pie

pecan pie

12/29/2009 By bridget 7 Comments

Conversations from this Christmas:

Me: I was thinking we could all go to the botanical garden’s light show like we did a couple years ago.
My sister: Oh yeah, we did that last year too, so it’s a new tradition.

4-year old, after opening a present: A truck! Vroom vroom! Can I open another present now?
His mom: No, the tradition is that we all take turns, so you need to wait until Aunt Bridget and Grandma each open a present; then it will be your turn again.

My brother: Are we really going to go look at the luminarias across town? It’s already after 10pm, and it’s 15 degrees out.
The rest of us: Of course we are! It’s tradition!

We take tradition seriously in my family, and that extends to the holiday meal. It’s turkey and fixings, and variations are not appreciated. Complaints will be lodged if the cranberry sauce has too much orange zest, the stuffing has too much sausage, or, worst of all, pumpkin cheesecake replaces the pie.

So I waffled on what to do with Dorie’s pecan pie recipe – I liked the idea of adding bitter ingredients like chocolate and espresso to cut the sweetness of regular pecan pie, but I didn’t want to make something so different that my mom would have to make her standard pecan pie recipe as soon as I went home to satisfy her craving. I ended up reducing the chocolate from 3 to 2 ounces, skipping the cinnamon because I didn’t really want it, and skipping the espresso because I didn’t have any available.

And it was great! I’ve tried a number of pecan pie recipes, and this is the only one that I’ve really enjoyed. The small amount of chocolate was a nice treat, but mostly it was the brown sugar and the balance of corn syrup to pecans that made this pie so good. In fact, everyone liked it – even those of us who don’t traditionally even eat the pecan pie.

Beth chose this pie for Tuesdays with Dorie, and she has the recipe posted.

One year ago: Tall and Creamy Cheesecake

Filed Under: chocolate, dessert, nuts, pie, tuesdays with dorie, winter/holidays

rosy poached pear and pistachio tart

12/01/2009 By bridget 12 Comments

I’m not really good with pears. I don’t know much about them, so I never buy them. And, of course, because I never buy them, I don’t learn much about them. Which types are best for baking and for eating? When are they in season? How do I know when they’re ripe? How long do they take to ripen after you buy them?

Due to my lack of pear knowledge, I was a little worried about how my tart would come out. I should have looked up what kind of pear to use, plus I forgot to buy mine early so it would have time to ripen before I needed to make the tart.

It probably would have been a little better if my pear had been softer, but, as it was, this was a pretty darn good tart. I mean, the pear is cooked in wine for over half an hour – how could that be bad? Plus, pastry cream is just delicious, although pistachio pastry cream resembles split pea soup a little too closely for my comfort. Good thing it’s covered by that beautiful purple poached pear!

Lauren chose this for Tuesdays with Dorie and she has the recipe posted.

One year ago: Linzer Sablés

Filed Under: alcohol, custard, dessert, fruit, nuts, pie, tuesdays with dorie, winter/holidays

chicken empanadas

11/23/2009 By bridget 12 Comments

Dave got yelled at over these empanadas. I’m not much of a yeller normally; I’m more of a silent treatment and glower type of person. But there was no time for that; action needed to be taken immediately.

It’s all because I made the filling a couple of days before I planned to form and bake the empanadas. The filling isn’t the most simple thing to make. There’s all kinds of chopping, browning, simmering, and meat shredding. And I was a little short on chicken, so I didn’t end up with as much filling as I’d hoped.

That night, Dave needed to heat something up for himself for dinner, so I told him there was some extra brown rice with black beans in the fridge. I walked away for a few minutes, and when I came back, he had dumped my precious empanada filling onto a plate, microwaved it, and was scooping it up with a fork.

Hey, guess what there is none of in this filling? 1) Brown rice. 2) Black beans.

“Damn!” he exclaimed. “This is good!” That’s when I yelled, because I just needed him to stop eating it right away.

And then he was so apologetic and I felt like a jerk. He kept saying, “It really was tasty!” as if that was supposed to make me feel better about it. Yes. I know it’s tasty. I spent some good time making sure it was.

And what can you do to make something so delicious even better? Wrap it in pastry and bake it until it’s browned and flaky and crisp. Oh wow, these are good. And apparently that’s true whether they’re wrapped in pastry and baked or just dumped onto a plate and microwaved.

One year ago: Comparison of 2 chocolate cake recipes
Two years ago: Cream cheese chocolate chip cookies (and my very first blog entry)

Printer Friendly Recipe
Chicken Empanadas (adapted from Smitten Kitchen and epicurious)

Makes about 18 empanadas

I didn’t actually measure anything in the filling. I had to leave the olives out because Dave hates them.

As I formed each empanada, I put it in the freezer while I worked with the rest. That way the dough didn’t get too soft and it baked up flaky.

After forming the empanadas, I baked about half of them immediately. I froze the rest for a couple of months, then baked them straight from the freezer. They were perfect.

Dough:
4½ cups (21.6 ounces) unbleached all-purpose flour
3 teaspoons salt
16 tablespoons (2 sticks) cold unsalted butter, cut into ½-inch cubes
2 large eggs
⅔ cup ice water
2 tablespoons distilled white vinegar

Filling:
3 whole chicken legs, including thighs (2 to 2¼ pounds total)
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon extra-virgin olive oil
2 large onions, halved lengthwise, diced
2 large garlic cloves, minced
2 Turkish bay leaves or 1 California
⅓ cup (1½ ounces) finely diced Spanish chorizo
½ teaspoon Spanish smoked paprika (not hot)
¼ cup chopped pitted green olives
¼ cup golden raisins
½ cup dry white wine
½ cup reduced-sodium chicken broth

Egg wash:
1 egg
water
salt

1. For the dough: Mix the flour and salt in a large bowl; blend in the butter with your fingertips or a pastry blender until the mixture resembles coarse meal with some roughly pea-sized butter lumps. Beat together the egg, water, and vinegar in a small bowl. Add it to the flour mixture, stirring until just incorporated. The mixture will look shaggy. Turn out the mixture onto a lightly floured surface and gather it together, kneading gently with heel of your hand once or twice, just enough to bring the dough together. Form the dough into two flat rectangles and chill them, each wrapped in plastic wrap, at least 1 hour or overnight.

2. For the filling: Pat the chicken dry and season it with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking, then add the chicken, skin-side down. Cook it without moving for about 3 minutes, until dark golden brown, then turn it and continue cooking for another 3 minutes. Remove the chicken from the pan and set it aside.

3. Add the onions, garlic, and bay leaves to the skillet and sauté, stirring frequently, until the onions are softened, 4 to 5 minutes. Add the chorizo and paprika and cook, stirring, for 1 minute. Add the olives, raisins, wine, and broth and bring the mixture to a boil, stirring and scraping up any brown bits. Return the chicken to the skillet along with any juices accumulated on the plate, then reduce the heat to medium-low and simmer, covered, turning the chicken once, until the chicken is tender, 25 to 30 minutes total.

4. Transfer the chicken to a clean plate. The sauce remaining in the skillet should be the consistency of heavy cream; if it isn’t, briskly simmer until it’s slightly thickened, about 5 minutes. When the chicken is cool enough to handle, discard the skin and bones and coarsely chop the meat. Stir the chicken back into the sauce. Discard the bay leaves and season the filling with salt and pepper. Let the filling cool for 30 minutes, uncovered.

5. To form and bake the empanadas: Adjust an oven rack to the middle position and preheat the oven to 400°F. Line a baking pan with a parchment paper or a silicone mat. Divide the dough into 24 equal pieces and from each into a disc. Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick).

6. Spoon about 2 tablespoons filling onto the center of each round of dough and fold the dough in half, enclosing the filling. Press the edges together to seal, then crimp decoratively with your fingers or the tines of a fork. Transfer the empanada to the prepared pan. Repeat with the remaining dough. You might have extra dough.

7. Beat the egg with 1 tablespoon of water and a pinch of salt. Brush the empanadas with the egg wash, then bake one sheet at a time until the empanadas are golden brown, about 25 minutes. Transfer them to a cooling rack and let them cool for at least 10 minutes. Serve warm.

Filed Under: chicken, freezer friendly, pie, pork, vegetables

flaky apple turnovers

09/15/2009 By bridget 24 Comments

I have officially relinquished my annual Fight Against Fall. Usually I’m very stubborn about waiting until October before I want to think about apples, pumpkin, or candy corn. But, eh. It got cold early this year, and we’re going to be really busy in October, so I figured I’d better soak up this time while I can.

So bring on the apples! These turnovers are interesting because the dough has a bit of puff pastry-ness to it. It’s made kind of like pie crust, with butter cut into flour, but then instead of stirring in ice water, it’s hydrated with sweetened sour cream. Yum! If I wasn’t severely trying to curb my dough-eating, there might have been a problem. A there’s-not-enough-pastry-left-for-the-apples problem.

The dough only has one turn (roll it out and fold into thirds like a piece of paper going into an envelope), but it has to be chilled before and after. Then it’s rolled out again and filled with a simple mixture of apples, cinnamon, sugar, and flour.

I will admit that I was starving when I ate this, but oooh, so delicious. The filling is a no-brainer; it’s just apple pie filling. But you know how sometimes you’ll be eating a turnover, and the corner bites are disappointing because there’s no fruit there? That isn’t an issue with these, because the crust is so darn good! And, as an added bonus, I got the best whiff of apples and spices while these were baking, and we had football on, and I don’t care how green the trees still are, it’s definitely fall for me.

Julie chose this recipe for Tuesdays with Dorie, and she has it posted. I skipped the butter in the filling. I baked some of the turnovers immediately, and froze the rest and baked them a few days later, with absolutely no negative effects. The second time, I brushed the turnovers with milk instead of egg, which worked very well.

One year ago: Chocolate Chunkers

Filed Under: dessert, fall, freezer friendly, fruit, pie, tuesdays with dorie

lime cream meringue pie

08/25/2009 By bridget 17 Comments

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Oh, how times change. I had kind of thought that last year’s lemon cream tart would be my first and last citrus cream experience. Seriously, that is a lot of butter. But apparently, my attitude toward rich foods has slowly evolved from ‘this is way too fattening for me to indulge in more than a few bites at a time’ to ‘well…it’s not like I eat like this all the time…’ except that, these days, I kinda do.

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The lime cream is made almost exactly the same as last year’s lemon cream – heat sugar, eggs, zest, and juice, then blend in softened butter – with the only difference a couple teaspoons of cornstarch that is added to the lime version, along with grated fresh ginger. Don’t take me lightly when I say there’s a lot of butter involved – the full pie calls for 2½ sticks (20 tablespoons), and that doesn’t even include the portion in the crust.

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Fortunately, I was hearing that some Tuesdays with Dorie members were decreasing the butter, sometimes by as much as half. I didn’t make quite such a dramatic change, using 4 tablespoons for the quarter of the recipe I made – so the equivalent of 16 tablespoons (2 sticks) for a whole recipe. It worked really well.

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I do like these citrus creams. I’m a big fan of citrus desserts, and of smooth, rich custards, so the combination is wonderful. I also really like meringue and, you know, torching food. So there really wasn’t much not to like for me this week! Except for the tiny portions I forced upon myself. Ah, compromise…

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Linda has the recipe posted. I decreased the meringue by half, because I happened to have that amount of egg whites leftover from something else. Also, I didn’t strain out the zest.

One year ago: Black (and Pink) and White Chocolate Cake

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Filed Under: citrus, custard, dessert, fruit, pie, tuesdays with dorie

potato tomato tart

08/16/2009 By bridget 24 Comments

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Dave and I have this conversation nearly once a week:

Me (whining, after baking all day): I’ve been cooking all day and I’m tired and I haven’t even stupid started dinner. Stupid stupid stupid.

Dave: Okay. We’ll order pizza.

Me: We can’t order pizza! I bought ingredients for dinner! If we don’t use them tonight, they’ll go to waste!

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Once the week’s menu is set, it does not change.

But last week something went haywire, and I needed to come up with an extra meal on short notice.

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I had two potatoes that I’d bought and never got around to using (see! they almost went to waste!) and there was a pile of tomatoes leftover from tomato picking. But I couldn’t find any recipes that fit all of my requirements – used plenty of both tomatoes and potatoes, didn’t require any ingredients I didn’t have, and actually sounded good. So I <gasp> came up with something on my own.

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I sliced the potatoes thin and arranged them in a skillet. Once they were crisped on the bottom and mostly cooked through, I arranged sliced tomatoes over the top. Once those were softened, I arranged sliced mozzarella on top of that. It melted almost immediately, so I quickly picked a few leaves from my pathetic sun-starved basil plant, and sprinkled them over the tart.

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It was pizza-like, which is always a plus. The potatoes were browned and crisp on the bottom. It was pretty. It was easy. It was tasty. It used up ingredients I didn’t know what else to do with. Perfect.

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One year ago: Banana Coconut Muffins

Potato Tomato Tart

Serves 2 for a light meal

I used a mandoline set at 1/8-inch to slice the potatoes and tomatoes.

1 tablespoon olive oil
2 medium Yukon gold potatoes, sliced thin
salt and pepper
2 large (or maybe 3 small) plum tomatoes, sliced thin
2½ ounces mozzarella cheese, sliced thin (or just over ½ cup shredded)
3-4 basil leaves, sliced thin

1. Heat the oil in a medium nonstick skillet over medium heat. Arrange the potatoes in one layer on the bottom of the skillet, overlapping each slice. Season with pepper and a generous pinch of salt. Cover the pan, reduce the heat to medium-low, and cook for 20 minutes, until the potatoes are almost tender and are lightly browned on the bottom.

2. Arrange the tomatoes in one layer of overlapping slices over the potatoes. Cover and cook for 5 minutes, until the tomatoes are slightly softened. Evenly disperse the mozzarella over the tomatoes and cook a few minutes, until it’s melty. Sprinkle the top of the tart with basil.

3. Serve. I was able to move the tart once, by sliding it from the pan to a serving plate. Then I realized it would be easier to cut the tart if it was on a cutting board, but moving it from the serving plate wasn’t nearly as easy as moving it from the pan. By which I mean that the whole thing mostly fell apart. So don’t try to move it around too much.

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Filed Under: cheese, gluten free, one pot meal, pie, potatoes, summer, vegetables, vegetarian, weeknight meal

strawberries and cream pie

06/12/2009 By bridget 35 Comments

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Those U-pick places tend to be better in theory than in practice for me. I do like knowing that my food is picked at its peak ripeness. It makes for some wonderfully sweet strawberries. On the other hand, ew, bugs. And thorns, and rotting berries that you can’t see under all the leaves and you don’t find until you reach under to grab for a nearby berry and squish!

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Not that you shouldn’t try it! Or you could just buy the pre-picked cartons in the farm store right nearby.

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It was worth it in the end though, because I love this pie. I’ve managed to make it once each spring since I found the recipe. And Dave and I managed to eat three-quarters of it within 24 hours this year! That’s something to be proud of.

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The thing is, I can’t resist cheesecake batter (sugary cream cheese!), and that’s mostly what this pie is. Cream cheese is mixed with sugar and a bit of almond extract, then whipped cream is folded in to lighten it. (I love when heavy cream is used to lighten something.) The cream filling is topped with strawberries, which are kept whole for maximum visual impact, and then a bit of dark chocolate is drizzled over the top for some contrasting color and flavor.

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You don’t need fresh-picked strawberries for this pie. The little raspberry-sized berries we picked made it a little easier to cut nice slices, but bigger strawberries require less hulling. And anyway, it’s hard to mess up this pie, with the sweet, creamy filling topped with slightly tart strawberries and just a bit of bitter chocolate, all supported by flaky pie crust. This is the only strawberry dessert I make a point to make every single spring.

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One year ago: Poached Eggs with Arugula and Polenta Fingers

Strawberries and Cream Pie (adapted from Pillsbury’s Complete Cookbook)

Serves 8-10

You could definitely use the full cup of cream in the filling (which is what the original recipe recommends) if you have more cream around for the chocolate, but I didn’t and I kicked myself for not saving a bit of the 1-cup container of cream I’d brought. I used butter with the chocolate instead, but the chocolate hardened too much when it was cold and broke apart into shards when I cut slices. Cream will keep it softer.

1 cup cold heavy cream, divided
8 ounces cream cheese, softened
1/3 cup (2.33 ounces) sugar
¼ to ½ teaspoon almond extract
1 pie crust for a 1-crust pie, completely baked and cooled
2 pints fresh whole strawberries, hulled
2 ounces bittersweet chocolate, finely chopped

1. In a medium bowl (or the bowl of a standing mixer fitted with the whisk attachment), beat 1 cup minus 1 tablespoon of the cream on medium speed. When the cream is frothy, increase the speed to high and whip until the cream holds firm peaks.

2. In a separate large bowl (or the bowl of a standing mixer fitted with the paddle attachment), beat the cream cheese on medium speed until it’s soft and creamy. Add the sugar and extract and continue beating until combined.

3. Fold about 1/3 of the whipped cream into the cream cheese to lighten the mixture, then add the remaining cream and continue folding until it’s incorporated. Evenly spread the cream mixture in the pie crust. Arrange the strawberries, pointed side up, over the filling.

4. Melt the chocolate with the remaining 1 tablespoon cream over very low heat, stirring constantly, or in the microwave on medium power, or in a double boiler. Drizzle the chocolate over the strawberries. Refrigerate the pie until set, about 1 hour.

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Filed Under: chocolate, dessert, favorites, fruit, pie, spring

parisian strawberry tartlets

06/09/2009 By bridget 59 Comments

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Once I started making an effort to eat seasonally, I realized that apples were my best bet for a large part of the year. By the end of winter, I’m impatient for strawberries to kick off the farmer’s market season. I try to avoid apples in the spring and summer, because it’s nice to take a break when I can, and then I get to look forward to them in the fall.

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So I didn’t want to make the apple version of this dessert. Most of the other fruits that Dorie recommends are stone fruits that won’t be in season for a month or so. I thought that strawberry mini-tarts would work though.

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This recipe is very easy. Quartered fruit is positioned in the middle of a round of puff pastry, sprinkled with sugar, dotted with butter, and baked. I skipped the butter and added a pinch of salt.

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I made even miniaturer tarts too, each topped with a single raspberry, but those didn’t work quite as well. The pastry puffed the berries right off. I sort of balanced the berries back on the pastry after baking, and all was good.

The tarts were great. The flaky, buttery pastry was a great base for the sweet berries.

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Jessica has posted the recipe for this easy, tasty, impressive dessert that she chose for Tuesdays with Dorie.

One year ago: Pita Bread

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Filed Under: dessert, french, fruit, pie, spring, tuesdays with dorie

tartest lemon tart

05/14/2009 By bridget 12 Comments

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You know how a lot of citrus recipes warn you to be careful not to get any of the white pith when you zest the fruit, because it’s bitter? Well, guess what?

Bitter is good.

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This was my first whole lemon dessert, where everything but the seeds is included. It was simple. Blend sugar and lemons together, then add the rest of the ingredients – eggs and cream, cornstarch and of course butter – to the blender and mix it all together. Then bake it, supposedly until it sets, but it never set for me. The filling boiled instead, until the crust was quite a bit darker than I like and I figured I’d better take the tart out of the oven, bubbling or not.

It did set up once it cooled, and it was delicious. I loved it. I didn’t think it was exceptionally tart, but it’s possible that I either had a lemon that was on the milder side, or my smallish organic lemons had a very thin layer of pith. It was just the slightest bit bitter, which was perfectly balanced by sour and sweet, adding an extra dimension to the dessert without dominating it. I am definitely sold on the idea of whole lemon desserts – so much so that I made another one two days later!

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Barb chose this tart for Tuesdays (or Thursdays, if you’ve been ignoring your blog while entertaining a guest) with Dorie, and she has the recipe posted.

One year ago: Caesar Salad and Snickerdoodles

Tartest Lemon Tart (adapted from Dorie Greenspan’s Tartest Lemon Tart recipe found in Baking from My Home to Yours)

Sweet Tart Dough with Nuts:
1¼ cups (6 ounces) all purpose flour
¼ cup ground almonds (or pecans, walnuts or pistachios)
½ cup (2 ounces) confectioners’ sugar
¼ tsp salt
1 stick, plus 1 tbsp (9 tbsp) very cold or frozen unsalted butter, diced
1 large egg yolk, at room temperature

Filling:
1½ lemons, scrubbed and dried
1½ cups (10.5 ounces) sugar
1 large egg, at room temperature
2 large egg yolks, at room temperature
1½ tbsp cornstarch
½ cup heavy cream
½ stick (4 tablespoons) unsalted butter, melted and cooled

1. For the dough: Put the flour, ground almonds, confectioners’ sugar and salt in a food processor, pulsing a few times to combine. Scatter the butter pieces over the dry ingredients and pulse until the butter is coarsely cut in—you should have some pieces the size of oatmeal flakes and some the size of peas. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses— about 10 seconds each — until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change — heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.

2. To press the dough into the pan: Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Don’t be too heavy-handed—press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.

3. To partially bake the crust: Center a rack in the oven and preheat the oven to 375 degrees. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. If there are any cracks in the baked crust, patch them with some of the reserved raw dough as soon as you remove the foil. Slice off a thin piece of the dough, place it over the crack, moisten the edges and very gently smooth the edges into the baked crust. If the tart will not be baked again with its filling, bake for another 2 minutes or so, just to take the rawness off the patch. Transfer the crust to a cooling rack (keep it in its pan).

4. For the filling: Center a rack in the oven and preheat the oven to 325 degrees. Place tart pan on baking sheet lined with parchment or silicone mat.

5. Slice whole lemon in half and pull out seeds from it and the half. Then cut lemons into small pieces. The filling is best made in a blender, but you can use a food processor. Put lemons and sugar in the blender or processor and pulse, blending and scraping down the sides until you have smooth mix. Add the remaining filling ingredients and pulse and blend until the filling is homogeneous. Rap bowl on counter several times to de-bubble the filling as much as possible, and pour it into your prepared partially baked crust.

6. Very carefully – tart shell will be full – transfer baking sheet to the oven. Bake 20 minutes, then increase the oven temp to 350 degrees and bake the tart for an additional 25 to 30 minutes. (The total time is 45 to 50 minutes). Don’t be alarmed when the filling starts to bubble up. (It might even bubble over the edge of tart – that’s okay.) When tart is properly baked, it should be set, although perhaps still shaky in center, and most of top will have formed a light sugary crust.

7. Transfer the tart pan to a cooling rack and let cool to room temperature. Chill, if you’d like, before serving with cream or a dusting of confectioners’ sugar.

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Filed Under: citrus, custard, dessert, fruit, pie, tuesdays with dorie

banana cream pie

04/07/2009 By bridget 17 Comments

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Poor Dave. His favorite dessert is banana cream pie, and I just don’t make it very often. For one thing, it’s kind of a lot of work, what with the crust and the pastry cream and the whipped topping. (Okay, so whipped cream isn’t hard to make. But still.) Plus, it doesn’t have a long shelf life and it isn’t an easy recipe to scale down, so it’s tricky to make for just the two of us. I pretty much only make banana cream pie on his birthday.

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To avoid watery separated whipped cream and old browned bananas, I made and baked the pie crust and spread the pastry cream in it, without adding the bananas and topping. I sliced bananas and whipped cream each time we ate pie, instead of doing it all at once.

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A number of people have said that their pastry cream was too thick, and they added extra milk to thin it. I think I’ll use less cornstarch instead. It seemed like there was a little chalkiness in the pastry cream, which I’m thinking is due to undissolved cornstarch.

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Other than that, I thought the pie was really good. The cinnamon and nutmeg in the pastry cream was subtle; in the future, I think I’ll keep the nutmeg, but maybe not the cinnamon. The small amount of sour cream in the whipped cream added a nice tangy flavor. With just the two of us, it took us, um, less than 2 days to get through the whole pie. Maybe I didn’t need to worry about the pie not storing well after all…

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I’ll be sure to make this again. Next year. For Dave’s birthday.

Amy, who chose this recipe for Tuesdays with Dorie, has the recipe posted.

One year ago: Scotch Eggs

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Filed Under: custard, dessert, fruit, pie, tuesdays with dorie