Tag Archives: pie

Poached-Pear Frangipane Tart


Serves 8 to 10
Pears are poached in mulled wine here, infusing the fruit with spices and giving the exteriors a deep crimson hue. When sliced and nestled into the rich frangipane filling, they create a glorious ombre effect. Source: Martha Stewart Living, November 2018

Ingredients

Pears

3 to 4 firm, small pears, such as Forelle, Anjou, or Bartlett
2 cups dry red wine, such as Cabernet Sauvignon or Merlot
1/3 cup sugar
1/2 vanilla bean, cut in half lengthwise, or 1 teaspoon pure vanilla extract
Peeled zest of 1 orange, plus 1/3 cup fresh juice
2 cloves

Pie

1 tablespoon unbleached all-purpose flour, plus more for dusting
1/2 recipe Test Kitchen’s Favorite Pate Brisee (below)
1 cup whole blanched almonds
1/4 teaspoon kosher salt
1 stick unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Directions

Pears: Peel pears; transfer to a saucepan. Add wine, sugar, vanilla bean, orange juice and zest, cloves, and enough water to cover pears (2 to 3 cups). Top with a parchment round to keep pears submerged and bring to a simmer over high heat, then reduce heat to medium-low and simmer until pears are easily pierced with the tip of a paring knife, about 15 minutes. Transfer to a heatproof bowl; cover with poaching liquid. Let cool completely.

Pie: On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch tart pan. Trim dough flush with rim; lightly prick bottom with a fork. Refrigerate 30 minutes.

Meanwhile, preheat oven to 350 degrees, with a rack in lower third. Arrange almonds on a rimmed baking sheet; toast until golden and fragrant, 10 to 12 minutes. Let cool completely. Transfer to a food processor; add flour and salt and process until finely ground.

Beat butter with sugar on medium speed until pale and fluffy, about 2 minutes. Add egg and vanilla; beat until combined. Add almond mixture; beat until pale and fluffy, about 2 minutes.

Increase oven temperature to 375 degrees. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 15 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)

Reduce oven temperature to 350 degrees; place a foil-lined baking sheet below rack. Spread crust with almond mixture; smooth top with an offset spatula. Working with one pear at a time, remove from poaching liquid; pat dry with a paper towel, then slice in half lengthwise, remove stem, remove core with a measuring teaspoon or a melon baller, and cut crosswise on a slight bias into 1/8-inch slices. Fan pear slices in a random pattern to completely cover top of frangipane. (You may not use them all.)

Place tart pan directly on oven rack; bake until frangipane is golden, puffed, and just set, 50 minutes to 1 hour. (If crust is getting too dark, shield with a foil ring.) Transfer to wire rack; let cool completely, at least 4 hours.

Cook’s Notes:

To shield the pie rim from darkening too fast, make a foil ring: Cut a 13-inch round of foil, then cut out the center to create a ring about two inches wide. Center it over the crust; gently fold the edges down to secure.

The pears can be poached up to three days ahead and refrigerated in an airtight container, submerged in their liquid. (Their color will become deep red throughout; for more contrast — dark-red exteriors, beige interiors — use pears poached the day of baking.)
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Test Kitchen’s Favorite Pate Brisee

Yield: Enough for one 9-inch double-crust pie, or one 10 1/2-by-15 1/4-inch single-crust slab pie

Ingredients

2 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons kosher salt
1 tablespoon sugar
2 sticks cold unsalted butter, cut into small pieces
7 to 8 tablespoons ice water

Directions

Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 5 tablespoons water over mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched.

For a 9-inch pie, shape dough into two disks and wrap each in plastic. For a slab pie, shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.

Note: To avoid creating water pockets in your brisee (which will wreak havoc in your dough), make sure to strain the ice out of the water before drizzling it in and processing.
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Beef Cottage Cheese Pie


Yield: 1 pie (6 to 8 servings)
This recipe for beef cottage cheese pie is definitely a favorite comfort food. It may sound strange to you, with the cottage cheese topping, but try this recipe, it’s really delicious. The savory beef filling is flavored with onion, garlic, ketchup, and mustard. It is put into a flaky pie crust, then topped with a mixture of eggs and cottage cheese. The egg mixture puffs up slightly when the pie bakes, forming a quiche-like topping on the rich beef mixture.

Ingredients

1 pie crust (9-inch unbaked)
1 onion (chopped)
2 cloves garlic (minced)
1 pound lean ground beef
1/3 cup ketchup
3 tablespoons mustard
2 tablespoons flour
1/2 teaspoon marjoram
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs (beaten)
1 cup small curd cottage cheese
2 tablespoons parmesan cheese (grated)

Directions

Preheat oven to 350 F. Line the pie pan with the pie crust and flute edges. Set aside.

Cook the onion, garlic, and ground beef in a heavy skillet over medium heat until the ground beef is thoroughly cooked, stirring to break up meat.

Drain off any excess fat from the meat mixture.

Add the ketchup, mustard, flour, dried marjoram leaves, salt, and pepper to the skillet with the meat mixture and cook and stir for 3 minutes.

Remove the skillet from the heat and let cool for 10 minutes. Turn this meat mixture into the pie crust-lined pan and smooth the top. Don’t press down on the mixture; just make sure the top is smooth and even.

In a small bowl, beat eggs and add cottage cheese and Parmesan cheese; mix thoroughly.

Pour this mixture over meat in the pie pan.

Bake the pie at 350 F for 30 to 40 minutes, or until filling is set, the crust is golden, and topping is set and starting to brown in spots.

Let the pie cool for 5 minutes, then cut into wedges to serve.
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Pear Crisp


6 Servings
Choose Bosc pears that are ripe but still a little firm for the filling of this oat-almond crisp — they’ll stand up well to baking.

Ingredients

Crisp Topping

3/4 cup rolled oats
1/2 cup light brown sugar
1/2 cup sliced almonds
3 tablespoons unbleached all-purpose flour
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces

Filling

6 Bosc pears (about 2 1/2 pounds)
2 tablespoons fresh lime juice
2 tablespoons granulated sugar
1 1/2 teaspoons freshly grated ginger
1/4 cup unbleached all-purpose flour
1/4 teaspoon kosher salt

Vanilla ice cream, for serving

Directions

Preheat oven to 400 degrees with rack in center.

Crisp topping: Stir together oats, sugar, almonds, flour, and salt. Add butter and mix with hands until small clumps form and dry mixture is coated in butter. Cover with plastic and refrigerate.

Filling: Peel, halve, and core pears, then slice into 1/2-inch-thick pieces. Add to a large bowl and toss with lime juice as you work to prevent pears from browning. Toss with sugar, ginger, flour, and salt. Transfer to a 2-quart baking dish. Remove crisp topping from refrigerator and break into small pieces. Scatter evenly over the top. Transfer to oven and bake until bubbly, 50 to 60 minutes (tent top with foil if browning too quickly). Remove from oven and let cool on a wire rack 20 minutes before serving with vanilla ice cream. Crisp is best eaten the day it’s made, but can be stored, covered, for up to 3 days in the refrigerator.
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Apple-Raisin Pandowdy


8 Servings
A pandowdy is a fruit dessert, usually sweetened with brown sugar or molasses, that’s closely related to a pie — without the bottom crust. Its pastry top is broken with a spoon halfway through cooking so the collapsed bits soak up the juices and soften. For ours, we used brown sugar and apples and raisins laced with cardamom and allspice. Source: Martha Stewart Living, August 2005

Ingredients

3 pounds mixed apples, such as Rome Beauty, Empire, and Cortland, peeled, cored, and cut into 1/2-inch-thick wedges
1 cup golden raisins
1/4 cup plus 2 tablespoons packed dark-brown sugar
2 tablespoons all-purpose flour, plus more for work surface
1 tablespoon fresh lemon juice
Pinch of ground cardamom
Pinch of ground allspice
Pinch of salt
2 tablespoons unsalted butter, cut into small pieces
Toasted-Pecan Dough
Heavy cream, for brushing
Sanding sugar, for sprinkling

Directions

Preheat oven to 375 degrees. Toss together apples, raisins, brown sugar, flour, lemon juice, cardamom, allspice, and salt in a large bowl. Transfer to a 9-inch deep-dish pie plate. Dot top with butter; set aside.

Transfer dough to a lightly floured work surface. Roll out to an 11-inch round that is about 1/8 inch thick. Carefully place dough on top of apple mixture. Fold edge under itself, crimping if desired. Chill in freezer until firm, about 15 minutes.

Brush dough with cream, and sprinkle with sanding sugar. Bake until crust is set and beginning to brown, about 45 minutes. Remove from oven; gently push some of the crust into the filling using a spoon. Bake until crust is golden brown and crisp and juices are bubbling, 25 to 35 minutes more. If crust is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.
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Double-Crust Chicken Pot Pies


We doubled the best part of a pot pie—the crust—for an indulgent take on a classic dish.
Pre-baking the bottom crust ensures that it stays golden and crisp, not soggy.
6 (serving size: 1 pot pie)

Ingredients

2 (14.1-oz.) pkg. refrigerated piecrusts
1/2 cup (4 oz.) unsalted butter, divided
2 (6-oz.) boneless, skinless chicken breasts
8 ounces cremini mushrooms, quartered
1 1/2 cups diced russet potato (about 1 small)
1/2 cup chopped yellow onion (from 1 onion)
1/2 cup diced carrot (about 1 small)
1 tablespoon chopped fresh thyme
2 teaspoons finely chopped garlic (about 3 garlic cloves)
2 teaspoons chopped fresh oregano
1/4 cup all-purpose flour
2 1/2 cups chicken stock, divided
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon crushed red pepper
3/4 cup frozen green peas
1/2 cup heavy cream
1 large egg yolk
1/2 teaspoon water

Directions

Preheat oven to 400F. Let piecrusts stand at room temperature 15 minutes. Unroll 2 piecrusts onto a lightly floured surface. Cut 3 (5-inch) circles from each crust.

Gently roll each circle into an 8-inch round. Coat 6 (12-ounce) ramekins with cooking spray. Gently fit 1 piecrust round into each ramekin, lining the bottom and sides.

Gently crimp dough over the top edge of ramekin to secure it. Prick dough with a fork along bottom and sides. Place ramekins on a rimmed baking sheet, and bake in preheated oven until lightly browned, 13 to 16 minutes.

Melt 2 tablespoons of the butter in a large skillet over medium-high. Add chicken; cook until done, 5 to 6 minutes per side. Remove from pan; let stand 10 minutes.

Shred the chicken.

Add remaining 6 tablespoons butter to skillet. Add mushrooms; cook, stirring occasionally, 5 minutes. Add potato, onion, carrot, thyme, garlic, and oregano to skillet; cook, stirring occasionally, until onions are tender and lightly browned, 7 to 8 minutes.

Whisk together flour and 1/2 cup of the stock in a small bowl, and add to skillet. Stir in salt, black pepper, crushed red pepper, and remaining 2 cups stock; bring to a boil. Reduce heat to medium, and simmer 5 minutes, stirring occasionally. Stir in peas, cream, and shredded chicken. Transfer mixture to a bowl, and cool 10 minutes

Stir together egg yolk and water in a small bowl.

Unroll remaining 2 piecrusts onto lightly floured surface. Cut 3 (5-inch) circles from each piecrust. Gently roll each circle into a 5 1/2-inch round. Fill each ramekin with about 3/4 cup chicken mixture, pressing down to level mixture.

Top each ramekin with 1 (5 1/2-inch) dough round, pressing to seal to bottom crust. Brush tops with egg mixture, and, if desired, top with leaf cutouts or rounds from extra dough. Cut small slits in tops of dough to vent steam.

Bake at 400F until golden brown, 22 to 25 minutes.

By Southern Living
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Sweet Potato Pie with Pecan Topping


8 Servings
Sweet potatoes are spiced with cinnamon and nutmeg and enriched with cream, brown sugar, and maple syrup for the flavorful filling of this pie. A candied pecan topping takes it over the top. Source: Everyday Food, November 2005

Ingredients

2 to 3 sweet potatoes (1 1/2 pounds), peeled and cut into 2-inch chunks
2 large eggs
1/3 cup plus 1/2 cup packed light-brown sugar
3 tablespoons pure maple syrup
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup plus 1 tablespoon heavy cream
1 prebaked Pie Crust for Sweet Potato Pie, or 1 frozen store-bought (9-inch) crust
3 tablespoons unsalted butter
1 cup pecans, broken into pieces

Directions

To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or freeze for quicker cooling).

To make filling, preheat oven to 375 degrees. In a large bowl, whisk eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and 3/4 cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust. (If using a store-bought crust, defrost 10 minutes; prick bottom all over with a fork.)

Bake pie on lowest rack of oven until filling is set, about 50 minutes. If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool, 1 hour; transfer to refrigerator to cool completely.

To make the pecan topping, melt butter over medium heat in a medium saucepan. Add remaining 1/2 cup light-brown sugar and pecans. Cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes. Stir in remaining tablespoon cream; let cool 1 to 2 minutes. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 minutes. (Do not refrigerate again; keep pie in a cool place up to 6 hours.)
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Apple Crostata with Cheddar Crust


Yield: One 11-inch crostata
Cheddar in the pie dough and fresh apples in the filling give this dessert a rustic charm.

Ingredients

For the Crust

1 disk Cheddar Pie Dough
All-purpose flour, for surface
1 large egg, lightly beaten for egg wash
Coarse sanding sugar, for sprinkling

For the Filling

2 tart apples, such as Granny Smith or Gala, plus 2 McIntosh apples, peeled, cored, and sliced into 1/2-inch wedges
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 cup apricot preserves, warmed

Directions

Make the crust: Roll out dough to a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to a parchment-lined baking sheet. Refrigerate for 20 minutes.

Make the filling: Toss together apples, granulated sugar, flour, lemon juice, and cinnamon.

Preheat oven to 375 degrees. Spread filling over dough, leaving a 1 1/2-inch border. Fold edges in to form a crust; brush with egg wash, and sprinkle with sanding sugar. Refrigerate until edges are firm, about 30 minutes.

Bake crostata until apples are tender and crust is golden, about 1 hour 20 minutes. Let cool slightly. Brush apples with apricot preserves.

Cook’s Notes

Serving Idea: Farmhouse-style cheddar cheese pairs well with this crostata.

Source: Martha Stewart Living, November 2010
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