Raspberry Rhubarb Pie

I found a roll of Kodak Gold film from who knows when in the bottom of a drawer and loaded it in my camera the other day. Expired film is so fun (and random!) to work with. I got about 20 shots of yellow, super-grainy photos and a couple of snaps like the one above. Perfectly, imperfect. I guess even old crappy film can't keep a pie this good looking down.

I can't believe I had never made a rhubarb and raspberry pie before this one. Sure I've made cute little rhubarb and raspberry galettes and I've mixed rhubarb with just about every other berry that exists, but this pie: THIS PIE. If I ever get invited to compete in a pie contest, this will be my entry and it will win every damn blue ribbon there is to win. Strawberry rhubarb, step aside because raspberry rhubarb is where it's at. I used an all purpose flour crust for this guy, but I imagine a rye crust would be mighty fine too.

For a peek into my pie making process, check out this video made by photographer and pal Jen Causey who came over last week and shot me making this beaut. It was so much fun and we ate pie for lunch! Thanks Jen!

Raspberry Rhubarb Pie

yield, 1 double crust pie

Crust

12 ounces all purpose flour 
1 teaspoons salt
9 ounces cold unsalted butter, cut into cubes
4 ounces ice cold water
1 teaspoons apple cider vinegar

To make the crust, combine the flour and salt in a bowl. Use your fingers or a pastry cutter to cut in half of the butter until it is the size of peas, then cut in the other half until it is the size lima beans. Some of the butter will be completely worked into the flour, but you should have lots of visible pieces of butter in the dough too. Add the apple cider vinegar to the water and make a well in the center of the flour mixture. Use a gentle hand or wooden spoon to mix the water into the flour until just combined. If the dough seems very dry, add more water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and squeeze it together without it falling apart. Press the dough together, then split it in half, form into discs and wrap each half in plastic wrap. Chill the dough for at least one hour before using, or overnight.

Filling

20 ounces rhubarb (about 5 stalks)
6 ounces raspberries (about 2 handfuls)
10 ounces sugar
2 ounces all purpose flour
zest and juice of 1/2 of a lemon
pinch salt
1 vanilla bean, seeds scraped and pod reserved for another use
egg and crunchy sugar for topping

To Assemble and Bake

Preheat oven to 425º


On a lightly floured surface, roll out one piece of the dough into a 12'' circle about 1/8'' thick and place it into a' pie pan. Place in the fridge while you prepare the rest of the pie. Roll out the other piece of dough into a 12'' circle about 1/8'' thick and place it in the fridge on a sheet pan to chill while you prepare the filling.

In a large bowl, rub the vanilla bean seeds and lemon zest into the sugar to evenly distribute. Remove the leaves from the rhubarb (if there are any) and chop it into 1/2-inch pieces. Add the rhubarb, raspberries, flour, lemon juice and salt into the large bowl with the sugar and gently toss to combine evenly. Be careful not to crush the raspberries too much. Fill the prepared pie shell with the rhubarb mixture and top with the second crust, crimp the edges and cut a few vents in the top. 

Alternately, you can top the pie with a lattice-style crust as I've done in the photos above. Here is a link to a great photo tutorial on Simply Recipes. When I make a lattice topped pie, I like to use nice thick strips of dough, so the ones pictured above are about 1-inch wide.

If the crust seems soft or warm, slide the whole pie into the fridge or freezer for about 15 minutes before you bake it. When you are ready to bake, brush the top of the pie with a beaten egg and sprinkle with a healthy dose of coarse sugar.

Put the pie on a baking sheet to catch any drips and bake for 15min on the lowest rack of your oven, then lower the oven temp to 400º and bake for 40-50 minutes or until the crust is deep golden brown and the rhubarb juices bubble. Cool before serving.

Spring Things

Cameras have been cleaned, spring has sprung, and I'm back. With rhubarb! I didn't intend to be away from this space for so long, but the photo clinic took a little longer than anticipated to give my old pentaxes a spit shine. It was totally worth it, btw, and they are looking better than they have in years.

In the mean time, it has been a busy spring round these parts: full of lots of fun freelance projects (including a little something that was published in the NYT!) and a new addiction/obsession (it's a fine line isn't it?) with making pottery. But now it is time to get back to business and the business at hand today is pies: little portable pies filled with the pinkest rhubarb I've ever bought at Union Square and crunchy apples that are perfect for all of your memorial day picnicking. I know it is already strawberry season in many parts of the country, but I just couldn't let May sneak by without posting at least one rhubarb recipe. If you are hankering for more rhubarb find LOTS more rhubarb recipes in the archives of this blog: here.

A few little notes:

Tim from Lottie and Doof wrote an A+ post about #normcore and how it relates to food issues (and lots more). Check it out here. Seriously, I can't recommend it enough.

For my film loving friends, I had my cameras cleaned and repaired at Nippon Photo Clinic in Manhattan. I highly recommend their services.

Rhubarb and Apple Hand pies

yield about 24, 3-inch pies

Rhubarb can tend to break down quite a bit when it is cooked, so I added some chopped apples to these little pies for texture and flavor. The other flavorings are quite simple, just a bit of lemon and vanilla, to let the fruit shine. Cooking the filling a bit before baking will help ensure that the filling stays inside the pies, instead of oozing out all over your baking sheet. There are a lot of pie crust recipes and techniques on this site, but this simple one is a new favorite. Make sure to handle the dough as little as possible for the most tender and flaky hand pies.

Crust

24 ounces all purpose flour
2 teaspoons salt
18 ounces cold unsalted butter, cut into cubes
6-8 ounces ice cold water
2 teaspoons apple cider vinegar

To make the crust, combine the flour and salt in a bowl. Use your fingers or a pastry cutter to cut in half of the butter until it is the size of peas, then cut in the other half until it is the size lima beans. Some of the butter will be completely worked into the flour, but you should have lots of visible pieces of butter in the dough too. Add the apple cider vinegar to the water and make a well in the center of the flour mixture. Use a gentle hand or wooden spoon to mix the water into the flour until just combined. If the dough seems very dry, add more water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and squeeze it together without it falling apart. Press the dough together, then split it in half, form into discs and wrap each half in plastic wrap. Chill the dough for at least one hour before using, or overnight.

Rhubarb and Apple Filling

1 pound rhubarb stalks
2 medium baking apples, mutsus work well here
1 vanilla bean
4-6 tablespoons sugar
juice of 1/2 lemon
1 tablespoon unsalted butter
2 tablespoons all purpose flour
egg for egg wash
crunchy sugar such as turbinado or demerara for sprinkling

If your rhubarb has leaves attached remove them (they are inedible and poisonous) then chop the rhubarb into 1/2-inch pieces. Peel the apples and chop them into slightly larger pieces.

Add the chopped rhubarb, 4 tablespoons sugar, lemon juice, butter, and vanilla bean seeds and pod to a large skillet. Cook until the rhubarb has released most of its juices and the juices have thickened, about 7-10 minutes. The rhubarb should become jammy in texture.

Cool the mixture to room temperature, remove the vanilla bean pod then add the chopped apples and flour and stir to combine. Taste the mixture and if it seems too tart add more sugar, 1 tablespoon at a time.

To Assemble the pies: Preheat oven to 400ºF. One at a time, roll each piece of chilled dough roughly 1/4-inch to 1/8-inch thick on a lightly floured surface. Use a 3-inch circle cutter to cut as many circles as possible from the dough. Re-roll the scraps and cut more circles.

Put half of the circles on a baking sheet lined with parchment paper and lightly brush the edges of the dough with a beaten egg. Add about 1 tablespoon of filling to each piece of dough, making sure that there is a small border of bare dough around the filling. Top each pie with another piece of dough and press the edges to seal well. Put the entire baking sheet in the freezer until the dough is firm, about 10 minutes.

Check to make sure all of the pies are well sealed. Brush the pies with a beaten egg and sprinkle with sugar. Bake until deep golden brown, 20-25 minutes. Repeat with remaining dough and filling.

Berry Rhubarb Pie with Lard Crust

Last summer, I was obsessed with this crust. This summer, I have turned to this one instead, but just to make sure I had all of my crust bases covered I tried a leaf lard and butter combo crust which for some is the holy grail of pie dough. It was wonderfully tender and flaky with really nice flavor thanks to the butter, but to be perfectly honest, I thought the texture was very similar to crust made with shortening. I'd love to hear if any one else has made pie crust with lard and has a different opinion on the matter, please feel free to share your experience in the comments below!

For the filling, I went with a sweet-tart combination of rhubarb and dark berries. I find that blueberries and blackberries make fine accompaniments to rhubarb (much better than sticky-sweet strawberries) but a handful of raspberries or currants would also be wonderful addition to the mix if you have them around. These photos got lost in the shuffle, so I actually made this pie about a month ago during the height of rhubarb season, but I can still find rhubarb (although much less of it) in my local market and I hope you can too.

I've heard the super processed lard available in grocery stores can be unpleasantly "meaty" in flavor so if you'd like to attempt a lard crust of your own, check your local butcher shop or farmer's market for leaf lard. If you live in NYC you can find leaf lard at Flying Pigs Farm's stand at the Union Square or Grand Army Plaza Greenmarkets.

Berry Rhubarb Pie with Lard Crust
The lard in this dough makes for an exceptionally flaky and tender finished crust, substitute non-hydrogentated shortening for a vegetarian dough that is equally tender or substitute your favorite crust recipe. This is a no crust-judgement zone. Also, I found that this dough was soft and a bit tricky to work with, so I rolled it out between two pieces of parchment paper.

For the Crust
Adapted from Cook's Illustrated

12.5 ounces all-purpose flour
1 teaspoon salt
1 tablespoon sugar
6 ounces cold unsalted butter, cut into 1/2 inch pieces
4 ounces cold leaf lard
1/2 cup ice water

Combine the flour, salt and sugar in a large bowl. Use a fork or pastry blender to cut the cold lard into the mixture until it is well combined. Add the butter and cut in until there are pieces ranging from the size of peas to the size of lima beans. Make a well in the center and pour in the ice water. Using a rubber spatula, work quickly to distribute the ice water into the mixture without over mixing. If the dough seems dry or crumbly, add more water one tablespoon at a time. Dump the dough out onto a clean work surface and divide into two pieces. Form each piece into a disk and wrap in plastic and refrigerate at least one hour before rolling. I prefer to refrigerate my crusts overnight.

For the Filling

1 lb rhubarb, chopped into 1/4'' pieces
1.5 lbs mixed black and blueberries
7 ounces sugar (1 cup)
pinch cinnamon
pinch nutmeg
zest and juice from 1 lemon
2 ounces flour (about 1/4 cup)

Combine the flour, sugar, spices and lemon zest in a large bowl. Add the rhubarb, berries and lemon juice and toss gently to combine.

For the Topping

1 egg, beaten
A few teaspoons of coarse sugar such as turbinado or light demerara

To Assemble and Bake

Preheat oven to 400º

1. On a lightly floured surface, roll out one piece of the dough into a 12'' circle about 1/8'' thick and place it into a 9 or 10 inch pie pan. Place in the fridge while you prepare the rest of the pie.
2. Roll out the other piece of dough into a 12'' circle about 1/8'' thick and place it in the fridge to chill while you prepare the filling.
3. Fill the prepared pie shell with the berry mixture and top with the second crust, crimp the edges and cut a few vents. OR If you've got some extra time and you'd like to make a scalloped crust like the one pictured, crimp the bottom crust before adding the filling, then use a 1 1/2'' round cutter to cut circles from the second pie crust. Starting from the outside, arrange the dough circles in slightly overlapping, concentric circles on top of the filling.
4. Slide the whole pie into the fridge or freezer for about 15min before you bake it to firm up the crust. When you are ready to bake, carefully and gently brush the top of the pie with a beaten egg and sprinkle with a healthy dose of coarse sugar.
5. Put the pie on a baking sheet to catch any drips and bake for 15 minutes on the lowest rack of your oven, then lower the oven temp to 375º and bake for 40-50 minutes or until the crust is deep golden brown and the juices bubble. Cool the pie completely before serving.

Berry and Apricot Galettes with Saffron

 

    

Summer is time to keep it easy. Eat dinner outside on makeshift tables, hang with friends, and eat dessert off of paper towels instead of plates because who has time to do dishes when there are sunsets to watch and Campari and sodas to drink? Summer is even the time to not stress when your photos are all mysteriously crooked and the lab gets dust all over your scans, ahem...

I made these galettes a few weeks ago for just such an occasion and yes, I know, this recipe is cheating a little bit because I used the same rye pastry (I made a big batch and stored some in the freezer, which I highly recommend!) I used for these strawberry guys, but this time I filled the tarts with a combination of blueberries, blackberries, and rosy cheeked apricots dusted with just a bit of saffron. They were the perfect end to a summertime meal and the pastry was sturdy enough that we didn't even have to use plates to eat them, bonus.

Berry and Apricot Galettes with Saffron
adapted from Good to the Grain by Kim Boyce
yield 2 medium tarts
I added a few saffron threads to these tarts which was a lovely and unexpected touch, but if you don't have access to saffron, the tarts are wonderful without it.

1 recipe rye dough, recipe below
1 1/2 pounds apricots
1 cup blueberries
1 cup blackberries
1/2 cup apricot jam
2-4 tablespoons sugar, depending on the sweetness of the fruit
1/2 teaspoon saffron threads (optional)
seeds from 1 vanilla bean
zest from one lemon
pinch salt

1 egg
4 tablespoons coarse sugar for sprinkling

To assemble

1. Divide the dough into  two pieces. Work with one piece at a time. On a floured surface, roll the dough into a roughly 15'' circle, 1/8'' thick. Transfer the rounds to two large, lined sheet pans. Store in the fridge while you prepare the filling.
2. Gently tear the apricots in half and discard the pits.
3. In a large bowl, rub the vanilla bean seeds, saffron threads and lemon zest into the sugar. The sugar should turn slightly yellow and smell wonderful at this point.
4. Add the fruit into the sugar mixture and toss gently to combine. Prepare an egg wash by beating an egg in a bowl with a tablespoon of water.
5. Remove the pastry from the fridge and spread each one with about 4 tablespoons of jam, then divide the fruit evenly between the disks, leaving a 1 1/2'' border around the edges. Fold the edges of the pastry over the filling and gently brush the egg wash between the folds to seal. Chill the formed tarts until they are firm, 30-40min.
6. While the tarts are chilling, preheat your oven to 375º. When the tarts are nice and cold, remove them from the fridge, gently brush the pastry with egg wash and sprinkle with coarse sugar.
7. Bake until the fruit juices bubble and ooze and the pastry is a deep golden brown, about 30-40 minutes. Let cool completely before serving.

Rye Rough Puff Pastry
adapted from Good to the Grain by Kim Boyce
yield, pastry for 1 large, 2 medium or  4-6 small tarts

I won't lie, the rye pastry takes a bit of work to put together but man is it good. It's my new favorite base for fruit desserts that I plan on using all summer long. Kim Boyce recommends "turing the dough"twice for this recipe, but I wanted a few more flakey layers so I gave it an extra turn. If you are going to use this dough to make a traditional pie, I suggest just doing the two turns.  Once you get the hang of making the dough, I suggest making a double or triple batch so you can have it at the ready for all of your summer pies, tarts, and galettes like these guys.

4.25 ounces rye flour
4.25 ounces all purpose flour
1/8 ounce salt
1/2 ounce sugar
6 ounces cold butter cut into chunks
4 ounces ice water (may need a little less or more than this)
1t apple cider vinegar

1. In a large bowl, mix the flours, salt and sugar together. Add in the butter and quickly rub it into the flour mixture with your fingers. You want the butter to break up into small pieces the size of peas to lima beans.
2. Combine the water and apple cider vinegar in a measuring cup. Make a well in the flour/butter mixture and slowly stream the water into the dough while mixing gently. Mix until the water is evenly distributed and the dough holds together when you squeeze it. It will look dry, and that's okay, just as long as it holds together when you squeeze it. If it is too dry, add a bit more water.
3. Dump the dough out onto a piece of plastic wrap, gather the wrap tightly around the dough and refrigerate it for at least an hour or overnight.
4. After it has chilled, unwrap the dough and place it onto a lightly floured board. Pat the dough into a rough square, then roll it into an 8'' x 11'' rectangle. The dough will be a bit rough and crumbly and that's okay! With the long side of the dough facing you, gently fold the dough into thirds. Then turn the dough so the seam is at the top and parallel to your body. Repeat this process 3 more times then wrap the dough in plastic and chill for at least 2 hours and up to 2 days before using.
If the rolling/turning sounds confusing, here is a great photo tutorial for making rough puff pastry on Food52.  Their method utilizes 6 "turns" of the dough, which isn't necessary for this recipe but it will give you a great idea of what the rolling process looks like.

Thanksgiving

I've never hosted Thanksgiving dinner so I can't give you any tips on how to roast the juiciest bird or make the fluffiest mashed potatoes (I like them chunky anyway), but I do know how to make some killer Thanksgiving pies. I like to keep it pretty traditional for turkey day and I also like to give people options, so I think I'll end up making some classic pumpkin pies with lots of whipped cream and simple apple tarts with creme fraiche to feed the crowd I'll be dining with this year. I might even get wild and throw some quince or cranberries into my apple tarts, but I think I'll take the temperature of my dinner companions before going for it. I'd love to hear your plans in the comments!

If you are still pondering your own Thanksgiving menu, here are a few recipes from the archives that would be great additions to your holiday spread. Don't forget, you can make pie crust days in advance and freeze it, well wrapped. Just make sure to give the crusts at least 8 hours to defrost in the refrigerator before you roll them out to make your pies.

Apple and Quince Gingerbread
Apple, Quince and Cranberry Pie
Buttermilk Biscuits
Caramelized Pumpkin Puddings (GF)
Classic Apple Pie
Cranberry Quince Preserves (GF)
Persimmon Bread
Quince Custard Cake
Quince Frangipane Tartlets
Quince Upside Down Cake
Skillet Cornbread with Jalapeño Honey Butter (GF)
Squash Harvest Bread
Whole Wheat Cheese Straws

All of these photos are from Thanksgiving 2011 at the beautiful home of a friend in Connecticut. We'll be there again this year and I can't wait!

Special thanks to the reader who gave me the tip about finding winter luxury pumpkins in NYC. I bought three from Tamarack Hollow Farm last Wednesday at the Union Square Greenmarket and I can't wait to roast them and turn them into pie!

Picking Apples and Making Pie

I am writing this post as Hurricane Sandy is making her way up the eastern seaboard. We are stocked with food and fortified with wine. I have baked a double batch of banana bread, located the magazines, playing cards and Scrabble game along with more practical items like flashlights just in case we lose power. The cat is napping quietly in her favorite desk chair as if tonight is a night just like any other which I am taking as a good sign. We are hunkered down and ready for the storm and I'm sure you're wondering what all of this has to do with pie and I'm sorry to say, nothing really. It's just that it's on my mind and it seems odd to write about anything else right now. So you'll have to excuse the fact that I have no real segue planned here to take you all back to the orchard where I picked the gorgeous apples that filled this classic apple pie.



On a bright sunny day last week I teamed up with an old friend and a new one to make the drive up to Fishkill Farms to pick some of New York state's finest apples. The season was winding down and there wasn't a huge variety of fruit left on the trees, but the mutsus and golden delicious that we picked were incredibly delicious and perfect for the pie that Nicole and I planned to bake. The killer picnic we packed and the warm cinnamon sugar coated donuts with cold, crisp cider at the farm stand weren't too shabby either.
 

The sun was bright that day, almost too bright for the 400 speed film I had in my camera so I don't have too many photos of the farm to share, but check out La Buena Vida for Nicole's gorgeous photos of the day and another shot of the pie we made (thanks for letting me make a mess in your kitchen, N!), and maybe Ellie will cut together a bit of the Super8 footage she shot too. Let's all just hope that she doesn't share my very ungraceful cartwheeling through the orchards...

Stay safe during this wild storm east coasters!

Apple Pie

For the Crust

This crust comes to you from Brandi Henderson of I made that! and The Pantry at Delancey
where she teaches a class called "How to be a Pie Ninja" and she is not messing around. This
crust is made with  a technique called fraisage which creates long sheets of buttery flakes
throughout the dough instead of little pockets of butter.

12 ounces pastry flour
8 ounces cold butter
4 ounces ice water
1 teaspoon apple cider vinegar
1/2 teaspoon salt

1. Mix the flour and salt together, then pour the whole lot on a large cutting board or countertop.
2. With a bench scraper, cut in half of the butter until it is the size of lima beans, then cut in the
other half of the butter until it is the size of quarters. Add the apple cider vinegar to the water.
3. Using your fingers, flick the water on to the butter flour mixture and gently fold it in with your
bench scraper. You have added enough water when you can pick up a handful of the dough
and squeeze it together without it falling apart.
4. Then, you smear the butter into the dough. With the heel of your hand push a section of the
dough down and away from you. Scrape your sheet off of the board and place it in a bowl to
the side. Repeat until you have worked through all of the dough, pushing it down and away
from you in sections. Once you've gone through all of the dough gently remove it from the bowl,
press it together, then split it in half, and wrap each half in plastic wrap and form into a disk.
Chill the dough for at least one hour before using. I like to chill mine overnight.

For the Filling

4-5 large apples (about 3 lbs) I like mutsus, jonathans, golden delicious, and cortlands
1/2 cup sugar
1/4 cup all purpose flour
zest and juice of one small lemon
zest and juice of half of an orange
1/8 teaspoon allspice
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1 vanilla bean, seeds scraped
1/2 teaspoon salt
2 tablespoons butter

Peel the apples and cut them into 1/2'' chunks. Place the apples in a large bowl then add lemon
and orange juices and zests, stir gently to combine. Add the rest of the filling ingredients (except
the butter) and stir gently to combine.

For the Topping

1 egg, beaten
A few teaspoons of coarse sugar like turbinado or light demerara

To Assemble and Bake

Preheat oven to 400º

1. On a lightly floured surface, roll out one piece of the dough into a 12’’ circle 1/4''-1/8'' thick
and place it into a 9 or 10 inch pie pan. Place in the fridge while you prepare the rest of the pie.
2. Roll out the other piece of dough into a 12'' circle about 1/4''-1/8'' thick and place it in the
fridge to chill while you prepare the filling.
3. Fill the prepared pie shell with the apple mixture, dot with the 2 tablespoons butter, and top
with the second crust, trim the edges so there is about 1/2’’ of overhang then crimp the edges
and cut a few vents in the top. If you'd like to make a lattice top, here is a really great step-by-step slideshow from Bon Appetit.com.
4. If the crust seems soft or warm, slide the whole pie into the fridge or freezer for about 15min
before you bake it. When you are ready to bake brush the top of the pie with a beaten egg and
sprinkle with a healthy dose of coarse sugar.
5. Put the pie on a baking sheet to catch any drips and bake for 15 minutes on the lowest rack
of your oven, then lower the oven temp to 350º and bake for 40-50 minutes or until the crust is
deep golden brown and the apple juices bubble. For extra shine, glaze the pie with another coat
of egg wash 10 minutes before you take it out of the oven, but keep a close eye on it to prevent burning.

Concord Grape Pie

Eaten out of hand, concord grapes have a very strong flavor. They taste like the grapiest grape you've ever eaten with hit of muskiness, like Welch's grape juice x 100. The bunches of fruit are deep purple (no, not the band) with a thin layer of white bloom that makes them glow in an otherworldly way when the sun shines on them, and they are almost always covered with bees at the farmer's market. I trust that those bees know what's good so I always pick up a basket or two this time of year.



Sometimes I make jam or jelly with them, but due to the ridiculous number of jars stacked up in my closet I decided that a baked good would be a better use of my grapes this time around. A quick search led me to a ton of pie recipes and as soon as I found out that the "Queen of Grape Pies" was a resident of upstate New York I knew that my grapes were destined to be the filling of a buttery crust.



I'll admit that I did not have faith in this pie. I thought the grape flavor would be too concentrated and too strong to enjoy by the slice. I brought it to a dinner party and warned everyone with very concerned face, "I'm not sure about this one guys. It might be totally weird. No really, it might taste funky and not a good way like this cheese we are eating right now."



Ruining a great party with a so-so dessert is one of my biggest dinner party fears so when we sliced it up after the meal I very gingerly took the first bite. I know it's totally dorky, but I was so relieved to declare it delicious! Thank goodness.

Concord Grape Pie

For the pie pictured in these photos I used a crust recipe from Cooks Illustrated, just to test my loyalty to my favorite pie crust. The Cooks Illustrated recipe is tender and delicious (it uses a bit of shortening), but since I like my other recipe just a bit more I've included it below. As always, feel free to sub in your favorite pie crust here. You'll need a double crust recipe.

For the Crust
This crust comes to you from Brandi Henderson of I made that! and The Pantry at Delancey where she teaches a class called "How to be a Pie Ninja" and she is not messing around. Brandi uses a technique called fraisage which creates long sheets of buttery flakes throughout the dough instead of little pockets of butter. 

12 oz pastry flour 
8 oz cold butter 
4 oz ice water 
1t apple cider vinegar 
1/2t salt 

1. Mix the flour and salt together, then pour the whole lot on a large cutting board or countertop.
2. With a bench scraper, cut in half of the butter until it is the size of lima beans, then cut in the other half of the butter until it is the size of quarters. Add the apple cider vinegar to the water.
3. Using your fingers, flick the water on to the butter flour mixture and gently fold it in with your bench scraper. You have added enough water when you can pick up a handful of the dough and squeeze it together without it falling apart.
4. Then, you smear the butter into the dough. With the heel of your hand push a section of the dough down and away from you. Congratulations, you have just created a sheet of butter which is going to turn into delicious flaky crust. Scrape your sheet off of the board and place it in a bowl to the side. Repeat until you have worked through all of the dough, pushing it down and away from you in sections. Once you've gone through all of the dough gently remove it from the bowl, press it together, then split it in half, and wrap each half in plastic wrap and form into a disk. Chill the dough for at least one hour before using. I like to chill mine overnight. 

If this sounds confusing, check out the link above for a really helpful photo tutorial.

For the Filling
adapted from Martha Stewart and Saveur
The filling for this pie requires a bit of work, but it's the kind of work that takes more time than effort and don't worry, you won't have to individually seed the grapes. The tiniest hint of cinnamon in this recipe mellows and softens the strong grape flavor nicely.

2 lbs concord grapes (about 2 quarts)
3.5 ounces sugar
1/4 teaspoon cinnamon
1-1.25 ounces cornstarch
pinch salt

1. Wash the grapes and using your fingers, pinch the grapes to slip off their skins. Reserve the skins in a large bowl. Place the pulp in a medium saucepan and cook for 8-10 minutes over medium heat or until the seeds start to separate from the pulp.
2. Strain the pulp mixture into the bowl with the skins, pressing the solids with the back of a spoon. Discard the seeds and set the mixture aside to cool completely.
3. In a small bowl whisk the sugar, cinnamon, cornstarch and salt together then add it to the grape mixture. Use the larger amount of cornstarch if your grapes seem very liquid.

For the Topping

1 egg, beaten
A few teaspoons of coarse sugar like turbinado or light demerara

To Assemble and Bake

Preheat oven to 450º

1. On a lightly floured surface, roll out one piece of the dough into a 12'' circle about 1/8'' thick and place it into a 9 or 10 inch pie pan. Place in the fridge while you prepare the rest of the pie.
2. Roll out the other piece of dough into a 12'' circle about 1/8'' thick and place it in the fridge to chill while you prepare the filling.
3. Fill the prepared pie shell with the grape mixture and top with the second crust, crimp the edges and cut a few vents. If you've got some extra time (and dough) on your hands you can also top the pie with a few small circles of dough arranged to resemble a bunch of grapes. 
4. If the crust seems soft or warm, slide the whole pie into the fridge or freezer for about 15min before you bake it. When you are ready to bake brush the top of the pie with a beaten egg and sprinkle with a healthy dose of coarse sugar.
5. Put the pie on a baking sheet to catch any drips and bake for 15 minutes on the lowest rack of your oven, then lower the oven temp to 350º and bake for 40-50 minutes or until the crust is deep golden brown and the grape juices bubble. Cool the pie completely before serving. 

Out West and Cherry Berry Pie

A trip out west, some Daytrotting, a puppy named Garp, bug bites, a dilapidated farmhouse turned art gallery, a rock and roll show in a barn, and a family reunion capped off with a cherry berry pie that was baked in an unfamiliar kitchen then served to familiar folks, with this no-churn ice cream and devoured in seconds.

Where is your summer taking you? I'd love to hear.

Cherry Berry Pie
Sweet cherries and tart berries are combined to make this super summery pie. I used my favorite pie crust recipe, but feel free to use your own favorite recipe if you have one.

For the Crust
This crust comes to you from Brandi Henderson of I made that! and The Pantry at Delancey where she teaches a class called "How to be a Pie Ninja" and she is not messing around. Brandi uses a technique called fraisage which creates long sheets of buttery flakes throughout the dough instead of little pockets of butter. Delightful!

12 oz pastry flour 
8 oz cold butter 
4 oz ice water 
1t apple cider vinegar 
1/2t salt 

1. Mix the flour and salt together, then pour the whole lot on a large cutting board or countertop.
2. With a bench scraper, cut in half of the butter until it is the size of lima beans, then cut in the other half of the butter until it is the size of quarters. Add the apple cider vinegar to the water.
3. Using your fingers, flick the water on to the butter flour mixture and gently fold it in with your bench scraper. You have added enough water when you can pick up a handful of the dough and squeeze it together without it falling apart.
4. Then, get this, you smear the butter into the dough. With the heel of your hand push a section of the dough down and away from you. Congratulations, you have just created a sheet of butter which is going to turn delicious flaky crust. Scrape your sheet off of the board and place it in a bowl to the side. Repeat until you have worked through all of the dough, pushing it down and away from you in sections. Once you've gone through all of the dough gently remove it from the bowl, press it together, then split it in half, and wrap each half in plastic wrap and form into a disk. Chill the dough for at least one hour before using. I chilled mine overnight.

If this sounds confusing, check out the link above for a really helpful photo tutorial.

For the Filling

1 pint blueberries
1 pint blackberries
2 pints sweet cherries, pitted and roughly chopped
2-4 ounces sugar, depending on the sweetness of your fruit
zest of one lemon
2T lemon juice
1.25 ounces flour
1/2t almond extract
pinch salt
pinch freshly grated nutmeg

For the Topping

1 egg, beaten
A few tablespoons of coarse sugar like turbinado or light demerara

To Assemble and Bake

Preheat oven to 450º 1. On a lightly floured surface, roll out one piece of the dough into a 12'' circle about 1/8'' thick and place it into a 9 or 10 inch pie pan. Place in the fridge while you prepare the rest of the pie.
2. Roll out the other piece of dough into a 12'' circle about 1/8'' thick and place it in the fridge to chill while you prepare the filling.
3. In a large bowl,  combine the fruit, sugar, lemon zest and juice, flour, almond extract, salt and nutmeg. Toss gently to combine. Fill the prepared pie shell with the berry mixture and top with the second crust, crimp the edges and cut a few vents. Alternately, you can top the pie with a lattice-style crust as I've done in the photo above. Here is a link to a great photo tutorial on Simply Recipes. When I make a lattice topped pie, I like to use nice thick strips of dough, the strips pictured above are about 1'' wide.
4. If the crust seems soft or warm, slide the whole pie into the fridge or freezer for about 15min before you bake it. When you are ready to bake brush the top of the pie with a beaten egg and sprinkle with a healthy dose of coarse sugar.
5. Put the pie on a baking sheet to catch any drips and bake for 15min on the lowest rack of your oven, then lower the oven temp to 350º and bake for 40-50min or until the crust is deep golden brown and the berry juices bubble. Cool at least 2 hours before serving, preferably more.

Blueberry Crumb Pie

The East Coast is in for 3 days of 90+ degree weather which means I sure as heck won't be turning the oven on for a few days. I'm glad I baked this pie for the Pie Party yesterday, mostly because blueberry pie always tastes best when you eat it for breakfast the next day, don't you think? I'm also planning on lots green smoothies for breakfast and popsicles for lunch and dinner washed down cold brewed iced coffee to beat the heat. I probably should have filled up the ice trays last night, whoops. 

This pie features my favorite all-butter pie crust, filled with a generously spiced pile of fresh Jersey blueberries and topped with a crispy, nutty crumble. Feel free to substitute your favorite crust if you have one you are attached to. I think having a favorite pie crust is a kitchen milestone to be celebrated, just like summertime and pies.

Blueberry Almond Crumb Pie

For the Crust
makes 2 crusts (you'll only need one crust to make the pie)

This crust comes to you from the talented Brandi Henderson of I made that! and The Pantry at Delancey where she teaches a class called "How to be a Pie Ninja" (among others) and she is not messing around, her recipes are killer. For her crust, Brandi uses a technique called fraissage which creates long sheets of buttery flakes throughout the dough instead of little pockets of butter. Delightful!

12 ounces pastry flour
1/2 teaspoon salt
8 ounces cold, unsalted butter
4-6 ounces ice water
1 teaspoon apple cider vinegar

1. Mix the flour and salt together, then pour the whole lot on a large cutting board or countertop.
2. With a bench scraper, cut in half of the butter until it is the size of lima beans, then cut in the other half of the butter until it is the size of nickels. Mix the water and vinegar together.
3. Using your fingers, flick the water on to the butter flour mixture and gently fold it in with your bench scraper. You have added enough water when you can pick up a handful of the dough and squeeze it together without it falling apart.
4. Then, get this, you smear the butter into the dough. With the heel of your hand push a section of the dough down and away from you. Congratulations, you have just created a sheet of butter which is going to turn delicious flaky crust. Scrape the sheet off of the board and place it in a bowl to the side. Repeat until you have worked through all of the dough, pushing it down and away from you in sections. Once you've gone through all of the dough gently remove it from the bowl, press it together, then split it in half, and wrap each half in plastic wrap and form into a disk. Chill the dough for at least one hour before using. I have warm hands, so I always chill my dough overnight before I use it.

For the Filling

24 ounces blueberries
2-4 ounces sugar, depending on the sweetness of your berries
1 ounce cornstarch
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
zest and juice from one small lemon
pinch salt

Pour all of the ingredients into a large bowl and stir gently to combine

For the Crumb


3 ounces all purpose flour
3 ounces brown sugar
4 ounces soft butter
pinch salt
2 ounces sliced almonds

Mix together the flour, sugar, butter and salt until it resembles large crumbs. Gently mix in the almonds being careful not to break them up.

To Assemble and Bake

Preheat oven to 375º and adjust a rack to the lower third of the oven.

1. On a lightly floured surface, roll out one piece of the dough into a 12'' circle about 1/8'' thick and place it into a 9'' pie pan and crimp the edges. Place in the fridge while you prepare the rest of the pie.
2. Pour the filling mixture into the prepared crust, then top with the prepared crumb topping.
3. Place the pie on a baking sheet and slide into the oven. Bake for 45-55 minutes or until the filling is bubbling and the topping is deep golden brown. Cool completely before serving.

Rhubarb Custard Crumb Pie

Rhubarb is another one of the foods that I've come to love and appreciate a bit later in life. Growing up, we had a huge rhubarb plant that grew by the side of our house, but I can't remember ever eating any of it. I always just admired it's huge leaves and rosy stalks. If you look back in the Apt. 2B archives you may notice last year around this time I had it pretty hot and heavy for the Barb (what, you don't have nicknames for your favorite produce)?



When I was in Seattle a few months ago visiting family my mom had to restrain me from "borrowing" a few stalks from a neighborhood plant when I realized the one that used to grow in our yard was long, long gone. Don't worry, I'd never actually take anyone's produce without asking, but I admit to being temporarily blinded by my rhubarb lust. It's a good thing that rhubarb season was gearing into full swing by the time I got back to New York.



So, I picked up a few pounds of the Barb at the Greenmarket and used half for this tart and the other half for this creamy and crunchy custard pie that I will definitely be making again as more fruit comes into season. Although, my mom just told me about the strawberry tart with rhubarb glaze she's been making this Spring so that may just have to be next...

Are you a rhubarb lover too?

More rhubarb recipes from this blog can be found HERE.
More rhubarb recipes from BBC Good Food can be found HERE.

Have a great weekend everyone!


Rhubarb Custard Crumb Pie


For the Rye Pastry
adapted from Kim Boyce's, Good to the Grain
yield, pastry for 1 large rustic tart or a single crust pie

I won't lie, the rye pastry takes a bit of work to put together but man is it good. It's my new favorite base for fruit desserts, but feel free to sub in your favorite pie crust here if you aren't feeling the rye.

4.5 ounces rye flour
4.5 ounces all purpose flour
1/8 ounce salt
1/2 ounce sugar
6 ounces cold butter cut into chunks
4 ounces ice water (may need a little less or more than this)
1t apple cider vinegar

1. In a large bowl, mix the flours, salt and sugar together. Add in the butter and quickly rub it into the flour mixture with your fingers. You want the butter to break up into small pieces the size of peas to lima beans.
2. Combine the water and apple cider vinegar in a measuring sup. Make a well in the flour/butter mixture and slowly stream the water into the dough while mixing gently. Mix until the water is evenly distributed and the dough holds together when you squeeze it. It will look dry, and that's okay, just as long as it holds together when you squeeze it. If it is too dry, add a bit more water.
3. Dump the dough out onto a piece of plastic wrap, gather the wrap tightly around the dough and refrigerate it for at least an hour or overnight.
4. After it has chilled, unwrap the dough and place it onto a lightly floured board. Pat the dough into a rough square, then roll it into an 8'' x 11'' rectangle. The dough will be a bit rough and crumbly and that's okay! With the long side of the dough facing you, gently fold the dough into thirds. Then turn the dough so the seam is at the top and parallel to your body. Repeat this process 2 more times then wrap the dough in plastic and chill for at least 2 hours and up to 2 days before using.
5. Preheat your oven to 375º. Roll the crust out into a 13'' circle about 1/4'' thick. Line a 9'' pie pan with the dough and crimp the edges in a decorative pattern. If the dough seems at all soft, pop it into the fridge or freezer for a few minutes then proceed.
6. Line the crust with a sheet of parchment paper and fill it with pie weights. I use beans or rice as pie weights. Slide it into the oven and bake until the edges begin to brown, about 15 minutes. Then remove the weights and bake until all of the pastry is golden brown and no longer raw, 15-20 more minutes. Set aside to cool slightly while you prepare the filling.

For the Filling
I turned to the fine folks at BBC Good Food for this recipe because I heard that Brits knew what they were doing when it came to rhubarb. They called this pie an irresistible combination of two classic puds and they were right!

12 ounces rhubarb, diced into 1/4''-1/2'' cubes
3.5 ounces sugar
1 whole egg plus 1 egg yolk
.25 ounces or 1T flour
1/2 vanilla bean scraped or 1T vanilla extract
9.5 ounces heavy cream
pinch salt

For the Crumb Topping
adapted from BBC Good Food

For the pie pictured I used leftover crumb topping from this recipe that I had stored in the freezer, but here is a quick and easy formula for a crumb topping that will also work great.

2 ounces melted butter
2 ounces brown sugar
2 ounces oats (or combination of oats and chopped nuts)
pinch salt

Combine all of the ingredients in a bowl and set aside until needed.

To Assemble and Bake the Pie

1. Add the rhubarb and half of the sugar to a medium skillet. Warm the mixture over medium heat until the sugar dissolves. Pour the mixture into a bowl to cool while you prepare the custard.
2. In a separate bowl whisk together the egg and egg yolk, remaining sugar, vanilla or vanilla bean seeds, salt, and flour. Then whisk in the cream with any juices that have accumulated in the rhubarb bowl.
3. Spoon the diced rhubarb into the prepared crust and gently pour the custard over the top. Bake at 400º for 15-20 minutes or until the custard has just barely begun to set.
4. Remove the pie from the oven and turn up the heat to 425º. Gently spread your crumble over the top, slide the pie back into the oven and bake until the custard has set and the topping has browned, about 15 minutes. The custard may have risen and cracked a bit in the oven, but that's okay, it will settle back down as it cools. Serve warm, no accompaniment necessary, but ice cream is always nice with pie, isn't it?