Skillet Apple Pie with Cinnamon Whipped Cream

Trisha's Southern Kitchen
 YIELD: 6 servings

  

PIE:

• 1/2 cup (1 stick) unsalted butter
• 1 cup light brown sugar
• 2 refrigerated rolled pie crusts, such as Pillsbury
• One 21-ounce can apple pie filling
• 2 tablespoons cinnamon sugar

WHIPPED CREAM:

• 2 cups whipping cream, chilled
• 1 teaspoon ground cinnamon
• 4 tablespoons sugar 

Prep: 10 min / Inactive: 20 min / Cook: 35 min

TOTAL TIME:: 1 hr 5 min

For the skillet apple pie: Preheat the oven to 400 degrees F.

Melt the butter in a 9-inch cast-iron skillet; set aside 1 tablespoon of the melted butter for the top crust. To the melted butter, add the brown sugar and melt them together on medium heat, about 2 minutes. Remove from the heat and line the skillet with one of the pie crusts. Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar. Use the second pie crust to cover the filling. Brush the top with the reserved melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. Cut vents in the middle of the pie. Bake for 30 minutes.

Serve hot, topped with a generous dollop of cinnamon whipped cream.

For the cinnamon whipped cream: Chill a large metal mixing bowl and a wire beater attachment in the freezer for about 20 minutes. Pour the cream, cinnamon and sugar into the cold mixing bowl and beat until soft peaks form, 2 to 3 minutes; the mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!

Pioneer Vinegar Pie

Martha Stewart Living

SERVINGS: 8

• Test-Kitchen Piecrust
• 2 tablespoons all-purpose flour, plus more for surface
• 2 tablespoons unsalted butter
• 1/2 cup light-brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/6 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 2 tablespoons cider vinegar
• 1 cup plus 1 teaspoon water, divided
• 3 large eggs, divided
• 1 tablespoon turbinado sugar or sanding sugar
• Vanilla ice cream, for serving

PREP: 35 MINS / TOTAL TIME: 3 HOURS 25 MINS

Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge of dough to rim. Roll out remaining disk of dough to a 12-inch round. Transfer to a parchment-lined baking sheet, and refrigerate, along with dough in pie plate, until firm, about 1 hour.

Preheat oven to 350 degrees. Melt butter in a bowl set over a saucepan of simmering water; remove from heat. Whisk in brown sugar, flour, spices, salt, vinegar, and 1 cup water. Lightly beat 2 eggs, and whisk into mixture. Return bowl to pan of simmering water, and cook, stirring often, until mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. Remove from heat, and let cool to room temperature, about 20 minutes, stirring occasionally.

Pour filling into crust, and place top crust over filling. Trim excess, leaving a 1/2-inch overhang. Fold under bottom crust. Press to seal, and crimp as desired. Beat remaining egg with remaining teaspoon water; brush top of pie with egg wash, and sprinkle with turbinado sugar. Use a sharp knife to slash 6 vents radiating out from center of pie. Bake pie until golden and surface has puffed, about 45 minutes. Let cool on a wire rack 45 minutes. Serve slightly warm with ice cream.

Apple Slab PIe

From Smitten Kitchen

CRUST:

• 3 3/4 (470 grams) cups all-purpose flour
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons table salt
• 3 sticks (340 grams) unsalted butter, very cold
• 3/4 cup very cold water

FILLING:

• 3 1/2 to 4 pounds apples, peeled, cored and chopped into approximately 1/2-inch chunks (about 8 cups)
• Squeeze of lemon juice
• 2/3 to 3/4 cup sugar (depending on how sweet you like your pies)
• 3 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/8 teaspoon table salt

TOP:

• 2 tablespoons heavy cream or one egg, beaten with 1 tablespoon of water

Make pie crust: Whisk together flour, sugar and salt in the bottom of a large, wide-ish bowl. Using a pastry blender, two forks, or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of tiny peas. (You’ll want to chop your butter into small bits first, unless you’re using a very strong pastry blender in which case you can throw the sticks in whole, as I do.) Gently stir in the water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough roughly in half (it’s okay if one is slightly larger). Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days or slip plastic-wrapped dough into a freezer bag and freeze for up to 1 to 2 months (longer if you trust your freezer more than I do). To defrost, leave in fridge for 1 day. [Still freaked out about making your own pie dough? Read this for a ton of additional tips and details.]

Heat oven oven to 375 degrees F. Line bottom of 10x15x1-inch baking sheet or jellyroll pan with parchment paper.

Prepare filling: In a large bowl, toss apples with lemon juice until coated. Top with remaining filling ingredients and stir to evenly coat.

Assemble pie: On a lightly floured surface, roll one of your dough halves (the larger one, if you have two different sizes) into an 18-by-13-inch rectangle. This can be kind of a pain because it is so large. Do your best to work quickly, keeping the dough as cold as possible and using enough flour that it doesn’t stick to the counter. Transfer to your prepared baking sheet and gently drape some of the overhang in so that the dough fills out the inner edges and corners. Some pastry will still hang over the sides of the pan; trim this to 3/4-inch.

Pour apple mixture over and spread evenly.

Roll the second of your dough halves (the smaller one, if they were different sizes) into a 16-by-11-inch rectangle. Drape over filling and fold the bottom crust’s overhang over the edges sealing them together. Cut small slits to act as vents all over lid. Brush lid heavy cream or egg wash. Bake until crust is golden and filling is bubbling, 40 to 45 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.

In a medium bowl, stir together confectioners’ sugar and liquid of your choice until a pourable glaze consistency is reached. Use a spoon to drizzle over top. Serve slab pie in squares or rectangles, warm or at room temperature.

It keeps at room temperature for at least three days.

Banoffee Pie

Saveur

SERVES 8

PIE CRUST:

• 1 stick unsalted butter, melted
• 1 10-oz. package of digestive biscuits, such as McVities brand

FILLING:

• 1 stick of unsalted butter
• ½ cup (4 oz) packed dark brown sugar
• 1 14-oz. can condensed milk, such as Carnation brand
• 4 bananas
• 1 pint heavy cream
• Grated chocolate

Make the crumb crust: Crush the digestive biscuits in a food processor until you get a fine crumb texture. Transfer to a bowl and stir in melted butter. Press into a 9"-diameter tart base with a removable bottom. Press the mixture up the sides of the tart form with the back of a spoon. Chill the crust in refrigerator for at least one hour.

Make the toffee: Melt the butter in a small saucepan. Stir in the brown sugar and melt over low heat. Add the condensed milk and bring the mixture to a boil for a few minutes, stirring continuously. The toffee should darken slightly. Pour the filling into the crust. Cool and chill again for at least one hour until the caramel is firm.

To serve, remove the tart from the pan and carefully transfer to a serving plate. Slice the bananas and place them in a single layer on top of the caramel. Whip the cream and spoon it over the toffee and bananas, sealing the filling in. Sprinkle the top of the pie with grated chocolate.

Rhubarb Meringue

Martha Stewart

Makes one 9-inch pie / Serves 8

1 disk Pate Sucree
All-purpose flour, for surface
2 pounds rhubarb, trimmed and cut crosswise into 3-inch pieces
1 3/4 cups sugar
1/4 cup cornstarch
Coarse salt
3 large egg yolks plus 4 large egg whites
2 tablespoons unsalted butter

Preheat oven to 375 degrees. Roll out pate sucree to 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie dish; trim to 1 inch, fold under, and crimp edges. Refrigerate for 30 minutes. Prick inside of pie shell all over with a fork; line with parchment. Fill with pie weights or dried beans. Bake until edges are golden and set, 20 to 25 minutes. Remove weights and parchment. Bake until bottom is dry and light gold, 5 to 10 minutes more. Let cool.

Juice rhubarb. (You'll need 2 cups juice; add water if needed.) Whisk together 1 cup sugar, the cornstarch, and 1/2 teaspoon salt. Whisk in juice; bring to a boil in a medium saucepan, whisking. Cook for 1 minute.

Place yolks in a bowl; gradually whisk in half of hot juice mixture. Return to pan. Cook over medium heat, whisking, until thick, about 1 minute. Whisk in butter. Strain through a fine sieve into pie shell. Refrigerate until set, at least 4 hours or overnight.

Preheat broiler with rack about 8 inches from heat source. Heat whites and remaining 3/4 cup sugar in a double boiler or a heatproof bowl set over a pan of simmering water, whisking, until sugar dissolves and mixture is hot (160 degrees), about 2 minutes. Transfer to the bowl of a mixer. Whisk on high speed until medium peaks form. Dollop meringue onto pie. Broil until browned, 30 to 40 seconds.

Chess Pie

Martha Stewart

Makes one 9-inch tart / Serves 10 to 12

FILLING:
1 cup granulated sugar
1/2 cup packed light-brown sugar
1 tablespoon fine cornmeal
1/4 teaspoon salt
3 large eggs plus 1 large yolk
1/2 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled slightly

TART SHELL:
Vegetable oil cooking spray, for pan
1 1/4 cups ground Nilla Wafers (about 45)
5 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons granulated sugar
1/4 teaspoon salt

Preheat oven to 350 degrees. Make the tart shell: Coat a 9-inch fluted tart pan with a removable bottom with cooking spray. Mix together wafers, butter, granulated sugar, and salt. Press mixture into bottom and up sides of pan. Refrigerate until set, about 15 minutes.

Transfer pan to a rimmed baking sheet, and bake until tart shell is golden, about 12 minutes. Let cool slightly. Reduce oven to 325 degrees.

Make the filling: Mix together sugars, cornmeal, and salt, breaking up clumps. Whisk in eggs, yolk, and vanilla. Whisk in butter. Pour filling into tart shell. Bake until top is dark golden brown and edge is set but center is still a bit wobbly, 35 to 40 minutes.

Transfer pan to a wire rack, and let cool for 15 minutes. Refrigerate until cooled, at least 2 hours or overnight.

Apple Mosaic Tart with Salted Caramel

Smitten Kitchen


Serves 12


TART:
14-ounce package puff pastry, defrosted in fridge overnight
3 large or 4 medium apples (about 1 1/4 pounds)
2 tablespoons granulated sugar
2 tablespoons unsalted butter, cold, cut into small bits

SALTED CARAMEL GLAZE:
1/4 cup granulated sugar
2 tablespoons unsalted butter (or salted, but then ease up on the sea salt)
1/4 teaspoon flaky sea salt (or half as much table salt)
2 tablespoons heavy cream

Puffed pastry is a wonderful thing to keep around in your freezer. It comes at all price points, but I do think that the best ones contain only butter, not shortening. DuFour is my favorite brand; it is an investment that you will be able to taste in every bite and this is the kind of tart where you’ll really be able to tell. If you buy some for this recipe, buy two. You’ll thank me next week, when you need to make it again.


Note: The caramel glaze is not like a caramel sauce you would put on ice cream. Those will have more cream in them, to keep them thin. I was going for a firmer one, soft only when melted, and with as clean of a color as possible (not muddied by extra cream).

Heat your oven to 400°F. Line a rimmed baking sheet or jelly roll pan with parchment paper. Ideally you would use a 10×15-inch jelly roll pan, as I do here. A smaller pan will make a thicker tart (and you might need fewer apples). In a larger pan, you can still fit a 10×15-inch tart, which I think is the ideal size here.

Lightly flour your counter and lay out your pastry. Flour the top and gently roll it until it fits inside your baking sheet, and transfer it there. Try not to roll it any bigger than you’ll need it, or you’ll have to trim, which means you’ll have to sprinkle the trimmings with cinnamon-sugar and bake them into cookie-sized segments for snacks. And that would be terrible.

Peel the apples and cut them in half top-to-bottom. Remove the cores and stems (I like to use a melon baller and/or a pairing knife). Slice the apples halves crosswise as thinly as you can with a knife, or to about 1/16-inch thickness with a mandoline. Leaving a 1/2-inch border, fan the apples around the tart in slightly overlapping concentric rectangles — each apple should overlap the one before so that only about 3/4-inch of the previous apple will be visible — until you reach the middle. Sprinkle the apples evenly with the first two tablespoons of sugar then dot with the first two tablespoons butter.

Bake for 30 minutes, or until the edges of the tart are brown and the edges of the apples begin to take on some color. If you sliced your apples by hand and they were on the thicker side, you might need a little more baking time to cook them through. The apples should feel soft, but dry to the touch. If you puffed pastry bubbles dramatically in any place during the baking time, simply poke it with a knife or skewer so that it deflates. This is fun, I promise.

Meanwhile, about 20 minutes into the baking time, make your glaze. In a small saucepan over medium-high heat, melt your last 1/4 cup sugar; this will take about 3 minutes. Cook the liquefied sugar to a nice copper color, another minute or two. Off the heat, add the sea salt and butter and stir until the butter melts and is incorporated. Add the heavy cream and return to the stove over medium heat. Cook, stirring constantly, until you have a lovely, bronzed caramel syrup, just another minute, two, tops. Set aside until needed. You may need to briefly rewarm it to thin the caramel before brushing it over the tart.

After the tart has baked, transfer it to a cooling rack, but leave the oven on. Using very short, gentle strokes, and brushing in the direction that the apples fan to mess up their design as little as possible, brush the entire tart, including the exposed pastry, with the salted caramel glaze.

Return the apple tart to the oven for 5 to 10 more minutes, until the caramel glaze bubbles. Let tart cool complete before cutting into 12 squares. 

My Notes: This mostly tastes good. I love the caramel glaze and I like the apples. I do not love the puff pastry. Perhaps I rolled it out too thinly. In fact, the next time I make this, I don't think I'll roll it out at all. Also, I used a mandoline so the apple slices were very thin. In that case, I would double over them for more apple taste in each bite. If the puff pastry doesn't work out, I would try phyllo or a pate brisee. Also, pears would be a perfect substitute.

MXF 

Chocolate Pecan Pie

Real Simple, 2004

Makes 8 servings / makes one 9-inch pie

    PIE CRUST:                                                     
    1 cup flour                                                    
    1 tablespoon sugar                                             
    1/8 teaspoon salt                                              
    1/2 cup unsalt butter chilled, cut into pieces                 
    1 1/2 tablespoons cold water                                   
    1/2 teaspoon vanilla extract          
                         
    FILLING:                                                       
    1 1/4 cups light corn syrup                                    
    1/2 cup light brown sugar                                      
    1/4 cup sugar                                                  
    3 eggs beaten                                                  
    3 tablespoons unsalt butter melted                             
    3 tablespoons dark rum (opt.)                                  
    1/2 teaspoon vanilla extract                                   
    1/4 teaspoon salt                                              
    1 3/4 cups pecans chopped)                                     
    3/4 cup semisweet chocolate chips                              
    Whipped cream (opt.)      
                                    
hands-on time: 40 minutes/total time: 1 hour, 45 minutes

CRUST:
Place the dry ingredients in the bowl of a food processor fitted with a metal blade. Pulse to combine. Add the butter and pulse until crumbly. Add the water and vanilla. Pulse until the dough just comes together. Form into a disk. Cover tightly with plastic wrap and chill 15 minutes.
Roll the dough out on a floured surface into a 12-inch circle. Fit the dough into a 9-inch pie plate. Refrigerate until needed.

FILLING:
Preheat oven to 350° F. In a large bowl, whisk together the first 8 ingredients. Stir in the pecans. Scatter the chocolate over the prepared piecrust and cover with the filling. Bake until the center is set, 45 to 50 minutes. Let cool completely. Serve with the cream, if desired.

MY NOTE: Chill dough for at least an hour.  Cook closer to 60 min.  About 2 oz. of chocolate is enough.

MXF

Lattice-topped Vanilla Bean Pineapple Tart

Martha Stewart Living, 2008

Makes one 8-by-11-inch tart

    Crostata Dough                                                 
    Flour for surface                                              
    1 pineapple xx (4.5 lb) peel, core, quarter                    
    1/4 cup pack light brown sugar                                 
    1/4 cup sugar                                                  
    1 vanilla bean split, scrape, save pod                         
    2 tablespoons lemon juice                                      
    1/2 cup dark rum                                               
    1 egg yolk                                                     
    2 tablespoons heavy cream                                      

On a lightly floured surface, roll each disk of crostata dough into a 9-by-12-inch rectangle, 1/8 inch thick. Place 1 rectangle on a parchment-lined baking sheet, and freeze until firm, about 30 minutes. Fit the other rectangle into an 8-by-11-inch fluted rectangular tart pan with a removable bottom. Trim dough flush with top edge of pan. Refrigerate until ready to use.

Make the lattice: Remove baking sheet from freezer. Using a clean ruler as a guide, cut dough rectangle into eighteen 1/2-inch-wide strips using a sharp knife or a fluted pastry wheel. Lay 9 strips of dough on another baking sheet in pairs of parallel lines that extend slightly past the length of the tart pan. Starting in the center, weave 1 new strip under and over the strips on the baking sheet. Weave a second strip inch away, this time weaving over then under. Repeat, weaving pairs of strips across half of the tart, spacing pairs 1 inch apart. (If dough strips become too soft, return to freezer until firm.) Return to center, and repeat with remaining dough strips to form a lattice pattern. Freeze until ready to use.

Cut each pineapple quarter crosswise into 1/3-inch-thick slices. Combine sugars, vanilla seeds and pod, and lemon juice in a large saute pan. Add pineapple, and cook over medium heat, stirring until sugars dissolve and mixture becomes saucy, about 3 minutes. Add rum, and simmer until pineapple has softened and almost all of the liquid has evaporated, about 20 minutes. Remove from heat, and let cool in pan. Discard vanilla pod.

Remove tart pan from refrigerator. Spread pineapple mixture evenly on dough. Combine yolk and cream in a small bowl, and brush some along top edges of tart. Carefully slide frozen lattice onto tart, centering it over filling, and press edges to seal. Trim excess dough. Brush top of lattice with egg wash. Refrigerate, uncovered, until firm, about 1 hour.

Preheat oven to 400 degrees. Bake tart for 15 minutes. Reduce heat to 375 degrees, and continue baking until crust is golden and filling is bubbling, 40 to 45 minutes. (If crust browns too quickly, tent edges with foil.) Let cool in tart pan on a wire rack. Unmold, and serve immediately.

Espresso Cream Pie

Martha Stewart Living, 2008

Makes 12 servings

    Chocolate Wafer Crust                                          
    3/4 cup sugar                                                  
    1/4 cup cornstarch                                             
    1/4 teaspoon salt                                              
    2 1/2 cups whole milk                                          
    2 tablespoons +1 tsp instant espresso powder                   
    4 egg yolk                                                     
    1/4 cup coffee liqueur                                         
    1 teaspoon vanilla extract                                     
    2 ounces unsalted butter soft                                  
    1/3 cup dark chocolate covered espresso beans                  
    1 1/4 cups heavy cream                                         
    1 tablespoon confectioners' sugar                              

Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil).

Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.

Remove from heat, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.

Pour custard into chocolate-wafer crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).

With a flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon larger espresso-bean pieces.

Whisk together cream, confectioners sugar, and remaining teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and decoratively spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.

MY NOTES: Some complain the filling doesn't set so may want to cook egg mixture 3-4 minutes (very thick) before adding liqueur.

Chocolate Wafer Crust

Martha Stewart Living, 2008

MAKES ONE 9-INCH CRUST

    6 ounces chocolate wafers fine ground (1.5 c)                  
    2 ounces unsalted butter melt                                  
    2 tablespoons sugar                                            
    Salt                                                           

Preheat oven to 350 degrees. Pulse ground chocolate wafers, butter, sugar, and a pinch of salt in a food processor until well combined.

Pat mixture into a 9-inch pie dish, pressing firmly into bottom and up sides. Bake until crust is fragrant and darkens slightly, about 10 minutes. Let cool completely on a wire rack. (Crust can be stored overnight.)

Carmelized Lemon Tart

Martha Stewart Living, 2006



MAKES one 12-INCH TART

    Pate Brisee baked, cooled                                      
    2 cups sugar +M4 top                                           
    1 cup lemon juice strained                                     
    12 egg yolk                                                    
    2 lemon zest                                                   
    1 cup unsalted butter pieced                                   

Place sugar and lemon in a large stainless-steel bowl. Push yolks through a sieve into bowl, and whisk to combine.

Set bowl over a pot of simmering water, and stir slowly until mixture thickens, 15 to 20 minutes. Cook 5 minutes more.

Remove bowl from heat, and stir in zest. Stir in butter piece by piece until completely melted. Pour into cooled tart shell. Chill until firm, at least 1 hour.

Preheat broiler. Remove outer ring from tart pan, and place pan on a large cookie sheet. Place outer ring upside down on top to protect pastry from burning.

Sift a thin layer of sugar evenly over top, and place under broiler. Watch carefully; remove tart when top is evenly browned.

Chocolate Espresso Kahlua Tart

Martha Stewart Living, 2004

Makes 8 servings

    CRUST:                                                         
    9 ounces hazelnuts                                             
    1 1/3 cups finely ground chocolate wafers (about 22)           
    1/2 teaspoon instant espresso powder                           
    1/4 teaspoon salt                                              
    10 tablespoons unsalt butter melted, cooled slightly         
  
    MOUSSE:                                                        
    1/2 cup kahlua                                                 
    1/2 cup unsweetened cocoa                                      
    2 lg. eggs separated                                           
    1 teaspoon instant espresso powder                             
    Pinch salt                                                     
    4 ounces bittersweet chocolate                                 
    4 tablespoons unsalt butter                                    
    1 cup heavy cream                                              
    6 tablespoons sugar                                            

CRUST:
Preheat oven to 375°. Toast hazelnuts in oven on a rimmed baking sheet until skins split and flesh turns deep golden brown, 10 to 12 minutes. When cool enough to handle, rub nuts in a clean kitchen towel to remove skins (some will remain). Let cool completely. Finely grind in a food processor. Reduce oven temperature to 325°.

Stir together nuts, cookie crumbs, espresso powder, salt, and butter. Press onto bottom and up sides of an 11-inch round tart pan with a removable bottom. Refrigerate until firm, about 30 minutes.

Bake tart shell on a baking sheet until firm to the touch, about 20 minutes. Let cool completely on a wire rack.

MOUSSE:
Whisk liqueur, cocoa, egg yolks, espresso powder, and salt in a medium bowl. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water. Whisk in liqueur mixture. Cook, whisking, until mixture is thickened and registers 160° on an instant-read thermometer. Let cool completely.

Beat cream just to stiff peaks; set aside. Whisk egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking, until sugar is dissolved and mixture registers 140° on thermometer.

Fit mixer with the whisk attachment; transfer bowl with meringue to mixer. Starting on medium speed and gradually increasing to high, beat meringue until shiny and cool. Using a rubber spatula, fold chocolate mixture and then whipped cream into meringue. Spread in tart shell. Refrigerate until set, about 1 hour.

Peach Raspberry Slab Pie

Martha Stewart Living, 2005

Makes 16 servings

    2 Pate Brisee                                                  
    2 1/4 pounds peaches (ab 9) peel, pit, thinly wedged           
    1 cup raspberries (6 oz)                                       
    1 cup sugar                                                    
    1/4 cup cornstarch                                             
    1 tablespoon lemon juice                                       
    1/8 teaspoon salt                                              
    Flour for dusting                                              
    Cooking spray                                                  
    1 egg yolk                                                     
    1 tablespoon heavy cream                                       
    Sanding sugar for sprinkling                                    

Preheat oven to 375°, with rack in lower third. Toss peaches, raspberries, granulated sugar, cornstarch, lemon juice, and salt in a large bowl; set aside.

Transfer half the dough to a lightly floured work surface. Roll out dough into a 12-by-16-inch rectangle that is 1/8 inch thick. Coat a 15 1/4 x 10 1/2-inch rimmed baking sheet with cooking spray. Line sheet with parchment paper, leaving a 1-inch overhang on long sides. Transfer dough to prepared baking sheet. Trim edges of dough to hang over sides of baking sheet by 1/2 inch.

Roll out the remaining dough into another 12-by-16-inch rectangle that is 1/8 inch thick. Pour fruit mixture into the dough-lined baking sheet. Cover with remaining layer of dough. Trim edges of dough to hang over sides by 1/2 inch. Fold edges of top layer over edges of bottom layer, and pinch to seal.

Cut about 60 holes out of the top crust using a 1/2-inch round pastry tip (such as Ateco #807), spacing evenly. Whisk together egg yolk and heavy cream in a small bowl. Brush crust with egg wash. Sprinkle with sanding sugar.

Bake until crust turns golden and filling is bubbling, about 1 hour and 10 minutes.  (If crust browns too quickly, tent pie with foil and continue baking.)  Let cool completely on a wire rack, about 3 hours.  Pull up on parchment paper to remove.

My Notes: Tasty and simple to prepare. The sweet/tart combo is nice. I used store-bought pie crust and a baking tin that was not to size, so it wasn't a real "slab pie." I know the holes are decorative, but it's a waste of crust! No holes next time.

MXF

Ginger Pear Hand Pies

Martha Stewart Living, 2005

Makes 8 servings

    Pie Pastry                                                     
    2 lg. eggs                                                     
    2/3 cup + 2 tbsp. sugar                                        
    2 teaspoons lemon juice                                        
    1/4 cup + 3 tbsp. flour                                        
    1 1/2 teaspoons ground ginger                                  
    1/4 teaspoon + pinch salt                                      
    9 tablespoons unsalt butter                                    
    1 vanilla bean scraped                                         
    3 tablespoons fine grate, peeled ginger                        
    2 Bosc pears peel, 1/4 in. dice                                
    Confectioners' sugar for dusting                               

Whisk together eggs and 2/3 cup plus 1 tablespoon granulated sugar in a medium bowl until thick and pale yellow. Whisk in lemon juice, then flour, ground ginger, and pinch of salt; set aside.

Put 8 tablespoons butter, the vanilla bean and seeds, and grated ginger in a small saucepan; cook over medium-high heat until butter foams and browns, about 5 minutes. Pour mixture through a fine sieve into a bowl; discard solids. Whisking constantly, pour butter mixture into egg mixture; whisk until combined.

Melt remaining tablespoon butter in a medium skillet over medium-high heat. Add pears and remaining 1/4 teaspoon salt and tablespoon sugar; cook, stirring, until pears are soft, about 5 minutes. Let cool, about 1O minutes. Fold pear mixture into egg mixture; set filling aside.

Roll out dough on a lightly floured surface to 1/8 inch thick. Using a paring knife or 5-inch cookie cutter, cut 8 rounds from dough. Gently press rounds into 8 cups of a 12-cup standard muffin tin, making pleats around edges and gently pressing to seal. Fill each with 6 tablespoons filling. Refrigerate 30 minutes.

Preheat oven to 375°. Bake pies until crusts and filling are golden brown, about 30 minutes. Let cool in tins on a wire rack, about 20 minutes. Unmold; let cool completely on rack. Just before serving, dust with confectioners' sugar.

Raisin Pie

Martha Stewart Living

Serves 8

    Pate Brisee                                                    
    1 1/2 cups golden raisins                                      
    1 1/2 cups raisins                                             
    1 cup sugar                                                    
    1/4 cup flour                                                  
    1 lemon zest                                                   
    1 egg yolk                                                     
    1 tablespoon heavy cream                                       

Combine dark and golden raisins in a large bowl, cover with boiling water, and let soak for 15 minutes. Drain in a colander, discarding water, and return raisins to bowl. Add sugar, flour, lemon zest, and lemon juice to the raisins. Mix thoroughly, and set the pie aside to thicken for about 10 minutes.

On a lightly floured work surface, roll out half of the pâte brisée to a 1/8-inch thickness, and drape over a 9-inch pie pan. The dough should just fit to the lip of the pan, with no overhang. Roll out remaining half pâte brisée to a 1/8-inch thickness. Using a ruler, measure a 9-inch circle in center, marking lightly without cutting through dough. With a round 1/4-inch pastry tip (number 4 tip) or a straw, punch holes in dough making 10 to 12 rows. Work quickly, so dough remains cold and holes punch through easily.

Fill the prepared pie pan with the raisin mixture. With a pastry brush, gently brush the dough edges with cool water, and top with perforated dough, making sure it is centered. With scissors, trim excess dough so that it creates an overhang of 1/2 inch. Tuck the dough overhang under itself to sit just on top of rim. Refrigerate for 30 minutes.

Heat the oven to 425°. In a small bowl, combine egg yolk and cream to make a glaze. Brush pie sparingly with the glaze.

Place pie on a baking sheet and transfer to oven. Bake for 20 minutes, reduce oven temperature to 375°, and bake 35 to 40 minutes more. If pie starts to get too brown, drape a piece of aluminum foil over top. Remove from oven to wire rack, and let cool.

Tart Dough (for Quiche)

Martha Stewart Living

    1 3/4 cups flour                                               
    1/4 teaspoon salt                                              
    1/4 cup coarsely chop chives rosemary or thyme (opt)           
    9 tablespoons cold unsalt butter cut into small pieces         
    1 large egg + 1 large egg yolk beaten                          
    3 tablespoons ice water                                        

Process flour, salt and herbs (if using) in food processor until combined.  Add butter and process just until mixture resembles coarse meal. 

Whisk together egg mixture and water in small bowl. 

With processor running, pour in egg mixture; process until dough starts to come together.  Shape dough into disk.  Wrap in plastics wrap and refrigerate at least 30 minutes.

Pumpkin Chocolate Tart

Martha Stewart Living

Makes one 10 inch tart

    Chocolate Crust                                                
    15 ounces pumpkin puree                                        
    3/4 cup firm pack light brown sugar                            
    8 ounces creme fraiche                                         
    3 eggs                                                         
    1 teaspoon ground cinnamon                                     
    1 teaspoon ground ginger                                       
    1/4 teaspoon ground nutmeg                                     
    1/4 teaspoon salt                                              
    1/8 teaspoon ground cloves                                     
    2 ounces semisweet chocolate bar                               

Preheat oven to 350". In a medium bowl, whisk together pumpkin puree, brown sugar, creme fraiche, egg; cinnamon, ginger, nutmeg, salt, and cloves until smooth. Pass mixture through a fine sieve set over a clean bowl; discard solids. Pour filling into prepared into prepared crust.

Bake until filling is set, about 40 minutes. Transfer to a wire rack, and let at least 30 minutes.

Set a heatproof bowl, or the top of a double boiler, over a pan of barely simmering water. Melt chocolate in bowl, stirring occasionally; remove from heat.  Dip a spoon in melted chocolate, drizzle chocolate over tart, forming decorative stripes. Refrigerate until well at least 1 hour and up to 1 day.

MY NOTE: I thought this was a little too chocolatey.  I might omit the extra 4 oz. of chocolate on the bottom of the crust.  Also, I jimmied a homemade creme fraiche, which I think altered the taste.  I'd make it again with real CF before fully deciding on this one.

MXF

Pecan Date Tart Shell

Martha Stewart Living

    1 1/2 cups whole pecans                                        
    1 1/2 cups pitted dates                                        
    2 teaspoons maple syrup                                        
    Pinch salt                                                     

Coarsely chop pecans and salt in food processor.  Add dates; pulse until thoroughly combined, 15-20 seconds.  Add syrup; pulse just until combined and mixture sticks together.  Press nut mixture firmly and evenly into a 9-in. pie plate, wetting your fingers as needed.

MY NOTE: Part of a pie recipe I didn't like.  But the tart shell is delicious.  Could work with any fruit or custard pie.  Do not need to cook (and not sure how cooking would affect it either).

MXF

Limeade Pie

Martha Stewart Living

Makes 4 servings

    Graham Nut Crust                                               
    12 ounces cream cheese room temp                               
    1 cup sugar                                                    
    2 tablespoons lime zest (ab 4 limes)                           
    1/3 cup lime juice                                             
    1/2 cup confectioners' sugar                                   
    1 lime wash, thin slice                                        

Combine cream cheese and granulated sugar in the bowl of a food processor fitted with the metal blade; process until mixture is smooth. Add lime zest and juice; pulse several times to combine.

Transfer filling to prepared crust; cover with plasiic wrap, and refrigerate until it is set, at least 1 hour.

Preheat oven to 250". Line a baking sheet with parchment paper. Sprinkle confectioners' sugar on a small plate. Dredge each lime slice in the sugar, turning to coat both sides. Transfer slices to prepared baking sheet. Bake until slices are just stiff but not brown, about 40 minutes.Transfer to a wire rack to cool.

To serve, arrange lime slices around tart, or make a slit halfway through each slice, and tuck into slices.