Travel Eats

Entries in pie (4)




Swiped this recipe from the cutie-pies at Lottie & Doof...I don't feel too bad as it was featured in the November issue of Food & Wine.  Tried it out on my coworkers and received multiple requests for the recipe.  Here it is folks:

For the crust:

1 cup all-purpose flour

1 tablespoon cornstarch

1 tablespoon sugar

1 teaspoon kosher salt

1 stick unsalted butter, cut into 1/2-inch dice and chilled

3 tablespoons cold milk

1 teaspoon apple cider vinegar (instead of the milk/vinegar I just used buttermilk)

  • MAKE THE CRUST In a food processor, combine the flour, cornstarch, sugar and salt. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Combine the milk and vinegar and drizzle it on top. Pulse in 1-second bursts until the dough just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into a disk. Wrap in plastic and refrigerate until chilled, about 30 minutes. (I added a little more buttermilk as mine was initially too dry to come together, I refrigerated overnight)
  • On a floured work surface, roll out the dough to an 11-inch round, a scant 1/4 inch thick; ease it into a 9-inch glass or ceramic pie plate. Trim the overhanging dough to 1 inch and fold it under itself. Crimp decoratively and chill the crust until firm, about 15 minutes.
  • I had good pie crust karma this least initially....

  • Preheat the oven to 425°. Line the crust with parchment paper and fill with pie weights or dried beans (or rice). Bake in the lower third of the oven for about 15 minutes, until the crust is barely set. Remove the parchment and pie weights. Cover the edge of the crust with strips of foil and bake for about 15 minutes longer, until the crust is just set but not browned. Press the bottom of the crust lightly to deflate it as it puffs; let cool. Lower the oven temperature to 350°.
  •  Dammit.  Shrinkage.  But salvageable.


  • 2 cups apple cider
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 teaspoon cinnamon (optional in my opinion, I didn't use it)

    MAKE THE FILLING AND TOPPING In a medium saucepan, boil the cider until it's reduced to 1/2 cup, about 10 minutes (this took a lot longer than 10 minutes for me).  Transfer to a bowl and let cool. Whisk in 3/4 cup of the sugar, the sour cream and salt, then whisk in the eggs.

  • Pour the custard into the pie shell without removing the foil strips. Bake the pie in the lower third of the oven for 35 to 40 minutes, until the custard is set around the edge but the center is slightly jiggly. Let the pie cool completely.
  • When ready to serve, whip heavy cream til soft peaks form (add sugar to taste) and mound on top of pie.
    The tribe has spoken.  Welcome to our Thanksgiving table along with the $75 worth of prime rib that I am currently dry aging (fingers crossed).

    On a Roll...

    I love a gallette.  It's pie without the crying. Your dough a little uneven?  The gallette won't care.  It won't even try to contain the blueberry's juicy goodness.  I found this recipe on Lottie and Doof, impeccably photographed as usual.  The dough has an unusual construction for a tart or pie crust--the butter and sugar are creamed together first.  The resultant dough is not especially flaky, but it is sturdy and forgiving and cookie-like.  It pairs beautifully with a simple filling.  I modified slightly because I don't keep buttermilk handy.

    Tart Dough

    10 tablespoons unsalted butter, at room temp.

    3/4 cup sugar

    1/4 cup plain yogurt (I used a fairly liquid Bulgarian variety)

    3/4 tsp vanilla

    1/2 cup yellow cornmeal

    1 1/2 cups unbleached all purpose flour

    1 tsp kosher salt

    Cream together butter and sugar together.  Add yogurt and vanilla and beat until well combined, scraping down bowl as required.  Sift together dry ingredients and add to wet mixture in two additions, beating til just combined.

    Divide dough in half and wrap with plastic wrap.  Refrigerate x 1 hour at least.


    3 cups blueberries

    juice of one lemon

    1/4 cup sugar

    1 TBS flour

    Combine and allow to sit while you roll out the dough.

    Roll dough to 1/8" thick circle on a parchment paper.  Transfer to cookie sheet and chill x 5 minutes.  Mound blueberries in center and fold edges over.  Sprinkle with a bit of turbinado sugar.  Chill x 25 minutes.  Preheat oven to 375 F.  Bake gallette until crust is brown and juices are bubbling.

    It will look like this:

     And it will taste great like this:


    Key Lime Pie with Pretzel Crust


    This reminds me of a margarita in pie form.  Maddy made an emergency key lime run for the last 1/4 cup of the juice.  Try to get fresh key limes if you can, otherwise, there are some good bottled key lime juices.  You will notice the pie is NOT green.  If you have green key lime pie you can be sure they added food coloring.


    1.5 cups finely ground pretzels--I used the thin rods--better salt to pretzel ratio

    1/4 cup sugar

    1 stick butter, melted

    Grind the pretzels with the sugar in a food processor.  Add melted butter and press into a 9" pie pan. Bake at 350 degrees for 8-10 minutes.  The crust won't change color.  Prepare filling while shell cools.

    4 egg yolks

    2 14 oz. cans sweetened condensed milk

    3/4 cup key lime juice

    whisk egg yolks and sweetened condensed milk until well combined.  Add lime juice and stir til smooth.  Pour into pie crust.  Bake at 350 for ~30 minutes until set.  Chill at least two hours in refrigerator. 


    Happy National Apple Pie Day!

      We'll see if I can keep this up!  Found a great blog that is celebrating national food fridays and decided to join the fun.  Recipe modified from a plum tart on Smitten Kitchen. 

    For crust
    1 cup all purpose flour
    1 tablespoon sugar
    1/8 teaspoon salt
    1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
    2 tablespoons ice water

    For filling
    1/2 cup sliced almonds1/3 cup sugar
    1 large egg
    3 tablespoons unsalted butter, room temperature
    2 tablespoons port

    1 large granny smith apple, peeled/cored and sliced very thin
    turbinado sugar

    Make crust:
    Preheat oven to 375°F. Combine first 3 ingredients in processor. Using on/off turns, cut in butter until mixture resembles coarse meal.  Pour water mixture over dough. Process until moist clumps form.

    Gather dough into ball; flatten into disk. Roll out on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Using fork, pierce dough all over. Freeze 15 minutes.

    Bake crust until pale golden, about 20 minutes (crust may shrink slightly). Cool on rack. Maintain oven temperature.

    Make filling:
    Finely grind almonds with sugar in processor. Add egg, butter and port. Process until batter forms. Pour filling into crust. Arrange apple slices atop filling. Sprinkle liberally with turbinado sugar. Bake until apples are tender and filling is golden and set, about 40 minutes.



    Here's what you could do with your apple peelings.....