Desserts Magazine 10

Desserts Magazine
A note from
the Editor...
This issue it is all about having fun!

You will find out about this years
National Pie Championship Best of Show
winners in the amateur and professional
division. You will learn everything there is
to know to make the flakiest, all-butter pie
crust with Dawn Viola, the winner of 2009
National Pie Championship in the apple
category in the professional division.

If you still have not overcome the fear
of making a pie crust then youll learn how
to make a cookie crust with John Sunvold,
who won Best of Show in 2008, with just
one entry. Three of his pies won in 2009!

No matter what kind of crust you
use, a homemade pie always taste better
because nothing can substitute the time
and love it takes to make a pie from
scratch.

So, set your fears aside. I hope these
recipes will inspire you to get in the kitchen,
turn up the music, roll up your sleeves,
and start having fun making desserts and
memories for your family and friends.
Until next issue,
Vera Shepherd
PO Box 9
Boynton Beach, FL 33435
877.256.3812
www.dessertsmag.com
SENIOR EDITOR
George Shepherd
EDITOR
Vera Shepherd
ASSISTANT EDITOR
Jill Adams
COPY EDITOR
Keren Liao
CONTRIBUTING WRITERS
Rose Levy Beranbaum
Helen Dujardin
Yu-ching Lee
John Sunvold
Kathleen Kennelly Ullman
Dawn Viola
DESIGN AND PRODUCTION
CDI Publications, Inc.
ADVERTISING
chef@dessertsmag.com
Desserts Magazine
is published bi-monthly
If you would like to be featured in
Desserts Magazine or have a
great dessert recipe that youd
like to share, please email us at:
chef@dessertsmag.com
DESSERTS MAGAZINE
is published by
CDI Publications, Inc.
2 DESSERTS MAGAZINE - www.dessertsmag.com
On the cover recipe
Hazelnut Tartelettes with Spice

Creme Fraiche Parfait
Sweet Deliveries...
Bag it!
8
14
Fried it!
18
The American Invasion in

London
22
Brown-Bag Apple Pie
Fourth of July Fried Pies
Hummingbird Bakery Key

Lime Pie
Contents
Category Five Peanut Butter Pie
The Heavenly Peach Galette

Desserts for 2
68
74
Pie 101
78
No-Rolling Needed
92
Blueberries Pie
Apple Tarts
Lucky No. 7 Chocolate Pecan Pie

Caramelized Peach Lattice Pie
Aztec Fudge Pie
Cranberry Honey Almonds Tart
Chocolate Brle Tart
Chocolate Morello Cherries Tart
Creme de Menthe Mousse Pie
Chocolate Caramel Peanut Tart
Peanut Butter Mousse Tart
Banana Foster Pie
Give them... PIE!
26
The Spice is Right...
36
Come Home to Mrs. Rowe's

Pie
40
Tarts from around the

World...
When winning is not a

piece of cake...
48
Rhubarb-Strawberry Linzer Tart

The Anzac Tart
Milk Tart
Dark Chocolate Shortbread Tart
Ricotta Tart
Butterscotch Pudding Tarts
Its not all just pie in the

sky...
51
Pie on a Stick
Handheld Apple Pie
Pumpkin Cream Cheese Pie

with Ginger Crust
German Chocolate Pie

Shoofly Pie
Vanilla-Vanilla Bean
Roasted Apple Pie
U. S. Route 1 Pie: Florida Key Lime

with Maine Blueberries
Ginger, Youre a Peach Pie
Sweet Potato Pie with
Pecan Topping
Rocky Smores Pie
Meyer Lemon Cheese Pie
The Best of the Best...
Toms Cheery Cherry Berry Pie
62
108
A is for... Apples!
126
Pick your Apples...

What Kind of Apple Eater
Are You?
Sweet Giveaway
132
136
Apple Bacon Popovers

Apple Cheddar Pizza with
Toasted Pecans
Apple Pancakes with Maple
Apple Sauce
Apple Walnut Crostada
Apple Puff Omelet
138
On the cover: Hazelnut Tartelettes with Spiced Creme Fraiche Parfait, by Helen Dujardin
DESSERTS MAGAZINE - www.dessertsmag.com 3
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On the cover recipe:
Hazelnut Tartelettes
with Spice Creme Fraiche
Parfait by Helen Dujardin
Serves 4
Sable base
1/2 stick (65 g) butter, at room

temperature
2 Tablespoons (25g) sugar
2 Tablespoons Meyer lemon zest (or
regular lemon)
1 egg yolk
1 teaspoon vanilla extract or vanilla bean
paste
3/4 cup (105g) all purpose flour
pinch of salt
1. Preheat oven to 350F. In a mixer, cream
the butter, sugar and lemon zest together until

light and fluffy. Add the egg and vanilla and
mix until combined. Add the flour and salt and
mix briefly to incorporate. Dump the mixture
onto a lightly floured board and gather the
dough into a smooth ball. Do not work the
dough while in the mixer or it will toughen
up.
2. Flatten the dough into a disk, wrap it in
plastic wrap and refrigerate for an hour. When
the dough is nice and cold, roll it out to 1/8inch thick on a lightly floured board or in
between the sheets of plastic. You will have
extra dough that you can save for another
use in the fridge for up to 5 days or frozen,
well wrapped for up to 3 months.
3. Cut out four 4-inch disks into the dough
and place them on a parchment lined baking
sheet. Refrigerate for 30 minutes. Bake for
10-12 minutes until golden brown. Let cool.
Hazelnut Tartelettes
1 egg
1/2 cup (110g)dark brown sugar,
packed
1/4 cup (85g) honey
pinch of salt
1 Tablespoon (15g) unsalted butter,
melted
3/4 cup (86g) chopped hazelnuts
1. Preheat the oven to 275F. In a mixing bowl,

whisk together the egg, dark brown sugar
and honey until fully combined. Add the salt
and butter and fold in the nuts with a spatula.
2. Grease four 3 inch tartlet shells and fill with
the batter. Or, place four 3 inch tart rings on a
parchment paper line baking sheet (I wrap the
rings with foil to make sure the batter does not
sneak out) and divide the batter evenly among
them.
3. Bake for 30 minutes or until set and firm.
Let cool. Run a knife along the edges of the
tartlet shells and unmold carefully. Refrigerate
until ready to use.
Spiced Creme Fraiche Parfait
1/8 grated nutmeg

1/8 teaspoon ground green cardamom
1/8 teaspoon ground star anise
1/8 teaspoon ground cloves
2 eggs, separated
6 Tablespoons (75g) sugar, divided
3/4 cup (175g) creme fraiche (or sour
cream)
1/4 cup (60g) heavy cream
1. In a stand mixer or handheld mixer, combine
the spices, egg yolks and 3 tablespoons of the

sugar and whisk until pale and thick, about 3
minutes.
2. In a separate bowl, whisk the egg whites
until they have firm peaks, add the remaining
3 tablespoons of sugar, one at a time, until the
egg whites are glossy. With a spatula, fold the
egg whites into the egg yolk mixture, working
carefully not to deflate the batter.
3. Wipe the bowl where the whites were with
a paper towel and whip the creme fraiche and
heavy cream together until thick, about 2
minutes. Fold this into the egg batter.
4. Line a 8x11-inch baking pan with plastic wrap
and pour in the parfait batter. Smooth the top
with a spatula. Freeze until firm, about 1 hour.
5. To serve, place a nut tart on the cookie base
and top with the spiced creme fraiche parfait.
Serve at once.
Helen of Tartelette, blogs from South Carolina
visit her at http://mytartelette.com
Sweet Deliveries...
Do you love pie but find
the task of making or
rolling out dough too
time consuming? Do you
want freshly made pie
deliveried right to your
door-step any time of the
year? Good news! We set out
on a pie quest to search
for the best mail-order
slice. From New York to
California, these mouthwatering pies will become
a favorite centerpiece for

dinner tables, picnics, and
even gift-giving. Heres our
tasters choice...
Best Dutch Apple

Pie Julian Dutch Apple
Pie
The Key West Key Lime Pie
Is a traditional apple pie like

grandma used to make with Granny
Smith apples seasoned perfectly with
cinnamon on top of a flaky crust
topped with a sweet buttery crunchy
crumb, add a scoop of vanilla ice
cream...humm...Just heavenly!
The Key West Key Lime Pie Co.

award winning Key Lime Pie is
made with 100% real key lime
juice, sweetened condensed milk,
no eggs, filled in a graham
cracker crust and topped with
a non-dairy whipped cream. The
result is a sweet with a hint
of tartness, and oooh...so very
creamy, light, silky smooth,
melt-in-your-mouth
key
lime
filling. Simply refreshing as an
ocean breeze on a hot summer day.
Also try their award winning The
Original Key Lime Pie Bar, it
is a slice of their handmade key
lime pie dipped in rich, dark
chocolate served on a stick.
keywestkeylimepieco.com
Liz Smothers, owner of Julian Pie,

has been baking pies for over 20
years. The pies are made with fresh
apples straight from Lizs orchard.
She varies the recipes based on
how sweet or tart and juicy or dry
the apples are on that day. Liz
sells three kinds of apple pie:
the traditional is a double-crust
pie with just the right amount of
sugar for sweeteness and a touch
of lemon juice to bring out the
flavor of the apples; the natural,
is a double-crust pie sweetened
with apple cider instead of sugar;
and the dutch, is made the same way
as the traditional but topped with
a crumb topping instead of a pie
dough. julianpie.com
Best Key Lime Pie

Co.
Pie
Traditional
Key
Lime
Best Apple Pie

Tootie Pie
Apple Pie
Co.Original
If you like a higher ratio of

apples to crust, youll love
Tootie's huge Original Apple
Pie. A whopping 6 pounds pie!
Filled with fresh apples, mixed
with the perfect blend of brown
sugar and cinnamon, covered
with a flaky crust. Each pie
is carefully handcrafted from
scratch. Once you see it, smell
it, and taste it, you will know
why it has won so many awards.
Order one today and find out
why so many people that tasted
Tooties Apple Pie are hooked.
tootiepieco.com
Best Cherry
Achatz Handmade
Pie
Pie Co.
Double Crust Cherry Pie
Usually the cherry pies found at
most bakeries and grocery stores
look artificially colored, thick,
cough-syrup flavored gelatinized
goo filled into a pre-baked
shell. Michigan is the number
one cherry producing state in the
United States. It is no suprise
that the best cherry pie comes
from Michigan.
All Achatz pies are handmade
with locally grown Michigan
ingredients. The not too sweet
tart real cherries filling is
enrobed in a flaky pie crust. If
you like cherry pie you wont be
dissapointed. achatzpies.com
Best Pecan Pie
The Goode Company Brazos

Bottom Pecan Pie
Cooked slow with just the
right amount of sweetness
and plenty of pecans. Giving
this Southern classic a deep
nutty flavor. This nineinch pecan pie comes in a
reusable pine gift box. Get
one for yourself and some
for your family and friends.
goodecompany.com
BAG IT!
+
+
+
Rick Browne, the Dr. of BBQ, is the creator,

host, and executive producer of Barbecue
America. He has previously written four
books, including Grilling America, The
Frequent Fryer Cookbook, and The
Barbecue America Cookbook. After
roaming the world for 20 years as a
freelance photojournalist completing
assignments for: Travel Holiday, People,
Newsweek, Saveur, Time, Readers Digest,
Sunset, Forbes, Der Spiegel, Paris Match,
etc. Rick decided to write his dream book
sharing the grilling and barbecue recipes
and images he collected on his travels.

That book: The Best Barbecue on
Earth: Grilling Across 6 Continents
and 25 Countries, had Rick traveling to
25 countries around the world researching,
gathering recipes, and recording enticing
images of the countries he visited. Rick
gorges on asado in Argentina; tosses
Orange-Ginger Prawns on the barbie in
Australia; experiences the epic South African
feast known as braai; and grills just-caught
sardines in Portugal. Mexico, Argentina,
Japan, Ireland, South Africa, Hong Kong,
the Caribbean, Thailand, Turkey, Australia,
Scotland, Portugal, and Morocco, are only
a few of the countries he features in the
book.

Rick spent many weeks photographing
in Asia, Europe, Africa, and the South Pacific
and wanted his literary culinary photo-fest
and photo-feast to dazzle and tantalize
both your taste buds and eyes as well with
his delicious and world-class grilling and
barbecue recipes.

Each chapter is a menu of grilling
or barbecue selections that will take the
backyard barbecue aficionado to the far
corners of the world. Starters, multiple
entrees and side dishes, and even desserts
Photo credit: Rick Browne 2008
Recipe and Photograph by

Rick Browne
all cooked on the grill provide a global encyclopedia of grilling, and his stunning
photographs reveal a fascinating world of friendly fire, and scrumptious smoke
that will have you planning a grilling party with a Korean or German theme in
no time. Pack your bags, grab your passport, and, above all, bring plenty of
napkins youll need them! and come with Rick on his six years, 25 countries,
250,000+ mile pilgrimage in search of The Best Barbecue on Earth!
Brown-Bag Apple Pie
Reprinted with permission from The Best Barbecue on Earth: Grilling Across 6
Continents and 25 Countries, with 170 Recipes by Rick Browne, copyright2008.
Published by Ten Speed Press. Photo credit: Rick Browne2008
Serves 6 to 8
This pie is cooked on a cookie sheet or several sheets of heavy-duty aluminum
foil, in a large grocery store brown paper bag. I like to bring the bag right to
the table on a serving tray, tear open the bag, and enjoy the reaction. Dole out
succulent slices, with a slab of extra-sharp cheddar alongside each serving.
3 cups plus 2 Tablespoons flour
1/2 teaspoon salt
1/2 cup shortening
5 Tablespoons ice water
1/4 cup granulated sugar
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
2 Tablespoons freshly squeezed lemon juice
8 cups sliced apples
1/2 cup firmly packed brown sugar
1/3 cup unsalted butter
Vanilla ice cream, for serving (optional)
Extra-sharp cheddar cheese, sliced thickly, for serving (optional)
Method
1. Preheat a charcoal or gas grill to 400F (200C).
2. In a mixing bowl, combine 2 1/2 cups of the flour, the salt, and shortening.
Using an electric mixer, beat until the mixture resembles coarse crumbs. Stir in
the water, a little at a time, until the dough forms a ball.
3. On a lightly floured surface, roll out the dough to an 11- or 12-inch round and
fit into a 9-inch pie pan, fluting the edges.
4. In a large bowl, combine the sugar, 2 tablespoons of the flour, the nutmeg,
cinnamon, cloves, and lemon juice. Add the apples, stirring to coat. Transfer
the apple mixture to the pie pan,

smoothing out the filling; set aside.
5. To prepare the topping, in a bowl,
combine the brown sugar and the
remaining 1/2 cup of flour. Using 2
knives or a pastry blender, cut in the
butter until the mixture resembles
coarse crumbs. Sprinkle the topping
evenly over the apple filling.
6. Place the pie in a brown paper
bag and transfer the bag to a
baking sheet; loosely fold the top
of the bag under the pie. Transfer
to the grill rack over direct heat. If
you dont have a cookie sheet or
baking sheet, cut 3 large pieces of
heavy-duty aluminum foil and cover
the grill with this triple layer of foil.
Close the grill lid and cook the pie
until the apples are tender, 50 to 60
minutes.
7. Carefully remove the pie from
the bag, avoiding the hot steam
when you open the bag. Serve with
generous scoops of ice cream and
slices of cheese, if desired.
Note: This works best with a
metal pie pan. If all you have are
aluminum disposable tins, put
one inside the other so you have
two layers of aluminum. For a fun
effect, I sometimes use a propane
lighter and call folks out to see the
bag when I open the grill. Since its
extremely dried out, the bag ignites
like flash paper and quickly burns
away, while your guests are gasping,
Oh, no, the pie is burning! But the
pie will be perfectly okay, emerging
from the flames a delicious golden
brown.
Get this...
Weber 426001 Q 300 Propane

Gas Barbecue
Weber Style 6445 Professional-Grade

Stainless-Steel 3-Piece Barbeque Tool
Set
FRY IT!
+
Rebecca Rather has worked as a caterer and
baker for 15 years, for a couple of upscale Houston

catering companies and then as the executive
pastry chef for a group of high-end Houston
restaurants. Then, she studied with renowned
artisan baker Daniel Leader while overseeing
research and development for the Austin-based
Schlotzkys Corporation. In 1999, Rather opened
her own bakery, Rather Sweet Bakery, in Austin. In
2000, she moved the bakery to a larger yet more
intimate setting about an hour west of Austin.
In her first cookbook, The Pastry Queen: Royally
Good Recipes from the Texas Hill Countrys
Rather Sweet Bakery & Cafe, Rather takes the
best of the Lone Star Statepecans, peaches,
pralines, chiles, dulce de leche, German sausage
and turns out treats that taste like home, only
better than anything homemade ever tasted
before. You will find more than 150 rigorously
tested recipes reflecting her made-with-lovefrom-scratch philosophy and 50 full color photos
from the best little from-scratch bakery in Texas.
Fourth of July Fried Pies
Reprinted with permission from The Pastry

Queen: Royally Good Recipes from the
Texas Hill Countrys Rather Sweet Bakery
& Cafe by Rebecca Rather and Alison Oresman,
copyright2004. Published by Ten Speed Press.
Photo credit: Laurie Smith2004
Fried pies have been a Southern tradition for
years. I make them every Independence Day
and stick little toothpick flags in them. I choose
the fruit fillings specifically for their patriotic
color scheme. Almost any fruit will do; let your
imagination guide you. And see the variations
for making savory fried pies.
My friend David, who used to supply the coffee
at my Austin bakery, told me that his great-aunt
and her husband built a business on fried pies.
In the early 1900s, they ran a barbecue place in
a downtown Dallas penny arcade. A decision to
offer dessert in the form of fried pies changed
their business forever. Their fried pies became
a runaway hit, selling for ten to fifteen cents
apiece at the fantastic clip of four hundred a
day. The demand was so great that they decided

to chuck the barbecue business and concentrate on
fried pies.
Read this...
Yield: 12 individual pies

Blueberry, Peach, and Cherry Fillings
1/2 pint fresh blueberries
1/4 cup blueberry preserves
2 white peaches, peeled and chopped into 1/2inch dice
1/4 cup peach preserves
1 cup fresh cherries, pitted and chopped
1/4 cup cherry preserves
Dough
6 cups all purpose flour
4 teaspoons baking powder
1 Tablepoon salt
1 cup (2 sticks) chilled unsalted butter
11/2 cups ice water
The Pastry Queen:

Royally Good Recipes
from the Texas Hill
Country's
Rather
Sweet Bakery & Cafe
Safflower oil, for deep-frying

Glaze
1 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract
To make the fruit fillings: In 3 separate bowls,
combine the blueberries with their matching
preserves, the peaches with theirs, and the cherries
with theirs.
To make the dough: Combine the flour, baking
powder, and salt in a large bowl. Cut the butter
into H-inch cubes. Work the butter into the dry
ingredients with a pastry cutter or your fingers until
the mixture resembles cornmeal. Add the ice water
and gently form the dough into a ball. Divide the
dough into thirds (each ball should be about the
size of an orange). Sprinkle a thin layer of flour on
a pastry board or other flat, smooth surface. Roll
out each portion of dough to 1/16-inch thickness,
a little thicker than a tortilla. Cut out dough circles
with a 5-inch-diameter cutter (the plastic top of a
1-quart yogurt container works well). Each ball of
dough should make 4 rounds. Put 1 tablespoonful of
The
Pastry
Queen
Christmas: Big-hearted
Holiday Entertaining,
Texas Style
Photograph by Laurie Smith
Get this...
1 filling flavor in the center of each dough
round. Fold the dough rounds in half; wet
your fingers and press to seal the edges
with water. Crimp the edges with the tines
of a fork.
To fry the pies, pour about 3 inches of
safflower oil into a deep-frying pan and set
it over medium-high heat. The oil is hot
enough when a scrap of dough dropped
in the pan sizzles and bubbles. Fry the
pies, a few at a time, until golden brown
(they float, so this should take about 2
to 3 minutes per side). Drain the pies on
paper towels.
T-Fal FR7008002 Ultimate

EZ Clean Pro-Fryer StainlessSteel 2-2/3-Pound Deep Fryer
To make the glaze: Whisk together the

powdered sugar, milk, and vanilla extact.
Using a pastry brush, glaze the warm pies.
Serve immediately.
Rather Sweet Variations: For baked
pies, if deep-frying seems daunting,
preheat the oven to 375F. Beat 1 egg
with 2 tablespoons water. Brush the top
of each pie with the egg wash. Bake them
on a greased or parchment-lined baking
sheet for about 12 minutes, until golden
brown. Sprinkle with powdered sugar.
These are best if served warm and best
eaten on the same day they are made,
but if necessary, the pies can be reheated
at 325F for 5 to 10 minutes.
Savory Fried Pies: Fill pies with sliced
ham or turkey and cheese; sauted spinach
and crumbled feta cheese; scrambled eggs
with bacon bits and shredded cheese; or
goat cheese with sun-dried or roasted
tomatoes. You can also make pizza fried
pies with tomato sauce, pepperoni, and
shredded mozzarella.
Tip: Cherry pitters can be found at any
gourmet kitchen shop. They make the
tedious work of pitting cherries go quickly
and easily.
Progressive International
Cherry-It Cherry Pitter
Oxo Good Grips Cherry Pitter

arek Malouf, is the owner

of the eponymous bakery
in Notting Hill, which sell
American-style baked
goods. Tarek a former journalist
developed a taste for Americanstyle cupcakes and desserts while
attending the American School in
London as a child. His love for real
brownies, moist chocolate layer
cake, cupcakes with buttercream
frostings and pies developed to
such an extent that he decided to
leave journalism in 2004 and start
the first Hummingbird Bakery in
Notting Hill using recipes he had
collected from family and friends.

This unassuming bakery,
where the smells of home-style
baking weaken even the strongest
will, has attracted a followers
that ranges from kids to celebrity
like Gwyneth Poltrow, Claudia
Click
here to
win
Schiffer and Elle Macpherson. Its such

a success that he opened a second
branch in South Kensington. Even its
new cookbook has become the most
requested pre-ordered book online at
amazon.co.uk. In The Hummingbird
Bakery Cookbook, Tarek and his
bakers share their most mouth-watering
recipes, from sweet breakfast treats like
Carrot and Zucchini muffins to Muesli
Bars, from decadently rich Raspberry
Cheesecake Brownies and Strawberry
Cheesecake Cupcakes to refreshing Key
Lime Pie. Their easy-to-follow recipes
mean that the inexperienced baker will
be able to frost the perfect layer cake,
turn out the flakiest pie crust, and whip
up the creamiest cheesecake. Some
of their baking methods may seem
unconventional to experienced bakers,
but the recipes will work if followed
exactly.

Even if you have never thought
of baking in your life, the book is
undeniably seductive. Once you have
finished drooling over the cupcakes
there are plenty more baking inspiration
in the form of muffins, brownies, cakes,
cookies, pies and cheesecakes. You will
enjoy this book if you are looking for
recipes that are simple and unfussy. So,
if you cant make it to London to taste
these tasty treats or cant manage to
get your hands on a copy of the book
try making this Key Lime Pie at home.
The Hummingbird Bakery Cookbook
will inspire you to turn on the oven and
create sweet memories for your family
and friends. hummingbirdbakery.com
Key Lime Pie
Reprinted with permission from The Hummingbird Bakery Cookbook by Tarek Malouf and
the Hummingbird Bakers, copyright 2009. Ryland Peters & Small, $27.95; rylandpeters.
com Photo credit: Peter Cassidy Ryland Peters & Small, 2009
We dont use any food coloring in our lime filling, just a bit of lime zest. Our Key
Lime Pie is topped with a mount of freshly whipped cream, but you can use the
same meringue as the Lemon Meringue Pie.
Makes 10 - 12 slices
Filling
Preheat the oven to 325F.
8 egg yolks
2 x 13.5-oz. cans condensed
milk
freshly squeezed juice and
grated zest of 5 limes, plus extra
grated zest to decorate
2 cups whipping cream
For the crust: Roughly break up the graham

crackers and put them in a food processor. Process
until finely ground. Slowly pour the melted butter
into the processor while the motor is running. Press
this mixture into the base and neatly up the side of
the prepared pir dish, using the ball of your hand or
a tablespoon to flatten and compress it.
Crust
Bake in the preheated oven for about 20 minutes,

or until deep golden and firm. Set aside to cool
completely.
1 lb. graham crackers

1 stick plus 6 Tablespoons
unsalted butter, melted
a 9-inch pie dish, greased
Note: Get an oven thermometer
that you can hook into your
oven permanently. This ensures
that your oven temperature is
accurate and well calibrated.
Ovens vary greatly, so use our
suggested cooking times as a
rough guide. First, bake to the
shorter cooking time, and then
check every few minutes until
finished.
Dont rush when measuring out
ingredients and following the
cooking method. In haste, we
can all forget to measure out or
add a certain ingredient!
Turn the oven down to 300F.

For the filling: Put the egg yolks, condensed milk,
and lime juice and zest in a glass bowl and mix
gently with a balloon whisk until all the ingredients
are very well incorporated. The mixture will thicken
naturally.
Pour into the cold pie crust and bake in the preheated
oven for 20 to 30 minutes. The filling should be firm
to the touch but still very slightly soft in the center
(no wobbly!). Let it cool completely, then cover
and refrigerate for at least 1 hour, or overnight if
possible.
When you are ready to serve the pie, whip the
cream with a handheld electric whisk in a large bowl
until soft peaks form, then spread over the pie and
decorate with a little zest.
Photo credit: Peter Cassidy Ryland Peters & Small, 2009
Get this...
Williams-Sonoma Foods of the World: London:
Authentic Recipes Celebrating the Foods of the
World by Chuck Williams This book captures the excitement
of this vibrant urban center. This volume explores where to
find wonderful artisanal cheeses and locally brewed ales;
the best markets, delicatessens, bakeries, and specialty
merchants; and describes Londons most celebrated chefs
and restaurants.
Ramsays Kitchen Nightmares: Complete UK Series 1 Ramsey

saves failing restaurants from culinary hell. Go behind the scenes at
struggling restaurants with Gordon Ramsay, Britains most celebrated
gourmet. One of the worlds top chefs (with 12 Michelin stars to his name)
and three-time winner of a Catey award (the British hospitality industrys
highest honor), Ramsay knows restaurants top to bottom. And he needs
every bit of his expertise to rescue these real-life culinary and commercial
disasters in just one week. Also includes four episodes of Kitchen Nightmares
Revisited, in which Ramsay returns to these restaurants on the brink to
see whether his shock treatment worked.
British Gift Basket This basket contains all of the
components needed to bring home a taste of the United

Kingdom. Included are the following goodies: Clotted
Cream: A jar of Englands famous dessert topping. British
Strawberry Preserves by Duerrs: Very traditional,
from Manchester dating back to 1872. Williamson Fine
English Tea - English Breakfast: The perfect tea to start
the day. Highland Pride Mature Scottish Cheddar:
Typically Scottish in character, this Cheddar is golden
yellow with a closed texture that makes it easy to slice.
Blue Stilton: The King of English cheeses. Saxonshires:
Britains famous five layers- Caerphilly, Double Gloucester,
Cheshire, Leicester and Cheddar. Sage Derby: A festive
cheese laced with sage-colored streaks. Windsor Red:
An English specialty blending hot pink Elderberry wine
with mild Derby cheese. Elegant and English Honey
Almond Biscuits: A new brand of refined English biscuits
to serve with tea. Specialty Crackers from The Fine
Cheese Co.: The perfect accompaniment for cheese.
Just Mulberries Slow Fruit: Mulberries in England date
back to The Traditional Period. Theyre just packed with
vitamins and minerals. Lemon Curd: curds are delicious
on toast and scones or used as fillings for cakes and
tarts. Walkers Shortbread Fingers: Traditional buttery
cookies from Scotland. Nairns Fruit Spice Cookies:
Gold medal award- winning sweets from Scotland.
Give them...
PIE!
These little pies make the perfect snack
and gift anytime of the year!

Pie on a Stick
by Ji of LuxiRare.com
Pies should be light. I dont like big pies, with

one flavor. I want to change everyday. I have
internet, iphone, and many choices. Ive simply
turned into a big ball of vacillation going back
and forth between a circle of different flavors
and opportunities.
This is why fashion blogs are so great. Mobility,
I can access blog content from anywhere,
magazines are heavy, they need to stay at
home so my shoulder can rest. After Ive had
a little view on one persons blog, I move onto
the next and the next. All different...All fast, all
immediate gratification.
Pies...need to be the same. I want a couple of
bites, and I want to be done with it. I want to
pop open my bag when I'm hungry and taste
a little sweetness. I don't want commitment. I
want to be promiscuous with my food. I want
to eat pie, but I don't want a whole slice. I
want to try other flavors too, but just a little,
and move onto another. If I have one slice, I
may have guilt hanging over me all day. I want
little pies, yes, with more pie crust than filling.
50 calories or less, no guilt. Eating pie slices
makes me feel fat. Lollipop-Pies, perhaps this
would work. Rotating flavors. Grab and go. In
and out. Blackberry, pumpkin, apple, banana...
my favorites. You see, I am very slutty about
my food.
Photos credit: Luxirare.com 2009
Try to fill your pops as

much as possible. Its
not easy, you might
break them but as I
said it takes a couple
times before you get
the hang of it.
Try to get your store bought pie dough

as THIN as possible. Roll it out so it
doesn't break, but don't use the pie
crust as is. Otherwise you will not be
eating pie pops. You'll be eating cooked
pie dough.
Dont be afraid to use other shapes.
Make sure to flour your surfaces so
that nothing sticks.
Place tin foil over the stick

before you stick it in the
oven, it will burn if you
don't.
I baked these at 375F for 15 minutes. If

you want a toastier crust, go longer. If you
like a light crust, stay short. Keep an eye on
these. Make sure to slather egg whites onto
pie crust so that it browns nicely.
You can also freeze them

uncooked ahead of time.
If you have a small toaster
oven, its better to cook
your pie pops in these
instead of a big oven.
Let them cool completely

before wrapping them.
To purchase lollipop sticks, click here.
Handheld Apple
Pie
by Kathleen Kennelly Ullman
These little apple hand pies can be made with your favorite Apple Pie recipe or
simply with some store bought pie crust and apple pie filling. I hope youll have as
much fun making these as I did.
1. Preheat the oven to 375F/190C. Line a baking sheet with silicone mat or
parchment paper.
2. On a lightly floured work surface, roll dough to about 1/8-inch thick. Using a
5-inch cookie cutter, cut out rounds. Transfer rounds to prepared baking sheet.
3. Place about 2 tablespoons of apple pie filling onto one-half of each round. Fold
dough over to close. Brush the tops of each pie with egg whites. Using a fork, press
edges together to seal shut. Sprinkle tops of pies with sanding sugar.
4. Bake until golden brown, for 20 to 25 minutes. Transfer pies to a wire rack
to cool. Let it cool completely before placing in boxes. These can be stored in an
airtight container for up to 4 days.
For the box template, click here.

Cut...
Photographs by Kathleen Kennelly Ullman
Fill...
Kathleen of Twig & Thistle, blogs
from Seattle. Shes a graphic designer
by day. On every other day, she loves
to sew, design crafts and day dream
about anything wedding related. Visit
her at www.twigandthistle.com to find
out her latest inspirations.
The spice is
right...
Two Southern moms with a passion for spices. Katie used to be
an art historian and museum curator while Sara was an editor and
columnist for a daily newspaper... They met and many conversations
and ideas later...
They went on to search for the best organic spices bursting with
flavor like 15th century explorers. Once they found the spices,
they decided to keep the spices orderly by putting the spices in
pre-measured, one-teaspoon packets in tin cans to protect them
from light and air while keeping the spices together in a neat set.
The organic spices are organized in easy-to-use packets, so
that you waste less and use them in more creative ways. Their
packages keep the spices fresh and organized, but they also give
many possibilities for creative recycling. When you are done using
the spices, re-use the empty cans for storing all kinds of things,
from paper clips to nuts and bolts. Tsp Spices, your solution to
keep your spice cabinet filled with just the right amount of fresh
spices in a orderly manner.
Heres a few ideas by Sara and Katie on how to use spices to
enliven your everyday meal...
- Have you ever tried a hint of sweet with a touch of heat? We call it
Sweet Heat, that irresistible combination of spices like cinnamon or
cardamom with crushed pepper chile pepper, say ancho or guajillo.
Its a sweet hot way to turn your weeknight chicken breast into a
special dish.
- Mayonnaise loves spices. Add a packet of Tsp Spices mild chile
pepper to a cup of mayonnaise and give your sandwiches a Latin
flair. Combine tarragon and mayonnaise and use it to coat a bowl
of boiled and cubed potatoes. Season with salt and freshly ground
pepper. Your friends will beg

for your potato salad recipe.
- Spice things up at breakfast
by adding a teaspoon packet
of cardamom to a pot of
oatmeal. You won't need
much sugar. Or throw a
teaspoon of cardamom into a
pot of rice and be immediately
transported to Persia. And
heres a dessert idea: Soften
a quart of vanilla ice cream.
Before it melts, stir in a couple
of teaspoons of cardamom
and put it back in the freezer
until its firm again.
- Soften a stick of butter and
add a teaspoon of allspice.
Melt it on your steak. Now
thats heaven. Make dill weed
butter for fish, fennel butter
for chicken, cumin butter
for potatoes, or whatever
combination that works for
you.
- Toss a packet each of cumin,
coriander, ginger and tumeric
into a cup of sour cream
or mayonnaise and youll
have a delicious curry dip. If
youre cutting calories, add
the spices to yogurt instead.
Turmeric is a member of the
ginger family. Most of the
world's turmeric is grown and
consumed in India, where
it is used as a flavoring, a
dye and a medicine. www.
tspspices.com
Try this...
Click
here to
win
Peace of the Pie
Each tin contains 12 organic spices in

1-teaspoon packets: 3 Ginger, 3 Korintje
Cinnamon, 2 Anise Seed, 2 Nutmeg, 1 Allspice,
1 Cardamom packet. Plus recipes for pumpkin
pie, apple pie, sweet potato pie, and pear pie.
www.amazon.com
Sweet Basics
For baking sweets or blending chai, reach for

Tsp Spices Sweet Basics.
This set offers the perfect combination for all
your sweetly spicy needs. It contains one can
each of organic allspice, organic anise seed,
organic cardamom, organic Korintje cinnamon,
organic cloves and organic nutmeg. Each spice
tin contains 12 one-teaspoon packets. www.
amazon.com
Photograph by Vera Shepherd

Pumpkin Cream Cheese Pie with Ginger Crust

If you dont have a favorite pumpkin pie recipeor even if you doheres a version that
will convince you that pumpkin should not be restricted to Thanksgiving feasts. Pumpkin
is loaded with vitamins, and with canned pumpkin readily available, this is a pie your
family and friends will love any time of the year. Makes 1 (9-inch) pie
Crust
1-1/4 cup graham cracker crumbs

8 Tablespoons (1 stick) butter,
melted
3 Tablespoons sugar
1 teaspoon ground ginger
Filling
2 (8-ounce) packages cream

cheese, at room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon ground allspice
Read this...
Click
here to
win
Topping
3/4 cup chopped pecans

1/4 cup firmly packed brown sugar
2 Tablespoons butter, at room
temperature
Whipped Cream, for garnish
1. Preheat the oven to 350F. To make the
crust, mix the graham cracker crumbs, butter, 3

tablespoons of sugar, and ginger in a small bowl.
Press the crust mixture into the bottom and up the
sides of a 9-inch pie plate.
2. To make the filling, beat together the cream
cheese and 1 cup of sugar in a large mixing bowl

until smooth and creamy. In a small bowl, whisk
together the eggs and vanilla. Slowly, add the
egg mixture to the cream cheese mixture and
beat until smooth and creamy. Measure out and
reserve 1 cup of the cream cheese mixture. Pour
the remaining cream cheese mixture into the pie
crust.
3. In a medium bowl, mix the pumpkin, cinnamon,

allspice, and the reserved cream cheese mixture.
Carefully pour and spread the pumpkin mixture
over the cream cheese filling. Bake for 30 minutes.
While the pie is baking, combine the pecans, brown
sugar, and butter in a small bowl.
4. Remove the pie from the oven and cover the

Reprinted with permission from The
Spice Kitchen: Everyday Cooking with
Organic Spices by Sara Engram and
Katie Luber with Kimberly Toqe, copyright
2009. Published by Andrews McMeel
Publishing.
edges with aluminum foil or a pie crust shield.

Sprinkle the pecan mixture over the top of the pie
and bake for an additional 10 minutes. Allow the
pie to cool for 1 to 2 hours and then refrigerate
for at least 3 hours before serving. Serve with
whipped cream.
Come Home to
Mrs. Rowe's Pie
Mrs. Rowes Little Book of Southern Pies is the latest book by
Mollie Cox Bryan. This book is a collection of pie recipes made by
the late Mildred Rowe, her family and restaurant staff, at Mrs. Rowes
Restaurant which is a landmark in Staunton for many travelers and
locals for its southern home cooking and pies for over fifty years. Mrs.
Rowe was known as the Pie Lady by many of her customers and
both Mrs. Rowes Restaurant and Mrs. Rowes Country Buffet sell over
30,000 pies a year.
Mildred Rowe was the ninth child in the family, born in 1913 at her
grandmothers house. Mrs. Rowe opened her own restaurant in the
1940s. She was divorced with three small children and had to figure
out an income. The restaurant featured recipes her mother created
and prepared.
In 1953, she met Willard Rowe, he owned Perks Barbecue, a roadhouse
restaurant specializing in barbecue and steaks. They began dating and
married soon after. She sold her restaurant and brought her recipes
with her to Staunton and they renamed the restaurant to Rowes
Steakhouse, later to Mrs. Rowes Restaurant. Since then Mrs. Rowes
Restaurant has quickly grown to receive national attention for its
southern-style home cooking and pies. Mrs. Rowe was an unique and
strong woman with a warm and yet straightforward personality. She
continued to work five days a week until her death in 2003 at the age
of 89. The restaurant is run by her son, Mike DiGrassie.
Bryan gathered the pie recipes from handwritten notebooks and recipe
boxes from the Rowe family, previous Rowe restaurant cookbooks and
restaurant staff and their family members. Bryan weaved together
over 65 recipes with beautiful photographs, pie-making advice and
tips; step-by-step photos, brief stories about Rowe, the restaurant,
and the Shenandoah Valley into Mrs. Rowes Little Book of
Southern Pies. Youll find Southern classics such as Key Lime and
Pecan Fudge; restaurant favorites like Peanut Butter Custard and
Strawberry Sour Cream; and traditional pies, like Shoofly Pie made
with light molasses and dark corn syrup, as well as regional recipes,
such as Old-Fashioned Monterey Maple Syrup Pie; along with a variety
of crusts and toppings.
Read this...
Mrs. Rowe's Little Book of

Southern Pies. amazon.com
Mrs.
Rowe's
Restaurant
Cookbook: A Lifetime of
Recipes from the Shenandoah
Valley. amazon.com
When in Staunton...

Grand Caverns, one of the most spectacular Virginia caverns, is a breathtaking
panorama of subterranean beauty and America's oldest show cave. Grand Caverns
has been opened since 1806. During the Civil War
and the Valley Campaign, the cave was visited by
both Confederate and Union soldiers. There are over
230 verified civil war soldier signatures in the cave.
The most famous signature is W. W. Miles. There
are several stories
about the visits,
but one of the
most interesting is
one told about
the
famous
Confederate
General, Stonewall
Jackson.

Grand Caverns is a
stately and powerful example of Nature handiwork.
Gigantic stalactites point down from above. Equally
imposing stalagmites thrust upward from the caverns
floor. Cathedral Hall, 280 feet long and over 70 feet
high, is one of the largest rooms of any cavern in the
East. Massive columns, beautiful draperies rippling flowstone, and rare shield formations
create a variety of fascinating sights. The famous Bridal Veil, Stonewall Jacksons Horse,
and a peek at Dantes Inferno provide memories too good to miss. www.uvrpa.org
German
Chocolate Pie
Eat dessert first so youll be sure to

have room for it Mildred Rowe
Reprinted with permission from Mrs.

Rowes Little Book of Southern Pies by
Mollie Cox Bryan & Mrs. Rowes Restaurant
and Bakery, copyright 2009. Published
by Ten Speed Press, a division of Ten
Speed Press.
Makes one 9-inch pie
Mrs. Rowes restaurants serve this

luscious dream of a pie for chocolate
lovers only on special occasionsbut
you can make it anytime at home.
recipe Plain Pie Pastry
or Vinegar Pie Crust, prebaked
FILLING
cup sugar
3 Tablespoons cornstarch
1 cups milk
4 ounces German sweet cooking
chocolate, chopped
1 Tablespoon unsalted butter
2 egg yolks, beaten
1 teaspoon vanilla extract
TOPPING
1 egg, beaten
1 (5-ounce) can evaporated milk
cup sugar
cup unsalted butter
1
cups
sweetened
flaked
coconut
cup chopped pecans
1. To make the filling, combine the
sugar and cornstarch in a saucepan,

then stir in the milk, chocolate, and
butter. Cook over medium-high heat,
whisking constantly, until thickened
Photograph by Jennifer Martin
and bubbly. Turn down the heat to

medium and continue to cook and
whisk another 2 minutes. Gradually
stir about 1 cup of the hot mixture
into the egg yolks, then pour the yolk
mixture into the saucepan. Return
to a boil over medium heat and cook
and whisk another 2 minutes. Remove
from heat and stir in the vanilla, then
pour the filling into the crust.
2. To make the topping, combine
the egg, milk, sugar, and butter in a

saucepan over medium heat. Cook and
stir until just thickened and bubbly.
Remove from the heat and stir in the
coconut and pecans, then spread the
topping evenly over the chocolate
filling.
Photo credit: Jennifer Martin 2009
3. Cool to room temperature on a
wire rack, then chill in the refrigerator

for several hours before slicing. Serve
chilled.
Shoofly Pie
Reprinted with permission from Mrs.

Rowes Little Book of Southern Pies by
Mollie Cox Bryan & Mrs. Rowes Restaurant
and Bakery, copyright 2009. Published
by Ten Speed Press, a division of Ten
Speed Press.
In her book The Best of Amish Cooking,

Phyllis Pellman Good writes that shoofly
pies may have been common in the past
because this hybrid cake within a pie
shell fared better than more delicate
pies in the old-style bake ovens. With the
advent of modern ovens, temperatures
could be controlled, allowing for the
development of the lighter pies that are
standard today. Shoofly pies keep nicely
in a pie cupboard. They also freeze well. This recipe uses cup each of molasses
and corn syrup for a sweeter flavor; you can simply use just a full cup of molasses,
leaving out the corn syrup, for a stronger flavor if you like. This version also
makes for a pie with a very wet bottomthe bottom of the crust disappears into
the filling. If youd like it drier, cut the water in the filling back to cup.
recipe Plain Pie Pastry or Vinegar Pie Crust
CRUMB TOPPING
1 cup all-purpose flour

cup light brown sugar
teaspoon ground nutmeg
cup cold unsalted butter
Read this...
LIQUID BOTTOM
cup light molasses

cup dark corn syrup
1 cup boiling water
1 egg, beaten
1 teaspoon baking soda
Sweetened Whipped Cream, for topping (optional)
Chocolate Sauce, for drizzling (optional)
1. Preheat the oven to 325F. Line a 9-inch pie plate with the rolled-out
crust.
2. To make the crumb topping, combine the flour, sugar, cinnamon,

nutmeg, and butter and mix with a pastry blender or food processor until
thoroughly combined and the mixture resembles fine crumbs.
3. To make the liquid bottom layer, mix the molasses and corn syrup,
pour in the boiling water, and stir until evenly combined. Add the egg and
baking soda and mix well.
4. Pour the liquid bottom layer into the crust, then sprinkle the crumb
mixture over the top.
5. Bake for about 40 minutes, until medium set and dark brown. The
filling should wobble very slightly in the center when the pan is jiggled, but
a knife inserted in the center should come out clean. Cool on a wire rack
for 1 to 2 hours before slicing. Serve warm or chilled, topped with a dollop
of whipped cream or a drizzle of chocolate sauce if you like.
Photo credit: Jennifer Martin 2009
No food conjures images of home and hearth the

way pie does. Mollie Cox Bryan
Photograph by Jennifer Martin

Vinegar Pie Crust

Makes two 9-inch crusts
Reprinted with permission from Mrs. Rowes Little Book of Southern Pies by Mollie
Cox Bryan & Mrs. Rowes Restaurant and Bakery, copyright 2009. Published by
Ten Speed Press, a division of Ten Speed Press.
The vinegar in this crust is a flavorless stabilizer, making the dough

more forgiving and patchable. In addition to being easy to work with, it
also tastes great even butter-loving pastry fans enjoy the flavor.
2 cups all-purpose flour

1/2 teaspoon salt
1 cup plus 1 Tablespoon
vegetable shortening
1-1/2 teaspoons distilled
white vinegar
1 egg, lightly beaten
4 to 6 Tablespoons ice
water
Read this...
1. Sift the flour and salt into a bowl.

Cut in the shortening with a pastry
blender until it is the size of small
peas. Add the vinegar, egg and just
enough ice water to moisten the dry
ingredients.
2. Form the dough into 2 equal
balls, then flatten into disks. Roll out
the crusts right away, or wrap the
dough tighly and refrigerate for up to
2 weeks. On a lightly floured surface,
roll out each ball to a thickness of 1/8
inch.
3. To prebake an empty crust,
preheat the oven to 400F. Press 1
rolled-out crust into a 9- or 10 inch
pie plate. Line with parchment paper
and weigh the crust down with dry
beans or pie weights to keep the
crust from bubbling or shrinking.
Bake for 10 minutes, until firm and
lightly browned. To par-bake the
crust, remove it from the oven after
10 to 20 minutes, when you first see
a golden hue to the crust.
Plain Pie Crust

Makes two 9-inch crusts
Mildreds light touch took years to master. Too much flour will make the
dough tough. Use just enough to keep it from sticking to the rolling pin. Make
the dough ahead of time and place it in the refrigerator wrapped tightly in
plastic wrap. If you dont have a pastry blender, you can use a fork here, as
well as your fingers if you start with cold hands and work fast. The more
the shortening melts, the less flaky.
1. Sift the flour and salt into a bowl. Cut
in the shortening with a pastry blenser
until it is the size of small peas. Sprinkle 1
tablespoon of the milk over part of the flour
mixture. Gently toss with a fork and push
to the side of the bowl. Sprinkle another
tablespoon over another dry part, toss with
a fork and push to the side of the bowl.
Repeat with the remaining milk until all of
the flour misture is moistened.
2. Press the dough together to form 2
equal balls, then flatten into disks. Roll out
the crusts right away, or wrap the dough
tightly, smoothing out any little wrinkles
or air pockets, and refrigerate for up to 2
weeks. On a lightly floured surface, roll out
each ball to a thickness of 1/8 inch. Use a
light touch and handle the dough as little
as possible.
3. To prebake an empty crust, preheat the
oven to 400F. Press 1 rolled-out crust into a
9- or 10 inch pie plate. Line with parchment
paper and weight the crust down with dry
beans or pie weights to keep the crust from
bubbling or shrinking. Bake for 10 minutes,
until firm and lightly browned. To parbake
the crust, remove it from the oven after 10
to 20 minutes, when you first see a golden
hue to the crust.

1/2 teaspoon salt
1 cup plus 1 Tablespoon
1-1/2 teaspoons distilled
white vinegar
water
Read this...
Reprinted with permission from

Mrs. Rowes Little Book of Southern
Pies by Mollie Cox Bryan & Mrs.
Rowes Restaurant and Bakery,
copyright 2009. Published by
Ten Speed Press, a division of Ten
Speed Press.
When winning is not a

piece of cake...
he American Pie Council

(APC)
is
the
only
organization committed to
preserving America's pie
heritage and promoting American's
love affair with pies. Each year the
American Pie Council sponsors the
National Pie Championships and
The Great American Pie Festival.

The
National
Pie
Championships is a four days
event of getting your fill of pie and
seeking the best tasting pies in
the countrywhere amateur pie
makers, professional bakers/chefs
and commercial pie companies
from around the country and
Canada have been competing in
their categories for the best pies in
the country since 1995!

While the Great American
Pie Festival is the cherry on top
of National Pie Championships,
competitors and spectators can
enjoy two days of pies. Its easy
for everyone to find their favorite
piece of the actionfrom pieeating contests, vendor exhibits
and baking demonstrations to
games, live entertainment and
fill-anthropic bake sales to
benefit good causes like food banks
and childrens programs. www.
piecouncil.org

This year when Dawn Viola
entered her recipe for her VanillaVanilla Bean Roasted Apple Pie in the
National Pie Championships she never
suspected that her apple pie would be
the winning entry in the apple category
in the professional division.

We love apple pie and this one is
our favorite made with all-butter dough
flavored with vanilla bean, filled with
caramelized apples and more vanilla
bean then baked to perfection. The
end result is a creamy caramel coating
the soft yet firm apples enveloped in
a flaky crust. The aroma is deliciously
intoxicating.

Dawn began developing an allbutter pie crust recipe after discovering
that she an an allergy to soy. She had
put many hours into the recipe.

This was her first time participating
in the National Pie Championships.The
experience was so much fun that she
is already planning to enter again next
year to claim the big prize. We will be
keeping our fingers crossed.

In the video, Dawn welcomes you
into her home and shell teach you how
to make her award winning pie recipe.
You will learn how to make the flakiest
all-butter pie dough. Dawn will take
you step-by-step through the process
with tips along the way so that you will
succeed in making this award-winning
apple pie.
Roasted Apple Pie
Recipe by Dawn Viola
Roasted Apple Pie
By Dawn M. Viola, Orlando, FL
1st
Place
Apple
Crust
2-1/2 cups organic all-purpose flour,

plus extra for dusting/rolling
2 teaspoons salt
1 Tablespoon vanilla powder
3 Tablespoons organic sugar
1 vanilla bean, split, seeds scraped
2-1/2 sticks unsalted Danish butter, cut
into 1/2" cubes
1 Tablespoon white vinegar, chilled
6 - 8 Tablespoons ice water
Click here to play
1. Measure out all ingredients and place in
the freezer for 15 minutes. Place the food

processor blade and bowl in the freezer
for 15 minutes.
2. Place the food processor bowl back on
the motor with the blade, as directed by the
manufacturer. Combine flour, salt, vanilla
powder, sugar and vanilla bean seeds in
the food processor; pulse to mix.
3. Add butter cubes and pulse 10 times,
or until the mixture begins to resemble
coarse meal with pea-sized pieces.
4. Add the vinegar and pulse to mix. Add
one tablespoon of water at a time, pulsing
to incorporate, until the mixture begins to
clump together. Pinch some of the dough
in your hand. If it sticks together, the
dough is ready. If the dough does not stick
to itself, add another tablespoon of water,
pulse, and pinch the dough together again.
Repeat until the dough holds together
without being overly wet. Dough should
be slightly crumbly, but hold together
when pinched.
5. Remove dough from the food processor
and transfer to a work surface. Divide the
dough into two equal parts and gently
shape into two flat round discs. Wrap in
plastic wrap and refrigerate for at least
one hour.
Watch and learn how Dawn makes

her award winning apple pie. In
the video shell teach you how to
make the pie dough to by hand, her
preferred choice.
Filling
4 Tablespoons Danish butter

12 Granny Smith apples, peeled, cored,
sliced in large chunks
1 vanilla bean, split, seeds scraped
2 teaspoons Ground cinnamon
1 cup organic granulated white sugar
4 Tablespoons organic all-purpose flour
1 teaspoon salt
1/2 cup apple cider
1 Tablespoon heavy cream
Preheat the broiler. Add apples, vanilla
bean seeds, cinnamon and 2 tablespoons
of the sugar to a roasting pan; toss apples
to coat. Broil until the tops of the apples
begin to brown. Apples can burn easily
under the broiler, so dont walk too far
away. Toss apples as soon as you notice
browning. Once apples are caramelized
(but not cooked through), remove from

heat and add the remaining sugar, the
flour, vanilla extract and salt.
Add the apple cider and cream, stir to
incorporate. Taste for seasoning add
additional salt, sugar, vanilla or cinnamon
to taste.
Egg Wash
1 whole egg
1 Tablespoon of cream
Coarse sugar
Beat the egg in a small dish and mix in
cream.
To Assemble
1. Place a 9 pie plate into the freezer.
Remove one dough disc from the

refrigerator and let sit at room temperature
for 5 - 10 minutes, or just long enough for
it to become easy to roll, but still chilled.
Lightly flour your work surface and roll
out to a 12-inch circle. Place in the bottom
of the chilled 9-inch pie plate. Return to
the refrigerator to chill. Remove after 5
minutes and add apples.
2. Remove second dough disc and roll
out to a 12-inch circle on a lightly floured
surface. Place on top of the apples and
pinch the top and bottom dough edges
together to enclose the apples. Add
decorative edge if desired, and slice 1 air
vents around the top of the pie. Lightly
brush the egg wash over the top of the
pie and along the edges. Sprinkle with
coarse sugar.
3. Bake at 400F for 30 minutes. Cover
edges with aluminum foil if browning too
quickly. Turn the pie in the oven, and
continue to cook for another 15 minutes.
Continue to cook for 7 minutes, as needed,
until the crust is golden brown and flakey.
Remove from oven and allow to cool for
at least two hours before cutting and
serving.
Its not
all just
pie in
the
sky...
In 2008, the U.S. Route 1 Pie:
Florida Key Lime with Maine Blueberries
won John Sunvold US$5,000 for the
Best of Show in the amateur division,
not bad for a rookie. It is a cookie
crust pie filled with a sweet and tangy
key lime filling topped with a layer of
blueberry preserves and a silky smooth
white chocolate mousse. This recipe
was inspired by his trip to the Florida
Keys with his wife. It is an amazing
accomplishment since it was his first
time participating in the National Pie
Championships
against
seasoned
competitors.

This year, he brought home three
blue ribbons. The Ginger, Youre a Peach
Pie won him first place in the fruit and
berry category. It is one of his most
requested recipe. He created it while
inspired by a dessert his mother used
to make. This pie is made with a ginger
cookie crust filled with a light cream
cheese filling and topped with a layer of
peaches.

John has not decided if he will
compete next year to try to reclaim his
title of Best of Show, but if he does we
are all curious what will he bake and we
will be cheering for him.

Try making one of his awardwinning pie and watch the videos as he
welcomes you into his home to show
you how he makes two of his favorite
award-winning pies.

U. S. Route 1 Pie: Florida Key

Lime with Maine Blueberries
Recipe by John Sunvold
U. S. Route 1 Pie: Florida

Key Lime with Maine
Blueberries
by John Sunvold
Winter Springs, Florida
2008
Best of
Show
Click here to play
Hey, pie lovers, mark

your calendar! Next
year the National Pie
Championships will be at
Omni Championsgate in
Orlando, Florida on April
23-25, 2010. Please visit
www.piecouncil.org
refrigerator for 2 hours.
Blueberry Preserves Layer
Spread cup Smuckers blueberry

preserves on the top of the key lime
layer. Cover fully from crust to crust.
Do not let preserves touch the crust, as
it may get soggy with contact. Chill.
Watch and learn how John makes
his 2008 award winning pie.
Crust
1- cups graham cracker crumbs

cup granulated white sugar
4 Tablespoons unsalted melted butter
Mix all ingredients together and press
mixture in a 9-inch pie plate. Bake in
a 375F (190C) oven for 20 minutes,
or until brown. Allow to cool down to
room temperature.
Key Lime Layer
Two 14 oz cans of sweetened condensed

milk
2 large eggs
cup key lime juice
Mix all of the ingredients and pour the
mixture in the cooled pie shell. Bake in
a 375F (190C) oven for 15 minutes.
Remove from oven. Chill the pie in the
White Chocolate Mousse Layer
2 cups heavy cream

lb. good quality white chocolate,
broken into small pieces
1. Bring cup of cream to a boil over
medium heat. Add white chocolate and

stir constantly until the chocolate is
melted, and the mixture is combined.
Remove from heat and let it cool to
room temperature. Refrigerate for at
least 4 hours.
2. In a large bowl, beat the rest of the
heavy cream with an electric mixer on
high speed. Beat until soft peaks form.
Slowly add the white chocolate mixture
and continue to beat until stiff. Cover
and refrigerate for 2 hours.
3. Top the blueberry preserves layer
with the white chocolate mousse.
Garnish with fresh blueberries and
grated lime peel (for color). Chill for 2
hours. Serves 8.
Recipe by John Sunvold

John Sunvold, Winter Springs, FL
1st
Place
Fruit &
Berry
make pie
TODAY!
Click here to play

ginger crumb crust. Refrigerate for 2
hours
Peach Layer
Watch and learn how John makes

this 2009 award winning pie.
Crust
1- cup Ginger Cookies/Snaps crumbs,

processed in food processor
3 Tablespoons melted unsalted butter
Preheat oven to 375F (190C). Mix all
ingredients together and press mixture
into a 9 pie plate. Bake for 8-10 minutes.
Allow to cool to room temperature. Place
in refrigerator to cool completely.
Cream Layer
1/3 cup cream cheese

1/3 cup powdered sugar
5 oz. Cool Whip
Mix softened cream and powdered sugar.
Fold in thawed Cool Whip. Spread into
4 to 6 fresh peaches (canned will work

if no fresh peaches are available. Use
seven canned peach slices for each
fresh peach)
cup water
teaspoon ground cinnamon
2/3 cup light brown sugar
1 Tablespoon unsalted butter
1. Peel peach and remove stone. Slice
peaches into around 6 to 8 slices per

peach. Pat peaches dry and place on a
drying rack. Take the four worst looking
slices and chop them into very small
marble-sized pieces.
2. In small saucepan, mix water, brown
sugar, cinnamon, cornstarch and
butter. Heat over medium heat and stir
constantly. Bring to a boil, then add the
chopped peach pieces. Simmer for up
to 5 minutes or until thick. Cool.
3. Arrange fresh peach slices on top
of cream layer so it covers top. Leave
around -inch of the cream layer
showing around the edges. Pour the
cooled brown sugar mixture over the
peaches. Refrigerate 2 hours. Garnish
with whipped topping and ginger
cookies (optional). Serves 8.
Get this...
Afternoon Delight
John Sunvold,
Winter Springs, FL
1st
Place
Citrus
Crust
1- cup Keebler Sandies (or any

shortbread cookie)
Pfaltzgraff Circle of Kindness
The Very Berry 9-inch Pie Dish
with Whimsical Lamb Pie Vent
Inspired by the book of the same
name by Jana Kolpen and Mary
Tiegreen, Circle of Kindness brings
the gently and welcoming spirit of
the Irish countryside to your table.
Based on the Aesops quote, No
act of kindness, however small, is
ever wasted, the book plays out the
humanitarian premise that one good
deed begets another to create a
circle of kindness. Use this pie plate
the next time you need to mix up a
magical pie for your family. The pie
will bake evenly due to the unglazed
bottom, and it wont overflow if using
the lamb pie vent or the charming
cardinal pie bird will allow excess
moisture to escape. amazon.com
Mix ingredients together and press

mixture into a 9 pie pan. Bake for 8-10
minutes in a pre-heated 375F (190C)
oven or until brown. Allow to cool to
room temperature.
Lime Layer
One 14 oz can of sweetened condensed

milk
1 egg
cup lime juice
Few drops of green food coloring
(optional)
Mix all ingredients and pour mixture
into cooled crust.
Sylt Hallan and Blaber Layer
Sylt Hallon and Blaber, can be purchased

at Ikea stores in their food marketplace
(if you cannot find it, substitute
cup blueberry preserves and cup
raspberry preserves)
Gently drop to 1 cup of Sylt Hallon
and Blaber on top of the unbaked lime
mixture. Work to cover the lime mixture
completely.
Lemon Layer
Pfaltzgraff Winterberry 9-1/2

inch Perfect Pie Plate with
Cardinal Pie Bird

milk
1 large egg
cup lemon juice
Few drops yellow food coloring
(optional)
Mix all ingredients and pour the lemon

mixture on top of the Sylt hallon and
Blaber layer. Spread lemon mixture to
cover completely and reaches edge of
crust. Bake pie for 18 minutes at 375F
(190C), remove from oven and cool.
Chill.
Topping
1 cup heavy cream

3 oz. softened cream cheese
3 oz. melted white chocolate
Combine cream cheese and white
chocolate. Beat the cream until stiff
peaks appear. Fold cream cheese
mixture into the whipped cream. Top
the pie. Garnish with fresh raspberries
and grated lemon or lime peel. Chill for
2 hours. Serves 8.
Iron Chef Lime Pie

John Sunvold, Winter
Springs, FL
Crust
1st
Place
Open
1- cup graham cracker crumbs

Preheat oven to 375F (190C). Mix
all ingredients and press mixture into
9 pie plate. Bake for 8-10 minutes
or until brown. Allow to cool to room
temperature.
Lime Layer

milk
1 large egg
cup lime juice
Mix ingredients and pour the mixture
into cooled pie shell. Bake for 15
minutes. Remove from oven and chill
in refrigerator for 2 hours.
Chocolate Layer

2 Tabelspoons corn syrup
1 Tablespoon heavy cream
1 Tablespoon milk
1/3 cup chocolate chips (semi-sweet)
1 cup powdered sugar
Mix butter, corn syrup, cream and
milk and heat over medium heat until
boiling. Stir constantly. Add chocolate
chips and stir until melted. Once fully
combined, slowly add powdered sugar.
Mix completely, then carefully spread
the chocolate onto the lime layer. It
cools quickly, so you must spread
immediately.
Topping
2- cups heavy cream

pound white chocolate (broken into
small pieces)
Bring cup of cream to a boil over
medium heat. Add white chocolate and
stir constantly until chocolate is melted.
Remove from heat and let cool it to
room temperature. Refrigerate for four
hours.
In large bowl, beat the remaining cream
until soft peaks form. Slowly add the
white chocolate mixture and continue
to beat until stiff. Cover and refrigerate
for 2 hours. Garnish with lime slices if
desired. Serves 8.

Here are some of our favorites
2009 winners recipes in the amateur
division. For a full list of the National Pie
Championships Winners and recipes
in both amateur and professional
division; and, to find out how to
participate in the 2010 competition,
please visit www.piecouncil.org
1st

Classic Cherry
Place

Strudel-Topped Pie
Cherry

Nikki Norman, Milton, TN

Crust
1- cups, plus 2 Tablespoons, unbleached

all-purpose flour
1 Tablespoon, fine granulated sugar
teaspoon fine sea salt
cup, plus 1 Tablespoon butter flavored
Crisco shortening
4 Tablespoons cold water
Pre-heat oven to 350F. In a medium
bowl, combine flour, sugar and salt. Stir
with a pastry cutter. Add shortening;
mix with pastry cutter for 2 minutes or
until small lumps appear. Using a fork,
gradually stir in cold water one tablespoon
at a time. Shape dough into a ball and
wrap in plastic wrap. Refrigerate at least
one hour. Using remaining 2 tablespoons
flour, dust work surface and roll out
crust. Fit crust in 9-inch pie pan; fashion
a decorate edge for crust if desired or
leave plain. Freeze crust for at least one
hour.
cup unbleached all-purpose flour

teaspoon baking soda
cup packed light brown sugar
cup quick cooking oats
4 Tablespoons unsalted butter
In a small bowl, combine all ingredients;
using a pastry cutter, combine mixture
until it is a crumb texture. Sprinkle
evenly over cherry filling. Bake directly
on oven rack for 45 minutes or until set.
During last 15 minutes of baking, you
may want to cover crust edge to prevent
overbrowning.
Garnish (optional)
cup confectioners sugar

1-2 Tablespoons heavy cream
If desired, garnish with confectioners
sugar drizzle. Combine two ingredients in
a small bowl. Use a teaspoon or fork to
drizzle. Serves 6-8.
Real Pumpkin Pie

Jill Jones, Palm Bay, FL
1st
Place
Pumpkin
Filling
Crust
1- cups granulated sugar

cup cornstarch
2 cups canned pitted sour red cherries,
drained and reserve 1 cup juice
few drops of red food coloring (optional)
teaspoon pure almond extract

teaspoon salt
Tablespoon granulated white sugar
cup shortening
1 egg
1- Tablespoons water (ice cold)
Tablespoon vinegar
In a small saucepan, combine sugar,

salt and cornstarch. Gradually whisk
in reserved cherry juice. Cook over
medium heat, whisking constantly, until
thickened. Remove from heat and add
red food coloring, if desired, almond
extract and fold in cherries. Cool. Pour
mixture into pie crust.
Mix flour, salt, sugar, then cut in shortening

with fork or pastry cutter until crumbly.
Add egg, water and vinegar. Scrape out of
bowl onto floured surface. Roll into ball,
plastic wrap and refrigerate to 1 hour.
Roll dough onto a floured surface.
Strudel Topping
Filling
One 4-6 inch cooking pumpkin

teaspoon salt
teaspoon pumpkin pie spice
1 smidgen fresh ground nutmeg
teaspoon pure vanilla extract
2 large eggs
One 14 oz can sweetened condensed
milk
Cut pumpkin in half, scrape out seeds and
string membranes of pumpkin. Quarter
pumpkin and in a double steamer steam
pumpkin until soft and skin peels off by
touch (45 minutes to 1 hour). Mash with
potato masher then squeeze water out of
mashed pumpkin through cheese cloth.
Mix pumpkin, sugar, salt, cinnamon,
pumpkin pie spice, nutmeg, vanilla and
mix well. Add eggs and milk. Mix well. Pour
into unbaked pie crust. Bake 425F for 15
minutes. Reduce heat to 350F and cover
crust edge. Bake for 40-50 minutes. Let
cool 3 hours before serving. Refrigerate.
Tres Leches Caramel

Cream Pie
Christine Montalvo, Windsor
Heights, IA
1st
Place
Cream
Crust
1 cup unsalted butter, at room

temperature
1/2 cup granulated sugar
1 cup finely ground shortbread cookies
1. Using an electric mixer, cream the
butter and sugar together on medium high

speed for 3 to 4 minutes. Add flour and
ground shortbread cookies to the mixture
and blend for 3 to 4 seconds until fully
incorporated. Press the mixture evenly
into the bottom of a 9-inch pie pan. Bake
the crust at 350F for 20 to 25 minutes,
or until golden brown. Allow the crust to
cool completely.
2. Spread of the can of Dulce De Leche
caramel evenly over bottom of cooled

pie crust. Set aside while you make the
filing.
Filling
One 12 ounce can of Dulce De Leche

caramel, divided
One 12 ounce can of sweetened condensed
milk
1 can evaporated milk
1 cup whole milk
3 egg yolks
2 Tablespoons sugar
2 whole cinnamon sticks
2 teaspoons vanilla extract
In a medium sauce pan, stir the
sweetened condensed milk, evaporated
milk and whole milk until well blended. In
a bowl, beat egg yolks. In another bowl,
mix the cornstarch and sugar together.
Stir the cornstarch mixture into the eggs.
Heat milks over low heat stirring until
hot. Whisk some of the hot milk into
the egg mixture, whisking constantly
to temper the eggs. Pour the egg milk
mixture into the milks in the saucepan
and stirring constantly, heat until very
thick and bubbling. Remove from the
heat and stir in vanilla extract. Pour into
prepared pie crust and cover with plastic
wrap. Refrigerate for at least 3 hours or
overnight.
Topping
1 cup heavy whipping cream

4 Tablespoons powdered sugar
Remaining Dulce de Leche
cup toffee chips
Whip remaining whipping cream with
powdered sugar. Warm remaining Dulce
de Leche in a microwave until smooth
and easily pourable. Drizzle Dulce De
Leche over top of pie. Pipe whipped cream
around edges of pie. Sprinkle with toffee
chips
Sweet Potato Pie with

Pecan Topping
Carolyn Blakemore, Fairmont, WV
Crust
1 cup flour, sifted

teaspoon salt
cup butter flavored Crisco
3-4 Tablespoons cold water
1st
Place
Sweet
Potato
Combine flour and salt in bowl. Cut

in shortening with a pastry blender
until crumbly. Sprinkle on water by the
tablespoons, stir with a fork to form a
ball. Wrap in waxed paper. Chill, roll out
on waxed paper with floured rolling pin.
Lay into a 9-inch pie pan.
Filling
2- cups cooked mashed sweet

potatoes
teaspoon salt
teaspoon cinnamon
teaspoon nutmeg, preferably freshy
ground
teaspoon ground ginger
1 teaspoon apple spice
1/2 teaspoon vanilla extract
2 large eggs, beaten
2/3 cup evaporated milk
Topping and on bottom crust

cup brown sugar
1 Tablespoon butter
cup chopped pecans
1. In a small dish combine brown sugar
and butter, mix until crumbly. Sprinkle

half of pecans on crust bottom. Reserve
2 tablespoons for topping and sprinkle
the rest over the pecans on the crust
bottom.
2. In a bowl, add mashed sweet potatoes,
sugar, spices and vanilla. Mix well. Add

eggs and milk. Mix well. Pour into pie
shell. Sprinkle topping and pecans over
filling. Cover fluted crust rim with foil
strips to bake. Bake in a 425F oven for
10 minutes. Reduce heat to 350F for
20 minutes. Cool completely. Serves
6.
ROCKY SMORES
Patricia LaPiezo,
Las Mesas, CA
Crust
1st
Place
Chocolate
Cream
1- cups flour
1/3 cup sugar
cup unsweetened cocoa powder
teaspoon salt
cup
Crisco
butter-flavored
shortening
teaspoon vanilla
2-3 Tablespoons ice water
Smuckers Smores Magic Shell
Dry roasted almonds
Chocolate covered graham crackers
Combine flour, sugar, cocoa and salt.
Cut in shortening. Stir in vanilla and
enough cold water until dough holds
together. Form into a ball and roll out to
fit a 9-inch pie pan. Bake 8 minutes at
400F. Cool completely. Brush bottom
and sides of crust with Smuckers Smores
Magic Shell. Sprinkle bottom with cup
each chopped dry roasted almonds and
chocolate covered graham crackers.
Refrigerate while preparing filling.
Filling
One 8-oz pkg cream cheese, softened

cup powdered sugar
6 oz semisweet chocolate, melted
1- cups heavy whipping cream, stiffly
beaten
cup miniature marshmallows
In a large mixing bowl, beat the cream

cheese, powdered sugar and vanilla until
light and fluffy. Beat in melted chocolate
until well blended. Fold in whipped cream
and cup miniature marshmallows.
Spread over prepared crust.
Topping
Smuckers Smores Magic Shell

Chocolate covered graham crackers
Dry Roasted Almonds
Marshmallow cream
Sweetened whipped cream
Spread top of pie with magic shell. Drizzle
with marshmallow cream. Sprinkle with
chopped almonds and graham crackers.
Decorate edge of pie with sweetened
whipped cream.
Meyer Lemon Cheese Pie

Patricia LaPiezo, Las Mesas, CA
Crust
1st
Place
1 teaspoon salt
Philadelphia
1- cups Crisco shortening
Cream
5 Tablespoons ice water
Cheese
1 Tablespoon vinegar
cup finely ground vanilla cream-filled
cookies
1 Tablespoon melted butter
teaspoon finely grated lemon peel
Preheat oven to 400F (200C). Combine
flour and salt in large bowl. Cut in
shortening. In a small bowl combine the
water, vinegar and egg. Stir into flour
mixture until dough comes together. Shape
dough into two disks and refrigerate for
one hour. Use 1 disk for a 10-inch pie
dish. Roll out crust on lightly floured work
surface. Transfer to pie pan, flute edges.
Prick bottom and sides of crust. Bake for 10
min; remove from oven. Combine cookie
crumbs, butter and lemon peel in a small
bowl. Press firm over bottom of crust

and bake an additional 8 min. Remove
from oven and turn oven down to 350
degrees. Prepare cheesecake filling.
Lemon Cheesecake Filling
4 oz. white chocolate, melted

cup heavy whipping cream
Two 8-oz pkgs cream cheese, softened
2 large eggs
2 Tablespoons freshly squeezed Meyer
lemon juice
1- teaspoons finely grated lemon peel
teaspoon vanilla extract
In a large mixing bowl, beat the cream
cheese and sugar until fluffy. Gradually
beat in cooled chocolate. Beat in eggs, one
at a time, blending well after each. Stir
in whipping cream, lemon juice, vanilla
and lemon peel. Pour into prepared crust
and bake for 30 minutes. Remove from
oven and cool. Prepare lemon curd.
Meyer Lemon Curd
4 large egg yolks

cup granulated sugar
3 oz. fresh Meyer lemon juice
cup unsalted butter
Pinch of salt
1 teaspoon finely grated lemon peel
In a large saucepan, beat the yolks and
sugar together until well blended. Stir
in the remaining ingredients. Cook over
medium-low heat, stirring constantly,
until thickened and resembling a thin
hollandaise sauce. Do not bring to a
boil. When thickened, pour at once into
a strainer. Discard residue. Pour over
prepared pie. Refrigerate until wellchilled.
Decorate edge of pie with sweetened
whipped cream and shaved white
chocolate, if desired.
The APC/Crisco National Pie

Championships were held April 24-26,
2009 at the Ramada Orlando Celebration
Resort and Convention Center in
Celebration, Florida, in conjunction with
the Great American Pie Festival.
For bakery-caf owner Linda Hundt
from DeWitt, Michigan, winning Best of
Show in the Professional division of the
American Pie Council (APC)/Crisco
National Pie Championships was a
bittersweet victory her prize-winning
pie, which competed against nearly 130
other entries, was named in honor of
her brother-in-law who passed away
just one week before the competition.
Hundt, also won three first place
awards in the commercial division this
year, two first place awards in the
commercial and one first place award in
the professional divisions in 2008 and
one first place award in the commercial
division in 2007. She entered eight pies
in this years competition, including
Toms Cheery Cherry Cherry Berry
Pie. Because her cherry pie fell in last
years competition, she never expected
that it would be the pie to take the top
honors. Shes pretty sure the heavens
were smiling down on her that day.
The owner of the Sweetie-licious
Bakery Cafe, a vintage-style bakery in
downtown DeWitt, Hundt is known for her
50s-style dresses and aprons, her pearl
necklaces and her pearls of pie wisdom
Brion Price Photography 2009
The Best of
the Best...
Januar y 23
is National
Pie Day!
Eat Pie and Inspire
Others Linda Hundt
including her mantra, Eat Pie and Love
Life. After leaving her career in politics,
Hundt started her pie business in 2002,
selling pies to high-end restaurants
and at farmers markets. Coming from
a long line of pie bakers, Hundt names
her award-winning pies in honor of
family members who have inspired her
over the years. In her bakery and on
her website (www.sweetie-licious.com),
she tells the heartfelt and sometimes
humorous stories behind each of her
pies. Her brother-in-law Tom earned his
pie, the Best of Show-winning Toms
Cheery Cherry Cherry Berry Pie, by
being a great supporter of Hundts
dreams and a friend to everyone he met.
Her Mommys Pumpkin Pie earned its
name after a fire swept through Hundts
mothers home just before the holidays.
Having to cook Christmas dinner at her
daughters house in an unfamiliar oven,
the normally wonderful cook burned
the entire meal, except for the pumpkin
pie. That foolproof recipe earned the
name Mommys Pumpkin Pie.

As the winner of the Professional
Division of the APC/Crisco National
Pie Championships, Hundt took home
Linda Hundt, DeWitt, MI
Crust
2009
Best of
Show
1-1/2 cups of flour

1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup Crisco shortening
1/2 teaspoon real almond extract

1 teaspoon fresh squeezed lemon
juice
1/2 teaspoon orange zest
1/2 cup dried Michigan cherries
1-1/2 cups of frozen blueberries
Combine frozen cherries, dried cherries,

sugar, cornstarch. Stir constantly on medhi heat until boiling. Boil for one minute or
until thickened. Add almond extract, lemon
juice and zest. Pour blueberries in bottom
Mix all ingredients in a stand mixer on of pie shell and pour cherry mixture over
medium speed swiftly until crust appears them.
pea like. Carefully sprinkle ice cold water
in crust mix until it just starts to be fully Crumb Topping
moistened and gathers together. Pat into 1 cup sugar
disc, wrap and refrigerate for at least 30 1 cup all purpose flour
minutes. Roll out on floured surface, place 1/4 tsp salt
in the pie pan and crimp the crust. Freeze 1 stick butter softened
until ready to use.
Mix together all crumb topping ingredients
Filling
by hand or a pastry blender until crumbly.
4-1/2 cups Montmorency tart
Cover filling with crumb topping. Bake in
cherries, frozen
preheated 400 degree F oven for 45 minutes
1 cup sugar
to one hour or until filling is bubbling over
1/4 cup cornstarch
crust.
Photo credit: Sweetie-licious2009
Toms Cheery
Cherry Berry Pie
the prestigious Best of Show title as

well as $5,000, a Crisco gift basket
and a new Sears Kenmore range.
Professional bakers entered pies
in eight categories: Apple, Citrus,
Crisco Classic Chocolate, Crisco
Classic Cherry, Fruit/Berry, Cream,
Nut and Open. First place winners
in each category received$200 cash
and a Crisco gift basket. The Best of
Show winner was chosen from among
the eight first place winners.

Phyllis Szymanek from Toledo,
Ohio, won top prize in the Amateur
Division at the American Pie Councils
Crisco National Pie Championships
in Celebration, FL. Her winning pie,
Category Five Peanut Butter Pie,
beat over 266 pies from across the
United States and Canada earning
her $5,000, a new Sears Kenmore
range and a Crisco gift basket and
the title of best amateur pie baker in
America.

Phyllis first heard about the
national competition five years ago
when a woman from the American
Pie Council met her at a Florida State
Fair competition and encouraged her
to enter. The following year she and
Andy stacked the pies in their car
and headed for Florida. En route, the
pies got smashed. Only the one on
top, a raspberry almond cheese pie,
survived the journey. It took second
place in its category. Now, Phyllis and
her husband, Andy, pack each pie on
ice, in its own box, with crumpled
newspaper to secure it in place. They
no longer stack the pies, and their
diligence is paying off.

Phyllis entered six pies this
year. In the amateur division, they
are judged in 15 categories: Apple,

Citrus, Crisco Classic Cherry,
Crisco Classic Chocolate, Cream,
Cream Cheese, Custard, Fruit/
Berry, Nut, Peanut Butter, Pumpkin,
Open, Raisin, sponsored by the
California Raisin Marketing Board,
Splenda and Sweet Potato. First
place winners in each category
received $200 cash and a Crisco
gift basket, second place winners
received $150 cash and third place
winners took home $100 cash. The
pies are evaluated on appearance,
taste, overall impression and
creativity. Of Phyllis six entries, only
her peanut butter pie won a blue
ribbon and advanced to become one
of the 15 finalist pies. Standing on
stage with the several multiple-blue
ribbon winners, she knew the odds
were against her. Then her name
was called...she cried...Andy cried.
Phyllis still tears up when she talks
about that day. Phyllis is already
plotting her strategy for next years
competition.

This year the APC/Crisco
National Pie Championships and the
Great American Pie Festival, featured
70,000 slices of pie in the Never
Ending Pie Buffet, attracted more
than 25,000 people to downtown
Celebration during the two-days
event. Leftover slices from the Never
Ending Pie Buffet and commercial
competition were donated to
Feeding America (formerly known
as Americas Second Harvest) to
help fight hunger in Central Florida.
For a complete list of winners and
to find out how to compete in 2010
please visit www.piecouncil.org.
Category Five
Peanut
Butter Pie
2009
Best of
Show
Phyllis Szymanek,
Toledo, OH
Mix first three ingredients in a small

bowl. Spread into the bottom of
Phyllis was inspired by the buckeye cooled pie shell and sprinkle with
candies popular in her native peanuts.
Ohio, she experimented with a
peanut butter filling, chopped Filling
peanuts and vanilla wafer crust. 2/3 cup granulated white
Her son, David Shepler, dubbed sugar
the creation Category Five Peanut 3 Tablespoons cornstarch
Butter Pie, because its taste was 1 Tablespoon all-purpose
flour
powerful, like a hurricane.
teaspoon salt
3 cups milk
Crust
3 egg yolks, lightly beaten
1-1/3 cups finely crushed
cup creamy peanut butter
vanilla wafers
1- teaspoon vanilla extract
2 Tablespoons granulated
6 small (.55 oz) frozen
white sugar
Peanut Butter Cups, chopped
teaspoon vanilla extract
1/3 cup melted unsalted
1. In medium saucepan, combine
butter
sugar, cornstarch, flour and salt
Mix all of the ingredients in a bowl over medium heat. Gradually stir
until blended; pour into a 9 pie in milk until smooth; bring to a
dish sprayed with Crisco cooking boil.
spray. Press into the bottom and 2. Cook and stir for 2 minutes.
sides; bake in a 350F (175C) Remove from heat. Gradually
oven for 8-12 minutes or until stir in one cup of hot filling into
lightly browned. Let it cool.
the beaten egg yolks. Return all
to saucepan, stirring constantly.
Peanut Butter Filling
Return to a boil; cook and stir for
cup powdered sugar
2 minutes. Remove from heat.
1/3 cup creamy peanut
Add vanilla and peanut butter.
butter
3. Let it cool, fold in 5 chopped
3 Tablespoons softened
peanut butter cups. Pour into
unsalted butter
cooled pie shell. Garnish with
cup chopped peanuts
whipped
topping,
remaining
(save small amount for
chopped peanut butter cups and
garnish)
remaining chopped peanuts.
Brion Price Photography 2009
The Heavenly Peach Galette

by Rose Levy Beranbaum
When my blog, Real Baking with Rose Levy Beranbaum, was in its infancy, one
of my first postings titled Surrogate Baker reported the story of a dinner invitation
from our then new friend Leon Axel who lives across the street and featured a fruit
galette that required emergency shuttling back and forth to our oven. We have since
gotten together for dinner many times but this week, when we carried this peach
galette across the street to Leons, I was reminded of the first visit just short of three
years ago.
Late in the evening there was an unexpected visit from Leons son Nathanial and his
lovely girl friend who were returning from a concert nearby on Bleecker Street and
hadnt yet had dinner. So we started all over again with Leons fabulous ballontine of
duck with cherry ginger chutney, a mixed greens salad from the local farmers market
with herbs just snipped from his terrace garden, and then the galette.
As this is the height of an exceptionally fine peach season, and the galette turned
Recipe and Photographs by

Rose Levy Beranbaum
out to be so special, I want to share this

with you. Luckily I had the foresight to
take several step-by-step photos of the
process which I think will be helpful and
maybe even inspirational!
Ill admit that from beginning to end it
took about 5 hours but I think they were
5 hours well spent. In fact, pot luck is
really the way to go these days with no
one having the time to make a full scale
dinner except on very rare occasions.
There was enough galette to serve 5
substantial slices plus slightly smaller
ones for breakfast. Leon served a lovely
and rare berry liqueur from Finland with
the tart.
When I was at the checkout counter the
next day at Trader Joes, the cashier asked
me if I smelled lychees. I quickly realized
it had to be the peaches. After peeling
and slicing 9 peaches, the intoxicating
floral aroma had impregnated everything
I was wearing. It couldnt have remained
in my hair as I had gone for my usual
early morning swim. And what do you
suppose I was thinking during that mile
of laps? Hurrying home to eat that last
piece of peach galette.
Perfect Peach Galette

This is my favorite peach pie transformed
into a galette. I prefer it to a pie because
the balance of fruit to pastry is truly
perfection. It works for most fruit, but
especially well for peaches, which,
compared to nectarines and apples are
a little softer and dont hold up as well in
a thicker layer. The thin, buttery, flaky,
crisp crust encasing the luscious peach
slices is truly heavenly.

Oven Temperature: 400F/200C
Baking Time: 40 to 45 minutes
Serves: 8
1-1/2 flaky cream cheese pie crust
recipe for 2 crust 9-inch pie (22
oz/624g)
3 lbs. ripe peaches (about 9 medium
peaches/1134 g/40 oz/6-1/2 cups)
peeled, pitted and slices about 1/4inch thick
1 Tablespoon (0.50 oz/16 g) freshly
squeezed lemon juice
2/3 cup (4.7 oz/133 g) granulated
white sugar
A pinch of salt
4 teaspoons(13.5 g) cornstarch
1/2 teaspoon almond extract
2 Tablespoons (1 oz/28 g) unsalted
butter
1. Place the sliced peaches in a large
bowl and sprinkle them with the lemon

juice. Sprinkle on the sugar and pinch of
salt and toss them gently to mix evenly.
Allow them to macerate for a minimum
of 30 minutes and a maximum of 1 1/2
hours. Transfer the peaches to a colander
suspended over a bowl to capture the
liquid. The mixture will release at least 1
cup up to 1-1/3 cups of juice.
2. In a small saucepan (preferably lined
with a nonstick surface) over medium

high heat, boil down this liquid together
with the butter to about 2/3 cup or until
syrupy and lightly caramelized. The
exact amount will depend on how much
juice the peaches release which you
will be reducing by about half. Swirl but
do not stir it. (Alternatively, spray a 4-cup

heatproof measure with nonstick vegetable
spray, add the liquid and butter and boil it in
the microwave, about 12 to 18 minutes on
highwatch carefully as microwaves vary).
Transfer the peaches to a bowl, pour the
syrup over them, and toss gently. (Do not be
concerned if the liquid hardens on contact with
the peaches; it will dissolve during baking.)
Add the cornstarch, almond extract and toss
gently until all traces of it have disappeared.
3. Remove the dough from the refrigerator. If

necessary, allow it to sit for about 10 minutes
until it is soft enough to roll. On a well-floured
pastry cloth roll the crust into a 24-inch
diameter circle. Fold it in quarters and transfer
it to a 14 to 16-inch pizza pan, allowing the
border to overlap the pan. Scrape the peach
mixture into the pastry and carefully drape
the border over the fruit, allowing it to pleat
as evenly as possible. It will leave a small
area in the center exposed.
4. Cover the galette loosely with plastic wrap

and refrigerate it for one hour before baking
to chill. This will maintain flakiness.
5. Preheat the oven to 400F/200C. at least
20 minutes before baking time. Set the oven

rack at lowest level and place a baking stone
or baking sheet on it before preheating. Place
a large piece of greased foil on top to catch
any juices.
6. For a delightfully crunchy crust, spritz
or brush the pastry all over with water and

sprinkle with superfine sugar. Set the pan
directly on the foil topped baking stone and
bake 40-45 minutes, the juices bubble thickly
in the center opening and the peaches feel
tender but not mushy when a cake tester or
small sharp knife is inserted. Rotate the pan

half way through the baking time. If it starts
to over-brown, cover loosely with foil.
7. Cool the galette on a rack for about 3
hours until warm or room temperature before

cutting. Pointers for Success:
* The peaches should be ripe and yield slightly
to pressure but firm enough to maintain their

texture when baked. If squishy, they lose their
character.
* To peel peaches, bring a pot of water to a
boil, add the peaches and turn off the heat.
Allow them to sit for 1 minute. Drain at once
and rinse with cold water or place in a bowl of
ice water. If the peaches are ripe, the peels
will slip off easily.
* As you slice the peaches, toss them
occasionally to coat with sugar mixture.
* Be sure to put a sheet of foil under the pie
pan as there is always a little spill over with
this much fruit.
* For a truly crisp bottom crust, this juicy
galette works well baked directly on the floor
of the oven for the first 30 minutes. Then raise
it to a rack in the lower part of the oven.
Understanding Concentrating the peach juices
before baking keeps the filling juicy and
requires only a small amount of starch to bind
it.
NOTE: For the pie crust, put favorite flaky &
tender pie crust in the search box and increase

the recipe by 1-1/2 times. Rolling a crust this
large and this thin can be tricky. This is a
great doughstrong enough to roll thin but
tender when baked. Be sure to roll the crust
in a cool areano higher than 75F/24C and
work quickly. Move it on the cloth occasionally
to ensure that it isnt sticking and add more
flour if necessary.
Rose's Favorite Flaky & Tender Pie

Crust
8 Tablespoons (4 oz/113 g) frozen
unsalted butter, 1/2 inch cubes
1-1/3 cups (6.5 oz/184 g), sifted into the
cup bleached all purpose flour, preferably
Wondra
1/8 teaspoon sea salt
1/8 teaspoon baking powder (preferably
Rumford or another non-aluminum
variety)
One 3-ounce package (85 g) cream cheese,
cut into 4 pieces and chilled
2 Tablespoons heavy cream
2 teaspoons cider vinegar
Food Processor Method
1. Process flour, salt, and baking powder to
blend.
2. Add cream cheese and process until
coarse.
3. Add butter cubes and pulse until peanut
size.
4. Add cream and vinegar and pulse until
butter is the size of small peas.
5. Scrape dough onto a lightly floured work
surface. Use latex gloves or cover hands with
plastic bags and press dough until it holds
together in one smooth flat disc.
6. Wrap, and refrigerate 45 minutes before
rolling.
Note: Baking powder containing aluminum
has a bitter flavor. Most health food stores

and many supermarkets carry the calcium
variety.You can eliminate the baking powder
and double the salt but the crust will be less
tender.
Rose Levy Beranbaum is the award-winning author
of nine cookbooks, including The Cake Bible. Visit
her at realbakingwithrose.com to find out what is
she up to lately.
Get this...
Rose Levy
Beranbaum's
Rose's Perfect
Pie Plate with
Recipe Booklet
Emile Henry
Provencal Pie Dish
Chantal Ceramic
Deep Dish Pie
Blueberry Pie
Recipe and Photograph by Vera Shepherd
My husband loves fruit pies and blueberry

pie is one of his favorite. Although, he can
eat a whole pie by himself...for me a whole
pie is too much for a household of two! So,
I came up with a pie-for-two recipe to share
with your better half without adding inches
to his and your wastline.
DESSERT FOR 2...

Since I like a very flaky bottom crust in this
fruit pie, I pre-baked the crust, and cooked
the filling. If you dont, just skip the prebaking step. Instead of slits for vent holes
on the top, use a small round pastry tip or
a small cookie cutter, do this step before
placing the dough on top of the filling.
Although, we sometimes eat this pie right
out of the pan, unmold the pie and place it
in a big bowl, add a big scoop of vanilla ice
cream, grab two spoons, go to the couch and
share it with your sweetie.
1 pie dough recipe or store-bought
2 cups blueberries, fresh or frozen
4 Tablespoons granulated white
sugar, or more depending on the
sweetness of the fruits
2 teaspoons cornstarch
1 Tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground
nutmeg
1/8 teaspoon salt
1 Tablespoon unsalted butter, cut
into small pieces
1 egg white, lightly beaten
1. Roll out the dough on a lightly floured
surface. Fit it into one 6-inch pie plate, trim

the excess dough hanging over the edge;
cover with plastic wrap and refrigerate
until firm, about 30 minutes. Roll another
disk of dough on a lightly floured surface,
and transfer to a parchment paper
lined plate. Cover with plastic wrap and
refrigerate until firm, about 30 minutes.
2. In a small saucepan, add 1 cup
blueberries, sugar, and cinnamon, heat
over medium heat, stirring occasionally
until the blueberries releases its juices.
In a small bowl, mix lemon juice and the
cornstarch until it is fully dissolved. Add

the cornstarch mixture in the blueberry
mixture. Cook until it thickens and it
comes to a boil. Remove from heat, add
the remaining blueberries and mix until
combined. Let it cool completely.
3. Preheat oven to 425F (220C). Prick
bottom of dough all over with a fork. Line
with parchment paper or foil, leaving at
least a 1-inch overhang. Fill with pie weights
or dried beans. Bake for 10 minutes. Turn
the heat down to 375F (190C) bake for
10 minutes. Remove the pie weights and
parchment paper. Brush lightly with egg
whites. Continue baking until the center
looks dry, about 25 minutes. Transfer pie
shell to a wire rack; let it cool slightly.
4. Spread the filling onto the crust and
scatter the butter on the top. Brush the
edges with egg whites. Place the other
rolled pie crust on top of the filling and the
edges of the baked crust. Trim and press
the tines of a fork around the edges of the
dough to seal. Cut vent holes on the top
with a paring knife. Brush the crust with
the egg white and sprinkle generously
with sugar.
5. Place the pie on the baking sheet and
bake at 375F (190C) until the top crust is
golden brown, for about 20 to 25 minutes.
Let the pie cool on a wire rack until the
filling has set. Serve slightly warm or at
room temperature. Add a scoop of ice
cream and a dollop of whipped cream.
Variation: To make a Dutch blueberry
pie make the topping by mixing 1/4
cup light brown sugar, 1/4 cup coarsely
chopped toasted walnuts, 1 teaspoon
ground cinnamon and 3 tablespoons
unsalted butter. Scatter the mixture on
the filling before baking and bake for 15
to 20 minutes.
DESSERT FOR 2...

Mini Apple Tarts
Makes 2 servings
This is such an easy and quick tart to make. Serve warm with a scoop of vanilla ice cream
and whipped cream. However, it is delicious as is, served with coffee or tea. If you do
not have a cookie cutter use a bowl or glass and cut around it with a sharp paring knife.
If using apricot jam, mix a teaspoon of water, heat to melt, and strain through a fine
sieve before using.
One package puff pastry, frozen store-bought (defrosted) or homemade
1 medium Granny Smith apples, peeled, cut into 1/4-inch thick slices
1 Tablespoon apple jelly or apricot jam
1 egg white, lightly beaten
1. On a lightly floured surface, unfold, cut one puff pastry sheet in half, wrap and place
back the other half in the freezer. Using a 6-inch round pastry or cookie cutter cut out
two rounds; transfer to a baking sheet lined with silicone mat or parchment paper. Place
a 4-inch round pastry or cookie cutter in the center of the 6-inch rounds and lightly press
on the dough without cutting through. Chill dough on a baking sheet lined with silicone
mat or parchment paper for 15 minutes.
2. Heat oven to 425F (220C). Brush the edges of the dough with egg white. Arrange
the apples overlapping neatly within the edges of the puff pastry dough. Sprinkle about
1 teaspoon sugar evenly over the apples and the edges of the dough. Lower the heat
to 375F (190C). Bake until golden brown and the apples are soft, for about 15 to 20
minutes. Remove tarts from oven and let it cool on a cooling rack.
3. In a small bowl, melt the jelly or jam in the microwave. Brush the jelly or jam
generously on top of each tart. Dust the edges with powdered sugar, if desired.
Get this...
Swissmar Borner V-Slicer Plus Mandoline
With a helpful set of instructions and

three cutters, this inexpensive
sturdy plastic mandoline with
German surgical-steel blades yields
professional looking, uniform results,
quickly without much work on your part.
Cut thick or thin slices of apple for pies,
or veggies for stir fries. Slice potatoes thinly
for homemade chips, or cabbage for cole slaw.
Julienne, dice, or shred carrots for salad.
The V-frame, all three inserts, and the safety holder
fit into a caddy that can stand upright on the counter,
lie flat in a drawer, or hang on the wall for easy storage.
It measures 15 inches long and 6 inches wide when
assembled for storage. amazon.com
Pie 101
I know how intimidating making a pie from scratch can be, but for me a
homemade pie always tastes better. I learned through trial-and-error, searching and
studying many cookbooks on how to make delicious, winning pies with buttery, flaky
crusts that tastes just as good the second day as the first. Here, I provided you with
enough tips to start you on your way to shed you fear and to make pie! But like with
anything in life, practice is the key! So, enjoy the pleasure of making and rolling the
perfect pie dough, the aroma of freshly baked pie throughout the house, and the
smiles you receive from your family and friends when serving them your warm pie
topped with fresh whipped cream or a scoop of creamy ice cream...

All-butter, all-shortening, butter/shortening, all-lard, lard/butter pie dough....Its
all a matter of personal preference. Try any variation and pick your favorite. There
is no right and wrong when it comes to your own taste. Lastly, if making pie crust is
too daunting or time consuming, eh, then use store-bought pie crust. So feel free to
substitute store-bought pie crust in any of the recipes featured in this issue. Roll up
your sleves, turn up the music, and start making pie!

Tips for Perfect Piecrust Every Time...
2
3
4
When making dough, the fat-flour

mixture should have pieces ranging
in size from crumbs to 1/2-inch. Add
water; look for a crumbly texture.
When squeezed, the mixture should
hold together but not be sticky.
When making the dough, make sure
the fat is well chilled.
Do not overwork the dough. The
stretching of the dough and the
warmth from your hands will result in
a tougher dough that will be difficult
to roll out.
Divide the dough and place each half
on a piece of plastic wrap. Gather the
dough, shape into balls, and flatten
slighty. Place another plastic wrap on
top and roll to 1/2-inch thick into a
disc equals less rolling.
5
6
7
Chill the dough thoroughly, for at

least 30 minutes before rolling it
out. Lightly flour the rolling pin and
the work surface.
Start rolling from center of the
dough. If dough loses its circular
shape, roll near the crooked edge
by placing the end of rolling pin
and rolling that area by pressing
with one hand while holding the pin
loosely with the other.
Keep the work surface lightly
floured so the dough doesn't lose
its shape, stick, or tear. Move the
dough constantly so that it will
not stick to the work surface, and
lightly dust with more flour under
it. If the dough sticks, run a long
offset spatula underneath it and
dust the surface with flour.
8
9
10
11
12
13
14
15
Run the tip of your fingers

around the edges and center
of the dough to feel if the
thickness is even.
Get this...
Brush excess flour from

the rolled dough with a dry
pastry brush before placing
it into the pie plate. Wrap the
dough around your rolling
pin, brush excess flour from
the bottom, and transfer the
dough into the pie plate.
Fit the dough into the pie
plate by pushing down the
sides without pressing into
the corners. Use scissors to
trim the edges and leave
about a 1/4-inch dough.
Pile it high with fruit creating
a mount in the center for
lofty results.
Add top crust, trim to 1/2
inch, tuck it under edge of
bottom crust, and crimp with
your fingers.
The Cuisinart MP-14N Limited Edition

Metal Food Processors the ultimate food
preparation tool. The food processor has
all the elements of quality that Cuisinart
is known for, including a powerful motor,
a large work bowl, wider mouth feed tube
which is perfect for slicing whole fruits
and vegetables, dough control button that
works with the PowerPrep metal dough
blade that lets you make perfect dough in
seconds, and a long warranty makes the
limited metal food processor the perfect
choice in food processors. amazon.com
For a shiny pie crust, use

a pastry brush to brush
the unbaked top crust with
lightly beaten egg whites.
For an extra-crispy pie crust
with a golden color, sprinkle
it with sugar.
Cut decorative vents on the
top of a double-crusted fruit
pie to allow steam to escape
and prevent the fruit juices
from overflowing.
Vic Firth Maple Wood French Rolling

Pin Rolling out proper pie crusts that are
both tender and flaky is a snap with this
pin. Tapered from the middle to both ends,
it rolls out dough thinly by pushing it from
the middle. And it rotates easily around
the dough for making perfect circles
a virtue for pizzas, also. It's unfinished
so that, over time, flour penetrates the
wood's pores making the pin less sticky
than finished pins. Fred Brack
Brack
Get this...
The right tools make a big difference. Here's what you'll need...
R & M Mini Jelly
And Aspic 12 Piece
Cookie Cutter Set
Fox Run Parchment
Paper Sheets, 12inch x 16-inch
Wilton Angled
Spatula, 13-inch
Oxo Good Grips Dough

Blender with Blades
Best Manufacturers Flour

Duster a precision mini-sifter,
this handy Flour Duster is
great for lightly dusting flour
on working surfaces without
the mess and fuss.
Wsthof ComeApart Kitchen

Shears
Three commercial
pastry brush set
made
with
boar
bristles; 1 flat pastry
brush with 5-1/2
handle; 1-1/2 flat
pastry brush with 6
handle; and, 3 flat
pastry brush with 6
handle
Vic
Firth
Maple
Bakery
Rolling Pin is a kitchen
basic that every cook needs.

Made with waxed maple barrels, this
affordable 19-inches by 2-inches pin has a
full-length steel axel that runs through selflubricating nylon bearings guaranteeing a
lifetime of smooth rolling. This Plain Rolling
Dowels is great for pie crusts, pastry shells
and all other baking items.
Pyrex
9-inch
Glass
Round Pie Dish Goes
from the freezer to oven
or microwave and then to
table. Dishwasher safe.
Clear. 9 x 1-1/4.
Ateco 11-Piece Graduated

Round Cookie Cutter Set
Wilton Pastry Wheel

Two different edge patterns
for smooth and scalloped
cuts. Easy rolling axle for
smooth cutting. Non-slip
handle, durable, easy to
clean stainless steel blades.
Dishwasher safe.
Kaiser Bakeware
Heart Cookie
Cutter, Set of 6
WHY...
there are burned spots on the crust? The crust was not evenly rolled
out.
Solution: Run the tip of your fingers around the edges and center of the
dough to feel if the thickness is even.
the crust shrank? There was not enough fat, the ingredients were not cold
enough, there was too much water, the dough was not properly chilled.
Solution: Do not roll the dough too thin, leave a generous overhang when
you trim and crimp your pie, chill the dough for at least 30 minutes before
and after rolling, use pie weights when blind baking.
the crust was tough? There was not enough fat in the recipe, the dough
was overworked, you used too much flour while rolling out the pastry, or
used too much water.
Solution: For best results, only roll the dough once, if you gather it together
and re-roll it, the dough will be tougher than on the first roll. If you do
need to re-roll your crust, lightly press the dough together and chill for
30 minutes before rolling. Acid makes a tender crust. If you like a tender
crust, than adding a little acid, such as lemon juice or vinegar, will give
your pie a melt-in-your-mouth appeal.
the dough is crumbly and difficult to roll? Too much fat and not enough
will make the pastry crumbly.
Solution: Measure your ingredients carefully. Add more water, a tablespoon
at a time.
the bottom crust was soggy? The pie pan used. The filling leaked through
the crust or was a little runny. The oven temperature was too low. Too much
fat in the recipe, ingredients were not cold enough, or you overworked the
dough.
Solution: Use glass, or dark metal pans, they absorb more heat and
produce a crispier, golden-brown crust. After baking, cool the pie on a wire
rack, to allow the air to circulate under the pie. Patch any cracks with scrap
of dough with a little water to glue. Make sure the oven temperature is
accurate, the ingredients are cold, and do not overwork the dough.
Blind baking a pie crust for a custard pie ensures that the bottom of your
pie will not be soggy. How to blind bake: Line your pie shell with parchment
paper or foil, fill half-way with dry beans or a pie weight to weigh the pastry
down and bake as directed. When the crust begins to turn lightly golden,
remove the weights and paper and continue to bake for a fully-baked shell
or fill and continue to bake as directed.
Get this...
Marcigny, a small town nestling between
the hills of Southern Burgundy, has
been home to Emile Henry for the past
150 years. Faithful to its origins, the
entire production is carried out here.
Thanks to its clay, rich in refractory
properties, Burgundy has remained
a fertile area for potters, passing on
their savoir-faire from generation to
generation. Clay, a natural and noble
material, has been used since the
mists of the time to cook or preserve
Emile Henry 5-inch Individual

Pie Dishes, Cerise Red, Set of 2
food. While respecting the traditional
techniques, Emile Henry has introduced
technological improvements (Ceradon
) so that the dishes are more resistant
to mechanical and thermal shock.
Strong, durable, all Emile Henry pieces
can be taken directly from the freezer to
the hot oven, can go under a broiler and
is microwave, freezer and dishwasher
safe. The natural clay is unsurpassed
for conducting and retaining heat. All
pieces are perfect for everyday use
and carry a 3 year warranty against
defects.
Emile Henry Provencal 5-inch

Individual Pie Dish, Set of 2
Individual pot pies, quiches, and tarts

cook to perfection in these two Emile
Henry pie dishes. Pure white on the
inside and azure blue, vert, or cerise red
on the outside, each 5-1/2-by-1-1/2 inch
baking dish with its fluted rim not only
adds panache to the table but conducts
and retains heat superbly, gently diffusing
heat right into the center of the pie. Even
after years of use, the glossy, translucent
glaze wont discolor, crackle, or show
knife marks. The underside is unglazed
to reduce slippage. Amazingly versatile,
the dish can go directly from the freezer
to hot oven, and is safe for microwave,
dishwasher, and even broiler, perfect for
making crme brulee. Ann Bieri
Emile Henry Vert Green

5-inch Individual Pie
Dishes, Set of 2
Recipe and Photograph

by Vera Shepherd
Lucky No. 7
Chocolate Pecan Pie
This rich flavorful pie is filled with just
the right amount of crunchy-toasty pecans
studded with pieces of chocolate. Serve
with a scoop of vanilla ice cream and
whipped cream.
Crust
1-1/4 cups (5 oz/150g) all-purpose

flour
1/4 teaspoon salt
1 teaspoon granulated white sugar
1/2 cup (1 stick) unsalted butter,
chilled and cut into about 1/2-inch
cubes
1/2 teaspoon white vinegar
2 to 4 Tablespoons icy filtered
water
1. In a large bowl, using a pastry
blender, combine flour, salt, and sugar.

Add butter, and cut in with pastry
blender until mixture resembles coarse
meal, with just a few pea-size pieces of
butter remaining.
2. Sprinkle with white vinegar, 2
tablespoons ice water, and continue
to work dough with pastry blender
until crumbly but holds together when
squeezed with fingers (if needed, add
up to 2 tablespoons more ice water, 1
tablespoon at a time). Do not overwork
the dough.
3. Turn dough out onto a lightly floured
work surface. Form into an 1/2-inch
thick disk. Wrap tightly in plastic, and
refrigerate until firm, for at least 1 hour.
Or, wrap in plastic, place in a resealable
plastic bag, and freeze up to 3 months.
Thaw in the refrigerator before rolling.
4. On a lightly floured work surface,
roll dough into a 12-inch round. With a
dry pastry brush, sweep off the excess

flour. Fit the dough into a 9-inch pie
plate, pressing it into the edges. Trim
to a 1-inch overhang all around. Crimp
edge as desired. Cover with plastic wrap;
chill pie shell for at least 30 minutes.
5. Preheat oven to 425F (220C). Prick
bottom of dough all over with a fork. Line
with parchment paper, leaving at least a
1-inch overhang. Fill with pie weights or
dried beans. Bake for 10 minutes. Turn
the heat down to 350F (180C) bake
for 10 minutes. Remove the pie weights
and parchment paper. Continue baking
until the edges of the crust are just
beginning to turn golden and the center
looks dry, about 25 minutes. Remove
parchment and pie weights. Transfer pie
Filling
2 large eggs
1/3 cup unsalted butter, melted
1/2 cup granulated white sugar
1/2 cup dark brown sugar
1/3 cup all-purpose flour
1-1/2 cups toasted pecans, coarsely
chopped
1/2 cup coarsely chopped semisweet
chocolate
4 Tablespoons Jack Daniels Old No.
7 whiskey
1 egg white, slightly beaten
1. In a large bowl, mix together eggs
and butter. Add sugars, flour, and mix

until well combined. Stir in pecans and
whiskey until well combined. Pour into
prepared pie shell. Scatter the chocolate
pieces evenly. Brush the pie dough
edges with egg whites.
2. Transfer pie to oven and bake at
350F (180C) until filling is set, about
25 to 30 minutes. Transfer pie to a wire
rack; let cool before serving.
Caramelized Peach Lattice Pie

Crust
2-1/2 cups (10 oz/300g)

all-purpose flour
1/2 teaspoon (2g) salt
2 Tablespoons (12g)
granulated white sugar
1 cup (226g/2 sticks)
unsalted butter, cut into
about 1/2-inch cubes
and chilled
1/4
teaspoon
pure
almond extract
1/2 teaspoon white
vinegar
filtered water
Filling
2 lbs (about 908g)

peaches, peeled, sliced
(fresh or frozen)
3 Tablespoons (24 g) allpurpose flour
1-1/2 teaspoon ground
cinnamon
1/2 teaspoon freshly
ground nutmeg
4 Tablespoons (57g)
small pieces
1/2 cup (90g) light
brown sugar
1/2
cup
(115g)
granulated white sugar
2 Tablespoons peach
liqueur, optional
1 egg white, slightly
beaten
1. In a medium-size bowl, mix the flour, salt, and
sugar. With a pastry blender, cut in butter, working

until mixture resembles coarse meal with a few
pea-size pieces remaining. Add the vinegar and
extract, give a quick mix with your hands.
2. Add two tablespoons of ice water at time, while
mix with your hands until dough comes together.
If dough is still crumbly after adding all the water,
add more ice water a tablespoon at a time. Do not
overwork the dough.
3. Divide dough in half, and flatten halves into
1/2-inch thick disks. Wrap each disks in plastic
wrap. Place in the refrigerator until well chilled,
for at least 1 hour.
4. Roll out one of the disks of dough on a lightly
floured surface to 1/8-inch thickness. Dust the
dough lightly with flour and, using a floured rolling
pin, roll it out into a rough 11-inch circle. Lift the
dough often, make sure that the dough does not
stick to the work surface. Transfer to a 9-inch pie
pan and trim, leaving 1/2-inch overhang. Cover and
place in the refrigerator for at least 30 minutes.
5. Roll the remaining disk of dough to 1/8-inch
thickness and about 13 inches in length. Cut 10
one-inch strips using a pizza wheel, pastry cutter
or a sharp knife. Lay 5 strips on a parchment paperlined baking sheet lengthwise. Gently bend back
every other strip and slide one of the remaining
5 strips down crosswise (and beneath the bent
strips). Flip the lengthwise strips back to lay flat
and bend the alternate lengthwise strips back.
Slide another remaining strip down crosswise,
placing it about 1-inch above the previous.
6. Flip the lengthwise strips back, and repeat the
process until all of the crosswise strips are placed.
Trim the strip ends, leaving a 1/2-inch overhang.
Cover and place in the refrigerator for at least 30
minutes. Please visit the members area for a
step-by-step photos on how to make the lattice.

by Vera Shepherd
7. Heat the oven to 400F (200C). heat 375F (190C) down to. Bake until
Remove the pie pan and strips from the
refrigerator.
8. Toss the peaches, flour, nutmeg, and
cinnamon together in a large bowl. Melt
the butter in a heavy-bottomed skillet
over medium-low heat. Add the sugars
and stir to dissolve the sugars. Cook
until the sugars melt and caramelize.
Add the peaches and coat the peaches
with the sauce. Remove the skillet from
the heat. Add the peach liqueur and toss
the peaches until combined. Set aside
and let the filling cool completely.
9. Place the peaches in the crust and
1/2 cup of the cooked liquid, discard
the rest. Brush the edges of the pie and
the lattice strip with the egg whites and
sprinkle with granulated white sugar.
Carefully slide the lattice strips on top
of the filling over the edges and fold
the edges and crimp together. Brush
the edges with egg whites. Turn the
Get this....
A nifty way to carry not pies...
Peterboro Country Slatted Two

Pie Basket
the fruit is bubbling and crust is golden

brown, for about 40 to 45 minutes. Cool
on a wire rack.
Editors Note: I roll out the dough
between two large food plastic wrap.
This way there is no need to flour the
work surface. When you feel the dough is
getting sticky and soft return the dough
to the refrigerator to chill. Depending on
the moisture content of your flour, you
might need to add more or less water.
It is very important to feel the dough.
The lattice adds elegance, but if you do
not want to bother with it just top the
filling with another rolled pie dough and
cut a few slits in the center. If you do
not have a pastry blender use the tip of
your fingers, but work quickly because
the more the butter melts the less flaky
it will be. You can use a food processor
to make the pie dough.
For more than 150 years the Peterboro

Basket Company has thrived in the heart
of historic Peterborough, New Hampshire.
They are the only manufacturer of this
one-of-a-kind basket design. This twopie basket features a sturdy wooden pie
tray, which allows you to stack 2 pies, or
a pie and a cake for easy transport. It
is woven in our 5/8" weave. The double
swing handles make it easy to carry and
the country slatted lid hinges in the back
for easy access. Each one of the slatted
lids is entirely cut and nailed together by
hand. This is their most popular pie basket
and is sure to make your life easier when
transporting your prize winning pies to
your family gathering. Choice of Honey
or Cherry Stain. Measures approx.: 13
1/4''L x 13 ''W x 8''H Handcrafted in
the USA from 100% USA made materials.
www.peterborobasket.com
Aztec Fudge Pie

This is an extra rich, fudgy, nutty pie with a sweet heat. The secret ingredient that makes
you feel a little heat at the back of your throat is the ancho chiles. Ancho chile is the
dried form of the poblano pepper. It is very dark in color and has a deep rich but sweet
taste and is usually milder. Please do not substitute for chili powder. It is a must to serve
warm with a scoop of ice cream. You can use a food processor to make the pie dough,
for directions see p. 74. If you do not wish a crispy bottom crust than skip the pre-baking
step.
Crust
1-1/4 cups (5 oz/150g) all-purpose flour

1/2 teaspoon salt
1/2 teaspoon granulated white sugar
1/2 cup (1 stick/113g) unsalted butter, chilled and cut into about 1/2inch cubes
2 to 4 Tablespoons ice water
1. In a large bowl, using a pastry blender, combine flour, salt, cinnamon and
sugar. Add butter, and cut in with pastry blender until mixture resembles coarse
meal, with just a few pea-size pieces of butter remaining.
2. Sprinkle with 2 tablespoons ice water, and continue to work dough with pastry
blender until crumbly but holds together when squeezed with fingers (if needed,
add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overwork
the dough. Form into an 1/2-inch thick disk. Wrap tightly in plastic, and refrigerate
until firm, at least 1 hour. (Or wrap in plastic, place in a resealable plastic bag,
and freeze up to 3 months. Thaw in the refrigerator before rolling.)
3. Turn dough out onto a lightly floured work surface. Dust the dough lightly with
flour and, using a floured rolling pin, roll it out into a rough 11-inch circle. Lift the
dough often, make sure that the dough does not stick to the work surface.
4. Fit the dough into a 9-inch pie plate, pressing it into the edges. Trim to a
1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill
pie shell until firm, about 30 minutes.
5. Preheat oven to 425F (220C). Prick bottom of dough all over with a fork. Line
with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or
dried beans. Bake for 10 minutes. Turn the heat down to 350F (180C) bake for
10 minutes. Remove the pie weights and parchment paper. Continue baking until
Try this...
MOCAFE Azteca D'oro 1519 Mexican

Spiced Ground Chocolate Laced with
fragrant spices such as cocoa liquor,
real vanilla, almond, and cinnamon,
making this the most flavorful cocoa
found anywhere. amazon.com
Vasconia Molinillo this authentic

12" carved wood molinillo is perfect
for frothing milk in hot chocolate.
Hand Wash. amazon.com
the edges of the crust are just beginning

to turn golden and the center looks dry,
about 25 minutes. Remove parchment and
pie weights. Transfer pie shell to a wire
rack; let it cool slightly.
Filling
1/2 cup unsalted butter

2 to 3 Tablespoons ancho chile paste
1 cup semi-sweet chocolate, finely
chopped
1/2 cup light brown sugar
3 teaspoons pure vanilla extract
3 large eggs
1/4 cup chopped toasted pecans
1/4 cup chopped toasted walnuts
One egg white, slightly beaten
1. Re-hydrate dried ancho chiles in boiling
water until soft. Remove stems and seeds

from chiles. Pure chiles in a food processor
or blender, adding water if necessary to
obtain a smooth paste. Pour through a
fine-mesh sieve over a bowl. Cover and
refrigerate, until needed.
2. Heat oven to 350F (180C). In a small
saucepan, heat butter and chocolate over

low heat, stirring constantly until melted.
3. Beat the sugars, cinnamon, and eggs

by Vera Shepherd
in mixing bowl on high speed until thicken

and lighter in color. Beat in the chocolate
mixture, chiles puree on low speed. Beat in
flour just until blended. Stir in the vanilla
and nuts. Brush the dough edges with egg
whites and pour the chocolate mixture into
the crust. Bake until filling is set and puffy,
for about 25 to 30 minutes. Serve warm
with a scoop of vanilla ice cream and fresh
whipped cream.
No
Rolling Needed
NOTICE
If making pie dough is
still a daunting task, try
these recipes that does
not require a rolling pin.
by Vera Shepherd
Cranberry Honey
Almonds Tart
Makes one 9 inch tart or eight 3-1/2

inch
The sweetness and tartness of the
Honey Ridge Farms Cranberry Honey
Creme and the crunchy almonds match
perfectly with the flavor of this sweet
crust that is as crisp and delicious as
a cookie. It is the perfect with a cup of
tea or coffee. Try making this tart with
other Honey Ridge Farms honey creme
flavor. The tart can be made up to two
days ahead or freeze it for up to two
weeks stored in an airtight container.
Crust
1 cup (4 oz/120g) all-purpose

flour
1/4 cup (50g) granulated white
sugar
1/8 teaspoon salt
1/2 cup (113g)cold unsalted
butter, cut into 1/2-inch cubes
1 large egg yolks, chilled
2 Tablespoons heavy cream,
chilled
1. In bowl, whisk together the flour,
cinnamon, sugar and salt. Using a

pastry blender or 2 knives, cut in butter
until mixture resembles coarse meal.
(Or pulse in a food processor fitted with
steel blade.)
2. Mix the yolks with the cream. Add
the mixture to the flour mixture, stirring
briskly with fork just until moist crumbs
forms. Transfer the dough into a 9-inch
(23 cm) round tart pan with removable
bottom; with floured fingers and drymeasuring cup, press evenly into
bottom and up side of pan. Shape and
press the edge of dough firmly against

side of pan, pushing down wih opposite
thumb to level top of crust flush with
rim. Refrigerate until firm, for at least
30 minutes.
3. Preheat oven to 425F (220C).
Prick bottom of dough all over with a
fork. Line with parchment paper or foil,
leaving at least a 1-inch overhang. Fill
with pie weights or dried beans. Bake
for 10 minutes. Turn the heat down to
350F (180C) bake for 10 minutes.
Remove the pie weights and parchment
paper. Continue baking until the edges
of the crust is just beginning to turn
golden and the center looks dry, about
25 to 30 minutes; press with the back
of the spoon if it puffs up. Transfer pie
Filling
1 cup Honey Ridge Farms

cranberry honey creme
4 large eggs
1/2 cup (64g) toasted sliced
almonds
1 teaspoon pure vanilla extract
Powdered sugar, for dusting
Preheat the oven to 350F (180C).
In saucepan, melt the butter over low
heat. Remove from heat and add the
honey, mix well with a whisk. Add the
eggs one at a time, whisking well after
each addition. Add vanilla and mix
until well combined. Spread half of the
almond on the crust. Pour into the tart
shell, and bake until center is set, for
about 40 to 45 minutes. Remove from
pan. Let it cool completely. Sprinkle
with the remaining almonds and dust
with powdered sugar.
Get this...
Fat Daddio's 4-1/4
inch x 1 deep
Removable Bottom
Mini Tart Pan
This 18-gauge anodized aluminum

mini tartlet/quiche pan. Anodizing
completely seals the aluminum,
making a smooth scratch-resistant
surface, and ensures there is no
cross-contamination or leaching
of aluminum into foods. Anodized
aluminum is also non-reactive
with acidic and dairy ingredients.
Dishwasher safe. Lifetime warranty.
amazon.com
Calphalon's 10-inch, nonstick tart

pan includes a removable bottom
for easy slicing and serving. The
pan is constructed of heavyweight,
aluminized steel that distributes heat
evenly and will not twist or warp over
time. Sturdy, reinforced rolled rims
enable this pan to maintain its shape.
The two-tone surface promotes perfect
browning. A silver grey exterior
assures an efficient baking time and a
medium grey interior protects against
overbrowning. amazon.com
Calphalon Classic Bakeware 10inch round nonstick Tart Pan
Try this...
Honey Ridge Farms Cranberry Honey Creme
Click
here to
win
The flavor of sweet-tart cranberries provides a delicious

balance with this all-natural, smooth, spreadable honey
crme. Never cooked to retail their natural goodness,
honey crmes combine artisan honey with the finest
fruits to deliver sweet flavor in a creamy spread. A
delicious addition to buttery toast, sliced tea breads,
muffins, biscuits and oatmeal. Blend into pan sauces
for a sweet and savory topping for roasted meats,
poultry and fish. honeyridgefarms.com
Chocolate Brle
Tart
This elegant chocolate dessert is made

of crackly caramel topping on top of a
creamy smooth silky chocolate filling
that beautifully complements the crispy
cookie-like crust. Use the best quality
chocolate. The crust can be made up to
two days ahead.
Prick bottom of dough all over with a

fork. Line with parchment paper or foil,
leaving at least a 1-inch overhang. Fill
with pie weights or dried beans. Bake for
10 minutes. Turn the heat down to 350F
(180C) bake for 10 minutes. Remove the
pie weights and parchment paper. Continue
baking until golden brown, and the center
looks dry, about 25 to 30 minutes; press
with the back of the spoon if it puffs up.
Transfer pie shell to a wire rack; let it cool
slightly.
Crust
Filling
Makes six 4-inch tart or one 10-inch tart
1 cup (4 oz/120g) all-purpose flour

1/4 cup (50g) granulated white
sugar
3 teaspoons finely grated zest fresh
unwaxed orange
1/8 teaspoon salt
1/2 cup (113g)cold unsalted butter,
cut into 1/2-inch cubes
1 large egg yolks, chilled
1/2 teaspoon pure vanilla extract
2 Tablespoons heavy cream, chilled
1. In bowl, whisk together the flour, zest,
sugar and salt. Using a pastry blender

or 2 knives, cut in butter until mixture
resembles coarse meal. (Or pulse in a
food processor fitted with steel blade.)
2. Mix the yolks with the cream and
extract. Add the mixture to the flour
mixture, stirring briskly with fork just
until moist crumbs forms. Transfer the
dough into a 10-inch (25 cm) round
tart pan with removable bottom; with
floured fingers and dry-measuring cup,
press evenly into bottom and up side of
pan. Shape and press the edge of dough
firmly against side of pan, pushing down
wih opposite thumb to level top of crust
flush with rim. Refrigerate until firm, for
at least 30 minutes.
3. Preheat oven to 425F (220C).
1 cup (250 ml) heavy cream

1/2 cup (125ml) whole milk
5 oz (147g) 64% semi-sweet
chocolate, finely chopped
3 large eggs
3 large egg yolks
1/2 cup ( g) granulated white sugar
1-1/2 teaspoon pure vanilla extract
1. In saucepan, heat milk, cream, 1/4 cup
sugar, until it comes to a boil. Remove from

heat. Whisk in the semisweet chocolate
and bittersweet chocolate until smooth.
2. In bowl, whisk together eggs, egg yolks,
sugar and vanilla until well combined.
Gradually whisk in chocolate mix until
melted. Pour through a fine sieve into
pastry shell.
3. Bake at 325F (160C), just until a
knife inserted in center comes out clean,
for about 25 to 30 minutes. Let it cool
in pan on a cooling rack. Unmold and
refrigerate until cold.
4. Before serving, cut a slice and sprinkle
sugar evenly over the creme brulee. Place
a strip of heavy-duty foil on the edge of the
crust. Caramelize the sugar with a kitchen
torch. Let it stand at room temperature
until sugar is hardened, about 10 minutes.
Serve with a dollop of fresh whipped
cream, if desired.

by Vera Shepherd

Chocolate Morello
Cherries Tart
1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter,
melted and cooled
Makes six 4-inch tart or one 9-inch tart
4 ounces semisweet chocolate (at
This tart was inspired by the flavors of least 64%), melted
a Black Forest Cake. It is also good as is, One jar (11.8 oz) Griottines, or
served warm with a dusting of powedered morello cherries in liqueur
sugar.
1. In a mixer bowl, whisk eggs, sugar,
vanilla and kirsch with an electric mixer
Chocolate Crust
until thicken and pale yellow. Add the
1-1/4 cups (5 oz/150 g) all-purpose
ingredients in the following order: butter,
flour
1/3 cup (69 g) granulated white sugar flour, and salt, mix well after each addition.
Stir in chocolate until well combined. Pour
3 Tablespoons (17 g) unsweetened
mixture into cooled tart shell. Arrange 6
Dutch-process cocoa powder
to 9 cherries in each tart.
1/4 teaspoon salt
6 Tablespoons unsalted butter, cut into 2. Bake at 375F (190C) until the filling
is puffed, shiny, and set, for about 25 to
about 1/2-inch cubes and chilled
30 minutes. Cool on wire rack.
2 large egg yolks, lightly beaten
Topping
1. In a food processor, add the flour, sugar, 3/4 cup (175 ml) whipping cream,
cocoa, salt, and pulse until combined. Add
butter, and pulse until mixture resembles a
coarse meal with just a few pea-size pieces
of butter remaining. Add yolks and vanilla,
and process until moist crumbs form.
2. Transfer the dough into the tart pan
pan with a removable bottom; with floured
fingers and dry-measuring cup, press evenly
into bottom and up side of pan. Shape and
press the edge of dough firmly against side
of pan, pushing down wih opposite thumb
to level top of crust flush with rim. Wrap in
plastic, and refrigerate until firm and chilled,
for at least 30 minutes.
3. Prick the bottom all over with a fork. Bake
crust at 350F (180C) until the crust is dry
in the center and set, for 25 to 30 minutes.
Cool completely.
Filling
2 large eggs
2 Tablespoons Kirsch
1/2 cup almond flour
chilled
Chocolate shavings
Before serving, in a bowl, whip cream,

vanilla, sugar with a whisk or an eletric
mixer until firm peaks form when the
whisk is lifted. Spoon into a pastry bag
fitted with a large star tip. Dust with
powedered sugar. Pipe the whipped
cream around edge of tart and sprinkle
with chocolate shavings.
Try this...
Griottines
French
Morello
Cherries in
Liqueur
Peanut Butter
Mousse Tart
Makes one 8-inch tart
If you like Reeses Peanut Butter Cups,

youll love this tart. This light creamy nutty
filling on top of a thin layer of crispy cookie
crust coated with a silky smooth chocolate
topping is to die for.
Editors Notes: If you cannot find

powdered peanut butter substitute 1/3
cup of creamy peanut butter. For the
topping you can use half semisweet
chocolate (at least 61% cacao) and half
milk chocolate or substitute the milk
chocolate for bittersweet or semisweet
chocolate. If you want a hard crunchy
chocolate topping, place 12 oz semisweet
Cookie Crust
1 cup vanilla wafer crumbs

4 Tablespoons unsalted butter, melted
Nonstick vegetable oil spray
Preheat oven to 375F (190C). In a bowl,
add the crumbs and mix in the melted butter
until well combine and mixture resembles
wet sand. Press the crumbs evenly only into
the bottom of a 8-inch (20 cm) tart pan
with removable bottom. Bake until set and
golden brown, for about 8 to 10 minutes.
Allow to cool to room temperature. Place in
refrigerator to chill.
Filling
1/3 cup packed light brown sugar

1/4 cup half-and-half or whole milk
1 cup heavy cream
3 oz cream cheese, room temperature
1/4 cup PB2 powdered peanut butter
2 Tablespoons powdered or
confectioners sugar
In a mixer bowl, add cream cheese, peanut
butter powder, 1/3 cup brown sugar,
vanilla, butter. Slowly add the half-andhalf or milk, and mix until smooth. Scrape
bowl and beater(s) with rubber spatula. In
another bowl, whisk the remaining cream
with remaining brown sugar to stiff peaks.
Fold into peanut butter mixture. Spread
the filling into tart shell and smooth the
100DESSERTS MAGAZINE - www.dessertsmag.com

by Vera Shepherd
top with an off-set spatula or the back of a

spoon. Place in the freezer. After an hour or
two, cover tightly with plastic wrap. Freeze
at least 6 hours or overnight. Remove from
the freezer and unmold leave the bottom of
the tart pan under the tart or transfer to a
8-inch cake cardboard for support.
finely chopped chocolate and 1/4 cup
coconut oil in a deep microwave-safe
bowl. Microwave on LOW until chocolate
is melted, stirring occasionally until
well combined. Let it stand just until
cool, about 10 minutes and pour over
the peanut butter mousse. Place in the
refrigerator until the chocolate set. This
tart is just as good frozen.
Topping
2/3 cup whipping cream

6 oz (176g) 38% cacao milk chocolate
such as Guittard, finely chopped
In saucepan, heat cream until boiling. Pour
over chocolate and butter in bowl, whisking
gently until melted and smooth. Place the
tart while frozen on a wire rack on a baking
sheet lined with parchment paper. Pour the
chocolate mixture over the filling and coat
the sides with the aid of an off-set spatula.
Refrigerate until the topping is set or serve
immediately.
Try this...
Bell
Plantation
Powdered
Peanut
Butter Through a unique
process created by Bell

Plantation that does not
involve the use of any
chemicals; over 90% of
the fat is removed from
the peanut. Essentially
the oil is squeezed out
of roasted peanuts and
what remains is a peanut
powder. An outstanding
natural protein source sprinkle on shakes,
yogurts, smoothies, great for outdoor
sports. Excellent for ice cream as it will not
seize while processing, ganaches, frostings,
truffles, souffls, cakes, muffins, brownies.
Dissolves easily for savory applications such
as Asian noodle sauces, breadings and crust
especially for seafood. It is also wonderful for
baking either reconstituted or as a powder.

by Vera Shepherd
Creme de Menthe
Mousse Pie
This light and silky smooth pie has a

refreshing touch of mint from the creme
de menthe for a cool creamy taste.
Crust
4 Tablespoons unsalted butter,

melted, plus more for pie plate
sugar
1-1/2 cups chocolate creme cookies
crumbs
Preheat oven to 375F (190C). In a
bowl, add the crumbs and mix in the
melted butter and sugar, until well
combine and mixture resembles wet
sand. Press the crumbs evenly into the
bottom and sides of a 9-inch (23 cm)
pie plate. Bake until set, for about 8
to 10 minutes. Allow to cool to room
temperature. Place in refrigerator to
chill.
Filling
1/4 cup sugar

2 cups heavy cream, chilled
5 Tablespoons green creme de
menthe
3 Tablespoons white creme de
cacao
1 envelope (1/4-ounce) unflavored
gelatin
5 large egg yolks
Freshly whipped cream (optional)
Chocolate sauce (optional)
Fudge mint cookies, coarsely
chopped (optional)
1. Pour creme de menthe and creme
de cacao in a medium heatproof bowl,

and sprinkle with gelatin. Let it soften.
2. Whisk in 1 cup cream to the gelatin
mixture, until well combined. Set
the bowl with cream mixture over a
saucepan of simmering water. Cook,
whisking constantly, until the gelatin is
dissolved.
3. Beat the remaining cream in a
medium bowl with an electric mixer with
the whisk attachment until it is thicken
and stiff peaks form when you lift the
whisk. Place in the refrigerator.
4. In another heatproof bowl, add the
egg yolks and sugar. Whisk until well
combined. Slowly pour the hot cream
mixture in a steady stream into the
yolk mixture. Place the egg mixture
bowl over the saucepan of simmering
water. Heat, whisking constantly, until
the mixture is slightly thickened and it
reaches 165F (74C) on an instantread thermometer.
5. Place the bowl in an ice bath and
with whisk or a hand-held eletric mixer
with the whisk attachment, mix until
the mixture is cooled and puddinglike
texture.
6. Remove the whipped cream from
the refrigerator. Add half of the whipped
cream and gently mix until combined.
With a rubber spatula, gently fold in
remaining whipped cream.
7. Spoon mixture into pie crust and
spread evenly with an offset spatula
or the back of a spoon. Place in the
refrigerator until set or overnight.
Served chilled. Just before serving,
spread the whipped cream, sprinkle
with fudge mint cookies, and serve the
chocolate sauce on the side, if desired.
Store leftovers covered in refrigerator.
Chocolate Caramel
Peanut Tart
butter, cut in pieces

1/4 cup (50 ml) whipping cream
2/3 cup roasted peanuts, coarsely
chopped
This layered ooey, gooey, crunchy, 1/4 teaspoon salt
chewy, nutty caramel, and silky
smooth chocolate tart topped with 1. In heavy saucepan, bring sugar, water
malt flavored whipped cream is just and corn syrup to boil, without stirring,
sinfully delicious. It reminds me of a but brushing down side of pan with wet
Snickers bars san nougat. Use the best pastry brush, for about 8 minutes or
quality chocolate you can afford. We until caramel color.
prefer Valrhona, Callebaut, El Rey, or 2. Remove from heat and whisk in the
Guittard. The ganache can be made- butter, cream, vanilla, and nuts. Pour
ahead up to 2 days.
into prepared crust. Refrigerate for
about 1 hour or until set.
Cookie Crust
2 cups vanilla wafer crumbs

sugar
6 Tablespoons unsalted butter,
melted
Nonstick vegetable oil spray
Preheat oven to 375F (190C).
Grease a 8-inch (20 cm) tart pan with
nonstick vegetable oil spray, set aside.
In a bowl, add the crumbs and mix in
the melted butter and sugar, until well
combine and mixture resemble wet
sand. Press the crumbs evenly into the
bottom and sides of the prepared tart
pan. Bake until set and golden brown,
for about 8 to 10 minutes. Allow to
cool to room temperature. Place in
refrigerator to chill.
Caramel Peanut Filling
Ganache
2/3 cup (150 ml) whipping cream

6 oz (175g) bittersweet chocolate,
finely chopped
In saucepan, heat cream just until
boiling. Pour over chocolate and butter
in bowl, whisking gently until melted
and smooth. Let it cool slightly. Pour
over caramel filling. Refrigerate until
set, about 6 to 8 hours.
Topping
3/4 cup (175 ml) whipping cream,

chilled
3 Tablespoons malted milk powder
Before serving, in a bowl, whip cream,

vanilla, malted milk, sugar with a whisk
3 Tablespoons (50 ml) filtered or an eletric mixer until firm peaks form
water
when the whisk is lifted. Spoon into a
2 Tablespoons (25 ml) corn syrup pastry bag fitted with a large star tip.
5 Tablespoons (71 g) unsalted Pipe around edge of tart.

by Vera Shepherd
Banana Foster Pie

Cookie Crust
1-1/3 cups vanilla wafer cookies

crumbs
3 Tablespoons granulated white sugar
Preheat oven to 375F (190C). In a bowl,
add the crumbs and mix in the melted butter
and sugar, until well combine and mixture
resembles wet sand. Press the crumbs evenly
into the bottom and sides of a 9-inch (23
cm) pie plate. Bake until set golden brown,
for about 8 to 10 minutes. Allow to cool to
room temperature. Place in refrigerator to
chill.
Banana Foster

1/4 cup packed dark brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon freshly ground nutmeg
3 Tablespoons dark rum
4 medium ripe but firm bananas,
divided

1. Slice two bananas crosswise 1/4-inch
thick. Melt the butter in an skillet over
medium-low heat. Add the brown sugar,
cinnamon, nutmeg, rum and stir to dissolve
the sugar, about 1 minute. If the heat is
too high, the butter and sugar will separate
instead of combining to form a sauce.
2. Add the bananas and spoon the sauce
over the bananas. Cook until the bananas
are glossy and golden on the bottom. Turn
the bananas and continue cooking until soft
but not falling apart. Remove from heat and
let it cool.
Filling
1/4 teaspoon salt
1-2/3 cups milk
1 (14-ounce) can sweetened condensed

milk (NOT evaporated milk)
3 large egg yolks
2 Tablespoons unsalted butter, cut into
small pieces
1. In heavy saucepan, add the milk, cornstarch,
salt and whisk until the cornstarch is completely

dissolved. Whisk in condensed milk and egg
yolks. Heat the mixture over medium heat,
stirring constantly until thickened and comes to
a boil. Remove from heat. Add the butter and
vanilla, mix until well combined. Cool slightly.
2. To assemble the pie, spread half of the
custard into the crust, arrange the banana
foster slices on top of the custard. Pour
remaining filling over the bananas and spread
evenly with an offset spatula or the back of a
spoon. Cover and place in the refrigerator until
set, for about 4 hours. Before serving, spread
the whipped cream on top of the custard. Slice
the remaining banana and sprinkle evenly
with sugar, then caramelize with a kitchen
torch. Garnish the top of pie with the sliced
caramelized bananas. Store leftovers covered
in the refrigerator.
Rum whipped cream
2 Tablespoons light brown sugar

3 teaspoons dark rum
3/4 cup heavy cream, chilled
In a mixer bowl, add the cream, sugar and
rum, with an electric mixer with the whisk
attachment or by hand with a whisk, beat the
cream until firm peaks form when you lift the
whisk. Place in the refrigerator until ready to
use.

by Vera Shepherd
Editors Note: This pie can be easily made into

the traditional banana cream pie, by omitting
the banana foster. Substituting the cookie crust
for the plain pie crust and whipped cream, and
arranging sliced bananas onto the crust
Tarts from around

the World...
Rhubarb-Strawberry Linzer
Tart
AUSTRIA
Area
Capital
VIENNA
84.000 km2
Population
approx. 8,3 million
approx.
Official Languages
German
also Slovene, Croatian, Hungarian
Life Expectancy
76,4
Currency
Euro
Religions
Protestant (approx. 5%)
82,1
Roman-Catholic
(approx. 75%)
Filling
2 cups trimmed fresh or frozen

rhubarb, cut into 1/4-inch pieces
1/4 cup filtered water
1/2 vanilla bean, split lengthwise,
seeds scraped or 2 teaspoons pure
vanilla extract
2 teaspoons cornstarch
2 teaspoons freshly squeezed lemon
juice
2 teaspoons grated lemon zest
3/4 cup chunky strawberry preserves
Combine the rhubarb and water in a
saucepan. Add the vanilla seeds and reserve
the pod for another use. Bring mixture to
a boil. Reduce heat to low, and simmer
until most of the water has been absorbed.
In the small bowl, whisk together the
cornstarch and water until smooth. Pour
the cornstarch mixture into the simmering
mixture, whisking constantly. Cook until
the liquid thickens. Remove from heat,
and stir in lemon juice, vanilla extract (if
using), lemon zest, and preserves. Set
aside to cool.
A linzer tart is a lattice-topped Austrian specialty made

of a crust rich with butter, spices, and grounded nuts
filled with raspberry jam. However, youll love how
the rhubarb adds its bright tart flavor to this modern
take on this classic favorite. Feel free to substitute 1
cup good-quality seedless raspberry jam for the filling
if youd like to make a traditional tart.
Crust
1-1/2 cups (194 g) all-purpose flour

1 cup (86 g) almond flour
3/4 cup (148 g) granulated white sugar
Pinch of salt
10 Tablespoons unsalted butter, cut into about
1/2-inch cubes and chilled
2 egg yolks
1-1/2 Tablespoons freshly squeezed lemon
juice
1-1/2 Tablespoons whole milk
1. In a food processor, place the flour, almonds,
granulated sugar, cinnamon, salt, and pulse until

combined. Add butter and pulse until mixture resembles
coarse meal. In a small bowl, beat the yolks, milk,
and juice. Add egg mixture, and process until moist
crumbs form.
2. Grease the bottom and sides of an 8-inch tart pan
with a removable bottom. Press 2/3 of the dough into
the bottom and sides of the prepared tart pan with
floured fingers and dry-measuring cup to form about
an 1/2-inch-thick crust. Shape and press the edge of
dough firmly against side of pan, pushing down wih
opposite thumb to level top of crust flush with rim.
Chill in the refrigerator or freezer for 20 minutes.
Preheat oven to 350F/180C and position an oven
rack in the lower third. Spread the filling evenly in the
chilled shell.
3. On lightly floured surface, roll out reserved dough.
Cut into into 3/4-inch-wide strips. Weave the strips,
about 1-inch (1 cm) apart, over filling to form lattice
top or just place the strips stright over the filling about
1 inch apart and cross the other strips at an angle
over the dough. Trim strips to edge of overhang. Press
to seal. Bake tart until filling is bubbly and crust is just
golden brown around the edges, about 40 minutes.
Serve tart at room temperature or warm, dusted with
powdered sugar with a spoonful of whipped cream.

Editors Notes: To unmold, place the tart pan on top of a large can to support the
bottom as the rim falls to the counter. Use a large off-set spatula to transfer the tart to
a serving plate or simply leave the bottom of the tart pan under the tart for support.
The tart keeps at room temperature for up to 2 days covered with plastic wrap, or in the
refrigerator for up to 4 days. Allow the tart to come to room temperature before serving,
or warm in a 350F /180C oven for 8 to 10 minutes. The dough can be wrapped tightly
and frozen for up to 6 weeks. The filling can be made up to 2 days in advance and kept
in an airtight container in the refrigerator. If you can not find almond flour, grind the
almonds with the flour to keep the almonds from turning into a paste.
The Anzac Tart

by Yu-ching Lee
I was born in a tropical country and didn't exactly spend my early childhood
surrounded by rustic baking or elaborate pastries (I wish). Now that I have
been living in Australia for so many years, however, I feel so much a part of
the culture and way of life. This is home.
I've made something in honour of Anzac Day which is observed every year
in Australia on the 25th of April. My dessert, 'The Anzac' essentially consists
of a sticky oatmeal tart topped with a layer of coconut bavarian and Anzac
'streussel'. Bursting with coconut, oats and golden syrup, it celebrates the
textures and flavours of the famous Anzac biscuit/cookie.
Makes two 6- tarts
Anzac biscuits or cookies
90g rolled oats

50g dried shredded coconut
150g all-purpose flour, sifted
160g fine granulated white sugar or caster sugar
125g unsalted butter
3 Tablespoons golden syrup
2 Tablespoons boiling water
1- teaspoons bicarbonate of soda or baking soda
1 teaspoon pure vanilla extract or essence
AUSTRALIA
Population
approx. 21.8
million
Official Language
Capital
English
Area
approx. 7.7 million km2; about the
CANBERRA
size of the 48 contiguous United States

Life Expectancy
78
83
Religions
Roman-Catholic (approx. 26%)
Ethnic Groups
Anglican (approx. 19%)

Christian (approx. 19%)
European (approx. 92%)

Asian (approx. 6%)
Aboriginal (approx. 2%)
Currency
AUD (Australian Dollar)

Recipe and Photograph by Yu-ching Lee

Get this...
Fat Daddios 6-inch x 1-1/2

deep. Mini Pie Pan This 18gauge anodized aluminum mini
pie pan. Anodizing completely
seals the aluminum, making a
smooth scratch-resistant surface,
and ensures there is no crosscontamination or leaching of
aluminum into foods. Anodized
aluminum is also non-reactive
with acidic and dairy ingredients.
Dishwasher safe. Lifetime warranty.
amazon.com
1. Preheat the oven to 320F/160C. In a
bowl, combine the oats, coconut, flour and

sugar.
2. Warm the butter and golden syrup in a
pan, stirring until butter has melted. Add
the vanilla, boiling water and bicarbonate of
soda, stirring. The mixture will froth up. At
this point, pour the frothy liquid over the oat
mixture, stirring to combine.
3. You can bake this dough as cookies by
rolling tablespoons of dough into balls, placing
them on lined baking trays and baking for 18
minutes or until cookies are golden brown, and
later crumbling what you need into pieces to
use as the tart topping (saving the rest to eat
with a cup of tea). Alternatively, scatter the
raw mixture on a baking tray as you would a
streussel, and bake it that way.
Tarts
2 x 6-1/2 tart crusts, blind baked

310g golden syrup
85g quick-cooking rolled oats
60g ground almonds
1 large egg
150ml thick cream (48% fat heavy cream
or clotted cream)
teaspoon vanilla extract (or a vanilla
bean, scraped)
2 Tablespoons strawberry jam
1. Preheat the oven to 350F/180C.

2. Place the tart crust on a baking sheet.
R & M Pie Bird This ceramic pie

bird bakes right in pie to allow
steam to escape. Keeps pie crust
from cracking and bubbling over.
amazon.com
Spread a thin layer of jam into each tart

crust. Put the rest of the ingredients in a
food processor. Process until smooth. Divide
the filling between the tart crusts. Bake for
10 minutes, then lower the temperature
to 300F/150C and bake for a further 20
minutes until the browned and set. Remove
from the oven and allow to cool on a wire
rack.
Helens Coconut Bavarian
1 Tablespoon (7g) powdered gelatin

3 Tablespoons water
4 large egg yolks
1/4 cup (50 g) fine granulated white
sugar
1 cup (250 ml) coconut milk
1 cup (250 ml) heavy cream, cold
Get this...
1. In a small bowl, sprinkle the gelatin over
the water and let stand to soften while you

prepare the cream. In a large bowl, whisk the
egg yolks with the sugar until very pale. In
the meantime, in a medium large saucepan
set over medium heat, bring the coconut milk
to a simmer. Slowly pour the milk over the
yolks, whisking constantly to prevent them
from curdling.
2. Pour the mixture back into the saucepan
over medium low heat and cook until the
cream coats the back of a spoon (as if making
creme anglaise). Add the softened gelatin and
stir until melted completely into the cream.
Let cool to room temperature.
3. In a stand mixer fitted with the whisk
attachment, whip the cream to soft peaks
on medium speed and fold it into the cooled
cream base. Pour this mixture into two 6
rings (1-1/4 high) lined with acetate. Chill
overnight.
4. To assemble, unmold the bavarians and
place it on top of the tarts. Top each bavarian
with the crumbled Anzac biscuits/cookies.
Dust with powdered sugar and serve.
Yu-ching Lee, of Lemonpi, blogs from Australia, visit
her at blog.lemonpi.net/
Editors Note: Golden syrup is very common

in Australia and UK. If you cannot find golden
syrup, you can substitute by mixing two parts
corn syrup to one part unsurfured molasses.
Example: If you need 1 cup golden syrup, add
2/3 cup light corn syrup and 1/3 cup unsulfured
molasses.
Lyles Golden Syrup Golden syrup

is a thick sugar syrup which looks
and tastes like honey, and is used in
many baking recipes. Golden syrup is
made in the process of refining sugar
cane juice into sugar. It is often used
as a substitute for people who cannot
or choose not (vegans) to eat honey.
amazon.com
Fat Daddio's Anodized Aluminum

Round Cheesecake Pans with
Removable Bottoms This versatile
deep professional cake pan has a
removable bottom and is designed for
baking a variety of layer cakes and
tarts, as well as cheesecakes and frozen
desserts. Similar to a springform pan,
the cake can be removed from the pan
simply by pushing the bottom of the
pan up and removing it. amazon.com
Recipe by Tessa Kiros

Photograph by Manos Chatzikonstantis
There is something about the African

landscape, the bush and the night sky, that
covers me with silence... Tessa Kiros
Read this...
In Falling Cloudberries, Tessa will take you on
a global journey of taste and experience with her
eclectic compilation of 170 simple and delicious
recipes that reflect her world travels, multicultural
heritage, family traditions, and amazing cooking
combinations. The book is full of personal touches
and stories. It is a beautiful collection of family
anecdotes, history, and traditions all documented
with stunning photography, unique illustrations, and
a warm dialogue that will simply pull you in. Youll
taste the world without leaving your kitchen.
Milk Tart (Melktert)
Serves 8
Reprinted with permission from Falling Cloudberries: A World of Family Recipes

by Tessa Kiros, copyright 2009. Published by Andrews McMeel Publishing
Pastry
Milk tart was something we ate often in

South Africa; it was on the menu in many
tearooms and bakeries. You might like
to make double the pastry and freeze it
ready rolled-out in the pan so that you can
whip it straight into the oven whenever
you need to produce a dessert in a hurry.
Filling
1. To make the pastry, mix the butter
7 Tablespoons cold butter, cut

into cubes
1/2 cup superfine sugar
1/2 teaspoon baking powder
3 cups milk
5 Tablespoons butter
3 eggs, separated
1/2 cup superfine sugar
1/4 cup cornstarch
1 Tablespoon sugar
SOUTH AFRICA
Capital
Pretoria, Cape Town,

and Bloemfontein
Area
approx.
1,219,912 km2
Currency
Population
Rand
approx.
43 million
Life expectancy
52.7
Languages
Afrikaans,
11 including
English, Ndebele,
56.9
Pedi, Sotho, Swazi,

Tsonga,
Tswana,
Venda, Xhosa, Zulu
and sugar together with a wooden spoon

until softened. Add the flour, baking
powder, and a pinch of salt, and mix
with your fingers until damp and sandy.
Add the egg and knead very gently so
that the pastry comes together. Flatten
a little and wrap in plastic. Refrigerate
for 1 hour before rolling out.
2. Preheat your oven to 350F.
Roll out the pastry on a floured work
surface to line a 10-1/2 inch tart pan with
sides at least 1-1/4 inches high. Line with
parchment paper, fill with baking beans or
weights, and blind bake for 20 minutes.
Remove the beans and paper when the
visible pastry is golden. Prick the pastry
base a few times with a fork and bake for a
further 10 minutes to dry out the bottom.
3. Meanwhile, make the filling. Put the
milk and butter in a pan over medium
heat to melt the butter. Whisk the egg
yolks with the sugar and vanilla, then
whisk in the cornstarch. Add a ladleful
of the hot milk to the eggs, whisking to
avoid scrambling them. Add the rest of
the milk, mix it all together well, and let it
cool. Whisk the egg whites to soft peaks,
then gradually fold into the filling. Pour
into the tart case, sprinkle the sugar and
cinnamon over the top, and return to the
oven for 30 minutes, or until it is set and
just a bit wobbly. Cool before serving.
Recipe by Gilles Marchal

Photograph by Veronique Durruty
A word from Gilles Marchal

This chocolate tart is renowned
the world over. At La Maison du
Chocolat, we have been following
the same recipe scrupulously for
thirty years, preparing it exactly
the same way every morning in
Paris, London, Tokyo, New York,
and Hong Kong. I like to serve it
with a soft, spiced caramel, a fruit
compote, or a citrus zest praline.
The shortbread can be prepared
the day before by filling the tart
molds with dough and then leaving
them in the refrigerator. The way
the crust is baked is essential to
the flavor and how well the dessert
lasts. Personally, I prefer it slightly
crisp rather than underdone.
Reprinted with permission from La Maison
du Chocolat: Timeless Classics with a
Twist by Gilles Marchal, copyright 2009.
Published by Stewart, Tabori & Chang. Photo
credit: Veronique Durruty 2009
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FRANCE
For the shortbread
1. Split the bean down its length and
Currency
Euro
Capital
PARIS Languages
French
Life
expectancy
approx.
78.8
Area
547,030 km2
Population
approx.
59 million
Religions
Protestant
82.7 Roman
Catholic
(approx. 2%)
(approx. 90%)
Dark Chocolate
Shortbread Tart
Makes 6 tartlets
For the shortbread
Tahitian vanilla bean

10 Tablespoons (140 g) unsalted
butter
2 Tablespoons (10 g) ground almonds
2 generous pinches table salt
cup (60 g) confectioners sugar
1 egg (1 oz/50 g)
1 cups (200 g) cake flour
scrape out the seeds from the inside using

the tip of a knife. In a mixing bowl, cream
the butter until softened.
2. Add the ground almonds, salt,
confectioners sugar, and the vanilla seeds.
Work the dough slightly until it becomes
grainy, then add the egg and the sifted
flour. Mix well to obtain a dough with an
even consistency.
3. Place the ball of dough on a sheet of
parchment paper, cover it with a second
sheet, then roll it out to a very even 3/16in (5-mm) thickness. Remove the top
sheet of paper, then use the pastry cutter
to cut out 6 rounds of dough. Arrange
them in the molds, cut off the excess
dough, and press lightly so that the dough
lines the inside of the molds. Refrigerate
for another 2 hours.
4. Preheat the oven to 150C/300F.
Prick the tart crusts several times with
a fork, then bake for 20 to 25 minutes;
after baking, the dough should be an even
golden brown color, both top and bottom.
For the dark chocolate ganache
1. Finely chop the chocolate and set aside
in a mixing bowl. In a saucepan, bring

the heavy cream to a boil. Pour it over
the chocolate, covering the chocolate
completely. Leave the chocolate to melt
for 2 minutes without touching it, then
whisk lightly in small circles, starting from
For the dark chocolate ganache
the center.
7 oz (200 g) dark chocolate 60%
2. When the ganache thickens, move the
cocoa
whisk toward the sides of the bowl until
cup (200 ml) heavy cream
you obtain a smooth texture. Gradually
2 Tablespoons (30 g) unsalted butter
add the butter, in small bits, and continue
to mix gently, to obtain a silky, glossy
Kitchen utensils
ganache.
6 individual tart molds, 4 in (10 cm) in
3. Divide the ganache, which should still
diameter (preferably metal)
be warm and liquid, among the tart crusts.
Pastry cutter slightly larger in
Leave these delights in the refrigerator for
diameter than the tart molds
1 hour before enjoying them.
Rolling pin
Ricotta Tart (Torta di Ricotta)
Reprinted with permission from Caffe Italia by Liz Franklin. Copyright 2009.
Published by Ryland Peters & Small, $15.95, 2009; rylandpeters.com
ITALY
1. First make the pastry. Beat the butter
Capital
ROME
Population
approx. 57 million
Area
approx. 301,230 km2

Life expectancy
75.4
Official Language
Religions
81.8
Italian
Currency
Euro
Roman Catholic (approx. 98%)
Pastry
1-1/2 sticks (12 Tablespoons)

salted butter, softened
1/4 cup sugar
1 medium egg yolk
and sugar together until smooth. Add the

egg yolk and beat again until throughly
mixed. Stir in the flour and work the
mixture lightly until it forms a smooth but
not sticky dough. Divide the dough in half
and freeze one portion to use later.
2. Roll out the dough on a lightly floured
work surface and use to line the tart tin.
Chill for 30 minutes if time allows.
3. Preheat the oven to 350F while you
make the filling.
4. Beat the ricotta and mascarpone together
until very smooth and light. Add the sugar,
eggs, lemon juice and zest. Beat again
until everything is thoroughly combined.
Pour the mixture into the pastry case and
bake for about 45 minutes until the filling
is set. Remove from the oven and let it
cool in the tin. Dust with confectioners
sugar and serve.
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Ricotta Filling
2 cups ricotta cheese

1 cup mascarpone cheese
1 cup sugar
3 medium eggs, beaten
grated zest and freshly squeezed
juice of 2 large unwaxed lemons
confectioners sugar, for dusting
a 9-inch tart tin with removable
base
serves 68
Indulge in Italian coffee culture at home

with over 30 delicious inspired by Italys
coffee bars recipes for cookies, cakes,
savory panini, and more with Italian
cooking expert Liz Franklin and tempting
photography by Peter Cassidy in every
recipe. amazon.com
Recipe by Liz Franklin

Photograph by Peter Cassidy
UNITED STATES
Capital
WASHINGTON, D.C.
73.8
Life expectancy
Area
approx. 9,6 km2
79.6
Religions
Roman Catholic (approx. 69%)
Southern Baptist Convention

(approx. 16%)
Currency
USD (United States dollar)

Population
approx. 304 million

Official Language
English
Read this...
Butterscotch
Pudding Tarts
Reprinted with permission from Baked: New Frontiers
in Baking by Matt Lewis and Renato Poliafito, copyright
2008. Published by Stewart, Tabori & Chang. Photo credit:
Tina Rupp 2008
These are impressive tarts that are

surprisingly easy to make. Blair Van Sant, a
self-styled pudding enthusiast, devised this
recipe for us. It is toothsome and vaguely
nostalgic. The butterscotch flavor is simple
and straightforward, and it pairs magnificently
well with the oat wheat crust. The crust is
fairly forgiving, and the filling is a simple
(albeit addictively delicious) homemade
pudding. When topped with a few crumbled
pieces of a Butterfinger candy bar, the tart
becomes a whimsical dinner party dessert.
Recipe by Matt Lewis and

Renato Poliafito
Photograph by Tina Rupp
FOR THE OAT WHEAT PIE

CRUST
1 cup rolled oats
cup whole wheat flour
cup firmly packed dark
brown sugar
teaspoon salt
cup (1 sticks) cold
cubes
cup milk
FOR THE BUTTERSCOTCH

PUDDING
6 large egg yolks
cup granulated sugar
cup heavy cream
cup firmly packed dark
brown sugar
/ cup cornstarch, sifted
1 teaspoon salt
3 cups whole milk
1 vanilla bean
1 Tablespoon unsalted
butter
2 Tablespoons whiskey
TO
ASSEMBLE
TARTS
THE
1 Butterfinger candy bar,

broken into small pieces
Baked Note:
For an even simpler dessert,

forgo the crust and make just
the pudding filling. Serve it
over vanilla wafers in individual
ramekins.
MAKE THE OAT WHEAT PIE

CRUST
1. Put the rolled oats in a food processor
and process for about 30 seconds, until

ground but not powdered. Add the
flours, brown sugar, and salt and pulse
until combined.
2. Add the butter and pulse until the

butter pieces are small and the dough
looks crumbly, like coarse sand. Add the
milk and pulse for a few seconds.
3. Scoop the dough out of the food
processor and form it into a large disk.

Wrap tightly in plastic and refrigerate for
at least 1 hour and up to 3 hours.
4. Dust a work surface with a sprinkling
of flour. Unwrap the disk of chilled dough

and put it directly on the work surface.
Cut the dough into eight equal pieces,
about 2 ounces each, and gently shape
each piece into a smooth disk. The
dough will be sticky. Make sure to turn
the dough over (use a spatula or a bench
knife) as needed and keep the working
surface floured. Put the dough disks in
the refrigerator for 10 minutes.
5. Using a rolling pin, roll each dough
ball into a 6-inch round just over 1\8inch thick. Place a round over a 4-inch
tart pan and very gently press the dough
into the pan. Roll the rolling pin over the
pan to trim off excess. Repeat with the
remaining dough rounds. Use any excess
dough trimmings to make a ninth tart
shell or freeze them for another time.
6. Put the tart pans in the freezer for 30

minutes. Preheat the oven to 325F.
7. Remove the tarts from the freezer, then arrange on a baking sheet and
gently prick the dough with a fork.
8. Bake on the baking sheet until golden brown, 12 to 15 minutes, rotating
the baking sheet halfway through the baking time. Transfer the tart pans
to wire racks and let cool completely.
MAKE THE BUTTERSCOTCH PUDDING

1. Put the egg yolks in a large heatproof bowl and set aside.
2. In a small saucepan, combine the granulated sugar and cup water and
stir gently with a heatproof spatula; do not splash the sides of the pan. Cook
over medium heat until the sugar is dissolved, then increase the heat to
medium-high and cook until the mixture begins to turn a dark amber color.
Swirl the pan, if necessary, to create an even color, but do not stir. Remove
from the heat, let stand for 1 minute, then use the heatproof spatula to stir
in the cream. Pour the caramel into a small bowl. Set aside.
3. In another small saucepan, combine the brown sugar, cornstarch, and

salt. Stir in the milk and whisk to combine.
4. Cut the vanilla bean in half lengthwise, and, using the tip of the knife
or a small teaspoon, scrape the seeds into the saucepan with the milk.
Add the vanilla bean to the milk as well. Cook over medium-high heat,
whisking occasionally, until the mixture comes to a boil. Remove from heat
and add the caramel. Whisk together until combined, then pour one third
of the mixture over the eggs. Keep whisking the egg mixture and add
another third of the hot milk mixture. Transfer the egg mixture back to the
saucepan with the milk mixture and, whisking constantly, bring to a boil
over medium-high heat. Boil for 2 to 3 minutes, or until very thick.
5. Remove from the heat and add the butter and whiskey.
6. Keep whisking vigorously for about 1 minute to cool the pudding slightly.
Let the pudding sit for about 15 minutes, then remove the vanilla bean.
ASSEMBLE THE TARTS
Whisk the pudding one more time until smooth. Divide the pudding equally
among the tart shells and sprinkle some of the crumbled candy bar over the
pudding. Cover the tarts with plastic wrap and put them in the refrigerator
for about 2 hours before serving. The tarts can be stored, tightly covered,
in the refrigerator for up to 2 days.
Apples!
A is for...
All rights reserved 2009 U.S. Apple Association
Autumn is arguably the best time of the year. It's time we say
goodbye to the sizzling heat and beginning to enjoy cooler
days, watching the leaves turn golden hues and taking a bite
of our first crispy, juicy and delicious apple of the season and
dream of more to come!
With 2,500 known varieties of apples grown in the United States and more than
7,500 grown worldwide, you could eat a different one every day for more than 20
years and never eat the same kind twice. No matter what kind you choose, look for
a firm, fragrant, bruise-free fruit. Apples ripen quickly at room temperature. Store
them in a perforated plastic bag in the refrigerator. Apples give off ethylene gas as
they ripen, which shortens the storage life of some other vegetables, so keep the
apples in a separate compartment. Enjoy your apples and try some recipes by the
U.S. Apple Association. For more recipes, tips and tricks for selecting, storing and
preparing this versatile fruit, please visit www.usapple.org
Apple Bacon Popovers

2 large eggs
2 large egg whites
2 cups 1% milk
2 teaspoon granulated white
sugar
1 teaspoon salt
2 strips turkey bacon
1 large apple
1 Tablespoon unsalted butter,
melted
Cooking Spray
Apple Butter, optional
In a large bowl, whisk together eggs and egg

whites until well blended. Whisk in milk and
set aside. In a medium bowl, combine flour,
sugar and salt. Gradually add flour mixture to
egg mixture, stirring well with a whisk. Let it
stand for 30 minutes. While batter is standing,
preheat oven to 450F. Cook bacon strips
until crispy. Drain, let it cool, and finely chop.
Coarsely grate apple, including peel. Coat a
9-cup popover pan with cooking spray. Fold
the bacon, grated apple, and melted butter
into batter, stirring until well blended. Pour
batter into prepared popover cups until full.
Bake at 450F for 18 minutes. Reduce heat to
325F and bake for 10 minutes more. Serve
immediately with apple butter.
by U.S. Apple Association

Makes 9 servings
Apple Cheddar Pizza with

Toasted Pecans

2 Tablespoons honey
1/4 cup chopped toasted pecans
1 cup grated white cheddar cheese
This recipe is perfect for an easy

dessert or great snack.
Pre-heat oven to 425F. Lightly coat

14-inch pizza pan with cooking spray.
Press dough into pizza pan. Cook apples
in apple juice until tender. Drain off
juice and reserve. Place apple slices on
dough. Dissolve cornstarch in apple juice,
cinnamon, and honey. Cook over medium
heat until clear. Spread sauce over apples.
Sprinkle pecans on top. Top with cheese.
Bake in a 425F for 15-20 minutes.

Makes 8 servings
One (12 oz. can) refrigerated,

ready-made pizza dough
Vegetable oil cooking spray
3 large apples, thinly sliced
1 cup apple juice
1 Tablespoon cornstarch
Apple Pancakes with Maple

Apple Sauce
Makes 4 servings
2 teaspoon unsalted butter

1/4 cup maple syrup
1/8 cup dark corn syrup
Dash of salt
Pancakes
1. For pancakes, combine flour, baking
1- cups all-purpose flour

3 teaspoons baking powder
1/2 teaspoon salt
3 Tablespoons granulated sugar
1/4 teaspoon nutmeg
1/3 teaspoon baking soda
1 large egg
3 Tablespoons butter, melted
1/4 teaspoon vanilla
1 cup milk
1 cup apples, grated
Maple-Apple Sauce
2 large apples, peeled, cored, and

diced
powder, salt, sugar, and nutmeg in mixing

bowl. In a separate bowl, mix baking soda,
egg, butter, vanilla, and milk. Combine
both mixtures stirring only until blended.
Fold in grated apple. Bake on hot, lightly
greased griddle. When batter is full of
holes, turn to brown on other side. Turn
pancakes only once while cooking.
2. For sauce, melt butter in a nonstick
skillet over medium-high heat. Add apples
and saut until just brown, about 2 to 3
minutes. Add maple and corn syrup to
apples and stir gently. Let it cook another
2 to 3 minutes or until mixture thickens.
Serve with Apple Pancakes.
Apple Walnut Crostada

8 servings
1 refrigerated/ready-made piecrust
Cooking spray
6 or 7 baking apples, peeled, cored,
and sliced
1/2 cup brown sugar
1/3 cup chopped walnuts
Dash of vanilla extract
2 Tablespoons butter, cut into
pieces
1. Preheat oven to 350F. Coat a baking
sheet with cooking spray and set aside.

Place apples, sugar, walnuts, flour and
vanilla extract in a large mixing bowl and
toss well.
2. Transfer piecrust to baking sheet.
Spoon apple mixture into center of
piecrust and fold up sides of pastry to
capture apples and juices. Dot with butter.
Bake for 45 to 50 minutes or until crust is
golden brown.
1. Preheat oven to 450F. Heat butter or
margarine in a medium-size skillet and saut

the apples for 5 minutes over low heat. Mix
together brown sugar and cinnamon. Sprinkle
over apples. Toss and continue to saut apples
for about 10 minutes, until they caramelize.
The mixture will be thick and syrupy. Spoon
mixture into an 8X8-inch baking dish and keep
hot in the oven.
2. Separate eggs. Whisk yolks
and the granulated sugar in a

small bowl until fairly thick. In a
large bowl, beat egg whites with
cream of tartar until stiff and
shiny. Fold into yolk mixture, a
third at a time. Pour egg mixture
over the apples and bake for 8-10
minutes. The omelet will be puffed
and golden. Remove from the oven
and sprinkle with confectioners'
sugar. Serve immediately.
Apple Puff Omelet

Makes 4 servings
2 large apples, peeled, cored and thinly sliced

1/4 cup sweet butter or margarine
1/4 cup brown sugar
4 large eggs
1/4 teaspoon cream of tartar
1 Tablespoon confectioners' sugar (optional)
.
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Pick you
Braeburn
This apple originated in New Zealand in the early 1950s, as
a chance seedling with Lady Hamilton and Granny Smith
as possible parents. Now grown in the United States,
Braeburn is a multipurpose apple good for all types of
apple uses. Its color varies from orange to red over a
yellow background. This crisp, juicy apple has a rich,
spicy-sweet flavor. U.S. Braeburns are available beginning
in October through July.
Cameo
This new apple with an old-world name was discovered
as a chance seedling in the late 1980s in Washington
state. Cameo makes its cameo appearance
beginning in October. It bears red stripes over a
cream-colored background. Extra-crispy Cameo
has a sweet-tart taste. This apple resists browning,
making it a natural choice for salads and fruit trays.
Cooks, please note that Cameo's extra-denseness
takes a bit longer to cook. Cameo is a registered
trademark of the Cameo Association.
Cortland
This variety originated in the late 1890s in New York state,
a cross between McIntosh and Ben Davis developed at
the New York State Agricultural Experiment Station.
Sweeter than its McIntosh parent, with only a hint of
tartness. Cortland has tender, snow white flesh that
resists browning, making it an excellent choice for
salads, kabobs and garnishes. The Cortland is available
September through April.
Empire
Empires premiered in 1966 in the Empire State of New
York, a cross between Red Delicious and McIntosh
developed by the New York State Agricultural
Experiment Station. This crisp, juicy apple has a
delightful sweet-tart flavor and creamy white flesh,
making it a good all-purpose apple. Stake out your
Empire between September and July.
Apples photographs courtesy of New York Apple Association New York Apple Association
Fuji
Originally developed in Japan in the late 1930s and named
after the famous Mt. Fuji, U.S.-grown Fujis began appearing
in markets in the 1980s. Fuji is a cross between Ralls Janet
and Red Delicious. This variety popularity is skyrocketing,
thanks to its sweet flavor and firmness. Fuji apples are
bi-colored, typically striped with yellow and red. They are
available year round, beginning in September.
Gala
This variety originated in New Zealand, a cross between
Kidd's Orange Red and Golden Delicious. The Royal
Gala strain was named in honor of Queen Elizabeth
II, who deemed it her favorite during a visit to New
Zealand. It was brought to the United States in the
early 1970s, and is now one of the country's most
popular apples. This crispy, juicy, very sweet apple
is ideal for snacking. Galas can vary in color, from
cream to red- and yellow-striped. U.S.-grown Galas are
harvested beginning in mid-July, and are typically available
year-round.
Ginger Gold
A Virginia grower discovered this apple sprouting amid
the ruins of a hurricane-devastated orchard in the late
1960s, and named this greenish-gold, sweet-tart apple
after his sweetheart. Its parentage includes Albemarle
Pippin, a favorite apple of Thomas Jefferson. This earlyseason Eastern apple is great for salads, and cooks well
too. Available in limited but growing supplies starting in
mid-October.
Golden Delicious
This old favorite was discovered as a chance seedling in
1890 in Clay County, W.Va., and was originally named
Mullin's Yellow Seedling. Renamed in 1916, its parents
are thought to be Golden Reinette and Grimes Golden.
Goldens have a pale yellow skin, sometimes with a red
blush. Mellow and sweet, all-purpose Goldens are great
for eating out of hand, baking and salads. Golden crisp,
pale yellow flesh resists browning, making it a good choice
for salads and other dishes. Goldens appear on the market in September,
and are available year-round. Cooks, note that you can reduce the amount
of added sugar when making pies with Goldens.
Granny Smith
This Australian native was discovered in 1868 as a
chance seedling by "Granny" Anne Smith of Ryde, New
South Wales. One parent might have been a French
Crab Apple. Grannys are known for their distinctive
green flesh, which sometimes bears a red blush, and
their very tart flavor. An all-purpose apple, Grannys
work equally well as a snack or in pies and sauces.
U.S. Grannys are harvested beginning in
August, and are available year-round.
Honeycrisp
This honey of an apple has a honeyed, mild flavor
and a crispness deemed explosive. Crispy, juicy and
sweet, this popular newcomer is a cross between
a Macoun and a Honeygold. Honeycrisp skin is a
distinctive mottled red over a yellow background,
with coarse flesh. This apple is good for snacking,
salads and sauce-making, and stores well. Honeycrisp is
college educated, developed by the University of Minnesota.
Harvested beginning in September, supplies are limited but growing.
Idared
Introduced in 1942, this Idaho Agricultural Experiment
Station product is a cross between the Jonathan and
Wagener apples. It has a tangy flavor like the Jonathan,
but is much larger. It has a bright red skin and firm
texture. This apple is good for snacking and holds its
shape ideally for baking. Available from September
through June.
Jonagold
A blend of Jonathan and Golden Delicious apples,
New York native Jonagold offers an unique honeytart flavor, and crispy, juicy nearly yellow flesh. It
debuted in 1968, a product of the New York State
Agricultural Experiment Station. With a yellow-green base skin color and

a red-orange blush, it is excellent both for eating fresh and for cooking.
Jonagold is typically available October through July.
McIntosh
This is old, well-known variety, was discovered as a
chance seedling by John McIntosh in 1811. Its deep red
finish sometimes carries a green blush. Juicy, tangy
tart McIntosh has a tender, white flesh. It is best used
for snacking and applesauce, but some people enjoy its
tart flavor in pies as well. McIntosh cooks down easily,
so if making pie, cut the slices thick or add a thickener).
This apple is typically available from September through
May.
Red Delicious
This most widely recognized of all U.S. apple varieties
originated in Iowa in the 1870s. This sweet, crispy,
juicy apple varies in color from striped red to solid
midnight red. Western Red Delicious are elongated
in shape, with pronounced "feet"; Eastern-grown
Delicious are more round. This apple is best eaten
fresh or in salads. Red Delicious apples are available
year round, starting in September.
Rome Beauty
Referred to as the "baker's buddy," this apple was
discovered as a chance seedling in the early 1800s
on a farm near Rome Township, Ohio. Famed for its
storage qualities, this mildly tart apple is primarily
used for cooking and is especially good baked or
sauted. The Rome apple is typically available beginning
in September.
20 Ounce
The Heirloom variety of the 20 ounce apple is
famous for its size and excellent cooking qualities.
Pale yellow flesh, firm, tender, juicy and tart.
Excellent for cooking. Best for pies, apple sauce
and baking. They are grandmas favorite apple for
pies. It is available from September to November.
What Kind of Apple Eater Are You?

There are almost as many ways to eat an apple as there are apple
varieties. What kind of apple eater are you? Compare your munching
method with these apple profiles.
Compulsive Wedger: This apple
eater can't eat the apple whole; must
have perfect, core-free wedges neatly
arranged on a plate. Each wedge must
equal one-eighth of an apple.
Splitter: This apple eater hates to
deal with the core, but isn't compulsive
enough to bother with wedges just
chop the apple in half, remove the
core and munch contentedly. Musclebound types show off their brute force
by twisting the apple in half with their
bare hands (though, in fact, it's really
not that difficult).
Circle Stickler: This rebellious sort
slices the apple against the grain
across the core, to make round slices.
This person can often be found with
convenient slices of cheese at hand;
and, knows that round apple slices are
much better than crackers!
Top-to-Bottom
Type:
This
methodical muncher starts at the stem
and munches all the way down to the
bottom. This person doesn't change
the position of the apple until one
vertical top-to-bottom pass had been
completed; then rotates the apple to
continue in the next lane until the whole

thing is done.
Equator Eater: Probably the most
common approach, this muncher takes
bites out of the center of the apple all
the way around, until the apple looks
something like a mushroom on a mirror.
The nibbler then attacks the top, and
finally the bottom, which is somewhat less
convenient as there is no place left to hold
apple without getting one's fingers juicy
but she doesn't mind!
The Streak: This eater prefers to eat the
apples in the nude the apple, that is!
This person does not care about all those
vitamins and fiber in the skin, peeling
the stuff right off, preferably in one
long winding piece. Once the peeling is
complete, the apple is either eaten whole
or sliced. The latter method is usually
employed, as the apple skinless state can
lead to copious juice drippings.
Core-Free Cruncher: This muncher
comes in two personalities. Type B loves
gadgets and small appliances. This person
eats a lot of apples because he gets to use
that nifty "apple corer" gadget. Type A is
a seedophobic and doesn't care whether
she gets to use a gadget, knife or sharp fingernails - she just has to get those
darned seeds out of there before she'll even take one bite! The Type A personality
does avoid core disposal issues, however.
Stem Plucker: Before the first bite, this apple muncher grabs the stem of the
apple and twists, saying one letter of the alphabet with each turn. The letter at
which the stem comes off has profound meaning, usually interpreted as the first
initial of the name of the future spouse. (Married munchers, take note: Turns
can be modified to ensure the stem comes out at the desired letter.) Particularly
curious Stem Pluckers continue the ritual by poking the outside of the apple with
the stem to determine the number of children they will have, said to be equal to
the number of pokes it takes to break the skin of the apple. (Hey, we don't make
these things up, we just reprint 'em.) In a recent, incredibly unscientific poll,
three out of four people surveyed reported themselves to be Stem Pluckers.
An Apple a Day...
An apple a day!
The health benefits of apples were first recorded

as early as medieval times, giving rise to the
old English saying "Ate an apfel avore gwain
to bed Makes the doctor beg his bread" and its
modern day variation, "An apple a day keeps
the doctor away." Heres five reasons to take a
healthy bite:
1. Apples are absolutely fat-free!

2. One apple provides as much dietary fiber as a bowl of bran cereal. That's equal to
one fifth of the recommended daily intake of fiber.
3. Apples are loaded with pectin, a soluble fiber that aids digestion and may help
reduce cancer and heart disease.
4. The complex carbohydrates in apples give your body a longer, more even energy
boost compared to high-sugar snacks. Snacking on apples can keep you going
throughout the day.
5. Apples provide boron, an essential trace element that helps harden bones. Strong
bones help prevent osteoporosis.

Sweet Giveaway...
+
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Cooking with Organic Spices
by Katie Luber, Sara Engram

In this book there are more than one
hundred fuss-free and easy delicious
recipes for using herbs and spices
to add vibrant flavors to your food
at breakfast, lunch, dinner, and any
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Peace of the Pie
One-ounce tin contains 12 organic

spices in 1-teaspoon packets: 3
Ginger, 3 Korintje Cinnamon, 2
Anise Seed, 2 Nutmeg, 1 Allspice,
1 Cardamom packet. Plus recipes
for pumpkin pie, apple pie, sweet
potato pie, and pear pie. $9.00
TWO lucky readers will win The Spice Kitchen: Everyday Cooking
with Organic Spices cookbook plus a 1-ounce tin of Peace of the
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You can purchase The Spice Kitchen: Everyday Cooking with Organic
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For more information on Tsp Spices please visit www.tspspices.com
To WIN click HERE.
Sweet Giveaway...
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lucky readers will

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Gilles Marchal, head of La
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some recipes that made the
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*NO PURCHASE NECESSARY TO WIN. Entry rules and prize details:

Open to anyone, but we can only ship to U.S. residents. If you know
someone that reside in the U.S. and want to send it to them, then feel
free to enter our Sweet Giveaway. Entries must be received between
12:00 a.m. Pacific Time September 15, 2009 and 11:59 p.m. Pacific Time,
October 15, 2009. The winner will be randomly drawn from all valid entries
and will be notified via email using the email address supplied for entry
into the Sweet Giveaway. Entry can be done only online by submitting an
email address and validating the address via an email confirmation sent to
the entrant. Entry requires subscribing to the free subscription of Desserts
Magazine. Drawing date: October 31, 2009
Sweet Giveaway...
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Sweet Giveaway...
One 12 oz. jar Honey Crme Cranberry
One Honey Crme Trio Gift Crate
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For more information please visit
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To WIN click HERE.
Honey
Crme
Cranberry
The flavor of sweet-tart cranberries

provides a delicious balance with
this all-natural, smooth, spreadable
honey crme. Never cooked to retail
their natural goodness, honey crmes
combine artisan honey with the finest
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Honey Crme Trio Gift Crate
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delish!

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On the cover recipe

Hazelnut Tartelettes with Spice

The American Invasion in

Brown-Bag Apple Pie

Fourth of July Fried Pies

Hummingbird Bakery Key

The Heavenly Peach Galette

Lucky No. 7 Chocolate Pecan Pie

Give them... PIE!

The Spice is Right...

Come Home to Mrs. Rowe's

Tarts from around the

When winning is not a

Rhubarb-Strawberry Linzer Tart

Its not all just pie in the

Pumpkin Cream Cheese Pie

German Chocolate Pie

U. S. Route 1 Pie: Florida Key Lime

The Best of the Best...

Toms Cheery Cherry Berry Pie

Pick your Apples...

Apple Bacon Popovers

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Enjoy the pleasure

On the cover recipe:

1/2 stick (65 g) butter, at room

1. Preheat oven to 350F. In a mixer, cream

the butter, sugar and lemon zest together until

1. Preheat the oven to 275F. In a mixing bowl,

Spiced Creme Fraiche Parfait

1/8 grated nutmeg

1. In a stand mixer or handheld mixer, combine

the spices, egg yolks and 3 tablespoons of the

a favorite centerpiece for

Best Dutch Apple

The Key West Key Lime Pie

Is a traditional apple pie like

The Key West Key Lime Pie Co.

Liz Smothers, owner of Julian Pie,

Best Key Lime Pie

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10 DESSERTS MAGAZINE - www.dessertsmag.com

Best Apple Pie

If you like a higher ratio of

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Best Pecan Pie

The Goode Company Brazos

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Rick Browne, the Dr. of BBQ, is the creator,

14 DESSERTS MAGAZINE - www.dessertsmag.com

Photo credit: Rick Browne 2008

Recipe and Photograph by

DESSERTS MAGAZINE - www.dessertsmag.com 15

Brown-Bag Apple Pie

the apple mixture to the pie pan,