When the leaves turn, so do our appetites: from barbecue and cookout foods to casseroles, comfort foods and rich flavors of fall. Greet the season with open arms (and mouths!) with apple to maple pecan pies.
Source: http://www.thedailymeal.com – by David Tanis, Special Contributor
The notion of a dessert made with Swiss chard may sound bizarre, but it’s traditional in the South of France and Italy. Because of the baking powder, the pastry will puff as it bakes — the resulting texture is more like a cake than a pie. Serve a small slice of tart with a glass of mint tea to end a meal.
For the dough:
2 cups all-purpose flour
1 tablespoon baking powder
½ cup sugar
Pinch of salt
8 tablespoons (1 stick) cold butter, cut into small pieces
1 egg, beaten with 1 tablespoon milk
Grated zest of ½ lemon
For the filling:
1 large bunch Swiss chard, trimmed, ribs discarded, and cut into ½-inch-wide strips (about 4 cups)
1 cup whole-milk ricotta
1/3 cup sugar
Grated zest of ½ lemon
¼ teaspoon powdered ginger
¼ teaspoon ground allspice
½ cup golden raisins, soaked in warm water until plumped
¼ cup pine nuts
For the dough:
In the bowl of an electric mixer, using the flat beater, mix the dry ingredients on low speed. Add the butter and mix for about 2 minutes more, until crumbly. Add the egg mixture and the lemon zest and mix another minute, or until you can pinch the dough together.
Turn the dough out and form 2 balls, one twice as big as the other. Chill for at least an hour.
For the filling:
Bring a large pot of salted water to a boil. Blanch the chard for 1 minute; drain well. Let cool, and squeeze out any liquid.
Preheat the oven to 350 degrees. In a small bowl, whisk together the ricotta, egg, sugar, lemon zest, and spices.
Dust a pastry cloth with flour and roll out the larger dough ball into a circle 2 inches larger than the diameter of your 9- or 10-inch springform pan. Roll the dough onto the rolling pin, then carefully unroll it over the pan and gently press it into place, so that it comes about 2 inches up the sides of the pan. Expect the dough to be pretty soft; if it tears, just press on a scrap to cover any holes.
Drain the raisins, mix them with the greens, and spread over the dough in the pan. Pour the ricotta mixture over the greens and smooth out. Sprinkle the pine nuts over the ricotta.
To make the lattice top, roll out the second piece of dough into a 1/8-inch-thick rectangle. Cut the dough into ¾-inch-wide strips. Fashion a lattice top by alternating crosswise and lengthwise strips. Leave a gap of ¾ inch between strips running in the same direction.
Fold the edges of the bottom crust over the ends of the lattice strips. Bake for 40-50 minutes, until the crust is golden.
Cool on a rack before serving.
Makes one 9-10-inch tart Adapted from “Heart of the Artichoke” by David Tanis (Artisan, 2010).
The town got its name during the Dust Bowl era, when mining claims were available in the area. A man by the name of Clyde Norman opened a general store here to serve the fortune seekers, and eventually started to peddle pies filled with dried apples.
These were a hit, apparently, but it probably wasn’t popular demand that led to the town’s name. It was more likely the fact that one of the co-owners of the general store, and no slouch in the marketing department, was also the fellow to apply to the U.S. government for a post office. He suggested the name “Pie Town,” and legend has it that the good ol’ P.O. thought the name ridiculous at first. But as the huge number of places with ridiculous names1 in the United States indicates, the Post Office wasn’t much of a stickler for dignity.
Hence, Pie Town, New Mexico, a place that every lover of desserts should visit at least once. And if you love pie and history, this place is a double winner as a destination. During the Great Depression, photographer Russell Lee chronicled homesteading life here on assignment for the Farm Security Administration. You can read a Smithsonian Magazine2 story about Lee, his photographs and, yes, pie. You can also scroll through Lee’s evocative silver gelatin photos here3.
The original trading post is no more — the highway itself has been moved — and several businesses have come and gone that have sold pie. Visitors today can find their pie fix at the Pie-O-Neer Cafe4, under its current ownership since 1994.
It’s a cheerfully friendly restaurant, serving a simple but satisfying lunch, so you can pretend that you didn’t just come all this distance just to eat pie. These are arrayed on a rack towards the back of the restaurant. Available flavors vary — on the day of my visit, there was a chocolate chess, a cherry, an Almond Joy, a sweet potato and pecan oat. A slice will run you $4.95, a la mode is an additional $1.50. And it should be said that after such a long trip, it’s not uncommon to pick up a whole pie to take home for $24.95.
Now let’s be honest, in places that are named for a foodstuff, the highlighted food in question is often not very good — something about the tourist trade acts as a drag on quality. But in this case, I’m happy to report, the pie in Pie Town is actually really, really good. The crust is perfectly light and flaky and the filling is not cloyingly sweet, which is handy since you’ll have quite a drive ahead of you to get back to virtually anywhere. Be sure to have a cup of coffee with that pie.
Speaking of the distance, you will absolutely want to call to verify that the cafe is open before you start the trip. Regular hours are Thursday through Sunday, 11 a.m. to 4 p.m., but there are exceptions. The phone number is (575)772-2711.
True pie aficionados will want to time their visit to coincide with the annual Pie Town Annual Pie Festival5. It’s held on the second Saturday of September, and includes a pie baking contest, a pie auction, a raffle and a barbecue.
Of all the sweets in the world, the pie stands alone in its universal appeal. The smell of baking apples, the bubbling of cherries, the vision of mile-high meringue make us hungry for pies and tarts.
Does your recipe feature seasonal ingredients like apple or pumpkin? Do you have a secret family ingredient, or a recipe that’s a family tradition? To enter, simply send us your best pie or tart recipe with 12 ingredients or fewer, and tell us the story behind your pie or why you love it. You could win $500.
Show us your pies or tarts in these categories:
You may enter more than one recipe. If you email or mail your recipe, be sure to print the name of the contest as well as your full name, street address and phone number, including area code, with each entry. Be specific with measurements, directions and the size of cans, packages and pans so others can successfully make your recipe. Include a few words about the origin of your recipe. Share any compliments it’s received, plus any variations you recommend. If any duplicates are received, the entries with the earliest postmarks will be considered.
At the front of this quaint café is a dessert bar filled with all kinds of sweets, including My Daddy’s Favorite Pie. It is apples sautéed in bourbon with brown-sugar cinnamon and nutmeg, topped with almonds, touched with a vanilla glaze and caramel cream. A slice is $4.25.
Details: Heritage Court, 207 N. Gilbert Road, Gilbert.
Croshaw’s Gourmet Pies
Pie maker Frank Uhrhan starts his day at 5 a.m., making fruit filling for pies and buttery crusts. He opened his shop last September and sells 36 kinds of pies, from fruit and cream to potpies and quiches. A fruit pie starts at $9.49, cream pies at $10.49. Customers can get a slice of pie ($2.50) or take one whole one home.
Details: 6731 E. Brown Road, Mesa. 480-832-7437 (PIES).
Here you can get a slice of a rich, Georgia pecan pie ($5.99). It’s served with a warm vanilla ice cream and whipped cream.
Details: 1011 N. Dobson Road, Mesa. 480-615-1444. Other locations at famousdaves.com.
Rumbi Island Grill
If you stopped in for lunch for a Luau Pork Bowl ($7.19 for half size, $8.19 for whole size), then you might as well stay for dessert. The key-lime pie is made with Florida key limes in a graham-cracker crust. A slice is $3.99.
Details: Dana Park Village Square, 1902 S. Val Vista Drive, Mesa. 480-539-5593, other locations at rumbi.com.
Fleming’s Prime Steakhouse & Wine Bar
At this fine-dining restaurant, try two decadent pies. The walnut turtle pie is made with homemade caramel, walnuts and chocolate in a chocolate pie crust. Looking for something fruity? The frozen lemon-gingersnap pie is made with a vanilla-ginger custard topped with a raspberry-lemon foam sauce.
Details: 905 N. 54th St., Chandler. 480-940-1900, other locations at flemingssteakhouse.com.
With six ingredients and a prepared graham cracker crust, this pie is easy to make and luscious, too. Guests will enjoy the symphony of caramel, banana and toffee bits.
This recipe is:
Caramel Banana Ice Cream Pie Recipe
Nutritional Facts 1 piece equals 445 calories, 18 g fat (10 g saturated fat), 35 mg cholesterol, 594 mg sodium, 68 g carbohydrate, trace fiber, 5 g protein.
Originally published as Caramel Banana Ice Cream Pie in Country October/November 2009, p49
|Source: Dessert – The Grand Finale|
|Recipe reprinted by permission of Weldon Russell. All rights reserved.|
|©1998- 2012 Cooking.com|
The next American Culinary Federation Chefs Association of Arizona (ACF AZ) is Monday October 1st at the Orchard Community Learning Center, 911 West Baseline Road Phoenix, AZ, 5-7 PM and the Institute of Food Technologist Cactus Section will be joining us as well for this meeting.
The Orchard Community Learning Center brings together food, science, and education and this opportunity will give you a hands on learning experience walking the property. Dr. George Brooks will be available to answer questions about aquaponics. John Wann of Orchard Community Learning Center will be available for tours of the property as well.
We are also having a PIE CONTEST!! Check out the details below and if you’re like to participate, out contact information is on the flyer or you can also connected by commenting on this blog post.
No charge to attend, families and student chefs encouraged to attend. Fun event for all. To reduce waste, please bring a cup for water; no bottle water will be served. Rock Springs Cafe is donating pies for fundraising for the Orchard Community Learning Center and a pie for the winner!
$10.00 donation requested for the Orchard Community Learning Center for hosting our meeting. A 501(C)(3) as well, a donation to help support the organization in exchange for supporting the ACF AZ is appropriate
Winner of each category will be named the top Pie-sano! Working on prizes as well.
See all cherry recipes.
For the dough:
Dice the butter finely and place in the freezer. When the butter is frozen, combine the flour, sugar, salt, and butter in the bowl of a food processor and pulse until still small beads of butter remain. While pulsing, slowly drizzle in the water until the dough starts to come together. Remove from the food processor and knead by hand until the dough has formed.
Preheat the oven to 350 degrees.
Place the cherries, vanilla extract, butter, and lemon juice in a small saucepot over medium heat. In a bowl mix the dry ingredients together and add to the cherries. Once the cherries release their natural juices, bring the mixture to a simmer. As soon as it reaches a simmer, stir constantly for 10 minutes. Remove the mixture from the heat and let cool to room temperature.
For each pie, take half of the dough and roll ¼-inch thick and line a 9-inch pie tin with the dough. Place half of the filling in the tin. Top the tin with another round of ¼-inch-thick pie dough. Cut a few slices into the top of the pie. Bake until the top is golden brown, about 45 minutes.
Meanwhile, whip the egg in a bowl. When the pie has reached a light brown color, remove from the oven, brush with the egg wash, and top with some sugar. Return to the oven and continue baking for the remaining time. Let cool before serving and enjoy!