Read Online Not-So-Humble Pies by Kelly Jaggers - Free Book Online

toasted, plus more for garnish
    1 (9”) Graham Pecan Crust (see Chapter 1 ), baked and cooled
    1 batch Salted Caramel Sauce (see Chapter 2 )
    In a large bowl, cream together the cream cheese, bourbon, and ½ cup of the powdered sugar. Set aside.
    In a separate bowl, whip the heavy cream with the remaining powdered sugar and vanilla until it forms medium peaks, about 1 minute.
    Beat the whipped cream into the cream cheese mixture until almost combined. Add the chopped pecans and fold until evenly mixed.
    Pour into the prepared crust and chill overnight. Serve with a drizzle of Salted Caramel Sauce.

Apple Pie with a Spicy Cheddar Crust
    A little sweet, a little tangy, and just a little spicy, this pie pays homage to the classic combination of apple pie with a slice of cheese on top. This upscale version of this diner classic adds a hint of cayenne pepper that gives just a whisper of heat following the tangy sweetness of the apple filling.
    SERVES 8
    3 medium Granny Smith apples, peeled, cored, and sliced ¼” thick
    3 medium Golden Delicious apples, peeled, cored, and sliced ¼” thick
    2 tablespoons lemon juice
    ½ cup packed light brown sugar
    ¼ cup all-purpose flour
    ¼ teaspoon salt
    1 teaspoon cinnamon
    ¼ teaspoon fresh-grated nutmeg
    ½ teaspoon vanilla
    1 (9 Spicy Cheddar Crust (see Chapter 1 ), unbaked)
    1 egg, beaten
    Preheat the oven to 400°F.
    Put the apple slices in a large bowl and toss with the lemon juice.
    Add the brown sugar, flour, salt, cinnamon, nutmeg, and vanilla; toss to coat and set aside for 10 minutes.
    Fill the pie crust with the apple mixture. Brush the edge of the bottom pie crust with the beaten egg so that the top crust will adhere. Top with the second crust and trim the dough to within 1” of the pan’s edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg and cut 4 or 5 slits in the top to vent steam.
    Place the pie on a baking sheet and bake, in the lower third of the oven, for 1 hour to 1 hour and 15 minutes, or until the filling is bubbling in the center of the pie and the crust is golden brown all over. Enjoy warm.

Blood Orange Curd Pie
    Blood oranges have a distinctive red-colored flesh and a sweet-tart flavor that carries over into this not-so-humble pie. Common to the Mediterranean, the blood orange is a popular ingredient in Italian cooking. This delicious fruit is also grown in Texas and California, where the days are warm but the evenings are cool. Look for blood oranges to hit your local produce market in the winter and early spring.
    SERVES 8
    1 cup sugar
    1 tablespoon lime juice
    1 cup blood orange juice
    8 egg yolks
    2 tablespoons cornstarch
    8 tablespoons unsalted butter
    1 (9”) Traditional Graham Cracker Crust (see Chapter 1 ), baked and cooled
    1 recipe Foolproof Meringue (see Chapter 2 )
    Preheat the oven to 375°F.
    In a medium saucepan, combine the sugar, lime juice, and blood orange juice; stir until the sugar is melted.
    Whisk in the egg yolks and cornstarch. Cook over medium heat, whisking constantly, until bubbling and thick, about 10 minutes.
    Reduce the heat to low and stir in the butter until melted. Pour the curd through a strainer into the prepared crust.
    Spread the Foolproof Meringue onto the filling while it is still hot, making sure the meringue completely covers the filling and the inside edge of the crust.
    Bake for 10–12 minutes, or until the meringue is golden brown. Remove from the oven and chill for 3 hours, uncovered, before slicing.
Brandied Pear Pie
    When shopping for the pears used in this recipe, keep a few things in mind. Pears are harvested before they are ripe, and they ripen fairly quickly at room temperature, which means that it is best to buy fruit that is only slightly ripe at the store. You also want to avoid bruised or blemished skins, which indicate the fruit has been damaged or is past its prime. When the flesh at the