Sweet Cherry Pie

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“Do I watch too much TV?” part of myself often wonders. “No, TV is amazing,” says all the other parts of myself. And then I “Play next episode” until I, I don’t know… die? I know it’s not great for me, but there is just so much good TV to watch. For example, on Sunday, the new Twin Peaks premieres on Showtime and I couldn’t be more stoked. Last month, while Alex and I were visiting the Pacific Northwest, we visited several Twin Peaks sites, like a couple of tourists. We even got cherry pie at Twede’s Cafe, a.k.a. the Double R Diner. If you’ve ever seen the show, you know how much Agent Dale Cooper loves his snacks in general, but cherry pie in particular. Cherry pie and a “damn fine cup of coffee” served “black as midnight on a moonless night.” 

There are actually two other reasons I’m making cherry pie now. The first is, I’ve never made one and I really wanted to. I count it among my favorites, if not as my favorite pie. (Cherry anything for me, really.) Secondly, I recently found out that it was my grandpa’s favorite dessert. A few days ago, my grandpa would have turned 90 years old, but he passed away just over four years ago. Gruff, quite honestly, is the very best word to describe him. He and my grandma were the parents of three rowdy and mischievous boys, whose rowdiness and mischievousness never really subsided. He probably wasn’t the easiest man to have as a father, but he was a super grandpa. And he gave the best bear hugs. I actually don’t know if he ever realized he was bear-hugging. He was a burly man, so I assume that his default hugging mode was “bear.” Anyway, I like the idea of him having a favorite dessert. As much as I think about food and my grandparents, I unfortunately don’t often think of the things that gave them joy. I think of them along with terms like “stoic” and “hard-working”, but I wish I more often thought of them more in terms of “musician” and “cherry pie-lover.”

Anyway, for me, those were enough good reasons to make cherry pie (even though it’s not quite in season). So, then, it’s cherry pie.

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Sweet Cherry Pie
(Makes one 9-inch pie)

Ingredients for the crust:
Slight variation of this recipe.

2 3/4 cups all-purpose flour, plus more for rolling out dough
2 sticks (16 tbsp) unsalted butter, cubed and very cold
1 3/4 teaspoons salt
8-12 tablespoons ice water
1 1/2 teaspoons apple cider vinegar

For egg wash:
1 egg
1 tbsp milk
1 tbsp sugar

Ingredients for the filling:
5 1/2 cups of sweet cherries (frozen or fresh; pitted)
3 tbsp lemon juice
1/4 tsp vanilla
1/4 tsp apple cider vinegar
2/3 cup sugar
5 tbsp corn starch
1/2 tsp salt
1 tbsp unsalted butter, cubed and very cold

Instructions for the crust:

In a food processor, or large bowl, combine the flour, sugar, and salt.

Add the cold, cubed butter and process for about 5 seconds. If not using a food processor, incorporate the butter into the dry mixture until the butter is pea sized.

Add in 8 tbsp. of ice water and apple cider vinegar. Pulse for 5 more seconds. If the mixture is still quite dry, add 1 tbsp. of water at a time until the mixture holds shape when you pinch it together. Do not exceed 12 tbsp. of water.

Pour out onto a floured surface. Separate the dough into two equal parts. Gather one of the parts and form a disk shape. Wrap in plastic wrap. Repeat with the second portion.

Refrigerate for at least an hour, or up to two days.

When the dough is ready, roll out on a well-floured surface until it’s large enough to fit into a 9-inch pie pan. Lay the dough across the pan, with the edges hanging off. Cover with a dishtowel and refrigerate while you prepare the top crust.

On a well-floured surface, roll out the second disk of dough, making sure you roll your dough out to a diameter of 12 inches.

Using a pizza cutter or a knife, 5 zig-zag cutouts across the diameter of the dough, about 1-inch thick.

Place each line on a parchment paper-lined baking sheet, cover with a dishtowel, and refrigerate until you’re ready to cover your pie.

Instructions for the filling:

Preheat oven to 400 degrees.

If using frozen cherries: Place into a colander over a large mixing bowl to thaw in the refrigerator overnight. Discard the juice that is released from the thawed cherries.

In a large bowl, add the cherries, lemon juice, vinegar, and vanilla and stir to combine.

Add the cornstarch and combine well. There should be no streaks of cornstarch. Add the sugar and stir to combine.

Allow the mixture to sit for about 20-30 minutes.

If using frozen cherries, use a slotted spoon to add the cherries to the bottom half of the pie crust. Discard any leftover liquid. If using fresh cherries, pour entire mixture into the pie shell. Arrange the cubed butter over the cherries.

Arrange the zig-zag cutouts over the top of the cherries. Trim away all but about a 1/2-inch of the edge of the dough. Form a decorative edge.

Cover with a dishtowel and refrigerate for 20-30 minutes.

Beat together the egg and milk. Using a pastry brush, paint egg wash on all exposed pie shell. Sprinkle the crust with 1 tbsp of sugar.

Bake for 25 minutes at 400 degrees. Then lower the oven temperature to 350 degrees and continue baking for approximately 45 minutes, or until the crust is golden brown. If the pie edges are browning too quickly, cover with a foil tent for the remaining baking time.

Remove from oven and allow to cool for 2-3 hours before cutting and serving.

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As I said, we’re not fully into cherry season yet. I used frozen sweet cherries, because that’s what I had access to, but I came to the (expected) conclusion that I prefer a tart cherry pie. If you’re starting with tart cherries, you will certainly need to cut down the lemon juice and increase the sugar a bit. Sometime this summer, when I can fully take advantage of Chicago’s farmer’s markets, I will work on perfecting my tart cherry pie recipe. In the meantime, I think this sweet cherry would satisfy the quirkiest of agents, and the gruffest of grandpas.

Bourbon Chocolate Pecan Pie for Derby Day

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This is not a Cinco de Mayo recipe. I hope anyone reading can make it through this post since I know you all just want margs and tacos. Trust me, I get it. Especially the taco part. And I will be celebrating, but for a different reason. It’s actually a fairly special day for my fella and I. Back when we met in college, I suggested that my Biology project group (Alex included) go out for Cinco de Mayo. I had just recently turned 21 and was very interested in purchasing my first margarita (dumb college student stuff). However, the rest of group was not yet 21 (Alex included) and so they all declined. I guess the idea of quietly watching me drink a margarita as big as my head was not appealing to them. But later, I got a call from Alex asking if I still wanted to go out. I wasn’t sure where to go, so Alex picked a tiny place that he liked–that definitely did not have margaritas and only had a few taco choices, all served only with onion, cilantro, and a little slice of lime. It was the first time, outside of Biology class, that we had talked alone. And we had a great time! He told me about what it was like to grow up in Chicago. I told him about what it was like to grow up in what seemed to be the smallest town on the planet. And we became real friends. Not just Biology group friends. I also learned to love the simple deliciousness of tacos, served only with onion, cilantro, and a little slice of lime (and there you go, there’s my taco recipe). I forget until Cinco de Mayo rolls around every year and then I remember and my heart grows three sizes.

So there will be no fancy Cinco de Mayo recipes from me today. Instead, we’re cruising straight into the weekend, with a recipe for a celebration of a different kind: The Kentucky Derby. I present to you you the only dessert you should be eating tomorrow: Bourbon Chocolate Pecan Pie.

At first I wasn’t sure if I should post this recipe, which counts as my second chocolate pie post in a month. The first was Chocolate Perfection Pie for Queen Elizabeth II’s birthday. But then I thought, people really like chocolate and pie, so it’s probably fine.

It’s common practice for this pie to be served to mark the running of the Derby.  It’s also apparently common practice to prepare food a day before the race, so that you’re not cooking on Derby Day. Makes sense. I imagine forming pie crust edges is slightly more difficult with a few mint juleps under your belt. Those Kentuckians are just planning ahead.

Have you heard of this pie? Luckily, I didn’t make the mistake of calling it Derby Pie. And, technically, it’s not. The pie officially known as “Derby Pie” is made with walnuts, and the name is trademarked by the Kern family in Kentucky. It’s a somewhat fascinating story of how one family claims to be salvaging its own history by trademarking the name, while others claim that Derby Pie is a generic name for a chocolate-nut pie that has been around for years and does not belong to one particular recipe. That has not stopped the Kern family from suing websites and bakers who sell or provide recipes for “Derby Pie.” It has been called the “most litigious confection in America.” If you want to read more about the pie’s legal troubles, NPR did a story here.

Anyway, this is not Derby Pie, but it is full of semi-sweet chocolate, pecans, and just a little bourbon, for good measure. Alex described it at “Cookie Dough Pie.” That’s not far off, but that doesn’t begin to do it justice. After baking, the pecans become toasty, the chocolate chips melt to form a rich base, and the egg and cornstarch mixture develop a cookie crust on top.

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Bourbon Chocolate Pecan Pie for Derby Day
Makes one 9-inch pie.

Ingredients:

For pie crust:
I used my favorite pie shell recipe, which can be found here.

1 1/2 cups flour
1 tbsp sugar
1 tsp salt
1 stick, plus 1 tbsp (9 tbsp) unsalted butter, cubed and very cold
3/4 tsp apple cider vinegar
1/4-1/2 cup ice water

For pie filling:
I used Alice Colombo’s recipe, found in Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie.

2 large eggs
1 cup sugar
1/2 cup cornstarch
1 stick (8 tbsp) unsalted butter, melted and cooled
2 tbsp bourbon
1 cup chopped pecans
1 cup semi-sweet or dark chocolate chips

For topping, optional:
1 cup heavy whipping cream
2 tbsp bourbon
1 tsp vanilla extract

Instructions:

For crust: In a food processor, add the flour, sugar, and salt. Pulse for about 5 seconds to mix.

Add the cold butter cubes to the food processor and process for about 5 more seconds. You should still be able to see large pieces of butter.

Add the vinegar and 1/4 cup of cold water, then pulse for 5 more seconds. If the mixture is still quite dry, add 1 tbsp of cold water at a time, quickly pulsing between each addition. Don’t add more than a total of 1/2 cup of cold water.

Pour the mixture out onto a lightly floured surface, gather the mixture together into a ball, form into a disc, and wrap in plastic wrap.

Refrigerate for at least an hour.

For the pie: Preheat the oven to 350 degrees.

Once the dough is ready, roll it out to fit a 9-inch pie pan. Trim edges, fold under and form a decorative edge with your fingers or a fork.

In a large bowl, whisk together the eggs until they’re light and frothy. In a separate bowl, thoroughly mix the sugar and cornstarch together. Add the cornstarch sugar mixture to the egg mixture in three batches, mixing thoroughly in between each addition.

Add the bourbon and melted butter to the mixture and whisk to combine thoroughly.

Add in the chopped pecans and chocolate chips. Stir to combine.

Pour the entire mixture into the prepared pie shell.

Bake for 40-45 minutes, turning the pie 180 degrees in the oven halfway through baking.

Remove pie and allow to cool for an hour before serving.

In a small bowl, using a hand mixer, beat together the heavy cream, bourbon, and vanilla until peaks form. Top the pie pieces, as desired.

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This recipe was created by a former Assistant Food Editor for the Louisville Courier, named Alice Colombo. After some light snooping, I found that Ms. Colombo also wrote her own cookbook a few years ago, which includes recipes from her time at the Courier. If you like this recipe, it might be worth checking out others.

Now grab your big hat and make some pie!

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The Queen’s Chocolate Perfection Pie

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It’s good to be back in the saddle again. I took a brief break from the blog to have a lovely visit to the Pacific Northwest with Alex. We had such a good time, driving all over northwestern Washington, before spending our last few days exploring Seattle. Alex had a conference to attend in Seattle, so I had a lot of time to walk around alone and remember how to eat lunch by myself. I sincerely value the art of doing things by yourself, but it’s a skill, so it was nice to get some practice in. And we still got to spend loads of time together, walking 25,000 steps a day (not an exaggeration) and seeing the city. And luckily Spring had sprung in Chicago while we were gone, and we had warm-ish weather and flowers on the trees to greet us. But here I am, back to the blog I love the most. This time, I’m making pie!

Just last week, Alex asked which famous person I would be completely awed by if I met them. Without hesitation, I answered: Queen Elizabeth II. Of course! She’s more than famous. She’s walking, talking history! That gal has lived through so much. And not only that, she’s ruled through it. 2017 marks her 65th year on the throne!

My very serious confession is that I am 100% totally crazy about the Queen. I’m sure it’s not the most popular position to take, but that’s just how I feel. Of course I understand other folks’ mixed feelings about royalty in general. They can be stodgy and out of touch, they are an expense to the British people… but the Queen. She’s a fascinating figure and I love her. I admire her stoicism, dignity, and commitment to her role. It should also be noted that I owe a big part of my interest in genealogy to royalty. When I was a kid, before we had a computer (remember that?) I used to go through our encyclopedias making family trees of the British royals. (That may be the more serious confession right there.)

Today Queen Elizabeth turns 91 years-old, although her birthday won’t officially be celebrated until June (from what I understand, it’s because the weather is generally better then). But, in honor of this incredible lady’s actual day of birth, I made Chocolate Perfection Pie. A former chef to the Queen recently disclosed that this was her favorite dessert. The pie consists of, get this, a shortbread crust, followed by layers of cinnamon custard, chocolate sauce, cinnamon whipped topping, and chocolate-cinnamon whipped topping. I’m on board. And if it’s good enough for the Queen…

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The Queen’s Chocolate Perfection Pie
Very slightly adapted from this recipe.

Ingredients:
For the crust:
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
Pinch of salt
1 stick unsalted butter, chilled and cubed
1 egg yolk
1/4 – 1/2 cup heavy cream
1/2 tsp vanilla extract

For the filling and toppings:
2 eggs
1/2 tsp ground cinnamon
1/2 cup granulated sugar
1/2 tsp apple cider vinegar
1/4 tsp salt

6 oz. chopped semi-sweet chocolate
1/2 cup water
2 egg yolks

1 cup heavy cream
1/2 tsp ground cinnamon

Dark chocolate or white chocolate bar, optional

Instructions:

For the crust:
Preheat oven to 350 degrees.

Grease a pie or tart pan and set aside.

In a large bowl or food processor, combine the flour, sugar, and salt.

Add in very cold butter cubes. If using a food processor, process for about 5 seconds, until the butter is incorporated and is in small pea-sized pieces. If using a bowl, incorporate the butter into the dry ingredients, pinching between your fingers to achieve pea-sized pieces.

Add egg yolk, 1/4 cup of heavy cream, and vanilla extract. Process or mix by hand until combined. Pinch the dough in your hand. If it holds, it’s ready. If not, add more heavy cream, 1 tablespoon at a time, until the dough holds together. Do not exceed 1/2 cup of heavy cream.

Pour the crumbs into the tart or pie pan, and use your fingers to shape to the bottom and sides.

Line the interior of the crust with parchment paper, fill with dry beans or pie weights. Bake on a cookie sheet for 20-25 minutes. Remove the crust from the oven and remove the pie weights and parchment paper. Poke holes all over the bottom of the pie crust with a fork. Return to the oven and continue baking for about 5 minutes, or until the bottom of the pie crust begins to turn light brown. Remove from oven and allow to cool almost completely.

For the filling and toppings:
Make a double boiler, using a glass or metal mixing bowl over a saucepan of boiling water. Whisking constantly, combine the eggs, sugar, cinnamon, vinegar, and salt in the bowl. The mixture will begin to foam around the edges. Once this occurs, remove from the heat and continue whisking until the mixture becomes creamy and ribbons begin to form. Pour the mixture into the bottom of the crust and bake for 15-20 minutes, until the custard just sets and begins to rise. The surface should be firm to the touch, but not hard. Allow the custard to sink and cool slightly.

In a small saucepan, or in a glass bowl in the microwave, melt the semi-sweet chocolate. Add in 1/2 cup room temperature water and whisk until the water and melted chocolate are combined. Add one egg yolk, whisking in completely before adding the second yolk and whisk completely. Pour half of the mixture (about 1/2 cup) onto the custard in the pie shell. Do not discard the remaining syrup! Bake for about 5-8 minutes. Set on a cooling rack and allow to completely cool.

In a mixing bowl, combine the whipping cream and cinnamon. Beat with a whisk or hand mixer until stiff peaks form. Spread half of the mixture onto the chocolate layer.

Stir together the remaining whipped cream and chocolate syrup until fully combined. Add that layer on top of the cinnamon whipped cream layer.

Shave the dark chocolate or white chocolate bar and sprinkle the shavings over the top of the pie.

Refrigerate for at least one hour before serving.

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The love of cinnamon-flavored, and particularly cinnamon-chocolate-flavored, desserts in the Limanowski household cannot be understated. Examples of that on this blog are here and here. We were more than happy to add another cinnamon-chocolate dish to the rotation and this one, just as its name says, is perfection. It might seem like a lot of steps, but it’s actually quite easy. Give it a try and let me know what you think!

Long live the Queen!

Pennsylvania Dutch Chocolate Funny Cake

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Rarely do I post on weekends, but today I am making an exception. My schedule was all thrown off after I caught a head cold earlier this week that really knocked me out. I tend to go years without getting very sick, but I feel like I’ve had about 2 colds a month since November. My immune system is officially on my list. Anyway, when I can’t taste food, I have absolutely no desire to cook or bake. I mean, really, what’s my motivation?

Toward the end of the week, though, my head was less congested and my taste buds were finally working properly again, which gave me a little time to try the newest recipe on my list: Funny Cake Pie. And it couldn’t be a more fitting recipe April Fool’s Day! This recipe is no joke, though.

Funny cake pie, or just funny cake, is a traditional recipe in the Pennsylvania Dutch community. The recipe consists of vanilla cake batter poured into an unbaked pie shell. Chocolate sauce is poured over the top of the cake batter before baking. As the cake bakes, the chocolate pools underneath the cake, creating a pretty, dark layer between the cake and the pie crust. It’s said that the pie was called “funny” as in “unusual” because of the flip-flop of the chocolate syrup and cake.

Unlike most, this is a recipe that you will often see directly associated with the Pennsylvania Dutch community. I mistakenly thought that the term “Pennsylvania Dutch” specifically applied only to the Amish. Turns out, Pennsylvania Dutch applies to the extremely large groups of people of all religions, who immigrated from what we today know as Germany, who then settled in Pennsylvania in the 17th and 18th centuries. In this case, “Dutch” does not indicate a connection to the Netherlands, but is instead a misnomer for “Deutsch,” the German word for “German.” Pennsylvania Dutch is actually a mix of several different German dialects, as well as American English. After the second World War, the dialect was almost completely discontinued, except by traditionalist religions. For example, if you ever hear Amish or Mennonite groups conversing (which I often do because the train I take to visit my mom goes right through Indiana’s Amish country), you will still hear this dialect spoken.

While I couldn’t find any in-depth history on the origins, the recipe has been made in Pennsylvania Dutch communities for several generations and seems to have had a revival in the 1950s and 60s, with home bakers often substituting the chocolate out for things like caramel, or… orange sauce… That was such a weird period for food. I guess caramel doesn’t sound half bad.

Onto the cake! Er, pie! Cake pie!

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Funny Cake Pie

Pennsylvania Dutch Chocolate Funny Cake
Slightly altered from the recipe on the Maple Springs Farm website.

Funny Cake Pie Ingredients:
For Cake:
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs
1 cup milk
1 tsp vanilla

For Chocolate Sauce:
1/4 cup, plus 2 tbsp, sugar
1/4 cup unsweetened cocoa powder
1/2 cup water, warm
1/2 tsp vanilla
1 tsp espresso powder, optional

Funny Cake Pie Instructions:

Preheat oven to 350 degrees.

For the pie crust, you either use a 9-inch store-bought pie shell, or, if you would like to make your pie shell from scratch, I like this recipe from Epicurious. (Note: their recipe is enough for two pie shells, and you will only need one.)

In a small bowl, or large measuring cup, combine sugar, cocoa powder, vanilla, and espresso powder (optional). Slowly stir in the warm water until everything is dissolved. If still warm, allow to cool.

In a small bowl, whisk together the flour, baking powder, and salt.

In a large bowl, beat together the sugar and oil with a hand mixer. The mixture will still be quite dry at this point. Add in one egg at a time, beating to completely mix before adding the second egg. Add in the milk and vanilla, and beat until everything is consistently combined.

Slowly add the flour mixture, about 1/2 cup at a time, beating with a hand mixer in between additions, only mixing until the threads of flour disappear. Continue until flour mixture is gone.

Pour the cake batter mixture into the pie crust. Then pour the chocolate sauce over the top of the cake batter.

Bake for approximately an hour, or until a toothpick inserted into the middle of the cake comes out clean.

Allow to cool slightly. Cake can be served warm or at room temperature.

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I really didn’t know what to expect. My first concern was that the cake would cook faster than the pie crust, leaving me with raw dough under the cake. That didn’t happen though. Somehow, both cake and shell cooked perfectly together. The cake was slightly dense in texture, much like a pound cake, and not overly sweet. The chocolate layer was just sweet and moist enough to balance out the carb layers sandwiching it. The best description I can give is something along the lines of chocolate-croissant-muffin? Perfection, really. It’s hard to believe that I’m only just discovering it, and that figuring out how to combine cake and pie was not, in fact, my life’s work up to this point. I’ve seen it mentioned that this cake is sometimes eaten for breakfast. So, I’m not saying you should go make it right now, but… what else are you doing?

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The Quakers and the Hoosier Sugar Cream Pie

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Happy, happy #piday, everyone!  For the first time since December, it’s snowing here in Chicago. Like, really snowing. In March. Less than a week before Spring. To remind us all where we live and that we didn’t beat the system this winter. It’s bogus. But, what an excellent day to make (and eat) pie! For this, the most special of days, I made the official pie of my home state, Indiana: The Hoosier Sugar Cream Pie.

I have mentioned that I’m from Indiana before. I haven’t lived there for over a decade now but it is, for all technical purposes, home. My family, both sides, have lived in Indiana for well over a century. My dad’s side, mostly Scottish and German, came from Pennsylvania, down through Ohio, finally settling in Indiana in the mid-1800’s. My mom’s parents were both originally from Central Indiana. My maternal grandfather’s family were Clevengers and were part of a very large group of Quakers in the area.

Originally hailing from Guilford and Randolph Counties in North Carolina, Quakers, also known as the Society of Friends, were fierce abolitionists in a southern state where slavery was a way of life for many landowners. Unable to change the laws in North Carolina, throngs of Quakers began migrating to the free states of Ohio and Indiana in the north. My particular family line settled in Randolph County, which was named after the county they left in North Carolina. And it is generally agreed that with them came a version of the sugar cream pie recipe.

The sugar cream pie falls into the category of “desperation pie.” Desperation pies could be made by cash-strapped families with low-cost ingredients that they often already had on hand. They could also be made during the winter months when fruits were less available. The sugar cream pie was traditionally favored for its simplicity (another hallmark of the Quakers), which allowed for farm wives to toss everything into the crust, stir it with a finger, and pop it into the oven to bake as they went back out to help with the farm chores. Several variations of this recipe exist, including those from the Amish and the Shakers communities. It’s likely that all three of these groups have some responsibility for the continued popularity of this old pie in Indiana. One of its more well-known purveyors, Wick’s Pies, in Randolph County, has been in business for over 60 years and makes their sugar cream pie with a recipe dating back to the 19th century. It’s not uncommon for families, especially those near Randolph County, Indiana, to have their own family version. And in 2009, the Hoosier Sugar Cream Pie became the “official pie of Indiana.”

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Hoosier Sugar Cream Pie Recipe

Crust Ingredients:
For the crust, I halved this recipe from Epicurious.

1 1/2 cups all-purpose flour
1 tbsp granulated sugar
3/4 tsp salt
1 stick of unsalted butter, plus 1 tbsp, chilled
1/4 cup (or more) ice water
3/4 tsp apple cider vinegar

Cream Pie Filling Ingredients:
Slight variation of the Hoosier Mama Pie Company’s Hoosier Sugar Cream Pie recipe.

3 tbsp all-purpose flour
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 tsp cinnamon
1/4 tsp salt
2 cups heavy cream
1 tsp vanilla extract
Ground nutmeg, for sprinkling
Confectioners’ sugar, for dusting

Hoosier Sugar Cream Pie Instructions:

Cut butter into 1/2-inch cubes and spread out on a plate. Cover with a dishtowel and allow to set in the freezer for about 10 minutes.

In the bowl of a food processor, add the flour, sugar, and salt. Set in the freezer as you get the remaining ingredients ready.

In a measuring cup, fill to just over a 1/4 cup, then add 3 ice cubes.

Remove the food processor bowl from the freezer and pulse a few times to combine the flour, sugar, and salt.

Add the butter all at once and quickly pulse until the mixture produces smaller than pea-sized pieces. Add the water and vinegar and pulse again about 5 times to combine. Grab a bit of the dough and squeeze together. If it holds its form, it’s done. If it is still dry, add 1 tbsp of ice water at a time, pulsing about 3 times in between, until the dough begins to form large clumps.

Pour the dough out onto a work surface, gathering into a ball any little pieces of dough that escape.

Form the dough into a ball and flatten into disk. Wrap the disk in plastic; refrigerate at least 1 hour, but preferably overnight. Before rolling out the dough for your pie, allow it to soften for about 5-10 minutes at room temperature.

Roll out the dough into a circle that’s large enough to allow the edges to fall over the edge of the pan. Crimp the edges of the dough, or decorate with a fork. Place the pie crust in the freezer for 30 minutes.

Blind bake your pie crust by first heating your oven to 400 degrees. Place the frozen shell on a baking sheet. Line the inside of the inside of the pie crust with parchment paper and fill to the top with uncooked beans or pie weights. Be sure they fill to the edges, to help the pie crust keep its shape. Bake for 10 minutes, rotate 180 degrees, and bake for 10 more minutes. Remove the pie shell from the oven, and remove the parchment paper and weights from the crust.

Prick the bottom of the crust all over with a fork. Bake for 2-3 more minutes until the crust’s interior is golden. Allow to cool to room temperature before filling.

Combine the granulated sugar, brown sugar, flour, cinnamon, and salt in a large bowl. Whisk to break up any clumps and to combine ingredients. Gently stir in the heavy cream and vanilla with a wooden spoon or spatula. Do not whip the cream or the pie will not set.

Pour the filling into the baked, cooled pie shell, sprinkle with nutmeg, and bake for 20 minutes. Rotate the pie 180° and bake for about 20 more minutes, or until the edges look as though they are beginning to set and large bubbles cover the surface. (The pie will still be jiggly in the center when you remove it from the oven.)

Allow the pie to cool to room temperature, then put it in the refrigerator to chill for at least 4 hours and up to overnight, before serving. When ready, dust with confectioners’ sugar before slicing and serving.

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And that’s it, you’ll have a rich pie to satisfy the masses. Traditionally, only white sugar would have been used, so if that is all you have, you can certainly use it in place of brown sugar. Your pie will be a bit sweeter than it would if you use a mix. Brown sugar adds caramel color and flavor to the custard filling, which is really nice. Cinnamon and vanilla may have also been a little over-budget for Indiana farm wives a century ago, but both add some nice depth. And I really think the sprinkle of nutmeg on top is important. To me, that’s what makes it a real Hoosier Cream Pie. The sweetness of this pie makes it a perfect pair to a strong cup of coffee. And if you can resist eating it all, do yourself a favor and freeze a piece to eat (while frozen) the next day. You’ll thank me for that later. Sweet eating!

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Citrus Shaker Pie

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I’m somehow surprised every year when citrus season sneaks up on me. I can never wrap my head around the fact that it’s in winter, because my favorite citrus recipes seem so light and summery. Wishful thinking, I guess. In celebration of all the beautiful citrus fruit at our disposal this time of year, I made a Shaker pie, slightly altering the original recipe, which uses regular lemons. Instead, I used two of the yummiest members of the citrus family: blood oranges and Meyer lemons.

Folks today probably know the Shakers more for their simple, well-built furniture. I decided to write about the Shakers because they  were in the news recently after one of their members passed away, leaving only two (!!) Shakers in the whole world. The reasons vary:  some Shakers who were adopted into the Community  as children chose to leave as adults, others opposed the hard-work and celibate lifestyle, and finally, they just stopped accepting new members. At this point, you couldn’t become a Shaker if you wanted to. While their numbers have dwindled, the Shakers are still one of the longest-lasting Christian sects in the United States.

The first group of Shakers formed in Manchester, England. They were originally known as “Shaking Quakers” because their religion was an off-shoot of the Quaker religion, and because, during their sermons, Shakers often tremble and twitch. A short time before the American Revolutionary War, Mother (as she was called) Ann Lee led a small group of followers from England to the American colonies. As pacifists, Shakers refused to fight the British or swear an oath of allegiance (as it was against their religion), leading to jail time for some. In the years following the War, Shaker religious communities grew and spread through the United States. At their peak, as many as 6,000 members worshiped in communities across the country.

Shakers live piously and communally. Though men and women live as equals and serve equally in religious leadership, they live separately, since marriage and sex are forbidden. Members are acquired through adoption or recruitment. As an agrarian society, Shakers grow or raise most of their own food and live quite frugally, aiming to waste as little as possible.

Which leads us to this little pie, made in accordance with the Shaker lifestyle, simply and efficiently. A Shaker lemon pie is made of whole, thinly sliced lemons, allowed to sit in sugar for a day to allow the peel to break down, which are then mixed with eggs and baked. Very simple and very delicious. Shakers would probably object to me using a non-local fruit, and, OK, traditional Shaker pies are not usually electric pink in color. If you’re a traditionalist, this recipe could easily be modified to resemble a more authentic pie, by replacing fruit with two regular lemons, but don’t rule this one out just yet… Do, however, note that this is not a one-day pie. You will need to allow your citrus to macerate in the sugar for about a day, and up to a day and a half, before baking.

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Citrus Shaker Pie

Citrus Pie Filling Ingredients:
Slightly adapted from NPR, and Smitten Kitchen

1 medium blood orange, plus zest
1 Meyer lemon, plus zest
1 3/4 cups sugar
3 tbsp flour
2 tbsp butter, melted

Zest both the lemon and the blood orange, about 2 tbsp.

Cut the ends off both the Meyer lemon and blood orange, discard.

As thinly as possible, slice the entire orange and lemon, including the peel, into rings. Remove seeds as you go.

In a container with a lid, combine the zest, sugar, and citrus. Mix to coat every ring. Cover, and allow to sit for 24 hours to 36 hours, at room temperature. The fruit will break down and dissolve the sugar. You will be left with liquid and what is left of the fruit. Do not drain, or remove fruit, but do remove any seeds that made it into the mixture.

Beat 4 eggs together well. Mix with entirety of the blood orange and Meyer lemon mixture, flour, and melted butter, and pour into prepared, bottom crust of pie (see below).

Citrus Pie Crust Ingredients:
Slightly adapted from Food and Wine

1 1/2 cups flour
1 1/2 sticks unsalted butter, cold and cut into centimeter cubes
1/4 tsp salt
1/3 cup water, ice cold
1 egg, for wash

In a food processor, combine the flour, butter, and salt. Pulse together for about 5 seconds. (This can also be done by hand or with a pastry cutter, quickly incorporating the butter into the flour.) Add the ice water to the food processor and pulse for about 5 more seconds until the dough begins to come together.

Pour the contents of the food processor and pour onto a lightly floured surface. Begin gathering the dough together until it forms  into a ball. Cut the dough into two equal parts. As your working with the first half of the dough, wrap the other and place in the refrigerator.

Re-flour your surface and roll out the first half of the dough into a large circle, approximately 1/8-inch thick (the circle should have about a 13-inch diameter). Draping the dough over your rolling pan, transfer to a 9-inch pie pan, making sure you have about 1/2-inch to 1-inch overhang on the sides. Set aside.

Roll out the second half of the dough to the same size as the first; it can be slightly smaller.

Add the lemon-orange filling to the bottom pie crust.

Carefully cover with top layer of pie crust. Cut away any unnecessary dough. Sealing the top and bottom crusts together, create a decorative edge with your hands or a fork. Allow the pie to chill in the refrigerator for about 20 minutes.

After 10 minutes, remove the pie from the refrigerator and begin to preheat your oven to 425 degrees.

Beat one egg thoroughly and brush over the top crust and edges of the pie. Sprinkle with a pinch of sugar.

Slice a few holes into the top of the pie crust to allow steam to release while cooking.

If the pie crust still feels quite cold, wait a few more minutes before putting in the oven. You don’t want the crust warm, but you don’t want it so cold that it cracks while baking.

Bake for 20 minutes at 425 degrees. After 20  minutes, decrease the heat in the oven to 350 degrees and bake for another 20 to 25 minutes.

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Blood oranges are not necessarily as sweet as regular oranges but, with its light raspberry flavor, it moderates the bitterness of the Meyer lemon and creates a bright, tart, but still sweet, and very pretty, pie. Make yours soon, before citrus season disappears!