Chocolate S'more Pie (Gourmet Magazine, November 1996)

Ingredients:

For crust

• • 1 1/2 cups crushed graham crackers
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • For chocolate cream filling
  • 7 ounces fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened),finely chopped

• • 1 cup heavy cream
  • 1 large egg, at room temperature for 30 minutes
  • For marshmallow topping
  • 1 teaspoon unflavored gelatin (from a 1/4-ounce package)
  • 1/2 cup cold water
  • 3/4 cup sugar
  • 1/4 cup light corn syrup
  • 1/2 teaspoon vanilla
  • Vegetable oil for greasing

Preparation:

Make Graham Cracker crust

In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack for 35 minutes.

Make chocolate cream filling:

Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).

Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

Make marshmallow topping:
Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.

Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.

Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.

Brown topping:
Preheat broiler.

Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.

Blueberry Crumple Pie

Ingredients:

• 3/4 cup plus 5 Tbs. all-purpose flour
• 2/3 cup firmly packed light brown sugar
• 1/3 cup plus 1 Tbs. granulated sugar
• 2 tsp. ground cinnamon
• 1/8 tsp. salt
• 8 Tbs. (1 stick) cold unsalted butter, cut into 3/4-
  inch pieces
• 5 cups blueberries

Directions:

Position a rack in the lower third of an oven and preheat to 400°F.

Roll out the dough and transfer to a 9-inch pie dish. Refrigerate until firm. Line the chilled piecrust with a piece of heavy-duty aluminum foil. Fill with dried beans, uncooked rice or pie weights. Bake until the crust dries out, about 15 minutes; to check, lift an edge of the foil. Carefully remove the weights and foil. Reduce the heat to 350°F. Continue to bake until the crust is lightly browned on the edges and dry-looking on the bottom, about 5 minutes more. Transfer the crust to a wire rack.

Increase the heat to 375°F.

In a large bowl, stir together the 3/4 cup flour, 1/3 cup of the brown sugar, the 1/3 cup granulated sugar, 1 tsp. of the cinnamon and the salt. Scatter the butter pieces on top and toss with a fork or your fingers to coat with the flour mixture. Using your fingertips or a pastry blender, work the ingredients together until the mixture forms large, coarse crumbs the size of large peas. Set the topping aside.

In a large bowl, combine the blueberries, the remaining 1/3 cup brown sugar, the remaining 1 tsp. cinnamon and 4 Tbs. of the flour. Stir gently to coat the blueberries evenly. Sprinkle the remaining 1 Tbs. flour and the 1 Tbs. granulated sugar over the bottom of the prebaked crust. Pour the filling into the crust, spreading it evenly.

Sprinkle the topping evenly over the blueberry filling. Bake the pie until the topping is golden brown and the blueberry filling just begins to bubble, 50 to 60 minutes. Transfer to a wire rack and let cool completely. Serve at room temperature. The pie is best served the day it is baked.

This pie is made with love for my dad, a true southern at heart. Unfortunately, the good doc lives in Chicago so he won't get to eat any of the pie but I thought of him the whole time I was making it (and eating it). I tried a new crust this week that I am pretty happy with. At some point I am going to just make a few different crust and the same filling so I know exactly which one I prefer.

Southern Pecan Pie

• Ingredients:

  • Flaky Pie Pastry

  • 5 tablespoons cold unsalted butter

  • 3 tablespoons cold vegetable shortening

  • ½ cups all purpose flour

  • 1 tablespoon sugar

  • 1/4 teaspoon salt

  • 4 tablespoons ice water

  • Filling:

  • 3 large eggs

  • 1/2 cup sugar

  • 1 cup dark corn syrup

  • 1 teaspoon vanilla extract

  • 1/4 cup unsalted butter, melted

  • 1 ½ cups large pecan pieces, cut in halves and quarters

• In the large bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Mix on low speed until blended, about 10 seconds. Turn off mixer, add butter and shortening, then continue mixing on low speed just until the mixture forms large, coarse crumbs the size of large peas, about 20 seconds. Add the ice water one tablespoon at a time and mix on low speed just until the mixture begins to hold together, about 20 seconds. The dough will form large clumps and pull away from the sides of the bowl but will not form a ball. Wrap each disk tightly in plastic wrap and refrigerate until well chilled, about one hour or up to overnight.}

• Filling:

• Prepare the pie pastry and refrigerator to chill as directed. Roll out the crust, line a 9 inch pie pan and prebake partially. Position a rack in the middle of the oven and preheat 350°. To make the filling, in a large bowl, combine the eggs, sugar, corn syrup, and vanilla. Whisk until blended. Then whisk in the melted butter. Using a spoon, stir in the pecans. Pour the filling into the prebaked crust. Bake the pie until the filling is set 45-50 minutes. Serve warm or at room temperature.

Peanut Butter Banana Cream Pie (Epicurious)

This was a big week for pies. I went for the sweet pie (Peanut Butter Banana Cream Pie) and Charlie went for the savory one (Chicken Pot Pie). We had some extra help in the kitchen from our friends Stephanie and Geoff as well. Charlie used his mom's recipe for the crust and then took creative license on the rest of his Chicken Pot Pie. Both turned out delicious. Side by side shot after all 4 of us had had a piece.
The Chicken Pot Pie.
Half way though the Peanut Butter Banana Creme Pie.
The finished product.

Ingredients:

Vanilla wafer crust:

• 6 ounces vanilla wafer cookies
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons sugar

Vanilla pudding filling:

• 1/3 cup sugar
• 1 1/2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 cup heavy whipping cream
• 1/2 cup whole milk
• 2 large egg yolks
• 1 vanilla bean, split lengthwise
• 1 tablespoon unsalted butter
• 4 firm but ripe bananas, peeled, divided
• 3 tablespoons orange juice, divided

Peanut butter layer:

• 3 ounces cream cheese, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/3 cup creamy peanut butter (do not use old-fashioned or freshly ground)
• 2/3 cup chilled heavy whipping cream
  
• 
  

Preparation:

For vanilla wafer crust:
Preheat oven to 350°F. Combine all ingredients in processor; blend until mixture resembles moist crumbs, about 1 minute. Transfer to 9-inch-diameter glass pie dish and press mixture onto bottom and up sides (not rim) of dish. Bake crust until golden brown, about 12 minutes. Remove from oven; press crust with back of spoon if puffed. Cool crust completely.

For vanilla pudding filling:
Whisk sugar, cornstarch, and salt in heavy medium saucepan until no lumps remain. Gradually whisk in cream, then milk. Add yolks and scrape in seeds from vanilla bean; whisk to blend. Cook over medium heat, whisking constantly, until pudding thickens and boils, about 5 minutes. Add butter and stir until melted. Spread warm pudding in cooled crust. Chill until filling is cool, about 1 hour.

Thinly slice 3 bananas on diagonal. Combine banana slices and 2 tablespoons orange juice in medium bowl; toss to coat. Transfer banana slices to paper towels and pat dry. Arrange enough banana slices in single layer over vanilla custard filling to cover completely.

For peanut butter layer:
Using electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth. Beat in vanilla, then peanut butter. Beat cream in another medium bowl until firm peaks form. Fold large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining cream in 2 additions. Spread peanut butter layer evenly over bananas. Chill at least 3 hours. DO AHEAD: Can be made 8 hours ahead. Keep chilled.

Thinly slice remaining banana on diagonal. Toss with remaining 1 tablespoon orange juice, then pat dry with paper towels. Arrange banana slices around top edge of pie. Sprinkle peanut brittle over bananas, if desired, and serve.

Black Berry and Apple Pie (recipe Nigella Lawson)

Ingredients:

for the filling:

1 1/2 lbs Golden Delicious apple

1/4 C unsalted butter

7 T sugar

1 T rosewater

1/2 t ground cinnamon

3T cornstarch

12 oz blackberries

for glaze/topping:

1-2 T milk

1-2 T sugar

Make pastry and form into two disc, one slightly smaller than the other. Cover with plastic wrap and res the pastry in the refrigerator.

Preheat the over to 375 degree F, remembering to put a baking sheet in at the same time. Peel, core, and slice the apples. In a saucepan, melt the butter and add the sugar, rosewater, and cinnamon, then cook the apples in the pan for about 3 minutes; remove them to a dish with a spatula. Pour the caramelly juices into a measuring cup and whisk in the cornstarch to form a paste.

Line the bottom and sides of the pie dish with the bigger disc of pastry, and put the apples and blackberries into the pie. Pour over the cornstarch-butter mixture, stirring gingerly to cover all of the fruit without tearing the pastry. Rollout the smaller disc of pastry, dampen the edges of the pie with water, and put the pie lid on top. Crimp the edges, either be hand or using a fork and seal. Decorate the top with any scraps.

Glaze with milk and cook for 30 minutes, by which time the still slightly knobbly top should be golden. Sprinkle with sugar when it come out of the over, and leave for about 15 minutes before cutting into it.