Key Lime Pie

Key Lime Pie

This classic key lime pie recipe follows the traditional technique of not baking the filling. The acidity in the lime juice cooks the eggs as the fillings chill. Pasteurized egg yolks are best for this recipe, but if fresh eggs are used bake the pie at 325ºF (160ºC) for 30 minutes to set the eggs.

Ingredients:

Crust

3 cups (750 mL) chocolate cookie crumbs 

1 cup (250 mL) sweetened coconut 

½ tsp (2 mL) fine salt 

¾ cup (175 mL) unsalted butter

Filling

Two 300 mL tins condensed milk 

12 pasteurized egg yolks 

1½ cups (375 mL) fresh lime juice 

4½ tsp (22 mL) lime zest

Candied Lime Slices

2 limes 

1 cup (250 mL) sugar 

1 cup (250 mL) water 

Sugar for sprinkling

Directions:

Crust, preheat oven to 375ºF (190ºC).

Combine chocolate cookie crumbs, coconut and salt. Stir in melted butter and blend to an even, crumbly texture. Press crust into an ungreased 9-inch (23-cm) springform pan. Bake for 7 to 8 minutes, until coconut browns. Allow to cool.

Filling, whisk together all ingredients until smooth and pour into baked pie shell. Chill for at least 4 hours before slicing.

Candied Lime Slices; slice limes into thin rounds Blanch first in a pot of boiling water for 2 minutes, then drain. In a saucepan, combine sugar and water, bring up to a simmer and add lime slices. Simmer for 10 to 15 minutes, until white pith of limes looks translucent. Drain and spread out on a cooling rack over a baking tray to dry for about an hour. Coat limes with sugar and store in an airtight container, layered between parchment or plastic until ready to use.

Top cake with candied lime slices and serve.  Serves 10 to 12

Vanilla Bean Cream Tart With Salted Butter

                                                        

Vanilla Bean Cream Tart with Salted Butter Crust

Salted butter provides depth you can’t get from salting alone in this pâte sucrée crust, a perfect base for an ultrasmooth vanilla cream. Think of this tart as a canvas for any seasonal fruits as the months go by. This is a great way to use local currants, gooseberries and even florals like elderflower to showcase the best of summer.
Ingredients:
Vanilla Bean Cream
1 cup (250 mL) whole milk, divided
1 1/4 cups (310 mL) heavy cream, divided
1/3 cup (80 mL) granulated sugar
1 vanilla bean, split lengthwise, seeds scraped out
2 tbsp (30 mL) cold water
1 tsp (5 mL) unflavoured gelatin
3 large egg yolks
1/4 cup (60 mL) cornstarch
Salted Butter Crust
1 3/4 cups (425 mL) all-purpose flour
1/2 cup (125 mL) icing sugar
1/2 cup (125 mL) salted butter, cold, cubed
1 large egg yolk
2 tbsp (30 mL) whole milk
Fresh strawberries and cherries to finish
Directions:
For the vanilla bean cream, set a fine-mesh sieve over a medium-size
bowl. Set aside.

Combine 3/4 cup (175 mL) milk, 1/2 cup (125 mL) cream, sugar,
vanilla seeds and pod in a medium saucepan. Bring just to a simmer
over medium heat, then remove from heat, cover and let steep for 20 minutes.

Once steeped, pour cold water in a ramekin. Sprinkle gelatin overtop, then stir to combine. Let bloom for 5 minutes.

Whisk remaining 1/4 cup (60 mL) milk, egg yolks and cornstarch in a medium-size heatproof bowl until smooth. Return vanilla bean mixture to a gentle simmer over medium heat. Slowly pour vanilla mixture
into yolk mixture, whisking constantly, until combined. Pour mixture back into pot and return to medium heat. 

Cook, whisking constantly, until thickened, about 1 minute. Remove from heat and whisk in gelatin mixture until fully combined. Pass through sieve to remove any lumps and vanilla pod. Cover surface with plastic wrap. Cool until barely warm then refrigerate until chilled, at least 2 hours or up to 2 days.

For the salted butter crust, combine flour and icing sugar in bowl of
a food processor. Add butter and pulse until fine crumbs form. Add
egg yolk and milk and continue blending until a dough just comes
together, up to 1 minute. Shape into a disc. Wrap in plastic and
refrigerate for 30 minutes.

Preheat oven to 325°F (163°C).

Knead dough a few times to soften, then roll dough on a lightly

floured work surface to a circle about 1/8-inch (3-mm) thick.

Transfer dough to a 9-inch (23-cm) fluted tart pan with removeable

bottom. Gently press into bottom and up sides of pan, overhanging

edges. Trim the edges even with the top by running a rolling pin overtop. Prick bottom

with a fork. Freeze for 15 minutes.

Set tart pan on a baking sheet. Cover shell with a piece of parchment

paper and fill with pie weights or dried beans. Bake on middle rack

for 20 minutes. Remove paper and weights. Continue baking until l

ightly golden, 14 to 16 minutes. Cool completely.

To assemble, remove ring from tart pan. Run an offset spatula gently

under pastry to separate from base, then transfer to a plate or serving

dish.Whisk remaining 3/4 cup (175 mL) cream in a large bowl until

soft peaks form, 2 to 3 minutes.

Using same whisk, mix chilled vanilla bean cream in its bowl until smooth (cream will be very thick). Scrape cream into whipped cream and continue whisking until mixture is fully smooth and blended. Scrape into tart shell;

smooth top.

To finish, arrange strawberries and cherries overtop. Refrigerate until

chilled, 1 hour.

Serves 6 to 8

Homesteaders Apple Pie

 Homesteaders Apple Pie

This is the original Homesteader Apple Pie recipe.  The Big Sur River Inn on Highway CA 1 and 25 miles south of Carmel was built in 1935.  This is the apple pie recipe served at that time and still is in operation.  Reservation can be made online.

Ingredients:

 For the filling
¼ cup sugar
½ teaspoon cinnamon
½ teaspoon kosher salt
2 teaspoons nutmeg
¼ cup butter
2 ounces lemon juice
2 pounds apples, peeled and quartered
2 tablespoons all-purpose flour
¼ cup cream

For the trusty pie crust
1 cup all-purpose flour
1 teaspoon baking powder
1 pinch of kosher salt
¼ cup softened butter
1 tablespoon oil of your choice*
1 splash of apple cider vinegar 

For the crumb topping
1½ cups quick oats
¼ cup brown sugar
¼ cup white sugar
1 tablespoon softened butter
1/3 cup all-purpose flour
1 pinch of kosher salt

Directions

Mix pie crust ingredients together until dough forms a ball. Roll it out in a circle and ease into 11-inch pie plate.
Preheat oven to 300º F. Mix together filling ingredients in a bowl and mix topping ingredients together in a separate bowl.
Mound apple mixture into the pie crust, filling 2–3 inches above the pie pan. Add crumb topping. Bake for 1 hour. Makes 1 pie.

Notes 
River Inn makes at least 5 pies at a time and adds 1 whole egg to the dough for the crust. For making 1 pie, replace egg with 1 tablespoon oil of your choice

Brandied Pumpkin Pie ~ NY Times.

Brandied Pumpkin Pie,   NY Times

 Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut squash purée is even better. Thin-skinned and easy to cut, butternut squash turns soft and velvety if you roast it, and a quick whirl in the food processor or a blender quickly reduces to it to a luscious purée. Here we’ve kept the seasonings on the light side to best showcase the character of the squash. But feel free to amp up the cinnamon and ginger if you like a spicier slice. The brandy is optional, and if you’d rather not use it, you can leave it out or substitute another spirit; bourbon is excellent. Yield 8 servings
Ingredients:
Crust:

1¼ cups all-purpose flour (150 grams)
¼ teaspoon fine sea salt
10 tablespoons (141 grams) unsalted butter (1¼ sticks), preferably a  

   high-fat, European style, chilled and cubed
2 to 4 tablespoons ice water, as needed
Filling

1¾ cups squash or pumpkin purée (see note)
3 large eggs
1 cup heavy cream
¾ cup dark brown sugar (160 grams)
2 tablespoons brandy
2 teaspoons ground ginger (4 grams)
1½teaspoons ground cinnamon (3 grams)
½ teaspoon kosher salt (3 grams)
¼ teaspoon grated nutmeg
Pinch ground clove

Directions:

Crust:In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

On a lightly floured surface, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes.

While the dough chills, heat oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 20 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed.

Filling: Lower oven temperature to 325 degrees. In a large bowl, whisk together the pumpkin purée, eggs, cream, dark brown sugar, brandy, ginger, cinnamon, ½ teaspoon salt, the nutmeg and clove. Pour mixture into the cooled pie shell. Transfer pie to a large baking sheet. Bake until crust is golden and center jiggles just slightly when shaken, 50 to 60 minutes. Cool completely before serving.

TIPSTo make butternut squash purée, peel, halve and seed a 2½ to 3-pound squash and cut flesh into 1½-inch chunks. Coat with melted butter or oil and roast at 400 degrees, stirring once or twice, until the squash is tender, about 30 to 45 minutes. Let cool, then purée in a food processor.                                                                                              

*To make the job even easier than above method, I cut the squash in half, scoop seeds, place cut side down on a rimmed baking sheet. No butter or oil needed. Bake at 300 degrees until you can "dimple" the thickest part. Cool slightly and scoop from peel. Puree in a food processor. DONE!

Patty's Pumpkin Chiffon Pie

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Patty's Famous Pumpkin Chiffon Pie.

This post is not just a post of a pumpkin chiffon pie but the recipe of someone who was very special to me and everyone whoever met her.  Patty was a person who cared about you and your welfare.  No task was too great, she got it done.  Patty and her husband Tom had such an enviable loving relationship.  Tom would say they were going on a date.  That was how Tom described a trip to Costco.  Patty was the loving mother of three children and eight grandchildren and a neighbor with a heart of gold!
Ingredients:
1 9-inch pie crust, baked and reserve
1 envelope unflavored gelatin
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon nutmeg

Directions:
Combine the gelatin and spices in a bowl and set aside.

In a medium size pot combine:
3/4 cup milk
2 egg yolks slightly beaten, save the whites for later
1 cup canned pumpkin (not pie filling)
Stir to mix well, then add the spices and gelatin mixture.

Heat over medium-high heat stirring once or twice until mixture boils. Remove from heat and place in bowl.  Refrigerate until semi-firm,

Whip the two egg white to stiff peaks then turn the blender to low and gradually add 1/4 cup sugar.  In a big bowl fold the egg whites with 1/2 cup whipping cream whipped.  Blend the chilled pumpkin mixture into the Whipped Cream mixture.  Pour into 9 inch baked pie crust.  If you wish, top with whipped cream to make it more festive.

Patty Ann Thompson

11-15-1956  - 10-1-2024

Super-Silky Pumpkin Pie With Brown-Butter Crust

Super Silky Pumpkin Pie 

With Brown-Butter Crust

This take on the classic pumpkin pie has a sophisticated flavour profile, yet it’s surprisingly easy to pull together. Since everything can be mixed in a couple of bowls and you don’t need to roll out the dough, this pie is a snap to bake up.

Ingredients:

Brown-Butter Crust:
1/2 cup (125 mL) unsalted butter
1 1/4 cups (310 mL) all-purpose flour
1/3 cup (80 mL) granulated sugar
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) kosher salt
1 large egg yolk
1 tbsp (15 mL) ice-cold water

Filling:
2 cups (500 mL) pumpkin purée (not pumpkin pie
   filling)
1 large egg
2 large egg yolks
1/3 cup (80 mL) granulated sugar
1/2 cup (125 mL) heavy cream
3/4 cup (175 mL) sweetened condensed milk
2 tbsp (30 mL) liquid honey
2 tsp (10 mL) vanilla
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) freshly grated nutmeg
1/8 tsp (0.5 mL) ground cloves
Generous pinch of kosher salt

Directions:                                                                                           Prepare brown butter by melting butter in a medium saucepan, set over medium heat. Cook, swirling occasionally until butter is deep golden-brown, 5 to 8 minutes. It’s okay if there are dark flecks. Spoon the butter into a bowl leaving any burnt bits behind. Refrigerate until firm, 1 to 2 hours.

Cut brown butter into chunky pieces, then refrigerate until firm. When firm again, add flour, sugar, baking powder and salt to a medium bowl. Whisk until mixed. Whisk in egg yolk and cold water. Remove any raggedy bits from whisk and add to bowl. Add prepared brown butter. Using your fingers and thumbs, mix butter into flour mixture until mixed. Begin to knead the dough until it comes together. If needed, add another 1 tbsp (15 mL) cold water. Continue kneading until you have a rough ball.

Press dough over the base of a greased 9-inch (23-cm) fluted tart pan. Using the base of a measuring cup, press dough to create an even layer over bottom of pan and push dough up sides of tart pan. Using your fingers and thumbs, create an even edge. Using a fork, poke holes over surface of dough. Freeze until firm, about 30 minutes.

 Meanwhile, preheat oven to 350°F (177°C).

When oven is preheated and pastry shell is firm, set tart pan on a baking sheet. Line with parchment and fill with pie weights (see TIP on p. 60), bake in centre of preheated oven for 15 minutes. Remove to a rack. Let cool for at least 15 minutes.

Meanwhile, prepare filling. Whisk pumpkin purée with egg, egg yolks, sugar and cream in a medium bowl. Fine-strain through a sieve into another bowl, using the base of a ladle to press the mixture through the sieve. Discard any thick solids that remain in sieve—you will have about 2 tbsp (30 mL) to discard. Whisk the puréed pumpkin mixture with condensed milk, honey, vanilla, spices and salt.

When baked shell has cooled, pour pumpkin mixture into partially baked shell. Bake in preheated 350°F (177°C) oven until slightly jiggly, 35 to 50 minutes. Remove to a rack to cool completely. When cool, refrigerate until chilled and firm.    Makes 10 servings

Raspberry Crumble Pie

 

Raspberry Crumble Pie

This lightly sweetened pie is all about the floral flavour of fresh raspberries with a little help from oats, hazelnuts and cardamom in the crumble topping. Use firm-ripe berries for the best set, and though it’s hard to resist eating warm from the oven, the pie will cut cleanest if you make it the day before you serve it.

Ingredients:

Pastry

1/4 cup (60 mL) ice water
1 tbsp (15 mL) apple cider vinegar
1 1/4 cups (310 mL) all-purpose flour, 165 g
1/2 tsp (2 mL) sugar
1/4 tsp (1 mL) fine sea salt
1/2 cup (125 mL) unsalted butter, cold, cut into cubes
1 egg white, lightly beaten

Topping
2/3 cup (150 mL) all-purpose flour
1/3 cup (80 mL) skinned hazelnuts, coarsely chopped
1/4 cup (60 mL) old-fashioned rolled oats
1/4 cup (60 mL) packed light brown sugar
2 tbsp (30 mL) sugar
1/4 tsp (1 mL) fine sea salt
1 1/2 tsp (7 mL) ground cardamom
1/3 cup (80 mL) unsalted butter, melted, cooled

Filling
7 cups (1.75 L) raspberries, about 840 g
1 tbsp (15 mL) fresh lemon juice
1/4 cup (60 mL) sugar
Pinch salt
1/4 cup (60 mL) tapioca starch

Directions                                                                                         For the pastry, combine water and vinegar in a liquid measuring cup and add a few ice cubes. Keep in the fridge until ready to use.

Combine flour, sugar and salt in a medium bowl. Add butter and work with your fingers, pressing all the butter cubes flat until they are incorporated into the flour as large and small pieces. Drizzle in enough ice water mixture, stirring with a fork to start then with your fingers, to just bring dough together into a ball—do not overwork! Wrap dough in plastic and flatten into a disc. Refrigerate at least 30 minutes and up to 3 days.

For the topping, combine flour, hazelnuts, oats, sugars, salt and cardamom in a medium bowl. Drizzle in butter and stir with a fork until absorbed into dry ingredients. Cover and refrigerate until you can easily break crumble up into small and large clumps, at least 30 minutes.

Place rack in lower third of oven. Preheat to 425°F (218°C).

Remove pastry from fridge and allow it to warm up enough to be pliable (up to 10 minutes). Roll out on a floured surface until it’s large enough to fit into a 9-inch (23-cm) pie plate with a 1-inch (2.5‑cm) overhang. Trim pastry as needed, roll edge under and crimp as desired. Place in freezer until solid (about 15 minutes).

Dock pastry all over with a fork. Line with parchment and weigh down with pastry weights or dried beans. Bake in lower third of oven until edges are lightly golden, about 18 minutes. Remove parchment and weights. Bake until bottom is set, 3 to 5 minutes more. Use a fork to compress any bubbles that may have formed. Remove from oven, wait 3 minutes then brush warm crust with egg white to seal. Cool completely before filling.

Reduce oven to 375°F (191°C) and place a rimmed baking sheet lined with foil in bottom third of oven.

For the filling, combine raspberries, lemon juice, sugar and salt in a large mixing bowl. Toss gently to combine. Let stand until sugar has dissolved and berries are evenly juicy, about 30 minutes. Strain juices into a small saucepan and bring to a boil over medium-low heat. Simmer until thickened and reduced to no more than 1/4 cup (60 mL). Set aside. Add tapioca to raspberries and gently toss to combine. Set aside.

Transfer raspberries to crust and drizzle reduced juices overtop. Sprinkle with topping. Place on preheated baking sheet and bake until crumble is deeply golden, about 45 minutes. Cover loosely with foil and continue baking until raspberry juices are bubbling, 20 to 30 minutes more. Remove from oven and transfer to a cooling rack. Cool completely, ideally overnight, to set before serving.  Serves 8

No-Bake Lemon Cashew Pie ~ Vegan

No-Bake Lemon Cashew Pie

This new twist on a lemon meringue pie features a yummy vegan filling with a crust that won't leave you disappointed.
Ingredients:
For The Crust:
1 cup (155 g) raw almonds
1 cup (180 g) dates, pitted
3 Tablespoons (45 ml) unrefined coconut oil, melted
For The Filling:
¾ cup (180 ml) warm water
3 lemons, zested and peeled
¼ cup (60 ml) maple syrup
1 teaspoon vanilla extract
2½ cups (375 g) raw cashews
½ cup (90 g) dates, pitted
Directions:
For The Crust:
Place the almonds, dates and coconut oil in the Vitamix container and secure the lid. Select Variable 6 and pulse 10-15 times or until the ingredients resemble a wet/sandy mixture. Do not over process. Scrape the sides of the container if needed.  

Remove from the container into a 10" pie dish. Press into place around the middle and edges of the pie pan. Refrigerate for 1 hour.

For the Filling: 

Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the machine on its lowest speed and increase to its highest speed. Blend for 60 seconds until it is smooth, using the tamper to press the ingredients into the blades.

Pour the filling evenly across the pie crust and place into the refrigerator for 2-3 hours or until the pie is set.

Old Fashioned Sugar Cream Pie

Old Fashioned Sugar Cream PieThis Old Fashioned Sugar Cream Pie is creamy and sweet, with a texture similar to crème brûlée. It uses simple ingredients and takes just a few minutes to prepare. Ingredients:1 pie crustCustard:1/3 cup cornstarch1 cup granulated sugar5 tbsp butter3 cups heavy cream1 tbsp vanilla1 pinch table saltTopping2 tbsp melted butter2 tbsp granulated sugar1 tsp cinnamon2 tbsp melted butter2 tbsp granulated sugar1 tsp cinnamonDirections:Roll pie crust dough into an 11-inch circle. Place in a pie pan, pressing out any air pockets. Prick the bottom and sides of the pie crust with a fork. Line with parchment paper and fill the crust with pie weights or dried beans. Bake according to your pie crust recipe directions for a single-crust baked pie shell, then cool completely.
In a medium saucepan, whisk sugar and cornstarch together. Add cream and butter to the pan and cook over medium heat, whisking continually. Bring the mixture to a boil and then cook one minute longer.
Remove from heat and whisk in the vanilla extract. Pour the cream mixture into the cooled pie crust and smooth using a spoon or spatula. Pour the melted butter over the top of the pie. Combine 2 tablespoons of sugar with 1 teaspoon of grond cinnamon and sprinkle evenly over the top of the butter. 
Place the pie on the top rack of your oven and broil for 1-2 minutes, until the sugar crystallizes and browns. Watch carefully so you don't burn your pie!
Remove from oven and cool to room temperature Store pie in the refrigerator.
Notes:Storage: Cover the pie tightly with plastic wrap and store in the refrigerator for up to 7 days.
Tips:Whisk the custard continuously, using care to scrape the bottom of the pan regularly, so that the mixture does not burn.
Place a pie shield over the crust before broiling. This step will keep your crust from burning.
Use a pie plate that is safe for broiling. I have never had a problem with a standard glass pie plate, but it is possible that the high heat could cause the glass to shatter.

Peanut Butter Chocolate Pie

Peanut Butter Chocolate Pie

Ingredients:

For The Crust

2 cups chocolate cookie crumbs

1 tablespoon sugar

1/4 cup butter

Mix the cookie crumbs, sugar, and butter.  Form into pie pan.  Bake for 10 minutes at 350 F  Cool in freezer.

Filling:

8 ounces cream cheese

1 cup peanut butter

1 cup sugar

1 tablespoon butter

1 tablespoon vanilla extract

2 cups whipped cream

12 tablespoons shaved chocolate

Directions:

Whip together cream cheese, peanut butter, and sugar until stiff.  Slowly add butter, vanilla, and whipped cream.  Pour into baked pie shell and garnish with shaved chocolate, cover and freeze.

 

Marcona Almond Lemon Meringue Pie

Marcona Almond Lemon Meringue Pie

Ingredients:

Crust
1/2 cup Marcona almonds
4 1/4 ounces all-purpose flour (about 1 cup)
1 3/8 ounces powdered sugar (about 1/3 cup)
1/2 teaspoon kosher salt
1/2 cup cold unsalted butter (4 ounces), cut into small pieces
Cooking spray 

Filling
3/4 cup granulated sugar
1 3/4 ounces cornstarch (about 1/3 cup)
1/4 teaspoon kosher salt
1 1/3 cups water
4 teaspoons lemon zest plus 2/3 cup fresh lemon juice (from about 6 lemons), divided
4 large egg yolks
2 tablespoons unsalted butter 

Meringue
4 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 cup granulated sugar
1/4 cup water

Directions
Crust: 

Preheat oven to 400°F. 

Place almonds in a food processor; pulse until finely chopped, about 6 times. 

Add flour, powdered sugar, and salt; pulse twice to combine. 

Add butter; pulse until small, moist clumps form, about 13 to 16 times (dough will be crumbly but it will hold together when pressed between fingers; you don’t want the dough to form a ball, but you also don’t want lots of dry flour).

Transfer dough to a 9-inch pie pan lightly coated with cooking spray. Pat dough into bottom and up sides of pie pan; pierce bottom of dough with a fork. 

Place in freezer for 10 minutes. Remove dough from freezer; line with parchment paper and pie weights or dried beans. 

Bake at 400°F until lightly browned, 15 to 18 minutes. 

Carefully remove parchment paper and pie weights. Bake until evenly browned, about 5 minutes.  Place on a wire rack to let cool.

Filling: 

Whisk together granulated sugar, cornstarch, and salt in a large, heavy saucepan. 

Whisk in 1 1/3 cups water and lemon juice. Cook over medium, stirring almost constantly, until bubbly and thick, about 6 minutes. 

Place egg yolks in a medium bowl.  Add about one-fourth of hot lemon juice mixture to egg yolks, whisking constantly.Gradually add remaining hot lemon juice mixture, whisking constantly. 

Pour mixture back into pan; cook over medium, whisking constantly, until bubbly, about 2 minutes. 

Remove from heat. Stir in lemon zest. Add butter; stir until butter melts. Place saucepan into an ice bath in a large bowl. 

Let cool to room temperature (or cooler), whisking occasionally, about 8 minutes. 

Spoon mixture into cooled crust. Loosely cover with plastic wrap, and refrigerate until set, about 1 hour.

Meringue: 

Place egg whites in the bowl of a stand mixer. Add cream of tartar, vanilla, and salt. Beat on medium speed just until soft peaks form.

Combine granulated sugar and 1/4 cup water in a small, heavy saucepan; stir just to moisten sugar. Bring to a boil; cook, without stirring, until a candy thermometer registers 250°F, about 6 minutes. 

With stand mixer running on medium-low speed, slowly pour hot sugar syrup down side of bowl into egg white mixture. 

Increase speed to medium, and gradually increase up to high. Beat until stiff peaks form. Spoon meringue over pie. Lightly brown meringue under a broiler or with a kitchen torch, if desired.

Chocolate Coffee Pecan Pie

Chocolate Coffee Pecan Pie

For some people (not me) pecan pie is just too sweet. If that’s you, the addition of coffee and bittersweet chocolate in this recipe offsets the sweetness. Phyllo is super easy to work with and very forgiving. Some of the sheets will probably be torn. It doesn’t matter: just piece them back together again. The results will still look great.

Ingredients:
Filling
1 cup (250 mL) golden corn syrup
½ cup (125 mL) brown sugar
1 tbsp (15 mL) espresso or coffee or 1 tbsp (15 mL) hot water mixed with
1 tsp (5 mL) instant coffee or espresso powder
3 eggs, lightly beaten
¼ cup (60 mL) butter, melted and cooled slightly
2 tsp (10 mL) vanilla
Shell
8 sheets thawed frozen phyllo from a 454-g box
3 tbsp (45 mL) melted butter
2 cups (500 mL) chopped pecans, coarsely chopped
2 oz (55 g) 70 or 75% bittersweet chocolate, coarsely chopped

Directions:
Preheat oven to 350°F (180°C).

In a medium bowl, whisk corn syrup with brown sugar, espresso, eggs, ¼ cup (60 mL) butter and vanilla.

Leaving phyllo stacked, remove 8 sheets from package. Cut and discard a 3-inch (8- cm) strip from long end of stack. Remove 1 sheet of phyllo and place on counter. Cover stack with tea towel. Working quickly and using butter like a glue, lightly brush outside edges with melted butter. Then brush inside part of phyllo (it does not need to be perfect or to cover it all; it is simply to help second sheet stick). Remove second sheet of phyllo (covering stack), and place directly on first, matching edges as best you can. If it is ripped, just piece it together. Continue buttering and stacking phyllo. Lift stack of phyllo into a 10-inch (25‑cm) deep pie plate, easing into plate. Using scissors, cut phyllo so that about 1 inch (2.5 cm) overhangs edges (discard extra). Roll and squeeze edges to form a rim just inside of pie plate. Brush remaining butter over rim edges.

Sprinkle pecans and chocolate over base of phyllo. Stir filling, then pour into crust. Bake in preheated oven 40 to 45 minutes or until edges are brown and filling is set. Cool completely.  Serves 8

Apple Pie Filling ~ A Great Do-Ahead!

  

Apple Pie Filling

10 medium Granny Smith apples peeled, quartered, 

   cored, and sliced (about 3 cups)    

6 tablespoons water
6 tablespoons butter, room temperature
1 cup granulated sugar
4 teaspoons cinnamon
3 tablespoons cornstarch
1/4 teaspoon nutmeg

Directions:
In a medium saucepan over medium-high heat, combine the sliced apples and water. Cook for 6 minutes, stirring occasionally. Add the butter.

Meanwhile, whisk together the sugar, cinnamon, cornstarch, and nutmeg in a medium bowl.

After the butter has melted, add the sugar mixture to the saucepan (over the apples). Stir constantly for 2 minutes, or until the sauce thickens.

Remove from heat and let the sauce sit for 5 minutes.

After the sauce has cooled completely, store in an airtight container in the refrigerator for up to a week or the freezer for up to 3 months. (Be sure to label and date the container.)

Brown Butter Bourbon Pecan Pie

Bourbon Brown Butter Pie

Made with brown butter and bourbon, this pecan pie has a richer, more complex flavor than the typical pecan pie.

Ingredients:
Crust
1-1/2 cups all-purpose flour, spooned into measuring cup and leveled with a knife
1/2 teaspoon salt
1/8 teaspoon baking powder
6 tablespoons very cold unsalted butter, sliced into 1/4-inch pieces
3 tablespoons very cold vegetable shortening, in 3 pieces
4 tablespoons very cold water
Filling
5 tablespoons unsalted butter
2/3 cup packed dark brown sugar
2/3 cup light corn syrup
1/2 cup golden syrup (such as Lyle’s or King)
3 large eggs, at room temperature
2 tablespoons bourbon (optional but highly recommended)
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2-1/2 cups pecan halves (coarsely chop half of them, and leave the rest whole)
Unsweetened whipped cream or vanilla ice cream, for serving

Directions:
Crust:
Combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine. Add the pieces of butter and shortening and pulse until you have coarse crumbs with lots of pea and chickpea-sized clumps of butter and shortening within. Add the water and pulse a few times until the mixture is just evenly moistened and very crumbly. It will not come together into a mass -- that's okay. Dump the crumbly dough out onto a work surface and gather it into a ball. Pat the dough into a 5-inch disc -- don't worry if the edges crack -- and wrap it in plastic. Refrigerate for at least 45 minutes or up to 3 days to rest.

Take the dough out of the refrigerator (if it was in the fridge for a long time, let it sit on the countertop for 10-15 minutes so that it's malleable enough to roll). Dust your work surface lightly with flour and place the dough on top; sprinkle a little flour over the dough. Use your hands to quickly work the dough into a smooth disc -- don't overwork it or warm it up too much, just smooth the edges as best as you can so it's easier to roll. With a rolling pin, roll the dough, turning it frequently and adding more flour as necessary so it doesn't stick, into a 13-inch circle. Fold the dough into quarters without creasing it and transfer it to a 9-inch deep dish pie pan (the pan should be at least 1-1/2 inches deep). Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don't worry if it tears, just patch it right back up. Trim the edges to 1/2-inch beyond the lip of the pie pan, if necessary. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas); then press the rim against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Place the crust in the freezer for at least 15 minutes while you heat the oven.

Preheat the oven to 400°F. Remove the crust from the freezer and place it on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill it at least halfway full with dried beans or pie weights. Bake for 20 minutes, or until the crust is pale and partially cooked. Remove the parchment and dried beans/pie weights and set aside while you prepare the filling.
Reduce the oven temperature to 350°F.

Filling:
In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter smells nutty and is golden brown, 3 to 5 minutes. Once you smell that nutty aroma, take the pan off the heat and pour the browned butter into a large heat-proof bowl to cool. (The milk solids will darken and settle on the bottom of the saucepan. When you transfer the brown butter to the bowl, try to leave as much of this sediment in the pan as possible but don't worry about it too much.)
To the bowl with the brown butter, add the brown sugar, corn syrup, and golden syrup and whisk until smooth. Whisk in the eggs, bourbon, vanilla, and salt.

Sprinkle the pecans in the baked piecrust and then pour the syrup mixture over them. The nuts will float to the top. (It isn't necessary, but for a prettier finished pie, use your fingers to flip over any whole pecans that are upside down, and arrange the whole pecans evenly on the surface.)

Put the pie on the baking sheet (be sure you reduced the oven temperature to 350°F!). Bake until just set and bubbling at the edges, 50-55 minutes. The pie will still wobble just a bit when nudged; that’s okay – it will continue to cook as it cools. Remove the finished pie from the oven and place on a wire rack to cool completely, about 4 hours or overnight. For the neatest slices, use a serrated knife to gently saw through the pecans. Serve at room temperature with unsweetened whipped cream or vanilla ice cream.
Note: If using a store-bought crust, follow the instructions on the package for blind baking.
Make Ahead: The pie can be made one day ahead of time and stored, loosely covered, at room temperature.

Freezer-Friendly Instructions: To freeze the pie, after it has cooled, wrap it tightly with aluminum foil or plastic freezer wrap for up to 2 months. Thaw in the refrigerator overnight before you plan to serve it.

Gingered Apple Cream Pie

Gingered Apple Cream Pie

Ingredients
Crust
3 cups (361g) King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
2 teaspoons ginger
1/3 cup (64g) granulated sugar
16 tablespoons (227g) unsalted butter, cold, cut into pats
1/2 to 3/4 cup (113g to 170g) ice water
Filling
8 cups (1,134g) baking apples, peeled and sliced (about 6 large)
3/4 cup (149g) granulated sugar, divided
1/2 cup (92g) diced crystallized ginger
1 cup (227g) sour cream
1/4 cup (28g) King Arthur Unbleached All-Purpose Flour
1 large egg
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Topping (optional)
milk or cream, for brushing
coarse sparkling sugar, optional

Directions:
To make the crust: In a medium bowl, whisk together the flour, salt, ground ginger, and sugar. Work in the butter, leaving some dime-sized chunks intact. Drizzle in the ice water while stirring with a fork until the mixture feels damp to the touch and holds itself together when gently squeezed. Transfer clumps of dough to a piece of parchment; bring any dry bits left in the bowl together with a little more ice water and add to the pile on the paper.

Using the parchment, fold the dough over on itself until it comes together. Divide the dough 60/40, form each piece into a disk, then wrap and refrigerate for 30 minutes while you prepare the filling.

To make the filling: Place the apples and 1/2 cup (99g) of the sugar in a large, deep skillet, stirring to coat the apples. Cover the skillet and cook over medium-low heat for 10 minutes.

Remove the cover, increase the heat to medium, and cook for 20 to 25 minutes, stirring frequently, until most of the liquid evaporates. Remove the pan from the heat and transfer the apples to a large mixing bowl. Let cool to lukewarm, then stir in the rest of the sugar and the remaining filling ingredients.

Put a baking stone or steel in the lower third of the oven and preheat to 425°F.

To assemble: Remove the dough from the refrigerator and roll the larger disk into a 13 ̋ circle. Transfer to a 9 ̋ deep-dish pie pan and trim the edges. Fill with the apple mixture.

Roll the second disk of dough and use it to top the pie, either with a lattice or with pastry cutouts in the shape of your choice. Crimp the edge.

Brush the top of the pie with milk or cream and sprinkle with coarse sugar, if desired.

Place the pie on a baking sheet and bake on the hot stone for 15 minutes. Reduce the heat to 350°F and move the pie up one rack off the stone; bake for an additional 40 to 45 minutes, until the filling bubbles in the center. Remove from the oven and let cool completely before serving.

Store any leftover pie in the refrigerator, covered, for up to one week.

Tips from our Bakers
There are many different thickening options available for fruit pies, from flour to cornstarch to Instant ClearJel and more. For an easy guide to thickener substitutions, see our Fruit Pie Thickener Guide.
Need some tips to make your pies perfect? Check out our Pie Baking Guide.

Want to make the crust using your food processor? First, place your butter in the freezer to chill; it should be rock solid. In the bowl of a food processor equipped with the steel blade, combine the flour, salt, ginger and sugar, or whisk the ingredients together in a bowl. Using a coarse shredding disk, shred the frozen butter into the flour mixture. Switching back to the steel blade, combine the shredded butter and flour. With the machine going, drizzle in water, until the dough just starts to hold together. Remove the dough from the processor, shape it into a flattened ball, and let it rest in the refrigerator while you prepare the filling.

Blue's Blueberry Pie

Blue's Blueberry Pie

Ingredients:

1 baked 9" pie crust

1 qt. large blueberries

1 cup sugar

3/4 cup water

3 1/2 tablespoons corn starch

1/4 teaspoon salt

1/4 cup water

1 Tablespoon lemon juice

Whipped cream or whipped topping

Directions:

Waash blueberries and set aside 3 cups.  Combine remaining dried blueberries with sugar and 3/4 cup water in a saucepan, bring to a simmer.  Blend cornstarch, salt, lemon juice, and 1/4 cup water to a smooth paste.  Add to mixture in saucepan.  Cook over low heat, stirring constantly, until thickened.  Stir hot mixture into uncooked berries.  Turn into baked pastry shell.  Chill for three hours.  Serve with a whipped topping, cream or Cool Whip.

Note;  I have also used a graham cracker crust adding a little nutmeg, or another time a dash of cinnamon.

Strawberry Pretzel Pie

Ingredients:
14 tablespoons/200 grams unsalted butter (1¾ sticks), softened, plus more for greasing the pan
2 cups plus 2 tablespoons/265 grams unsifted confectioners’ sugar
3 cups/120 grams mini snack pretzels, finely ground
1 cup/130 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
12 ounces/340 grams cream cheese
1 ½ cups/360 milliliters very cold heavy whipping cream
1 pound/450 grams fresh strawberries, hulled and thinly sliced lengthwise
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Directions:
Heat the oven to 400 degrees and grease the inside of a 9-inch, deep pie dish with butter and set aside.

In a stand mixer fitted with a paddle attachment, or in a medium bowl using a handheld electric mixer, beat the 14 tablespoons butter, ½ cup confectioners’ sugar, ground pretzels, flour, baking soda and salt on low speed until just combined, then increase the speed to high and continue to beat until you get a soft, cohesive dough. 

Gather the dough and transfer it to the pie pan. Using your fingers, press the mixture evenly across the bottom and up the sides of the dish. 

Bake until the crust is slightly puffed and deep golden brown in color, 12 to 15 minutes. Remove from the oven and allow to cool while you make the filling.

In the stand mixer with a paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese on high for 1 minute to soften. Turn off the mixer. 

Add 1½ cups confectioners’ sugar, and continue beating on low speed until combined. Stop to scrape down the sides of the bowl, then beat on high until fluffy, about 2 minutes. If using a stand mixer, switch to the whisk attachment. With the mixer running on low speed, slowly add the heavy whipping cream, a splash at a time, beating well after each addition until the mixture is smooth. Scrape down the sides of the bowl, increase speed to high and beat until billowy and whipped, about 2 more minutes. 

Transfer to the cooled crust and spread in an even layer. Refrigerate until ready to serve, or chill for 2 hours to allow the pie to firm up for slicing.
Add the remaining 2 tablespoons confectioners’ sugar to the sliced strawberries and toss to coat, then pile the strawberries on top of the pie. Serve immediately.