma; font-size: 15px;">partially baked pie crust</a><span class="Apple-style-span" style="font-family: Tahoma; font-size: 15px;">. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 11pt;">Filling:<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">1/2 cup firmly packed dark brown sugar<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">1 1/2 tablespoons all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">1/2 teaspoon ground ginger<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">1 teaspoon freshly ground cinnamon<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">1/4 teaspoon freshly ground cloves<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">1/2 teaspoon freshly ground nutmeg<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">3/4 teaspoon sea salt<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">4 large, organic eggs<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">1 cup organic half and half<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">1/2 cup dark, pure maple syrup<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">1 teaspoon vanilla extract<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">1 3/4 cups of fresh pumpkin puree (1 15 oz. can)<o:p></o:p></span></div>
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<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 11pt;">Directions:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Tahoma; font-size: 11pt;">Mix the brown sugar, flour,
spices and salt in a small bowl and set aside. Lightly beat the eggs in a large mixing bowl. Whisk in the half and half, maple syrup
and vanilla. Add the spice mixture
to the wet ingredients. Add the
pumpkin. Stir ingredients with a whisk to thoroughly
combine. Pour filling into the
pre-baked pie crust. Bake at 350F for 60 minutes (+/- 10 minutes).
Serve at room temperature.<o:p></o:p></span><br />
<span style="font-family: Tahoma; font-size: 11pt;"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBulzlEMisO4Gf_vLPDVn3hZIgkttmW_88uPLdU6ZefIBIDoNGAQwtL5gurAz-0MoRU0RQGI06iNIuN78nbVFhDaNXBgoTQy3IcZokaJzVSY7fX8BSilqOAmEUR-Du5zD5K8tyuictQU/s1600/Maple+Pumpkin+Pie.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBulzlEMisO4Gf_vLPDVn3hZIgkttmW_88uPLdU6ZefIBIDoNGAQwtL5gurAz-0MoRU0RQGI06iNIuN78nbVFhDaNXBgoTQy3IcZokaJzVSY7fX8BSilqOAmEUR-Du5zD5K8tyuictQU/s640/Maple+Pumpkin+Pie.png" width="640" /></a></div>
<span style="font-family: Tahoma; font-size: 11pt;"><br /></span></div>Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-85635734387077211942011-11-12T18:07:00.001-08:002011-11-12T18:19:41.578-08:00#35 Broccoli Cheddar Quiche<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJQPrRav-Ai7UUsdAaEOk_20wSA6wGKhQ3liR6B5vgPDKUpOX82Srj8Mn7_-YerG-WwrEhZlqCFMH1JLBuGaP90MffIGm8M9dlvC7AtGEgmgjwAobs_3BchhYFyxYwdJzrQ7oSVRh25Y/s1600/IMG_1865.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJQPrRav-Ai7UUsdAaEOk_20wSA6wGKhQ3liR6B5vgPDKUpOX82Srj8Mn7_-YerG-WwrEhZlqCFMH1JLBuGaP90MffIGm8M9dlvC7AtGEgmgjwAobs_3BchhYFyxYwdJzrQ7oSVRh25Y/s320/IMG_1865.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Tahoma; font-size: 15px;">The author of my favorite blog
and You-Tube channel (emilynoel83, <a href="http://beautybroadcast.net/">beautybroadcast.net</a>)
challenged herself to post a blog entry every day during the month of
November.</span><span class="Apple-style-span" style="font-family: Tahoma; font-size: 15px; text-align: justify;"> </span><span class="Apple-style-span" style="font-family: Tahoma; font-size: 15px; text-align: justify;">She’s calling it
“Non-stop November.”</span><span class="Apple-style-span" style="font-family: Tahoma; font-size: 15px; text-align: justify;"> </span><span class="Apple-style-span" style="font-family: Tahoma; font-size: 15px; text-align: justify;">I would love
to embark on a similar challenge but it’s near impossible with my
schedule.</span><span class="Apple-style-span" style="font-family: Tahoma; font-size: 15px; text-align: justify;"> </span><span class="Apple-style-span" style="font-family: Tahoma; font-size: 15px; text-align: justify;">So I have set a more
attainable goal… to </span><i style="font-family: Tahoma; font-size: 15px; text-align: justify;">catch up</i><span class="Apple-style-span" style="font-family: Tahoma; font-size: 15px; text-align: justify;"> on my
blog posts.</span></div>
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<br /></div>
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<span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">To date, every post on Naughty
Pies has featured a dessert pie, but my crust works equally well with savory
quiches or tarts. Of course, you
will be hard-pressed to find my crust recipe on this site as my husband forbids
me to post it. It’s not your
typical pie crust and, in all modesty, it’s phenomenal! But use any ol’ pie crust recipe… it
will do (gasp… pause… wink).<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">I browsed the web and consulted
my <i>Baking Illustrated</i> in search of a
good quiche recipe. Dissatisfied
with my findings, I hybridized a few recipes and then ad-libbed. The results were quite good. This quiche had the consistency of a light
and silky egg custard. The
egg-to-milk-to-cream ratio was just right. I also used fresh broccoli and eggs purchased from the
Farmer’s Market. My favorite
ad-lib, however, was the thin layer of sharp cheddar cheese between the crust
and the filling. Yummm! <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">I found that this quiche makes
excellent left-overs. I served it
for a “Sunday breakfast for three” and ate it for lunch later in the week. It was just as good on Tuesday, Wednesday
and Thursday as it was on Sunday.
So, if you are expecting a house full of guests for the holidays, make
this quiche in advance and surprise your guests with your culinary prowess. When they compliment you say, “What,
this ol’ thing?”<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Crust: 9” partially baked pie
crust. Here’s how you partially
bake the crust…<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">When you place the dough in the
pie pan, be careful not to stretch it.
If you do, the crust will shrink when it bakes. Once you have the dough in place and
have made the crust, center a long (16”) piece of aluminum foil over the
dough. Press the foil to the dough
so that if fits like a second skin.
Leave the excess as over-hang so that you can remove the foil with
ease. Fill the pie pan with pie
weights (I use dried beans) and bake at 400F for 15 min. After 15 min., remove the pie weights
by lifting out the aluminum foil.
Then use a fork to prick the bottom of the pastry (~8 times). Use a slight twisting motion with the
fork to enlarge the holes. Lower
the oven to 375 and bake 10 min.
If the dough begins to puff, prick it again with the fork. After 10 min., seal the crust by
brushing on whisked egg whites.
Bake an additional two minutes.
The egg white glaze will ensure that your crust stays flakey once the
filling is added. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Filling:<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font: 7.0pt "Times New Roman";">
</span></span><!--[endif]--><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">8 oz. extra sharp cheddar cheese, shredded and
divided<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font: 7.0pt "Times New Roman";">
</span></span><!--[endif]--><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1/2 head of fresh broccoli cut in to small pieces,
steamed/boiled beforehand<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font: 7.0pt "Times New Roman";">
</span></span><!--[endif]--><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">4 eggs<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
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</span></span><!--[endif]--><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1/2 cup organic half and half<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font: 7.0pt "Times New Roman";">
</span></span><!--[endif]--><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1/2 cup 2% organic milk<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1/2 teaspoon sea salt<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Directions:<o:p></o:p></span></div>
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<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Place a thin layer of cheddar
cheese on top of the partially baked crust. Distribute the cooked broccoli in the pie pan (see photo
below). In a mixing bowl, thoroughly combine the remaining ingredients (leave a
little cheese to sprinkle on the top).
Pour filling into the crust.
Sprinkle with the remaining cheese and bake at 350F for ~50 min. or
until the eggs are set.<o:p></o:p></span></div>
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<div class="separator" style="clear: both; text-align: center;">
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<!--EndFragment--><br />
<!--EndFragment-->Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-69247541451407338562011-10-29T11:21:00.000-07:002011-11-12T17:27:15.150-08:00#36 Original Sin Apple Cider Pie<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEkpiD_D121Slf8TcvnH6q1YClQ8oJDPrFe0-xs9BatT-igYIjBS6BiJPPA3qMyNJf7yKOM6NdCQChDkTeoitkqJUVRLUlT5kBvpjopR3UzeJ_Il6tlCexY-iFXDrfLbVF83uzNtJVTNs/s1600/IMG_1883.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEkpiD_D121Slf8TcvnH6q1YClQ8oJDPrFe0-xs9BatT-igYIjBS6BiJPPA3qMyNJf7yKOM6NdCQChDkTeoitkqJUVRLUlT5kBvpjopR3UzeJ_Il6tlCexY-iFXDrfLbVF83uzNtJVTNs/s400/IMG_1883.JPG" width="400" /></a></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It’s a Saturday morning at the
end of October and the first snow is falling. It seems awfully early in the season for snow! The autumn leaves are still on the
trees. Nonetheless, as I sit and
watch it fall, warm and cozy with my Peet’s coffee, I’m reminded that it is
prime pie season and, yet again, I am woefully behind with my blog. But I’ve been baking and those I love
have been eating sweet summer corn custard pie, broccoli cheddar quiche, chess
pies, chocolate brownie pie, maple pumpkin pie, and this one… apple cider pie.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Virginia, particularly the
Shenandoah Valley, is a beautiful place to be in the Fall. Every weekend in October my husband and
I hit the country roads to take in the fall foliage and the bright green,
rolling farmland dotted with innumerous cows. Twice we found ourselves headed north on Highway 42, passing
through Broadway (pop. 3200) and Timberville (pop. 1800) toward even less
substantial “towns” like Forestville and Mt. Clifton. A detour on 263 landed us in Basye (pronounced like “Daisy”
with a “B”) and the Bryce Mountain Resort. Along the way, in Quicksburg, VA (there’s nothing quick
about it unless it’s the speed that you drive through it), we found Paugh’s
Orchard and met Grandpa Paugh. He
and his wife were selling pumpkins, gourds, herbs and lots and lots of
apples. We filled a half-peck bag
with varieties like Virginia Gold, Empire, Nittany and Granny Smith—all of
which are featured in this pie.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I cooked the apples prior to
filling the crust—a first for me.
Now, it’s unlikely that I’ll do it any other way. Look at the picture! The layers of apples, densely packed,
resemble strata of sedimentary rock.
Because the apples are already cooked down, there’s no fear of the top
crust collapsing as the pie cools.
The author of the recipe, Nancy Byal, is a genius… so is Ken Haedrich
for including the recipe in <u>Pie</u>.
Of course, I had to take a little license and use hard cider.<i>
Original Sin</i> is my favorite.
It’s not too sweet and a little dry. I also used freshly grated spices, which makes all the
difference in Fall pies.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Crust: 9” double crust. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Filling<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-size: 11pt;">7 large apples, peeled, cored and thinly sliced with
a food processor<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-size: 11pt;">3/4 cup <i>Original
Sin</i> hard cider<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-size: 11pt;">3/4 cup of raw sugar<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-size: 11pt;">1 cup organic sugar<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-size: 11pt;">1/3 cup of all-purpose flour<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-size: 11pt;">1/2 teaspoon freshly grated cinnamon <o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-size: 11pt;">1/2 teaspoon freshly ground nutmeg<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-size: 11pt;">pinch of sea salt<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-size: 11pt;">1 tablespoon butter cut into small pieces<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Directions:<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Roll out the bottom crust, place
it in the pie dish and chill it in the refrigerator while you prepare the
filling. Also roll out the top
crust on parchment paper and chill.
Note: Here is where I made a mistake. I rolled out the bottom crust and added the filling. Then I rolled out the top crust. The juices made the bottom crust soft
and it was hard to assemble the pie.
In hindsight, I should have rolled out the crust and put it in the
fridge while I prepared the filling.
Then, prior to assembling the pie, I should have removed each crust from
the fridge and allowed it to warm so that it was malleable but not too soft. Lesson learned.<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bring the apples and cider to a
boil in a pot, reduce the heat slightly and cook for~5 min. with occasional
stirring. Drain the apples and
reserve the juice. Then, in a
saucepan, reduce the juice to 1/4 cup.
Re-combine the apples and juice and let the mixture cool. Combine the sugar, flour, cinnamon,
nutmeg and salt in a small bowl.
Add the mixture to the apples.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 11pt;">Add
filling to the pie crust. Dot the
apples with butter and assemble the pie.
Poke several steam vents in the top crust. Brush the pie with milk and sprinkle with turbinado sugar. Bake for ~50 min. at 375F. Allow the pie to cool before serving.</span><span style="font-size: 11pt;"><o:p></o:p></span></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;"><br /></span></div>Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-36395969848222524272011-07-20T10:54:00.000-07:002011-07-20T12:07:03.284-07:00Pie #30: Baked Cherry Hand Pies<link href="file://localhost/Users/cahughey/Library/Caches/TemporaryItems/msoclip/0clip_filelist.xml" rel="File-List"></link> <style>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUrwGrkveeGjmyDo53nEJTj2vXB7fnmJ2-4IcsObzw93fhgiE5DJjMQdARQB5I4We6SFCs3qEitf5vw8nDyVLj-j2pcHf8W6pz6rV9jUx8AkLnK0FBnup4K-Tu3TBvnpw1MP7wEupeig/s1600/IMG_1806.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUrwGrkveeGjmyDo53nEJTj2vXB7fnmJ2-4IcsObzw93fhgiE5DJjMQdARQB5I4We6SFCs3qEitf5vw8nDyVLj-j2pcHf8W6pz6rV9jUx8AkLnK0FBnup4K-Tu3TBvnpw1MP7wEupeig/s320/IMG_1806.JPG" width="320" /></a></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">For Christmas 2009 my husband gave me FOUR pocket pie molds from Williams Sonoma: a heart, a pumpkin, a star and an apple. It was one of those “Ghee! Thanks honey!” moments. B couldn’t understand my lack of enthusiasm. Did I not bake pies for a hobby? Did I not write a pie blog? Was this not a thoughtful gift? When hubby asked, “Do you like your gift?” I had to say, “Of course, honey, I love it!” In my head I was screaming, “No! No! No!” Most women probably understand my angst. For everyone else, let me explain. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">I am not Suzie Homemaker (not even close). I am a career woman and a self-confessed work-a-holic (partly because the job demands it and partly because I choose it). I make homemade pies because pie makes people happy… and that makes me happy. Pies are a gift of love—a gift that says, “You’re special to me. That’s why I took the time to make this pie for you.” Some pies (especially if they require pitting cherries by hand) demonstrate <i style="mso-bidi-font-style: normal;">a lot</i> of love. The scientist in me could probably devise an empirical formula that describes the positive correlation between the time required to make a pie and my affection. Such an equation would resemble a logarithmic curve, meaning it would rise to a certain point and then flatten out. Non-mathematical translation: My love for some (my husband) is infinite but my time is not. The construction of individual hand pies hits the threshold—the flat part of the curve. Individual pies are just too much work as I discovered during the <a href="http://www.naughtypies.com/search/label/Lollipies">Lollipies</a> experiment.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">That said… let’s fast forward to July 5, 2011… our 8<sup>th</sup> wedding anniversary. I thought, “What can I do for B for our anniversary? Ahhh, I can make eight heart-shaped cherry pies. One pie for each year of marriage. He would really like that.” And that’s exactly what I did.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">Unfortunately, on Christmas 2009, I decided (and held fast to the idea) that any hand pie attempt would be onerous AND disastrous. The crust would tear. The filling would ooze out. It would be a mess. And worst of all… the pies would be ugly! Therefore, I started this anniversary project in a horrible mood. OK, I was bridezilla. My husband slinked around in fear, surely wondering how he survived eight years of marriage with this monstrous woman. I cursed! I ranted! I fumed! And the pies turned out… lovely. Yes, some oozed a little. They weren’t all perfect but they tasted really &#$%ing awesome. And that’s how I would summarize eight years of marriage… not perfect, a little messy and pretty &#$%ing awesome. Happy Aniversary BB! I love you!<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;"><b>Crust:</b> 9” double crust. Makes 10 individual pies.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;"><b>Filling</b> (from “Fried Cherry Pies” recipe in <a href="http://www.naughtypies.com/2009/07/pie-bible.html">Pie</a>)<o:p></o:p></span></div><div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>3 cups of fresh, pitted sweet cherries<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>1/2 cup dried, sweet cherries<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>1/2 cup raw, granulated sugar<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>2 tablespoons orange juice<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>1 tablespoon lemon juice<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>1/4 cup water<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>1 1/2 tablespoons cornstarch<o:p></o:p></span></div><div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>1/2 teaspoon vanilla extract<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">Directions:<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">Prepare the filling first. Simmer the fresh and dried cherries in a medium-sized saucepan over medium heat for a minute or two, stirring constantly (my fresh cherries were not very juicy). Add the sugar, orange juice and lemon juice. Cover and simmer until the mixture is juicy, approximately 3-4 minutes (the cherries did juice up). While the cherries are cooking, combine the water and cornstarch. Add the cornstarch slurry to the fruit and cook at a low boil until the cherries are thickened and glossy, approximately two minutes. Stir in the vanilla extract. Allow the cherry filling to cool to room temperature before assembling the pies.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Divide the crust into halves—just as you would if you were making a pie with a double crust. Roll out half of the dough so that it is ~1/8” thick. Chill the dough in the refrigerator or freezer for a couple of minutes before cutting the dough. This makes the dough easier to work with but be careful. If the dough is too cold, it will become brittle. <span class="Apple-style-span">As stated above, I used the <a href="http://www.williams-sonoma.com/products/heart-pocket-pie-mold/">Williams Sonoma heart-shaped pocket pie mold</a> to cut and crimp the dough. The mold is two-sided. One side cuts a solid heart shape (bottom). The other side cuts a heart-shaped vent (top). Alternate cutting the top and bottom pieces. Try to cut the shapes as close as possible to maximize usage of the dough. Combine the scraps, re-roll and repeat until all the dough is used. I rolled out half of the dough, assembled the pies and then rolled out the other half of the dough. </span></span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJH8cSEF4xIIJlIeOQDsuE8hv6e4b7q5fUHvqxzIdcpjWOvqLDigOM6-EIg9HoAH5m6d1UMCaVJXibXZ2W9CbhbN0nHKQakfUkz6qbgIV4g8FSdYlPBsODV4CeGeu_fTMMEGocYm3Uh_A/s1600/cherry+hand+pies.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJH8cSEF4xIIJlIeOQDsuE8hv6e4b7q5fUHvqxzIdcpjWOvqLDigOM6-EIg9HoAH5m6d1UMCaVJXibXZ2W9CbhbN0nHKQakfUkz6qbgIV4g8FSdYlPBsODV4CeGeu_fTMMEGocYm3Uh_A/s400/cherry+hand+pies.png" width="400" /></span></a></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><br />
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</span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">To assemble the pies, place the bottom crust in the pie mold and press it down gently so that it conforms to the mold. Add ~2 tablespoons of filling. (I found that a <a href="http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=238&words=scoop">medium-sized stainless steel scoop from the Pampered Chef</a> delivered just the right amount of filling). Brush the edges of the bottom crust with egg wash (glue) and place the top crust over the filling. Press the top half of the pie mold down to crimp and seal the pie. Remove the pie from the mold and glaze the top with egg wash. The following <a href="http://www.recipetips.com/glossary-term/t--34280/egg-wash.asp">link</a> has photos that show how different egg washes produce a certain brownness, crispiness or sheen to the crust. Sprinkle each pie with turbinado sugar. Bake at 400F until the crust is golden brown and the filling is a little bubbly, approximately 15-20 minutes. Cool on a wire rack and enjoy.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZS7tUp4-PMYJ5nlPMCR9p8NS3_noB-TsVRx1REUdqhYBaL2poKWsrg92k_far2aM3X7-8kLH1YjO-FHhgHL0NhVuISiWy97GrG8J9thPgs57kfaLnb2UDbo-jUS436v1a9k595MGxBsg/s1600/IMG_1812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZS7tUp4-PMYJ5nlPMCR9p8NS3_noB-TsVRx1REUdqhYBaL2poKWsrg92k_far2aM3X7-8kLH1YjO-FHhgHL0NhVuISiWy97GrG8J9thPgs57kfaLnb2UDbo-jUS436v1a9k595MGxBsg/s320/IMG_1812.JPG" width="320" /></span></a></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Tahoma; font-size: 11pt;"><br />
</span></div>Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-17006371341998775972011-07-01T13:59:00.000-07:002011-07-01T14:19:35.302-07:00Pie #6: Watermelon Chiffon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9WEx1k0hgcUOmxiYYyZtkzhYmuDbSRXkRnQzR47GtWcBGe46_GoTzvVHap7TKui21zOVrnrdl0IQMwCb4UR17uB60l8fY5MeasmID_2lpuX6woinWYz-Fyoa4Uyn_E1NjkTF5qYmZuM/s1600/IMG_1270.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9WEx1k0hgcUOmxiYYyZtkzhYmuDbSRXkRnQzR47GtWcBGe46_GoTzvVHap7TKui21zOVrnrdl0IQMwCb4UR17uB60l8fY5MeasmID_2lpuX6woinWYz-Fyoa4Uyn_E1NjkTF5qYmZuM/s320/IMG_1270.JPG" width="320" /></a></div><div style="text-align: justify;">This pie is the most perfect accompaniment to any 4th of July celebration. It’s light and airy, cool and sweet, and tastes just like… watermelon. I made this delicious pie for Independence Day 2009 and 2010 but never posted the recipe, which comes to you unedited from <a href="http://www.naughtypies.com/2009/07/pie-bible.html">Pie</a>. I have to warn you… this pie is a little labor intensive. On the flip side, you will have PLENTY of watermelon juice leftover to make watermelon lemonade or better yet… porch swings. Porch swings are a cocktail made with Hendricks gin, Pimm's, lemonade and lemon-lime soda. What's more American than pie... and a cocktail? (Sorry, no Budweiser here). </div><div style="text-align: justify;"><b><br />
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</b></div><div style="text-align: justify;"><b>Pie</b></div><div style="text-align: justify;">Crust: 9” graham cracker crust, refrigerated. <a href="http://www.naughtypies.com/2009/08/graham-cracker-pie-crust.html">Click here for recipe</a>.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Filling</div><div style="text-align: justify;">• 6 cups watermelon flesh (seeds are fine)</div><div style="text-align: justify;">• 1/3 cup granulated sugar</div><div style="text-align: justify;">• 2 envelopes unflavored gelatin</div><div style="text-align: justify;">• 1 tablespoon fresh lime or lemon juice</div><div style="text-align: justify;">• 2 large egg whites, at room temperature</div><div style="text-align: justify;">• 1 cup cold heavy or whipping cream</div><div style="text-align: justify;">• 1 cup confectioners’ sugar, sifted</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Directions:</div><div style="text-align: justify;">Combine the watermelon and granulated sugar in a very large bowl. Using a potato masher, mash until the mixture is quite liquid. Set aside for 15 minutes. Drain the mixture through a strainer, reserving almost 2 3/4 cups of the watermelon juice. Discard the pulp and seeds.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Put 1/4 cup of the juice in a medium-size bowl and sprinkle the gelatin over it. Set aside for 3 to 4 minutes to dissolve. Meanwhile, heat 1/2 cup of the juice in a small saucepan over medium heat (or in the microwave) to a near boil. Whisk the hot juice into the dissolved gelatin. Pour the remaining 2 cups watermelon juice into a large bowl and stir in the gelatin—watermelon juice mixture. Stir in the lime (or lemon) juice. Place mixture in the refrigerator.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Using an electric mixer, beat the egg whites in a medium-size bowl until stiff peaks form. Set aside. Clean and dry the beaters. Using a chilled medium-size bowl and chilled beaters, beat the heavy cream with the mixer until it holds soft peaks. Add the confectioners’ sugar and beat until smooth and stiff but not grainy. Refrigerate.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">When the watermelon juice mixture starts to firm up, add about one-quarter of the whipped cream and beat with the electric mixer until smooth. Add the beaten egg whites and remaining whipped cream and gently fold them in with a large rubber spatula. If necessary, use a whisk—very briefly—to smooth the mixture and break up any large globs of whites or whipped cream. Pour the filling into the cooled pie shell, shaking the pan gently to settle the filling. Cover with loosely tented aluminum foil and refrigerate for at least 4 hours, preferably overnight. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmujLrmAGfU68bYy6AKawh8Ggt6rF2VM-u5Qu0iGyuKp8kRFcZlUgIN2PrPjgrZ-lSialy9gTTVNVCumfHx2_0MedXFy1WYUlZekbM5Ak9jIOqnMGXXWxEV9DHlzFcU3rujZ4EbdpbBBQ/s1600/IMG_1262.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmujLrmAGfU68bYy6AKawh8Ggt6rF2VM-u5Qu0iGyuKp8kRFcZlUgIN2PrPjgrZ-lSialy9gTTVNVCumfHx2_0MedXFy1WYUlZekbM5Ak9jIOqnMGXXWxEV9DHlzFcU3rujZ4EbdpbBBQ/s320/IMG_1262.JPG" width="240" /></a></div><div style="text-align: justify;"><b>Porch Swings</b> (recipe taken from <a href="http://smittenkitchen.com/2010/07/porch-swing/">Smitten Kitchen</a>)</div><div style="text-align: justify;">• 1 1/2 ounces Hendricks gins</div><div style="text-align: justify;">• 1 1/2 ounces Pimm’s No. 1 liqueur </div><div style="text-align: justify;">• 4 ounces watermelon lemonade</div><div style="text-align: justify;">• 7-Up or another lemon-lime soda</div><div style="text-align: justify;">• 10 paper-thin half moon slices of cucumber </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Pour gin, Pimm’s and lemonade into tall Collins glass, then add a few ice cubes and a splash of 7-Up. Finish with cucumber slices.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Lemonade</b></div><div style="text-align: justify;">• 1 part freshly squeezed watermelon juice </div><div style="text-align: justify;">• 1 part simple syrup (less if your prefer tart over sweet)</div><div style="text-align: justify;">• 2 parts water<br />
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To make simple syrup, simmer one part water with one part sugar until dissolved. Cool.</div><div style="text-align: justify;"><br />
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</div>Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-10021298593276567722011-06-23T20:38:00.000-07:002011-06-23T20:45:17.839-07:00#29 Blueberry + Lime Lattice Pie<link href="file://localhost/Users/cahughey/Library/Caches/TemporaryItems/msoclip/0/clip_filelist.xml" rel="File-List"></link> <style>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApgmTwKkLyTow5Loyd2JmCOwLz47WvALa5uZUYLWalUcAU2HWnEgoK39IP1MijofVIGWA0VjG4CXgldz-NBjZT_pt7BrlQsBt3ZxYJ92d-kl1TBqANWz1A2HqCVy8nnD1mF7YUVsB620/s1600/IMG_1726.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApgmTwKkLyTow5Loyd2JmCOwLz47WvALa5uZUYLWalUcAU2HWnEgoK39IP1MijofVIGWA0VjG4CXgldz-NBjZT_pt7BrlQsBt3ZxYJ92d-kl1TBqANWz1A2HqCVy8nnD1mF7YUVsB620/s320/IMG_1726.JPG" width="320" /></a></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Tahoma; font-size: 11pt;">I asked my research students to take pictures of themselves “hard at work” for a department report. When they downloaded the pictures, they downloaded ALL the pictures from my camera. Afterward they said, “Dr. Hughey, you sure do have a lot of pie porn on your camera.” Thankfully there was nothing more incriminating than fruit, chocolate, butter and the occasional (clothed) shot of B and I. So here’s to the next installment of pie porn…<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Tahoma; font-size: 11pt;">This pie was inspired by the sweet and supple blueberries at last Saturday’s Farmer’s Market (if it’s porn, I better use all the right adjectives). The lime juice and zest added a zingy tartness to the pie that offset the luscious, ripe berries. The cornstarch, used as thickener, caused the berries to glisten through the peek-a-boo lattice top. (Oooh, now I'm on a roll). This was one hot pie. After cooling off from a naughty romp in the oven, it was left feeling lonely and restless. Fortunately, it was destined for a party where it was ravenously consumed by an orgy of eaters. One man (who I did not know) let his pleasure be known. He moaned after every bite!<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Tahoma; font-size: 11pt;">Recipe adapted from the Wyman’s Wild Blueberry Lattice-Top Pie from the <a href="http://www.naughtypies.com/2009/07/pie-bible.html">Pie Bible</a>.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Tahoma; font-size: 11pt;">Crust: 9” double crust. Unfortunately, I failed to take pictures while I make the lattice top but this <a href="http://www.womansday.com/Articles/Food-Recipes/Kitchen-Tips-Shortcuts/How-to-Make-a-Lattice-Pie-Crust.html">site</a> shows exactly how it’s done.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Tahoma;"><span class="Apple-style-span" style="font-size: 15px;"><br />
</span></span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Tahoma; font-size: 15px;">Filling</span></div><div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Tahoma; font-size: 11pt;">5 cups fresh blueberries, rinsed and picked over for stems<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Tahoma; font-size: 11pt;">1/4 cup sugar<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Tahoma; font-size: 11pt;">2 tablespoons of cornstarch<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Tahoma; font-size: 11pt;">1 tablespoon all-purpose flour<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Tahoma; font-size: 11pt;">1/4 teaspoon cinnamon (original recipe called for 1/8)<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Tahoma; font-size: 11pt;">1/8 teaspoon salt<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Tahoma; font-size: 11pt;">1/2 teaspoon lime zest<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Tahoma; font-size: 11pt;">1 tablespoon freshly squeezed lime juice (original recipe used lemon juice and zest)<o:p></o:p></span></div><div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Tahoma; font-size: 11pt;">turbinado sugar<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Tahoma; font-size: 11pt;">Directions:<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Tahoma; font-size: 11pt;">In a small bowl, mix the sugar, cornstarch, flour, cinnamon and salt. Stir the mixture into blueberries and allow it to sit while you prepare the crust.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Tahoma; font-size: 11pt;">Roll out the bottom pie crust and place it in the pie pan. Curl the excess dough under (away from the center of the pie) to create a standing ridge. Pour in the filling. Roll out the top crust into a square that is at least 10” wide. Cut the dough into eight to ten 1” strips. (I cut the dough with a pizza cutter and made the strips the width of a ruler. I used the edge of the ruler to guide the pizza cutter). Lay 5 strips vertically across the pie. Fold back strips 2 and 4 and lay one strip horizontally in the middle of the pie. Unfold strips 2 and 4. Then fold back strips 1, 3 and 5 and place a second strip horizontally. Unfold the strips. Then fold back strips 1, 3 and 5 on the other side of the pie. Place a horizontal strip and then unfold 1, 3 and 5. Once all the strips are in place, pinch the ends of the strips to the standing ridge and crimp the crust with your fingers. Brush the top of the pie with milk and sprinkle with turbinado sugar. Bake at 425F for 50-55 minutes. I used an aluminum collar to keep the crust from burning.<o:p></o:p></span><br />
<span style="font-family: Tahoma; font-size: 11pt;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HThpGZSrX03TUSVMWg2JH0MMLMtAuX3tQ7daFdOtMm3J_9a0wil6M3y1MdiQoU4Qjt4tgpD-Sv_W9W4RjC4keAT609tO0r40cjK8FpaEhBWR29tYD4x5lWaDYbBkA3I1yhgUUmKeayU/s1600/Blueberry+Lime.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HThpGZSrX03TUSVMWg2JH0MMLMtAuX3tQ7daFdOtMm3J_9a0wil6M3y1MdiQoU4Qjt4tgpD-Sv_W9W4RjC4keAT609tO0r40cjK8FpaEhBWR29tYD4x5lWaDYbBkA3I1yhgUUmKeayU/s320/Blueberry+Lime.jpg" width="320" /></a></div><span style="font-family: Tahoma; font-size: 11pt;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><br />
</div>Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-35919518830050567632011-05-24T17:44:00.000-07:002011-07-06T16:55:19.251-07:00#28 Rhubarb + Raspberry Pie<link href="file://localhost/Users/cahughey/Library/Caches/TemporaryItems/msoclip/0/clip_filelist.xml" rel="File-List"></link> <style>
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</style> </span></div><div class="separator" style="clear: both; font-size: 15px; text-align: center;"><span class="Apple-style-span" style="font-family: Tahoma;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_59-1Q_MrnaeFdZDdP_bzLTmPLS4c6enVbq2zoWCdkLr2sVJv_Ln1jrkyIMKkySpZRvNAInanAwB6DpI7SpJp9bxbTElszp6AqSHN0L05FsvzlrJx-xrY99MMWjrdK5mQzDVpir9jAM/s1600/rhubarb.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_59-1Q_MrnaeFdZDdP_bzLTmPLS4c6enVbq2zoWCdkLr2sVJv_Ln1jrkyIMKkySpZRvNAInanAwB6DpI7SpJp9bxbTElszp6AqSHN0L05FsvzlrJx-xrY99MMWjrdK5mQzDVpir9jAM/s320/rhubarb.JPG" width="320" /></a></span></div><div class="MsoNormal" style="font-size: 15px; text-align: justify;"><span class="Apple-style-span" style="font-family: Tahoma;"><span style="font-family: Tahoma; font-size: 11pt;">My husband is from North Dakota and he likes his rhubarb unadulterated. No strawberries. No raspberries. No berries of any kind. He wants the tartness of the rhubarb to be center stage. But I’ll be honest… I don’t really like rhubarb, so I toss in strawberries (which I love) to do exactly what my husband hates… mask the rhubarb. Unfortunately, in my two previous attempts at strawberry-rhubarb pie, the rhubarb couldn’t be missed. It was undercooked and crunchy. Both pies ended up in the trash.<o:p></o:p></span></span></div><span class="Apple-style-span" style="font-family: Tahoma;"> </span><br />
<div class="MsoNormal" style="font-size: 15px; text-align: justify;"><span class="Apple-style-span" style="font-family: Tahoma;"><br />
</span></div><div class="MsoNormal" style="font-size: 15px; text-align: justify;"><span class="Apple-style-span" style="font-family: Tahoma;"><span style="font-family: Tahoma; font-size: 11pt;">With this pie, I set out to do things differently: (1) I was 95% committed to making plain ol’ rhubarb pie and (2) I cooked the rhubarb before I added it to the pie. </span><span class="Apple-style-span" style="font-family: Tahoma;">Unfortunately, the raspberries made an impromptu appearance when I realized that four cups of rhubarb was not going to make a voluptuous pie (and all naughty pies must be voluptuous). The end result was quite good! The raspberries added a subtle sweetness that complements, but does not compete, with the tartness of the rhubarb. Even my husband agreed, “This might be better than plain ol’ rhubarb.”</span></span></div><div class="MsoNormal" style="font-size: 15px; text-align: justify;"><span class="Apple-style-span" style="font-family: Tahoma;"><br />
</span></div><div class="MsoNormal" style="font-size: 15px; text-align: justify;"><span class="Apple-style-span" style="font-family: Tahoma;"><span style="font-family: Tahoma; font-size: 11pt;">Crust: 9” double crust. Top crust was partially frozen and coarsely grated. <o:p></o:p></span></span></div><div class="MsoNormal" style="font-size: 15px; text-align: justify;"><span class="Apple-style-span" style="font-family: Tahoma;"><span style="font-family: Tahoma; font-size: 11pt;"><a href="http://www.naughtypies.com/2009/08/nectarine-lime-pie-with-grated-top.html">Nectarine Lime Pie with a Grated Top Crust</a></span></span></div><div class="MsoNormal" style="font-size: 15px; text-align: justify;"><span class="Apple-style-span" style="font-family: Tahoma;"><br />
</span></div><div class="MsoNormal" style="font-size: 15px; text-align: justify;"><span class="Apple-style-span" style="font-family: Tahoma;"><span style="font-family: Tahoma; font-size: 11pt;">Filling<o:p></o:p></span></span></div><div class="MsoListParagraphCxSpFirst" style="font-size: 15px; margin-left: 0.25in; text-align: justify; text-indent: -0.25in;"><span class="Apple-style-span" style="font-family: Tahoma;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Tahoma; font-size: 11pt;">4 cups rhubarb (long, thin stalks preferably)<o:p></o:p></span></span></div><div class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-align: justify; text-indent: -0.25in;"><span class="Apple-style-span" style="font-family: Tahoma;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Tahoma; font-size: 11pt;">1/4 cup water<o:p></o:p></span></span></div><div class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-align: justify; text-indent: -0.25in;"><span class="Apple-style-span" style="font-family: Tahoma;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Tahoma; font-size: 11pt;">1 cup raspberries<o:p></o:p></span></span></div><div class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-align: justify; text-indent: -0.25in;"><span class="Apple-style-span" style="font-family: Tahoma;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Tahoma; font-size: 11pt;">1 cup organic sugar<o:p></o:p></span></span></div><div class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-align: justify; text-indent: -0.25in;"><span class="Apple-style-span" style="font-family: Tahoma;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Tahoma; font-size: 11pt;">4 tablespoons flour<o:p></o:p></span></span></div><div class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-align: justify; text-indent: -0.25in;"><span class="Apple-style-span" style="font-family: Tahoma;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Tahoma; font-size: 11pt;">1/4 teaspoon freshly grated cinnamon <o:p></o:p></span></span></div><div class="MsoListParagraphCxSpLast" style="font-size: 15px; margin-left: 0.25in; text-align: justify; text-indent: -0.25in;"><span class="Apple-style-span" style="font-family: Tahoma;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Tahoma; font-size: 11pt;">turbinado sugar<o:p></o:p></span></span></div><div class="MsoNormal" style="font-size: 15px; text-align: justify;"><span class="Apple-style-span" style="font-family: Tahoma;"><br />
</span></div><div class="MsoNormal" style="font-size: 15px; text-align: justify;"><span class="Apple-style-span" style="font-family: Tahoma;"><span style="font-family: Tahoma; font-size: 11pt;">Directions:<o:p></o:p></span></span></div><div class="MsoNormal" style="font-size: 15px; text-align: justify;"><span class="Apple-style-span" style="font-family: Tahoma;"><span style="font-family: Tahoma; font-size: 11pt;">Partially bake the bottom crust with pie weights (400</span><span style="font-family: Tahoma; font-size: 11pt;">F for 10 min.). Reduce the oven temperature to 375F. Remove weights and pierce the crust with a fork ~8 times. Bake an additional 10 min. If the crust puffs up, stick a fork in it. Brush the crust with egg white and bake another minute or two. The egg white will ensure that the bottom crust remains crispy and flaky.<o:p></o:p></span></span></div><div class="MsoNormal" style="font-size: 15px; text-align: justify;"><span class="Apple-style-span" style="font-family: Tahoma;"><br />
</span></div><div class="MsoNormal" style="font-size: 15px; text-align: justify;"><span class="Apple-style-span" style="font-family: Tahoma;"><span style="font-family: Tahoma; font-size: 11pt;">Cut the rhubarb in quarter inch pieces. Add rhubarb and 1/4 cup water to a medium-sized saucepan. Cook until rhubarb is soft (~ 5-7 min.). Stir in raspberries, sugar, flour and cinnamon. Add filling to pie crust and top the grated crust. Sprinkle with turbinado sugar. Bake ~ 1 hour at 350F.</span><span style="font-family: Tahoma; font-size: 11pt;"><o:p></o:p></span></span></div><br />
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Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-43942138864859474852011-05-13T18:56:00.000-07:002011-05-24T18:10:01.676-07:00A Different Kind of Pie<div class="MsoNormal" style="text-align: justify;"><link href="file://localhost/Users/cahughey/Library/Caches/TemporaryItems/msoclip/0/clip_filelist.xml" rel="File-List"></link> <style>
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</style> </div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCNiElb0Ik5CFv68PO7UaLwC4qoeQPFRZjRFsujut4UAqQSqJommFbO4zp6ks46Yzk8ySjkc0AIAD445pd3V9iv8JqGqZcLHT5JJgTnHNb0nXTSHYDFcc8YlANwya3kpctmTwIufALgo/s1600/Pied.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCNiElb0Ik5CFv68PO7UaLwC4qoeQPFRZjRFsujut4UAqQSqJommFbO4zp6ks46Yzk8ySjkc0AIAD445pd3V9iv8JqGqZcLHT5JJgTnHNb0nXTSHYDFcc8YlANwya3kpctmTwIufALgo/s200/Pied.jpg" width="200" /></a></div><div style="text-align: justify;"><span style="font-family: Tahoma; font-size: 11pt;">Have you ever had your heart broken? I mean really broken? Have you been in a relationship where you gave it your all and it wasn’t enough… for reasons beyond your control, and completely unknown to you? I have. And it hurts like hell. It’s hard, seemingly impossible, to recover. But I did… because of pie.<o:p></o:p></span></div></div><div class="MsoNormal"><div style="text-align: justify;"><br />
</div></div><div class="MsoNormal"><div style="text-align: justify;"><span style="font-family: Tahoma; font-size: 11pt;">In March of 2009 (you would think that I would remember the exact date), I was denied tenure at a little known University in Orange County, CA. For seven years, I gave this University everything. I taught my heart out (and won a teaching award). I wrote grants (with a 60% success rate) and I published (5 papers, total). But, in the 11<sup>th</sup> hour, after glowing external reviews and the support of my colleagues in science, the “worst” thing that could have happened did… and I will never really know why. I was given a severance package. I agreed not to sue. I moved on.<o:p></o:p></span></div></div><div class="MsoNormal"><div style="text-align: justify;"><br />
</div></div><div class="MsoNormal"><div style="text-align: justify;"><span style="font-family: Tahoma; font-size: 11pt;">Fortunately, my academic record spoke for itself and I received four job offers—all at universities better known and higher ranked than from whence I came. This, of course, was some vindication. But there was still a hole in my heart… a big one. I won’t go in the gory details… it isn’t necessary. I’ll just say that I never thought that I could love, or would love, a University or a department like the one that I was forced to leave behind. Like a scorned lover, I vowed “never again.” I vowed to remain guarded. I thought, “I’ll do my job (and do it well) but I will do it with detachment. I will never make that emotional investment again.” I succeeded… for an entire semester.<o:p></o:p></span></div></div><div class="MsoNormal"><div style="text-align: justify;"><br />
</div></div><div class="MsoNormal"><div style="text-align: justify;"><span style="font-family: Tahoma; font-size: 11pt;">What changed? I met 34 amazing students—students who encouraged me and welcomed me… and pied me on Friday, April 15<sup>th</sup> (a date that IS worth remembering). Unexpectedly, I fell in love again.<o:p></o:p></span></div></div>Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-90403638753792212682010-03-14T00:16:00.000-08:002011-05-23T16:54:02.288-07:00#26 Momofuku's Crack Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eZeuVqVN80OYFFXFlTCwS0EymnrFzL_vB0VTpBTt6DqUUh0BWrjnX3ER0AL5tetED8N5u2itvHnLbqQVwUO203VpAR28JcOBe8VuKOe4ZCxB1LpKzWB5qz1Zefl9Fl8W5mGGvimCdQs/s1600/IMG_1125.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eZeuVqVN80OYFFXFlTCwS0EymnrFzL_vB0VTpBTt6DqUUh0BWrjnX3ER0AL5tetED8N5u2itvHnLbqQVwUO203VpAR28JcOBe8VuKOe4ZCxB1LpKzWB5qz1Zefl9Fl8W5mGGvimCdQs/s320/IMG_1125.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5610051234768019602" /></a><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span"> <meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; 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mso-level-text:; mso-level-tab-stop:none; mso-level-number-position:left; text-indent:-.25in; font-family:Symbol;} @list l1 {mso-list-id:671225959; mso-list-type:hybrid; mso-list-template-ids:-1305598918 2138994378 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l1:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:none; mso-level-number-position:left; text-indent:-.25in; font-family:Symbol;} @list l2 {mso-list-id:1408765262; mso-list-type:hybrid; mso-list-template-ids:-1104487494 2138994378 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l2:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:none; mso-level-number-position:left; text-indent:-.25in; font-family:Symbol;} ol {margin-bottom:0in;} ul {margin-bottom:0in;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--> </span></p><p class="MsoNormal" style="font-size: 15px; text-align: justify; "><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Tahoma; ">Single-handedly, this pie makes me think that I should quit my very fulfilling day job and bake pies.<span> </span>The infamous NY restaurant <i><a href="http://momofukustore.com/pies.html">Momofuku</a></i> spear-headed by David Chang sells this pie (and three others) for $44 a pie (plus shipping)</span><span style="font-size: 11pt; font-family: Tahoma; ">.<span style="mso-spacerun: yes"> </span>Crack Pie</span><span style="font-size: 11pt; "> (registered trademark) </span><span style="font-size: 11pt; font-family: Tahoma; ">really is nothing more than a chess pie in a cookie crust.<span style="mso-spacerun: yes"> </span>Its main ingredients are butter (~2 sticks), sugar, eggs and heavy cream.<span style="mso-spacerun: yes"> </span>In fact, this pie is best served cold.<span style="mso-spacerun: yes"> </span>Why?<span style="mso-spacerun: yes"> </span>Room temperature butter = a big greasy mess.<o:p></o:p></span></span></p><p class="MsoNormal" style="font-size: 15px; text-align: justify; "><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Tahoma; ">
<br /></span></span></p><span class="Apple-style-span"><span class="Apple-style-span"> </span><p class="MsoNormal" style="font-size: 15px; text-align: justify; "><span style="font-size: 11pt; font-family: Tahoma; "><o:p> </o:p></span></p> <p class="MsoNormal" style="font-size: 15px; text-align: justify; "><span style="font-size: 11pt; font-family: Tahoma; ">I hate to say it for fear of culinary blasphemy… but Crack pie symbolizes what is largely wrong with new American cuisine.<span style="mso-spacerun: yes"> </span>It is the pie equivalent of fried cheeseburgers.<span style="mso-spacerun: yes"> </span>I ask, “Why is more sugar, more eggs and more fat better? Why is it haute cuisine?”<span style="mso-spacerun: yes"> </span>I’m not arguing that pie should be healthy. Of course, it isn’t.<span style="mso-spacerun: yes"> </span>My pie crusts are made with saturated fat and more saturated fat.<span style="mso-spacerun: yes"> </span>But my pursuit is not based on the “more is more” philosophy.<span style="mso-spacerun: yes"> </span>I prefer a little of something unexpected. Like berries and mint.<span style="mso-spacerun: yes"> </span>Lemon and lavender (it’s on my “to-do” list).<span style="mso-spacerun: yes"> </span>I once made a Rainer cherry pie and paid $16 for cherries alone.<span style="mso-spacerun: yes"> </span>For that pie, I would pay $44.<span style="mso-spacerun: yes"> </span>But $44 for a pie (a registered trademark pie) that my great-grandmother likely made in Appalachia because she only had eggs, sugar and butter… no way!<span style="mso-spacerun: yes"> </span>Over-the-top is not artesian.<span style="mso-spacerun: yes"> </span>You’re paying for the name… not the pie. America, please, try some REAL pie. (Dare I be so bold as to say a naughty pie?).<o:p></o:p></span></p><p class="MsoNormal" style="font-size: 15px; text-align: justify; "><span style="font-size: 11pt; font-family: Tahoma; ">
<br /></span></p> <p class="MsoNormal" style="font-size: 15px; text-align: justify; "><span style="font-size: 11pt; font-family: Tahoma; "><o:p> </o:p></span></p> <p class="MsoNormal" style="font-size: 15px; text-align: justify; "><span style="font-size: 11pt; font-family: Tahoma; ">I can bitch because I made this pie for my 34<sup>th </sup>birthday (yes, I am very behind in my blogging as I am no longer 34).<span style="mso-spacerun: yes"> </span>The brown butter flavor was great. <span style="mso-spacerun: yes"> </span>It was rich, even decadent.<span style="mso-spacerun: yes"> </span>But eat it fast!<o:p></o:p></span></p><p class="MsoNormal" style="font-size: 15px; text-align: justify; "><span style="font-size: 11pt; font-family: Tahoma; ">
<br /></span></p> <p class="MsoNormal" style="font-size: 15px; text-align: justify; "><i style="mso-bidi-font-style: normal"><span style="font-size: 11pt; font-family: Tahoma; "><o:p> </o:p></span></i></p> <p class="MsoNormal" style="font-size: 15px; text-align: justify; "><span style="font-size: 11pt; font-family: Tahoma; ">Taken from <a href="http://articles.latimes.com/2010/feb/11/food/la-fo-crackpierec11-2010feb11">LA Times, Living section, February 22, 2010</a></span></p><p class="MsoNormal" style="font-size: 15px; text-align: justify; "><span class="Apple-style-span">
<br /></span></p> <p class="MsoNormal" style="font-size: 15px; text-align: justify; "><i style="mso-bidi-font-style: normal"><span style="font-size: 11pt; font-family: Tahoma; "><o:p> </o:p></span></i></p> <p class="MsoNormal" style="font-size: 15px; text-align: justify; "><span class="Apple-style-span"><i style="mso-bidi-font-style: normal"><span style="font-size: 11pt; font-family: Tahoma; ">Note:</span></i><span style="font-size: 11pt; font-family: Tahoma; "> </span><span style="font-size: 11pt; font-family: Tahoma; ">Adapted from <i style="mso-bidi-font-style:normal">Momofuku</i>. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling. <b style="mso-bidi-font-weight: normal"><i>I made one 9-inch pie</i>.</b><o:p></o:p></span></span></p> <p class="MsoNormal" style="font-size: 15px; "><b style="mso-bidi-font-weight:normal"><span style="font-size: 11pt; font-family: Tahoma; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: windowtext; border-top-width: 1pt; border-right-width: 1pt; border-bottom-width: 1pt; border-left-width: 1pt; padding-top: 0in; padding-right: 0in; padding-bottom: 0in; padding-left: 0in; "><o:p> </o:p></span></b></p> <p class="MsoNormal" style="font-size: 15px; "><b style="mso-bidi-font-weight:normal"><span style="font-size: 11pt; font-family: Tahoma; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: windowtext; border-top-width: 1pt; border-right-width: 1pt; border-bottom-width: 1pt; border-left-width: 1pt; padding-top: 0in; padding-right: 0in; padding-bottom: 0in; padding-left: 0in; ">
<br /></span></b></p><p class="MsoNormal" style="font-size: 15px; "><span class="Apple-style-span"><b style="mso-bidi-font-weight:normal"><span style="font-size: 11pt; font-family: Tahoma; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: windowtext; border-top-width: 1pt; border-right-width: 1pt; border-bottom-width: 1pt; border-left-width: 1pt; padding-top: 0in; padding-right: 0in; padding-bottom: 0in; padding-left: 0in; ">Cookie for crust</span></b><span style="font-size: 11pt; font-family: Tahoma; "><o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpFirst" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">2/3 cup plus 1 tablespoon (3 ounces) flour<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size: 11pt; font-family: Tahoma; ">Scant 1/8 teaspoon baking powder<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">Scant 1/8 teaspoon baking soda<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">1/4 teaspoon salt<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">1/2 cup (1 stick) softened butter<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">1/3 cup (2 1/2 ounces) light brown sugar<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">3 tablespoons (1 1/4 ounces) sugar<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">1 egg<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpLast" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">Scant 1 cup (3 1/2 ounces) rolled oats<o:p></o:p></span></span></p> <p class="MsoNormal" style="font-size: 15px; "><i style="mso-bidi-font-style:normal"><span style="font-size: 11pt; font-family: Tahoma; "><o:p> </o:p></span></i></p> <p class="MsoNormal" style="font-size: 15px; "><span style="font-size: 11pt; font-family: Tahoma; ">
<br /></span></p><p class="MsoNormal" style="font-size: 15px; "><span style="font-size: 11pt; font-family: Tahoma; ">Directions:<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: 15px; text-align: justify; "><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Tahoma; ">Heat </span><span style="font-size: 11pt; font-family: Tahoma; ">the oven to 375 degrees.</span><span style="font-size: 11pt; font-family: Tahoma; "><span style="mso-spacerun: yes"> </span>In a medium bowl, </span><span style="font-size: 11pt; font-family: Tahoma; ">sift together the flour, baking powder, baking soda and salt.<span style="mso-spacerun: yes"> </span></span><span style="font-size: 11pt; font-family: Tahoma; ">In the bowl </span><span style="font-size: 11pt; font-family: Tahoma; ">of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy. </span><span style="font-size: 11pt; font-family: Tahoma; ">Whisk </span><span style="font-size: 11pt; font-family: Tahoma; ">the egg into the butter mixture until fully incorporated. </span><span style="font-size: 11pt; font-family: Tahoma; ">With </span><span style="font-size: 11pt; font-family: Tahoma; ">the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated. </span><span style="font-size: 11pt; font-family: Tahoma; ">Spread </span><span style="font-size: 11pt; font-family: Tahoma; ">the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 15 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.<o:p></o:p></span></span></p> <p class="MsoNormal" style="font-size: 15px; "><b style="mso-bidi-font-weight:normal"><span style="font-size: 11pt; font-family: Tahoma; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: windowtext; border-top-width: 1pt; border-right-width: 1pt; border-bottom-width: 1pt; border-left-width: 1pt; padding-top: 0in; padding-right: 0in; padding-bottom: 0in; padding-left: 0in; "><o:p> </o:p></span></b></p> <p class="MsoNormal" style="font-size: 15px; "><b style="mso-bidi-font-weight:normal"><span style="font-size: 11pt; font-family: Tahoma; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: windowtext; border-top-width: 1pt; border-right-width: 1pt; border-bottom-width: 1pt; border-left-width: 1pt; padding-top: 0in; padding-right: 0in; padding-bottom: 0in; padding-left: 0in; ">
<br /></span></b></p><p class="MsoNormal" style="font-size: 15px; "><span class="Apple-style-span"><b style="mso-bidi-font-weight:normal"><span style="font-size: 11pt; font-family: Tahoma; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: windowtext; border-top-width: 1pt; border-right-width: 1pt; border-bottom-width: 1pt; border-left-width: 1pt; padding-top: 0in; padding-right: 0in; padding-bottom: 0in; padding-left: 0in; ">Crust</span></b><span style="font-size: 11pt; font-family: Tahoma; "><o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpFirst" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">· <span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">Crumbled cookie for crust<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">1/4 cup (1/2 stick) butter<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">1 1/2 tablespoons (3/4 ounce) brown sugar<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpLast" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">1/8 teaspoon salt<o:p></o:p></span></span></p> <p class="MsoNormal" style="font-size: 15px; text-align: justify; "><span style="font-size: 11pt; font-family: Tahoma; "><o:p> </o:p></span></p> <p class="MsoNormal" style="font-size: 15px; text-align: justify; "><span style="font-size: 11pt; font-family: Tahoma; ">
<br /></span></p><p class="MsoNormal" style="font-size: 15px; text-align: justify; "><span style="font-size: 11pt; font-family: Tahoma; ">Directions:<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: 15px; text-align: justify; "><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Tahoma; ">Combine </span><span style="font-size: 11pt; font-family: Tahoma; ">the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.<o:p></o:p></span></span></p> <p class="MsoNormal" style="font-size: 15px; text-align: justify; "><span style="font-size: 11pt; font-family: Tahoma; "><o:p> </o:p></span></p> <p class="MsoNormal" style="font-size: 15px; text-align: justify; "><b style="mso-bidi-font-weight: normal"><span style="font-size: 11pt; font-family: Tahoma; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: windowtext; border-top-width: 1pt; border-right-width: 1pt; border-bottom-width: 1pt; border-left-width: 1pt; padding-top: 0in; padding-right: 0in; padding-bottom: 0in; padding-left: 0in; ">
<br /></span></b></p><p class="MsoNormal" style="font-size: 15px; text-align: justify; "><span class="Apple-style-span"><b style="mso-bidi-font-weight: normal"><span style="font-size: 11pt; font-family: Tahoma; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: windowtext; border-top-width: 1pt; border-right-width: 1pt; border-bottom-width: 1pt; border-left-width: 1pt; padding-top: 0in; padding-right: 0in; padding-bottom: 0in; padding-left: 0in; ">Filling</span></b><span style="font-size: 11pt; font-family: Tahoma; "><o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpFirst" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">1 1/2 cups (10 1/2 ounces) sugar<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">1/4 teaspoon salt<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">1/3 cup plus 1 teaspoon (3/4 ounce) milk powder<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">1 cup (2 sticks) butter, melted<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">3/4 cup plus a scant 2 tablespoons heavy cream<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">1 teaspoon vanilla extract<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">8 egg yolks<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">2 prepared crusts<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpLast" style="font-size: 15px; margin-left: 0.25in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Symbol; "><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="font-size: 11pt; font-family: Tahoma; ">Powdered sugar, garnish<o:p></o:p></span></span></p> <p class="MsoNormal" style="font-size: 15px; "><span style="font-size: 11pt; font-family: Tahoma; "><o:p> </o:p></span></p> <p class="MsoNormal" style="font-size: 15px; "><span style="font-size: 11pt; font-family: Tahoma; ">
<br /></span></p><p class="MsoNormal" style="font-size: 15px; "><span style="font-size: 11pt; font-family: Tahoma; ">Directions:<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: 15px; text-align: justify; "><span class="Apple-style-span"><span style="font-size: 11pt; font-family: Tahoma; ">Heat </span><span style="font-size: 11pt; font-family: Tahoma; ">the oven to 350 degrees. </span><span style="font-size: 11pt; font-family: Tahoma; ">In a large bowl, </span><span style="font-size: 11pt; font-family: Tahoma; ">whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla. </span><span style="font-size: 11pt; font-family: Tahoma; ">Gently </span><span style="font-size: 11pt; font-family: Tahoma; ">whisk in the egg yolks, being careful not to add too much air. </span><span style="font-size: 11pt; font-family: Tahoma; ">Divide </span><span style="font-size: 11pt; font-family: Tahoma; ">the filling evenly between the 2 prepared pie shells. </span><span style="font-size: 11pt; font-family: Tahoma; ">Bake </span><span style="font-size: 11pt; font-family: Tahoma; ">the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.</span><span style="font-size: 11pt; font-family: Tahoma; "> Refrigerate </span><span style="font-size: 11pt; font-family: Tahoma; ">the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.<o:p></o:p></span></span></p> <p class="MsoNormal" style="font-size: 15px; "><span style="font-size: 11pt; font-family: Tahoma; "><o:p> </o:p></span></p> <p class="MsoNormal" style="font-size: 15px; "><i style="mso-bidi-font-style:normal"><span style="font-size: 11pt; font-family: Tahoma; ">
<br /></span></i></p><p class="MsoNormal" style="font-size: 15px; "><span class="Apple-style-span"><i style="mso-bidi-font-style:normal"><span style="font-size: 11pt; font-family: Tahoma; ">Each of 16 servings:</span></i><span style="font-size: 11pt; font-family: Tahoma; "> </span></span><span style="font-size: 11pt; font-family: Tahoma; "><span class="Apple-style-span">432 calories; 4 grams protein; 45 grams carbohydrates; 1 gram fiber; 27 grams fat; 16 grams saturated fat; 187 mg. cholesterol; 36 grams sugar; 125 mg. sodium.</span><o:p></o:p></span></p><p class="MsoNormal" style="font-size: 15px; "><span style="font-size:11.0pt;font-family:Tahoma;mso-bidi-font-family:"Times New Roman"; color:black">
<br /></span></p><p class="MsoNormal" style="font-size: 15px; "><span style="font-size:11.0pt;font-family:Tahoma;mso-bidi-font-family:"Times New Roman"; color:black"><meta charset="utf-8"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRNMGV0XMVB0Wfaq4Uy8WZNlHBebRPQpfqkxEDd9ai9ORwIMqJGtWI-m6vg4JvNwZpZXf_HG8i9ydzzjo_90QX1Yx23Lmj6NES2RLZxdHwBwN3iK4Jo9_MY_ImXAJg9jibsC6Znj1V57o/s1600/crack+pie.jpg" style="color: blue; text-decoration: underline; " onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRNMGV0XMVB0Wfaq4Uy8WZNlHBebRPQpfqkxEDd9ai9ORwIMqJGtWI-m6vg4JvNwZpZXf_HG8i9ydzzjo_90QX1Yx23Lmj6NES2RLZxdHwBwN3iK4Jo9_MY_ImXAJg9jibsC6Znj1V57o/s400/crack+pie.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5610054374869179842" style="cursor: pointer; width: 400px; height: 76px; " /></a></span></span></p> <p class="MsoNormal" style="font-size: 15px; "><span style="font-size:10.0pt;font-family:"Trebuchet MS""><o:p> </o:p></span></p> <p class="MsoNormal" style="font-size: 15px; "><span style="font-family:"Trebuchet MS""><o:p> </o:p></span></p> <!--EndFragment--></span><p></p> <!--EndFragment-->Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-28847389693326133582010-02-20T12:41:00.000-08:002010-03-14T00:01:46.560-08:00#25 Pear and Brie Hand Pies<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYG0s787VT72qPFJMpA3CoKvL7ErEPIMkIG_MPOF7jFurapZREabkfgHIIU3DhpOckmMrphqT2wNJ0Peh9cgXkHJDJFqJ1IAH91x_pLt5vhEsM4YH2GRYQDrs2wAkvE2W6GlGBfj2orTE/s1600-h/March+3+2010+025.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5448197176058263378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYG0s787VT72qPFJMpA3CoKvL7ErEPIMkIG_MPOF7jFurapZREabkfgHIIU3DhpOckmMrphqT2wNJ0Peh9cgXkHJDJFqJ1IAH91x_pLt5vhEsM4YH2GRYQDrs2wAkvE2W6GlGBfj2orTE/s320/March+3+2010+025.JPG" style="cursor: hand; cursor: pointer; float: left; height: 240px; margin: 0 10px 10px 0; width: 320px;" /></a>A few weeks ago I headed down the 5 freeway to San Diego to see one of my best chica friends. The car was loaded with produce just purchased from the Laguna Hills farmer’s market. Asparagus and cauliflower later played supporting roles in a marvelous vegetarian taco dinner. Pears, raspberry jam and brie were the stars in <b>Homemade Hand Pies</b>—my first audition in the miniature pie arena. How fitting that this debut occurred in a miniature kitchen. OK not miniature… but we were faced with a few pint-sized challenges. For one, we had no rolling pin. My friend had just moved into this cute 1940s California bungalow and most of her kitchen equipment was still in storage. Being the incredibly resourceful person that she is, she suggested that we use a wine bottle (label removed). Fortunately, we just happened to have an empty bottle of pinot noir (how did that happen?) and it worked great for these mini-pies. Once the pies were prepared, we realized that she didn’t have a baking sheet to cook them on. She walked to the nearest grocery and purchased an 11x17” cookie sheet… that was too wide to fit in her oven. Of course, we tried to make it work anyway and placed the pies at a precarious 45⁰ angle. As the pies warmed in the oven, they (not surprisingly) slid down the pan. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsTPkhkrNSudopJdC2-5JKrQ0hzj08Wt_6ZTD8eOHAlKKiucWsa6vqcbEDtbhs2Rr5_Rxwf9AbLJXRHd8Zs7adB-UX1Uv6RxaQZAlZRKlmnNMHmxt9l12O4BlS_XNJ4-e3w5iH9lZbOo/s1600-h/March+3+2010+014.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5448197817404374722" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsTPkhkrNSudopJdC2-5JKrQ0hzj08Wt_6ZTD8eOHAlKKiucWsa6vqcbEDtbhs2Rr5_Rxwf9AbLJXRHd8Zs7adB-UX1Uv6RxaQZAlZRKlmnNMHmxt9l12O4BlS_XNJ4-e3w5iH9lZbOo/s200/March+3+2010+014.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a> We were alerted to the situation by the smoke alarm. Our comical adventure short film was about to become a horror flick. We jumped into action, rescued the pies and finished baking them on individual sheets of aluminum foil. Three survived with minor injury. The location of the forth pie is a mystery (we ate it to destroy the condemning evidence).<br /><br />So why all the corny movie references? Because during this pie-making episode, I discovered <a href="http://www.theflip.com/en-us/?gclid=CPeQx-iztqACFVVi2godZlmwPw">FlipVideo</a>. How could I not know about this? I consider myself to be fairly tech savvy. I set-up this blog. I Tweet. I Facebook. I use technology in my classroom, but I had never heard of FlipVideo! And it’s really ****ing cool! You can convert the video frames into jpegs. You can turn the entire film into a mini-series of step-by-step instructions. You can even stitch the mini-series into a short feature film (which is what we did). So without further adieu, I present (drum roll please) Naughty Pie’s movie debut. My friend and I are certain to win an Academy Award very soon.<br /><br /><i>Recipe makes four pies</i><br />Ingredients:<br />• 1 pear, peeled and thinly sliced<br />• Brie, thinly sliced<br />• Raspberry jam (optional, see note)<br />• 1 tablespoon flour<br />• 1 teaspoon of turbinado sugar<br /><br />Crust: Single 9” pie crust made with 50:50 goat butter:Spectrum shortening, evenly divided into four flat disks; chilled.<br /><br />Directions:<br />Mix the flour and sugar in a small bowl and set aside.<br /><br />Remove one disk of dough from the refrigerator. On a sheet of wax paper, roll the dough into a thin 8” circle. If using jam, spread 1 teaspoon of raspberry jam in the center of the circle. On half of the circle, place a few pear and brie slices. Be to leave a 1” border along the edge so that there is dough exposed to seal the pie. Sprinkle a little of the flour and sugar mixture over the filling ingredients. Then use the wax paper to help fold the dough over the pears. To seal the pie, fold the bottom layer over the top and crimp the dough together as shown in the video. Place the pie on a cookie sheet, sprinkle the top with a little turbinado sugar and make steam vents by piercing the dough with a fork (be sure to make to twist the fork slightly when making the holes so they don’t close up during baking). Repeat these steps for the three remaining pies. Bake all four of the pies together at 375⁰ for ~20 minutes or until filling is bubbly and the crust is golden brown.<br /><br />Note: I actually used more than a teaspoon of raspberry jam and it over-powered the flavor of the pears and brie. If I were to make these hand pies again, I would leave out the raspberry jam or use pear preserves to enhance the pear flavor<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLiNUwSJGfXkiG-5F35RIsb_GAVQKEC94mSW07e75Jd0qS7zjetqgb16CU1stJu7ceooKgiNoA2XcoS-k8T__EMv_hyAsBGJeQJxmD5O1pxiQoAWiw_V9h7fWfbQy1Xiei0q8UPiMe9Rc/s1600-h/Collage+pear+and+brie.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5448202730784122290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLiNUwSJGfXkiG-5F35RIsb_GAVQKEC94mSW07e75Jd0qS7zjetqgb16CU1stJu7ceooKgiNoA2XcoS-k8T__EMv_hyAsBGJeQJxmD5O1pxiQoAWiw_V9h7fWfbQy1Xiei0q8UPiMe9Rc/s400/Collage+pear+and+brie.jpg" style="cursor: hand; cursor: pointer; float: left; height: 76px; margin: 0 10px 10px 0; width: 400px;" /></a><br /><br /></div><br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/cmRS9n4pVpM&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/cmRS9n4pVpM&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-17007291126417228522010-02-18T11:11:00.000-08:002010-02-18T12:06:16.817-08:00#24 Lime Chess Pie<div align="justify"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL6xkhBHFGZkgRInTbfZomuXaidrckX6doXhidHDRDkBBVsxaI5o5XnKCI8TNPiwgu0gt2ozHvy1_9qnUiF1qBvt34HGrgDonoJKPi2NOwqeaLOewYQ-hP0rRtU2VeTHWec4XdecpgczM/s1600-h/Feb+13+2010+046.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL6xkhBHFGZkgRInTbfZomuXaidrckX6doXhidHDRDkBBVsxaI5o5XnKCI8TNPiwgu0gt2ozHvy1_9qnUiF1qBvt34HGrgDonoJKPi2NOwqeaLOewYQ-hP0rRtU2VeTHWec4XdecpgczM/s320/Feb+13+2010+046.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5439665831599510178" /></a>Last Friday we had <a href="http://www.occheesemaker.com/">friends</a> over for dinner. As usual, I agonized over how to prepare a meal that is not centered on meat. Yes, I realize that my Naughty Pies are vegetarian but one cannot (should not) make a meal of dessert (although my husband begs to differ). So I opted for New Mexican food because stuffed poblano chilies are one of the few meatless entrees that I can make with confidence. But what pie is best served with roasted peppers, green chile stew and sweet corn tamales? A pie that is reminiscent of a margarita, perhaps? Well, that was the goal when I adapted a lemon chess pie recipe into a Lime Chess Pie. (FYI – I am now obsessed with chess pies—see <a href="http://www.naughtypies.com/2010/02/for-my-valentine.html">last week’s post</a>). My scientific logic told me that if I added lime and a little tequila to the custard base then, after one bite, I would be transported to Margaritaville searching for my lost shaker of salt. Unfortunately, no out of body experience occurred, meaning that the pie did not taste like a margarita. It tasted more like a toned-down key lime pie. It had a subtle lime flavor but lacked the overly sweet richness characteristic of a key lime (which is fine by me). So while this pie didn’t have me dreaming of a frozen concoction, it was still a damn good pie. I will definitely make it again.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKeNNwiPOOZG7DcZKlnltURQZdS5V-KW8oA_TurWlmDGg8_pumNF8nKvvPjEBPxSuFldJy0j5fhS4zN2bwEDiMI4P1pevRoOxMmKNcTJ66IeQqF_aGcawBmPe21Azfpn-PPRXbFuw4EI/s1600-h/Feb+13+2010+035.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKeNNwiPOOZG7DcZKlnltURQZdS5V-KW8oA_TurWlmDGg8_pumNF8nKvvPjEBPxSuFldJy0j5fhS4zN2bwEDiMI4P1pevRoOxMmKNcTJ66IeQqF_aGcawBmPe21Azfpn-PPRXbFuw4EI/s200/Feb+13+2010+035.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5439667464890101938" /></a>Ingredients:<br />• 1 1/2 cups organic cane sugar<br />• 2 tablespoons fine yellow cornmeal<br />• 1/4 teaspoons sea salt<br />• 3 large organic eggs, at room temperature, slightly beaten<br />• 1 large egg yolk, at room temperature, slightly beaten<br />• 1/2 cup organic half and half<br />• 1/4 cup unsalted butter, melted<br />• 3 tablespoons of freshly squeezed lime juice<br />• Zest from one lime<br />• 1/2 teaspoon vanilla extract<br />• 1 tablespoon of tequila (optional)<br /><br />Crust: Single 9” pie crust made with 50:50 goat butter:Spectrum shortening. The crust is partially prebaked prior to addition of the filling. <a href="http://www.naughtypies.com/2010/02/for-my-valentine.html">Click here</a> for further instructions.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRduZFa4pZ1CmHUoSLxWFNdTQEp5LEC3nxynlDLQ2ISMTFhkojGHPTs6GW4mjDvmiPHQWSxpM_v1Tsq5OtYK9R0_6B_ZGJldf65X-jOjdrvrm6Gx3ocLyhIb99EBqMM-eVggnBQBublQ/s1600-h/before+and+after+baking2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 122px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRduZFa4pZ1CmHUoSLxWFNdTQEp5LEC3nxynlDLQ2ISMTFhkojGHPTs6GW4mjDvmiPHQWSxpM_v1Tsq5OtYK9R0_6B_ZGJldf65X-jOjdrvrm6Gx3ocLyhIb99EBqMM-eVggnBQBublQ/s320/before+and+after+baking2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5439676811750227378" /></a>Directions: To prepare the filling combine the sugar, cornmeal and salt in a large mixing bowl. Add the eggs, egg yolk, half and half, lime zest, lime juice, vanilla and tequila (if using) to the dry ingredients. Whisk the mixture until smooth. Pour the filling into the cooled, prebaked pie shell. Bake at 350⁰F for 30 minutes. Then rotate the pie 180⁰ and bake for an additional 25 minutes or until the top of the pie is a dark golden brown. Serve at room temperature.</div>Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-24977859905765288122010-02-13T09:33:00.000-08:002010-02-13T10:12:23.835-08:00#23 For My Valentine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9k4IEql8qU1Xp5d8A6QCbglfFS4W9XShWfdgf-Y7wL4k8UgbjmJRZPV_oeYwCRV0WEuJgfr1lYKKywdMK6oQVdJqf9dg2G5MzKzjU5HKTYu6zGFZAj0fQtUebvXx7F8qZWv9WSC5cufc/s1600-h/Feb+13+2010+031.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9k4IEql8qU1Xp5d8A6QCbglfFS4W9XShWfdgf-Y7wL4k8UgbjmJRZPV_oeYwCRV0WEuJgfr1lYKKywdMK6oQVdJqf9dg2G5MzKzjU5HKTYu6zGFZAj0fQtUebvXx7F8qZWv9WSC5cufc/s320/Feb+13+2010+031.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5437790233219951922" /></a><div align="justify">It’s hard to believe that nine years ago my husband and I shared our first date on Valentine’s Day. Since then we moved from Florida to California, started our careers, got married, bought a house, sold a house, bought another house and, generally, weathered life’s bumps hand-in-hand. These shared life experiences have brought us closer in ways that I would have never imagined during that first date dinner. So, nine years later, how do we celebrate Valentine’s Day? With pie, of course! I can think of no better way to say “I love you” than with this <span style="font-weight:bold;">Chocolate Chess Pie</span>. It’s made with my husband’s favorite Green & Black’s organic chocolate and it is out of this world (just like my hubby). The filling, with its chocolaty and ever-so-slightly gooey goodness, is reminiscent of a chocolate flourless cake. In fact, as shown in the photo, it rises very much like a cake (a full inch above the crust!) but the filling is also like a brownie in that it forms a thin top crust while it bakes. Can you imagine a not-too-rich, not-too-sweet, slightly gooey dark chocolate cake/brownie in a pie crust? Oh, it’s divine, especially if you eat it slightly warm with fresh strawberries on top! One warning though… this pie may not win “Best in Show.” As it cooled (and fell), the crunchy brownie layer cracked (hence, the reason for strawberries). But as the saying goes… true love is more than skin deep! I know that you’re gonna fall in love with this pie! It may be my new favorite.<br /><br />Pie Filling:<br />• 1/2 cup (1 stick) unsalted organic butter cut into pieces<br />• 4 ounces Green & Black’s organic chocolate (70% cocoa)<br />• 1 1/4 cups organic cane sugar<br />• 2 tablespoons fine yellow cornmeal<br />• 1/4 teaspoons sea salt<br />• 3 large organic eggs, at room temperature, slightly beaten<br />• 1 large egg yolk, at room temperature, slightly beaten<br />• 1/4 cup organic half and half<br />• 1 teaspoon vanilla extract<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVgB_9-kNQXuCrG5JWjwfY4Hz8YcWbKOm0_AODZAWjFBu2QFX4m4G0Y1AiCEahoqXx9L94ZpioC8k0EFp9qM3zmmmw2SBqRDLvfJ49EKPMnnjQvaJ6ctt2DspR7oQ3fN1c-Vo7nv3rtBs/s1600-h/prebaked+pie+shell.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 233px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVgB_9-kNQXuCrG5JWjwfY4Hz8YcWbKOm0_AODZAWjFBu2QFX4m4G0Y1AiCEahoqXx9L94ZpioC8k0EFp9qM3zmmmw2SBqRDLvfJ49EKPMnnjQvaJ6ctt2DspR7oQ3fN1c-Vo7nv3rtBs/s320/prebaked+pie+shell.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5437787462508001970" /></a>Crust: Single 9” pie crust made with 50:50 goat butter:Spectrum shortening. The crust is partially prebaked prior to addition of the filling. To pre-bake the crust, preheat the oven at 400⁰F. While the oven heats up, place the prepared pie crust in the freezer for 15 minutes. Once the crust is thoroughly chilled, arrange a long piece (16”) of heavy-duty aluminum foil so that it fits the crust like a second skin. Leave the extra length on either side so that the aluminum foil can be easily removed. Fill the pie crust with pie weights or beans. Bake for 15 minutes. After the initial baking period, remove the pie weights and pierce the bottom of the crust 7-8 times with a fork. As you stick the fork in, give it a little twist to slightly enlarge the holes. Lower the oven temperature to 375⁰F and bake for an additional 10 minutes. Check the pie occasionally to make sure that it does not puff up; if it does, prick the problem area with a fork. A partially baked pie shell will be pale with slight browning when finished. To seal the fork holes, brush the crust with egg white and bake for an additional 2 minutes. Allow the crust to cool completely before adding the filling.<br /><br />Directions: <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZwo_CDSlj20o8PgjXmthE5hBmU3-McoOLFM2YlrP1Hg_qGRFNxE5R_ecgWNCc1JyLdLiJzLt4qydmLZDVGP3FJp-2NBhxzr5qaymA0lQL9kjBT71RVs4yr5dLV7vr9cJJX5MlCjGngE/s1600-h/Feb+13+2010+003.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZwo_CDSlj20o8PgjXmthE5hBmU3-McoOLFM2YlrP1Hg_qGRFNxE5R_ecgWNCc1JyLdLiJzLt4qydmLZDVGP3FJp-2NBhxzr5qaymA0lQL9kjBT71RVs4yr5dLV7vr9cJJX5MlCjGngE/s200/Feb+13+2010+003.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5437788107054590610" /></a>To prepare the filling… melt the butter and chocolate in the top of a double-boiler (~5 minutes). Once melted, remove the top insert and whisk the butter and chocolate together until smooth. Allow the mixture to cool. Meanwhile, in a separate large bowl, mix the sugar, cornmeal and salt. Add the eggs, egg yolk, half and half and vanilla to the dry ingredients and mix thoroughly. Then whisk the cooled chocolate until smooth and stir it into the remaining ingredients. Pour the filling into the pie shell. Bake at 325⁰F for 35 minutes. Then rotate the pie 180⁰ and bake for an additional 30 minutes (or until the center of the pie is not longer jiggly). Allow the pie to cool at least 1.5 hours before serving. This pie is best served slightly warm (microwave 10-15 seconds).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiILACHG2XG2Bwn_dWij45KpW6qQ6nYdspnZ6mj8UmwOLKbmfwV8VBROGKnL51Ddy7k9BzcMRMCncKxs_50U1j14EHsjcfe3LLh6u4t0bOVXzbR4GQRIsPVuWLCSCPA_8uskyuVOZ8O02A/s1600-h/chocolate+chess+pie.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 121px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiILACHG2XG2Bwn_dWij45KpW6qQ6nYdspnZ6mj8UmwOLKbmfwV8VBROGKnL51Ddy7k9BzcMRMCncKxs_50U1j14EHsjcfe3LLh6u4t0bOVXzbR4GQRIsPVuWLCSCPA_8uskyuVOZ8O02A/s320/chocolate+chess+pie.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5437791380260038690" /></a>Comment: Prior to this recipe, I had never heard of a Chess pie and, like me, it originates from the South. Apparently, the trademark of a chess pie is the cornmeal used as thickener. Also, vinegar is sometimes added to curdle the eggs and provide added texture. All recipes include a fairly simple mixture of eggs, butter and sugar.<br /><br /><br /></div>Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-34160596836172246952010-02-01T19:01:00.001-08:002010-02-06T18:18:26.557-08:00#22 Lemon Shaker Pie = Sunshine<div align="justify"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJwwXVNAOExkL9A5NyNjI8K5PtxrWJOTW54fXjM25mqqdKLwL3SPC5b-fGZKU0VtQ4AxCORrCk0KlOO9IuKknY3HfDAoFs6Pbs9VVmg2e_Af56R8TVUCraqyhg9ALgxfQazeL-uEdDdLM/s1600-h/Feb+6+2010+018.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJwwXVNAOExkL9A5NyNjI8K5PtxrWJOTW54fXjM25mqqdKLwL3SPC5b-fGZKU0VtQ4AxCORrCk0KlOO9IuKknY3HfDAoFs6Pbs9VVmg2e_Af56R8TVUCraqyhg9ALgxfQazeL-uEdDdLM/s320/Feb+6+2010+018.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5435215287706270514" /></a>I have to admit that my mood has been a little sour lately, which might explain why I have been craving lemons. The truth is… I don’t really like lemony things. Yet, over the last two weeks I have made a <a href="http://www.naughtypies.com/2009/08/12-lemon-chiffon-for-lilian.html">lemon chiffon pie</a>, lemon pancakes (two Sundays in a row) and three batches of lemonade (some glasses with gin, some without). Now I have embarked on a truly unusual lemon adventure… <span style="font-weight:bold;">Lemon Shaker Pie</span>. As the old saying goes, “When life gives you lemons, make lemonade.” Or lemon pie.<br /><br />As the name suggests, this recipe is credited to the Shakers. The ingredient list is short and the recipe below appears to be fairly standard. I found an almost identical recipe on <a href="http://smittenkitchen.com/2008/04/shaker-lemon-pie/">Smitten Kitchen</a>, one of my favorite food blogs. The apparent trademark of a Lemon Shaker Pie is that entire lemons are used, including the bitter pith, and the lemon to sugar ratio is one-to-one (one cup of sugar per lemon). The key to this recipe’s success is three-fold: (1) Choose thin-skinned lemons (e.g., Meyer lemons) and slice them paper-thin. A mandolin would be ideal but I used a super sharp knife. (2)Once the lemons are sliced, I recommend roughly chopping the rind rings to prevent a mouthful of chewy pucker. (3)The lemons should macerate in the sugar for 24 hours at room temperature. I opted for the minimum maceration time (4-5 hours) and some of the rind was still bitter. I think that the bitterness nicely offset the lemony-sugary custard but it may not suite everyone’s taste (my husband picked out some of the lemon rind in his slice). <br /></div><div align="justify"><p>Overall, this pie is a surprising delight. It’s reminiscent of a lemon bar filling between a double pie crust. The rind adds texture and chewiness. I will definitely make this pie again when I need a little sunshine in my life.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJTEGzR8Dv0r81oyHZf1oVkn_GxoZSkCRPZav-zpb5Vs9KqwhyphenhypheniYa0ZVZxUJXJvWYw5R6h1sxltS0E8TP4AbdOa5M002hRBqJYjZBO_z62XrKXYwcLx2ZB3qU-GbEyrHWaDrG4Kdi1vQ/s1600-h/Feb+6+2010+010.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJTEGzR8Dv0r81oyHZf1oVkn_GxoZSkCRPZav-zpb5Vs9KqwhyphenhypheniYa0ZVZxUJXJvWYw5R6h1sxltS0E8TP4AbdOa5M002hRBqJYjZBO_z62XrKXYwcLx2ZB3qU-GbEyrHWaDrG4Kdi1vQ/s200/Feb+6+2010+010.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5435214929371271522" /></a>Pie Filling:<br />• 2 thin-skinned lemons, preferably Meyer lemons<br />• 2 cups organic cane sugar<br />• Big pinch of sea salt<br />• 4 large eggs<br />• 2 tablespoons all-purpose flour<br />• 1 tablespoon raw organic cane sugar<br />• 2 tablespoons organic, unsalted butter, melted<br /><br />Glaze:<br />• Milk or light cream<br />• Turbinado sugar<br /><br />Crust: Double 9” pie crust made with 50:50 goat butter:Spectrum shortening (see Perfect Pie Crusts). Note: Best to use a shallow pie pan.<br /><br />Directions: To ensure that the pith is sufficiently macerated, begin this pie 24-hours before serving. <br /><br />mac•er•at•e: To make soft by soaking or steeping in a liquid.<br /><br />Grate the zest from the lemons using a microplane. Set the zest aside. Using a very sharp knife or mandolin, cut the lemons into paper-thin slices, removing the seeds as you go. Roughly chop the lemon slices. Then place the slices and residual juice in a large glass bowl. Add the sugar, salt and grated zest. Mix well. Cover the lemon mixture with plastic wrap. Macerate the lemons at room temperature for 24 hours, stirring occasionally.<br /><br />After the 24-hour maceration period, whisk eggs in a separate, medium-sized bowl. Add the flour and 1 tablespoon of sugar. Whisk until well blended. Add the egg/flour mixture and melted butter to the macerated lemons and mix well. <br /><br />To assemble the pie, roll the bottom pie crust into a 12” circle. Transfer to a shallow 9” pie dish. Refrigerate for 15 minutes. Pour the lemon mixture into the pie shell. Note: The mixture will be thin. Roll the top pie crust into a 11” circle. Gently place the crust over the filling and seal the top and bottom crusts together using a little water. Form the crust into an up-standing ridge. Glaze the crust with a little milk, then poke several steam vents in the top crust with a paring knife. Sprinkle turbinado sugar over the top. Bake at 400⁰F for 30 minutes. Reduce the heat to 375⁰, rotate the pie 180⁰ and bake for an additional 25-30 minutes (watch to ensure that the crust does not get too brown). Cool for a few hours. Enjoy.<br /><br /><br /></p></div>Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0tag:blogger.com,1999:blog-2524508912268668432.post-45007011002848456502010-01-31T18:58:00.000-08:002010-02-01T19:01:20.227-08:00National Pie Day, January, 23, 2010<div align="justify"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8sd7iqGyO-IfXJt8_hZJyX-GeO8V9z8761fzPsDOMCL3vY5r5hw4unreacadhoeepfG_zPedk9MI5gz1OnskB0QzWcQAGM8GOaceS7rnmc4L0FQWmcWycOFqaphMA7zjXQ4Ppn_jxPec/s1600-h/Jan+21+2010+008.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8sd7iqGyO-IfXJt8_hZJyX-GeO8V9z8761fzPsDOMCL3vY5r5hw4unreacadhoeepfG_zPedk9MI5gz1OnskB0QzWcQAGM8GOaceS7rnmc4L0FQWmcWycOFqaphMA7zjXQ4Ppn_jxPec/s320/Jan+21+2010+008.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5433118996918005362" /></a>National Pie Day was a reminder that my blog has suffered from serious Naughty Pie neglect. Those who know me understand why. Fall 2009 was a busy time. The end result of that “busyness” is that Naughty Pies & Company will relocate to Virginia in May 2010. But while I have not been blogging, I have been baking—almost a pie a week. In fact, on November 15th I led a pie workshop for Slow Food Orange County. Sixteen participants made apple caramel, pumpkin and apple cranberry pies for the holidays. The workshop was a huge success (tickets sold out in days) and everyone left with a piece of Naughty Pie (see photo, above).<br /><br />Thanksgiving clinched that the best pie crust is made with goat butter. A 50:50 mixture of goat butter and Spectrum shortening produces a golden, flaky crust with a ton of flavor. In fact, I am so in love with goat butter pie crusts that I have informed my hubby that, in Virginia, we will own a goat. You can imagine his response…. In the interim (as I perfect my persuasion skills), we have adopted two goats through <a href="http://www.bestfriends.org/">Best Friends Animal Society</a>, our favorite charity. Their names are Joseph and Maggie. </div><div align="justify"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRE1CmQ8kZYQ_BNEbsD1SDpLYq5Y2xMyQ2ZZYT9_53acKJoDtPdTcAS-EfG4Krjt7htlWh7GLD0Sf4mXMysUuGsbKmwYOr2Rwi4F3RkY8vSvMyigl2lbjEnBcXAw52WeSRRnZXwxJOIAU/s1600-h/Jan+21+2010+032.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRE1CmQ8kZYQ_BNEbsD1SDpLYq5Y2xMyQ2ZZYT9_53acKJoDtPdTcAS-EfG4Krjt7htlWh7GLD0Sf4mXMysUuGsbKmwYOr2Rwi4F3RkY8vSvMyigl2lbjEnBcXAw52WeSRRnZXwxJOIAU/s320/Jan+21+2010+032.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5433119824281725058" /></a>For Christmas, we made the same pies that we devoured over Thanksgiving… maple pumpkin pie (my all-time favorite) and apple-cranberry pie (my husband’s all-time favorite). It was during these holiday pursuits that I made an interesting (if not disturbing) discovery… real, fresh pumpkin is NOT orange. For years, I used Libby’s canned pumpkin in my pumpkin pies. Now, as I strive toward the Slow Food mantra, I shun canned concoctions (unless I canned them myself). Between October and November I roasted no fewer than 15 spice pie pumpkins and not one of them produced a Crayola orange pulp. All of my pureed pumpkin was a pale yellowy-orange. Hmmm… how does Libby do it?<br /><br />As I sit here and write this update, our kitchen smells of lemon and homemade pie. A Lemon Shaker pie (with a goat butter crust) just emerged from the oven. Citrus is in season and I felt the need for a little sunshine in my life. This pie is unusual in that it uses sliced whole lemons and has a double crust. I’ll let you know how it turns out. Naughty Pies is back!<br /><br /><br /></div>Chrisihttp://www.blogger.com/profile/01086786571143557137noreply@blogger.com0