 Makes 9 For the dough: 1½ cups all-purpose flour ½ cup whole wheat pastry flour 1 teaspoon sugar ½ teaspoon salt 6 ounces cold, unsalted butter, cut in ½” pieces 4 ounces cold cream cheese, cut in ½” pieces 1 egg yolk, lightly beaten 3 tablespoons ice water In the bowl of a standing mixer fitted with the paddle attachment, place the all-purpose and pastry flour, sugar, and salt. Mix on low briefly to combine. Add the cold butter pieces and the cream cheese pieces and mix on low until the butter is coated with flour and is the size of small peas. In a small bowl, whisk together the egg yolk and ice water. Gradually add to the flour/butter/cream cheese mixture, mixing on low just until the dough is shaggy and holds together when pinched. Transfer the dough to a lightly floured sheet of parchment, flour your hands and shape the dough into a rectangle (if you are cutting squares) or a circle (if you are cutting circles). Wrap the dough in plastic wrap and refrigerate several hours or preferably overnight, before rolling out. For the frangipane: (makes about 2 cups) ⅔ cup almonds ½ cup unsalted butter, at room temperature ½ cup sugar 2 large eggs, at room temperature 1 tablespoon plus 1 teaspoon all-purpose flour ¼ teaspoon vanilla extract pinch of kosher salt Taking care not to turn the almonds into paste, grind the almonds in a food processor fitted with a blade attachment until fine. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light; about 2 minutes. Add the ground almonds and beat on medium for an additional minute. Scrape down the sides and the bottom of the bowl. Turn the mixer to low and beat in the eggs then add the flour, vanilla, and salt. Mix until combined and spreadable. Place in an airtight container and refrigerate until ready to use. Frangipane can be stored in the fridge for up to 1 week or frozen for up to 1 month. Before using, remove from the refrigerator and let the frangipane soften until spreadable. (Any leftover frangipane can be spread on 1” thick slices of bread and baked in a 375 degree F oven until golden, about 10-12 minutes. Serve with fresh fruit or jam.) Prepare the fruit: 1½ cups tart cherries, rinsed, stemmed, pitted 1½ cups rhubarb, rinsed, leaves removed, cut into ½” pieces (approx. ½ pound) ⅓ cup brown sugar 1 tablespoon cornstarch ½ teaspoon orange zest pinch of salt In a medium bowl, whisk together the brown sugar, cornstarch, orange zest, and salt. Add the cherries and rhubarb and turn to coat thoroughly with the sugar mixture. Set aside. For the egg wash: Beat together one egg with one tablespoon of milk in a small bowl. (If sprinkling with almonds, place ½ cup slivered almonds in a small bowl.) To Assemble the Turnovers: On a lightly floured sheet of parchment paper, roll out the dough to a 16” square. Use a sharp knife to cut the dough in nine 5” squares. Spread the frangipane on each square to within ½“ of the edge. Place 2 tablespoons of fruit filling in the center of each pastry square. Brush the edges with egg wash then join the four corners together to meet in the middle and pinch the seams together to seal. Transfer the turnovers (still on the parchment) to a baking sheet, drape with plastic wrap and refrigerate for 30 minutes. When ready to bake, heat the oven to 400 degrees F. Retrieve the turnovers from the fridge, brush with egg wash, sprinkle with almonds (if using) and use a sharp knife to cut a few small slits in the top to allow steam to escape. Bake on the middle rack of the oven for 10 minutes, then rotate the tray and bake for an additional 8-10 minutes longer, or until the turners are golden and bubbling. Cool on a rack before serving. 
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 For the crumb- (makes about 2 cups)
1/2 cup brown sugar 1 teaspoon lemon zest 1/2 teaspoon cinnamon 1/2 cup all-purpose flour 1/4 cup cornmeal 1/2 cup hazelnuts or pecans (or a combo) 1/2 teaspoon salt 6 tablespoons cold butter, cut Into pieces Whisk together the sugar, lemon, cinnamon, flour, cornmeal, nuts and salt. Add the butter, blending with your fingertips or a fork until the mixture resembles coarse crumbs. Chill until ready to assemble your pie. For the pie- 1- nine inch pie shell, par-baked (check recipe index for classic pie pastry recipe) 1 & 1/2 pounds wild blueberries 3 tablespoons cornstarch pinch kosher salt 1/2 cup maple syrup juice and zest of 1 small lemon Preheat the oven to 400 degrees F. Place blueberries in a large bowl. In a small bowl, whisk together cornstarch, salt, maple syrup and lemon juice/zest. Pour the cornstarch mixture over the blueberries, coating the blueberries with the mixture. Scrape the filling into the par-baked pie shell, top with the cold crumb and place the pie on a parchment lined baking sheet. Bake for 15 minutes, reduce oven temp to 375 degrees. Bake an additional 40-50 minutes, covering the top of the pie with a sheet of parchment about halfway through. The pie should bubble around the edges and the crumb should be deeply golden when it's ready. Transfer to a rack to cool, about 3 hours, before slicing. (You can slice sooner but the slices will be more spoon-able than fork-able.)  from Dominique Ansel
Ingredients: 2- 4.4 oz. containers Icelandic Provisions Cherry & Almond Skyr 150 g. sugar 64 g. oil 3 large eggs 1 tsp. vanilla extract 1 tsp. salt 250 g. all-purpose flour ½ tsp. baking soda 15-20 whole Amarena cherries (you can substitute fresh cherries, pitted) ½ cup sliced almonds Equipment: 2 small loaf pans (5” l x 3”w x 2”h) Rubber spatula Mixing bowl Method: 1. Preheat oven to 325° F 2. In a mixing bowl, combine the skyr, sugar, oil, eggs, vanilla extract, and salt with a spatula. Mix until smooth. 3. Add the flour and baking soda, stirring until just combined. Be careful not to over mix. 4. Butter your loaf pans. Fill both pans halfway up with batter. Divide cherries and scatter the cherries on top of the batter in both pans. Top off with remaining batter until each pan is ¾ full (do not fill to the top, as the cakes will rise in the oven). Sprinkle the tops with a handful of almonds. 5. Bake for 30-35 minutes*, or until a paring knife/cake tester comes out clean and the surface is golden. Let cool for 5-10 minutes before unmolding. Slice and enjoy! Best enjoyed fresh-baked day of. You can also store in an air-tight container and enjoy next day. *my bake time was closer to 40 minutes in a conventional oven.  (adapted from Carla Snyder) makes 4 servings Lightly butter 4 six-oz. ramekins. Preheat the oven to 400° F. For the filling- 6 oz. fresh or frozen rhubarb (if frozen, lay the rhubarb out on a double thickness of paper towels and blot off excess ice crystals; if fresh, rinse, remove leaves, and dice) 1½ cups fresh strawberries, quartered ½ cup granulated sugar ¼ cup firmly packed brown sugar zest from 1 Meyer lemon 2 tablespoons cornstarch pinch of kosher salt 2 teaspoons Meyer lemon juice In a large bowl, combine the granulated and brown sugars; add the lemon zest, rubbing it in with your fingers until fragrant. Whisk in the cornstarch, salt, and Meyer lemon juice. Add the rhubarb and strawberries; toss to coat until thoroughly combined with the sugar mixture. Set aside. For the biscuits- 1 cup all-purpose flour 1½ teaspoons baking powder 1½ tablespoons granulated sugar zest from 1 Meyer lemon ⅛ teaspoon kosher salt ¼ cup cold, unsalted butter, cut into small pieces ⅓ cup buttermilk 2 tablespoons of beaten egg (this is ½ of a large egg, beaten- I refrigerate the leftovers to use as egg wash) coarse sanding sugar for sprinkling In a large bowl, whisk together the flour, baking powder, sugar, lemon zest, and salt. Add the butter pieces. Toss the butter with the flour mixture then rub the butter pieces into the dry ingredients until no large pieces of butter remain. In a small bowl, whisk together the buttermilk and the 2 tablespoons of beaten egg. Gradually add the buttermilk/egg mixture to the butter/flour mixture, tossing it with a fork just until the dough barely holds together, taking care not to over mix. To assemble- Divide the strawberry/rhubarb mixture evenly between the four ramekins. Dollop spoonfuls of the biscuit dough evenly over the fruit. Sprinkle the tops of the biscuits with coarse sanding sugar. Transfer the ramekins to a parchment lined baking sheet. Bake on the middle rack of the preheated 400° F oven for 25-30 minutes, or until the fruit bubbles around the edges of the ramekins and the biscuits are deeply golden. Transfer the baking sheet to a cooling rack. Let the cobblers cool slightly before serving. If serving for breakfast, top with dollops of yogurt; for dessert, serve with lightly sweetened whipped cream. Cover and refrigerate any leftovers. (Note: Recipe can be doubled and baked in a 2-qt. baking dish)  Shaker Meyer Lemon Pie makes one 9” pie For the pastry- 2½ cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 cup (2 sticks) cold, unsalted butter, cut into small pieces ½ cup ice cold water combined with 1 teaspoon apple cider vinegar In a large bowl, whisk together flour, sugar, and salt. Using your fingers or a bench scraper, cut the butter into the flour mixture until it is crumbly with some pieces of butter the size of peas. Drizzle in the ice cold water/vinegar mixture one tablespoon at a time, tossing with a fork until the dough just sticks together. Divide the dough in half, shape each portion in a disc and flatten slightly. Wrap each disc in plastic wrap and refrigerate for at least one hour before rolling out. For the filling- 2 large lemons, preferably Meyers, washed 2 c. sugar 1/4 tsp. salt 4 eggs 4 tablespoons melted butter, cooled 3 tablespoons all-purpose flour For the glaze- 1 egg white coarse sanding sugar Directions 1. Wash and dry lemons. Remove the ends of the lemons then slice lemons paper thin, removing seeds. Place sugar and salt in a medium bowl, whisk together. Add lemon slices to sugar mixture and toss to coat using a rubber spatula. Cover with plastic wrap and set aside at room temperature for 24 hours, stirring occasionally. 2. Preheat the oven to 425°F. Roll out one circle of pie dough and fit it into a 9-inch buttered and floured pie plate. In a large bowl, whisk together the eggs, flour, and melted/cooled butter. Add the macerated lemon-sugar mixture to the egg/butter/flour mixture, stirring gently to combine. (If you run across any stray lemon seeds, pluck them out and discard.) Scrape the mixture into the pie shell. 3. Roll out the second circle of dough, drape it over the filling, seal and flute the edges. Beat one egg white until frothy and brush over the top crust, then sprinkle with sanding sugar. Cut vents in the crust, place the pie on a parchment lined baking sheet and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350°F. and bake the pie for an additional 20-25 minutes. (The crust should be golden.) Transfer the pie to a rack to cool; serve at room temperature. Cover and refrigerate any leftovers.  (adapted from The Fleischmann Treasury of Yeast Baking and Jessie's Sugar Buns) makes one dozen buns Bake in two large muffin/cupcake pans, (also known as ‘Texas’ muffin pans) 6-wells per pan (my pans measure 8 ½ “ x 12 ¼.) You can also bake these in a large, rectangular ovenproof baking dish; make sure your pan has 2” sides and take into account that the buns will spread a bit while baking. You can bake them up the night before serving, let them cool and cover them securely with plastic wrap. Ice them with the lemon curd just before serving. I think these are best served slightly warm, the day they are baked. These are a labor of citrus love. Arm yourself with a few lemons, limes, oranges, and a good citrus zester (preferably a microplane) and you’re ready to begin. It’s a good idea to prepare this in stages; I like to make the Lemon Curd the night before so it has a chance to thicken and chill completely. Give yourself ample time to prepare the Dough, because it takes a good 90 minutes to rise, and additional time to rise once the buns are rolled and cut. (You can let the dough rise overnight in the fridge, but you will have to let it warm up at room temperature a bit the next morning before rolling it out.) I prefer to make the dough early in the morning, fortified by caffeine. The Citrus Filling takes little prep time and will sit agreeably on the counter while it waits for the dough to rise. If you are fortunate enough to get your hands on some of the wonderful Jones & Company products, you are lucky, indeed. Visit their inspiring website @ vanillasoftheworld.com Prepare the Lemon Curd- (this recipe yields about 2 cups; you will only need ½ cup of curd to fill the Citrus Morning Buns. Don’t be tempted to overfill them- it will make it difficult to roll them up. You will use plenty of the additional curd as icing. Any leftover curd should be covered and refrigerated; it will last for up to one week.) 1 cup sugar 2 teaspoons cornstarch ½ cup fresh lemon juice (from approx. 3 lemons) 1 tablespoon lemon zest (from approx. 1 lemon) 7 large egg yolks ½ cup (4 ounces) unsalted butter, cut into small cubes In a non-reactive, heatproof bowl, whisk together the sugar, cornstarch, lemon juice, lemon zest, and egg yolks. Set the bowl over a pot of simmering water, creating a double boiler. Stir occasionally using a wooden spoon, until the mixture becomes very thick, and coats the spoon, leaving a line when you draw your finger through. This will take about 10-15 minutes. (It should register 172 degrees F on a candy or insta-read thermometer.) Remove from the heat and pour through a fine mesh strainer set over a bowl. Let the lemon curd cool for about 15 minutes before whisking in the butter, a little at a time, until it is thoroughly incorporated. Place plastic wrap directly on the surface of the curd to prevent a skin from forming. Refrigerate until completely chilled. Prepare the Dough- ¼ cup warm water (100 to 110 degrees F) 2 teaspoons active dry yeast 1 teaspoon granulated sugar or Jones & Co. Pure Vanilla Sugar ½ cup unsalted butter, (1 stick) room temperature ½ cup granulated sugar or Jones & Co. Pure Vanilla Sugar 2 teaspoons kosher salt ½ teaspoon finely grated orange zest ½ teaspoon finely grated lemon zest ¼ teaspoon finely grated lime zest 2 large eggs, room temperature, beaten with a fork 1 cup whole milk, warm to the touch but not hot (do not substitute lowfat) 2 teaspoons vanilla bean paste or vanilla extract ( I use 3 ¾ - 4 cups bread flour, (plus additional for rolling out the dough) In a medium bowl, combine the warm water, yeast, and 1 teaspoon of sugar. Let the mixture stand for 5 minutes to proof; the yeast will dissolve and become foamy. Warm the milk in a pyrex container in the microwave for 15 seconds on low power, just to take the chill off of it. (Alternatively, warm it in a saucepan over low heat on top of the stove, very briefly so it is warm to the touch, just 100 degrees F. Do not overheat it or let it boil or it will kill the yeast.) In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until creamy. In a medium bowl, place the ½ cup of sugar and the citrus zests, rubbing the mixture together with your fingertips to release the citrus oils. Gradually add the sugar/zest mixture and the salt to the butter, beating until fluffy. Add the eggs, mixing to blend, then slowly add the milk. Scrape down the sides and bottom of the bowl with a rubber spatula. Stir in the yeast mixture. (The 3¾ cups of flour is added in thirds, 1¼ cups at a time.) Gradually add 1¼ cups of flour to the butter mixture, beating on low speed until thoroughly combined. If your mixer has a dough hook attachment, place that on the machine now. If not, add the next 1¼ cups of flour using the paddle attachment, making sure the flour is well combined. Add the last 1¼ cups of flour, and wait and see if you need to add any additional flour. The dough should be soft and come away from the sides of the mixing bowl. (You can add an additional 1 or 2 tablespoons if the dough is very sticky, but less will yield a lighter dough.) Continue beating the dough on low speed for an additional five minutes. (If you do not have a heavy duty stand mixer, turn the dough out onto a lightly floured surface and knead it by hand. The dough should be smooth and elastic when ready.) After the dough has been kneaded, place it in a large, well-buttered, mixing bowl; turn the dough so it is lightly coated with butter. Cover the bowl with plastic wrap and let it rise in a warm place, until doubled in bulk, about 90 minutes. Prepare the Citrus Filling- ¼ cup unsalted butter, (4 tablespoons) room temperature ¾ cup granulated sugar or ¾ cup Jones & Co. Pure Vanilla Sugar 1 tablespoon lemon zest (from approx. 1 lemon) 2 teaspoons orange zest (from approx. 1 orange) 1 teaspoon lime zest (from 1 lime) In a medium bowl, use a rubber spatula or a fork to blend together the butter, sugar and zests. Set aside at room temperature so it stays spreadable. Prepare the Egg Wash. (This will be brushed along the edge of the rolled dough to seal it.) 1 egg beaten with 2 tablespoons of water or milk When ready to Roll the Dough- Lightly butter the two muffin pans or the one baking pan. Gently punch down the risen dough. On a lightly floured surface, turn out the dough and use a rolling pin to roll the dough into a rectangle, 12” x 18”. Use a ruler or a bench scraper to straighten the edges of the dough. Use an offset spatula to spread the citrus filling evenly over the dough, leaving a one inch border all the way around. Measure out ½ cup of lemon curd and gently spread it over the citrus filling. Starting with the long side, roll up the dough jellyroll style, easing the roll with your fingers to keep it an even thickness. Don't worry if a little bit of the filling peeks out from the dough, use your offset spatula to tuck it back in. Brush the long edge closest to you with a little egg wash; this will help seal the roll. Mark the jellyroll with a small paring knife in 1½” widths; this will give you 12 pieces. Use a serrated knife to cut off any stragglers on the end of the jellyroll, so the roll is even. Brush a little egg wash on the open ends and pinch them closed. The easiest way to divide the roll is to use a long piece of dental floss; guide it beneath the jellyroll, bring it up and cross it, pulling the floss to slice through the dough. Divide the pieces of dough evenly between the two lightly buttered pans, cover the pans with clean kitchen towels and let the dough rise for about 40 minutes, until the buns have doubled in size. About 15 minutes before baking, preheat the oven to 350 degrees F. Bake for 25-30 minutes, until golden. Every oven is different and dark sided pans tend to yield a slightly darker result. Keep an eye on things! Check the buns at the 20 minute mark to make sure they are not getting too brown; if so, you can cover them with a sheet of parchment paper. Check them again at 25 minutes- their internal temperature should be 190 degrees F. If not, or they feel doughy, they may need an additional few minutes. Remove from the oven, set aside to cool for about 15 minutes, then carefully run a small offset spatula or paring knife around the edge of each bun, easing them out of the pan and on to a cooling rack. Let cool a bit before icing them with lemon curd. Any leftovers should be kept in an airtight container and refrigerated. Again, they are best enjoyed the day they are baked.   makes one 8”x3” deep-dish pie (note: before lining the springform pan with dough, open it up, flip the bottom of the pan so the outside is facing in and close it. This prevents the dough from slipping into the crack of the pan. Thanks, Julia Moskin.)
For the pie dough- 2 cups all-purpose flour ½ cup white whole wheat flour 1 tablespoon sugar 1 teaspoon salt 1 cup (2 sticks) cold, unsalted butter cut into ½” pieces ½ cup ice cold water + an additional tablespoon or two, if needed In a large bowl, whisk together the flours, sugar and salt. Using a bench scraper, cut the butter into the flour until it forms coarse crumbs. Add the ice cold water to the crumbs, tossing to combine with your fingers. The dough should just hold together; if it feels a bit dry, add an additional tablespoon or two of ice cold water. Gather the dough into a ball, flatten it into a disc and wrap it in plastic wrap. Refrigerate the dough for at least an hour before rolling it out. On a lightly floured sheet of parchment paper, roll out the dough into a circle about ⅛” thick and approximately 15” in diameter. (There will be leftover scraps. ) Fold the circle of rolled dough in half and half again, then place the folded dough in the center of an 8”x 3” springform pan. Gently unfold the dough and press it firmly into the bottom and up the sides of the pan. Trim the dough so you have an overhang of dough extending about 1” beyond the edge of the pan. Fold the edges under so they are flush with the pan and place the pan in the freezer for at least an hour. To pre-bake the crust, preheat the oven to 400 degrees. Remove the springform pan from the freezer and use a fork to ‘dock’ (pricking the dough) across the bottom and up the sides of the dough allowing steam to escape. Line the pan with a sheet of aluminum foil that fits snugly against the pie dough, across the bottom and all the way up the sides. Set the pan on a lined baking sheet. Fill the foil-lined pan with dried beans, all the way to the top of the pan. Bake in the pre-heated oven for 20-25 minutes. The edges of the crust should be set and start to turn golden. Remove the baking sheet from the oven, carefully remove the aluminum foil and beans from the springform pan and set them aside. Reduce the oven temperature to 350 degrees and return the partially baked shell to the oven for an additional 20-25 minutes, until the bottom of the crust is dry and golden. Set aside to cool while you prepare the filling. For the Wild Nut filling- (courtesy of Jessie) 5 ounces ( 10 tablespoons) unsalted butter, melted 1⅔ cups dark brown sugar ½ teaspoon salt 5 large eggs 1¼ cups Lyle's Golden Syrup or dark corn syrup 1 tablespoon + 1½ teaspoons good quality vanilla 3 tablespoons bourbon whiskey (optional) 4 cups assorted pecans, walnuts, cashews and macadamia nuts Place the cooled pie shell on a parchment lined baking sheet. Make sure the oven is preheated to 350 degrees F. In a large bowl, whisk together the melted butter, brown sugar and salt until the butter is absorbed. Beat in the eggs, one at a time, then the Golden or corn syrup, vanilla and bourbon. Place 4 cups of nuts in the bottom of the springform pan spreading them into an even layer; don't pack them down. Gradually pour the filling over the nuts; let the filling settle. Place the baking sheet with the pie on the middle rack of the preheated 350 degree oven. Loosely cover the pie with aluminum foil. Bake for 60 minutes, rotating the baking sheet halfway through. Lower the oven temperature to 325 degrees F, remove the aluminum foil and bake for an additional 20-25 minutes; the center of the pie should feel set when gently pressed and when tested with a wooden skewer, will come out clean. Transfer to a rack and let cool completely before slicing.  (adapted from Carole Walter) makes 24 bars
For the crust- 1¾ cups all-purpose flour ½ cup stone ground yellow cornmeal ½ teaspoon baking powder ½ teaspoon kosher salt ½ cup dark brown sugar zest from 1 small lemon 8 oz. (2 sticks) cold, unsalted butter cut into ½” pieces 1 large egg, beaten with a fork Preheat the oven to 375 degrees F. In the bowl of a food processor fitted with a blade attachment, place the flour, cornmeal, baking powder, salt, brown sugar and lemon zest. Pulse a few times to combine. Add the cold butter, pulse just until you have coarse crumbs. Do not over process. Scrape down the sides of the bowl, add the egg and pulse just until combined. Turn the dough out onto a sheet of plastic wrap. (Save this wrap to smooth the dough.) Generously butter and lightly flour the baking pan. Tap out the excess flour. Place the crust mixture evenly in the bottom of the pan. (I use a large ice cream/cookie scoop and place even amounts in the pan then use my fingers to pat the dough in place. Use the sheet of plastic wrap you saved to smooth the dough, making sure it reaches into the corners of the pan. Bake in the preheated oven for 18 minutes, until the crust is golden around the edges. Set aside to cool while you prepare the crumb topping and the filling. Turn the oven off for a while. For the filling- 3 (1½ pounds) Rome or Honeycrisp apples, peeled, cored, sliced in ½” chunks (4 cups) 3 (1½ pounds) Bartlett pears, ( ripe but firm) peeled, cored, sliced in ½” chunks (4 cups) 1 cup fresh cranberries, coarsely chopped 1 tablespoon fresh lemon juice 1 tablespoons fresh orange juice ⅓ cup dark brown sugar pinch of kosher salt ½ teaspoon of cinnamon ¼ teaspoon cardamom 1 tablespoon cornstarch In a large sauté pan or skillet, place the apples, pears, cranberries, lemon juice, orange juice, brown sugar, salt, cinnamon, cardamom, and cornstarch. Cover the mixture and cook over medium heat for about 3 minutes, until they give up some of their juices. Remove the cover and cook the fruit for about 8-10 minutes, until slightly softened and the liquid has cooked down. Remove from the heat and turn the mixture out on to a clean half sheet pan, spreading it out in a single layer. Let it cool completely. Prepare the crumble topping. For the crumble topping- ½ cup all-purpose flour ½ cup cornmeal 2 tablespoons granulated sugar ¼ cup dark brown sugar ¼ teaspoon kosher salt ½ teaspoon cinnamon 4 oz. (1 stick) cold, unsalted butter, cut into ½” pieces 1 cup pecans, halves and pieces, toasted and cooled In the bowl of a food processor fitted with the blade attachment, place the flour, cornmeal, granulated and brown sugar, salt and cinnamon. Pulse a few times to combine. Add the cold butter, pulsing until the mixture forms coarse crumbs. Add the pecans, pulse a few times then place the mixture in a bowl, cover with plastic wrap and refrigerate. To assemble- Preheat the oven to 350 degrees F. Spread the cooked, cooled fruit over the crust. Sprinkle the crumble topping over the fruit and press it in gently. Place the baking pan on the middle shelf of the preheated oven. Bake for 25-30 minutes, until the crumble is golden and the fruit tests tender with a small knife. Let the bars cool, cover with plastic wrap and refrigerate. (They are easier to slice when cold but I prefer to serve them at room temperature.) Slice the bars, dividing the tray in fourths going the short way and into sixths going the long way. That will give you 24 bars with a few edges for nibbling. Any leftovers should be placed in a tin, separated by parchment or wax paper, covered and refrigerated. They can be refrigerated for up to 5 days.  makes one 9” pie
For the pastry- 1¼ cups all-purpose flour 1½ teaspoons sugar ½ teaspoon salt ½ cup (1 stick) cold unsalted butter, cut into small pieces ¼ cup ice cold water combined with 1 teaspoon apple cider vinegar In a large bowl, whisk together the flour, sugar, and salt. Add the butter pieces to the dry ingredients and use a bench scraper to cut the butter into the flour mixture until it is crumbly. Add the water/cider vinegar one tablespoon at a time, using your fingers to toss the water with the flour/butter mixture. If the mixture feels dry, add an additional 1 tablespoon of ice water, gently mixing just until the mixture comes together. Shape into a disc, flatten slightly and wrap in plastic wrap; refrigerate for at least one hour before rolling out. Roll out the dough on a lightly floured parchment paper into a 12” circle. Transfer to a 9” pie plate without stretching the dough and trim the excess dough so you have about ½” overhang. Roll the edge under itself and crimp the edges. Freeze the pie shell while you pre-heat the oven to 425 degrees F. When ready to blind bake, retrieve the pie shell from the freezer and use a fork to “dock” the bottom and sides of the shell (press the tines of the fork into the dough- (this allows steam to escape while it bakes) then line the pie crust with a full sheet of parchment paper or aluminum foil and fill with pie weights or beans. Place the pie shell with the pie weights or beans on a baking sheet. Bake in the pre-heated oven for about 15 minutes. After 15 minutes, reduce the oven temperature to 375 degrees F. Using oven mitts, carefully remove the parchment/foil with the weights/beans and set it on a separate baking sheet to cool down. Bake the crust an additional 10-15 minutes until golden and the bottom of the crust is dry, not at all gummy or raw. Cool crust on a rack completely before filling. For the filling- ⅔ cup granulated sugar ¼ cup cornstarch, sifted ⅛ teaspoon salt 2⅔ cup whole milk 4 large egg yolks 3 tablespoons unsalted butter, room temperature, cut into small pieces 1½ teaspoons pure vanilla extract ¼ teaspoon coconut extract 1 cup lightly toasted, sweetened shredded coconut Place the sugar, cornstarch, and salt in a medium saucepan and whisk until blended. Add 2/3 cup of the milk, whisking until smooth. Whisk in the egg yolks and then the remaining 2 cups of milk. Place the pan over medium heat, whisking constantly until the pudding starts to thicken on the bottom of the pan (use a rubber spatula to get into the corners of the pan to incorporate it) and continue cooking until the mixture comes to a full boil. Immediately reduce the heat to medium and whisking constantly, boil the pudding for one minute (set a timer) then remove the pan from the heat. Whisk in the butter pieces, vanilla, and coconut extract, until the butter is completely incorporated. Set a fine mesh strainer over a medium sized bowl and pour the pudding through the strainer pressing on the mixture to remove any lumps. Stir in the toasted coconut. Place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or overnight, until chilled and firm. For the whipped cream- 1½ cups heavy cream ¼ cup granulated sugar 1 teaspoon pure vanilla extract 1 tablespoon + 1 teaspoon good quality, dark rum ¼ cup sweetened, shredded coconut for garnish In a medium chilled bowl, place the heavy cream, sugar, and vanilla. Using a hand-held mixer, beat the cream on low speed until smooth then increase the speed to medium and continue beating until the cream thickens to medium stiff peaks being careful not to over whip it. Fold in the rum. Cover and refrigerate until ready to use. For the chocolate sauce- 1/2 cup heavy cream 6 ounces good quality semisweet chocolate (preferably not chips) finely chopped 2 tablespoons unsalted butter, cut into pieces and room temperature Place the heavy cream in a small, heavy bottomed saucepan over medium-low heat. Simmer just until the cream is warm to the touch, (don't let it boil) then add the finely chopped chocolate. Remove the pan from the heat, let the chocolate sit and begin to melt for a few minutes. Whisk until it is smooth then gently add the butter pieces, whisking just until combined. Serve warm or cool. Cover and refrigerate any leftovers. To assemble- Retrieve the pie filling from the refrigerator, and peel off the plastic wrap. Transfer the filling to the cooled pie shell, spreading it evenly. Place the whipped cream on the center of the pie and using a small offset spatula, spread the cream evenly over the filling, leaving the center slightly domed. Sprinkle with ¼ cup shredded coconut. Decorate with Halloween themed garnishes and serve with chocolate sauce. Serve immediately or cover with plastic wrap and refrigerate. Make sure to cover and refrigerate any leftovers. The pie should be eaten within two days.  For the pan:
Lightly butter and flour a 6" x 2¾” deep springform pan and line with one recipe of pie pastry. (See recipe index for pie pastry inspiration.) One recipe for a 9” single crust pie pastry will fit a 6” x 2¾” springform pan. Line the bottom and then the sides of the pan evenly with the dough leaving a ½” overhang of dough; turn this under to create an edge around the top; crimp decoratively. Freeze until firm then line with parchment or foil and beans (or pie weights) and bake at 400 degrees F for 20 minutes. Carefully remove the parchment and beans, dock the dough with a fork to prevent it from puffing up, and bake the shell an additional 10-15 until dry. (It should be well baked to prevent a soggy bottom and sides.) Set aside to cool while you prepare the crumb and filling. (This can also be made in a traditional 9" pie plate; not a deep dish.) For the crumb- (makes enough for one 9” pie) 1 cup fine cornmeal ½ cup all-purpose flour ⅓ cup packed light brown sugar ¼ teaspoon ginger ½ teaspoon kosher salt 7 tablespoons cold, unsalted butter, cut into pieces ¾ cup walnut halves and pieces Combine the cornmeal, flour, brown sugar, ginger, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the cold butter pieces and the walnuts and mix on low speed until the mixture is crumbly with small chunks of butter remaining. Store in a tightly sealed container and refrigerate for at least one hour before using. (The crumb will keep, covered and refrigerated for up to 1 week or frozen for up to 1 month.) Preheat the oven to 400 degrees F. For the filling- 1½ pounds peeled, cored, thinly sliced apples (preferably a combination of Macoun, Winesap, and Pippin) 2 teaspoons lemon juice ¼ cup granulated sugar 2 tablespoons tapioca starch ½ teaspoons ground cinnamon ⅛ teaspoon freshly ground nutmeg ¼ teaspoon salt 2-3 tablespoons maple syrup, depending on tartness of apples 2 tablespoons unsalted butter, cut into small cubes In a large bowl, combine sliced apples with lemon juice; toss to coat. In a small bowl, whisk together sugar, tapioca starch, cinnamon, nutmeg, and salt. Let the apple slices macerate for half an hour; set the apples and their juices in a large colander. Strain the apples and transfer all of the juices to a small saucepan. (Return the apples to the large bowl.) Cook over low heat until the mixture reduces, thickens and becomes syrupy. Remove from the heat, add the maple syrup and butter. Combine thoroughly then add the cooked syrup back to the apples, coating thoroughly. Pour the filling into the pre-baked shell, scraping all of the juices over the apples. Retrieve the crumb from the fridge. Place the pie on a parchment lined baking sheet. Sprinkle the crumb evenly over the apples; do not pack it down. Bake on the bottom rack at 400 degrees for 20 minutes then reduce oven temperature to 375 degrees F. Bake for an additional 40 minutes, keeping an eye that the crumb isn’t getting too brown- if so, cover it with a sheet of parchment paper. Bake until the filling bubbles around the edges and from the center of the pie. (You can move some of the crumb aside and take a peek.) Apples should be tender but not mushy. Crumb should be deeply golden. Transfer the pie to a cooling rack. Cool for several hours before carefully removing the side of the pan. It is easiest slice this using a serrated knife. Cover and refrigerate any leftovers. |
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