Desserts Magazine 10

Desserts Magazine

A note from the Editor... This issue it is all about having fun!

You will find out about this year’s National Pie Championship “Best of Show” winners in the amateur and professional division. You will learn everything there is to know to make the flakiest, all-butter pie crust with Dawn Viola, the winner of 2009 National Pie Championship in the apple category in the professional division. If you still have not overcome the fear of making a pie crust then you’ll learn how to make a cookie crust with John Sunvold, who won “Best of Show” in 2008, with just one entry. Three of his pies won in 2009! No matter what kind of crust you use, a homemade pie always taste better because nothing can substitute the time and love it takes to make a pie from scratch. So, set your fears aside. I hope these recipes will inspire you to get in the kitchen, turn up the music, roll up your sleeves, and start having fun making desserts and memories for your family and friends. Until next issue,

Vera Shepherd

PO Box 9 Boynton Beach, FL 33435 877.256.3812 www.dessertsmag.com

SENIOR EDITOR George Shepherd EDITOR Vera Shepherd ASSISTANT EDITOR Jill Adams COPY EDITOR Keren Liao CONTRIBUTING WRITERS Rose Levy Beranbaum Helen Dujardin Yu-ching Lee John Sunvold Kathleen Kennelly Ullman Dawn Viola DESIGN AND PRODUCTION CDI Publications, Inc. ADVERTISING [email protected] Desserts Magazine is published bi-monthly If you would like to be featured in Desserts Magazine or have a great dessert recipe that you’d like to share, please email us at: [email protected] DESSERTS MAGAZINE is published by CDI Publications, Inc.

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On the cover recipe

Hazelnut Tartelettes with Spice Creme Fraiche Parfait

7

Sweet Deliveries... Bag it!

8 14

Fried it!

18

The American Invasion in London

22

Brown-Bag Apple Pie

Fourth of July Fried Pies

Hummingbird Bakery Key Lime Pie

Contents Category Five Peanut Butter Pie

The Heavenly Peach Galette Desserts for 2

68 74

Pie 101

78

No-Rolling Needed

92

Blueberries Pie Apple Tarts

Lucky No. 7 Chocolate Pecan Pie Caramelized Peach Lattice Pie Aztec Fudge Pie Cranberry Honey Almonds Tart Chocolate Brûlée Tart Chocolate Morello Cherries Tart Creme de Menthe Mousse Pie Chocolate Caramel Peanut Tart Peanut Butter Mousse Tart Banana Foster Pie

Give them... PIE!

26

The Spice is Right...

36

Come Home to Mrs. Rowe's Pie

40

Tarts from around the World...

When winning is not a piece of cake...

48

Rhubarb-Strawberry Linzer Tart The Anzac Tart Milk Tart Dark Chocolate Shortbread Tart Ricotta Tart Butterscotch Pudding Tarts

It’s not all just pie in the sky...

51

Pie on a Stick Handheld Apple Pie

Pumpkin Cream Cheese Pie with Ginger Crust

German Chocolate Pie Shoofly Pie

Vanilla-Vanilla Bean Roasted Apple Pie

U. S. Route 1 Pie: Florida Key Lime with Maine Blueberries Ginger, You’re a Peach Pie Sweet Potato Pie with Pecan Topping Rocky S’mores Pie Meyer Lemon Cheese Pie

The Best of the Best...

Tom’s Cheery Cherry Berry Pie

62

108

A is for... Apples!

126

Pick your Apples... What Kind of Apple Eater Are You? Sweet Giveaway

132 136

Apple Bacon Popovers Apple Cheddar Pizza with Toasted Pecans Apple Pancakes with Maple Apple Sauce Apple Walnut Crostada Apple Puff Omelet

138

On the cover: Hazelnut Tartelettes with Spiced Creme Fraiche Parfait, by Helen Dujardin DESSERTS MAGAZINE - www.dessertsmag.com 3

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Learn the secrets of the world’s best chefs

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Enjoy the pleasure of illy espresso and cappuccino at comfort of your own home. illy a casaSM Espresso Membership is more than home delivery of the world's finest Italian espresso coffee. It's a way to ensure that your discerning taste is satisfied. illy is the preeminent choice of connoisseurs, four-star restaurant chefs and fine hotels around the world. Now you can enjoy illy at home, and receive exclusive member benefits: • Customize your coffee shipments with any combination of roasts, grinds and decaf, E.S.E. pods or loose coffee. • Enjoy free shipping on coffee orders of $75 or more. • Change your coffee selections anytime you want. • Email your preparation questions to illy's coffee maestro and receive a personal response. • Receive special offers, recipes and tips reserved exclusively for members. • Return the introductory kit within 30 days for a refund if you're not completely satisfied. Get the world’s finest Italian espresso. Sign up for the illy espresso membership program and enjoy easy ordering and home delivery. Choose one of three exclusive introductory kits featuring state-of-the-art espresso SATISFACTION GUARANTEE! If for any reasonayou're not satisfied, just machine, 4 illy logo cappuccino cups, the Latte Art steaming pitcher, a package return the introductory kit within first 30 days for a full refund. Return of 18shipping individually-wrapped E.S.E. pods and more. Just purchase 4 cans of illy per charges are not refundable. month for twelve months. www.illyusa.com 6 DESSERTS MAGAZINE - www.dessertsmag.com

On the cover recipe:

Hazelnut Tartelettes with Spice Creme Fraiche Parfait by Helen Dujardin Serves 4

Sable base

1/2 stick (65 g) butter, at room temperature 2 Tablespoons (25g) sugar 2 Tablespoons Meyer lemon zest (or regular lemon) 1 egg yolk 1 teaspoon vanilla extract or vanilla bean paste 3/4 cup (105g) all purpose flour pinch of salt

1. Preheat oven to 350°F. In a mixer, cream

the butter, sugar and lemon zest together until light and fluffy. Add the egg and vanilla and mix until combined. Add the flour and salt and mix briefly to incorporate. Dump the mixture onto a lightly floured board and gather the dough into a smooth ball. Do not work the dough while in the mixer or it will toughen up. 2. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour. When the dough is nice and cold, roll it out to 1/8inch thick on a lightly floured board or in between the sheets of plastic. You will have extra dough that you can save for another use in the fridge for up to 5 days or frozen, well wrapped for up to 3 months. 3. Cut out four 4-inch disks into the dough and place them on a parchment lined baking sheet. Refrigerate for 30 minutes. Bake for 10-12 minutes until golden brown. Let cool.

Hazelnut Tartelettes

1 egg 1/2 cup (110g)dark brown sugar, packed 1/4 cup (85g) honey pinch of salt 1 Tablespoon (15g) unsalted butter, melted 3/4 cup (86g) chopped hazelnuts

1. Preheat the oven to 275°F. In a mixing bowl, whisk together the egg, dark brown sugar and honey until fully combined. Add the salt and butter and fold in the nuts with a spatula. 2. Grease four 3 inch tartlet shells and fill with the batter. Or, place four 3 inch tart rings on a parchment paper line baking sheet (I wrap the rings with foil to make sure the batter does not sneak out) and divide the batter evenly among them. 3. Bake for 30 minutes or until set and firm. Let cool. Run a knife along the edges of the tartlet shells and unmold carefully. Refrigerate until ready to use.

Spiced Creme Fraiche Parfait

1/8 grated nutmeg 1/8 teaspoon ground green cardamom 1/8 teaspoon ground star anise 1/8 teaspoon ground cloves 2 eggs, separated 6 Tablespoons (75g) sugar, divided 3/4 cup (175g) creme fraiche (or sour cream) 1/4 cup (60g) heavy cream

1. In a stand mixer or handheld mixer, combine

the spices, egg yolks and 3 tablespoons of the sugar and whisk until pale and thick, about 3 minutes. 2. In a separate bowl, whisk the egg whites until they have firm peaks, add the remaining 3 tablespoons of sugar, one at a time, until the egg whites are glossy. With a spatula, fold the egg whites into the egg yolk mixture, working carefully not to deflate the batter. 3. Wipe the bowl where the whites were with a paper towel and whip the creme fraiche and heavy cream together until thick, about 2 minutes. Fold this into the egg batter. 4. Line a 8x11-inch baking pan with plastic wrap and pour in the parfait batter. Smooth the top with a spatula. Freeze until firm, about 1 hour. 5. To serve, place a nut tart on the cookie base and top with the spiced creme fraiche parfait. Serve at once. Helen of Tartelette, blogs from South Carolina visit her at http://mytartelette.com DESSERTS MAGAZINE - www.dessertsmag.com 7

Sweet Deliveries... Do you love pie but find the task of making or rolling out dough too time consuming? Do you want freshly made pie deliveried right to your door-step any time of the year? Good news! We set out on a pie quest to search for the best mail-order slice. From New York to California, these mouthwatering pies will become

a favorite centerpiece for dinner tables, picnics, and even gift-giving. Here’s our tasters’ choice...

Best Dutch Apple Pie — Julian Dutch Apple Pie

— The Key West Key Lime Pie

Is a traditional apple pie like grandma used to make with Granny Smith apples seasoned perfectly with cinnamon on top of a flaky crust topped with a sweet buttery crunchy crumb, add a scoop of vanilla ice cream...humm...Just heavenly!

The Key West Key Lime Pie Co. award winning Key Lime Pie is made with 100% real key lime juice, sweetened condensed milk, no eggs, filled in a graham cracker crust and topped with a non-dairy whipped cream. The result is a sweet with a hint of tartness, and oooh...so very creamy, light, silky smooth, melt-in-your-mouth key lime filling. Simply refreshing as an ocean breeze on a hot summer day. Also try their award winning The Original Key Lime Pie Bar™, it is a slice of their handmade key lime pie dipped in rich, dark chocolate served on a stick. keywestkeylimepieco.com

Liz Smothers, owner of Julian Pie, has been baking pies for over 20 years. The pies are made with fresh apples straight from Liz’s orchard. She varies the recipes based on how sweet or tart and juicy or dry the apples are on that day. Liz sells three kinds of apple pie: the traditional is a double-crust pie with just the right amount of sugar for sweeteness and a touch of lemon juice to bring out the flavor of the apples; the natural, is a double-crust pie sweetened with apple cider instead of sugar; and the dutch, is made the same way as the traditional but topped with a crumb topping instead of a pie dough. julianpie.com

Best Key Lime Pie Co. Pie

Traditional

Key

Lime

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Best Apple Pie — Tootie Pie Apple” Pie

Co.“Original

If you like a higher ratio of apples to crust, you’ll love Tootie's huge “Original Apple” Pie. A whopping 6 pounds pie! Filled with fresh apples, mixed with the perfect blend of brown sugar and cinnamon, covered with a flaky crust. Each pie is carefully handcrafted from scratch. Once you see it, smell it, and taste it, you will know why it has won so many awards. Order one today and find out why so many people that tasted Tootie’s Apple Pie are hooked. tootiepieco.com

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Best Cherry — Achatz Handmade

Pie

Pie Co. Double Crust Cherry Pie Usually the cherry pies found at most bakeries and grocery stores look artificially colored, thick, cough-syrup flavored gelatinized goo filled into a pre-baked shell. Michigan is the number one cherry producing state in the United States. It is no suprise that the best cherry pie comes from Michigan. All Achatz pies are handmade with locally grown Michigan ingredients. The not too sweet tart real cherries filling is enrobed in a flaky pie crust. If you like cherry pie you won’t be dissapointed. achatzpies.com 12 DESSERTS MAGAZINE - www.dessertsmag.com

Best Pecan Pie

— The Goode Company Brazos Bottom Pecan Pie Cooked slow with just the right amount of sweetness and plenty of pecans. Giving this Southern classic a deep nutty flavor. This nineinch pecan pie comes in a reusable pine gift box. Get one for yourself and some for your family and friends. goodecompany.com

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BAG IT! + + +

Rick Browne, the Dr. of BBQ, is the creator, host, and executive producer of Barbecue America. He has previously written four books, including Grilling America, The Frequent Fryer Cookbook, and The Barbecue America Cookbook. After roaming the world for 20 years as a freelance photojournalist — completing assignments for: Travel Holiday, People, Newsweek, Saveur, Time, Reader’s Digest, Sunset, Forbes, Der Spiegel, Paris Match, etc. — Rick decided to write his dream book sharing the grilling and barbecue recipes and images he collected on his travels. That book: The Best Barbecue on Earth: Grilling Across 6 Continents and 25 Countries, had Rick traveling to 25 countries around the world researching, gathering recipes, and recording enticing images of the countries he visited. Rick gorges on asado in Argentina; tosses Orange-Ginger Prawns on the barbie in Australia; experiences the epic South African feast known as braai; and grills just-caught sardines in Portugal. Mexico, Argentina, Japan, Ireland, South Africa, Hong Kong, the Caribbean, Thailand, Turkey, Australia, Scotland, Portugal, and Morocco, are only a few of the countries he features in the book. Rick spent many weeks photographing in Asia, Europe, Africa, and the South Pacific and wanted his literary culinary photo-fest and photo-feast to dazzle and tantalize both your taste buds and eyes as well with his delicious and world-class grilling and barbecue recipes. Each chapter is a menu of grilling or barbecue selections that will take the backyard barbecue aficionado to the far corners of the world. Starters, multiple entrees and side dishes, and even desserts

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Photo credit: Rick Browne © 2008

Recipe and Photograph by Rick Browne

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— all cooked on the grill provide a global encyclopedia of grilling, and his stunning photographs reveal a fascinating world of friendly fire, and scrumptious smoke that will have you planning a grilling party with a Korean or German theme in no time. Pack your bags, grab your passport, and, above all, bring plenty of napkins — you’ll need them! — and come with Rick on his six years, 25 countries, 250,000+ mile pilgrimage in search of “The Best Barbecue on Earth”!

Brown-Bag Apple Pie

Reprinted with permission from The Best Barbecue on Earth: Grilling Across 6 Continents and 25 Countries, with 170 Recipes by Rick Browne, copyright©2008. Published by Ten Speed Press. Photo credit: Rick Browne©2008

Serves 6 to 8 This pie is cooked on a cookie sheet or several sheets of heavy-duty aluminum foil, in a large grocery store brown paper bag. I like to bring the bag right to the table on a serving tray, tear open the bag, and enjoy the reaction. Dole out succulent slices, with a slab of extra-sharp cheddar alongside each serving. 3 cups plus 2 Tablespoons flour 1/2 teaspoon salt 1/2 cup shortening 5 Tablespoons ice water 1/4 cup granulated sugar 1/2 teaspoon ground nutmeg 1 teaspoon cinnamon 1/8 teaspoon ground cloves 2 Tablespoons freshly squeezed lemon juice 8 cups sliced apples 1/2 cup firmly packed brown sugar 1/3 cup unsalted butter Vanilla ice cream, for serving (optional) Extra-sharp cheddar cheese, sliced thickly, for serving (optional) Method 1. Preheat a charcoal or gas grill to 400°F (200°C). 2. In a mixing bowl, combine 2 1/2 cups of the flour, the salt, and shortening. Using an electric mixer, beat until the mixture resembles coarse crumbs. Stir in the water, a little at a time, until the dough forms a ball. 3. On a lightly floured surface, roll out the dough to an 11- or 12-inch round and fit into a 9-inch pie pan, fluting the edges. 4. In a large bowl, combine the sugar, 2 tablespoons of the flour, the nutmeg, cinnamon, cloves, and lemon juice. Add the apples, stirring to coat. Transfer 16 DESSERTS MAGAZINE - www.dessertsmag.com

the apple mixture to the pie pan, smoothing out the filling; set aside. 5. To prepare the topping, in a bowl, combine the brown sugar and the remaining 1/2 cup of flour. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the apple filling. 6. Place the pie in a brown paper bag and transfer the bag to a baking sheet; loosely fold the top of the bag under the pie. Transfer to the grill rack over direct heat. If you don’t have a cookie sheet or baking sheet, cut 3 large pieces of heavy-duty aluminum foil and cover the grill with this triple layer of foil. Close the grill lid and cook the pie until the apples are tender, 50 to 60 minutes. 7. Carefully remove the pie from the bag, avoiding the hot steam when you open the bag. Serve with generous scoops of ice cream and slices of cheese, if desired. Note: This works best with a metal pie pan. If all you have are aluminum disposable tins, put one inside the other so you have two layers of aluminum. For a fun effect, I sometimes use a propane lighter and call folks out to see the bag when I open the grill. Since it’s extremely dried out, the bag ignites like flash paper and quickly burns away, while your guests are gasping, “Oh, no, the pie is burning!” But the pie will be perfectly okay, emerging from the flames a delicious golden brown.

Get this...

Weber 426001 Q 300 Propane Gas Barbecue

Weber Style 6445 Professional-Grade Stainless-Steel 3-Piece Barbeque Tool Set DESSERTS MAGAZINE - www.dessertsmag.com 17

FRY IT! +

+

Rebecca Rather has worked as a caterer and

baker for 15 years, for a couple of upscale Houston catering companies and then as the executive pastry chef for a group of high-end Houston restaurants. Then, she studied with renowned artisan baker Daniel Leader while overseeing research and development for the Austin-based Schlotzky’s Corporation. In 1999, Rather opened her own bakery, Rather Sweet Bakery, in Austin. In 2000, she moved the bakery to a larger yet more intimate setting about an hour west of Austin. In her first cookbook, The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Cafe, Rather takes the best of the Lone Star State—pecans, peaches, pralines, chiles, dulce de leche, German sausage— and turns out treats that taste like home, only better than anything homemade ever tasted before. You will find more than 150 rigorously tested recipes reflecting her made-with-lovefrom-scratch philosophy and 50 full color photos from the best little from-scratch bakery in Texas.

Fourth of July Fried Pies

Reprinted with permission from The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Cafe by Rebecca Rather and Alison Oresman, copyright©2004. Published by Ten Speed Press. Photo credit: Laurie Smith©2004 Fried pies have been a Southern tradition for years. I make them every Independence Day and stick little toothpick flags in them. I choose the fruit fillings specifically for their patriotic color scheme. Almost any fruit will do; let your imagination guide you. And see the variations for making savory fried pies. My friend David, who used to supply the coffee at my Austin bakery, told me that his great-aunt and her husband built a business on fried pies. In the early 1900s, they ran a barbecue place in a downtown Dallas penny arcade. A decision to offer dessert in the form of fried pies changed their business forever. Their fried pies became a runaway hit, selling for ten to fifteen cents apiece at the fantastic clip of four hundred a

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day. The demand was so great that they decided to chuck the barbecue business and concentrate on fried pies.

Read this...

Yield: 12 individual pies Blueberry, Peach, and Cherry Fillings 1/2 pint fresh blueberries 1/4 cup blueberry preserves 2 white peaches, peeled and chopped into 1/2inch dice 1/4 cup peach preserves 1 cup fresh cherries, pitted and chopped 1/4 cup cherry preserves Dough 6 cups all purpose flour 4 teaspoons baking powder 1 Tablepoon salt 1 cup (2 sticks) chilled unsalted butter 11/2 cups ice water

The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe

Safflower oil, for deep-frying Glaze 1 cup powdered sugar 2 Tablespoons milk 1/2 teaspoon vanilla extract To make the fruit fillings: In 3 separate bowls, combine the blueberries with their matching preserves, the peaches with theirs, and the cherries with theirs. To make the dough: Combine the flour, baking powder, and salt in a large bowl. Cut the butter into H-inch cubes. Work the butter into the dry ingredients with a pastry cutter or your fingers until the mixture resembles cornmeal. Add the ice water and gently form the dough into a ball. Divide the dough into thirds (each ball should be about the size of an orange). Sprinkle a thin layer of flour on a pastry board or other flat, smooth surface. Roll out each portion of dough to 1/16-inch thickness, a little thicker than a tortilla. Cut out dough circles with a 5-inch-diameter cutter (the plastic top of a 1-quart yogurt container works well). Each ball of dough should make 4 rounds. Put 1 tablespoonful of

The Pastry Queen Christmas: Big-hearted Holiday Entertaining, Texas Style

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Photograph by Laurie Smith

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Get this... 1 filling flavor in the center of each dough round. Fold the dough rounds in half; wet your fingers and press to seal the edges with water. Crimp the edges with the tines of a fork. To fry the pies, pour about 3 inches of safflower oil into a deep-frying pan and set it over medium-high heat. The oil is hot enough when a scrap of dough dropped in the pan sizzles and bubbles. Fry the pies, a few at a time, until golden brown (they float, so this should take about 2 to 3 minutes per side). Drain the pies on paper towels.

T-Fal FR7008002 Ultimate EZ Clean Pro-Fryer StainlessSteel 2-2/3-Pound Deep Fryer

To make the glaze: Whisk together the powdered sugar, milk, and vanilla extact. Using a pastry brush, glaze the warm pies. Serve immediately. Rather Sweet Variations: For baked pies, if deep-frying seems daunting, preheat the oven to 375°F. Beat 1 egg with 2 tablespoons water. Brush the top of each pie with the egg wash. Bake them on a greased or parchment-lined baking sheet for about 12 minutes, until golden brown. Sprinkle with powdered sugar. These are best if served warm and best eaten on the same day they are made, but if necessary, the pies can be reheated at 325°F for 5 to 10 minutes. Savory Fried Pies: Fill pies with sliced ham or turkey and cheese; sautéed spinach and crumbled feta cheese; scrambled eggs with bacon bits and shredded cheese; or goat cheese with sun-dried or roasted tomatoes. You can also make “pizza” fried pies with tomato sauce, pepperoni, and shredded mozzarella. Tip: Cherry pitters can be found at any gourmet kitchen shop. They make the tedious work of pitting cherries go quickly and easily.

Progressive International Cherry-It Cherry Pitter

Oxo Good Grips Cherry Pitter DESSERTS MAGAZINE - www.dessertsmag.com 21

T

arek Malouf, is the owner of the eponymous bakery in Notting Hill, which sell American-style baked goods. Tarek a former journalist developed a taste for Americanstyle cupcakes and desserts while attending the American School in London as a child. His love for real brownies, moist chocolate layer cake, cupcakes with buttercream frostings and pies developed to such an extent that he decided to leave journalism in 2004 and start the first Hummingbird Bakery in Notting Hill using recipes he had collected from family and friends. This unassuming bakery, where the smells of home-style baking weaken even the strongest will, has attracted a followers that ranges from kids to celebrity like Gwyneth Poltrow, Claudia

Click here to win 22 DESSERTS MAGAZINE - www.dessertsmag.com

Schiffer and Elle Macpherson. It’s such a success that he opened a second branch in South Kensington. Even its new cookbook has become the most requested pre-ordered book online at amazon.co.uk. In The Hummingbird Bakery Cookbook, Tarek and his bakers share their most mouth-watering recipes, from sweet breakfast treats like Carrot and Zucchini muffins to Muesli Bars, from decadently rich Raspberry Cheesecake Brownies and Strawberry Cheesecake Cupcakes to refreshing Key Lime Pie. Their easy-to-follow recipes mean that the inexperienced baker will be able to frost the perfect layer cake, turn out the flakiest pie crust, and whip up the creamiest cheesecake. Some of their baking methods may seem unconventional to experienced bakers, but the recipes will work if followed exactly. Even if you have never thought of baking in your life, the book is undeniably seductive. Once you have finished drooling over the cupcakes there are plenty more baking inspiration in the form of muffins, brownies, cakes, cookies, pies and cheesecakes. You will enjoy this book if you are looking for recipes that are simple and unfussy. So, if you can’t make it to London to taste these tasty treats or can’t manage to get your hands on a copy of the book try making this Key Lime Pie at home. The Hummingbird Bakery Cookbook will inspire you to turn on the oven and create sweet memories for your family and friends. hummingbirdbakery.com

Key Lime Pie

Reprinted with permission from The Hummingbird Bakery Cookbook by Tarek Malouf and the Hummingbird Bakers, copyright © 2009. Ryland Peters & Small, $27.95; rylandpeters. com Photo credit: Peter Cassidy ©Ryland Peters & Small, 2009

We don’t use any food coloring in our lime filling, just a bit of lime zest. Our Key Lime Pie is topped with a mount of freshly whipped cream, but you can use the same meringue as the Lemon Meringue Pie. Makes 10 - 12 slices Filling

Preheat the oven to 325°F.

8 egg yolks 2 x 13.5-oz. cans condensed milk freshly squeezed juice and grated zest of 5 limes, plus extra grated zest to decorate 2 cups whipping cream

For the crust: Roughly break up the graham crackers and put them in a food processor. Process until finely ground. Slowly pour the melted butter into the processor while the motor is running. Press this mixture into the base and neatly up the side of the prepared pir dish, using the ball of your hand or a tablespoon to flatten and compress it.

Crust

Bake in the preheated oven for about 20 minutes, or until deep golden and firm. Set aside to cool completely.

1 lb. graham crackers 1 stick plus 6 Tablespoons unsalted butter, melted a 9-inch pie dish, greased Note: Get an oven thermometer that you can hook into your oven permanently. This ensures that your oven temperature is accurate and well calibrated. Ovens vary greatly, so use our suggested cooking times as a rough guide. First, bake to the shorter cooking time, and then check every few minutes until finished. Don’t rush when measuring out ingredients and following the cooking method. In haste, we can all forget to measure out or add a certain ingredient!

Turn the oven down to 300°F. For the filling: Put the egg yolks, condensed milk, and lime juice and zest in a glass bowl and mix gently with a balloon whisk until all the ingredients are very well incorporated. The mixture will thicken naturally. Pour into the cold pie crust and bake in the preheated oven for 20 to 30 minutes. The filling should be firm to the touch but still very slightly soft in the center (no wobbly!). Let it cool completely, then cover and refrigerate for at least 1 hour, or overnight if possible. When you are ready to serve the pie, whip the cream with a handheld electric whisk in a large bowl until soft peaks form, then spread over the pie and decorate with a little zest. DESSERTS MAGAZINE - www.dessertsmag.com 23

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Photo credit: Peter Cassidy ©Ryland Peters & Small, 2009

Get this... Williams-Sonoma Foods of the World: London: Authentic Recipes Celebrating the Foods of the World by Chuck Williams This book captures the excitement of this vibrant urban center. This volume explores where to find wonderful artisanal cheeses and locally brewed ales; the best markets, delicatessens, bakeries, and specialty merchants; and describes London’s most celebrated chefs and restaurants.

Ramsay’s Kitchen Nightmares: Complete UK Series 1 Ramsey saves failing restaurants from culinary hell. Go behind the scenes at struggling restaurants with Gordon Ramsay, Britain’s most celebrated gourmet. One of the world’s top chefs (with 12 Michelin stars to his name) and three-time winner of a Catey award (the British hospitality industry’s highest honor), Ramsay knows restaurants top to bottom. And he needs every bit of his expertise to rescue these real-life culinary and commercial disasters in just one week. Also includes four episodes of Kitchen Nightmares Revisited, in which Ramsay returns to these restaurants on the brink to see whether his shock treatment worked.

British Gift Basket This basket contains all of the

components needed to bring home a taste of the United Kingdom. Included are the following goodies: Clotted Cream: A jar of England’s famous dessert topping. British Strawberry Preserves by Duerrs: Very traditional, from Manchester dating back to 1872. Williamson Fine English Tea - English Breakfast: The perfect tea to start the day. Highland Pride Mature Scottish Cheddar: Typically Scottish in character, this Cheddar is golden yellow with a closed texture that makes it easy to slice. Blue Stilton: The King of English cheeses. Saxonshires: Britain’s famous five layers- Caerphilly, Double Gloucester, Cheshire, Leicester and Cheddar. Sage Derby: A festive cheese laced with sage-colored streaks. Windsor Red: An English specialty blending hot pink Elderberry wine with mild Derby cheese. Elegant and English Honey Almond Biscuits: A new brand of refined English biscuits to serve with tea. Specialty Crackers from The Fine Cheese Co.: The perfect accompaniment for cheese. Just Mulberries Slow Fruit: Mulberries in England date back to The Traditional Period. They’re just packed with vitamins and minerals. Lemon Curd: curds are delicious on toast and scones or used as fillings for cakes and tarts. Walkers Shortbread Fingers: Traditional buttery cookies from Scotland. Nairn’s Fruit Spice Cookies: Gold medal award- winning sweets from Scotland. DESSERTS MAGAZINE - www.dessertsmag.com 25

Give them...

PIE!

These little pies make the perfect snack

and gift anytime of the year! 26 DESSERTS MAGAZINE - www.dessertsmag.com

Pie on a Stick by Ji of LuxiRare.com

Pies should be light. I don’t like big pies, with one flavor. I want to change everyday. I have internet, iphone, and many choices. I’ve simply turned into a big ball of vacillation — going back and forth between a circle of different flavors and opportunities. This is why fashion blogs are so great. Mobility, I can access blog content from anywhere, magazines are heavy, they need to stay at home so my shoulder can rest. After I’ve had a little view on one person’s blog, I move onto the next and the next. All different...All fast, all immediate gratification. Pies...need to be the same. I want a couple of bites, and I want to be done with it. I want to pop open my bag when I'm hungry and taste a little sweetness. I don't want commitment. I want to be promiscuous with my food. I want to eat pie, but I don't want a whole slice. I want to try other flavors too, but just a little, and move onto another. If I have one slice, I may have guilt hanging over me all day. I want little pies, yes, with more pie crust than filling. 50 calories or less, no guilt. Eating pie slices makes me feel fat. Lollipop-Pies, perhaps this would work. Rotating flavors. Grab and go. In and out. Blackberry, pumpkin, apple, banana... my favorites. You see, I am very slutty about my food.

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Photos credit: Luxirare.com ©2009

Try to fill your pops as much as possible. Its not easy, you might break them but as I said it takes a couple times before you get the hang of it.

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Try to get your store bought pie dough as THIN as possible. Roll it out so it doesn't break, but don't use the pie crust as is. Otherwise you will not be eating pie pops. You'll be eating cooked pie dough. Don’t be afraid to use other shapes. Make sure to flour your surfaces so that nothing sticks.

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Place tin foil over the stick before you stick it in the oven, it will burn if you don't.

I baked these at 375°F for 15 minutes. If you want a toastier crust, go longer. If you like a light crust, stay short. Keep an eye on these. Make sure to slather egg whites onto pie crust so that it browns nicely.

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Photos credit: Luxirare.com ©2009

You can also freeze them uncooked ahead of time. If you have a small toaster oven, its better to cook your pie pops in these instead of a big oven.

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Let them cool completely before wrapping them.

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Photos credit: Luxirare.com ©2009

To purchase lollipop sticks, click here.

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Handheld Apple Pie by Kathleen Kennelly Ullman These little apple hand pies can be made with your favorite Apple Pie recipe or simply with some store bought pie crust and apple pie filling. I hope you’ll have as much fun making these as I did.

1. Preheat the oven to 375°F/190°C. Line a baking sheet with silicone mat or

parchment paper. 2. On a lightly floured work surface, roll dough to about 1/8-inch thick. Using a 5-inch cookie cutter, cut out rounds. Transfer rounds to prepared baking sheet. 3. Place about 2 tablespoons of apple pie filling onto one-half of each round. Fold dough over to close. Brush the tops of each pie with egg whites. Using a fork, press edges together to seal shut. Sprinkle tops of pies with sanding sugar. 4. Bake until golden brown, for 20 to 25 minutes. Transfer pies to a wire rack to cool. Let it cool completely before placing in boxes. These can be stored in an airtight container for up to 4 days.

For the box template, click here. 34 DESSERTS MAGAZINE - www.dessertsmag.com

Cut... Photographs by Kathleen Kennelly Ullman

Fill... Kathleen of Twig & Thistle, blogs from Seattle. She’s a graphic designer by day. On every other day, she loves to sew, design crafts and day dream about anything wedding related. Visit her at www.twigandthistle.com to find out her latest inspirations.

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The spice is right... Two Southern moms with a passion for spices. Katie used to be an art historian and museum curator while Sara was an editor and columnist for a daily newspaper... They met and many conversations and ideas later... They went on to search for the best organic spices bursting with flavor like 15th century explorers. Once they found the spices, they decided to keep the spices orderly by putting the spices in pre-measured, one-teaspoon packets in tin cans to protect them from light and air while keeping the spices together in a neat set. The organic spices are organized in easy-to-use packets, so that you waste less and use them in more creative ways. Their packages keep the spices fresh and organized, but they also give many possibilities for creative recycling. When you are done using the spices, re-use the empty cans for storing all kinds of things, from paper clips to nuts and bolts. Tsp Spices, your solution to keep your spice cabinet filled with just the right amount of fresh spices in a orderly manner. Here’s a few ideas by Sara and Katie on how to use spices to enliven your everyday meal... - Have you ever tried a hint of sweet with a touch of heat? We call it Sweet Heat, that irresistible combination of spices like cinnamon or cardamom with crushed pepper chile pepper, say ancho or guajillo. It’s a sweet hot way to turn your weeknight chicken breast into a special dish. - Mayonnaise loves spices. Add a packet of Tsp Spices mild chile pepper to a cup of mayonnaise and give your sandwiches a Latin flair. Combine tarragon and mayonnaise and use it to coat a bowl of boiled and cubed potatoes. Season with salt and freshly ground 36 DESSERTS MAGAZINE - www.dessertsmag.com

pepper. Your friends will beg for your potato salad recipe. - Spice things up at breakfast by adding a teaspoon packet of cardamom to a pot of oatmeal. You won't need much sugar. Or throw a teaspoon of cardamom into a pot of rice and be immediately transported to Persia. And here’s a dessert idea: Soften a quart of vanilla ice cream. Before it melts, stir in a couple of teaspoons of cardamom and put it back in the freezer until it’s firm again. - Soften a stick of butter and add a teaspoon of allspice. Melt it on your steak. Now that’s heaven. Make dill weed butter for fish, fennel butter for chicken, cumin butter for potatoes, or whatever combination that works for you. - Toss a packet each of cumin, coriander, ginger and tumeric into a cup of sour cream or mayonnaise and you’ll have a delicious curry dip. If you’re cutting calories, add the spices to yogurt instead. Turmeric is a member of the ginger family. Most of the world's turmeric is grown and consumed in India, where it is used as a flavoring, a dye and a medicine. www. tspspices.com

Try this... Click here to win

Peace of the Pie

Each tin contains 12 organic spices in 1-teaspoon packets: 3 Ginger, 3 Korintje Cinnamon, 2 Anise Seed, 2 Nutmeg, 1 Allspice, 1 Cardamom packet. Plus recipes for pumpkin pie, apple pie, sweet potato pie, and pear pie. www.amazon.com

Sweet Basics

For baking sweets or blending chai, reach for Tsp Spices Sweet Basics. This set offers the perfect combination for all your sweetly spicy needs. It contains one can each of organic allspice, organic anise seed, organic cardamom, organic Korintje cinnamon, organic cloves and organic nutmeg. Each spice tin contains 12 one-teaspoon packets. www. amazon.com DESSERTS MAGAZINE - www.dessertsmag.com 37

Photograph by Vera Shepherd 38 DESSERTS MAGAZINE - www.dessertsmag.com

Pumpkin Cream Cheese Pie with Ginger Crust If you don’t have a favorite pumpkin pie recipe—or even if you do—here’s a version that will convince you that pumpkin should not be restricted to Thanksgiving feasts. Pumpkin is loaded with vitamins, and with canned pumpkin readily available, this is a pie your family and friends will love any time of the year. Makes 1 (9-inch) pie

Crust

1-1/4 cup graham cracker crumbs 8 Tablespoons (1 stick) butter, melted 3 Tablespoons sugar 1 teaspoon ground ginger

Filling

2 (8-ounce) packages cream cheese, at room temperature 1 cup sugar 2 eggs 1 teaspoon vanilla 1/2 cup canned pumpkin 1 teaspoon ground cinnamon 1 teaspoon ground allspice

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Topping

3/4 cup chopped pecans 1/4 cup firmly packed brown sugar 2 Tablespoons butter, at room temperature Whipped Cream, for garnish

1. Preheat the oven to 350°F. To make the

crust, mix the graham cracker crumbs, butter, 3 tablespoons of sugar, and ginger in a small bowl. Press the crust mixture into the bottom and up the sides of a 9-inch pie plate.

2. To make the filling, beat together the cream

cheese and 1 cup of sugar in a large mixing bowl until smooth and creamy. In a small bowl, whisk together the eggs and vanilla. Slowly, add the egg mixture to the cream cheese mixture and beat until smooth and creamy. Measure out and reserve 1 cup of the cream cheese mixture. Pour the remaining cream cheese mixture into the pie crust.

3. In a medium bowl, mix the pumpkin, cinnamon, allspice, and the reserved cream cheese mixture. Carefully pour and spread the pumpkin mixture over the cream cheese filling. Bake for 30 minutes. While the pie is baking, combine the pecans, brown sugar, and butter in a small bowl.

4. Remove the pie from the oven and cover the Reprinted with permission from The Spice Kitchen: Everyday Cooking with Organic Spices by Sara Engram and Katie Luber with Kimberly Toqe, copyright © 2009. Published by Andrews McMeel Publishing.

edges with aluminum foil or a pie crust shield. Sprinkle the pecan mixture over the top of the pie and bake for an additional 10 minutes. Allow the pie to cool for 1 to 2 hours and then refrigerate for at least 3 hours before serving. Serve with whipped cream.

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Come Home to Mrs. Rowe's Pie Mrs. Rowe’s Little Book of Southern Pies is the latest book by Mollie Cox Bryan. This book is a collection of pie recipes made by the late Mildred Rowe, her family and restaurant staff, at Mrs. Rowe’s Restaurant which is a landmark in Staunton for many travelers and locals for its southern home cooking and pies for over fifty years. Mrs. Rowe was known as “the Pie Lady” by many of her customers and both Mrs. Rowe’s Restaurant and Mrs. Rowe’s Country Buffet sell over 30,000 pies a year. Mildred Rowe was the ninth child in the family, born in 1913 at her grandmother’s house. Mrs. Rowe opened her own restaurant in the 1940s. She was divorced with three small children and had to figure out an income. The restaurant featured recipes her mother created and prepared. In 1953, she met Willard Rowe, he owned Perk’s Barbecue, a roadhouse restaurant specializing in barbecue and steaks. They began dating and married soon after. She sold her restaurant and brought her recipes with her to Staunton and they renamed the restaurant to Rowe’s Steakhouse, later to Mrs. Rowe’s Restaurant. Since then Mrs. Rowe’s Restaurant has quickly grown to receive national attention for its southern-style home cooking and pies. Mrs. Rowe was an unique and strong woman with a warm and yet straightforward personality. She continued to work five days a week until her death in 2003 at the age of 89. The restaurant is run by her son, Mike DiGrassie. Bryan gathered the pie recipes from handwritten notebooks and recipe boxes from the Rowe family, previous Rowe restaurant cookbooks and restaurant staff and their family members. Bryan weaved together over 65 recipes with beautiful photographs, pie-making advice and tips; step-by-step photos, brief stories about Rowe, the restaurant, and the Shenandoah Valley into Mrs. Rowe’s Little Book of Southern Pies. You’ll find Southern classics such as Key Lime and Pecan Fudge; restaurant favorites like Peanut Butter Custard and Strawberry Sour Cream; and traditional pies, like Shoofly Pie made with light molasses and dark corn syrup, as well as regional recipes, such as Old-Fashioned Monterey Maple Syrup Pie; along with a variety of crusts and toppings.

40 DESSERTS MAGAZINE - www.dessertsmag.com

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Mrs. Rowe's Little Book of Southern Pies. amazon.com

Mrs. Rowe's Restaurant Cookbook: A Lifetime of Recipes from the Shenandoah Valley. amazon.com

When in Staunton... Grand Caverns, one of the most spectacular Virginia caverns, is a breathtaking panorama of subterranean beauty and America's oldest show cave. Grand Caverns has been opened since 1806. During the Civil War and the “Valley Campaign”, the cave was visited by both Confederate and Union soldiers. There are over 230 verified civil war soldier signatures in the cave. The most ‘famous’ signature is W. W. Miles. There are several stories about the visits, but one of the most interesting is one told about the famous Confederate General, Stonewall Jackson.

Grand Caverns is a stately and powerful example of Nature handiwork. Gigantic stalactites point down from above. Equally imposing stalagmites thrust upward from the caverns floor. Cathedral Hall, 280 feet long and over 70 feet high, is one of the largest rooms of any cavern in the East. Massive columns, beautiful draperies rippling flowstone, and rare “shield” formations create a variety of fascinating sights. The famous Bridal Veil, Stonewall Jackson’s Horse, and a peek at Dante’s Inferno provide memories too good to miss. www.uvrpa.org DESSERTS MAGAZINE - www.dessertsmag.com 41

German Chocolate Pie

“Eat dessert first so you’ll be sure to have room for it” — Mildred Rowe

Reprinted with permission from Mrs. Rowe’s Little Book of Southern Pies by Mollie Cox Bryan & Mrs. Rowe’s Restaurant and Bakery, copyright © 2009. Published by Ten Speed Press, a division of Ten Speed Press.

Makes one 9-inch pie

Mrs. Rowe’s restaurants serve this luscious dream of a pie for chocolate lovers only on special occasions—but you can make it anytime at home. ½ recipe Plain Pie Pastry or Vinegar Pie Crust, prebaked

FILLING

⅓ cup sugar 3 Tablespoons cornstarch 1½ cups milk 4 ounces German sweet cooking chocolate, chopped 1 Tablespoon unsalted butter 2 egg yolks, beaten 1 teaspoon vanilla extract

TOPPING

1 egg, beaten 1 (5-ounce) can evaporated milk ½ cup sugar ¼ cup unsalted butter 1⅓ cups sweetened flaked coconut ½ cup chopped pecans

1. To make the filling, combine the

sugar and cornstarch in a saucepan, then stir in the milk, chocolate, and butter. Cook over medium-high heat, whisking constantly, until thickened 42 DESSERTS MAGAZINE - www.dessertsmag.com

Photograph by Jennifer Martiné

and bubbly. Turn down the heat to medium and continue to cook and whisk another 2 minutes. Gradually stir about 1 cup of the hot mixture into the egg yolks, then pour the yolk mixture into the saucepan. Return to a boil over medium heat and cook and whisk another 2 minutes. Remove from heat and stir in the vanilla, then pour the filling into the crust.

2. To make the topping, combine

the egg, milk, sugar, and butter in a saucepan over medium heat. Cook and stir until just thickened and bubbly. Remove from the heat and stir in the coconut and pecans, then spread the topping evenly over the chocolate filling.

Photo credit: Jennifer Martiné © 2009

3. Cool to room temperature on a

wire rack, then chill in the refrigerator for several hours before slicing. Serve chilled.

Shoofly Pie

Reprinted with permission from Mrs. Rowe’s Little Book of Southern Pies by Mollie Cox Bryan & Mrs. Rowe’s Restaurant and Bakery, copyright © 2009. Published by Ten Speed Press, a division of Ten Speed Press.

Makes one 9-inch pie

In her book The Best of Amish Cooking, Phyllis Pellman Good writes that shoofly pies may have been common in the past because “this hybrid cake within a pie shell” fared better than more delicate pies in the old-style bake ovens. With the advent of modern ovens, temperatures could be controlled, allowing for the development of the lighter pies that are standard today. Shoofly pies keep nicely

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in a pie cupboard. They also freeze well. This recipe uses ½ cup each of molasses and corn syrup for a sweeter flavor; you can simply use just a full cup of molasses, leaving out the corn syrup, for a stronger flavor if you like. This version also makes for a pie with a very wet bottom—the bottom of the crust disappears into the filling. If you’d like it drier, cut the water in the filling back to ¾ cup. ½ recipe Plain Pie Pastry or Vinegar Pie Crust

CRUMB TOPPING

1 cup all-purpose flour ½ cup light brown sugar 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ⅓ cup cold unsalted butter

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LIQUID BOTTOM

½ cup light molasses ½ cup dark corn syrup 1 cup boiling water 1 egg, beaten 1 teaspoon baking soda Sweetened Whipped Cream, for topping (optional) Chocolate Sauce, for drizzling (optional)

1. Preheat the oven to 325°F. Line a 9-inch pie plate with the rolled-out crust.

2. To make the crumb topping, combine the flour, sugar, cinnamon, nutmeg, and butter and mix with a pastry blender or food processor until thoroughly combined and the mixture resembles fine crumbs.

3. To make the liquid bottom layer, mix the molasses and corn syrup, pour in the boiling water, and stir until evenly combined. Add the egg and baking soda and mix well.

4. Pour the liquid bottom layer into the crust, then sprinkle the crumb mixture over the top.

5. Bake for about 40 minutes, until medium set and dark brown. The filling should wobble very slightly in the center when the pan is jiggled, but a knife inserted in the center should come out clean. Cool on a wire rack for 1 to 2 hours before slicing. Serve warm or chilled, topped with a dollop of whipped cream or a drizzle of chocolate sauce if you like. 44 DESSERTS MAGAZINE - www.dessertsmag.com

Photo credit: Jennifer Martiné © 2009

“No food conjures images of home and hearth the way pie does.” — Mollie Cox Bryan

Photograph by Jennifer Martiné DESSERTS MAGAZINE - www.dessertsmag.com 45

Vinegar Pie Crust Makes two 9-inch crusts

Reprinted with permission from Mrs. Rowe’s Little Book of Southern Pies by Mollie Cox Bryan & Mrs. Rowe’s Restaurant and Bakery, copyright © 2009. Published by Ten Speed Press, a division of Ten Speed Press.

The vinegar in this crust is a flavorless stabilizer, making the dough more forgiving and patchable. In addition to being easy to work with, it also tastes great — even butter-loving pastry fans enjoy the flavor.

2 cups all-purpose flour 1/2 teaspoon salt 1 cup plus 1 Tablespoon vegetable shortening 1-1/2 teaspoons distilled white vinegar 1 egg, lightly beaten 4 to 6 Tablespoons ice water

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1. Sift the flour and salt into a bowl. Cut in the shortening with a pastry blender until it is the size of small peas. Add the vinegar, egg and just enough ice water to moisten the dry ingredients. 2. Form the dough into 2 equal balls, then flatten into disks. Roll out the crusts right away, or wrap the dough tighly and refrigerate for up to 2 weeks. On a lightly floured surface, roll out each ball to a thickness of 1/8 inch. 3. To prebake an empty crust, preheat the oven to 400°F. Press 1 rolled-out crust into a 9- or 10 inch pie plate. Line with parchment paper and weigh the crust down with dry beans or pie weights to keep the crust from bubbling or shrinking. Bake for 10 minutes, until firm and lightly browned. To par-bake the crust, remove it from the oven after 10 to 20 minutes, when you first see a golden hue to the crust.

46 DESSERTS MAGAZINE - www.dessertsmag.com

Plain Pie Crust Makes two 9-inch crusts

Mildred’s light touch took years to master. Too much flour will make the dough tough. Use just enough to keep it from sticking to the rolling pin. Make the dough ahead of time and place it in the refrigerator wrapped tightly in plastic wrap. If you don’t have a pastry blender, you can use a fork here, as well as your fingers — if you start with cold hands and work fast. The more the shortening melts, the less flaky. 1. Sift the flour and salt into a bowl. Cut in the shortening with a pastry blenser until it is the size of small peas. Sprinkle 1 tablespoon of the milk over part of the flour mixture. Gently toss with a fork and push to the side of the bowl. Sprinkle another tablespoon over another dry part, toss with a fork and push to the side of the bowl. Repeat with the remaining milk until all of the flour misture is moistened. 2. Press the dough together to form 2 equal balls, then flatten into disks. Roll out the crusts right away, or wrap the dough tightly, smoothing out any little wrinkles or air pockets, and refrigerate for up to 2 weeks. On a lightly floured surface, roll out each ball to a thickness of 1/8 inch. Use a light touch and handle the dough as little as possible. 3. To prebake an empty crust, preheat the oven to 400°F. Press 1 rolled-out crust into a 9- or 10 inch pie plate. Line with parchment paper and weight the crust down with dry beans or pie weights to keep the crust from bubbling or shrinking. Bake for 10 minutes, until firm and lightly browned. To parbake the crust, remove it from the oven after 10 to 20 minutes, when you first see a golden hue to the crust.

2 cups all-purpose flour 1/2 teaspoon salt 1 cup plus 1 Tablespoon vegetable shortening 1-1/2 teaspoons distilled white vinegar 1 egg, lightly beaten 4 to 6 Tablespoons ice water

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Reprinted with permission from Mrs. Rowe’s Little Book of Southern Pies by Mollie Cox Bryan & Mrs. Rowe’s Restaurant and Bakery, copyright © 2009. Published by Ten Speed Press, a division of Ten Speed Press.

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When winning is not a piece of cake...

T

he American Pie Council® (APC) is the only organization committed to preserving America's pie heritage and promoting American's love affair with pies. Each year the American Pie Council sponsors the National Pie Championships® and The Great American Pie Festival. The National Pie Championships® is a four days event of getting your fill of pie and seeking the best tasting pies in the country—where amateur pie makers, professional bakers/chefs and commercial pie companies from around the country and Canada have been competing in their categories for the best pies in the country since 1995! While the Great American Pie Festival is the cherry on top of National Pie Championships®, competitors and spectators can enjoy two days of pies. It’s easy for everyone to find their favorite piece of the action—from pieeating contests, vendor exhibits and baking demonstrations to games, live entertainment and “fill-anthropic” bake sales to benefit good causes like food banks and children’s programs. www. piecouncil.org

This year when Dawn Viola entered her recipe for her VanillaVanilla Bean Roasted Apple Pie in the National Pie Championships she never suspected that her apple pie would be the winning entry in the apple category in the professional division. We love apple pie and this one is our favorite made with all-butter dough flavored with vanilla bean, filled with caramelized apples and more vanilla bean then baked to perfection. The end result is a creamy caramel coating the soft yet firm apples enveloped in a flaky crust. The aroma is deliciously intoxicating. Dawn began developing an allbutter pie crust recipe after discovering that she an an allergy to soy. She had put many hours into the recipe. This was her first time participating in the National Pie Championships.The experience was so much fun that she is already planning to enter again next year to claim the big prize. We will be keeping our fingers crossed. In the video, Dawn welcomes you into her home and she’ll teach you how to make her award winning pie recipe. You will learn how to make the flakiest all-butter pie dough. Dawn will take you step-by-step through the process with tips along the way so that you will succeed in making this award-winning apple pie.

48 DESSERTS MAGAZINE - www.dessertsmag.com

Vanilla-Vanilla Bean Roasted Apple Pie

Recipe by Dawn Viola

Photograph by Vera Shepherd

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Vanilla-Vanilla Bean Roasted Apple Pie By Dawn M. Viola, Orlando, FL

1st Place Apple

Crust

2-1/2 cups organic all-purpose flour, plus extra for dusting/rolling 2 teaspoons salt 1 Tablespoon vanilla powder 3 Tablespoons organic sugar 1 vanilla bean, split, seeds scraped 2-1/2 sticks unsalted Danish butter, cut into 1/2" cubes 1 Tablespoon white vinegar, chilled 6 - 8 Tablespoons ice water

4

Click here to play

1. Measure out all ingredients and place in

the freezer for 15 minutes. Place the food processor blade and bowl in the freezer for 15 minutes. 2. Place the food processor bowl back on the motor with the blade, as directed by the manufacturer. Combine flour, salt, vanilla powder, sugar and vanilla bean seeds in the food processor; pulse to mix. 3. Add butter cubes and pulse 10 times, or until the mixture begins to resemble coarse meal with pea-sized pieces. 4. Add the vinegar and pulse to mix. Add one tablespoon of water at a time, pulsing to incorporate, until the mixture begins to clump together. Pinch some of the dough in your hand. If it sticks together, the dough is ready. If the dough does not stick to itself, add another tablespoon of water, pulse, and pinch the dough together again. Repeat until the dough holds together without being overly wet. Dough should be slightly crumbly, but hold together when pinched. 5. Remove dough from the food processor and transfer to a work surface. Divide the dough into two equal parts and gently shape into two flat round discs. Wrap in plastic wrap and refrigerate for at least one hour. 50 DESSERTS MAGAZINE - www.dessertsmag.com

Watch and learn how Dawn makes her award winning apple pie. In the video she’ll teach you how to make the pie dough to by hand, her preferred choice.

Filling

4 Tablespoons Danish butter 12 Granny Smith apples, peeled, cored, sliced in large chunks 1 vanilla bean, split, seeds scraped 2 teaspoons Ground cinnamon 1 cup organic granulated white sugar 4 Tablespoons organic all-purpose flour 1 teaspoon salt 1/2 cup apple cider 1 Tablespoon heavy cream Preheat the broiler. Add apples, vanilla bean seeds, cinnamon and 2 tablespoons of the sugar to a roasting pan; toss apples to coat. Broil until the tops of the apples begin to brown. Apples can burn easily under the broiler, so don’t walk too far away. Toss apples as soon as you notice browning. Once apples are caramelized

(but not cooked through), remove from heat and add the remaining sugar, the flour, vanilla extract and salt. Add the apple cider and cream, stir to incorporate. Taste for seasoning – add additional salt, sugar, vanilla or cinnamon to taste.

Egg Wash

1 whole egg 1 Tablespoon of cream Coarse sugar Beat the egg in a small dish and mix in cream.

To Assemble 1. Place a 9” pie plate into the freezer.

Remove one dough disc from the refrigerator and let sit at room temperature for 5 - 10 minutes, or just long enough for it to become easy to roll, but still chilled. Lightly flour your work surface and roll out to a 12-inch circle. Place in the bottom of the chilled 9-inch pie plate. Return to the refrigerator to chill. Remove after 5 minutes and add apples. 2. Remove second dough disc and roll out to a 12-inch circle on a lightly floured surface. Place on top of the apples and pinch the top and bottom dough edges together to enclose the apples. Add decorative edge if desired, and slice 1” air vents around the top of the pie. Lightly brush the egg wash over the top of the pie and along the edges. Sprinkle with coarse sugar. 3. Bake at 400°F for 30 minutes. Cover edges with aluminum foil if browning too quickly. Turn the pie in the oven, and continue to cook for another 15 minutes. Continue to cook for 7 minutes, as needed, until the crust is golden brown and flakey. Remove from oven and allow to cool for at least two hours before cutting and serving.

It’s not all just pie in the sky... In 2008, the U.S. Route 1 Pie: Florida Key Lime with Maine Blueberries won John Sunvold US$5,000 for the Best of Show in the amateur division, not bad for a rookie. It is a cookie crust pie filled with a sweet and tangy key lime filling topped with a layer of blueberry preserves and a silky smooth white chocolate mousse. This recipe was inspired by his trip to the Florida Keys with his wife. It is an amazing accomplishment since it was his first time participating in the National Pie Championships against seasoned competitors. This year, he brought home three blue ribbons. The Ginger, You’re a Peach Pie won him first place in the fruit and berry category. It is one of his most requested recipe. He created it while inspired by a dessert his mother used to make. This pie is made with a ginger cookie crust filled with a light cream cheese filling and topped with a layer of peaches. John has not decided if he will compete next year to try to reclaim his title of Best of Show, but if he does we are all curious what will he bake and we will be cheering for him. Try making one of his awardwinning pie and watch the videos as he welcomes you into his home to show you how he makes two of his favorite award-winning pies.

DESSERTS MAGAZINE - www.dessertsmag.com 51

U. S. Route 1 Pie: Florida Key Lime with Maine Blueberries

Recipe by John Sunvold

Photograph by Vera Shepherd

52 DESSERTS MAGAZINE - www.dessertsmag.com

U. S. Route 1 Pie: Florida Key Lime with Maine Blueberries by John Sunvold Winter Springs, Florida

4

2008 Best of

Show

Click here to play

Hey, pie lovers, mark your calendar! Next year the National Pie Championships will be at Omni Championsgate in Orlando, Florida on April 23-25, 2010. Please visit www.piecouncil.org

refrigerator for 2 hours.

Blueberry Preserves Layer

Spread ¾ cup Smucker’s® blueberry preserves on the top of the key lime layer. Cover fully from crust to crust. Do not let preserves touch the crust, as it may get soggy with contact. Chill. Watch and learn how John makes his 2008 award winning pie.

Crust

1-½ cups graham cracker crumbs ½ cup granulated white sugar 4 Tablespoons unsalted melted butter Mix all ingredients together and press mixture in a 9-inch pie plate. Bake in a 375°F (190°C) oven for 20 minutes, or until brown. Allow to cool down to room temperature.

Key Lime Layer

Two 14 oz cans of sweetened condensed milk 2 large eggs ¾ cup key lime juice Mix all of the ingredients and pour the mixture in the cooled pie shell. Bake in a 375°F (190°C) oven for 15 minutes. Remove from oven. Chill the pie in the

White Chocolate Mousse Layer

2 ½ cups heavy cream ¼ lb. good quality white chocolate, broken into small pieces

1. Bring ½ cup of cream to a boil over

medium heat. Add white chocolate and stir constantly until the chocolate is melted, and the mixture is combined. Remove from heat and let it cool to room temperature. Refrigerate for at least 4 hours. 2. In a large bowl, beat the rest of the heavy cream with an electric mixer on high speed. Beat until soft peaks form. Slowly add the white chocolate mixture and continue to beat until stiff. Cover and refrigerate for 2 hours. 3. Top the blueberry preserves layer with the white chocolate mousse. Garnish with fresh blueberries and grated lime peel (for color). Chill for 2 hours. Serves 8. DESSERTS MAGAZINE - www.dessertsmag.com 53

Ginger, You’re a Peach Pie

Recipe by John Sunvold

Photograph by Vera Shepherd

54 DESSERTS MAGAZINE - www.dessertsmag.com

Ginger, You’re a Peach Pie John Sunvold, Winter Springs, FL

4

1st Place Fruit & Berry

make pie TODAY!

Click here to play ginger crumb crust. Refrigerate for 2 hours

Peach Layer

Watch and learn how John makes this 2009 award winning pie.

Crust

1-¼ cup Ginger Cookies/Snaps crumbs, processed in food processor ¼ cup granulated white sugar 3 Tablespoons melted unsalted butter Preheat oven to 375°F (190°C). Mix all ingredients together and press mixture into a 9” pie plate. Bake for 8-10 minutes. Allow to cool to room temperature. Place in refrigerator to cool completely.

Cream Layer

1/3 cup cream cheese 1/3 cup powdered sugar 5 oz. Cool Whip Mix softened cream and powdered sugar. Fold in thawed Cool Whip. Spread into

4 to 6 fresh peaches (canned will work if no fresh peaches are available. Use seven canned peach slices for each fresh peach) ½ cup water ¼ teaspoon ground cinnamon 2/3 cup light brown sugar 3 Tablespoons cornstarch 1 Tablespoon unsalted butter

1. Peel peach and remove stone. Slice

peaches into around 6 to 8 slices per peach. Pat peaches dry and place on a drying rack. Take the four worst looking slices and chop them into very small marble-sized pieces. 2. In small saucepan, mix water, brown sugar, cinnamon, cornstarch and butter. Heat over medium heat and stir constantly. Bring to a boil, then add the chopped peach pieces. Simmer for up to 5 minutes or until thick. Cool. 3. Arrange fresh peach slices on top of cream layer so it covers top. Leave around ¼-inch of the cream layer showing around the edges. Pour the cooled brown sugar mixture over the peaches. Refrigerate 2 hours. Garnish with whipped topping and ginger cookies (optional). Serves 8. DESSERTS MAGAZINE - www.dessertsmag.com 55

Get this...

Afternoon Delight John Sunvold, Winter Springs, FL

1st Place

Citrus

Crust

1-¼ cup Keebler Sandies (or any shortbread cookie) ¼ cup granulated white sugar 5 Tablespoons unsalted melted butter Pfaltzgraff Circle of Kindness The Very Berry 9-inch Pie Dish with Whimsical Lamb Pie Vent Inspired by the book of the same name by Jana Kolpen and Mary Tiegreen, Circle of Kindness brings the gently and welcoming spirit of the Irish countryside to your table. Based on the Aesop’s quote, “No act of kindness, however small, is ever wasted”, the book plays out the humanitarian premise that one good deed begets another to create a “circle of kindness”. Use this pie plate the next time you need to mix up a magical pie for your family. The pie will bake evenly due to the unglazed bottom, and it won’t overflow if using the lamb pie vent or the charming cardinal pie bird will allow excess moisture to escape. amazon.com

Mix ingredients together and press mixture into a 9” pie pan. Bake for 8-10 minutes in a pre-heated 375°F (190°C) oven or until brown. Allow to cool to room temperature.

Lime Layer

One 14 oz can of sweetened condensed milk 1 egg ½ cup lime juice Few drops of green food coloring (optional) Mix all ingredients and pour mixture into cooled crust.

Sylt Hallan and Blaber Layer

Sylt Hallon and Blaber, can be purchased at Ikea stores in their food marketplace (if you cannot find it, substitute ¼ cup blueberry preserves and ¾ cup raspberry preserves) Gently drop ¾ to 1 cup of Sylt Hallon and Blaber on top of the unbaked lime mixture. Work to cover the lime mixture completely.

Lemon Layer

Pfaltzgraff Winterberry 9-1/2 inch Perfect Pie Plate with Cardinal Pie Bird 56 DESSERTS MAGAZINE - www.dessertsmag.com

One 14 oz can of sweetened condensed milk 1 large egg ½ cup lemon juice Few drops yellow food coloring (optional)

Mix all ingredients and pour the lemon mixture on top of the Sylt hallon and Blaber layer. Spread lemon mixture to cover completely and reaches edge of crust. Bake pie for 18 minutes at 375°F (190°C), remove from oven and cool. Chill.

Topping

1 cup heavy cream 3 oz. softened cream cheese 3 oz. melted white chocolate Combine cream cheese and white chocolate. Beat the cream until stiff peaks appear. Fold cream cheese mixture into the whipped cream. Top the pie. Garnish with fresh raspberries and grated lemon or lime peel. Chill for 2 hours. Serves 8.

Iron Chef Lime Pie John Sunvold, Winter Springs, FL

Crust

1st Place Open

1-¼ cup graham cracker crumbs ¼ cup granulated white sugar 5 Tablespoons unsalted melted butter Preheat oven to 375°F (190°C). Mix all ingredients and press mixture into 9” pie plate. Bake for 8-10 minutes or until brown. Allow to cool to room temperature.

Lime Layer

One 14 oz can of sweetened condensed milk 1 large egg ½ cup lime juice Mix ingredients and pour the mixture into cooled pie shell. Bake for 15 minutes. Remove from oven and chill

in refrigerator for 2 hours.

Chocolate Layer

2 Tablespoons unsalted melted butter 2 Tabelspoons corn syrup 1 Tablespoon heavy cream 1 Tablespoon milk 1/3 cup chocolate chips (semi-sweet) 1 cup powdered sugar Mix butter, corn syrup, cream and milk and heat over medium heat until boiling. Stir constantly. Add chocolate chips and stir until melted. Once fully combined, slowly add powdered sugar. Mix completely, then carefully spread the chocolate onto the lime layer. It cools quickly, so you must spread immediately.

Topping

2-½ cups heavy cream ¼ pound white chocolate (broken into small pieces) Bring ½ cup of cream to a boil over medium heat. Add white chocolate and stir constantly until chocolate is melted. Remove from heat and let cool it to room temperature. Refrigerate for four hours. In large bowl, beat the remaining cream until soft peaks form. Slowly add the white chocolate mixture and continue to beat until stiff. Cover and refrigerate for 2 hours. Garnish with lime slices if desired. Serves 8.

Here are some of our favorites 2009 winners’ recipes in the amateur division. For a full list of the National Pie Championships Winners’ and recipes in both amateur and professional division; and, to find out how to participate in the 2010 competition, please visit www.piecouncil.org DESSERTS MAGAZINE - www.dessertsmag.com 57

1st Classic Cherry Place Strudel-Topped Pie Cherry Nikki Norman, Milton, TN

Crust

1-½ cups, plus 2 Tablespoons, unbleached all-purpose flour 1 Tablespoon, fine granulated sugar ¾ teaspoon fine sea salt ½ cup, plus 1 Tablespoon butter flavored Crisco shortening 4 Tablespoons cold water Pre-heat oven to 350°F. In a medium bowl, combine flour, sugar and salt. Stir with a pastry cutter. Add shortening; mix with pastry cutter for 2 minutes or until small lumps appear. Using a fork, gradually stir in cold water one tablespoon at a time. Shape dough into a ball and wrap in plastic wrap. Refrigerate at least one hour. Using remaining 2 tablespoons flour, dust work surface and roll out crust. Fit crust in 9-inch pie pan; fashion a decorate edge for crust if desired or leave plain. Freeze crust for at least one hour.

¾ cup unbleached all-purpose flour ¼ teaspoon baking soda ½ teaspoon fine sea salt ½ cup packed light brown sugar ½ cup quick cooking oats 4 Tablespoons unsalted butter In a small bowl, combine all ingredients; using a pastry cutter, combine mixture until it is a crumb texture. Sprinkle evenly over cherry filling. Bake directly on oven rack for 45 minutes or until set. During last 15 minutes of baking, you may want to cover crust edge to prevent overbrowning.

Garnish (optional)

¼ cup confectioners’ sugar 1-2 Tablespoons heavy cream If desired, garnish with confectioners’ sugar drizzle. Combine two ingredients in a small bowl. Use a teaspoon or fork to drizzle. Serves 6-8.

Real Pumpkin Pie Jill Jones, Palm Bay, FL

1st Place Pumpkin

Filling

Crust

1-¼ cups granulated sugar ½ teaspoon fine sea salt ¼ cup cornstarch 2 cups canned pitted sour red cherries, drained and reserve 1 cup juice few drops of red food coloring (optional) ½ teaspoon pure almond extract

1 cup all-purpose flour ½ teaspoon salt ¼ Tablespoon granulated white sugar ½ cup shortening 1 egg 1-½ Tablespoons water (ice cold) ¼ Tablespoon vinegar

In a small saucepan, combine sugar, salt and cornstarch. Gradually whisk in reserved cherry juice. Cook over medium heat, whisking constantly, until thickened. Remove from heat and add red food coloring, if desired, almond extract and fold in cherries. Cool. Pour mixture into pie crust.

Mix flour, salt, sugar, then cut in shortening with fork or pastry cutter until crumbly. Add egg, water and vinegar. Scrape out of bowl onto floured surface. Roll into ball, plastic wrap and refrigerate ½ to 1 hour. Roll dough onto a floured surface.

Strudel Topping 58 DESSERTS MAGAZINE - www.dessertsmag.com

Filling

One 4-6 inch cooking pumpkin ¾ cup granulated white sugar

½ teaspoon salt 1 teaspoon ground cinnamon ¾ teaspoon pumpkin pie spice 1 smidgen fresh ground nutmeg ¼ teaspoon pure vanilla extract 2 large eggs One 14 oz can sweetened condensed milk Cut pumpkin in half, scrape out seeds and string membranes of pumpkin. Quarter pumpkin and in a double steamer steam pumpkin until soft and skin peels off by touch (45 minutes to 1 hour). Mash with potato masher then squeeze water out of mashed pumpkin through cheese cloth. Mix pumpkin, sugar, salt, cinnamon, pumpkin pie spice, nutmeg, vanilla and mix well. Add eggs and milk. Mix well. Pour into unbaked pie crust. Bake 425°F for 15 minutes. Reduce heat to 350°F and cover crust edge. Bake for 40-50 minutes. Let cool 3 hours before serving. Refrigerate.

Tres Leches Caramel Cream Pie Christine Montalvo, Windsor Heights, IA

1st Place Cream

Crust

1 cup unsalted butter, at room temperature 1/2 cup granulated sugar 1 cup all-purpose flour 1 cup finely ground shortbread cookies

1. Using an electric mixer, cream the

butter and sugar together on medium high speed for 3 to 4 minutes. Add flour and ground shortbread cookies to the mixture and blend for 3 to 4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 9-inch pie pan. Bake the crust at 350°F for 20 to 25 minutes, or until golden brown. Allow the crust to cool completely. 2. Spread ½ of the can of Dulce De Leche

caramel evenly over bottom of cooled pie crust. Set aside while you make the filing.

Filling

One 12 ounce can of Dulce De Leche caramel, divided One 12 ounce can of sweetened condensed milk 1 can evaporated milk 1 cup whole milk 3 egg yolks 3 Tablespoons cornstarch 2 Tablespoons sugar 2 whole cinnamon sticks 2 teaspoons vanilla extract In a medium sauce pan, stir the sweetened condensed milk, evaporated milk and whole milk until well blended. In a bowl, beat egg yolks. In another bowl, mix the cornstarch and sugar together. Stir the cornstarch mixture into the eggs. Heat milks over low heat stirring until hot. Whisk some of the hot milk into the egg mixture, whisking constantly to temper the eggs. Pour the egg milk mixture into the milks in the saucepan and stirring constantly, heat until very thick and bubbling. Remove from the heat and stir in vanilla extract. Pour into prepared pie crust and cover with plastic wrap. Refrigerate for at least 3 hours or overnight.

Topping

1 cup heavy whipping cream 4 Tablespoons powdered sugar Remaining Dulce de Leche ½ cup toffee chips Whip remaining whipping cream with powdered sugar. Warm remaining Dulce de Leche in a microwave until smooth and easily pourable. Drizzle Dulce De Leche over top of pie. Pipe whipped cream around edges of pie. Sprinkle with toffee chips DESSERTS MAGAZINE - www.dessertsmag.com 59

Sweet Potato Pie with Pecan Topping Carolyn Blakemore, Fairmont, WV

Crust

1 ½ cup flour, sifted ½ teaspoon salt ½ cup butter flavored Crisco vegetable shortening 3-4 Tablespoons cold water

1st Place Sweet Potato

Combine flour and salt in bowl. Cut in shortening with a pastry blender until crumbly. Sprinkle on water by the tablespoons, stir with a fork to form a ball. Wrap in waxed paper. Chill, roll out on waxed paper with floured rolling pin. Lay into a 9-inch pie pan.

Filling

2-½ cups cooked mashed sweet potatoes ¾ cup granulated white sugar ¼ teaspoon salt ½ teaspoon cinnamon 1/8 teaspoon ground cloves ¼ teaspoon nutmeg, preferably freshy ground ½ teaspoon ground ginger 1 teaspoon apple spice 1/2 teaspoon vanilla extract 2 large eggs, beaten 2/3 cup evaporated milk

Topping and on bottom crust ¼ cup brown sugar 1 Tablespoon butter ¼ cup chopped pecans

1. In a small dish combine brown sugar

and butter, mix until crumbly. Sprinkle half of pecans on crust bottom. Reserve 2 tablespoons for topping and sprinkle the rest over the pecans on the crust bottom. 2. In a bowl, add mashed sweet potatoes, 60 DESSERTS MAGAZINE - www.dessertsmag.com

sugar, spices and vanilla. Mix well. Add eggs and milk. Mix well. Pour into pie shell. Sprinkle topping and pecans over filling. Cover fluted crust rim with foil strips to bake. Bake in a 425°F oven for 10 minutes. Reduce heat to 350°F for 20 minutes. Cool completely. Serves 6.

ROCKY S’MORES Patricia LaPiezo, Las Mesas, CA

Crust

1st Place Chocolate Cream

1-¼ cups flour 1/3 cup sugar ¼ cup unsweetened cocoa powder ½ teaspoon salt ½ cup Crisco butter-flavored shortening ½ teaspoon vanilla 2-3 Tablespoons ice water Smucker’s S’mores Magic Shell Dry roasted almonds Chocolate covered graham crackers Combine flour, sugar, cocoa and salt. Cut in shortening. Stir in vanilla and enough cold water until dough holds together. Form into a ball and roll out to fit a 9-inch pie pan. Bake 8 minutes at 400°F. Cool completely. Brush bottom and sides of crust with Smuckers S’mores Magic Shell. Sprinkle bottom with ¼ cup each chopped dry roasted almonds and chocolate covered graham crackers. Refrigerate while preparing filling.

Filling

One 8-oz pkg cream cheese, softened ½ cup powdered sugar 1 teaspoon vanilla extract 6 oz semisweet chocolate, melted 1-½ cups heavy whipping cream, stiffly beaten ½ cup miniature marshmallows

In a large mixing bowl, beat the cream cheese, powdered sugar and vanilla until light and fluffy. Beat in melted chocolate until well blended. Fold in whipped cream and ½ cup miniature marshmallows. Spread over prepared crust.

Topping

Smucker’s Smores Magic Shell Chocolate covered graham crackers Dry Roasted Almonds Marshmallow cream Sweetened whipped cream Spread top of pie with magic shell. Drizzle with marshmallow cream. Sprinkle with chopped almonds and graham crackers. Decorate edge of pie with sweetened whipped cream.

Meyer Lemon Cheese Pie Patricia LaPiezo, Las Mesas, CA

Crust

1st 3 cups all-purpose flour Place 1 teaspoon salt Philadelphia 1-¼ cups Crisco shortening Cream 5 Tablespoons ice water Cheese 1 Tablespoon vinegar 1 egg, lightly beaten ¾ cup finely ground vanilla cream-filled cookies 1 Tablespoon melted butter ¼ teaspoon finely grated lemon peel Preheat oven to 400°F (200°C). Combine flour and salt in large bowl. Cut in shortening. In a small bowl combine the water, vinegar and egg. Stir into flour mixture until dough comes together. Shape dough into two disks and refrigerate for one hour. Use 1 disk for a 10-inch pie dish. Roll out crust on lightly floured work surface. Transfer to pie pan, flute edges. Prick bottom and sides of crust. Bake for 10 min; remove from oven. Combine cookie crumbs, butter and lemon peel in a small

bowl. Press firm over bottom of crust and bake an additional 8 min. Remove from oven and turn oven down to 350 degrees. Prepare cheesecake filling.

Lemon Cheesecake Filling

4 oz. white chocolate, melted ¼ cup heavy whipping cream Two 8-oz pkgs cream cheese, softened ¾ cup granulated white sugar 2 large eggs 2 Tablespoons freshly squeezed Meyer lemon juice 1-½ teaspoons finely grated lemon peel ½ teaspoon vanilla extract In a large mixing bowl, beat the cream cheese and sugar until fluffy. Gradually beat in cooled chocolate. Beat in eggs, one at a time, blending well after each. Stir in whipping cream, lemon juice, vanilla and lemon peel. Pour into prepared crust and bake for 30 minutes. Remove from oven and cool. Prepare lemon curd.

Meyer Lemon Curd

4 large egg yolks ¾ cup granulated sugar 3 oz. fresh Meyer lemon juice ¼ cup unsalted butter Pinch of salt 1 teaspoon finely grated lemon peel In a large saucepan, beat the yolks and sugar together until well blended. Stir in the remaining ingredients. Cook over medium-low heat, stirring constantly, until thickened and resembling a thin hollandaise sauce. Do not bring to a boil. When thickened, pour at once into a strainer. Discard residue. Pour over prepared pie. Refrigerate until wellchilled. Decorate edge of pie with sweetened whipped cream and shaved white chocolate, if desired. DESSERTS MAGAZINE - www.dessertsmag.com 61

The APC/Crisco ® National Pie Championships were held April 24-26, 2009 at the Ramada Orlando Celebration Resort and Convention Center in Celebration, Florida, in conjunction with the Great American Pie Festival. For bakery-café owner Linda Hundt from DeWitt, Michigan, winning Best of Show in the Professional division of the American Pie Council (APC)/Crisco® National Pie Championships was a bittersweet victory — her prize-winning pie, which competed against nearly 130 other entries, was named in honor of her brother-in-law who passed away just one week before the competition. Hundt, also won three first place awards in the commercial division this year, two first place awards in the commercial and one first place award in the professional divisions in 2008 and one first place award in the commercial division in 2007. She entered eight pies in this year’s competition, including “Tom’s Cheery Cherry Cherry Berry Pie.” Because her cherry pie fell in last year’s competition, she never expected that it would be the pie to take the top honors. She’s pretty sure the heavens were smiling down on her that day. The owner of the Sweetie-licious Bakery Cafe, a vintage-style bakery in downtown DeWitt, Hundt is known for her 50s-style dresses and aprons, her pearl necklaces and her pearls of “pie wisdom” 62 DESSERTS MAGAZINE - www.dessertsmag.com

Brion Price Photography ©2009

The Best of the Best...

Januar y 23 is National Pie Day! “Eat Pie and Inspire Others” — Linda Hundt including her mantra, “Eat Pie and Love Life.” After leaving her career in politics, Hundt started her pie business in 2002, selling pies to high-end restaurants and at farmer’s markets. Coming from a long line of pie bakers, Hundt names her award-winning pies in honor of family members who have inspired her over the years. In her bakery and on her website (www.sweetie-licious.com), she tells the heartfelt and sometimes humorous stories behind each of her pies. Her brother-in-law Tom earned his pie, the Best of Show-winning “Tom’s Cheery Cherry Cherry Berry Pie,” by being a great supporter of Hundt’s dreams and a friend to everyone he met. Her “Mommy’s Pumpkin Pie” earned its name after a fire swept through Hundt’s mother’s home just before the holidays. Having to cook Christmas dinner at her daughter’s house in an unfamiliar oven, the normally wonderful cook burned the entire meal, except for the pumpkin pie. That foolproof recipe earned the name “Mommy’s Pumpkin Pie.” As the winner of the Professional Division of the APC/Crisco® National Pie Championships, Hundt took home DESSERTS MAGAZINE - www.dessertsmag.com 63

Linda Hundt, DeWitt, MI

Crust

2009 Best of

Show

1-1/2 cups of flour 1/4 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon sugar 1/2 cup Crisco shortening

1/2 teaspoon real almond extract 1 teaspoon fresh squeezed lemon juice 1/2 teaspoon orange zest 1/2 cup dried Michigan cherries 1-1/2 cups of frozen blueberries

Combine frozen cherries, dried cherries, sugar, cornstarch. Stir constantly on medhi heat until boiling. Boil for one minute or until thickened. Add almond extract, lemon juice and zest. Pour blueberries in bottom Mix all ingredients in a stand mixer on of pie shell and pour cherry mixture over medium speed swiftly until crust appears them. “pea like.” Carefully sprinkle ice cold water in crust mix until it just starts to be fully Crumb Topping moistened and gathers together. Pat into 1 cup sugar disc, wrap and refrigerate for at least 30 1 cup all purpose flour minutes. Roll out on floured surface, place 1/4 tsp salt in the pie pan and crimp the crust. Freeze 1 stick butter softened until ready to use. Mix together all crumb topping ingredients Filling by hand or a pastry blender until crumbly. 4-1/2 cups Montmorency tart Cover filling with crumb topping. Bake in cherries, frozen preheated 400 degree F oven for 45 minutes 1 cup sugar to one hour or until filling is bubbling over 1/4 cup cornstarch crust.

Photo credit: Sweetie-licious©2009

Tom’s Cheery Cherry Berry Pie

the prestigious Best of Show title as well as $5,000, a Crisco® gift basket and a new Sears Kenmore range. Professional bakers entered pies in eight categories: Apple, Citrus, Crisco® Classic Chocolate, Crisco® Classic Cherry, Fruit/Berry, Cream, Nut and Open. First place winners in each category received $200 cash and a Crisco gift basket. The Best of Show winner was chosen from among the eight first place winners. Phyllis Szymanek from Toledo, Ohio, won top prize in the Amateur Division at the American Pie Council’s Crisco® National Pie Championships in Celebration, FL. Her winning pie, Category Five Peanut Butter Pie, beat over 266 pies from across the United States and Canada earning her $5,000, a new Sears Kenmore range and a Crisco® gift basket and the title of best amateur pie baker in America. Phyllis first heard about the national competition five years ago when a woman from the American Pie Council met her at a Florida State Fair competition and encouraged her to enter. The following year she and Andy stacked the pies in their car and headed for Florida. En route, the pies got smashed. Only the one on top, a raspberry almond cheese pie, survived the journey. It took second place in its category. Now, Phyllis and her husband, Andy, pack each pie on ice, in its own box, with crumpled newspaper to secure it in place. They no longer stack the pies, and their diligence is paying off. Phyllis entered six pies this year. In the amateur division, they

are judged in 15 categories: Apple, Citrus, Crisco® Classic Cherry, Crisco® Classic Chocolate, Cream, Cream Cheese, Custard, Fruit/ Berry, Nut, Peanut Butter, Pumpkin, Open, Raisin, sponsored by the California Raisin Marketing Board, Splenda and Sweet Potato. First place winners in each category received  $200 cash and a Crisco gift basket, second place winners received $150 cash and third place winners took home $100 cash. The pies are evaluated on appearance, taste, “overall impression” and creativity. Of Phyllis’ six entries, only her peanut butter pie won a blue ribbon and advanced to become one of the 15 finalist pies. Standing on stage with the several multiple-blue ribbon winners, she knew the odds were against her. Then her name was called...she cried...Andy cried. Phyllis still tears up when she talks about that day. Phyllis is already plotting her strategy for next year’s competition. This year the APC/Crisco® National Pie Championships and the Great American Pie Festival, featured 70,000 slices of pie in the Never Ending Pie Buffet, attracted more than 25,000 people to downtown Celebration during the two-days event. Leftover slices from the Never Ending Pie Buffet and commercial competition were donated to Feeding America (formerly known as America’s Second Harvest) to help fight hunger in Central Florida. For a complete list of winners and to find out how to compete in 2010 please visit www.piecouncil.org. DESSERTS MAGAZINE - www.dessertsmag.com 65

Category Five Peanut Butter Pie

2009 Best of

Show

Phyllis Szymanek, Toledo, OH

Mix first three ingredients in a small bowl. Spread into the bottom of Phyllis was inspired by the buckeye cooled pie shell and sprinkle with candies popular in her native peanuts. Ohio, she experimented with a peanut butter filling, chopped Filling peanuts and vanilla wafer crust. 2/3 cup granulated white Her son, David Shepler, dubbed sugar the creation Category Five Peanut 3 Tablespoons cornstarch Butter Pie, because its taste was 1 Tablespoon all-purpose flour powerful, like a hurricane. ½ teaspoon salt 3 cups milk Crust 3 egg yolks, lightly beaten 1-1/3 cups finely crushed ¾ cup creamy peanut butter vanilla wafers 1-½ teaspoon vanilla extract 2 Tablespoons granulated 6 small (.55 oz) frozen white sugar Peanut Butter Cups, chopped ½ teaspoon vanilla extract 1/3 cup melted unsalted 1. In medium saucepan, combine butter sugar, cornstarch, flour and salt Mix all of the ingredients in a bowl over medium heat. Gradually stir until blended; pour into a 9” pie in milk until smooth; bring to a dish sprayed with Crisco cooking boil. spray. Press into the bottom and 2. Cook and stir for 2 minutes. sides; bake in a 350°F (175°C) Remove from heat. Gradually oven for 8-12 minutes or until stir in one cup of hot filling into lightly browned. Let it cool. the beaten egg yolks. Return all to saucepan, stirring constantly. Peanut Butter Filling Return to a boil; cook and stir for ¾ cup powdered sugar 2 minutes. Remove from heat. 1/3 cup creamy peanut Add vanilla and peanut butter. butter 3. Let it cool, fold in 5 chopped 3 Tablespoons softened peanut butter cups. Pour into unsalted butter cooled pie shell. Garnish with ¼ cup chopped peanuts whipped topping, remaining (save small amount for chopped peanut butter cups and garnish) remaining chopped peanuts. 66 DESSERTS MAGAZINE - www.dessertsmag.com

Brion Price Photography ©2009

DESSERTS MAGAZINE - www.dessertsmag.com 67

The Heavenly Peach Galette by Rose Levy Beranbaum

When my blog, Real Baking with Rose Levy Beranbaum, was in its infancy, one of my first postings titled “Surrogate Baker” reported the story of a dinner invitation from our then new friend Leon Axel who lives across the street and featured a fruit galette that required emergency shuttling back and forth to our oven. We have since gotten together for dinner many times but this week, when we carried this peach galette across the street to Leon’s, I was reminded of the first visit just short of three years ago. Late in the evening there was an unexpected visit from Leon’s son Nathanial and his lovely girl friend who were returning from a concert nearby on Bleecker Street and hadn’t yet had dinner. So we started all over again with Leon’s fabulous ballontine of duck with cherry ginger chutney, a mixed greens salad from the local farmer’s market with herbs just snipped from his terrace garden, and then the galette. As this is the height of an exceptionally fine peach season, and the galette turned

Recipe and Photographs by Rose Levy Beranbaum 68 DESSERTS MAGAZINE - www.dessertsmag.com

out to be so special, I want to share this with you. Luckily I had the foresight to take several step-by-step photos of the process which I think will be helpful and maybe even inspirational! I’ll admit that from beginning to end it took about 5 hours but I think they were 5 hours well spent. In fact, pot luck is really the way to go these days with no one having the time to make a full scale dinner except on very rare occasions. There was enough galette to serve 5 substantial slices plus slightly smaller ones for breakfast. Leon served a lovely and rare berry liqueur from Finland with the tart. When I was at the checkout counter the next day at Trader Joe’s, the cashier asked me if I smelled lychees. I quickly realized it had to be the peaches. After peeling and slicing 9 peaches, the intoxicating floral aroma had impregnated everything I was wearing. It couldn’t have remained in my hair as I had gone for my usual early morning swim. And what do you suppose I was thinking during that mile of laps? Hurrying home to eat that last piece of peach galette.

Perfect Peach Galette This is my favorite peach pie transformed into a galette. I prefer it to a pie because the balance of fruit to pastry is truly perfection. It works for most fruit, but especially well for peaches, which, compared to nectarines and apples are a little softer and don’t hold up as well in a thicker layer. The thin, buttery, flaky, crisp crust encasing the luscious peach

slices is truly heavenly. Oven Temperature: 400°F/200°C Baking Time: 40 to 45 minutes Serves: 8 1-1/2 flaky cream cheese pie crust recipe for 2 crust 9-inch pie (22 oz/624g) 3 lbs. ripe peaches (about 9 medium peaches/1134 g/40 oz/6-1/2 cups) peeled, pitted and slices about 1/4inch thick 1 Tablespoon (0.50 oz/16 g) freshly squeezed lemon juice 2/3 cup (4.7 oz/133 g) granulated white sugar A pinch of salt 4 teaspoons(13.5 g) cornstarch 1/2 teaspoon almond extract 2 Tablespoons (1 oz/28 g) unsalted butter

1. Place the sliced peaches in a large

bowl and sprinkle them with the lemon juice. Sprinkle on the sugar and pinch of salt and toss them gently to mix evenly. Allow them to macerate for a minimum of 30 minutes and a maximum of 1 1/2 hours. Transfer the peaches to a colander suspended over a bowl to capture the liquid. The mixture will release at least 1 cup up to 1-1/3 cups of juice.

2. In a small saucepan (preferably lined

with a nonstick surface) over medium high heat, boil down this liquid together with the butter to about 2/3 cup or until syrupy and lightly caramelized. The exact amount will depend on how much juice the peaches release which you will be reducing by about half. Swirl but DESSERTS MAGAZINE - www.dessertsmag.com 69

do not stir it. (Alternatively, spray a 4-cup heatproof measure with nonstick vegetable spray, add the liquid and butter and boil it in the microwave, about 12 to 18 minutes on high—watch carefully as microwaves vary). Transfer the peaches to a bowl, pour the syrup over them, and toss gently. (Do not be concerned if the liquid hardens on contact with the peaches; it will dissolve during baking.) Add the cornstarch, almond extract and toss gently until all traces of it have disappeared.

3. Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes until it is soft enough to roll. On a well-floured pastry cloth roll the crust into a 24-inch diameter circle. Fold it in quarters and transfer it to a 14 to 16-inch pizza pan, allowing the border to overlap the pan. Scrape the peach mixture into the pastry and carefully drape the border over the fruit, allowing it to pleat as evenly as possible. It will leave a small area in the center exposed.

4. Cover the galette loosely with plastic wrap and refrigerate it for one hour before baking to chill. This will maintain flakiness.

5. Preheat the oven to 400°F/200°C. at least

20 minutes before baking time. Set the oven rack at lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch any juices.

6. For a delightfully crunchy crust, spritz

or brush the pastry all over with water and sprinkle with superfine sugar. Set the pan directly on the foil topped baking stone and bake 40-45 minutes, the juices bubble thickly in the center opening and the peaches feel tender but not mushy when a cake tester or 70 DESSERTS MAGAZINE - www.dessertsmag.com

small sharp knife is inserted. Rotate the pan half way through the baking time. If it starts to over-brown, cover loosely with foil.

7. Cool the galette on a rack for about 3

hours until warm or room temperature before cutting. Pointers for Success:

* The peaches should be ripe and yield slightly

to pressure but firm enough to maintain their texture when baked. If squishy, they lose their character. * To peel peaches, bring a pot of water to a boil, add the peaches and turn off the heat. Allow them to sit for 1 minute. Drain at once and rinse with cold water or place in a bowl of ice water. If the peaches are ripe, the peels will slip off easily. * As you slice the peaches, toss them occasionally to coat with sugar mixture. * Be sure to put a sheet of foil under the pie pan as there is always a little spill over with this much fruit. * For a truly crisp bottom crust, this juicy galette works well baked directly on the floor of the oven for the first 30 minutes. Then raise it to a rack in the lower part of the oven. Understanding Concentrating the peach juices before baking keeps the filling juicy and requires only a small amount of starch to bind it.

NOTE: For the pie crust, put favorite flaky &

tender pie crust in the search box and increase the recipe by 1-1/2 times. Rolling a crust this large and this thin can be tricky. This is a great dough—strong enough to roll thin but tender when baked. Be sure to roll the crust in a cool area—no higher than 75°F/24°C and work quickly. Move it on the cloth occasionally to ensure that it isn’t sticking and add more flour if necessary. DESSERTS MAGAZINE - www.dessertsmag.com 71

Rose's Favorite Flaky & Tender Pie Crust 8 Tablespoons (4 oz/113 g) frozen unsalted butter, 1/2 inch cubes 1-1/3 cups (6.5 oz/184 g), sifted into the cup bleached all purpose flour, preferably Wondra 1/8 teaspoon sea salt 1/8 teaspoon baking powder (preferably Rumford or another non-aluminum variety) One 3-ounce package (85 g) cream cheese, cut into 4 pieces and chilled 2 Tablespoons heavy cream 2 teaspoons cider vinegar

Food Processor Method

1. Process flour, salt, and baking powder to

blend. 2. Add cream cheese and process until coarse. 3. Add butter cubes and pulse until peanut size. 4. Add cream and vinegar and pulse until butter is the size of small peas. 5. Scrape dough onto a lightly floured work surface. Use latex gloves or cover hands with plastic bags and press dough until it holds together in one smooth flat disc. 6. Wrap, and refrigerate 45 minutes before rolling.

Note: Baking powder containing aluminum

has a bitter flavor. Most health food stores and many supermarkets carry the calcium variety.You can eliminate the baking powder and double the salt but the crust will be less tender. Rose Levy Beranbaum is the award-winning author of nine cookbooks, including The Cake Bible. Visit her at realbakingwithrose.com to find out what is she up to lately. 72 DESSERTS MAGAZINE - www.dessertsmag.com

Get this...

Rose Levy Beranbaum's Rose's Perfect Pie Plate with Recipe Booklet

Emile Henry Provencal Pie Dish

Chantal Ceramic Deep Dish Pie DESSERTS MAGAZINE - www.dessertsmag.com 73

Blueberry Pie

Recipe and Photograph by Vera Shepherd

My husband loves fruit pies and blueberry pie is one of his favorite. Although, he can eat a whole pie by himself...for me a whole pie is too much for a household of two! So, I came up with a pie-for-two recipe to share with your better half without adding inches to his and your wastline. 74 DESSERTS MAGAZINE - www.dessertsmag.com

DESSERT FOR 2... Since I like a very flaky bottom crust in this fruit pie, I pre-baked the crust, and cooked the filling. If you don’t, just skip the prebaking step. Instead of slits for vent holes on the top, use a small round pastry tip or a small cookie cutter, do this step before placing the dough on top of the filling. Although, we sometimes eat this pie right out of the pan, unmold the pie and place it in a big bowl, add a big scoop of vanilla ice cream, grab two spoons, go to the couch and share it with your sweetie. 1 pie dough recipe or store-bought 2 cups blueberries, fresh or frozen 4 Tablespoons granulated white sugar, or more depending on the sweetness of the fruits 2 teaspoons cornstarch 1 Tablespoon fresh lemon juice 1/4 teaspoon ground cinnamon 1/8 teaspoon freshly ground nutmeg 1/8 teaspoon salt 1 Tablespoon unsalted butter, cut into small pieces 1 egg white, lightly beaten

1. Roll out the dough on a lightly floured

surface. Fit it into one 6-inch pie plate, trim the excess dough hanging over the edge; cover with plastic wrap and refrigerate until firm, about 30 minutes. Roll another disk of dough on a lightly floured surface, and transfer to a parchment paper– lined plate. Cover with plastic wrap and refrigerate until firm, about 30 minutes. 2. In a small saucepan, add 1 cup blueberries, sugar, and cinnamon, heat over medium heat, stirring occasionally until the blueberries releases its juices. In a small bowl, mix lemon juice and the

cornstarch until it is fully dissolved. Add the cornstarch mixture in the blueberry mixture. Cook until it thickens and it comes to a boil. Remove from heat, add the remaining blueberries and mix until combined. Let it cool completely. 3. Preheat oven to 425°F (220°C). Prick bottom of dough all over with a fork. Line with parchment paper or foil, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake for 10 minutes. Turn the heat down to 375°F (190°C) bake for 10 minutes. Remove the pie weights and parchment paper. Brush lightly with egg whites. Continue baking until the center looks dry, about 25 minutes. Transfer pie shell to a wire rack; let it cool slightly. 4. Spread the filling onto the crust and scatter the butter on the top. Brush the edges with egg whites. Place the other rolled pie crust on top of the filling and the edges of the baked crust. Trim and press the tines of a fork around the edges of the dough to seal. Cut vent holes on the top with a paring knife. Brush the crust with the egg white and sprinkle generously with sugar. 5. Place the pie on the baking sheet and bake at 375°F (190°C) until the top crust is golden brown, for about 20 to 25 minutes. Let the pie cool on a wire rack until the filling has set. Serve slightly warm or at room temperature. Add a scoop of ice cream and a dollop of whipped cream. Variation: To make a ‘Dutch’ blueberry pie make the topping by mixing 1/4 cup light brown sugar, 1/4 cup coarsely chopped toasted walnuts, 1 teaspoon ground cinnamon and 3 tablespoons unsalted butter. Scatter the mixture on the filling before baking and bake for 15 to 20 minutes. DESSERTS MAGAZINE - www.dessertsmag.com 75

DESSERT FOR 2... Mini Apple Tarts Makes 2 servings

This is such an easy and quick tart to make. Serve warm with a scoop of vanilla ice cream and whipped cream. However, it is delicious as is, served with coffee or tea. If you do not have a cookie cutter use a bowl or glass and cut around it with a sharp paring knife. If using apricot jam, mix a teaspoon of water, heat to melt, and strain through a fine sieve before using. One package puff pastry, frozen store-bought (defrosted) or homemade 1 medium Granny Smith apples, peeled, cut into 1/4-inch thick slices 1 Tablespoon apple jelly or apricot jam 1 egg white, lightly beaten

1. On a lightly floured surface, unfold, cut one puff pastry sheet in half, wrap and place back the other half in the freezer. Using a 6-inch round pastry or cookie cutter cut out two rounds; transfer to a baking sheet lined with silicone mat or parchment paper. Place a 4-inch round pastry or cookie cutter in the center of the 6-inch rounds and lightly press on the dough without cutting through. Chill dough on a baking sheet lined with silicone mat or parchment paper for 15 minutes. 2. Heat oven to 425°F (220°C). Brush the edges of the dough with egg white. Arrange the apples overlapping neatly within the edges of the puff pastry dough. Sprinkle about 1 teaspoon sugar evenly over the apples and the edges of the dough. Lower the heat to 375°F (190°C). Bake until golden brown and the apples are soft, for about 15 to 20 minutes. Remove tarts from oven and let it cool on a cooling rack. 3. In a small bowl, melt the jelly or jam in the microwave. Brush the jelly or jam generously on top of each tart. Dust the edges with powdered sugar, if desired.

Get this...

Swissmar Borner V-Slicer Plus Mandoline

With a helpful set of instructions and three cutters, this inexpensive sturdy plastic mandoline with German surgical-steel blades yields professional looking, uniform results, quickly without much work on your part. Cut thick or thin slices of apple for pies, or veggies for stir fries. Slice potatoes thinly for homemade chips, or cabbage for cole slaw. Julienne, dice, or shred carrots for salad. The V-frame, all three inserts, and the safety holder fit into a caddy that can stand upright on the counter, lie flat in a drawer, or hang on the wall for easy storage. It measures 15 inches long and 6 inches wide when assembled for storage. amazon.com 76 DESSERTS MAGAZINE - www.dessertsmag.com

DESSERTS MAGAZINE - www.dessertsmag.com 77

Pie 101

I know how intimidating making a pie from scratch can be, but for me a homemade pie always tastes better. I learned through trial-and-error, searching and studying many cookbooks on how to make delicious, winning pies with buttery, flaky crusts that tastes just as good the second day as the first. Here, I provided you with enough tips to start you on your way to shed you fear and to make pie! But like with anything in life, practice is the key! So, enjoy the pleasure of making and rolling the perfect pie dough, the aroma of freshly baked pie throughout the house, and the smiles you receive from your family and friends when serving them your warm pie topped with fresh whipped cream or a scoop of creamy ice cream... All-butter, all-shortening, butter/shortening, all-lard, lard/butter pie dough....It’s all a matter of personal preference. Try any variation and pick your favorite. There is no right and wrong when it comes to your own taste. Lastly, if making pie crust is too daunting or time consuming, eh, then use store-bought pie crust. So feel free to substitute store-bought pie crust in any of the recipes featured in this issue. Roll up your sleves, turn up the music, and start making pie!

Tips for Perfect Piecrust Every Time...

1

2 3 4

When making dough, the fat-flour mixture should have pieces ranging in size from crumbs to 1/2-inch. Add water; look for a crumbly texture. When squeezed, the mixture should hold together but not be sticky. When making the dough, make sure the fat is well chilled. Do not overwork the dough. The stretching of the dough and the warmth from your hands will result in a tougher dough that will be difficult to roll out. Divide the dough and place each half on a piece of plastic wrap. Gather the dough, shape into balls, and flatten slighty. Place another plastic wrap on top and roll to 1/2-inch thick into a disc – equals less rolling.

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5 6 7

Chill the dough thoroughly, for at least 30 minutes before rolling it out. Lightly flour the rolling pin and the work surface. Start rolling from center of the dough. If dough loses its circular shape, roll near the crooked edge by placing the end of rolling pin and rolling that area by pressing with one hand while holding the pin loosely with the other. Keep the work surface lightly floured so the dough doesn't lose its shape, stick, or tear. Move the dough constantly so that it will not stick to the work surface, and lightly dust with more flour under it. If the dough sticks, run a long offset spatula underneath it and dust the surface with flour.

8 9 10 11 12 13 14 15

Run the tip of your fingers around the edges and center of the dough to feel if the thickness is even.

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Brush excess flour from the rolled dough with a dry pastry brush before placing it into the pie plate. Wrap the dough around your rolling pin, brush excess flour from the bottom, and transfer the dough into the pie plate. Fit the dough into the pie plate by pushing down the sides without pressing into the corners. Use scissors to trim the edges and leave about a 1/4-inch dough. Pile it high with fruit creating a mount in the center for lofty results. Add top crust, trim to 1/2 inch, tuck it under edge of bottom crust, and crimp with your fingers.

The Cuisinart MP-14N Limited Edition Metal Food Processors the ultimate food preparation tool. The food processor has all the elements of quality that Cuisinart is known for, including a powerful motor, a large work bowl, wider mouth feed tube which is perfect for slicing whole fruits and vegetables, dough control button that works with the PowerPrep metal dough blade that lets you make perfect dough in seconds, and a long warranty makes the limited metal food processor the perfect choice in food processors. amazon.com

For a shiny pie crust, use a pastry brush to brush the unbaked top crust with lightly beaten egg whites. For an extra-crispy pie crust with a golden color, sprinkle it with sugar. Cut decorative vents on the top of a double-crusted fruit pie to allow steam to escape and prevent the fruit juices from overflowing.

Vic Firth Maple Wood French Rolling Pin Rolling out proper pie crusts that are both tender and flaky is a snap with this pin. Tapered from the middle to both ends, it rolls out dough thinly by pushing it from the middle. And it rotates easily around the dough for making perfect circles — a virtue for pizzas, also. It's unfinished so that, over time, flour penetrates the wood's pores — making the pin less sticky than finished pins. — Fred Brack DESSERTS MAGAZINE - www.dessertsmag.com 79

Brack

Get this... The right tools make a big difference. Here's what you'll need... R & M Mini Jelly And Aspic 12 Piece Cookie Cutter Set Fox Run Parchment Paper Sheets, 12inch x 16-inch

Wilton Angled Spatula, 13-inch

Oxo Good Grips Dough Blender with Blades

Best Manufacturers Flour Duster a precision mini-sifter, this handy Flour Duster is great for lightly dusting flour on working surfaces without the mess and fuss.

Wüsthof ComeApart Kitchen Shears

Three commercial pastry brush set made with boar bristles; 1” flat pastry brush with 5-1/2” handle; 1-1/2” flat pastry brush with 6” handle; and, 3” flat pastry brush with 6” handle

80 DESSERTS MAGAZINE - www.dessertsmag.com

Vic Firth Maple Bakery Rolling Pin is a kitchen

basic that every cook needs. Made with waxed maple barrels, this affordable 19-inches by 2-inches pin has a full-length steel axel that runs through selflubricating nylon bearings guaranteeing a lifetime of smooth rolling. This Plain Rolling Dowels is great for pie crusts, pastry shells and all other baking items.

Pyrex 9-inch Glass Round Pie Dish Goes from the freezer to oven or microwave and then to table. Dishwasher safe. Clear. 9” x 1-1/4”.

Ateco 11-Piece Graduated Round Cookie Cutter Set

Wilton Pastry Wheel Two different edge patterns for smooth and scalloped cuts. Easy rolling axle for smooth cutting. Non-slip handle, durable, easy to clean stainless steel blades. Dishwasher safe.

Kaiser Bakeware Heart Cookie Cutter, Set of 6

DESSERTS MAGAZINE - www.dessertsmag.com 81

WHY... there are burned spots on the crust? The crust was not evenly rolled out. Solution: Run the tip of your fingers around the edges and center of the dough to feel if the thickness is even. the crust shrank? There was not enough fat, the ingredients were not cold enough, there was too much water, the dough was not properly chilled. Solution: Do not roll the dough too thin, leave a generous overhang when you trim and crimp your pie, chill the dough for at least 30 minutes before and after rolling, use pie weights when blind baking. the crust was tough? There was not enough fat in the recipe, the dough was overworked, you used too much flour while rolling out the pastry, or used too much water. Solution: For best results, only roll the dough once, if you gather it together and re-roll it, the dough will be tougher than on the first roll. If you do need to re-roll your crust, lightly press the dough together and chill for 30 minutes before rolling. Acid makes a tender crust. If you like a tender crust, than adding a little acid, such as lemon juice or vinegar, will give your pie a melt-in-your-mouth appeal. the dough is crumbly and difficult to roll? Too much fat and not enough will make the pastry crumbly. Solution: Measure your ingredients carefully. Add more water, a tablespoon at a time. the bottom crust was soggy? The pie pan used. The filling leaked through the crust or was a little runny. The oven temperature was too low. Too much fat in the recipe, ingredients were not cold enough, or you overworked the dough. Solution: Use glass, or dark metal pans, they absorb more heat and produce a crispier, golden-brown crust. After baking, cool the pie on a wire rack, to allow the air to circulate under the pie. Patch any cracks with scrap of dough with a little water to ‘glue’. Make sure the oven temperature is accurate, the ingredients are cold, and do not overwork the dough. Blind baking a pie crust for a custard pie ensures that the bottom of your pie will not be soggy. How to blind bake: Line your pie shell with parchment paper or foil, fill half-way with dry beans or a pie weight to weigh the pastry down and bake as directed. When the crust begins to turn lightly golden, remove the weights and paper and continue to bake for a fully-baked shell or fill and continue to bake as directed. 82 DESSERTS MAGAZINE - www.dessertsmag.com

Get this... Marcigny, a small town nestling between the hills of Southern Burgundy, has been home to Emile Henry for the past 150 years. Faithful to its origins, the entire production is carried out here. Thanks to its clay, rich in refractory properties, Burgundy has remained a fertile area for potters, passing on their savoir-faire from generation to generation. Clay, a natural and noble material, has been used since the mists of the time to cook or preserve

Emile Henry 5-inch Individual Pie Dishes, Cerise Red, Set of 2 food. While respecting the traditional techniques, Emile Henry has introduced technological improvements (Ceradon ®) so that the dishes are more resistant to mechanical and thermal shock. Strong, durable, all Emile Henry pieces can be taken directly from the freezer to the hot oven, can go under a broiler and is microwave, freezer and dishwasher safe. The natural clay is unsurpassed for conducting and retaining heat. All pieces are perfect for everyday use and carry a 3 year warranty against defects.

Emile Henry Provencal 5-inch Individual Pie Dish, Set of 2

Individual pot pies, quiches, and tarts cook to perfection in these two Emile Henry pie dishes. Pure white on the inside and azure blue, vert, or cerise red on the outside, each 5-1/2-by-1-1/2 inch baking dish with its fluted rim not only adds panache to the table but conducts and retains heat superbly, gently diffusing heat right into the center of the pie. Even after years of use, the glossy, translucent glaze won’t discolor, crackle, or show knife marks. The underside is unglazed to reduce slippage. Amazingly versatile, the dish can go directly from the freezer to hot oven, and is safe for microwave, dishwasher, and even broiler, perfect for making crème brulee. — Ann Bieri

Emile Henry Vert Green 5-inch Individual Pie Dishes, Set of 2

DESSERTS MAGAZINE - www.dessertsmag.com 83

Recipe and Photograph by Vera Shepherd

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Lucky No. 7 Chocolate Pecan Pie This rich flavorful pie is filled with just the right amount of crunchy-toasty pecans studded with pieces of chocolate. Serve with a scoop of vanilla ice cream and whipped cream. Crust

1-1/4 cups (5 oz/150g) all-purpose flour 1/4 teaspoon salt 1 teaspoon granulated white sugar 1/2 cup (1 stick) unsalted butter, chilled and cut into about 1/2-inch cubes 1/2 teaspoon white vinegar 2 to 4 Tablespoons icy filtered water

1. In a large bowl, using a pastry

blender, combine flour, salt, and sugar. Add butter, and cut in with pastry blender until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. 2. Sprinkle with white vinegar, 2 tablespoons ice water, and continue to work dough with pastry blender until crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overwork the dough. 3. Turn dough out onto a lightly floured work surface. Form into an 1/2-inch thick disk. Wrap tightly in plastic, and refrigerate until firm, for at least 1 hour. Or, wrap in plastic, place in a resealable plastic bag, and freeze up to 3 months. Thaw in the refrigerator before rolling. 4. On a lightly floured work surface, roll dough into a 12-inch round. With a

dry pastry brush, sweep off the excess flour. Fit the dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell for at least 30 minutes. 5. Preheat oven to 425°F (220°C). Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake for 10 minutes. Turn the heat down to 350°F (180°C) bake for 10 minutes. Remove the pie weights and parchment paper. Continue baking until the edges of the crust are just beginning to turn golden and the center looks dry, about 25 minutes. Remove parchment and pie weights. Transfer pie shell to a wire rack; let it cool slightly.

Filling

2 large eggs 1/3 cup unsalted butter, melted 1/2 cup granulated white sugar 1/2 cup dark brown sugar 1/3 cup all-purpose flour 1-1/2 cups toasted pecans, coarsely chopped 1/2 cup coarsely chopped semisweet chocolate 4 Tablespoons Jack Daniel’s Old No. 7 whiskey 1 egg white, slightly beaten

1. In a large bowl, mix together eggs

and butter. Add sugars, flour, and mix until well combined. Stir in pecans and whiskey until well combined. Pour into prepared pie shell. Scatter the chocolate pieces evenly. Brush the pie dough edges with egg whites. 2. Transfer pie to oven and bake at 350°F (180°C) until filling is set, about 25 to 30 minutes. Transfer pie to a wire rack; let cool before serving. DESSERTS MAGAZINE - www.dessertsmag.com 85

Caramelized Peach Lattice Pie Crust

2-1/2 cups (10 oz/300g) all-purpose flour 1/2 teaspoon (2g) salt 2 Tablespoons (12g) granulated white sugar 1 cup (226g/2 sticks) unsalted butter, cut into about 1/2-inch cubes and chilled 1/4 teaspoon pure almond extract 1/2 teaspoon white vinegar 4 to 6 Tablespoons ice filtered water

Filling

2 lbs (about 908g) peaches, peeled, sliced (fresh or frozen) 3 Tablespoons (24 g) allpurpose flour 1-1/2 teaspoon ground cinnamon 1/2 teaspoon freshly ground nutmeg 4 Tablespoons (57g) unsalted butter, cut into small pieces 1/2 cup (90g) light brown sugar 1/2 cup (115g) granulated white sugar 2 Tablespoons peach liqueur, optional 1 egg white, slightly beaten

1. In a medium-size bowl, mix the flour, salt, and

sugar. With a pastry blender, cut in butter, working until mixture resembles coarse meal with a few pea-size pieces remaining. Add the vinegar and extract, give a quick mix with your hands. 2. Add two tablespoons of ice water at time, while mix with your hands until dough comes together. If dough is still crumbly after adding all the water, add more ice water a tablespoon at a time. Do not overwork the dough. 3. Divide dough in half, and flatten halves into 1/2-inch thick disks. Wrap each disks in plastic wrap. Place in the refrigerator until well chilled, for at least 1 hour. 4. Roll out one of the disks of dough on a lightly floured surface to 1/8-inch thickness. Dust the dough lightly with flour and, using a floured rolling pin, roll it out into a rough 11-inch circle. Lift the dough often, make sure that the dough does not stick to the work surface. Transfer to a 9-inch pie pan and trim, leaving 1/2-inch overhang. Cover and place in the refrigerator for at least 30 minutes. 5. Roll the remaining disk of dough to 1/8-inch thickness and about 13 inches in length. Cut 10 one-inch strips using a pizza wheel, pastry cutter or a sharp knife. Lay 5 strips on a parchment paperlined baking sheet lengthwise. Gently bend back every other strip and slide one of the remaining 5 strips down crosswise (and beneath the bent strips). Flip the lengthwise strips back to lay flat and bend the alternate lengthwise strips back. Slide another remaining strip down crosswise, placing it about 1-inch above the previous. 6. Flip the lengthwise strips back, and repeat the process until all of the crosswise strips are placed. Trim the strip ends, leaving a 1/2-inch overhang. Cover and place in the refrigerator for at least 30 minutes. Please visit the members’ area for a step-by-step photos on how to make the lattice.

86 DESSERTS MAGAZINE - www.dessertsmag.com

Recipe and Photograph by Vera Shepherd

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7. Heat the oven to 400°F (200°C). heat 375°F (190°C) down to. Bake until Remove the pie pan and strips from the refrigerator. 8. Toss the peaches, flour, nutmeg, and cinnamon together in a large bowl. Melt the butter in a heavy-bottomed skillet over medium-low heat. Add the sugars and stir to dissolve the sugars. Cook until the sugars melt and caramelize. Add the peaches and coat the peaches with the sauce. Remove the skillet from the heat. Add the peach liqueur and toss the peaches until combined. Set aside and let the filling cool completely. 9. Place the peaches in the crust and 1/2 cup of the cooked liquid, discard the rest. Brush the edges of the pie and the lattice strip with the egg whites and sprinkle with granulated white sugar. Carefully slide the lattice strips on top of the filling over the edges and fold the edges and crimp together. Brush the edges with egg whites. Turn the

Get this....

A nifty way to carry not pies...

Peterboro Country Slatted Two Pie Basket

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the fruit is bubbling and crust is golden brown, for about 40 to 45 minutes. Cool on a wire rack. Editor’s Note: I roll out the dough between two large food plastic wrap. This way there is no need to flour the work surface. When you feel the dough is getting sticky and soft return the dough to the refrigerator to chill. Depending on the moisture content of your flour, you might need to add more or less water. It is very important to feel the dough. The lattice adds elegance, but if you do not want to bother with it just top the filling with another rolled pie dough and cut a few slits in the center. If you do not have a pastry blender use the tip of your fingers, but work quickly because the more the butter melts the less flaky it will be. You can use a food processor to make the pie dough.

For more than 150 years the Peterboro Basket Company has thrived in the heart of historic Peterborough, New Hampshire. They are the only manufacturer of this “one-of-a-kind” basket design. This twopie basket features a sturdy wooden pie tray, which allows you to stack 2 pies, or a pie and a cake for easy transport. It is woven in our 5/8" weave. The double swing handles make it easy to carry and the country slatted lid hinges in the back for easy access. Each one of the slatted lids is entirely cut and nailed together by hand. This is their most popular pie basket and is sure to make your life easier when transporting your prize winning pies to your family gathering. Choice of Honey or Cherry Stain. Measures approx.: 13 1/4''L x 13 ¼''W x 8''H Handcrafted in the USA from 100% USA made materials. www.peterborobasket.com

Aztec Fudge Pie Makes one 9-inch pie

This is an extra rich, fudgy, nutty pie with a sweet heat. The secret ingredient that makes you feel a little heat at the back of your throat is the ancho chiles. Ancho chile is the dried form of the poblano pepper. It is very dark in color and has a deep rich but sweet taste and is usually milder. Please do not substitute for chili powder. It is a must to serve warm with a scoop of ice cream. You can use a food processor to make the pie dough, for directions see p. 74. If you do not wish a crispy bottom crust than skip the pre-baking step. Crust

1-1/4 cups (5 oz/150g) all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/2 teaspoon granulated white sugar 1/2 cup (1 stick/113g) unsalted butter, chilled and cut into about 1/2inch cubes 2 to 4 Tablespoons ice water

1. In a large bowl, using a pastry blender, combine flour, salt, cinnamon and

sugar. Add butter, and cut in with pastry blender until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.

2. Sprinkle with 2 tablespoons ice water, and continue to work dough with pastry

blender until crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overwork the dough. Form into an 1/2-inch thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour. (Or wrap in plastic, place in a resealable plastic bag, and freeze up to 3 months. Thaw in the refrigerator before rolling.)

3. Turn dough out onto a lightly floured work surface. Dust the dough lightly with flour and, using a floured rolling pin, roll it out into a rough 11-inch circle. Lift the dough often, make sure that the dough does not stick to the work surface.

4. Fit the dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.

5. Preheat oven to 425°F (220°C). Prick bottom of dough all over with a fork. Line

with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake for 10 minutes. Turn the heat down to 350°F (180°C) bake for 10 minutes. Remove the pie weights and parchment paper. Continue baking until DESSERTS MAGAZINE - www.dessertsmag.com 89

Try this...

MOCAFE Azteca D'oro 1519 Mexican Spiced Ground Chocolate Laced with fragrant spices such as cocoa liquor, real vanilla, almond, and cinnamon, making this the most flavorful cocoa found anywhere. amazon.com

Vasconia Molinillo this authentic 12" carved wood molinillo is perfect for frothing milk in hot chocolate. Hand Wash. amazon.com

90 DESSERTS MAGAZINE - www.dessertsmag.com

the edges of the crust are just beginning to turn golden and the center looks dry, about 25 minutes. Remove parchment and pie weights. Transfer pie shell to a wire rack; let it cool slightly.

Filling

1/2 cup unsalted butter 2 to 3 Tablespoons ancho chile paste 1 cup semi-sweet chocolate, finely chopped 1/2 teaspoon ground cinnamon 1/2 cup granulated white sugar 1/2 cup light brown sugar 3 teaspoons pure vanilla extract 3 large eggs 3/4 cup all-purpose flour 1/4 cup chopped toasted pecans 1/4 cup chopped toasted walnuts One egg white, slightly beaten

1. Re-hydrate dried ancho chiles in boiling

water until soft. Remove stems and seeds from chiles. Purée chiles in a food processor or blender, adding water if necessary to obtain a smooth paste. Pour through a fine-mesh sieve over a bowl. Cover and refrigerate, until needed.

2. Heat oven to 350°F (180°C). In a small

saucepan, heat butter and chocolate over low heat, stirring constantly until melted.

3. Beat the sugars, cinnamon, and eggs

Recipe and Photograph by Vera Shepherd

in mixing bowl on high speed until thicken and lighter in color. Beat in the chocolate mixture, chiles puree on low speed. Beat in flour just until blended. Stir in the vanilla and nuts. Brush the dough edges with egg whites and pour the chocolate mixture into the crust. Bake until filling is set and puffy, for about 25 to 30 minutes. Serve warm with a scoop of vanilla ice cream and fresh whipped cream. DESSERTS MAGAZINE - www.dessertsmag.com 91

No Rolling Needed

NOTICE If making pie dough is still a daunting task, try these recipes that does not require a rolling pin. Recipe and Photograph by Vera Shepherd 92 DESSERTS MAGAZINE - www.dessertsmag.com

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Cranberry Honey Almonds Tart

Makes one 9 inch tart or eight 3-1/2 inch The sweetness and tartness of the Honey Ridge Farms Cranberry Honey Creme and the crunchy almonds match perfectly with the flavor of this sweet crust that is as crisp and delicious as a cookie. It is the perfect with a cup of tea or coffee. Try making this tart with other Honey Ridge Farms honey creme flavor. The tart can be made up to two days ahead or freeze it for up to two weeks stored in an airtight container.

Crust

1 cup (4 oz/120g) all-purpose flour 1/4 cup (50g) granulated white sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 1/2 cup (113g)cold unsalted butter, cut into 1/2-inch cubes 1 large egg yolks, chilled 2 Tablespoons heavy cream, chilled

1. In bowl, whisk together the flour,

cinnamon, sugar and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. (Or pulse in a food processor fitted with steel blade.) 2. Mix the yolks with the cream. Add the mixture to the flour mixture, stirring briskly with fork just until moist crumbs forms. Transfer the dough into a 9-inch (23 cm) round tart pan with removable bottom; with floured fingers and drymeasuring cup, press evenly into bottom and up side of pan. Shape and 94 DESSERTS MAGAZINE - www.dessertsmag.com

press the edge of dough firmly against side of pan, pushing down wih opposite thumb to level top of crust flush with rim. Refrigerate until firm, for at least 30 minutes. 3. Preheat oven to 425°F (220°C). Prick bottom of dough all over with a fork. Line with parchment paper or foil, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake for 10 minutes. Turn the heat down to 350°F (180°C) bake for 10 minutes. Remove the pie weights and parchment paper. Continue baking until the edges of the crust is just beginning to turn golden and the center looks dry, about 25 to 30 minutes; press with the back of the spoon if it puffs up. Transfer pie shell to a wire rack; let it cool slightly.

Filling

1 cup Honey Ridge Farms cranberry honey creme 3 Tablespoons unsalted butter 4 large eggs 1/2 cup (64g) toasted sliced almonds 1 teaspoon pure vanilla extract Powdered sugar, for dusting Preheat the oven to 350°F (180°C). In saucepan, melt the butter over low heat. Remove from heat and add the honey, mix well with a whisk. Add the eggs one at a time, whisking well after each addition. Add vanilla and mix until well combined. Spread half of the almond on the crust. Pour into the tart shell, and bake until center is set, for about 40 to 45 minutes. Remove from pan. Let it cool completely. Sprinkle with the remaining almonds and dust with powdered sugar.

Get this... Fat Daddio's 4-1/4 inch x 1” deep Removable Bottom Mini Tart Pan

This 18-gauge anodized aluminum mini tartlet/quiche pan. Anodizing completely seals the aluminum, making a smooth scratch-resistant surface, and ensures there is no cross-contamination or leaching of aluminum into foods. Anodized aluminum is also non-reactive with acidic and dairy ingredients. Dishwasher safe. Lifetime warranty. amazon.com

Calphalon's 10-inch, nonstick tart pan includes a removable bottom for easy slicing and serving. The pan is constructed of heavyweight, aluminized steel that distributes heat evenly and will not twist or warp over time. Sturdy, reinforced rolled rims enable this pan to maintain its shape. The two-tone surface promotes perfect browning. A silver grey exterior assures an efficient baking time and a medium grey interior protects against overbrowning. amazon.com

Calphalon Classic Bakeware 10inch round nonstick Tart Pan

Try this... Honey Ridge Farms Cranberry Honey Creme

Click here to win

The flavor of sweet-tart cranberries provides a delicious balance with this all-natural, smooth, spreadable honey crème. Never cooked to retail their natural goodness, honey crèmes combine artisan honey with the finest fruits to deliver sweet flavor in a creamy spread. A delicious addition to buttery toast, sliced tea breads, muffins, biscuits and oatmeal. Blend into pan sauces for a sweet and savory topping for roasted meats, poultry and fish. honeyridgefarms.com DESSERTS MAGAZINE - www.dessertsmag.com 95

Chocolate Brûlée Tart

This elegant chocolate dessert is made of crackly caramel topping on top of a creamy smooth silky chocolate filling that beautifully complements the crispy cookie-like crust. Use the best quality chocolate. The crust can be made up to two days ahead.

Prick bottom of dough all over with a fork. Line with parchment paper or foil, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake for 10 minutes. Turn the heat down to 350°F (180°C) bake for 10 minutes. Remove the pie weights and parchment paper. Continue baking until golden brown, and the center looks dry, about 25 to 30 minutes; press with the back of the spoon if it puffs up. Transfer pie shell to a wire rack; let it cool slightly.

Crust

Filling

Makes six 4-inch tart or one 10-inch tart

1 cup (4 oz/120g) all-purpose flour 1/4 cup (50g) granulated white sugar 3 teaspoons finely grated zest fresh unwaxed orange 1/8 teaspoon salt 1/2 cup (113g)cold unsalted butter, cut into 1/2-inch cubes 1 large egg yolks, chilled 1/2 teaspoon pure vanilla extract 2 Tablespoons heavy cream, chilled

1. In bowl, whisk together the flour, zest,

sugar and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. (Or pulse in a food processor fitted with steel blade.) 2. Mix the yolks with the cream and extract. Add the mixture to the flour mixture, stirring briskly with fork just until moist crumbs forms. Transfer the dough into a 10-inch (25 cm) round tart pan with removable bottom; with floured fingers and dry-measuring cup, press evenly into bottom and up side of pan. Shape and press the edge of dough firmly against side of pan, pushing down wih opposite thumb to level top of crust flush with rim. Refrigerate until firm, for at least 30 minutes. 3. Preheat oven to 425°F (220°C). 96 DESSERTS MAGAZINE - www.dessertsmag.com

1 cup (250 ml) heavy cream 1/2 cup (125ml) whole milk 5 oz (147g) 64% semi-sweet chocolate, finely chopped 3 large eggs 3 large egg yolks 1/2 cup ( g) granulated white sugar 1-1/2 teaspoon pure vanilla extract

1. In saucepan, heat milk, cream, 1/4 cup

sugar, until it comes to a boil. Remove from heat. Whisk in the semisweet chocolate and bittersweet chocolate until smooth. 2. In bowl, whisk together eggs, egg yolks, sugar and vanilla until well combined. Gradually whisk in chocolate mix until melted. Pour through a fine sieve into pastry shell. 3. Bake at 325°F (160°C), just until a knife inserted in center comes out clean, for about 25 to 30 minutes. Let it cool in pan on a cooling rack. Unmold and refrigerate until cold. 4. Before serving, cut a slice and sprinkle sugar evenly over the creme brulee. Place a strip of heavy-duty foil on the edge of the crust. Caramelize the sugar with a kitchen torch. Let it stand at room temperature until sugar is hardened, about 10 minutes. Serve with a dollop of fresh whipped cream, if desired.

Recipe and Photograph by Vera Shepherd DESSERTS MAGAZINE - www.dessertsmag.com 97

Recipe and Photograph by Vera Shepherd 98 DESSERTS MAGAZINE - www.dessertsmag.com

Chocolate Morello Cherries Tart

1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted and cooled Makes six 4-inch tart or one 9-inch tart 4 ounces semisweet chocolate (at This tart was inspired by the flavors of least 64%), melted a Black Forest Cake. It is also good as is, One jar (11.8 oz) Griottines, or served warm with a dusting of powedered morello cherries in liqueur sugar. 1. In a mixer bowl, whisk eggs, sugar, vanilla and kirsch with an electric mixer Chocolate Crust until thicken and pale yellow. Add the 1-1/4 cups (5 oz/150 g) all-purpose ingredients in the following order: butter, flour 1/3 cup (69 g) granulated white sugar flour, and salt, mix well after each addition. Stir in chocolate until well combined. Pour 3 Tablespoons (17 g) unsweetened mixture into cooled tart shell. Arrange 6 Dutch-process cocoa powder to 9 cherries in each tart. 1/4 teaspoon salt 6 Tablespoons unsalted butter, cut into 2. Bake at 375°F (190°C) until the filling is puffed, shiny, and set, for about 25 to about 1/2-inch cubes and chilled 30 minutes. Cool on wire rack. 2 large egg yolks, lightly beaten 1/2 teaspoon pure vanilla extract

Topping

1. In a food processor, add the flour, sugar, 3/4 cup (175 ml) whipping cream, cocoa, salt, and pulse until combined. Add butter, and pulse until mixture resembles a coarse meal with just a few pea-size pieces of butter remaining. Add yolks and vanilla, and process until moist crumbs form. 2. Transfer the dough into the tart pan pan with a removable bottom; with floured fingers and dry-measuring cup, press evenly into bottom and up side of pan. Shape and press the edge of dough firmly against side of pan, pushing down wih opposite thumb to level top of crust flush with rim. Wrap in plastic, and refrigerate until firm and chilled, for at least 30 minutes. 3. Prick the bottom all over with a fork. Bake crust at 350°F (180°C) until the crust is dry in the center and set, for 25 to 30 minutes. Cool completely.

Filling

2 large eggs 3/4 cup granulated white sugar 2 Tablespoons Kirsch 1/2 teaspoon pure vanilla extract 1/2 cup almond flour

chilled 1/4 teaspoon pure vanilla extract 2 Tablespoons powdered sugar Chocolate shavings Powdered sugar, for dusting

Before serving, in a bowl, whip cream, vanilla, sugar with a whisk or an eletric mixer until firm peaks form when the whisk is lifted. Spoon into a pastry bag fitted with a large star tip. Dust with powedered sugar. Pipe the whipped cream around edge of tart and sprinkle with chocolate shavings.

Try this... Griottines French Morello Cherries in Liqueur

DESSERTS MAGAZINE - www.dessertsmag.com 99

Peanut Butter Mousse Tart Makes one 8-inch tart

If you like Reese’s Peanut Butter Cups, you’ll love this tart. This light creamy nutty filling on top of a thin layer of crispy cookie crust coated with a silky smooth chocolate topping is to die for.

Editor’s Notes: If you cannot find powdered peanut butter substitute 1/3 cup of creamy peanut butter. For the topping you can use half semisweet chocolate (at least 61% cacao) and half milk chocolate or substitute the milk chocolate for bittersweet or semisweet chocolate. If you want a hard crunchy chocolate topping, place 12 oz semisweet

Cookie Crust

1 cup vanilla wafer crumbs 4 Tablespoons unsalted butter, melted Nonstick vegetable oil spray Preheat oven to 375°F (190°C). In a bowl, add the crumbs and mix in the melted butter until well combine and mixture resembles wet sand. Press the crumbs evenly only into the bottom of a 8-inch (20 cm) tart pan with removable bottom. Bake until set and golden brown, for about 8 to 10 minutes. Allow to cool to room temperature. Place in refrigerator to chill.

Filling

1/3 cup packed light brown sugar 1/4 cup half-and-half or whole milk 1 cup heavy cream 3 oz cream cheese, room temperature 2 Tablespoons unsalted butter, melted 1/4 cup PB2 powdered peanut butter 1 teaspoon pure vanilla extract 2 Tablespoons powdered or confectioners’ sugar In a mixer bowl, add cream cheese, peanut butter powder, 1/3 cup brown sugar, vanilla, butter. Slowly add the half-andhalf or milk, and mix until smooth. Scrape bowl and beater(s) with rubber spatula. In another bowl, whisk the remaining cream with remaining brown sugar to stiff peaks. Fold into peanut butter mixture. Spread the filling into tart shell and smooth the 100DESSERTS MAGAZINE - www.dessertsmag.com

Recipe and Photograph by Vera Shepherd

top with an off-set spatula or the back of a spoon. Place in the freezer. After an hour or two, cover tightly with plastic wrap. Freeze at least 6 hours or overnight. Remove from the freezer and unmold leave the bottom of the tart pan under the tart or transfer to a 8-inch cake cardboard for support. finely chopped chocolate and 1/4 cup coconut oil in a deep microwave-safe bowl. Microwave on LOW until chocolate is melted, stirring occasionally until well combined. Let it stand just until cool, about 10 minutes and pour over the peanut butter mousse. Place in the refrigerator until the chocolate set. This tart is just as good frozen.

Topping

2/3 cup whipping cream 6 oz (176g) 38% cacao milk chocolate such as Guittard, finely chopped 2 Tablespoons unsalted butter In saucepan, heat cream until boiling. Pour over chocolate and butter in bowl, whisking gently until melted and smooth. Place the tart while frozen on a wire rack on a baking sheet lined with parchment paper. Pour the chocolate mixture over the filling and coat the sides with the aid of an off-set spatula. Refrigerate until the topping is set or serve immediately.

Try this...

Bell Plantation Powdered Peanut Butter Through a unique

process created by Bell Plantation that does not involve the use of any chemicals; over 90% of the fat is removed from the peanut. Essentially the oil is squeezed out of roasted peanuts and what remains is a peanut powder. An outstanding natural protein source sprinkle on shakes, yogurts, smoothies, great for outdoor sports. Excellent for ice cream as it will not seize while processing, ganaches, frostings, truffles, soufflés, cakes, muffins, brownies. Dissolves easily for savory applications such as Asian noodle sauces, breadings and crust especially for seafood. It is also wonderful for baking either reconstituted or as a powder. DESSERTS MAGAZINE - www.dessertsmag.com 101

Recipe and Photograph by Vera Shepherd

102DESSERTS MAGAZINE - www.dessertsmag.com

Creme de Menthe Mousse Pie Makes one 9-inch pie

This light and silky smooth pie has a refreshing touch of mint from the creme de menthe for a cool creamy taste.

Crust

4 Tablespoons unsalted butter, melted, plus more for pie plate 2 Tablespoons granulated white sugar 1-1/2 cups chocolate creme cookies crumbs Preheat oven to 375°F (190°C). In a bowl, add the crumbs and mix in the melted butter and sugar, until well combine and mixture resembles wet sand. Press the crumbs evenly into the bottom and sides of a 9-inch (23 cm) pie plate. Bake until set, for about 8 to 10 minutes. Allow to cool to room temperature. Place in refrigerator to chill.

Filling

1/4 cup sugar 2 cups heavy cream, chilled 5 Tablespoons green creme de menthe 3 Tablespoons white creme de cacao 1 envelope (1/4-ounce) unflavored gelatin 5 large egg yolks Freshly whipped cream (optional) Chocolate sauce (optional) Fudge mint cookies, coarsely chopped (optional)

1. Pour creme de menthe and creme

de cacao in a medium heatproof bowl, and sprinkle with gelatin. Let it soften. 2. Whisk in 1 cup cream to the gelatin mixture, until well combined. Set the bowl with cream mixture over a saucepan of simmering water. Cook, whisking constantly, until the gelatin is dissolved. 3. Beat the remaining cream in a medium bowl with an electric mixer with the whisk attachment until it is thicken and stiff peaks form when you lift the whisk. Place in the refrigerator. 4. In another heatproof bowl, add the egg yolks and sugar. Whisk until well combined. Slowly pour the hot cream mixture in a steady stream into the yolk mixture. Place the egg mixture bowl over the saucepan of simmering water. Heat, whisking constantly, until the mixture is slightly thickened and it reaches 165°F (74°C) on an instantread thermometer. 5. Place the bowl in an ice bath and with whisk or a hand-held eletric mixer with the whisk attachment, mix until the mixture is cooled and puddinglike texture. 6. Remove the whipped cream from the refrigerator. Add half of the whipped cream and gently mix until combined. With a rubber spatula, gently fold in remaining whipped cream. 7. Spoon mixture into pie crust and spread evenly with an offset spatula or the back of a spoon. Place in the refrigerator until set or overnight. Served chilled. Just before serving, spread the whipped cream, sprinkle with fudge mint cookies, and serve the chocolate sauce on the side, if desired. Store leftovers covered in refrigerator. DESSERTS MAGAZINE - www.dessertsmag.com 103

Chocolate Caramel Peanut Tart

butter, cut in pieces 1/4 teaspoon pure vanilla extract 1/4 cup (50 ml) whipping cream Makes one 9-inch tart 2/3 cup roasted peanuts, coarsely chopped This layered ooey, gooey, crunchy, 1/4 teaspoon salt chewy, nutty caramel, and silky smooth chocolate tart topped with 1. In heavy saucepan, bring sugar, water malt flavored whipped cream is just and corn syrup to boil, without stirring, sinfully delicious. It reminds me of a but brushing down side of pan with wet Snickers bars san nougat. Use the best pastry brush, for about 8 minutes or quality chocolate you can afford. We until caramel color. prefer Valrhona, Callebaut, El Rey, or 2. Remove from heat and whisk in the Guittard. The ganache can be made- butter, cream, vanilla, and nuts. Pour ahead up to 2 days. into prepared crust. Refrigerate for about 1 hour or until set.

Cookie Crust

2 cups vanilla wafer crumbs 2 Tablespoons granulated white sugar 6 Tablespoons unsalted butter, melted Nonstick vegetable oil spray Preheat oven to 375°F (190°C). Grease a 8-inch (20 cm) tart pan with nonstick vegetable oil spray, set aside. In a bowl, add the crumbs and mix in the melted butter and sugar, until well combine and mixture resemble wet sand. Press the crumbs evenly into the bottom and sides of the prepared tart pan. Bake until set and golden brown, for about 8 to 10 minutes. Allow to cool to room temperature. Place in refrigerator to chill.

Caramel Peanut Filling

Ganache

2/3 cup (150 ml) whipping cream 6 oz (175g) bittersweet chocolate, finely chopped 2 Tablespoons unsalted butter In saucepan, heat cream just until boiling. Pour over chocolate and butter in bowl, whisking gently until melted and smooth. Let it cool slightly. Pour over caramel filling. Refrigerate until set, about 6 to 8 hours.

Topping

3/4 cup (175 ml) whipping cream, chilled 1/4 teaspoon pure vanilla extract 2 Tablespoons powdered sugar 3 Tablespoons malted milk powder

Before serving, in a bowl, whip cream, 3/4 cup granulated white sugar vanilla, malted milk, sugar with a whisk 3 Tablespoons (50 ml) filtered or an eletric mixer until firm peaks form water when the whisk is lifted. Spoon into a 2 Tablespoons (25 ml) corn syrup pastry bag fitted with a large star tip. 5 Tablespoons (71 g) unsalted Pipe around edge of tart. 104DESSERTS MAGAZINE - www.dessertsmag.com

Recipe and Photograph by Vera Shepherd

DESSERTS MAGAZINE - www.dessertsmag.com 105

Banana Foster Pie Makes one 9-inch pie

Cookie Crust

1-1/3 cups vanilla wafer cookies crumbs 3 Tablespoons granulated white sugar 6 Tablespoons unsalted butter, melted Preheat oven to 375°F (190°C). In a bowl, add the crumbs and mix in the melted butter and sugar, until well combine and mixture resembles wet sand. Press the crumbs evenly into the bottom and sides of a 9-inch (23 cm) pie plate. Bake until set golden brown, for about 8 to 10 minutes. Allow to cool to room temperature. Place in refrigerator to chill.

Banana Foster

2 Tablespoons unsalted butter 1/4 cup packed dark brown sugar 1/4 teaspoon cinnamon 1/8 teaspoon freshly ground nutmeg 3 Tablespoons dark rum 4 medium ripe but firm bananas, divided 1. Slice two bananas crosswise 1/4-inch thick. Melt the butter in an skillet over medium-low heat. Add the brown sugar, cinnamon, nutmeg, rum and stir to dissolve the sugar, about 1 minute. If the heat is too high, the butter and sugar will separate instead of combining to form a sauce. 2. Add the bananas and spoon the sauce over the bananas. Cook until the bananas are glossy and golden on the bottom. Turn the bananas and continue cooking until soft but not falling apart. Remove from heat and let it cool.

Filling

3 Tablespoons cornstarch 1/4 teaspoon salt 1-2/3 cups milk 106DESSERTS MAGAZINE - www.dessertsmag.com

1 (14-ounce) can sweetened condensed milk (NOT evaporated milk) 3 large egg yolks 2 Tablespoons unsalted butter, cut into small pieces 1 teaspoon pure vanilla extract

1. In heavy saucepan, add the milk, cornstarch,

salt and whisk until the cornstarch is completely dissolved. Whisk in condensed milk and egg yolks. Heat the mixture over medium heat, stirring constantly until thickened and comes to a boil. Remove from heat. Add the butter and vanilla, mix until well combined. Cool slightly. 2. To assemble the pie, spread half of the custard into the crust, arrange the banana foster slices on top of the custard. Pour remaining filling over the bananas and spread evenly with an offset spatula or the back of a spoon. Cover and place in the refrigerator until set, for about 4 hours. Before serving, spread the whipped cream on top of the custard. Slice the remaining banana and sprinkle evenly with sugar, then caramelize with a kitchen torch. Garnish the top of pie with the sliced caramelized bananas. Store leftovers covered in the refrigerator.

Rum whipped cream

2 Tablespoons light brown sugar 3 teaspoons dark rum 1/8 teaspoon ground cinnamon 3/4 cup heavy cream, chilled In a mixer bowl, add the cream, sugar and rum, with an electric mixer with the whisk attachment or by hand with a whisk, beat the cream until firm peaks form when you lift the whisk. Place in the refrigerator until ready to use.

Recipe and Photograph by Vera Shepherd

Editor’s Note: This pie can be easily made into the traditional banana cream pie, by omitting the banana foster. Substituting the cookie crust for the plain pie crust and whipped cream, and arranging sliced bananas onto the crust DESSERTS MAGAZINE - www.dessertsmag.com 107

Tarts from around the World...

108DESSERTS MAGAZINE - www.dessertsmag.com

Rhubarb-Strawberry Linzer Tart

AUSTRIA

Makes one 8-inch tart

Area Capital

VIENNA

9

84.000 km2 Population approx. 8,3 million

approx.

Official Languages

German

also Slovene, Croatian, Hungarian

Life Expectancy

76,4

Currency

Euro

Religions

Protestant (approx. 5%)

82,1

Roman-Catholic

(approx. 75%)

Filling

2 cups trimmed fresh or frozen rhubarb, cut into 1/4-inch pieces 1/4 cup filtered water 1/2 vanilla bean, split lengthwise, seeds scraped or 2 teaspoons pure vanilla extract 2 teaspoons cornstarch 2 teaspoons freshly squeezed lemon juice 2 teaspoons grated lemon zest 3/4 cup chunky strawberry preserves Powdered sugar, for dusting Combine the rhubarb and water in a saucepan. Add the vanilla seeds and reserve the pod for another use. Bring mixture to a boil. Reduce heat to low, and simmer until most of the water has been absorbed. In the small bowl, whisk together the cornstarch and water until smooth. Pour the cornstarch mixture into the simmering mixture, whisking constantly. Cook until the liquid thickens. Remove from heat, and stir in lemon juice, vanilla extract (if using), lemon zest, and preserves. Set aside to cool.

A linzer tart is a lattice-topped Austrian specialty made of a crust rich with butter, spices, and grounded nuts filled with raspberry jam. However, you’ll love how the rhubarb adds its bright tart flavor to this modern take on this classic favorite. Feel free to substitute 1 cup good-quality seedless raspberry jam for the filling if you’d like to make a traditional tart.

Crust

1-1/2 cups (194 g) all-purpose flour 1 cup (86 g) almond flour 3/4 cup (148 g) granulated white sugar 1/2 teaspoon ground cinnamon Pinch of salt 10 Tablespoons unsalted butter, cut into about 1/2-inch cubes and chilled 2 egg yolks 1-1/2 Tablespoons freshly squeezed lemon juice 1-1/2 Tablespoons whole milk

1. In a food processor, place the flour, almonds,

granulated sugar, cinnamon, salt, and pulse until combined. Add butter and pulse until mixture resembles coarse meal. In a small bowl, beat the yolks, milk, and juice. Add egg mixture, and process until moist crumbs form. 2. Grease the bottom and sides of an 8-inch tart pan with a removable bottom. Press 2/3 of the dough into the bottom and sides of the prepared tart pan with floured fingers and dry-measuring cup to form about an 1/2-inch-thick crust. Shape and press the edge of dough firmly against side of pan, pushing down wih opposite thumb to level top of crust flush with rim. Chill in the refrigerator or freezer for 20 minutes. Preheat oven to 350°F/180°C and position an oven rack in the lower third. Spread the filling evenly in the chilled shell. 3. On lightly floured surface, roll out reserved dough. Cut into into 3/4-inch-wide strips. Weave the strips, about 1-inch (1 cm) apart, over filling to form lattice top or just place the strips stright over the filling about 1 inch apart and cross the other strips at an angle over the dough. Trim strips to edge of overhang. Press to seal. Bake tart until filling is bubbly and crust is just golden brown around the edges, about 40 minutes. Serve tart at room temperature or warm, dusted with powdered sugar with a spoonful of whipped cream. DESSERTS MAGAZINE - www.dessertsmag.com 109

Recipe and Photograph by Vera Shepherd Editor’s Notes: To unmold, place the tart pan on top of a large can to support the bottom as the rim falls to the counter. Use a large off-set spatula to transfer the tart to a serving plate or simply leave the bottom of the tart pan under the tart for support. The tart keeps at room temperature for up to 2 days covered with plastic wrap, or in the refrigerator for up to 4 days. Allow the tart to come to room temperature before serving, or warm in a 350°F /180°C oven for 8 to 10 minutes. The dough can be wrapped tightly and frozen for up to 6 weeks. The filling can be made up to 2 days in advance and kept in an airtight container in the refrigerator. If you can not find almond flour, grind the almonds with the flour to keep the almonds from turning into a paste. 110DESSERTS MAGAZINE - www.dessertsmag.com

The Anzac Tart by Yu-ching Lee

I was born in a tropical country and didn't exactly spend my early childhood surrounded by rustic baking or elaborate pastries (I wish). Now that I have been living in Australia for so many years, however, I feel so much a part of the culture and way of life. This is home. I've made something in honour of Anzac Day which is observed every year in Australia on the 25th of April. My dessert, 'The Anzac' essentially consists of a sticky oatmeal tart topped with a layer of coconut bavarian and Anzac 'streussel'. Bursting with coconut, oats and golden syrup, it celebrates the textures and flavours of the famous Anzac biscuit/cookie. Makes two 6-½” tarts

Anzac biscuits or cookies

90g rolled oats 50g dried shredded coconut 150g all-purpose flour, sifted 160g fine granulated white sugar or caster sugar 125g unsalted butter 3 Tablespoons golden syrup 2 Tablespoons boiling water 1-½ teaspoons bicarbonate of soda or baking soda 1 teaspoon pure vanilla extract or essence

AUSTRALIA Population

approx. 21.8

million

Official Language

Capital

English Area approx. 7.7 million km2; about the

CANBERRA

size of the 48 contiguous United States Life Expectancy

78

83

Religions

Roman-Catholic (approx. 26%)

Ethnic Groups

Anglican (approx. 19%) Christian (approx. 19%)

European (approx. 92%) Asian (approx. 6%) Aboriginal (approx. 2%)

Currency

AUD (Australian Dollar) DESSERTS MAGAZINE - www.dessertsmag.com 111

112DESSERTS MAGAZINE - www.dessertsmag.com

Recipe and Photograph by Yu-ching Lee DESSERTS MAGAZINE - www.dessertsmag.com 113

Get this...

Fat Daddio’s 6-inch x 1-1/2” deep. Mini Pie Pan This 18gauge anodized aluminum mini pie pan. Anodizing completely seals the aluminum, making a smooth scratch-resistant surface, and ensures there is no crosscontamination or leaching of aluminum into foods. Anodized aluminum is also non-reactive with acidic and dairy ingredients. Dishwasher safe. Lifetime warranty. amazon.com

1. Preheat the oven to 320°F/160°C. In a

bowl, combine the oats, coconut, flour and sugar. 2. Warm the butter and golden syrup in a pan, stirring until butter has melted. Add the vanilla, boiling water and bicarbonate of soda, stirring. The mixture will froth up. At this point, pour the frothy liquid over the oat mixture, stirring to combine. 3. You can bake this dough as cookies by rolling tablespoons of dough into balls, placing them on lined baking trays and baking for 18 minutes or until cookies are golden brown, and later crumbling what you need into pieces to use as the tart topping (saving the rest to eat with a cup of tea). Alternatively, scatter the raw mixture on a baking tray as you would a streussel, and bake it that way.

Tarts

2 x 6-1/2” tart crusts, blind baked 310g golden syrup 85g quick-cooking rolled oats 60g ground almonds 1 large egg 150ml thick cream (48% fat heavy cream or clotted cream) ½ teaspoon vanilla extract (or ½ a vanilla bean, scraped) 2 Tablespoons strawberry jam

1. Preheat the oven to 350°F/180°C. 2. Place the tart crust on a baking sheet.

R & M Pie Bird This ceramic pie bird bakes right in pie to allow steam to escape. Keeps pie crust from cracking and bubbling over. amazon.com

Spread a thin layer of jam into each tart crust. Put the rest of the ingredients in a food processor. Process until smooth. Divide the filling between the tart crusts. Bake for 10 minutes, then lower the temperature to 300°F/150°C and bake for a further 20 minutes until the browned and set. Remove from the oven and allow to cool on a wire rack.

114DESSERTS MAGAZINE - www.dessertsmag.com

Helen’s Coconut Bavarian

1 Tablespoon (7g) powdered gelatin 3 Tablespoons water 4 large egg yolks 1/4 cup (50 g) fine granulated white sugar 1 cup (250 ml) coconut milk 1 cup (250 ml) heavy cream, cold

Get this...

1. In a small bowl, sprinkle the gelatin over

the water and let stand to soften while you prepare the cream. In a large bowl, whisk the egg yolks with the sugar until very pale. In the meantime, in a medium large saucepan set over medium heat, bring the coconut milk to a simmer. Slowly pour the milk over the yolks, whisking constantly to prevent them from curdling. 2. Pour the mixture back into the saucepan over medium low heat and cook until the cream coats the back of a spoon (as if making creme anglaise). Add the softened gelatin and stir until melted completely into the cream. Let cool to room temperature. 3. In a stand mixer fitted with the whisk attachment, whip the cream to soft peaks on medium speed and fold it into the cooled cream base. Pour this mixture into two 6” rings (1-1/4” high) lined with acetate. Chill overnight. 4. To assemble, unmold the bavarians and place it on top of the tarts. Top each bavarian with the crumbled Anzac biscuits/cookies. Dust with powdered sugar and serve. Yu-ching Lee, of Lemonpi, blogs from Australia, visit her at blog.lemonpi.net/

Editor’s Note: Golden syrup is very common in Australia and UK. If you cannot find golden syrup, you can substitute by mixing two parts corn syrup to one part unsurfured molasses. Example: If you need 1 cup golden syrup, add 2/3 cup light corn syrup and 1/3 cup unsulfured molasses.

Lyle’s Golden Syrup Golden syrup is a thick sugar syrup which looks and tastes like honey, and is used in many baking recipes. Golden syrup is made in the process of refining sugar cane juice into sugar. It is often used as a substitute for people who cannot or choose not (vegans) to eat honey. amazon.com

Fat Daddio's Anodized Aluminum Round Cheesecake Pans with Removable Bottoms This versatile deep professional cake pan has a removable bottom and is designed for baking a variety of layer cakes and tarts, as well as cheesecakes and frozen desserts. Similar to a springform pan, the cake can be removed from the pan simply by pushing the bottom of the pan up and removing it. amazon.com

DESSERTS MAGAZINE - www.dessertsmag.com 115

Recipe by Tessa Kiros Photograph by Manos Chatzikonstantis

“

There is something about the African landscape, the bush and the night sky, that covers me with silence...” — Tessa Kiros

Read this... In Falling Cloudberries, Tessa will take you on a global journey of taste and experience with her eclectic compilation of 170 simple and delicious recipes that reflect her world travels, multicultural heritage, family traditions, and amazing cooking combinations. The book is full of personal touches and stories. It is a beautiful collection of family anecdotes, history, and traditions all documented with stunning photography, unique illustrations, and a warm dialogue that will simply pull you in. You’ll taste the world without leaving your kitchen. 116DESSERTS MAGAZINE - www.dessertsmag.com

Milk Tart (Melktert)

Serves 8

Reprinted with permission from Falling Cloudberries: A World of Family Recipes by Tessa Kiros, copyright © 2009. Published by Andrews McMeel Publishing

Pastry

Milk tart was something we ate often in South Africa; it was on the menu in many tearooms and bakeries. You might like to make double the pastry and freeze it ready rolled-out in the pan so that you can whip it straight into the oven whenever you need to produce a dessert in a hurry.

Filling

1. To make the pastry, mix the butter

7 Tablespoons cold butter, cut into cubes 1/2 cup superfine sugar 1 cup all-purpose flour 1/2 teaspoon baking powder 1 egg, lightly beaten 3 cups milk 5 Tablespoons butter 3 eggs, separated 1/2 cup superfine sugar 1 teaspoon vanilla extract 1/4 cup cornstarch 1 Tablespoon sugar 1 teaspoon ground cinnamon

SOUTH AFRICA

Capital

Pretoria, Cape Town, and Bloemfontein Area

approx.

1,219,912 km2

Currency

Population

Rand

approx.

43 million

Life expectancy

52.7

Languages

Afrikaans, 11 including English, Ndebele,

56.9

Pedi, Sotho, Swazi, Tsonga, Tswana, Venda, Xhosa, Zulu

and sugar together with a wooden spoon until softened. Add the flour, baking powder, and a pinch of salt, and mix with your fingers until damp and sandy. Add the egg and knead very gently so that the pastry comes together. Flatten a little and wrap in plastic. Refrigerate for 1 hour before rolling out. 2. Preheat your oven to 350°F. Roll out the pastry on a floured work surface to line a 10-1/2 inch tart pan with sides at least 1-1/4 inches high. Line with parchment paper, fill with baking beans or weights, and blind bake for 20 minutes. Remove the beans and paper when the visible pastry is golden. Prick the pastry base a few times with a fork and bake for a further 10 minutes to dry out the bottom. 3. Meanwhile, make the filling. Put the milk and butter in a pan over medium heat to melt the butter. Whisk the egg yolks with the sugar and vanilla, then whisk in the cornstarch. Add a ladleful of the hot milk to the eggs, whisking to avoid scrambling them. Add the rest of the milk, mix it all together well, and let it cool. Whisk the egg whites to soft peaks, then gradually fold into the filling. Pour into the tart case, sprinkle the sugar and cinnamon over the top, and return to the oven for 30 minutes, or until it is set and just a bit wobbly. Cool before serving. DESSERTS MAGAZINE - www.dessertsmag.com 117

Recipe by Gilles Marchal Photograph by Veronique Durruty

A word from Gilles Marchal This chocolate tart is renowned the world over. At La Maison du Chocolat, we have been following the same recipe scrupulously for thirty years, preparing it exactly the same way every morning in Paris, London, Tokyo, New York, and Hong Kong. I like to serve it with a soft, spiced caramel, a fruit compote, or a citrus zest praline. The shortbread can be prepared the day before by filling the tart molds with dough and then leaving them in the refrigerator. The way the crust is baked is essential to the flavor and how well the dessert lasts. Personally, I prefer it slightly crisp rather than underdone. Reprinted with permission from La Maison du Chocolat: Timeless Classics with a Twist by Gilles Marchal, copyright © 2009. Published by Stewart, Tabori & Chang. Photo credit: Veronique Durruty © 2009

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FRANCE

For the shortbread

1. Split the bean down its length and

Currency

Euro

Capital

PARIS Languages French Life expectancy

approx.

78.8

Area

547,030 km2

Population

approx.

59 million

Religions

Protestant 82.7 Roman Catholic

(approx. 2%) (approx. 90%)

Dark Chocolate Shortbread Tart Makes 6 tartlets

For the shortbread

½ Tahitian vanilla bean 10 Tablespoons (140 g) unsalted butter 2 Tablespoons (10 g) ground almonds 2 generous pinches table salt ½ cup (60 g) confectioners’ sugar 1 egg (1¾ oz/50 g) 1½ cups (200 g) cake flour

scrape out the seeds from the inside using the tip of a knife. In a mixing bowl, cream the butter until softened. 2. Add the ground almonds, salt, confectioners’ sugar, and the vanilla seeds. Work the dough slightly until it becomes grainy, then add the egg and the sifted flour. Mix well to obtain a dough with an even consistency. 3. Place the ball of dough on a sheet of parchment paper, cover it with a second sheet, then roll it out to a very even 3/16in (5-mm) thickness. Remove the top sheet of paper, then use the pastry cutter to cut out 6 rounds of dough. Arrange them in the molds, cut off the excess dough, and press lightly so that the dough lines the inside of the molds. Refrigerate for another 2 hours. 4. Preheat the oven to 150°C/300°F. Prick the tart crusts several times with a fork, then bake for 20 to 25 minutes; after baking, the dough should be an even golden brown color, both top and bottom.

For the dark chocolate ganache

1. Finely chop the chocolate and set aside

in a mixing bowl. In a saucepan, bring the heavy cream to a boil. Pour it over the chocolate, covering the chocolate completely. Leave the chocolate to melt for 2 minutes without touching it, then whisk lightly in small circles, starting from For the dark chocolate ganache the center. 7½ oz (200 g) dark chocolate 60% 2. When the ganache thickens, move the cocoa whisk toward the sides of the bowl until ¾ cup (200 ml) heavy cream you obtain a smooth texture. Gradually 2 Tablespoons (30 g) unsalted butter add the butter, in small bits, and continue to mix gently, to obtain a silky, glossy Kitchen utensils ganache. 6 individual tart molds, 4 in (10 cm) in 3. Divide the ganache, which should still diameter (preferably metal) be warm and liquid, among the tart crusts. Pastry cutter slightly larger in Leave these delights in the refrigerator for diameter than the tart molds 1 hour before enjoying them. Rolling pin DESSERTS MAGAZINE - www.dessertsmag.com 119

Ricotta Tart (Torta di Ricotta)

Reprinted with permission from Caffe Italia by Liz Franklin. Copyright © 2009. Published by Ryland Peters & Small, $15.95, 2009; rylandpeters.com

ITALY

1. First make the pastry. Beat the butter

Capital

ROME Population

approx. 57 million Area

approx. 301,230 km2 Life expectancy

75.4 Official Language

Religions

81.8

Italian

Currency

Euro

Roman Catholic (approx. 98%)

Pastry

1-1/2 sticks (12 Tablespoons) salted butter, softened 1/4 cup sugar 1 medium egg yolk 2 cups all-purpose flour

and sugar together until smooth. Add the egg yolk and beat again until throughly mixed. Stir in the flour and work the mixture lightly until it forms a smooth but not sticky dough. Divide the dough in half and freeze one portion to use later. 2. Roll out the dough on a lightly floured work surface and use to line the tart tin. Chill for 30 minutes if time allows. 3. Preheat the oven to 350°F while you make the filling. 4. Beat the ricotta and mascarpone together until very smooth and light. Add the sugar, eggs, lemon juice and zest. Beat again until everything is thoroughly combined. Pour the mixture into the pastry case and bake for about 45 minutes until the filling is set. Remove from the oven and let it cool in the tin. Dust with confectioners’ sugar and serve.

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Ricotta Filling

2 cups ricotta cheese 1 cup mascarpone cheese 1 cup sugar 3 medium eggs, beaten grated zest and freshly squeezed juice of 2 large unwaxed lemons confectioners’ sugar, for dusting a 9-inch tart tin with removable base

serves 6–8

Indulge in Italian coffee culture at home with over 30 delicious inspired by Italy’s coffee bars recipes for cookies, cakes, savory panini, and more with Italian cooking expert Liz Franklin and tempting photography by Peter Cassidy in every recipe. amazon.com

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Recipe by Liz Franklin Photograph by Peter Cassidy

DESSERTS MAGAZINE - www.dessertsmag.com 121

UNITED STATES Capital

WASHINGTON, D.C.

73.8

Life expectancy

Area

approx. 9,6 km2

79.6 Religions

Roman Catholic (approx. 69%)

Southern Baptist Convention (approx. 16%)

Currency

USD (United States dollar) Population

approx. 304 million Official Language

English

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Butterscotch Pudding Tarts Reprinted with permission from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito, copyright © 2008. Published by Stewart, Tabori & Chang. Photo credit: Tina Rupp © 2008

These are impressive tarts that are surprisingly easy to make. Blair Van Sant, a self-styled pudding enthusiast, devised this recipe for us. It is toothsome and vaguely nostalgic. The butterscotch flavor is simple and straightforward, and it pairs magnificently well with the oat wheat crust. The crust is fairly forgiving, and the filling is a simple (albeit addictively delicious) homemade pudding. When topped with a few crumbled pieces of a Butterfinger candy bar, the tart becomes a whimsical dinner party dessert. 122DESSERTS MAGAZINE - www.dessertsmag.com

Recipe by Matt Lewis and Renato Poliafito Photograph by Tina Rupp

DESSERTS MAGAZINE - www.dessertsmag.com 123

FOR THE OAT WHEAT PIE CRUST 1 cup rolled oats ½ cup whole wheat flour 1 cup all-purpose flour ¼ cup firmly packed dark brown sugar ½ teaspoon salt ¾ cup (1½ sticks) cold unsalted butter, cut into cubes ¼ cup milk

FOR THE BUTTERSCOTCH PUDDING 6 large egg yolks ¾ cup granulated sugar ¼ cup heavy cream ½ cup firmly packed dark brown sugar ¹/³ cup cornstarch, sifted 1 teaspoon salt 3 cups whole milk 1 vanilla bean 1 Tablespoon unsalted butter 2 Tablespoons whiskey

TO ASSEMBLE TARTS

THE

1 Butterfinger candy bar, broken into small pieces

Baked Note:

For an even simpler dessert, forgo the crust and make just the pudding filling. Serve it over vanilla wafers in individual ramekins.

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MAKE THE OAT WHEAT PIE CRUST 1. Put the rolled oats in a food processor

and process for about 30 seconds, until ground but not powdered. Add the flours, brown sugar, and salt and pulse until combined.

2. Add the butter and pulse until the butter pieces are small and the dough looks crumbly, like coarse sand. Add the milk and pulse for a few seconds.

3. Scoop the dough out of the food

processor and form it into a large disk. Wrap tightly in plastic and refrigerate for at least 1 hour and up to 3 hours.

4. Dust a work surface with a sprinkling

of flour. Unwrap the disk of chilled dough and put it directly on the work surface. Cut the dough into eight equal pieces, about 2 ounces each, and gently shape each piece into a smooth disk. The dough will be sticky. Make sure to turn the dough over (use a spatula or a bench knife) as needed and keep the working surface floured. Put the dough disks in the refrigerator for 10 minutes.

5. Using a rolling pin, roll each dough

ball into a 6-inch round just over 1\8inch thick. Place a round over a 4-inch tart pan and very gently press the dough into the pan. Roll the rolling pin over the pan to trim off excess. Repeat with the remaining dough rounds. Use any excess dough trimmings to make a ninth tart shell or freeze them for another time.

6. Put the tart pans in the freezer for 30 minutes. Preheat the oven to 325°F.

7. Remove the tarts from the freezer, then arrange on a baking sheet and gently prick the dough with a fork.

8. Bake on the baking sheet until golden brown, 12 to 15 minutes, rotating

the baking sheet halfway through the baking time. Transfer the tart pans to wire racks and let cool completely.

MAKE THE BUTTERSCOTCH PUDDING 1. Put the egg yolks in a large heatproof bowl and set aside. 2. In a small saucepan, combine the granulated sugar and ¼ cup water and

stir gently with a heatproof spatula; do not splash the sides of the pan. Cook over medium heat until the sugar is dissolved, then increase the heat to medium-high and cook until the mixture begins to turn a dark amber color. Swirl the pan, if necessary, to create an even color, but do not stir. Remove from the heat, let stand for 1 minute, then use the heatproof spatula to stir in the cream. Pour the caramel into a small bowl. Set aside.

3. In another small saucepan, combine the brown sugar, cornstarch, and salt. Stir in the milk and whisk to combine.

4. Cut the vanilla bean in half lengthwise, and, using the tip of the knife

or a small teaspoon, scrape the seeds into the saucepan with the milk. Add the vanilla bean to the milk as well. Cook over medium-high heat, whisking occasionally, until the mixture comes to a boil. Remove from heat and add the caramel. Whisk together until combined, then pour one third of the mixture over the eggs. Keep whisking the egg mixture and add another third of the hot milk mixture. Transfer the egg mixture back to the saucepan with the milk mixture and, whisking constantly, bring to a boil over medium-high heat. Boil for 2 to 3 minutes, or until very thick.

5. Remove from the heat and add the butter and whiskey. 6. Keep whisking vigorously for about 1 minute to cool the pudding slightly. Let the pudding sit for about 15 minutes, then remove the vanilla bean.

ASSEMBLE THE TARTS

Whisk the pudding one more time until smooth. Divide the pudding equally among the tart shells and sprinkle some of the crumbled candy bar over the pudding. Cover the tarts with plastic wrap and put them in the refrigerator for about 2 hours before serving. The tarts can be stored, tightly covered, in the refrigerator for up to 2 days. DESSERTS MAGAZINE - www.dessertsmag.com 125

Apples! A is for...

All rights reserved ©2009 U.S. Apple Association

Autumn is arguably the best time of the year. It's time we say goodbye to the sizzling heat and beginning to enjoy cooler days, watching the leaves turn golden hues and taking a bite of our first crispy, juicy and delicious apple of the season and dream of more to come! With 2,500 known varieties of apples grown in the United States and more than 7,500 grown worldwide, you could eat a different one every day for more than 20 years and never eat the same kind twice. No matter what kind you choose, look for a firm, fragrant, bruise-free fruit. Apples ripen quickly at room temperature. Store them in a perforated plastic bag in the refrigerator. Apples give off ethylene gas as they ripen, which shortens the storage life of some other vegetables, so keep the apples in a separate compartment. Enjoy your apples and try some recipes by the U.S. Apple Association. For more recipes, tips and tricks for selecting, storing and preparing this versatile fruit, please visit www.usapple.org

126DESSERTS MAGAZINE - www.dessertsmag.com

Apple Bacon Popovers 2 large eggs 2 large egg whites 2 cups 1% milk 2 cups all-purpose flour 2 teaspoon granulated white sugar 1 teaspoon salt 2 strips turkey bacon 1 large apple 1 Tablespoon unsalted butter, melted Cooking Spray Apple Butter, optional

In a large bowl, whisk together eggs and egg whites until well blended. Whisk in milk and set aside. In a medium bowl, combine flour, sugar and salt. Gradually add flour mixture to egg mixture, stirring well with a whisk. Let it stand for 30 minutes. While batter is standing, preheat oven to 450°F. Cook bacon strips until crispy. Drain, let it cool, and finely chop. Coarsely grate apple, including peel. Coat a 9-cup popover pan with cooking spray. Fold the bacon, grated apple, and melted butter into batter, stirring until well blended. Pour batter into prepared popover cups until ¾ full. Bake at 450°F for 18 minutes. Reduce heat to 325°F and bake for 10 minutes more. Serve immediately with apple butter.

All rights reserved ©2009 U.S. Apple Association

by U.S. Apple Association Makes 9 servings

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All rights reserved ©2009 U.S. Apple Association

Apple Cheddar Pizza with Toasted Pecans

1/2 teaspoon ground cinnamon 2 Tablespoons honey 1/4 cup chopped toasted pecans 1 cup grated white cheddar cheese

This recipe is perfect for an easy dessert or great snack.

Pre-heat oven to 425°F. Lightly coat 14-inch pizza pan with cooking spray. Press dough into pizza pan. Cook apples in apple juice until tender. Drain off juice and reserve. Place apple slices on dough. Dissolve cornstarch in apple juice, cinnamon, and honey. Cook over medium heat until clear. Spread sauce over apples. Sprinkle pecans on top. Top with cheese. Bake in a 425°F for 15-20 minutes.

by U.S. Apple Association Makes 8 servings

One (12 oz. can) refrigerated, ready-made pizza dough Vegetable oil cooking spray 3 large apples, thinly sliced 1 cup apple juice 1 Tablespoon cornstarch 128DESSERTS MAGAZINE - www.dessertsmag.com

Apple Pancakes with Maple Apple Sauce by U.S. Apple Association Makes 4 servings

2 teaspoon unsalted butter 1/4 cup maple syrup 1/8 cup dark corn syrup Dash of salt

Pancakes

1. For pancakes, combine flour, baking

1-½ cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 3 Tablespoons granulated sugar 1/4 teaspoon nutmeg 1/3 teaspoon baking soda 1 large egg 3 Tablespoons butter, melted 1/4 teaspoon vanilla 1 cup milk 1 cup apples, grated

Maple-Apple Sauce

2 large apples, peeled, cored, and diced

powder, salt, sugar, and nutmeg in mixing bowl. In a separate bowl, mix baking soda, egg, butter, vanilla, and milk. Combine both mixtures stirring only until blended. Fold in grated apple. Bake on hot, lightly greased griddle. When batter is full of holes, turn to brown on other side. Turn pancakes only once while cooking. 2. For sauce, melt butter in a nonstick skillet over medium-high heat. Add apples and sauté until just brown, about 2 to 3 minutes. Add maple and corn syrup to apples and stir gently. Let it cook another 2 to 3 minutes or until mixture thickens. Serve with Apple Pancakes.

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Apple Walnut Crostada 8 servings

1 refrigerated/ready-made piecrust Cooking spray 6 or 7 baking apples, peeled, cored, and sliced 1/2 cup brown sugar 1/3 cup chopped walnuts 1/4 cup all-purpose flour Dash of vanilla extract 2 Tablespoons butter, cut into pieces

1. Preheat oven to 350°F. Coat a baking

sheet with cooking spray and set aside. Place apples, sugar, walnuts, flour and vanilla extract in a large mixing bowl and toss well. 2. Transfer piecrust to baking sheet. Spoon apple mixture into center of piecrust and fold up sides of pastry to capture apples and juices. Dot with butter. Bake for 45 to 50 minutes or until crust is golden brown.

All rights reserved ©2009 U.S. Apple Association

130DESSERTS MAGAZINE - www.dessertsmag.com

1. Preheat oven to 450°F. Heat butter or

margarine in a medium-size skillet and sauté the apples for 5 minutes over low heat. Mix together brown sugar and cinnamon. Sprinkle over apples. Toss and continue to sauté apples for about 10 minutes, until they caramelize. The mixture will be thick and syrupy. Spoon mixture into an 8X8-inch baking dish and keep hot in the oven.

2. Separate eggs. Whisk yolks

and the granulated sugar in a small bowl until fairly thick. In a large bowl, beat egg whites with cream of tartar until stiff and shiny. Fold into yolk mixture, a third at a time. Pour egg mixture over the apples and bake for 8-10 minutes. The omelet will be puffed and golden. Remove from the oven and sprinkle with confectioners' sugar. Serve immediately.

Apple Puff Omelet Makes 4 servings

2 large apples, peeled, cored and thinly sliced 1/4 cup sweet butter or margarine 1/4 cup brown sugar 1 teaspoon ground cinnamon 4 large eggs 1/4 cup granulated white sugar 1/4 teaspoon cream of tartar 1 Tablespoon confectioners' sugar (optional)

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. . . s e l p p a r Pick you by U.S. Apple Association

Braeburn This apple originated in New Zealand in the early 1950s, as a chance seedling with Lady Hamilton and Granny Smith as possible parents. Now grown in the United States, Braeburn is a multipurpose apple good for all types of apple uses. Its color varies from orange to red over a yellow background. This crisp, juicy apple has a rich, spicy-sweet flavor. U.S. Braeburns are available beginning in October through July. Cameo® This new apple with an old-world name was discovered as a chance seedling in the late 1980s in Washington state. Cameo® makes its cameo appearance beginning in October. It bears red stripes over a cream-colored background. Extra-crispy Cameo has a sweet-tart taste. This apple resists browning, making it a natural choice for salads and fruit trays. Cooks, please note that Cameo's extra-denseness takes a bit longer to cook. Cameo is a registered trademark of the Cameo Association. Cortland This variety originated in the late 1890s in New York state, a cross between McIntosh and Ben Davis developed at the New York State Agricultural Experiment Station. Sweeter than its McIntosh parent, with only a hint of tartness. Cortland has tender, snow white flesh that resists browning, making it an excellent choice for salads, kabobs and garnishes. The Cortland is available September through April. Empire Empires premiered in 1966 in the Empire State of New York, a cross between Red Delicious and McIntosh developed by the New York State Agricultural Experiment Station. This crisp, juicy apple has a delightful sweet-tart flavor and creamy white flesh, making it a good all-purpose apple. Stake out your Empire between September and July.

Apples photographs courtesy of New York Apple Association © New York Apple Association 132DESSERTS MAGAZINE - www.dessertsmag.com

Fuji Originally developed in Japan in the late 1930s and named after the famous Mt. Fuji, U.S.-grown Fujis began appearing in markets in the 1980s. Fuji is a cross between Ralls Janet and Red Delicious. This variety popularity is skyrocketing, thanks to its sweet flavor and firmness. Fuji apples are bi-colored, typically striped with yellow and red. They are available year round, beginning in September. Gala This variety originated in New Zealand, a cross between Kidd's Orange Red and Golden Delicious. The Royal Gala strain was named in honor of Queen Elizabeth II, who deemed it her favorite during a visit to New Zealand. It was brought to the United States in the early 1970s, and is now one of the country's most popular apples. This crispy, juicy, very sweet apple is ideal for snacking. Galas can vary in color, from cream to red- and yellow-striped. U.S.-grown Galas are harvested beginning in mid-July, and are typically available year-round. Ginger Gold A Virginia grower discovered this apple sprouting amid the ruins of a hurricane-devastated orchard in the late 1960s, and named this greenish-gold, sweet-tart apple after his sweetheart. Its parentage includes Albemarle Pippin, a favorite apple of Thomas Jefferson. This earlyseason Eastern apple is great for salads, and cooks well too. Available in limited but growing supplies starting in mid-October. Golden Delicious This old favorite was discovered as a chance seedling in 1890 in Clay County, W.Va., and was originally named Mullin's Yellow Seedling. Renamed in 1916, its parents are thought to be Golden Reinette and Grimes Golden. Goldens have a pale yellow skin, sometimes with a red blush. Mellow and sweet, all-purpose Goldens are great for eating out of hand, baking and salads. Golden crisp, pale yellow flesh resists browning, making it a good choice

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for salads and other dishes. Goldens appear on the market in September, and are available year-round. Cooks, note that you can reduce the amount of added sugar when making pies with Goldens. Granny Smith This Australian native was discovered in 1868 as a chance seedling by "Granny" Anne Smith of Ryde, New South Wales. One parent might have been a French Crab Apple. Grannys are known for their distinctive green flesh, which sometimes bears a red blush, and their very tart flavor. An all-purpose apple, Grannys work equally well as a snack or in pies and sauces. U.S. Grannys are harvested beginning in August, and are available year-round. Honeycrisp This honey of an apple has a honeyed, mild flavor and a crispness deemed explosive. Crispy, juicy and sweet, this popular newcomer is a cross between a Macoun and a Honeygold. Honeycrisp skin is a distinctive mottled red over a yellow background, with coarse flesh. This apple is good for snacking, salads and sauce-making, and stores well. Honeycrisp is college educated, developed by the University of Minnesota. Harvested beginning in September, supplies are limited but growing. Idared Introduced in 1942, this Idaho Agricultural Experiment Station product is a cross between the Jonathan and Wagener apples. It has a tangy flavor like the Jonathan, but is much larger. It has a bright red skin and firm texture. This apple is good for snacking and holds its shape ideally for baking. Available from September through June. Jonagold A blend of Jonathan and Golden Delicious apples, New York native Jonagold offers an unique honeytart flavor, and crispy, juicy nearly yellow flesh. It debuted in 1968, a product of the New York State

134DESSERTS MAGAZINE - www.dessertsmag.com

Agricultural Experiment Station. With a yellow-green base skin color and a red-orange blush, it is excellent both for eating fresh and for cooking. Jonagold is typically available October through July. McIntosh This is old, well-known variety, was discovered as a chance seedling by John McIntosh in 1811. Its deep red finish sometimes carries a green blush. Juicy, tangy tart McIntosh has a tender, white flesh. It is best used for snacking and applesauce, but some people enjoy its tart flavor in pies as well. McIntosh cooks down easily, so if making pie, cut the slices thick or add a thickener). This apple is typically available from September through May. Red Delicious This most widely recognized of all U.S. apple varieties originated in Iowa in the 1870s. This sweet, crispy, juicy apple varies in color from striped red to solid midnight red. Western Red Delicious are elongated in shape, with pronounced "feet"; Eastern-grown Delicious are more round. This apple is best eaten fresh or in salads. Red Delicious apples are available year round, starting in September. Rome Beauty Referred to as the "baker's buddy," this apple was discovered as a chance seedling in the early 1800s on a farm near Rome Township, Ohio. Famed for its storage qualities, this mildly tart apple is primarily used for cooking and is especially good baked or sautéed. The Rome apple is typically available beginning in September. 20 Ounce The Heirloom variety of the 20 ounce apple is famous for its size and excellent cooking qualities. Pale yellow flesh, firm, tender, juicy and tart. Excellent for cooking. Best for pies, apple sauce and baking. They are grandmas’ favorite apple for pies. It is available from September to November. by U.S. Apple Association DESSERTS MAGAZINE - www.dessertsmag.com 135

What Kind of Apple Eater Are You? There are almost as many ways to eat an apple as there are apple varieties. What kind of apple eater are you? Compare your munching method with these apple profiles. Compulsive Wedger: This apple eater can't eat the apple whole; must have perfect, core-free wedges neatly arranged on a plate. Each wedge must equal one-eighth of an apple. Splitter: This apple eater hates to deal with the core, but isn't compulsive enough to bother with wedges – just chop the apple in half, remove the core and munch contentedly. Musclebound types show off their brute force by twisting the apple in half with their bare hands (though, in fact, it's really not that difficult). Circle Stickler: This rebellious sort slices the apple against the grain – across the core, to make round slices. This person can often be found with convenient slices of cheese at hand; and, knows that round apple slices are much better than crackers! Top-to-Bottom Type: This methodical muncher starts at the stem and munches all the way down to the bottom. This person doesn't change the position of the apple until one vertical top-to-bottom pass had been completed; then rotates the apple to

136DESSERTS MAGAZINE - www.dessertsmag.com

continue in the next lane until the whole thing is done. Equator Eater: Probably the most common approach, this muncher takes bites out of the center of the apple all the way around, until the apple looks something like a mushroom on a mirror. The nibbler then attacks the top, and finally the bottom, which is somewhat less convenient as there is no place left to hold apple without getting one's fingers juicy – but she doesn't mind! The Streak: This eater prefers to eat the apples in the nude – the apple, that is! This person does not care about all those vitamins and fiber in the skin, peeling the stuff right off, preferably in one long winding piece. Once the peeling is complete, the apple is either eaten whole or sliced. The latter method is usually employed, as the apple skinless state can lead to copious juice drippings. Core-Free Cruncher: This muncher comes in two personalities. Type B loves gadgets and small appliances. This person eats a lot of apples because he gets to use that nifty "apple corer" gadget. Type A is a seedophobic and doesn't care whether

she gets to use a gadget, knife or sharp fingernails - she just has to get those darned seeds out of there before she'll even take one bite! The Type A personality does avoid core disposal issues, however. Stem Plucker: Before the first bite, this apple muncher grabs the stem of the apple and twists, saying one letter of the alphabet with each turn. The letter at which the stem comes off has profound meaning, usually interpreted as the first initial of the name of the future spouse. (Married munchers, take note: Turns can be modified to ensure the stem comes out at the desired letter.) Particularly curious Stem Pluckers continue the ritual by poking the outside of the apple with the stem to determine the number of children they will have, said to be equal to the number of pokes it takes to break the skin of the apple. (Hey, we don't make these things up, we just reprint 'em.) In a recent, incredibly unscientific poll, three out of four people surveyed reported themselves to be Stem Pluckers.

An Apple a Day...

An apple a day!

The health benefits of apples were first recorded as early as medieval times, giving rise to the old English saying "Ate an apfel avore gwain to bed Makes the doctor beg his bread" and its modern day variation, "An apple a day keeps the doctor away." Here’s five reasons to take a healthy bite:

1. Apples are absolutely fat-free! 2. One apple provides as much dietary fiber as a bowl of bran cereal. That's equal to one fifth of the recommended daily intake of fiber.

3. Apples are loaded with pectin, a soluble fiber that aids digestion and may help reduce cancer and heart disease.

4. The complex carbohydrates in apples give your body a longer, more even energy boost compared to high-sugar snacks. Snacking on apples can keep you going throughout the day.

5. Apples provide boron, an essential trace element that helps harden bones. Strong bones help prevent osteoporosis.

by U.S. Apple Association DESSERTS MAGAZINE - www.dessertsmag.com 137

Sweet Giveaway...

+ The Spice Kitchen: Everyday Cooking with Organic Spices

by Katie Luber, Sara Engram In this book there are more than one hundred fuss-free and easy delicious recipes for using herbs and spices to add vibrant flavors to your food at breakfast, lunch, dinner, and any time in between. $29.99

Peace of the Pie

One-ounce tin contains 12 organic spices in 1-teaspoon packets: 3 Ginger, 3 Korintje Cinnamon, 2 Anise Seed, 2 Nutmeg, 1 Allspice, 1 Cardamom packet. Plus recipes for pumpkin pie, apple pie, sweet potato pie, and pear pie. $9.00

TWO lucky readers will win The Spice Kitchen: Everyday Cooking with Organic Spices cookbook plus a 1-ounce tin of Peace of the Pie from Tsp Spices. $38.99

You can purchase The Spice Kitchen: Everyday Cooking with Organic Spices cookbook for $19.79 & eligible for FREE Super Saver Shipping on orders over $25 AND Tsp Spices Peace Of The Pie, 1-Ounce Tins (Pack Of 3) for $18.46 & eligible for FREE Super Saver Shipping on orders over $25 at www.amazon.com For more information on Tsp Spices please visit www.tspspices.com To WIN click HERE. 138DESSERTS MAGAZINE - www.dessertsmag.com

Sweet Giveaway... TWO

lucky readers will learn with the brilliant chocolatier and pastry chef Gilles Marchal, head of La Maison du Chocolat, to make some recipes that made the shop famous and a host of new ones too. La Maison du Chocolat: Timeless Classics with a Twist. $40.00 You can purchase for $26.40 & this item ships for FREE with Super Saver Shipping at www.amazon.com To WIN click HERE.

*NO PURCHASE NECESSARY TO WIN. Entry rules and prize details: Open to anyone, but we can only ship to U.S. residents. If you know someone that reside in the U.S. and want to send it to them, then feel free to enter our Sweet Giveaway. Entries must be received between 12:00 a.m. Pacific Time September 15, 2009 and 11:59 p.m. Pacific Time, October 15, 2009. The winner will be randomly drawn from all valid entries and will be notified via email using the email address supplied for entry into the Sweet Giveaway. Entry can be done only online by submitting an email address and validating the address via an email confirmation sent to the entrant. Entry requires subscribing to the free subscription of Desserts Magazine. Drawing date: October 31, 2009

DESSERTS MAGAZINE - www.dessertsmag.com 139

Sweet Giveaway... ONE

lucky readers will enjoy making over 30 authentic recipes for Italian cookies, cakes, panini, and more with CAFFE ITALIA by Liz Franklin. $15.95 You can purchase for $11.96 & eligible for FREE Super Saver Shipping on orders over $25 at www.amazon.com To WIN click HERE.

ONE

lucky readers will win The Hummibgbird Bakery by Tarek Malouf. $27.95 You can purchase for $18.45 & eligible for FREE Super Saver Shipping on orders over $25 at www.amazon.com To WIN click HERE.

140DESSERTS MAGAZINE - www.dessertsmag.com

Sweet Giveaway...

One 12 oz. jar Honey Crème Cranberry

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One Honey Crème Trio Gift Crate

FIVE

lucky readers will enjoy these delicious honey cremes by Honey Ridge Farms. $31.94 For more information please visit www.honeyridgefarms.com To WIN click HERE.

Honey

Crème

Cranberry

The flavor of sweet-tart cranberries provides a delicious balance with this all-natural, smooth, spreadable honey crème. Never cooked to retail their natural goodness, honey crèmes combine artisan honey with the finest fruits to deliver sweet flavor in a creamy spread. A delicious addition to buttery toast, sliced tea breads, muffins, biscuits and oatmeal. Blend into pan sauces for a sweet and savory topping for roasted meats, poultry and fish. 12 oz. jar. $9.99

Honey Crème Trio Gift Crate

Honey Crème Gift Crate includes three 5.5 oz. honey crèmes. Their three best-selling honey crèmes in one gift pack. Cranberry, Cinnamon Spice and Raspberry Honey Crèmes feature a blend of pure artisan honey blended to a velvety texture with the finest fruits and spices. Produced by Honey Ridge Farms, these creamy spreads are never cooked, so they retain the natural goodness of the fruit and honey in a smooth, spreadable crème. Enjoy this unique honey treat on toast, English muffins, scones, biscuits, bagels and pancakes. A tasty addition to teas, coffees and hot chocolate. Honey Crèmes make an ideal hostess gift, teacher treat or gift for the foodie in the family. Order today and taste the goodness for yourself. $21.95 Serving tips: Make a tasty fat-free hard sauce by mixing honey crème with a splash of brandy; serve over pound cake, toasted angel food cake slices or quick breads. Absolutely delish! DESSERTS MAGAZINE - www.dessertsmag.com 141