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Posts tagged ‘pie recipes’

strawberry fields and bikes forever

7 August 2011

dj

i didn’t learn to drive until i was 21. while  all my high school friends gleefully participated in drivers’ training, i hiked or biked. on those rare occasions that i needed a lift, my dad, then semi-retired, willingly obliged. i think he was just happy to get out of the house. he shuttled me to Saturday morning football games, where i played piccolo in the marching band. as an undergraduate living in Denver, i relied on my beloved, baby blue Gitane Mixte 10-speed for transportation; she and i were one. even when i got knocked off by a car driving too close to the curb. helmets? back then, we didn’t need no stinking helmets. well, we did. but i don’t think there was any such thing. regardless, we both survived and went on to have many wonderful adventures together. like this one.

soon after i earned my undergraduate degree, i returned to New England. by then, i’d learned to drive. bless my friend Janet for the grace and patience to teach me how to manage a stick. but early on this sunny summer morning, i headed out with a co-worker to pick strawberries. cars? we didn’t need no stinking cars. we hopped on our trusty bicycles, donning knapsacks in which we planned to stow our precious cargo. five miles later, we arrived at the farm.

we began picking berries, gingerly placing them in our baskets. when one basket became full, we grabbed another. we were having so much fun, we hadn’t noticed the temperature had risen. it was hot. and muggy. we paid for the strawberries and went to load our packs. gulp. how were we going to get all of these back to the house?  carefully and strategically, we maneuvered the strawberry containers into the packs and placed the rest in the front basket of Susan’s old touring bike.

the canvas packs, heavily laden with strawberries, slowed our ride. both in great shape, even we gritted our teeth as we pedaled over the hilly streets. of course, we eventually made it back to my parent’s place. packs stuck to our shirts, shirts stuck to our skin. we looked at each other, grinned and unloaded the berries. i gave most of them to Susan, keeping just enough for me, mom and dad. i didn’t bake much then, but wish i had. because i would have been able to make the amazingly rich and flavorful strawberry pie recipe that follows, courtesy of Emily and Melissa Elsen of Four & Twenty Blackbirds.

these days, i buy Washington strawberries from local farms. no more pickin’ and haulin’ them home on my bike. i ride when i can, and i still love to feel the wind through my hair. even if it’s through the vents of a Giro.

Four & Twenty Blackbirds’ Strawberry Balsamic Pie
a recipe generously shared by pie goddesses Emily and Melissa Elsen
makes one delicious, 9-inch pie

INGREDIENTS

for the crust (after years of searching, Emily and Melissa’s crust recipe is the best ever)
3 cups unbleached all-purpose flour
1/2 pound (two sticks) of good-quality butter, very cold, chopped
1/8 cup of sugar
3/4 tsp spoon salt
1/2 cup (or more if needed) ice water
1 tablespoon apple cider vinegar

for the filling: step one (presoak)
four to six cups of in-season, ripe strawberries, washed and quartered
1/4 cup white sugar
1/4 tsp salt

for the filling: step two
1/4 cup cornstarch
3/4 cups brown sugar
3 tablespoons balsamic vinegar
a dash or two of Angostura Bitters
several fine grinds fresh black pepper

to prepare the pie pan
1 tablespoon flour
2 tablespoons sugar

for the topping
1 egg
1 tsp heavy cream
1 tablespoon raw sugar

DIRECTIONS

  1. whisk together the dry ingredients.
  2. with a pastry blender, combine the dry ingredients with the cold, chopped butter; be careful not to overwork.
  3. combine the ice water and vinegar; slowly add to the butter mixture by hand, being careful not to overwork.
  4. divide the pie dough into two discs, wrap in plastic and chill for at least one hour.
  5. coat the cleaned, sliced strawberries with the 1/4 cup white sugar and 1/4 tsp salt; let soak for at least one hour, up to 3 hours. (the pre-soak stage will help release some of the juices from the berries and yield a less watery pie.)
  6. after soaking, drain the berries thoroughly and place in a large mixing bowl.
  7. combine the berries with the balsamic vinegar.
  8. add the Angostura Bitters and black pepper.
  9. add the brown sugar and cornstarch; combine gently and set aside.
  10. roll out one disc of dough and place in pie pan.
  11. dust the bottom of the crust with the tablespoon flour and 2 tablespoons of sugar.
  12. using a slotted spoon, scoop the filling from the bowl, allowing each scoop to drain most of its liquid before placing into the pie shell.
  13. continue filling the pie shell until it’s even with the top edge of the pie pan.
  14. roll out the second disc of dough and cut into 7 – 8 strips.
  15. weave the strips on top of the pie, forming a lattice.
  16. preheat oven to 400F.
  17. while the oven is heating, whisk the egg and cream.
  18. with a pastry brush, coat the entire top of the pie with the egg mixture.
  19. sprinkle the top of the pie generously with raw sugar.
  20. place the pie on a cookie sheet (critical step to keeping your oven free from burning pie filling).
  21. bake for 20 minutes at 400F on the bottom oven rack.
  22. reduce heat to 350F, and bake on the middle oven rack for 35 – 45 minutes more, checking for browning throughout the baking process.
  23. if the crust edge begins to brown too much, gently cover the pie with foil.
  24. the pie is done when filling begins to bubble, and the crust is golden brown.

allow to cool before slicing and devouring.

a little slice of heaven

27 September 2010

dj

Les Price, the great sower of all things apple at Jones Creek Farm, observed that i had a penchant for English varieties. i peered into the bags of apples i had just gingerly picked from the orchard: Ellison’s Orange and Cox’s Orange Pippins and gave thought to the 40 pounds of Bramley’s i’d toted home just the weekend before.

i began to delve deeper into my mostly subconscious affinity for all things British : Winnie, the English bull terrier, Elroy, the Old English bulldog, Ralph Vaughn Williams, a recent, torrid love affair with a certain MINI-Cooper, Hidcote lavender, and of course, my beloved friend Alex. yes, an astute assessment on Les’s part and a startling revelation on mine.

bringing it back to the apples, i put up nearly 100 pounds of English varieties. and i knew when i was finally ready to bake, i’d want to dedicate the first pie of the season to Alex. this special pie could not be ordinary, although i venture to say few pies made with these varieties would be considered as such. it had to be spectacular.

a recent segment of Unique Eats on The Cooking Channel had featured Emily and Melissa Elsen of Four & Twenty Blackbirds pie shop in Brooklyn, New York. impressed by their creativity, originality, seasonal approach and commitment to local/organic ingredients, i decided to send them a note to request the recipe for their salted caramel apple pie. Emily and Melissa quickly and kindly responded with this perfectly extraordinary culinary tribute to Alex.

Four & Twenty Blackbirds’ Salted Caramel Apple Pie
a recipe generously shared by Emily and Melissa Elsen…heartfelt thanks

set aside about four hours to tackle the recipe—it will be time well-spent.

INGREDIENTS

for the crust
1 recipe of your favorite (2-crust) all-butter pie crust

for the salted caramel
1 cup white sugar
1/4 cup water
1 stick (1/2 cup) unsalted butter (i used salted and cut back slightly on the sea salt)
1/2 cup fresh heavy cream
1 1/2 teaspoon sea salt (recommended: Maldon sea salt flakes)

for the filling
4 to 6 lemons
5 to 6 medium to large apples (recommend a mix of varieties, including some tart)
1/3 cup raw sugar (castor, unrefined, large granule sugar)
2 tablespoons flour (to me, it seems like the amount of flour depends upon how juicy your apples are, so increase accordingly. the Bramley’s exude a lot of juice.)
1/4 teaspoon ground cinnamon (i increased this to 1/2)
1/4 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
2 to 3 dashes Angostura bitters (i didn’t have this ingredient, so i don’t know what i was missing. perhaps Emily or Melissa can comment, but the pie was wonderful nonetheless.)

for final assembly
1 egg beaten
raw sugar, for sprinkling
1 teaspoon sea salt (flake)

DIRECTIONS

the crust

  1. prepare one 2-crust batch of your favorite all-butter pie crust.
  2. roll the bottom crust to fit a 9-inch pan, and cut the top crust as a lattice, approximately 1-inch in width or as desired.
  3. chill the rolled crust while you prepare the salted caramel and apple filling.

the salted caramel

  1. cook the sugar and water together over low heat until just dissolved.
  2. add the butter and bring to a slow boil; continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper. important note: this process takes awhile, depending on the heat source. keep an eye on it: if the caramel begins to smoke, you’ve burned it, and you’ll have to start over.
  3. when the mixture has turned a copper color, remove it from the heat, and immediately add the heavy cream – the mixture will bubble rapidly and steam, so be cautious as the sugar will be very hot.
  4. whisk the final mixture together well over low heat and sprinkle in the sea salt; set aside.

the filling

  1. juice the lemons into a large mixing bowl.
  2. core, peel, and thinly slice the whole apples.
  3. dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor; set the prepared apples aside.
  4. in a large measuring cup or small mixing bowl, combine the sugar, flour, cinnamon, allspice, nutmeg and Angostura bitters.
  5. sprinkle the mixture over the apples in the mixing bowl; use your hands to gently mix and coat the apple slices.

the assembly

  1. preheat the oven to 375F to 400F, depending on your oven.
  2. gather your rolled pie crust, salted caramel and apple mixture.
  3. layer 1/3 of the apples in the bottom of the crust; gaps between apples should be minimal.
  4. pour 1/3 of the caramel over the apples.
  5. add 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then a third layer of caramel. important note: save a small portion of the caramel to pour on top once the lattice is assembled.
  6. assemble the lattice crust, and flute the edges.
  7. pour the last bit of caramel on top of the pie.
  8. brush the crust with the beaten egg, then lightly sprinkle with raw sugar and sea salt.
  9. bake the pie on a baking sheet larger than the pie pan for 20 minutes (otherwise the caramel will bubble over and burn on the bottom of your oven, and that would be bad).
  10. reduce the oven temperature to 325F to 350F, again, depending on your oven, and bake for 25 to 35 minutes.
  11. test the apples with a long toothpick or small knife; the apples should be just soft.

let the pie cool, then slice and revel in the sweet, buttery, salty, tart contrast and deliciousness of this truly amazing pie. cheers!