Non-traditional pies that are worth it... Thanksgiving
So in my family, Thanksgiving is the one holiday when folks kinda wig out when tradition is messed with. But this year we are going to friends' for the big feast and I'm bringing the pies.
I'll definitely make at least one old-skool pie, but would love to know if there are new, hipster
pies that you think are worth it. Would love to do something fun with cranberry/pecan perhaps?
This chocolate and pumpkin pie is really delicious and as pretty as it looks in the photo. http://familyfun.go.com/recipes/tripl...
It's a deep dish pie so make sure you don't try to do it in a shallow pie dish. It also involves a lot of chilling and time between layers but it's very worth it if you have the time.
Last fall Cooks Illustrated showed a two layer apple cranberry pie that was great. You make a cranberry "jam" and spread that over the bottom crust, then top with the apples. When you slice the pie you get the great two toned filling and three tastes, The apple alone, the cranberry alone and both together. My very Old School family went all kinds of nuts over that one.
I don't have the recipe at hand to post. I am a bit dismayed that I cant' lay my hands on that issue.
re: blue room
i would love to make the apple-cranberry pie from cooks illus.t but could i make it on tuesday to serve on thursday. i am traveling to my son's house on wed and told them that i would bring the pie. do people think this would hold up well and if not what kind of pie would do-please no pumpkin or its variations.
Traditionally I make an apple cranberry pie with a streusel topping. I also usually make a bruleed pumpkin pie.
This year, I am trying to simplify, so I think I am going to serve one dessert, a stunningly good Double Chocolate Tart with Dulce de Leche that is garnished with sea salt from Food Network.
This pie won "Best of Show" in a 2003 pie contest -- "The Great American Pie Cookoff" I don't suppose it's sophisticated, but it *is* very very good, a "more-than-the-sum-of-its-parts" pie.
Nice to have in the freezer before, during, and after holidays! Can be kept frozen, and cut as single servings.
1) Pear cranberry pie with gingersnap topping
2) Pumpkin chocolate tart.
I've been making Food and Wines pear cranberry pie with gingersnap topping for years. . The crumb top is amazing (particularly when you make your own gingersnaps) and I love the addition of just a little lemon zest in the crust.
The other one that might sound weird but is delicious and good visual appeal is a pumpkin chocolate tart with chocolate drizzled across the top. The key is to get a good quality semisweet chocolate. I like valrona. My recipe is from Martha Stewart November 2003 magazine. I was happy to see its finally posted online:
In addition to the standard apple and pecan, a staple of my family's Thanksgiving table is a mocha walnut pie. It's a walnut crust with a mocha cream filling. The filling is light, though, because whipped cream and egg whites are blended with the mocha base. Let me know if you'd like the recipe. It's not new or hipster but it is delicious.
I'm going to try the parsnip-buttermilk pie from Fine Cooking (December issue, I believe). Do a google search and you'll find it on their website. Parsnips are definitely hip right now, especially if you can buy them locally grown in your area. You could do a nut-based crust, or add a flavored creme fraiche topping to up the hipster element.
Pear-cranberry, with a touch of orange, is a nice change from the apple.
Shoofly pie, definitely old-skool. Alton brown's recipe, aside from the crust, it's pretty quick to make:
6 ounces all-purpose flour
1/2 teaspoon table salt
3 ounces unsalted butter, chilled
1-ounce lard, chilled
4 tablespoons ice water, in spritz bottle
Approximately 32 ounces dried beans, blind baking
5 1/2 ounces all-purpose flour
4 ounces dark brown sugar
2 tablespoons cold, unsalted butter
1/4 teaspoon kosher salt
3/4 cup boiling water
3/4 teaspoon baking soda
8 ounces molasses, by weight
1 whole egg, beaten
1 teaspoon vanilla extract
For the crust:
In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large resealable bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
Preheat oven to 425 degrees F.
Place 2 (9-inch) metal pie pans in the refrigerator to chill.
Remove dough from refrigerator and roll out in the bag until it reaches the edges of the bag and is 10 to 11-inches round. Cut along 2 sides of the plastic bag, open bag to expose dough on 1 side and turn a 9-inch pie pan upside down on the exposed side. Invert the entire thing and gently pull the remaining side of the plastic bag off the dough. Press the dough into the edges around the pan and trim any excess dough. Press the edges of the dough over the lip of the pan. Place in refrigerator for 15 minutes.
Poke holes around sides and into the bottom of the dough. Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough, set on a baking sheet, and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until light golden in color, approximately 7 minutes longer. Remove from oven and place on cooling rack. Allow to cool completely while preparing the filling.
Decrease heat of oven to 350 degrees F.
For the crumbs:
Place the flour, brown sugar, butter and salt into the bowl of a food processor and process until it forms crumbs. Reserve 1/4 cup and set both aside.
For the filling:
Place the baking soda in a medium mixing bowl and pour the boiling water over it. Add the molasses, egg, and vanilla; whisk to combine. Add the larger amount of crumbs to the molasses mixture and whisk just to combine. Pour this mixture into the prepared crust. Sprinkle the remaining 1/4 cup of crumb mixture evenly over the top of the filling. Place pie on the middle rack of the oven and bake for 40 to 45 minutes or until the filling puffs, begins to look dry and starts to crack slightly. Remove from the oven, transfer to a rack, and cool completely before cutting.
This shoofly pie screams for vanilla ice cream.
OR: Sweet Potato Cheesecake, which IMO, is slightly hip:
•1 1/2 cups graham cracker crumbs
•1/4 cup butter, melted
•2 lbs sweet potatoes
•3 (8-ounce) containers cream cheese, softened
•1/4 cup Sugar
•1/2 cup sour cream
•1/4 cup half-and-half
•3 large eggs
•1/2 tsp salt
•1 tsp vanilla extract
•1 teaspoon ground cinnamon
•1/2 teaspoon ground nutmeg
•1/2 tsp allspice
1.Preheat oven to 350°F .
2.Mix together graham cracker crumbs and the melted butter.
3.Press mixture into the bottom of a 9 1/2 inch spring-form pan.
4.Bake 10 minutes.
5.Cool.... but don't turn the oven off yet.
6.Place potatoes in a baking dish.
7.Bake until a knife inserted in center goes through easily, about 1 hour.
8.Don't turn oven off.
9.Cool sweet potatoes enough to handle, peel, and puree.
10.Transfer 1 1/2 cups of sweet potato puree to a large bowl.
11.Mix in cream cheese, Stevia, sour cream, vanilla, salt, allspice, and 1/4 cup half-and-half... beat until smooth.
12.Beat in eggs one at a time, blending well after each addition.
13.Season with cinnamon and nutmeg.
14.Pour filling into crust.
15.Bake until tester inserted in center comes out clean, 1 hour.
16.Turn off the oven.
17.Let cake stand 1 hour in oven with door ajar.
18.Cool to room temperature, then refrigerate to chill.
A lot ot posters had really great ideas and I'd like to be at a big table with ALL those pies.
1 unbaked 9" pie shell, 350 preheated oven
3/4 c sugar
3/4 c old-fashioned or quick oats
3/4 c light or dark corn syrup
1/2 cup sweetened coconut
1 stick butter, melted
2 large eggs
Whisk eggs, stir in other ingredients, pour into shell and bake 50-60 minutes, until crust and top are golden and toothpick inserted in center comes out oily but clean. Center may still jiggle. Cool completely before slicing. This pie looks like pecan pie, has the same texture, and, oddly, even tastes similar.
1 pre-baked 9" pie shell
1 1/2 c sweetened coconut
1 1/2 c graham cracker crumbs
1 1/2 c chopped pecans
1 1/2 c sugar
1 c egg whites (6-7)
Whisk whites lightly, stir in other ingredients, pour into prebaked shell, then bake in preheated 350 oven for 35 minutes.
SOUR CREAM PEAR PIE:
1 unbaked 9" pie shell Preheat oven to 375
5 pears, peeled, cored, diced
1/2 c golden raisins
1 tbsp cinnamon
3/4 c brown sugar
1 c sour cream
Whisk eggs, stir in remaining ingredients, pour into shell and bake for 1 hour.
I am making a Fudge-Pecan Pie from Epicurious that is great. I am also deciding between an Apple-Cranberry Crumb Pie and a Cranberry-Upside Down Cake. I have made the Apple-Cranberry pie before and its excellent but the idea of the upside down cake is intriguing for some reason.
I have links to recipes if you want.
Last year we made Pichet Ong's Kabocha Squash Pie, with the walnut-graham cracket-lime crust which is easily findable online. It is made with cream cheese, is quite easy and was an enormous hit. On the menu again this year for sure, a great sub for traditional pumpkin. I also like sweetpotato pie a great deal - if you are a pie baker its worth it to learn this pie, but the Kabocha tart is really the biggest winner we have had in recent years.
Also don't know if these qualify as hipster, but I'm thinking about making the nutmeg maple cream pie from the New York Times, http://www.nytimes.com/2006/11/15/din... and the cranberry almond tart from City Bakery -- the recipe can be found in a few different places online.
Ina Garten's pecan bars are very good. I love pecans, but am never satisfied by pecan pie. This ends up being a great riff on the idea, and nice because you could just eat a small square (or five). The recipe is up on the food network site, but I didn't go the extra step and dunk them in chocolate. And I'm thinking about an apple galette as well -- again, to keep with the overall idea of Thanksgiving tradition, but in a slightly different form.