​Makes one 7” Pie

For the pastry- (this makes a little extra; wrap and freeze for a personal pie)
from Flour Bakery

​1¼ cup all-purpose flour
½ cup white whole wheat flour (if you don’t have any on hand sub all-purpose)
1 teaspoon kosher salt
2 teaspoons sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
2 egg yolks
3 tablespoons whole milk

In a large bowl, whisk together the flour(s), salt, and sugar. Add the cold butter pieces to the flour mixture. Use your fingers to distribute the butter until the mixture resembles coarse crumbs with a few larger pieces of butter. In a separate bowl, whisk together the egg yolks and milk. Drizzle the yolk/milk mixture over the flour/butter mixture, tossing with a fork until you have a shaggy dough that just holds together. Don’t over mix. Turn the dough out onto a clean work surface. Use a bench scraper to gather the dough together, turning it until the stray bits of flour are incorporated and using the heel of your hand to smear the butter throughout the dough. Divide the dough into two discs, wrap them in plastic wrap and refrigerate for at least 1 hour before rolling out. Roll out one disc of the chilled dough into a circle about 10” in diameter and fit it into the pie plate. Leave a ½ ” border, trimming the excess. Turn the border under and crimp decoratively. Refrigerate the bottom crust. Retrieve the 2nd disc of dough and roll it into a circle about 10” in diameter. Cut the dough into 1” strips for a lattice top or cut out a 9” circle of dough for a double crust. Cover the top crust with plastic and refrigerate. Reserve the scraps, wrap in plastic and freeze.
 
Preheat the oven to 350 degrees F. Use a fork to dock the bottom of the crust then line the crust with foil or parchment paper and fill with pie weights or beans. Blind bake for about 15-20 minutes until the edges are set and the bottom is no longer raw. Set aside to cool while you prepare the filling, carefully removing the foil/parchments and pie weights/beans.
 
For the filling-
½ pound rhubarb, washed, stems/leaves removed, cut into 1” pieces (yields: 1½ cups)
1 cup fresh strawberries, lightly rinsed, hulled, cut into quarters
1 cup fresh raspberries, lightly rinsed, picked over for stems
1 tablespoon fresh orange juice
¼ cup + 2 tablespoons sugar
pinch of salt
¼ teaspoon cinnamon
¼ teaspoon cardamom
½ teaspoon fresh ginger, grated
½ teaspoon orange zest
1½ tablespoons cornstarch
 
​egg wash made from 1 egg beaten with 1 teaspoon water and pinch of sugar
sanding sugar for garnish
 
Preheat the oven to 375 degrees F.
 
Place the rhubarb pieces, strawberries, raspberries and orange juice in a large bowl.  In a medium bowl, whisk together the sugar, salt, cinnamon, cardamom, fresh ginger, orange zest, and cornstarch. Toss the sugar/spice mixture over the fruit until thoroughly combined. Turn the fruit into the pie shell. Retrieve the top crust (or lattice strips) from the refrigerator and place over the fruit. Carefully seal the edges together, pressing together with a fork. Brush the top of the pie with egg wash and sprinkle with sanding sugar. (If using a double crust, cut a few slits in the top crust to allow steam to escape.) Chill the pie in the freezer for ten minutes to set the pastry. Place the pie on a parchment lined baking sheet. Bake on the bottom shelf of the preheated oven for 20 minutes then reduce the heat to 350 degrees and move the pie to the middle shelf. Bake for an additional 40 minutes, (covering the edges with aluminum foil strips if getting too dark) until juices bubble thickly around the edges and from the center of the pie. Be patient and let the pie cool for several hours before slicing.
 
 
 
 

​A few thoughts on Blueberry Pie…
 
Frozen blueberries encourage us to bake blueberry pie year round. When shopping for frozen berries, I prefer wild blueberries, if available. Fresh blueberries out of season tend to be mouth-puckering tart, not necessarily in a good way. Taste the berries- Sweet? Tart? Scary? Fresh berries out of season combined with their frozen counterparts bake up into a filling with better flavor and a little more textural interest.
 
It’s worth the extra step to par-bake the bottom pie crust before filling. This is something you can do the night before or first thing in the morning, and it certainly makes a difference in the finished product. Additionally, the top crust can be prepared in advance, rolled out on a sheet of parchment paper, covered in plastic wrap and refrigerated overnight.
 
I aim for a generous 6 cups of blueberries, total, trying to combine some fresh with frozen, if possible. I take half of the berries (3 cups) (preferably the frozen ones), and combine them with the sugar, spices, and thickener called for in the recipe. Cooking the fruit over medium/low heat, stirring them gently to prevent scorching, eliminates some of the excess moisture and concentrates the flavor. Once the sweetened berries have thickened, remove them from the heat, add your preferred zest and juice, and optional extract. (Some bakers add the slightest hint of almond extract, others choose vanilla.) Small adjustments enhance the flavor of the filling without overpowering it, so go easy. You're looking to capture the flavor of blueberries, not spices, not extracts.
 
Add the remaining berries (preferably the fresh ones) to the cooked filling and let the filling cool completely. When you are ready to assemble the pie, taste the filling and see if you’re happy with the spice/citrus level. If the filling tastes flat or lackluster, a tablespoon or two of good quality preserves can elevate the flavor. Ideally, you want to add wild blueberry jam, but in a pinch, you can add blackberry or black currant or even (desperate times) a berry blend.
 
Brush the par-baked/cooled bottom crust with a thin layer of egg wash and retrieve the top crust from the refrigerator. Brush the edge of the bottom crust with a thin application of egg wash. Pour the cooled filling into the pie crust, reserving 4 tablespoons of liquid. (I find that helps prevent a soupy filling.) Add the top crust, carefully sealing the top to the bottom, fluting the edge with your fingers. Egg wash the top crust as well, sprinkle with coarse sanding sugar (if you have some) or a little Sugar in the Raw or even a light dusting of granulated sugar.
 
Place the assembled pie in the freezer for 30 minutes to set the crust. (It seems like overkill, but it’s not.) Preheat the oven to 400 degrees F and place a sheet of parchment paper on a baking sheet to catch the indelible drips. Set the chilled pie on the baking sheet and bake on the bottom rack of the oven for 20 minutes; this helps finish baking the bottom crust.  After 20 minutes, reduce the oven temperature to 375 degrees F, and move the pie to the middle rack. Continue baking for an additional 40 minutes, covering the edges of the pie with strips of aluminum foil if they are getting overly dark. Every oven is different, but the pie really needs a good hour plus in order to bake thoroughly. The pie should bubble around the edges and from the center before you remove it from the oven. If it’s not bubbling but looks perfectly golden, turn the heat down to 350 degrees F and give it another 8-10 minutes. Look for serious bubbling before you call it finished.
 
Blueberry pie needs plenty of time to cool before slicing or you risk serving blueberry soup. Starting the pie early in the day gives you plenty of time for the pie to pull itself together. If not, it's best to serve it the following day. (Think breakfast.) A pie can sit on the counter overnight, covered with aluminum foil, a cake dome, or plastic wrap. To avoid a soggy crust, make sure the pie has cooled before you cover it.
 
(Comb through the Recipe Index for pie crust inspiration)
One 9” pie crust, par-baked and cooled
One single recipe pie crust for lattice top

​For the filling-
6 cups of blueberries (3 pints fresh, rinsed/picked over for stems, OR 36 ounces of frozen should yield 6 cups, OR use a combination of fresh and frozen to yield 6 cups)
½ cup granulated sugar
¼ cup brown sugar
1 teaspoon lemon zest
½ teaspoon cinnamon
pinch of salt
3 tablespoons cornstarch or all-purpose flour (cornstarch yields a less runny filling)
1 tablespoon freshly squeezed lemon juice
1 tablespoon unsalted butter, cut into pieces
 
egg wash made with 1 egg and 1 teaspoon water
sanding sugar for sprinkling
 
If using fresh berries, after rinsing and removing stems, lay them out on a clean towel to dry. Whisk together the sugars, cinnamon, salt and cornstarch or flour. Place 3 cups of the berries in a heavy bottomed pan with the sugar mixture, stirring to mix. Cook over medium heat until the fruit thickens, about 6-8 minutes, stirring frequently to prevent scorching. Pour the cooked berries into a large bowl, add the lemon zest, juice and the remaining berries. Stir to combine and set aside to cool completely.
 
Prepare your top crust (I prefer to cut 1” strips for a lattice) and keep it chilled in the refrigerator. Place the par-baked bottom crust on a parchment lined baking sheet. Brush the bottom crust and the top edge of the crust with a thin coating of egg wash. (Taste the filling- if it tastes a little flat, adjust with a little extra zest or some jam; don’t be tempted to over sweeten. I always reserve 4 tablespoons of the liquid in the berries and set it aside; it helps prevent some of the ‘soupiness’ of the filling; you can cook this down a little bit and pour it over yogurt or ice cream.) Pour the cooled berry mixture into the pie shell and dot with butter. Place lattice strips on top of the filling; weaving them looks lovely but you can simply lay half of the strips horizontally and the other half vertically and they will bake up just fine.  Because the bottom crust has been par-baked it might be a little fragile. Carefully attach the top to the bottom, rolling the top crust under to form an edge; crimp the edge with your fingers or gently press together using a fork. Make sure the top and bottom crusts are sealed so the filling doesn’t sneak out of the sides. Brush the top crust with egg wash and sprinkle with sanding sugar. Place the pie in the freezer for 30 minutes before baking. Preheat the oven to 400 degrees F. Place the pie on the parchment lined baking sheet. Bake the pie on the bottom rack of the oven at 400 degrees F for 20 minutes. Reduce the oven temperature to 375 degrees F and move the pie to the middle rack. Continue baking for an additional 40 minutes, covering the edges of the pie with strips of aluminum foil if they are getting overly dark. Every oven is different, but the pie really needs a good hour plus in order to bake thoroughly. The pie should bubble around the edges and from the center before you remove it from the oven. If it’s not bubbling but looks perfectly golden, turn the heat down to 350 degrees F and give it another 8-10 minutes. Let the pie cool completely before slicing, so the juices have time to thicken; at least 4 hours, preferably more. Any leftovers should be covered (a large inverted bowl works well) and can sit at room temperature for up to two days. Beyond that, cover with plastic wrap and refrigerate.

Also known as Pantry Pie

one 9” par-baked pie crust of your choice  (traditional or cornmeal)
the recipe makes enough dough for two pies; freeze the second disc of dough for later.)
For the Cornmeal Crust- (yields two 9” shells; you will only use one)
2 cups all-purpose flour
½ cup stone-ground cornmeal
1 teaspoon kosher salt
1 tablespoon granulated sugar
½ pound (2 sticks) cold unsalted butter, cut into ½ inch pieces
1 cup ice cold water combined with 1 tablespoon cider vinegar (you will not use all of this liquid) and ½ cup ice
 
Place the ice cold water and cider vinegar in a Pyrex measuring cup with a handful of ice (about ½ cup) and refrigerate.  In the bowl of a food processor fitted with the metal blade, combine flour, cornmeal, salt, and sugar. Pulse to combine. Add the cold butter pieces and pulse just until you have coarse crumbs with a few larger pieces of butter. Transfer this mixture to a large mixing bowl. (I never add the liquid to pie dough in a processor- it tends to over mix it.) Drizzle in the ice cold water/vinegar, one tablespoon at a time, up to ½ cup liquid TOTAL, tossing the mixture with a fork until it just comes together. Divide the dough in half, wrap in plastic. (Freeze one disc of dough for another day.) Refrigerate one disc of dough for at least one hour, then roll out to about ⅛” thickness/12” diameter, and transfer to a 9” pie plate. Roll and crimp the edges. Chill until firm. Preheat your oven to 400 degrees F. Line the pie shell with parchment paper or foil or a coffee filter and beans. Bake at 400 degrees for 15-20 minutes until the edges are firm and the crust is golden. Lower the oven temperature to 325 degrees, carefully remove the parchment/beans and bake an additional 10 minutes, until the crust is no longer raw on the bottom. Set aside to cool while you prepare the topping and the filling.
 
For the Walnut Topping-
1 egg, room temperature
​¼ cup brown sugar
1 tablespoon unsalted butter, melted
3 tablespoons maple syrup
large pinch of salt
½ teaspoon vanilla
1 tablespoon cognac or bourbon (whatever you will use in the filling)
1 cup walnut halves (if you don’t have walnuts, use pecans or cashews or a combination)

In a medium bowl, whisk together the egg, brown sugar, melted butter, maple syrup, salt, vanilla, and cognac or bourbon. The walnuts will be placed on top of the baked pie and the syrup poured over them before another brief spin in the oven. Set aside the walnuts separately from the syrup. Prepare the filling.
 
For the Squash filling-
 
(note: the original recipe calls for 2 cups of canned pumpkin or squash. I had one can of pumpkin in my pantry but it was shy on a full 2 cups. I added some butternut squash (cooked and pureed) to arrive at 2 cups. If you don’t have squash on hand, you can also cook and puree some carrots and add that to the mix. Improvisational times.)
 
2 cups total, canned pumpkin or squash or a combination of both
¼ cup brown sugar
2 tablespoons honey
2 tablespoons maple syrup
1½ teaspoons cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground ginger or 1 tablespoon grated fresh ginger
⅛ teaspoon freshly ground black pepper
1 teaspoon vanilla extract
3 tablespoons semolina flour OR 1½ tablespoons cornstarch
1 cup buttermilk OR ½ cup milk plus ½ cup sour cream
1 tablespoon cognac or bourbon
3 large eggs, beaten
 
Preheat the oven to 325 degrees F.
 
In a large bowl, combine pumpkin and/or squash, sugar, honey, maple syrup, spices, vanilla, semolina or cornstarch, and whisk together until smooth. Add the buttermilk or milk/sour cream and the cognac or bourbon. Taste and adjust for sweetness/spiciness. Whisk in the eggs just until incorporated. Retrieve your par-baked pie shell and place it on a parchment lined baking sheet. Pour the filling into the pie shell and bake on the middle rack of your oven for 60-65 minutes. The filling should be slightly puffed and firm around the edges and the center should be just set. Remove the pie from the oven and set it on a cooling rack. Leave the oven on. Carefully (remember the pie is hot!) place the walnut halves (or pecans or cashews) on top of the pan, taking care not to press them into the filling. Slowly pour the syrup so it covers the nuts. Return the pie (still on the baking sheet) to the oven and bake for an additional 25 minutes until the topping is set and golden. Remove the pie from the oven and let cool. Slice and serve with additional cognac or bourbon, if so desired. Cover and refrigerate any leftovers.

​(My paternal grandmother, Minnie, used Kuchen dough for all kinds of coffee cakes and pastries, including hamantaschen. She would have opted for poppyseeds in the filling, or sweet prune lekvar. I prefer to spike half of the yeast dough with poppyseeds and fill them with  tart  lemon curd.  The plain dough cradles a cream cheese filling reminiscent of Minnie's cheesecake. If you prefer, good quality, thick apricot preserves can be used as a filling. I like to cut larger circles (4") of dough instead of the traditional 3"- this recipes should yield approximately 2 dozen pastries.)

First prepare the fillings:
For the Lemon Curd-
½ cup fresh lemon juice
¼ cup unsalted butter, room temperature
2 large egg yolks
¼ cup + 1 tablespoon granulated sugar
1 tablespoon cornstarch
In a small, heavy-bottomed saucepan, heat lemon juice and butter over medium heat until butter is melted. In a medium bowl, whisk together egg yolks, sugar, and cornstarch until pale yellow. Gradually add a small amount of hot lemon mixture to the egg mixture, whisking constantly. Add remaining lemon mixture to egg mixture, whisking, then transfer mixture back to saucepan. Cook over medium heat, stirring constantly, until thickened and just beginning to boil, about 3 minutes. Strain the lemon curd through a fine mesh strainer set over a heat resistant bowl. Cover with plastic wrap and refrigerate until completely cold.

For the Cream Cheese Filling-
8 oz. cream cheese, room temperature
2 tablespoons clover honey
¼ cup granulated sugar
1 egg, room temperature
pinch of salt
1 teaspoon vanilla extract
1 teaspoon lemon zest
In the bowl of a standing mixer fitted with the paddle attachment, combine cream cheese, honey, and sugar until smooth. Add egg, salt, vanilla, and lemon zest, beating on low speed just until combined. Scrape down the sides and bottom of the bowl making sure the mixture is smooth. Transfer to a container, cover and refrigerate.
For the Hamantaschen Dough (makes approx.. 24 pastries)
1 tablespoon instant yeast
⅛ cup milk, scalded and cooled to lukewarm
pinch of sugar
½ cup sugar
1 cup unsalted butter or margarine, room temperature
⅜ teaspoon salt
½ teaspoon vanilla
½ teaspoon lemon zest
3½ cups flour
½ cup (4 oz.) sour cream or pareve sour cream
1 egg, room temperature
2 teaspoons poppyseeds
egg wash made from 1 egg beaten with 1 tablespoon milk or cream

For the dough: In a small bowl, dissolve the yeast in the lukewarm milk with a pinch of sugar. Set in a warm, draft-free corner for 5 to 10 minutes, until foamy.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, salt, vanilla, lemon zest, and sugar. Beat on low for 3 minutes until well combined. Scrape down the sides and bottom of the bowl then add the egg. Beat on low to combine then add the yeast/milk mixture. Gradually add the flour and the sour cream, (one third at a time) and beat the dough for 3-4 minutes until smooth; the dough should begin to pull away from the sides of the bowl.

Turn the dough out onto a work surface and divide in half. Return one portion of the dough to the mixing bowl and add 2 teaspoons of poppy seeds. Mix the dough on low just to incorporate the poppy seeds. Transfer each portion of dough to its own lightly greased bowl. Cover with plastic wrap and let rise for an hour, until doubled. Turn out one portion of dough at a time and roll on a lightly floured surface to about 1/8” thick. Use a 4” circle cutter to cut rounds of dough. Transfer the rounds to a parchment lined baking sheet. (You can reroll the scraps once- the dough will shrink a bit on the rerolls.)  Cover with plastic wrap and refrigerate while you roll out and cut circles from the second portion of dough.

To Assemble:
Retrieve the poppyseed dough circles and the lemon curd from the refrigerator. Place one teaspoon (no more! or the cookies will unfold in the oven) of lemon curd in the center of each circle of dough. Paint the edge of each circle with a bit of egg wash. Fold the left side of the circle over half of the filling, then the right side to meet the left side, then tuck the bottom of the circle upwards, tucking one corner into the right side to hold it in place. Gently brush the edges of the hamantaschen with egg wash. Repeat with the lemon curd and poppyseed dough. Refrigerate. Retrieve the plain dough circles and the cream cheese filling from the fridge and fill (one teaspoon of filling per circle) and fold as you did the poppyseed circles. Brush the edges of the hamantaschen with egg wash and refrigerate for 15 minutes.
Preheat the oven to 375 degrees F.  Place 9 hamantaschen on a parchment lined baking sheet. Bake on the middle rack of the oven for 15-18 minutes, just until golden. Repeat with the remaining hamantaschen. Let cool before serving or you risk burning your mouth on the hot filling. Any additional lemon curd can be served alongside or on top of the poppyseed hamantaschen. A drop of good quality cherry jam can top the cream cheese filled hamantaschen.
(Note: Both the lemon curd and cream cheese fillings contain egg; it’s best to cover and refrigerate any leftover hamantaschen.)

makes one 9” pie
 
For the pie crust- (you can use your favorite pie crust recipe, but I like the way the texture of this crust offsets the richness of the filling. Traditionally, Chess Pie calls for cornmeal in the filling- I prefer it tucked inside the pie crust.)
 
1 cups all-purpose flour
½ cup rye flour
½ cup cornmeal
1 tablespoon brown sugar
1 teaspoon kosher salt
2 sticks (1 cup) cold, unsalted butter
2 large egg yolks
3 tablespoons heavy cream, cold
 
In a large bowl, whisk together flours, cornmeal, and salt. Cut in butter pieces until mixture resembles coarse meal. In a medium bowl, whisk together the egg yolks and heavy cream. Add the yolk mixture to the flour/butter mixture, using a fork to toss the mixtures together until you have a shaggy dough. Turn the dough out on to a lightly floured work surface. Gather the dough together, gently turning the dough a few times until smooth, shape into a disc, and wrap in plastic wrap. Refrigerate for at least one hour, preferably overnight, before rolling out. Roll out into a circle approximately 12” in diameter and transfer to a 9” pie plate. (Save any scraps to bake off for snacking.) Turn the edges under, crimp decoratively and freeze until firm.
 
Pre-heat the oven to 400 degrees F.
 
Line the chilled pie shell with parchment paper or aluminum foil. Fill with beans or rice. Place on a baking sheet and bake on the bottom rack of the oven for approximately 25 minutes, until the edges of the pie crust are firm and the bottom of the crust is set. Carefully remove the parchment or foil and beans and set aside. Reduce the oven temperature to 350 degrees F, cover the edges of the pie crust with foil strips to prevent over browning and continue baking the crust until the bottom is no longer raw, and is golden, approximately 15 minutes.  Set aside to cool completely while you prepare the filling. (Pie crust can be prepared a day ahead, cooled, wrapped in plastic wrap and left on the counter.)
 
For the filling-
 
2 oz. unsalted butter
2 oz. bittersweet chocolate (I use Trader Joe’s 72% Dark)
½ cup Buttermilk (I use Five Acre Farms)
1 cup granulated sugar
2 tablespoons dark brown sugar
2 tablespoons Dutch-process cocoa powder
1 teaspoon kosher salt
1 teaspoon instant espresso powder (I use Medaglia D’oro)
1 teaspoon vanilla extract (I use Jones’ Vanilla)
2 large eggs + 1 large egg yolk, whisked together in a small bowl
 
Preheat the oven to 325 degrees F.
 
In a large heat-proof bowl set over a pot filled halfway with simmering – not boiling – water, melt the butter and chocolate, stirring occasionally. Remove the bowl from over the double boiler and whisk in the buttermilk until smooth. Whisk in the sugars, cocoa powder, salt, espresso powder, and vanilla until smooth. Whisk in the eggs and egg yolk until well incorporated. Place the pie shell on a parchment lined baking sheet. Pour the chocolate filling over the pie crust and bake in the pre-heated 325 degree F oven for 40-45 minutes, just until the center of the pie begins to set. Do not over bake; the pie will continue to set up as it cools. Serve with freshly whipped cream. Cover and refrigerate any leftovers; the texture of the pie is best when served at room temperature.
 
 

​makes one 10” x 2” tart
 
¾ cup (100 g) (3.5 oz.) dried tart cherries
¼ cup hot water for plumping the dried cherries
1½ cups all-purpose flour (210 g.)
½ cup cornmeal (75 g.)
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup + 2 tablespoons granulated sugar (230 g.)
1½ tablespoons freshly grated Meyer lemon zest
1/2 cup (113 g.) unsalted butter, room temperature
3 large eggs
½ cup plain yogurt (113 g.)
2 tablespoons freshly squeezed Meyer lemon juice
1 teaspoon vanilla
 
Preheat oven to 325 degrees F.
 
Butter and flour one 10” x 2” fluted tart pan with removable bottom.
 
Place the cherries in a medium bowl and cover with ¼ cup hot water. Let soak and plump for 10 minutes; drain thoroughly.
 
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, use your fingertips to rub the lemon zest into the sugar.
 
In a small bowl, whisk together the yogurt, lemon juice, and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, gradually adding the sugar/zest/vanilla, beating on medium until light in color, about 5 minutes. Add the eggs, one at a time, making sure each egg is fully incorporated before adding the next.  
 
With the mixer on low, add the dry ingredients to the butter/sugar mixture, alternating with the yogurt mixture. Scrape down the sides and bottom of the bowl. Remove the bowl from the mixer and use a rubber scraper to fold in the cherries, being careful not to overmix the batter. 
 
Transfer the batter to the tart pan, smoothing the top with an offset spatula. Place the tart pan on a parchment lined baking sheet. Bake the tart on the middle rack of the pre-heated oven for 45-50 minutes, just until the tart tests clean when a skewer is inserted in the center.  Let the tart cool completely. Carefully remove the outer ring from the tart and drizzle with the Meyer lemon curd. Garnish with additional lemon slices, if desired.
 
For the Meyer lemon curd- makes 1 cup
½ cup fresh Meyer lemon juice
¼ cup + 1 tablespoon granulated sugar
1 tablespoon cornstarch
2 large egg yolks
¼ cup unsalted butter, room temperature, cut into small pieces
 
In a heavy-bottomed small saucepan, whisk together lemon juice, sugar, cornstarch, and egg yolks until smooth. Cook over low heat, for 5-10 minutes, stirring constantly with a rubber scraper, until thickened. Remove from the heat and whisk in the butter pieces, until thoroughly incorporated. Strain the curd through a fine mesh strainer into a glass bowl. Allow to cool, then cover with plastic wrap and refrigerate if not using right away. 

makes one 9” pie
For the crust-
​1¾ graham cracker crumbs
⅓ cup sugar
½ teaspoon cinnamon (optional)
pinch of salt
6 tablespoons melted butter
 
In a medium bowl, combine crumbs, sugar, cinnamon, and salt. Stir together with a fork then add melted butter. Toss to blend until well combined. Reserve one tablespoon of the crumbs to sprinkle over the meringue topping. Transfer the remaining mixture to a 9” Pyrex pie plate, pressing the crumbs across the bottom and up the sides. Smooth the crumbs using a small measuring cup so that they are evenly distributed. Refrigerate the crust for at least 15 minutes before baking.  Bake in a preheated 325 F degree oven for 8-10 minutes, just until golden. Set aside to cool completely while you prepare the filling.
 
For the filling-
 
6 large egg yolks (Note: you will only use 4 of the whites for the meringue)
¾ cup granulated sugar
6½ tablespoons cornstarch
⅛ teaspoon salt
3 cups whole milk
2 teaspoons vanilla extract
 
In a large bowl, whisk together the egg yolks; set aside. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until mixture thickens, bubbles, and comes to a boil, about 5 minutes. Whisking constantly, slowly pour a few tablespoons of the hot milk mixture into the egg yolks, to temper them. Add the rest of the milk mixture to the yolks. Return the yolk/milk mixture to the saucepan. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 3-4 minutes. Remove from heat; stir in vanilla extract. Strain the filling through a fine mesh strainer set over a medium bowl. Cover with plastic wrap to prevent a skin from forming. (The filling may be refrigerated overnight if not using right away, but I like to time things so I’m placing a freshly made meringue on a warm filling.) Fill the cooled pie crust with the filling and prepare the meringue.
 
For the meringue-
 
4 egg whites
¾ cup granulated sugar
1 teaspoon lemon juice
½ teaspoon vanilla extract
¼ teaspoon cream of tartar
¼ teaspoon salt
 
In the bowl of a stand mixer, whisk together the egg whites, granulated sugar, lemon juice, vanilla extract, cream of tartar, and salt. Place the bowl over a just simmering pot of water, making sure the bowl does not come in contact with the water. Stir gently with a heat-proof spatula until the mixture registers 160 degrees F on an insta-read thermometer. Remove the bowl from the heat and immediately place it onto the stand mixer fitted with the whisk attachment. Beat until meringue is glossy with stiff peaks, and the bowl feels cool to the touch. Spread the meringue over the pie, making sure the meringue reaches the edges of the crust. Brown the meringue using a kitchen torch, sprinkling the top of the pie with the reserved graham cracker crumbs. Slice with a sharp knife dipped into hot water and dried off. Refrigerate any leftovers. (Rather than fuss with plastic wrap, invert a large bowl over the remaining pie and refrigerate.)

makes 30 (36, if you reroll the scraps)
 
For the Meyer Lemon Curd-
 
(The curd is made using thin-skinned Meyer lemons, which are less bitter with a wonderfully floral fragrance. The Meyer lemons and sugar need to macerate for at least 3 hours in a non-reactive bowl. I prefer to let them sit in a covered bowl, overnight.)

2 Meyer lemons, sliced paper thin (mine weighed a total of 4½ oz.) 
1 cup granulated sugar
2 tablespoons butter, melted
1 tablespoon flour
2 eggs, beaten

Prepare the lemons by slicing them paper-thin, (saving the juice) removing all seeds, and placing the lemon slices, the juice, and the sugar in the bowl of a food processor fitted with the blade attachment. Pulse just until you have coarsely chopped pieces of lemon. (Slices of lemon work well in pie, but small pieces work better in rugelach’s crescent shape.) Transfer the mixture to a non-reactive bowl, cover with plastic wrap and let them sit for at least 3 hours, preferably overnight.  (There may be a few stray seeds that should float to the top after the sugar and lemons sit. Remove them.)

In a small bowl, whisk together the butter and flour, then whisk that into the lemon/sugar mixture. Add the eggs, and combine thoroughly. Place the lemon filling in the top of a double boiler, set over simmering water. Cook the lemon filling until it becomes very thick- I take it off the heat when my insta-read thermometer registers 185 degrees. Transfer the filling to a bowl, cover it with plastic wrap and set the bowl over ice to cool completely before filling the rugelach. (You can prepare the lemon filling 3-4 days ahead of time and keep it refrigerated.) When ready to bake, pre-heat the oven to 375 degrees F.
 
For the dough-

Note- (Some bakers are keen on preparing their rugelach dough In the food processor. I think that expedites the process only slightly and lends itself to over mixing. I prefer to use a stand mixer.)
 
8 oz. (2 sticks) unsalted butter, room temperature, cut into ½” pieces
8 oz. cream cheese, room temperature, cut into ½” pieces
2 tablespoons sugar
¼ teaspoon salt
½ teaspoon vanilla extract
2 cups (260 grams) all-purpose flour (plus additional for rolling)
 
In the bowl of a standing mixer fitted with the paddle attachment, place butter and cream cheese. Beat on medium speed until well combined, then turn mixer to low and add sugar, salt, and vanilla. Turn off mixer, scrape down the sides and bottom of the bowl. With mixer on low, add the flour, one cup at a time, mixing just until combined. Do not overwork the dough. Scrape the dough onto a large piece of plastic wrap, dust it with flour, divide it into thirds, shape each portion into a disc, and wrap individually in plastic wrap.(Each disc should weigh 7.5 oz or 213 grams). Refrigerate for at least two hours, preferably overnight, before rolling out. (You can also double wrap the dough in plastic wrap and freeze for up to one month.) Prepare the egg wash and the nut mixture.
 
1 egg beaten with 1 tablespoon milk, for egg wash
 
Nut mixture-
 
2 tablespoons sugar
zest of 2 Meyer lemons
½ cup shelled pistachios
 
Place the sugar and Meyer lemon zest in the bowl of a food processor fitted with a metal blade. Pulse until the zest and sugar are combined, then add the pistachios, pulsing until the nuts are finely chopped, but not dusty.

Retrieve one disc of dough from the refrigerator. Dust a sheet of parchment paper with flour. Roll the dough into a circle about 11” in diameter, adding just enough flour to prevent sticking. To trim the edges into a neat circle, use an overturned bowl or plate measuring about 11”. (I use the ring from an 11” tart pan with removable bottom.) Using a small offset spatula, spread 3½ tablespoons of chilled lemon curd on top of the dough then sprinkle 2 tablespoons of the nut mixture over the lemon curd. Cut the circle into 10 wedges, and roll up each wedge to form a crescent. Place the rugelach on a parchment lined baking sheet and return them to the fridge. Roll and fill the next two portions of dough, (one at a time) placing the completed crescents back in the fridge. (You can fit 24 crescents per half sheet pan.) Brush the crescents with egg wash and return to the refrigerator to chill thoroughly before baking, at least 30 minutes, preferably more. When ready to bake, pre-heat the oven to 375 degrees F.
 
Place the parchment lined baking sheet on top of one more baking sheet (this is called double-panning) which helps prevent the bottoms of the cookies from burning. Bake on the middle rack of the pre-heated oven for 20 minutes, rotating the tray halfway through. After 20 minutes, reduce the oven temperature to 350 degrees F for the last 5-8 minutes of baking. The rugelach should be puffed and deeply golden.  Cookies keep best stored in an airtight tin.
 
 
 

(from Heidi Swanson)
 
makes about 2 cups
 
1 cup/240 ml freshly squeezed grapefruit juice, strained

5 tablespoons unsalted butter, room temp
1/4 cup/60 ml honey

2 large egg yolks, room temp

2 large eggs, room temp

⅛ teaspoon kosher salt

1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh ginger juice (made by pressing grated ginger through a strainer)
 
Place the grapefruit juice in a small saucepan. Simmer until reduced to ½ cup. Set aside to cool for a bit. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, place the butter in a stainless steel bowl. Add the honey and beat until light. Add the yolks one at a time, beating well to incorporate, then the whole eggs one at a time, until the mixture is well combined. Add the salt, then gradually add the reduced grapefruit juice, lemon juice, and ginger juice.

​Set the stainless steel bowl over a saucepan of simmering water, creating a double boiler. Cook, whisking constantly, until thickened, about 10 minutes. (Curd should register 166 degrees F on an instant read thermometer.) The curd will continue to thicken as it cools. Strain through a fine mesh strainer; cover surface with plastic wrap. Refrigerate. Curd will keep refrigerated for one week, or up to a month in the freezer.