Time to Bake Pies
Stuart J. Faber
February has been designated as pie baking month. In my opinion, every month should be pie-baking month. Here are some of my favorites. Plus, a cupcake recipe and breakfast delight. All of these recipes are in my cookbook, Cookbook For People Who Hate Lawyers.
(Stuart J. Faber)
Fabe’s Strawberry Chiffon Pie
This pie looks complicated. With a little patience, it’s quite easy to make. Not only does it make a spectacular presentation, it tastes luscious and refreshing. I’ve rarely met a person who does not love strawberries.
Crust:
1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar
1/4 teaspoon cinnamon
5 tablespoons unsalted butter, melted
Filling:
1 package unflavored gelatin 1/4 cup cold water
1 1/2 cups strawberry purée, made from about 2 1/2 cups sliced fresh strawberries 1 1/2 to 2 tablespoons fresh lemon juice +
1 tablespoon orange juice
2 egg whites
1/4 cup granulated sugar 1/2 cup heavy cream
Topping:
1 cup heavy cream, whipped Garnish:
Assorted strawberries, halved
About 1/4 cup red currant jelly or orange marmalade, melted
For the crust: Preheat oven to 375 degrees. In a medium size bowl, combine the cracker crumbs, sugar and cinnamon. Add the melted butter and mix well. Reserve 1 cup of the mixture. Place the remaining mixture in a 9-inch regular pie pan and distribute along the bottom and up the sides. Pat the bottom with the bottom of a glass and build a nice even mound along the sides. Sprinkle the 1/4 - reserved cup of crumbs on a cookie sheet. Place pie pan and cookie sheet in oven side-by-side. Bake for 8 minutes until the crust sets. Watch the reserved crumbs closely-they will start to burn before 8 minutes. When the reserved crumbs start to burn on the edges, remove immediately. Let the pie crust cool completely. Pour the reserved crumbs in a small bowl and reserve for the topping.
For the filling: Sprinkle the gelatin over the water and let soak for 5 minutes. It will become the texture of wet sand. Place the mixture in a small saucepan over low heat and stir until dissolved. Remove from heat and cool.
While the gelatin is cooling, place the sliced strawberries in a blender. Add the juices so that the mixture blends easily. Blend until there are no lumps of strawberries. The mixture should resemble the consistency of a thick milkshake. When the gelatin reaches room temperature, stir the gelatin into the strawberries.
Place the egg whites and 1/4 teaspoon of cream of tartar in a stand mixture. Beat the egg whites slowly, then increase speed and beat until frothy. Gradually beat in the sugar one tablespoon at a time. Continue to beat until soft peaks form. Stir about one quarter of the egg whites into the strawberry gelatin mixture. Begin folding in the remaining egg whites but do not fold them in completely.
Beat the cream until stiff peaks form. Fold it into the strawberry mixture until everything is smooth and incorporated. You should see no patches of white. Try a taste. Add small amounts of sugar if necessary. It should be sweet and tart-chances are you won’t need more sugar. Pour the mixture into the baked crust and spread evenly. Refrigerate until set, at least 4 hours.
For the topping: Best to apply the topping one hour before serving. Beat the heavy cream until stiff peaks form. Spread the whipped cream over the top of the pie-or make a circle around the edge. Sprinkle the reserved crumbs over the top of the entire pie. Place strawberry halves in a design of your choice over the top of pie. Melt the jelly or marmalade in a small saucepan over low heat and brush each strawberry. Refrigerate until ready to serve.
Dutch Baby Puffy Apple Pancake
I don’t often prepare breakfast for folks. I’m a very early riser and no one would show up at the hour when I have breakfast. I sometimes compromise and hold off until what some folks consider a more civilized time for breakfast. This simple creation invariably brings a standing ovation.
(Stuart J. Faber)
2 tablespoons butter
2 large eggs
1/2 cup all purpose flour
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
1 medium golden delicious or Granny Smith apple
2 tablespoons packed brown sugar
1/4 teaspoon cinnamon
pinch ground nutmeg
lemon juice and powdered sugar
Heat oven to 400 degrees. In a medium bowl, beat eggs slightly with a whisk. Add milk, flour and salt. Beat until combined. Do not overbeat. Set aside.
Combine brown sugar, cinnamon and nutmeg. Set aside.
Peel apple and slice thinly. Pour lemon juice over apples. Set aside.
You now have everything ready and the oven should have reached 400 degrees. Place butter in a deep 9-inch pie pan. Place pan in oven until butter melts. Remove pie pan, brush butter up the sides of the pan. Sprinkle brown sugar mixture evenly over the bottom of the pan. Slightly mix into the butter.
Place the apple slices in one layer over brown sugar mixture. Turn apple slices over so that both sides are coated with brown sugar.
Pour flour batter evenly over apples. Be sure that batter covers the entire pan. I transfer batter to a measuring cup before pouring. It makes it easier to pour an even layer of the batter.
Bake 30-35 minutes until puffy and deep golden brown. You can cut slices of the pancake like a pie or you can loosen the edges of the pancake and turn it upside down onto a heatproof plate. Either way, serve immediately. Sprinkle with lemon juice and powdered sugar.
Cream Filled Cupcakes
Remember Hostess Cupcakes? These are even better!
(Stuart J. Faber)
Cake:
1 cup (130g) all-purpose flour 1 cup (207g) sugar
6 tbsp (43g) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt 1 large egg
1/2 cup (120ml) milk
1/2 cup (120ml) vegetable oil
3/4 tsp vanilla
1/2 cup (120ml) hot water
Marshmallow Filling:
1/4 cup (56g) unsalted butter, room temperature
1/2 cup (58g) powdered sugar 5 oz marshmallow creme Ganache:
4 oz (113g) semi-sweet chocolate chips 6 tbsp (90ml) heavy whipping cream Icing:
2 tbsp unsalted butter, room temperature 1/2 cup powdered sugar
1 tbsp milk
Splash of vanilla extract
Cupcakes: Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
Add the dry ingredients to a large bowl and whisk together to combine. Set aside. Whisk together the egg, milk, vegetable oil and vanilla in another medium-sized bowl. Add the wet ingredients to the dry ingredients and mix until well combined. Add the water to the batter and mix until well combined. The batter will be very thin.
Fill the cupcake liners a little more than halfway and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. Remove the cupcakes from the oven and allow to cool for 2 minutes, then transfer to a cooling rack.
Filling: When the cupcakes are cool, make the filling. Add the butter to a mixer bowl and beat until smooth.
Add about half of the powdered sugar and mix until well combined and smooth. It may take a few minutes to incorporate, but it will. Add the remaining powdered sugar and mix until well combined and smooth. Add the marshmallow creme and stir until well combined.
Assembly: To fill the cupcakes, cut out the centers of the cupcakes. You can use a cupcake corer or a knife.
Fill the centers of the cupcakes with the filling and replace the core of the cupcake that you removed on top of the filling. I cut a little bit of the core off before placing it back on top, since there’s a filling there now and you don’t need all of that cake core.
To make the chocolate ganache topping, add the chocolate chips to a medium sized bowl.
Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
Spread the chocolate ganache onto the top of each cupcake, all the way to the edges. If it starts to cool and get a bit firm, heat it back up for 5-10 seconds, until spreadable again.
To make the icing for decorating on top, beat the butter in a mixer bowl until smooth.
Add the powdered sugar and mix until
evenly combined. It’ll be lumpy and dry.
Add the milk and vanilla extract and mix until everything comes together and smooths out.
Pipe the loop design on top of each cupcake using a small round tip. I used Wilton tip 3.
Refrigerate the cupcakes until ready to serve. Serve cool but not cold. Makes 14-16 cupcakes.
Fabe’s Extraordinary Apple Crumble Pie
(Stuart J. Faber)
This is one of the most labor-intensive pies in my repertoire. But it’s worth it. Everyone who tastes it says it the best apple pie they’ve ever had.
Best Struesel Topping:
3/4 cup nuts, pecans or walnuts
1/2 cup flour (62.5 gr.)
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
5 tablespoons butter, slightly softened and cut into chunks
Place nuts in food processor. Pulse until finely chopped. Remove, place in a bowl and set aside. Add the remaining ingredients to the food processor. Pulse just until you have very small chunks of butter. Do not over-pulse or you will end up with a sticky paste. Place the flour-sugar mixture into the bowl with the nuts. Combine the mixture and the nuts with your hands. This can be made a day ahead. Refrigerate until ready to use.
Crust:
1 1/2 cups flour (187.5 gr.)
1/2 teaspoon kosher salt
1 tablespoon sugar
3 ounces butter
2 ounces lard
5-8 tablespoons ice water
1 tablespoon fresh lemon juice
Place flour, salt and sugar in a bowl. Place in freezer for 15 minutes. Cut butter and lard into chucks. Place in a bowl, then into freezer for 15 minutes. Place the cold dry ingredients into the food processor. Pulse once or twice until combined. Add butter and lard chunks. Pulse just until butter and lard become the size of small peas. Add the lemon juice. Add the ice water in tablespoon increments. Pulse several times after each addition. Scrape down the sides. Add only enough water until the dough will stick together when pressed between your thumb and finger. Place sheets of wax paper on the work surface. Transfer the dough to the work surface. Cup the wax paper in your hands and bring the dough together to form a ball. The less your hands touch the crust, the better. Place another sheet of wax paper on top of the dough and press down to form a circle about 9-inch in diameter. Wrap the dough in the wax paper and refrigerate overnight.
When ready to assemble and bake the pie, generously butter a 9-inch deep dish pie pan. Remove the dough from the fridge. Place on the work surface with the wax paper intact. Roll out the dough into a 12-inch circle. Gently remove the wax paper from the dough and place the crust into the pie plate. Crimp the edges of the dough. Place the pie plate into the fridge until ready to use.
Apple Filling:
7-8 cups apples, Granny Smith, Golden Delicious or other firm apples (4 pounds, about 9 medium) A combination of 2 or 3 types of apples results in a better pie.
4 tablespoons melted butter
3/4 cups granulated sugar, scant 2 tablespoons brown sugar
1/2 teaspoon freshly ground nutmeg 1 teaspoon cinnamon
Dusting of flour
Combine granulated sugar, brown sugar, nutmeg & cinnamon. Cut apples into 1/2” wedges. To prevent apples from turning brown, sprinkle apples with fresh lemon juice as you cut them. Add sugar mixture and more squeezes of lemon juice to apples as you cut them and mix well.
Melt 4 tablespoons butter in large skillet. Over medium-low heat, add apple mixture and sauté for 2 minutes until apples are coated and start to release liquid. Sprinkle with about 1-2 tablespoons flour and stir until combined, mixture begins to bubble and thicken, and flour disappears. Sauté apples until light brown, yet still firm and all coated with butter mixture. Do not overcook or you will end up with applesauce. Remove from heat. Place in a bowl and bring to room temperature. Or you can place the mixture in an airtight container and freeze for up to 3 weeks. It’s critical that the apple mixture be completely cooled, or it will ruin the crust.
Assembly and Baking: Preheat oven to 375°F. Remove the streusel and the pie plate with the crust from the fridge. Gently pour the cooled apple mixture into the crust. With your hands, spread the apple slices evenly. Place some slices close to the crimped crust so that there are no spaces between the apples and the crust. Dot the filling with chunks of butter.
Sprinkle streusel evenly over apples. Make sure that no apples are exposed. Place pie plate on a baking sheet. Bake approximately 50-60 minutes or just until top and crust are golden, and juices are bubbling through the streusel. Watch closely so that topping does not burn. Rotate pie after 25 minutes. If top or crust becomes too dark, cover pie with foil. Remove pie from oven and place the pie on a cooling rack. Do not cut for at least 2 hours.
Enjoy!
