For those of you that are math "nerds" you will appreciate my little "joke". For those of you that aren't, this newsletter is all about pies! I know Thanksgiving is over, but we still have holidays coming up that need a dessert. Or there are Wednesdays too. It's a pandemic - the rules are all out the window! Here are 4 pies that are perfect for making in the winter time. I hope you enjoy them!

Apple Galette with Cheddar Crust

Makes 4 individual galettes

Ingredients:

For the crust:

1 cup all-purpose flour

¼ cup whole wheat flour

½ teaspoon kosher salt

1 teaspoon granulated sugar

4 ounces unsalted butter, frozen

3 tablespoons grated cheddar cheese

¼ - ½ cup ice water

For the filling:

¼ cup (4 tablespoons) unsalted butter

½ cup light brown sugar

2 granny smith apples, peeled and cut in to ¼” dice (see the best way to core and slice the apple here)

2 firm, sweet apples such as gala, peeled and cut in to ¼” dice

2 tablespoons orange zest (learn the best way to zest here)

1 teaspoon ground cinnamon

¼ teaspoon kosher salt

¼ teaspoon ground cardamom

¼ teaspoon freshly grated nutmeg

¼ cup bourbon

For finishing:

1 egg

1 tablespoon water

Sparkling or turbinado sugar, for garnishing

Procedure:

Make the crust:

Mix flours, salt, and sugar in a medium bowl. Grate butter on the large holes of a cheese grater into the flour mixture. Add cheese and toss gently with your fingers to mix. Gradually add ice water just until dough comes together. Form dough into disk and wrap in plastic wrap. Refrigerate for a minimum of 20 minutes.

Make the filling:

In a large skillet set over medium heat, melt butter. Add sugar and mix until sugar begins to melt. Add apples, zest, salt, and spices. Saute until apples have started to soften. Turn off flame and add bourbon. Turn heat back on and cook until sauce has thickened and alcohol smell has burned off. Turn heat off and set filling aside to cool.

Make galettes:

Preheat oven to 425 degrees F. Line a large sheet tray with parchment paper (you may need 2, depending on the size of your tray).

Remove crust from refrigerator and divide in to 4 equal pieces. On a lightly floured surface, roll each piece of dough until approximately 1/8” thick. Try to keep the shape roughly in a circle or oval. Place each disc of rolled out dough on the parchment line tray. Divide the filling equally among the discs. Fold up the edges around the filling, leaving the center open. (See how to shape the galettes below.)

Whisk together egg and water. Lightly brush egg wash on crust. Sprinkle sparkling or turbinado sugar on crust.

Place galettes in oven and bake until golden brown, approximately 15-20 minutes. Remove from oven and cool slightly. Serve warm or at room temperature.

If you are making the galettes the day before, wrap them in plastic or place in an airtight container and store at room temperature. They can be stored for up to 2 days without loss of quality.

Cranberry Milk Tart

If you're anything like me, cranberry season is one of your favorite times of the year. I love the tartness and how it can keep a dessert from being too sweet (I also love them in savory applications, but that's different). 

Also, I went off and married a South African (hellooooooo accent), so Milk Tart is just something you... do. So I thought, why not combine the two? So here is a "holiday'd up" version of a classic South African Milk Tart (which is actually pie by definition, but I digress...)

As for the decorations on the pie, this pie doesn't have a top crust (it's a custard pie). I just used some of my trim to make cute decorations that I baked separately and placed on at the end. You are welcome to decorate any way you like!

Makes 1, 9” pie

Ingredients:

For the cranberry compote:

¼ cup plus 2 tablespoons cranberry juice

2 tablespoons orange liqueur (such as Grand Marnier, Cointreau, etc.)

¼ cup dark brown sugar

¼ cup granulated sugar

1 ¼ cup cranberries

For the crust:

1 ½ cups all-purpose flour

¼ teaspoon kosher salt

½ teaspoon granulated sugar

5 tablespoons unsalted butter, frozen

2/3 – 1 cup heavy whipping cream, cold

For the custard:

2 cups whole milk

1 cinnamon stick

¼ teaspoon vanilla extract or paste

3 tablespoons granulated sugar

3 tablespoons all-purpose flour

1 tablespoon cornstarch

1/8 teaspoon salt

3 tablespoons unsalted butter, cut in to 6 pieces and chilled

3 large eggs

For the sugared cranberries:

2/3 cup granulated sugar, plus additional for rolling cranberries

1/3 cup water

½ cup cranberries

For garnish:

Powdered sugar

Ground cinnamon

Procedure:

Make the compote:

Place all ingredients in a small saucepan and bring to a boil. Boil until berries have popped and liquid has thickened slightly, about 10-15 minutes. Remove from heat and cool. Place in refrigerator and let cool completely, up to overnight.

Make the crust:

Mix together flour, salt, and sugar in medium bowl. Grate frozen butter into the flour with cheese grater, then toss lightly with your fingers. Add 2/3 cup cream and milk just until combined. If dough is still dry, you may need additional cream. You want just enough liquid to hold the dough together, without it being sticky. Form dough in to a disk and wrap in plastic. Place in refrigerator for a minimum of 20 minutes, up to overnight.

Make the custard and bake the pie:

Preheat oven to 400 degrees F.

Place milk, cinnamon stick, and vanilla in a medium saucepan and bring to a simmer. Remove from heat and let cinnamon steep while rolling dough.

Remove pie dough from refrigerator and place on lightly floured surface. Roll dough into a circle that is large enough to go up the sides of your pie pan, with ¼” extra all around. Place dough in pie pan. Trim off any excess dough. Roll the ¼” trim under to create a crust. Using your fingers or a fork, create a decorative pattern around the edge. Place pie dough back in refrigerator while finishing custard.

In a small bowl, mix together sugar, flour, cornstarch, and salt. Remove cinnamon stick from milk and slowly whisk sugar mixture into the remaining milk mixture. Turn heat on medium low and cook, stirring constantly until mixture boils and thickens, about 3-5 minutes. Add butter, 1 piece at a time, stirring until melted. Set aside to cool.

Remove pie pan from the refrigerator. Spread cranberry compote evenly around base of pie crust.

Add eggs to milk mixture once it is cool enough to prevent scrambling. Pour mixture on top of cranberry compote, and place pie in the oven. Bake for 10 minutes, then reduce temperature to 325 degrees F. Bake for another 20-25 minutes, or until custard is set. Remove from oven and allow to cool. Once the tart is room temperature, place in the refrigerator until ready to serve.

Make the candied cranberries:

Dissolve sugar in water in a small saucepan set over low heat and bring to a boil. Remove from heat and add cranberries. Let cranberries sit in hot syrup for 2 minutes, stirring occasionally. Drain, reserving syrup for another use (cocktails come to mind). Let dry on a silpat or parchment paper until just sticky, but completely cool. Toss with granulated sugar and set aside to dry.

Finish the tart:

Just before serving, you can place the pie directly under a broiler or use a torch to create a slight browning on the top of the custard (this will work best if the tart is fully cool, and even cold). Be careful not to scorch the crust! Dust with cinnamon and powdered sugar. Top with sugared cranberries and serve. You can serve this tart cold, room temperature, or slightly warmed in the oven. It will keep, tightly wrapped, for up to 3 days in the refrigerator.

Individual Mint Hot Chocolate Pies with "Marshmallow" Topping

Makes 1 dozen individual pies

Ingredients:

For the crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

1 tablespoon crushed peppermint candies

6 tablespoons unsalted butter, melted

For the filling:

2 large eggs (learn how to crack them here)

2 egg whites (learn how to separate eggs here)

¼ cup plus 2 tablespoons granulated sugar

6 tablespoons unsalted butter, cut in small pieces

10 ounces bittersweet chocolate, cut in small pieces

1 cup heavy whipping cream, cold

1 cup fresh mint leaves or 1 ½ teaspoons peppermint extract

1 teaspoon vanilla extract or paste

For the “marshmallow” topping:

4 ounces egg whites (approximately 4 large egg whites)

8 ounces granulated sugar

3 ounces water

Additional crushed peppermint candies, for garnish

Procedure:

Make the crust:

Preheat oven to 350 degrees F.

Mix together all ingredients and divide equally between 12 muffin cups. Press firmly to line the bottom and sides of each cup. Bake until golden brown, approximately 15 minutes. Remove from oven and allow to cool.

Make filling:

Place eggs, egg whites, and sugar in a bowl set over a pan of simmering water. Cook, whisking constantly, until mixture reaches 160 degrees F. Remove mixture from heat and transfer to the bowl of a stand mixer fitted with a whisk attachment. Turn mixer on high speed and mix until egg yolks are thick and fluffy (ribbon stage).

While eggs are mixing, add chocolate and butter to a stainless steel or glass bowl and put over the pot of steaming water (do not let the water boil). When melted, add to egg mixture and whisk on low until thoroughly combined.

While chocolate is melting, blend together cream and mint leaves. Continue to whip until stiff peaks appear. After chocolate has been mixed into eggs, gently fold cream mixture into chocolate mixture. Divide mixture between crusts. Cover and refrigerate until mixture has set, a minimum of 30 minutes.

Make topping:

Just before serving, make the marshmallow topping. Place egg whites in the bowl of a stand mixer fitted with a whisk attachment and set aside.

Dissolve sugar in water in a small saucepan and set on medium heat. Cook until sugar reaches 240 degrees F.

When sugar reaches 220 degrees F, start mixing egg whites on a medium-low speed. When the sugar reaches 240, return the mixer to a low speed. Carefully pour sugar mixture down the side of the bowl with the mixer running. When the egg mixture starts to thicken, turn mixer to high and mix until stiff peaks form.

Gently remove “pies” from muffin pan. Pipe on marshmallow topping, garnish with crushed candies and serve immediately.

Eggnog Cheesecake with Gingersnap Crust

There is a long-standing debate about cheesecake: Is it a pie? Is it a cake? Well, if you want to get in to the technicalities of it, it is actually neither. It is a custard tart. But, that is another lesson for another day. As for this cheesecake, I made sure it had the flavors of my favorite holiday beverage: eggnog. Pairing it with the bourbon caramel, the whipped creme fraiche, and the gingersnaps in the crust just made it a little extra special. I used a half recipe of the filling and 3/4 of the recipe of the crust below in a 7" springform (that is why the piece looks so small). So if it is just a couple of you in the house, know that a half recipe works very well in the smaller pan (that isn't always the case).

I did use a stand mixer for this, but generally I do like a food processor for cheesecake mixing as well. It whips less air in, you don't have to make sure the cream cheese is completely room temperature, and it is a little less likely to crack. But you can use either a stand mixer with a paddle or a food processor here. Just make sure not to use a hand mixer - the whisk attachments will add too much air which all but guaranties you will have a big crack down the center. Also, do not bake it until it is solid or you will have over baked. A little jiggle just in the center is perfect. Then after 10 minutes of cooling, you must release the sides. Otherwise, as it shrinks, you will get cracking as well. If you do get a crack though, don't fret. Just use the spreadable option on the creme fraiche topping, cover it up, and no one will be the wiser. 

To make the gingersnap crumbs, just put the cookies in a food processor. Or if you have ambitious (or very "active") kids in your house, put them in a big ziploc, give them a rolling pin, and let them go to town. 

Makes 1, 9” cheesecake

Ingredients:

For the crust:

1 cup gingersnap crumbs

1 tablespoon granulated sugar

3 tablespoons unsalted butter, melted

For the filling:

24 ounces cream cheese, at room temperature

1 cup granulated sugar

3 tablespoons all-purpose flour

2 large eggs

½ cup eggnog

¼ cup crème fraiche

1 tablespoon bourbon

¼ teaspoon freshly grated nutmeg, plus additional for dusting

For the caramel:

½ cup granulated sugar

½ cup bourbon

¼ cup heavy whipping cream

1 tablespoon unsalted butter

For the crème fraiche topping:

1 cup crème fraiche

¼ cup powdered sugar

Procedure:

Preheat oven to 325 degrees F.

Make the crust:

In a small bowl, mix together the crust ingredients. Press in to a 9” springform pan, trying to go as far up the sides as possible (as evenly as possible). Place crust in oven and bake until golden brown, about 15-20 minutes. Set aside to cool while you are making filling.

Make filling:

Place cream cheese and sugar in the bowl of a stand mixer fitted with a paddle attachment (alternatively you can use a food processor). Mix on medium speed until well combined and no lumps remain. Scrape bowl and add flour. Mix until combined. Add eggs, one at a time, mixing completely and scraping bowl between each addition. Add eggnog, crème fraiche, bourbon, and nutmeg. Mix just until combined, making sure to scrape the bowl regularly.

Pour filling in to cooled crust. Place in the oven and bake until just set (it will “jiggle like Jello” in the very center when it is done), approximately 60-75 minutes. Remove from oven and place on cooling rack. After 10 minutes, release side of springform (this will help prevent cracks), and make sure it releases from all sides of cheesecake. Allow to cool to room temperature and then refrigerate for a minimum of 2 hours, or overnight.

Just before serving, make caramel and whipped crème fraiche.

Make caramel:

In a small saucepan, add sugar and bourbon. Using a pastry brush and water or wet fingers, wipe any granules of sugar off the side of the pan. Place on medium heat and cook, not stirring, until starting to turn a pale golden brown color. Swirl pan and cook until dark golden brown. Remove from heat and immediately stir in cream and butter. Set aside to cool.

Make crème fraiche topping:

For whipped crème fraiche (for piping), using a whisk or hand mixer, whisk crème fraiche and powdered sugar until stiff peaks form.

For softer crème fraiche (for spreading), stir together crème fraiche and powdered sugar.

Assemble cheesecake:

Remove cheesecake from springform pan and place on serving platter. Either spread or pipe crème fraiche topping as desired. Drizzle with caramel and dust with additional nutmeg, if desired. Serve.

Cheesecake may be stored, wrapped or in an airtight container, for up to 5 days in the refrigerator.