La Palette Strawberry Tart

Several months ago, when I was in California, I came across some great strawberries.  I snapped them up and immediately baked up Dorie Greenspan's La Palette's Strawberry Tart from Baking From My Home to Yours.  The recipe has only three elements: tart crust, strawberry jam, and macerated fresh strawberries, and  I knew that each element had to shine.  The berries were amazing (so much so that I didn't even macerate), and I know that Dorie's tart crust is perfection.  To match the quality of the first two elements, I splurged on some beautiful French strawberry jam. 

I baked up some little tartlet shells, assembled and photographed them.  I was months ahead of the June posting date! (I'm baking the recipes I missed from the first 7 months of the original Tuesdays With Dorie baking group, and posting on the corresponding date 4 years later.)

But then in May my MacBook hard drive (just over a year old) went to hard drive heaven and took my strawberry tart photos with it.  They were cute photos, too, darn it!

I knew I had to re-bake the tarts, and that finally happened this week.  The photos are from the new tartlets, which we enjoyed every bit as much as the first ones.

n.o.e.'s notes:

- Dorie herself posted the recipe in her column for Serious Eats.

-  The first time I baked the tart, I used Dorie's tart crust, which I've made many times before, and love!  The filling was French strawberry jam, and I used the fresh strawberries by themselves.  I didn't add sugar or liquor to them, and forgot the black pepper.

-  The second time I baked the tart, I make gluten-free tart shells using Alice Medrich's shortbread base found in her cookie book, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies.  For the crust's sweetnener, I used golden palm sugar rather than plain white sugar, which gave it a golden color and a caramelized flavor.  This time I was home in Georgia and the French jam was still in California.  Rather than buy more strawberry jam I decided to make small batch Strawberry Honey Thyme Jam.  The jam was easy to make and delicious in flavor.  I again left the strawberries plain, and again I forgot the black pepper (darn!)

-  The recipe is interesting because all of the elements are kept separate until the time that the tart is served.  When one big tart is made, the shell is sliced, then spread with the jam and the strawberries are piled on top.

-  I usually find that making mini tarts adversely changes the recipe's proportion of crust to filling but in this case, the tart is assembled after the crust is fully baked, and the jam and berries can be increased or decreased to taste.  In fact, the berries are supposed to spill over the crust.

the verdict:

The recipe sounds so unassuming, a few simple elements, no big deal, but let me tell you: This was a sleeper of a recipe! We loved these tarts. (Both versions!)  The juicy fresh strawberries played off of the sweet strawberry preserves, all in the context of a buttery, almost cookie-like crust.  It's a perfect summer make-ahead dessert, and can be varied with whatever berries happen to be in season.

Double Crusted Blueberry Pie

Here's a piece of life advice: the next time you make a pie, make the crust you need and then immediately make another batch of pie dough.  You've already got the recipe in front of you, the bowls and implements are already dirty, and you will not believe the virtuous feeling you will have when you slip the extra dough into the freezer, knowing that with a bit of work now you are saving yourself a lot of time later.
And later? When you look in your freezer and there is a nice disk or two of pie crust, you know that you can have a pie in the oven in a matter of minutes.  This week I found myself in just that situation.  I had some lovely local blueberries from my farm box order, and with the crust already made, I decided on the spur of the moment to bake Dorie Greenspan's Double Crusted Blueberry Pie.  Even though it was late afternoon, I was able to have it on the dinner table in short order. 


n.o.e.'s notes:

-  The original Tuesdays With Dorie host for this recipe in 2008 was Amy of South in your Mouth.  You can find the recipe on her blog post.  I'm going a bit out of order, but this is a recipe I'm baking in my plan to finish all of the recipes in Dorie Greenspan's book, Baking From My Home to Yours.

- I made half of the pie recipe in my little 7" mini metal pie pan.  I had actually rolled out and frozen a crust right in the pan.  All I needed to do was to fill the pie and roll out the top crust.  The crust thawed as I mixed up the filling.

-  Sometimes blueberry pies can be runny in the middle from all the juice released by the cooking blueberries.  Dorie combats that in two ways: adding a hefty dose of flour to the blueberries, and lining the bottom of the pie crust with dried breadcrumbs.  I don't use prepared breadcrumbs, but usually make mine by crumbling and baking fresh bread.  I was feeling lazy, though, so I skipped the crumb layer.  I added flour to my blueberries, but somehow forgot to add the full amount that I'd measured out.  As it turned out, the pie was perfect, not at all runny and also not dry.

-  The recipe calls for tossing the berries with lemon zest, sugar, flour, salt, and lemon juice.  Dorie gives measurements but advises that we add the amounts to taste, which makes sense because blueberries can vary in sweetness.  I used a bit less sugar (and I used palm sugar) and a healthy squirt of lemon juice.

- So great was my laziness that I also skipped the egg wash on the crust.  Luckily my pie turned out nice and golden anyway.

 
the verdict:

I served this pie at a family dinner last evening, and my husband and daughter agreed that it was an exceptionally excellent blueberry pie!  The lemon zest and juice added a sparkle and brought out the flavor of the berries.  This will be a "go-to" pie in the summer (or even out-of-season with frozen blueberries), especially if I have pie crust in the freezer!

Florida Key Lime Pie with Toasted Coconut Crust (gluten-free)

Well, it's time for another Tuesdays With Dorie adventure, featuring recipes from Dorie Greenspan's book, Baking From My Home to Yours.  The original TWD group baked all the recipes in the book, beginning the first Tuesday of 2008, and finishing on the final Tuesday of 2011.  I didn't join the group until July of 2008 so I'm baking the recipes that I missed.  This week it's a key lime pie that Dorie jazzes up with coconut elements, producing something she dubs "Florida Pie."

Lime and coconut are a classic flavor combination, one we've seen several times over the course of Tuesdays With Dorie.  [lime coconut cookies here, complete with " You Put the Lime in the Coconut" video(!), also lime coconut tea cake here]

n.o.e.'s notes:

-  You can find the recipe on the Florida pie post of the original host from 2008, Diane of Diane's Dishes.

-  This recipe has four elements: crust (Dorie calls for homemade or purchased graham cracker crust), coconut cream, key lime custard, and coconut meringue.  I made the middle two layers according to Dorie's recipe, and changed up the bottom and top layers.

- I made a full batch of the crust, coconut cream, and key lime custard

- I decided to make the pie into a tart, using a 6" spring-form pan.  The problem with this plan was that I didn't know how high to make the sides of the tart crust when I formed and blind baked it.  My crust ended up being pretty shallow so I couldn't fit very much of the filling layers. I used some of the extra filling to make a small tart and some ramekins.

- Instead of using a purchased graham cracker crust, I made a gluten free toasted coconut crust.  I've been experimenting with this crust, and I really like it with custard-type fillings.  The crust has large unsweetened coconut flakes, and they toasted in the oven as the crust baked. My spring-form pan leaked butter when the crust was baking but I didn't worry about that too much, and just made sure to set the pan on a plate once it came out of the oven.

-  Every time I make the crust it's a little different, but here's the basic recipe I've devised:

Gluten Free Cococnut Tart Crust

8 T butter
2 c/4 oz unsweetened coconut flakes (I use the big ones, chopping them a bit if necessary)
1/3 c (or less) sugar or palm sugar
1/3 c almond meal or ground almonds
1/3 - 1/2 c pecan pieces
1 egg
Melt the butter, then stir in the other ingredients.  Press into pie or tart pan. Bake at 375 degrees until browned and set, about 25 minutes.

- The recipe made a large quantity of the coconut cream layer, and I didn't end up using all of it.  Rather than sweetened coconut, I used shredded unsweetened coconut.

- For the lime layer, I used bottled key lime juice.  Luckily my buddy Leslie, of Lethally Delicious, who is a key lime snob, does permit the bottled stuff in a pinch.

- I did not make the meringue, instead I just piled on some unsweetened whipped cream.

the verdict:

This tart was a runaway hit at the barbecue - people were raving about the combination of the lime with the coconut crust.  Because I added the coconut crust, I think that the coconut cream layer was not as noticeable - or essential, even.  The key lime layer was amazing - tart and silky - a great contrast to the chewy toasted coconut in the crust.  I think the next time I bake this pie/tart, I'll skip the coconut cream layer and pile the key lime layer as deep as I can.  And to me the whipped cream was a perfect complement on the top.

Lemon Cream Tart + Grapefruit Cream Tart

Four years ago this week the bakers of Tuesdays With Dorie had a choice of recipes: either Dorie Greenspan's Most Extraordinary Lemon Cream Tart or her Orange Cream Tart.  I'm still working away at making every recipe in the book, so I made both! The lemon tart was pretty much by the book, but in my kitchen the orange cream tart transformed into a grapefruit version with a chocolate crust.  In both cases, I froze most of the cream for future use and assembled mini tarts for tasting purposes.

n.o.e.'s notes:

Lemon tart

- Dorie herself shared the lemon recipe on Serious Eats, under the headline "lemon, lemon, lemon cream," here.  Additionally, in May of 2008 Dorie revisited the recipe for her lemon cream tart and shared tips in this post on her blog.

-  I made a gluten-free crust for my lemon tart, using Alice Medrich's shortbread base found in her cookie book, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies. (I highly recommend this book, by the way!)

Orange tart

-  The recipe for the orange cream tart can be found on Michelle's original blog, here. (Michelle now blogs at the Brown Eyed Baker)

-  I've been in a serious grapefruit phase, so I decided to adapt the recipe from orange to grapefruit.  I used an especially wonderful, juicy, dark red grapefruit for the recipe.  Here's how I adapted the recipe: I used some lemon juice, but maybe not the full amount, finishing up a lemon that I'd already cut.  I cut the sugar to about 3/4 the amount specified by the recipe.  I used about 4T rather than 5.5 T butter.  I got a bit mixed up in my steps, and added the gelatin just after I started to put in butter.

- The grapefruit cream wasn't as tart/flavorful as I would have liked, so next time I'd use more lemon juice and perhaps reduce the grapefruit juice by boiling it down a bit to concentrate the flavor.

-  The grapefruit cream "set", probably because of the gelatin in it, and it didn't stir up smooth.  Although the filling looked a bit bumpy it wasn't really lumpy at all.  

-  I put the filling into a mini chocolate tart shell, and topped the tart with whipped cream and chopped pistachios.

the verdict:

Lemon tart

The lemon filling was nothing short of amazing: silky, creamy, and very tangy.  I mellowed it a bit by a dab of whipped cream on top of the tart.  Alice Medrich's gluten free crust baked beautifully into a sturdy shortbread cookie, the sweetness a perfect complement to the filling.  This is a great recipe to have in the gluten-free arsenal and can be used as a base for any bar cookie or tart.

Grapefruit tart

The grapefruit cream was subtle and the tiniest bit bitter on its own.  But it was perfect paired with the chocolate tart shell, which smoothed out the rough edges of the cream, while the cream contributed a subtle note of citrus to the chocolate.

Shaker Lemon Pie for Pi Day

Baking has a lot to do with math - proportions, quantities of ingredients, precision all come in handy for optimal results.  I seem to end up using extra math in my baking.  I'm always reducing a recipe, or increasing it, and I have to multiply or divide ingredient quantities.  Or I am using a different type and/or shape of pan and have to calculate areas or volumes.  This kind of math is oddly satisfying to me, although I know that it gives most bakers headaches.

But once a year - on March 14 - all bakers get to have FUN with math: it's Pi Day (3/14, get it?) and we can all just bake a pie to celebrate and forget about the actual math if we want!

For this year's big pie holiday, I decided to make a recipe that intrigued me: Shaker Lemon Pie.  The distinguishing feature of this pie is that it is made with the entire lemon, rind and all. I had read a lot of recipes for the Shaker Lemon Pie, and many of them stresses what a great pie the Meyer lemons made (and what a tart pie the regular lemons made). Whole Foods was fresh out of Meyer lemons the day I stopped in so I had to make do with regular lemon in my pie.  After all, most of the recipes - and I daresay the Shakers themselves - use regular lemons.

n.o.e.'s notes:

-  As Deb Smitten explains in her Shaker Lemon Pie post, most recipes for this pie are nearly identical: 2 lemons, 2 cups of sugar, 4 eggs. A variation is to add melted butter and flour, and the recipe I used, from Molly O'Neill's One Big Table, followed this variation.  It it similar to the recipe on Smitten Kitchen, but doesn't require zesting the lemon before slicing it, and uses one tablespoon less of both the butter and the flour.  Also, the recipe I used calls for an initial oven temperature of 450.

-  My favorite part of this Shaker pie version is that it calls for a lattice top crust.  It looks so pretty and I like how the crust ends up being variable in thickness, with some parts crisper and other softer.

-  For this pie, the lemon is sliced very very thin, and I did this step by hand because my cheapo mandoline doesn't actually slice super thin. My lemon slices macerated in sugar on the countertop for about 8 hours before I put the pie together and bakes it.

-  I made a mini pie in 7 pie shell. For the crust I used half a recipe of the Cook's Illustrated Foolproof Pie Dough, which I posted here.  This time the dough was on the sticky side, which was controllable as long as I refrigerated the dough at every step. Making the lattice top, while not difficult per se, got a little tricky as the dough warmed.

-  I also made half recipe of the filling

the verdict:

This recipe was a runaway hit at our house.  My daughter JDE said it was her new favorite pie recipe, and this is coming from a girl who is a serious fan of pie.  Indeed the pie combined flaky dough with dense lemon intensity.  If you like lemon desserts, I'd highly recommend this pie - but don't wait until Pi Day rolls around again to bake it!

My previous Pi Day pies:
2011 Buttermilk Pie
2010 German Apple Pie

Chocolate Truffle Tarts

refrigeration dulled the appearance of the filling but not the chocolate flavors!

Fat Tuesday is often celebrated with King cakes, but on this blog post and the posts of a couple of hundred other Tuesdays With Dorie bakers today, Fat Tuesday is chocolate, chocolate and more chocolate.  And really, that is quite appropriate for the day of excesses before the austerity of Lenten fasting begins on Ash Wednesday.  In years past, the faithful would want to clear the pantry of eggs, cream, and other rich ingredients before the beginning of Lent, because these ingredients did not have a place in the strict Lenten diet during the 6 weeks before Easter.  The effort to use up the rich ingredients led to creations such as the King cakes.

Although the fasting rules are significantly more relaxed these days, I used the occasion presented by this recipe to clean out my chocolate drawer of all manner of white, milk, semisweet and bittersweet odds and ends.  And the finished product more than qualified as a rich indulgence.

n.o.e.'s notes:

- There are four host blogs for the tarts this week, and you can find the recipe at any of their sites, along with some pretty spectacular tarts: Steph, Spike, Jaime and Jessica.  Of course you can also find the recipe in the book Baking With Julia!

-  The recipe is David Ogonowski’s Chocolate Truffle Tartlets.

-  I made 1/2 recipe of the chocolate crust in the book.  Some of my fellow bakers have pointed out that the chocolate crust is very close to Dorie's recipe in Baking: From My Home to Yours.  The crust dough comes together beautifully (I used the food processor) with 5oz/cup for the flour weight, as it says in the front of the book.

-  I find that tarts are one of the easiest desserts to adapt to gluten-free baking (the fillings often have no gluten, and with a few good gluten-free crust recipes in the baking arsenal, whipping up a gluten-free dessert is simple.  So I made 1/2 recipe of gluten-free (and grain free, actually) crust from the blog Deliciously Organic.

- From each dough I made two 4" tarts (my tart molds are quite deep) and two 3" shallow tarts in my silicone mold (using 4 of the 6 wells in the mold).

-  The recipe clearly directs us to remove the bottoms of the tart pans before baking the crust, I suppose so that the crust would bake on the bottom without too much insulation from the tart pan bottoms and the baking sheet they were on.  Rule-follower that I am, I did take out the bototms of my little 4″ tarts but if I were making a full size tart I’d definitely leave the bottom in.  In fact, I would leave the bottoms in any tart pan because it was very difficult to unmold the tarts with no bottom to push against, and my crusts crumbled on the edges.

-  I made a full recipe of the filling.  The recipe calls for 8 egg yolks.  One thing learned from Thomas Keller's Ad Hoc cookbook is that egg yolks vary – those on the West Coast (of the US) are smaller than on the East. So when you are using a large quantity, the differences can really multiply!  Ad Hoc suggests a weight of 15g per egg yolk, so I measured a total of 120g for the 8 yolks, using a mixture of duck eggs and chicken eggs from my farm box.

-  This was a great recipe for cleaning out the chocolate drawer - I used 4 or 5 different kinds of bittersweet - ranging from 62% to 75% - in the egg mixture for the filling.  When it came to the chocolate cubes that were stirred into the filling I used two kinds of white chocolate, two kind of milk chocolate, and two kinds of semisweet.  I don't like white chocolate but I have some hanging around so I added just a bit - 1/2 ounce of white chocolate.  The rest of my cubes were 1 oz of semisweet chocolate and 2.5 oz of milk chocolate

-  The recipe calls for biscotti or amaretti biscuits to be crumbled into the filling for crunch.  I used 5 amaretti (they seemed small, and I would use a few more next time).

the verdict:

The tarts were quite good and quite, quite rich.  Just one of the 3" tarts (which were really small) bordered on being too big of a serving!  The texture of the amaretti got lost in the heavy richness of the filling.  The gluten-free crust turned out very well, and I'll be making it again.

If you want to see a lot of chocolate tarts, go to the link post on the TWD site, and start clicking on posts of the different bakers.  Happy Fat Tuesday!!

{TWD} Puffed Double Plum Tart and Chocolate Blueberry Ice Cream

OK, folks, *it's* getting real in the Tuesdays with Dorie baking group. We are down to our last 3 recipes in Dorie Greenspan's book, Baking; From My Home to Yours. This week's host blogs are the two head honchos of the group: Laurie of Slush, who started this whole project 4 years ago, and Jules of Someone's in the Kitchen, who has been doing yeoman's duty administering the group.

Next Tuesday we all get to choose something from the past recipes to make and post. And the last Tuesday in December?

On December 27 Dorie Greenspan herself is choosing the final recipe of the book. Well when there's only one recipe left, I'm not sure you can really call it a choice, but Dorie is hosting us for the final week of TWD. I'm sure I'll be smiling through the tears at Dorie's "party" on the last week.

This week was another double header. First, a lovely tart:

Puffed Double Plum Tart

n.o.e.'s notes:

- You can find the recipe for this tart on Jules' tart post today.

- Back in October I found some Italian (prune) plums at the grocery store so I went ahead and baked this tart then.

- I made 1/3 recipe, using 6 dried prunes and 3 Italian prune plums. I didn't realize when I bought them, but the dried prunes were cherry flavored (and quite delicious!). Following Dorie's directions, the prunes are steeped for 15 minutes in spiced red wine. Then the wine mixture is boiled down to make a syrup which is dabbed on the tart before baking.

- For sprinkling on the edges of the crust I used turbinado sugar, figuring that the sugar crunch would add a nice texture.

- Once it's in the oven, I always halfway hold my breath until the puff pastry actually puffs

- I used duFour all-butter puff pastry that I had in the back corner of my freezer. Its directions say that moderate oven temperatures are best for this pastry, recommending the temperature of 375, so I baked the tart at 375 for 15 min + 360 for 10 minutes. At that point it was nicely golden and puffed around the edges.

- The pastry under the fruit didn't puff, so perhaps my tart might have needed more time in the oven. Also, syrup ran off the edges of the tart so it's possible that I was too generous with my "dabbing" of the (delicious) syrup!

- Although Dorie said to put some of the fresh plums cut side up and some cut side down, next time I would keep all of the fresh ones cut side up because their more golden color provided a greater contrast with the dried ones (which were dark).


the verdict:

This tart was a perfect autumnal treat. The buttery crust paired beautifully with the deeply intense wine-steeped plums. My husband said it was "a gustatory delight" and I totally agree with him. We ate the entire tart in one sitting and were very regretful that I'd only made a mini tart. I'd have to say that this was one of the top fruit desserts in Dorie's book; it was just that good.

...and the second recipe for this week:

Chocolate Blueberry Ice Cream

I'm not sure why this recipe's flavor combination sounds so odd; chocolate and fruit are an age-old pairing. And I've been known to toss of handfuls of chocolate-covered blueberries at a time. But odd or not, after all these years of TWD I finally know well enough to trust Dorie's instincts, so I decided to make this ice cream as she developed it.

n.o.e.'s notes:

- Laurie's ice cream post has the recipe and her reflections 4 years after starting the TWD group. Head over there and check it all out from the original TWD member!

- This was the kind of ice cream base that after an overnight in my fridge turned pudding-like and too thick to churn. I think this probably comes from using so much chopped chocolate. I guess the solution might be to not chill the base quite as long, and/or stir in preserves (and alcohol if you use it) before putting the base into ice cream maker rather than afterwards, as the recipe directs.

- My blueberry preserves had whole blueberries in it. I was hoping that they wouldn't turn into icy pieces as they froze but luckily they didn't.

- Per a tip from ice cream guru David Lebovitz, I added 1.5 T kirsch liqueur to improve texture of the ice cream and add a subtle fruity boost.

- This is a small-yield recipe; it made a heaping pint of ice cream

the verdict:

The blueberry is subtle in this ice cream, providing a hint of fruit to the intense chocolate flavor. The bits of blueberry in my preserves provide little fruity punctuation and a fun textural note.

{TWD} Russian Tea Madeleines and Honey Almond Pluot Tart

This is another one of those weeks where the Tuesdays With Dorie baking group is doubling up on recipes - after 4 years of weekly baking, the group will finish Dorie Greenspan's book Baking; From My Home to Yours by the end of 2011. I'll no doubt have some reflections in the final post (December 27) but until then I'm not letting myself think about it too much - too sad!

Today we have another tart and another recipe for madeleines. My Honey Almond Pluot Tart hearkens back to autumn while my Russian Tea Madeleines are decidedly wintry, featuring satsuma and grapefruit flavors.

First, the madeleines (pictured up above):

Russian Tea Madeleines

Dorie's recipe is for Earl Grey Madeleines, but I have completely run out of Earl Grey tea. I keep running across recipes needing Earl Grey and I have scavenged and scrounged the last of the Earl Grey from the recesses of my tea drawer. Since that drawer is still bursting with other varieties of tea, I am holding out on replacing the Earl Grey. But one byproduct of all that scrounging is that at the very back of the tea drawer I found an unopened tin of Russian tea. As it happens, this tea has orange bergamot oil - just like Earl Grey! - and also tangerine and grapefruit flavors. It sounded perfect for my madeleines.

n.o.e.'s notes:

- The madeleine recipe is hosted by Nicole of Bakeologie. You will be able to find the recipe on her cute madeleine post.

- Dorie's recipe calls for lemon zest, which is rubbed with the fingertips into granulated sugar before beating both with the eggs, I decided to use satsuma tangerine zest and grapefruit zest to complement the flavors of the Russian tea.

- This recipe uses an unusual technique to incorporate the tea: leaves of tea are infused in hot melted butter for 15 minutes. Then the butter is strained and added to the batter, carrying the tea's flavors with it.

- Unlike the last time I baked madeleines, I tried to not overfill the molds. They turned out just right, characteristic humps and all, even though I forgot to use Dorie's trick of setting the mold onto a hot baking stone.

the verdict:

These were delicious little cookies - crunchy edges, and softer centers, with the citrus and tea flavors adding complexity and holiday cheer. My husband and I enjoyed them with ice cream and a cup of tea, respectively.

And now, on to the tart:


Honey Almond Pluot Tart

I love baking tarts. Even if f this group were "Tuesdays With Tarts", and we baked a tart every single week, I don't think I'd get tired of baking - or eating - tarts. This week's tart has plenty of appeal. It started as a fig recipe, but there are many other fruits that Dorie suggests as possible variations on the recipe.

n.o.e.'s notes:

- The tart was chosen for TWD by Kayte of Grandma's Kitchen Table (she's a tart fan also). You will be able to find the recipe for the tart and her lovely grapefruit variation if you click to her blog post, but what's even better, you will find her reflections on nearly 4 years of TWD participation. I couldn't say it better.

- Earlier in the fall I looked at the remaining TWD recipes and decided to bake all of the ones that needed seasonal autumnal fruit while it was still in stores. At that point I could still find figs but I had just baked a honey fig cake for TWD and decided to branch out to one of Dorie's suggested alternate fruits. I was hoping for apricots or nectarines but there were none to be found so I picked up some pluots. They're half apricot so I deemed them "close enough."

- For the tart's crust, I made Dorie's Sweet Tart Dough with Nuts, using Bob's Red Mill Almond Flour. I love that tart dough recipe and thought the almond would complement the almond filling. Also, I managed to run out of flour so it was fortuitous to replace some of the recipe's quantity of flour with ground nuts.

- I added almond extract to highlight the almond flavor of the filling.

the verdict:

This was a lovely tart, accompanied nicely by a scoop of vanilla ice cream. The brightness of the pluots was a counterpoint to the sweet creamy almond filling.

All in all, two more delicious recipes, and just three more remain until the book is finished!

{TWD} Normandy Apple Tart

One advantage to having so many tarts to make for Tuesdays With Dorie - four tarts over a four week span - is that I could make one big double batch of Dorie Greenspan's Sweet Tart Dough and use it for all of the tarts, baking the different tart recipes in a variety of sizes, from minis to nearly full size. The dough is perfect for freezing, but I baked all of the tarts in a matter of just a few days. In fact I baked this week's Normandy Apple Tart the day after I had baked the Alsatian Apple Tart, which gave us perfect comparison of the two recipes.

n.o.e.'s notes:

- This week the recipe was chosen by Tracey of Tracey's Culinary Adventures. Tracey is always cooking and baking up something interesting in her kitchen, so when you click over for the tart recipe stay awhile and explore the other delicious things that Tracey posts on her blog.

- This tart has three elements: a sweet pastry base, an applesauce layer, and apples sliced on top. The recipe gives directions for making applesauce, which looked quite enticing, but I had several bags of homemade applesauce in the freezer, so I opted to use it instead.

- The rectangular tart pan that I used is approximately 3/4 size of a full tart recipe.

- With the tart crust already made, once I thawed my applesauce it was quick work to cut some apples and pop the tart in the oven.


the verdict:

This was very popular with my book group; the members couldn't stop exclaiming over its deliciousness. I'll have to say that as good as this tart was, I preferred the custard-based Alsatian apple tart.

Today's other TWD recipe is for Sour Cream Pumpkin Tart, which I posted here.

{TWD} Sour Cream Pumpkin Tart

I love pumpkin pie. More specifically, I love a particular pumpkin pie. In fact, at my daughter's recent wedding, she had pie rather than wedding cake, and requested that the caterer make our Molasses Spice Pumpkin Pie recipe as one of the flavors. The caterer, a wonderful restaurant in central New York called Circa, was happy to oblige. Additionally, Circa put the pie on their own menu the day before the wedding. Apparently it sold out quickly.

I will eat just about any pumpkin pie, even though they typically fall short of pumpkin pie perfection of our family recipe, and I'm always happy to try a new pumpkin pie recipe (but I usually sneak in extra spices!)

This week the assigned recipe for the Tuesdays With Dorie baking group is Sour Cream Pumpkin Tart (Pie) which was a perfect choice because we could all bake this as our Thanksgiving pumpkin pie last week and post it today. And you can bake it now, just in case you're like me and didn't get enough pumpkin pie on Thanksgiving day.

n.o.e.'s notes:

- Judy of the blog Judy's Gross Eats is hosting this week's pumpkin selection. Head over to her blog for the recipe.

- Dorie Greenspan gives two alternate ways to present this pumpkin dessert: as a traditional pie or baked into a tart shell. I'd never baked a pumpkin tart, so this is the route I chose.

- I made 1/4 recipe, which yielded enough filling for one little tart and two ramekins.

- Instead of light brown sugar, I used dark brown, and a spiced dark rum rather than plain rum.

- Because I'm all about the autumn spices, I generously heaped the measure of the cinnamon, nutmeg, ginger, and added a bit of black pepper.

the verdict:

I served one of the ramekins to JDE, and this was our conversation:

JDE: "this stuff is really good."
me: " I added some extra spices. Do you think it's too spicy?"
JDE: "Is that even possible?"

Later, I got to taste the tart myself. The recipe makes a very good pumpkin filling and I was glad I'd experimented with tart dough (rather than the more common pie crust). The added spices gave it a little kick, which was beautifully mellowed by the sour cream in the recipe and some additional softly whipped heavy cream on top.

While I can't say that this recipe reaches the pinnacle of perfection of my usual favorite pumpkin pie, it was a lovely tart, and I'd gladly eat it again. Most of all, I'm grateful for the technique of adding pumpkin filling to a tart shell, which I will definitely keep in my repertory.

Today's other TWD recipe was Normandy Apple Tart, which I posted here.

Russian Grandmother's Apple Pie Cake

This week, in honor of Thanksgiving, Tuesdays With Dorie has loosened up the rules. Rather than an assigned recipe; this week members are free to "rewind" a previously-selected recipe that they might have missed. There's also leeway in posting so you'll see TWD posts on various blogs all the way up to Friday. I'm going to post now because my rewind is the Russian Grandmothers' Apple Pie Cake, and it's a good candidate for Thanksgiving baking if you want something just a smidge out of the ordinary.

n.o.e.'s notes:

- You can find the recipe for this apple dessert on the blog post of TWD founder Laurie. It was chosen for the group way back in March of 2008.

- Before I baked this, I checked out the experience of the TWD bakers, such as my friend Di (here's her post), and I learned that the filling tended to be dry and the crust browned quickly. Since I was baking my pie/cake in a dark silicone loaf pan and was using a new-to-me oven I reduced temperature to 350 degrees

- I wanted to make sure that the filling was cooked by the time the crust was browned, so I precooked the apples with the sugar and cinnamon on top of the stove for 5 or 10 minutes before putting it in the crust.

- In making the crust, Dorie gives an approximate measure of flour, allowing an extra 1/4 cup to be added as needed. I didn't use the extra, as the texture seemed soft but still doughy without it. The dough was very soft, and with so much butter it warmed up quickly

- I totally forgot to add the raisins, which were measured and sitting on the counter. Right as I was closing the oven door I saw the raisins but I wasn't going to disassemble the pie/cake to add them.

- My pie/cake stayed in the oven for about 50 minutes, at which point it was a lovely golden brown.


the verdict:

This was an unusual dessert, but very appealing. The crust was a fairly thin layer like a pie, but soft like a cake. The apples were tender and sweetly spiced. All of the juices that accumulated when I precooked the apples were absorbed by the soft crust as it baked.

A scoop of vanilla ice cream made the ideal accompaniment (as it usually does with anything apple). My husband, the apple-dessert aficionado, was a big fan of this pie/cake and thought it was fine without the raisins.

{TWD} Alsatian Apple Tart

The final weeks of Tuesdays With Dorie bring us a raft of pie and tart recipes, just in time for Thanksgiving! This week it's Alsatian Apple Tart (the other recipe this week is a versatile chocolate brownie). The tart features a custard base and slices of apples on top, and although it's ideal for Autumn baking, I'd be happy to find this tart in my oven - or on my plate - any season of the year.

n.o.e.'s notes:

- The tart recipe was chosen by Jessica of Cookbook Habit. You can find the recipe on her tart post today.

- I made 1/3 recipe in a small baking dish.

- I love Dorie Greenspan's tart dough recipe, particularly the variation with nuts. It's versatile, sturdy, easy, and complements a variety of tart fillings.


the verdict:

We quickly scarfed up this tiny tart and sighed that it was gone! This is my favorite of all the apple recipes that we've baked in TWD. The custard + apple makes for a winning combination, reminiscent of my longtime standby German Apple Pie, but even better.

Today's other TWD recipe is for Bittersweet Brownies, which I posted here.

{TWD} Butternut Squash Pie (and Gluten-Free Butternut Squash Crisp)

As we wind to the end of the Tuesdays With Dorie baking group, we find ourselves with a fair number of tart and pie recipes from the book still to bake. The November lineup for for the group includes 4 pies/tarts! This is fine with me, since tarts and pies are among my favorite things to bake and eat, and what could be better for November, with Thanksgiving approaching?

The first pie/tart on the November docket is Dorie's Depths of Fall Butternut Squash Pie. I've come across the recipe in the book often and always thought that it looked intriguing; it's made with cubed butternut squash, pears, dried fruit and nuts. I had high hopes for this recipe.


n.o.e.'s notes:

- Valerie of Une Gamine dans la Cuisine chose Fall Butternut Squash Pie, and you can find the recipe on her blog post.

- The recipe specifies 1" cubes of squash. That seemed awfully big to me, so I cut my pieces of butternut squash much smaller, probably closer to 1/2" cubes.

- For dried fruit I used a mixture of golden raisins, cherries, and cranberries.

- I made a full recipe of the filling. I used half for a 7" pie. The other half I put in a baking dish and topped it with a gluten-free crumble mixture (equal parts of oats, butter, and brown sugar.)

- The pie crust recipe I used was my favorite: Cook's Illustrated Vodka Crust, which I previously posted, here.


the verdict:

I served both the pie and the crumble, accompanied by vanilla ice cream, at a dinner with friends. Unfortunately the pie wasn't a runaway hit with the five people who tasted it. Our friend DaH said, "This is interesting and pretty good." He thought it had a bit too much squash. My husband would have preferred no squash at all in the pie; he firmly believes that vegetables don't belong in baked goods. To me the filling was too bland and not quite sweet enough, although I didn't have ice cream with mine, and I think it would have been better with the sweetness of the vanilla ice cream.

As an aside, the pie crust won rave reviews!

As for the crisp version, my friend DeH loved it; the sugar in the nut topping might have helped give some oomph to the filling. I wish I had tasted it, but I gave all of the remaining crisp to her to enjoy.

TWD is doubling up on recipes this month in an effort to finish Dorie's book by year-end. Here's my madeleine post.

Rhubarb Tart with Raspberry Cream

The Blackberry Farm Cookbook was one of my Christmas presents. I felt quit virtuous waiting to receive it until then, since I'd been coveting it for more than a year. The book photographs are so lush, and the recipes so appealing that once I unwrapped the book I almost left it on the coffee table to avoid the kitchen's inevitable trail of smudges, spills, and dented corners. But a cookbook only reaches its full potential when it's used, and I was curious to see if the taste of the food matched the beauty of the book's presentation.

But first, I took the time to read and savor the pages. I like the cookbook's arrangement of recipes by season. I have a few other cookbooks that have this type of organization and they are wonderful resources for menu planning.

I wanted to make something from the Spring section, and when my online buddy Kayte, who had received this book for her birthday, suggested making the Rhubarb Raspberry Tart, I happily agreed to join her (virtually, that is). This is a perfect recipe to make now, when it's not too late to find Spring's fresh rhubarb and Summer's ripe raspberries are appearing on the produce department scene.

n.o.e.'s notes:

- The recipe, which I've included, below, can be found in from The Blackberry Farm Cookbook.

- The tart combines raspberry and rhubarb, but it employs a bit unconventional way of pairing the flavors. The tart filling is straight-up rhubarb; the raspberry part of this tart comes in the whipped cream topping.

- If you want to make this tart and fresh rhubarb is not available, frozen rhubarb is fairly common in the freezer section of many grocery stores.

- To make the filling, half the rhubarb is cooked in a saucepan with orange juice, sugar along with some cornstarch to thicken it. Then the reserved half of the rhubarb is added and the filling is baked in the slightly blind-baked crust until the filling is bubbly and the rhubarb is tender.

- I made 2/3 recipe, in my 7.5" deep tart pan. By mistake I used the book's Sweet Pastry Dough rather than the Basic Pastry Dough which is indicated in the recipe. In my mind, a tart calls for tart crust rather than pie crust, I guess! The sweet dough had an interesting method: the butter is brought to room temperature before being mixed with the other ingredients in a food processor. Then the dough is chilled until it is cool enough to roll out to fit the tart pan.

- When the crust was blind baking, it oozed a lot of butter. I blotted up some of it, but also found that the crust magically re-absorbed the butter as it sat cooling on the counter.

- I rarely, if ever, sweeten my whipped cream, and I left out the recommended confectioner's sugar. I will say, however, that this is one of those times when a slight sweetening of the cream would be welcome.

the verdict:

This was a lovely dessert. The tart crust was delectable and I love the unusual combination of the creamy raspberry topping and the decidedly tart tart.

the recipe:

Rhubarb Tart with Raspberry Cream

adapted from The Blackberry Farm Cookbook and adjusted to 2/3 original size

tart or pie crust of choice in 7 to 8inch tart pan, blind baked and cooled
4 cups of sliced rhubarb
1/2 cup of granulated sugar
heaping 1/2 T of arrowroot or cornstarch (I used cornstarch)
scant 1/4 cup freshly squeezed orange juice
1 1/3 cup wild or regular raspberries (I used regular)
2/3 cup heavy cream
heaping 1/2 T confectioner's sugar (I omitted, but would include next time)

1. In a medium saucepan, combine 2 c of the rhubarb, with the sugar, orange juice and cornstarch. Cook over medium heat, stirring, for 6-7 minutes, until thickened. Remove from heat.

2. Fold remaining 2 c rhubarb into the cooked mixture.

3. Pour filling into the tart shell and bake 25-30 mins, until bubbling. Remove from oven and place on rack to cool to room temperature.

4. In a medium bowl, crush the raspberries with a spoon.

5. Whip the cream and confectioner's sugar in the bowl of a stand mixer or in a medium bowl with an electric hand mixer until the cream forms soft peaks.

6. Fold the crushed berries into the whipped cream and serve with the tart.

{TWD} Brushes With Fame, Friends Real and Virtual, and Apple Tourte

Last week something happened that I had been nervously anticipating for several months. An article came out in "O" (Oprah's magazine) about the communities of bakers and cooks that have formed around Dorie Greenspan's two most recent cookbooks: the Tuesdays With Dorie group baking through every recipe in Baking; From My Home to Yours, and French Fridays With Dorie cooking through her Around My French Table.

Here's the reason for my nerves: I had been interviewed for the article, I was in a picture that was possibly going to be used, and I had no idea which quote would be chosen or what would happen when my name was in a national magazine. You can see the online version of the article here, or you could buy the newsstand version and see my quote featured in huge red type:

What happened when the article was published? Pretty much nothing! Our blog names weren't mentioned in the article, so there weren't any additional visitors to my blog. And nobody from my real life - present or past - contacted me to say, "is that you in Oprah this month?"

So in the ensuing quiet, I had some time to contemplate the article, which focused on the connections between members of the groups, the communities that we've formed. First of all, I was thrilled that the founder of the two Dorie groups, Laurie of the blog Slush, was in the article's lede. Such fitting tribute to a generous baker, organizer, and blogger!

I was interested to see my quote in print. My hour's conversation with the reporter could have yielded any number of quotes, and I can see why he chose that one for the way he wrote the article. And really, although what I said is a bit "state the obvious," I have enjoyed the real life encounters that I've had with virtual baking friends near and far.

My baking/blogging buddies certainly don't replace my other, more conventionally-acquired friends. Additionally, I haven't traveled very far solely to meet a fellow blogger (with the exception of a short trip to an adjoining state for lunch with a blogging acquaintance), but in my travels I have had lots of fun connecting with people I otherwise wouldn't have met if not for our online baking and cooking activities. When I recently learned that my husband will be spending substantial portions of time working in a far-away region of the country, one that I've never visited, I immediately contacted a TWD blogger and her positive response made me feel that I already had a friend in that area!

Back in November I was able to meet up with fellow TWD and FFwD members and got a chance to meet Dorie herself! I described the meeting in this post, and our gathering of like-kitchens formed the foundation for the article in O - three of the bloggers quoted were all at that meet-up.

Jessica, me and Jeannette in Houston

When I was in Houston in December, I managed to meet up with Jessica of The Singleton in the Kitchen (we went to an Alice Medrich cookie-baking demonstration which I wrote about here) and with Jeannette of The Whimsical Cupcake, who just so happens to be this week's hostess for Tuesdays With Dorie (ha! Bet you were wondering when I was going to get around to TWD!) Jessica, Jeannette and I chatted for hours that flew like minutes, and Jeannette's husband was very patient with all of our blog-and-food conversation. I knew that when it was her turn to choose, Jeannette would pick a fun recipe, and she did.

Dorie calls this week's recipe Tourtely Apple Tart, and it's a kind of apple pie where the crust is tart dough and the apple filling is pre-cooked to a near-applesauce consistency.

n.o.e.'s notes:

- For the recipe, click over to Jeannette's post about this tourte/tart. There are a few more steps than the average tart or pie.

- I made 2/3 recipe of this tart in a 7.5" tart mold.

- The apples I used were ones from my farm box orders that have been hanging around in the fruit drawer. They were not particularly tart, so I tried to take steps to boost the intensity of their flavor. In the filling I substituted boiled cider for the recipe's regular cider, and I used toasted almond meal. Furthermore, I used the optional golden raisins, salt, freshly ground allspice and cinnamon.

- The filling is intended to be a type of apple sauce. Mine was more apple than sauce, but apples were well cooked and soft.

- I realized - too late - that I'd left out the salt in the tart crust.

the verdict:

Here's the conversation I had with my husband as he tasted the tourte:

"This is really good stuff"

"Do you like it better than apple pie?"

"No, but it's good."

To me, the crust was crying for the forgotten salt. Also, if I'd used tarter apples the tourte might have been a bit more balanced. There's a lot of buttery crust, and a more assertive apple filling would have been better.

The two crust tourte was an interesting approach and I'd love to try it with a berry filling. Which, come to think of it, would resemble the recipe that Jessica chose when it was her turn (two layers of shortbread with a cooked cranberry filling.)

[edited April 24, 2011 to add: click here to read what Dorie Greenspan posted about the article and the online communities on her blog. And thank you, Dorie, for linking to our blogs!!]

{TWD} The Tale of the Ice Cream Tart

As a member of the Tuesdays With Dorie baking group for nearly three years, I've made every recipe that's been chosen since I joined the group, and I intend to bake all of the remaining recipes. (The jury's still out as to whether I'll go back and make all of the 25-or-so recipes that the group completed before my time.) So, since I know that each of the recipes will get chosen sooner or later, I usually wait and make recipes from Dorie Greenspan's book when they are selected for the group.

Every now and then, however, I find a recipe just too irresistible, and I make it before its turn rolls around. Then I save my notes until the recipe's turn in the spotlight and post my version along with the rest of the TWD group. Such was the case with this week's recipe, the Coffee Ice Cream Tart.

If ever a recipe had my name all over it, this was the one. I absolutely adore coffee ice cream, especially when accented with almond and chocolate, and the tart section is my favorite part of the book. It sounded delicious! I tried to patiently wait for the recipe to be chosen for TWD, but in December when we made plans to eat Christmas dinner with my husband's brother's family, I knew what I'd be making for dessert. Everyone in my brother-in-law's family are huge ice cream fans, and coffee ice cream is their favorite flavor too. I figured that this tart would be a great way to "dress up" coffee ice cream to bring to their house for Christmas.

n.o.e.'s notes:

- Jessica of Domestic Deep Thought of the Day chose the tart this week; if you'd like the recipe, check out her ice cream tart post.

- For this tart, I made the coffee ice cream from Baked Explorations cookbook. I've tried a bunch of other coffee ice creams; and have liked them all. This recipe made a very nice ice cream, and was quite easy. But don't eat it in the evening if you are planning to go to sleep anytime soon! Usually I use a decaf option - decaf instant coffee or decaf beans, depending on the recipe - in coffee ice cream, but the recipe here called for espresso powder, so it definitely introduced a hit of caffeine. I've included the coffee ice cream recipe, below.

- The tart has an almond-based crust, then a layer of chocolate, then a filling made of ice cream combined with almond paste and almond extract.

- Even though I got the almond paste pretty darned smooth, it seemed like it gave a slightly gritty texture to the ice cream when I mixed the ingredients together for the tart filling.

- I topped the tart with sprinkled toffee bits and chocolate chips.

- We spent Christmas day visiting relatives and going to church. By the time the tart was finished, there was neither time nor daylight for me to take a picture of the tart. Time for plan "B": make sure there's one slice of tart left over so that I could photograph it the next day.

- As a result of its longer stint in the freezer, the crust got very hard, but the ice cream never quite got a chance to freeze completely and set up, so the tart didn't serve very neatly.

the verdict:

I can't say that this tart lived up to the anticipatory hype. The ice cream was a bit grainy with the almonds in there, and the crust was frozen way too hard. Each element was fine but I didn't love them together.

the rest of the story:

At this point you might be wondering why you haven't seen a picture of this dessert. Here's the rest of the tale:

We all enjoyed about 3/4 of the tart for dessert. It was below freezing - in fact we were enjoying a White Christmas - so with space in the freezer being a bit tight, after dinner I put the leftover tart on the table on the porch to keep cold. When it was time to head home I went outside to get the tart, and this is the sight that greeted me:

Buddy their dog had helped himself to a Christmas treat: he'd licked off all of the ice cream, leaving the chocolate-lined crust behind on the serving plate. And this is the only pictorial evidence I have of the coffee ice cream tart!

It wouldn't be very nice to leave you on that ugly note, so this week I made a mini ice cream tart, with a chocolate crust I happened to have in the freezer, and the Double Vanilla Bourbon ice cream I made over the weekend (which I posted here) It was an early birthday treat for my daughter JDE, whose birthday is in two days (but she won't be home. We've also celebrated with some delicious pots de creme, her favorite dessert.)

the recipe:

Coffee Ice Cream

adapted slightly from Baked Explorations, by Matt Lewis and Renato Poliafito

Ingredients

6 egg yolks (90 - 120 g total yolks)

1 3/4 c heavy cream

2 c whole milk

3/4 c sugar plus 2 T

1 tsp salt

3 T instant espresso powder (not the same as coffee grounds)

1 T Kahlua

1. Put the egg yolks in a large heatproof bowl and set aside.

2. In a medium saucepan, stir together the heavy cream, milk, sugar, salt, and instant espresso powder. Bring the mixture to a slow, consistent simmer and remove from heat.

3. Whisk the egg yolks until just combined, then slowly stream in the hot coffee cream mixture while whisking constantly. Transfer the mixture back to the saucepan. Heat over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon (about 175 degrees)

4. Remove from heat and strain the mixture through a fine-mesh sieve into a bowl set inside an ice bath. Whisk in the Kahlua, and let mixture cool to room temperature.

5. Press a piece of plastic wrap directly onto the surface of the mixture and chill in the refrigerator for at least 4 hours.

6. Freeze in an ice cream machine, following manufacturer's directions.

Buttermilk Pie for Pi Day

Happy Pi Day! While every day is a food holiday of some sort, one of the very best is Pie/Pi Day, March 14. Get it? Pi, in its most significant digits, is 3.14 so each year 3/14 is the day we punnily celebrate Pi Day with pie!

For this special pie occasion I chose a pie that I've been wanting to try for a long time, Buttermilk Pie, which is an American classic.

n.o.e.'s notes:

- The recipe is from One Big Table by Molly O'Neill. This cookbook is packed full of terrific regional dishes from all across the US. I have enjoyed the things I've made from the cookbook and was excited to try another recipe.

- I made a mini pie in 7 pie shell. For the crust I used half a recipe of the Cook's Illustrated Foolproof Pie Dough, which I posted here.

- For the buttermilk filling I used a heaping 1/3 recipe. I've included the recipe, as I adapted it to a mini, below.

- I watched this pie carefully as it was in the oven, and let it bake until the filling was just set. The pie had the most perfect creamy texture, and the top was just turning golden brown.

- To get the recipe's full effect, I made the blackberry sauce but instead of the liqueur in the recipe I used lemon juice to thin the preserves.

the verdict:

I brought this pie to my book group - and was lucky to get a picture before our meeting because it was totally gone by the end of the evening. The pie made quite a stir. One comment: "Oh. THIS is good." The pie was creamy and sweet with just a slight tang from the buttermilk. The tart fruitiness of the blackberry sauce provided the perfect complement to the pie.

the recipe:

Barbara J. Duke's Buttermilk Pie with Blackberry Sauce,
Montgomery, Alabama, adapted from One Big Table by Molly O'Neill
Makes one 7" pie (serves 3-4)

For the Crust:
one half recipe of pie crust for single crust pie - I used the Cook's Illustrated Foolproof Pie Dough

For the Pie Filling:
1 jumbo egg, (61g without shell)
1/3 cup sugar
1 Tablespoons all-purpose flour
3 Tablespoons unsalted butter, melted and slightly cooled
3 ounces buttermilk
1 teaspoon pure vanilla extract

For the Sauce:
1/4 cup highest-quality seedless blackberry preserves
2 teaspoons Chambord liqueur (I used lemon juice)

1. To make the pie: Preheat oven to 325 degrees F. Roll out and fit the crust into a 7" pie pan. Beat the eggs slightly in a large bowl. Combine the sugar and flour, add to the eggs, and continue beating until creamy, about 3 minutes. Add the butter and mix well. Add the buttermilk and vanilla and beat well to combine. Pour into the pie shell and bake for 25 minutes or until the custard is set. Cool on a rack.

2. While the pie is baking, make the sauce: Put the preserves in a saucepan and warm on medium heat, stirring constantly with a whisk until smooth. Remove from the heat and stir in the Chambord or lemon juice.

3. Cool to lukewarm and serve over the pie.

New England Boiled Cider Apple Pie

Around the beginning of February I heard a rumor that February is National Pie Month. [translation: I read it on the internet somewhere, but now I can't find a reliable citation.] Any excuse is a good excuse to eat pie, so I baked about half a dozen pies this month. I need to hurry if I want to share a pie with you before the month is out. So without further ado, I present a very special apple pie.

I stumbled on this recipe quite by accident when I was baking some bread from a James Beard recipe on the James Beard Foundation website. My eyes strayed to a box on the sidebar featuring two pies: New England Boiled Cider Pie and Shaker Lemon Pie. They both sounded absolutely delicious, but the cider pie was especially perfect because I have such an excess of farm box apples and also a bottle of boiled cider in the refrigerator (but I have since baked a version of the lemon pie too.)

n.o.e.'s notes:

- Richard Sax created this pie and you can find the recipe on the James Beard Foundation website, here.

- I made half a recipe and baked it in my 7" pie pan.

- The recipe calls for boiled cider, either prepared or homemade, giving directions for boiling 2 cups of apple cider until it is reduced to 2/3 cup. I used the boiled apple cider from King Arthur Flour. I have really enjoyed adding this concentrated cider to apple desserts to increase their apple-y goodness. In fact, my bottle is nearly empty!

- There's also a solid dose of lemon juice in the pie filling. I splashed in a bit extra because my apples weren't as tart as Granny Smiths.

the verdict:

This pie was packed with intense apple flavor. Whipped cream provided a mellow counterpoint to the sharpness of the tart apple and lemon/cider custard. This pie was such a hit that we pretty much fought over the last piece!