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Pi Two

Happy Pi Day! If you didn’t learn in math class, pi is the number representing the ratio of a circle’s circumfurence to its diameter. Pi’s value is 3.14 (when rounded to two decimal places) and that value never changes. I know people all over are celebrating in the streets and dancing around with pies to celebrate today. Just me? Oh. Okay, I admit that I didn’t go so far as to dance in the streets, with or without pie. I did take some time today to make a pie today, and I realized two things. One, I do not make pie often enough. Two, pear crumble pie is so good it doesn’t need to wait for a holiday.

This pie is very similar to the apple crumble pie I made with M and O, but because it’s filled with pears and not apples, the spices are a little different. The ginger and nutmeg compliment the pears very well. The pears don’t get as soft as apples do in a pie, so it isn’t necessary to stack the pear filling as high as you would for an apple pie. They will soften considerably, but will be far from mushy. When buying pears for this pie, look for pears that have only ripened slightly; you want pears that are very slightly softened but still quite firm. This pie crust recipe is quick to make, and the pears and crumble topping are very quick to prepare. I suggest having some aluminum foil handy when you bake this. If you find that your crumble topping or crust are browning too fast, tent the pie with aluminum foil and continue to bake the pie. I checked mine about twenty minutes in and found that the aluminum foil tent was needed, and it kept the whole pie from becoming a burnt mess.

pear crumble pie

Pear Crumble Pie

Ingredients:

for the crust:

  • 1 1/4 C. all-purpose flour
  • 1 tbsp. sugar
  • 1/4 tsp. salt
  • 8 Tbsp. (1 stick) cold, unsalted butter, cut into small pieces
  • 3 Tbsp. very cold water

for the pie filling:

  • 6 firm medium sized pears, peeled, cored, and thinly sliced
  • 3 Tbsp. brown sugar
  • 2 Tbsp. all-purpose flour
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. grated nutmeg
  • 1 tsp. lemon juice

for the crumble topping:

  • 1/4 C. all-purpose flour
  • 1/4 C. brown sugar
  • 1/4 C. old-fashioned oats
  • 1/4 tsp. ground cinnamon
  • 3 Tbsp. cold unsalted butter, cut into cubes

Directions:

To make the crust combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment (this can also be made in a food processor fitted with the dough blade).

Mix briefly to combine the ingredients, then add in the butter and mix on medium-low speed until the mixture resembles coarse sand and all of the butter pieces are pea-sized or smaller.

Mix in the cold water on low speed just until the dough comes together.

Form the dough into a ball, then wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes.

Remove the dough from the refrigerator and roll the dough out on a lightly floured surface into a circle large enough to fill a 9 inch pie plate.

Place the dough into the pie plate and trim away the excess.

Put the crust in the freezer for 20 minutes.

Heat the oven to 375 degrees.

Remove the pie crust from the freezer and line it with a layer of aluminum foil, then fill with dried beans or rice (or pie weights if you have them).

Bake the crust for 20 minutes, then remove the foil and whatever you used as pie weights.

Return the crust to the oven and bake for 5 more minutes, then set aside and increase the oven temperature to 400 degrees.

To make the pear filling, place the pear slices, brown sugar, flour, lemon juice and spices in a mixing bowl and toss to combine.

Pour the mixture evenly into the pie crust.

To make the crumble topping, put the flour, brown sugar, oats, and cinnamon into a bowl and stir to combine.

Using a pastry blender (or two forks), cut in the butter until the mixture is crumbly and resembles coarse meal.

Sprinkle the crumble mixture over the pear mixture.

Bake the pie for 45-55 minutes, until the pears are bubbling and softened (if the crust and crumble topping are browning too fast, tent the pie loosely with aluminum foil and continue to bake until the pears have softened).

Place the pie on a cooling rack and allow it to cool for at least 30 minutes before serving.

Makes one 9-inch pie.

Source: adapted from Annie’s Eats

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The Future of America

Martin Luther King Jr. Day, celebrated on the third Monday in January, is a relatively new holiday.  Signed into law in 1983 and first observed in 1986, it wasn’t until 2000 that the holiday was officially observed in every state.  Many are still fighting for the equality they deserve, the equality that King spoke of in 1963 in his famous “I Have a Dream” speech.  I’m hoping that this is the presidential term where change really happens, giving everyone in this nation equal rights.  King believed in a nonviolent approach to change and did not publicly support any political party.  Today, President Obama will publicly take the oath of office, placing his hand on both Lincoln’s inaugural Bible and King’s traveling Bible.

Because January twentieth is the date mandated by the Twentieth Amendment, Barack Obama officially took the oath of office yesterday in a brief ceremony.  Today will be the public inauguration ceremony complete with the first Latino, immigrant, openly gay poet to read at a presidential inauguration.  Obama has limited the official inaugural parties this year to two balls and one children’s concert citing current economic conditions, and the tradition of the inaugural luncheon will continue.  The inaugural luncheon is hosted by the Joint Congressional Committee on Inaugural Ceremonies (JCCIC) and began as we know it in 1953.  The luncheon includes the president and vice president, their spouses, Senate leaders, the JCCIC members and other invited guests and includes various speeches, toasts, and gift presentations.  At today’s luncheon, the theme is “Faith in America’s Future,” and guests will dine on a three course menu including foods from all over the country including Maine lobster, Virginia veggies, South Dakota bison, and Hudson Valley apple pie.

I saw “apple pie” and I knew I wanted in on the action.  The pie at the luncheon will be individual-style apple crumble, served with a maple caramel sauce, a scoop of sour cream ice cream on top and will be garnished with a piece of cheese and honeycomb.  There is nothing about this I don’t love, so I hunted down a scaled-back recipe (I’m not making lunch for 200, after all) and I’m so glad I did.  The apple filling is perfect because the apples soften just enough but still maintain a small amount of firmness, and the crumble topping is fantastic.  Any dessert tastes just a little better when it’s served in individual portions, and with a scoop of the sour cream ice cream, this was absolute perfection.  I made this in four-ounce ramekins, but individual pie pans or aluminum individual pie pans would also work.  If you want to remove the pie before plating it, butter whatever pan you use before putting the crust into it.  To serve the pie, I warmed these in a 300 degree oven for about fifteen minutes, and served them with the ice cream on the side.  I’m sharing the sour cream ice cream in tomorrow’s post, but if you can’t wait to party like the president, feel free to serve this with your favorite ice cream instead.

inauguration individual apple pie

Inaugural Luncheon Individual Hudson Valley Apple Pies

Ingredients:

for the crust:

  • 6 oz. unsalted butter, softened
  • 1 1/2 oz. sugar
  • 1/2 lb.  all-purpose flour
  • 2 tsp. water
  • pinch of salt
  • 1/2 large egg, lightly beaten (beat one large egg and measure half of it into the bowl)

for the filling:

  • 1 lb. Gala Apples, peeled, cored, sliced thin
  • 3 oz.  sugar
  • 1/2 Tbsp. cinnamon
  • 1 1/2 Tbsp. cornstarch
  • 1/2 tsp. vanilla extract

for the crumble topping:

  • 1/2 C. all-purpose flour
  • 1/4 C. sugar
  • 2 Tbsp. packed brown sugar
  • 3 Tbsp. unsalted butter, chilled and cut into 1/2 inch cubes
  • 1/2 tsp. ground cinnamon
  • pinch of salt

Directions:

To make the crust, cream the butter and sugar in a mixing bowl until mixed well.

Add the egg and mix to combine.

Combine the flour and salt in a small bowl, then stir the flour mixture into the butter mixture.

Add the water 1 tsp. at a time until the dough pulls together (it should be smooth, elastic, and not sticky).

Wrap the dough tightly in plastic wrap and refrigerate for at least one hour.

Remove the plastic wrap and cut the dough into four equal portions.

Roll each portion out on a floured surface to about 1/4 inch thick.

Carefully place each crust into  (lightly buttered if you plan on unmolding the pies) ramekins, individual ring mold, or individual pie pans about 4 inches in diameter.

Heat oven to 350 degrees.

To make the filling combine the apples, sugar, cinnamon, cornstarch, cinnamon and vanilla in a mixing bowl and stir to mix thoroughly.

Spoon the apple mixture evenly into the four pie crusts, piling the apple mixture higher than the top of the ramekin or pie pan (filling will settle a lot as the pies cool).

Make the crumble topping by putting the flour, sugar, brown sugar, and cinnamon in the bowl of a food processor fitted with a steel blade.

Pulse three to four times to combine the ingredients, then add the chilled butter to the work bowl.

Pulse the mixture until the mixture resembles wet sand.

Sprinkle the crumble mixture evenly over the four pies.

Place the ramekins onto a baking sheet and bake for 25-30 minutes.

Remove the pies from the oven and place onto a wire cooling rack.

Serve warm (if pies have cooled prior to serving time, warm them in a 300 degree oven for about 15 minutes).

Makes 4 pies.

Source: Executive Chef Shannon Shaffer, as seen at Obama Foodorama

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The Pie

Back in September, we all went apple picking and made an apple crumble pie.  At the same time, we decided we’d make a more traditional apple pie and freeze it to share at Thanksgiving.  Due to some confusion, we didn’t get to eat this apple pie on Thanksgiving.  While the kids were a little disappointed that they couldn’t eat multiple desserts  share their work with our friends and family, they were all too happy to help us work on the pie the following night.  On a daily basis now, they ask if there’s apple pie for dessert.

I’m not sure if it’s because M helped with the crust (and the dishes!) and O helped with the apples, but I think this apple pie is the best one I’ve ever had.  While I’m now a huge fan of making my pie crusts in the stand mixer like I did for the sweet potato pie, I made the crust for this when I made the crust for the apple crumble pie and it’s very easy to make as well.   As far as making the pie so far ahead of time, I wrapped the pie really well in multiple layers of plastic wrap and put it into the freezer before baking it.  To bake it, I put the frozen pie in a 425 degree oven for ten minutes, then wrapped the edges in foil and turned the heat down to 375 degrees and baked it for an hour.  I advise against thawing the pie before baking it, as I’ve done that in the past and it’s turned into a soggy mess.  While the apples did cook down a little and shrink as expected, the pie still had a nice thick apple layer and wasn’t watery at all.

Classic Apple Pie

Ingredients:

for the crust:

  • 2 1/2 C. all-purpose flour
  • 2 Tbsps. sugar
  • 1 tsp. salt
  • 12 Tbsps. butter, chilled and cut into pieces
  • 8-12 Tbsp. ice water

for the filling:

  • 8 C. sliced, peeled baking apples (about 3 lbs. apples, I used Cortland)
  • 2 Tbsp. lemon juice
  • 3/4 C. sugar
  • 1/4 C. brown sugar
  • 1/4 C. flour
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 Tbsp. cold butter, diced
  • 1 egg yolk
  • 1 Tbsp. milk

Directions:

To make the crust, combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine the ingredients.

Add the diced butter to the bowl and pulse in 5-10 second increments to incorporate the butter, repeating until there are no clumps larger than peas in the bowl.

Slowly (1-2 tsp.) at a time, add the water to the bowl and pulse after each addition, until the mixture is almost completely formed into a dough.

Remove the dough from the work bowl and knead into a ball on a floured surface.

Divide the dough into two equal portions and wrap each portion in plastic wrap.

Chill for 30-60 minutes.

When the dough has chilled, heat the oven to 425 degrees.

Combine the apples, lemon juice, sugars, flour, cinnamon and nutmeg in a large bowl, tossing to evenly coat the apples.

Roll each portion of pie dough out into a circle large enough to fill a 9 inch pie plate.

Place one crust into the bottom of the pie plate, leaving any excess crust hanging over the edges of the plate.

Pour the apple filling into the pie crust.

Spread the pieces of diced chilled butter over the apple filling.

Place the other crust portion on top of the apples, trim the excess pieces of crust from around the edges of the pie plate.

Crimp the edges of the crusts together to seal the top and bottom crusts together, using your fingers or a knife.

Cut one inch slits into the top pie crust using a sharp knife to allow steam to vent from the pie while it bakes.

Beat the egg yolk lightly and brush it on the top pie crust.

Bake the pie for 15 minutes, then reduce the heat to 350 and bake for 40-45 minutes until the crust is golden and the filling bubbles.

Makes 8-12 servings depending on slice size.

Source: crust,  Baking Bites; filling, Moms Who Think

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Milestones

I’m hoping everyone had a wonderful Thanksgiving and has recovered from the food or the traveling.  Things are looking normal around here again- not having your patio chairs in your living room helps that along.  Hey, I did say we had fifteen people coming over, and I said we hadn’t picked out furniture yet, so anything was a nice alternative to sitting on the floor.  We also have our Christmas tree in the living room, and it goes a long way toward making this a home.  M and O have decided that Santa is going to love our tree, and remind me daily that I am a genius because I thought to put candy canes (which they have done a remarkable job of not eating) on the tree.

I’m going to start my roundup of things I made for Thanksgiving dinner with dessert.  We made two pies that, because of what I’m now calling the dessert debacle, didn’t get served to our guests.  I’m starting with the pie Lane made, because it marks a pretty big moment in our relationship.  We’ve had a lot of milestones this year, including moving in together, but nothing tops what happened right before Thanksgiving.  Are you sitting down?  I let Lane use the stand mixer.  Yes, my shiny, cobalt blue, KitchenAid stand mixer.  Lane has been circling around it ever since I plugged it in at its home on our coffee nook.  I suppose since I’ve needed his help tightening a screw on it once or twice, it was time I let him use it to make something.  Since it isn’t Thanksgiving for Lane without sweet potato pie, that’s what he made.  I made him a fresh crust because his old version used the refrigerated kind, but other than that, he followed Alton Brown’s recipe closely.  He did make one change- after steaming the sweet potatoes, he put them in the bowl of the stand mixer and let the stand mixer do the mashing.  It worked out really well.  Also, it bears mentioning that I made the pie crust using the stand mixer.  As much as I love making pie crust in the food processor, I’m pretty sure making it in the stand mixer with the paddle attachment is the way I’m going to do it from now on.  The ingredients came together quickly and uniformly, and I didn’t have all of the food processor parts to wash afterwards.  The recipe does make for a fantastic pie, the filling isn’t overly sweet and the toasted pecans add a nice crunch to the overall texture.  M and Lane have been working on this pie for a few days now, so it’s worth noting that if it’s covered and refrigerated, it holds up really well for at least a few days in the fridge.

Sweet Potato Pie

Ingredients:

for the filling and topping:

  • 1 pound 3 ounces sweet potatoes, peeled and cubed
  • 1 1/4 C. plain yogurt
  • 3/4 C. packed, dark brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 5 egg yolks
  • Salt
  • 1 C. chopped pecans, toasted
  • 1 Tbsp. maple syrup

for the crust:

  • 1¼ cups all-purpose flour
  • 1 tbsp. sugar
  • ¼ tsp. salt
  • 8 tbsp. cold, unsalted butter, cut into small pieces
  • 3 tbsp. very cold water

Directions:

To make the crust, combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment.

Mix for a few seconds to blend then add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas.

Mix in the cold water a little at a time (I use 1-2 tsp. per addition) on low-speed just until the dough comes together.

Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.

Roll out the dough on a lightly floured work surface into a circle 1-2 inches in diameter larger than your pie plate.

Carefully move the pie crust to the pie plate, trim the excess using scissors, and pinch the edges.

Set aside until ready to fill.

To make the pie filling,  put the cubed potatoes into a steamer basket and place the steamer basket into a large pot of simmering water (water should be no closer than 2 inches from the bottom of the steamer basket).

Allow the potatoes to steam for 20 minutes or until the potatoes are fork tender.

Mash with potato masher (or place into the bowl of a stand mixer fitted with the paddle attachment and mix on low-speed until the potatoes are mashed) and set aside.

Preheat the oven to 350 degrees.

Place sweet potatoes in the bowl of a stand mixer (if they aren’t there already) and beat with the paddle attachment.

Add the yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined.

Pour the batter into the pie crust and place the pie onto a sheet pan.

Sprinkle pecans evenly over the top of the pie and drizzle with maple syrup.

Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees.

Remove from oven and cool.

Keep refrigerated after cooling.

Makes 1 9- inch pie (8-12 servings, depending on size of slice).

Source: Crust, Annie’s Eats originally from Williams Sonoma; filling Alton Brown

 

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Ca Rumble

I’m not sure it’s possible to take kids apple picking without them asking if there’s going to be pie.  Lucky for M and O, of course there was going to be pie.  Upon being informed that there will be pie, the next series of statements involves what they’re going to do to help.  Also lucky for M and O, there are plenty of jobs involved in making a pie, so there are enough steps involved that everyone can help.  M was a big help making the crust for this pie, and with cleaning up.  O (Or “Chef O” as he then demanded to be called) was a big help with the apple peeler/ corer/ slicer and with stirring the filling.  It was nice to sit down after dinner and see the kids enjoy a pie that they’d help to make.  I think that when kids get involved in the kitchen, it helps teach them that the good stuff is worth a little effort.  They were a really big help, and I’m thrilled they both take so much interest in what goes on in the kitchen.

This pie is extremely worth some interest and effort.  It’s like a great marriage between apple pie and apple crisp.  The brown sugar oatmeal topping is a delicious substitute for a top crust.  The bottom crust is buttery and flaky and does a great job of not getting soggy underneath the apples.  I served it warm with a little fresh whipped cream and it was so good we almost had to stop M from licking crumbs off of her plate.  If you don’t have an apple peeler/ corer/ slicer that’s fine, just be sure to slice the apples as uniformly as possible so that they cook evenly.   A food processor is the easiest way to make a pie crust, but you can also mix the ingredients using a pastry blender or two forks.  Make sure your butter is really cold before starting (I like to freeze mine overnight first, but straight out of the fridge works).  Of course, if making your own fresh pie crust really terrifies you, there are refrigerated pie crusts as an option but I really like the way this buttery crust works with this pie.

Apple Crumble Pie

Ingredients:

for the crust:

  • 1 1/4 C. all-purpose flour
  • 1 Tbsp. sugar
  • 1/2 tsp. salt
  • 6 Tbsp. butter, chilled and cut into pieces
  • 4-6 Tbsp. ice water

for the filling:

  • 6 medium-large pie apples (I used Mutsu and Ida Red, I also recommend Granny Smith or Jonagold)
  • 1 1/2 Tbsp. all-purpose flour
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 C. packed brown sugar

for the crumble topping:

  • 2/3 c. all-purpose flour
  • 1/2 C. quick-cooking rolled oats
  • 1/2 C. packed brown sugar
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • pinch freshly ground nutmeg
  • 3 Tbsp. butter, chilled and cut into pieces

Directions:

To make the crust, place the flour, sugar and salt into the bowl of a food processor fitted with a steel or dough blade.  Pulse a few times to combine.

Add the butter to the flour mixture in the bowl of the food processor and pulse in three-second increments three to six times, until the butter and flour mixture resembles coarse sand (there should be no butter clumps larger than a pea).

With the food processor running, add water in 1 Tbsp. increments until the mixture is almost completely formed into a dough.

Turn the mixture out onto a floured surface and knead it with your hands to make a ball.

Wrap in plastic wrap and refrigerate for 30-60 minutes.

To make the filling, combine the apples, sugar, flour, spices and salt together in a large mixing bowl and set aside until dough has chilled.

Once the dough has chilled, heat the oven to 450 degrees.

On a large, lightly floured, flat surface, roll out the chilled pie crust into a large circle about 1/8 of an inch thick, adding more flour to the surface or rolling pin as needed to keep the dough from sticking.

Gently lay the bottom crust into the dish, crimping or pinching off the edges.

Spoon the apple filling mixture into the crust leaving any excess juice at the bottom of the bowl and arrange slices in an even layer.

To make the crumble topping, combine the flour, oats, brown sugar, cinnamon, salt and nutmeg in a bowl.

Add in butter and press it into the flour mixture with your fingertips and breaking it up, until mixture resemble very coarse sand.

Top the apple mixture evenly with the crumble topping,  squeezing it into small clumps in your hand (to create larger crumbles) as you finish the pie.

Bake the pie for 20 minutes at 450 degrees until browned.

Turn down oven temperature to 350 degrees and bake for an additional 30-40 minutes, until pie is dark gold and apple slices are tender when pierced with a fork.

If  you are worried about over-browning the crust, you can place a ring of foil around the edge of the pie plate to shield it while the pie finishes baking (I don’t find this necessary, it depends on your oven).

Serve at room temperature.

Makes 8-10 slices.

Source:  adapted from Baking Bites

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Move Along

As I promised yesterday, I can explain being a little absent as well as that these posts are happening much later at night than I’m used to typing them.  If you hadn’t guessed (or don’t know me personally) already, I’m moving.  Lane and I had discussed it a while back, and agreed that “November-ish” would be ideal for me to move in with him.  November seems like light years away, right?  Sure, but then we moved this up to mid-October for various reasons. Which gives me nine weeks to pack up my apartment.  I’ve moved in less than a month, so I really shouldn’t be freaking out over here.  Then I looked at the calendar again and realized that I really only have three free weekends between now and the move (weekdays are tight for time).  I know that I’m in full-on panic mode for no reason, and that there is less stuff to pack than I think there is, and that it will all get moved one way or another.

I just haven’t been making myself a priority in this process, including getting enough sleep, or making time for meal planning.  Saturday starts a new week, and I’ve calmed down considerably.  I had to really take a deep breath and remember that this really isn’t about me fitting my life into anyone else’s house.  This is about Lane, and his children, and me, finding a “new normal,” and building a life together.  This is about two people deciding whose food processor to keep (Lane’s- turns out my beloved food processor was recalled), or how we’ll hang my photography somewhere near Lane’s WWII propaganda posters, and about making this our home.  I really look forward to this new chapter in our lives, even if it means I might have to let Lane use my KitchenAid mixer (which is really the thing I’m most nervous about).

So, because I have been late with posts, and because I think after this week, some comfort food would be nice to think about, I’ll share this chocolate peanut butter torte with all of you.  This recipe was born from the idea that I’m not packing food for this move, so I have to work my way through what’s in the kitchen already.  I had a box of chocolate cake mix, and I love peanut butter and chocolate together, so this seemed like a pretty good idea.  I’m glad I made this, it was a big hit at a family dinner to see my sister off to her senior year of college (hi, Megan!!) and the cake is so good that I took the leftovers home, to my house, where I wouldn’t have to share them with Lane.  Hey, I only have nine weeks before that’s not an option.

Chocolate Peanut Butter Torte

Ingredients:

for the crust:

  • 1 box chocolate cake mix
  • 1 egg
  • 1/3 C. melted butter

for the filling:

  • 1 1/2 C. whole milk
  • 1/4 tsp. salt
  • 3 large egg yolks
  • 1/3 C. firmly packed brown sugar
  • 4 tsp. flour
  • 1/2 C. creamy peanut butter
  • 1/2 tsp. vanilla extract

for the ganache topping:

  • 3 oz. semi-sweet chocolate, chopped
  • 4 Tbsp. butter, cut into small pieces
  • 1 Tbsp. light corn syrup

Directions:

To make the crust, heat the oven to 350 degrees.

Spray a 9 inch springform pan or tart pan with non-stick cooking spray.

Combine cake mix, egg, and butter in a bowl until a soft dough forms.

Spread the dough into the prepared pan, pressing it into the bottom and about 1 inch up the sides of the pan if using a springform pan.

Bake the crust for 15-20 minutes, until it has puffed up and is baked through.  Use a spoon (or the bottom of a drinking glass) to press the crust back down and against the sides.

Allow crust to cool completely.

To make the filling, combine the milk and salt in a medium saucepan and bring to a simmer.

In a medium bowl, whisk together egg yolks, brown sugar and flour.

Slowly ladle in half of the hot milk over the egg mixture, whisking constantly (do this slowly or the milk will cook the egg yolks).

Pour egg mixture back into the remaining milk in the pan.

Cook over medium heat, whisking constantly, until mixture comes to a boil and thickens, about 4 minutes.

Continue to cook, still whisking constantly, for 1 more minute.

Remove pan from heat, then whisk in peanut butter and vanilla.

Pour the hot filling into the cooled crust and spread evenly.

Carefully press a piece of plastic wrap directly onto the surface of the filling (to prevent a skin from forming) and refrigerate for at least 2 hours before adding the chocolate glaze.

To make the chocolate glaze, melt the chocolate and butter in a double boiler over medium heat, stirring to combine.

Stir corn syrup into the melted mixture until smooth.

Remove plastic from chilled tart and carefully pour the hot glaze over the filling, spreading evenly to cover the filling.

Refrigerate the tart for 30 minutes before serving.

Makes 16 servings (this is really rich, you can cut small pieces and it’s plenty for each guest).

Source:  adapted from Alpineberry

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