Peach Pie

Recipe from America’s Test Kitchen 
Makes 1 (9-inch) pie
Husband-Tested in Alice’s Kitchen

If pie was too easy to make, then we’d be eating pie every single day, I’d imagine.  Many homemade pies are simply made with plopping some fruit or berries in a pastry-lined pie and then baking. Though there are several steps to making this particular pie, each and every step is easy.  Make this for a special occasion with your favorite people when the peaches are at their summer best. 

1 batch of Perfect Pie Dough (This recipe will make a bottom pastry to line the pan and top layer for the pie.) 

Steps for making Peach Pie:
Place in a large bowl, 3 lbs. ripe peaches, pitted and peeled and cut into large chunks
Add ½ cup sugar and 1 Tablespoon fresh lemon juice and a pinch of salt to the peaches. 

Toss gently and then place them in a large colander over the large bowl.  
Leave at room temperature for 1 hour.  This will draw juices from the peaches.  The juices will drip into the large bowl.  

After the 1-hour, remove 1 cup of those peaches and place in a separate bowl.
Mash them with a fork or potato masher.  Set aside.  Preheat the oven to 425F.

Collect ½ cup of the peach juices and add to a skillet along with ¼ teaspoon vanilla extract. (Keep the extra juices for another recipe…perhaps a simple syrup for a mocktail.)

Add 1 Tablespoon cornstarch to the remaining peaches and gently toss to coat.

In a small bowl, whisk together 2 Tablespoons low-sugar fruit pectin, 2 Tablespoons sugar, 1 teaspoon ground cinnamon, a pinch of freshly grated nutmeg, and 1/8 teaspoon ground ginger (The ginger is optional, but a nice touch.)

Add this mixture to the juices in the skillet.  Stir well.  Turn the heat to medium.  Cook and stir for 3-5 minutes or until the mixture is thickened and translucent.  Turn off the heat and add the peaches and the mashed peaches. Gently toss everything together.  Allow to cool to room temperature.  

Pour the filling into 9-inch pie plate that is lined with chilled pie dough 
(½ of the Perfect Pie Dough.)  
Top with the other half of the pie dough (½ of the Perfect Pie Dough.)  
Either use a lattice design or use a solid pastry, being sure that there are plenty of slits to allow steam to escape while baking.

Light mist of water on the top crust and 1 Tablespoon sparkling sugar.
Bake at 425F for 20 minutes.  Reduce the heat to 375F and rotate the pie.  Bake for another 25-30 minutes or until the filling is bubbling and the pastry is a lovely brown.
It is crucial to cool the pie for 3 hours before serving to allow it to set.  Serve with sweetened whipping cream or ice cream.

Super-Simple Chocolate Pie Crust & Hand Pie Treat

Yield: Makes one 9-inch deep-dish pie shell

Recipe from Adrienne Blumthal of PieBox via Martha Stewart

Husband-Tested in Alice’s Kitchen

For the chocolate lovers in your life, make this easy pastry and fill it with your favorite chocolate filling. (See the recipe below for Chocolate-Filled Hand Pie using Super-Simple Chocolate Pie Crust.)

2 cups all-purpose flour

3 Tablespoons unsweetened cocoa powder

3 Tablespoons granulated sugar

6 ounces unsalted butter, cold and cut into small cubes

1/3 cup brewed coffee, cold

Food Processor Method: Measure the flour, cocoa, and sugar into a food processor with the blade.  Cut the ice-cold butter into pat-sized piece and add to the flour mixture.  Press the pulse button on the processor until you see pea-sized pieces of butter mixed in to the flour.  Don’t over mix.  Press the On button of the processor and slowly drizzle the cold coffee into the feeding tube.  When the dough becomes a ball, stop the machine. (The dough won’t be smooth.  It’ll be sticky.  That’s okay.)  Place the dough on plastic wrap and press into a thick disk.  Wrap the dough in the plastic wrap and chill for at least 45 minutes (or up to two days) before rolling it out.  (The dough can be frozen at this point.  Thaw in the refrigerator before rolling out.)  Remove dough from refrigerator and let rest for 5 minutes. Roll out on a floured surface and transfer to 9-inch deep-dish pie pan. Trim crust overhang, then fold and crimp the edges. Return to refrigerator for 20 minutes before filling and/or baking.  If baking chocolate dough for longer than 30 minutes, use a crust cover after 30 minutes of baking to prevent burning.

By-Hand Method:

Combine flour, cocoa powder, and sugar in a large bowl; whisk to incorporate.

Add the butter, then using your fingertips or a pastry cutter, cut the butter into the flour until it resembles coarse meal.

Slowly add the cold coffee in thirds, stirring with a wooden spoon after each addition. Continue stirring until a soft dough has formed.

Gather with your hands and knead slightly, then mold into a circular disk. Wrap in plastic and refrigerate for at least 45 minutes (or up to two days).

Remove dough from refrigerator and let rest for 5 minutes. Roll out on a floured surface and transfer to 9-inch deep-dish pie pan. Trim crust overhang, then fold and crimp the edges. Return to refrigerator for 20 minutes before filling and/or baking.

Cook's note: If baking chocolate dough for longer than 30 minutes, use a crust cover after 30 minutes of baking to prevent burning.

Special Chocolate-Filled Hand Pie Treat:  (Recipe yields about 12-14 small hand pies.)

Preheat oven to 375F.  Roll out the chocolate pie dough on a lightly floured surface.  Using a large biscuit cutter cut out circles.  Re-roll any scraps and continue cutting until you have an even number of circles. Place 1 teaspoon Endangered Species brand Cocoa Spread in the middle of half of the circles.  Moisten the edges of the circles with a bit of water using a pastry brush.  Place the plain circles of dough over the filled ones, like a sandwich.  Using a fork or the end of a wooden spoon, seal the edges.  (The treats can be frozen at this point.  Thaw in the fridge before proceeding.) Brush with an egg wash (beaten egg with a bit of water) Sprinkle with sparkly sugar.  Chill for about 15 minutes or so.  Bake for 18 minutes or until crisp and puffy.  Allow to cool to room temperature before serving. 

Sweet Spinach Custard Pie with Apples and Pine Nuts (PIE CONTEST WINNER)

Recipe from Martha Stewart’s Pies and Tarts

Husband-Tested in Alice's Kitchen

Makes One 10-inch pie OR One 9-inch pie and One 8-inch tart

Winning Entry for the Lost River Market & Deli Annual Pie Contest 2016

Well, my friends, I entered the annual pie contest at our local food co-op this year.  I wanted to make an unusual pie.  When I had received Martha Stewart's Pies and Tarts cookbook years ago from my parents as a birthday gift I had marked this particular pie recipe because the photo made it look so scrumptious. (I must add that this book has NEVER failed me when making pies.)  This contest was the perfect opportunity to give it a try.  I made it and didn't get to taste it until the contest began. (It was a blind tasting.) Customers who dropped in at the store that day tasted the pie and voted.  And, to my surprise, I won!  Make this pie for a very special occasion.  I think it would make a lovely Thanksgiving dessert.  The original recipe called for a 10-inch pie pan.  I don't have one of those, but there was so much filling, I was able to make a 9-inch pie and an 8-inch tart.  The pie was for tasting and the tart was for a silent auction to benefit the local food pantry.  It went for $25.00 :-)

Quote from Martha Stewart’s Pies and Tarts: “This pie has a custard filling.  The combination of spinach with pine nuts and apples is unusual, but very good, especially when nutmeg and cloves are added.  This dessert is baked as an open-faced pie with a sprinkling of sugar, but a lattice top would be attractive.”

1 unbaked Perfect Pie Dough shell, chilled

2 pounds fresh baby spinach, washed

2/3 cup pine nuts

1¼ cups heavy cream

1¼ cups milk

½ vanilla bean

½ cup plus 1 Tablespoon sugar, divided

3 whole large eggs plus 3 egg yolks, lightly beaten

3 medium tart apples, peeled cored, and thinly sliced (I used Granny Smith apples.)

¼ teaspoon freshly grated nutmeg

Pinch of ground cloves

Steam the spinach leaves over boiling water for 3-4 minutes, until wilted but still bright green.  Remove from the heat, pat dry, and when cool enough to handle, chop coarsely.  Set aside.

Preheat the oven to 350F.

Spread the nuts in a single layer on a baking sheet and bake for approximately 10 minutes, until the nuts are lightly toasted.  Let cool.

Combine the cream, milk, and vanilla bean in a heavy saucepan and let simmer for 5 minutes.  Remove the vanilla bean.

Using an electric mixer, beat ½ cup sugar with the eggs and egg yolks until light and fluffy.  Add the hot cream/milk mixture in a slow, steady stream, beating continually.  Strain the mixture into a large mixing bowl (one with a lip will help when pouring.)  Stir in the spinach, apples, nuts, nutmeg, and cloves.  Pour into the pie shell, sprinkle with the remaining 1 Tablespoon sugar on top, and bake 55-60 minutes, until filling is set and the pastry evenly browned.  Let it cool a bit before cutting.  Serve warm or at room temperature.

*Variation:  For a more savory spinach pie, substitute a large pinch of cayenne pepper for the Tablespoon sugar sprinkled on top before baking.

Sour Cream Apple Pie with Streusel Topping and Cinnamon-Cider Crust

Recipe from Bon Appétit 

Husband-Tested in Alice’s Kitchen

This special occasion pie is just fantastic.  It takes a bit of time to prepare, BUT you can make and freeze the pie dough and the streusel in advance! No need for ice cream or whipped cream because this dessert is perfect as is.

Pie Dough

1 ¾ cups all purpose flour

¼ cup sugar

1 teaspoon cinnamon

½ teaspoon salt

½ cup plus 2 Tablespoons (1¼ sticks) chilled unsalted butter

¼ cup ice water or cold apple cider

Filling

8 McIntosh apples, peeled, cored, and sliced (I used Gala.)

1 2/3 cups sour cream

1 cup sugar

1/3 cup all purpose flour

1 large egg

2 teaspoons vanilla

½ teaspoon salt

Streusel Topping

1 cup chopped walnuts

½ cup all purpose flour

1/3 cup firmly packed brown sugar

1/3 cup granulated sugar

1 Tablespoon cinnamon

Pinch of salt

½ cup (1 stick) unsalted butter, room temperature

Make Dough: (This can be made in the food processor.)

Combine flour, sugar, cinnamon, and salt in medium bowl. Cut in butter using pastry blender or 2 knives until mixture resembles coarse meal. Add water and toss mixture gently with fork until evenly moistened. Gather gently into ball. Transfer to lightly floured board and roll into circle slightly larger than a deep 10-inch pie plate. Ease pastry into pan and flute a high edge. Set aside. (The dough can be frozen at this point.  Thaw in the fridge.)

Make Filling:

Preheat oven to 450°F. Combine apples, sour cream, sugar, flour, egg, vanilla, and salt in large bowl and mix well. Spoon into the crust. Bake 10 minutes. Reduce oven temperature to 350°F and continue baking until filling is slightly puffed and golden brown, about 40 minutes. (If edges of crust begin to brown too quickly, cover with strips of aluminum foil.)

Make Streusel Topping:

Meanwhile, combine walnuts, flour, sugars, cinnamon, and salt in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon over pie and bake 15 minutes longer. (The dough can be frozen at this point.  Thaw in the fridge.)

Pear-Custard Tart

Makes one 10-inch tart

Recipes from Williams-Sonoma
Husband-Tested in Alice’s Kitchen

This delicately flavored tart, filled with vanilla-poached pears and brandy-spiked custard and topped with sugary toasted almonds, is a memorable dessert to serve to your favorite people. Oh, and what fun this is to make too! If making a crust is too scary, try making Pear Clafouti (pronounced "Clah Foo Tee")

Perfect Pie Dough (use enough pie dough to make one tart) Freeze the other half of the dough for another recipe, if desired.

¾ cup granulated sugar
3 ripe but firm pears, peeled, quartered, and cored
3 cups water
Peel of 1 orange, removed in strips with a vegetable peeler
½ vanilla bean
1 large egg
¼ cup granulated sugar
3 Tablespoons all-purpose flour
½ cup heavy cream
1 teaspoon pure vanilla extract
1 Tablespoons brandy
Pinch of kosher salt (about 1/8 teaspoon)
¼ cup sliced almonds, lightly toasted
1 Tablespoon granulated sugar (or sparkly sugar)

Prepare the Perfect Pie Dough. On a lightly floured work surface, roll enough dough for one tart to a circle about 13 inches in diameter. Transfer the dough to a 10-inch tart pan with a removable bottom and ease into the pan. Prick the surface of the dough with the tines of a fork. Line the tart shell with foil and fill with pie weights or dried beans. Bake until the crust is just starting to color a bit, about 20 minutes. Remove the foil and weights. Let cool. Reduce the oven temperature to 350°F. Meanwhile, poach the pears. To poach the pears, cut a circle of parchment paper that will fit in a medium saucepan. Cut a small circle in the middle of the parchment. In the saucepan, bring 3 cups water and the sugar to a boil over high heat. Reduce the heat to medium and add the pears and orange peel. Split the vanilla bean and scrape out the seeds with the back of a paring knife; add the pod and seeds to the saucepan. Lay the parchment in the saucepan to submerge the pears. Adjust the heat so that the liquid simmers gently and poach the pears until just tender, about 15 minutes. 

Let cool in the poaching liquid. Position a rack in the middle of the oven and preheat to 400°F. Cut each pear quarter lengthwise into 4 slices, then lay most of the pear slices in the crust in an overlapping circle close to the rim. Use the remaining slices to fill the middle. 

In a bowl, beat together the egg and the ¼ cup sugar until thick and pale. Beat in the flour and then the cream, vanilla/brandy and salt. Pour evenly over the pears. Bake until the custard starts to puff up, about 10 minutes. Sprinkle the toasted almonds and 1 Tablespoon sparkly sugar over the top of the tart. Continue to bake until the custard is set and lightly browned, 15–20 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.

Note: To turn this into an apple tart, gently sauté 3 peeled, cored, and sliced apples in 1 Tablespoon butter until they just start to become tender. Spread evenly in the partially baked crust, pour over the custard, and proceed with the recipe from there.

Strawberry Glacé Pie

One 9-Inch Pie

Recipe from The New Pillsbury Family Cookbook

Husband-Tested in Alice’s Kitchen

Every time I see those plastic bags filled with that unnatural colored gelatinous red goo that attempts to pass for strawberry pie filling, I have to shudder.  This Strawberry Glacé Pie filling is far superior in every way and it’s such cinch to make that one wonders why that “other stuff” was even invented.  This is so easy to make that when you’ve returned from strawberry picking, you’ll even have enough energy to make this delectable pie.

1½ quarts fresh strawberries, rinsed and tops removed

1 cup sugar

3 Tablespoons cornstarch

½ cup water

1 Tablespoon fresh lemon juice

9-inch baked pastry shell (Try making Perfect Pie Dough or Toasted Nut Crust which uses whole-wheat flour and nuts)

Optional:  Sweetened whipping cream* for serving and/or melted dark chocolate** for drizzling over the pie.

Crush just enough strawberries to make 1 cup (A blender or mini chopper works well for this task.)  Set aside the rest of the whole strawberries.  In a medium saucepan, combine the sugar and cornstarch.  Add the 1 cup of crushed strawberries and the water.  Cook over medium heat until mixture coils and thickens, stirring constantly. Blend in lemon juice.  Cool.  Add the remaining whole (or sliced strawberries) to the “glacé” mixture and toss lightly just to coat the berries.  Arrange the coated berries in the baked pie shell.  Chill until served.  Drizzle with melted dark chocolate and serve with dollops of sweetened whipped cream, if desired.

*Here’s how to make sweetened whipping cream. Place 1 cup of chilled heavy cream into a mixer with the whisk attachment.  To keep the cream from spattering all over your kitchen, place a towel over the mixer.  Turn the mixer on low and then after a minute, turn it to the highest setting.  Gradually add ¼ cup sugar and then ½ teaspoon of vanilla.  Allow to mixer to whisk the cream on high until it looks like whipped cream.  Be careful not to overbeat or you will have butter! 

** Here’s how to melt chocolate for drizzling over the pie. Place 4 ounces bittersweet or semi-sweet chocolate chips in a heat-proof bowl set over (not in) a saucepan of simmering water. (Or use a double boiler.) Stir occasionally, until melted, 3 to 5 minutes. Remove from heat.  Using a spoon, drizzle the warm melted chocolate over the Strawberry Glacé Pie.