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.
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.