Not-So-Humble Pies (4 page)

In a large bowl, whisk together the flour, baking powder, salt, and cheese.

Add the chilled butter; rub it into the flour mixture with your fingers until 30 percent of the fat is pea sized, while the rest is blended in well.

Add the water and vinegar; mix until the dough forms a rough ball. Add more water, a few drops at a time, if needed.

Turn the dough out onto a lightly floured surface and form a disk. Wrap in plastic and chill for at least 30 minutes, or up to 3 days.

Remove the dough from the refrigerator for 10 minutes to warm up. Roll out on a lightly floured surface to an ⅛” thick, 11” circle, turning the dough often to make sure it does not stick. Dust the surface with additional flour, if needed.

Fold the dough in half and place it into a 9” tart pan with 1” sides. Unfold and carefully press the dough into the pan. Press the dough against the edge of the pan to trim.

Cover with plastic and chill until ready to bake. Covered, the crust will keep for up to three days in the refrigerator.

The subtle, nutty, buttery flavor of the brown butter used in this crust works well in dishes that have warm spices or caramel. When butter browns, some of the water evaporates while the butter solids separate and sink to the bottom of the pot, where they gently toast. Keep your eye on your butter as you brown it. It can go from toasty and delicious to burned in seconds.

Preheat the oven to 350°F.

In a small saucepan over medium-low heat, add the butter; cook until it is nut brown, about 10 minutes, stirring constantly to prevent hot spots. Cool the butter to room temperature.

In a medium bowl, combine the graham cracker crumbs, sugar, and butter until well combined. Press the mixture evenly into a 10” tart pan.

Bake for 10–12 minutes, or until the crust is golden brown and the center is firm when pressed lightly. Cool completely before filling.

To truly make a pie that’s sophisticated, upscale, and absolutely beautiful, you need to gild the lily with something decadent, like salted caramel, spiked whipped cream, or spiced chocolate. Some toppings are simply synonymous with specific pies: Lemon pie is not the same without the golden-peaked meringue. Chocolate cream pie is just chocolate pudding in a cookie crust until you spread on the whipped cream. Apple crumble pie is not the same without that crisp, buttery, golden brown crumble topping. But here, you’ll learn how to take these toppings from simple to sophisticated in no time flat. So, forget the lattice on that cherry pie, substitute an earthy oat topping. Top your strawberry tart with an airy yet slightly toasty meringue piped into an elaborate design. The options are only limited by your imagination.

Something as simple as butter, flour, sugar, and salt can create an absolutely show-stopping pie topping. This very simple crumble is a wonderful topping for fruit pies, and you can doll it up with spices such as ¼ teaspoon of cinnamon or even a tablespoon of cocoa powder.

In a bowl, blend the flour, sugar, and salt.

Using your fingers, rub in the butter until the mixture resembles coarse sand.

Chill the crumble for 30 minutes before use.

This oat crumble is very cozy and reassuringly rustic. Once the crumble has finished baking, the oats will have toasted and absorbed some of the butter, making them slightly crisp on the top but tender and soft underneath.

In a bowl, blend the flour, oats, cinnamon, sugar, and salt.

Using your fingers, rub in the butter until the mixture resembles coarse sand.

Chill the crumble for 30 minutes before use.

Hearty, juicy fruit and toasty pecans are a combination that is hard to beat. In general, streusel topping and fruit pies make a fine match, but if you’re really looking to impress your guests with this not-so-humble pie topping, be brave and opt for a combination of pecans, almonds, and walnuts or go wild and grind up some macadamia nuts or cashews!

In a bowl, blend the brown sugar, sugar, and flour.

Using your fingers, rub in the butter until the mixture resembles coarse sand. Add the pecans; mix well.

Chill for 30 minutes before use.

Rather than topping a double-crusted pie with another layer of pastry, substitute a streusel topping instead. The baking time stays the same, and a streusel topping is a fantastic time saver. But, even better, this topping looks more difficult to make than a regular pie crust, and this Cinnamon Streusel Topping will make your pie the talk of the town.

In a bowl, blend the flour, brown sugar, cinnamon, and salt.

Using your fingers, rub in the butter until the mixture resembles coarse sand.

Chill the crumble for 30 minutes before use.

There are not many things more impressive than a pie topped with a toasty, billowing cloud of perfectly whipped meringue. Sadly, meringues have a reputation for being rather tricky to prepare, but this recipe takes all the fear out of meringue making. This topping is exceptional on cream and custard pies because the light texture contrasts nicely against the thick custard filling. This is also lovely on fruit fillings if you’re looking for a change of pace.

Whisk the cornstarch into the water until smooth. Pour the mixture into a small pot; cook over medium heat, stirring constantly, until the starch thickens, about 5 minutes. Set aside to cool.

In a large bowl, add the egg whites and cream of tartar. Beat the egg whites on low speed until they become foamy, about 2 minutes. (This gives the whites a good base to build on.)

Increase the speed to medium and beat until the egg whites are just starting to increase in volume, about 1 minute, Add the sugar 1 tablespoon at a time (if you add the sugar too fast it may clump) along with the vanilla, and beat until the mixture forms soft peaks, about 1 minute.

Continue beating the egg whites; add cornstarch mixture 1 tablespoon at a time. Beat until the mixture forms firm peaks, about 2 minutes.

Immediately spread over pie filling and bake.

Say goodbye to modest fruit tarts! This rich, sweet, and tangy topping takes your tarts over the top, and it pairs really well with peaches, plums, and apricots! For an extra flavor bump, add a little nutmeg, mace, or cardamom.

Mix the sour cream, sugar, and vanilla together until smooth. Chill 1 hour before serving.

Whipped cream is a lovely, deceptively simple way to dress up a pie, but if you don’t use it right away it can deflate and become watery. To prevent this, all you have to do is stabilize the whipped cream with a little plain gelatin. Be sure to bloom, or soften, the gelatin thoroughly for the maximum holding power.

In a small bowl, mix the powdered gelatin with the cold water. Let stand 10 minutes, then melt in the microwave for 10 seconds. Allow to cool for 5 minutes, or until cool to the touch.

In a medium mixing bowl, add the cream, powdered sugar, and vanilla. Whip on medium-high speed in a stand mixer or with a hand mixer until it starts to thicken, about 1 minute.

Slowly pour in the cooled gelatin; whip until the cream forms medium peaks, about 1 minute.

Use immediately, or cover with plastic and store in the refrigerator for up to 3 days.

People of all ages will love your not-so-humble pies, but sometimes you want a pie that’s all grown up, and this spirited whipped cream does the job! It is not loaded with alcohol—a little goes a long way—but it packs a distinct kick. Try this topping around the holidays made with spiced rum and a little nutmeg grated over the top.

In a medium bowl, add the cream, powdered sugar, and vanilla.

Whip on medium-high speed in a stand mixer or with a hand mixer until it starts to thicken, about 1 minute.

Increase the speed to high; beat until soft peaks form, about 1 minute.

Reduce the speed to medium; slowly add the liquor. Continue to whip until medium peaks form, about 1 minute. Use immediately.

This biscuit topping is commonly found on top of traditional fruit cobblers, but you can use it to make your pies even more amazing. This topping actually gave cobblers their name, in fact, because the baked biscuits look like cobble stones. If you want to make this topping even more sophisticated, you can use chilled brown butter in this topping in place of the regular butter on the ingredients list to get a deeper flavor.

In a medium bowl, combine the flour, sugar, baking powder, and salt.

Add the cold butter; using your fingers, rub it in until it is the size of peas.

Add the buttermilk; using a spatula, stir until it is just combined. Do not overmix.

Using a disher or 2 spoons, scoop the dough by rounded tablespoons into the pie.

Thick, creamy, and agreeably salty, this sauce makes an elegant addition to most pies. Good sea salt is key to this recipe as it adds a mineral-rich saltiness without being overpowering or sharp like table or kosher salt would be. This sauce is not just for pies, however; it’s also delicious when poured over cake, ice cream, or even when used as a dipping sauce for fresh fruit and cookies. Any leftover sauce should be kept in an airtight container in the refrigerator. Just allow the caramel to come to room temperature before serving.

In a medium saucepan with deep sides over medium-high heat, combine the sugar, water, and corn syrup. Brush down the sides of the pan with a wet pastry brush until it begins to bubble.

Bring the mixture to a full boil and cook until it becomes dark amber in color and smells like caramel, about 6 minutes.

Remove the saucepan from the heat; carefully whisk in the cream, butter, and salt.

Allow the caramel to cool to room temperature before serving.

Sweet citrus, aromatic vanilla, and warm cinnamon make this chocolate sauce a flavorful and decadent treat to drizzle over fresh cut slices of pie. The warm flavors of the orange, honey, and spice give this sauce a seasonal appeal, so consider using it as a dramatic counterpart to a nut or pumpkin pie around the holidays. If you want to give this sauce a kick add a little chipotle or cayenne pepper for a spicy finish.

In a medium saucepan over medium heat, combine the cream, orange zest, cinnamon stick, vanilla bean with seeds, and honey; cook until the cream just begins to boil.

Remove from the heat and strain the cream into a medium bowl.

Add the chopped chocolate; let it stand for 1 minute, then whisk until smooth. Serve warm.

Chocolate and peanut butter is a classic combination and this recipe provides the perfect blend of both. This glossy sauce’s lush texture and rich flavor makes it the perfect thing to pour over a slice of whipped cream–topped cream pie. It also makes a self-indulgent stand-in for regular chocolate syrup on an ice cream sundae.

In a medium saucepan combine the cream, chocolate, peanut butter, and honey. Cook over medium-low heat until the chocolate is completely melted and the mixture is smooth. Serve warm.