4 More Sweet Delights (and their crusts!) From "Pie For Everyone" 🌞

[justaprogressive]

SAVORY MINCEMEAT PIE

Makes one 9-inch (23-cm) pie

The English mince pie and American mincemeat pie descend from
the same culinary ancestor, sweet and savory Middle Eastern dishes
that combined meat, spices, and fruits. The modern English mince
pie no longer includes meat and has become a full-on dessert.
Many New Englanders, on the other hand, use heirloom recipes that
include meat and animal fat (typically suet, which is the raw beef fat
that is located near the kidneys).

Please note that the filling for this recipe is meant to age
for at least 2 weeks, then the meat is added right before baking. I
recommend using a lard crust and serving the pie with other savory
dishes at a holiday dinner.

4 ounces (115 g) peeled apples, cut into ½-inch (12-mm) cubes
¼ cup (55 g) halved sour cherries
2 ounces or a heaping ⅓ cup (60 g) dried black currants (not Zante
currants; see Note on this page)
2 ounces or a heaping ⅓ cup (60 g) raisins
¼ Meyer lemon, seeds removed, minced with its peel
Scant ½ cup (55 g) raw beef suet, shredded with a grater
2 tablespoons packed dark brown sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
⅛ teaspoon ground cloves¼ cup (60 ml) brandy or rum
¼ cup (60 ml) port, sweet sherry, or pommeau
4 ounces (115 g) venison or beef, minced or ground
1 recipe **Lard Pastry Dough , bottom crust prepared to make a double-crust pie
Egg Wash

In a medium bowl, combine the apples, cherries, currants, raisins,
lemon, and suet.

In a small bowl, whisk together the brown sugar, salt, pepper,
cinnamon, allspice, nutmeg, cardamom, and cloves. Pour the sugar
mixture over the fruit and toss to coat. Transfer the mixture to a large
glass jar or a container with an airtight lid, and pour the brandy and
port over the mixture. Tighten the lid and allow to age for at least 2
weeks in the fridge.

When you are ready to make the pie, preheat the oven to 400°F
(205°C). Pour the contents of the jar into a large bowl. Add the meat
and stir to combine. Pour the filling into the bottom crust, making
sure to scrape the entire contents from the sides of the bowl into the
pie.

Top the pie with the top crust Brush the top crust with the egg
wash. Place the pie on a baking sheet to collect any juices that
bubble over. Bake for 15 minutes, then reduce the heat to 350°F
(175°C) and continue to bake for 40 minutes more, or until the
filling has been bubbling for at least 10 minutes.

Transfer the pie to a cooling rack and allow to cool for 20 minutes.
Serve warm. The pie will keep for up to 4 days, covered, in the
fridge.

**LARD PASTRY DOUGH

This recipe is ideal for savory pies, where you can counterbalance its
richness with a brightly dressed salad or slaw. It also makes an
interesting contrast to a tart apple filling.

2½ teaspoons sugar
1¼ teaspoons salt
¼ cup plus 2 tablespoons (90 ml) boiling water
2¼ loosely filled cups (270 g) pastry flour
7 ounces (200 g) cold leaf lard, cut into ½-inch (12-mm) pieces
Extra flour, for rolling

********************************************************************************


COFFEE CREAM PIE

Makes one 9-inch (23-cm) pie

When I was a kid, I was in the enviable position of growing up in a
bakery with pies, cookies, and pastries that I could snatch straight
from the pan. But I always tended to crave things we didn’t make,
like ice cream—and especially coffee ice cream, which my dad
sometimes got for me as a special treat. I loved how the sweet
creaminess tempered the dark, roasty coffee flavor. Now I drink my
coffee black, but I’m still a sucker for creamy coffee desserts, so I set
out to re-create the flavor of coffee ice cream in the form of a pie.
This pie is sure to please anyone who enjoys an affogato,
Vietnamese coffee, or tiramisu.

For the coffee pudding and assembly:

⅔ cup (135 g) sugar
2 tablespoons cornstarch
¾ teaspoon instant espresso powder
⅛ teaspoon salt
1 egg
2 egg yolks
⅔ cup (165 ml) heavy cream
⅔ cup (165 ml) whole milk
1 teaspoon vanilla
1 bottom crust, blind-baked (½ recipe any crust type)

For the coffee whipped cream:

⅓ cup (40 g) confectioners’ sugar
¾ teaspoon instant espresso powderPinch of salt
1½ cups (360 ml) heavy cream
½ teaspoon vanilla
Ground cinnamon, for sprinkling

Make the coffee pudding and assemble the pie:

In a medium saucepan, whisk together the sugar, cornstarch,
espresso powder, and salt. Whisk in the egg and egg yolks to form a
paste. Gradually whisk in the cream, then whisk in the milk. Cook
over medium heat, whisking constantly, until you feel the pudding
start to thicken on the bottom of the pan, about 10 minutes. Reduce
the heat to low and trade your whisk for a rubber spatula.

Continue stirring with the spatula, scraping the sides and bottom of the
pan to prevent burning. Cook for 10 to 15 minutes more, or until the
pudding has bubbled for about 2 minutes and has thickened.
Remove from the heat and add the vanilla, stirring until smooth.

Pour the hot pudding into the blind-baked crust, making sure to
scrape the entire contents from the sides of the pan into the pie. Use
the spatula to ease the pudding up the sides of the shell, leaving
about ½ inch (12 mm) of the crust exposed on the outer edge.

Place in the fridge and chill the pie for at least 1 hour, or until the
surface of the pudding is cool to the touch.

Make the coffee whipped cream:

Sift the confectioners’ sugar into the bowl of a stand mixer or a large
bowl, then whisk in the espresso powder and salt. Pour in the heavy
cream and vanilla. Using the whisk attachment or a hand-held mixer,
beat on high until the cream is voluminous and can still hold its
shape but is smooth.

Transfer the coffee whipped cream to a pastry bag with a round tip
and pipe dollops onto the pudding, starting at the outer edge and
working your way to the center. Put the pie in the fridge for another 3
hours to cool completely before serving. Sprinkle very lightly with
cinnamon just before serving.

The pie is best eaten the same day but it will keep for up to 3 days,
covered, in the fridge.

Note: Coffee and pie are natural companions. When we started our Lower
East Side shop we sold two items: pie and coffee. The duo makes an ideal
breakfast or a late-night pick-me-up. And no, it’s not overkill to have a cup of
coffee with your Coffee Cream Pie


***********************************************************************


LEMON MERINGUE PIE

Makes one 9-inch (23-cm) pie

The combination of silky meringue and tangy, jiggly lemon curd is
timeless and practical—the number of yolks in the filling matches the
number of whites in the meringue. A poppyseed crust and meringue
adds a pleasing texture and a bit more complexity.

1¼ cups (250 g) sugar
¼ cup (30 g) cornstarch
¼ teaspoon salt
3 egg yolks (use the whites to make the meringue)
1 egg
1 cup plus 2 tablespoons (270 ml) freshly squeezed lemon juice, from about
8 to 10 lemons
3 tablespoons cold unsalted butter
1 bottom crust, blind-baked (½ recipe any crust type)
**Lemon Poppy-Seed Meringue

In a medium bowl, whisk together the sugar, cornstarch, and salt,
making sure that the starch is evenly dispersed. Whisk in the egg
yolks, whole egg, and ¼ cup plus 2 tablespoons (90 ml) water.
Whisk in the lemon juice, then pass the mixture through a sieve into
a small saucepan.

Place the pan over medium heat and stir constantly with a rubber
spatula, scraping the sides and bottom of the pan to prevent burning.
After about 5 to 8 minutes, when the filling starts thickening on the
bottom of the pan, reduce the heat to the lowest setting. Continue
stirring constantly, until all the filling has thickened but is still a
pourable consistency, about 5 minutes more. Remove from the heat
and add the butter. Stir until the butter has melted and is completely
incorporated.

Pour the hot filling into the blind-baked crust, making sure to scrape
the entire contents from the sides of the pan into the pie. Use the
spatula to ease the filling up the sides of the shell, leaving about ½
inch (12 mm) of the crust exposed on the outer edge. Pile the
meringue on top of the lemon curd, using the back of a hot, wet
spoon to create a wavy texture with peaks and valleys.

Set the oven rack so that when the pie is on it, the very top of the pie
is 3 to 5 inches (7.5 to 12 cm) from the heating element. Turn the
broiler on high. When the heat is in full effect, place the pie under the
broiler and set a timer for 1 minute. Broiler heat varies wildly from
oven to oven, so keep a close eye on the pie for the entire time it is
under the broiler. Heat until the peaks turn golden brown, anywhere
from 1 to 3 minutes, depending on your oven.

Transfer the pie to the fridge for 4 hours or until cooled completely.
To serve, slice with a hot, wet knife in order to avoid dragging the
meringue. The pie will keep for up to 4 days, covered, in the fridge


**VANILLA SEA SALT MERINGUE
Makes 5 cups (1.2 L)

This Italian meringue is a little bit more labor-intensive than an
ordinary meringue, but it is silky smooth and versatile. Not only can it
be used to top lemon or key lime pies, it is beautiful on chocolate
and coconut cream pies as well. Since the egg whites are cooked by
the hot sugar syrup, this meringue can be enjoyed by the spoonful
on top of a slice in place of whipped cream, without any further
cooking. It’s especially delicious on autumnal custard pies, Pumpkin
, and Sweet Potato. Halve the recipe to use it as a topping.

½ cup (120 ml) egg whites (3 large egg whites), at room temperature
½ teaspoon cream of tartar
1 cup (200 g) sugar½ teaspoon vanilla
¼ teaspoon sea salt

Make sure the egg whites are completely free of any yolk and that
your bowl and mixer attachments are completely clean and
nongreasy. Otherwise, the egg whites will not whip properly.
In the bowl of a stand mixer with the whisk attachment or in a large
bowl with a hand-held mixer, beat the egg whites and cream of tartar
on high until they are white and foamy and hold soft peaks.

Meanwhile, in a saucepan, stir ¼ cup (60 ml) water and the sugar
over high heat until the sugar has dissolved and the syrup reaches a
strong boil. The temperature on a candy thermometer should read
240°F (116°C). Remove from the heat.

With the mixer running, pour the hot sugar syrup in a thin stream into
the foamy egg whites. Continue beating until the meringue holds the
pattern of the whisk or beater as it spins. The texture should be
voluminous but still silky.

Add the vanilla and salt and beat just until combined.
Use the meringue immediately to assemble a meringue pie
according to the instructions in the recipe, or use as a pie sundae
topping.

**LEMON POPPYSEED MERINGUE VARIATION

Fold 2 tablespoons poppyseeds into the meringue before topping the
pie. They add an elusive earthiness and charming aesthetic.


**************************************************************



KEY LIME MERINGUE PIE

Makes one 9-inch (23-cm) pie

Some people insist that key lime pie can only be made with true key
limes. These tiny, super tart, and floral-scented limes originated in
Southeast Asia, made their way westward, and were brought to the
West Indies and Florida Keys by Spanish explorers. But Persian
limes—the standard green variety you get at the grocery store—can
also make for a great pie. The key (sorry!) is simply using freshly
squeezed lime juice. The coconut crust variation of the butter pastry
dough gives this pie an even more tropical vibe.

1¼ cups (300 ml) sweetened condensed milk (equivalent to a 14-ounce/420-
ml can, or homemade; see recipe on this page)
5 egg yolks
1/2 cup plus 2 tablespoons (150 ml) freshly squeezed lime juice, from about
6 to 7 Persian limes, or 14 to 16 key limes
Zest of 1 key lime or half a Persian lime
1 bottom crust of **Coconut Crust , par-baked (1/2 recipe)

Vanilla Sea Salt Meringue (see above)

Preheat the oven to 350°F (175°C).

In a large bowl, whisk together the sweetened condensed milk and
egg yolks. Add the lime juice and whisk until smooth. Whisk in the
lime zest.

Pour the filling into the par-baked crust, making sure to scrape the
entire contents from the sides of the bowl into the pie. Bake for 18 to
20 minutes, or until the outer edges of the pie have solidified, but the
center of the pie looks slightly fluid under the surface when the pie is
jiggled.

Pile the meringue on top of the pudding, using the back of a hot, wet
spoon to create a wavy texture with peaks and valleys, or transfer
the meringue to a pastry bag fitted with a fluted tip and pipe it on,
starting at the outer edge and working your way to the center.

Set the oven rack so that when the pie is on it, the very top of the pie
is 3 to 5 inches (7.5 to 12 cm) from the heating element.

Turn the broiler on high. When the heat is in full effect, place the pie
under the broiler and set a timer for 1 minute. Broiler heat varies
wildly from oven to oven, so keep a close eye on the pie for the
entire time it is under the broiler. Heat until the peaks of the
meringue turn golden brown, anywhere from 1 to 3 minutes,
depending on your oven.

Transfer the pie to the fridge for 4 hours or until cooled completely.
To serve, slice with a hot, wet knife in order to avoid dragging the
meringue. The pie will keep for up to 5 days, covered, in the fridge.

**Coconut Crust

VARIATION FOR CHILLED PIES

This one is best for blind-baking for icebox pies. It doesn’t work as
well for pies that need to be baked, since it contains additional sugar
that would cause it to burn before the filling cooks fully.

To the dough recipe of your choice (see this page), add 1 cup (85 g)
unsweetened shredded coconut and ¼ cup (50 g) sugar, tossing to
disperse through the dough before squeezing the dough with your
fists, or if using the food processor method, while forming the dough
into disks.

This dough is very likely to break when transferring it into
a pan, so use a silicone mat to help you transfer. Use your fingers to
gently press the dough back together if it breaks when you transfer it
into the pan.

All the above from "Pie For Everyone"
https://www.goodreads.com/book/show/51075411-pie-for-everyone

MMMMmmmmmm Piez! Tasty!