Live Free or Pie @eat-pie-love - Tumblr Blog

Welcome!

Greetings and Salutations, welcome to Eat-Pie-Love

This is a blog for my BPA 1020 Pies and Tarts class In it you will find a sample of the work and formulas I have produced To navigate feel free to check out the contents page found under the navigation bar. There you will find individual links to each specific post, as well as group tag links to specific genres; i.e doughs. Any text in light teal is a link, click it for more information. There are a few slight formatting errors, the post html and theme html don't always match and somethings can get moved around, please let me know if you find any significant issues. For unusual pie terms check out the glossary and for more detailed questions you can find where to contact me under the contact page, to learn more about me visit the detailed history page or a short about me to get the basic facts

Live today, Pie tomorrow!

-Katy Herscher

#welcome #splash page

Cream pie

For this assignment my partner and I made a coconut cream pie. I was rather disappointed in the outcome of it. I think that if we had added more toasted coconut as well as raw coconut, and left out some of the vanilla extract the flavor would have been much more coconut. As it stands was a decent pie and easy to make, even if not coconut flavored enough for my tastes.

Yield 2 9in pies Assemble pie shells as show in the basic pie dough method Blind bake using beans at 380*, remove beans after 15 minutes and bake for another 10-15 minutes Let cool before adding filling Before filling create a barrier on the crust using melted chocolate or jam.

INGREDIENTS: U.S Standard

Cornstarch 3 oz. Milk, whole 2 lbs., 4 oz. Eggs, whole 8 oz. Sugar, granulated 8 oz. Butter, unsalted 3 oz. Extract, vanilla 1 oz.

METHOD OF PREPARATION:

1. Gather all the ingredients andequipment. 2. Scale ingredients. 3. In a bowl, mix the cornstarchand a small amount of milk to make a slurry. 4. Combine the eggs and yolks and add to the slurry. 5. In a heavy-bottomed pot, boil the remaining milk and granulated sugar. 6. Temper the boiling mixture and the slurry and return to the heat. 7. Bring mixture to a boil and allow to thicken. 8. Remove from the heat and stir in the butter and vanilla extract. 9. Place the filling in the prepared pie shells. 10. Refrigerate until needed. 11. Garnish as desired.

Optional flavorings include Chocolate: Pour the hot filling over 8 oz. of melted semisweet chocolate and stir well. Coconut: Add 6 oz. of toasted flake coconut to the filling. Banana: Half-fill the pie shells with the filling. Cover the filling with sliced bananas and top with the remainder of the filling.

#pies #cream pie #coconut cream pie

Tartlets

I'm not particularly a big fan of tartlets, but they're relatively simple to make if you have a little extra time on your hands, and can look really beautiful if in possession of patience. The tarts made in class used a short dough and lemon curd, pastry cream, almond cream, and ganache as fillings.

Formulas for almond cream and decoration Chantilly.

1-2-3 Short Dough

Yield: 6 lbs., 6 oz. 2,894 g

INGREDIENTS: U.S.Standard Metric

Sugar, granulated 1 lb. 454 g Butter, unsalted, room temperature 2 lbs. 908 g Eggs, whole 6 oz. 170 g Flour, pastry 3lbs. 1,361 g

METHOD OF PREPARATION:

1. Gather all the ingredients andequipment.

2. Scale ingredients.

3. In the bowl of a stationarymixer fitted with a paddle, cream the sugar and butter.

4. Add the eggs gradually. Scrapewell.

5. Add the flour and mix on lowspeed until well blended.

6. Refrigerate before using.

To make the tart shells roll out the dough and place over tart shells

Press into shells and trim off excess

Pre-bake shells for tarts filled ganache, lemon curd and pastry cream in the oven at 325-350*F for 10-20 minutes, varies depending on tart shell size.

Ganache Tarts

Chocolate tarts filled with ganache and decorated with heavy cream and chocolate shavings

10 oz 58% dark chocolate 8 oz heavycream 1 1/2 oz butter 1 1/2 oz sugar Place chocolate in a small bowl heat up heavy cream, butter + sugar (until butter melts) pour over chocolate, stir/whip till chocolate melts

To assemble tart take pre-baked tart shell and create a barrier using melted white chocolate, just a thin layer on the bottom to seal it Pour ganache into a pastry bag to make filling tarts easier Fill tarts and drag the ganache into the corners with a knife Decorate as desired

Almondine tarts

Almond cream filled with almond slices, simple but delicious

To assemble the almond tarts create a barrier in the un-baked shell using raspberry jam, just a thin layer. If you get too much it will bubble over during baking

Fill tart with almond filling Top with sliced almonds Bake in oven between 325-350* for approximately 15-20 minutes

Apple Frangipane tarts

Almond cream filled tarts with apple slices decoratively placed on top

To assemble apple frangipane tarts create a barrier in the un-baked tart shell using raspberry jam, just a thin layer Fill the tart with almond cream Decorate with slices of apple to create a rose or other pattern Bake in 325*-350*F oven for 20-30 minutes, or until apples are a dark golden brown

Fruit tarts

Fresh fruit is hard to come by when not in the kitchen on campus, so I adore these. Half the time I just eat the fruit off the top but fresh fruit and pastry cream is so yummy!

Pastry Cream

Yield: 3 # 9 oz (57.8 oz) Ingredients:

Part 1 Milk 32 oz Vanilla Bean ½ Sugar 4 ½ oz

Part 2 Cornstarch 2 ½ oz Cake Flour ½ oz Sugar 4 ½ oz Milk 3 oz Egg Yolks 6 oz Egg 1 ea

Part 3 Butter, cubed, softened 3 oz

Method of Preparation: 1. Gather equipment and ingredients. 2. Part 1: Heat milk, sugar and vanilla to scalding in a medium pot. 3. Part 2: Combine sugar and starches, whisk in milk. Once milk/starch mixture is smooth, whisk in egg and yolks. 4. Slowly temper egg/starch mixture with hot milk from part 1. 5. Return tempered egg mixture back into pot. 6. Cook mixture on medium heat until it is bubbling and thickened—whisking constantly and briskly. 7. Once pastry cream is cooked to correct thickness remove from heat, whisk-in the butter from part 3—use gloves when handling the butter. 8. Cool immediately on ice, cover with plastic wrap—allowing wrap to cling to the surface of the pastry cream. 9. Record time and temperature: cooling start time/temp. and ending time/temp. 10. Once mixture is complete cool (50-60˚F), LABEL and store in the refrigerator. 11. Enter cooling times into log-book. To assemble fruit tarts create a barrier on the pre-baked shell using melted white chocolate Fill the tart with pastry cream leaving enough room for a fruit topping Arrange fresh fruit in a decorative pattern, covering all of the pastry cream If not all of the pastry cream is covered, crushed almonds or pistachios can be spread along the edge for a more polished look. Glaze the fruit to give it a nice shine

Lemon Curd tarts

Sweet lemon is one of my favorite flavors. I'm not sure if it's because of the lemon tarts mom would make when I was a kid or if it's the combination of sweet and sour, either way this tart was so delicious I could eat 6 more!

Lemon Curd Yield: 18 oz.

Ingredients:

U.S. Standard Egg yolks 4 oz. Sugar 6 oz. Lemon juice 4 oz. Lemon zest .5 oz. Butter, softened 4 oz

Method of Prep

1. Gather all the ingredients and equipment. 2. Scale ingredients. 3. Whisk together egg yolks, lemon juice, and lemon zest. 4. Cook the mixture in a bowl over simmering water, stirring constantly until thick. 5. Strain. 6. Add butter while mixture is still warm. Mix to combine thoroughly.

Swiss Meringue 570 g granulated sugar 2 cups of egg whites Heat sugar and egg whites to 129*F Whip on high speed until it has reached desired peak To assemble the lemon curd tart create a barrier with white chocolate on the pre-baked shell Fill with cool lemon curd Top with Swiss meringue, torch to brown Optional: using marzipan create bees or other decorative items

#miscellaneous #tarts #lemon curd #pastry cream

Chantilly Cream

Chantilly cream is an excellent all-purpose cream. Used mostly for decoration, Chantilly can be flavored with different extracts, even jams. Experiment and see what flavor you like the best. For decorative purposes Chantilly should be whipped to firm peak.

Yield: 1 lb., 1.25 oz. 489 g

INGREDIENTS:

U.S. Standard Metric

Cream, heavy 1 lb. 454 g

Sugar, confectioner’s 1 oz. 28 g

Extract, vanilla .25 oz. 7 g

METHOD OF PREPARATION:

1. Gather all the ingredients and equipment.

2. Scale ingredients.

3. In a chilled bowl of a stationary mixer fitted with a whip, whip all ingredients on medium speed to the desired consistency.

4. Use immediately or refrigerate until needed

#miscellaneous #chantilly cream

Almond Cream

I love almond cream, it's just delicious almondy creaminess of joy. It has a similar consistency to cookie butter, it's just a little bit thicker, and tastes like almonds and rum. But why is the rum gone? Because I stuck it all in the almond cream this is serious baking business.

Butter, room temperature 12 oz Sugar, granulated 15 oz Egg, whole 3 ea. Egg yolks 3 oz Almond flour 36 oz Rum 3 oz Cream the butter and sugar together Add eggs one at a time, then the yolks slowly Stir and scrape edges Slowly add the rum Once rum is combined add the almond flour in stages Mix well This recipe makes a lot of almond cream, so if you aren't prepared to make a multitude of almond flavored things, consider halving or quartering the recipe.

#miscellaneous #almond cream

Linzer Torte

I had a much better day in class today and then came back to a surprise Valentine's package from mom so I'm in a great mood to talk about this little beauty. The linzer torte is a fancy looking thing, but really is relatively simple to make once you've accumulated all the various components. I absolutely love the combined flavors of the almond cream with the raspberry jam and the hint of hazelnut from the linzer dough, as Rachel Ray would say, Yum-O! It can be made in a cake pan or using a tart ring, for classroom purposes and ease of removal we used the tart rings, but if one isn't available to you then just use a cake pan.

Needed: Linzer dough Frangipane (almond cream) Seedless raspberry jam almond slices (for decoration) After discovering that I have other recipes that use almond cream I decided to separate the formula for it into a different post, so check that out here [X]

Method of Prep

To make the torte, roll out a disk of linzer dough until it is a little under 1/4 inch thick. A lot of flour will need to be on the table to prevent it from sticking.

Place a tart ring onto a sheet of parchment, spray the parchment with pan-release

Move dough into tart ring (no need to fold like a pie, just pick it up and plop it over, the less handling and folding the better) and smooth around edges, trim excess off of the top

Take 8 oz of almond cream and spread it on the bottom

Take 5 oz raspberry jam and spread on top of almond cream

Roll out a second linzer dough disk to begin making the lattice, this dough can be rolled in a rectangle like a basic pie dough lattice. Unlike a basic pie dough lattice the linzer lattice is not woven, one set of strips is laid over the other.

Cut small strips 1/2 inch or so and begin placing onto torte diagonally, the width between each strip should be the same width as the strip

To make the classic diamond pattern angle the top layer of strips and line them up so they make a diamond in-between

Cut off the pieces that hang over the edge, brush egg wash over the lattice

Sprinkle almond slices around the edge

Bake in a 350* oven for 30-45 minutes, or until golden brown

Allow to cool and remove from tart ring, if applicable

Sprinkle powdered sugar around the edge for a polished touch

*note deck ovens are used in class, temperature differences may affect cooking times

#linzer torte #tarts

Linzer Dough

This dough acts more like cookie dough than regular pie dough, but it makes delicious tortes. When working with it make sure it's been allowed to set for a while in the refrigerator or freezer, once this dough warms up it becomes way to soft to work with.

Yield 4 lbs

Ingredients

Butter 16.65 oz Sugar 12 oz Eggs 2 ea.

Vanilla 1 tsp.

Cake Flour 20 oz Cinnamon .16 oz Baking Powder .33 oz

Hazelnut Flour 8 oz Cake Crumbs 2.6 oz

Method of Prep

Cream the butter and sugar together Add one egg at a time, waiting until combined before adding next egg Add the vanilla Sift together the cake flour, cinnamon and baking powder Add to creamed butter/sugar in stages Combine the hazelnut flour and cake crumbs, add to mixture

Divide dough into 4 equal portions, about 1 lb each Wrap each piece in plastic and flatten into a circle ½ inch thick Refrigerate

#linzer dough #doughs

Turtle Pie Tarts

I had a black cloud hanging over me the day that we made these turtle tarts; just about everything that could have gone wrong went wrong. They're delicious tarts don't get me wrong. Anything chocolate and caramel is a good time in my book, I just had some bad juju affect me that day. All of the method of prep is going to be straight from the instructions in the hopes that you have better luck than I did.

The formula is for making 2 9 inch pies, we just took the ingredients and cut them in half and then made tarts using the chocolate tart dough Yield: 3 lbs., 1.1 oz. 1,363 g

INGREDIENTS:

Pie shell, baked 2, 9-in. shells 2, 23-cm shells

U.S. Standard Metric Caramel Sauce Sugar, granulated 5 oz. 142 g Butter, salted 2 oz. 57 g Heavy cream, warmed 4 oz. 113 g Pecans 5 oz. 142 g

Chocolate Mousse Cream, heavy 10 oz. 284 g Chocolate 10 oz. 284 g Butter, salted, softened 1.5 oz. 43 g Sugar, granulated 4.5 oz. 128 g Egg yolks, pasteurized 2 oz. 57 g Egg whites, pasteurized 4 oz. 113 g

Garnish Cream, heavy, whipped As needed As needed Sugar As needed As needed

METHOD OF PREPARATION:

Caramel Sauce:

1. Gather all the ingredients and equipment. 2. Scale the ingredients. 3. In a heavy-bottomed pan, caramelize the sugar using the dry method. 4. Remove from heat and add the butter. 5. When the butter is melted, add the warmed cream. 6. Add the pecans. 7. Place the mixture in the baked pie shell.

Chocolate Mousse: 1. Gather all the ingredients and equipment. 2. Scale ingredients. 3. Whip the cream to a soft peak and reserve. 4. Melt the chocolate and add the butter. 5. Add 1/3 of the whipped cream. 6. Add the egg yolks and blend. 7. Fold in the remaining cream. 8. In the bowl of a stationary mixer fitted with a whip, whip the egg whites on high speed to a medium peak while gradually adding the sugar. 9. Fold the meringue into the chocolate mixture. 10. Place the chocolate mousse on top of the pecan/caramel mixture in the pie shell. 11. Refrigerate until needed. 12. Garnish with Chantilly cream To make the turtles, cut slivers off of pecan halves for the legs and cut a pecan in half to make the head. Arrange onto a silicone mat and pour a small amount of caramel sauce on top to 'glue' pecan pieces together. Let the caramel cool and pour melted chocolate over the caramel to create shell. Use a small piping bag with white and dark chocolate to create eyes or shell decorations

#turtle pie tart #tarts

Chocolate Tart Dough

My original descriptive sentence read "basically chocolate play-doh" which is true in that it is a very smooth dough that molds easily. However it tastes a lot better than play-doh!

Ingredients

Butter, room temperature 85 g 6X (Confecctioner's) Sugar 35 g Egg yolk 1 egg yolk or 30 g pasteurized egg yolk Pastry Flour 140 g Cocoa 35 g Kosher salt 1/4 tsp.

Method of Prep

Using a mixer with a paddle attachment, beat the butter and 6X sugar on low speed until smooth. Add yolk, mix until fully incorporated Sift the flour, salt, cocoa. Add to butter mixture, mix until dough comes together Form into a disk, wrap in plastic. Let dough rest at room temperature for 30 min. Divide disk into 4 parts, press into tart shell. Press bottom as flat as possible and press the dough up the sides, it's like chocolate play-doh, don't be afraid to really smush it in there Freeze for 30 min. Bake: 400*F. Blind bake for 15 minutes with beans, remove beans and bake 5 minutes longer.

#chocolate tart dough #tarts #doughs

Baby Pies are Life

After going through all of my pictures I came across more than one mini-pie and let's be honest with ourselves, everything miniature is about 2347986734 times cuter and the original. So I decided that it was in everyone's best interest for me to share the love. My favorite is the assortment of lemon and strawberry chiffon, blueberry, and apple; a tea party dream

But let's not forget the 'artistic' photos. It's just so hard for me to take these pictures seriously, I want to coo at them. Unbaked apple (bottom) and blueberry (top)

Baked apple (bottom) and blueberry (top). They grow up so fast *sniffle*

My favorite of the bunch are the lemon chiffon pies. I feel like they have such a pretentious air about them. They're so tiny yet so fancy with all of the Chantilly, candied lemon and chocolate details.

Miniture Linzer tortes, adorable and delicious

Needless to say if I find anymore baby pie pictures I'll be sure to add onto this very important post. Do you have a favorite miniture pie or other mini dessert?

#pies #mini-pies #baby pies

Blueberry Pie

I have a weird relationship with blueberries, some days I love them,others it’s like put that thing back where it came from or so help me. However after the first bite I took of this pie I immediately wanted more. The filling is so blueberry it’s not even funny. Half the time blueberry filled things taste more sweet and sugary than berry like, but thisfilling was all berry. I think the best part about it was how well the berriesstayed intact. Honestly I was expecting a mushy gushy mess but nope,surprisingly firm berries. This of course is due to the cooked juice method implemented to make this pie, something Ididn’t even know existed. Learn something new every day; overall 10/10 wouldrecommend.

Needed: two basic pie dough 8 oz disks (1/2 a basic pie dough recipe) Blueberry pie filling We made a half recipe in class so if you want to make two pies use the measurements on the right and you'll need 4 pie dough disks (a full basic pie dough recipe)

Blueberry Pie Filling

One Pie Two Pies

Blueberries, frozen 1 lb 2 lbs

Water or juice from blueberries 7 oz 14 oz

Granulated Sugar 4.5 oz 9 oz

Cornstarch 1.125 oz (32 g) 2.25 oz (64 g)

Nutmeg (optional) pinch to taste pinch to taste

Lemon juice .5 oz 1 oz

Method of Prep

Thaw blueberries, drain and retain the juice to be measured

Add 2/3 of the berry juice (or water) into a heavy bottomed pot [no need to measure out 2/3 just eye-ball it, life is too short]

Add the sugar into the pot with the juice

In a separate bowl or container combine the cornstarch, remaining 1/3 of juice, nutmeg if using, and lemon to create a slurry

Bring the pot of juice and sugar to a boil, add about a quarter to a half cup of the boiling liquid to the cornstarch slurry to temper, stir

Return the pot to the stove and add the tempered slurry, stir and bring to a second boil. The second boil "cooks out" the cornstarch by making the mixture less cloudy and removes the starchy taste.

Once the mixture has thickened and come to a second boil remove from the heat and fold in the berries

Spread the filling onto a plastic wrapped sheet pan or other surface. You never want to add a hot filling to an unbaked pie crust as it will cause the fat in the crust to start melting and reduce the flakiness of the final product.

If you're using thawed berries, they'll likely be cooler than room temperature and that will help the mixture to cool faster. Leave it out at room temperature while assembling your dough. You never want to put a hot filling into the fridge or freezer because it will elevate the temperature and cause a potential food safety issue.

To create the pie crust, get some bread flour and one of your basic pie dough disks from the fridge To start sprinkle a little bread flour onto your work surface and over the top of the dough disk. Being rolling, trying to keep it as circular as possible. Pro-tip, if your dough isn't moving then it's probably stuck, so be sure you're sliding it around and keeping bread flour on the table. Also roll in a diagonal X pattern, up to the right and then up to the left corners, rotate the disk slightly and X it again, this should help you keep a mostly circular shape. Or maybe you'll be like me and end up with a square. As Forrest Gump would say, it happens sometimes. Once your dough is about an inch, inch and a half larger than the diameter of your pie tin, go ahead and plop that sucker right in there. And by plop I mean carefully fold it in half, and then half again to make quarters, pick it up and then gently lay it into your tin, unfold and gently press it into tin. Using a bench scrape or knife, carefully trim off the excess dough around the rim. Use a scissor motion to remove the edge of the crust to avoid rips and tears. Make sure you dock the bottom with a fork and egg wash. Go ahead and stick it in the freezer (or fridge if you lack freezer space) while working on your lattice crust To make the lattice top roll out a second basic pie dough crust, but don't worry so much about keeping it circular. In fact you can cut more even strips if you roll the dough out about an inch wider than your tin, and then as long as you can until the thickness reaches between 1/8th and 1/4th of an inch.

For juicy pies like blueberry or cherry, your lattice needs to be relatively tight to avoid overflow while baking. A good way to make this happen is to cut wider strips or regular 1 inch size strips and lay them closer together.

After you've cut your lattice strips it's time to assemble the pie!! Grab the bottom crust from the freezer and fill it with the cool blueberry filling, just up to the edge, be careful not to overfill! Now time to assemble the lattice...

This was my first attempt at making a lattice and it was surprisingly simple. Chef had a ravioli cutter which helped make those fancy edges. When I was younger I figured they were just cutting the dough with pinking shears, ahh the innocence of youth.

Unfortunately I forgot to take pictures during the lattice construction, but here are a couple links to helpful images to get you started. Don't be afraid, just go for it! And remember, when it doubt, google ;) After you've applied the lattice top, trim any lattice strips that are brushing the table, and then fold them under the bottom crust rim. You can leave the edges folded but I like to press them together using a fork at an angle. To prevent sticking dip your fork in bread flour after ever press. It may look ugly as sin (mine sure did) but after baking it'll look amazing!! Egg wash the lattice top and place the pie back into the freezer or fridge for 5-10 minutes to allow the fat in the crust to be as solid as possible. When ready place the pie into a pre-heated oven In class we use deck ovens set to 400-425*F For convection ovens it should be set to around 350-375*F Bake for 30-40 minutes, or until the filling starts to bubble

I'm so proud of this little pie baby, when I go home for spring break I'll have to make another and wow my family! Sometimes the most basic things look the most impressive. Also I should note that when the filling was cooked my partner and I sampled it and both agreed the nutmeg was too much, I added 2-3 pinches for the half recipe. However after cooking the nutmeg taste really mellowed out and I hardly noticed it, so don't be afraid to go bold!

#blueberry pie #pies

Pecan Tarts

Pecan pies and I have a love hate relationship. Being a diabetic I wasn’t allowed to eat them, which really stung because at the time I was living in North Carolina and my grandmother had a pecan tree. It’s like the world was mocking me. Now I completely understand why mom wouldn’t allow me to eat these treats. They’re nothing but sugar sugar and more sugar. But hoo boythe end result is to die for. If you like pecans and have an insatiable sweet tooth then pecan pie filling is your new best friend. This was my first attempt at making pecan pie filling and I have to say I was pleasantly surprised at how simple it was. I’m sure the tart size helped with the top decoration, but really this was surprisingly simple and wonderfully delicious.

Needed: 2 Pâte à foncer dough disks Pecan Pie Filling

Pecan Filling

Yield: About 8 tart shells

Ingredients

Eggs, whole 12 oz Butter, unsalted, melted 4 oz Corn syrup, light 1 lb. 8 oz Sugar, granulated 7 oz Bourbon .25 oz Vanilla extract .25 oz Pecan pieces roughly chopped 11 oz

Prep your tart shells first as they need to be blind baked. Making tart shells is just like making pie tins, only smaller. Grab your dough, a rolling pin and some bread flour and start rolling. In the case of tart shells you don't need to be rolling a perfect circle, a rectangular shape will be better because you'll be able to cut more tarts out of one roll. To cut out the disks to make the tart shells you can use a circular cutter a little larger in diameter of the size of the tart shell, or you can cut around the tart mold leaving a 1/4 inch gab between the edge of the mold and your cut. Place the dough disk into the tart mold and press it around like you would a regular pie tin. There will be a slight lip of dough around the edge that needs to be lightly folded down to create a brim. Dock and place in the freezer for 5-10 minutes Blind bake in the oven using beans. Deck oven at 380*F convection ovens at about 350*F Remove after 15 minutes, take out the beans, egg wash and put back into the oven for 5 minutes Now that your tart shells have finished it's time to make the filling

Method of Prep

Place the eggs in a bowl and whisk lightly Add the melted butter, corn syrup, sugar, bourbon, and vanilla extract to the eggs. Mix well using a whisk, depending on how long your butter has been sitting out melted, it may solidify a little when added with the eggs, but don't worry about it, just whisk it out. Place the pecan pieces in tart shells, it's likely you'll have some leftover so save them for another recipe or eat them (I recommend eating them) Pour the liquid mixture onto the pecans, being sure not to overfill. About a ⅛ to ¼ inch from the brim ‘Decorate’ the tops of your pie or tarts with half pecan pieces

In all honesty when it comes to baking these I don't actually remember the temperatures, we had dining room that day and Chef stayed back to keep an eye on the ovens. My formula book says 425*F for 15 minutes, reduce to 350*F until filling is set. I believe the temperatures are the same, just a shorter period of time since they're tarts. Also we work with deck ovens in class so I would approximate 400*F and down to 325*F for convection ovens.

#pecan tarts #tarts

Butternut Squash Pie

*RIPS SHIRT OFF* THIS PIE IS SO GOOD I'LL NEVER EAT CANNED PUMPKIN AGAIN Now that I really have your attention I can continue to sing the praises of this heavenly pie. Pumpkin pie, or punkin as I used to call it, has always been a Thanksgiving, sometimes Christmas dessert. Never at any other time of the year do we have pumpkin pies and I've never been sad about it. They're just rather boring pies, pretty bland flavor, dull color, just no thanks hand me the ice cream. This pie though, this beautiful squash pie of love, just wow. The next time I make pumpkin pie again I definitely will use fresh pumpkins, that's what really set this pie apart. The freshness of the squash was just so apparent. And while maybe if I had a fresh pumpkin pie the flavor would be better, I can't help but feel like I would still like the sweet flavor of the squash. In class we were supposed to cut the amount of spices down even more than the recipe calls for, but my partner and I had already mixed the filling with the written amounts and boy howdy did it taste perfect. The spices really jazzed up the flavor of the sweet squash. I'm having such a hard time describing the flavor of this pie besides saying it's totally rad for the 15th time. But in all honesty, try it yourself, this is one of the simplest fillings I've ever had the pleasure to make and it came out absolutely gorgeous. 25/10 would recommend

Needed: 2 Mealy Pie Dough Disks Squash Filling

The yield of filling gave my partner and I two 9 inch pies, and about 4-5 custard tins of just filling that we baked because it was just that tasty, but come on you already knew that. For one pie I would recommend halving the ingredients and using 1 mealy pie dough disk.

Ingredients

Roasted butternut puree 24 oz Heavy cream 20 oz Eggs, whole 4 Egg yolks 4 Vanilla extract .50 oz Dark brown sugar 8 oz Granular sugar 4 oz Kosher salt .04 oz Ground ginger .50 oz Ground cinnamon .50 oz Ground nutmeg .16 oz Cayenne pepper pinch

Method of Prep

Roll out your dough as seen in the basic pie dough method of preparation; do not egg wash!! To make a fancy leaf/acorn rim as seen above you'll need some wee baby cookie cutters and some patience. Being the perfectionist that I am I added in carved details with the dull side of a knife, but that's not necessary. Put a little egg wash on the bottom of the pieces and 'glue' them to the rim of the crust.

Blind bake crust, 425*F with beans. Bake approximately 25 minutes, until crust starts to color.

Lower oven temperature to 300*F Whisk the eggs, vanilla, sugars, salt and spices until smooth. Add the butternut squash puree and whisk until smooth Add heavy cream and whisk until smooth Pour filling into blind baked shells, bake until the center still jiggles but is set, about 40 minutes

To make the fancy decorations for the center, just cut out more shapes and bake them on a separate sheet pan. If using different sizes of shapes separate them out too, the smaller shapes will bake faster! Take them out of the oven once they begin to brown Decorate the top of your pie once the filling starts to firm, otherwise they'll sink I believe it was about 30 minutes, decorations added, and then the remaining 10 minutes.

Note that the oven temperatures are for deck ovens.

#butternut squash pie #pies

Lemon Chiffon Pie

This was an interesting pie to make. Anything with the word chiffon or meringuein it automatically has me cringing. Meringue and I never seem to get alongvery well. The baking gods must have been smiling down on me today thoughbecause the meringue whipped up beautifully. Combining it with the lemon base was the trickiest part. Having to fold everything while it’s still hot and still retain the volume of the meringue seems an impossible take. However it all worked out in the end and the filling was gorgeous. When I was a kid my mom would make lemon tarts with special tart shells that you can’t find anymore. I haven’t had one in years so I was really looking forward to trying the finished product expecting it to be similar to what I had in the past. The flavor wasn't quite like my mom's tarts, but it was still amazing, a sweet and tart lemon, one of my absolute favorite flavors for the spring and summer.

Lemon Chiffon Pie

Needed: Basic Pie Dough Disks, blind baked Lemon Chiffon Filling Chantilly Cream

Lemon Chiffon Filling

Yield: 2, 9-inch Pies 2, 23-cm Pies

Ingredients:

Pie Shells, prebaked 2, 9-inch 2, 23-cm

Filling:

U.S. Standard Metric

Water 14 oz. 397 g

Lemon juice, fresh 5 oz. 142 g

Sugar, granulated 4 oz. 113 g

Salt pinch pinch

Lemon, zest ½ lemon ½ lemon

Cornstarch 2 oz. 58 g

Water (for slurry) 2 oz. 58 g

Egg yolks 2 oz. 58 g

Butter, unsalted ½ oz. 14 g

Chiffon

Egg Whites 5 oz. 142 g

Sugar, granulated 3 oz. 85 g

Method of Preparation:

The recipe we were given did a really great job describing how to make this pie so I just copied it instead of inserting my own confusing vernacular

Prepare Pie Shells, blind bake using bean or tin method

Gather the equipment and ingredients.

Place the water, lemon juice, sugar, salt, and lemon zest in a pot; bring to a boil.

Place the cornstarch in a dry bowl, using the water indicated for slurry; slowly pour it into the cornstarch, a little at a time, and whisk until all the cornstarch is dissolved . Make sure there are no lumps.

Add egg yolks to the cornstarch mixture.

Once the juice mixture comes to a boil, temper the egg-cornstarch mixture and add to boiling liquid.

Bring the liquid back to a boil; cook for 2 minutes, whisking constantly.

Remove from heat and add butter.

Whisk until butter is completely melted.

Whip egg whites with the amount of sugar indicated for chiffon.

When egg whites reaches a stiff peak, remove from mixer and fold in the lemon filling with a spatula (while the lemon mixture is still hot)

Pour this mixture the prebaked shells.

Smooth slightly; let cool

Garnish as desired

The recipe for the Chantilly cream garnish can be found here [X] To make the dough decorations, roll out pie dough and cut with a cookie cutter, bake in oven until golden brown.

#lemon chiffon pie #pies

Dutch Apple Pie/Apple Galettes

Apple Galettes

These little things are so adorable looking; they remind mea lot of the danishes we made in Viennessoire. I was half expecting there to bepastry cream inside. Instead there were delicious cinnamon sugar apples. Cookedcinnamon sugar apples are one of my favorite things, period. They remind me ofdinner time with my sister back in 1998 sitting on the deck in the fall havingapples for dessert. The pie dough was so flaky and tender I would have thought it was puff pastry if I hadn’t just taken the classic pastry course. The buttery flake to the crust with the gooey sweet apples is just so delightful. And the oat topping, how could I forget about the oat topping?! My friend Renae and I both agree that we could just eat a whole sheet tray of baked streusel. It adds such a nice almost nutty crunch with the crispy crust and then combined with the sweet apples, I think I may have to go eat my last one right now!

Dutch Apple Pie

Needed: 1 Basic Pie Dough 8oz disk Apple Filling Oat Topping

Filling Ingredients

Apples 8 - 9 Sugar 4 oz Cinnamon 1/2 tsp Cake flour 3/4 oz Raisins (optional) 4 oz

Oat Topping Ingredients

Unsalted butter, room temp 3 oz Brown sugar 2 oz Granular sugar 1 oz Pastry flour 2.6 oz Oats 6 oz Kosher salt pinch

Method of Prep

Scale ingredients Prepare an unbaked pie shell as seen in basic pie dough method, keep cold. Peel, core and cut apples into 1/4” slices. Combine sugar, cinnamon and flour in a bowl and dredge the apples. Place the apples and raisins (if using) in the unbaked pie shell. Sprinkle the oat topping over the apples, mound it up high so you have a nice dome Bake at 375° - 400° deck oven till done, approximately 45 min - 1 hour. To make galettes take any leftover scrap dough and roll and cut circles of dough Fill in the center with any leftover apple filling and fold edges of dough in Sprinkle with oat topping Bake until golden brown

#dutch apple pie #apple galettes #pies

Pâte à Foncer

While it may be a sticky mess to make, the end results are very much worth it, a delicious flaky dough that's also strong.

Ingredients

Pastry flour 250 g Salt 5 g Sugar 25 g Butter, room temperature 125 g Egg 1 whole Water, cold 25 g

Method of Prep

Scale ingredients

Like the basic pie dough and mealy dough go ahead and scale the butter out first, but this time leave it out to come to room temperature; for faster results cut the butter into smaller sized pieces. Combine the water, egg, salt, and sugar. Rub the room temperature butter into the flour, place the flour on your work surface and add the butter on top. Mix gently with your fingers. Then to rub the butter into the flour use the palm of your hand and press down and rub forward to create shards of butter. Having a bench scraper on hand will assist with scraping the butter off of your work surface. Once the butter has been rubbed in, (a good 10 rubbings with your palm,) make a well and start adding the egg mixture in stages using the same rubbing technique. Be sure to stir the egg mixture so that all of the sugar/salt gets incorporated. This is a sticky mess! Mix the dough until just incorporated, it will look a mess and won’t want to combine, but don’t worry as it rests the flour will hydrate and stick together Use the same parchment technique done with the basic/mealy dough and divide into four equal sections. Wrap in plastic, creating 1 inch disks, and refrigerate.

#Pâte à foncer #doughs #pate a foncer

Mealy Dough

Mealy dough is used as a bottom crust, especially for pies that will have a higher moisture content in their fillings. Mealy dough has the same ingredients as basic pie dough but it is much more water-tight and is perfect for making custard and soft pies

Ingredients

Ounces Metric Pastry Flour 12 oz 340g Butter 8 oz 227g Salt .25 oz 7 g Granulated Sugar 1 oz 28 g Water (ice cold) 4 oz 113 g (will need less than this)

Method of Prep

Mealy dough can be made a couple of different ways but it starts just like the basic pie dough. If you have an afternoon to kill then go ahead and whip out your bench scraper and cut the butter into the flour/salt/sugar until sand-like in texture. If you're too impatient like me and happen to have a food processor on hand then you can combine the flour/salt/sugar with the butter and 'chop' using the pulse button (or if you don't have a pulse setting just pulse the blades manually) until the butter has reached a sand like texture. Once the butter is cut into the flour, just like the basic pie dough, you add the water. Because mealy dough is so water tight it will require much less water than the basic dough to combine, usually about half. It is a good idea to have more water on hand just in case. Like the basic dough, add small amounts of water at a time until the dough just starts to come together. It's going to look a little dry and very crumbly, this is normal.

Once your dough has reached an adequate moisture level you can take it out of the food processor (or off the table) and use the same parchment paper technique as found in the basic pie dough. Once combined on parchment go ahead and divide into four equal sections, wrap in plastic and refrigerate.

#mealy dough #doughs

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