Easy as Pie: The Essential Pie Cookbook for Every Season and Reason 9781641529105, 9781641529112

Table of contents :
Title Page
Copyright Page
Dedication
Contents
Introduction
Chapter One: The Simple Art of Pie
Chapter Two: Foolproof Crust: A Step-By-Step Guide
Chapter Three: Master Crust Recipes
Basic All-Butter Pie Dough
Combination Butter-Lard Pie Dough
Gluten-Free Pie Dough
Almond Shortbread Crust
Cookie Crusts
Chapter Four: Spring and Summer Pies
Strawberry-Rhubarb Lattice Pie
Almond-Rhubarb Galette
Apricot and Browned Butter Pie
Blueberry Lattice Pie
Blackberry-Nectarine Slab Pie
Perfect Peach Pie
Raspberry-Peach Streusel Pie
Classic Cherry Pie
Cherry Frangipane Pie
Stone Fruit Galette
Mixed Berry Slab Pie
Key Lime Pie
Lemon Meringue Pie
Limoncello-Berry Pie
Grasshopper Pie
White Chocolate and Raspberry Icebox Pie
Toasted S’mores Icebox Pie
Goat Cheese and Tomato Quiche
Chapter Five: Fall and Winter Pies
All-American Apple Pie
Apple Butter Slab Pie
Apple-Cheddar Pie
Dutch Apple Pie
Rosemary and Apple Hand Pies
Cranberry-Pear Galette
Pear, Raisin, and Gruyère Pie
Blood Orange Meringue Pie
Orange-Ginger Pie
Pumpkin Chiffon Pie
Classic Pumpkin Pie
Sweet Potato Pie
Salted Honey Pie
Pecan Pie
Eggnog Cream Pie
Maple, Walnut, and Bourbon Pie
Fig, Onion, and Gorgonzola Galette
Day-After-Thanksgiving Turkey Potpie
Chapter Six: Anytime Pies
Banana Cream Pie
Banoffee Pie
Coconut Cream Pie
Buttermilk Pie
Chess Pie
Chocolate Silk Pie
Cookies and Cream Pie
Nutella Cream Pie
PB&J Pie
Whiskey-Butterscotch Pie
Mushroom-Spinach Quiche
Pineapple, Ham, and Cheese Hand Pies
Chicken-Chorizo Hand Pies
Beef Stroganoff Pie
Measurement Conversions
Resources
Acknowledgments
About the Author

Citation preview

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I dedicate this book to my grandmother, Miriam, who introduced me to my love of pie.

Contents INTRODUCTION CHAPTER ONE: THE SIMPLE ART OF PIE CHAPTER TWO: FOOLPROOF CRUST: A STEP-BY-STEP GUIDE CHAPTER THREE: MASTER CRUST RECIPES Basic All-Butter Pie Dough Combination Butter-Lard Pie Dough Gluten-Free Pie Dough Almond Shortbread Crust Cookie Crusts CHAPTER FOUR: SPRING AND SUMMER PIES Strawberry-Rhubarb Lattice Pie Almond-Rhubarb Galette Apricot and Browned Butter Pie Blueberry Lattice Pie Blackberry-Nectarine Slab Pie Perfect Peach Pie Raspberry-Peach Streusel Pie Classic Cherry Pie Cherry Frangipane Pie Stone Fruit Galette Mixed Berry Slab Pie Key Lime Pie Lemon Meringue Pie Limoncello-Berry Pie Grasshopper Pie White Chocolate and Raspberry Icebox Pie Toasted S’mores Icebox Pie Goat Cheese and Tomato Quiche CHAPTER FIVE: FALL AND WINTER PIES All-American Apple Pie

Apple Butter Slab Pie Apple-Cheddar Pie Dutch Apple Pie Rosemary and Apple Hand Pies Cranberry-Pear Galette Pear, Raisin, and Gruyère Pie Blood Orange Meringue Pie Orange-Ginger Pie Pumpkin Chiffon Pie Classic Pumpkin Pie Sweet Potato Pie Salted Honey Pie Pecan Pie Eggnog Cream Pie Maple, Walnut, and Bourbon Pie Fig, Onion, and Gorgonzola Galette Day-After-Thanksgiving Turkey Potpie CHAPTER SIX: ANYTIME PIES Banana Cream Pie Banoffee Pie Coconut Cream Pie Buttermilk Pie Chess Pie Chocolate Silk Pie Cookies and Cream Pie Nutella Cream Pie PB&J Pie Whiskey-Butterscotch Pie Mushroom-Spinach Quiche Pineapple, Ham, and Cheese Hand Pies Chicken-Chorizo Hand Pies Beef Stroganoff Pie MEASUREMENT CONVERSIONS

RESOURCES ACKNOWLEDGMENTS ABOUT THE AUTHOR

Introduction I started cooking professionally in kitchens in my early twenties. Initially drawn to beautifully decorated cakes, I soon realized there was much more to dessert than cake. I attended baking school, but, when I found a job in a pastry kitchen, I never finished. Everything I know I learned on the job. If I didn’t know how to do something, I’d research and learn from those around me until I figured it out. I climbed the ranks in the pastry world and eventually earned the title of Executive Pastry Chef, which I hold today. The company I work for has three restaurants and I oversee the pastry program for each. Cooking was a part of my life long before I ever realized it. I’ve always loved food. I remember coming home and making my ohso-special shells and cheese dish, which literally consisted of small shells (because they held the sauce the best), Prego sauce, and melted Cheddar cheese. Around the holidays, my mom and I would bake cookies for the neighbors. She’d bake while I was tasked with the delightful catastrophe you could call decorating— my skills have since improved! My favorite early memory of cooking comes from a visit to my grandmother’s house. She had wonderful fruit trees, and the peach was my very favorite. During that visit, she took those peaches and made a homemade peach pie. It was divine—the perfect balance of tart and sweet with a buttery flaky crust. Who knew a pie could be so wonderful? After that experience I opted for a peach pie instead of a birthday cake on my birthday for several years. A pie can be a celebration of seasonal fruit, a creamy custard filled with chocolate shavings, or it can be something savory and hearty. A pie can be the iconic treat that brings a celebration

together, or it can serve as an icebreaker to welcome new neighbors. In my mind, no holiday feast is complete without a big slice of pie. A pie is perfect for any and every celebration, or just because you feel like it. Whatever the reason, my mission here is to share my tried-and-true, best-of-the-best pie recipes with you. Intimidated by the thought of making homemade piecrust? Don’t be. A little patience and a little love are all you need to tackle the recipes that follow. Armed with the skills I’ve learned after making many mistakes during my early pie-making days, I’ll teach you what to do and what not to do to easily achieve the perfect flaky piecrust. Once you’ve mastered the crust, you’ll want to show it off with a range of fillings. I’ve got you covered with seasonal, fruit-based pies to creamy, custard-based pies. I’ve also created some potpies and meat pies for you savory pie lovers. Remember: Your pie doesn’t need to be perfect. It just needs to taste good, and the recipes here are a great place to start.

CHAPTER ONE

The Simple Art of Pie Is there anything more comforting than pie? Savory or sweet, pie has been gracing tables for centuries and won’t be going out of style any time soon. A pie is a beautiful sight to behold. Even if the crust is imperfect, or the filling runs over the sides, what matters is taste. Making pie from scratch can seem daunting, but it’s actually quite easy, and I’m here to teach you the basics. In this section we cover the equipment you’ll need and the ingredients you’ll want to keep in your pantry. We also cover some simple rules to achieve a delicious, flaky crust. You’ll soon be on your way to pie-making mastery.

CRUST + FILLING + OVEN = PIE When you break it down, pie is simply crust, plus a filling, plus a little time in the oven. It doesn’t matter if you are making a fruit pie or a custard pie; they each follow the same basic rules. In the case of icebox pie, your creation doesn’t even need an oven. Your pie starts with crust, and in chapter 2 you’ll find simple step-by-step instructions that will take you from intimidated to unstoppable. Five crust recipes give you all the variety you need. My tried-and-true recipe for a flaky crust with rich, buttery flavor is the Basic All-Butter Pie Dough. I use this recipe for the majority of my pies. Make sure to use unsalted butter because you can always add salt, but you can’t take it away. For savory pies I like to use Combination Butter-Lard Pie Dough, because lard gives the crust a deeper flavor that works well with savory ingredients. I know some people use vegetable shortening in their pie dough, but I am not a fan. I don’t think it tastes good, so I don’t use it. Let’s talk filling. Whether you are making fruit pies, cream pies, icebox pies, or savory pies, keep in mind seasoning and thickening. For sweet pies, you’ll need a balance of sugar, spices, and flavorings. For savory pies, salt and pepper play an important role. Taste the filling before it bakes, just to make sure you are happy with the flavor. For thickening, you’ll add flour or cornstarch to the filling while it cooks on the stovetop. You can adjust the thickening before the filling goes into your pie. If it looks too watery, add a little more thickener and cook the filling down a bit. If it feels too gummy, add a little liquid.

Filling FAQs

Q. Why is there a gap between my filling and top crust? A. This gap occurs because there is not enough starch to keep the filling from deflating during the bake. Add 1 to 2 more tablespoons of cornstarch or flour (whatever is called for in the recipe) to your filling. Q. How can I prevent my fruit filling from turning mushy? A. The cell structure of overripe fruit can collapse when that fruit is baked. Use firm, underripe fruit for pies. I like to use Granny Smith apples because their cell structure holds up very well during baking. Q. Why did my custard filling crack during baking? A. Your oven is too hot or your baking time is too long. Reduce your oven temperature by 25 degrees or, during the bake, check the pie 5 to 10 minutes sooner than the indicated time. The custard should have a slight jiggle to it when taken out of the oven. Q. How can I prevent a burned piecrust and undercooked filling? A. Unfortunately, some home ovens are not correctly calibrated. If you know your oven runs hot, use a pie shield (here) for the first half of your bake.

A PIE MAKER’S TOOLS All the tools you’ll need to make a homemade pie are likely already in your kitchen.

SCALE A scale might be your most valuable tool in constructing your crust. If you’re having issues with a dry or wet dough, it’s likely because your flour measurement is inaccurate. A scale can fix this

problem. Remember, the weight of 1 cup of flour depends on how tightly it’s packed into your measuring cup. Weighing the flour is far more accurate than filling your cup and leveling it off with a knife. Operating a scale is easy. You set a bowl on the scale and press the “tare” or “zero” button, which will set the scale to zero, discounting the weight of the bowl. Fill the bowl with your ingredient to the desired measurement and that’s it! I usually use metric measurements when weighing dry ingredients, like flour, but most scales also measure in ounces. In the crust recipes here, I included both volume and (parenthetically) metric measurements. The scale is also handy when measuring fruit. Some recipes call for fruit by weight (2 pounds apples), and some call for an exact number of fruit (5 large apples). It’s more accurate to use the weight measurement because fruit can vary widely in size. A large apple could weigh considerably more than a medium apple. In this book I have included both weight and the approximate number of whole fruit needed.

FOOD PROCESSOR The days of cutting butter into the flour by hand are long gone. Just throw the flour, butter, salt, and cold water into a food processor and in seconds you’ll have perfect pie dough. The only negative is that you can easily overprocess the dough; if you follow the instructions in the recipe, this problem shouldn’t occur. Many pie recipes in this book use a food processor.

PREP AND MIXING BOWLS When I’m preparing the crust, I like to put the butter into a metal bowl to keep it as cold as possible. Metal mixing bowls are light, easy to store, hold up well in a dishwasher, and are pretty much

damage proof. However, if you only have glass or plastic bowls, they’ll be just fine.

ROLLING PIN AND ROLLING SURFACE Of the many kinds of rolling pins you could buy, I recommend a French rolling pin, which is usually wooden and tapered on each side, and a classic rolling pin with handles that stay in place as you roll the pin. That said, choose the pin that feels most comfortable to you. Your rolling surface should be clean, level, and nonporous. A pastry cloth is a useful tool for rolling out dough, but don’t worry if you don’t have one. I don’t own one.

PIE PLATES, TINS, AND PANS Most pie plates are 9 inches in circumference and round. They can be made of glass, metal, or ceramic. You can also buy disposable pie pans made of aluminum. I prefer a 9-inch deep-dish glass pie pan because glass and ceramic plates conduct heat better than aluminum pans. I favor glass over ceramic because I like to see the crust as it bakes. Disposable pie tins can be really great as well. Unfortunately, they are usually a little smaller than the standard 9-inch pie pan. I’ve used plenty, and I’ve had fillings spill over on occasion, so you should put a little less filling in the pan and save the rest to make tarts. When baking a slab pie or galette, I use a standard 10-by-15inch jelly roll sheet pan. You can find them on Amazon or in your local grocery store.

NICE TO HAVES

These nonessential tools increase convenience or help you embellish your pie. Bench scraper. This metal or plastic tool is handy for gathering together, cutting, or scraping off dough. Cookie cutters. These are handy for cutting decorative shapes from leftover dough, or the dough for a top crust. Pastry brush. This tool makes it easy to brush an egg wash over the crust before it goes into the oven. Piecrust shield. Made of metal or silicone, this ring-shaped tool covers the crust while it bakes and keeps it from burning. You can easily make a reusable crust shield with aluminum foil. Shape a big piece of foil into a flat, hollow circle approximately 9 inches in diameter. If the foil is not big enough, simply add another piece to your circle until it fits around the edge of a pie pan. The resulting shield is sturdy enough to put on and lift off without disturbing the pie. Pie weights. If you regularly make pies that require blind baking, consider investing in a set of pie weights. As a substitute, you can use dried beans or rice, but pie weights are made not only to weigh down the crust but also to conduct heat during baking to help achieve good results. Piping bag and tips. Use a piping bag and a decorative tip to create a beautiful finished look for whipped creams. I use plastic rather than cloth piping bags because they are convenient (no cleaning) and inexpensive. The piping tips I like best for whipping cream are the large flat round tip, the large star tip, and, my favorite, the St. Honore tip. Find both bags and tips on Amazon and at local stores like Sur La Table and Williams Sonoma.

Common Pie Terms Blind baking. This technique refers to partially baking or fully baking a piecrust before filling it. It is generally used when making cream pies, lemon meringue, and other custards that have either a short, or no, bake time. Cookie crust. The most popular cookie crusts are made with graham crackers, chocolate sandwich cookies, or gingersnaps, which are ground and mixed with melted butter and sugar and pressed into a pie pan. Pretty much any cookie can be used as a cookie crust. Crimping. The decorative crust around the edge of the pie is made by crimping. The two most common methods are using your fingers to create a scalloped pattern or using the tines of a fork. Cutting in the fat. When you mix butter into flour to make crust, you are cutting in the fat. Egg wash. The glossy sheen on a piecrust is achieved with an egg wash, which is a combination of water and egg, or milk and egg. It is brushed on just before baking. Fluted edge. This crimping style is also known as a scalloped edge. Galette. This rustic open-faced pie is baked on a sheet pan instead of in a pie pan. Lattice top. The beautiful woven crust on a pie is known as a lattice top. It’s most often used to cover fruit pies. Slab pie. This flat, shallow pie is baked in a jelly roll pan or on a rimmed baking sheet. Streusel. This mixture of flour, sugar, butter, and sometimes oats can be used in place of a top crust.

Venting. In double-crusted pies, a few slits—or vents—are cut into the top crust before baking to allow for steam release, without which the crust might burst open.

A PIE MAKER’S PANTRY Your pantry likely contains a few essential ingredients for pie baking.

COOKIES, CRACKERS, AND CRUMBLY BITS The fastest and easiest way to make a crust is using crushed cookies or crackers. Many pies are made with graham crackers, chocolate sandwich cookies, or salty crackers, but almost any cookie or cracker will do. When I make a fall or winter pie, I like to use gingersnaps because they remind me of the season. Use a lemon sandwich cookie as a base for a lemon icebox pie. Salty crackers are a fantastic base for a pie with peanut butter. The possibilities are practically endless. Crumbly bits are what I call things like streusel topping—a combination of oats, flour, and brown sugar. They add flavor and texture. Nuts, such as almonds or cashews, are another great addition, both in fillings and crusts.

FAT Piecrust must be made with some kind of fat and I’m a sucker for unadulterated full-fat butter. I like its texture and taste and, for me, there’s no substitution. Unsalted butter is the way to go so you can control the total amount of salt in the recipe. If I want to give a savory pie some depth, I use a combination of butter and lard. Lard is pure fat made from a pig and it has a crumbly texture, so it’s best when combined with butter or a little more water.

Shortening is another fat often used by itself or in combination with butter. I’ve never liked its texture and it has little to no flavor. But if you’re a die-hard shortening fan, use it in any of this book’s recipes.

FLOUR All that is required for pies is some form of all-purpose flour. I like to use King Arthur all-purpose flour because I trust its high quality. When selecting a gluten-free flour, I always look for one that contains xanthan gum, which is a binding agent that adds structure to your crust. The brand I use is Bella Gluten-Free, and it can be found online through Amazon and in grocery stores.

SEASONAL PRODUCE Pie only gets better when you use fresh ingredients. Stock up on your favorite fruits when they are in season. I recommend rhubarb in spring and apples, pears, and cranberries in winter. If you have a fruit tree, cut up and freeze any extra produce so you can enjoy a fruit pie in the dead of winter.

SUGAR, SPICE, AND EVERYTHING NICE Every pie needs some seasoning, whether it’s sugar, salt, spices, or all three. Sugar is essential, and you have lots of choices, including granulated, brown, or coconut sugar. Salt is a great flavor enhancer and balances the sugar in your pie. Among the wide variety of spices you can use, cinnamon and ginger are probably the most common. These give a pumpkin pie its distinct flavor. I also like to use allspice and cloves in my pies.

THICKENERS The secret to a filling that holds together when you cut a slice of

pie is the thickening agent. There are several ingredients that can thicken a filling, including cornstarch, flour, eggs, and egg yolks. Fruit pies often include a thickener of either cornstarch or flour, or sometimes a combination of the two. I prefer cornstarch for fruit pies and flour in savory potpies. If you are making a custard pie, try eggs, egg yolks, or a combination of eggs and cornstarch to create a smooth texture.

Using Frozen Fruit I use frozen fruit in my professional kitchen and at home. Don’t get me wrong, fresh fruit is my first choice and I use it when the season permits, but it’s not always the fastest or easiest option. A pie made with frozen fruit will be a little more jam-like than one made with fresh fruit. Frozen fruit doesn’t need to thaw completely; you just want it to soften enough for the sugar and thickener to stick to it. A longer bake time may be required for some pies containing large frozen fruit pieces. Look for active bubbling, which ensures that your pie has had sufficient time under the heat and that the thickener has done its job. To make frozen fruit: Cut fresh fruit into slices, if applicable, and lay them in a single layer on a sheet pan so the pieces are not touching. Freeze the fruit for at least 8 hours. Put it in a zip-top freezer bag and place the bag in the freezer.

EASY RULES TO LIVE (AND PIE) BY Here are my cardinal pie-making rules. Read the recipe in its entirety. If you know your pie needs to chill for several hours before you can apply the topping, schedule your time accordingly. You don’t want to make a pie you plan to

serve that same day only to learn, when you are partway done, that it needs to be chilled overnight before you can complete it. Use a scale when making the crust. A successfully executed crust starts with accurately measured flour. Keep the crust ingredients cold. Cold fats will result in a wonderful flaky piecrust. Chill the fats in the freezer while you prepare the rest of the ingredients, and then work quickly to process and knead the dough. Wrap it in plastic wrap and put it back in the fridge while you prepare the filling. Don’t overwork your dough. When mixing dough in a food processor, process the ingredients just enough to combine them. You’re looking for the dough to come together, not form into a ball. Once it comes together, remove it from the food processor and use your hands to form it into a ball. Working quickly during this step will help keep the dough cold. Use quality ingredients. Use fresh, seasonal produce when you can and invest in high-quality unsalted butter, flour, and fresh spices. Use the appropriate amount of thickener. Cornstarch is preferred for fruit pies and flour is best for savory potpies. Your pie will taste just as delicious without a thickener, but it won’t hold together when you cut a slice for serving. Season, season, season. Season your pie with sugar, salt, spices, or juices like lemon or lime. These elements bring out the natural flavors of your main ingredients. Avoid soggy bottoms. There are two ways to avoid a soggy bottom: Blind bake the pie shell or bake the pie on a preheated pizza stone or on an inverted sheet pan, which will conduct heat and cook the bottom crust while the oven bakes the top crust.

Don’t forget to vent. If you’re making a double-crust pie, cut a few slits in the center and near the edges to release steam. This step allows the filling to bake evenly within the crust as well as prevents explosions in your oven. Don’t sweat the small stuff. Your pie doesn’t have to look like a professional made it to taste amazing. Pie is very forgiving. Fillings can be adjusted and crust can be patched with scraps if it tears before baking. You can cover flaws with some fresh fruit, whipped cream, or ice cream.

ABOUT THE RECIPES The recipe portion of this book begins with a chapter of master piecrust recipes, followed by three pie recipe chapters—Spring and Summer; Fall and Winter; and Anytime Pies—so you can easily find a pie that celebrates the season, or one that can be made at any time, for any reason (that’s almost all pies, for me!). In every pie recipe all the ingredients are listed, including those for the crust, to make it easy for you to make a shopping list. When you’re ready to make the recipe, turn to the crust chapter for the instructions to make the crust and turn back to the specific pie recipe to make the filling and bake (or chill). Each recipe also has one of the following tips: • Swap it! so you can switch up the ingredients in a pie • Level up! to help enhance the flavor of a pie or add a fun decoration • Make it mini! to turn your pies into cute mini pies • For a crowd! for when you, well, need to feed a crowd Now, go forth and bake! I promise it’ll be easy as pie.

CHAPTER TWO

Foolproof Crust: A Step-by-Step Guide We’ve all been there: Despite having followed the recipe instructions, you find that your crust will not behave. It’s either too dry to roll out, or it completely sinks during a blind bake. In this chapter, I give you step-by-step instructions for making and baking a beautifully flaky crust, along with tips to deal with a less-than-ideal crust. Making pie dough really is much easier than you think and, once you’ve worked your way through this chapter, I’m sure you’ll embrace the project. (I cannot, however, do anything about the mess in your kitchen—that is just the nature of the game, friends.)

PREPPING YOUR WORKSPACE AND INGREDIENTS An organized kitchen is an efficient kitchen. When it comes to making pie dough, having your ingredients measured and your equipment at hand not only yields the best results, but also makes life much easier for the pie-dough maker (you). To prep your workspace and ingredients, follow these steps: 1. Set up your kitchen tools. Pull out your food processor and a kitchen scale or measuring cups and spoons. Prepare a work surface with a clean cutting board and a sharp knife to cut your fat. Place a small metal bowl in the freezer to chill. 2. Weigh or measure the fats. Cut the butter or lard into small cubes as the recipe instructs. Place the cubes into a chilled metal bowl and put the bowl in the freezer. Always begin with the fats—it’s important that they make it into the freezer quickly so they stay as cold as possible while you prepare the rest of the ingredients. 3. Weigh or measure the flour and any dry ingredients. When measuring dry ingredients for pie dough, it’s best to use a kitchen scale. It is the most accurate and will, therefore, yield the most consistent results. Place a bowl on your kitchen scale and turn the scale on. This will automatically “zero” or “tare” out the weight of the bowl, so you can weigh your ingredients directly into the bowl. Alternatively, you can turn on your kitchen scale then put the bowl on top and press the zero or tare button. If you don’t have a scale, the best way to measure is to scoop the flour with your cup measure and gently shake off the excess. Take the flat edge of a butter knife to level the top. The flour should not be too packed, nor too light.

4. Chill the water. Fill a small bowl with about 1 cup water, toss in a few ice cubes, and set aside. Have a tablespoon ready to use.

MIXING AND SHAPING YOUR DOUGH Mixing the dough is fast and easy, especially when you use a food processor. Be careful not to overprocess it, which will lead to a tough, unflaky crust. 1. Place the ingredients in a food processor and pulse a few times to mix. 2. Remove the chilled fat from the freezer and add it to the food processor. Process for 30 seconds. The fat should be cut into the dry ingredients evenly and look like coarse crumbs. 3. Add 1 tablespoon of ice water and process for 20 seconds. 4. Repeat, adding 1 tablespoon of the ice water and processing for 20 seconds each time until the dough has clumped into large chunks, about 4 to 6 times total. 5. Remove the dough from food processor and place it onto a clean, nonporous surface. Gather the dough together and press it into a smooth ball. If the dough is a little wet and is sticking to your surface, use a bench scraper to scrape up all the pieces into the ball of dough. If the dough appears too dry, wet your hands and quickly knead the moisture into the dough. Try to work as quickly as you can so the dough stays as cold as possible. Also, if you overwork the dough, it can get tough and lose its flakiness. 6. Cut the dough in half and wrap each piece with plastic wrap. 7. Chill the dough in the refrigerator for at least 30 minutes to let the gluten relax, which will make it easier to roll out the dough.

Add chilled fat to dry ingredients.

Process to evenly cut fat into dry ingredients.

Add water a little at a time and process the dough until it comes together in large clumps.

Transfer dough from food processor to clean, dry work surface.

Gather dough together and shape into a smooth ball.

Cut dough ball in half, flatten it into circles, and wrap each half in plastic before chilling in fridge.

Mixing Pie Dough by Hand It is hugely convenient to have a food processor to make pie dough—but not totally necessary. If you don’t have a food processor, roll up your sleeves and follow these simple steps. 1. Cut the cold fat into cubes, place them in a small metal bowl, and place the bowl in the freezer until ready for use.

2. Weigh or measure the flour and dry ingredients in a large bowl. 3. Fill a small bowl with ice water and have a tablespoon measure handy. 4. Add the cold fat to the dry ingredients. Use a pastry cutter to cut the fat into the dry ingredients until the mixture looks crumbly with some chunks. 5. Add the ice water, 1 tablespoon at a time, and continue to use the pastry cutter until the dough comes together. 6. Use your hands to quickly form the dough into a smooth round ball. Cut the dough in half and wrap each half in plastic wrap. 7. Refrigerate the dough for a minimum of 30 minutes before rolling it.

ROLLING OUT YOUR DOUGH Always start with a clean, dry, nonporous surface. You don’t want leftover crumbs or food on your counter sticking to your dough while you roll it out! If the dough cracks or it sticks to your rolling pin, no worries—just press that piece back into the dough and keep rolling. To roll out and shape your dough, follow these steps. 1. Lightly flour your work surface and a rolling pin. You may use the same work surface you used to shape your crust, as long as the surface is clean and dry. 2. Remove one dough disk from the refrigerator and unwrap it. After 30 minutes in the refrigerator, the dough is at the perfect texture to roll out. If you have chilled the dough longer, you will need to let it come to room temperature for about 45 minutes before you can roll it out.

3. Lightly flour the top of the dough. Use your floured rolling pin to roll from the center of the dough out. Turn the dough 90 degrees and roll it again from the center out. Continue to roll and turn the dough to get it rolled evenly and uniformly. If cracks appear in the center or pieces tear off, just patch it back together and keep rolling. 4. For a standard, 9-inch pie pan, roll the dough to a roughly 16inch circle. For a slab pie, roll out the dough into a rectangular shape, roughly 11 by 16 inches. For a galette, roll out the dough into a roughly 16-inch circle.

Lightly flour your work surface, rolling pin, and top of the dough.

Roll from the center out, rotating the dough 90 degrees as you go, until you get desired shape and size.

GETTING YOUR CRUST IN SHAPE Before transferring the dough to a pie pan, spray the pan lightly with nonstick baking spray. To transfer your crust into the pie pan, follow these steps. 1. For a round 9-inch pie: Starting from one edges of the dough, roll it up onto your rolling pin, as if you were rolling a piece of

paper. 2. Carefully unroll the dough onto the lightly greased pie pan. 3. Press the dough lightly around the edges and into every crevice of your dish so the pie dough fills the dish. 4. Crimp the edges (here) if it’s a single crust pie. If making a double-crust pie, let the edges hang over the sides and use kitchen shears or a knife to trim the dough, leaving a ½- to 1inch border of dough over the edge of the dish—et voilà! You have the beginnings of a beautiful and tasty pie. 5. For a slab pie: Use the same method of rolling the dough onto your rolling pin (#1) and rolling it off (#2) onto a lightly greased 10-by-15-inch jelly roll pan. Trim the dough right to the edge of the pan. It is not necessary to crimp the edges for a slab pie. 6. For a galette: Line a sheet pan with parchment paper. Roll your dough onto your rolling (#1) pin, then unroll it onto the prepared sheet pan. Because the galette has a more rustic feel, you have a lot of room for error. No matter how hard you try, it is tough to ruin a galette, which is excellent news for all. 7. Refrigerate the pie dough for at least 10 minutes. 8. At this point you can add filling or blind bake the crust, as needed.

Roll dough onto rolling pin.

Unfurl dough over a lightly greased pie dish.

Trim off overhang.

Blind Baking Your Crust When is it necessary to blind bake? I blind bake the crust when making a no-bake pie, such as Chocolate Silk Pie. I also blind bake when making certain custard pies, like Lemon Meringue Pie, Banana Cream Pie, and most quiches because the fillings take less time to cook than the crust. Blind baking gives the crust a head start. To prepare your crust for blind baking: Place a sheet of

parchment paper or aluminum foil over pie dough that has been placed in a pan, crimped, and chilled. Pour dried beans or rice into the center of the crust and spread them evenly in the pan. The weight of the beans or rice helps keep the crust flat while it bakes. Place the pan in the refrigerator to chill. Preheat the oven to 375°F. To partially blind bake the crust: Bake for 20 minutes. The edges of the crust will appear blonde and partially cooked. Remove the weights by carefully gathering up the parchment or foil. Proceed with the recipe. To fully blind bake the crust: After partially blind baking the crust for 20 minutes, remove the weights, and bake the crust for 15 to 20 minutes more, until it is evenly golden brown. Proceed with the recipe.

FINISHING YOUR CRUST Congratulations! You’ve made the dough, rolled it out, and filled your pie with a tasty filling. All that’s left is to finish your pie with a top crust. Pies like pumpkin, buttermilk, or Dutch apple do not need a top crust. However, if you’re making a classic apple pie, or a blueberry lattice pie, you need that second crust to finish your pie. Top crusts are fun: Get creative and decorate them any way you like. In this section, I give you instructions on how to top your pie the classic way with crimped edges, how to weave a lattice top, and how to add even more flair to your pie.

SEALING AND CRIMPING To seal the edges of the top crust or lattice to the bottom crust, make a simple egg wash by whisking 1 large egg with 2 tablespoons water. Using a pastry brush, brush the wash around

the perimeter of the bottom crust. Roll out the dough for the top crust as you would the bottom. Roll the dough onto your rolling pin and unroll it onto the top of the pie. Adjust as needed to center the crust over the pie and let it naturally drape over the edges. Seal the edges, pressing the dough together with your fingers. Use kitchen shears to trim the dough to a ½-inch border, as needed, around the edge of the pie pan. Roll the ½-inch border of dough under itself to create a thicker border. Crimping creates a decorative border around the pie’s edge. Here are some techniques I use. Simple fork method. This method is the easiest, and it creates a classic, decorative edge. Press the tines of a fork into the dough around the border of the pie to seal the dough and create a pretty edge. A fun variation can be achieved using the bottom of a ¼ teaspoon to press small mounds into the edge of your pie. Scalloped crust. This classic technique may be the most popular. I use this with almost every pie I make. Using the index finger from one hand, push the dough out from the inside, while pinching the dough and pushing in with the thumb and index finger of your other hand, creating a scallop. Repeat around the entire edge.

Crimp a scalloped edge.

VENT YOUR PIE Cutting a vent into the top crust of your pie before baking is important. When the pie bakes, it gets very hot. The steam from the filling builds up and needs to be released through a vent, otherwise you’ll have a (big) mess in your oven (after the explosion!). If your pie has a lattice top, there is plenty of room for steam to escape. But with a full top crust, cut a few slits in it with a sharp knife for steam to escape. I usually cut an “X” at the center of my pies, then 4 to 6 slits around the edges of the top crust. This

allows the filling to bubble up out of the slits—a good visual indicator that your pie is done. Note that when cutting slits to vent your pie, do so after the egg wash is applied. Otherwise you may just seal your vents with the wash!

HOW TO WEAVE A LATTICE TOP 1. Roll out the dough. Using a sharp knife and a ruler (or other object with a straight edge), cut about 10 (1-inch) strips from top to bottom across the dough. When you’re comfortable creating a lattice, you can go thicker or thinner. 2. Loosely lay 5 dough strips horizontally across the top of the filled pie, about 1 inch apart. 3. Pull back 3 alternating dough strips to the center of the pie from right to left and lay down 1 strip vertically across the center. Replace the horizontal pieces over the center strip. 4. Pull the other 2 horizontal strips to the center from right to left, stopping where the vertical strip is. Lay down another vertical strip and replace the 2 horizontal strips over it. 5. Pull back the first 3 alternating strips again from right to left, and lay down another vertical piece. You should have completed the right side of the pie. 6. Now, going from left to right, pull back 3 alternating dough strips to the center of the pie, and lay down 1 strip vertically. Replace the horizontal pieces over the vertical strip. 7. From left to right, pull back the other 2 horizontal strips to the center, and lay down the last vertical strip. Replace the horizontal pieces over the vertical strip. Seal and crimp the edges.

Cut dough into 1-inch strips.

Lay strips horizontally, about 1 inch apart.

Pull back alternating horizontal strips and lay down a vertical strip.

Interweave vertical strip with horizontal strips.

Pull back the other horizontal strips and lay down another vertical strip.

Repeat with the first set of horizontal strips.

Repeat on the other side of the pie until it is fully covered. Voilà!

EGG WASHES Egg washes give your crust a glossy, finished look. The protein in the egg white and egg yolk promote browning, and the yolk gives it a nice sheen. Egg washes are typically a mixture of eggs and water, or sometimes milk or cream and eggs. The protein in milk also contributes to the browning. The cream’s high fat content contributes to the sheen. Which wash to use depends on type of dough: For a standard pie dough, I make a wash with 1 egg plus 1 to 2 tablespoons water. Shortbread dough has a little more sugar, which will contribute to browning so I opt for a shiny look, using 1 egg yolk mixed with 2 tablespoons milk. A pastry brush is the best tool for applying egg wash to a pie. I prefer one with a wooden handle and bristle brush because it covers better; a silicone brush will work, too. Dip your brush into the egg wash and tap it on the edge of the bowl to knock off any excess. Apply a thin layer of wash to the crust, covering it entirely.

Brush on an egg wash to finish your pie.

Enhance Your Pie Add flavor to your crust. Adding cheese is one way to add flavor to your crust. I like hard cheeses that hold up to a long bake, such as Cheddar for apple pie or Gruyère for pear pie. These cheeses lend a sweet-savory flavor to your pie. Create an herby flavor for savory pies and quiche by adding 1 or 2 tablespoons chopped fresh thyme or rosemary to your pie dough. Dried herbs work, but fresh herbs impart a stronger

flavor. Add 1 tablespoon freeze-dried raspberry powder to inject extra fruit flavor into your pie dough. Create a fancy design. Using cookie cutters, punch out shapes from your rolled-out dough and lay them over the filling to create a top crust. I use leaf shapes for Thanksgiving pies and hearts for Valentine’s Day! For pumpkin pies, I brush my leaves with egg wash, dust them with cinnamon sugar, and bake them on a parchment-lined sheet for 8 to 10 minutes until golden brown around the edges. Add crunch. Sprinkle coarse sugar (raw sugar, turbinado, or sanding sugar) over your top crust after you’ve applied the egg wash. The sugar bakes into the crust and adds texture and sweetness. Make whipped cream from scratch. Whip 1 cup chilled heavy (whipping) cream with ½ cup powdered sugar and ½ teaspoon vanilla extract until stiff peaks form. Whip in 1 tablespoon bourbon or coffee liqueur for a boozy twist, or add ¼ teaspoon ground cinnamon to pair with pumpkin pie.

FREEZING YOUR CRUST FOR ANOTHER DAY Making pie from start to finish in one day can be exhausting, I know. Simplify the process by making the dough, rolling it out, fitting it into your pie pan, trimming and crimping the edges as desired, and freezing it for up to 1 week. Alternatively, make the dough, form it into a disk, wrap it in plastic wrap, and freeze it for up to 6 months. When ready to use the dough, let it come to room temperature before rolling it out. To tell when the dough is ready, press your finger into the dough. It should be just firm enough for your finger to make a dent.

Proceed with the recipe.

Help! My crust . . . Is too dry and crumbly. You don’t have enough moisture in the dough. Simply wet your hands and knead the dough until it comes together. Is too wet. Knead your dough with some additional flour, 1 tablespoon at a time, until the dough is no longer wet or tacky. Wrap it with plastic wrap and chill it before rolling it out again. Has a soggy bottom after baking. This problem may be connected to baking time. Place a pizza stone or an inverted sheet pan on the center rack of the oven. Preheat the oven completely—about 30 minutes—before placing the pie on the hot stone or sheet pan. Bake for the time called for in the recipe. The pizza stone will conduct heat to the crust while the oven bakes the filling. Soggy bottoms also can be due to a filling issue. Putting a hot filling into a cold dough softens the dough before it starts to bake. Cool your filling before putting it into the pie. This step is crucial for savory pies such as chicken potpie, which have fillings that are cooked before they go into the crust. Shrinks when I blind bake it. Your pie dough needs to be cold before you bake it. Freeze the pie dough in its dish for 20 minutes, or refrigerate for 1 hour. Do not skip this step. Additionally, if you crimp your dough by first rolling it inward, your dough will likely shrink inward. Roll the dough outward and underneath itself, then crimp it.

USING STORE-BOUGHT CRUST I’m not one to judge. I absolutely use store-bought dough when I

need to. Sometimes, we just don’t have the time or inclination to make dough from scratch. Frozen pie shells in a disposable pie tin are great for a singlecrust pie—simply add the filling and bake. But if you are making a double-crust pie, look for sheets of rolled pie dough in the refrigerated section. I prefer the sheets because they are more versatile and allow me to use my own pie pan (so at least my pie looks homemade!). My preferred brand of commercial pie dough is Pillsbury. It’s consistent and tastes good. I also recommend Trader Joe’s pie dough. The flavor is good, and the dough holds up well during a bake. Dough has an expiration date, so avoid disappointment and check the date before you buy.

Basic All-Butter Pie Dough

CHAPTER THREE

Master Crust Recipes Welcome to the land of piecrust. Here you’ll find all the bases covered: an all-butter pie dough, a gluten-free variety, a combination butter-lard crust, a rich, sweetened almond shortbread, and a variety of cookie crusts. Every recipe is easily made in a food processor or a stand mixer. Now that you understand the basics of making pie dough, there really isn’t any pie you cannot make. You know what to look for when the dough comes together and you understand what texture you’re looking for. You know that cold butter creates a flaky crust in an all-butter crust. So, go forth and make piecrust!

Basic All-Butter Pie Dough ACTIVE TIME: 10 MIN CHILL TIME: 30 MIN, OR UP TO 3 DAYS MAKES: 1 (9-INCH) DOUBLE-CRUST PIE

Is there anything better than a flaky piecrust? I don’t think so! This all-butter pie dough recipe is really versatile and I use it all the time. It’s nicely crispy and browns really well. The buttery flavor really shines through when you bite into a pie with this crust as its base. 1 cup (2 sticks; 226 g) cold unsalted butter 2½ cups (355 g) all-purpose flour 1 tablespoon (15 g) granulated sugar ½ teaspoon (3 g) salt 5 to 6 tablespoons ice water

1. Prep. Cut the butter into small cubes, place them into a chilled metal bowl, and put the bowl in the freezer until needed. 2. Mix. In a food processor, pulse the flour, sugar, and salt to combine. Add the butter cubes and process for 30 seconds, until the mixture looks like dry crumbles. Add 1 tablespoon of water and process for 20 seconds. Continue adding water, 1 tablespoon at a time and processing for 20 seconds each time, until the dough comes together in large chunks. Turn off the food processor and transfer the dough to a clean, dry work surface. 3. Knead. Gather the dough together and quickly knead it until it forms a smooth ball. Cut the dough in half with a knife. Shape each half into a round, flat disk and wrap each disk with plastic wrap. 4. Chill. Place the dough in the refrigerator for at least 30

minutes, or up to 3 days, before rolling out and filling. After 30 minutes in the refrigerator, the dough will be the perfect temperature and texture to roll out. If it has been chilled longer, let the dough sit out at room temperature for 45 minutes to 1 hour. The dough disk can also be frozen, wrapped in plastic wrap, for up to 6 months. Pies that use this crust: Perfect Peach Pie, Blueberry Lattice Pie, Classic Pumpkin Pie, Coconut Cream Pie.

Combination Butter-Lard Pie Dough ACTIVE TIME: 10 MIN CHILL TIME: 30 MIN, OR UP TO 3 DAYS MAKES: 1 (9-INCH) DOUBLE-CRUST PIE

For savory pies, I like to use this combination butter-lard pie dough. Lard’s rich umami flavor blends well with savory ingredients. It’s not so strong, however, that it cannot be used in sweet pies. Because lard is pure fat, this pie has a much more tender crust, but is just as easy to roll out as any other dough. If you are a fan of shortening, substitute shortening for the lard, and follow the same directions. ¾ cup (1½ sticks; 170 g) cold unsalted butter 4 tablespoons (55 g) cold lard 2½ cups (355 g) all-purpose flour 1 tablespoon (15 g) granulated sugar ½ teaspoon (3 g) salt 2 to 3 tablespoons ice water

1. Prep. Cut the cold butter and lard into small cubes, place them into a chilled metal bowl, and put the bowl in the freezer until needed. 2. Mix. In a food processor, pulse the flour, sugar, and salt to combine. Add the butter and lard cubes and process for 30 seconds, until the mixture looks like dry crumbles. Add 1 tablespoon of water and process for 20 seconds. Continue adding water, 1 tablespoon at a time and processing for 20 seconds each time, until the dough comes together in large chunks. Turn off the food processor and transfer the dough to a clean, dry work surface. 3. Knead. Gather the dough together and quickly knead until it

forms a smooth ball. Cut the dough in half with a knife. Shape each half into a round, flat disk and wrap each disk with plastic wrap. 4. Chill. Place the dough in the refrigerator for at least 30 minutes, or up to 3 days before rolling out and filling. After 30 minutes in the refrigerator, the dough will be the perfect temperature and texture to roll out. If it has been chilled longer, let the dough sit out at room temperature for 45 minutes to 1 hour. The dough disk can also be frozen, wrapped in plastic wrap, for up to 6 months. Pies that use this crust: Goat Cheese and Tomato Quiche, Day-After-Thanksgiving Turkey Potpie, Beef Stroganoff Pie.

Gluten-Free Pie Dough ACTIVE TIME: 10 MIN CHILL TIME: 30 MIN, OR UP TO 3 DAYS MAKES: 1 (9-INCH) DOUBLE-CRUST PIE

We all have someone in our life that cannot consume gluten; I think they should be able to enjoy pie just as much as the next guy. With this crust, they can! I was skeptical about whether it would work well or taste good, but I was pleasantly surprised! Make sure to roll out the crust between two sheets of parchment paper, because the parchment allows you to roll out the dough without needing to flour your work surface and rolling pin (as this is a gluten-free dough). The recipe calls for xanthan gum, but if the gluten-free flour mix you are using already contains it, leave it out. The instructions for making and baking a gluten-free crust are the same as for the other crusts, so feel free to swap it in whenever you like. ¾ cup (1½ sticks; 170 g) cold unsalted butter 3 cups (510 g) gluten-free flour ¾ teaspoon (7 g) xanthan gum (optional; omit if your flour blend contains xanthan gum) ½ teaspoon (3 g) baking powder 1 teaspoon (5 g) salt 1 cup (226 g) full-fat sour cream 1 to 2 tablespoons ice water

1. Prep. Cut the cold butter into small cubes, place them into a chilled metal bowl, and put it in the freezer until needed. 2. Mix. In a food processor, pulse the flour, xanthan gum (if using), baking powder, and salt to combine. Add the butter and process for 30 seconds. Add the sour cream and process until the mixture looks like dry crumbles. Add 1 tablespoon of water

and process for 20 seconds. Continue adding water, 1 tablespoon at a time and processing for 20 seconds each time, until the dough comes together in large chunks. Turn off the food processor and transfer the dough to a clean, dry work surface. 3. Knead. Gather the dough together and quickly knead until it forms a smooth ball. Cut the dough in half with a knife. Shape each half into a round, flat disk and wrap each disk with plastic wrap. 4. Roll. Roll out the dough between 2 pieces of parchment paper to an 8-by-8-inch square. Remove the top piece of parchment. Fold one third of the dough toward the center, turn, and fold the other third over, like folding a letter to put into an envelope. Turn the dough 90 degrees and repeat this step two more times. Cut the dough in half and wrap each piece with plastic wrap. 5. Chill. Place the dough in the refrigerator for at least 30 minutes, or up to 3 days, before rolling out and filling. After 30 minutes in the refrigerator, the dough will be the perfect temperature and texture to roll out. If it has been chilled longer, let the dough sit out at room temperature for 45 minutes to 1 hour. The dough disk can also be frozen, wrapped in plastic wrap, for up to 6 months. Pies that use this crust: Any pie that uses Basic All-Butter Pie Dough or Combination Butter-Lard Pie Dough can use this crust.

Almond Shortbread Crust ACTIVE TIME: 10 MIN CHILL TIME: 1 HR, OR UP TO 1 WEEK MAKES: 1 (9-INCH) SINGLE-CRUST PIE OR GALETTE

This rich almond shortbread crust is essentially a big cookie. It’s lightly sweetened with a buttery, nutty flavor. If you don’t want to use almond flour, just increase the all-purpose flour by ½ cup. Alternatively, substitute ground pistachios, hazelnuts, or pecans for the almond flour to create different flavor profiles. This is my favorite dough to use when making sweet galettes; it’s a little sturdier than regular pie dough and the almond flour gives it extra flavor. ½ cup (1 stick; 113 g) butter, at room temperature ¼ cup (36 g) powdered sugar, sifted 1 cup (142 g) all-purpose flour ½ cup (72 g) almond flour ¼ (1 g) teaspoon salt 1 large egg

1. Mix. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl and using a hand mixer, mix the butter and powdered sugar. Add the all-purpose flour, almond flour, and salt, a little at a time, mixing between additions. Scrape down the sides of the bowl with a rubber spatula, as needed. Add the egg and mix, scraping down the sides as needed, until the dough is thoroughly combined. 2. Form. Transfer the dough to a clean, dry work surface and use your hands to gather the dough together and form it into a smooth flat disk. It will be soft and tacky. Wrap the dough with plastic wrap.

3. Chill. Place the dough in the refrigerator for at least 1 hour, or up to 1 week, before rolling out and filling. There is no need to bring the dough to room temperature before rolling because it’s a soft dough. The dough disk can be frozen, wrapped in plastic wrap, for up to 3 months. This dough contains more perishable ingredients, like the egg, and it will not hold in the freezer as long as the other doughs in this book. Pies that use this crust: Almond-Rhubarb Galette, Cherry Frangipane Pie, Apricot and Browned Butter Pie, CranberryPear Galette.

Cookie Crusts ACTIVE TIME: 10 MIN BAKE TIME: 8 MIN CHILL TIME: 10 MIN, IF MAKING A NO-BAKE PIE MAKES: 1 (9-INCH) SINGLE-CRUST PIE

Cookie crusts are incredibly easy—they are simply crushed cookies mixed with melted butter and usually some sugar—and they are the base of some of the most delicious pies out there. Graham cracker crust is probably the most popular but you can make a crust with gingersnaps or chocolate sandwich cookies. I love a hint of salt mixed in the crust to avoid overwhelming it with sweetness. I find it easiest to count the number of cookies needed for each crust, but sometimes you can find boxes of graham cracker crumbs, so I’ve included cup measurements for those as well. These recipes give you a nice thick crust on the bottom and sides. Whichever cookie crust flavor you choose, be sure it complements the filling. FOR A GRAHAM CRACKER CRUST 12 graham cracker sheets, or 2 cups (168 g) graham cracker crumbs ¼ cup (60 g) granulated sugar ¼ teaspoon (1 g) salt ½ cup (1 stick; 113 g) melted butter, at room temperature FOR A CHOCOLATE SANDWICH COOKIE CRUST 24 chocolate sandwich cookies ¼ teaspoon (1 g) salt 5 tablespoons (70 g) melted butter, at room temperature FOR A GINGERSNAP COOKIE CRUST 40 gingersnap cookies ¼ cup (60 g) granulated sugar ¼ teaspoon (1 g) salt 6 tablespoons (84 g) melted butter, at room temperature

TO MAKE THE COOKIE CRUST OF CHOICE

1. Preheat. Preheat the oven to 350°F. 2. Mix. In a food processor, pulse the cookies (and any sugar or salt depending on the crust you are making) to combine. With the motor running, slowly drizzle in the melted butter and process until the mixture appears wet and crumbly. Stop the food processor and pour the contents into a 9-inch pie pan. 3. Press. Using the bottom of a small measuring cup, press the crumbs evenly into the pan, creating a ½-inch border around the edge. 4. Bake. Bake for 8 minutes. Let cool to room temperature before filling. 5. Chill. If you are making a no-bake pie, chill the crust in the refrigerator for 10 minutes before filling. Pies that use this crust: Orange-Ginger Pie, Key Lime Pie, Toasted S’mores Icebox Pie, Grasshopper Pie.

Blackberry-Nectarine Slab Pie

CHAPTER FOUR

Spring and Summer Pies I have a theory that whatever season you are born in tends to be your favorite season. For me, I’m an August baby, when peaches are at their ripest, so it’s no wonder the summery Perfect Peach Pie is my favorite. In this chapter, all the fresh flavors that come to life in the spring and summer are transformed into delectable pies. With recipes featuring the season’s bounty of stone fruit and berries, plus fun specialties like Toasted S’mores Icebox Pie that recalls a summer night campfire, and the savory Goat Cheese and Tomato Quiche that is perfect for a springtime brunch, you’ll find a perfect pie for any gathering—whether it’s Memorial Day, Fourth of July, or an annual summer picnic at the lake.

Strawberry-Rhubarb Lattice Pie ACTIVE TIME: 35 MIN BAKE TIME: 1 HR, 30 MIN CHILL TIME: 10 MIN MAKES: 1 (9-INCH) DOUBLE-CRUST PIE

I never quite understood rhubarb when I was a kid, and I think I was in my twenties when I first tried it. You mean people put this thing that looks like red celery in a pie? It blew my mind. Once I realized how delicious it was when cooked and sweetened with some sugar, I accepted and embraced this spring vegetable, and I’m here to convince any naysayers as well. This pie is the epitome of spring. It’s beautifully pink, and the combination of sweet strawberries and sour rhubarb is a match made in heaven. Load it into a flaky, tender all-butter crust and you’ll soon understand what rhubarb is all about—just as I did. FOR THE CRUST 1 Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING 4 cups sliced rhubarb (5 to 6 stalks) 3 cups quartered strawberries ½ cup granulated sugar ¼ cup packed light brown sugar ¼ cup cornstarch ¼ teaspoon salt Zest of 1 lemon Juice of 1 lemon 1 teaspoon cold unsalted butter, cubed FOR THE EGG WASH 1 tablespoon water 1 large egg

TO MAKE THE CRUST

Make Basic All-Butter Pie Dough. TO MAKE THE FILLING

1. In a large bowl, mix together the rhubarb and strawberries. 2. In a separate bowl, mix together the granulated sugar, brown sugar, cornstarch, salt, lemon zest, and lemon juice with a rubber spatula. Fold the mixture into the fruit until thoroughly coated. Set aside. TO MAKE THE EGG WASH

In a small bowl, whisk together the water and egg. Set aside. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with baking spray. 2. Roll out the crust. Unwrap one dough disk and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Let the edges of the dough hang off for now. 3. Fill. Fill the pie shell with the strawberry-rhubarb filling, including all the juices from the bowl. Dot the filling with the cold cubed butter. 4. Prepare the lattice crust. Unwrap the second dough disk and roll it into a 16-inch circle. Cut 10 (1-inch) strips from it. To weave a lattice top (see here): Place 5 dough strips horizontally across the top of the pie, about 1 inch apart. Pull back 3 alternating strips to the center and lay down 1 strip vertically.

Replace the horizontal pieces. Pull the other 2 horizontal strips toward the center, stopping at the first vertical strip. Position another vertical strip; replace the 2 horizontal pieces. Repeat with the first 3 horizontal strips to finish one side of the pie. Repeat the process on the other side. Trim the edges of the dough to hang ½ inch over the pie pan edge. Seal and crimp. 5. Finish. Using a pastry brush, brush the egg wash over the crust. Place the pie in the refrigerator for 10 minutes. 6. Bake. Put a sheet pan on a rack underneath your pie in case anything bubbles over. Bake for 1 hour, 30 minutes until the filling is bubbly and the crust is evenly golden. Let cool at room temperature for 1 hour before serving. 7. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Swap it! Raspberry and rhubarb is a fantastic flavor combination. Raspberries have a deeper, sweeter flavor than strawberries that balances the tartness of the rhubarb. Simply use fresh raspberries in place of the strawberries and prepare the recipe as instructed.

Almond-Rhubarb Galette ACTIVE TIME: 20 MIN BAKE TIME: 35 MIN CHILL TIME: 35 MIN MAKES: 1 (16-INCH) GALETTE

Rhubarb on its own is way too tart, but when cooked with just the right amount of sugar (don’t eat it raw!), this green and red stalk is transformed into a sweet, tart, tender, pink beauty. I like to brighten the flavor a little more with just a bit of acidity, like lemon juice or orange juice. The brightness of the rhubarb filling plays nicely with the nuttiness of the Almond Shortbread Crust. FOR THE CRUST 1 Almond Shortbread Crust FOR THE FILLING 5 cups sliced rhubarb (6 to 7 stalks) ¾ cup granulated sugar 1 tablespoon cornstarch 1 tablespoon freshly squeezed lemon juice 1 teaspoon vanilla extract Pinch salt FOR THE EGG WASH AND FINISHING 2 tablespoons milk 1 large egg yolk ¼ cup sliced almonds TO MAKE THE CRUST

Make the Almond Shortbread Crust. TO MAKE THE FILLING

In a large saucepan over medium heat, mix together the rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt. Cook for 5 to 8 minutes until the mixture is thick and does not appear

liquidy. Transfer the filling to a large bowl and refrigerate for 30 to 45 minutes, or until fully cooled. TO MAKE THE EGG WASH

In a small bowl, whisk together the milk and egg yolk. Set aside. TO ASSEMBLE AND MAKE THE PIE

1. Preheat. Preheat the oven to 375°F. 2. Roll out the crust. Line a sheet pan with parchment paper. Unwrap the dough and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the prepared sheet pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. 3. Fill and finish. Spoon the rhubarb filling onto the center of the dough. Spread out the filling, leaving a 1½-inch border. Fold over and crimp the edges of the galette onto the filling. Brush the egg wash around the edges of the dough. Sprinkle the sliced almonds over the edges. 4. Chill. Place the pan into the freezer and chill for 10 minutes. 5. Bake. Bake for 35 minutes until the filling is bubbly and the crust is evenly golden. Cool at room temperature for 20 minutes before serving. 6. Store. This galette is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Level up! For a richer taste, replace the lemon juice with 1 tablespoon amaretto to enhance the almond flavor of the

galette.

Apricot and Browned Butter Pie ACTIVE TIME: 35 MIN BAKE TIME: 1 HR CHILL TIME: 1 HR MAKES: 1 (9-INCH) SINGLE-CRUST PIE

If you’ve never had browned butter before, I’m sorry to say, you have been missing out. But I’m here for you and I’m happy to change that. When butter is cooked, the milk solids caramelize, producing the most amazingly nutty, caramel-like aroma. Browned butter can be used in cakes, cookies, and frostings, and, today, I’m putting it in an apricot pie because the fruit flavor contrasts perfectly with the flavors of the butter. This filling needs to be prepared and chilled for a short time before filling and baking to ensure the pie will be properly baked. FOR THE CRUST 1 Almond Shortbread Crust Nonstick baking spray FOR THE FILLING ¾ cup (1½ sticks) cold unsalted butter 1 cup granulated sugar 3 tablespoons all-purpose flour 2 large eggs 1 large egg yolk ⅛ teaspoon salt 1 teaspoon vanilla extract 5 to 6 apricots, halved, pitted, and sliced TO MAKE THE CRUST

Make the Almond Shortbread Crust. TO MAKE THE FILLING

1. Brown the butter. In a small, heavy-bottomed saucepan over medium-high heat, melt the butter, stirring frequently. As it

cooks, the butter will bubble up, making it hard to tell how brown it is getting. Keep stirring and, after 8 to 10 minutes, when the butter starts to have a nutty aroma, it should be done. Remove from the heat and let it cool slightly. 2. Prepare the filling. In a large bowl, mix together the sugar, flour, eggs, egg yolk, salt, and vanilla. Slowly whisk in the browned butter in three additions. Whisk thoroughly after each addition. The mixture should be thick with no lumps. 3. Chill. Place the filling in the refrigerator for 1 hour. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 325°F. Lightly coat a 9-inch pie pan with baking spray. 2. Roll out the crust. Unwrap the dough and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the prepared pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim off the edges to hang ½ inch over the edge of the pie pan. Fold and crimp the edges. 3. Fill and finish. Pour the browned butter filling into the prepared pie pan. Spread it out with your spatula and arrange the sliced apricots decoratively over the top of the filling. Place the pie in the refrigerator for 10 minutes. 4. Bake. Bake the pie with a piecrust shield for 30 minutes. Remove the shield and continue baking for 30 minutes more. The center should be set and not jiggly. Let cool for 30 minutes before serving. Or chill and serve later.

5. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Swap it! If apricots are not in season, or you’d rather try something else, use the same amount of peaches, nectarines, or plums instead.

Blueberry Lattice Pie ACTIVE TIME: 20 MIN BAKE TIME: 1 HR, 30 MIN CHILL TIME: 10 MIN MAKES: 1 (9-INCH) DOUBLE-CRUST PIE

What could be better than a summer day and a fresh blueberry pie? And when you add a little lemon juice to the filling, those wonderful berry flavors shine through even more. This versatile recipe is great with any kind of berry: blackberry, raspberry, strawberry, or a combination! Just use 5 cups of whatever berry you want and follow the recipe as directed. Enjoy a slice hot or cold, with ice cream, with whipped cream, or just by itself. FOR THE CRUST 1 Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING 5 cups fresh or frozen blueberries ¾ cup granulated sugar ¼ cup cornstarch Zest of 1 lemon Juice of 1 lemon 1 tablespoon cold unsalted butter, cubed FOR THE EGG WASH 1 tablespoon water 1 large egg TO MAKE THE CRUST

Make the Basic All-Butter Pie Dough. TO MAKE THE FILLING

In a large bowl, mix together the blueberries, sugar, cornstarch, salt, lemon zest, and lemon juice with a rubber spatula until

thoroughly coated. Set aside. TO MAKE THE EGG WASH

In a small bowl, whisk together the water and egg. Set aside. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with baking spray. 2. Roll out the crust. Unwrap one dough disk and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Let the edges of the dough hang off for now. 3. Fill. Fill the pie shell with the blueberry filling, including all the juices from the bowl. Dot the filling with the cold cubed butter. 4. Prepare the lattice crust. Unwrap the second dough disk and roll it into a 16-inch circle. Cut 10 (1-inch) strips from it. To weave a lattice top (see here): Place 5 dough strips horizontally across the top of the pie, about 1 inch apart. Pull back 3 alternating strips to the center from left to right and lay down 1 strip vertically. Replace the horizontal pieces. Pull the other 2 horizontal strips toward the center from left to right, stopping at the first vertical strip. Position another vertical strip; replace the 2 horizontal pieces. Repeat with the first 3 horizontal strips to finish the left side. Repeat the process on the right side. Trim the edges of the dough to hang ½ inch over the pie pan edge. Seal and crimp. 5. Finish. Using a pastry brush, brush the egg wash over the crust. Place the pie in the refrigerator for 10 minutes.

6. Bake. Put a sheet pan on a rack underneath your pie in case anything bubbles over. Bake for 1 hour, 30 minutes until bubbly and evenly golden. Let cool at room temperature for 1 hour before serving. 7. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Make it mini! Halve the measurements of the crust and filling ingredients; omit the butter. Prepare the crust. Cook the filling over medium heat until thickened; cool completely in the fridge. Roll the crust to 16 inches and use a 4-inch round cookie cutter to cut 8 to 10 circles. Brush the edges with egg wash and fill each with 2 tablespoons cooled filling. Fold one side of the dough up and over the filling, making a half-moon shape, using your finger to seal the edges. Seal and crimp with a fork. Place the hand pies on a parchment paper–lined sheet pan. Brush the tops with egg wash and poke a few holes to vent. Freeze for 10 minutes; bake in a 425°F oven for 20 minutes, or until bubbly and golden brown.

Blackberry-Nectarine Slab Pie ACTIVE TIME: 40 MIN BAKE TIME: 45 MIN CHILL TIME: 55 MIN MAKES: 1 (15-BY-10-INCH) SLAB PIE

When I was young, my dad kept our house stocked full of fresh fruit because he always knew which local markets carried the best produce. I remember once biting into a nectarine at the peak of the season and experiencing the perfect burst of juicy flavor—an amazing balance of sweet and tart. When June rolls around, I start craving nectarines and I know I need my fix. This slab pie is perfect for any combination of stone fruit and berries, so get creative. There is no need to peel the nectarines unless you want to. For this recipe you will need to make a double batch of the Basic All-Butter Pie Dough. FOR THE CRUST 2 Basic All-Butter Pie Doughs Nonstick baking spray FOR THE FILLING 1½ pounds (5 to 6) nectarines, pitted and sliced 3 cups fresh blackberries ½ cup granulated sugar 2 tablespoons cornstarch 1 tablespoon freshly squeezed lemon juice FOR THE EGG WASH 1 tablespoon water 1 large egg TO MAKE THE CRUST

Make a double batch of the Basic All-Butter Pie Dough, separate into two disks to chill.

TO MAKE THE FILLING

In a large saucepan over medium heat, mix together the nectarines, blackberries, sugar, cornstarch, and lemon juice. Cook for 5 to 8 minutes until the mixture is thick and does not appear liquidy. Transfer the filling to a large bowl and refrigerate for 30 to 45 minutes, or until fully cooled. TO MAKE THE EGG WASH

In a small bowl, whisk together the water and egg. Set aside. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 375°F. Lightly coat a 15-by-10inch jelly roll pan with baking spray. 2. Roll out the crust. Unwrap one dough disk and place it onto a large clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center and rolling out until you have an 11-by-16-inch rectangle. Roll the dough onto your rolling pin, then unroll it onto the prepared jelly roll pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Let the edges of the dough hang off for now. 3. Fill. Fill the pie shell with the nectarine-blackberry filling. 4. Prepare the lattice crust. Unwrap the second dough disk and roll it into an 11-by-16-inch rectangle. Cut 10 (1-inch) strips from it. To weave a lattice top (see here): Place 5 dough strips horizontally across the top of the pie, about 1 inch apart. Pull back 3 alternating strips to the center and lay down 1 strip vertically. Replace the horizontal pieces. Pull the other 2 horizontal strips toward the center from left to right, stopping at the first vertical strip. Lay down another vertical strip; replace the 2 horizontal pieces. Repeat, alternating horizontal strips, until one side of the crust is finished. Repeat the process on the

other side. Trim the edges of the dough to hang ½ inch over the edges of the pie pan. Seal and crimp the edges. 5. Finish. Using a pastry brush, brush the egg wash over the crust. Place the pie in the refrigerator for 10 minutes. 6. Bake. Put a sheet pan on a rack underneath your pie in case anything bubbles over. Bake for 35 minutes until the filling is bubbly and the crust is evenly golden. Let cool for 30 minutes before serving. 7. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Swap it! Replace nectarines with peaches; use blueberries instead of blackberries.

Perfect Peach Pie ACTIVE TIME: 25 MIN BAKE TIME: 1 HR, 30 MIN CHILL TIME: 10 MIN MAKES: 1 (9-INCH) DOUBLE-CRUST PIE

Peach pie is where it all began for me. The only thing better than biting into a fresh ripe juicy peach is biting into a flaky buttery crust with that juicy peach inside. I don’t bother peeling my peaches, but if you want to, simply drop the peaches, two at a time, into a pot of boiling water for 30 seconds and transfer them to a bowl of ice water. The peels will slide right off. I eat this pie for breakfast, lunch, and dinner—and you should, too! FOR THE CRUST 1 Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING 2½ pounds (8) medium peaches, halved, pitted, and sliced ½ cup packed light brown sugar ¼ cup granulated sugar ¼ teaspoon ground cinnamon ¼ teaspoon salt ¼ cup cornstarch 2 tablespoons freshly squeezed lemon juice 1 tablespoon cold unsalted butter, cubed FOR THE EGG WASH 1 tablespoon water 1 large egg TO MAKE THE CRUST

Make the Basic All-Butter Pie Dough. TO MAKE THE FILLING

In a large bowl, mix together the peaches, brown sugar,

granulated sugar, cinnamon, salt, cornstarch, and lemon juice. Set aside. TO MAKE THE EGG WASH

In a small bowl, whisk together the water and egg. Set aside. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with baking spray. 2. Roll out the crust. Unwrap one dough disk and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Let the edges of the dough hang off for now. 3. Fill. Fill the pie shell with the peach filling, including all the juices from the bowl. Dot the filling with the cold cubed butter. 4. Prepare the top crust. Using a pastry brush, brush the egg wash over the edges of the dough in the pie pan. Unwrap the second dough disk and roll the dough until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it over the filling. Trim the edges of the dough to hang ½ inch over the edge of the pie pan. Fold the dough under to seal and crimp. 5. Finish. Using a pastry brush, brush the egg wash over the crust. Cut an “X” into the center of the dough and 4 to 6 slits near the edge of the pie for vents. Place the pan in the freezer for 10 minutes. 6. Bake. Put a sheet pan on a rack underneath your pie in case

anything bubbles over. Bake for 1 hour, 30 minutes, until the filling is bubbly and the crust is evenly golden. Cool at room temperature for 1 hour before serving. 7. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Level up! Fresh ginger is a great addition to this pie and gives it a little spicy kick. Add 1 tablespoon grated peeled fresh ginger to the filling and make the pie as instructed.

Raspberry-Peach Streusel Pie ACTIVE TIME: 25 MIN BAKE TIME: 1 HR, 40 MIN CHILL TIME: 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

In the backyard garden of my dreams, I have a peach tree, a raspberry bush, and about 20 other fruits and vegetables. These two fruits are always in season at the same time and that’s great news for us, friends, because this flavor combination is special. Raspberries have a deep, slightly tart, but sweet flavor that is unique in the berry family and juicy, ripe peaches complement them perfectly. This pie is also gorgeous when sliced because both fruits hold up on their own and display their bright orange and bold rosy-pink colors. The streusel topping is spiced with cinnamon and the oatmeal gives this pie a chewy-crisp texture in every fruity bite. FOR THE CRUST ½ Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING 1¼ pounds (4) medium peaches, halved, pitted, and sliced 1 cup granulated sugar ¼ cup cornstarch ½ teaspoon vanilla extract ¼ teaspoon salt 1 tablespoon lemon zest 1 tablespoon freshly squeezed lemon juice 3 cups fresh raspberries FOR THE STREUSEL TOPPING ¼ cup all-purpose flour ¼ cup oats ¼ cup packed light brown sugar

¼ teaspoon ground cinnamon ½ cup (1 stick) cold unsalted butter, cubed TO MAKE THE CRUST

Make a half recipe of Basic All-Butter Pie Dough. TO MAKE THE FILLING

In a large bowl, mix together the peaches, granulated sugar, cornstarch, vanilla, salt, lemon zest, and lemon juice with a rubber spatula and fold the mixture into the fruit until thoroughly coated. Gently fold in the raspberries to keep them as intact as possible. Set aside. TO MAKE THE STREUSEL TOPPING

In a food processor, combine the flour, oats, brown sugar, and cinnamon and pulse once. Add the butter and continue to pulse until the mixture has large clumps. Refrigerate until ready to use. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with baking spray. 2. Roll out the crust. Unwrap one dough disk and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim the edges of the dough to hang ½ inch over the edge of the pie pan. Fold the dough under and crimp. 3. Chill. Place the pan in the freezer for 10 minutes. 4. Fill. Fill the pie shell with the raspberry-peach filling, including

all the juices from the bowl. 5. Bake. Put a sheet pan on a rack underneath your pie in case anything bubbles over. Bake for 45 minutes. Remove the pie from the oven and sprinkle the chilled crumble over the top, leaving some of the raspberry-peach filling exposed. Bake for 55 minutes more. Cool at room temperature for 2 hours before serving. 6. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Level up! Top with some homemade whipped cream, mixing in 1 tablespoon clear chambord.

Classic Cherry Pie ACTIVE TIME: 20 MIN BAKE TIME: 1 HR, 30 MIN CHILL TIME: 10 MIN MAKES: 1 (9-INCH) DOUBLE-CRUST PIE

Cherry pie may be the most American dessert there is, and if there can only be one dessert to represent our wonderful country, I like to think this one does it justice. Cherry pie always reminds me of the Fourth of July and, when I was younger, my neighborhood friends and I would decorate our bikes and parade around the block, after which we’d dig into big slices of well-deserved cherry pie. It’s almost magical how certain flavors transport you back to a different time in life. FOR THE CRUST 1 Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING 2 pounds (6 cups) pitted cherries, fresh or frozen ½ cup granulated sugar ¼ cup cornstarch Zest of 1 lemon Juice of 1 lemon 1 tablespoon cold unsalted butter, cubed FOR THE EGG WASH 1 tablespoon water 1 large egg TO MAKE THE CRUST

Make the Basic All-Butter Pie Dough. TO MAKE THE FILLING

In a large bowl, mix together the cherries, sugar, cornstarch,

lemon zest, and lemon juice with a rubber spatula until thoroughly coated. Set aside. TO MAKE THE EGG WASH

In a small bowl, whisk together the water and egg. Set aside. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with baking spray. 2. Roll out the crust. Unwrap one dough disk and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Let the edges of the dough hang off for now. 3. Fill. Fill the pie shell with the cherry filling, including all the juices from the bowl. Dot the filling with the cold cubed butter. 4. Prepare the top crust. Using a pastry brush, brush the egg wash over the edges of the dough in the pie pan. Unwrap the second dough disk and roll the dough until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it over the filling. Trim the edges of the dough to hang ½ inch over the edge of the pie pan. Fold the dough under to seal and crimp. 5. Finish. Using a pastry brush, brush the egg wash over the crust. Cut an “X” into the center of the dough and 4 to 6 slits near the edge of the pie for vents. Place the pie in the refrigerator for 10 minutes. 6. Bake. Put a sheet pan on a rack underneath your pie in case

anything bubbles over. Bake for 1 hour, 30 minutes, until the filling is bubbly and the crust is evenly golden. Cool at room temperature for 1 hour before serving. 7. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Make it mini! Halve the measurements of the crust and filling ingredients; omit the butter. Prepare the crust. Cook the filling over medium heat until thickened; cool completely in the fridge. Roll the crust to 16 inches and use a 4-inch round cookie cutter to cut 8 to 10 circles. Brush the edges with egg wash and fill each with 2 tablespoons cooled filling. Fold one side of the dough up and over the filling, making a half-moon shape. Seal and crimp with a fork. Place the hand pies on a parchment paper–lined sheet pan. Brush the tops with egg wash and poke a few holes to vent. Freeze for 10 minutes; bake in a 425°F oven for 20 minutes, or until bubbly and golden brown.

Cherry Frangipane Pie ACTIVE TIME: 20 MIN BAKE TIME: 1 HR CHILL TIME: 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

Frangipane is a fancy term for custard traditionally made with almonds, but any other nut can be substituted to create a slightly different flavor profile. Cherries and almonds are a classic flavor combination and this pie represents the best of both worlds. The frangipane has a texture similar to a dense cake and is nutty and sweet. Fresh cherries arranged over the top complement the almonds with their sweet-tart flavor. Any cherry variety would be delicious, but I like to use red cherries. If fresh cherries are not available, frozen will work as well. Just thaw them at room temperature for 30 to 45 minutes before adding them to the pie. FOR THE CRUST 1 Almond Shortbread Crust Nonstick baking spray FOR THE FILLING 1½ cups sliced almonds 1½ tablespoons all-purpose flour ¾ cup granulated sugar ¼ teaspoon salt 1 teaspoon vanilla extract ½ teaspoon almond extract (optional) ¾ cup (1½ sticks) unsalted butter, melted 3 large eggs 1 cup pitted fresh cherries TO MAKE THE CRUST

Make the Almond Shortbread Crust. TO MAKE THE FILLING

In a food processor, combine the almonds, flour, sugar, salt, vanilla, and almond extract (if using). Process until the almonds break down and appear crumbly. With the motor running, slowly stream in the melted butter and add the eggs, 1 at a time. Process until the mixture appears thick and the eggs are evenly distributed. Set aside. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 325°F. Lightly coat a 9-inch pie pan with baking spray. 2. Roll out the crust. Unwrap the dough and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the prepared pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim the edges of the dough to hang ½ inch over the edge of the pie pan. Fold the dough under and crimp. 3. Fill. Fill the pie shell with the frangipane filling and smooth it out with a spatula. Arrange the cherries on top of the frangipane. 4. Chill. Place the pie in the refrigerator for 10 minutes. 5. Bake. Bake the pie with a piecrust shield for 30 minutes. Remove the shield and continue baking for 30 minutes more, or until a toothpick inserted into the center of the pie comes out clean. Cool at room temperature for 30 minutes before serving. 6. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month.

Level up! Enhance the almond flavoring even more by adding some amaretto. Add 2 tablespoons to the filling ingredients and bake as instructed.

Stone Fruit Galette ACTIVE TIME: 25 MIN BAKE TIME: 35 MIN CHILL TIME: 35 TO 50 MIN MAKES: 1 (16-INCH) GALETTE

Stone fruits are my favorite type of fruit, mainly peach. However, when in season, all stone fruits are incredibly delicious, juicy, and full of that sweet-tart flavor. I’m drooling just thinking about it. Why choose just one of these beauties when you can have a pie that uses them all? Are plums and cherries your jam? Or apricots and peaches? Go ahead and use this recipe as a template for any stone fruit combination your heart desires. The crunchy, sweet almond crust makes a great base for an abundance of fruit. FOR THE CRUST 1 Almond Shortbread Crust FOR THE FILLING 2 pounds stone fruit, pitted and quartered ⅓ cup packed light brown sugar 2 tablespoons cornstarch ⅛ teaspoon ground cinnamon ⅛ teaspoon ground ginger Zest of 1 lemon Juice of 1 lemon FOR THE EGG WASH 2 tablespoons milk 1 large egg yolk TO MAKE THE CRUST

Make the Almond Shortbread Crust. TO MAKE THE FILLING

In a large saucepan over medium heat, mix together the fruit,

brown sugar, cornstarch, cinnamon, ginger, lemon zest, and lemon juice. Cook for 8 to 10 minutes, being careful to keep the fruit intact, until the mixture is thick and does not appear liquidy. Transfer the filling to a large bowl and refrigerate for 30 to 45 minutes until fully cooled. TO MAKE THE EGG WASH

In a small bowl, whisk together the milk and egg yolk. Set aside. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 375°F. Line a sheet pan with parchment paper. 2. Roll out the crust. Unwrap the dough and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the prepared sheet pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. 3. Fill and finish. Spoon the fruit filling onto the center of the pie dough. Spread out the filling, leaving a 1½-inch border. Fold over and crimp the edges of the galette onto the filling. Brush the egg wash around the edges of the galette. 4. Chill. Place the pan in the freezer for 5 minutes. 5. Bake. Bake the pie for 35 minutes until the filling is bubbly and the crust is evenly golden. Cool at room temperature for 20 minutes before serving. 6. Store. This galette is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month.

Level up! Add 1 tablespoon of your favorite whiskey to your homemade whipped cream and serve the galette with a hearty dollop for a grown-up boozy kick.

Mixed Berry Slab Pie ACTIVE TIME: 40 MIN BAKE TIME: 35 MIN CHILL TIME: 40 TO 55 MIN MAKES: 1 (15-BY-10-INCH) SLAB PIE

Here is a pie where you can have all the berries. This slab pie is the perfect dish for a party, because it’s stunningly beautiful with its colorful berries and lattice top crust, and it completely satisfies with its bright fruity flavor. It is also easy to cut into squares, and the buttery crust is sturdy enough so you don’t even need a plate or a fork—just eat it with your hands. It's okay to lick your fingers when you’re done, too. FOR THE CRUST 2 Basic All-Butter Pie Doughs Nonstick baking spray FOR THE FILLING 2 pounds (about 7 cups) mixed berries ½ cup granulated sugar 2 tablespoons cornstarch 1 tablespoon freshly squeezed lemon juice FOR THE EGG WASH 1 tablespoon water 1 large egg TO MAKE THE CRUST

Make a double batch of Basic All-Butter Pie Dough, separate into two disks to chill. TO MAKE THE FILLING

In a large saucepan over medium heat, mix together the berries, sugar, cornstarch, and lemon juice. Cook for 5 to 8 minutes, until the mixture is thick and does not appear liquidy.

Transfer the filling to a large bowl and refrigerate for 30 to 45 minutes, or until fully cooled. TO MAKE THE EGG WASH

In a small bowl, whisk together the water and egg. Set aside. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 375°F. Lightly coat a 10-by-15inch jelly roll pan with baking spray. 2. Roll out the crust. Unwrap one dough disk and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 11-by-16-inch rectangle. Roll the dough onto your rolling pin, then unroll it onto the prepared jelly roll pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Let the edges of the dough hang off for now. 3. Fill. Fill the pie shell with mixed berry filling, including all the juices in the bowl. 4. Prepare the lattice crust. Unwrap the second dough disk and roll it into a 16-inch rectangle. Cut 10 (1-inch) strips from it. To weave a lattice top (see here): Place 5 dough strips horizontally across the top of the pie, about 1 inch apart. Pull back 3 alternating strips to the center and lay down 1 strip vertically. Replace the horizontal pieces. Pull the other 2 horizontal strips toward the center, stopping at the first vertical strip. Position another vertical strip; replace the 2 horizontal pieces. Repeat, alternating horizontal strips, until one side is covered. Repeat the process on the other side. Trim the edges of the dough to hang ½ inch over the pie pan edge. Seal and crimp the edges. 5. Finish. Using a pastry brush, brush the egg wash over the

dough. Place the pie in the refrigerator for 10 minutes. 6. Bake. Bake for 35 minutes until bubbly and evenly golden. Cool at room temperature for 30 minutes before serving. 7. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Swap it! There are all sorts of delicious frozen fruits available in grocery stores now. If you want to use tropical mixed fruit instead of mixed berries, go for it! Use 2 pounds, or 7 cups, frozen fruit and prepare the pie following the recipe directions.

Key Lime Pie ACTIVE TIME: 15 MIN BAKE TIME: 16 MIN CHILL TIME: 2 HRS MAKES: 1 (9-INCH) SINGLE-CRUST PIE

Key limes are the tiniest variety of lime but they have a distinctly sweeter taste. It’s well worth the work of squeezing to get every last drop of juice out of those little limes. Cut yourself a big slice of pie because you won’t be able to eat just one bite. This pie has a graham cracker crust, which complements the tart sweetness of the key lime. Topped with creamy whipped cream, this pie is a true crowd pleaser. FOR THE CRUST 1 Cookie Crust, made with graham crackers FOR THE FILLING 2 (14-ounce) cans sweetened condensed milk ½ cup sour cream ¾ cup freshly squeezed key lime juice Zest of 1 lime FOR THE TOPPING 1 cup heavy (whipping) cream ½ cup powdered sugar ½ teaspoon vanilla extract TO PREPARE THE CRUST

1. Make the crust. Make the Cookie Crust using graham crackers and press it into a 9-inch pie pan. 2. Preheat and bake. Preheat the oven to 350°F. Bake the crust for 10 minutes and let sit at room temperature. TO ASSEMBLE AND MAKE THE PIE

1. Make the filling. In a large bowl, mix together the condensed

milk, sour cream, key lime juice, and lime zest and whisk until smooth. Pour the key lime filling into the baked crust. 2. Bake. Bake for 6 minutes until the filling is set and not jiggly. 3. Chill. Place the pie in the refrigerator for at least 2 hours. TO FINISH THE PIE

1. Make the topping. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using a hand mixer, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped cream over the surface of the pie and serve immediately. 2. Store. This pie is best served the day it’s made. It can be stored, uncovered, in the refrigerator for up to 3 days, or wrapped in plastic and frozen for up to 1 month. Swap it! Use the same amounts of orange juice and orange zest instead of key lime juice and lime zest and you’ll have an orange cream pie—talk about a callback to childhood summer days!

Lemon Meringue Pie ACTIVE TIME: 30 MIN BAKE TIME: 45 MIN CHILL TIME: 2 HRS, 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

Lemon meringue is a classic pie that everyone enjoys. It’s tart from the lemon, sweet from the meringue, and buttery from the crust. What’s not to like? This version is about as classic as it gets. If you’ve ever had trouble with weeping meringue, make sure to seal the meringue from crust to crust before you place the pie back in the oven to finish baking. It’s a proven technique that hasn’t failed me once. FOR THE CRUST ½ Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING 1 cup granulated sugar ⅓ cup cornstarch 5 large eggs, separated, whites reserved for the topping 1¼ cups water ½ cup freshly squeezed lemon juice 1 tablespoon lemon zest ¼ teaspoon salt 2 tablespoons cold unsalted butter FOR THE MERINGUE 5 large egg whites, reserved from the filling ½ teaspoon cream of tartar ¾ cup granulated sugar TO PREPARE THE CRUST

1. Prepare. Preheat the oven to 375°F. Lightly coat a 9-inch pie pan with baking spray.

2. Make the crust. Make a half recipe of Basic All-Butter Pie Dough. 3. Roll out the crust. Unwrap one dough disk and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the prepared pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim and crimp the edges. 4. Chill. Place the pan into freezer and chill for 10 minutes. 5. Blind bake the crust. Place a sheet of parchment paper or aluminum foil over the dough in the pan, letting the edges hang over. In the center of the pie, pour in either dried beans or rice and spread them evenly in the pan to help keep the crust flat while it bakes. Bake for 20 minutes, then carefully remove the pie weights. Let the crust sit at room temperature. TO MAKE THE FILLING

1. Prepare the ingredients. In a small bowl, whisk together the sugar and cornstarch. Set aside. Place the egg yolks in a medium bowl and set aside. 2. Cook the filling. In a small saucepan over medium-high heat, combine the water, lemon juice, lemon zest, and salt and whisk in the sugar-cornstarch mixture. Cook, whisking, until the mixture starts to thicken and the water is hot to the touch, then temper the egg yolks by slowly pouring half the hot mixture into the yolks, whisking continuously. This raises the temperature of the egg yolks without them curdling. Return the mixture to the saucepan and continue to cook, whisking, until very thick, like pastry cream.

3. Fill. Remove from the heat and whisk in the cold butter until completely mixed into the custard and smooth. Pour the filling into the warm crust, and set aside. TO MAKE THE MERINGUE

Place the whites into the bowl of a stand mixer, or a large bowl. Add the cream of tartar to the egg whites. In a stand mixer fitted with a whisk attachment, or using a hand mixer, whisk the egg whites on high speed until frothy. Add the sugar, a little at a time, and continue whisking on high speed until the meringue forms stiff glossy peaks. TO ASSEMBLE AND MAKE THE PIE

1. Top with meringue. Using a rubber spatula, spread the meringue over the hot filling. Use the back of a spoon to make sure the meringue covers the whole pie with no filling exposed. Swirl the meringue to make decorative peaks or just smooth it out. 2. Bake. Reduce the oven temperature to 350°F. Bake for 25 minutes, until the meringue is evenly toasted brown. 3. Chill. Place the pie in the refrigerator for at least 2 hours before serving. 4. Store. This pie is best consumed the day it is made. It can be refrigerated for up to 1 day. This pie does not freeze well. Level up! Try using Meyer lemons in this recipe. They taste like a combination of a lemon and orange so they are a little less tart than a typical lemon.

Limoncello-Berry Pie ACTIVE TIME: 30 MIN CHILL TIME: 5 HRS, 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

I recently took a trip to Italy where I had the pleasure of tasting some local lemon liquor, called lemoncino, which is similar to limoncello, but made using a different variety of lemon so the taste was slightly sweeter. I’m not a big fan of sipping sweet liquors, but I am a big fan of using them in desserts. Since lemoncino isn’t readily available in the United States, I went with limoncello, which is famously used in the classic lemon-drop cocktail. The flavor of this pie has just a hint of that limoncello flavor, and it’s enhanced with fresh lemon zest. You can omit the berries and whipped cream, but they do round out the flavors for a nice creamy, berry finish. FOR THE CRUST 1 Cookie Crust, made with graham crackers FOR THE FILLING 24 large marshmallows 1⅔ cups heavy (whipping) cream, divided ¼ cup limoncello 1 tablespoon lemon zest FOR THE TOPPING 1½ cups fresh raspberries 1½ cups fresh blueberries 1½ cups fresh blackberries 1 cup heavy (whipping) cream ½ cup powdered sugar ½ teaspoon vanilla extract TO MAKE THE CRUST

Make the Cookie Crust with graham crackers and press it into a 9-inch pie pan. Place the pan in the refrigerator for 10 minutes. TO MAKE THE FILLING

1. Cook the filling. In a medium saucepan over medium heat, mix together the marshmallows and ⅔ cup of heavy cream. Cook, stirring, until fully dissolved. Stir in the limoncello and lemon zest. Pour the mixture into a medium bowl and refrigerate for 1 hour, or until cool and slightly thick. 2. Finish the filling. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using a hand mixer, whip the remaining 1 cup of heavy cream to stiff peaks. Fold the whipped cream into the cooled lemon filling until thoroughly combined. 3. Fill and chill. Pour the filling into the pie shell. Chill the pie in the refrigerator for at least 4 hours. TO FINISH THE PIE

1. Top with berries. Arrange assorted fresh berries over the top of the pie, using as little or as much as you like. 2. Finish with whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using a hand mixer, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped cream over the berries. Place the pie in the refrigerator until ready to serve. 3. Store. This pie is best served the day it’s made. The pie can be covered in plastic wrap and refrigerated for up to 3 days. For a crowd! This pie is such a crowd pleaser, so double the recipe and make as instructed in a 9-x-13-inch baking dish.

Grasshopper Pie ACTIVE TIME: 20 MIN CHILL TIME: 5 HRS, 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

Chocolate and mint? Yes, please. A grasshopper is a popular oldschool cocktail that contains crème de menthe and crème de cacao, and this light, creamy pie combines those classic flavors with a chocolate sandwich cookie crust for a deceptively delicious dessert. It does need to chill for several hours, but it’s worth the wait. If you can stop after one slice, I tip my hat to you. FOR THE CRUST 1 Cookie Crust, made with chocolate sandwich cookies FOR THE FILLING 24 large marshmallows 1⅔ cups heavy (whipping) cream, divided 2 tablespoons crème de menthe 2 tablespoons clear crème de cacao FOR THE GARNISH 5 chocolate sandwich cookies TO MAKE THE CRUST

Make the Cookie Crust using chocolate sandwich cookies and press it into a 9-inch pie pan. Place the pan in the refrigerator for 10 minutes. TO MAKE THE FILLING

1. Cook the filling. In a medium saucepan over medium heat, mix together the marshmallows and ⅔ cup of heavy cream. Cook, stirring, until fully dissolved. Stir in the crème de menthe and crème de cacao. Pour the mixture into a medium bowl and refrigerate for 1 hour, or until cool and slightly thick.

2. Finish the filling. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using a hand mixer, whip the remaining 1 cup of heavy cream until stiff peaks form. Fold the whipped cream into the cooled filling until thoroughly combined. Pour the filling into the prepared crust. 3. Chill. Place the pie in the refrigerator for at least 4 hours. TO FINISH THE PIE

1. Garnish. Chop or crush the chocolate sandwich cookies into crumbs and sprinkle over the surface of the chilled pie. 2. Store. This pie is best served the day it’s made. It can be stored, uncovered, in the refrigerator for up to 3 days, or wrapped in plastic and frozen for up to 1 month. Level up! Enhance that minty flavor by adding 1 tablespoon crème de menthe to some homemade whipped cream. Spread over the top of the pie after chilling, and then add the crumbled cookies on top.

White Chocolate and Raspberry Icebox Pie ACTIVE TIME: 25 MIN CHILL TIME: 4 HRS, 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

Most people have a strong opinion about which type of chocolate they like best. White, milk, dark—they're all quite different from each other. I don’t discriminate; I’m a sucker for all of them. This pie is so light with the white chocolate mousse—it’s perfect for summer. Raspberries are a sweet and tart complement for a perfect pie. And the best part? No baking required. If you prefer milk or dark chocolate over white, swap it out. Measurements and directions are exactly the same. FOR THE CRUST 1 Cookie Crust, made with chocolate sandwich cookies FOR THE FILLING 1½ cups white chocolate chips ⅛ teaspoon salt 1½ cups heavy (whipping) cream, divided FOR THE TOPPING 3 cups fresh raspberries 1 cup heavy (whipping) cream ½ cup powdered sugar ½ teaspoon vanilla extract TO MAKE THE CRUST

Make the Cookie Crust with chocolate sandwich cookies and press it into a 9-inch pie pan. Place the pan in the refrigerator for 10 minutes. TO MAKE THE FILLING

1. Melt the chocolate. In a medium microwave-safe bowl, melt

the white chocolate chips in the microwave in 30-second increments, stirring between each with a rubber spatula, until fully melted. 2. Finish the filling. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using a hand mixer, whip the heavy cream and salt until stiff peaks form. Fold the whipped cream into the melted white chocolate until thoroughly combined. 3. Fill and chill. Pour the filling into the prepared crust. Place the pie in the refrigerator for at least 4 hours. TO FINISH THE PIE

1. Top the pie. Arrange the fresh raspberries over the top of the pie. 2. Make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using a hand mixer, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. 3. Finish and serve. Spread the whipped cream over the raspberries and serve immediately. 4. Store. This pie is best served the day it’s made. It can be stored, uncovered, in the refrigerator for up to 3 days, or wrapped in plastic and frozen for up to 1 month. For a crowd! Double the crust, the filling, and topping and make the pie in a 9-by-13-inch baking dish. Chill times are the same.

Toasted S’mores Icebox Pie ACTIVE TIME: 25 MIN CHILL TIME: 4 HRS, 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

S’mores are the essence of summer. It’s hard to find someone who doesn’t have a fond memory of making them as a kid. I was a Girl Scout for many years and this was a crucial camp food that brings back memories of sitting by the fire with my fellow scouts, eating those sticky, gooey treats, while our troop leader played guitar and sang songs. Those were great times, and this pie brings it all back with the same familiar flavors. The graham cracker crust has a hint of salt that brings out the sweetness in the pie. And, remember, the more you broil or torch the marshmallow topping, the better it’ll be. Drizzle the top of your pie with a homemade chocolate sauce for even more chocolatey goodness. FOR THE CRUST 1 Cookie Crust, made with graham crackers FOR THE FILLING 1½ cups bittersweet or semisweet chocolate chips 2 tablespoons unsweetened cocoa powder ⅛ teaspoon salt ⅓ cup hot water 1½ cups heavy (whipping) cream, whipped to stiff peaks FOR THE TOPPING 20 large marshmallows TO MAKE THE CRUST

Make the Cookie Crust with graham crackers and press it into a 9-inch pie pan. Place the pan in the refrigerator for 10 minutes. TO MAKE THE FILLING

1. Melt the chocolate. In a microwave-safe bowl, melt the chocolate chips in the microwave in 30-second increments, stirring with a rubber spatula after each, until fully melted. 2. Finish the filling. In another bowl, whisk the cocoa powder, salt, and hot water together, and then whisk it into the melted chocolate until thoroughly combined. 3. Make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using a hand mixer, whip the heavy cream until stiff peaks form. Fold the whipped cream into the chocolate mixture until thoroughly combined. 4. Fill and chill. Pour the filling into the prepared crust. Place the pie in the refrigerator for at least 4 hours. TO FINISH THE PIE

1. Make the marshmallow topping. Preheat the broiler. Just before serving, arrange the marshmallows over the top of the pie. Broil the pie for 1 minute to toast the marshmallows. Or, use a kitchen torch to toast the marshmallows. 2. Store. This pie is best served the day it’s made. It can be stored, uncovered, in the refrigerator for up to 3 days, or wrapped in plastic and frozen for up to 1 month. Swap it! Want more chocolate in this pie? Swap the graham cracker crust for the Cookie Crust made with chocolate sandwich cookies and prepare as instructed.

Goat Cheese and Tomato Quiche ACTIVE TIME: 15 MIN BAKE TIME: 1 HR, 10 MIN CHILL TIME: 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

Quiche is my favorite breakfast food. No holiday or special occasion required, just a craving and little patience. If I want to serve it for Sunday brunch, I’ll make the crust and roll it into the pie pan on Saturday and chill it overnight. Sunday morning I’ll blind bake the crust, fill it, and bake until the crust is golden. It’s an easy way to break down what can feel like a lot of work first thing in the morning. And, if you’re like me, you’ll burn your mouth because you won’t be able to wait for this quiche to cool before gobbling up the whole thing. FOR THE CRUST ½ Combination Butter-Lard Pie Dough Nonstick baking spray FOR THE FILLING ¾ cup heavy (whipping) cream ¾ cup milk 5 large eggs 2 tablespoons dried Italian seasoning ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper 1 cup halved cherry tomatoes ½ cup crumbled goat cheese TO MAKE THE FILLING

In a large bowl, mix together the heavy cream, milk, eggs, Italian seasoning, salt, and pepper until thoroughly combined. Place the cream mixture in the refrigerator until ready to use. TO PREPARE THE CRUST

1. Make the crust. Make a half recipe of Combination Butter-Lard Pie Dough. 2. Prepare. Preheat the oven to 375°F. Lightly coat a 9-inch pie pan with baking spray. 3. Roll out the crust. Unwrap the dough and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the prepared pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim and crimp the edges. 4. Chill. Place the pan in the freezer for 10 minutes. 5. Blind bake. Remove the pie pan from the freezer. Place a sheet of parchment paper or aluminum foil over the dough in the pan, letting the edges hang over. In the center of the pie, pour in either dried beans or rice and spread them evenly in the pan to help keep the crust flat while it bakes. Bake for 20 minutes, then carefully remove the pie weights. TO ASSEMBLE AND MAKE THE PIE

1. Fill. Arrange the cherry tomatoes around the pie shell and sprinkle the goat cheese crumbles evenly over the tomatoes. Pour the chilled egg mixture over the tomatoes and goat cheese. 2. Bake. Bake for 45 to 50 minutes, until the center is set and has started to brown. Cool at room temperature for 10 to 15 minutes before serving. 3. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days. This

pie does not freeze well. Level up! Give your pie some extra fresh herb flavor. Add ¼ cup thinly sliced fresh basil to the filling and bake as instructed. Delicious!

Maple, Walnut, and Bourbon Pie

CHAPTER FIVE

Fall and Winter Pies The biggest holidays are in fall and winter, so it’s no wonder that pies are made so often during these two seasons. In this chapter you’ll find some great classic pies in addition to some fun new varieties. This is the time to celebrate all the warm and spicy flavors that keep us cozy this time of year. One reason I look forward to Thanksgiving each year is the strong pie baking traditions in my family. My mom and I turn on the Hallmark channel and watch sappy holiday movies while baking the various pies we have planned for the months leading up to the big day. These pies—from the traditional AllAmerican Apple Pie and Classic Pumpkin Pie, to the more inventive Pear, Raisin, and Gruyère Pie and Fig, Onion, and Gorgonzola Galette—all include a little spice and lots of love.

All-American Apple Pie ACTIVE TIME: 25 MIN BAKE TIME: 1 HR, 30 MIN CHILL TIME: 10 MIN MAKES: 1 (9-INCH) DOUBLE-CRUST PIE

Apple pie, the favorite of—almost—everyone. It’s a cure for the blues, a treat for a job well done, or for any occasion, really, if you want to make people smile. The comforting spices and bright apple flavor always please. I like to use Granny Smith apples because the firm texture of the apple holds up well in the heat of the oven and I like the tartness they impart. Use whichever variety of apple you like best, keeping in mind that many red varieties have a softer texture and tend to turn to applesauce during the bake. A good way to reheat a slice is to it broil in an oven for 2 minutes, or heat in a 350°F oven for 5 minutes. FOR THE CRUST 1 Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING 2½ pounds (6) Granny Smith apples, peeled, cored, and sliced ½ cup packed light brown sugar ¼ cup granulated sugar ¼ cup cornstarch ½ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice 2 tablespoons freshly squeezed lemon juice 1 tablespoon cold butter, cubed FOR THE EGG WASH 1 tablespoon water 1 large egg

TO MAKE THE CRUST

Make the Basic All-Butter Pie Dough. TO MAKE THE FILLING

In a large bowl, mix together the apples, brown sugar, granulated sugar, cornstarch, salt, cinnamon, nutmeg, allspice, and lemon juice and toss with a rubber spatula until the apples are evenly coated. Set aside. TO MAKE THE EGG WASH

In a small bowl, whisk together the water and egg. Set aside. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with baking spray. 2. Roll out the crust. Unwrap one dough disk and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the prepared pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Let the edges of the dough hang off for now. 3. Fill. Fill the pie shell with the apple filling, including all the juices from the bowl. Dot the filling with the cold cubed butter. 4. Prepare the top crust. Using a pastry brush, brush the egg wash over the edges of the dough in the pie pan. Unwrap the second dough disk and roll the dough until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it over the filling. Trim the edges of the dough to hang ½ inch over the edge of the pie pan. Fold the dough under to seal and crimp.

5. Finish and chill. Using a pastry brush, brush the egg wash over the dough. Cut an “X” into the center of the dough and 4 to 6 slits near the edge of the pie for vents. Place the pan in the freezer for 10 minutes. 6. Bake. Bake for 1 hour, 30 minutes until the filling is bubbly and the crust is evenly golden. Cool at room temperature for 1 hour before serving. 7. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Level up! Instead of covering your pie with a single top crust, use the dough to punch out leaf shapes with cookie cutters and decorate the top of the pie instead. Brush each dough leaf with egg wash and bake as instructed.

Apple Butter Slab Pie ACTIVE TIME: 40 MIN BAKE TIME: 30 MIN CHILL TIME: 1 HR COOK TIME: 1 HR MAKES: 1 (10-BY-15-INCH) SLAB PIE

Apple butter is like a more intense, flavorful version of applesauce. The apples have been reduced and my recipe has spices and lemon juice to bring out the apple flavor even more. Try it and you’ll never go back to plain ol’ applesauce. I like to use red apple varieties because the skin gives the finished apple butter its reddish-pink hue. This recipe will teach you how to make apple butter, and if you just want to eat it by the spoonful, that’s okay, too. Don't forget to add some vanilla ice cream on top—who can say no to apple pie a la mode? FOR THE CRUST 1 Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING 1 pound (2 to 3) red apples, cored and quartered 1 cup water ½ cup packed light brown sugar 2 tablespoons granulated sugar ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ⅛ teaspoon ground allspice ¼ cup apple cider vinegar 1 tablespoon freshly squeezed lemon juice FOR THE TOPPING ½ cup all-purpose flour ½ cup oats ½ cup packed light brown sugar ½ teaspoon ground cinnamon

¼ teaspoon salt ½ cup (1 stick) cold unsalted butter, cubed TO MAKE THE CRUST

Make the Basic All-Butter Pie Dough and chill as one disk, rather than halving into two. TO MAKE THE FILLING

1. Cook the filling. In a large saucepan over medium-high heat, mix together the apples, water, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, vinegar, and lemon juice. Bring to a boil, reduce the heat to medium-low, and simmer for about 1 hour, stirring every 15 minutes, until the apples completely break down. 2. Finish filling and chill. Transfer the mixture to the bowl of a food processor and process until thick and smooth like jam. Transfer the apple butter to a bowl and refrigerate for at least 1 hour, until completely cool. TO MAKE THE TOPPING

In a food processor, combine the flour, oats, brown sugar, cinnamon, and salt and pulse to combine. Add the butter and pulse until the mixture appears clumpy. Transfer to a small bowl and refrigerate until ready to use. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 375°F. Lightly coat a 15-by-10inch jelly roll pan with baking spray. 2. Roll out the crust. Unwrap the dough disk and place it onto a large clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center and rolling out until you have an 11-by-16-inch rectangle. Roll the dough onto your rolling pin, then unroll it onto the prepared jelly roll pan. Press the dough lightly around the edges and into

every crevice so the pie dough fills the pan. Trim off the edges of the dough. 3. Fill and top. Spread the apple butter evenly on the piecrust. Sprinkle the topping evenly over the apple butter. 4. Bake. Bake for 35 minutes until the crust is golden and the topping is evenly browned. Cool at room temperature for 30 minutes before serving. 5. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Swap it! Make a wonderful pear butter slab pie instead. Simply use pears instead of apples and follow the recipe as directed.

Apple-Cheddar Pie ACTIVE TIME: 25 MIN BAKE TIME: 1 HR, 30 MIN CHILL TIME: 10 MIN MAKES: 1 (9-INCH) DOUBLE-CRUST PIE

Apple and Cheddar? Yeah, it’s a thing—and it’s delicious! If you’re like me, you like a little savory with your sweet and this pie gives you both. The crust is Basic All-Butter Pie Dough with the addition of shredded sharp Cheddar cheese, which makes it taste like a cheesy cracker but with the same flaky texture of piecrust. After this you may just start experimenting with other sweet-savory options of your own. To get even more of a savory kick, top each slice with a wedge of your favorite Cheddar cheese. FOR THE CRUST 1 Basic All-Butter Pie Dough 1½ cups shredded sharp Cheddar cheese Nonstick baking spray FOR THE FILLING 2½ pounds (6) Granny Smith apples, peeled, cored, and sliced ½ cup packed light brown sugar ¼ cup granulated sugar ¼ cup cornstarch ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice ½ teaspoon salt 2 tablespoons freshly squeezed lemon juice 1 tablespoon cold butter, cubed FOR THE EGG WASH 1 tablespoon water 1 large egg TO MAKE THE CRUST

Make the Basic All-Butter Pie Dough, adding 1½ cups shredded sharp Cheddar cheese along with the other dry ingredients. TO MAKE THE FILLING

In a large bowl, mix together the apples, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, allspice, salt, and lemon juice with a rubber spatula until thoroughly coated. Set aside. TO MAKE THE EGG WASH

In a small bowl, whisk together the water and egg. Set aside. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with baking spray. 2. Roll out the crust. Unwrap one dough disk and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the prepared pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Let the edges of the dough hang off for now. 3. Fill. Fill the pie shell with the apple filling, including all the juices in the bowl. Dot the filling with the cold cubed butter. 4. Prepare the top crust. Using a pastry brush, brush the egg wash over the edges of the dough in the pie pan. Unwrap the second dough disk and roll the dough until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it over the filling. Trim the edges of the dough to hang ½ inch over the edge of the pie pan. Fold the dough under to seal and crimp.

5. Finish and chill. Using a pastry brush, brush the egg wash over the dough. Cut an “X” into the center of the dough and 4 to 6 slits near the edge of the pie for vents. Place the pan in the freezer for 10 minutes. 6. Bake. Bake for 1 hour, 30 minutes, until the filling is bubbly and the crust is evenly golden. Cool at room temperature for 1 hour before serving. 7. Store. This pie is best served the day it’s made. It can be covered in plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Make it mini! Halve the measurements of the crust and filling ingredients; omit the butter. Prepare the crust. Cook the filling over medium heat until thickened; cool completely in the fridge. Roll the crust to 16 inches and use a 4-inch round cookie cutter to cut 8 to 10 circles. Brush the edges with egg wash and fill each with 2 tablespoons cooled filling. Fold one side of the dough up and over the filling, making a half-moon shape. Seal and crimp with a fork. Place the hand pies on a parchment paper–lined sheet pan. Brush the tops with egg wash and poke a few holes to vent. Freeze for 10 minutes; bake in a 425°F oven for 20 minutes, or until bubbly and golden brown.

Dutch Apple Pie ACTIVE TIME: 30 MIN BAKE TIME: 1 HR, 30 MIN CHILL TIME: 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

What do you get when you mix an oatmeal cookie and apple pie together? A Dutch apple pie. Imagine a chewy, spiced oatmeal cookie as your top crust. Are you drooling yet? If you’re feeling like you want to amp up that oatmeal cookie feeling, add ¼ cup raisins to the topping and make as instructed. FOR THE CRUST ½ Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING 2½ pounds (6) Granny Smith apples, peeled, cored, and sliced ½ cup packed light brown sugar ¼ cup granulated sugar ¼ cup cornstarch ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice ½ teaspoon salt 2 tablespoons freshly squeezed lemon juice 1 tablespoon cold butter, cubed FOR THE TOPPING ¼ cup all-purpose flour ¼ cup oats ¼ cup packed light brown sugar ¼ teaspoon ground cinnamon ½ cup (1 stick) cold unsalted butter TO MAKE THE CRUST

Make a half recipe of Basic All-Butter Pie Dough.

TO MAKE THE FILLING

In a large bowl, mix together the apples, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, allspice, salt, and lemon juice with a rubber spatula until thoroughly coated. Set aside. TO MAKE THE TOPPING

In a food processor, combine the flour, oats, brown sugar, and cinnamon and pulse once. Add the butter and continue to pulse until the mixture has large clumps. Refrigerate until ready to use. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with baking spray. 2. Roll out the crust. Unwrap the dough and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the prepared pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim the dough and crimp. 3. Chill. Place the pan into freezer and chill for 10 minutes. 4. Fill. Fill the pie shell with the apple filling, including all the juices from the bowl. Dot the filling with the cold cubed butter. 5. Bake. Put a sheet pan on a rack underneath your pie in case anything bubbles over. Bake for 45 minutes. Remove the pie from the oven and sprinkle the chilled topping over the apple filling. Bake for 45 minutes more until the filling is bubbly and the crust is golden. Cool at room temperature for 1 hour before serving.

6. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. For a crowd! Double the crust, the filling, and the topping and make the pie in a 9-by-13-inch baking dish. Bake the filled pie in a 350°F oven for 1 hour. Sprinkle the crumble over the top and bake for 1 hour more until the filling is bubbly and the topping is evenly browned.

Rosemary and Apple Hand Pies ACTIVE TIME: 30 MIN BAKE TIME: 20 MIN CHILL TIME: 10 MIN MAKES: 10 HAND PIES

One of my signature baking styles is incorporating herbs into my desserts. I love the fresh flavors they bring to pies—savory or sweet. Rosemary is my favorite fall-flavored herb to use because it reminds me of Thanksgiving stuffing. It has an earthy note that pairs so well with cinnamon-spiced apples. Rosemary is nice with cranberry and pear, too. Try it; I think you’ll really like it. FOR THE CRUST ½ Basic All-Butter Pie Dough FOR THE FILLING 1 pound (2 to 3) Granny Smith apples, peeled, cored, and sliced ½ cup packed light brown sugar 2 tablespoons granulated sugar 2 tablespoons cornstarch 1 tablespoon chopped fresh rosemary leaves ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Zest of 1 lemon Juice of 1 lemon FOR THE EGG WASH 1 tablespoon water 1 large egg TO MAKE THE CRUST

Make a half receipe of Basic All-Butter Pie Dough. TO MAKE THE FILLING

In a large saucepan over medium heat, combine the apples, brown sugar, granulated sugar, cornstarch, rosemary,

cinnamon, nutmeg, lemon zest, and lemon juice. Cook the apples for 8 to 10 minutes until the mixture is thick and does not appear liquidy. Transfer the filling to a food processor and pulse 2 or 3 times just to cut the apples into smaller chunks. Transfer the filling to a medium bowl and refrigerate for 1 hour, or until completely cool. TO PREPARE THE EGG WASH

In a small bowl, whisk together the water and egg. Set aside. TO ASSEMBLE AND MAKE THE HAND PIES

1. Preheat. Preheat the oven to 425°F. 2. Roll out the crust. Line a sheet pan with parchment paper and set aside. Unwrap the dough and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Using a 4-inch round cookie cutter, cut out 8 circles. Gather up the scraps and roll out to a roughly 10-inch circle. Cut out 2 more circles. Discard the rest of the dough. 3. Fill. Arrange the dough circles on a clean work surface. Brush the egg wash around the edge of each circle. Place 2 tablespoons of the apple filling into the center of each circle. Fold one side of the dough up and over the filling, making a half-moon shape, using your fingers to seal the edges. Seal and crimp with a fork. Place the hand pies on the prepared sheet pan. 4. Finish and chill. Brush the tops with the egg wash. Cut 3 slits in the top of each pie for vents. Place the sheet pan in the freezer for 10 minutes. 5. Bake. Bake the hand pies for 18 to 20 minutes until the crust is evenly golden. Cool at room temperature for at least 30

minutes before serving. 6. Store. These hand pies are best served the day they are made. They can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 1 month. Swap it! These would work great with fresh thyme, too. Simply substitute the same amount of thyme and prepare as instructed.

Cranberry-Pear Galette ACTIVE TIME: 25 MIN BAKE TIME: 35 MIN CHILL TIME: 30 TO 45 MIN MAKES: 1 (16-INCH) GALETTE

Flavors like pear and cranberry make me feel all warm and fuzzy inside. They remind me of the holiday season and of making way too many pies with my family, but they taste so good and make great leftovers so no one seems to mind. This galette is easily thrown together and can be made with either fresh or dried cranberries. FOR THE CRUST 1 Almond Shortbread Crust FOR THE FILLING 2 pounds (5 to 6) pears, peeled, cored, and sliced ¾ cup fresh or dried cranberries ¼ cup packed light brown sugar 2 tablespoons granulated sugar 2 tablespoons cornstarch ¼ teaspoon ground cinnamon ¼ teaspoon salt FOR THE EGG WASH 2 tablespoons milk 1 large egg yolk TO MAKE THE CRUST

Make the Almond Shortbread Crust. TO MAKE THE FILLING

In a large saucepan over medium heat, mix together the pears, cranberries, brown sugar, granulated sugar, cornstarch, cinnamon, and salt. Cook for 8 to 10 minutes until the mixture

is thick and does not appear liquidy. Transfer the filling to a large bowl and refrigerate for 30 to 45 minutes until fully cooled. TO MAKE THE EGG WASH

In a small bowl, whisk together the milk and egg yolk. Set aside. TO ASSEMBLE AND MAKE THE PIE

1. Preheat. Preheat the oven to 375°F. 2. Roll out the crust. Line a sheet pan with parchment paper. Unwrap the dough and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the prepared sheet pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. 3. Fill and finish. Spoon the pear filling onto the center of the dough. Spread out the filling, leaving a 1½-inch border. Fold over and crimp the edges of the galette onto the filling. Brush the egg wash around the edges of the dough. Place the pan into freezer and chill for 10 minutes. 4. Bake. Bake for 35 minutes until the filling is bubbly and the edges are evenly golden. 5. Store. This galette is best served the day it’s made. It can be covered in plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Swap it! Apples and cranberries are a great combination as well. Simply swap out the pears for apples and make the recipe as instructed.

Pear, Raisin, and Gruyère Pie ACTIVE TIME: 30 MIN BAKE TIME: 1 HR, 30 MIN CHILL TIME: 10 MIN MAKES: 1 (9-INCH) DOUBLE-CRUST PIE

One of my favorite things to do with my friends is to throw cheese parties. We’ll each bring our favorite cheeses—and something pickled, something crunchy, and something sweet. This pie is the perfect addition to any cheese party. With the savory crust and sweet filling, it’s the perfect accompaniment to your favorite wedge of cheese and a hefty glass of wine. FOR THE CRUST 1 Basic All-Butter Pie Dough 1½ cups shredded Gruyère cheese Nonstick baking spray FOR THE FILLING 2½ pounds (6) pears, peeled, cored, and sliced ⅓ cup raisins ½ cup packed light brown sugar ¼ cup cornstarch ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice ¼ teaspoon salt 2 tablespoons white wine 1 tablespoon cold butter, cubed FOR THE EGG WASH 1 tablespoon water 1 large egg TO MAKE THE CRUST

Make the Basic All-Butter Pie Dough, adding in 1½ cups shredded Gruyère cheese with the dry ingredients.

TO MAKE THE FILLING

In a large bowl, mix together the pears, raisins, brown sugar, cornstarch, cinnamon, nutmeg, allspice, salt, and white wine with a rubber spatula and fold the mixture into the fruit until thoroughly coated. Set aside. TO MAKE THE EGG WASH

In a small bowl, whisk together the water and egg. Set aside. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with baking spray. 2. Roll out the crust. Unwrap one dough disk and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the prepared pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Let the edges of the dough hang off for now. 3. Fill. Fill the pie with the pear filling, including all the juices in the bowl. Dot the filling with the cold cubed butter. 4. Prepare the top crust. Using a pastry brush, brush the egg wash over the edges of the dough in the pie pan. Unwrap the second dough disk and roll the dough until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it over the filling. Trim the edges of the dough to hang ½ inch over the edge of the pie pan. Fold the dough under to seal and crimp. 5. Finish and chill. Using a pastry brush, brush the egg wash over the dough. Cut an “X” into the center of the dough and 4 to 6 slits near the edge of the pie for vents. Place the pan in the

freezer for 10 minutes. 6. Bake. Bake for 1 hour, 30 minutes until the filling is bubbly and the crust is evenly golden. Cool at room temperature for 1 hour before serving. 7. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Make it mini! Halve the measurements of the crust and filling ingredients; omit the butter. Prepare the crust. Cook the filling over medium heat until thickened; cool completely in the fridge. Roll the crust to 16 inches and use a 4-inch round cookie cutter to cut 8 to 10 circles. Brush the edges of half the dough circles with egg wash and fill with a couple tablespoons of cooled filling. Top each one with a dough circle, and seal and crimp with a fork. Place the hand pies on a parchment paper– lined sheet pan. Brush the tops with egg wash and cut a small circle in the center to vent. Freeze for 10 minutes; bake in a 425°F oven for 20 minutes, or until bubbly and golden brown.

Blood Orange Meringue Pie ACTIVE TIME: 20 MIN BAKE TIME: 40 MIN CHILL TIME: 2 HRS, 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

The blood orange is my favorite variety of orange. The first time I saw one cut in half, I knew I had to use it in a cool dessert. This pie is similar to Lemon Meringue Pie, except here the meringue is lightly broiled on top, leaving it super creamy inside, which I might like even better than a baked meringue. FOR THE CRUST ½ Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING 1 cup granulated sugar ⅓ cup cornstarch 5 large egg yolks, separated, whites reserved for the topping 1¼ cups water ½ cup freshly squeezed blood orange juice 1 tablespoon blood orange zest Zest of of 1 lemon Juice of 1 lemon ¼ teaspoon salt 2 tablespoons cold unsalted butter 2 drops red food coloring FOR THE MERINGUE 5 large egg whites, reserved from the filling ½ teaspoon cream of tartar ¾ cup granulated sugar TO PREPARE THE CRUST

1. Make the crust. Make a half receipe of Basic All-Butter Pie Dough.

2. Prepare. Preheat the oven to 375°F. Lightly coat a 9-inch pie pan with baking spray. 3. Roll out the crust. Unwrap the dough disk onto a lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough from the center out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then onto the pie pan. Trim and crimp the edges. 4. Chill. Place the pan in the freezer for 10 minutes. 5. Blind bake. Place a sheet of parchment paper or aluminum foil over the dough in the pan, letting the edges hang over. In the center of the pie, pour in either dried beans or rice and spread them evenly in the pan to help keep the crust flat while it bakes. Bake for 20 minutes, then carefully remove the pie weights. Let the crust sit at room temperature. TO MAKE THE FILLING AND BAKE THE PIE

1. Prepare the filling ingredients. While the shell bakes, in a small bowl, whisk the sugar and cornstarch and set aside. Place the egg yolks in a medium bowl and set aside. 2. Cook the filling. In a small saucepan over medium-high heat, combine the water, blood orange juice, orange zest, lemon zest, lemon juice, and salt. Whisk in the sugar-cornstarch mixture. Cook, whisking, until the mixture starts to thicken and the liquid is hot to the touch, then temper the egg yolks by slowly pouring half the hot mixture into the yolks, whisking continuously. This raises the temperature of the egg yolks without them curdling. Return the mixture to the saucepan and continue to cook, whisking, until very thick, like pastry cream. Remove from the heat and whisk in the cold butter until completely mixed into the custard and smooth. Add the red food coloring and whisk

until completely combined. 3. Fill and bake. Pour the filling into warm crust. Reduce the oven temperature to 350°F and bake the pie for 15 minutes until the center is set and does not appear liquidy. 4. Chill. Place the pie in the refrigerator for at least 2 hours. TO TOP AND FINISH THE PIE

1. Preheat. Preheat the broiler. 2. Make the meringue. Place the egg whites in the bowl of a stand mixer, or a large bowl. Add the cream of tartar to the egg whites. In a stand mixer fitted with a whisk attachment, or using a hand mixer, whisk the egg whites on high speed until frothy. Add the sugar, a little at a time, and continue to whisk on high speed until the meringue has stiff glossy peaks. 3. Finish. Using a rubber spatula, spread the meringue over the chilled pie. Use the back of a spoon to make sure the meringue covers the whole pie with no filling exposed. Swirl the meringue to make decorative peaks or just smooth it out. Broil the pie for 2 minutes. Alternatively, use a kitchen torch to toast the meringue evenly. 4. Store. This pie is best consumed the day it is made. It can be refrigerated for up to 1 day, but it does not freeze well. Level up! Level up your meringue application by using a St. Honore piping tip and a pastry bag to make ribbon like strips of meringue that will give your pie a professional look.

Orange-Ginger Pie ACTIVE TIME: 15 MIN BAKE TIME: 18 MIN CHILL TIME: 2 HRS MAKES: 1 (9-INCH) SINGLE-CRUST PIE

Growing up, we always had oranges in our house. My dad loves them and we would get a 50-pound case of oranges around the holidays from a family member. We were always trying to come up with different ways to use them and, if I had known then what I know now, I would have made this pie over and over again. It tastes just like an orange cream ice cream treat, but with a nice spicy kick from the fresh ginger. FOR THE CRUST 1 Cookie Crust, made with gingersnaps FOR THE FILLING 2 (14-ounce) cans sweetened condensed milk ½ cup sour cream ½ cup freshly squeezed fresh orange juice 1 tablespoon orange zest ¼ cup freshly squeezed lemon juice 2 tablespoons grated peeled fresh ginger TO MAKE THE CRUST

1. Preheat. Preheat the oven to 350°F. 2. Make the crust. Make the Gingersnap Crust and press it into a 9-inch pie pan. Bake for 10 minutes and let sit at room temperature. TO MAKE THE FILLING

In a large bowl, mix together the condensed milk, sour cream, orange juice, orange zest, lemon juice, and ginger and whisk until smooth. Pour the filling into the baked crust.

TO ASSEMBLE AND MAKE THE PIE

1. Bake. Bake the pie for 8 minutes until the filling is set and not jiggly. 2. Chill. Place the pie in the refrigerator for at least 2 hours before serving. 3. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Level up! Want to intensify the orange flavor? Replace half the orange juice with Cointreau, an orange-flavored liqueur (so ¼ cup), and make the pie as instructed.

Pumpkin Chiffon Pie ACTIVE TIME: 30 MIN BAKE TIME: 10 MIN CHILL TIME: 2 HRS MAKES: 1 (9-INCH) SINGLE-CRUST PIE

Pumpkin pie is such a classic Thanksgiving pie but, if you’re in the mood to switch it up this year, try this one on for size. The pumpkin chiffon mousse is much lighter than a classic pumpkin filling and it’s also jazzed up with a gingersnap crust that really brings out the flavors of the spices. I usually lighten up on the amount of spices when I make this pie, to better complement the airiness of the filling. P.S. It makes an excellent breakfast the day after Thanksgiving. FOR THE CRUST 1 Cookie Crust, made with gingersnaps FOR THE FILLING 1 tablespoon gelatin powder ¼ cup cold water 3 large egg yolks separated, with whites reserved ¾ cup granulated sugar, divided 1 (15-ounce) can pumpkin purée ½ teaspoon ground cinnamon ¼ teaspoon salt ¼ teaspoon ground ginger ⅛ teaspoon ground allspice FOR THE TOPPING 1 cup heavy (whipping) cream ½ cup powdered sugar ½ teaspoon vanilla extract TO MAKE THE CRUST

1. Preheat. Preheat the oven to 350°F.

2. Make the crust. Make the Cookie Crust with gingersnaps and press it into a 9-inch pie pan. Bake for 10 minutes and let sit at room temperature. TO MAKE THE FILLING

1. Prep the gelatin. In a small bowl, sprinkle the gelatin powder over the cold water and set aside. 2. Cook the custard. In a small saucepan over medium-high heat, mix together the egg yolks, ¼ cup of sugar, pumpkin, cinnamon, salt, ginger, and allspice. Cook for 5 minutes, whisking frequently. Remove from the heat and mix in the gelatin mixture until fully dissolved. Transfer the pumpkin custard to a large bowl and cool at room temperature. 3. Whip the egg whites. Place the egg whites in the bowl of a stand mixer, or a large bowl, and add the remaining ½ cup of sugar. In a stand mixer fitted with the whisk attachment, or using a hand mixer, whisk the egg whites and sugar on high speed until stiff peaks form. 4. Finish the filling and fill. Fold the egg white mixture into the pumpkin custard until no white streaks remain, one-third at a time. Pour the mousse into the pie shell. 5. Chill. Place the pie in the refrigerator for at least 2 hours. TO TOP AND FINISH THE PIE

1. Make the topping. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using a hand mixer, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped cream evenly over the chilled pie. 2. Store. This pie is best served the day after it’s made in order for the custard to set up properly. It can be stored, uncovered, in

the refrigerator for up to 3 days, or wrapped in plastic wrap and frozen for up to 1 month. For a crowd! If you’re feeding the masses, double the recipe and make the pie in a 9-by-13-inch baking pan as instructed.

Classic Pumpkin Pie ACTIVE TIME: 15 MIN BAKE TIME: 45 MIN CHILL TIME: 2 HRS MAKES: 1 (9-INCH) SINGLE-CRUST PIE

Ahh, pumpkin pie. The classic. This is the pie to serve at Thanksgiving and will be for centuries to come. For my recipe I’ve kicked it up a notch by using whole milk, because I like its richness, and my favorite combination of spices, which is heavy on the cinnamon and ginger. Do as my family does, and make a full recipe of the pie dough, punch some pretty leaves out of the top crust, bake them separately, and decorate the top of the pie for some extra fall flavor. FOR THE CRUST ½ Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING 1 (15-ounce) can pumpkin purée 1½ cups whole milk ¾ cup granulated sugar 2 large eggs 1 teaspoon ground cinnamon ¾ teaspoon ground ginger ½ teaspoon salt ¼ teaspoon ground allspice ⅛ teaspoon ground cloves FOR THE TOPPING 1 cup heavy (whipping) cream ½ cup powdered sugar ½ tsp vanilla extract TO MAKE THE CRUST

Make a half recipe of Basic All-Butter Pie Dough. TO MAKE THE FILLING

In a large bowl, mix together the pumpkin, milk, granulated sugar, eggs, cinnamon, ginger, salt, allspice, and cloves with a rubber spatula until thoroughly combined. Set aside. TO ASSEMBLE AND BAKE THE PIE

1. Prepare. Preheat the oven to 400°F. Lightly coat a 9-inch pie pan with baking spray. 2. Roll out the crust. Unwrap the dough and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the prepared pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim and crimp the edges. 3. Fill and bake. Pour the pumpkin filling into the pie shell. Bake for 40 to 45 minutes, or until the filling is set and not jiggly. 4. Chill. Place the pie in the refrigerator for at least 2 hours. TO TOP AND FINISH THE PIE

1. Make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using a hand mixer, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. 2. Finish. Spread the whipped cream over the surface of the pie and serve immediately. 3. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month.

Level up! It’s the holidays, right? Throw some bourbon in that pie! Bourbon and pumpkin are a match made in Thanksgiving heaven. If you want to spike your pie, add 2 tablespoons of your favorite bourbon while mixing the filling. Bake as instructed.

Sweet Potato Pie ACTIVE TIME: 30 MIN BAKE TIME: 1 HR CHILL TIME: 2 HRS, 10 MIN COOK TIME: 30 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

Sweet potato pie is one of those essential pies and this simple version lets a mixer do all the work! No ricer, no potato masher, no special tools required. Simply boil and drain the sweet potatoes and let the stand mixer paddle do the mashing. I like to top my pie with toasted marshmallows, but it’s also pretty tasty dolloped with an airy whipped cream, or just enjoy it au naturale. FOR THE CRUST ½ Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING 1½ pounds sweet potatoes, peeled and cut into ½-inch cubes ½ cup packed light brown sugar ¼ cup granulated sugar 1 teaspoon vanilla extract ½ teaspoon ground cinnamon ½ teaspoon ground ginger ⅛ teaspoon ground nutmeg ⅛ teaspoon ground allspice ½ teaspoon salt 2 large eggs ¾ cup whole milk FOR THE TOPPING 20 large marshmallows TO MAKE THE CRUST

Make a half recipe of Basic All-Butter Pie Dough. TO MAKE THE FILLING

1. Cook the sweet potatoes. In a medium saucepan over high heat, bring 3 cups of water to a boil. Add the sweet potatoes, reduce the heat to medium-low, and cook, uncovered, for about 30 minutes until the potatoes are fork-tender. Drain the potatoes in a colander and set aside. 2. Finish the filling. Transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachment, or to a large bowl and using a hand mixer, and mix until they are mashed into a paste. Add the brown sugar, granulated sugar, vanilla, cinnamon, ginger, nutmeg, allspice, and salt and mix until combined. One at a time, add the eggs, mixing after each addition and scraping the sides of the bowl, as needed. Add the milk and mix until well combined. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with baking spray. 2. Roll out the crust. Unwrap the dough and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the prepared pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim and crimp the edges. 3. Chill. Place the pan in the refrigerator for 10 minutes. 4. Fill and bake. Pour the sweet potato filling into the pie shell. Bake for 1 hour, until the filling is set and not jiggly. 5. Chill. Place the pie in the refrigerator for at least 2 hours. 6. Add the topping. Just before serving, preheat the broiler.

Arrange the marshmallows over the top of the pie and broil for 1 minute. Alternatively, use a kitchen torch to lightly toast the tops. 7. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Swap it! Try a butternut squash pie instead. Butternut squash has a delicate, sweet flavor similar to sweet potato. Take a butternut squash, trim off each end, and peel it. Halve the squash and use a spoon to scoop out the seeds. Chop the squash in 1-inch cubes and boil as instructed for the sweet potatoes. Follow the rest of the recipe as directed.

Salted Honey Pie ACTIVE TIME: 20 MIN BAKE TIME: 50 MIN CHILL TIME: 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

It’s funny how much a little salt can do for a sweet dessert. In this case, without the salt, the pie would be too sweet but, with it, you are able to rationalize that extra bite (or two!). FOR THE CRUST ½ Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING ½ cup (1 stick) butter, melted ¾ cup honey ½ cup sour cream ¼ cup packed light brown sugar 1 tablespoon apple cider vinegar 2 teaspoons cornstarch 1 teaspoon salt 1 teaspoon vanilla extract 3 large eggs FOR THE TOPPING 1 teaspoon flaky sea salt, such as Maldon or fleur de sel TO MAKE THE CRUST

Make a half recipe of Basic All-Butter Pie Dough. TO MAKE THE FILLING

In the bowl of a food processor, combine the butter, honey, sour cream, brown sugar, vinegar, cornstarch, salt, vanilla, and eggs and process until smooth. Set aside. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with baking spray. 2. Roll out the crust. Unwrap the dough and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the prepared pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim and crimp the edges. 3. Chill. Place the pan in the freezer for 10 minutes. 4. Fill and bake. Pour the honey filling into the pie shell. Bake for 45 to 50 minutes until the filling is set and not jiggly. Cool at room temperature for 1 hour before serving. 5. Top and serve. Sprinkle the sea salt over the top and serve. 6. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Level up! Add 1 tablespoon minced fresh thyme leaves to the filling ingredients to level up the flavor profile and follow the recipe as instructed.

Pecan Pie ACTIVE TIME: 20 MIN BAKE TIME: 50 MIN CHILL TIME: 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

Crunchy and chewy and caramel-y, this recipe is so simple yet much more than the sum of its parts. Typically, I just lay the pecans in the pie shell and pour in the filling, but if you want to make it really pretty, pour in the filling first and arrange the pecans over the top in a circle, rows, or a design all your own. FOR THE CRUST ½ Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING 3 large eggs 1 cup dark corn syrup 1 teaspoon vanilla extract ½ teaspoon salt ¼ teaspoon ground cinnamon 4 tablespoons melted unsalted butter 2 cups pecans TO MAKE THE CRUST

Make a half recipe of Basic All-Butter Pie Dough. TO MAKE THE FILLING

In a large bowl, whisk together the eggs and corn syrup. Add the vanilla, salt, cinnamon, and melted butter and whisk to combine. Set aside. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with baking spray.

2. Roll out the crust. Unwrap the dough and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the prepared pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim and crimp the edges. 3. Chill. Place the pan in the freezer for 10 minutes. 4. Fill. Arrange the pecans in the pie shell. Pour in the filling and smooth it out with a rubber spatula, making sure the pecans are evenly distributed. 5. Bake. Bake for 45 to 50 minutes until the center is set and not jiggly. Cool at room temperature for 1 hour before serving. 6. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Swap it! Don’t have pecans? Try a different nut like cashews, walnuts, slivered almonds, or peanuts.

Eggnog Cream Pie ACTIVE TIME: 25 MIN BAKE TIME: 40 MIN CHILL TIME: 8 HRS, 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

I love eggnog, so why not an eggnog pie? The silky-smooth spiced custard tastes practically like Christmas morning. The bourbon makes this a strictly adult dessert and, if you’re feeling adventurous, try rum or rye whiskey for a different kick. You can also omit it. FOR THE CRUST ½ Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING 4 large egg yolks 2½ cups whole milk ½ cup granulated sugar ¼ cup cornstarch ¼ cup bourbon 1 teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice ¼ teaspoon salt ⅛ teaspoon ground cloves 2 tablespoons cold unsalted butter, cubed FOR THE TOPPING 1 cup heavy (whipping) cream ½ cup powdered sugar ½ teaspoon vanilla extract ¼ teaspoon ground cinnamon TO PREPARE THE CRUST

1. Make the pie dough. Make a half recipe of Basic All-Butter Pie Dough. 2. Prepare. Preheat the oven to 375°F. Lightly coat a 9-inch pie pan with baking spray. 3. Roll out the crust. Unwrap the dough disk onto a lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough from the center out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim and crimp the edges. 4. Chill. Place the pan in the freezer for 10 minutes. 5. Blind bake. Place a sheet of parchment paper or aluminum foil over the dough in the pan, letting the edges hang over. In the center of the pie, pour in either dried beans or rice and spread them evenly in the pan to help keep the crust flat while it bakes. Bake for 20 minutes, carefully remove the pie weights, and bake for 15 to 20 minutes more. If the crust is evenly golden brown, it is done. TO MAKE THE FILLING AND ASSEMBLE THE PIE

1. Make the filling. Place the egg yolks in a medium bowl. In a small saucepan over medium-high heat, whisk together the milk, sugar, and cornstarch until dissolved. Add the bourbon, vanilla, cinnamon, nutmeg, allspice, salt, and cloves. Cook, whisking, until the mixture starts to thicken and the milk is hot to the touch, then temper the egg yolks by slowly pouring half the hot mixture into the yolks, whisking continuously. This raises the temperature of the egg yolks without them curdling. Return the mixture to the saucepan and continue to cook, whisking until very thick, like pastry cream. Remove from the

heat and whisk in the cold cubed butter until the butter has melted and the custard is smooth. 2. Fill and chill. Pour the filling into the pie shell and place a piece of plastic wrap directly onto the custard. Place the pie in the refrigerator for 8 hours, or overnight. TO FINISH THE PIE

1. Make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using a hand mixer, whip the heavy cream, powdered sugar, vanilla, and cinnamon until stiff peaks form. Spread the whipped cream over the surface of the pie. 2. Store. This pie is best served the day after it’s made in order for the custard to set up properly. It can be stored, uncovered, in the refrigerator for up to 3 days, or wrapped with plastic and frozen for up to 1 month. Level up! If you’re feeling chocolatey, add 2 tablespoons unsweetened cocoa powder with the milk, sugar, and cornstarch and make the recipe as directed.

Maple, Walnut, and Bourbon Pie ACTIVE TIME: 15 MIN BAKE TIME: 50 MIN CHILL TIME: 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

Maple. Walnut. Bourbon. Do you really need anything else? This is essentially a candied walnut pie with a texture similar to pecan pie. Topped with a boozy bourbon-vanilla whipped cream and dusted with a sprinkling of cinnamon, this is a really nice treat, so, go ahead—you only live once. FOR THE CRUST ½ Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING 3 large eggs 1 cup maple syrup ½ cup packed light brown sugar 1½ tablespoons all-purpose flour 2 tablespoons bourbon 1 teaspoon vanilla extract ¼ teaspoon ground cinnamon 2 tablespoons melted unsalted butter 2 cups walnuts FOR THE TOPPING 1 cup heavy (whipping) cream ½ cup powdered sugar 1 tablespoon bourbon ½ teaspoon vanilla extract TO MAKE THE CRUST

Make a half recipe of Basic All-Butter Pie Dough. TO MAKE THE FILLING

In a large bowl, whisk together the eggs, maple syrup, and brown sugar. Add the flour, bourbon, vanilla, cinnamon, and melted butter and whisk to thoroughly combine. Set aside. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with baking spray. 2. Roll out the crust. Unwrap the dough disk onto a lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough from the center out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim and crimp the edges. 3. Chill. Place the pan in the freezer for 10 minutes. 4. Fill. Evenly arrange the walnuts in the pie shell. Pour the filling over the walnuts and smooth it out with a rubber spatula, making sure the walnuts are evenly distributed. 5. Bake. Bake for 45 to 50 minutes until the center is set and not jiggly. Cool at room temperature for 1 hour before serving. TO FINISH THE PIE

1. Make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using a hand mixer, whip the heavy cream, powdered sugar, bourbon, and vanilla until stiff peaks form. Dollop slices with whipped cream before serving. 2. Store. This pie is best served the day it’s made. It can be stored, uncovered, in the refrigerator for up to 3 days, or wrapped with plastic and frozen for up to 1 month.

Swap it! Swap rum for the bourbon in both the filling and topping.

Fig, Onion, and Gorgonzola Galette ACTIVE TIME: 1 HR, 15 MIN BAKE TIME: 30 MIN CHILL TIME: 1 HR, 5 MIN COOK TIME: 1 HR, 20 MIN MAKES: 1 (9-INCH) GALETTE

Move over Brie en croute, there’s a new cheesy appetizer in town! I am a pastry chef and I love everything sweet, but when I want to snack on something savory, this is what I make. Salty Gorgonzola, sweet caramelized onions, and a hint of that fruity fig all wrapped up in a flaky buttery crust. Take this with you to any holiday party and you’ll be the star. FOR THE CRUST ½ Basic All-Butter Pie Dough FOR THE FILLING 4 tablespoons unsalted butter 1 tablespoon olive oil 2 pounds (4) small white onions, cut into ⅛-inch-thin slices 1 tablespoon granulated sugar 1 teaspoon salt ¼ cup balsamic vinegar 1 cup sliced dried figs 1 cup crumbled Gorgonzola cheese FOR THE EGG WASH 1 tablespoon water 1 large egg TO CARAMELIZE THE ONIONS

In a large skillet over medium heat, melt the butter with the olive oil. Add the onions and stir to coat. Add the sugar and salt. Cook for 8 to 10 minutes until the onions are soft and translucent. Pour in the vinegar, reduce the heat to low, and

cook for 1 hour, stirring every 10 minutes or so. Transfer the onions to a small bowl and refrigerate for 1 hour. TO MAKE THE CRUST

While the onions chill, make a half recipe of Basic All-Butter Pie Dough. TO MAKE THE EGG WASH

In a small bowl, whisk together the water and egg. Set aside. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 375°F. Line a sheet pan with parchment paper. 2. Roll out the crust. Unwrap the dough and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the prepared sheet pan. 3. Fill and finish. Spoon the caramelized onions onto the center of the dough. Spread out the filling, leaving a 1½-inch border. Sprinkle the figs and Gorgonzola cheese over the onions. Fold over and crimp the edges of the galette onto the filling. Brush the egg wash around the edges of the dough. 4. Chill. Place the pan into the freezer and chill for 5 minutes. 5. Bake. Bake for 30 minutes until the crust is evenly golden. Cool at room temperature for at least 30 minutes before serving. 6. Store. This galette is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days. It does not freeze well. Swap it! Crumbled goat cheese is a nice, mild-flavored

alternative to Gorgonzola.

Day-After-Thanksgiving Turkey Potpie ACTIVE TIME: 40 MIN BAKE TIME: 1 HR, 40 MIN CHILL TIME: 1 HR COOK TIME: 20 MIN MAKES: 1 (9-INCH) DOUBLE-CRUST PIE

No one ever eats all the turkey on Thanksgiving, and this is my favorite way to repurpose it. I guess it’s no surprise it’s a pie. It is fully equipped with a layer of cranberry sauce, and if you don’t happen to have any left over, buy a can of sauce. Just be sure to buy the whole berry kind—not the jellied version. FOR THE CRUST 1 Combination Butter-Lard Pie Dough Nonstick baking spray FOR THE FILLING 4 tablespoons unsalted butter 1 cup diced celery 1 cup diced onion 1 cup diced carrot 1 tablespoon chopped rosemary leaves 1 teaspoon salt ½ teaspoon freshly ground black pepper 2 cups shredded leftover cooked turkey ⅓ cup all-purpose flour 2 cups chicken broth, or turkey broth 1 cup leftover cranberry sauce, or store-bought whole berry sauce FOR THE EGG WASH 1 tablespoon water 1 large egg TO MAKE THE CRUST

Make the Combination Butter-Lard Pie Dough. TO MAKE THE FILLING

In a large skillet over medium-high heat, melt the butter. Add the celery, onion, and carrot and stir to evenly coat in the butter. Add the rosemary, salt, and pepper. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are soft and translucent. Add the turkey and flour and stir until the mixture is evenly coated in the flour. Stir in the chicken broth, ½ cup at a time, and continue to cook, stirring, for about 5 more minutes until the mixture starts to thicken. Transfer the filling to a large bowl and refrigerate for 1 hour, until completely cool. TO MAKE THE EGG WASH

In a small bowl, whisk together the water and egg. Set aside. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with baking spray. 2. Roll out the crust. Unwrap one dough disk and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the prepared pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Let the edges of the dough hang off for now. 3. Fill. Spoon the cranberry sauce evenly over the bottom of the pie. Pour the turkey filling over the cranberry sauce. Do not mix. 4. Prepare the top crust. Using a pastry brush, brush the egg wash over the edges of the dough in the pie pan. Unwrap the second dough disk and roll the dough until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it over the filling. Trim the edges of the dough to hang ½ inch over the edge of the pie pan. Fold the dough under to seal and

crimp. 5. Finish. Using a pastry brush, brush the egg wash over the crust. Cut an “X” into the center of the dough and 4 to 6 slits near the edge of the pie for vents. 6. Chill. Place the pan in the freezer for 10 minutes. 7. Bake. Bake for 1 hour, 40 minutes, or until the filling is bubbling and the crust is evenly golden. Cool at room temperature for 30 minutes before serving. 8. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Make it mini! Halve the measurements of the crust and filling ingredients. Prepare the crust. Cook the filling over medium heat until thickened; cool completely in the fridge. Roll the crust to 16 inches and use a 4-inch round cookie cutter to cut circles. Grease 4 small ramekins with nonstick baking spray. Spoon cranberry sauce into the bottom of each ramekin, and then top with the turkey filling. Brush the edges of each ramekin with egg wash, and adhere a top crust onto each one. Brush the tops with egg wash and cut a circle to vent. Freeze for 10 minutes; bake in a 425°F oven for 20 minutes, or until bubbly and golden brown.

Chicken-Chorizo Hand Pies

CHAPTER SIX

Anytime Pies There’s no rule that you have to make pies for a special occasion. The pies in this chapter include a variety of sweet and savory pies that are great to make anytime, with ingredients you can find throughout the year, like chocolate (of course) in a decadent Chocolate Silk Pie or bananas (my favorite!) in a delectable Banana Cream Pie. And that means any time of day, too, whether it’s breakfast, lunch, dinner, or an afternoon snack—pies are always welcome.

Banana Cream Pie ACTIVE TIME: 35 MIN BAKE TIME: 40 MIN CHILL TIME: 8 HRS, 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

Anybody that knows me knows I’m a huge banana fan. If I’m at a restaurant and there is a dessert featuring banana, I have to try it. I could eat bananas every single day for the rest of my life and be perfectly happy, so this pie is right up my alley. Bananas, heavy cream, vanilla—oh my! And don’t forget that all-butter crust. This one is all mine. FOR THE CRUST ½ Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING 4 large egg yolks 2 mashed bananas 1 tablespoon freshly squeezed lemon juice 2 tablespoons unsalted butter, cubed 2½ cups whole milk ½ cup granulated sugar ¼ cup cornstarch 1 teaspoon vanilla extract ¼ teaspoon salt FOR THE TOPPING 1 cup heavy (whipping) cream ½ cup powdered sugar ½ teaspoon vanilla extract 3 sliced bananas TO PREPARE THE CRUST

1. Make the pie dough. Make a half recipe of Basic All-Butter Pie Dough.

2. Prepare. Preheat the oven to 375°F. Lightly coat a 9-inch pie pan with baking spray. 3. Roll out the crust. Unwrap the dough and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim the edges of the dough to hang ½ inch over the edge of the pie pan. Fold the dough under and crimp. Place the pan in the freezer for 10 minutes. 4. Blind bake. Place a sheet of parchment paper or aluminum foil over the dough in the pan, letting the edges hang over. In the center of the pie, pour in either dried beans or rice and spread them evenly in the pan to help keep the crust flat while it bakes. Bake for 20 minutes, carefully remove the pie weights, and bake for 15 to 20 minutes more. If the crust is evenly golden brown, it is done. Let the crust sit at room temperature. TO ASSEMBLE THE PIE

1. Make the filling. Place the egg yolks in a medium bowl and set aside. In a medium bowl, stir together the bananas, lemon juice, and butter until combined. In a small saucepan over medium-high heat, whisk together the milk, sugar, cornstarch, vanilla, and salt until dissolved. Cook, whisking, until the mixture starts to thicken and the milk is hot to the touch, then temper the egg yolks by slowly pouring half the hot mixture into the yolks, whisking continuously. This raises the temperature of the egg yolks without them curdling. Return the mixture to the saucepan and continue to cook, whisking, until

very thick, like pastry cream. Remove from the heat, pour the custard into the bowl with the mashed banana and whisk until the butter melts and the custard is smooth. 2. Fill and chill. Pour the filling into the pie shell and place a piece of plastic wrap directly onto the custard. Place the pie in the refrigerator for 8 hours, or overnight. TO FINISH THE PIE

1. Make the whipped cream. In the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl and using a hand mixer, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. 2. Finish and serve. Arrange the sliced bananas on top of the filling. Spread the whipped cream over the surface of the pie, using the back of a spoon to create peaks or smooth it out, and serve immediately. 3. Store. This pie is best served the day after it’s made in order for the custard to set up properly. It can be stored, uncovered, in the refrigerator for up to 3 days, or wrapped with plastic and frozen for up to 1 month. Swap it! Chocolate and banana go so well together, why not switch the crust to a chocolate cookie crust? Make a Cookie Crust with chocolate sandwich cookies and prepare the rest of the pie as instructed.

Banoffee Pie ACTIVE TIME: 25 MIN BAKE TIME: 10 MIN CHILL TIME: 2 HRS MAKES: 1 (9-INCH) SINGLE-CRUST PIE

Banana + Toffee = Banoffee Pie. This pie holds a special place in my heart simply because I am so head over heels for both these wonderful ingredients. I make this pie whenever I have extra bananas hanging around. FOR THE CRUST 1 Cookie Crust, made with graham crackers FOR THE FILLING ½ cup (1 stick) unsalted butter ¼ cup packed light brown sugar 1 (14-ounce) can sweetened condensed milk FOR THE TOPPING 1 cup heavy (whipping) cream ½ cup powdered sugar ½ teaspoon vanilla extract 3 to 4 sliced bananas TO MAKE THE CRUST

1. Preheat. Preheat the oven to 350°F. 2. Make the crust. Make the Cookie Crust with graham crackers, and press it into a 9-inch pie pan. 3. Bake the crust. Bake the crust for 10 minutes and let sit at room temperature. TO ASSEMBLE THE PIE

1. Cook the filling. In a medium saucepan over medium-high heat, mix together the butter and brown sugar and cook,

stirring, until the butter melts. Add the sweetened condensed milk and whisk until thoroughly combined. Cook for 5 to 8 minutes, whisking frequently, until the filling darkens slightly to an amber color. Watch it carefully; this filling can easily burn. 2. Fill and chill. Pour the filling into the crust and refrigerate for at least 2 hours. TO FINISH THE PIE

1. Make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using a hand mixer, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. 2. Finish and serve. Arrange the bananas over the chilled filling to completely cover the pie. Spread the whipped cream over the bananas and serve immediately. 3. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and stored in the refrigerator for up to 3 days, or frozen for up to 1 month. Swap it! For the topping, use 3 cups quartered strawberries in place of the sliced bananas. Arrange them over the top of the chilled filling and top with whipped cream as directed.

Coconut Cream Pie ACTIVE TIME: 35 MIN BAKE TIME: 40 MIN CHILL TIME: 8 HRS, 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

Coconut cream pie takes the cake. I mean pie. Flaky all-butter piecrust layered with a coconut-filled pastry cream, topped with vanilla whipped cream and toasted coconut. If that doesn’t sound decadent to you, I’m not sure we can be friends. FOR THE CRUST ½ Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING 4 large egg yolks 1 (13.5-ounce) can coconut milk 1 cup shredded unsweetened coconut 2 tablespoons cold unsalted butter 1 cup whole milk ½ cup granulated sugar ¼ cup cornstarch 1 teaspoon vanilla extract ¼ teaspoon salt FOR THE TOPPING ¼ cup shredded unsweetened coconut 1 cup heavy (whipping) cream ½ cup powdered sugar ½ teaspoon vanilla extract TO PREPARE THE CRUST

1. Make the pie dough. Make a half recipe of Basic All-Butter Pie Dough. 2. Prepare. Preheat the oven to 375°F. Lightly coat a 9-inch pie

pan with baking spray. 3. Roll out the crust. Unwrap the dough onto a lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough from the center out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim and crimp the edges. 4. Chill. Place the pan in the freezer for 10 minutes. 5. Blind bake. Place a sheet of parchment paper or aluminum foil over the dough in the pan, letting the edges hang over. In the center of the pie, pour in either dried beans or rice and spread them evenly in the pan to help keep the crust flat while it bakes. Bake for 20 minutes, carefully remove the pie weights, and bake for 15 to 20 minutes more. If the crust is evenly golden brown, it is done. Let the crust sit at room temperature. TO ASSEMBLE THE PIE

1. Make the filling. Place egg yolks in a medium bowl and set aside. In another medium bowl, mix together the coconut milk, shredded coconut, and butter. In a small saucepan over medium-high heat, whisk together the milk, sugar, cornstarch, vanilla, and salt until dissolved. Cook, whisking, until the mixture starts to thicken and the milk is hot to the touch, then temper the eggs by slowly pouring half the hot mixture into the yolks, whisking continuously to raise the temperature of the egg yolks without them curdling. Return the mixture to the saucepan and continue to cook, whisking, until very thick, like pastry cream. Remove from the heat, pour the custard into the bowl with the coconut mixture, and whisk until the butter has melted and the custard is smooth.

2. Fill and chill. Pour the filling into the pie shell and place a piece of plastic wrap directly onto the custard. Place the pie in the refrigerator for 8 hours, or overnight. TO FINISH THE PIE

1. Toast the coconut. Preheat the oven to 375F. Place the coconut on a sheet pan, spreading it evenly, and toast in the oven for 5 minutes, until evenly browned. Cool at room temperature and set aside until needed. 2. Make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using a hand mixer, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. 3. Finish and serve. Spread the whipped cream over the surface of the pie, using the back of a spoon to create peaks or smooth it out. Sprinkle the toasted coconut over the whipped cream and serve. 4. Store. This pie is best served the day after it’s made in order for the custard to set up properly. It can be stored, uncovered, in the refrigerator for up to 3 days, or wrapped with plastic and frozen for 1 month. Level up! Add sliced mangos for an extra tropical twist. Prepare the crust and filling as instructed. Before you top with the whipped cream, cut a mango into ¼-inch slices, arrange them over the surface of the filling, and finish the pie as instructed.

Buttermilk Pie ACTIVE TIME: 15 MIN BAKE TIME: 50 MIN CHILL TIME: 2 HRS, 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

This Southern treat is rich and buttery and the buttermilk gives it a really nice tang, not to mention how easy it is to pull together. Serve this pie with a cold glass of lemonade. No need for toppings, this pie satisfies all on its own. FOR THE CRUST ½ Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING 3 large eggs 1½ cups granulated sugar 3 tablespoons all-purpose flour 2 tablespoons freshly squeezed lemon juice 1 teaspoon vanilla extract ½ cup (1 stick) melted butter 1 cup buttermilk TO MAKE THE CRUST

Make a half recipe of Basic All-Butter Pie Dough. TO MAKE THE FILLING

In a large bowl, whisk together the eggs and sugar. Whisk in the flour, lemon juice, and vanilla. Gradually add the melted butter and buttermilk, continuously whisking until smooth. Set aside. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 400°F. Lightly coat a 9-inch pie pan with baking spray. 2. Roll out the crust. Unwrap the dough and place it onto a clean,

lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim the edges of the dough to hang ½ inch over the edge of the pie pan. Fold the dough under and crimp. 3. Chill. Place the pan in the freezer for 10 minutes. 4. Fill and bake. Pour the filling into the pie shell. Bake for 10 minutes, reduce the temperature to 350°F, and bake for 40 minutes more until the top is evenly browned and the center of the pie is set and is not jiggly. 5. Chill. Place the pie in the refrigerator for at least 2 hours before serving. 6. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Level up! Cut the buttermilk to ¾ cup and add ¼ cup strawberry jam to give your pie a berry twist.

Chess Pie ACTIVE TIME: 15 MIN BAKE TIME: 1 HR, 10 MIN CHILL TIME: 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

This is another Southern specialty made with very simple ingredients: eggs, butter, and sugar. This pie includes cornmeal, which is the star here and really shines through. Think of sweet corn in a pie, just smoother and encased in a buttery crust. FOR THE CRUST ½ Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING 4 large eggs 1½ cups granulated sugar 1 tablespoon cornmeal 1 tablespoon apple cider vinegar 1 teaspoon vanilla extract ½ cup (1 stick) melted unsalted butter ¼ cup whole milk TO MAKE THE CRUST

Make a half recipe of Basic All-Butter Pie Dough. TO MAKE THE FILLING

In a large bowl, whisk together the eggs and sugar. Whisk in the cornmeal, vinegar, and vanilla. Add the melted butter and milk and whisk until smooth. Set aside. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 325°F. Lightly coat a 9-inch pie pan with baking spray. 2. Roll out the crust. Unwrap the dough onto a lightly floured

work surface. Lightly flour a rolling pin and begin rolling the dough from the center out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim and crimp the edges. 3. Chill. Place the pan in the freezer for 10 minutes. 4. Fill and bake. Pour the filling into the pie shell. Bake for 1 hour, 10 minutes until the center of the pie is set and is not jiggly. 5. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. For a crowd! Double the recipe and make it in a 9-by-13-inch baking dish. To compensate for the larger size, bake for 1 hour, 30 minutes, or until the center appears set and not jiggly.

Chocolate Silk Pie ACTIVE TIME: 35 MIN BAKE TIME: 40 MIN CHILL TIME: 8 HRS, 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

This pie reminds me of ones you get at a diner. The filling is a classic chocolate mousse that is so silky—hence the name. I’ve simplified this recipe for you to easily recreate at home. Personally, I prefer to use milk chocolate for this pie, use dark chocolate or semisweet, if you prefer; you really can’t go wrong. FOR THE CRUST ½ Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING 1 cup milk chocolate chips 4 large eggs ¾ cup granulated sugar 2 tablespoons whole milk 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, at room temperature 1 teaspoon vanilla extract ¼ teaspoon salt FOR THE TOPPING 1 cup heavy (whipping) cream ½ cup powdered sugar ½ teaspoon vanilla extract TO PREPARE THE CRUST

1. Make the pie dough. Make a half recipe of Basic All-Butter Pie Dough. 2. Prepare. Preheat the oven to 375°F. Lightly coat a 9-inch pie pan with baking spray. 3. Roll out the crust. Unwrap the dough onto a lightly floured

work surface. Lightly flour a rolling pin and begin rolling the dough from the center out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim and crimp the edges. 4. Chill. Place the pan in the freezer for 10 minutes. 5. Blind bake. Place a sheet of parchment paper or aluminum foil over the dough in the pan, letting the edges hang over. In the center of the pie, pour in either dried beans or rice and spread them evenly in the pan to help keep the crust flat while it bakes. Bake for 20 minutes, carefully remove the pie weights, and bake for 15 to 20 minutes more. If the crust is evenly golden brown, it is done. Let the crust sit at room temperature. TO FILL THE PIE

1. Melt the chocolate. In a microwave-safe bowl, melt the milk chocolate chips in the microwave in 30-second increments, stirring with a rubber spatula after each, until fully melted. Set aside. 2. Make the chocolate custard. Fill a medium saucepan with 1 inch of water and place it over medium-high heat. In a metal or glass mixing bowl, mix together the eggs, sugar, and milk and place the bowl over the pot. Cook the mixture for about 10 minutes, whisking continually, until it thickens and doubles in volume. Remove the bowl from the double boiler, mix in the melted chocolate, and whisk until smooth. 3. Finish the filling. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl and using a hand mixer, beat the butter, vanilla, and salt on medium speed to combine. Turn the mixer to low speed and pour in the chocolate custard.

Continue to mix, scraping the sides of the bowl as needed with a rubber spatula, until smooth. 4. Fill and chill. Transfer the filling to the pie shell and place a piece of plastic wrap directly onto the custard. Place the pie in the refrigerator for 8 hours, or overnight. TO FINISH THE PIE

1. Make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using a hand mixer, whip the cream, powdered sugar, and vanilla until stiff peaks form. 2. Finish and serve. Spread the whipped cream over the surface of the pie, using the back of a spoon to create peaks or smooth it out, and serve. 3. Store. This pie is best served the day after it’s made in order for the custard to set up properly. It can be stored, uncovered, in the refrigerator for up to 3 days, or wrapped with plastic and frozen for up to 1 month. Level up! Create a beautiful pattern with the whipped cream. Transfer the whipped cream to a piping bag fitted with a star tip. Pipe rosettes in a circle all around the pie or in the pattern of your choice.

Cookies and Cream Pie ACTIVE TIME: 20 MIN CHILL TIME: 2 HRS, 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

Mixing together cookies and cream works in ice cream, so why not pie? This is one of the easiest pies to make—no baking required. I like to make it on a hot summer day for a sweet and cool treat. I like the classic chocolate sandwich cookies in my crust and my filling, but you could vary your cookie choice and have some fun! FOR THE CRUST 1 Cookie Crust, made with chocolate sandwich cookies FOR THE FILLING 1½ cups heavy (whipping) cream 1 cup cream cheese, at room temperature ½ cup powdered sugar 10 chocolate sandwich cookies FOR THE TOPPING 1 cup heavy (whipping) cream ½ cup powdered sugar ½ teaspoon vanilla extract TO MAKE THE CRUST

Make the Cookie Crust with chocolate sandwich cookies, and press it into a 9-inch pie pan. Place the pan in the refrigerator for 10 minutes. TO FILL THE PIE

1. Make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using a hand mixer, whip the heavy cream to stiff peaks, transfer to another bowl, and set aside.

2. Finish the filling. Rinse out the dirty bowl, reattach it to the stand mixer fitted with a paddle attachment, or using a hand mixer, mix together the cream cheese and powdered sugar. Add the chocolate sandwich cookies and mix, letting the paddle crush the cookies as they mix into the filling. Scrape down the sides with a rubber spatula, as needed. Fold half the whipped cream into the cream cheese filling until no white streaks remain. Fold the remaining whipped cream into the filling until smooth. 3. Fill and chill. Transfer the filling to the piecrust. Place the pie in the refrigerator for at least 2 hours. TO FINISH THE PIE

1. Make the whipped topping. In the bowl a stand mixer fitted with the whisk attachment, or in a large bowl and using a hand mixer, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. 2. Finish and serve. Spread the whipped cream over the surface of the pie, using the back of a spoon to create peaks or smooth it out. 3. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Level up! I love chocolate and mint together, so level up your pie by adding 2 tablespoons crème de menthe to your filling. Simply add it in when you whip the whipped cream and you’ll have a subtle minty flavor.

Nutella Cream Pie ACTIVE TIME: 35 MIN BAKE TIME: 40 MIN CHILL TIME: 8 HRS, 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

Putting Nutella on anything makes me a happy camper, and this pie has all the chocolatey-hazelnut flavor you could ever want in every bite. I love the added crunch of fresh hazelnuts in the topping, but omit them if you’d like a smooth, creamy pie. Fair warning: You’re going to make a lot of friends with this pie. FOR THE CRUST ½ Basic All-Butter Pie Dough Nonstick baking spray FOR THE FILLING 4 large egg yolks 1 cup chocolate-hazelnut spread, such as Nutella 2 tablespoons cold butter, cubed 2 cups whole milk ½ cup granulated sugar ¼ cup cornstarch 1 teaspoon vanilla extract ¼ teaspoon salt FOR THE TOPPING 1 cup heavy (whipping) cream ½ cup powdered sugar ½ teaspoon vanilla extract ¼ cup chopped hazelnuts TO PREPARE THE CRUST

1. Make the pie dough. Make a half recipe of Basic All-Butter Pie Dough. 2. Prepare. Preheat the oven to 375°F. Lightly coat a 9-inch pie

pan with baking spray. 3. Roll out the crust. Unwrap the dough and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim the edges of the dough to hang ½ inch over the edge of the pie pan. Fold the dough under and crimp. 4. Chill. Place the pan in the freezer for 10 minutes. 5. Blind bake. Place a sheet of parchment paper or aluminum foil over the dough in the pan, letting the edges hang over. In the center of the pie, pour in either dried beans or rice and spread them evenly in the pan to help keep the crust flat while it bakes. Bake for 20 minutes, carefully remove the pie weights, and bake for 15 to 20 minutes more. If the crust is evenly golden brown, it is done. Let the crust sit at room temperature. TO FILL THE PIE

1. Make the filling. Place the egg yolks in a medium bowl and set aside. In another medium bowl, combine the chocolatehazelnut spread and butter. In a small saucepan over mediumhigh heat, combine the milk, sugar, cornstarch, vanilla, and salt and whisk until dissolved. Cook, whisking, until the mixture starts to thicken and the milk is hot to the touch, then temper the egg yolks by slowly pouring half the hot mixture into the yolks, whisking continuously. This raises the temperature of the egg yolks without them curdling. Return the mixture to the saucepan and continue to cook, whisking, until very thick, like a pastry cream. Remove from the heat, and whisk the filling into

the chocolate-hazelnut spread and butter until melted and the mixture is smooth. 2. Fill and chill. Pour the filling into the crust. Place a piece of plastic wrap directly on the custard filling and refrigerate for 8 hours, or overnight. TO FINISH THE PIE

1. Make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using a hand mixer, whip the heavy cream, powdered sugar, and vanilla to stiff peaks. 2. Finish and serve. Spread the whipped cream over the surface of the pie, using the back of a spoon to create peaks or smooth it out. Sprinkle the hazelnuts over the whipped cream. 3. Store. This pie is best served the day after it’s made in order for the custard to set up properly. It can be stored, uncovered, in the refrigerator for up to 3 days, or wrapped with plastic and frozen for up to 1 month. Swap it! Swap out the chocolate-hazelnut spread for your favorite brand of creamy peanut butter and prepare as instructed. Instead of hazelnuts go for salted peanuts for garnish.

PB&J Pie ACTIVE TIME: 35 MIN BAKE TIME: 40 MIN CHILL TIME: 1 HR, 30 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

I don’t know anyone who doesn’t like a peanut butter and jelly sandwich. It reminds me of my childhood—and that’s why I had to create a PB&J pie! The addition of cream cheese makes this pie taste almost like a peanut butter cheesecake, but the sweettartness of the raspberry jam brings you right back to being a kid and biting into your beloved sandwich. Top your pie with a few fresh raspberries for a classy touch. FOR THE CRUST ½ Basic All-Butter Pie Dough Nonstick baking spray FOR THE PEANUT BUTTER FILLING 1 cup cream cheese, at room temperature 1 cup smooth peanut butter ½ cup granulated sugar ½ teaspoon vanilla extract ½ teaspoon salt FOR THE RASPBERRY JAM 3 cups fresh raspberries Juice of 1 lemon ½ cup granulated sugar 1 teaspoon pectin FOR THE TOPPING 1 cup heavy (whipping) cream ½ cup powdered sugar ½ teaspoon vanilla TO PREPARE THE CRUST

1. Make the pie dough. Make a half recipe of Basic All-Butter Pie Dough. 2. Prepare. Preheat the oven to 375°F. Lightly coat a 9-inch pie pan with baking spray. 3. Roll out the crust. Unwrap the dough and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim the edges of the dough to hang ½ inch over the edge of the pie pan. Fold the dough under and crimp. 4. Chill. Place the pan in the freezer for 10 minutes. 5. Blind bake. Place a sheet of parchment paper or aluminum foil over the dough in the pan, letting the edges hang over. In the center of the pie, pour in either dried beans or rice and spread them evenly in the pan to help keep the crust flat while it bakes. Bake for 20 minutes, carefully remove the pie weights, and bake for 15 to 20 minutes more. If the crust is evenly golden brown, it is done. Let the crust sit at room temperature. TO FILL THE PIE

1. Make the peanut butter filling. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl and using a hand mixer, mix together the cream cheese and peanut butter until smooth, scraping down the sides of the bowl, as needed. Add the sugar, vanilla, and salt and mix until smooth, scraping down the sides, as needed. Transfer the peanut butter filling to the pie shell and smooth it out. 2. Chill. Place the pie in the freezer for 20 minutes.

3. Prepare the raspberry jam. In a blender, purée the raspberries until smooth. Strain the purée through a fine-mesh strainer set over a small saucepan, scraping through as much of the purée as you can. Stir in the lemon juice. In a small bowl, whisk together the sugar and pectin and add it to the saucepan. Place the pan over medium-high heat and cook for about 15 minutes until the purée has reduced and thickened. Pour the raspberry jam over the peanut butter filling, spreading it evenly. 4. Chill. Place the pie in the refrigerator for 1 hour to let the raspberry jam set. TO FINISH THE PIE

1. Make the whipped topping. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using a hand mixer, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. 2. Finish and serve. Spread the whipped cream over the surface of the pie, using the back of a spoon to create peaks or smooth it out, and serve. 3. Store. This pie is best served the day it’s made. It can be stored uncovered in the refrigerator for up to 3 days, or wrapped in plastic and frozen for 1 month. Level up! I absolutely love bananas, so, if you’re a fan as well, slice 2 to 3 bananas in ½-inch slices, and layer them on top of the raspberry jam after it has set. Top with whipped cream as instructed.

Whiskey-Butterscotch Pie ACTIVE TIME: 35 MIN BAKE TIME: 40 MIN CHILL TIME: 8 HRS, 10 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

Butterscotch pie is a classic dessert. But, I wanted to shake things up a bit with this one so I added a hint of whiskey, which can really elevate the flavor profile of the butterscotch custard. Stranahan’s is my whiskey of choice for pairing with this butterscotch pie, so much so that it’s on one of the dessert menus at a restaurant I make pastries for. Top it with some salty streusel topping and you’ve got a real winner. Make a butterscotch sauce to drizzle over the pie if you're feeling extra fancy. Omit the alcohol for a kidfriendly version—it’s delicious on its own. FOR THE CRUST ½ Basic All-Butter Pie Dough Nonstick baking spray FOR THE TOPPING ¼ cup all-purpose flour ¼ cup oats ¼ cup packed light brown sugar 1 teaspoon salt 4 tablespoons cold unsalted butter FOR THE FILLING 3 large egg yolks ¼ cup cornstarch ¼ cup whiskey 2 cups half-and-half 1½ cups packed light brown sugar 4 tablespoons unsalted butter 2 teaspoons vanilla extract ¼ teaspoon salt

TO MAKE THE CRUST

1. Make the pie dough. Make a half recipe of Basic All-Butter Pie Dough. 2. Prepare. Preheat the oven to 375°F. Lightly coat a 9-inch pie pan with baking spray. 3. Roll out the crust. Unwrap the dough and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim the edges of the dough to hang ½ inch over the edge of the pie pan. Fold the dough under and crimp. 4. Chill. Place the pan in the freezer for 10 minutes. 5. Blind bake. Place a sheet of parchment paper or aluminum foil over the dough in the pan, letting the edges hang over. In the center of the pie, pour in either dried beans or rice and spread them evenly in the pan to help keep the crust flat while it bakes. Bake for 20 minutes, carefully remove the pie weights, and bake for 15 to 20 minutes more. If the crust is evenly golden brown, it is done. Let the crust sit at room temperature. Leave the oven on. TO MAKE THE TOPPING

1. Prepare. Line a sheet pan with parchment paper and set aside. 2. Make the topping. In a food processor, combine the flour, oats, brown sugar, salt, and butter. Process for about 30 seconds until fully mixed. Pour the streusel topping onto the prepared sheet pan.

3. Bake. Bake for 8 minutes. Set aside until ready to serve. TO MAKE THE FILLING

1. Make the whiskey-butterscotch filling. In a small bowl, whisk together the egg yolks, cornstarch, and whiskey. Set aside. In a small saucepan over medium-high heat, combine the half-andhalf, brown sugar, butter, vanilla, and salt. Whisk until dissolved. Cook, whisking, until the mixture starts to thicken and the liquid is hot to the touch, then temper the egg yolks by slowly pouring half the hot mixture into the yolks, whisking continuously. This raises the temperature of the egg yolks without them curdling. Return the mixture to the saucepan and continue to cook, whisking, until very thick, like pastry cream. Immediately pour the filling into the pie shell. 2. Chill. Cover the surface of the custard directly with plastic wrap and refrigerate for a minimum of 8 hours, or overnight. TO FINISH THE PIE

1. Finish and serve. Using your hands, crumble the streusel topping and sprinkle it over the surface of the pie. 2. Store. This pie is best served the day after it’s made in order for the custard to set up properly. It can be stored, uncovered, in the refrigerator for up to 3 days, or wrapped with plastic and frozen for up to 1 month. Level up! Did someone say BACON? This is a great combination with whiskey and butterscotch. Simply cut 1 raw bacon strip into ¼-inch cubes. Cook them in a skillet until fully cooked and crispy. Let drain on a paper towel until fully cool and toss them with the cooked streusel topping.

Mushroom-Spinach Quiche ACTIVE TIME: 40 MIN BAKE TIME: 50 MIN CHILL TIME: 40 MIN COOK TIME: 15 MIN MAKES: 1 (9-INCH) SINGLE-CRUST PIE

This is my all-time favorite quiche combination. Earthy mushrooms and wilted spinach with a little creaminess from the mozzarella. I top this off with a little hot sauce and I’m good to go. This is one of those pies you can make anytime because you likely have most of these items in your refrigerator. This quiche is perfect for a breakfast, brunch, or lunch—a true anytime pie. FOR THE CRUST ½ Combination Butter-Lard Pie Dough Nonstick baking spray FOR THE FILLING 1 tablespoon olive oil 8 ounces white mushrooms, trimmed and quartered 1 (5-ounce) package fresh spinach ¾ cup heavy (whipping) cream ¾ cup milk 5 large eggs ¾ teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup shredded mozzarella cheese TO MAKE THE FILLING

1. Cook the quiche ingredients. In a large skillet over high heat, warm the olive oil, swirling the skillet around to coat the bottom of the pan. Add the mushrooms and cook for about 8 minutes, stirring, until they are cooked through. Transfer the mushrooms to a small bowl and set aside. Return the skillet to the heat and add the spinach all at once. Cook for about 5

minutes, stirring frequently, until the spinach wilts and cooks down completely. Transfer the spinach to another small bowl. Place the bowls of spinach and mushrooms in the refrigerator for about 30 minutes, or until cooled completely. 2. Prepare the egg filling. In a large bowl, whisk together the heavy cream, milk, eggs, salt, and pepper until combined. Place the egg mixture in the refrigerator until ready to use. TO PREPARE THE CRUST

1. Make the pie dough. Make a half recipe of Combination Butter-Lard Pie Dough. 2. Prepare. Preheat the oven to 375°F. Lightly coat a 9-inch pie pan with baking spray. 3. Roll out the crust. Unwrap the dough and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Trim the edges of the dough to hang ½ inch over the edge of the pie pan. Fold the dough under and crimp. 4. Chill. Place the pan in the freezer for 10 minutes. 5. Blind bake. Place a sheet of parchment paper or aluminum foil over the dough in the pan, letting the edges hang over. In the center of the pie, pour in either dried beans or rice and spread them evenly in the pan to help keep the crust flat while it bakes. Bake for 20 minutes, then carefully remove the pie weights. Let the crust sit at room temperature. TO ASSEMBLE AND MAKE THE PIE

1. Fill. Drain any excess liquid from the mushrooms in a fine mesh strainer or colander. Use your hands to wring out any excess liquid from the spinach. Arrange the spinach and mushrooms evenly around the pie shell. Sprinkle the shredded mozzarella cheese evenly over the mushrooms and spinach. Pour the chilled egg mixture into the pie shell. 2. Bake. Bake for 45 to 50 minutes until center has browned and set. Cool at room temperature for 10 to 15 minutes before serving. 3. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days. This pie does not freeze well. Level up! Add in ½ teaspoon red pepper flakes while mixing your filling to give it a spicy kick.

Pineapple, Ham, and Cheese Hand Pies ACTIVE TIME: 35 MIN BAKE TIME: 20 MIN CHILL TIME: 1 HR, 10 MIN COOK TIME: 15 MIN MAKES: 10 HAND PIES

Let me ask you a question. Are you into pizza with pineapple on it? If so, this hand pie is for you. The sweetness of the pineapple combined with the saltiness of the ham is the best! Dunk it in your favorite marinara sauce and you’ll have an appetizer that is out of this world. Fair warning—these babies go quickly, so feel free to double, or even triple, the recipe to make sure you have enough for everyone. They make great leftovers, too; simply heat them in the microwave in 30-second increments until warm. Or you can broil them for 2 minutes to keep the crust crisp. FOR THE CRUST ½ Combination Butter-Lard Pie Dough FOR THE FILLING 1 tablespoon olive oil ½ onion, very thinly sliced ½ teaspoon salt ¼ teaspoon red pepper flakes 1 cup diced pineapple 1 cup diced deli ham ⅓ cup shredded mozzarella cheese FOR THE EGG WASH 1 tablespoon water 1 large egg TO MAKE THE CRUST

Make a half recipe of Combination Butter-Lard Pie Dough. TO MAKE THE FILLING

Heat a large skillet over high heat. Pour in the olive oil and swirl the skillet around to evenly coat the bottom. Add the onion, salt, and red pepper flakes, stir to coat, turn the heat to medium, and cook for about 5 minutes until soft and translucent. Add the pineapple and ham and cook for 5 to 8 minutes more until the ham has crisped up and the juices have cooked out. Transfer the filling to a medium bowl and refrigerate for 1 hour until completely cool. TO MAKE THE EGG WASH

In a small bowl, whisk together the water and egg. Set aside. TO ASSEMBLE AND MAKE THE PIES

1. Prepare. Preheat the oven to 425°F. Line a sheet pan with parchment paper. 2. Roll out the crust. Unwrap the dough and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Use a 4-inch round cookie cutter to cut out 8 circles. Gather the dough scraps and roll out to a roughly 10inch circle and cut out 2 more circles. Discard the rest of the dough. 3. Fill. Remove the filling from refrigerator and stir in the mozzarella cheese. Arrange the dough circles on a clean work surface. Brush the egg wash around the edge of each circle. Place 2 tablespoons of filling into the center of each. Fold one side of the dough up an over the filling, forming a half-moon shape, and use your fingers to seal the edges. Use the tines of a fork to crimp the edges shut. Place the hand pies on the prepared sheet pan. 4. Finish and chill. Brush the tops with the egg wash. Use a sharp

knife to cut 3 slits on the top of the pies to vent. Place the pan in the freezer for 10 minutes. 5. Bake. Bake the hand pies for 18 to 20 minutes until evenly golden. 6. Store. These are best served the day they’re made. They can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 1 month. Swap it! Swap out the ham for pepperoni and follow the instructions.

Chicken-Chorizo Hand Pies ACTIVE TIME: 35 MIN BAKE TIME: 20 MIN CHILL TIME: 1 HR, 10 MIN COOK TIME: 25 MIN MAKES: 10 HAND PIES

My boyfriend is all about anything chorizo, so naturally I had to make a pie for him. I love cooking with dried chorizo, it really gives a spicy kick to anything you put it in. I combine it with chicken because it soaks up all that wonderful chorizo juice while it cooks. Substitute fresh chorizo sausage if you like—just use the same amount. FOR THE CRUST ½ Combination Butter-Lard Pie Dough FOR THE FILLING 1 tablespoon olive oil ½ onion, very thinly sliced ½ cup grated carrot 2 garlic cloves, minced 1 teaspoon salt ½ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon ground paprika ½ teaspoon freshly ground black pepper ½ pound boneless, skinless chicken breast, cut into ½-inch pieces 4 ounces dried chorizo, cut into ¼-inch cubes 3 tablespoons all-purpose flour 1 cup chicken broth FOR THE EGG WASH 1 tablespoon water 1 large egg TO MAKE THE CRUST

Make a half recipe of Combination Butter-Lard Pie Dough.

TO MAKE THE FILLING

1. Cook the vegetables. Heat a large skillet over high heat. Pour in the olive oil and swirl the pan around to evenly coat the bottom Add the onion, carrot, and garlic and cook for about 5 minutes, stirring, until they begin to soften. Turn the heat to medium and stir in the salt, coriander, cumin, paprika, and pepper. 2. Add the meat. Add the chicken and chorizo and cook for about 10 minutes more until the chicken is cooked through. Sprinkle the flour over the mixture and stir to evenly coat. 3. Make the gravy and chill. Pour in the chicken broth, ¼ cup at a time, and stir to evenly distribute. Cook for about 5 minutes more until the mixture is nicely thickened. Transfer the filling to a large bowl and refrigerate for 1 hour until completely cool. TO MAKE THE EGG WASH

In a small bowl, whisk together the water and egg. Set aside. TO ASSEMBLE AND MAKE THE PIES

1. Prepare. Preheat the oven to 425°F. Line a sheet pan with parchment paper. 2. Roll out the crust. Unwrap the dough and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Use a 4-inch round cookie cutter to cut out 8 circles. Gather the dough scraps and roll out to a roughly 10inch circle and cut out 2 more circles. Discard the rest of the dough. 3. Fill. Arrange the dough circles on a clean work surface. Brush the egg wash around the edge of each circle. Place 2

tablespoons of filling into the center of each. Fold one side of the dough up and over the filling to create a half-moon shape and use your fingers to seal the edges. Use the tines of a fork to crimp the edges shut. Place the hand pies on the prepared sheet pan. 4. Finish and chill. Brush the tops with the egg wash. Use a sharp knife to cut 3 slits on top of the hand pie to vent. Place the sheet pan in the freezer for 10 minutes. 5. Bake. Bake for 18 to 20 minutes until evenly golden. 6. Store. These hand pies are best served the day they are made. They can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 1 month. Swap it! Can’t find chorizo? There are many meats you can use instead. Try Italian sausage, salami, or pepperoni. Just use the same quantity and prepare in the same way.

Beef Stroganoff Pie ACTIVE TIME: 30 MIN BAKE TIME: 1 HR, 40 MIN CHILL TIME: 1 HR 10 MIN COOK TIME: 1 HR, 50 MIN MAKES: 1 (9-INCH) DOUBLE-CRUST PIE

I’m the granddaughter of a cattle farmer, and my grandpa would surely be proud of me for this pie. It’s everything you love about beef stroganoff encased in a savory flaky crust. Tender chunks of beef and mushroom in a thick stroganoff gravy. If you ask me, the stone ground mustard is the key—it really gives the stroganoff a rich tang that will keep you going in bite after bite. Whenever I make this, it’s a true labor of love and a worthy dinner option for any night of the week. FOR THE CRUST 1 Combination Butter-Lard Pie Dough Nonstick baking spray FOR THE FILLING 2 tablespoons olive oil 1 pound chuck beef, cut into 1-inch cubes 1 onion, very thinly sliced 2 garlic cloves, minced 8 ounces white mushrooms, trimmed and quartered 2 teaspoons salt ½ teaspoon freshly ground black pepper 2 tablespoons stone ground mustard 2 tablespoons Worcestershire sauce 1½ cups beef broth, divided ¼ cup all-purpose flour ½ cup sour cream FOR THE EGG WASH 1 tablespoon water

1 large egg TO MAKE THE CRUST

Make the Combination Butter-Lard Pie Dough. TO MAKE THE FILLING

1. Brown the beef. Heat a large saucepan over high heat. Pour in the olive oil and swirl the pan around to coat the bottom. Add the beef and brown for 3 minutes per side. Transfer the browned beef to a plate and set aside. 2. Cook the vegetables and combine with the beef. Return the pan to the heat and add the onion and garlic. Cook for about 5 minutes until soft and translucent. Add the mushrooms, salt, pepper, mustard, and Worcestershire and stir to combine. Return the beef to the pot add 1 cup of beef broth. Turn the heat to low, cover the pan, and cook for about 1½ hours until the beef is tender. Alternatively, you can put the beef mixture into a slow cooker at this point and cook on high heat for 2 hours, or on low heat for 4 hours. 3. Finish the filling and chill. In a small bowl, whisk together the flour and the remaining ½ cup of beef broth to combine. Pour this slurry into the pan and stir to thoroughly combine with the filling. Stir in the sour cream. Increase the heat to medium and cook, stirring, for about 5 minutes until the filling thickens. Transfer the filling to a large bowl and refrigerate for about 1 hour until completely cool. TO MAKE THE EGG WASH

In a small bowl, whisk together the water and egg. Set aside. TO ASSEMBLE AND MAKE THE PIE

1. Prepare. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with baking spray.

2. Roll out the crust. Unwrap one dough disk and place it onto a clean, lightly floured work surface. Lightly flour a rolling pin and begin rolling the dough, starting from the center rolling out. Turn the dough 90 degrees and continue to roll until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it onto the prepared pie pan. Press the dough lightly around the edges and into every crevice so the pie dough fills the pan. Let the edges of the dough hang off for now. 3. Fill. Pour the filling into the pie shell. 4. Prepare the top crust. Using a pastry brush, brush the egg wash over the edges of the dough in the pie pan. Unwrap the second dough disk and roll the dough until you have a roughly 16-inch circle. Roll the dough onto your rolling pin, then unroll it over the filling. Trim the edges of the dough to hang ½ inch over the edge of the pie pan. Fold the dough under to seal and crimp. 5. Finish and chill. Using a pastry brush, brush the egg wash over the dough. Cut an “X” into the center of the dough and 4 to 6 slits near the edge of the pie for vents. Place the pan in the freezer for 10 minutes. 6. Bake. Bake for 1 hour, 40 minutes until the filling is bubbly and the crust is evenly golden. Cool at room temperature for 30 minutes before serving. 7. Store. This pie is best served the day it’s made. It can be covered with plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month. Level up! An easy way to add flavor to this pie is to mix herbs into the crust. Chop 2 tablespoons fresh thyme leaves and mix in with your dry ingredients while preparing the crust.

Blackberry-Nectarine Slab Pie

Measurement Conversions US STANDARD

US STANDARD (OUNCES)

METRIC (APPROXIMATE)

2 tablespoons

1 fl. oz.

30 mL

¼ cup

2 fl. oz.

60 mL

½ cup

4 fl. oz.

120 mL

VOLUME

1 cup

8 fl. oz.

240 mL

EQUIVALENTS (LIQUID)

1½ cups

12 fl. oz.

355 mL

2 cups or 1 pint

16 fl. oz.

475 mL

4 cups or 1 quart

32 fl. oz.

1L

1 gallon

128 fl. oz.

4L

⅛ teaspoon

-------------

0.5 mL

¼ teaspoon

-------------

1 mL

½ teaspoon

-------------

2 mL

¾ teaspoon

-------------

4 mL

1 teaspoon

-------------

5 mL

1 tablespoon

-------------

15 mL

¼ cup

-------------

59 mL

VOLUME

⅓ cup

-------------

79 mL

EQUIVALENTS

½ cup

-------------

118 mL

(DRY)

⅔ cup

-------------

156 mL

¾ cup

-------------

177 mL

1 cup

-------------

235 mL

2 cups or 1 pint

-------------

475 mL

3 cups

-------------

700 mL

4 cups or 1 quart

-------------

1L

½ gallon

-------------

2L

1 gallon

-------------

4L

½ ounce

-------------

15 g

WEIGHT EQUIVALENTS

1 ounce

-------------

30 g

2 ounces

-------------

60 g

4 ounces

-------------

115 g

8 ounces

-------------

225 g

12 ounces

-------------

340 g

16 ounces or 1 pound

-------------

455 g

FAHRENHEIT (F)

CELSIUS (C) (APPROXIMATE)

250°F

120°F

300°F

150°C

OVEN

325°F

180°C

TEMPERATURES

375°F

190°C

400°F

200°C

425°F

220°C

450°F

230°C

Resources Amazon (https://amazon.com) Amazon has everything, including pie tools and equipment. You can usually find things here that are high quality at low prices. King Arthur Flour (www.kingarthurflour.com) This is the flour company I stand behind. On their site, you can shop for ingredients and tools, look up great pie recipes, and read posts specifically about piecrust and troubleshooting piecrust that are quite helpful. Pastry Cook by Catherine Atkinson (ISBN-13: 978-0754815884) I’ve had this book by my side throughout my career, and it has useful information about various crust recipes and pastry tools in addition to a lot of great pie and pastry recipes. Sur La Table (www.surlatable.com) Sur la Table is a great place to find any and all the pie tools and equipment you’ll ever need. Williams Sonoma (https://williams-sonoma.com) Williams Sonoma has high-quality equipment and a variety of modern and decorative pie pans.

Coconut Cream Pie

Acknowledgments First and foremost, I’d like to thank my mom and dad for raising me among a variety of food cultures that led to my passion for creating food. Thank you for being my number one cheerleaders and for never giving up on me, even during some difficult times. Thank you for encouraging my creativity as a young child, as it helped create the life I have today. Secondly, I’d like to thank my second family, Mary and Bruce Moreton, for helping me through some tough times in my life to get to the point I am today. Thank you so much for your love and guidance. I am truly blessed to be able to call you my family. I’d like to thank my boyfriend and best friend, Alex Kline, for being my rock. Thank you for putting up with my kitchen disasters and sticky floors while I was creating this book. Thank you for doing the dishes when I was too tired. Thank you for encouraging my creativity and pushing me back up when I was feeling down. Thank you for hearing my rants when I was frustrated. And lastly, thank you for trying all the various pies I made you eat. Thank you to my KTRG family. This company has shaped me and made me the chef I am today. Thank you for taking a chance on me and giving me the room to grow and be as creative as I wanted to be. And a huge thank you to Callisto Media for giving me this amazing opportunity to create and share all my recipes with the world. This has truly been a great experience.

Classic Pumpkin Pie and Maple, Walnut, and Bourbon Pie

About the Author

Saura Madani grew up in Los Angeles, California, and has been cooking in professional kitchens in and around the city, in both savory and pastry positions, for over 10 years. Originally drawn to the beautiful designs of wedding cakes, she found her passion creating restaurant-quality desserts. Saura now lives in Denver, Colorado, with her boyfriend and bull terrier. She is currently the Executive Pastry Chef for Kevin Taylor Restaurant Group in Denver, and creates menus and pastries for three restaurants. In addition, Saura develops recipes for Yummly.com. At her blog SweetSaura.com, Saura creates and shares her favorite recipes so dessert lovers can easily recreate them at home. You can also follow her pastry-making adventures on her Instagram feed @sweetsaura. In 2018, Saura competed and took first place in La Coupe d’Altamira, a local Denver chocolate competition sponsored by Valrhona Chocolate. She was tasked to create a plated dessert, bonbons, and a chocolate sculpture using a specific chocolate.