Category ... Pie
Jan 24, 2016 | From the kitchen of Rose
Photo by Woody Wolston
Rose Levy Beranbaum's Perfect Pie Plate, 9-Inch, Ceramic, Rose
The pie plate originally came in a hatbox with a small recipe booklet containing 4 recipes. As it is no longer packaged this way, here is a link to purchase a new booklet which contains my top 10 American pie recipes, my favorite pie crust recipe, tips and step-by-step photos. The pages are laminated.
Rose Levy Beranbaum Signature Series Rose's All Original All American Pie Recipe Deck, Multicolor
Nov 20, 2015 | From the kitchen of Rose
My dearest friend, Diane Boate, who lives in San Francisco and writes for the on-line publication Eat, Drink, Films, has just written an utterly charming piece on my pecan pie. She also includes the recipe both for the pie and for the secret ingredient (Lyle's Golden Refiner's Syrup).
Aug 01, 2015 | From the kitchen of Rose
The season for Concord grapes is short but as the skin on the grapes is very thick they freeze perfectly for well over a year, especially if placed in ball jars.
I now prefer to thicken the filling before baking. Allow it to cool to room temperature before scraping it into the pie shell.
Nov 25, 2014 | From the kitchen of Rose
I just saw this very special writeup of The Baking Bible, in "The Jewish Weekly," by Helen Chernikoff, which includes not only a little story about my heritage and inauspicious beginnings as a "food critic," but also the recipe for my new and best apple pie. If you don't have the book and are still thinking about what to make for Thanksgiving, here it is!
May 03, 2014 | From the kitchen of Rose
Milk Chocolate Caramel Tart
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--Lindsay 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.
Lindsay 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 Lindsay 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.
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.
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.
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" »
Jan 18, 2014 | From the kitchen of Rose
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.
Continue reading "Winter Pies Are The Best!" »
Oct 05, 2013 | From the kitchen of Rose
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
Jan 24, 2011 | From the kitchen of Rose
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!
Nov 28, 2010 | From the kitchen of Rose
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.
Jan 23, 2010 | From the kitchen of Rose
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.
Jul 16, 2009 | From the kitchen of Rose
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
Jul 30, 2008 | From the kitchen of Rose
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" »
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" »
Jun 29, 2006 | From the kitchen of Rose
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!
Jun 25, 2006 | From the kitchen of Rose
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!!!" »
Feb 22, 2006 | From the kitchen of Rose
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.
Jan 11, 2006 | From the kitchen of Rose
in Pie and Pastry Questions
I saw your show on Channel 13 PBS today. You were baking a banana cream pie. Is this recipe available online or what?
please contact the producer marjorie poore for recipes from the show (email@example.com)
Dec 12, 2005 | From the kitchen of Rose
in Pie and Pastry Questions
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.
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!
Nov 28, 2005 | From the kitchen of Rose
in Pie and Pastry Questions
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?
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!
Nov 28, 2005 | From the kitchen of Rose
in Pie and Pastry Questions
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.
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!
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
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.
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?
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).
why does my pecan pie always turn out "runny"?
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.