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Authors: Kelly Jaggers
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(9”) Mealy Pie Crust (see Chapter 1 ), unbaked
Preheat the oven to 350°F.
Whisk together the flour and light brown sugar. Add the eggs, honey, salt, butter, vanilla, and orange zest; whisk until smooth.
Spread the pecans into the crust in an even layer. Pour the filling over the pecans and tap the pie gently on the counter to release any air bubbles.
Place the pie on a baking sheet and bake for 50–60 minutes, or until the filling is puffed all over and set. Cool to room temperature before serving.
Lavender-Infused Lemon Curd Pie
Culinary lavender has a pungent floral aroma that pairs exceptionally well with the lemon in this upscale recipe. Lavender can be found in most natural food stores, gourmet shops, and even at your local farmers’ market. For extra lavender flavor, grind ¼ teaspoon with ¼ cup of sugar and sprinkle it over the top of each slice of pie as a fragrant and sophisticated garnish.
SERVES 8
1 (10”) Short Crust for Tarts (see Chapter 1 ), unbaked
¾ cup sugar
¾ cup lemon juice
1 teaspoon lemon zest
1 teaspoon dried lavender, lightly crushed
6 egg yolks
1 tablespoon cornstarch
6 tablespoons unsalted butter
½ recipe Stabilized Whipped Cream (see Chapter 2 )
Preheat the oven to 350°F. Line the tart with parchment paper, or a double layer of aluminum foil, and add pie weights or dry beans.
Bake for 10 minutes, then remove the paper and weights and bake for an additional 10–12 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool.
In a medium saucepan, combine the sugar and lemon juice and stir until the sugar is melted.
Whisk in the lemon zest, lavender, egg yolks, and cornstarch. Cook over medium heat, whisking constantly, until bubbling thick.
Reduce the heat to low and stir in the butter until melted. Pour the curd through a strainer into the prepared crust. Chill for 4 hours.
Once the tart has chilled, prepare the Stabilized Whipped Cream. Pipe the whipped cream around the edge of the tart. Chill for 30 minutes before serving.
Peach Ginger Hand Pies
Fresh ginger has a spicy heat that dry or powdered ginger sometimes lacks, so if you really want to up the ante on this not-so-humble pie, be sure to buy fresh. Fresh ginger should be firm to the touch, with no major blemishes to the skin. To peel ginger, you can use the bowl of a teaspoon to scrape away the skin. It comes off easily, since it is so thin. Store fresh ginger in the refrigerator for up to a week, or peel, mince, and freeze for up to a month.
SERVES 8
2 peaches, peeled, stoned, and finely diced
¼ cup packed light brown sugar
1 teaspoon fresh-grated ginger
¼ teaspoon cinnamon
1 tablespoon cornstarch
2 recipes Flaky Pie Crust (see Chapter 1 ), not pressed into pie pans
1 egg, beaten
In a medium saucepan over medium heat, combine the peaches, sugar, ginger, cinnamon, and cornstarch. Cook until the mixture comes to a boil and thickens, about 5 minutes. Remove from the heat and cool to room temperature.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Cut the pastry into 8” rounds or squares. Place about ¼ cup filling into the pastry slightly off center. Brush the edges of the pastry with beaten egg and fold the dough over the filling. Pinch or crimp with a fork to seal.
Place the pies on the prepared baking sheet and brush with beaten egg. With scissors or a sharp paring knife, cut vents in pastry to vent steam.
Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 25 minutes, or until the pastry is golden brown and juices are bubbling. Cool to room temperature before serving.
Honey Lavender Apple Pie
Lavender lends an unexpected floral twist to what might be an otherwise ordinary apple pie. Not only is the pie flavored with lavender, it is also sweetened in part by honey, which adds its own aroma to the pie. If you like, you may add a teaspoon of fresh grated orange or lemon zest to this pie for a little citrus
Preheat the oven to 350°F.
Whisk together the flour and light brown sugar. Add the eggs, honey, salt, butter, vanilla, and orange zest; whisk until smooth.
Spread the pecans into the crust in an even layer. Pour the filling over the pecans and tap the pie gently on the counter to release any air bubbles.
Place the pie on a baking sheet and bake for 50–60 minutes, or until the filling is puffed all over and set. Cool to room temperature before serving.
Lavender-Infused Lemon Curd Pie
Culinary lavender has a pungent floral aroma that pairs exceptionally well with the lemon in this upscale recipe. Lavender can be found in most natural food stores, gourmet shops, and even at your local farmers’ market. For extra lavender flavor, grind ¼ teaspoon with ¼ cup of sugar and sprinkle it over the top of each slice of pie as a fragrant and sophisticated garnish.
SERVES 8
1 (10”) Short Crust for Tarts (see Chapter 1 ), unbaked
¾ cup sugar
¾ cup lemon juice
1 teaspoon lemon zest
1 teaspoon dried lavender, lightly crushed
6 egg yolks
1 tablespoon cornstarch
6 tablespoons unsalted butter
½ recipe Stabilized Whipped Cream (see Chapter 2 )
Preheat the oven to 350°F. Line the tart with parchment paper, or a double layer of aluminum foil, and add pie weights or dry beans.
Bake for 10 minutes, then remove the paper and weights and bake for an additional 10–12 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool.
In a medium saucepan, combine the sugar and lemon juice and stir until the sugar is melted.
Whisk in the lemon zest, lavender, egg yolks, and cornstarch. Cook over medium heat, whisking constantly, until bubbling thick.
Reduce the heat to low and stir in the butter until melted. Pour the curd through a strainer into the prepared crust. Chill for 4 hours.
Once the tart has chilled, prepare the Stabilized Whipped Cream. Pipe the whipped cream around the edge of the tart. Chill for 30 minutes before serving.
Peach Ginger Hand Pies
Fresh ginger has a spicy heat that dry or powdered ginger sometimes lacks, so if you really want to up the ante on this not-so-humble pie, be sure to buy fresh. Fresh ginger should be firm to the touch, with no major blemishes to the skin. To peel ginger, you can use the bowl of a teaspoon to scrape away the skin. It comes off easily, since it is so thin. Store fresh ginger in the refrigerator for up to a week, or peel, mince, and freeze for up to a month.
SERVES 8
2 peaches, peeled, stoned, and finely diced
¼ cup packed light brown sugar
1 teaspoon fresh-grated ginger
¼ teaspoon cinnamon
1 tablespoon cornstarch
2 recipes Flaky Pie Crust (see Chapter 1 ), not pressed into pie pans
1 egg, beaten
In a medium saucepan over medium heat, combine the peaches, sugar, ginger, cinnamon, and cornstarch. Cook until the mixture comes to a boil and thickens, about 5 minutes. Remove from the heat and cool to room temperature.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Cut the pastry into 8” rounds or squares. Place about ¼ cup filling into the pastry slightly off center. Brush the edges of the pastry with beaten egg and fold the dough over the filling. Pinch or crimp with a fork to seal.
Place the pies on the prepared baking sheet and brush with beaten egg. With scissors or a sharp paring knife, cut vents in pastry to vent steam.
Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 25 minutes, or until the pastry is golden brown and juices are bubbling. Cool to room temperature before serving.
Honey Lavender Apple Pie
Lavender lends an unexpected floral twist to what might be an otherwise ordinary apple pie. Not only is the pie flavored with lavender, it is also sweetened in part by honey, which adds its own aroma to the pie. If you like, you may add a teaspoon of fresh grated orange or lemon zest to this pie for a little citrus
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