 adapted from SAVEUR makes six Note: Combining white-whole wheat flour with full strength whole wheat and cornmeal makes for a pastry that is hearty, not heavy. I used the leftover scraps for cut-outs. Hand pies have a bad reputation for unfolding in the oven, exposing their fruity selves. It’s always a good idea to refrigerate or freeze the unbaked pies before baking; at the very least for 30 minutes, better still overnight and baked fresh in the morning. For the pastry- 1½ cups white-whole wheat flour ½ cup whole wheat flour ½ cup finely ground cornmeal 2 tablespoons brown sugar 1 teaspoon kosher salt 8 oz. (2 sticks) cold, unsalted butter, cut into ½” pieces ¼ cup ice cold water + 1 teaspoon orange juice (you may not use all of this) In a large bowl, whisk together the white-whole wheat flour, the whole wheat flour, the cornmeal, brown sugar, and salt. Cut in the butter using your fingers or a bench scraper until the mixture resembles coarse meal. Drizzle in the ice water/orange juice 1 tablespoon at a time using just enough to create a shaggy dough. Gather the dough together into two equal pieces, shaping each to form a rough rectangle. Flatten slightly and wrap in plastic wrap. Refrigerate for at least one hour before rolling out. When ready to roll the pastry, lightly flour a sheet of parchment paper. Working with one portion of dough at a time, roll into a 12” x 14” rectangle, about 1/8 of an inch thick. Cut three rectangles, measuring 4” x 6” out of each portion of dough. You will have 6 rectangles (and extra dough scraps for cut-outs.) Cut twelve 1”x 5” strips from the scraps and your choice of decorative cut-outs. Cover the pastry rectangles, the strips, and the cut-outs with plastic wrap or parchment, and refrigerate while you prepare the filling. For the filling- 3 medium nectarines, rinsed, halved, pitted, cut into ¾” chunks (2 cups) ½ cup blueberries, rinsed, picked over for stems 2 teaspoons orange juice 2 tablespoons mild honey pinch of freshly grated nutmeg 1 tablespoon cornstarch ½ teaspoon vanilla extract 1 teaspoon orange zest egg wash made from 1 egg beaten with 1 teaspoon cream or milk coarse sugar for sanding In a large bowl, combine the nectarines, blueberries, orange juice, honey, nutmeg, cornstarch, vanilla, and orange zest. Use a rubber spatula to turn the mixture making sure the cornstarch is completely incorporated. Retrieve the pastry rectangles from the refrigerator. Working with one piece at a time, place a pastry rectangle on a parchment lined half-sheet baking sheet. Place 3 tablespoons of filling in the center of each rectangle. Brush the outer edges of the rectangle with a little bit of egg wash. Place two 1”strips of dough across each pastry, creating an “X” then turn the long sides in, then the short sides, tucking the edges of the “X” inside each pie. Create a sturdy ½” border to hug the filling. Use your fingers to create a thick crimp around each filled pastry. Continue until all 6 rectangles are filled and edges folded. Brush the pies with egg wash, add the cut-outs and sprinkle with sanding sugar. Cover loosely with plastic wrap and refrigerate (or freeze) for at least 30 minutes, preferably overnight. When ready to bake, heat the oven to 400 degrees F. Remove the plastic wrap and bake on the bottom rack of the oven for 10 minutes; move the baking sheet to the middle rack of the oven and bake an additional 10-15 minutes, until the pastry is golden and the fruit bubbles. (Oven time will depend upon how long the pies were refrigerated/frozen before baking.) Leftovers will keep covered, at room temperature for up to 2 days.
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 makes 6 (From the LCBO) Line a standard size muffin/cupcake pan with parchment paper. (The easiest way to do this is to lightly butter six of the muffin/cupcake cups. Cut six 6” squares of parchment, fold each one on the diagonal and then again on the diagonal. Unfold each square, fitting one into each of the cups, creasing it in place with your finger. Use a pastry brush to lightly butter each parchment-lined cup.) For the crust- 2 cups Digestive Biscuit crumbs (can substitute graham cracker crumbs) pinch of salt ½ cup melted butter In a medium bowl, combine crumbs, salt, and melted butter. Place 3 tablespoons of the crumb mixture in each of the six parchment lined cups. Use your fingers to pat the crumbs in place along the bottom and up the sides. Place the crumb-lined pan in the freezer for 20 minutes while you prepare the filling. For the cherries- 8 oz. sour cherries, rinsed, stemmed, pitted, and halved ¼ cup cherry jam 2 teaspoons brown sugar 1 tablespoon bourbon In a heavy bottomed saucepan, combine cherries, jam, brown sugar, and bourbon. Cook over low heat until cherries are tender, about 5 minutes. Remove from heat. Transfer cherries to a fine mesh strainer set over a bowl. (You should have 6 oz. of cooked cherries. Half will be folded into the cheesecake filling, half will be added to the cherry syrup.) Return the liquid in the bowl to the saucepan and reduce over low heat; you should end up with ¼ cup of syrup. Let the syrup cool before adding it back to half of the cherries. Cover and refrigerate the cherry/syrup mixture. Reserve the remaining cherries. (The cherry/syrup mixture serves as a sauce. The plain cherries will be folded into the cheesecake mixture.) For the cheesecake- 3 oz. cream cheese, room temperature 2 tablespoons confectioners’ sugar ½ teaspoon orange zest ¼ teaspoon vanilla 4½ oz. mascarpone In a medium bowl, stir together cream cheese, sugar, orange zest, and vanilla. When well blended, fold in the mascarpone, taking care not to over beat (this makes it grainy). Fold in the reserved cherries without the syrup. Retrieve the tart shells from the freezer. Spoon 3 tablespoons of filling into each shell. Cover with plastic wrap and return to the freezer for 1 hour or overnight. To remove the cheesecakes from the pan, use a small offset spatula or a small paring knife and run it between the crust and the pan. The cheesecakes will lift out. Carefully remove the parchment paper liners. Serve with the cherry sauce. Cover and refrigerate any leftovers.   (adapted from Lisa Ludwinski) makes one 9” pie one 9” blind baked pie shell (Note: Prepare the crumb first so it can chill in the fridge while you prepare the filling.) 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 ¼ teaspoon cardamom ½ teaspoon kosher salt 7 tablespoons cold, unsalted butter, cut into pieces Combine the cornmeal, flour, brown sugar, ginger, cardamom, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the cold butter pieces 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 350 degrees F. For the filling- 3 ears of corn, husked, silk removed, kernels cut from the cob (you should have between 1¾-2 cups of corn) save the cobs to extract the juice ¼ cup granulated sugar ⅛ cup packed light brown sugar 4 cups peaches, (with or without skin) cut into ½” chunks (approx. 2½ pounds before pitting) 2 teaspoons fresh orange juice ½ teaspoon orange zest 3-4 tablespoons cornstarch (depending on juiciness of the peaches) ¼ teaspoon kosher salt Carefully cut the corn kernels from the cobs. Use the knife to extract the juice from the cobs and add it to the kernels. Place one half of the corn into the bowl of a food processor fitted with the blade attachment. Add the granulated sugar and brown sugar to the bowl of the processor. Being careful not to puree the corn, pulse until coarsely chopped. (Alternatively, you can coarsely chop the corn using a chef’s knife.) To a large bowl, combine the chopped corn and the remaining corn kernels, the peaches, orange juice and zest, cornstarch, and salt. Using a rubber spatula, turn the mixture until well combined. Place the blind-baked pie shell on a parchment lined baking sheet. Pour the filling into the shell, using a small offset spatula to smooth the top. Retrieve the crumb from the refrigerator and use your fingers to crumble it evenly over the filling. Cover the edges of the pie with aluminum foil strips to prevent over browning. Place the pie on the baking sheet. The pie bakes at a low temperature and will take between 1 ½ hours and 2 hours, depending upon your oven, the ripeness of the peaches and the freshness of the corn. Don’t try and rush things along- a moderate oven ensures you’ll have tender fruit and a golden crumb topping. The pie should bubble around the edges and from the center of the pie. -A pie bird is optional, but if you have one, it serves as a steam vent, allowing the pie to breathe from beneath all the cornmeal crumb- Remove the pie to a cooling rack and allow it to cool for at least 2 hours before serving. Pie will keep, covered at room temperature for up to 2 days. Beyond that, cover and refrigerate any leftovers.   (from Ken Haedrich)
one 9” pie shell, par baked until golden, then cooled (see the recipe index at https://www.nomoremrnicepie.com/recipes) Note- this pie is very good paired with a classic pie pastry or with a cornmeal pie crust. (See my Sweet Cherry and Rhubarb recipe in the index.) You will only need a single crust unless you want to prepare a double crust and wrap and freeze half for a future bake. For the filling- 2 cups fresh blackberries 3 eggs, room temperature 1½ cups heavy cream, brought to room temperature 20 minutes before using ¾ cups sugar 1 teaspoon vanilla extract For the garnish- Lightly sweetened whipped cream Fresh blackberries To par-bake the pie shell, heat your oven to 400 degrees F. Line a 9” pie plate (not deep dish) with your favorite pie crust and refrigerate for 20 minutes or until ready to bake. Prick the pie pastry all over with a fork to prevent the crust from puffing up while baking. Line the pie crust with a sheet of parchment paper of a square of aluminum foil that extends over the edges of the pie plate. Fill the pie shell with pie weights or dried beans. Bake the shell on the bottom rack of the oven for 15 minutes. Carefully remove the parchment/foil and weights. Lower the oven heat to 350 degrees F. Bake the shell for an additional 15 to 20 minutes longer, until golden and no longer raw. Set aside to cool while you prepare the filling. Set the oven temperature to 425 degrees F. In the bowl of a food processor fitted with the blade attachment, puree the blackberries. Transfer to a fine mesh strainer and strain to remove the seeds. In a medium bowl, beat the eggs. Gradually add the heavy cream, sugar, vanilla, and the strained blackberry puree. Mix until well combined. Place the par-baked pie shell on a parchment lined baking sheet. Pour the filling into the pie shell and bake for 10 minutes. Carefully cover the edges of the pie with strips of aluminum to prevent over browning. (I drape the foil strips rather than tuck them under the edges.)Reduce the oven heat to 325 degrees F and bake an additional 30-35 minutes, just until the edges are firm and the center of the pie jiggles slightly. Be careful not to over bake; the filling will continue to firm up as it cools. Transfer to a rack and let cool completely. Cover loosely with aluminum foil and refrigerate for at least 1 hour before serving. Serve with lightly sweetened whipped cream and fresh blackberries. Cover and refrigerate any leftovers.  Whole Wheat/Cornmeal Savory Pie Crust makes 8 hand pies (adjusted slightly from the NY Times) 1¾ cups whole wheat flour ½ cup all-purpose flour ½ cup cornmeal ¾ teaspoon salt 1 tablespoon fresh herbs, minced (I used a combination of parsley, basil, and chives) ¼ cup extra virgin olive oil ¾ cup water + 2 teaspoons lemon juice egg wash made from 1 egg whisked with 1 tablespoon water In a large bowl whisk together the whole wheat flour, all-purpose flour, cornmeal, salt, and herbs. Make a well in the center, add the olive oil and toss together with a fork until evenly distributed. Drizzle the water/lemon juice over the flour mixture, tossing together with your fingers just until the dough comes together. Don’t over mix. Turn the dough out onto a lightly floured work surface. Dust your hands with flour and lightly shape the dough into a smooth disc. (If you over work the dough, it will toughen the dough.) Divide the dough into two even discs, about ½” thick. Wrap each in plastic wrap and refrigerate for 1 hour before rolling out. While the dough chills, prepare the filling. For the filling- You will need a generous 2 cups of cooked filling, ¼ cup per hand pie. I tend to comb through the fridge for odds and ends of vegetables, (nothing that will add too much liquid) a combination of greens, something sweet like carrots or sweet potatoes, fresh (or frozen) corn, and occasionally a handful of leftover cooked chicken. Sauté 1 finely chopped small onion in 2 tablespoons of olive oil, add 2 minced cloves of garlic, 3-4 cups of vegetables, cooked chicken (if using) and season with salt, pepper, and fresh herbs. Cook just until the vegetables are tender. Let the mixture cool completely before filling the hand pies. (If the filling has extra liquid, drain it in a mesh strainer.) Any leftover filling can be covered and refrigerated for an omelette or simply serve alongside the hand pies. To Assemble- Line two half-sheet baking pans (13” x 18”) with parchment paper. Roll one circle of dough into an 11” square, ⅛” thick. Cut 4 five inch squares from the dough; transfer the squares to one of the parchment lined baking sheets. Repeat with the second circle of dough. Refrigerate one tray while you fill the first tray of pastry squares. Place ¼ cup of filling in the center of each pastry square. (Do not over fill or the pies will be difficult to fold and seal.) Use a pastry brush to brush the border of each square with egg wash, then fold into triangles and use a fork to crimp the edges, or round them into more of a half-moon and decoratively crimp the edges. Once the pies are sealed, brush them with egg wash, use a fork to poke a few steam vents in each pie, and refrigerate. The filled pies should all fit on one half sheet. It’s a good idea to refrigerate them for 30 minutes before baking; this helps them hold their shape in the oven. Bake on the middle rack of the oven at 375 degrees F for 20-23 minutes, just until golden. For the Buttermilk Gravy- makes 3 cups 1 medium garlic clove, minced 2 tablespoons unsalted butter ¼ cup all-purpose flour 1 ½ cups whole milk 1 ½ cups buttermilk salt and black pepper to taste dash or two of your favorite hot sauce In a heavy-bottomed saucepan or cast-iron skillet, over low heat, sauté the butter and garlic until golden. Whisk in the flour until a smooth paste forms. Cook the ‘roux’ (butter/flour mixture) for a few minutes, stirring often. Gradually add the milk and buttermilk, whisking constantly. Simmer over medium heat until the gravy thickens, season with salt, pepper, and hot sauce. Serve with the hand pies. Cover and refrigerate any leftovers.   makes one 9” pie For the crust- 2 cups all-purpose flour ½ cup rye flour 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon sugar 8 oz. cold unsalted butter, cut into cubes ½ cup ice cold water (you may not need all of the liquid) 1 teaspoon cherry bitters In a large mixing bowl, whisk together the all-purpose and rye flour, the baking powder, salt, and sugar. Cut the cold butter cubes into the dry ingredients until the mixture forms coarse crumbs. Combine the ice water with the bitters. Drizzle in just enough of the water and bitters into the flour/butter mixture, (a tablespoon at a time) just until the mixture is shaggy and just holds together. (This can range from between 6 and 8 tablespoons.) Gather the dough together, divide it in half and flatten into a disc. Wrap each disc in plastic wrap and refrigerate for at least an hour before rolling out. When ready to roll out, dust a work surface lightly with flour. Roll one disc into a 12” circle and ease it into a 9” pie plate; turn the edges and crimp decoratively. Cover with plastic wrap and refrigerate until ready to use. (For a less soggy crust, it’s a good idea to blind bake the crust by lining it with parchment paper and beans or pie weights, and baking it in a preheated 400 degree oven for 15-20 minutes until the crust is golden and no longer raw at the bottom. Set aside to cool before filling.) Roll out the second disc of dough into a 10” circle and cut 1” lattice strips. Cover and refrigerate before assembling the pie. For the filling- (I like the pie to have a sour edge to it; you might prefer an additional tablespoon or two of sugar) 3½ cups sour cherries, rinsed, stems removed, pitted 2½ cups rhubarb, rinsed, leaves and stems removed, cut into ½” pieces 1 tablespoon fresh orange juice ½ cup sugar ¼ cup dark brown sugar generous pinch of cardamom pinch of salt 3-4 tablespoons cornstarch (the lesser amount yields a runnier pie) generous dash of cherry bitters ¼ teaspoon vanilla extract ⅛ teaspoon almond extract ½ teaspoon orange zest egg wash made from 1 egg whisked with 1 tablespoon water coarse sanding sugar for sprinkling Preheat the oven to 400 degrees F. Prepare the egg wash. Place the cherries, rhubarb, and orange juice in a large bowl. In a medium bowl, whisk together the sugar, brown sugar, cardamom, salt, cornstarch, bitters, vanilla and almond extracts, and orange zest. Add the dry mix to the cherries and rhubarb. Mix thoroughly turning to coat using a rubber spatula. Retrieve the pie shell and the lattice strips. Pour the filling into the pie shell and top with the lattice strips. You can weave them across the top, simply set them perpendicular to each other (without weaving) or twist them by gently turning the ends and placing them over the filling. Carefully seal the bottom crust to the lattice and seal the edges. Brush the lattice with egg wash and sprinkle with coarse sanding sugar. Place the pie in the refrigerator for 20 minutes to set up. Bake the pie on the bottom shelf of the oven for 30 minutes. After 30 minutes, reduce the heat to 375 degrees F, move the pie to the middle rack of the oven, (covering the pie edges with strips of aluminum foil if they are getting too golden) and bake an additional 30- 40 minutes, until the pie bubbles around the edges and from the center. Let the pie cool for at least 3 hours before slicing. Serve with the Cherry Pit/Vanilla Whipped Cream. Pie leftovers can be covered and left at room temperature for up to 2 days. Refrigerate any leftover whipped cream. For the Cherry Pit/Vanilla Whipped Cream from Stella Parks (Note: Cherry pits are NOT for eating or crushing or chewing, as they contain amygdalin, a toxin within the cherry pit. The following recipe calls for simply placing the pits in the heavy cream, letting it cold steep, and then straining it.) ¼ cup cherry pits from 2 pounds of whole cherries 1 cup heavy cream 2 tablespoons confectioners’ sugar ⅛ teaspoon almond extract ¼ teaspoon vanilla extract Combine the cherry pits and the heavy cream in an airtight container. Refrigerate for a minimum of 4 hours and up to overnight. Strain the heavy cream, removing all of the pits. Whip the cream using a whisk or a handheld electric mixer, adding the confectioners’ sugar and extracts, until the cream is thick and holds a soft peak. Be careful not to over whip. Cover and refrigerate until serving.  one 9” blind-baked pie shell
For the filling- 3 pounds (about 7 large) ripe peaches, rinsed, peeled, pitted, cut into thick wedges 1 tablespoon lemon juice 1 teaspoon lemon zest ½ cup granulated sugar ¼ cup dark brown sugar pinch of salt ⅛ teaspoon freshly grated nutmeg 2½ tablespoons cornstarch ¼ teaspoon almond extract (optional) 1 tablespoon unsalted butter, cut into ½” pieces Place the peaches in a large bowl and toss with the lemon juice, lemon zest, sugars, salt and nutmeg. Let the peaches macerate for 15 minutes. Transfer the peach slices to a colander and set the colander over the same bowl used to combine the peaches with the sugars and spices. Let the peaches sit for at least 30 minutes, and up to two hours. Transfer the juices (you should have almost 1 cup of liquid) to a heavy bottomed saucepan. Reduce the juices over low heat, swirling the liquid, until it has reduced down to about ½ cup. Remove from the heat and set the syrup aside to cool slightly. Pre-heat the oven to 350 degrees F and prepare the biscuit topping. For the biscuit topping- 1¼ cups all-purpose flour 1 cup yellow cornmeal (for more texture, use ½ cup of fine and ½ cup coarse) ⅓ cup packed dark brown sugar 1 teaspoon orange zest 1½ teaspoons baking powder ¼ teaspoon salt 5 oz. cold unsalted butter, cut into ½” pieces ¾-1 cup cold buttermilk egg wash made from 1 egg beaten with 1 tablespoon milk or cream coarse sanding sugar for sprinkling In a large bowl, whisk together the cornmeal, brown sugar, orange zest, baking powder, and salt. Cut the cold butter pieces into the dry ingredients using a butter cutter or your fingertips. The mixture should be pebbly with some larger pieces of butter. Gradually add ¾ cup of the buttermilk, tossing the mixture gently with a fork until it is well combined. (If the mixture feels dry, you can add up to ¼ cup more of the buttermilk. The mixture should be fluffy, not soggy.) Turn the biscuit dough out onto a lightly floured work surface and pat the dough into a circle, about 1” thick. Use biscuit cutters (mine measure 2¼” across the top) to cut out circles of dough, gently rerolling the scraps once. Transfer the biscuits to a parchment lined baking sheet, cover with plastic wrap and refrigerate while you finish the filling. To complete the pie filling, transfer the peach slices to a bowl and toss with the cornstarch, making sure the cornstarch dissolves. Add the almond extract and pour the reduced, cooled, peach syrup over the peaches, turning to coat with a spatula. Transfer the peaches and their juices to the blind baked/cooled pie shell. Dot the peaches with butter. Retrieve the biscuits from the refrigerator, brush them with the egg wash and sprinkle with the sanding sugar. Cover the peaches with the biscuits, trimming as needed to fit. Leave a small opening in the center of the pie, allowing steam to escape. Place the pie on a parchment lined baking sheet and bake on the middle rack of the oven for 30 minutes. Reduce the oven temperature to 325 degrees F and bake for an additional 50-60 minutes, until juices bubble around the edges and through the middle of the pie. Transfer to a rack and let the pie cool for at least 4 hours before slicing. Cover any leftovers in plastic wrap. Pie can sit at room temperature for up to 3 days.  Vanilla extract is a pantry staple that we take for granted. Before vanilla extract in the small bottle with the red cap became widely available, dry sherry was a common go-to flavoring for bakers. If you don’t have any sherry in the cupboard, Lillet or a dry vermouth makes a fine substitute. Any simple spongecake or angel food cake will work in this recipe- you will need approximately 4 cups of cake cubes. Gently cut the sponge cake (or if you prefer, angel food) into 1” cubes using a serrated knife. (There should be a little extra cake for nibbling.) I use an 8” springform cake for the spongecake. After the cake is baked, I turn it out, wash the pan and use it to assemble the finished dessert. makes one 8” round cake Preheat the oven to 375 degrees F. Line the cake pan with a circle of parchment paper, lightly butter the parchment (not the sides of the pan.) Set the springform pan on a baking sheet. For the spongecake- 4 large eggs, separated pinch salt ¼ cup sugar, divided (2 tablespoons for the whites, 2 tablespoons for the yolks) 1 teaspoon vanilla ¼ cup sifted all-purpose flour ¼ cup sifted cornstarch In the bowl of a standing mixer fitted with the whisk attachment or in a large bowl using a handheld electric mixer, beat the egg whites with the salt until foamy. Gradually add 2 tablespoons of sugar, beating until the whites hold their shape but are not dry. In a large bowl, whisk the egg yolks and vanilla, then gradually add the remaining 2 tablespoons of sugar, whisking constantly until the sugar dissolves and the yolks are thick and ribbon-y. Fold about one fourth of the beaten whites into the yolk mixture. Pour the egg yolk mixture into the beaten whites; sprinkle the sifted flour and cornstarch through a fine mesh strainer over the egg white mixture, folding together gently but thoroughly, without over mixing. Spread the batter in the springform pan, using a small offset spatula to even the batter, spreading it to the corners. Bake the cake just until the edges are set and the cake is golden, 20-25 minutes. Cool the cake in the pan for 10 minutes. Carefully remove the sides of the pan (gently run an offset spatula around the sides then unhinge the pan) and let the cake cool completely. Carefully peel the parchment paper off the bottom of the cake. Cut the cake into 1” cubes. Wash the sides and the bottom of the pan. Reassemble the pan. For the custard- (from Elizabeth Terry) 1 1/2 teaspoons unflavored gelatin 1/4 cup warm water, plus 2 tablespoons tap water 2 egg yolks 1/4 cup good dry sherry (I’ve substituted Lillet) 1/4 cup plus 2 tablespoons sugar 1 cup heavy cream 2 teaspoons vanilla extract In a small bowl or ramekin, sprinkle the gelatin over the warm water, and set aside to ‘bloom.' In a mixing bowl, beat the egg yolks until pale, then stir in the sherry, 1/4 cup of the sugar, and the 2 tablespoons of water, then transfer to a medium saucepan. Stir constantly over medium heat until the custard thickens, and begins to bubble around the surface, about 5 minutes. Remove the pan from the heat. Whisk in the gelatin mixture, and continue to whisk until the gelatin is completely dissolved. Place the pan over an ice bath (a bowl filled with ice and cold water) and stir until the mixture is cool, being careful that the gelatin does not set. (If it does, you can briefly warm it over warm water; rub the mixture between your fingers to make sure it is smooth.) In a chilled bowl, whip the cream with the remaining 2 tablespoons sugar and the vanilla. Gently fold the cream into the cooled custard and then fold in the spongecake cubes. To assemble- 2 cups fresh berries (preferably raspberries and local strawberries) To garnish- 1 cup heavy cream whipped with 1 tablespoon powdered sugar additional berries Sort through the berries to remove any stems. Rinse them VERY LIGHTLY (more of a mist than a rinse) and dry them on paper towels. Spread one half of the custard/cake over the bottom of the springform pan. Sprinkle one cup of berries over the custard/cake. Top with the remaining custard/cake and the remaining berries, saving a few for garnish. Cover the cake with plastic wrap and refrigerate for at least two hours before serving. Carefully remove the side of the springform pan. Place the cake on a serving plate. Serve the whipped cream alongside the cake with additional berries. Cover and refrigerate any leftovers.   (adapted from The Violet Bakery Cookbook) serves 8 For the pastry- 1¼ cups all-purpose flour 1½ teaspoons sugar ½ teaspoon salt 4 oz. (1 stick) cold unsalted butter, cut into small pieces 1 teaspoon rhubarb bitters or apple cider vinegar 4 tablespoons ice cold water In a large mixing bowl, combine flour, sugar and salt. In a small bowl, combine the bitters or vinegar and water and set this in the fridge. Add the butter pieces to the flour mixture and incorporate using a bench scraper or your fingertips until you have irregularly sized crumbs. Gradually add the cold water mixture to the flour/butter, distributing the liquid evenly with your fingertips. If the dough seems a bit dry, you can add an additional teaspoon of cold water. Gather the dough together and shape it into a disc. Wrap the dough in plastic wrap and refrigerate for at least one hour before rolling out. On a lightly floured sheet of parchment paper, roll the dough into a circle about 12” in diameter. Slide the pastry (on the parchment) onto a baking sheet, cover with plastic wrap and refrigerate while you prepare the frangipane and filling. For the frangipane- 2 tablespoons unsalted butter, room temperature 2 tablespoons sugar 7 tablespoons ground pistachios 1 teaspoon Lillet 1 egg yolk 4 teaspoons heavy cream In a medium bowl, beat the butter and sugar until creamy. Add the pistachios, beating well and then the Lillet, egg yolk, and heavy cream. The mixture should be creamy and well combined. If not using right away, cover and refrigerate. For the filling- 21 ounces rhubarb, rinsed, leaves and tough stems removed (save the ends- not the leaves- for the glaze) ½ cup sugar ¼ cup brown sugar pinch of salt 2 tablespoons all-purpose flour ¼ teaspoon ground cardamom 1 teaspoon orange zest 1 tablespoon Lillet 3 tablespoons cold butter, cut into pieces egg wash made from 1 egg beaten with 1 teaspoon of water Slice the trimmed rhubarb stalks into three or four pieces each (about 4”-5” long) and ¼” wide. In a large bowl, whisk together the sugar, brown sugar, salt, flour, cardamom, orange zest, and Lillet. Add the rhubarb pieces to the bowl and toss to coat. Retrieve the pastry from the fridge and place a circle of rhubarb pieces around the perimeter of the pastry, leaving a 1½” border of dough. Roll the edge of the pastry up over the rhubarb, creating a fluted edge. Spread the frangipane (easier to spread if room temperature) evenly over the exposed pastry. Pile the remaining rhubarb over the frangipane. Toss the cold butter pieces over the rhubarb. Place the unbaked galette in the refrigerator for at least 20 minutes to set the pastry. Preheat the oven to 400 degrees F. Retrieve the galette from the refrigerator and brush the outer edge with egg wash. (If desired, you can add chilled pastry cut-outs around the border.) Bake the galette on the middle rack of the oven for 40-45 minutes, total. (While the galette is baking, prepare the glaze.) After the first 15 minutes, reduce the oven temperature to 375 degrees F and rotate the baking sheet. After the next 15 minutes, use a spatula to gently flatten the rhubarb. The galette pastry should be deeply golden and the rhubarb softened and beginning to bubble around the edges. Remove the galette from the oven and brush with the glaze. Loosely cover and refrigerate any leftovers. For the glaze- 5 ounces rhubarb ends ¼ cup sugar 2 tablespoons Lillet generous peel of fresh orange a few stalks of Angelica or a few stalks of tarragon (optional) In a heavy bottomed saucepan, combine the rhubarb ends with the sugar, Lillet, orange peel and optional Angelica or tarragon. Cook on medium/low heat until the rhubarb softens. Strain the mixture through a fine mesh strainer into a bowl. Brush the glaze over the warm galette.  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. |
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