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Category ... Pie

The Perfect Dessert for Mother's Day

May 03, 2014 | From the kitchen of Rose in Epicurious

Milk Chocolate Caramel Tart

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The smoothest, creamiest, most milk chocolaty filling which melts in your mouth, contrasted with a fine layer of creamy caramel, and thin crisp buttery cookie crust. This is truly one of the most delicious things I have ever tasted.

It all began with an informal book signing that Woody and I had at the Belvedere Farmer's Market last summer. A neighbor introduced herself as the mother of a pastry chef--Linsay Stewart, at a New Jersey culinary school restaurant called 90 Acres, in Peapack, a 40 minutes drive from Hope. We were waiting for a special occasion to visit and it arrived this past March when we invited Woody to celebrate his birthday.

Linsay and I exchanged a few emails in the course of which I knew I had met a kindred spirit. Here is an excerpt of one:

Our two best selling dessert items are an ice cream sundae and a pie of the day. That's what people want, simple and delicious. I feel like some chefs lose sight of that when they are creating. That bleeds into the cake business as well. I don't consider something that is made out of cereal treats and a substance similar to Play-Do a cake. It's sad really how many people are surprised when they eat my wedding cakes that they actually taste delicious as well as being beautiful. It hurts my heart because that's the point of pastry, isn't it? To taste good.

Yes! It was love at first write.

We were all immediately impressed by the location of the restored carriage house set amidst the rolling hills of Somerset County NJ, and the refined but comfortably informal atmosphere of the main dining room. Dinner began with a tasting of extraordinarily delicious salumi cured from the culinary center's own pigs. It was accompanied by bread so good I had to ask where it came from and not surprisingly, it was from Balthazar's Bakery in Tenafly. We were all completely sated by the time dessert rolled around so we decided to share just one and what a one!!! I woke up the next morning still thinking about it. A day later I found myself wishing I could have another serving. Finally I summoned my courage and wrote to Linsay asking if she would share her recipe, hoping hoping. But I wasn't surprised when she said yes, because anyone who could create such a glorious thing would have to be a beautiful and sharing person.
Linsay.jpg
The original recipe was made in the form of a pie with the most tender/crisp crust that was, of course, made with lard, but not just any lard--it was lard from the culinary center's own pigs.
Pie.jpg
Normally I prefer lard crusts only with savory pies but the flavor of this one was perfectly compatible with a dessert pie. Lacking access to this type of lard I decided to make the pie as a tart and use a cookie tart dough (pâte sucrée). An added benefit is that this dough never gets too firm when chilled and the richness of the chocolate filling benefits from slight chilling.
TART.jpg
We will return soon to 90 Acres but not for a special occasion because being there IS the special occasion.


Continue reading "The Perfect Dessert for Mother's Day" »

Winter Pies Are The Best!

Jan 18, 2014 | From the kitchen of Rose in Epicurious

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I just love making pie dough when the temperature drops and i can keep the room at around 60F/15C. This is the ideal temperature for rolling dough as it is supple enough to roll without cracking and can be rolled really thin without softening and needing extra flour to keep it from sticking.

I almost always have frozen sour cherries in the freezer but I've also found an excellent quality cherry pie filling produced by Little Barn. It comes in a 24 ounce/680 gram jar.

Two weeks ago, when the temperature plummeted to the single digits, i cheerfully got out my frozen pie dough scraps and jar of pie filling I've been saving for just such an occasion. I like my pie fillings to be firm enough to cut and just fluid enough to flow every so slightly when cooled, so I stirred 1 tablespoon/15 ml of cornstarch into the filling and brought it to a boil, stirring constantly but gently for about 20 seconds. Then I allowed it to cool completely before adding it to the pie shells.

I made four mini pies, using my favorite flaky creamy cheese pie dough link. You will need a little less than 1-1/2 times the recipe (about 510 grams/18 ounces). I like to roll the dough as thin as possible which is about 1/16 inch.

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Continue reading "Winter Pies Are The Best!" »

My Fresh Blueberry Pie

Oct 05, 2013 | From the kitchen of Rose in Recipes

I've been remiss. With all the kitchen construction going on I forgot to give you all a link to one of my top favorite food sites, FOOD52.

Senior Editor Kristen Migliore did me the honor and you the kind service of featuring one of my favorite pies on her column Genius Recipes. She included great step by step photos.

Blueberries are available virtually all year 'round so you don't have to wait for next summer.

click here for the recipe


My Favorite Pie Crust

Dec 23, 2011 | From the kitchen of Rose in Dough

pumpkinpie.jpg

Photo Courtesy of ThinkStock

>

Several weeks ago, Sara Cann interviewed me on the subject of pie crusts and, along with some tips and explanations, offered her my favorite for her blog WomensHealth.

The title of the piece is The Key to Perfect Pie Crust? Add Cream Cheese.

Just in time for your holiday baking, if you haven't already mastered an easy and delicious pie crust, I encourage you to try it!

Note: If using Rose's Perfect Pie Plate, which has a beautiful larger side border than the standard pie plate, roll the dough 14-inches instead of 13-inches.

Happy National Peanut Butter Day!

Jan 24, 2011 | From the kitchen of Rose in Pie

My Chocolate Peanut Butter Mousse Tart, from The Pie and Pastry Bible, was the recipe Food and Wine Magazine selected for their annual book The Best of The Best. It also happens to be my favorite recipe from the book.

Dear David Leite just posted the recipe on his blog to honor the peanut butter day (and me!). I hope you will try it and if not today, how about for Valentine's Day?! I once made it! in a heart-shaped fluted tart pan!

What to Make for the Holidays

Nov 28, 2010 | From the kitchen of Rose in Photos

PECAN.jpg

Here's what I just made--a pecan pie shaped in a tart pan (recipe in the Pie and Pastry Bible). And here are a few tips:

Keep in mind that if there are any holes in the crust the sticky filling will find its way there, leak below the crust, and stick to the pan's bottom. To avoid holes best not to pierce the bubbles that form during blind baking, after removing the rice or beans to weight it down, but just to gently press down the crust a few times as it bubbles and finally it will set and be flat.

Should a hole develop, fill it with a little dab of egg white and return it to the oven for about 30 seconds. And if worse comes to worse and the crust sticks, just serve the pieces--no one will complain. This pie is the very definition of heavenly!

Be sure to use the Lyle's golden refiner's syrup which is so much more flavorful than corn syrup in a butterscotchy/tangy way, and preferably light Muscovado sugar (I love the one from India Tree). And be sure to weigh or measure the yolks. For this pie/tart that calls for 4 yolks I needed to use 6 to equal the right amount as they were so small. Without enough egg yolks the filling will not set effectively.]

One last word of caution: When heating the filling go by the thermometer rather than looking for signs of thickening. And when baking test at 15 minutes. I find it usually takes 20 but it should just shimmy slightly when moved and begin to puff.

Happy National Pie Day

Jan 23, 2010 | From the kitchen of Rose in Pie



Did you know there was one? Is that not as American as Apple you know what?!

Celebrate with....a pie. And if you don't already have my favorite pie crust recipe, put the words rose's favorite perfect & flaky cream cheese pie crust and you'll have it.

Winter is such a great time to make pie as the dough stays firm but malleable for so much longer giving you plenty of time to roll it really thin and crimp the edges.

Blueberry Lemon Tart

Jul 16, 2009 | From the kitchen of Rose in Pie

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This is one of my (and Elliott's) favorite desserts of all time but this year, the New Jersey blueberries are the most flavorful they've been since my childhood which reminded me to make the tart.

It's really quite simple: flaky pie crust or flaky cream cheese pie crust, lemon curd, and uncooked blueberry topping but it does take a while to make all three comonents though all but the topping can be made ahead.

It's in The Pie and Pastry Bible page 258

Heavenly Peach Galette

Jul 30, 2008 | From the kitchen of Rose in Pie

When this blog was in its infancy, one of my first postings titled “Surrogate Baker” reported the story of a dinner invitation from our then new friend Leon Axel who lives across the street and featured a fruit galette that required emergency shuttling back and forth to our oven. We have since gotten together for dinner many times but this week, when we carried this peach galette across the street to Leon’s, I was reminded of the first visit just short of three years ago.

Late in the evening there was an unexpected visit from Leon’s son Nathanial and his lovely girl friend who were returning from a concert nearby on Bleecker Street and hadn’t yet had dinner. So we started all over again with Leon’s fabulous ballontine of duck with cherry ginger chutney, a mixed greens salad from the local farmer’s market with herbs just snipped from his terrace garden, and then the galette.

As this is the height of an exceptionally fine peach season, and the galette turned out to be so special, I want to share this with you immediately. Luckily I had the foresight to take several step by step photos of the process which I think will be helpful and maybe even inspirational!


Perfectly Ripe Peaches

Continue reading "Heavenly Peach Galette" »

Cherry Jam

Jul 07, 2007 | From the kitchen of Rose in Special Stories

for those of you who have been asking how to thicken sour cherries into jam, i have some important information for you that may help---if not this year, for next year. it comes with a story i can't resist telling:

yesterday, i called a neighbor whose number was posted on a sign by the road advertising eggs and produce. i'm always on the prowl for fresh eggs and it's been several years since i've found a source in hope.

to my delight, walt menegus called me back saying he had a huge supply. we started talking baking and it turned out his wife maria bakes, cans, and happened to have a cherry pie sitting on the table at that very moment.

we wasted no time in driving over and what a paradise we discovered on hope crossing road, a road we traveled over a hundred times, never seeing what lay behind the pine trees! we were invited in for a piece of pie and to our mutual delight discovered that it was my recipe from a rodale cookbook to which i had contributed many years ago!

Continue reading "Cherry Jam" »

Cherry Pice Cream

Jun 29, 2006 | From the kitchen of Rose in Pie

Day 1 of our vacation in Hope, NJ started out with a bang: I spotted something unusual from the corner of my eye moving quckly through the brush. Suddenly it came out into the open and what I then perceived it to be was a huge bear walking around the garden. I calmly called 911 and was transferred to the local police who politely informed me that they “don’t do anything about bears.” They went on to assure me that if I don’t bother it, it won’t bother me (they didn’t realize that trampling the patience was indeed bothering me). Then Elliott pointed out that it was a baby bear and that it was now by the porch door. I went over to investigate and found that it was indeed a very sweet looking little bear, just a little larger than a large dog. It looked so friendly I started thinking “pet” but decided this would surely be a huge mistake.

The only project I had planned for today was to pit the sour cherries I purchased yesterday at the Union Square farmer’s market because even with the stem still on they do deteriorate very quickly. But since I’m really really in need of a little break from my usual activities such as baking and blogging (I’m making an exception since the season is short and I want to share this exceptional discovery, I compromised by deciding to take my husband’s advice and cook the cherries as a pie filling without a crust to serve over ice cream (hence it’s name).

We just got back from shopping for staples, one of which was ice cream to go with the cherries (yes I had to really speak sternly to myself to keep from whipping some up since I have all the necessary ingredients on hand. What really won me over to store bought was the fact that my several ice cream makers all need to have the containers chilled in the freezer for about 24 hours and I wasn’t willing to wait.

So we bought Edy’s “light, slow churned caramel delight,“ and Haagendazs’s vanilla bean, which my friend Marko rightly had just highly recommended . Both are excellent, of course the vanilla bean better with the cherries but we wanted to try the Edy’s we’d been hearing so much about. The theory behind slow churning is that the ice crystals that form are much smaller when the ice cream is frozen and churned slowly meaning you can use much less fat which usually accomplishes the same creamy non-granular consistency—in this case half the usual fat. It is truly creamy and fantastic—bravo Edy’s for putting there knowledge of science before profit. I’ll be in the long run their profit will increase!

So here’s how you make cherry pie filling without the crust and on top of the stove.: Use my recipe one posting down for the cherry pie (filling) but decrease the cornstarch to 1 tablespoon. (If your too lazy to look, it’s 20 ounces (3 1/2 cups) pitted cherries: 6 ounces (3/4 cup + 2 tablespoons sugar and 1/4 teaspoon pure almond extract. Let the pitted cherries sit with the sugar and cornstarch for a minimum of 15 minutes (up to abouat 2 hours), until the sugar mixture is moistened and a syrup starts to form.

Bring the cherry mixture to a boil on medium-low heat, stirring constantly but gently so as not to break up the cherries. Raise the heat to medium-high and boil for about 10 minutes or until the liquid and cherries are bright red and the juices thickened but still possible to pour off the spoon.

Remove the pan from the heat and gently stir in the almond extract (it makes the cherries taste cherrier). Allow the mixture to cool a little or use it at room temperature to spoon atop your favorite ice cream. Bliss!

By the way, don’t hold me to my word about not blogging any more during vacation—there are a few postings and a few responses to questions I intend to do, but do try to hold off with any more questions til july 12! Meantime I’ll need most of my will-power to keep from eating all of that fabulous pice cream in one sitting!

Cherry Pie Time!!!

Jun 25, 2006 | From the kitchen of Rose in Pie

remember how i bitterly complained about the birds having pecked holes in the sour cherries, leaving them on the ground to rot? well nature once again has proven it's infinite balance! this weekend i discovered 50 perfect bright red unpecked cherries still on the tree! i also found a few currants hidden behind the leaves of the currant bush and overlooked by chipmunks and birds alike. i sprang into action and made what i call a windfall pielet!

i always have some pastry scraps in the freezer so while they were defrosting i pitted the cherries and consulted the chart in my book (the pie and pastry bible) to see how much sugar and cornstarch were needed for each. this is where weighing really comes in handy.

currants need more sugar and more cornstarch than cherries as they are more sour and more juicy as well. i had enough of the small currants to stuff one into each pitted cherry (i call this churrant pie) and the filling turned out to be the equivalent of a 1/4 pie. i used an antique 7 inch red stone pie plate but even a cast iron little skillet would have worked just fine!

we had still slightly warm churrant pie for dessert for dinner and for lunch on sunday. how ironic that the cherry tree i planted in full sun that grew to bear many cherries was struck by lightening, but this scrawny old tree that i didn't even recognize as a cherry tree for many years, hidden in the shade, produced enough cherries at last to enjoy this amazing little treat! by the way, this little pielet took 35 minutes to bake in a 425 degree oven. i protected the edges with foil toward the end. and i didn't prebake the pie crust or the filling--i simply placed the dough leaves on top. it's easier for such a small pie.

the recipe i'm offering here is for a full size one from "the pie and pastry bible."

note: the absolute best way to pit cherries is by hand using a large hairpin. using mechanical devices, the pits which vary in size, can slip through and create a great deal of damage should someone unsuspectingly bite down on one, plus the hair pin technique maintains the beautiful global shape of the cherry. here's how:

search out a large metal hair pin. insert the looped end into the stem end of the cherry and use it to lift out the pit. if you like this technique as much as i do, for future use, imbed the two ends of the hair pin deeply into a cork. i use a champagne cork as it is rounded and fits comfortably into the palm of your hand.

second tip: if you have a wine or root cellar, you can leave the pie dough in it until you are ready to roll it. most cellars are around 60 degree F. which is the ideal temperature at which to roll dough. the sad fact is that when the fresh fruit season is in full swing, it's usually too hot in the kitchen to make a good crust! i recommend countering this by making the dough early in the morning. if it's still cool in the kitchen (or dining/ living room if you are willing to roll it there) proceed to making the pie. otherwise, make the dough early one morning and the pie the following morning for best results.

Continue reading "Cherry Pie Time!!!" »

Pie Crust for Those Who Don't Eat Butter

Feb 22, 2006 | From the kitchen of Rose in Pie

SUNSHINE COMMENT

Feedback: Hi Rose,
I wrote to you in December about my bottom crusts disolving. Thank-you so much, your advice has totally fixed my problem!

Also, I would like to recommend the pastry recipe in "the Better Homes and Garden's New Cookbook" if one cannot use butter. It is very,very fast, and gives a great result with margerine.

Thanks again,
Sunshine

Recipes from My PBS Show Baking Magic with Rose

Jan 11, 2006 | From the kitchen of Rose in Pie and Pastry Questions

BENNIE QUESTION

I saw your show on Channel 13 PBS today. You were baking a banana cream pie. Is this recipe available online or what?

ROSE REPLY

please contact the producer marjorie poore for recipes from the show (marjorie@mpptv.com)

Lemon Meringue Pie

Dec 12, 2005 | From the kitchen of Rose in Pie and Pastry Questions

Margaret Question:
Help! I have made excellent lemon meringue pies (no, I don't have your pie bible...just the cake book) and yesterday I made a double recipe for my son's 42nd. And it was much to sweet and did not set properly even though I am sure I used the right amount of cornstarch plus flour and cooked over boiling water for at least 20 minutes. Could I have overcooked it? The order lemon juice is added to the egg yolks is different in different recipes. Is there a physical / chemical reaction that could have impacted it's "set-up"? I was abit embarrassed as I am known as a good cook and baker. The meringue was fine and has not "wept" even after 24 hoursl.

Rose Reply:
lemon meringue is in the top 3 of my favorite pies. i hope it helps to know that the same thing happened to me when i was showing off my new pie plate to my cousins about 6 months ago! this is the first time in many years that this has happened and on thinking about it i realized that a double boiler is NOT a good idea bc cornstarch will not thicken completely until it reaches a boil and a double boiler prevents it from reaching this temperature. i suspect that bc you doubled the recipe and used the double boiler it did not get hot enough. also the lemon juice is best added AFTER thickening as the acidity can prevent the cornstarch from doing it's job!

if egg yolks don't reach a temperature of over 140 degrees F the thickening they provide actually reverses itself due to the enzyme amylase in the yolk which attacks the starch unless it's deactivated by adequate heat. whew! make it again soon so you won't be left with a sense of failure. it happens to everyone.

baking can be full of surprises. but mostly happy ones!

Pumpkin Pie

Nov 28, 2005 | From the kitchen of Rose in Pie and Pastry Questions

Dustin Question:
A friend of mine brought a homemade pumpkin pie to our Thanksgiving dinner this evening, and it had a unappealing gray/green tinge to it. It smelled alright. I did not take a bite, but the other guests said it tasted fine. I just couldn't bring myself to try it. Of course, I whipped out my cookbooks, food chemistry books, and looked Online to see what I could find, but was unsuccessful. Do you have any idea what could have caused this?

Thank you!

Respectfully

Rose Reply:
this is a stretch but since this happened to me over 40 years ago i'll share this story/explanation: i was making an angel pie from the old joy of cooking and when i got to the part where it said: ïf you need to know more about egg cookery see page..."

i ignored this and used my aluminum saucepan to cook the egg yolk mixture which turned a sort of chartreuse which sounds a bit like the pumpkin pie in question. most people don't have aluminum pans anymore so books don't even warn you about this, but maybe the pumpkin pie filling was mixed in an aluminum pan. find out and get back to us.

maybe someone else will have another suggestion as to possible cause! but had i turned to the page suggested i would have read that egg yolk reacts to aluminum causing it to turn an unsightly color. it is for this reason that i put warnings in the cake bible right on the page where the recipe is written so that it can't be ignored!

Pie and Tarts

Nov 28, 2005 | From the kitchen of Rose in Pie and Pastry Questions

Bruce Question:
I had been wanting to make a tart for some time, so I checked out your The Pie and Pastry Bible of the library again. I had never made a curd before nor the particular crust. I made the lime curd with kiwi. It turned out very very good. I took a couple of pieces to a neighbor.

I was wondering about a pineapple tart with oranges. It tastes good in my mind. I was wanting to know how to make a pineapple curd. I would use a fresh pineapple. Should the pineapple juice be reduced first? If so, how much? How much sugar should I use?

ps. I own your Cake Bible and I don't use mixes.

Thanks.

Rose Reply:
this is a very interesting idea. i think pineapple and orange would make a good combination. you could do a pineapple tart with orange curd to see how you like the flavors. if you want to experiment with pineapple curd, i would use the delicious golden pineapple for the juice and the same amount of sugar as the orange curd. pineapple juice has a lot of acidity so you probably don't need to reduce it. do let us know how it works!

Barry Question:
Dear Rose;
I can not begin to tell you how much I enjoy baking your recipes. I'm also the proud owner of all three of your "Bibles"

I do need your help though. I am consistantly running into the same problem with my pie doughs. For some reason my pie doughs are very crumbly and I'm having a very difficult time rolling the dough out. I measure accurately and use the correct flour for each of your recipes. Am I not kneading the dough enough? I'm afraid to make the dough to tough. Do you have any suggestions? I made your Tiramasu Black Bottom Tart the other day and I was just barely able to roll the dough. The edges of the dough were extremely crumbly.

Thank you in advance
Barry S.-an avid fan

Rose Reply:
thank you barry!
assuming you are using bleached all-purpose flour or pastry flour, (unbleached will be tougher and need more liquid) you might be using more flour than the recipe calls for if you are not weighing it. try using Wondra flour which is similar to pastry flour and will give you a more tender crust and also require less liquid. also, try replacing the water with heavy cream and add a teaspoon or 2 more if necessary. here's how you can tell:
the dough should be crumbly at first but hold together smoothly when kneaded lightly. if in doubt, take a small amount of the dough and knead it to see if it holds together.

the best way to knead the dough is to use latex gloves because the dough won't stick to them and you won't need to add more flour. a helpful technique in kneading is what the french call fraiser. using the heel of your hand, smear the dough forward onto the counter one or two times. this will cause any lumps of butter to form long sheets, resulting in flakiness. then use a bench scraper to gather up the dough and with your hands, press it together to form a disc.

J Question:
Hi - I tried making a "mile high lemon meringue pie" recipe that I found in Fine Cooking magazine. It has brown & white sugar in it. I made it twice and both times the meringue was totally raw when you cut into it. It called for jut browning the meringue under the broiler....I even turned the oven down to 325F. and letting the pie sit in the oven until the meringue turned a liht brown all obver and it still was raw in the middle. I threw away the entire pie after the 2nd attempt...what did I do wrong?

Rose Reply:
a high, deep meringue can take a long time to cook through.

my preference for meringue on a pie is to use italian meringue. the hot syrup cooks the egg white and keeps it from watering out later. i bake the pie at 350°F, then i put it under the broiler for about 20 seconds watching carefully so it doesn't burn. (see page 178 of the pie and pastry bible).

Lura Question:
why does my pecan pie always turn out "runny"?

Rose Reply:
it is the eggs that thicken the pie so if they're not heated enough the filling will become runny. overheating them will cause them to curdle. for this reason, i cook the filling first on the stove top as you would a lemon curd. my recipe will appear on every container of Lyle's golden refiners syrup starting in january. it is in the pie and pastry bible as well.

Message from Rose

Nov 20, 2005 | From the kitchen of Rose in Announcements

Dear Fellow Bakers,

this blog is two weeks old today and i'm thrilled to report that it has generated a huge number of responses and questions. reading them is so fun and fascinating i can easily see myself sitting "chained" to the computer with an i.v. (and the works)--unable and unwilling to tear myself away! of course this isn't going to be possible so i apologize that it may take a while to respond--especially around holiday time when everyone who ever bakes at all is baking NOW! i'll do the best i can to keep up.

imagine how frustrating it has been this past week when i experienced an untimely computer hard drive crash and was unable to view or respond at all!!! but i'm back in action with an improved system.

just one thing to keep in mind: while i will be sharing recipes from time to time that i think will be of interest, the purpose of this blog is not to dispense recipes on request. that in itself would be a full-time job! of course feel free to ask me if a recipe you are interested in is in one of my four "in print" books and i'll be happy to direct you to it.

Happy Holidays and Baking!

Rose

P.S. my 91 year old dad is coming down from up-state n.y. for thanksgiving weekend. his one request: cherry pie. i always have sour cherries in the freezer waiting for just such occasions! and this year was one of the most flavorful harvests ever so i froze enough for 4 pies. but for family thanksgiving day it will be something more seasonal and a touch more traditional: pumpkin cake with caramel silk meringue buttercream (both recipes in the cake bible)

Please Note: Some people's browsers cannot download such a long thread so I'm starting a "Message from Rose Part 2)

Great Pumpkin Pie

Nov 09, 2005 | From the kitchen of Rose in Pie

Two years ago, i was a guest on the PBS show "Seasonings with Dede Wilson. " Whenever this show airs, usually pre Thanksgiving time, we get tons of requests for these two recipes. Here they are now!

Oven Temperature: 375°F.
Baking Time: 50 to 60 minutes

Serves: 8

In this recipe, I cook the pumpkin and spices before baking, which makes for a more mellow and pleasing flavor. Puréeing the pumpkin in a food processor produces a unusually silky texture.

The crunchy bottom crust is a result of creating a layer of gingersnaps and ground pecans to absorbs any excess liquid from the filling, and also baking the pie directly on the floor of the oven.

INGREDIENTS

MEASURE

WEIGHT

volume

ounces

grams

flaky pie crust for a 9-inch pie (see blog recipe)

12 ounces

340 grams

4, 2-inch gingersnaps

1 ounce

29 grams

pecans

1/4 cup

1 scant ounce

25 grams

pumpkin filling

3 3/4 liquid cups

app 34.5 ounces

984 grams

1 can unsweetened pumpkin

1 3/4 cups

15 ounces

425 grams

light brown sugar,(*) firmly packed (preferably raw)

3/4 cup

5.75 ounces

163 grams

ground ginger

2 teaspoons

-

-

ground cinnamon

1 1/2 teaspoons

-

-

salt

1/2 teaspoon

-

-

milk

2/3 liquid cup

5.6 ounces

160 grams

heavy cream

2/3 liquid cup

5.5 ounces

153 grams

3 large eggs

scant 2/3 liquid cup

5.25 ounces

150 grams

pure vanilla extract

1/2 teaspoon

-

-


(*) dark brown sugar adds a delicious butterscotch flavor but masks some of the pumpkin flavor.

Special Equipment: A 9 inch pie plate, preferably Pyrex, a maple leaf cutter

On a floured pastry cloth or between 2 sheets of lightly floured plastic wrap, roll the pastry 1/8-inch thick and large enough to cut an even 13-inch circle. Use an expandable flan ring or a cardboard template as a guide to cut out the circle. Transfer it to the pie pan and tuck the overhanging pastry under itself. If desired, reroll scraps, chill and cut out decorative designs such as leaves. (Bake them separately at 400°F. for 6 to 10 minutes or until golden brown, brushed with milk and sprinkled with sugar in the raw. Remove to a rack to cool.)

Cut the border into a checker board design or use a form or spoon to make a flat but decorative border (see page 00). Do not make a raised border or extend it over the sides of the pan as it will not hold up so close to the heat source. After pouring pumpkin filling into the crust, push every other checkerboard border well over toward the filling or it tends to flip over against the pie pan. Refrigerate, covered with plastic wrap, for one up to 24 hours.

Preheat the oven to 375°F. at least 15 minutes before baking time.

***Bake directly on floor of oven or have the oven shelf at the lowest level and place an oven stone or cookie sheet on it before preheating.

Process the gingersnaps and pecans until finely ground. Sprinkle them over the bottom of the pie crust and using your fingers and the back of a spoon, press them into the dough to coat the entire bottom, going about 1/2-inch up the sides.
In a small, heavy saucepan, stir together the pumpkin, sugar, spices and salt. Over medium heat, bring the mixture to a sputtering simmer, stirring constantly. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes, until thick and shiny.

Scrape the mixture into a food processor, fitted with the metal blade, and process for 1 minute. With the motor on, add the cream and milk, processing until incorporated. Scrape the sides of the work bowl. Add the eggs, one at a time, processing just to incorporate, for about 5 seconds after each addition. Add the vanilla along with the last egg.

Pour the mixture into the pie shell and set it directly on the floor of the oven. Bake the pie for 50 to 60 minutes or just until a knife inserted between sides and center will come out almost clean. The filling will have puffed and the surface dulled except for the center (The filling shakes like jelly when moved. This will happen before it has finished baking so it cannot be used as a firm indication of doneness; conversely, if it does not have this consistency you can be sure that it is not baked adequately.) If the crust appears to be darkening too much on the bottom, raise the pie to the next rack. After 30 minutes, protect the edges with a foil ring.

Place the baked pie on a rack to cool. When cool, the surface will be flat. If you have made decorative designs, place them on now.

Store: 3 days,room temperature.

Understanding
I prefer using canned pumpkin purée to homemade from fresh pumpkin as the canned is more consistent in quality of flavor and texture.
The crust border should not be too raised, nor extend past the pie plate because baking so close to the heat source, and at the lower temperature required for the custard filling, the border would not set quickly enough and would droop over the edge and break off. Since it does not extend past the edge, it is not necessary to shield the edges until 30 minutes instead of the usual 15 for a one crust pie.
Characteristic star-burst cracking is the result of overbaking. If desired, cover any crack(s), should they develop, with baked pastry cut-outs.

Adapted from The Pie and Pastry Bible, Scribner, 1998

Rose's Favorite Flaky & Tender Pie Crust

Oct 28, 2005 | From the kitchen of Rose in Pie

INGREDIENTS

MEASUREMENTS

WEIGHT

cold

volume

ounces

grams

frozen unsalted butter, 1/2 inch cubes

8 tablespoons

4 ounces

113 grams

pastry flour (or bleached all purpose flour*)

1-1/3 cups + 4 teaspoon (or 1-1/3 cups)

6.5 ounces

184 grams

sea salt

1/8 teaspoon

-

-

baking powder (preferably Rumford or another non-aluminum variety)

1/8 teaspoon

-

-

cream cheese, cut into 4 pieces and chilled

1-3 ounce package

3 ounces

85 grams

heavy cream

2 tablespoons

-

-

cider vinegar

2 teaspoons

-

-

Food Processor Method

1) Process flour, salt, and baking powder to blend.
2) Add cream cheese and process until coarse.
3) Add butter cubes and pulse until peanut size.
4) Add cream and vinegar and pulse until butter is the size of small peas.
5) Scrape dough onto a lightly floured work surface. Use latex gloves or cover hands with plastic bags and press dough until it holds together in one smooth flat disc.
6) Wrap, and refrigerate 45 minutes before rolling.

Notes: Baking powder containing aluminum has a bitter flavor. Most health food stores and many supermarkets carry the calcium variety.You can eliminate the baking powder and double the salt but the crust will be less tender.

*If not using pastry flour to achieve the same tenderness use 2/3 bleached all-purpose flour and 1/3 cake flour

Pie Crust Missionary

Oct 24, 2005 | From the kitchen of Rose in Notes

sometimes i wish i could be a pie crust missionary--going around the country showing how fun and easy it is to make one of the most feared of baked goods: a delicious, flaky and tender pie crust--one that rolls out easily, is as malleable as clay, doesn't tear when transferring it to the pie plate, and doesn't shrink when baking.

the main secret to this perfect pie crust is the flour. I learned the perils of choosing the wrong flour when I was on my press tour for "the pie and pastry bible" 7 years ago.

Continue reading "Pie Crust Missionary" »

Product Line: Rose Levy Bakeware

Oct 15, 2005 | From the kitchen of Rose in Equipment

I'm pleased to announce my association with Harold Import Company. Harold Import is distributing my new line called Rose Levy Bakeware™.

Rose Levy Bakeware™ represents my vision for the ideal bakeware that has been brewing in my imagination for years. I'm proud to offer these new design concepts for you to enjoy in your home.

Rose's Perfect Pie Plate
Rose's Perfect Pie Plate is the first product to be developed and I am very proud of it. It has a deeply scalloped border which effortlessly creates a beautiful crimped crust. Also available is Rose's Sweetheart Crème Brulée. Recipes for my favorite pie crust and three variations of crème brulée are below.

If you are a member of the trade, please contact Harold Import. If you are a consumer, look for Rose Levy Bakeware™ at fine kitchen and gourmet food stores near you. It is also available on line at CyberPantry.com, Fantes.com, and LaPrimaShops.com

Continue reading "Product Line: Rose Levy Bakeware" »

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