Not-So-Humble Pies (9 page)

Culinary lavender has a pungent floral aroma that pairs exceptionally well with the lemon in this upscale recipe. Lavender can be found in most natural food stores, gourmet shops, and even at your local farmers’ market. For extra lavender flavor, grind ¼ teaspoon with ¼ cup of sugar and sprinkle it over the top of each slice of pie as a fragrant and sophisticated garnish.

Preheat the oven to 350°F. Line the tart with parchment paper, or a double layer of aluminum foil, and add pie weights or dry beans.

Bake for 10 minutes, then remove the paper and weights and bake for an additional 10–12 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool.

In a medium saucepan, combine the sugar and lemon juice and stir until the sugar is melted.

Whisk in the lemon zest, lavender, egg yolks, and cornstarch. Cook over medium heat, whisking constantly, until bubbling thick.

Reduce the heat to low and stir in the butter until melted. Pour the curd through a strainer into the prepared crust. Chill for 4 hours.

Once the tart has chilled, prepare the Stabilized Whipped Cream. Pipe the whipped cream around the edge of the tart. Chill for 30 minutes before serving.

Fresh ginger has a spicy heat that dry or powdered ginger sometimes lacks, so if you really want to up the ante on this not-so-humble pie, be sure to buy fresh. Fresh ginger should be firm to the touch, with no major blemishes to the skin. To peel ginger, you can use the bowl of a teaspoon to scrape away the skin. It comes off easily, since it is so thin. Store fresh ginger in the refrigerator for up to a week, or peel, mince, and freeze for up to a month.

In a medium saucepan over medium heat, combine the peaches, sugar, ginger, cinnamon, and cornstarch. Cook until the mixture comes to a boil and thickens, about 5 minutes. Remove from the heat and cool to room temperature.

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Cut the pastry into 8” rounds or squares. Place about ¼ cup filling into the pastry slightly off center. Brush the edges of the pastry with beaten egg and fold the dough over the filling. Pinch or crimp with a fork to seal.

Place the pies on the prepared baking sheet and brush with beaten egg. With scissors or a sharp paring knife, cut vents in pastry to vent steam.

Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 25 minutes, or until the pastry is golden brown and juices are bubbling. Cool to room temperature before serving.

Lavender lends an unexpected floral twist to what might be an otherwise ordinary apple pie. Not only is the pie flavored with lavender, it is also sweetened in part by honey, which adds its own aroma to the pie. If you like, you may add a teaspoon of fresh grated orange or lemon zest to this pie for a little citrus buzz.

Preheat the oven to 400°F.

In a large bowl, mix the sugar, honey, cornstarch, cinnamon, nutmeg, and lavender until well blended. Add the apples and toss to coat. Allow to stand 10 minutes.

Fill the Mealy Pie Crust with the apple mixture. Brush the edge of the crust with the beaten egg so the top crust will adhere. Top with the Flaky Pie Crust and trim the dough to within 1” of the pan’s edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg, and cut 4 or 5 slits in the top to vent steam.

Place the pie on a baking sheet and bake for 20 minutes.

Reduce the heat to 350°F and bake for an additional 33–40 minutes, or until the pie is bubbling and the juices are thick. Cool for 2 hours before slicing.

Hatch chilies are cultivated in Hatch, New Mexico, and arrive in markets in the Southwest around August. They range from mild and sweet to as spicy as the jalapeño. If you live outside of an area where hatch chilies can be purchased fresh, they are also available frozen and canned.

In a medium skillet over medium heat, add the butter. Once it begins to foam, add the onion and cook, stirring often, until softened, about 3 minutes.

Add the apples and cook until they just begin to soften, about 2 minutes. Remove the pan from the heat and allow the mixture to cool to room temperature.

In a large bowl, combine the ricotta cheese, Cheddar cheese, 1 egg, and salt. Mix until smooth, then add the diced chilies and onion mixture. Mix until evenly combined.

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Cut the pastry into 8” rounds or squares. Divide the filling evenly between the pastry circles, making sure to place the filling slightly off center.

Brush the edges of the pastry with beaten egg and fold the dough over the filling. Pinch or crimp with a fork to seal. Place the pies on the prepared baking sheet.

Beat the remaining egg and brush over the pies. With scissors or a sharp paring knife, cut vents in pastry to vent steam.

Bake for 10 minutes, then reduce heat to 350°F and bake for an additional 25–30 minutes, or until the pastry is golden brown and the filling is steamy. Remove from the oven and allow to cool for 10 minutes before serving.

Black tea brings to this sophisticated pie a deep, aromatic flavor that is as complex as wine. This is the place to use the best quality tea available, since the flavor perfumes every bite of this scrumptious dessert. If you’re looking for a lighter flavor, you can substitute jasmine tea, which has a very distinct floral taste, for the black tea in this recipe.

Preheat the oven to 375°F. Line the pie crust with parchment paper, or a double layer of aluminum foil, and add pie weights or dry beans.

Bake for 10 minutes, then remove the paper and weights and bake for an additional 8–10 minutes, or until the crust is lightly golden brown all over. Remove from the oven and set aside to cool.

In a small pot, heat the cream until it simmers. Add the tea leaves and stir to combine. Remove the pot from the heat, cover, and allow to steep for 10 minutes.

Strain the cream into a large bowl; whisk in the cornstarch. Set aside.

In a large skillet over medium heat, melt the butter until it foams. Add the sliced pears, vanilla bean, vanilla bean seeds, and sugar. Cook until the pears are just starting to soften, about 3 minutes.

Remove from the heat and add the cinnamon and salt. Carefully remove the vanilla bean and stir in the cream mixture.

Fill the pie crust with the pear mixture. Place the pie on a sheet pan and bake in the lower third of the oven for 25–30 minutes, or until the filling is bubbling in the center of the pie and the crust is golden brown all over.

Cool the pie completely to room temperature, then top with the Spiked Whipped Cream. Serve immediately.

Almond-studded toffee is a candy shop favorite, and those flavors are used to make a grown-up version of this childhood treat. If you are unable to find toffee bits at the store, simply buy a toffee candy bar and crush it up with a rolling pin in a plastic bag. Those candy bars usually have a chocolate coating, which will add another layer of flavor to this pie.

Preheat the oven to 350°F.

In a large bowl, whisk together the butter, brown sugar, corn syrup, almond extract, vanilla, and eggs until well combined.

Spread the sliced almonds and toffee bits evenly in the bottom of the pastry crust, then pour the egg mixture over the top. Tap the pie gently on the counter to release any air bubbles.

Place the pie on a baking sheet and bake for 50–60 minutes, or until the filling is puffed all over and set. Cool to room temperature before serving.

In this palate-pleasing pie, sweet slices of peach are surrounded by tangy sour cream custard and topped with a crisp, buttery crumble. Mace, the lacy outer coating of the nutmeg, lends its slightly peppery citrus flavor to the sour cream filling. This pie is best served at room temperature or slightly chilled.

Preheat the oven to 425°F.

Line the pie crust with foil or parchment paper and fill with pie weights or dry beans. Bake for 10 minutes, then remove the lining and weights and bake for an additional 10 minutes. Set aside to cool.

In a large bowl, whisk together the sour cream, sugar, and cornstarch until smooth.

Add the eggs, vanilla, and mace and whisk until well combined. Fold in the sliced peaches.

Pour into the crust and top with the Butter Crumble. Bake for 30–35 minutes. Cool to room temperature before serving.

Dry apricots have a sweet, mild flavor that is more concentrated than the fresh fruit; they add this concentrated flavor to anything to which they are added. When baking with dry fruits, it is a good idea to reconstitute them in a little juice prior to baking; giving them a good soak will add moisture and make them tender. Do not discard the juice used to soak the fruit. Instead, reduce it down into a sauce that can be drizzled over ice cream—or over cut slices of pie.

Preheat the oven to 350°F.

In a small saucepan, combine the diced apricots and orange juice. Bring the mixture to a boil, then remove the pot from the heat and allow to steep for 5 minutes. Strain the apricots and cool to room temperature.

In a large bowl, whisk together the corn syrup, butter, and sugar. Once well combined, add the cinnamon, flour, eggs, and salt. Whisk until smooth.

Spread the walnuts and apricots into the bottom of the pastry crust. Carefully pour the filling over the top.