Rhuberry Pie

"SURPRISE!"

Those eight innocent letters form what may be the most terrifying word in the English language.  

I hate surprises.  As a planner I really have a hard time with the unexpected.  I'm working on it...

There are however, a few surprises which even I can appreciate.  This pie was one such wonder.  

Rhuberry Pie!!!  I'm excited because this pie surprised me.  It surprised me after I took the first bite of the first slice and realized it was one of the best pies to ever come out of my kitchen.  

 As I have stated here before, I am not a huge fruit pie kind of person, I tend to gravitate towards the custard based pies.  But, let me tell you that this pie may have just changed my mind.  It's that good.  

This was my first taste of rhubarb.  I do not know why this vegetable waited so long to come into my life, but I am so glad it finally did.

Fresh blackberries and sweet strawberries join the tart rhubarb in this baked symphony.  This is a good thing… 

Pies are one of my favorite things to bake, there's something sweet and homey about rolling crust and slicing berries that I will never grow tired of.  

Maybe not all surprises are terrifying...

Sincerely, 

   Pedantic Foodie

 

Rhuberry Pie 

recipe adapted from the The Four & Twenty Blackbirds Pie Book

for the crust 

• 2 1/2 cups all-purpose flour 
• 1 teaspoon kosher salt
• 1 tablespoon granulated sugar
• 1 cup cold, unsalted butter (cut into 1/2-inch cubes)
• 1 cup cold water
• 1/4 cup  apple cider vinegar 
• 1 cup ice 

Sift to combine flour, salt, and sugar in a large bowl.  

Transfer the sifted flour mixture to the work bowl of your food processor.  Add cubed butter and pulse several times until the butter is in pea-sized pieces.  The mixture should be the texture of rough cornmeal.  

Combine water, vinegar, and ice in a small bowl.  Add the cold water mixture to the rough dough several tablespoons at a time, pulsing 1-2 times after each addition.  Add just enough liquid to bring the dough roughly together.  Divide the dough in half and form two discs.  Wrap each disc in plastic wrap and refrigerate for 1 hour.  

for the filling and assembly  

• 2 1/2 cups fresh rhubarb, cut into 1/2 inch pieces 
• 2 cups fresh strawberries, hulled and quartered 
• 1 1/2 cups fresh blackberries 
• 1/2 cup granulated sugar 
• 1/2 cup brown sugar 
• 3 tablespoons ground arrowroot
• 1/2 teaspoon cinnamon 
• 1/2 teaspoon kosher salt
• 1 large egg 
• egg wash (1 large egg whisked with 1 teaspoon of water)
• turbinado sugar

In a large bowl combine the rhubarb, strawberries, blackberries, granulated and brown sugars, arrowroot, cinnamon and salt.  Toss to combine.  Stir in whisked egg.  

Preheat oven to 425 degrees.  

Place one disc of chilled dough on a floured surface and roll out into a 12x12 inch circle.  Fold the circle in half and lay the crust across one side of a 9-inch glass pie pan, unfold the disc so that the crust covered the pan and gently smooth out the crust.  Trim away an excess crust beyond 1 1/2 inches before forming the edge of the crust by folding and pinching.  Use a fork to puncture the bottom of the crust several times.  Place the crust in the freezer for 10 minutes while you roll out the second disc of dough.  

Roll the second disc into a 12x12 circle, just as before.  Use a pizza roller or a sharp knife to cut the crust into 1 inch strips.  

Remove the rested dough from the freezer and fill with prepared filling.  Lay half of the cut strips of crust across the top of the pie and weave the remaining strips back and forth to form a lattice top.  Pinch to seal the edges and trim away any excess.  

Refrigerate the pie for 10-15 minutes to rest.  Brush the pie with egg wash and sprinkle liberally with turbinado sugar.  

Bake for 20-25 minutes or until the crust is golden.  Then, reduce heat to 375 and bake for 25-30 minutes longer, until the crust is deep amber and the filling is bubbling.* 

Allow the pie to cool 2-3 hours on a wire rack before serving.  Enjoy!  

*I like to place a baking sheet on the rack under the pie in case any filling happens to bubble over.  Lesson learned.  

Gluten-Free Pistachio Coconut Cream Pie

Before we get into this I would like to say that “Yes, I am giving you two pie recipes in a row,” and “Yes, you are welcome.”  The summer of 2014 has become the summer of pie.  So with The Four & Twenty Blackbirds Pie Book and a heart-stopping amount of butter by my side, I am going to be sharing a lot of pies with you.  I didn’t think you would mind...

I would like to preface this pie with a statement -  “I do not like coconut cream pie.”  Horrible, I know, but the texture of shredded coconut has always turned me off.  But, when I came across this coconut pie recipe I knew I had to try it.  No weird shredded coconut texture.  Yay!  I digress...

If you happen to be intolerant of gluten, this pie is for you - gluten free crust!  If you love gluten, this pie is still for you.  

When I decided to attempt this recipe my expectations were low.  I thought it would be good, but I did not expect it to be hold-the-phone-best-coconut-cream-pie-on-earth good.  But it was.  (Do people still say, “Hold the phone”?)

Nut crusts are incredibly simple, so if you are not a fan of making homemade pie crusts, a nut crust is a good place to start.  

This pie gets its nutty flavor from pistachios that have steeped in milk -- the milk which will then become our custard.  It is flavor-packed.  

Embrace the summer of pie.  Happy weekending!  

Sincerely,

  Pedantic Foodie

Pistachio Coconut Cream Pie  

serves 8 / recipe adapted from The Four & Twenty Blackbirds Pie Book

for the crust

• 1/2 cup plus 1 tablespoon shelled raw pistachios, unsalted

• 1/2 cup plus 1 tablespoon shredded coconut

• 3 tablespoons granulated sugar

• 1/4 teaspoon kosher salt

In a medium-sized skillet, toast pistachios over medium heat until they become fragrant (about 7-10 minutes).  Shake the pan frequently to keep the nuts from burning.  Allow the nuts to cool.  Meanwhile, toast the shredded coconut in the same skillet, over medium heat for several minutes, until the coconut is slightly golden brown in color.  

Once the pistachios and coconut are cool, transfer both to the work bowl of your food processor fitted with the blade attachment.  Add sugar and salt.  Process until the pistachios are finely chopped and the mixture begins to bind together.  

Pour the crumbs into an non-greased, 9-inch metal pie pan.  Spread the crumbs evenly over the bottom and use the bottom of a heavy glass to work the crust 1-inch up the sides of the pan - pressing the crumbs from the center of the pan out and up.  Freeze until solid before filling (about 10 minutes).  

filling and assembly 

• 2/3 cup shelled raw pistachios, unsalted

• 2 1/2 cups whole milk

• 5 large egg yolks

• 6 tablespoons cornstarch

• 3/4 cup granulated sugar

• 1/2 teaspoon kosher salt

• 1 1/4 cups coconut milk

• one 2-3 inch strip of lime zest

• 3 tablespoons unsalted butter, at room temperature

• 1 teaspoon fresh lime juice

• 1 cup heavy cream

• 1 tablespoon confectioner’s sugar

Place the pistachios in the work bowl of your food processor and pulse several times to chop into medium to fine pieces.  Add the chopped nuts to a medium saucepan along with the whole milk.  Bring the milk to just a boil over medium-high heat.  Remove from heat and cover; allow the nuts to steep in the milk for 15 to 20 minutes.  

In a large bowl whisk egg yolks and set aside for later use.  

In a large saucepan whisk to combine cornstarch, granulated  sugar, and salt.  Add coconut milk and lime zest.  

Strain the pistachios from the milk and add milk to the coconut milk mixture.  Place the large saucepan over medium-high heat, stirring constantly, until it begins to thicken, about 5 minutes.  Once the mixture has reached a boil cook for an additional 2 minutes.  Remove from heat. 

Slowly stream 1/3 of the custard into the egg yolks, whisking constantly to temper the eggs.  Add tempered eggs to the saucepan and return to heat.  Cook, stirring constantly, until the mixture reaches a boil, 1-2 minutes.  Remove from heat and strain the custard through a fine mesh sieve.  

Allow to cool for several minutes before stirring in butter (one tablespoon at a time) and lime juice.  Pour the custard into the prepared crust and cover the pie with plastic wrap; refrigerate for 4 hours, or until firm.  

Using an electric mixer beat cream and confectioner’s sugar until it holds medium-stiff peaks.  Spread the whipped cream over the surface of the chilled pie.  Slice and enjoy!

Raspberry Apple Hand Pies with Creme Anglaise

I have never gotten over the joy that comes with the arrival of a package.  Especially when that package contains a much awaited book, and especially if that book is the The Four & Twenty Blackbirds Pie Book. 

I’ve had my eye on this gorgeous book for several months.  I love the fact that this book is divided into seasons and each pie is photographed beautifully.  I simply love this book. 

The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop

Hand pies are a favorite of mine and these are by far one of the best versions to ever come out of my oven.

Tart apples pair perfectly with sweet red raspberries and the pastry is flaky and buttery.  Turbinado sugar is like fairy dust for pies.  It makes them sweet and sparkly.  

If you happen to find pie-making a bit trepidatious hand pies are a good place to start.

They are tremendously forgiving and require little finesse.  They are also ridiculously adorable.

I love how pies always manage to feel like home.  

Creme anglaise is basically unfrozen ice cream and it is the perfect pairing to these pies.  You could absolutely leave it out, but why on earth would you want to?  

I feel like 2014 is going to be the summer of pie.  Get out your butter and let's get started.  

Sincerely, 

  Pedantic Foodie

Raspberry Apple Hand Pies with Creme Anglaise

makes 8 / recipe adapted from The Four & Twenty Blackbird Pie Book

for the crust 

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons granulated sugar
• 1/2 cup cold, unsalted butter (cut into 1/2-inch cubes)
• 1/2 cup cold water
• 2 tablespoons apple cider vinegar 
• 1/2 cup ice 

Sift to combine flour, salt, and sugar in a large bowl.  

Toss the butter in the flour mixture and cut the butter in to the flour with a pastry cutter or the tips of your fingers; work quickly to break up the butter into pea-sized pieces.  

Combine water, vinegar, and ice in a small bowl.  Add the cold water mixture to the rough dough several tablespoons at a time, blending with a spatula.  Add just enough liquid to form a rough ball.  Form a disc with the dough and wrap in plastic wrap.  Refrigerate for 1 hour.  

pie filling and assembly 

• 1 large granny smith apple
• 1/2 cup red raspberries 
• 2 tablespoons fresh lemon juice 
• 1/2 cup granulated sugar, divided use
• 1/4 cup light brown sugar 
• 1 1/2 tablespoons all-purpose flour 
• 1/8 teaspoon ground cinnamon 
• pinch of freshly ground black pepper 
• 1 egg
• 1 teaspoon water 
• turbinado sugar 

Roll the refrigerated pie dough into a large circle, about 1/8-inch in thickness.  Use a 3-inch biscuit  cutter to cut rounds out of the dough.  Place rounds on a baking sheet lined with parchment paper.  

Peel and core the apple and slice very thinly.  Toss the apple slices with lemon juice and 2 tablespoons of the granulated sugar.  Allow the apples to set and soften for 20-30 minutes while you prepare the remaining components.  

In a small bowl toss raspberries with 2 tablespoons granulated sugar.  In a separate bowl whisk remaining 1/4 cup granulated sugar, brown sugar, flour, cinnamon and black pepper.  

Drain any excess liquid from the apples and toss with the flour mixture.  Whisk to combine water and egg to make an egg wash.  

To assemble the pies, brush the edges of half of the rounds of dough with egg wash.  In the middle of each of the bottom rounds arrange several apples slices and 2-3 raspberries.  Top each pie with the second dough round and seal the edges with the tines of a fork.  

Chill the assembled pies in the refrigerator for 15 minutes and preheat your oven to 400 degrees F.  

Brush the chilled pies with egg wash and sprinkle with turbinado sugar.  With sharp kitchen shears, cut an ‘X’ in the top of each pie to serve as a vent.  

Bake the pies for 30 minutes.  Allow to cool for 20 minutes before serving with creme anglaise.  Enjoy!  

for the creme anglaise 

• 1 cup whole milk, divided use 
• 2 egg yolks 
• 1/4 cup sugar 
• 1 teaspoon vanilla extract 

In a small saucepan combine 1/2 cup milk and sugar; place over medium-high heat.  In a separate bowl whisk to combine remaining milk, egg yolks, and vanilla. 

When the milk and sugar mixture is steaming and the sugar has dissolved, slowly drizzle 1/2 of the mixture into egg mixture; whisking constantly.  Pour the tempered egg mixture into the saucepan and return to heat. 

Bring the custard to a boil and boil for 2-3 minutes or until it has slightly thickened.  Allow to cool partially and serve warm over hand pies.