makes one 9” lattice crust pie
(adapted from 250 Pies and Jill Van Cleave’s Progressive Baker)
2½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 sticks (8 oz.) cold, unsalted butter cut into small pieces
½ cup ice cold water
egg wash made from 1 egg white beaten with 1 teaspoon water
coarse sugar for sprinkling
In a large bowl, combine the flour, sugar and salt. Using a bench scraper or your fingers, cut in the butter until the dough is crumbly. Add the ice cold water, tossing the mixture to combine, just until the dough becomes shaggy and sticks together when pinched. Gather the dough together and divide it in half. Shape each half into a disc, flatten it and wrap in plastic wrap. Refrigerate for at least an hour before rolling out. When the pastry has chilled, roll out one disc on a lightly floured sheet of parchment paper into a circle about ⅛” thick and 12” in diameter. Fit the pastry into a 9” inch pie plate with 1½” sides. Trim the excess so you have about a 1” overhang then fold and crimp the edges. Refrigerate the bottom crust. Roll out the second disc of pastry for the top lattice crust on a lightly floured sheet of parchment paper. Roll the pastry about ⅛” thick and 12” in diameter. Using a pastry wheel or a knife, cut the pastry into ten 1¼” strips. Place the parchment with the top lattice on a baking sheet, cover with plastic wrap and refrigerate while you prepare the filling.
Preheat the oven to 400 degrees F. Line the bottom crust with parchment paper or aluminum foil and fill with pie weights (or dried beans). Blind bake the bottom crust for 15 minutes. Reduce the oven heat to 350 degrees, carefully remove the parchment/foil and pie weights. Prick the bottom of the crust with a fork (to prevent it from puffing up) and return the pie shell to the oven for an additional 10-15 minutes, until lightly golden. Set aside to cool. (You can turn off the oven until ready to bake the pie.)
1 ripe Jet pineapple, about 1¼ lbs. peeled, cored, and cut into ½” chunks (save the runaway juices!) The pineapple should yield about 3 cups of fruit
¼ cup granulated sugar
¼ cup dark brown sugar
pinch of salt
2 tablespoons cornstarch
½ cup freshly squeezed orange juice
3 large egg yolks
1 tablespoon unsalted butter
zest of 1 small lemon
1 teaspoon vanilla
In a small bowl, whisk together the sugars, salt, cornstarch and orange juice. Place the pineapple and its juice in a large, heavy-bottomed non-reactive pot. (No aluminum!) Add the sugars/salt/cornstarch/orange juice to the pineapple and cook over medium heat until the mixture comes to a boil and thickens. Boil for an additional minute then remove from the heat. In a separate large bowl, whisk together the egg yolks. Set this bowl on a towel (so it doesn’t wiggle across the counter) and add a few tablespoons of the pineapple mixture to the egg yolks to warm or ‘temper’ them, stirring to blend. Gradually add the remainder of the warm pineapple mixture to the egg yolks, stirring to combine. Return the yolks and pineapple mixture back to the heavy-bottomed pot. Cook over medium heat until the mixture comes to a boil, stirring constantly with a rubber scraper so it doesn’t scorch. Boil for an additional minute. Remove the pan from the heat and add the butter, lemon zest and vanilla, stirring gently to combine. Scrape this mixture into a clean bowl and set aside to cool. (The filling needs to cool down before you add the lattice top. You can speed this up by placing the bowl of filling over a larger bowl filled with ice; stir the filling occasionally.)
When the filling is cool, preheat the oven to 400 degrees F and remove the baking sheet with the lattice strips from the refrigerator. Scrape the cooled filling into the blind-baked pie shell and using an offset spatula to lift the strips, place the lattice across the filling. You needn’t weave the lattice on this pie, simply place the strips on top of each other in the following order:
Place 2 of the longest strips perpendicular to each other across the center of the pie, forming a cross. Then place 4 of the shorter strips along the edges of the pie, parallel to the center strips. Place 4 remaining strips between each edge strip and center strip. Trim off the excess, seal the edges of the bottom crust with the lattice, fold under and crimp. Being careful not to drip egg wash onto the filling, brush the lattice with the egg wash, sprinkle with coarse sanding sugar and place the pie on a parchment lined baking sheet. Place on the middle rack of the oven and bake at 400 degrees for 15 minutes to set the top crust. Reduce the heat to 375 degrees and continue baking until the lattice is golden and the pie just barely bubbles around the edges and in the center, about 35-45 minutes. Cool before serving with vanilla ice cream.
(a hybrid from Stella Notte and David Lebovitz)
Makes one 9” tart
(Note: You can swap out any plain cookie if you can’t get your hands on Amaretti. Gingersnaps, vanilla wafers, graham crackers all make fine substitutes.)
7 oz. Amaretti cookies
6 tablespoons melted butter
pinch of salt
½ cup blanched almonds (2 oz.)
Butter a 9”x1” tart pan with removable bottom and place it on a baking sheet. Place cookies in the bowl of a food processor fitted with a blade attachment. Pulse until coarsely ground; add salt and blanched almonds, pulse a few more times to combine the almonds with the cookie crumbs. Add the melted butter, pulse to combine then turn the mixture out into the tart pan. Spread the crumbs evenly in the bottom and up the sides of the pan, use your fingers to pat into place. Chill the tart shell in the refrigerator while you preheat the oven to 325 degrees F. Bake the tart shell until set and lightly colored, about 8 minutes. Set aside to cool while you prepare the filling.
8 tablespoons unsalted butter, cut into small pieces
¾ cup freshly-squeezed lime juice
¾ cup sugar
pinch of salt
zest of two limes
3 large egg yolks
3 large eggs
Preheat your oven to 350 degrees F. In a medium saucepan, combine the lime juice, sugar, zest, salt and butter. Warm over low heat until the sugar dissolves and the butter has melted. In a separate bowl, whisk together the whole eggs and the yolks.
Set the bowl with the eggs and yolks on top of a towel so it doesn’t wiggle across the counter. Gradually add the warm juice/sugar/butter mixture to the eggs, whisking constantly. Scrape the mixture back into the saucepan and cook over low heat, stirring constantly with a rubber scraper until the filling thickens and reads 140 degrees on an instant read thermometer. Be careful not to let it boil. Remove from the heat, strain through a fine mesh strainer. Add the lime zest and scrape the filling into the pre-baked tart shell. Bake at 350 for 10 minutes, just until set around the edges. The tart will continue to set up as it cools.
3 large egg whites, room temperature
¾ cup sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla
Fresh raspberries to garnish
In a non-reactive metal bowl, whisk together the egg whites, sugar and cream of tartar until combined. Set the bowl over a saucepan of simmering water. Cook, whisking constantly until the sugar is dissolved and the mixture registers 140 degrees F on an instant read thermometer. Remove the bowl from the heat. Using a hand-held electric mixer, beat the meringue for about 8-10 minutes, until thick and glossy. Add the vanilla, beat to incorporate. Place the meringue in a pastry bag fitted with a star tip and pipe decoratively over the middle of the tart. Use a kitchen torch to brown the meringue or place the tart on a baking sheet and brown in a pre-heated 375 degree F oven for 5-8 minutes, until golden. Cool before slicing. Garnish with fresh raspberries.
From bake From Scratch
For the Cookies-
¼ cup + 3 tablespoons black cocoa powder, plus more for dusting
2 tablespoons unsalted butter, melted
5 tablespoons unsalted butter, softened
½ cup firmly packed light brown sugar
¼ teaspoon kosher salt
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
¼ teaspoon ground cardamom (optional)
¼ teaspoon ground pink peppercorns (optional)
In a small bowl, whisk together the black cocoa and melted butter; cool slightly. In a medium bowl, whisk together flour, ground cardamom, and ground pink peppercorns.
In the bowl of a standing mixer fitted with the paddle attachment, beat softened butter, brown sugar, and salt at medium speed until fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl. Beat in cocoa mixture. Add egg and vanilla, beating until well combined. Add flour and spices, beating until fully incorporated, forming a smooth dough.
Scrape dough onto a sheet of parchment paper. Place another sheet of parchment paper on top of dough. Roll dough (between the parchment sheets) to ⅛” thickness and transfer dough (between the parchment sheets) to a baking pan. Freeze the dough for about 30 minutes, until set.
Preheat the oven to 325 degrees F. Retrieve the dough from the freezer, carefully flip the two sheets of parchment over (with the dough in the middle) and peel off the top sheet of parchment. Dip your cookie cutter (a 3” cutter works well) in black cocoa to prevent it from sticking. Cut dough and place cookies about ½“ apart on a parchment lined baking sheet. (Scraps can be rerolled, frozen again, then cut and baked.)
Bake cookies for about 10-12 minutes, just until a slight indentation is left when you gently press the cookie with your finger. Set baking sheet on a cooling rack allowing cookies to cool completely. Prepare Vanilla Filling. Fill a piping bag with a round tip and pipe filling on the flat side of half of the cookies. Place remaining cookies, flat side down, on top of filling.
For the Vanilla Filling-
1 cup unsalted butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla bean paste
⅛ teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, 5 to 6 minutes. Gradually add confectioners’ sugar, beating until combined. Add vanilla bean paste and salt, beating until smooth.
(adapted from Food and Wine)
makes one 9”x 9” x 2¼” cake or fills one 10” x 1½” deep pie plate
For the cake-
1 cup rolled oats (not instant or steel cut)
1 cup boiling water
1 stick (4 ounces) unsalted butter, room temperature
1 cup dark brown sugar
¼ cup maple sugar (or substitute ¼ cup granulated)
zest from 1 lemon
2 large eggs
1½ cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
¼ cup yogurt, preferably Seven Stars Maple
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Lightly butter and flour a 9” cake pan or a 10” x 1½ “ pie plate. Knock out the excess flour.
Place the oats in a heatproof bowl with the boiling water and let the oats steep for 20 minutes. Drain thoroughly in a fine mesh strainer, pressing on the oats with a rubber scraper.
In a medium bowl, whisk together the white whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until creamy then add the brown sugar and maple sugar, beating until light. Add the eggs, 1 at a time, scraping down the sides and bottom of the bowl. Add the softened oats, beating just to combine. On low speed, gradually add the flour mixture, then the yogurt and vanilla extract.
Scrape the batter into the buttered and flour pan, place the pan on a baking sheet and bake on the middle rack of the oven for 50-55 minutes, until the cake tests clean. Place the cake on a rack to cool. Serve with the Maple Walnut Crunch, additional yogurt and fresh blueberries.
Maple Walnut Crunch
⅔ cup walnuts
½ teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon salt
2 tablespoons melted butter
3 tablespoons dark amber maple syrup
Preheat the oven to 325 degrees F.
Line a small baking sheet with parchment paper, then spray the parchment with non-stick baking spray. In a large bowl, whisk together the cinnamon, nutmeg, and salt. Add the walnuts and toss to coat with the spices, then add the melted butter and maple syrup. Turn the mixture with a rubber scraper until well combined. Transfer the mixture to the parchment lined baking pan. Bake on the middle rack of the oven for 12 minutes, stirring the walnuts once or twice. Break up the cooled walnuts using a bench scraper. Walnuts keep in a sealed container for up to 1 week.