Entries in pie (5)
Check out our stack pies on the NY Times! Big thanks for Melissa Clark for writing about the tradition.
Stacking pies in Karen's family is genetic. I'm not sure if that's a dominant or recessive gene, but I'm pretty damn happy I married into it.
Karen has spent a considerable time on Ancestry.com this year. Inspired by Henry Louis Gates Jr.'s PBS show and Who Do You Think You Are (hi, Lisa Kudrow), she's mapped back her roots to England, Scotland, Germany, and France. She says she's a mutt of Europe with some haphazard Dutch, Polish, and Swiss thrown in there for kicks.
The first time Karen got on Ancestry.com, she sat in the same chair for five hours. It's like porn for the historically-inclined.
Her Puritan roots are shocking if you know her (hello, hotness). But she's more than a little proud that her relative, Giles Corey, was crushed to death in the Salem Witch Trials. Since I used to teach The Crucible to high schoolers, I find this mental jag a little hard to comprehend. The old man that got crushed to death in Arthur Miller's play was actually related to my wife? Why couldn't it be the crazy girl who started all the lies? She's way cooler. But I guess old crushed guy is better than nothing.
Pie #2 - Malted Crisp Tart
We just bought a snowblower with our neighbors, Kevin and Tara.
Make this pie over two days. Maybe even three days. Make the curd on day 1, and let it refrigerate overnight. Then, the rest of the recipe is a breeze. Blitz some vanilla wafers, smash them together with some really soft butter. Press them into a pie plate. Freeze. Meanwhile, whip up some heavy cream into stiff peaks. Fold the chilled lemon curd into the whipped cream. Pour into the frozen crust. Throw it all into the refrigerator for a few hours. Eat.
Recipe | Lemon Cream Icebox Pie from Magnolia Bakery
- 12 egg yolks, room temperature (This is only a lot if you're eating the pie by yourself. Calm down.)
- 3 T grated lemon zest
- 1 c fresh lemon juice
- 1 1/2 c sugar
- 1 c (2 sticks) unsalted butter, diced up smallish
- 1/2 c (1 stick) unsalted butter, super soft
- 2 c vanilla wafer crumbs (about 3/4 of a box of vanilla wafers blitzed into crumbs in a food processor)
- 1 1/2 c heavy cream
- 1 1/2 c lemon curd (from above)
- Pie dough (you live a life full of choices. Pie crust is another one. Decide for yourself what crust you want to make. I'm not the boss of you.)
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 3/4 cup (1 1/2 sticks) unsalted butter, softened and cubed
- 1 T whiskey (or not)
- 3/4 cup walnuts, toasted and chopped fine (You can buy them chopped fine. Move on.)
- 8 oz. semisweet chocolate chips. Or chop some chunks.
Cool completely on a rack (who are we kidding? You should wait a couple of minutes and then dig in) before serving. Reheat for a few seconds in the microwave if it cools completely before you get a chance to devour it.
Recipe from Baked: New Frontiers in Baking (Stewart, Tabori & Chang)