Pies | Saveur

Croissants au Beurre

Chad Robertson — Mon, 18 Mar 2019 22:25:35 +0000

Emma Star Jensen

The croissant is the most celebrated member of the family of butter- and sugar-enriched, yeasted pastries known as viennoiseries. They obtain their signature flaky texture through lamination, the process of coating a dough with fat and repeatedly folding and rolling it to create layers. Tartine owner Chad Robertson insists on an unsalted, high-fat butter with at least 80 percent fat for laminating his straight-armed versions.

Recipe times may vary drastically depending on environmental factors, so be sure to mind the visual cues before moving on to the next step. If possible, use a scale to measure your ingredients and work in a cool room.

Featured in “How to Make the Best Ultra-Buttery Croissants,” by Kat Craddock.

Ingredients

For the Preferment:

³⁄₄ cup (200 g) 2% milk
¹⁄₂ tsp. (2 g) active dry yeast (not instant)
1 ¹⁄₄ cups (175 g) bread flour

For the Dough:

2 tsp. (8 g) active dry yeast (not instant)
1 ³⁄₄ cups (425 g) 2% milk
5 ¹⁄₄ cups (800 g) bread flour, plus more as needed
¹⁄₃ cup (70 g) sugar
1 tbsp. plus 1 tsp. (22 g) fine sea salt
1 tbsp. (12 g) unsalted butter, melted
5 sticks (585 g) high-fat unsalted butter (look for European-style brands like Plugra, President, or Kerrygold) at room temperature
3 large egg yolks
2 tbsp. heavy cream

Instructions

Make the preferment: In a small saucepan over low heat, warm the milk just enough to take the chill off. (The milk should not feel warm or cold to the touch, 80°–90°.)
Pour the milk into a large bowl, then sprinkle in the yeast and stir to dissolve. Add the flour and mix with a wooden spoon until a smooth batter forms. Cover the bowl with a clean, dry kitchen towel and let the mixture rise until almost doubled in volume, 2½–3 hours at room temperature or overnight in the refrigerator.
Make the dough: Transfer the preferment to the large bowl of a stand mixer fitted with the dough hook. Set the milk, flour, sugar, salt, and melted butter nearby. Add the yeast to the preferment and mix on low speed, stopping to scrape down the sides of the bowl and bring together the ingredients as needed, until the yeast is incorporated and the mixture is an even, well-mixed mass, about 2 minutes. Raise the speed to medium, and while mixing, slowly add half of the milk. Continue to mix until fully incorporated. Turn off the mixer, then add the flour, sugar, salt, melted butter, and the remaining half of the milk. Mix on low speed until a loose dough forms, about 2 minutes. Return the speed to medium and mix until the dough is smooth and cohesive, 2 minutes more. Remove the hook and cover the bowl with a clean, dry kitchen towel. Let rise in a cool place until the volume has increased by nearly half, about 1½ hours.
Transfer the dough to a lightly floured work surface and form it into a rough rectangle about 2 inches thick. Wrap tightly in plastic wrap and refrigerate until chilled through, 3–4 hours.
One hour before laminating the dough, make your butter sheet. Place a large sheet of parchment paper or plastic wrap on a work surface. Add the butter to the center in a neat pile, then cover with a second sheet. Use a rolling pin to flatten and form the butter into a 12×18½-inch rectangle, peeling back the top sheet to manipulate the butter into shape as needed. Refrigerate to lightly chill but not fully resolidify, 5–10 minutes.
Laminate the dough: Lightly flour a work surface. Retrieve and unwrap the dough, then roll it out to a 28×12-inch rectangle. With a long side facing you, peel the top sheet away from the butter and flip it over to cover the left two-thirds of the rectangle. Peel away the other sheet. Fold the uncovered third of the dough over the butter, then fold the left-hand third over the center, as if folding a business letter. With your fingers, push down along the seams on the top and the bottom to seal in the butter. Give the dough a quarter turn so that the seams are perpendicular to you. Roll out the dough once more into a 28×12-inch rectangle, and fold again in the same manner (no need to pinch the seams again). Wrap in plastic wrap and refrigerate for 1 hour to relax the gluten in the dough.
Clean the work surface, dust again lightly with flour, and retrieve the dough. Unwrap and again roll out into a rectangle 28×12 inches. Fold into thirds so that the rectangle measures 9×12 inches and 1½–2 inches thick. Wrap in plastic and immediately freeze on a flat surface for at least 1 hour or up to 1 week. (if frozen for more than an hour, transfer the dough to the refrigerator to thaw overnight before using in the morning.)
Three hours before you are ready to serve, form and proof the croissants: Remove the thawed dough from the refrigerator. Line 3 baking sheets with parchment paper and set aside. Lightly dust a work surface with flour and roll into a 12×40-inch rectangle about 1⁄8 inch thick. Use a straight edge and a paring knife or pizza cutter to carefully trim 1 inch from each of the long sides; save for another use. Cut the remaining dough into 14 triangles, 4 inches at the base and 10 inches tall. Working one at a time, stretch the triangles slightly to extend them to 11 inches. Then, starting at the base, roll each tightly all the way to the tip to form an even, straight-armed croissant shape. Press slightly at the tip to adhere and to make a slightly flattened base for the croissant to rest on. Continue rolling the croissants in this manner, then transfer them, spaced evenly apart and flattened side down on the prepared baking sheets (no more than 6 croissants per baking sheet).
Preheat the oven to 400° and set the racks at least 4 inches apart. (If you only have room for 2 racks, the croissants should be baked in 2 rounds.) Set a large, wide baking dish filled with water on the floor of the oven. Place the baking sheets in a warm, preferably humid spot and let rise until the croissants are puffed, very gassy, and about doubled in size (they should slowly spring back when poked with your fingertip and jiggle slightly like gelatin when the tray is shaken), 60–80 minutes.
In a small bowl, beat the yolks and heavy cream. Brush the risen croissants evenly with the mixture and bake, without opening the oven, until the croissants begin to color, 20–22 minutes. Rotate the pans and continue cooking until evenly golden, 6–8 minutes more. Let cool slightly before serving.

Time To Make The Dough

Making the Dough Christina Holmes

Lead viennoisier, Fausto Echeverria, uses a high-fat, European-style butter from Oregon to laminate Tartine’s croissant dough. First, a thin sheet of butter is laid on top of the dough before it is folded into thirds (1). Then, Echeverria rolls the dough out a second time (2), before folding it again in thirds like a letter (3, 4). After a short rest in the fridge, the folding process is repeated once more. The dough is then rested again for several hours to relax the gluten. After the final rest, the dough can be sheeted out and shaped into croissants, danish, and morning buns.

The post Croissants au Beurre appeared first on Saveur.

Nell Huffman’s Blueberry Pie

Nell Huffman — Mon, 09 Mar 2020 16:19:05 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

In Alaska, wild blueberries (also called Kyani berries) are picked in the summer and frozen for use throughout the winter, especially in pies. During crunch time just before the Iditarod, locals have been known to resort to commercial crusts; when time allows, we like to make this flaky all-butter crust from scratch. (This pie recipe is a favorite of longtime Takotna, Alaska resident Nell Huffman, and is adapted from The Joy of Blueberries by Theresa Millang.)

Featured in, “Pies and Alaskan Hospitality Along the Iditarod Trail.”

Yield: makes one 9-inch pie

Time: 1 hour 30 minutes

Dough for two prepared pie crusts, homemade or store-bought
2 Tbsp. all-purpose flour, plus more for rolling the dough
½ cup sugar
¼ tsp. ground cinnamon
¼ tsp. nutmeg
¼ tsp. kosher salt
6 cups blueberries (fresh or frozen)
1 tsp. vanilla extract
1 Tbsp. unsalted butter, cut into small pieces
1 Tbsp. whole milk
1 large egg yolk
Coarse sugar, for sprinkling (optional)

Instructions

Position a rack in the lower third of the oven and preheat to 400°F.
About 15 minutes before rolling out the pie dough, remove it from the refrigerator to soften slightly. Lightly flour a clean work surface and a rolling pin. Roll out one of the pieces of dough into an even, ¼-inch-thick circle, then carefully lift the dough into a 9-inch aluminum or glass pie plate. Use a sharp knife to trim the edges, leaving 1 inch of overhang all the way around.
In a large bowl, stir together the flour, sugar, cinnamon, nutmeg, and salt. Add the blueberries and vanilla and toss well to coat, then transfer the filling to the pie shell, mounding the berries slightly in the center. Dot the surface of the berries with the butter.
Once again, lightly flour your work surface and rolling pin. Roll out the second piece of dough into an even, ¼-inch-thick circle, then carefully lift the dough and place it over the berry mixture. Use a sharp knife to trim the edges, leaving about 1½ inches of overhang all the way around, then tuck the edges of the top crust under the edges of the bottom crust. Pinch the edges together decoratively to seal, or use the tines of a fork to crimp all the way around. Using the tip of a paring knife, make 6–8 slits on the surface of the crust to vent. Place the pie in the freezer just until the crust is firm, about 15 minutes.
In a small bowl, whisk together the milk and egg yolk. Brush the surface of the pie crust with the egg wash and sprinkle with coarse sugar, if using. Place the pie on a large, rimmed baking sheet and bake until the crust is set and just beginning to brown, 20–25 minutes. Turn the temperature to 350°F and continue baking until the crust is evenly golden brown and the juices are bubbling and thickened, 30–40 minutes more for fresh berries or 60–70 minutes more for frozen. (If the edges begin to darken before the filling has thickened, cover them with strips of aluminum foil to finish baking.) Cool to room temperature before cutting into slices and serving.

The post Nell Huffman’s Blueberry Pie appeared first on Saveur.

Wild Blueberry Tart

SAVEUR Editors — Mon, 18 Mar 2019 22:50:18 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

A woman from a family in North Haven, Maine gave this recipe to Nancy Harmon Jenkins and told her the story of the recipe’s origins: A Swedish au pair named Lotta came to Maine and fell in love with either the father or the eldest son of the host family (that particular detail was lost to time). Lotta was promptly sent back to Sweden but left behind this elegant open-topped wild blueberry tart recipe. Look for the tiny, sweet wild berries at your local grocery store (Wyman’s is a popular brand), or online, or substitute regular blueberries. Glazing the tart (see step 5) is an optional step that makes the dessert all the more stunning.

Yield: 8

1 cup rolled oats
1⁄4 cup finely chopped blanched almonds or walnuts
14 Tbsp. unsalted butter, at room temperature
1⁄2 cup plus 3 Tbsp. sugar, divided
1 tsp. vanilla extract
Pinch ground cinnamon
Pinch fine salt
1¼ cups all-purpose flour
3½ cups blueberries, preferably wild
2 Tbsp. cornstarch
2 tsp. finely grated lemon zest
1⁄4 cup red currant jelly or strawberry or raspberry jam (optional)
Whipped cream and vanilla ice cream, for serving (optional)

Instructions

To a food processor, add the rolled oats and pulse to the texture of flour, 5–6 pulses. Add the chopped nuts and process until the mixture resembles coarse sand, 5–6 pulses more.
Using a stand or handheld mixer on medium-high speed, beat the butter and ½ cup of the sugar until fluffy. Beat in the vanilla, cinnamon, and salt. Add the oat mixture and flour and, using your hands, mix to form a shaggy dough. Transfer to an unfloured work surface, shape into a flat disk, then press the dough evenly into the bottom and sides of a 10½-inch tart pan. Run a knife over the perimeter of the pan to trim any overhanging dough, then cover with plastic wrap and refrigerate until firm, at least 30 minutes.
Position a rack in the center of the oven and preheat to 400°F. Bake until the crust is lightly golden and risen slightly, 12–15 minutes. Set aside.
Meanwhile, in a large bowl, toss the blueberries with the cornstarch, lemon zest, and remaining sugar. Using a fork, lightly mash about an eighth of the berries. Scrape into the baked crust, using a silicone spatula or spoon to flatten the top, then bake until the blueberries are bubbling, about 25 minutes. Set aside to cool to room temperature.
To a small pot set over medium-low heat, add the jelly (if using) and cook until it’s pourable, 3–5 minutes. Using a pastry brush, paint the top of the tart with the jelly. Refrigerate for at least 15 minutes, then serve with whipped cream or ice cream if desired.

The post Wild Blueberry Tart appeared first on Saveur.

35 Show-Stopping Thanksgiving Pie Recipes

SAVEUR Editors — Mon, 18 Mar 2019 22:36:09 +0000

Crispy-skinned turkey and side dishes aside, we all know Thanksgiving dinner just isn’t complete without a slice (or three) of pie. This year, consider branching out from the old family stand-bys and instead swap in one of our very best fall pie recipes. Bakers with traditional tastes will find our ultimate pumpkin pie recipe, plus retro classics like mincemeat, lemon meringue, and shoofly pies—but if you’re looking to mix things up, there’s no shortage of unorthodox options in our archives—think spicy kabocha, rosemary-caramel apple, and cranberry-frangipane.

Pastry novices can breathe easy when making one of our many tasty, no-roll crusts, while ice cream lovers will swoon for frozen delights like pumpkin pie ice cream pie or a festive, boozy lalla rookh. Whether you love a classic dessert or are looking to mix things up this Thanksgiving, there’s something for everyone in our ultimate autumn masterlist.

Chocolate Cream Pie

Matt Taylor-Gross

A crunchy crust and pudding-like filling make this chocolate cream pie a standout. Get the recipe >

Rosemary-Caramel Apple Pie

Matt Taylor-Gross

In this sophisticated apple pie from Chicago’s Bang Bang Pie & Biscuits, a subtle, rosemary-infused caramel sauce does double duty: First, it’s mixed into the tart apple filling, and then it’s drizzled atop the crust at the end of baking to form a delectably gooey topping. Get the recipe >

Nanny’s Rosh Hashanah Apple Cake

Photography by Matt Taylor-Gross

With a streusel topping and rich and crispy crust, Jake Cohen’s family recipe is half cake, half pie. And while the Cohens enjoy this cozy dessert on Rosh Hashanah, we think it’s delicious all through the fall. Get the recipe >

The Best Pumpkin Pie

Matt Taylor-Gross

Swapping in homemade butternut squash purée and sweetened condensed milk for their typical canned equivalents results in the ultimate pumpkin filling; baked together in a crisp and flaky All-Butter Crust, these DIY ingredients elevate pastry chef Stella Parks’ traditional pie into something far greater than the sum of its parts. Get the recipe >

Sweet and Spicy Kabocha Pie

Farideh Sadeghin

Kabocha, Japanese pumpkin, makes for a lighter squash pie with a vivid orange color. This version trades in the more expected pumpkin spice for a warming dose of ginger and black pepper. Get the recipe >

Pumpkin Pie Ice Cream Pie

Maxime Iattoni

Pumpkin pie ice cream—rich with pumpkin purée and generously spiced—is perfectly at home inside a graham cracker crust. Get the recipe >

Pumpkin Pie with Graham Cracker Crust and Pepita-Sage Brittle

Matt Taylor-Gross

A sprinkle of bittersweet caramel-pumpkin seed brittle, adds a welcome crunch to Bang Bang Pie & Biscuits’ deeply flavorful pumpkin pie. Get the recipe >

Pumpkin Chiffon Pie

Farideh Sadeghin

This genteel and mousse-like dessert is a lighter and more refined version of classic, custardy pumpkin pie, thanks to egg whites folded into the filling. Get the recipe >

Indiana Sugar Cream Pie

Photography by Farideh Sadeghin

As Indiana’s state pie, this rich, nutmeg-dusted custard dessert also goes by the name “Hoosier Pie.” Born from Amish and Shaker communities that settled in Indiana in the 1800s, this recipe is as simple as it is delicious. Get the recipe >

Shoofly Pie

Matt Taylor-Gross

Shoofly pie—a molasses-filled, crumb-topped concoction from Pennsylvania Dutch country—was supposedly given its name because its shiny, sweet, and aromatic filling attracted flies that needed to be politely asked to leave. Get the recipe >

Classic Apple Pie with All-Butter Crust

SAVEUR Editors

With a perfect balance of sweetness to acidity and the flakiest-ever, all-butter crust, this pie makes an epic dessert as well as a next-day breakfast to look forward to. Get the recipe >

Mincemeat Pie

This recipe for old-fashioned mincemeat pie, a version of one featured in the classic 1861 volume Mrs. Beeton’s Book of Household Management, was updated in Jane Grigson’s English Food. Get the recipe >

Maman’s Apple Tart

The legendary French chef Jacques Pépin learned to make this rustic apple tart from his mother. Get the recipe >

Pear Tarte Tatin

Swap out the apples for their elegant orchard cousins in this simple-yet-elegant French dessert. Get the recipe >

Almond Frangipane Tart with Cranberries and Honeyed Pistachios

In French-style pastries, frangipane—a fragrant, almond-based cream —is often paired with poached or fresh fruits. We love the tangy pop of whole cranberries in this sweet-and-sour frangipane tart. Get the recipe >

Apple Galette

Baker Bryan Ford’s campfire galette method translates well to cooking in an indoor fireplace—or even in a standard kettle grill. Get the recipe >

Nesselrode Pie

For this old school Nesselrode pie, Petra Paredez of New York City’s Petee’s Pies macerates her own sour cherries in sugar and dark rum, but in a pinch, we find that good-quality jarred cherries like those made by Luxardo or Starlino make a worthy substitute. Nesselrode pies are often served with chocolate shavings on top, but a drizzle of chocolate ganache lends a silky, elegant touch. Get the recipe >

Lalla Rookh Pie

With a generous glug of rum and a brown-butter crust, this silky ice cream pie is decidedly grown-up. Get the recipe >

Fried Apple Pies

These crispy fried hand pies are adapted from a recipe from Jennifer Jones of Big Springs Trading Co. in St. Joe, Arkansas. For the best results, use a firm apple variety like Granny Smith, which holds its shape well and releases minimal liquid during cooking. Get the recipe >

Easy Pumpkin Pie with Press-In Oat Crust

Photography by Thomas Payne

We’re through the moon over baker and writer Ellen Grey’s no-mixer, no-rolling pin pumpkin pie recipe. Get the recipe >

Bourbon Chocolate Pecan Pie

Dark chocolate and a splash of bourbon add body and kick to the pecans in this excellent Thanksgiving pie recipe from James Beard Award-winning chef and cookbook author Kelly Fields. Get the recipe >

Brown Coconut Pie

Freshly grated coconut takes center stage in this rich and vanilla-scented coconut pie, adapted from Princess Pamela’s Soul Food Cookbook. Get the recipe >

Classic French Banana Cream Pie

This fast, easy-to-make pie recipe comes to us from the beloved Ships Diner in Los Angeles that closed in 1995. The whipped cream filling doesn’t require any cooking—no custard here—while sliced banana and toasted almond add texture and flavor. Get the recipe >

Butterscotch Tart with Cracked Caramel

Crunchy cracked caramel balances a smooth butterscotch custard filling in this simple, satisfying tart. Get the recipe >

Lemon Custard Tart

Brooklyn-based pastry chef Ayako Kurokawa collects leftover dough from the butter crust of this creamy lemon custard pastry to make decorative cookies to adorn the outside. Get the recipe >

Honey-Nut Tart with Chocolate Rye Crust

The gooey filling in this delicately spiced tart is held together by a rye flour crust that gets its richness and depth from bittersweet chocolate. Get the recipe >

Temple-Orange Tart

Every part of the orange is used in this subtly sweet tart, including the zest, juice, and flesh. If temple oranges are not available, thin-skinned navel oranges or tangerines make excellent substitutions. Get the recipe >

Maple Pumpkin Brûlée Pie

Maple syrup is folded into the filling of this elevated take on classic pumpkin pie. For the best texture, wait to brûlée the surface until just before serving. Get the recipe >

Brown Butter Walnut Pie with Sour Whipped Cream

Love pecan pie? Then you’ll love this one. Earthy walnuts replace the more typical pecans in this variation; browning the butter ahead of time accentuates the flavor of the nuts, while a final flourish of sour cream offsets the sweetness of the rich filling. Get the recipe >

Navy Bean Pie

The silky, chestnut-like base of this autumnal pie is made from sweetened navy bean purée spiced with nutmeg, vanilla, and cinnamon. Get the recipe >

Chocolate Pudding Pie

Cincinnati Enquirer Food and Dining Writer Keith Pandolfi’s mom, would occasionally surprise him with this creamy chocolate icebox pie when he came home from school, then watch as he devoured a quarter of it while watching M*A*S*H reruns. Get the recipe >

Lemon Meringue Pie

A cloud of meringue is piled sky-high over lemon-curd filling in this recipe inspired by a diner classic served at the Modern Snack Bar in Aquebogue, New York. Get the recipe >

Coconut Lime Custard Pie

This cream-topped pie is filled with a thick coconut milk custard that perfectly complements the zip of fresh lime juice and grated zest. Get the recipe >

Salted Caramel Apple Pie

Adapted from a recipe from Brooklyn, New York’s Four & Twenty Blackbirds, this deep-dish pie is packed with apples and a thick salted caramel sauce. Choose both sweet and tart apples to balance the caramel’s richness. Get the recipe >

Cranberry Chiffon Pie

Whipped egg whites aerate the tart cranberry custard in this bright and fluffy pie. Get the recipe >

The post 35 Show-Stopping Thanksgiving Pie Recipes appeared first on Saveur.

Pear Tarte Tatin

SAVEUR Editors — Mon, 18 Mar 2019 22:30:08 +0000

Vanessa Rees

According to culinary legend, the original tarte Tatin was created by the Tatin sisters, Stéphanie and Caroline, at their hotel in Lamotte-Beuvron during the late 19th century. The inverted pastry is usually made with apples, but firm-fleshed pears are also suited to this method. Comice pears remain firm when ripe, making them an excellent choice, but Anjous and Bartletts are great alternatives.

Featured in: “Harvesting the American Feast.“

Yield: serves 6

Ingredients

For the Pastry:

1 cup all-purpose flour
1 tsp. salt
6 tbsp. unsalted butter, cold, cut into ½-in. cubes
2 tbsp. shortening, cold

For the Filling:

2 lb. firm pears, peeled, halved lengthwise, and cored
2 tbsp. fresh lemon juice
1 ¹⁄₄ cups sugar, divided
6 tbsp. unsalted butter

Instructions

Make the pastry: In a large bowl, whisk together the flour and salt. Using a pastry cutter or your fingers, rub the butter and shortening into the flour mixture until it resembles coarse crumbs. Add 3 tablespoons of ice water 1 tablespoon at a time, and knead until the dough just holds together. Wrap the dough in plastic and refrigerate for at least 1 hour.
Make the filling: Position a rack in the center of the oven and preheat to 425°F. On a cutting board, place one of the pears cored-side down. Starting from just below the stem, make 4 evenly spaced cuts lengthwise leaving the stem end intact. Repeat with the remaining pears, transfer to a bowl, and gently toss with the lemon juice and ¼ cup of the sugar. Set aside to macerate for at least 20 minutes.
Meanwhile, in a 9-inch cast-iron skillet set over medium heat, melt the butter. When the foam subsides, add the remaining sugar and cook, stirring continuously, until it turns light amber. Remove from the heat.
Drain the pears (discard the liquid) and arrange them round-side down atop the caramel with their stems pointing toward the center. Gently fan the slices.
On a lightly floured surface, use a flour-dusted rolling pin to roll the dough into a 10-inch circle about ¼-inch thick. Drape the dough over the pears, using your hands to tuck the pastry around the fruit. Cut four ¼-inch steam holes in the center and bake until the pastry is golden brown, about 25 minutes.
Tilt the skillet slightly, and using a baster, transfer the excess juices to a small bowl. Carefully invert the tarte onto a large plate. To the empty skillet, add the juices and turn the heat to high. Reduce until thickened, about 3 minutes, then spoon or brush it over the pears. Serve warm or at room temperature.

How Do You Make a Tarte Tatin Even Better?

Michelle Heimerman

This flaky, jammy, summery spin on the French classic is just sweet enough to serve for dessert or as a side dish »

The post Pear Tarte Tatin appeared first on Saveur.

Apple Galette

Bryan Ford — Tue, 28 Sep 2021 22:31:17 +0000

Photography by Belle Morizio

Bryan Ford’s campfire galette method translates well to cooking in an indoor fireplace—or even in a standard kettle grill. Most apple varieties work well in this preparation, with the exception of soft and mealy red delicious.

Featured in “Fireplace Pâtissier.”

Time: 7 hours 45 minutes

Ingredients

For the dough:

1½ cups all-purpose flour, plus more for dusting
2 tbsp. sugar
¾ tsp. kosher salt
8 tbsp. (4 oz.) cold unsalted butter, cut into small cubes

For the galette:

3 medium apples, cored and sliced (2½ cups)
½ cups light brown sugar
1 tbsp. ground cinnamon
8 tbsp. 1 large egg mixed with 1 Tbsp. cool water, for egg wash
Sugar, for sprinkling
Vanilla ice cream, for serving

Instructions

Make the pie crust: To the bowl of a food processor, add the flour, sugar, and salt and pulse to incorporate. Add half of the butter and pulse until just incorporated, then add the remaining butter and continue pulsing until the mixture looks like coarse sand. Slowly drizzle in ¼ cup of ice water while pulsing just until a shaggy dough comes together. Lightly flour a clean work surface and turn the dough out onto it. Press gently together into a ball, then flatten into an even, 1-inch thick disk. Wrap tightly in plastic and refrigerate for at least 6 hours and up to 3 days.
When you are ready to bake, light a wood fire: Use several large chunks of wood and some kindling to start the fire. Let the fire burn very hot until the flames subside and your wood has a nice base of embers beneath the actively burning wood. Nestle a large Dutch oven into the center of the embers and cover with a lid. Preheat for 30 minutes while you assemble the galette.
Make the filling: In a large bowl, toss together the apples, brown sugar, and cinnamon, then set aside.
Line a large rimmed baking sheet with aluminum foil and set aside. Lightly flour a clean work surface. Retrieve the dough, unwrap, and using a rolling pin, roll to an even circle, about ⅛-inch thick. Transfer the circle to the lined baking sheet, then add the filling to the center, leaving a 2½-inch border all around. Close the galette by slowly crimping the edges inwards while rotating the sheet pan, taking care not to cover the apples completely. Brush the surface of the dough with egg wash and sprinkle generously with sugar.
Using an infrared thermometer, check the temperature of the Dutch oven (you’re going for 375–400°F). Carefully transfer the pot to a heatproof surface, then use the foil to slide the galette gently into the Dutch oven. Cover with a lid, then return the pot to the fire and bake until the bottom and sides are browned and caramelized, 10–15 minutes.
Flip the galette: Remove the pot from the fire and remove the lid. Use the foil to lift the galette out of the pot and onto a heatproof plate. Place a second piece of foil over the top of the pastry, then invert onto a second plate. Slide the pastry, open-side-down, back into the Dutch oven, cover, and continue baking until the open side is caramelized and bubbling, 5–10 minutes more. Remove the pot from the fire, uncover, and cool slightly. Using oven mitts, carefully invert the Dutch oven onto a baking sheet, and then transfer the galette to a wire rack to cool slightly. Serve the galette warm with vanilla ice cream, if desired.

The post Apple Galette appeared first on Saveur.

Pecan-Chocolate Sticky Buns

Bryan Ford — Tue, 28 Sep 2021 22:31:20 +0000

Belle Morizio

Baker and cookbook author Bryan Ford cooks these over-the-top sticky buns in a large cast-iron skillet. To prevent messes, line the bottom of your oven with a layer of aluminum foil before baking.

Featured in “Fireplace Pâtissier.”

Yield: makes 14 rolls

Time: 6 hours

Ingredients

For the dough:

3¾ cups all-purpose flour, plus more for dusting
3¾ cups bread flour
12 tbsp. unsalted butter, softened, plus more for greasing
1 cup whole milk
⅔ cups sugar
1 tbsp. finely grated lemon zest
2 tsp. ground cinnamon
2 tsp. instant yeast
2 tsp. finely grated orange zest
1 tbsp. kosher salt
1 tbsp. neutral oil

For the filling:

10 tbsp. plus 1½ tsp. unsalted butter, softened
1 cup light brown sugar
2 tbsp. cinnamon
¾ cups semi-sweet chocolate chunks
1½ cups pecans, crushed

For the topping:

2 cups pecans, crushed
1½ cups 1½ cups chocolate chunks
⅔ cups light brown sugar
⅓ cups whipping cream

Instructions

Make the dough: To the bowl of a stand mixer fitted with a dough hook, add the flours, butter, milk, sugar, lemon zest, yeast, cinnamon, orange zest, salt, and 1 cup cool water. Mix on low speed until a cohesive dough begins to form, about 2 minutes, then turn the mixer up to medium and continue mixing until the dough cleans the sides of the bowl, about 2 minutes more.
Lightly flour a clean work surface then turn the dough out onto it. Knead until the dough is smooth, about 1 minute. Grease a large bowl, place your dough inside, and cover loosely with plastic wrap. Set aside at room temperature until doubled in size, 2½–3 hours.
Meanwhile, make the filling: To the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and cinnamon. Mix on medium speed until combined and fluffy, 2–3 minutes. Add the pecans and chocolate, mix briefly to combine, then set aside at room temperature.
Lightly flour your work surface and turn the dough out onto it. Using your hands, deflate the dough and shape into a rectangle. Lightly flour the top of the dough, then use a rolling pin to flatten into an even, ¼-inch thick rectangle, about 28- by 16-inches. Using an offset or silicone spatula, spread the filling evenly over the surface of the dough. Working from the longer side, roll into a tight log. Use a large knife to slice the log crosswise into fourteen 2-inch thick buns.
Make the topping: In a small bowl, whisk the cream and brown sugar together, then pour into a 12-inch cast-iron skillet. Sprinkle the pecans and chocolate chunks evenly over the bottom of the pan, then arrange the rolls, cut side down, in the pan (they will fit snugly). Cover loosely with plastic wrap and set aside in a warm place until the rolls have expanded, and feel very soft and jiggly, 2½–3 hours.
Meanwhile, preheat the oven (with one of its racks positioned in the center) to 350°F.
When the buns have risen, uncover and transfer the rolls to the oven. Bake until evenly deep golden brown, 40–45 minutes. Cool in the skillet for 5 minutes, then place a large, heatproof plate or cutting board atop the buns and carefully invert. Serve the sticky buns warm or at room temperature.

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Plum-Blackberry Pie

Mitchell Davis & Laurent Gras — Wed, 21 Jul 2021 22:20:00 +0000

Photography by Belle Morizio

This pie recipe and technique—from chef Laurent Gras and writer Mitchell Davis—can be adapted to use just about any summer fruit that you like. Try substituting the vanilla to your taste with almond extract or any liqueur. If working with extremely ripe and juicy fruit, add an extra tablespoon or two of cornstarch to adequately thicken the filling.

Featured in: “4 Simple Steps to Baking Better Pie.”

Yield: makes one 8-inch pie

Time: 10 hours 50 minutes

Ingredients

For the pie crust

3 ¹⁄₄ cups (1 lb.) all-purpose flour, plus more for dusting
1 tbsp. plus 1 tsp. sugar
1 tsp. kosher salt
6 oz. (1 1/2 sticks) unsalted butter, cubed and chilled
¹⁄₃ cup (3 oz.) vegetable shortening, chilled
¹⁄₂ cup plus 2 Tbsp. (5 oz.) cold water

For the filling

6 cups sliced plums (about 6 plums, or 1 lb., pitted and sliced 1/3-inch thick)
1 cup (about 5 oz.) blackberries
3 tbsp. (1 1/4 oz.) sugar
1 tsp. vanilla extract
¹⁄₂ tsp. kosher salt
¹⁄₄ cup plus 1 tbsp. (1 1/4 oz.) cornstarch

Instructions

Make the crust: In a large bowl, combine the flour, sugar, and salt. Add the butter and shortening; using a pastry cutter, cut the fat into the flour mixture until it resembles coarse sand. Alternatively you can use a food processor fitted with a metal chopping blade, pulsing until the fat is cut in. Transfer to a mixing bowl.
Drizzle about half of the water over the flour mixture; using a fork, gently work the mixture into clumps to begin to form a dough. Drizzle the remaining water and continue working just until the dough comes together. Use your hands to pull in the last bits of flour, being careful not to overwork and melt the butter. Shape the dough into a ball.
On a clean surface, flatten the dough to a 1⁄2-inch-thick disk, then fold it over itself. Flatten and fold 4 additional times to form layers. Divide the dough into 2 equal pieces, about 15 ounces each. Shape each half into a disk, wrap them each in plastic, and refrigerate 6 hours or overnight. Pull the dough from the refrigerator 15–20 minutes before you are ready to roll it out.
Make the filling: Combine the plum slices, berries, sugar, vanilla, and salt in a large bowl and let stand for 30 minutes. Strain off the juices, sprinkle the fruit with cornstarch, and mix well to dissolve the starch.
Assemble the pie: Meanwhile, preheat your oven to 400°F. Grease an 8-inch metal pie plate with butter. Dust your countertop with flour and roll one half of the pie dough into a 15-inch circle. Gently lift the crust and settle it into the pie plate, leaving any overhanging crust intact. Pour the fruit mixture into the crust and press it down carefully to fill.
Roll the second half of the crust into a 6-by-14 inch rectangle. Use a knife or a fluted pastry cutter to cut the rectangle into 1⁄2-inch strips. Place one strip across the center of the top of the pie. Leaving an equal amount of space between each strip, lay one strip on either side of, and parallel to, the first. Working in the opposite direction, weave the remaining strips of dough perpendicularly over and under to create a lattice. Trim the ends of the lattice strips to the same size as the bottom crust, then fold the bottom layer up and over the loose strips. Crimp the edges between two fingers and your thumb to decorate the rim of the pie. Chill the pie in the freezer for 15 minutes or till the dough is firm like cold butter.
Bake in the preheated oven for 20 minutes, then lower the temperature to 350°F until the juices are thickened and bubbly and the crust is evenly golden, 1 hour and 10–20 minutes. If the outside edge begins to darken before the rest of the pie is finished, loosely cover the rim with aluminum foil for the remaining time. Let the pie cool completely, about 2 hours, before serving.

Blackberry and Blueberry Pie

Photography by Elizabeth Cecil

Still have an abundance of berries? Use the rest in this Blackberry and Blueberry Pie »

The post Plum-Blackberry Pie appeared first on Saveur.

Sour Cherry Hand Pies

Ellen Gray — Sun, 20 Jun 2021 11:10:00 +0000

Fatima Khawaja

These hand pies are an easy and portable way to showcase seasonal sour cherries. Rye flour lends a nutty complexity to the tender butter pie crust while cherry cocktail bitters, rich balsamic vinegar, and whole vanilla bean provide additional layers of fragrance and depth. Punch out circles of dough using a 6-inch aluminum pie tin or a bowl of similar size. A cherry pitter will make fast work of processing the fresh fruit; out of season, frozen sour cherries are an excellent substitute.

The crust and filling keep well in the fridge for several days, or the pies may be assembled and frozen, wrapped tightly in plastic wrap, for up to a month until you are ready to bake them off.

Featured in: “Cherry Hand Pies Are The Ultimate Taste of Summer.”

Yield: makes 9 pies

Time: 4 hours 30 minutes

Ingredients

For the pie dough:

1½ tsp. balsamic vinegar
1 large egg
1½ cups all-purpose flour, plus more for dusting
½ cups medium rye flour
1 tbsp. raw cane sugar
1 tsp. kosher salt
12 tbsp. (6 oz.) cold unsalted butter, cut into small cubes

For the filling:

1½ lb. sour cherries, rinsed, stems removed, pitted (3 cups)
2½ tsp. lemon juice
2 tbsp. plus 1½ tsp.. raw cane sugar, plus extra for sprinkling
2½ tsp. dark brown sugar
1 tbsp. plus 1½ tsp. cornstarch
1 tsp. cherry bitters
2½ tsp. balsamic vinegar
1 vanilla bean, split, seeds scraped with tip of paring knife
Pinch of salt
1 large egg, lightly beaten with 1 tablespoon cold water

Instructions

Make the pie dough: In a medium bowl, whisk together ¼ cup plus 2 tablespoons ice cold water, the balsamic vinegar, and the egg. Transfer to the fridge to keep cold.
In a large bowl, whisk together the all-purpose flour, rye flour, sugar, and salt. Add the butter and, using your fingers or a pastry blender, rub the butter into the flour mixture until it resembles coarse breadcrumbs with a few pea-sized pieces. Retrieve the liquid mixture from the fridge and gradually drizzle it into the flour mixture, stirring lightly with a fork until a shaggy dough just clings together. (Stir in an additional 1–2 tablespoons of cold water if the dough feels dry.). Gather the dough together, divide it evenly in half, and press into two disks. Wrap each disk tightly in plastic wrap and refrigerate until firm, at least one hour.
Make the filling: In a heavy medium pot, stir together the cherries, lemon juice, cane sugar, brown sugar, cornstarch, bitters, vinegar, vanilla bean seeds, and salt. Set aside to macerate for 15 minutes, then set over medium-low heat and bring to a boil, stirring frequently to prevent sticking. Lower the heat to low and cook, stirring frequently, just until the mixture thickens and the cherries soften but still hold their shape, about 8 minutes. Transfer to a heatproof bowl, set aside to cool to room temperature, then cover and refrigerate until you are ready to assemble the pies.
Line a large rimmed baking sheet with parchment paper and set it aside. Lightly flour a clean work surface. Retrieve one disk of dough from the fridge and, using a rolling pin, roll the dough out to an even ⅛-inch thickness. Using a 6-inch round cutter or a similarly-sized bowl and a paring knife, Cut out four circles of the dough, saving the scraps. Transfer the circles to the lined baking sheet, then repeat with the second disk of dough.. Combine the scraps and reroll once to get 1 or 2 additional circles. Refrigerate the circles until firm, at least 30 minutes.
Retrieve the filling and pastry circles. Place 2 tablespoons of the filling on one half of each circle, leaving a ½-inch border. Brush the edges of the circles lightly with the egg wash, then fold the dough over to cover the cherries and form a half-moon shape. Using the tip of a chopstick or the tines of a fork, press the edges to seal and crimp. Repeat with the remaining pastry circles. Use a small fork or a paring knife to poke steam vents in the top of each pie, brush lightly with egg wash, and sprinkle with additional raw sugar. Transfer to the freezer and freeze until the dough is firm, at least 30 minutes. (If assembling more than 3 hours before baking, cover tightly with plastic wrap.)
Preheat the oven (with one of its racks positioned in the center) to 375°F. Transfer the chilled pies to the oven and bake until the crust is deeply golden and the juices bubble up from the center, 25–30 minutes. Cool slightly on the baking sheet, then use an offset spatula to loosen the pies from the parchment paper. Serve warm or at room temperature. Cooled pies may be transferred to an airtight container and stored at room temperature for up to two days.

The post Sour Cherry Hand Pies appeared first on Saveur.

Rhubarb and Rose Syrup

Natasha Pickowicz — Thu, 20 May 2021 22:57:43 +0000

Natasha Pickowicz

Pastry chef Natasha Pickowicz uses this cheerful pink syrup for all sorts of sweets, including her so-called “party water”—a refreshing soft drink inspired by the restaurant tradition of spiking seltzer with kitchen scrap fruit syrups to make hydrating at work more interesting.

Make a batch of pretty party water for home, or use the syrup in your own pastry creations—to soak a shortcake, flavor a sorbet or icing, or add color and sweetness to boozy beverages.

Fresh edible roses can be purchased online or at farmers markets, or otherwise foraged; the bright pink beach roses that bloom from May through June are particularly fragrant and flavorful. (Do not use conventional flowers, which are often sprayed with inedible pesticides and preservatives.)

If your rhubarb is very green and you want to add a bit more rosy pigment to your syrup, a small piece of raw beet may be added to the liquid along with the rose petals. The optional citric and malic acid will help preserve the color of the syrup; if using the syrup immediately, feel free to omit it.

Featured in “On Pastry-Making and the Punk Rock Appeal of Pop-ups.”

Yield: makes 1 cup

Time: 12 hours 20 minutes

3 medium edible roses, petals picked and rinsed (about ½ cup), plus more for garnish
8 oz. rhubarb, leaves removed, sliced crosswise into ½-in. pieces (1½ cups)
1 cup sugar
pinches of citric or malic acid (optional)
Sparkling water, to serve (optional)

Instructions

To a small pot, add the rhubarb, sugar, and 1 cup water. Bring to a simmer over medium-low heat and cook until the rhubarb is stringy, falling apart, and has released its color into the syrup, about 15 minutes. Stir in the citric or malic acid, if desired. Remove from heat. Set a fine-mesh strainer over a heatproof bowl and strain the syrup, reserving the rhubarb solids for another use. Stir the rose petals into the syrup and set aside until cooled to room temperature. Cover and refrigerate for at least 12 hours and up to 48 hours.
Strain the syrup, discarding the petals. For party water, add a tablespoon of the syrup to a glass and top with ¾ cup sparkling water. Garnish with more rose petals. Store the syrup in an airtight jar in the fridge and use within 2 weeks.

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