31 Days Of Pie, Day 17: Butternut Squash, Apple, and Onion Galette with Stilton

31-days-opening-100pxDay 17 of 31 Days Of Pie is a galette. A galette of my dreams.

I get downright giddy when I think of galettes. Rustic, free-formed, and shockingly beautiful, they are everything I want in a baked good and then some. Simplicity is rewarded tenfold in my opinion, and if there’s one in a bakery case or counter chances are I will order it, no matter the ingredients. Because I love them that much.  Today’s savory pie comes from the Food Network Kitchens, from a group I know very well and every time we photograph their recipes I know I’m in for a creative treat that works. They always work. And they are always delicious, so thanks, FNK! What can I say about this galette? It’s gorgeous, both in appearance and flavor. It makes me feel like I am a million miles away in a cafe, and pairing a slice of this with a glass of rosé or sancerre might possibly make you the happiest person on the planet. Did I mention how gorgeous it is?

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Butternut Squash, Apple, and Onion Galette with Stilton

Ingredients

Dough:
1 1/4 cups all-purpose flour
Pinch salt
8 tablespoons (1 stick) cold unsalted butter, diced
1 large egg, lightly beaten

Filling:
1 large baking apple, such as Rome Beauty or Cortland
1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on
1 small yellow onion, peeled, root end trimmed but intact
3 tablespoons unsalted butter, melted
2 teaspoons chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
2 tablespoons whole-grain mustard
1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)

Directions

For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don’t let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, and pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.

For the filling: Halve and core the apple. Cut each 1/2 into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges, and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.

Preheat the oven to 400 degrees F.

Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles—if you have extra pieces of one or another, tuck them in where you can or double them up until to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apples, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.

Recipe courtesy of Food Network Kitchen, Food Network

31 Days Of Pie, Day 16: Chicken Pot Pie

31-days-opening-100pxDay 16 of 31 Days Of Pie is a Chicken Pot Pie.

Wait, you didn’t really think we’d celebrate 31 Days Of Pie without a few savories thrown in, did you? About the only requirement for entry was pie-ish, which explains tarts, galettes and now this. Let’s say this is about as perfect of a Chicken Pot Pie as you’ll ever have, in fact I’d say this is my favorite, hands down. And we tried several, ending with our friend Elise’s version which comes from an old copy of the Marshall Field’s cookbook. It’s everything you want a chicken pot pie to be: luscious savory filling, a flaky crust, a hint of sherry. I’d be happy having one every single day for the rest of my life, I’m not kidding.

 

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 Chicken Pot Pie from Simply Recipes

Ingredients

Chicken and stock ingredients:
1 (3 1/2 pound) frying chicken
1 carrot
1 celery stalk
1 small onion, halved
2 teaspoons salt
Pie crust ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
1/4 cup vegetable shortening, chilled
3 to 4 Tbsp ice water

Filling ingredients:
6 Tbsp unsalted butter
1 large onion, diced (about 1 1/4 cups)
3 carrots, thinly sliced on the diagonal
3 celery stalks, thinly sliced on the diagonal
1/2 cup all-purpose flour
1 1/2 cups milk
1 teaspoon chopped fresh thyme leaves
1/4 cup dry sherry
3/4 cup green peas, frozen or fresh
2 Tbsp minced fresh parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Egg wash:
1 egg whisked with 1 Tbsp water

Special equipment needed:
6 10-ounce ramekins

Method
1. Cook chicken and prepare the stock. Combine the chicken, carrot, celery, salt and onion in a large stock pot, adding cold water until covered. Bring to a boil over high heat, reduce and then let simmer and cook, 45 minutes. Once cooked, remove the chicken and let it cool for 14 minutes. While cooling, add the remaining vegetables and water to the pot and continue to cook. When the chicken is cool, strip away as much of the meat from the bone. Set aside the chicken meat pieces and return the remaining chicken bones to the pot and continue to boil on high heat until the liquid has reduced, about a quart or quart and a half. You’ll need 2 1/2 cups of stock, freeze or store the remainder.

2. To prepare the pie crust dough, combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. A tablespoon at a time, slowly stream in ice water, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.

3. To prepare the filling, preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, this takes about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling between six 10-ounce ramekins.

4. Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

Recipe from Simply Recipes. Thank you, Elise!

31 Days Of Pie, Day 15: No-Bake Orange & Cream Pie

31-days-opening-100pxToday’s Pie is a No-Bake Orange & Cream Pie from Joy The Baker.

Let’s hear it for the combination of orange and cream. You love it, I love it, we all love it. And it’s everything in this pie, which requires minimal baking of the crust before you fill it and only just a little stovetop time. It’s easy, delicious, and satisfies in the way only orange & cream can.  Joy, thank you for this pie. Oh, and thank you for you. I suppose I should thank your parents, too.

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No-Bake Orange & Cream Pie from Joy The Baker

For the crust:
1 2/3 cup crushed graham crackers
1/4 cup sugar
dash of ground cinnamon
1/4 cup plus 2 Tablespoons melted butter
Mix together the graham cracker crumbs, sugar, cinnamon and melted butter until evenly moistened. Press into a 9-inch pie plate and bake at 350 degreesF for 10-13 minutes, until lightly golden. Cool before filling.

For the filling:
3 1/2 Tablespoons cornstarch
1 cup sugar
1/4 cup butter
1 cup sour cream
1 Tablespoon orange zest
1/2 cup fresh squeezed orange juice
3 large egg yolks
1 cup milk
1 cup heavy whipping cream (for the whipped cream top)

Combine the sugar, cornstarch, orange juice, zest yolks and milk in a heavy bottomed sauce pan over medium heat. Cook until thick, stirring constantly. Add butter and stir until melted. Cool the mixture for 15 minutes, then add the sour cream. Stir to incorporate. Pour into cool pie crust and chill for 3 hours.  Joy says to cover your pie loosely if you’d like, but she also likes to let it sit so that a skin forms on top (I dig that firmness too!) Whip up the cream, adding a few tablespoons of powdered sugar if preferred then spoon on top of the orange filling.

This recipe is from Joy The Baker

31 Days Of Pie, Day 14: Maple Pecan Pie

31-days-opening-100pxDay 14 of 31 Days Of Pie is a Maple Pecan Pie

I appreciate any and all pecan pies. It’s in my blood, and I never turn down discovering another version. This recipe comes from Cooks Illustrated, it’s a not-too-sweet pie that will have a permanent place on every holiday table. The addition of maple syrup is lovely, and as usual the recipe works flawlessly!

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 Maple Pecan Pie

Ingredients

Pie Shell
1 1/4 cups unbleached all-purpose flour, plus extra for dough and rolling surface
2 tablespoons confectioners’ sugar
1/2 teaspoon table salt
8 tablespoons unsalted butter, chilled, cut into 1/4 -inch pieces
2 tablespoons vegetable shortening, frozen, cut into small pieces
1 large egg white, chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup
1 large egg yolk, beaten with 1/8 teaspoon water

Filling
4 tablespoons unsalted butter, cut into 1-inch pieces
1/2 cup granulated sugar
1/4 teaspoon table salt
3 large eggs
1 cup maple syrup, pure, preferably Grade B or Grade A dark amber
1 1/2 cups whole pecans (6 ounces), toasted and chopped into small pieces

Instructions

1. For Pie Crust: Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients and pulse
until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.

2. Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula, use folding motion to mix. Press down on dough with broad
side of spatula until dough sticks together. Shape dough into ball with hands, then flatten into 4-inch disk. Dust dough lightly with flour, wrap
tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.

3. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1/2-inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan. Flute edge (illustration 1).

4. Chill shell until firm, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim, (illustration 2). Prick foil with fork (illustration 3) and return shell to refrigerator while oven is heating.

5. Adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer. Remove from oven, and set aside while preparing the filling.

6. Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.

7. For Pie: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then maple syrup. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.

8. Pour mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm.

Recipe from Cooks Illustrated

 

 

 

31 Days Of Pie, Day 13: Coconut Cream Pie

31-days-opening-100px Day 13 of 31 Days Of Pie is Coconut Cream Pie.

Ladies and gentleman, I give you a favorite. As in lifelong-all-time-I-will-always-go-for-this-pie pie.  It’s actually tied with Banana Cream Pie, but either will do. And I’m not sure why it’s a favorite, but it has been since childhood days. And when it comes to Coconut Cream Pie, I’m embarrassed to admit I like them all, from homemade to the trashiest frozen version. Guilty pleasure, I suppose. But today’s recipe is definitely a winner, and why shouldn’t it be? It comes from Cook’s Illustrated so you can rest assured it’s delicious and that it works. This pie always disappears instantly in our house, even though I actually like it the next day once the topping has had a chance to thicken and deflate a bit. It just gets denser, if that makes sense.

 

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Coconut Cream Pie

Ingredients

Crust
6 ounces animal crackers
2 tablespoons unsweetened shredded coconut
1 tablespoon granulated sugar
4 tablespoons unsalted butter, melted and cooled

Filling
1 (13 1/2-ounce) can coconut milk
1 cup whole milk
1/2 cup unsweetened shredded coconut
1/2 cup granulated sugar
1 tablespoon granulated sugar
3/8 teaspoon table salt
5 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter cut into 2 pieces
1 teaspoon vanilla extract

Whipped Cream and Garnish
1 1/2 cups heavy cream (cold)
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon unsweetened shredded coconut, toasted in a small dry skillet until golden brown

Instructions
1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, pulse animal crackers, coconut, and sugar to fine crumbs, eighteen to twenty 1-second pulses; then process until powdery, about 5 seconds. Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened. Empty crumbs into 9-inch glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time. Set on wire rack and cool to room temperature, about 30 minutes.

2. For the filling: Bring coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure that sugar dissolves. Following illustrations 1 through 6, whisk yolks, cornstarch, and remaining 1 tablespoon sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3 or 4 additions; whisk well to combine. Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (To determine whether filling has reached boil, stop whisking; large bubbles should quickly burst on surface.) Off heat, whisk in butter and vanilla until butter is fully incorporated. Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.

3. For the whipped cream: Just before serving, beat cream, sugar, and vanilla with electric mixer until soft peaks form, 1 1/2 to 2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.

Recipe from Cooks Illustrated

31 Days Of Pie, Day 12: Chocolate Black-Bottom Pie

31-days-opening-100pxHere’s a pie that requires no oven, which is fine in summer but with today’s storm in California all I want to do is bake then eat. But still, it’s a fantastic pie that puts chocolate IN YOUR FACE. It comes from Martha Stewart and the rum and macadamia nuts totally throw it over the top for me. And yet again, Adam knocked the styling out of the ballpark, as usual.
This is dedicated to all the chocolate lovers out there.
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Chocolate Black-Bottom Pie

Ingredients
3 1/4 cups heavy cream
8 ounces semisweet chocolate, chopped
1 tablespoon spiced rum
1 Easy Press-In Pie Crust  made with chocolate wafers
1/2 cup toasted macadamia nuts, coarsely chopped
2 tablespoons confectioners’ sugar
Directions
1. In a medium microwave-safe bowl, microwave 1 1/4 cups cream until hot, about 3 minutes. Add chocolate and let stand until melted, 5 to 10minutes. Whisk to combine, then whisk in rum. Pour 1 1/2 cups chocolate mixture into crust (reserve remaining chocolate mixture). Sprinkle nuts over top. Refrigerate pie 3 hours (or up to 2 days).2. In a large bowl, using an electric mixer, beat 2 cups cream with sugar on high until stiff peaks form, 2 minutes. Top pie with whipped cream, then dot with reserved chocolate mixture. With a skewer, gently swirl chocolate through whipped cream.

31 Days Of Pie, Day 11: Double Chocolate Malted Tart

31-days-opening-100pxDay 11 of 31 Days Of Pie is a Double Chocolate Malted Tart.

Today’s a little different.  I know this is 31 Days Of Pie, but we’re going with a tart today. It’s close enough to a pie, right? Crust + Filling = Pie. Which is what this recipe is all about. However, this is no ordinary tart. Coming from our friend Aida, it’s as luscious, rich, and thick as you could ever imagine, with a multi-layered flavor that goes beyond basic chocolate thanks to the addition of malt powder.  I shall confess that I am not the world’s greatest chocolate lover, but this? Oh man, this. Just take a bite, marvel at its richness, and let it melt in your mouth. Then repeat. It’s a winner.

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Double Chocolate Malted Tart

Ingredients
8 tablespoons (1 stick) unsalted butter
1 1/2 cups chocolate wafer cookies crumbs (recommended: Nabisco Famous Wafers)
11 ounces milk chocolate, finely chopped
2/3 cup heavy cream
1/3 cup malted powder (recommended: Carnation Malted Milk)

Directions

Melt 6 tablespoons of the butter. Combine cookie crumbs and butter in a small bowl and mix until thoroughly moistened.

Transfer to an 8-inch tart pan. Using the back of a cup or measuring cup, press mixture into the pan with a removable bottom until evenly covering the bottom and sides of the pan. Set in freezer until set, at least 20 minutes.

Meanwhile, place chocolate in a medium heatproof bowl and set aside. Place cream in a small saucepan and bring to a simmer over medium-low heat.

Remove from heat and whisk in malted milk powder until smooth and pour over chocolate. Let sit until chocolate is starting to melt, about 1 minute. Gently stir until all chocolate is melted and smooth. Stir in remaining 2 tablespoons of butter, small piece by piece, until evenly incorporated.

Turn mixture into the prepared tart crust and spread until even. Cover loosely and refrigerate until filling is set, at least 1 1/2 hours.

31 Days Of Pie, Day 10: Banofee Pie

31-days-opening-100px Day 10 of 31 Days of Pie is Banoffee Pie.

It seems timely to post this as Kate and William are here in the states. This traditional British dessert is more important to me than the language they gave us. That’s how serious I am about this pie. And to think I went most of my adult life without Banoffee Pie leaves me ashamed and saddened. So I’m on a mission to make up for lost time. It’s an easy pie that requires no baking, just a little stovetop time for the toffee. It couldn’t be easier, and to be honest I love it the next day when things have had a chance to settle. Not that it really ever lasts that long in my universe. England, thank you.

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Banoffee Pie from Saveur Magazine

Ingredients
For the pie crust:
1 stick unsalted butter, melted
1 10-oz. package of digestive biscuits, such as McVities brand

For the filling:

1 stick of unsalted butter
½ cup (4 oz) packed dark brown sugar
1 14-oz. can condensed milk, such as Carnation brand
4 bananas

1. Make the crumb crust: Crush the digestive biscuits in a food processor until you get a fine crumb texture. Transfer to a bowl and stir in melted butter. Press into a 9″-diameter tart base with a removable bottom. Press the mixture up the sides of the tart form with the back of a spoon. Chill the crust in refrigerator for at least one hour.

2. Make the toffee: Melt the butter in a small saucepan. Stir in the brown sugar and melt over low heat. Add the condensed milk and bring the mixture to a boil for a few minutes, stirring continuously. The toffee should darken slightly. Pour the filling into the crust. Cool and chill again for at least one hour until the caramel is firm.

3. To serve, remove the tart from the pan and carefully transfer to a serving plate. Slice the bananas and place them in a single layer on top of the caramel. Whip the cream and spoon it over the toffee and bananas, sealing the filling in. Sprinkle the top of the pie with grated chocolate.

Recipe reprinted from Saveur Magazine

31 Days Of Pie, Day 9: Buttermilk Pecan Pie with Raisins

31-days-opening-100px Day 9 of 31 Days Of Pie is a Buttermilk Pecan Pie with Raisins from the venerable Cooks Illustrated.

For those with an affinity for All Things Pecan Pie (raising hand and jumping up and down right here), this is a spectacular addition to your repertoire. Buttermilk lends a tangy tart flavor, and the raisins are quite unexpected. At least for me they were, and I loved everything about it. Cooks Illustrated mentions that omitting the nuts and raisins makes this a buttermilk chess pie, so you can do that, too. Like all things Cooks Illustrated, it’s specific and very very tested. Happy Tuesday!

 

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Buttermilk Pecan Pie with Raisins

Pie Shell
1 1/4 cups unbleached all-purpose flour, plus extra for dough and rolling surface
2 tablespoons confectioners’ sugar
1/2 teaspoon table salt
8 tablespoons unsalted butter, chilled, cut into 1/4 -inch pieces
2 tablespoons vegetable shortening, frozen, cut into small pieces
1 large egg white, chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup
1 large egg yolk, beaten with 1/8 teaspoon water

Filling
6 tablespoons unsalted butter, cut into 1-inch pieces
1 1/2 cups granulated sugar
1/2 teaspoon table salt
3 large eggs
2/3 cup buttermilk
1/2 cup whole pecans (2 ounces), toasted and chopped into small pieces
1/2 cup raisins, chopped fine

 

INSTRUCTIONS
1. For Pie Crust: Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients.

2. Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. Shape dough into ball with hands, then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.

3. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1/2-inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan.

4. Chill shell until firm, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim, (illustration 2). Prick foil with fork (illustration 3) and return shell to refrigerator while oven is heating.

5. Adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer. Remove from oven, and set aside while preparing the filling.

6. Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.

7. For Pie: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then buttermilk. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans and raisins.

8. Pour mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely,

Recipe reprinted from Cooks Illustrated

31 Days Of Pie, Day 8: Apple Pie with Cheddar Cheese Crust

31-days-opening-100pxDay Eight From Kate!

About the only difficult thing with this whole 31 Days Of Pie program is narrowing it down to only 31. There are just so many great pie recipes out there! Once again we return to our friend Kate because, well, she’s Kate! And her recipe for apple pie features a cheddar cheese crust. Yes, you heard me right. It’s a touch of savory to the sweet apples, and it’s uniquely delicious. This is a pie that, if left alone, will be devoured by yours truly in seconds.

Once again thanks to Kate for letting us run her recipes. I wholeheartedly encourage you to take a Pie Workshop with her, I really really really do. Best thing ever.  Kate wrote this for Kerrygold and since they have such delicious cheeses you should probably get some. And get some for me, too.

Here are dates for Kate’s upcoming pie workshops, get on it! And they’d make a fantastic gift for someone, too.

 

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Apple Pie with a Cheddar Cheese Crust from Kate McDermott

Art of the Pie Double Crust Pie Dough

(adapted for use with Kerrygold Dubliner or Kerrygold Cheddar Cheese – both are great)

2 1/2 cups all-purpose flour

12 Tablespoons Kerrygold Irish Butter (salted or unsalted) cut into various small pieces – pea to walnut size

2 oz (4 Tablespoons) Kerrygold Dubliner Cheese, grated and chopped fine with a knife

1/2 teaspoon kosher salt

6-8 Tablespoons of ice water (this is an average but it can take a little more or a little less)

 

 

Procedure for Dough

Combine all ingredients but the ice water in a large bowl.

With clean hands or pastry cutter, blend the mixture together until it looks like coarse meal with some lumps in it.

Sprinkle ice water over mixture and stir lightly with a fork.

Squeeze a handful of dough together. Mix in a bit more water if it doesn’t keep together.

 

Divide the dough in half and make two chubby disks about 5 inches across.

Wrap the disks separately in plastic wrap and chill for about an hour.

 

Take out one disk and put it on a well floured board. Sprinkle some flour onto the top of the disk. Thump

the disk with your rolling pin several times. Turn it over and thump the other side.

 

Sprinkle more flour onto the top of the crust if needed to keep the pin from sticking and roll the crust out

from the center in all directions. When it is an inch or so larger than your pie pan, fold the dough over the top of the pin and lay it in the pie pan carefully.

 

Don’t worry if the crust needs to be patched together; just paint a little water where it needs to be patched

and “glue” on the patch piece.

 

Put the filling in the pie and repeat the process with the other disk.

 

Apple Pie Filling

For a 9” Deep Dish Apple Pie

About 10 cups heritage apples (skin on), quartered and cored.

1/2 cup flour

1/2 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon allspice

2 gratings nutmeg

1 Tablespoon cider vinegar or fresh squeezed lemon

1 teaspoon Kerrygold Butter chopped into little pieces

 

Egg Wash

1 egg white mixed with 2 Tablespoons of water

1-2 Tablespoons sugar

 

Procedure for Filling

Slice apples in 1/2 inch slices.

In a large mixing bowl put all ingredients together except butter and mix lightly until most of the apple surfaces are covered.

 

Constructing the Pie

Pour into an unbaked pie crust, mounding high.

Dot with butter.

Roll out 2nd crust and place on top. Roll up edges and crimp edges with a fork.

Cut vent holes.

Paint with egg white wash.

Sprinkle sugar on top.

 

Baking the Pie

Preheat oven to 425 degrees F and bake for 20 minutes. Reduce heat to 375 degrees F and bake for 40-50 minutes longer.

If you get your ear close to the top of the pie you should hear some sizzle in the crust and a gentle whumping sound from inside the pie letting you know that your pie is done!

Cool for at least 1 hour.