Technique Tip: Keep It CleanPlace fruit pies on a baking sheet lined with foil or a Silpat baking mat before putting them in the oven. This will help avoid a sticky, baked-on mess on the bottom of your oven should the fruit filling bubble up and over.
Cinnamon-Apple Pie with Raisins and Crumb Topping
Raisins and brown sugar enhance the apples in this homey pie. Because they’re firm and tart, Pippin apples would make an excellent alternative to the Granny Smiths in the filling. Don’t skip the teaspoon of vinegar in the pie dough—it helps to make the crust tender. 8 servings
Crust
1½ cups unbleached all purpose flour
1 tablespoon sugar
½ teaspoon salt
⅛ teaspoon baking powder
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
¼ cup (or more) ice water
1 teaspoon apple cider vinegar
Filling
1 cup (packed) golden brown sugar
3 tablespoons unbleached all purpose flour
2 teaspoons finely grated lemon peel
1¼ teaspoons ground cinnamon
2¾ pounds Granny Smith apples (about 6 medium), peeled, halved, cored, cut into ⅛-inch-thick slices (about 8 cups)
1 cup raisins
2 teaspoons vanilla extract
Crumb Topping
1 cup unbleached all purpose flour
½ cup (packed) golden brown sugar
1 teaspoon ground cinnamon
⅛ teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
Lightly sweetened whipped cream or vanilla ice cream
CRUST: Blend flour, sugar, salt, and baking powder in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Mix ¼ cup ice water and vinegar in small bowl; add to processor. Using on/off turns, blend until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
Roll out dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edges under and crimp, forming crust sides 14 inch above rim of pie dish. Freeze crust 20 minutes.
FILLING: Position rack in center of oven and preheat to 375°F. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices, raisins, and vanilla; toss until well coated. Transfer filling to unbaked crust, mounding slightly in center. Bake pie until apples begin to soften, about 40 minutes.
CRUMB TOPPING: Meanwhile, whisk flour, sugar, cinnamon, and salt in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.
Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, tenting pie with sheet of foil if browning too quickly, about 50 minutes. Cool pie on rack at least 2 hours.
DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
Cut pie into wedges and serve warm or at room temperature with whipped cream or vanilla ice cream.
Crust 101
A tender, flaky pie crust is a thing of beauty—and it is within the reach of every home cook. Just remember that baking is a science, so it’s important to measure carefully and follow the recipe exactly. Follow these tips from the Bon Appétit test kitchen and you’ll be a pie-crust pro in no time.
1 STAY COOL: Chilled or—even better—frozen fat (butter, shortening, and/or lard) will create a dough that’s easy to work with and will produce a flaky, tender crust; room-temperature fat won’t. Using ice water is an important part of the process because the chilled water helps keep the fat cold.
2 LESS IS MORE: For a perfectly tender crust, you want short, weak strands of gluten (a protein that’s in flour). The more you work the dough, the longer those strands of gluten become, and that can make the dough tough. The bottom line? Mix the dough just until it comes together, then stop.
3 CHILL THE DOUGH: Don’t rush it. After you’ve made your dough, wrap it in plastic wrap, flatten it into a disk, and chill it for at least the minimum time recommended in the recipe. This will give the gluten a chance to relax, which will make the dough easier to roll out. It’s also not a bad idea to put the rolled-out crust (once it’s in the pan) in the freezer while you prepare the pie filling; that will keep the crust from shrinking while it bakes and will also ensure the fat stays cold.
4 ROLL THE DOUGH: Give it space. Before you even get the dough out of the fridge, make sure you have a large, clean space for rolling. Lightly flour your work surface to prevent the dough from sticking—and flour your rolling pin, too. Roll out the dough gently, rotating the dough occasionally to create an even circle [1,2]. If the dough begins to stick, sprinkle the work surface and/or the rolling pin with a little more flour. Make sure that the dough round is two to four inches larger in circumference than your pie plate. The extra dough will allow you to create a decorative edge on your pie. To transfer the dough to the pie pan, wrap the dough loosely around the rolling pin, then carefully unroll it into the pan. Ease the dough into the edges of the pan [3], being careful not to stretch the dough to the corners (which will cause the crust to shrink as it bakes). Lightly press the dough onto the bottom and up the sides of the pan.
5 A DIFFERENT WAY TO ROLL: Temperamental dough? Brand new to baking? Consider rolling out the dough between two large sheets of parchment paper. Lightly flour one sheet of parchment. Unwrap the chilled dough disk, set it in the center of the parchment, then pound it with the rolling pin until it’s about six inches in diameter. Lightly dust the dough with flour and lay the second piece of parchment on top. Starting at the center and rolling out to the edges, roll the dough using even pressure. To keep the thickness of the dough uniform, turn the parchment 90 degrees and flip the parchment and dough over after every few rolls. When you have a dough round that’s two to four inches larger than your pan, remove the top sheet of parchment. Pick up the remaining parchment and dough and quickly flip the round into the pie pan. Center the dough in the pan and tear off the parchment in strips (peeling it off in one piece may tear the tender dough).
6 CRIMP THE EDGE: Finish your pie crust with a pretty design around the edge. Fold the extra dough under to make it even with the rim of the pan. For a classic crimp, pinch the crust with your thumb and index finger on one side and your other index finger on the other side [4]. For an easier crust, press the crust with the back of a spoon, the tines of a fork, or a chopstick.
7 EXTRA CREDIT: The ultimate show-off crust? The beautiful, interwoven strips of dough known as lattice. For a classic lattice top, cut strips from the dough round (the quantity and width of the strips will be specified in the recipe). Evenly space half of the strips atop the filling. To weave the dough, fold every other strip in half over itself. Place a new strip of dough perpendicular to the folded strips [5]. Return the folded strips to the edge of the pie, laying them over the perpendicular strip. Repeat the process, alternating the remaining strips of dough as you go.
8 CHEAT SHEET: If you want all of the glory of a lattice crust with a fraction of the work, do a quick and easy overlay technique. Arrange half of the dough strips across your filled pie. Top with the remaining strips perpendicular or diagonal to the first.
Golden Raisin and Apple Lattice Pie
Golden Delicious apples become tender yet still retain their shape and pleasant firmness after baking. The apple slices are baked in the oven prior to filling the crust for the pie. To keep the lattice strips intact, roll and cut the dough on a piece of floured parchment paper, then gently slide the strips from the parchment onto the pie to assemble the lattice crust. 8 servings
Crust
1½ cups unbleached all purpose flour
½ cup cake flour
1 tablespoon plus 1½ teaspoons sugar
¾ teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) chilled unsalted butter, cut into ½-inch cubes
3 tablespoons chilled non-hydrogenated solid vegetable shortening, cut into ½-inch pieces
6 tablespoons (or more) ice water
Filling
3 ¼ pounds Golden Delicious apples, peeled, quartered, cored, each quarter cut crosswise into ¼-inch-thick slices
3 tablespoons plus 2 teaspoons sugar
3 tablespoons unsalted butter, melted, divided
2 teaspoons fresh lemon juice
1 cup golden raisins
2 tablespoons (packed) dark brown sugar
1 large egg yolk beaten to blend with 1 tablespoon heavy whipping cream
CRUST: Blend both flours, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 6 tablespoons ice water and process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten larger piece into disk and smaller piece into rectangle; wrap separately in plastic and chill at least 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
FILLING: Position rack in bottom third of oven and preheat to 375°F. Spread apple slices on large rimmed baking sheet. Sprinkle 3 tablespoons sugar over apples, then drizzle with 2 tablespoons melted butter and lemon juice; toss to coat. Bake just until apples begin to soften, stirring once, about 15 minutes. Cool apples completely on baking sheet. Maintain oven temperature.
Transfer apples and any accumulated juices to large bowl. Mix in raisins and brown sugar.
Butter 9-inch-diameter glass pie dish. Roll out dough disk on floured surface to 12-inch round. Transfer to prepared pie dish. Spoon apple filling into crust. Drizzle remaining 1 tablespoon melted butter over. Roll out dough rectangle on floured surface to 11×7-inch rectangle. Cut lengthwise into twelve Winch-wide strips. Place 6 strips 1 inch apart atop apple filling. Place remaining 6 strips diagonally atop first 6 strips, forming diamond lattice pattern. Trim strips even with bottom crust. Fold dough overhang in, pressing onto edge of pie dish. Using fork, press dough edge decoratively to seal.
Brush dough strips with egg glaze. Sprinkle strips with remaining 2 teaspoons sugar. Bake pie 15 minutes. Reduce oven temperature to 350°F. Continue to bake pie until crust is golden and apples are tender, covering crust edges with foil collar if browning too quickly, about 1 hour 15 minutes longer. Cool pie on rack at least 2 hours. Serve slightly warm or at room temperature.
DO AHEAD: Can be made 1 day ahead. Cool completely, then cover and store at room temperature.
Pear-Cardamom Pie with Almond Crust
The foolproof cookie-like crust is perfect for the pie-making novice. Consider serving this dessert with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. 8 servings
Crust
2¾ cups unbleached all purpose flour
1 7-ounce package marzipan or almond paste, coarsely crumbled
¾ teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
5 tablespoons chilled non-hydrogenated solid vegetable shortening, cut into ½-inch pieces
3 tablespoons (or more) pear nectar
½ teaspoon almond extract
Filling
⅓ cup (packed) dark brown sugar
1 vanilla bean, coarsely chopped
3 tablespoons cornstarch
¼ teaspoon ground cardamom
3 pounds firm but ripe Bartlett pears, peeled, halved, cored, cut into ½- to ¾-inch-thick wedges
2 tablespoons pear nectar
1 egg, beaten to blend
1 tablespoon sugar
CRUST: Blend flour, marzipan, and salt in processor until marzipan is finely ground. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Mix 3 tablespoons pear nectar and almond extract in small bowl; add mixture to processor. Using on/off turns, blend mixture, gradually adding more pear nectar by teaspoonfuls as needed until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap separately in plastic and chill at least 2 hours.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
FILLING: Grind brown sugar and chopped vanilla bean in processor 1 minute. Add cornstarch and cardamom and process until vanilla bean is very finely ground. Transfer mixture to large bowl. Add pears and pear nectar; toss to coat.
Position rack in bottom third of oven and preheat to 400°F. Roll out 1 dough disk between sheets of floured parchment paper to 13-inch round. Peel off top sheet of parchment. Invert dough into 9-inch-diameter glass pie dish. Peel off second sheet of parchment and press dough into dish. Trim dough overhang to ½ inch. Transfer pear filling to crust. Roll out second dough disk between sheets of floured parchment to 13-inch round. Peel off top sheet of parchment and invert dough onto filling. Peel off second sheet of parchment. Trim dough overhang to ½ inch. Press top and bottom crust edges together to seal. Fold edge under and crimp decoratively.
Gather dough scraps and reroll between sheets of floured parchment. Using leaf-shaped cookie cutter, cut out cookies. Arrange atop pie. Brush top of crust (not edge) with egg glaze. Sprinkle with sugar. Cut several slits in top crust to allow steam to escape during baking.
Bake pie 15 minutes. Cover crust edge with foil collar to prevent over-browning. Continue baking until crust is golden brown and pears are almost tender when pierced with skewer, about 40 minutes. Cool pie on rack at least 1½ hours. Serve slightly warm or at room temperature.
Pear and Fig Pie with Hazelnut Crust
With its pairing of fresh pears and dried figs, this is a wonderful autumn dessert. Hazelnuts add crunch and rich flavor to the crust. 8 servings
Crust
½ cup hazelnuts, toasted, husked, cooled
4 ½ teaspoons sugar
½ teaspoon salt
2½ cups unbleached all purpose flour
¾ cup (1½ sticks) chilled unsalted butter, cut into ¼-inch cubes
4 tablespoons (or more) ice water
Filling
1 cup dried black Mission figs, stemmed, quartered
½ cup sugar
2 tablespoons unbleached all purpose flour
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel
2¼ pounds pears, peeled, quartered, cored, thinly sliced
CRUST: Finely grind nuts, sugar, and salt in processor. Blend in flour. Add butter; using on/off turns, cut in until butter is reduced to rice-size pieces. Blend in 4 tablespoons ice water, adding more ice water by teaspoonfuls until dough comes together in moist clumps. Gather dough into ball; divide in half. Flatten each half into disk. Wrap separately in plastic and chill at least 45 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
FILLING: Preheat oven to 400°F. Combine figs, sugar, flour, lemon juice, and lemon peel in large bowl. Add pears and toss to blend.
Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fill crust with pear mixture. Roll out second dough disk on lightly floured surface to 12-inch round; place atop filling. Trim overhang of top and bottom crusts to ½ inch; press together and fold under. Crimp edge decoratively. Cut several slits in top crust to allow steam to escape during baking.
Bake pie 20 minutes. Reduce oven temperature to 350°F. Continue to bake until juices bubble thickly through slits and crust is golden, about 50 minutes longer. Cool pie on rack 45 minutes. Serve warm or at room temperature.
Pie TroubleshootingSoggy crusts? Overflowing filling? Holes in the dough? We have the solution—or the prevention—for common pie problems.PROBLEM: Holes and tears in the dough.SOLUTION: When transferring the dough to the pie pan, rips, tears, and holes sometimes appear. To fix this, just use any leftover dough pieces to patch the problem areas. Press the dough patch to adhere it to the crust. If needed, brush over the patch with a little beaten egg white.PROBLEM: Soggy bottom crust.SOLUTION: Pies with soft, wet fillings can sometimes become soggy on the bottom. To avoid this, partially bake the crust before adding the filling: Line the crust with foil and add dried beans or commercial pie weights, then bake it until it’s just light brown.PROBLEM: Unevenly baked crust.SOLUTION: First, press the dough gently into the bottom of the pie pan. A crust that touches the pan in all spots has a better chance of browning evenly. Before you preheat the oven, move the rack to the bottom third of the oven. Baking the pie lower in the oven will help the crust brown. And last but not least, we recommend baking your pies in a glass pie pan, which allows you to check the bottom of the crust during baking.PROBLEM: Overflowing filling.SOLUTION: As some pies bake, the filling bubbles up—and over. To prevent the mess in your oven, place pies on a rimmed baking sheet. Using a baking sheet also makes it easy to remove the pie from the oven.PROBLEM: Burned crust edges.SOLUTION: Because they aren’t protected by filling, the thin edges of the crust have a tendency to brown more quickly than the rest of the crust. Keep a close eye on the pie as it bakes. When the crust edge turns light golden, cover it with a pie-crust shield (a thin metal or silicone ring that fits over the pie), or make your own with a long strip of aluminum foil. The edge of the crust will continue to brown after you cover it, so it’s important not to wait too long.
Rhubarb Lattice Pie with Cardamom and Orange
Rhubarb comes into season early in spring when there’s little else at the farmers’ market to cook with. It is delicious in pies, cobblers, and crisps, and it is particularly pretty bubbling out from beneath a lattice crust. Look for rhubarb with deep-red stalks, as they make the best-looking pie. If you’re running short on time, skip the lattice and top with a second crust. 8 servings
Crust
2 cups unbleached all purpose flour
2 tablespoons sugar
¾ teaspoon salt
¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch cubes, then frozen 15 minutes
6 tablespoons (or more) ice water
Filling
10 cups 1-inch pieces trimmed fresh rhubarb (about 2½ pounds)
⅔ cup plus 2 teaspoons sugar
¼ cup orange juice
2½ teaspoons finely grated orange peel
½ teaspoon ground cardamom
¼ cup strawberry preserves
1 tablespoon heavy whipping creamVanilla ice cream
CRUST: Blend flour, sugar, and salt in processor 5 seconds. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 6 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten each into disk. Wrap separately in plastic and chill at least 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
FILLING: Combine rhubarb, ⅔ cup sugar, orange juice, orange peel, and cardamom in large deep skillet. Toss over medium-high heat until liquid starts to bubble. Reduce heat to medium. Cover and simmer until rhubarb is almost tender, occasionally stirring very gently to keep rhubarb intact, about 8 minutes. Using slotted spoon, transfer rhubarb to colander set over bowl. Drain well. Add syrup from bowl to skillet. Boil until juices in skillet are thick and reduced to ⅔ cup, adding any additional drained syrup from bowl, about 7 minutes. Mix in preserves. Cool mixture in skillet 15 minutes. Very gently fold in rhubarb (do not overmix or rhubarb will fall apart).
Preheat oven to 375°F. Roll out larger dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Roll out smaller dough disk on lightly floured surface to 11-inch round; cut into ½-inch-wide strips. Spoon filling into crust. Arrange 6 dough strips atop filling, spacing evenly. Place 5 dough strips at right angle atop first 6 strips, forming lattice. Seal strip ends to crust edge. Stir cream and remaining 2 teaspoons sugar in small bowl to blend. Brush over lattice, but not crust edge.
Bake pie until filling bubbles thickly and crust is golden, covering edge with foil collar if browning too quickly, about 55 minutes. Cool pie completely on rack. Cut into wedges and serve with ice cream.
Classic Sour-Cherry Pie with Lattice Crust
You’ve never had a cherry pie this good. It’s got an incredible sour-cherry filling, a light and flaky crust, and vanilla ice cream to top it all off. Sour-cherry season is short—in the United States it runs from mid-June to early July—and fresh ones are not widely available. If you can’t find fresh sour cherries, you can sometimes buy them frozen (thaw and drain them before measuring), or you can substitute sweet cherries and extra lemon juice. Frozen sour cherries can be ordered online from Friske Orchards in Michigan (apples-cherries.com). To create a woven lattice crust for this pie, see Crust 101 on page 213 for instructions. For a more rustic look, trim the excess crust instead of forming a crimped edge. 8 servings
Crust
2½ cups unbleached all purpose flour
1 tablespoon sugar
¾ teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes
5 tablespoons (or more) ice water
Filling
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
¼ teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (from about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
½ teaspoon vanilla extract
2 tablespoons (¼ stick) unsalted butter, cut into ½-inch cubes
MilkVanilla ice cream
CRUST: Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; divide in half. Flatten each half into disk. Wrap separately in plastic and chill at least 30 minutes.
DO AHEAD: Can be made 2 days ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
FILLING: Position rack in bottom third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to ½ inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten ¾-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange 5 dough strips atop filling, spacing evenly. Place remaining 5 dough strips at right angle atop first 5 strips, forming lattice. Trim dough strip overhang to ½ inch. Fold bottom crust over ends of dough strips; crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Continue to bake until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Serve with vanilla ice cream.
Cherry Crumble Pie
A simple crumble topping of oats, almonds, and brown sugar gives this pie a rustic touch. 8 servings
Crust
1½ cups unbleached all purpose flour
1 tablespoon sugar
¼ teaspoon salt
6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes
2 tablespoons chilled non-hydrogenated solid vegetable shortening, cut into ½-inch pieces
2 tablespoons (or more) ice water
1 large egg yolk
Topping
1 cup plus 2 tablespoons old-fashioned oats
¾ cup unbleached all purpose flour
¾ cup (packed) golden brown sugar
½ cup sliced almonds
¾ teaspoon ground cinnamon
¼ teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
Filling
6 cups fresh cherries, pitted, or 2 pounds frozen pitted sweet cherries, thawed, juices reserved
1 cup sugar
2½ tablespoons quick-cooking tapioca
1 tablespoon kirsch (clear cherry brandy) or brandyPinch of salt
CRUST: Blend flour, sugar, and salt in processor 5 seconds. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Beat 2 tablespoons ice water and egg yolk in small bowl to blend; add to processor. Using on/off turns, blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 30 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
TOPPING: Blend oats, flour, sugar, almonds, cinnamon, and salt in medium bowl. Add butter. Rub in with fingertips, pressing mixture together until moist clumps form. Chill at least 30 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
FILLING: Mix cherries with any juices, sugar, tapioca, kirsch, and salt in large bowl. Let stand until tapioca looks translucent, stirring occasionally, about 1 hour.
Preheat oven to 425°F. Roll out dough disk on lightly floured surface to 13- to 14-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Trim dough overhang to ¾ inch. Fold edge under and crimp decoratively. Spoon filling into crust. Sprinkle with topping.
Bake pie 30 minutes. Reduce oven temperature to 400°F. Continue to bake until filling is bubbling thickly and topping is brown and crisp, covering edges with foil collar if browning too quickly, about 25 minutes longer. Cool pie on rack at least 30 minutes. Serve warm or at room temperature.
Spiced Peach Pie with Buttermilk Crust
The ultimate summer dessert: a peach filling spiked with cinnamon and cardamom between two layers of tender, flaky, slightly tangy buttermilk crust. 8 servings
Crust
2½ cups unbleached all purpose flour
5 teaspoons sugar
½ teaspoon salt
6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes
¼ cup frozen lard or non-hydrogenated solid vegetable shortening, cut into ½-inch pieces
¾ cup (or more) chilled buttermilk
Filling
¾ cup plus 1 tablespoon sugar
¼ cup unbleached all purpose flour
1½ teaspoons fresh lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
3¾ to 4 pounds ripe peaches
2 tablespoons (¼ stick) unsalted butter, cut into ½-inch cubes
1 egg, beaten to blend
CRUST: Blend flour, sugar, and salt in processor. Add butter and lard; using on/off turns, cut in until fat is reduced to pea-size pieces, about 25 turns. Using on/off turns, blend in ¾ cup buttermilk until dough just comes together in moist clumps, adding more buttermilk by tablespoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten each into disk. Wrap separately in plastic and chill at least 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
FILLING: Mix ¾ cup sugar, flour, lemon juice, cinnamon, and cardamom in large bowl. Bring large pot of water to boil. Add peaches to boiling water for 30 seconds. Using slotted spoon, transfer peaches to bowl of cold water; cool. Peel, halve, and pit peaches. Slice peaches into bowl with sugar mixture; toss to coat. Let filling stand until juices form, stirring often, about 20 minutes.
Place 1 rack in center and 1 rack at lowest position in oven and preheat to 400°F. Roll out larger dough disk on floured surface to 12- to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to ¾ inch. Mound filling in crust; dot with butter. Roll out smaller dough disk on floured surface to 12-inch round. Gently roll up dough onto rolling pin and unroll, draping over filling. Pinch together overhang of bottom crust and edge of top crust. Fold edge under and crimp decoratively. Cut several slits in top crust to allow steam to escape during baking. Brush crust with beaten egg; sprinkle with remaining 1 tablespoon sugar.
Place pie on center rack in oven. Place baking sheet on lowest oven rack to catch any drippings. Bake pie until crust is golden brown and juices bubble thickly through slits, covering very loosely with foil if crust browns too quickly, about 1 hour 10 minutes. Cool pie on rack at least 1 hour. Serve warm or at room temperature.
Peach Pie with Pecan Crumb Topping
This is summer’s perfect pie, with a not-too-sweet filling, a tender flaky crust, and a crunchy nut topping. The peaches can be peeled by either using a very sharp serrated peeler, available online and at cookware stores, or plunging the peaches into boiling water for 30 seconds before cooling and slipping the skins off. 8 servings
Crust
1¼ cups unbleached all purpose flour
1 teaspoon sugar
½ teaspoon salt
¼ cup (½ stick) chilled unsalted butter, cut into ½-inch cubes ¼ cup non-hydrogenated solid vegetable shortening or lard, frozen, cut into ½-inch pieces
3 tablespoons (or more) ice water
Filling
6 large ripe peaches (about 2½ pounds total), peeled, pitted, cut into ¾-inch-thick slices
½ cup sugar
2 tablespoons quick-cooking tapioca
½ teaspoon ground cinnamon
Topping
½ cup unbleached all purpose flour
⅓ cup (packed) golden brown sugar
½ teaspoon salt
6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes
1 cup pecan pieces
¾ cup old-fashioned oats
CRUST: Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Transfer mixture to medium bowl. Using fork, stir in 3 tablespoons ice water, adding more ice water by teaspoonfuls if dough is dry, and pressing dough together with fingertips until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 30 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
FILLING: Toss peach slices, sugar, tapioca, and cinnamon in large bowl to coat. Let stand 15 minutes, tossing occasionally.
TOPPING: Meanwhile, blend flour, brown sugar, and salt in processor. Add butter; using on/off turns, process until mixture resembles fine moist clumps. Add pecans and oats. Using on/off turns, blend until nuts are chopped.
Position rack in bottom third of oven and preheat to 400°F. Roll out dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. If necessary, trim overhang to ¾ inch. Fold overhang under and crimp edge decoratively. Spoon filling into crust. Sprinkle pecan topping evenly over peaches. Bake pie 30 minutes. Reduce oven temperature to 350°F. Continue to bake until topping is brown, juices bubble thickly, and peaches are tender when pierced with small sharp knife, about 1 hour longer. Cool pie on rack 1 hour. Serve warm or at room temperature.
Peach and Blackberry Pie
There is just enough flour in the fruit filling to thicken the juices slightly. If you prefer a thicker pie filling, go ahead and add another tablespoon of flour to the fruit. Nectarines make good substitutes for the peaches, with the added benefit that they don’t need to be peeled. 8 servings
1½ pounds ripe peaches (about 6 small)
3 cups fresh blackberries
⅔ cup plus 1 tablespoon sugar
3 tablespoons unbleached all purpose flour
2 Best-Ever Pie Crust dough disks (see recipe)Heavy whipping creamVanilla ice cream
Bring large saucepan of water to boil. Drop peaches into water; cook 30 seconds. Remove with slotted spoon. Rinse peaches under cold water to cool. Slip skins off peaches, then halve, pit, and slice (yielding 3¾ to 4 cups).
Position rack in bottom third of oven and preheat to 400°F. Mix peaches, blackberries, ⅔ cup sugar, and flour in large bowl; toss to blend.
Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to ½ inch. Spoon peach filling into crust. Roll out second dough disk on lightly floured surface to 12-inch round; drape over filling. Trim dough overhang to 1½ inches. Fold edges of top and bottom crusts under, pressing to seal. Crimp edges decoratively. Brush pie with cream and sprinkle with remaining 1 tablespoon sugar. Cut one 2-inch X in center of top crust to allow steam to escape during baking. Bake until crust is golden brown, peaches are tender when pierced with small sharp knife, and juices bubble thickly through X in crust, about 1 hour 10 minutes. Cool pie on rack at least 1 hour.
DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
Serve warm or at room temperature with vanilla ice cream.
Best-Ever Pie Crust
Use this pie crust for any single-crust, double-crust, or lattice-top pie. Butter gives the crust a wonderful flavor; shortening makes it tender. Makes 2 dough disks (enough for 1 double-crust pie or 1 lattice-top pie)
2½ cups unbleached all purpose flour
1½ teaspoons sugar
1 teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
½ cup non-hydrogenated solid vegetable shortening or lard, frozen, cut into ½-inch pieces
5 tablespoons (or more) ice water
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Transfer mixture to large bowl. Mix in 5 tablespoons ice water, adding more ice water by teaspoonfuls, if needed, until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap separately in plastic and chill at least 20 minutes.
DO AHEAD: Can be made ahead and chilled up to 1 day or frozen up to 1 month. If frozen, thaw overnight in refrigerator
Let soften slightly at room temperature before rolling out.
Old-Fashioned Blueberry-Maple Pie
This is blueberry pie the way it’s meant to be: pure, simple, and utterly delicious. Be sure to place a baking sheet in the bottom of the oven before putting the pie in to bake. The sheet will catch any juices that bubble out of the crust. 8 servings
Crust
2¼ cups unbleached all purpose flour
3 tablespoons sugar
1½ teaspoons baking powder
¾ teaspoon salt
6 tablespoons chilled non-hydrogenated solid vegetable shortening, cut into ½-inch pieces
3 tablespoons chilled unsalted butter, cut into ½-inch cubes
6 tablespoons (or more) ice water
Filling
4 cups fresh blueberries
1 cup pure maple syrup
¼ cup unbleached all purpose flour
¼ cup quick-cooking tapioca
4 teaspoons fresh lemon juice
CRUST: Blend flour, sugar, baking powder, and salt in processor. Add shortening and butter; using on/off turns, cut in until mixture resembles coarse meal. Mix in 6 tablespoons ice water, adding more ice water by teaspoonfuls, if needed, until moist clumps form. Gather dough together; divide into 2 pieces, 1 slightly larger than the other. Flatten each into disk. Wrap disks separately in plastic and chill 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
FILLING: Place baking sheet in bottom of oven and position rack in center; preheat to 375°F. Combine blueberries, maple syrup, flour, tapioca, and lemon juice in medium bowl; toss to blend. Let stand 15 minutes.
Roll out larger dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Pour filling into crust. Roll out smaller dough disk on floured surface to 12-inch round; arrange over filling. Press top and bottom crusts together at edge of dish to seal. Trim dough overhang to ¾ inch; fold under and crimp edge decoratively. Using small sharp knife, cut several slits in top crust to allow steam to escape during baking.
Bake pie until juices bubble thickly and crust is golden, about 1 hour. Cool pie completely on rack. Serve at room temperature.
Lattice-Topped Blueberry Pie
In this pie, the blueberries are cooked separately to ensure that the filling has the perfect consistency. 8 servings
32 ounces frozen wild blueberries or regular blueberries (unthawed) or 7 cups fresh wild blueberries or regular blueberries
1 cup sugar
¼ cup cornstarch
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
2 Best-Ever Pie Crust dough disks (see recipe on page 224)Heavy whipping creamVanilla ice cream
Combine blueberries, sugar, cornstarch, lemon juice, and lemon peel in heavy large saucepan. Cook over medium heat until mixture thickens and bubbles, stirring occasionally, about 15 minutes. Continue to cook 1 minute longer, stirring constantly. Cool until warm.
DO AHEAD: Can be made 3 days ahead. Cover and refrigerate.
Position rack in bottom third of oven and preheat to 400°F. Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Spoon filling into crust. Roll out remaining dough disk to 13×10-inch rectangle; cut into ¾-inch-wide strips. Arrange half of dough strips atop filling, spacing evenly. Arrange remaining dough strips at right angle atop first strips, weaving if desired, to form lattice. Brush crust edge with cream and press strips to adhere. Trim dough strips even with overhang on lower crust. Fold edge of crust up over strips, pressing gently to seal. Crimp edges decoratively. Brush lattice and edges lightly with cream.
Place pie on baking sheet. Bake until crust is golden, about 1 hour. Cool pie on rack at least 1 hour.
DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
Serve pie warm or at room temperature with vanilla ice cream.
Wild Blueberry Pie with Almond Crumble Topping
Wild blueberries are small and flavorful. They can be found fresh at farmers’ markets and frozen at supermarkets and specialty foods stores. If you can’t find wild blueberries, regular fresh or frozen blueberries make a fine substitute. The little bit of marzipan or almond paste in the topping amps up the flavor of the berries. 8 servings
1 Best-Ever Pie Crust dough disk (see recipe on page 224)
¾ cup plus 2 tablespoons (or more) sugar
¼ cup cornstarch
7 cups fresh wild blueberries or regular blueberries (about 32 ounces) or 32 ounces frozen wild blueberries or regular blueberries (unthawed)
2 tablespoons fresh lemon juice
⅔ cup unbleached all purpose flour
4 ounces marzipan or almond paste, broken into ⅓-inch pieces (about ¾ cup loosely packed)
¼ cup (½ stick) chilled unsalted butter, cut into ½-inch cubes
½ teaspoon saltWhipped cream or ice cream
Roll out pie dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Turn crust edges under and crimp decoratively, forming crust edge ¼ inch above sides of pie dish. Refrigerate while preparing filling and topping.
Whisk ¾ cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend. Stir in blueberries and lemon juice. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes. Chill filling until cool, about 1 hour. If more sweetness is desired, stir in sugar by tablespoonfuls.
Combine flour, marzipan, butter, and salt in processor; blend until mixture begins to clump together. Transfer topping to small bowl; chill 30 minutes.
Position rack in bottom third of oven and preheat to 400°F. Spread blueberry filling evenly in unbaked crust. Sprinkle topping evenly over. Place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool completely.
DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
Serve at room temperature with whipped cream or ice cream.
Blueberry-Sour Cream Pie
A bit of almond extract gives the blueberry filling a subtle flavor. The crunchy pecan streusel provides a nice contrast to the custardy filling. 8 servings
Crust
1¼ cups unbleached all purpose flour
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
2 tablespoons sugarPinch of salt
3 tablespoons (or more) ice water
Filling
1 cup sour cream
¾ cup sugar
2½ tablespoons unbleached all purpose flour
1 egg, beaten to blend
¾ teaspoon almond extract
¼ teaspoon salt
2½ cups fresh blueberries
Topping
6 tablespoons unbleached all purpose flour
¼ cup (½ stick) chilled unsalted butter, cut into ½-inch cubes
⅓ cup chopped pecans
2 tablespoons sugar
CRUST: Blend flour, butter, sugar, and salt in processor until coarse meal forms. Using on/off turns, add 3 tablespoons ice water and blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, at least 30 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
Preheat oven to 400°F. Roll out dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to ½ inch. Fold edge under and crimp decoratively. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans.
FILLING: Whisk sour cream, sugar, flour, egg, almond extract, and salt in medium bowl. Mix in blueberries. Spoon filling into warm crust. Bake pie until filling is just set, about 25 minutes.
TOPPING: Using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Sprinkle topping over pie. Bake until topping is lightly browned, about 12 minutes. Cool pie completely on rack. Serve at room temperature.
Blueberry Pie with Cornmeal Crust and Lemon Curd
Rolling the pie dough between two sheets of floured parchment paper gives maximum maneuverability. By handling the parchment (not the dough), it’s easy to flip the dough frequently, which helps with rolling an even round. The top crust is sprinkled with raw sugar, creating a sparkling effect. 8 servings
Crust
2½ cups unbleached all purpose flour
¼ cup cornmeal (preferably stone-ground, medium grind)
3 tablespoons sugar
¾ teaspoon salt
14 tablespoons (1¾ sticks) chilled unsalted butter, cut into ½-inch cubes
¼ cup non-hydrogenated solid vegetable shortening, frozen, cut into ½-inch pieces
4 tablespoons (or more) ice water
Filling
5 cups fresh blueberries (about 27 ounces)
¾ cup sugar
¼ cup cornstarch
1 tablespoon fresh lemon juice
1 tablespoon water
Milk
1½ tablespoons raw sugarLemon Curd (see recipe)
CRUST: Blend flour, cornmeal, sugar, and salt in processor. Add butter and shortening; using on/off turns, blend until mixture resembles coarse meal. Add 4 tablespoons ice water; blend just until moist clumps begin to form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; divide in half. Flatten each half into disk. Wrap separately in plastic and chill at least 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften dough 10 minutes at room temperature before rolling out.
FILLING: Combine blueberries, sugar, cornstarch, lemon juice, and 1 tablespoon water in large bowl; toss to blend. Let stand at room temperature until juices begin to form, about 30 minutes.
Preheat oven to 400°F. Place rimmed baking sheet in bottom of oven. Roll out 1 dough disk between 2 sheets of generously floured parchment paper to 12-inch round. Peel off top parchment sheet; invert dough into 9-inch-diameter glass pie dish. Carefully peel off second parchment sheet. Gently press dough into pie dish, pressing any cracks together as needed to seal and leaving dough overhang. Spoon filling into crust.
Roll out second dough disk between 2 sheets of generously floured parchment paper to 12-inch round. Peel off top parchment sheet. Carefully invert dough evenly atop filling. Peel off second parchment sheet. Trim overhang of both crusts to 1 inch. Fold overhang under and press to seal. Crimp edges decoratively. Cut five 2-inch-long slits in top crust of pie to allow steam to escape during baking. Lightly brush top crust (not edges) with milk. Sprinkle with raw sugar.
Bake pie 15 minutes. Reduce oven temperature to 350°F and continue baking until crust is golden brown and filling is bubbling thickly through slits in crust, about 1 hour 15 minutes. Cool pie completely on rack. Cut into wedges and serve with Lemon Curd.
Lemon Curd
This thick, sweet-tart topping is also superb on scones or whole wheat toast. Makes about 2 cups
1 cup plus 2 tablespoons sugar
½ cup fresh lemon juice
4 large eggs
1 large egg, separated
1 tablespoon finely grated lemon peel
10 tablespoons (1¼ sticks) chilled unsalted butter, cut into ½-inch cubesPinch of salt
Combine 1 cup sugar, lemon juice, 4 eggs, egg yolk, and lemon peel in heavy medium saucepan and whisk to blend. Add butter and salt. Whisk constantly over medium heat until mixture thickens and coats back of spoon thickly (do not boil), about 12 minutes. Pour mixture through strainer into medium bowl. Place bowl in larger bowl filled with ice water and whisk occasionally until lemon curd is cooled completely, about 15 minutes.
Whisk egg white and remaining 2 tablespoons sugar in small metal bowl to blend. Set bowl over small saucepan of barely simmering water and whisk constantly until sugar dissolves and mixture is just warm to touch, about 1 minute (do not overheat or mixture will curdle). Immediately remove bowl from over water. Using electric mixer, beat egg white mixture until thick and glossy (texture will resemble marshmallow crème; volume of beaten egg white will be very small). Gently fold egg white mixture into cooled lemon curd.
DO AHEAD: Can be made 1 day ahead. Cover and chill.
Mixed Berry Pie with Pecan-Orange Lattice Crust
This is a wonderful pie to make in the fall, when fresh cranberries are just starting to appear at the market; combined with frozen raspberries and blueberries, they create a pie that’s delightfully sweet and tart. A little grated orange peel adds fresh flavor to the pie crust. 8 servings
Crust
½ cup pecans, toasted
2¼ cups unbleached all purpose flour
½ cup sugar
1 tablespoon finely grated orange peel
¾ teaspoon salt
¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch cubes
4 tablespoons (or more) ice water
Filling
1⅓ cups plus 1 tablespoon sugar
¼ cup orange marmalade
¼ cup cornstarch
1 tablespoon finely grated orange peel
¼ teaspoon ground allspice
1¾ cups frozen raspberries, thawed, drained
1½ cups frozen blueberries, thawed, drained
1¼ cups fresh or thawed frozen cranberries
1 egg, beaten to blend
CRUST: Finely grind pecans in processor. Add flour, sugar, orange peel, and salt and process until well blended. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Using on/off turns, blend in 4 tablespoons ice water, adding more ice water by teaspoonfuls, if needed, until moist clumps form. Gather dough together; divide into 2 pieces, 1 slightly larger than the other. Flatten each into disk. Wrap separately in plastic and chill 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
FILLING: Position rack in bottom third of oven and preheat to 375°F. Combine 1⅓ cups sugar, orange marmalade, cornstarch, orange peel, and allspice in large bowl. Add all berries and toss gently.
Roll out larger dough disk on floured surface to 13-inch round. Transfer round to 9-inch-diameter glass pie dish. Trim overhang to 1½ inches.
Roll out smaller dough disk on floured surface to 12-inch round; cut into fourteen ½-inch-wide strips.
Mound filling in crust. Arrange 7 dough strips atop filling, spacing evenly. Place remaining 7 dough strips at right angle atop first 7 strips, forming lattice. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal and forming high-standing rim. Brush lattice (not crust edge) with egg and sprinkle with remaining 1 tablespoon sugar.
Line baking sheet with foil; place in bottom of oven under rack to catch any drippings. Place pie on oven rack and bake until crust is golden brown and filling bubbles thickly, covering crust edge with foil collar if browning too quickly, about 1 hour 15 minutes. Transfer pie to rack and cool at least 1 hour. Serve slightly warm or at room temperature.
Pumpkin-Butterscotch Pie
Brown sugar, butter, salt, and Scotch whisky are quickly simmered into a tasty butterscotch, then pumpkin, cream, eggs, and spices round out the filling in this new take on the Thanksgiving classic. Spiking whipped cream with a little whisky to serve alongside brings out the “spirit” in the pie. 8 servings
Crust
1¼ cups unbleached all purpose flour
¼ teaspoon sugar
¼ teaspoon salt
10 tablespoons (1¼ sticks) chilled unsalted butter, cut into ½-inch cubes
3 tablespoons (or more) ice water
Filling
¾ cup (packed) golden brown sugar, divided
2 tablespoons (¼ stick) unsalted butter
¼ teaspoon salt
¼ cup Scotch
1¼ cups heavy whipping cream
1 cup canned pure pumpkin
3 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
Whipped Cream
1 cup chilled heavy whipping cream
1 tablespoon sugar
1 tablespoon Scotch
CRUST: Mix flour, sugar, and salt in processor. Add butter; using on/off turns, process until very coarse meal forms. Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill 1 hour.
Roll out dough disk on floured surface to 12- to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Chill crust at least 1 hour.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Preheat oven to 350°F. Line crust with foil; fill with dried beans or pie weights. Bake 20 minutes. Remove foil and beans. Bake crust until just beginning to turn golden brown, piercing with fork if bubbles form, about 15 minutes longer. Cool crust completely on rack.
FILLING: Combine ½ cup brown sugar, butter, and salt in medium saucepan; bring to boil over medium heat, stirring to dissolve sugar. Boil until deep brown, about 5 minutes. Remove from heat. Add Scotch, then cream (mixture will bubble vigorously) and whisk until smooth. Return to medium heat and stir until most caramel bits dissolve. Strain butterscotch mixture into small bowl. Cool to room temperature, stirring occasionally.
Whisk remaining ¼ cup brown sugar and pumpkin in large bowl. Whisk in eggs, then cinnamon, ginger, cloves, and allspice. Add reserved butterscotch mixture; whisk to blend.
DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before using.
Preheat oven to 350°F. Pour filling into crust. Bake pie until filling is just set, about 50 minutes. Cool to room temperature, about 3 hours.
DO AHEAD: Can be made 8 hours ahead. Store at room temperature.
WHIPPED CREAM: Using electric mixer, beat cream, sugar, and Scotch in medium bowl until peaks form.
DO AHEAD: Can be made 4 hours ahead. Cover and chill. Rewhisk if necessary before serving.
Cut pie into wedges. Serve with dollops of whipped cream.
Classic Pumpkin Pie
A bit of sour cream gives the filling of this special pie a subtle tang and a little extra richness. If you’d like to decorate the pie with pastry leaves, prepare and roll out a second pie-crust dough disk; sprinkle the leaf-shaped cutouts with sugar before baking. Serve the pie with whipped cream, if desired. 8 servings
Flaky Pie Crust dough disk (see recipe)
¾ cup sugar
2 tablespoons (packed) dark brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon (generous) salt
1 15-ounce can pure pumpkin
¾ cup chilled heavy whipping cream
3 large eggs, beaten to blend
½ cup sour cream
¼ cup apricot preserves
Roll out dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to ½ inch. Fold overhang under and shape edge to form high-standing rim. Make cut in crust edge at ½-inch intervals. Bend alternate edge pieces inward. Freeze crust 15 minutes. Preheat oven to 375°F. Line crust with foil and beans or pie weights. Place crust on large rimmed baking sheet. Bake crust until sides are set and dry, about 15 minutes. Remove foil and beans. Continue to bake crust until cooked through and pale golden, piercing with fork if crust bubbles, 13 to 15 minutes longer. Cool crust on sheet 30 minutes. Reduce oven temperature to 325°F.
Whisk both sugars, cornstarch, cinnamon, ginger, and salt in medium bowl until no lumps remain. Whisk in pumpkin, whipping cream, eggs, and sour cream. Gently spread apricot preserves evenly over inside of crust to coat. Pour filling into crust.
Bake pie on sheet until filling puffs at edges and center is almost set, 1 hour to 1 hour 5 minutes. Cool pie completely on rack. Cover and chill until cold.
DO AHEAD: Can be made 1 day ahead. Keep chilled.This Pie in HistoryThe Pilgrims didn’t have pumpkin pie at their first Thanksgiving feast. The dessert reportedly made its debut at the second Thanksgiving, in 1623.
Flaky Pie Crust
All purpose flour and cake flour combine to make a tender crust, while the mixture of butter and shortening lends flavor and a flaky texture. If you don’t own a food processor, simply use your fingertips or a pastry blender to combine the butter and shortening with the dry ingredients until the mixture resembles coarse meal. Makes 1 dough disk (enough for one 9-inch or 10-inch crust)
1 cup unbleached all purpose flour
⅓ cup cake flour
1 tablespoon sugar
¼ teaspoon salt
6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes
2 tablespoons chilled non-hydrogenated solid vegetable shortening, cut into ½-inch pieces
3 tablespoons (or more) ice water
Mix both flours, sugar, and salt in processor. Add butter and shortening; using on/off turns, process until mixture resembles very coarse meal. Add 3 tablespoons ice water and process until large moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill until cold and firm, at least 1 hour.
DO AHEAD: Can be made 1 day ahead. Let soften slightly at room temperature before rolling out.
Pumpkin Chiffon Pie with Pecan-Graham Cracker Crust and Ginger Whipped Cream
A chiffon pie is any pie with an airy, fluffy filling. This velvety-textured pumpkin pie has a crunchy nutty crust, delicate spicing, a hint of bourbon, and zingy crystallized ginger that decorates the whipped cream topping. Try it as an alternative to a traditional pumpkin pie for Thanksgiving. 8 servings
Crust
1 cup graham cracker crumbs
¾ cup finely chopped pecans
¼ cup (packed) golden brown sugar
⅛ teaspoon salt
5 tablespoons unsalted butter, melted
Filling
¼-ounce envelope unflavored gelatin
2 tablespoons bourbon
1¼ cups canned pure pumpkin
¾ cup whole milk
⅔ cup (packed) golden brown sugar
4 large egg yolks
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
1½ cups chilled heavy whipping cream, divided
2 tablespoons powdered sugar
½ teaspoon vanilla extract
1½ tablespoons chopped crystallized ginger
CRUST: Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish. Stir graham cracker crumbs, pecans, brown sugar, and salt in medium bowl to blend. Add butter and mix until crumbs are moistened. Press crumb mixture onto bottom and up sides of prepared dish. Bake crust until golden brown, about 10 minutes. Cool, then chill crust until cold.
FILLING: Sprinkle gelatin over bourbon in small bowl; set aside until gelatin softens, about 10 minutes. Meanwhile, whisk pumpkin, milk, brown sugar, egg yolks, cinnamon, ginger, cloves, and salt in heavy medium saucepan to blend. Stir over medium-low heat until mixture thickens slightly and instant-read thermometer inserted into mixture registers 160°F, about 8 minutes. Remove from heat and pour into large metal bowl. Immediately add softened gelatin mixture and stir until gelatin dissolves. Set bowl with pumpkin mixture over large bowl of ice water and stir until mixture is cold to touch but not set, about 5 minutes.
Beat ¾ cup cream in medium bowl until soft peaks form. Fold whipped cream into pumpkin mixture. Pour filling into chilled crust. Chill pie until filling is set, at least 3 hours.
DO AHEAD: Can be made 1 day ahead. Cover loosely with foil and keep chilled.
Using electric mixer, beat remaining ¾ cup cream, powdered sugar, and vanilla in medium bowl until medium-firm peaks form. Transfer whipped cream to pastry bag fitted with large star tip. Pipe whipped cream rosettes around edge of pie. Alternately, spread whipped cream decoratively over pie. Sprinkle crystallized ginger over whipped cream.
DO AHEAD: Can be made 6 hours ahead. Chill uncovered.
Sweet Potato Cream Pie
Cooking the sweet potatoes in the microwave helps this pie come together quickly, a fact you’ll appreciate when you’re rushing to make all those desserts for the Thanksgiving feast. 10 to 12 servings
Flaky Pie Crust dough disk (see recipe on page 233)
2 large red-skinned sweet potatoes (yams; about 1¾ pounds total)
¾ cup (packed) dark brown sugar
5 large egg yolks
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 cup heavy whipping creamSweetened whipped cream
Position rack in bottom third of oven and preheat to 375°F. Butter 10-inch-diameter glass pie dish. Roll out dough disk on floured surface to 13-inch round. Transfer to prepared pie dish. Trim dough overhang to ½ inch if necessary. Fold overhang under, forming edge, and crimp decoratively. Freeze 15 minutes.
Line crust with foil; fill with dried beans or pie weights. Bake until edge of crust is pale golden, about 25 minutes. Remove foil and beans. Continue to bake until bottom of crust is pale golden, about 5 minutes. Cool crust on rack. Reduce oven temperature to 325°F.
Meanwhile, pierce sweet potatoes in several places with fork or toothpick. Cook in microwave on high until tender, turning once, about 10 minutes. Cut potatoes open; cool. Scrape flesh into medium bowl; discard skins. Mash potatoes. Measure enough potatoes to equal 2 cups (reserve remainder for another use).
Combine 2 cups mashed sweet potatoes, brown sugar, egg yolks, lemon juice, vanilla, cinnamon, salt, and nutmeg in processor; puree until smooth. Transfer to bowl; mix in whipping cream. Pour into crust.
Bake pie until filling is set in center and top is no longer shiny, about 50 minutes. Transfer to rack and cool completely.
DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled.
Serve pie cold with whipped cream.
Toasted-Pecan Pie
Some of the pecans for this pie are toasted to an aromatic brown before being finely ground and stirred into the otherwise traditional pecan-pie filling. The results are rich and delicious. Avoid an oily mess by making sure that the nuts are cooled completely before grinding them. 10 servings
Crust
1⅓ cups unbleached all purpose flour
½ teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
4 tablespoons (or more) ice water
Filling
3 cups pecans, divided
6 large eggs
2 cups sugar
2 cups dark corn syrup
¼ cup (½ stick) unsalted butter, melted
1 tablespoon vanilla extract
¼ teaspoon salt
Lightly sweetened whipped cream
CRUST: Blend flour and salt in processor 10 seconds. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 4 tablespoons ice water and blend just until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
FILLING: Preheat oven to 350°F. Coarsely chop 2 cups pecans and reserve. Spread remaining 1 cup pecans on rimmed baking sheet. Toast in oven until nuts are aromatic and darker in color, about 12 minutes. Cool nuts completely, then grind finely in processor. Maintain oven temperature.
Roll out dough disk on lightly floured surface to 13-inch round (crust will be thin). Transfer to 10-inch-diameter glass pie dish. Fold dough overhang under, forming high-standing rim; crimp edges decoratively. Freeze crust 20 minutes.
Whisk eggs in large bowl until frothy. Add sugar, corn syrup, melted butter, vanilla, salt, and ground toasted pecans; whisk until blended. Mix in chopped pecans. Pour filling into crust.
Bake pie until crust is golden and filling is puffed and set (center may still move slightly when dish is shaken), about 1 hour 10 minutes. Transfer to rack and cool at least 3 hours.
DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
Serve slightly warm or at room temperature with whipped cream.
Chocolate-Almond Pie
The rich, gooey filling of this sweet treat is reminiscent of a pecan pie. For an intense chocolate flavor, choose bittersweet chocolate; for a milder taste, go for semisweet. 8 servings
4 ounces bittersweet or semisweet chocolate, chopped
3 tablespoons unsalted butter
1¼ cups dark corn syrup
¾ cup sugar
4 large eggs
2 teaspoons vanilla extract
¾ teaspoon almond extractPinch of salt
3 cups sliced almonds, toasted
1 Cinnamon Pastry Crust (see recipe), chilled
Position rack in center of oven and preheat to 350°F. Stir chocolate and butter in large metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water. Mix in corn syrup and sugar. Whisk in eggs, vanilla extract, almond extract, and salt. Stir in toasted almonds.
Pour filling into prepared crust. Bake pie until filling is set around edges but moves slightly in center when pie is gently shaken and crust is golden brown, tenting with foil if crust browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
Serve warm or at room temperature.
Cinnamon Pastry Crust
Toasted nuts and a bit of cinnamon make this the perfect crust for fall pies. Makes one 9-inch crust
1½ cups unbleached all purpose flour
⅓ cup walnuts or slivered almonds, toasted
2 tablespoons sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
2 tablespoons chilled non-hydrogenated solid vegetable shortening, cut into ½-inch pieces
2 tablespoons (or more) ice water
Blend flour, nuts, sugar, cinnamon, and salt in processor until nuts are coarsely ground. Add butter and shortening; using on/off turns, process until coarse meal forms. Add 2 tablespoons ice water; using on/off turns, blend until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill until cold, at least 30 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
Roll out dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Press dough into dish. Fold dough overhang under and crimp edges decoratively. Cover and chill until cold, about 30 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
California Walnut Pie with Orange and Cinnamon
This pie is aptly named, as virtually all walnuts in the United States (and two-thirds of those in the world) come from California. The texture is similar to that of a pecan pie, but this dessert is perfumed with another famous California crop, the orange. 8 servings
1 Flaky Pie Crust dough disk (see recipe on page 233)
3 large eggs
1 cup light corn syrup
½ cup sugar
½ cup (1 stick) unsalted butter, melted
1 teaspoon finely grated orange peel
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1½ cups coarsely chopped walnuts
Position rack in bottom third of oven and preheat to 400°F. Roll out dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold crust edge under; crimp decoratively. Refrigerate 15 minutes.
Whisk eggs in medium bowl until well blended. Add corn syrup, sugar, melted butter, orange peel, cinnamon, and vanilla; whisk until smooth. Stir in walnuts. Pour walnut filling into chilled crust.
Bake 10 minutes. Reduce oven temperature to 350°F. Continue baking pie until puffed and set in center when dish is gently shaken, about 40 minutes longer. Cool pie completely on rack.
DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
Maple-Hazelnut Pie
Hazelnuts and maple combine in a northern version of the southern favorite. Use dark Grade B maple syrup for the most intense maple flavor. 8 servings
1 Flaky Pie Crust dough disk (see recipe on page 233)
¾ cup pure maple syrup (preferably Grade B)
½ cup (packed) golden brown sugar
½ cup light corn syrup
¼ teaspoon salt
2 tablespoons bourbon
¼ cup (½ stick) unsalted butter, cut into ½-inch cubes
1 large egg white, lightly beaten to loosen
1 cup hazelnuts, husked, coarsely chopped
3 large eggs
1 teaspoon vanilla extract
Position rack in center of oven and preheat to 375°F. Roll out dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold crust edge under; crimp decoratively. Refrigerate 20 minutes.
Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 15 minutes. Remove foil and beans. Continue to bake until set, pressing gently with back of spoon if crust bubbles, 10 to 12 minutes. Transfer crust to rack and cool completely. Reduce oven temperature to 350°F.
Meanwhile, bring maple syrup, brown sugar, corn syrup, and salt to boil in medium saucepan over medium heat, stirring until sugar dissolves. Continue boiling 1 minute, reducing heat as needed to prevent mixture from boiling over. Remove pan from heat. Add bourbon, then butter; whisk until butter melts. Let mixture cool to lukewarm, whisking occasionally, about 20 minutes.
Brush crust with egg white to coat. Scatter hazelnuts over. Whisk eggs and vanilla in medium bowl until blended. Whisk cooled maple mixture into egg mixture. Pour filling over hazelnuts in crust.
Bake pie until filling is set and slightly puffed, covering crust edges with foil collar if browning too quickly, about 50 minutes. Cool pie completely on rack.
DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
North Carolina Peanut Pie
Sorghum syrup is derived from a cereal-grass crop that grows in the South. Golden syrup comes from sugar cane, but unlike molasses, it is light in color and flavor. Salted North Carolina peanuts (sold as Golden Gourmet Peanuts) and sorghum syrup are available online at southernthings.com. Golden syrup can be found in some supermarkets or at specialty foods stores where maple syrup and other syrups are sold. 8 servings
Crust
1½ cups unbleached all purpose flour
1 teaspoon sugar
½ teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
1 tablespoons (or more) ice water
Filling
⅓ cup (packed) dark brown sugar
2 tablespoons unbleached all purpose flour
½ teaspoon coarse kosher salt
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
3 large eggs
½ cup golden syrup (such as Lyle’s Golden Syrup)
½ cup sorghum syrup, or ½ cup golden syrup (such as Lyle’s Golden Syrup) mixed with 1 teaspoon apple cider vinegar
¼ cup (½ stick) unsalted butter, melted, cooled slightly
1 teaspoon vanilla extract
1½ cups coarsely chopped salted North Carolina peanuts or coarsely chopped salted cocktail peanuts
Vanilla ice cream
CRUST: Blend flour, sugar, and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 4 tablespoons ice water; using on/off turns, blend just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
Preheat oven to 375°F. Roll out dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold dough edges under and crimp decoratively. Freeze crust 15 minutes.
Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Continue to bake until edges begin to color, piercing with fork if crust bubbles, about 13 minutes. Cool crust on rack while making filling. Maintain oven temperature.
FILLING: Whisk brown sugar, flour, coarse salt, cinnamon, and cayenne in medium bowl. Whisk eggs in another medium bowl to blend. Add golden syrup, sorghum syrup, melted butter, and vanilla to eggs and whisk to blend. Add brown sugar mixture and whisk until smooth. Mix in peanuts. Pour filling into cooled crust.
Bake pie 15 minutes. Reduce oven temperature to 350°F. Continue to bake until crust is golden and filling is set (center of filling may move slightly when dish is gently shaken), covering crust edges with foil if browning too quickly, about 40 minutes. Cool pie completely on rack.
DO AHEAD: Can be made 1 day ahead. Cover loosely; store at room temperature.
Cut pie into wedges. Serve with vanilla ice cream.
Classic Lemon Meringue Pie
Fresh lemon juice and lemon peel add a nice pucker to the filling. A sweet cloud of meringue balances the tartness. When beating egg whites for the meringue, be sure to use a perfectly clean metal or glass mixing bowl. Using a copper bowl will result in an especially fluffy texture. Using nonstick aluminum foil (available at supermarkets) makes it easy to blind bake the crust; or simply spray regular foil with nonstick spray. 8 servings
Crust
1¼ cups unbleached all purpose flour
1 tablespoon sugar
½ teaspoon finely grated lemon peel
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
2 tablespoons (or more) ice water
Filling
1 cup sugar
4 teaspoons cornstarch
⅔ cup fresh lemon juice
4 large egg yolks
1 tablespoon finely grated lemon peel
Meringue
3 large egg whites, room temperaturePinch of salt
½ cup sugar
CRUST: Blend flour, sugar, and lemon peel in processor. Add butter and process until mixture resembles coarse meal. Transfer mixture to medium bowl. Drizzle 2 tablespoons ice water over and stir with fork until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 20 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
Roll out dough disk on lightly floured surface to 12-inch round. Gently roll up dough onto rolling pin and unroll into 9-inch-diameter glass pie dish. Press into dish. Fold dough overhang under, even with edge of pie dish. Crimp dough edges decoratively. Freeze crust until firm, about 15 minutes.
Preheat oven to 400°F. Line frozen crust with nonstick aluminum foil. Fill foil with dried beans or pie weights. Bake until crust is set, about 15 minutes. Remove foil and beans. Continue baking crust until golden, about 10 minutes longer. Remove crust from oven. Reduce oven temperature to 350°F. Let crust cool on rack while preparing filling.
FILLING: Whisk sugar and cornstarch in heavy medium saucepan to blend. Gradually whisk in lemon juice. Whisk in egg yolks 1 at a time. Stir in lemon peel. Whisk constantly over medium heat until mixture thickens and boils, about 10 minutes. Spoon warm filling into crust; smooth top.
MERINGUE: Using electric mixer fitted with whisk attachment, beat egg whites and salt in large bowl until very soft peaks form. Gradually beat in sugar; continue beating until mixture is stiff and glossy. Using silicone spatula, spread meringue over warm filling, covering to crust edges and creating peaks and swirls. Bake until meringue is pale golden, about 15 minutes. Cool pie completely on rack and serve.Technique Tip: Chill and BakeIf you have time, chill the pie crust dough before baking as long as one day or overnight. This allows the glutens in the flour to rest, reducing the amount the crust will shrink when baked.
Lemon Macaroon Pie
The tang of the lemon juice and lemon peel balances the richness of the coconut in this bright, sunny pie. 8 servings
Crust
1 cup unbleached all purpose flour
⅓ cup cake flour
1 tablespoon sugar
½ teaspoon salt
6 tablespoons (¾ stick) chilled unsalted butter, cut into 4 pieces
2 tablespoons chilled non-hydrogenated solid vegetable shortening, cut into ½-inch pieces
3 tablespoons (or more) ice water
Filling
3 large eggs
2 large egg yolks
¼ teaspoon salt
1¼ cups sugar
1¼ cups sweetened flaked coconut
¼ cup chilled heavy whipping cream
¼ cup fresh lemon juice
2 tablespoons (¼ stick) unsalted butter, melted
2 teaspoons finely grated lemon peel
1½ teaspoons vanilla extract
½ teaspoon almond extract
Topping
¾ cup heavy whipping cream
2 teaspoons powdered sugar
¾ teaspoon vanilla extract
8 thin lemon slices
CRUST: Blend both flours, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
DO AHEAD: Can be made 2 days ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
Position rack in bottom third of oven and preheat oven to 350°F. Butter 9-inch-diameter glass pie dish. Roll out dough disk on lightly floured surface to 12-inch round. Transfer to prepared dish. Trim dough overhang to ½ inch; fold under and crimp edge decoratively. Freeze crust 15 minutes.
Line crust with foil; fill with dried beans or pie weights. Bake until crust is set and edge is pale golden, about 20 minutes. Remove foil and beans. Cool crust completely on rack. Maintain oven temperature.
FILLING: Using electric mixer, beat eggs, egg yolks, and salt in large bowl to blend. Add sugar and beat until mixture is thick and fluffy, about 1 minute. Beat in coconut, whipping cream, lemon juice, melted butter, lemon peel, and vanilla and almond extracts. Pour filling into crust.
Bake until filling is golden and set, about 40 minutes. Cool pie completely on rack, then chill until cold, about 3 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
TOPPING: Beat cream, powdered sugar, and vanilla in large bowl until stiff peaks form. Fill pastry bag fitted with large star tip with whipped cream mixture and pipe around border of pie. Garnish with lemon slices and serve.
Coconut Cream Pie
This luscious version of the classic pie features a rich pastry cream filling and a triple dose of coconut flavor: in the filling, in the whipped cream topping, and in the toasted coconut flakes sprinkled atop the pie. The pie filling needs to chill overnight, so begin making this one day ahead. 8 servings
Crust
1½ cups unbleached all purpose flour
1 tablespoon sugar
½ teaspoon salt
6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes
3 tablespoons chilled solid non-hydrogenated vegetable shortening, cut into ½-inch pieces
4 tablespoons (or more) ice water
Filling
½ cup sugar
2 large eggs
1 large egg yolk
3 tablespoons unbleached all purpose flour
1½ cups whole milk
1½ cups sweetened flaked coconut
1 teaspoon vanilla extract
⅛ teaspoon coconut extract
Topping
⅔ cup sweetened flaked coconut
1¼ cups chilled heavy whipping cream
2 tablespoons sugar
⅛ teaspoon coconut extract
CRUST: Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Using on/off turns, process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.
Roll out dough between 2 sheets of plastic wrap to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes.
DO AHEAD: Can be made 1 day ahead. Keep frozen.
Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool.
DO AHEAD: Crust can be made 1 day ahead. Wrap with foil or plastic wrap. Let stand at room temperature.
FILLING: Whisk sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent skin from forming. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.
TOPPING: Meanwhile toast coconut in heavy small skillet over medium heat until light golden, stirring often, about 3 minutes. Cool completely.
Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. Serve cold.
DO AHEAD: Can be made 4 hours ahead. Cover and refrigerate.
Bittersweet Chocolate Pudding Pie with Crème Fraîche Topping
Bittersweet chocolate and crème fraîche, now available at most supermarkets and at specialty foods stores, update the diner-style chocolate pudding pie. When making the filling, be sure to whisk the milk into the sugar mixture gradually to avoid clumps. 8 servings
Crust
1 cup chocolate wafer cookie crumbs (about half of 9-ounce package; about 23 cookies, finely ground in processor)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
2 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
Filling
⅓ cup sugar
⅓ cup unsweetened cocoa powder (preferably Dutch-process)
2 tablespoons cornstarch
⅛ teaspoon salt
1¾ cups whole milk, divided
¼ cup heavy whipping cream
4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
1 tablespoon dark rum
1 teaspoon vanilla extract
Topping
1 cup chilled crème fraîche
1 cup chilled heavy whipping cream
¼ cup sugar
1 teaspoon vanilla extract Bittersweet chocolate shavings or curls (optional)
CRUST: Position rack in center of oven and preheat to 350°F. Blend cookie crumbs and sugar in processor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture onto bottom and up sides (not rim) of 9-inch-diameter glass pie dish. Bake until crust begins to set and no longer looks moist, pressing gently with back of fork if crust puffs, about 12 minutes. Remove crust from oven. Sprinkle chopped chocolate over bottom of crust. Let stand until chocolate softens, 1 to 2 minutes. Using offset spatula or small silicone spatula, gently spread chocolate over bottom and up sides of crust to cover. Chill crust until chocolate sets, about 30 minutes.
FILLING: Whisk sugar, cocoa, cornstarch, and salt to blend in heavy medium saucepan. Gradually add ⅓ cup milk, whisking until smooth paste forms. Whisk in remaining milk, then cream. Using flat-bottom wooden spoon or heatproof spatula, stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes. Add chocolate; stir until mixture is smooth. Remove from heat; stir in rum and vanilla. Pour hot pudding into crust and spread evenly. Cool 1 hour at room temperature. Cover with plastic wrap; chill overnight.
DO AHEAD: Can be made 2 days ahead. Keep chilled.
TOPPING: Using electric mixer, beat crème fraîche, whipping cream, sugar, and vanilla in medium bowl just until stiff peaks form and mixture is thick enough to spread (do not overbeat or mixture may curdle). Spread topping decoratively over top of pie, swirling to create peaks, if desired.
DO AHEAD: Can be made 6 hours ahead. Cover with cake dome and chill.
Sprinkle chocolate shavings decoratively atop pie, if desired.
Caramel-Pecan Black Bottom Pie
Triple threat: This decadent dessert features a crust filled with chocolate custard, vanilla-brandy custard, and a delicious caramel that’s flecked with toasted pecans. 8 servings
Crust
1⅓ cups sifted unbleached all purpose flour (sifted, then measured)
3 tablespoons sugar
¼ teaspoon salt
7 tablespoons chilled unsalted butter, cut into ½-inch cubes
2 tablespoons ice water
1 large egg yolk
½ teaspoon vanilla extract
Filling
2 tablespoons brandy
½ teaspoon vanilla extract
1 teaspoon unflavored gelatin
5 ounces bittersweet or semisweet chocolate, chopped
½ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
2 cups half and half
4 large egg yolks
Topping
⅔ cup sugar
⅓ cup water
½ cup plus 1 tablespoon heavy whipping cream
¼ cup (½ stick) unsalted butter
1 cup pecans, toasted, chopped
CRUST: Combine flour, sugar, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. Whisk 2 tablespoons ice water, egg yolk, and vanilla in small bowl to blend. Add egg mixture to processor and blend until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 30 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
Position rack in center of oven and preheat to 350°F. Lightly butter 9-inch-diameter glass pie dish. Roll out dough disk on floured surface to 13-inch round. Transfer to prepared pie dish. Fold dough edges under and crimp to form high-standing fluted edge. Freeze crust until firm, about 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides of crust are set, about 20 minutes. Remove foil and beans. Pierce bottom of crust in several places with fork and continue to bake until crust is golden brown, about 20 minutes. Cool on rack.
FILLING: Combine brandy and vanilla in small bowl. Sprinkle gelatin over and let stand 10 minutes. Place chocolate in medium bowl. Mix sugar, cornstarch, and salt in heavy medium saucepan. Gradually whisk half and half and egg yolks into sugar mixture. Whisk constantly over medium-high heat until custard is thick and smooth and begins to boil, about 3 minutes. Quickly add 1¼ cups custard to chocolate. Stir until chocolate is melted and mixture is smooth. Add brandy mixture to remaining hot custard; stir until gelatin dissolves. Spread chocolate filling evenly in crust. Spread brandy filling over. Refrigerate uncovered until pie is completely cool.
TOPPING: Heat sugar and ⅓ cup water in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 11 minutes. Remove from heat and add cream (mixture will bubble vigorously). Add butter and stir until smooth. Stir over low heat until color deepens and caramel thickens slightly, about 3 minutes. Mix in pecans. Transfer topping to small bowl. Chill until cool but not set, stirring occasionally, about 30 minutes.
Spoon topping over brandy layer. Chill pie until topping is set, about 2 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Banoffee Pie
Originally created in England, this delicious dessert gets its name from the combination of banana (the filling is topped with sliced fresh bananas) and toffee (the filling has a toffee flavor). 8 servings
Crust
¾ cup unbleached all purpose flour
6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes
2 tablespoons sugar
¼ teaspoon salt
½ cup dry-roasted macadamia nuts
1 large egg yolk
1 teaspoon vanilla extract
Filling
2 14-ounce cans sweetened condensed milk
½ cup heavy whipping cream
1 tablespoon dark rum
1 tablespoon vanilla extract
4 bananas, peeled, sliced
Topping
3 tablespoons instant coffee crystals
1 tablespoon water
2 cups chilled heavy whipping cream
½ cup sugar
CRUST: Combine flour, butter, sugar, and salt in processor. Using on/off turns, blend until mixture resembles coarse meal. Add nuts; using on/off turns, process until nuts are finely chopped. Add egg yolk and vanilla; process until moist clumps form. Press dough onto bottom and up sides of 9-inch-diameter glass pie dish. Freeze 30 minutes.
Preheat oven to 350°F. Bake crust until golden and cooked through, 25 to 30 minutes. Cool on rack.
FILLING: Simmer sweetened condensed milk in heavy medium saucepan over medium heat until very thick and color of peanut butter, stirring frequently, about 25 minutes. Remove from heat. Stir in whipping cream, rum, and vanilla (mixture will be sticky and candy-like). Transfer warm filling to crust, spreading evenly. Cool completely.
DO AHEAD: Can be made 1 day ahead. Cover loosely and chill.
Top pie with sliced bananas, covering filling completely.
TOPPING: Stir instant coffee and 1 tablespoon water in small bowl until coffee dissolves. Combine coffee mixture, whipping cream, and sugar in large bowl; beat until peaks form. Spoon coffee whipped cream into pastry bag fitted with large star tip. Pipe whipped cream rosettes decoratively atop pie, covering completely.
DO AHEAD: Can be made 2 hours ahead. Chill uncovered.
Peanut Butter and White Chocolate Cream Pie
Here’s a killer combination: layers of peanut butter crumble, white chocolate custard, and fresh bananas. The pie needs to chill for at least three hours, so be sure to plan accordingly. 8 servings
1 Flaky Pie Crust dough disk (see recipe on page 233)
1 cup sifted powdered sugar (sifted, then measured)
¾ cup smooth old-fashioned peanut butter
2½ teaspoons vanilla extract, divided
2 tablespoons Grape-Nuts cereal
2½ cups whole milk, divided
4 large egg yolks
¾ cup sugar
¼ cup unbleached all purpose flour
¼ up cornstarch
6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
2 ripe bananas, peeled, sliced
1½ cups chilled heavy whipping cream, beaten to firm peaks
Position rack in center of oven and preheat to 375°F. Roll out dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold crust edge under; crimp decoratively. Refrigerate 20 minutes.
Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 15 minutes. Remove foil and beans. Continue to bake until set, pressing gently with back of spoon if crust bubbles, 10 to 12 minutes. Transfer crust to rack and cool completely.
Using fork, mix powdered sugar, peanut butter, and 1 teaspoon vanilla extract in medium bowl until mixture resembles coarse dry crumbs. Place cereal in small bowl. Mix ½ cup peanut butter mixture into cereal; set aside.
Whisk ¼ cup milk, egg yolks, sugar, flour, and cornstarch in another medium bowl to blend. Pour remaining 2¼ cups milk into heavy medium saucepan; bring to simmer. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Whisk constantly over medium heat until custard boils and thickens, about 2 minutes. Remove from heat. Add white chocolate and remaining 1½ teaspoons vanilla; whisk until chocolate melts. Cool completely.
Sprinkle ½ cup plain (no cereal) peanut butter mixture over bottom of pie shell. Spoon half of custard filling over. Top with bananas, then remaining plain peanut butter mixture. Spoon remaining custard filling over, mounding in center. Chill pie until cold, about 3 hours.
DO AHEAD: Can be made 6 hours ahead. Keep chilled.
Top pie with whipped cream and sprinkle with peanut butter-cereal mixture.
Nectarine-White Chocolate Cream Pie
This no-bake treat is similar in style to a banana cream pie; enjoy it in the summer, when nectarines are ripe—and when you don’t want to turn on the oven. To make sure the filling isn’t too loose, chill the finished pie at least two hours before serving. 8 servings
CrustNonstick vegetable oil spray
7 whole graham crackers (about 4 ounces)
½ cup whole almonds
4 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
3 tablespoons unsalted butter, cut into 6 pieces
¼ teaspoon salt
Filling
2⅓ cups whole milk
½ vanilla bean, split in half lengthwise
¼ cup cornstarch
¼ cup sugar
3 large egg yolksPinch of salt
5 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 tablespoon amaretto or other almond liqueur
2 ripe nectarines or peaches, pitted, sliced
Topping
1 cup chilled heavy whipping cream
2 tablespoons sugarWhite chocolate shavings or curls (optional)Nectarine or peach slices (optional)
CRUST: Spray 9-inch-diameter glass pie dish with nonstick spray. Finely grind graham crackers and almonds in processor. Combine white chocolate, butter, and salt in heavy small saucepan. Stir constantly over low heat until melted and smooth. Pour chocolate mixture over crumbs in processor and blend in using on/off turns. Press crumb mixture evenly over bottom and up sides of pie dish. Chill until cold and set.
FILLING: Bring milk and vanilla bean to simmer in heavy medium saucepan over medium heat; remove from heat. Whisk cornstarch, sugar, egg yolks, and salt in large bowl to blend. Gradually whisk in hot milk mixture; return to saucepan and whisk over medium-high heat until pudding thickens and boils, 3 to 4 minutes. Remove from heat. Add white chocolate and amaretto; whisk until chocolate is melted and pudding is smooth. Chill filling uncovered until cold, then cover and keep chilled.
DO AHEAD: Crust and filling can be made 1 day ahead. Cover separately and keep chilled.
Stir pudding until smooth; remove vanilla bean. Spoon half of pudding into crust. Arrange nectarines over pudding, then top nectarines with remaining pudding. Refrigerate until pie is set, about 2 hours.
TOPPING: Using electric mixer, beat cream and sugar in large bowl until soft peaks form. Spread whipped cream decoratively over pie. Garnish pie with chocolate shavings and nectarine slices, if desired, and serve.
Coffee-Coconut Tart
This cream pie is baked in a tart shell and every element of it is packed with flavor. The crust is amped up with coffee and flaked coconut, the coffee pudding filling gets a tropical hit from cream of coconut, and the topping is a coconut-scented whipped cream decorated with toasted coconut. Sweetened cream of coconut is found in the liquor or mixers section of most supermarkets. 8 servings
Crust
¾ cup unbleached all purpose flour
½ cup sweetened flaked coconut, toasted, cooled
7 tablespoons chilled unsalted butter, cut into ½-inch cubes
⅓ cup powdered sugar
1 teaspoon instant coffee crystals
¼ teaspoon salt
Filling
¼ cup sugar
6 ¼ teaspoons instant coffee crystals
2 tablespoons cornstarch
½ cup plus 2 tablespoons heavy whipping cream
6 tablespoons sweetened cream of coconut (such as Coco Reál or Coco López)
4 large egg yolks
½ teaspoon vanilla extract
Topping
¾ cup chilled heavy whipping cream
¼ cup sweetened cream of coconut (such as Coco Reál or Coco López)
2 tablespoons powdered sugarSweetened flaked coconut, toasted
CRUST: Preheat oven to 350°F. Combine flour, coconut, butter, powdered sugar, coffee crystals, and salt in processor. Process until moist clumps form, about 1 minute. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust until firm, about 10 minutes.
Place crust on baking sheet. Pierce all over with fork. Bake crust until golden brown, about 25 minutes. Cool.
FILLING: Whisk sugar, coffee crystals, and cornstarch in heavy medium saucepan until no cornstarch lumps remain. Gradually whisk in whipping cream, then cream of coconut (coffee crystals will not dissolve completely). Mix in egg yolks. Whisk over medium heat until mixture thickens and boils, about 8 minutes. Remove from heat. Cool in pan, whisking occasionally. Whisk in vanilla. Spread filling in crust. Chill uncovered until cold, about 2 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
TOPPING: Beat whipping cream, cream of coconut, and powdered sugar in medium bowl until firm peaks form. Spoon into pastry bag fitted with medium star tip. Pipe whipped cream mixture decoratively over filling. Sprinkle with toasted flaked coconut.
DO AHEAD: Can be made 2 hours ahead. Chill uncovered.
Cut into wedges. Serve cold.
Technique Tip: Give It a WhirlSweetened coconut milk sometimes separates in the can. To get the creamy consistency you want for this recipe, mix the cream of coconut in the blender before measuring it.
Chilled Lime-Coconut Pie with Macadamia-Coconut Crust
The combination of lime, coconut, and macadamia nuts gives this pie a tropical flavor. You can find sweetened cream of coconut in the liquor or mixers section of most supermarkets. 8 to 10 servings
Crust
35 vanilla wafer cookies (about 5 ounces)
⅓ cup dry-roasted macadamia nuts
⅓ cup sweetened flaked coconut
¼ cup (½ stick) unsalted butter, melted
Filling
1 15-ounce can sweetened cream of coconut (such as Coco Reál or Coco López)
⅔ cup plain low-fat yogurt
½ cup fresh lime juice
2 teaspoons finely grated lime peel
3 tablespoons cold water
2 teaspoons unflavored gelatin
Topping
¾ cup chilled heavy whipping cream
2 tablespoons powdered sugar
1 lime, thinly sliced into roundsAdditional powdered sugar (optional)
CRUST: Finely grind cookies and nuts in processor. Transfer to medium bowl. Mix in coconut. Add melted butter and stir until blended. Press crumb mixture onto bottom and up sides of 9-inch-diameter metal or glass pie dish. Freeze 30 minutes.
DO AHEAD: Can be made 1 week ahead. Cover and keep frozen.
Preheat oven to 350°F. Bake crust until golden, about 20 minutes. Cool completely.
FILLING: Whisk cream of coconut, yogurt, lime juice, and lime peel to blend in 4-cup measuring cup or large bowl.
Pour 3 tablespoons cold water into small metal bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Set bowl in small skillet of barely simmering water; whisk until gelatin dissolves, about 1 minute. Whisk into coconut mixture and pour into crust (filling will reach top of crust). Chill pie until filling is set, about 4 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
TOPPING: Beat cream and 2 tablespoons powdered sugar in medium bowl until stiff peaks form. Transfer to pastry bag fitted with large star tip. Pipe whipped cream around edge of pie. Dip lime rounds into additional powdered sugar, if desired, and arrange around top edge or in center of pie.
Apricot and Cherry Crostata
Folding the crust around the filling gives this tart a beautifully rustic look. Serve with scoops of ice cream or frozen yogurt, or with a little slightly sweetened whipped cream. 6 servings
Crust
1 cup unbleached all purpose flour
⅛ teaspoon sugar Pinch of salt
6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes
2 tablespoons (or more) ice water
Filling
2 tablespoons unbleached all purpose flour
2 teaspoons plus tablespoons sugar, divided
8 large apricots, halved, pitted
1 cup pitted fresh cherries (about 6 ounces) or frozen, thawed
2 tablespoons (¼ stick) unsalted butter, melted, cooled
Vanilla ice cream or frozen yogurt
CRUST: Stir flour, sugar, and salt in bowl to blend. Add butter; rub in with fingertips until coarse meal forms. Add 2 tablespoons ice water and stir until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 20 minutes to soften slightly before rolling out.
Preheat oven to 400°F. Line baking sheet with parchment paper. Roll out dough disk on floured surface to 11-inch round. Transfer to prepared baking sheet.
FILLING: Mix flour and 2 teaspoons sugar in bowl. Sprinkle over crust, leaving 1½-inch plain border. Place apricots cut side down on crust, placing close together and leaving 1½-inch plain border at outer edge. Scatter cherries over apricots [1]. Top with 4 tablespoons sugar. Fold pastry edges up around apricots, pressing against apricots to form scalloped border [2]. Brush crust with butter; sprinkle with remaining ½ tablespoon sugar.
Bake until crust is golden and fruit is tender (some juices from fruit will leak onto parchment), about 1 hour. Remove from oven. Using pastry brush, brush tart with juices on parchment. Gently slide parchment with tart onto rack. Carefully run long knife under tart to loosen (crust is fragile). Cool on parchment until lukewarm. Slide 9-inch-diameter tart pan bottom under tart; use as aid to transfer tart to platter. Serve with ice cream or frozen yogurt.
Apricot and Raspberry Croustade with Sour Cream Crust and Topping
Sour cream enriches the pastry while also giving it elasticity. Scattering additional fresh raspberries over the top of the baked croustade makes for a stunning presentation. 8 servings
Crust
1½ cups unbleached all purpose flour
⅓ cup powdered sugar
½ teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
¼ cup chilled sour cream
Filling
1 pound ripe apricots (6 to 8), halved, pitted
⅓ cup apricot preserves
1 rounded teaspoon unbleached all purpose flour
8 ounces raspberriesWhole milk
1 tablespoon sugar
Topping
1 cup sour cream
2 tablespoons sugar
CRUST: Blend flour, powdered sugar, and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Add sour cream; using on/off turns, blend until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 20 minutes to soften slightly before rolling out.
Preheat oven to 400°F. Roll out dough disk between 2 sheets of lightly floured parchment paper, lifting parchment and replacing it occasionally if paper wrinkles, forming 13-inch round. Remove top sheet of parchment. Slide bottom sheet of parchment with dough onto heavy rimless cookie sheet.
FILLING: Gently stir apricots, preserves, and flour in large bowl until apricots are lightly coated. Carefully fold in raspberries. Spoon filling onto center of dough. Arrange apricots, alternating cut side up and cut side down, leaving ½- to 2-inch plain border at outer edge. Using parchment as aid, fold pastry edges up around filling, pressing gently to seal. Brush crust lightly with milk and sprinkle with sugar. Bake until crust is golden brown, fruit is tender, and juices bubble thickly in center (some juices from fruit will leak onto parchment paper), about 55 minutes. Cool until warm.
TOPPING: Stir sour cream and sugar in small bowl to blend. Carefully run long knife under tart to loosen (crust is fragile). Using tart pan bottom of 9-inch-diameter tart pan as aid, carefully transfer tart to platter. Serve with sweetened sour cream.
Apple-Cranberry Croustade
This version of the French free-form tart combines the flavors of fall. Raw sugar, also called turbinado or demerara sugar, has large golden granules that make for an attractive, sparkling-sweet crust. Dried cherries or raisins can be substituted for the dried cranberries in the topping. Serve with scoops of vanilla ice cream. 8 servings
Crust
1½ cups unbleached all purpose flour
⅓ cup powdered sugar
½ teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
¼ cup chilled sour cream
Filling
3 tablespoons unsalted butter
8 small Granny Smith apples (about 3 pounds), peeled, cored, each cut into 12 wedges
⅓ cup sugar
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
½ cup dried cranberriesWhole milk
2 tablespoons raw sugar
CRUST: Combine flour, powdered sugar, and salt in food processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Add sour cream; using on/off turns, process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 20 minutes to soften slightly before rolling out.
FILLING: Melt butter in heavy large skillet over medium-high heat. Add apples and sprinkle with ⅓ cup sugar. Cook until apples are tender and golden brown, about 12 minutes. Sprinkle with cardamom and cinnamon; mix in cranberries. Set aside to cool.
DO AHEAD: Can be made up to 1 day ahead. Cover and chill.
Preheat oven to 400°F. Roll out dough disk between 2 sheets of lightly floured parchment paper, lifting parchment and replacing it occasionally if paper wrinkles, to form 13-inch round. Remove top sheet of parchment. Slide bottom sheet of parchment with dough onto heavy rimless cookie sheet. Spoon filling onto center of dough, spreading toward edges and leaving 1½- to 2-inch plain border. Using parchment as aid, fold border over filling. Brush crust border with milk. Sprinkle crust border and apples with raw sugar.
Bake until crust begins to brown, about 15 minutes. Reduce heat to 375°F Continue baking until crust is golden brown and filling is heated through, about 20 minutes longer. Cool until warm. Run thin knife under tart to loosen from parchment paper. Slide 10-inch-diameter bottom of tart pan with removable sides under tart and use as aid to transfer tart to plate.Recipe Tip: Croustade, CrostataThe French call this free-form tart a croustade, the Italians a crostata, but it’s generally the same delicious dessert. A sheet or round of pastry is filled with fruit and/or nuts, with an inch or two of the crust edges folded up over the filling, creating a rustic, homey look.
Pear and Medjool Date Croustade
“King of Dates” and “Diamond of Dates” are just two of the nicknames for the Medjool date. Both are fitting for this large, rich, moist date that was once reserved for Moroccan royalty. Here, the dates are paired with pears and spices in a rustic, comforting dessert with an exotic flare. Raw sugar is available at most supermarkets and at natural foods stores. 8 servings
Crust
1⅓ cups unbleached all purpose flour
½ cup powdered sugar
⅓ cup cornmeal
¾ teaspoon salt
10 tablespoons (1¼ sticks) chilled unsalted butter, cut into ½-inch cubes
1 chilled large egg, beaten to blend, divided
Filling
2 pounds (about 3 large) ripe Anjou pears, peeled, cored, each cut into 8 wedges
3 tablespoons sugar
1 tablespoon unbleached all purpose flour
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
7 large Medjool dates, pitted, torn into ¼- to ½-inch-wide strips
1½ teaspoons raw sugar
CRUST: Blend flour, powdered sugar, cornmeal, and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Add all but 2 tablespoons egg (reserved for glaze); using on/off turns, process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 20 minutes to soften slightly before rolling out.
FILLING: Preheat oven to 375°F. Toss pear wedges with sugar, flour, cardamom, cinnamon, and cloves in large bowl. Roll out dough disk between 2 sheets of lightly floured parchment paper, lifting parchment and replacing it occasionally if paper wrinkles, to form 13- to 14-inch round. Slide crust with parchment onto rimless baking sheet; remove top layer of parchment. Arrange ⅔ of pear mixture over crust, leaving about 2-inch plain border. Arrange date strips amongst pears. Top with remaining pear slices. Using parchment as aid, fold edges of crust up over pear mixture, creating border. Brush crust edge with some of remaining egg and sprinkle crust with raw sugar.
Bake until crust is golden brown and filling bubbles thickly in center, about 1 hour. Cool until warm. Using 10-inch-diameter bottom of tart pan as aid, slide croustade onto serving platter.
Honey-Roasted Peach Croustade with Almonds and Honey-Sweetened Greek Yogurt
This rustic tart is rich with flavor: The peaches are roasted prior to topping the crust, and the almonds are chopped and rolled into the surface of the dough so that they become toasted to their fragrant and colorful best while baking. Thick, honey-sweetened Greek-style yogurt is a great alternative to vanilla ice cream. Greek-style yogurt can be found at some supermarkets and at Trader Joe’s and other specialty foods stores. If unavailable, use regular plain yogurt. The topping will be thinner, but just as tasty. 8 servings
Peaches
1½ pounds small ripe yellow peaches (about 6), unpeeled, quartered, pitted
2 tablespoons honey
2 tablespoons (packed) golden brown sugar
Crust
⅔ cup slivered almonds
1 cup unbleached all purpose flour
¼ cup sugar
½ teaspoon salt
7 tablespoons chilled unsalted butter, cut into ½-inch cubes
1 large egg yolk
2 tablespoons honey
Honey Yogurt
1½ cups plain Greek-style yogurt
3 tablespoons honey
PEACHES: Preheat oven to 400°F. Line heavy large baking sheet with foil. Arrange peaches, skin side down, on foil. Drizzle with honey and sprinkle with brown sugar. Roast peaches until just tender and beginning to brown, about 20 minutes. Using offset spatula, turn peaches and continue roasting until fruit is very tender and honey begins to turn dark brown on edges of pan, about 12 minutes longer. Cool peaches on foil-lined sheet.
CRUST: Using on/off turns, coarsely chop almonds in processor. Transfer nuts to bowl (do not wash processor). Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Drop egg yolk through feed tube; using on/off turns, blend just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and freeze 30 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 20 minutes to soften slightly before rolling out.
Position rack in top third of oven and preheat to 375°F. Roll out dough disk between 2 floured sheets of parchment paper to 10-inch round, sprinkling with additional flour as necessary. Remove top sheet of parchment. Sprinkle dough evenly with ½ cup chopped almonds. Replace parchment atop crust and roll to 11-inch round, embedding nuts into dough. Invert crust and parchment onto heavy baking sheet, nut side down. Remove top sheet of parchment. Arrange peaches over center of crust in concentric circles, alternating skin side up and skin side down and leaving 1½ to 2-inch plain border. Using parchment as aid, fold outer edge of crust over edges of peaches. Drizzle peaches with honey. Sprinkle with remaining chopped almonds.
Bake until crust is golden brown, about 30 minutes. Cool 20 minutes. Slide metal spatula under croustade to loosen from parchment. Using tart pan bottom from 11-inch-diameter tart pan as aid, carefully transfer croustade to platter.
HONEY YOGURT: Mix yogurt and honey in small bowl to blend.
Cut croustade into wedges and serve warm, passing honey yogurt separately.
Dark Chocolate and Pine Nut Crostata
Although a crostata is generally a rustic free-form tart, here the Italian moniker is used to suggest the dessert’s thin crispness. Honey enhances the deep chocolate filling of this rich candy-bar-like tart. Look for 70% cacao chocolate at specialty foods stores, where it is sometimes called extra-bitter chocolate. 8 servings
Crust
1⅔ cups unbleached all purpose flour
1 cup powdered sugar
½ teaspoon salt
6 tablespoons (¾ stick) unsalted butter, cut into ½-inch cubes, room temperature
2 large egg yolks
1 large egg
Filling
10 ounces bittersweet chocolate (70% cacao), chopped
2 cups heavy whipping cream
¼ cup honey
¼ cup pine nuts, toastedLightly sweetened whipped cream
CRUST: Blend flour, powdered sugar, and salt in processor. Add butter, egg yolks, and whole egg. Using on/off turns, blend until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 20 minutes to soften slightly before rolling out.
Roll out dough disk on lightly floured surface to 14-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Press onto bottom and up sides of pan. Cut off all but ½-inch dough overhang. Fold overhang in, pressing to form double-thick sides extending ¼ inch above rim. Chill crust 30 minutes.
Preheat oven to 375°F. Bake crust 5 minutes. Using back of fork, press crust up sides of pan if slipping. Bake until golden, pressing up sides and piercing with fork if crust bubbles, about 25 minutes longer. Cool crust completely.
FILLING: Place chocolate in medium bowl. Bring cream to simmer in saucepan. Pour cream over chocolate; whisk until smooth. Whisk in honey. Pour filling into crust. Chill until set, at least 2 hours and up to 1 day.
Sprinkle tart with pine nuts. Serve with lightly sweetened whipped cream.
Tarte Tatin
This classic dessert was created by the Tatin sisters of France’s Loire Valley. Legend has it that in trying to repair a baking error, they ended up with the renowned upside-down tart. A tarte Tatin is sometimes made with puff pastry; this version has a rich buttery crust that’s easy to make. Red Delicious apples are a good choice here, because they hold their shape when cooked for long periods of time. 8 servings
Crust
1½ cups unbleached all purpose flour
¼ cup sugar
1 teaspoon ground cinnamon
¾ teaspoon salt
10 tablespoons (1¼ sticks) chilled unsalted butter, cut into ½-inch cubes
2 large chilled egg yolks
Filling
¼ cup (½ stick) unsalted butter
¾ cup sugar
10 small Red Delicious apples (about 3½ pounds), peeled, halved, cored
Cinnamon Whipped Cream
1 cup chilled heavy whipping cream
2 tablespoons sugar
¼ teaspoon ground cinnamon
CRUST: Blend flour, sugar, cinnamon, and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add egg yolks and blend until moist clumps form. Gather into ball; flatten into disk. Wrap in plastic and chill 30 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 20 minutes to soften slightly before rolling out.
FILLING: Melt butter in heavy 9 ½-inch-diameter ovenproof skillet (preferably cast-iron) over medium heat. Add sugar; stir until melted and mixture is smooth and golden brown, about 5 minutes. Remove skillet from heat. Arrange half of apple halves, rounded side down, over caramel. Top with remaining apples, rounded side up, covering apples on bottom and filling pan completely. Cover and cook over medium-low heat until apples on bottom are almost tender, about 25 minutes. Uncover skillet. Increase heat to medium and simmer until apples are very tender and syrup is thick and deep amber color and thinly coats bottom of pan, shaking skillet gently to prevent sticking and to distribute syrup evenly, about 20 minutes longer. Remove from heat.
Preheat oven to 400°F. Roll out dough disk between 2 sheets of parchment paper to 9 ½-inch round. Remove top sheet of parchment. Using bottom sheet of parchment as aid, invert dough round onto hot apples; remove parchment and pierce dough several times with knife to allow steam to escape. Bake tart until crust is golden brown, about 20 minutes. Remove from heat. Cool 5 minutes.
CINNAMON WHIPPED CREAM: Using electric mixer, beat cream, sugar, and cinnamon in large bowl until very thick and soft peaks form.
Place flat platter atop tart and pan. Using oven mitts as aid, grasp platter and pan together and quickly turn over, releasing tart onto platter. Carefully remove pan. Replace any apples that may have become dislodged. Serve tart warm or at room temperature with cinnamon whipped cream.
Apple and Pomegranate Tarte Tatin
The classic French upside-down apple tart gets an exotic touch from allspice and pomegranate syrup that’s made from reduced pomegranate juice. A portion of the syrup is added to the caramelizing apples, while the rest is served alongside with vanilla ice cream. Any leftover syrup would be delicious served with Greek yogurt. 8 servings
Crust
1 cup unbleached all purpose flour
2 tablespoons sugar
¼ teaspoon salt
6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes
¼ cup crème fraîche or sour cream
Filling
3 cups pomegranate juice
¼ cup (½ stick) unsalted butter, room temperature
¾ cup sugar
7 medium Golden Delicious apples (about 3 ¼ pounds), peeled, quartered, cored
⅛ teaspoon ground allspice Large pinch of coarse kosher salt
Vanilla ice cream
CRUST: Blend flour, sugar, and salt in processor. Add butter; using on/off turns, blend until coarse meal forms. Add crème fraîche; using on/off turns, blend until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. Roll out dough disk on lightly floured surface to 11-inch round. Slide onto rimless baking sheet. Cover and chill.
FILLING: Boil pomegranate juice in heavy large saucepan until reduced to scant 1 cup syrup, about 15 minutes.
DO AHEAD: Pomegranate syrup and crust can be made 1 day ahead. Cover syrup and chill. Keep crust chilled.
Position rack in center of oven and preheat to 400°F. Spread room-temperature butter evenly over bottom and up sides of heavy 10-inch-diameter ovenproof skillet. Sprinkle sugar evenly over butter. Cook over medium heat without stirring until mixture bubbles all over, about 3 minutes. Remove from heat. Stand apple quarters on 1 end around edge of skillet, leaning 1 cut side against pan side and fitting snugly. Stand as many apples in center as will fit. Sprinkle apples with allspice and coarse salt.
Cook apples over medium-high heat until thick, deep-amber syrup bubbles up, shaking skillet gently to prevent sticking and to distribute syrup evenly, adding any remaining apples as space permits (apples will shrink as they cook), about 20 minutes. Pour ¼ cup pomegranate syrup over (mixture will bubble). Cook until juices thicken, 4 to 5 minutes (syrup will be deep amber). Remove from heat.
Using spatula, press apples gently toward center, then down to compact. Slide crust over apples. Tuck crust down around apples at edge of skillet. Cut 4 slits in top for steam to escape.
Bake tart until crust is brown and juices at edge are thick and dark scarlet in color, 25 to 30 minutes. Remove skillet from oven; let stand 1 minute.
Place large plate over skillet. Using oven mitts and holding plate and skillet firmly together, quickly invert tart onto plate. Carefully lift off skillet. Return any apples to tart that may be stuck in skillet. Let cool at least 15 minutes. Serve tarte Tatin warm or at room temperature with vanilla ice cream and drizzles of remaining pomegranate syrup.
Plum Tarte Tatin
This version of the classic features plums instead of apples—think of it as a tarte Tatin for the summer. The recipe includes orange-flavored crème fraîche, but the dessert would be equally delicious served with vanilla ice cream or whipped cream. 6 servings
1 cup crème fraîche
1 teaspoon finely grated orange peel
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2¼ pounds sweet firm red plums (such as Burgundies or Satsumas), halved, pitted
2 tablespoons plus ⅔ cup sugar
1 tablespoon fresh lemon juice
1½ teaspoons finely grated lemon peel
⅛ teaspoon ground nutmeg
½ vanilla bean, split lengthwise
6 tablespoons (¾ stick) unsalted butter
Whisk crème fraîche and orange peel in small bowl. Cover; chill. Roll out pastry on lightly floured surface to 10-inch square; trim corners to create circle. Place on plate.
DO AHEAD: Crème fraîche and crust can be made 1 day ahead. Cover separately and chill.
Place plums, 2 tablespoons sugar, lemon juice, lemon peel, and nutmeg in large bowl. Scrape in seeds from vanilla bean (reserve bean for another use). Toss to coat. Let stand 30 minutes, tossing occasionally.
Melt butter in heavy 9-inch-diameter ovenproof skillet over medium heat. Sprinkle remaining ⅔ cup sugar evenly over melted butter. Tightly arrange plums, cut side up, in concentric circles in skillet (plums will appear slightly uneven but will soften while cooking, creating even layer). Drizzle accumulated juices from bowl over top. Cook over medium heat, shaking skillet gently to prevent sticking and to distribute syrup evenly. Continue cooking until syrup turns deep red, pressing plums slightly to form compact layer, about 35 minutes. Remove skillet from heat; cool 10 minutes.
Preheat oven to 400°F. Slide crust atop plums in skillet. Tuck crust edges down around plums at edge of skillet. Cut several slits in crust to allow steam to escape. Bake until golden brown, about 30 minutes. Cool tart completely in skillet.
Rewarm in skillet set over high heat to loosen, about 3 minutes. Place large platter over skillet. Using oven mitts, hold skillet and platter together and quickly invert, allowing tart to settle onto platter. Slowly lift off skillet. Let stand at least 30 minutes and up to 4 hours at room temperature. Serve with orange crème fraîche.
Spiced Apple Turnovers
A sweet treat that’s like an apple pie, only portable. Cutting slits in each turnover before baking allows steam to escape. Be certain that the edges of the dough are sealed completely so that the filling doesn’t escape out the sides. Makes 6
Pastry
1½ cups unbleached all purpose flour
1 teaspoon sugar
¼ teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
4 tablespoons (or more) ice water
Filling
1½ pounds Golden Delicious apples, peeled, cored, cut into ½-inch pieces
⅓ cup sugar
2 tablespoons (packed) dried currants
1 teaspoon brandy
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
¼ teaspoon finely grated lemon peel
¼ teaspoon finely grated orange peel
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
6 teaspoons plus 2 tablespoons unsalted butterAdditional sugar
PASTRY: Whisk flour, sugar, and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Add 4 tablespoons ice water; using fork, stir until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Transfer dough to floured surface; divide into 6 equal pieces. Form each piece into ball; flatten each into disk. Wrap separately in plastic and chill 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 10 minutes to soften slightly before rolling out.
Line 2 heavy large baking sheets with parchment paper. Roll out each dough disk on floured work surface to 8-inch round. Transfer rounds to prepared baking sheets. Cover and refrigerate 30 minutes.
FILLING: Mix apples, sugar, currants, brandy, cinnamon, vanilla, lemon peel, orange peel, nutmeg, and cloves in large bowl. Cover and let stand 30 minutes to blend flavors.
Preheat oven to 400°F. Spoon ½ cup apple mixture onto bottom half of 1 pastry round, leaving ¾-inch plain border around edges. Dot filling with 1 teaspoon butter. Lightly brush edges with water. Fold top half of dough over filling to enclose completely. Gently press edges together to seal. Lightly brush edge with more water and fold edge inward. Using fork, gently press edge to seal. Repeat with remaining pastry rounds, filling, and butter.
Melt remaining 2 tablespoons butter in small saucepan. Using small sharp knife, cut 3 slits in top of each turnover to allow steam to escape. Brush butter over turnovers and sprinkle with additional sugar.
Bake turnovers until golden brown, about 30 minutes. Cool slightly. Transfer to plates and serve warm.
Chaussons aux Pommes (French Apple Turnovers)
To make this French version of the apple turnover, look for all-butter frozen puff pastry, available in the freezer section of specialty foods stores and at Trader Joe’s markets. Makes 8
¾ pound Granny Smith apples
¾ pound Golden Delicious apples
¼ cup water
3 tablespoons sugar
¾ teaspoon fresh lemon juice
1 14- to 16-ounce package all-butter frozen puff pastry (1 or 2 sheets, depending on brand), thawed
1 large egg, beaten to blendSuperfine sugar (optional)
Peel, core, and cut apples into 1-inch cubes (about 4 cups). Place apples in medium saucepan; add ¼ cup water, sugar, and lemon juice. Bring to boil, stirring occasionally until sugar dissolves. Cover; reduce heat to medium-low and simmer until apples are very tender, stirring frequently, about 12 minutes. Remove from heat. Gently mash apples with fork or potato masher until mixture is very soft but still chunky. Cool completely.
DO AHEAD: Can be made 2 days ahead. Cover and chill.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Line 2 baking sheets with parchment paper.
If using 14-ounce package (1 sheet) of pastry, roll out on lightly floured surface to 15-inch square. If using 16-ounce package (2 sheets), stack sheets together and roll out on lightly floured surface to 15-inch square. Cut pastry into nine 5-inch squares.
Place 1 generous tablespoon filling in center of each of 8 squares (reserve remaining square for another use). Lightly brush edges of 1 pastry with beaten egg. Fold half of pastry square over filling, forming triangle. Press and pinch pastry edges with fingertips to seal tightly. Lightly brush pastry with beaten egg. Sprinkle lightly with superfine sugar, if desired. Repeat with remaining pastry squares. Using thin, sharp knife, make 3 small slits on top of each triangle to allow steam to escape. Place triangles on prepared baking sheets. Refrigerate until firm, about 15 minutes.
Bake turnovers until beginning to color, about 15 minutes. Reverse baking sheets from top to bottom. Reduce oven temperature to 350°F; continue baking until turnovers are firm and golden, 10 to 15 minutes longer. Cool at least 15 minutes before serving. Serve warm or at room temperature.
Pear and Amaretti Turnovers
These clever “turnovers” are actually pear-shaped pastries—each with an almond-sliver stem—filled with ripe, brandy-soaked pear slices and crushed almond-flavored amaretti cookies. The cookies are available at some supermarkets and at Italian markets. Serve the turnovers with grapes, apples, and figs alongside. Makes 6
2 ripe Bartlett pears (about 7 ounces each), peeled, halved lengthwise, cored, cut into ⅛- to ¼-inch-thick slices
2 tablespoons sugar
2 tablespoons brandy
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
6 tablespoons crushed amaretti cookies (Italian macaroons; from about 10 cookies)
6 blanched almond slivers
1 large egg, beaten to blend
Combine pears, sugar, and brandy in large bowl. Toss to coat.
Draw one 4×4-inch pear shape and one 4 ½×4 ½-inch pear shape on parchment paper. Using scissors, cut out shapes.
Line baking sheet with parchment paper. Roll out 1 pastry sheet on lightly floured surface to 12-inch square. Using 4×4-inch parchment template, cut out 6 pear shapes from pastry. Transfer pear-shaped pastries to baking sheet, spacing evenly.
Sprinkle half of crushed cookies over pastries, leaving ½-inch plain border. Arrange pear slices over crushed cookies. Sprinkle remaining cookies over pears.
Roll out second pastry sheet on lightly floured surface to 14 ½-inch square. Using 4 ½×4 ½-inch parchment template, cut out 6 pear shapes from pastry. Brush plain edges of crusts on baking sheet with water. Arrange larger pear-shaped pastries atop pears [1], pressing pastry edges together to adhere. Press edges with fork to seal [2]. Using skewer, poke small hole in top of each turnover to allow steam to escape. Press 1 almond sliver in tip of each turnover to represent stem. Cover and refrigerate 20 minutes.
Preheat oven to 375°F. Brush turnovers with egg. Bake until golden brown, about 30 minutes. Transfer to rack and cool.
DO AHEAD: Can be made 8 hours ahead. Store in airtight container at room temperature.
Sweet-and-Sour Cherry Turnovers with Goat Cheese Cream
Fresh sour cherries are not only more fragile than sweet ones, but they also have a very short season, which means they can be hard to find. Frozen sour cherries can be found online at apples-cherries.com. If you can’t locate them, just double the amount of sweet cherries and increase the lemon juice to 1½ tablespoons. Raw sugar, also called turbinado or demerara sugar, is available at most supermarkets and at natural foods stores. Makes 6
Filling
1½ cups pitted fresh dark sweet cherries or frozen dark sweet cherries, thawed
1½ cups pitted fresh sour cherries or frozen sour cherries, thawed
¼ cup sugar
2 teaspoons cornstarch
1 teaspoon fresh lemon juice
½ teaspoon vanilla extract
Goat Cheese Cream
1½ cups chilled heavy whipping cream
3 ounces soft fresh goat cheese, crumbled
¼ cup powdered sugar
1 2-inch piece vanilla bean, split lengthwise
Turnovers
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1 large egg, beaten to blend
2 tablespoons raw sugar
FILLING: Combine sweet cherries and sour cherries with sugar, cornstarch, lemon juice, and vanilla in medium saucepan; toss to coat. Let cherry mixture stand 30 minutes at room temperature. Stir gently over medium-high heat until mixture boils and thickens slightly, about 2 minutes. Cool cherry filling completely.
DO AHEAD: Can be made 1 day ahead. Cover and chill.
GOAT CHEESE CREAM: Combine heavy cream, goat cheese, and powdered sugar in medium bowl. Scrape in seeds from vanilla bean (reserve bean for another use). Using electric mixer, beat until mixture is smooth and peaks form (do not overbeat or mixture may curdle).
DO AHEAD: Can be made 6 hours ahead. Cover and chill. Rewhisk just until thick and smooth before using.
TURNOVERS: Position rack in center of oven and preheat to 375°F. Roll out 1 puff pastry sheet on lightly floured work surface to 11½-inch square. Cut into 4 equal squares. Repeat with second puff pastry sheet.
Arrange 6 pastry squares like diamonds on work surface, spacing apart (reserve remaining 2 squares puff pastry for another use). Place ⅙ of cherry filling in center of lower half of each pastry diamond. Brush edges of pastry with beaten egg. Fold top half of pastry over filling on lower half, forming triangle. Press firmly on pastry edges to adhere, then fold edges over, enclosing filling completely and creating double edges; press with fork to seal.
Place turnovers on large rimmed baking sheet, spacing 2 to 3 inches apart. Using tines of fork, pierce top crust of each turnover in 3 places to allow steam to escape during baking. Brush tops and edges of turnovers with beaten egg; sprinkle with raw sugar.
Bake turnovers until crust is golden and filling is bubbling thickly through steam holes in crust, about 35 minutes. Cool slightly. Serve turnovers warm or at room temperature with goat cheese cream.
Golden Delicious Apple Tart
For this pretty tart, a custardy filling is topped with sautéed apple slices. Golden Delicious apples are a good choice for baking because they retain their shape when cooked. Since this crust gets pressed into the pan instead of being rolled out, its wonderful for the beginning baker. 8 servings
Crust
1¼ cups unbleached all purpose flour
¼ cup sugar
½ teaspoon salt
10 tablespoons (1¼ sticks) chilled unsalted butter, cut into
½-inch cubes
1 large egg yolk
1 tablespoon (or more) ice water
Filling
2 large egg yolks
6 tablespoons sugar, divided
1 tablespoon cornstarch
⅓ cup heavy whipping cream
⅓ cup frozen apple juice concentrate, thawed
3 tablespoons unsalted butter
3 large Golden Delicious apples, peeled, cored, each cut into 16 slices
CRUST: Whisk flour, sugar, and salt in medium bowl. Add butter; using fingertips, rub in until mixture resembles coarse meal. Whisk egg yolk and 1 tablespoon ice water in small bowl. Add to flour mixture and mix just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Cover with plastic wrap and chill 1 hour.
Break dough into small pieces and scatter over bottom of 9-inch-diameter tart pan with removable bottom. Using fingertips, press dough onto bottom and up sides of pan in even layer. Trim excess dough and reserve. Freeze crust until firm, about 25 minutes.
Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans. Continue to bake until crust is light golden, piercing bottom with fork if crust bubbles and patching with reserved dough if crust cracks, about 10 minutes longer. Cool crust completely on rack.
FILLING: Whisk egg yolks, 2 tablespoons sugar, and cornstarch in medium bowl to blend. Bring whipping cream and apple juice concentrate to simmer in heavy medium saucepan. Whisk into yolk mixture. Return mixture to saucepan. Whisk over medium heat until mixture boils and thickens, about 2 minutes. Transfer to bowl and cool.
DO AHEAD: Can be prepared 1 day ahead. Cover crust and store at room temperature; refrigerate filling.
Preheat oven to 375°F. Melt butter in heavy large skillet over medium heat. Add apples and sauté until tender and light golden, about 10 minutes. Add 3 tablespoons sugar; toss until sugar dissolves and apples are glazed, about 3 minutes. Cool until just warm to touch, about 15 minutes.
Spread cream filling over bottom of crust. Arrange apples in concentric circles atop filling. Bake tart 15 minutes. Sprinkle with remaining 1 tablespoon sugar; bake until filling is set and apples are glazed, about 10 minutes longer. Serve tart slightly warm or at room temperature.
Warm Cinnamon-Apple Tart with Currants
This simple French-style fruit tart is a lifesaver when you need a quick but sophisticated dessert. 4 servings
2 tablespoons sugar
¾ teaspoon ground cinnamon, divided
1 sheet frozen puff pastry (half of 16-ounce package all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
1 large egg, beaten to blend
8 tablespoons apricot preserves, divided
1 Golden Delicious apple (6 ounces), peeled, cored, very thinly sliced
2 tablespoons fresh lemon juice
1½ tablespoons unsalted butterDried currantsVanilla ice cream
Position rack in center of oven and preheat to 400°F. Mix sugar and ½ teaspoon cinnamon in small bowl. Unfold thawed puff pastry on lightly floured baking sheet. Brush some of egg over 1-inch border of pastry on all sides. Fold 1-inch border over to form raised edge on all sides; press edge to adhere. Using sharp knife, make ½-inch-long cuts all around pastry edge, spacing ½ inch apart. Pierce center of pastry (not edge) all over with fork. Spread 2 tablespoons apricot preserves over center of pastry. Arrange apple slices atop apricot preserves in 3 rows, overlapping apples and fitting tightly together. Brush pastry edge with some of egg. Sprinkle cinnamon-sugar mixture over apples and pastry edge.
Bake tart until apples are tender and pastry is brown, about 30 minutes. Transfer tart to rack.
Meanwhile, mix remaining ¼ teaspoon cinnamon, remaining 6 tablespoons apricot preserves, lemon juice, and butter in small saucepan. Stir apricot sauce over medium heat until melted and hot.
Lightly dab some of apricot sauce over apples. Sprinkle with dried currants. Cut warm tart into 4 squares. Top each square with scoop of vanilla ice cream. Drizzle remaining apricot sauce over ice cream and serve.Ingredient Tip: All-Butter PastryIf possible, use all-butter frozen puff pastry, which tastes better than regular frozen puff pastry and doesn’t have any of those bad-for-you trans fats. Look for all-butter frozen puff pastry at some supermarkets, specialty foods stores, and restaurant supply stores.
Apple Frangipane Tart
Frangipane is a sweet almond mixture that is used as a filling or topping for pastries and cakes. Here, the almond mixture is combined with thinly sliced Golden Delicious apples for a luscious fall treat. Look for almond paste in specialty foods stores and in the baking aisle of most supermarkets. 6 to 8 servings
Crust
1 cup unbleached all purpose flour
1 tablespoon sugar
¼ teaspoon salt
6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes
3 tablespoons (or more) ice water
Filling
¼ cup (½ stick) unsalted butter, room temperature
4 ounces almond paste, crumbled
1 large egg
⅓ cup unbleached all purpose flour
2 medium Golden Delicious apples, peeled, quartered, cored, cut into Winch-thick slices
½ tablespoon sugar
1 tablespoon melted unsalted butter
1 tablespoon warm honey
CRUST: Blend flour, sugar, and salt in processor. Add butter; using on/off turns, cut in until coarse crumbs form. Add 3 tablespoons ice water. Process until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap dough in plastic and chill until cold, about 1 hour.
Roll out dough disk between 2 sheets of plastic wrap to 11-inch round. Remove top sheet of plastic. Using bottom sheet of plastic as aid, invert dough into 9-inch-diameter tart pan with removable bottom. Using plastic wrap, press dough onto bottom and up sides of pan. Remove plastic. Fold dough overhang in; press to form high-standing, double-thick sides. Pierce dough all over with fork. Freeze 30 minutes.
DO AHEAD: Can be prepared 1 day ahead. Cover and keep frozen.
Preheat oven to 400°F. Bake crust until golden, about 25 minutes. Cool on rack. Maintain oven temperature.
FILLING: Combine butter and almond paste in processor and blend until smooth. Add egg and process until well blended. Add flour and process just until blended. Spread filling evenly over bottom of crust. Toss apples with sugar in large bowl. Arrange apples in concentric circles atop filling. Brush apples with melted butter.
Place tart on baking sheet. Bake until apples are tender and light golden, about 40 minutes. Transfer tart to rack; cool 15 minutes. Brush apples with honey. Serve warm or at room temperature.Ingredient Tip: Almond PasteLeftover almond paste should be wrapped tightly in plastic and stored in the refrigerator. If it becomes hard, heat the almond paste in the microwave for two or three seconds until soft and pliable.
Red Wine and Pear Brioche Tart
Brioche is an egg-and-butter-enriched light yeast bread. Here, it’s used as a wonderful cakey crust for wine-poached pears. The brioche rises for about two hours, allowing plenty of time to poach the pears. If you prefer, poach the pears and reduce the syrup up to one day ahead and keep them covered at cool room temperature. 6 to 8 servings
Brioche Crust
1½ cups unbleached all purpose flour
3 tablespoons sugar
2 teaspoons active dry yeast
¾ teaspoon salt
6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes
2 large eggs
2 tablespoons whole milk
Filling and Sauce
1¾ cups dry red wine
¾ cup plus 2 tablespoons sugar
1¼ pounds firm but ripe Bosc pears (about 3 medium), peeled, quartered, cored, each quarter cut into 3 wedges
1 teaspoon cornstarch
1 teaspoon water
Crème fraîche or sour cream
BRIOCHE CRUST: Butter 9-inch-diameter springform pan with 2¾-inch-high sides. Blend flour, sugar, yeast, and salt in processor. Add butter; using on/off turns, blend until butter is reduced to pea-size pieces. Add eggs and milk. Using on/off turns, blend until sticky dough forms. Using buttered fingertips, press dough onto bottom of prepared springform pan. Cover with plastic. Let dough rise in warm draft-free area until light and puffy (dough will not double in volume), about 2 hours.
FILLING AND SAUCE: Meanwhile, stir wine and ¾ cup sugar in medium saucepan over medium-high heat until sugar dissolves and mixture boils. Add pears. Reduce heat to medium-low and simmer until pears are tender, about 8 minutes. Cool mixture 30 minutes.
Using slotted spoon, transfer pears to plate. Boil wine syrup in pan until reduced to 1 cup, about 4 minutes. Mix cornstarch and 1 teaspoon water in small bowl; stir into wine syrup. Cook until syrup thickens and boils, whisking occasionally, about 1 minute longer. Set sauce aside.
Position rack in top third of oven; preheat to 400°F. Starting at edge and leaving ½-inch plain border, arrange pear slices close together in concentric circles atop dough. Sprinkle pears and dough edge with remaining 2 tablespoons sugar.
Bake tart until edge is brown, pears are tender, and crust is cooked through, about 30 minutes. Transfer to rack; remove pan sides. Cool at least 15 minutes. Cut tart into wedges; place on plates. Drizzle with sauce. Spoon dollops of crème fraîche alongside and serve.
Classic Fruit Tart
This is a French patisserie-style tart with pâte sucrée (“sweet pastry”), vanilla pastry cream, and a glazed fruit topping. Instead of kiwi, you can use any combination of stone fruit (think sliced peaches, plums, and apricots) and berries. For a casual look, simply toss the fruit in a bowl with the glaze, mound atop the pastry cream, and serve. 8 servings
CrustNonstick vegetable oil spray
1 cup unbleached all purpose flour
¼ cup sugar
1 teaspoon finely grated lemon peel
½ teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
2 large egg yolks, chilled
Filling
1 cup whole milk
½ vanilla bean, split lengthwise
¼ cup sugar
3 large egg yolks
1½ tablespoons cornstarch
Topping
1½ 6-ounce containers raspberries
2 kiwis, peeled, thinly sliced
⅓ cup apricot preserves
2 tablespoons water
CRUST: Preheat oven to 400°F. Spray bottom of 9-inch-diameter tart pan with removable bottom with nonstick spray. Combine flour, sugar, lemon peel, and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add egg yolks; using on/off turns, process until moist clumps form. Press dough evenly over bottom and up sides of prepared tart pan. Freeze until firm, about 30 minutes. Bake crust until golden, about 18 minutes. Cool crust completely.
FILLING: Bring milk and vanilla bean just to simmer in heavy medium saucepan over medium-high heat. Meanwhile, beat sugar, egg yolks, and cornstarch in medium bowl to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan and whisk over medium heat until mixture thickens and boils gently, about 1 minute. Transfer to small bowl. Press plastic wrap directly onto surface of pastry cream and chill completely.
DO AHEAD: Can be made 2 days ahead. Keep chilled.
Remove vanilla bean from filling; rewhisk until smooth. Spread filling into crust.
TOPPING: Arrange raspberries and kiwi decoratively over filling. Simmer apricot preserves and 2 tablespoons water in small saucepan over medium-high heat until mixture boils thickly, about 1 minute. Strain into small bowl. Brush apricot glaze generously over fruit. Chill tart to set, at least 30 minutes.
Strawberry-Lemon Curd Tart
The crust of this pretty tart resembles shortbread; make the tart in spring, when strawberries are at their peak. Slicing off the stem ends of the strawberries will give them a flat base to stand on in the rich lemon curd. 10 servings
Curd
2 large eggs
½ cup sugar
3 tablespoons fresh lemon juice
¼ cup (½ stick) unsalted butter, cut into 4 pieces
1½ teaspoons finely grated lemon peel
Crust
1½ cups unbleached all purpose flour
3 tablespoons sugar
¼ teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
2 tablespoons (or more) chilled heavy whipping cream
1 large egg yolk
Topping
1½ quarts strawberries, stem ends cut flat
½ cup strawberry jam
CURD: Whisk eggs, sugar, and lemon juice in heavy small saucepan to blend. Add butter and lemon peel. Stir over medium heat until butter melts and curd thickens to pudding consistency, about 8 minutes. Transfer to small bowl. Press plastic wrap directly onto surface of curd and chill at least 2 hours.
CRUST: Blend flour, sugar, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 2 tablespoons cream and egg yolk. Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill 1 hour.
DO AHEAD: Curd and dough can be made 2 days ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.
Roll out dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Trim dough overhang to ½ inch; fold in and press firmly, forming double-thick sides. Pierce crust all over with fork; refrigerate 1 hour.
Preheat oven to 400°F. Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes. Cool crust completely on rack.
TOPPING: Spread curd in crust. Stand berries in curd, cut side down. Stir jam in small saucepan over medium heat until melted; strain into small bowl. Brush jam over berries. Chill tart until glaze sets, at least 1 hour and up to 6 hours.
Remove pan sides from tart. Transfer to plate and serve.
Lemon Cream Tart
A splash of wine and the addition of cream mellow the tartness of the fresh lemons. Be sure that the lemon, egg yolk, and sugar mixture just boils when initially preparing the filling. Serve the tart with Raspberry-Apricot Compote with Champagne and Lemon Verbena (page 437). 8 servings
Crust
1 cup unbleached all purpose flour
¼ cup sugar
1 teaspoon finely grated lemon peel
½ teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
2 large egg yolks
Filling
½ cup sugar
2 large eggs
2 large egg yolks
1 tablespoon (packed) finely grated lemon peel
⅓ cup fresh lemon juice
2 tablespoons dry white wine (such as Sauvignon Blanc)
¾ cup heavy whipping cream
CRUST: Butter bottom (not sides) of 9-inch-diameter tart pan with removable bottom. Blend flour, sugar, lemon peel, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks and blend until moist clumps form. Gather dough into ball. Press onto bottom and up sides of prepared pan. Freeze crust until firm, about 15 minutes.
DO AHEAD: Can be made 1 day ahead. Cover and keep frozen.
Preheat oven to 400°F. Bake crust 5 minutes. Press up sides of crust with back of fork if sliding down. Continue to bake crust until golden, pressing up sides as needed, about 18 minutes longer. Cool completely. Maintain oven temperature.
FILLING: Whisk sugar, eggs, egg yolks, and lemon peel in heavy medium saucepan. Whisk in lemon juice and wine. Cook over medium heat until custard thickens and just begins to bubble, whisking constantly, about 5 minutes. Transfer to medium bowl. Cool to just warm, stirring occasionally, about 15 minutes. Gradually whisk in cream. Pour filling into crust.
Bake tart until filling is set in center and begins to puff at edges, about 20 minutes. Cool tart in pan on rack. Chill at least 2 hours.
DO AHEAD: Can be made 6 hours ahead. Keep chilled.
Lemon and Honey Tart with Walnut Crust and Honeyed Figs
The combination of lemon, honey, walnuts, and fresh figs gives this dessert a Provengal flavor. If fresh figs aren’t available, use sliced plums instead. 6 servings
Crust
1⅓ cups unbleached all purpose flour
⅓ cup walnuts
2 tablespoons sugar
¼ teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
1 large egg yolk
1½ tablespoons (or more) ice water
Filling
¾ cup buttermilk
⅓ cup fresh lemon juice
2 large eggs
2 tablespoons unbleached all purpose flour
½ teaspoon finely grated lemon peel
½ cup honey
Topping
6 fresh figs, cut crosswise (or pitted plums, cut lengthwise) into ¼-inch-thick slices
1 tablespoon honey
¼ cup walnuts, toasted, chopped
CRUST: Mix flour, walnuts, sugar, and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Whisk egg yolk and 1½ tablespoons ice water in small bowl to blend; add to dry ingredients and process just until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
Butter and flour 9-inch-diameter tart pan with removable bottom. Roll out dough disk on floured surface to ⅛-inch-thick round. Transfer to tart pan. Press crust onto bottom and up sides of pan. Trim edges; reserve trimmings. Freeze crust 30 minutes.
Preheat oven to 350°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Continue to bake until crust is golden, about 25 minutes longer. Repair any cracks in crust with reserved dough. Cool crust. Maintain oven temperature.
FILLING: Whisk buttermilk, lemon juice, eggs, flour, and lemon peel in bowl. Add honey and stir until dissolved. Pour into crust. Bake until filling is set, about 30 minutes. Cool tart in pan on rack. Chill until cold.
DO AHEAD: Can be made 8 hours ahead. Keep chilled.
TOPPING: Arrange figs atop tart. Drizzle with honey and sprinkle with walnuts.Market Tip: FigsKeep in mind that fresh figs don’t ripen off the tree, so only buy figs that feel ripe. They should be soft and have a fragrant scent. Nicks or tears in the skin won’t affect the fruit. Ripe, fresh figs are very fragile, so take care when transporting them. Once home, put the figs in the fridge, where they’ll keep for a couple of days.
Blood Orange Tart with Orange Caramel Sauce
Blood oranges are increasingly available at some supermarkets, specialty foods stores, and farmers’ markets from December through June. If you can’t find blood oranges, navel oranges are fine substitutes. 10 to 12 servings
Orange Curd
1½ cups sugar
⅓ cup fresh blood orange juice
⅓ cup fresh lemon juice
6 large eggs
2 large egg yolks
1 tablespoon finely grated blood orange peel
½ cup (1 stick) unsalted butter, cut into 8 pieces
Crust
1½ cups unbleached all purpose flour
2 tablespoons sugar
¼ teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
2 tablespoons heavy whipping cream
1 large egg yolk
8 blood orangesOrange Caramel Sauce (see recipe)
ORANGE CURD: Whisk sugar, orange juice, lemon juice, eggs, egg yolks, and orange peel in medium metal bowl to blend. Add butter; set bowl over saucepan of simmering water and whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 175°F, about 12 minutes (do not boil). Remove bowl from over water. Press plastic wrap directly onto surface of curd; chill overnight.
DO AHEAD: Can be made 3 days ahead. Keep chilled.
CRUST: Blend flour, sugar, and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add cream and egg yolk and process until moist clumps form. Gather dough into ball; flatten into disk. Cover with plastic wrap and chill 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 20 minutes to soften slightly before rolling out.
Roll out dough disk on lightly floured surface to 13-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Press crust onto bottom and up sides of pan. Fold dough overhang in and press onto pan, forming double-thick sides. Pierce crust all over with fork; freeze 30 minutes.
Preheat oven to 375°F. Bake crust until cooked through, about 30 minutes. Cool crust completely in pan on rack. Spread curd evenly in cooled crust.
DO AHEAD: Can be made 1 day ahead. Cover and chill.
Cut peel and white pith from oranges. Working over medium bowl and using small sharp knife, cut between membranes to release orange segments. Transfer segments to paper towels and pat dry. Arrange orange segments in concentric circles atop orange curd. Chill tart up to 1 hour.
Remove pan sides from tart. Cut tart into wedges. Drizzle lightly with Orange Caramel Sauce and serve.
Orange Caramel Sauce
This complex sauce has orange notes on deep caramel. When making the caramel, be sure to use a heavy-bottomed stainless steel or copper saucepan for even browning and good visibility. The sauce is equally delicious when made with navel oranges or Valencia oranges. Makes about ⅔ cup
⅔ cup sugar
¼ cup water
½ cup fresh blood orange juice
½ teaspoon finely grated blood orange peel
Combine sugar and ¼ cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes. Carefully add orange juice and orange peel (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely.
DO AHEAD: Can be prepared 1 day ahead. Cover and let stand at room temperature.
Apricot Tart with Honey and Almonds
The apricot halves peeking out of the custard filling give this tart a whimsical polka-dot look. For a smooth custard, the cornstarch should be fully incorporated into the yolk and sugar mixture. 12 servings
⅔ cup whole milk
1 2-inch piece vanilla bean, split lengthwise
2 large egg yolks
3 tablespoons sugar
1 tablespoon cornstarch Pastry Crust dough disk (see recipe)
½ cup slivered almonds
⅓ cup powdered sugar
¼ cup (½ stick) unsalted butter, room temperature
1 large egg
1 teaspoon almond extract Pinch of salt
3 15.25-ounce cans unpeeled apricot halves in heavy syrup, well drained
3 tablespoons honey
Pour milk into small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Whisk egg yolks, sugar, and cornstarch in bowl to blend. Gradually whisk milk mixture into yolk mixture. Return mixture to pan. Whisk over medium heat until custard thickens and boils, about 2 minutes. Discard vanilla bean. Transfer custard to bowl. Place plastic wrap directly onto surface of custard; cover and refrigerate until cold, about 4 hours.
DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
Roll out pastry crust dough disk on floured surface to 14-inch round. Transfer to 11-inch-diameter tart pan with removable bottom. Press crust onto bottom and up sides of pan. Trim dough overhang to ½-inch; fold in and press, forming double-thick sides. Freeze crust until firm, about 30 minutes.
Preheat oven to 400°F. Bake crust until light golden, about 20 minutes. Cool. Maintain oven temperature.
Finely grind almonds and powdered sugar in processor. Add cooled custard; blend using on/off turns. Blend in butter, then whole egg, almond extract, and salt. Pour into crust; smooth top. Arrange apricot halves, round side up, atop filling.
Bake tart until filling is set and golden, about 45 minutes. Remove from oven. Drizzle honey over and return to oven for 3 minutes. Cool tart completely in pan. Remove pan sides from tart. Transfer to plate.
Pastry Crust (Pâte Sucrée)
This rich, sweet dough is great for tarts. It results in a crust that’s halfway between a traditional pie crust and a cookie. Makes 1 dough disk (enough for one 11-inch tart crust)
2 cups unbleached all purpose flour
⅓ cup sugar
1 teaspoon salt
½ teaspoon finely grated orange peel
1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes
3 large egg yolks, beaten to blend
Mix flour, sugar, salt, and orange peel in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Add egg yolks; mix with fork until dough begins to clump together. Shape dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes.
DO AHEAD: Can be made 2 days ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
Strawberry and White Chocolate Mousse Tart
The pastry shell of this elegant dessert is “blind baked”—meaning it’s fully baked before being filled (in this case, with lush white chocolate mousse). Begin preparing the tart one day before you plan to serve it to allow the mousse to set. 8 servings
Crust
1¼ cups unbleached all purpose flour
¼ cup sugar
¼ teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
1 large egg yolk
1 tablespoon (or more) ice water
Mousse
6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1¼ cups chilled heavy whipping cream, divided
½ teaspoon vanilla extract
2 large egg whites, room temperature
⅛ teaspoon cream of tartar
⅓ cup seedless strawberry jam
1 tablespoon fresh lemon juice
1 16-ounce container strawberries, hulled, thinly sliced lengthwise
CRUST: Blend flour, sugar, and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Whisk egg yolk and 1 tablespoon ice water in small bowl to blend. Add to processor and blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 20 minutes to soften slightly before rolling out.
Roll out dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to ½ inch; fold in and press onto pan, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes.
Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust sides are light brown, about 25 minutes. Remove foil and beans. Continue to bake until crust is cooked through and golden brown, about 20 minutes longer. Cool crust completely in pan on rack.
MOUSSE: Combine white chocolate and ¼ cup whipping cream in large metal bowl. Set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Remove bowl from over water; cool chocolate mixture until lukewarm, about 15 minutes.
Beat remaining 1 cup chilled whipping cream and vanilla in large bowl until peaks form. Using clean dry beaters, beat egg whites with cream of tartar in medium bowl until stiff but not dry. Fold whites into chocolate mixture, then fold in whipped cream. Transfer mixture to cooled crust; smooth top. Cover with plastic wrap and chill overnight.
Combine jam and lemon juice in small saucepan; bring to simmer, stirring over medium heat until jam melts. Remove from heat. Arrange sliced strawberries in concentric circles atop tart. Brush berries with melted jam mixture. Chill tart up to 2 hours. Remove pan sides from tart. Transfer tart to platter.
Cherry Lattice Tart
This thin, cookie-like tart with a lattice crust is inspired by a feast-day dessert from the Mediterranean island of Malta. The recipe calls for cherry preserves and dried cherries in the filling, but apricot preserves and dried apricots would be great, too. 8 to 10 servings
Crust
2 cups unbleached all purpose flour
½ cup sugar
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes
1 large egg
Filling
1 cup cherry preserves
½ cup chopped dried Bing cherries or other dried sweet cherries (about 2½ ounces)
½ teaspoon finely grated lemon peel
¼ teaspoon almond extract
¼ cup unsalted natural pistachios, chopped
Glaze
1 large egg
2 tablespoons whole milk
2 tablespoons sugar
CRUST: Blend flour, sugar, and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add egg and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and chill until firm enough to roll, about 1 hour.
DO AHEAD: Can be prepared 1 day ahead. Keep chilled. Let stand at room temperature 20 minutes to soften slightly before rolling out.
FILLING: Mix preserves, chopped cherries, lemon peel, and almond extract in medium bowl.
Position rack in bottom third of oven and preheat to 325°F. Roll out 1 dough disk on lightly floured surface to 11-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan; trim overhang even with top of pan sides. Spread filling in crust; sprinkle with pistachios. Roll out second dough disk on lightly floured surface to 11-inch round; cut into ¾-inch-wide strips. Arrange several strips, spaced ¾ inch apart, over filling. Top with more strips at slight angle, forming lattice. Press strip ends to edge of pan, trimming overhang.
GLAZE: Beat egg and milk to blend in small bowl for glaze. Brush some of glaze over lattice crust; sprinkle with sugar.
Bake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Cool tart completely in pan on rack.
DO AHEAD: Can be prepared 1 day ahead. Cover and store at room temperature.
Cherry Linzertorte
Although the fillings may vary, the Linzertorte always has a tender nut crust (usually made with hazelnuts or almonds). This recipe makes enough dough for the torte and for a few extra cookies. To make cookies, roll out the dough to ¼-inch thickness. Cut out decorative shapes and bake at 350°F on a parchment-lined baking sheet until golden, about 10 minutes. 8 to 10 servings
1¼ cups hazelnuts, toasted, husked, cooled
2⅓ cups unbleached all purpose flour, divided
¾ cup sugar
2 teaspoons ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes
3 large egg yolks
1 tablespoon vanilla extract
1½ cups cherry preserves (preferably imported; about 18 ounces)Powdered sugar (optional)
Preheat oven to 350°F. Butter 9-inch-diameter tart pan with removable bottom. Combine nuts and ½ cup flour in processor; finely chop nuts. Transfer mixture to large bowl. Add remaining 2 cups flour, sugar, cinnamon, baking powder, salt, and nutmeg to bowl; whisk to blend. Add butter. Using electric mixer at low speed, blend ingredients until coarse meal forms (this will take several minutes). Add egg yolks and vanilla. Beat until moist clumps form.
Gather dough into ball; press 1½ cups (packed) dough over bottom and up sides of prepared pan. Spread preserves on dough. Roll remaining dough out on sheet of parchment paper to 13×10-inch rectangle. Freeze rectangle 5 minutes to firm. Cut twelve ½-inch-wide lengthwise strips from rectangle. Arrange 6 strips across torte, spacing evenly. Arrange 6 more strips across torte in opposite direction, forming lattice. Seal ends of strips to dough edge; trim excess. Reserve all dough scraps to make cookies, if desired.
Bake torte until crust is golden brown and preserves are bubbling thickly, about 40 minutes. Cool torte completely on rack.
DO AHEAD: Can be made 2 days ahead. Cover with foil; store at room temperature.
Push bottom of pan up to free torte from pan. Sift powdered sugar over edge of torte, if desired, and serve.
Sour Cream Tart with Santa Rosa Plum Compote
This tart combines a nutty short crust with a vanilla bean-infused, sour cream-lightened pastry cream. It then gets topped with a lovely plum compote. Alternatively, you could top the tart with fresh raspberries or sliced strawberries. 8 servings
Crust
¾ cup unbleached all purpose flour
¾ cup assorted nuts (such as walnuts, almonds, and hazelnuts), toasted, cooled
¼ cup sugar
¾ teaspoon salt
6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes
1 large egg yolk
Filling
2 teaspoons water
¼ teaspoon unflavored gelatin
3 large egg yolks
¼ cup sugar
1½ tablespoons cornstarch
1 cup whole milk
½ vanilla bean, split lengthwise
½ cup sour creamSanta Rosa Plum Compote (see recipe)
CRUST: Butter bottom of 9-inch-diameter tart pan with removable bottom. Finely grind flour, nuts, sugar, and salt in processor. Add butter; using on/off turns, blend until coarse meal forms. Add egg yolk; blend until moist clumps form. Press dough over bottom and up sides of pan. Pierce crust all over with fork. Freeze until firm, about 30 minutes.
Preheat oven to 400°F. Bake crust until golden, 15 to 20 minutes. Cool completely.
FILLING: Place 2 teaspoons water in very small cup. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
Whisk egg yolks, sugar, and cornstarch in medium bowl to blend. Pour milk into medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk to simmer. Gradually whisk hot milk mixture into yolk mixture; return to saucepan. Stir over medium-high heat until custard thickens and boils, about 2 minutes. Remove from heat. Scrape in gelatin mixture and stir to dissolve. Let stand 5 minutes.
Transfer custard to medium metal bowl. Discard vanilla bean. Set bowl over another bowl filled with ice and water; stir until custard is cool but not set, about 15 minutes. Fold in sour cream. Spread filling evenly in crust. Chill tart until filling sets, at least 2 hours and up to 6 hours.
Cut tart into wedges. Spoon Santa Rosa Plum Compote over and serve.
Santa Rosa Plum Compote
Santa Rosa plums are large fruits with purplish crimson skin and red-blushed yellow flesh. When stewed into a compote, they become intensely colored and flavored. The pits are left in while cooking, which also adds to the flavor. The compote is great when paired with the tart, but it’s also delicious served over vanilla ice cream. 8 servings
2 pounds red plums (preferably Santa Rosa), quartered
1⅓ cups (about) sugar, divided
2 cinnamon sticks
1 vanilla bean, split lengthwise
Combine plums, 1 cup sugar, and cinnamon sticks in large saucepan. Scrape in seeds from vanilla bean; add bean. Stir over low heat until plums are very tender and compote thickens, stirring often and adding ⅓ cup sugar if desired, about 45 minutes. Remove from heat. Cool completely. Transfer compote to bowl, discarding plum pits, vanilla bean, and cinnamon sticks.
DO AHEAD: Can be made 2 days ahead. Cover and chill.
Cheesecake Tart with Tropical Fruits
Mango, papaya, kiwi, and passion fruit top this cheesecake-filled tart. Guava jelly, which is found at many supermarkets and at specialty foods stores and Latin markets, adds a lovely glaze and tropical perfume to the fruit. Passion fruit may not be available at your market year-round, but the tart is still wonderful without it. 8 to 10 servings
Crust
1½ cups unbleached all purpose flour
2 tablespoons sugar
⅛ teaspoon salt
10 tablespoons (1¼ sticks) chilled unsalted butter, cut into ½-inch cubes
2 tablespoons (or more) ice water
1 large egg yolk
¼ cup guava jelly or crab apple jelly
Filling
2 8-ounce packages Philadelphia-brand cream cheese, room temperature
⅔ cup sugar
1 large egg
¼ teaspoon vanilla extract
½ cup sour cream
Topping
¼ cup guava jelly or crab apple jelly
3 small red-fleshed papayas or regular papayas, halved, peeled, seeded, cut lengthwise into ¼-inch-thick slices
2 kiwis, peeled, cut into ¼-inch-thick rounds
1 large ripe mango, peeled, pitted, diced
2 passion fruits, halved (optional)
CRUST: Combine flour, sugar, and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Whisk 2 tablespoons ice water and egg yolk in small bowl; add to processor and blend just until soft moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
Roll out dough disk on lightly floured surface to 13- to 14-inch round. Transfer to 11-inch-diameter tart pan with removable bottom. Press in dough overhang, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes.
Preheat oven to 375°F. Bake crust until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer tart pan with crust to rack. Spread jelly over bottom of crust and cool completely. Reduce oven temperature to 350°F.
FILLING: Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until light and fluffy. Beat in egg, then vanilla. Add sour cream and beat just to blend. Pour filling into tart crust.
Bake until filling is slightly puffed and center moves slightly when pan is gently shaken, about 35 minutes. Transfer tart to rack and cool completely in pan. Chill tart until cold, at least 4 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
TOPPING: Melt jelly in heavy small saucepan over low heat. Brush over top of tart. Overlap papaya slices atop tart in circle. Arrange kiwis in overlapping slices in center. Sprinkle diced mango around edge. Spoon pulp of passion fruits into center of tart, if desired.
DO AHEAD: Can be made 3 hours ahead. Cover and chill. Serve chilled.
Passion Fruit Tart with Crisp Meringue Top
Passion fruit has an exotic citrus flavor that makes for a luscious curd. While fresh passion fruit is abundant in New Zealand and Australia, it is still considered a specialty fruit in many parts of the States. This curd uses frozen passion fruit juice concentrate from the freezer aisle, which is always convenient. Before setting the meringue atop the passion fruit curd, don’t forget to give it a light coating of melted white chocolate. Not only does the chocolate balance the tart flavor of the curd, it also forms a protective barrier over the meringue, preventing it from becoming soggy. 10 to 12 servings
Crust
⅓ cup sugar
5 tablespoons unsalted butter, room temperature
¼ teaspoon salt
3 teaspoons (or more) heavy whipping cream
1 large egg yolk
1 cup unbleached all purpose flour
Passion Fruit Curd
1 cup frozen passion fruit juice concentrate, thawed
8 large egg yolks
2 large eggs
⅓ cup sugar
½ cup (1 stick) unsalted butter, diced
Meringue
3 large egg whites, room temperature
⅔ cup sugar
1½ ounces high-quality white chocolate (such as Lindt or Perugina), choppedWhite chocolate curls
CRUST: Using electric mixer, beat sugar, butter, and salt in medium bowl until blended. Beat in 3 teaspoons cream and egg yolk. Add flour and beat until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
PASSION FRUIT CURD: Whisk passion fruit juice concentrate, egg yolks, eggs, and sugar in heavy large saucepan. Add butter and whisk over medium-low heat until butter melts. Stir until filling thickens and leaves path on back of spoon when finger is drawn across, about 11 minutes (do not boil). Transfer to medium bowl. Press plastic wrap directly onto surface of curd. Chill until firm, at least 6 hours.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
MERINGUE: Preheat oven to 275°F. Using plate or cake pan as aid, draw 9-inch-diameter circle on sheet of parchment paper. Turn parchment over and place on baking sheet (circle will show through). Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until meringue is stiff and shiny. Spoon meringue into pastry bag fitted with ⅜-inch plain round tip. Starting in center, pipe tight spiral of meringue to fill circle. Bake meringue until pale golden and puffed but still slightly soft to touch, about 45 minutes. Cool on baking sheet.
Roll out dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to ¼ inch; fold in and press, forming double-thick sides. Pierce crust all over with fork. Chill 30 minutes.
Preheat oven to 350°F. Bake crust 5 minutes. Press up sides of crust with back of fork. Continue to bake crust until golden, pressing occasionally with back of fork to keep shape, about 15 to 20 minutes longer. Cool completely.
Spread curd in crust; chill tart. Place 1½ ounces white chocolate in microwave-safe cup. Microwave at low setting in 10-second intervals until softened; stir until smooth. Spread chocolate over bottom of meringue. Chill meringue, chocolate side up, until chocolate sets, about 30 minutes. Place meringue, chocolate side down, atop tart. Mound chocolate curls atop meringue.
DO AHEAD: Can be made 8 hours ahead. Chill uncovered.
Release tart from pan; place on platter and serve.Technique Tip: Microwaving ChocolateChocolate is often melted in a bowl set over a saucepan of simmering water, but melting it in the microwave provides a quick and convenient alternative. Whether you’re melting white chocolate or dark chocolate in the microwave, remember these key tips: Use a microwave-safe bowl or measuring cup (such as Pyrex), use a low-power setting so that the chocolate melts gently, use 10-second intervals so the chocolate doesn’t overheat and burn, and stir the chocolate (even if it doesn’t look melted) between each interval to ensure it melts evenly.
Cranberry-Lime Tart
Lime curd and tart cranberries are balanced by a layer of sweet white chocolate cream and a rich buttery crust. The vibrant red topping and green-speckled curd make this dessert perfect for the holidays. Begin preparing the tart at least two days ahead so that the lime curd can chill overnight before it’s used and the assembled tart can chill overnight before it’s served. If you like, the cranberries can be lightly flavored with Chinese five-spice powder, which is a blend of star anise, cinnamon, cloves, fennel seeds, and Szechuan peppercorns; it’s available in the spice section of most supermarkets. 14 to 16 servings
Curd
½ cup fresh lime juice
½ teaspoon cornstarch
¾ cup sugar
6 large egg yolks
½ cup (1 stick) unsalted butter, cut into 8 pieces
2½ teaspoons finely grated lime peel
Crust
1¼ cups unbleached all purpose flour
½ cup powdered sugar
⅓ cup whole almonds, toasted, cooled
½ teaspoon salt
¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch cubes
1 teaspoon vanilla extract
Topping
¼ cup water
1½ teaspoons cornstarch
⅔ cup sugar
3 tablespoons honey
1½ teaspoons Chinese five-spice powder (optional)
1 12-ounce bag (3 cups) fresh or partially thawed frozen cranberries
Cream
5 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
½ cup plus 2 tablespoons sour cream
½ teaspoon vanilla extract White chocolate curls
8 thin lime twists
CURD: Whisk lime juice and cornstarch in heavy medium saucepan. Whisk in sugar and egg yolks, then add butter. Whisk constantly over medium heat until mixture simmers and thickens, about 8 minutes. Strain into small bowl. Mix in lime peel. Cover; chill overnight.
CRUST: Finely grind flour, sugar, almonds, and salt in processor. Add butter and vanilla; using on/off turns, cut in until mixture just forms soft moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour Press dough onto bottom and up sides of 11-inch-diameter tart pan with removable bottom. Using thumb, press dough up sides to extend ⅛ inch above rim of pan. Freeze crust 30 minutes.
Preheat oven to 350°F. Bake crust until golden brown, pressing with back of spoon if crust bubbles, about 25 minutes. Transfer to rack and cool completely.
TOPPING: Whisk ¼ cup water and cornstarch in heavy large saucepan to blend. Add sugar, honey, and five-spice powder, if desired. Stir over medium-high heat until mixture comes to boil. Add cranberries; cook until mixture boils and berries just begin to pop but still maintain shape, occasionally stirring gently, about 5 minutes. Cool completely (mixture will thicken).
CREAM: Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water; whisk in sour cream and vanilla. Cool completely.
Spread chocolate cream into crust; freeze 15 minutes. Spoon lime curd over; spread evenly. Spoon cranberry topping by tablespoonfuls over, then spread carefully to cover completely. Cover and chill overnight.
DO AHEAD: Can be made 2 days ahead. Keep chilled.
Remove pan sides; transfer tart to platter. Sprinkle chocolate curls around edge of tart. Garnish with lime twists.Technique Tip: Lime TwistsSugared lime twists make a pretty garnish for this tart. To make them, remove the lime peel in 2-inch lengths using a lemon stripper or the large V-shaped cutter on a citrus zester. Twist the strips to form coils, dip them into ice water, and lightly roll them in sugar to coat.
Speculaas Tart with Almond Filling
Dutch speculaas cookies are similar in flavor to gingerbread cookies. This tart combines the spiced speculaas dough with another treat—almond tart filling. During the holidays, use a 2-inch gingerbread man cookie cutter to form the cookies for the top of the tart. At other times of the year, any 2-inch cutter, such as a heart or a star, can be used instead. 12 to 16 servings
Dough
2¾ cups unbleached all purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
1 large egg
Filling
1½ cups blanched slivered almonds
¾ cup sugar
¼ cup (½ stick) unsalted butter, room temperature
1 large egg
2 teaspoons finely grated lemon peel
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
¾ teaspoon almond extract
Powdered sugarApricot preserves
DOUGH: Sift flour, cinnamon, ginger, salt, baking powder, and nutmeg into medium bowl. Using electric mixer, beat butter and sugar in large bowl until blended. Beat in egg. Add flour mixture and beat until moist clumps form. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten dough into disks; wrap separately and chill at least 2 hours.
DO AHEAD: Can be made 2 days ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
FILLING: Blend almonds, sugar, butter, egg, lemon peel, lemon juice, and both extracts in processor until nuts are finely chopped. Transfer to small bowl. Cover; chill at least 2 hours and up to 2 days.
Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2¾ inch-high sides. Roll out larger dough disk on lightly floured surface to 13-inch round. Transfer to prepared pan and press gently over bottom and up sides, pressing to seal any tears. Spread filling in dough. Trim dough on sides to ½ inch above level of filling. Fold dough in over filling.
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