Tag Archives: pie

Pear and Dried-Cherry Crisp with Nutmeg-Walnut Streusel


Bon Appétit Test Kitchen
Makes 12 servings

Ingredients

Streusel

1 1/4 cups all purpose flour
3/4 cup sugar
1 1/2 teaspoons ground nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces, room temperature
1 1/2 cups coarsely chopped walnuts

Filling

1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup orange juice
2 teaspoons finely grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups dried tart cherries (9 ounces)
4 1/2 pounds ripe Bosc pears, peeled, cored, cut into 1-inch cubes (about 8 cups)
Lightly sweetened whipped cream or vanilla ice cream

Preparation

For streusel:

Whisk first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture begins to clump together. Mix in walnuts. DO AHEAD Can be made 1 day ahead. Cover; chill.

For filling:

Place first 6 ingredients in medium skillet. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Add cherries; reduce heat to medium and simmer until cherries begin to soften and liquid is slightly reduced, about 5 minutes. Remove from heat and cool.

Preheat oven to 375F. Generously butter 13x9x2-inch glass baking dish. Toss pears and dried cherry mixture in large bowl; spread in baking dish. Sprinkle streusel mixture over. Bake until bubbling and golden, about 1 hour; cool. Serve warm or at room temperature with whipped cream or ice cream.
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Salmon and Asparagus Quiche


(makes 4 servings)

Ingredients:

1 refrigerated pie crust (e.g. Pillsbury)
8 ounces fresh cooked salmon or smoked salmon, cut into chunks
12-15 asparagus spears, trimmed and cut into 1 1/2-inch slices
4 eggs
1 cup heavy cream
1 cup Parmesan cheese, grated
1 teaspoon minced thyme
1 teaspoon minced dill
Salt and pepper to taste

Directions:

Preheat oven to 375 degrees F.

To cook the asparagus, steam it on the stove (using a steamer basket over a pot filled with an inch of water, or putting it directly in the pot, covered for 3-4 minutes until tender) or in the microwave (wrap a few bunches in damp paper towels and microwave for 3-4 minutes, until tender).

Line a 9-inch pie pan with the crust, trimming any excess and crimping the edges around the pan. Poke several holes in the bottom with a fork, and let it pre-bake for 3-5 minutes.

While the crust is baking, whisk together the eggs, cream, cheese, salt, pepper, and the herbs.

Take the crust out of the oven and fill it with the salmon and asparagus. Then, pour the egg mixture over the top.

Put the pie pan onto a baking sheet, and then place it in the oven. Bake for 20-25 minutes, or until set (poke with a knife and make sure it comes out clean). Let it rest for 5 minutes before serving.
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Rhubarb Custard Cake


8 servings
This cake is designed to be mixed by hand. Using an electric mixer works more air into the eggs, which lightens the batter and makes it less dense, so the fruit is more prone to sinking. Also, make sure you leave the stalks whole, as chopped rhubarb is more likely to be swallowed up by the batter and sink to the bottom.

Ingredients

4 Tbsp. melted unsalted butter, cooled, plus more room-temperature for pan
1 cup all-purpose flour, plus more for pan
3/4 tsp. baking powder
1/2 tsp. kosher salt
2 large eggs
1 large egg yolk
1 1/2 cups sugar, plus more for sprinkling
1/4 cup sour cream
2 Tbsp. dark rum
2 tsp. finely grated lemon zest
13 oz. rhubarb stalks, halved lengthwise if thick

Special Equipment

A 9″-diameter springform pan

Preparation

Preheat oven to 350. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1 1/2 cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk melted butter, sour cream, rum, and lemon zest in a small bowl. Whisk butter mixture into egg mixture just to combine. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan. Chill 10 minutes to let batter set.

Arrange rhubarb over batter however you like, trimming as needed. Don’t press fruit into batter—just place over top and let it rest on the surface. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45–55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.

– Bon Appétit
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Pear, Chocolate, and Hazelnut Crostata


Bon Appétit Test Kitchen
For best results, use Bosc pears: They hold their shape well when baked. Top with whipped cream or vanilla ice cream.
Makes 8 to 10 servings

Ingredients

Easy Tart Crust

2 cups all purpose flour
1 teaspoon coarse kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
2 tablespoons chilled whipping cream

Filling

1 large egg
2 tablespoons whipping cream
4 large firm but ripe Bosc pears, peeled, quartered, cored, each quarter cut lengthwise into 3 slices
3 tablespoons chopped husked toasted hazelnuts
2 tablespoons coarsely chopped imported milk chocolate
2 tablespoons coarsely chopped bittersweet (not unsweetened) or semisweet chocolate
6 tablespoons raw sugar, divided
1/4 teaspoon coarse sea salt (optional)

Preparation

Blend flour and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water and cream. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)

Position rack in center of oven and preheat to 375F. Place large sheet of parchment paper on work surface. Place crust dough atop parchment; roll out dough to 14-inch round. Transfer parchment with dough to large unrimmed baking sheet. Whisk egg and cream in small bowl. Brush center 10 inches of dough with some of egg glaze, leaving 2-inch plain border. Arrange pear slices in concentric circles atop glaze on dough. Sprinkle hazelnuts and both chocolates, then 4 tablespoons raw sugar over pears. Fold dough border over filling to form 11-inch round, pleating loosely and pinching to seal any cracks in dough. Brush crust with egg glaze; sprinkle with remaining 2 tablespoons raw sugar, then with 1/4 teaspoon sea salt, if desired.

Bake crostata until crust is deep golden and pears are tender, about 40 minutes. Transfer baking sheet to rack. Run long thin knife under crust to free from parchment. Cool to lukewarm on parchment on sheet. Using large tart pan bottom as aid, transfer crostata to platter. Serve lukewarm or at room temperature.
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Chocolate on Chocolate Tart with Maple Almonds


Bon Appétit Test Kitchen
When making the candied almonds, stir them until the caramel transforms into a dry, crystallized coating.
Makes 10 servings

Ingredients

Crust:

2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
3/4 teaspoon kosher salt
1 1/4 cups all-purpose flour, plus more for rolling
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg yolk

Maple almonds:

1/2 cup raw almonds
1/2 cup maple sugar or (packed) brown sugar
1 tablespoon pure maple syrup
1/4 teaspoons kosher salt

Filling and assembly:

10 ounces bittersweet chocolate (at least 70% cacao), chopped
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1 1/2 cups heavy cream
3 tablespoons honey
1/2 teaspoon kosher salt

Special Equipment

A 9″-diameter tart pan with removable bottom

Preparation

For crust:

Pulse cocoa powder, sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter; pulse until mixture resembles coarse meal. Beat egg yolk and 3 tablespoons ice water in a small bowl; add to flour mixture and pulse until dough just comes together. Form into a 3/4″-thick disk, wrap tightly in plastic, and chill until firm, at least 2 hours.

Preheat oven to 350F. Roll out dough on a lightly floured surface to a 12″ round. Transfer to tart pan; lift up edges and let dough slump down into pan, then gently press into edge of pan. Trim dough, leaving about a 1″ overhang. Fold in overhang; press to adhere. Prick bottom with a fork. Chill in freezer 15 minutes.

Line pie with parchment paper or heavy-duty foil, leaving a 1 1/2″ overhang. Fill with pie weights or dried beans. Place on a rimmed baking sheet and bake until crust is dry around the edges, about 30 minutes.

Remove parchment and weights and bake until crust is firm and looks dry all over, 5–10 minutes longer. Transfer pan to a wire rack and let crust cool.

Do Ahead: Dough can be made 2 days ahead; keep chilled. Crust can be baked 1 day ahead; store tightly wrapped at room temperature.

For maple almonds:

Preheat oven to 350F. Toast almonds on a rimmed baking sheet, stirring occasionally, until slightly darkened, 6–8 minutes. Let cool.

Bring almonds, maple sugar, maple syrup, salt, and 1/4 cup water to a boil in a medium saucepan. Reduce heat and cook, stirring often, until mixture turns mahogany, about 5 minutes.

Remove pot from heat and stir vigorously until almonds are coated with crystallized sugar (they will look sandy). Spread out on a parchment-lined baking sheet; let cool, then coarsely chop.

Do Ahead: Nuts can be candied 2 weeks ahead. Store airtight at room temperature.

For filling and assembly:

Combine chocolate and butter in a large heatproof bowl. Bring cream, honey, and salt to a boil in a small saucepan, whisking to dissolve honey. Pour cream mixture over chocolate mixture; let stand 2 minutes. Whisk until chocolate is melted and mixture is smooth. Pour filling into crust and chill until set, at least 4 hours.

Top tart with maple almonds just before serving.

Do Ahead: Tart can be made 2 days ahead; cover and keep chilled. Bring to room temperature before serving.
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Shepherd’s Pie with Potato Crust


Makes 4 to 6 servings

Ingredients

Filling

1 1/2 pounds lean ground chuck
2 tablespoons vegetable oil
1 cup dry red wine
1 tablespoon tomato paste
3 tablespoons butter
1 1/2 cups chopped onion
1 1/2 cups chopped carrots
3 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups fresh or frozen English peas

Crust

2 sweet potatoes (about 1 1/2 lb.), peeled and very thinly sliced
2 Yukon gold potatoes (about 1 1/2 lb.), peeled and very thinly sliced
Vegetable cooking spray
2 tablespoons butter, melted

Additional Ingredient

2 tablespoons chopped fresh flat-leaf parsley

Instructions

Prepare Filling: Cook ground chuck in hot oil in a large skillet over medium-high heat, stirring occasionally, 8 minutes or until crumbled and no longer pink. Add wine and tomato paste, and cook, stirring occasionally, 4 to 5 minutes or until wine is completely evaporated. Remove mixture from skillet, and drain. Wipe skillet clean.

Melt butter in skillet over medium-high heat. Add onion and carrots, and sauté 4 to 5 minutes or until slightly browned and tender. Add garlic, and cook, stirring constantly, 30 seconds. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth, and bring to a boil, stirring constantly. Reduce heat to medium; stir in Worcestershire sauce and next 4 ingredients. Simmer 10 minutes or until thickened. Stir in peas and beef mixture. Remove from heat.

Prepare Crust: Preheat oven to 375F. Microwave sweet potatoes and 1/4 cup water in a microwave-safe bowl covered with plastic wrap at HIGH 5 minutes. Repeat procedure with Yukon gold potatoes.

Arrange about two-thirds of potato slices, edges slightly overlapping, in a lightly greased (with cooking spray) 9-inch deep-dish pie plate, covering bottom and sides. Spoon in filling. Arrange remaining potato slices, edges slightly overlapping, over filling. Brush potatoes with melted butter.

Bake at 375F for 40 to 45 minutes or until potatoes are tender. Increase oven temperature to broil, and broil 2 to 3 minutes or until golden brown and crispy. Sprinkle with chopped fresh parsley. Let stand 10 minutes before serving.

Make It Ahead

Cook ground beef mixture, and cool completely. Refrigerate mixture up to two days. Add freshly cut potatoes, and bake.

By Southern Living
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Deep-Dish Dried-Apple and Cranberry Pie


12 Servings
Try a new kind of apple pie this year: This one contains the dried fruit, which offers deep flavor and a pleasant chew. Tart cranberries, cooked until just bursting, lend extra dimension, and the slightly crackly brown-sugar-and-oats topping complements an easy press-in crust. Source: Martha Stewart Living, November 2015

Ingredients

Crust

2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons coarse salt
1 tablespoon granulated sugar
1 1/2 sticks chilled unsalted butter, cut into 1/2-inch pieces
1 tablespoon apple-cider vinegar, preferably unfiltered
2 to 4 tablespoons ice water

Filling

10 ounces dried apple rings (about 6 cups)
4 cups apple cider, preferably unfiltered
1/2 cup packed light-brown sugar
1 cinnamon stick
1/4 teaspoon coarse salt
12 ounces fresh or thawed frozen cranberries
3 tablespoons all-purpose flour
1/3 cup granulated sugar

Crumb Topping

1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/3 cup packed light-brown sugar
1/4 teaspoon coarse salt
5 tablespoons unsalted butter, room temperature

Directions

Crust: Pulse flour, salt, and sugar in a food processor to combine. Add butter and pulse until pea-size clumps form. Whisk together vinegar and 2 tablespoons ice water in a small bowl. Drizzle over flour mixture; pulse until mixture just begins to hold together when pinched. (If too dry, drizzle with more water, 1 tablespoon at a time, and pulse a few more times.) Transfer dough to a piece of plastic wrap, cover, and press into a disk. Refrigerate until firm, at least 30 minutes and up to 1 day.

Roll out dough to a 13-inch round on a lightly floured work surface. Press into bottom and up sides of a 9-inch springform pan. Trim dough flush with rim, using excess to patch any cracks or holes in crust. Refrigerate until firm, at least 30 minutes and up to 1 day.

Filling: Meanwhile, bring apples, cider, brown sugar, cinnamon, and salt to a boil in a large saucepan. Cover, reduce heat to medium, and boil, stirring occasionally, until apples are tender, 12 to 15 minutes. Stir in cranberries and boil, uncovered, just until cranberries begin to burst, 3 to 4 minutes.

Drain, reserving liquid. Transfer apple mixture to a bowl; discard cinnamon stick. Return liquid to pan; boil until reduced to 2/3 cup, 8 to 10 minutes. Toss with apple mixture. Let cool completely, then stir in flour and granulated sugar.

Crumb topping: Combine flour, oats, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.

Preheat oven to 375 degrees. Place piecrust on a foil-lined rimmed baking sheet. Pour filling into crust. Break up topping into large pieces and sprinkle over filling. Bake until bubbly and crust is golden brown, 1 hour to 1 hour, 15 minutes. (If crust is browning too quickly, tent with foil.)

Let cool completely on a wire rack before removing sides of pan; serve.
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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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