JUSTIN CHAPPLE'S PEAR AND CRANBERRY SLAB PIE

via food & wine ph: con poulos

What's slab pie you ask? It's a free-form pie that you can bake on a baking sheet. No pie dish necessary. Here's another recipe featured in Food & Wine's February Pastry Calendar - Justin Chapple's Pear and Cranberry Slab Pie. This fruit-filled, ginger laced pie looks delicious. A recipe I'm eager to try for an upcoming party. Happy baking. 

Pear and Cranberry Slab Pie

2 3/4 c all-purpose flour

1/2 c plus 1 Tbsp granulated sugar

kosher salt

2 sticks unsalted butter, cubed and chilled

1/2 cup ice water

4 firm Bartlett or Anjou pears peeled, cored and cut into 3/4-inch wedges

1 1/2 c frozen cranberries

1 tsp ground ginger

1 large egg beaten with 1 Tbsp water

Turbinado sugar, for sprinkling

1. In a food processor, combine 2 1/2 cups of the flour with 1 tablespoon of the granulated sugar and 1 teaspoon of kosher salt and pulse to mix. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Drizzle the ice water over the mixture and pulse in 1-second bursts until the dough just comes together. Turn the dough out onto a work surface, gather any crumbs and pat into 2 squares. Wrap the squares in plastic and refrigerate until chilled, about 45 minutes.
2. Preheat the oven to 400°. On a floured work surface, roll out 1 piece of the dough to a 12-inch square. Slide the dough onto a large sheet of parchment paper, then slide onto a large baking sheet. Repeat with the second piece of dough. Refrigerate for 15 minutes.
3. Slide 1 square of dough onto a work surface. In a large bowl, toss the pears with the cranberries, ginger, 1/2 teaspoon of salt and the remaining 1/2 cup of granulated sugar and 1/4 cup of flour. Spread the fruit evenly on the dough square on the baking sheet, leaving a 1-inch border. Ease the other square of dough on top of the fruit. Fold over the edge and crimp decoratively all around to seal. Brush the pie with the egg wash and sprinkle with turbinado sugar. Cut 16 small slits in the top and freeze for 15 minutes.
4. Bake the pie for about 50 minutes, until golden and the pears are tender; rotate halfway through baking. Let cool. Cut the pie into squares and serve.

STRAWBERRY RHUBARB COBBLER FOR TWO

via elephantine ph: rachel ball

Here's a recipe from elephantine for two perfect portions of Strawberry Rhubarb Cobbler. Looks delicious. Twice. 

Strawberry Rhubarb Cobbler For Two
(adapted from Epicurious)
3 Tbsp sugar
1/2 tsp cornstarch
1 cup chopped rhubarb (frozen okay)
1 cup chopped strawberries (frozen okay)
1/3 cup all purpose flour
1 Tbsp sugar
1/4 tsp baking powder
a pinch of salt
1.25 Tbsp butter (cut into smaller pieces)
3 Tbsp milk
vanilla ice cream (optional)

1. Preheat oven to 375°F. 
2. Combine the sugar and cornstarch in a mixing bowl. Mix well. Add the chopped fruit and toss to coat. Set aside. 
3. In another mixing bowl, combine the flour, sugar, baking powder, and salt. Throw in the pieces of butter and smash/massage the pieces into the flour mixture until a coarse meal forms. Add the milk and stir. (The dough will be quite sticky.) 
4. Divide the fruit mixture into two 6-ounce ramekins and spoon the dough over top. Place the ramekins on a baking sheet, as the bubbling fruit may spill over the edge. Bake for 35 minutes or until the top is golden brown and cooked through. 
5. Let cool for 15 minutes. Serve with vanilla ice cream, if you like. 

SKINNYTASTE COCONUT OBSESSED PIE

via skinnytaste.com ph: gina homolka

My current obsession is Skinnytaste, the brainchild of author, photographer, and recipe developer Gina Homolka. Gina features delicious, healthy, low fat, and family-friendly recipes that don't sacrifice taste for skinny. You can find her at her website, on Instagram, or one of two cookbooks, The Skinnytaste Cookbook: Light on Calories, Big on Flavor or Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes.  

I love that she does pies! Here's a recipe for Coconut Obsessed Pie at only 205 calories per slice (serves 8). 

Coconut Obsessed Pie

For the coconut-graham cracker crust:

• 6 whole reduced-fat or gluten-free graham crackers (about 4 oz)
• 2 Tbs raw sugar
• 3 Tbs whipped butter
• 3 Tbs sweetened shredded coconut
• For the filling: 
• 1 teaspoon gelatin
• 12.3 oz package organic silken tofu, firm
• 1/4 cup milk of choice, I used plain unsweetened coconut milk 
• 1/2 cup cream of coconut such as coco lopez
• 1 tbsp sweetened shredded coconut
Optional topping:  toasted coconut flakes

1. Preheat oven to 375°F.  Place the whole graham crackers in a re-sealable plastic bag and crush with rolling pin, then measure 1 cup of crumbs and discard the rest.
2. In a medium-sized bowl or a food processor, combine the graham cracker crumbs, raw sugar, 3 tbsp shredded coconut, whipped butter and 1/2 tablespoon of water; blend until it has a texture of coarse meal.
3. Press into an 8-inch pie dish making the crust about 1/8-inch thick evenly all around and up the sides, evening the crumbs up to make sure there are no gaps or holes. Note: If you refrigerate the crust for 30 minutes before you bake it, this will help prevent crumbling when you want to serve it.
4. Bake until the edges are golden, about 8 to 10 minutes. Remove from the oven and let the crust cool on a wire rack, before filling. 
5. 
   

   Meanwhile, dissolve the gelatin in 1/2 tablespoon of water in a small bowl for 5 minutes. 
6. Lightly mash the silken tofu with a fork and place it in the blender with the coconut cream and remaining tablespoon of shredded coconut and blend until smooth, about 1 to 1 1/2 minutes.
7. Heat the 1/4 cup of coconut milk beverage in the microwave 40 to 45 seconds, and mix in with the gelatin until dissolved, 2 to 3 minutes. Transfer to the blender and blend until smooth.
8. Pour into the graham cracker crust and refrigerate until it sets, about 3 to 4 hours. Top with shaved coconut, if desired.

Servings: 8 • Size: 1/8 •  Weight Watcher Points+: 5 pt 

Calories: 205 • Fat: 9 g • Carb: 27 g • Fiber: 2 g • Protein: 5 g • Sugar: 18gSodium: 130 mg  • Cholest: 8 mg

LAZY MARY'S LEMON TART

ph: Fredrika Stjarne

Food & Wine has joined in with a February Pastry Calendar, one indulgent pastry for each day of February. I perused their offerings and the first dessert to catch my eye was a lemon tart recipe from Mary Constant called Lazy Mary's Lemon Tart. It's a super easy recipe since you toss most of the ingredients, including the star a whole Meyer lemon, into a blender and viola! the filling is ready to be poured into the par-baked crust. 

Lazy Mary's Lemon Tart

Pastry Dough:

1 3/4 c plus 2 Tbsp all-purpose flour, plus more for dusting

1/3 c plus 3 Tbsp confectioner's sugar

3/4 tsp kosher salt

1/3 c plus 3 Tbsp chilled lard or vegetable shortening

2 Tbsp unsalted butter, cubed and chilled

1/4 c plus 2 Tbsp ice water

Filling:

1 large Meyer lemon, chopped

1 1/2 c superfine sugar

1 stick unsalted butter, room temperature

1 tsp pure vanilla extract

4 large eggs

1. Make the dough: On a lightly floured work surface and using a lightly floured rolling pin, roll out the dough into a 14-inch circle about 1/8 inch thick. Ease the dough into a 9-inch fluted tart pan with a removable bottom (2 inches deep) and trim the overhang. Prick the dough all over with a fork and freeze until firm, 1 hour.
2. Preheat the oven to 375º F. Line the frozen pie shell with parchment paper and fill with pie weights or dried beans. Bake for 25 minutes, until the edges are lightly golden. Remove the paper and bake for 15 minutes longer, until the shell is golden. Transfer to a rack and let cool completely, 3 hours.
3. Make the filling: Preheat the oven to 350º F. In a blender, combine the Meyer lemon, superfine sugar, butter, vanilla and eggs and puree until smooth. Pour the mixture into the tart shell. Bake for 40 minutes, until the filling is set. Transfer the tart to a rack and let cool to room temperature, 3 hours. Serve at room temperature or chilled.

THE CHAMP'S FAVORITE : LANA'S BEAN PIE

"Impossible is just a big word thrown around by small men who find it easier to live in the world they've been given than to explore the power they have to change it. Impossible is not a fact. It's an opinion. Impossible is not a declaration. It's a dare. Impossible is potential. Impossible is temporary. Impossible is nothing." - Muhammad Ali

via The Washington Post ph: deb lindsey

Bean pie is not so easy to find these days but when Muhammad Ali was still boxing it was on his training camp table. Not only was it one of his favorites, but bean pie was also an iconic food of black Muslims. This classic pie is packed full of protein as its main ingredient is navy beans. Sound weird? Maybe not. The texture of the filling is up to you, mash the beans for a chunky consistency, or puree them in a food processor for a smoother taste. 

The late Lana Shabazz, operator of a renowned New York City bakery was probably the Nation of Islam's most famous bean pie maker. The following bean pie recipe is via The Washington Post and adapted from her cookbook, "Cooking for the Champ: Muhammad Ali's Favorite Recipes," (Jones-McMillon, 1979.) You'll need two 9-inch deep-dish pie plates. 

Lana's Bean Pie

Crust:

About 2 1/4 c (9 1/2 ounces) whole-wheat flour, plus more for work surface

1/2 tsp salt

2 Tbsp corn or vegetable oil, plus more for greasing

3 Tbsp ice-cold water, more as needed

1 large egg, beaten

Filling: 

3 c sugar

16 Tbsp (2 sticks) unsalted butter, room temperature

2 Tbsp ground cinnamon

2 Tbsp cornstarch

5 large eggs, beaten

3 c cooked, no-salt added navy beans (drained & rinsed if canned)

2 c evaporated milk

5 drops yellow food coloring (optional)

1 tsp lemon extract (can substitute 1 Tbsp lemon juice)

1. For the crusts: Combine the flour and salt in a food processor; add the oil and pulse until it is evenly distributed (the flour will darken a bit). With the motor running, gradually add the water and egg; pulse just until a ball of dough forms, adding water by the tablespoon as needed.
2. Use a little oil to grease the inside of each pie plate. Lightly flour a work surface. Turn the dough out onto it; divide it into two equal portions. Working with one portion at a time, roll out to a round that’s about 11 inches across, then transfer to a pie plate, letting the excess dough hang over the edges. Refrigerate while you make the filling.
3. Preheat oven to 400º F.
4. For the filling: Combine the sugar and butter in the bowl of a stand mixer or handheld electric mixer. Beat on medium speed for 5 minutes, stopping to scrape down the bowl as needed. Stop to add the cinnamon and cornstarch; beat on low speed just until incorporated. On low speed, gradually add the eggs; once they are all incorporated, stop to scrape down the bowl.
5. Mash or puree the beans (in a food processor) with 1 cup of the milk in a separate bowl, then add to the mixing bowl; beat on low speed until well incorporated, then add the remaining cup of milk, the food coloring, if using, and the lemon extract, beating until well blended. The filling mixture might look slightly curdled; that is okay.
6. Divide the filling evenly between the dough-lined pie plates, smoothing each filling surface. Tuck under and crimp the dough around the edges. Bake (middle rack) for 10 minutes, then reduce the temperature to 325 degrees; bake for about 1 hour or until the filling is just set and the top and edges of the crust are nicely browned. Transfer the pies to wire racks to cool for at least 30 minutes before serving; cool completely before storing.

#7DAYPASTRYCHALLENGE

Chefs have taken to Instagram to challenge each other to a #7daypastrychallenge: to Instagram a meaningful / impressive / beautiful pastry each day for seven days. So far my favorites include a Chocolate Ganache Tart with orange pate de fruit, pistachio crumble and milk sorbet from @pastrychefmia of Flour Bakery and Cafe, a Peach Tart with a hodgepodge of interesting flavor profiles which include vanilla creme anglaise, peach fluid gel, caramel corn, almond streusel, and sweet corn ice cream from @erinsteidley, and the eye-popping scrumptious S'mores Poptart from @justinbsamson of Modern Gramma / Trademark Tarts. Can't wait to see what's offered up next. 

@pastrychefmia

@erinsteidley

@justinbsamson

BABYSITTING AND S'MORES PIE

I'm babysitting my friends' eight year-old daughter Asha. She's been looking forward to baking a pie all week. I let her pick the pie flavor and she chose s'mores. Asha says she likes to bake pies with me but the truth is she likes to EAT pie. Lots of it. She has a voracious sweet tooth. In fact, there's already a cherry pie in the fridge, and only two slices of a whole pie remain. I'm sure she had help with that; her mom also has a sweet tooth. 

Once we popped the pie in the oven we had a little time to kill. So, we took turns spiking a marshmallow on the end of a long metal turkey thermometer, and toasted it over a gas burner of the stove. I love how they catch fire and make that sizzling sound. Then you blow it out. Do it again. Blow. Repeat. Until all the sides of the marshmallow are golden brown with charred spots. It's delicious. We both love the gooeyness of warm melted marshmallow and yumminess of burnt sugar. Roasting marshmallows is the best. Eating them is even better. 

I used a fairly easy S'mores Pie recipe from Gimme Some Oven. We skipped a step and used a pre-made 9-inch graham cracker pie crust. This is something I normally wouldn't recommend but I wanted to keep it simple for Asha. 

S'MORES PIE

(Yields about 12 slices)

Crust:

2 cups graham cracker crumbs

1/2 c (1 stick) butter, melted

Filling:

3/4 c heavy cream

3/4 c milk

10 ounces semisweet chocolate, chopped (we used chips)

1/2 tsp. vanilla extract

Pinch of salt

2 eggs, whisked

20-30 large marshmallows (we used 10-15 jumbo)

1. To make crust: Preheat oven to 325º F. In a medium mixing bowl, stir together the graham cracker crumbs and melted butter until evenly coated. Press mixture into a greased 9-inch pie plate. Bake for 8-10 minutes. 
2. To make filling: In a medium saucepan, whisk together cream and milk. Warm over medium-low heat. Add in chocolate and stir until chocolate has completely melted and is smooth. Slowly add in vanilla and whisked eggs, and whisk until smooth. 
3. Pour chocolate filling into baked pie crust. Bake for 15-20 minutes, or until chocolate filling is set and does not jiggle when pie is lightly shaken. Remove from oven.
4. Using kitchen shears or a knife, cut marshmallows in half. Place halves in concentric circles over the top of the pie until covered. 
5. Lower oven rack to the middle position, and set oven to the lowest broil setting. Place pie on the rack and lightly toast the marshmallows. Watch them closely and pull them out the second they begin to slightly toast to a golden brown. They can and will catch fire in a matter of seconds. You can also use a kitchen torch to toast the marshmallows instead. 
6. Chill pie in the fridge to set for 2-3 hours. Or it can also be served slightly warm. Drizzle with chocolate sauce if desired.