Food 2: Pies Tarts & Pastries

Showing posts with label Pies Tarts & Pastries. Show all posts

Monday, December 9, 2013

Frozen Lemon Cream Cakes with Toasted Meringue and Caramel Sauce

Denver pastry chef Yasmin Lozada-Hissom turns the classic lemon icebox cake into an impressive individual frozen dessert boasting a graham cracker crust, layers of lemon curd, lemon cream, and toasted meringue, with a rich caramel sauce and fresh berries.

For the crust

5 oz. (1 cup plus 2 Tbs.) graham cracker crumbs (from 12 to 13 homemade graham crackers or 9 whole storebought crackers)

1-1/2 oz. (3 Tbs.) unsalted butter, melted

2 Tbs. granulated sugar

For the lemon layer

2 cups granulated sugar

3 to 4 medium lemons, zest finely grated to yield 1/4 cup, then juiced to yield 1 cup

2 large eggs

8 large egg yolks

8 oz. (1 cup) unsalted butter, cut into small pieces and softened

1-1/2 cups heavy cream, chilled

For the caramel sauce

1-1/4 cups granulated sugar

1/8 tsp. table salt

1-1/4 cups heavy cream

1/2 tsp. pure vanilla extract

For the meringue

1 cup superfine sugar

5 large egg whites, at room temperature (about 3/4 cup)

1/8 tsp. table salt

1/8 tsp. cream of tartar

Fresh blueberries, for garnish

Make the crust

Arrange eight 3-inch-diameter, 2-inch-deep round metal ring molds on a rimmed baking sheet lined with parchment.

In a large bowl, stir the cracker crumbs, melted butter, and sugar until the crumbs are evenly moist and slightly clump together. Divide the mixture among the molds and pack it in, pressing to compact. Refrigerate.

Make the lemon layer

Fill a large bowl about a third full with ice cubes plus a cup or so of water. Set a second bowl (one that holds at least 2 quarts) in the ice bath and put a medium-mesh strainer in the bowl.

Combine the sugar and lemon zest in a medium bowl and rub it between your fingers to release the lemon oil into the sugar.

In a large heatproof bowl, whisk the lemon juice, eggs, egg yolks, and the sugar mixture. hisk in the butter pieces. In a 4-quart saucepan, bring 2 inches of water to a bare simmer. Set the bowl over the pot (the water shouldn’t touch the bottom of the bowl). Whisk constantly until the mixture thickens and reaches a temperature of 170°F, 5 to 10 minutes. Immediately strain into the bowl in the ice bath. Gently stir every so often until completely cool.

Distribute 1/2 cup of the lemon curd evenly among the 8 ring molds and spread it with the back of a spoon to cover the crust. Put the baking sheet in the freezer.

In a stand mixer fitted with the whisk attachment, whip the cream just until soft peaks form, 1 to 2 minutes. With a spatula, gently fold the remaining lemon curd into the whipped cream until well combined. Spoon about 1/2 cup of lemon cream into each mold (you may not use all of the cream). Cover loosely with plastic and freeze for at least 8 hours or overnight.

Make the caramel sauce

In a 4-quart heavy-duty saucepan, mix the sugar, salt, and 1/2 cup water with a wooden spoon. Cook over medium-low heat until the sugar turns golden-amber, about 15 minutes. As the sugar cooks, occasionally rinse down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Remove the pan from the heat and carefully add the cream—it may splatter a bit. Stir in the vanilla. If the sugar hardened when adding the cream, stir until it’s completely dissolved. Let cool to room temperature, about 4 hours.

Make the meringue

Shortly before serving, boil the sugar and 1/2 cup water in a heavy-duty 2-quart saucepan over medium heat, stirring to dissolve the sugar, until the mixture reaches the soft-ball stage (235°F to 240°F on a candy thermometer), 3 to 5 minutes. As the sugar boils, occasionally wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.

Meanwhile, whip the egg whites and salt in a stand mixer fitted with the whisk attachment on low speed until foamy. Increase the speed to medium, add the cream of tartar and beat until soft peaks form, about 3 minutes. With the mixer on medium speed, pour the hot sugar syrup in a very thin stream down the side of the bowl. Continue beating on medium-high speed until the egg whites are firm and glossy and the bowl is cool to the touch, 6 to 8 minutes.

Assemble the cakes

Put the cakes on individual serving plates. To unmold, quickly pass the flame of a small kitchen torch around the sides of the rings to loosen them, and then use tongs to slide the rings off. Dollop spoonfuls of meringue over the lemon cream. Using the kitchen torch, lightly brown the meringue. Pool about 2 Tbs. of the caramel sauce next to each cake and garnish with blueberries. Serve immediately.

Creamy Lime Ricotta Tart in a Gingersnap Crust

15-oz. container whole-milk ricotta (about 1-1/2 cups)

3 oz. cream cheese, at room temperature

3/4 cup granulated sugar

2 Tbs. unbleached all-purpose flour

1/4 tsp. table salt

3 large egg yolks

1 Tbs. finely grated lime zest

1 Tbs. lime juice

1 Press-In Cookie Crust, baked and cooled (I like gingersnaps for this tart)

Strips of lime zest, for garnish (optional)

Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, combine the ricotta and cream cheese. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 minutes. Add the sugar, flour, and salt and continue beating until well blended, about 1 min. Add the egg yolks, lime zest, and lime juice. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.

Bake the tart until the filling just barely jiggles when the pan is nudged, 30 to 35 minutes. Let cool completely on a rack. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve garnished with strips of lime zest, if you like.

Blackberry-Apple Turnovers

With a dense crispness and a high sugar-to-acid ratio, Pink Lady apples are ideal for these pies. Even when tender, they hold their shape and retain some firmness, for a nice contrast to the juicy, collapsed berries.

For the dough

11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour

2 Tbs. granulated sugar

1/2 tsp. kosher salt

6 oz. (3/4 cup) cold unsalted butter, cut into 12 pieces

6 oz. cold cream cheese, cut into 6 pieces

1/2 cup heavy cream

For the filling

6 oz. (1-1/4 cups) blackberries, halved

1 large Pink Lady apple, peeled, cored, and cut into 1/4-inch dice

1/2 cup light brown sugar

1 Tbs. unbleached all-purpose flour

1/2 tsp. ground allspice

1/4 tsp. kosher salt

For assembly

1 large egg yolk

Granulated sugar

Make the dough

Put the flour, sugar, and salt in a food processor. Add the butter and cream cheese and pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add the cream and pulse, pausing to scrape the bowl once or twice, just until the dough starts to come together, 8 to 10 pulses more. Do not overprocess. Turn the dough out onto a clean work surface, gather it together, and pat it into a rectangle. Wrap it in plastic and refrigerate for at least 2 hours and up to 3 days.

When ready to bake, position racks in the bottom and top thirds of the oven and heat the oven to 400°F. Line 2 large rimmed baking sheets with parchment.

On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 13x18-inch rectangle. Be sure to loosen the dough several times and reflour underneath so it doesn’t stick. Trim the edges straight to form a 12x16-inch rectangle and cut the dough into twelve 4-inch squares. Put six squares on each baking sheet.

Make the filling

In a medium bowl, lightly toss the blackberries, apple, brown sugar, flour, allspice, and salt until combined.

Assemble and bake the turnovers

Tip:

Cup a dough square in one hand to create a triangular pocket. Fill the dough with your other hand, pull the corners up to form a triangle, and pinch to seal.

In a small bowl, beat the egg yolk with 1 tsp. water. Brush the outer edges of each dough square with egg wash. Spoon 2 rounded Tbs. of the filling into the center of each square. Bring the points together into a triangular shape, pressing to seal the edges. Lightly brush the top of each turnover with egg wash and sprinkle with a scant 1/2 tsp. granulated sugar. With the tip of a paring knife, cut a steam vent in the center of the top crust of each turnover.

Bake until the turnovers are browned and the filling is bubbling, 25 to 30 minutes, swapping and rotating the baking sheets’ positions about halfway through baking. (Don’t worry if juice leaks out.)

Transfer the baking sheets to racks and allow to cool for 5 minutes. Then loosen the turnovers with an offset spatula and cool completely on the sheets. The turnovers are best the day they’re made.

Blueberry-Vanilla Cream Cheese Pies

These portable pies are like mini blueberry cheesecakes wrapped in puff pastry.

Two 17.3-oz. packages frozen puff pastry

3 oz. cream cheese, softened

7 Tbs. granulated sugar

Seeds scraped from 1/2 vanilla bean (or 1/2 tsp. pure vanilla extract)

2 large egg yolks

1 cup blueberries

2 tsp. cornstarch

2 tsp. crème de cassis

1/8 tsp. kosher salt

Confectioners’ sugar for finishing

Thaw 3 sheets of puff pastry overnight in the refrigerator.

Position racks in the top and bottom thirds of the oven and heat the oven to 375°F.

In a medium bowl, combine the cream cheese, 3 Tbs. of the sugar, the vanilla bean seeds (or extract), and 1 of the egg yolks. Mix with a wooden spoon until well combined and smooth.

Combine the blueberries, 2 Tbs. of the sugar, the cornstarch, crème de cassis, and salt in another medium bowl and mix gently.

On a lightly floured surface, roll each pastry sheet into a 10-inch square. Using a 4-inch round cutter (or a small plate as a guide), cut out 4 rounds from each sheet. Arrange them on 2 parchment-lined rimmed baking sheets.

In a small bowl, beat the remaining egg yolk with 1 tsp. water. Brush the outer edge of each pastry round with the egg wash. Dollop 1/2 Tbs. of the cream cheese mixture in the center of each round. Top with 1 Tbs. of the blueberry mixture. Fold in half to form a half-moon shape and pinch the edges together to seal them. Lightly brush each pie with egg wash and sprinkle with 1/2 tsp. of the remaining sugar. With the tip of a paring knife, cut a steam vent in the center of each pie.

Bake until golden-brown, about 25 minutes, swapping and rotating the baking sheets’ positions about halfway through. Cool slightly on the baking sheets and then transfer to a rack to cool completely. Before serving, sprinkle the pies with confectioners’ sugar.

Brandied Apricot-Almond Slab Pie

Slab pies are like giant Pop-Tarts designed to feed a crowd. As the pie cools, the filling—made with both fresh and dried apricots—firms up enough that the slices can be eaten out of hand.

For the dough

15 oz. (3-1/3 cups) unbleached all-purpose flour

3 Tbs. granulated sugar

1/2 tsp. kosher salt

9 oz. (1 cup plus 2 Tbs.) cold unsalted butter, cut into 18 pieces

1-1/2 oz. (3 Tbs.) cold vegetable shortening, cut into 3 pieces

For the filling

10-1/2 oz. (about 2 cups) dried apricots, coarsely chopped

2/3 cup granulated sugar

2/3 cup dry white wine

1/3 cup orange juice

12 oz. fresh apricots (about 6 small), pitted and sliced

1-1/4 tsp. fresh lemon juice

3-1/2 oz. (1 cup) sliced almonds, toasted

1-1/2 Tbs. brandy

1/4 tsp. pure almond extract

For assembly

1 large egg yolk

2 oz. (1/2 cup) confectioners’ sugar, sifted

1-1/2 Tbs. heavy cream or whole milk

1/2 tsp. pure vanilla extract

Make the dough

Put the flour, sugar, and salt in a food processor. Add the butter and vegetable shortening and pulse until the mixture resembles coarse meal, 10 to 12 pulses. Sprinkle 1/3 cup cold water over the mixture and pulse until the dough just starts to come together, 8 to 10 pulses more. If the mixture seems dry, add more water 1 tsp. at a time. Do not overprocess.

Turn the dough out onto a clean work surface, and gather it into a rectangle that’s about 8 by 12 inches. Flatten slightly, wrap in plastic and refrigerate for at least 2 hours and up to 3 days.

Make the filling

In a heavy-duty 4-quart saucepan, combine the dried apricots, sugar, wine, orange juice, and 2/3 cup water. Simmer over medium-low heat, stirring often, until the apricots are very tender and can be mashed with a wooden spoon, 40 to 45 minutes. Add more water if the apricots are still not soft after most of the liquid has evaporated. The mixture should get thick and syrupy; don’t let it scorch. Add the fresh apricots and lemon juice and cook, stirring often, until very soft, about 10 minutes. Mash the mixture with a wooden spoon or potato masher so that it has a thick, jam-like consistency. Remove from the heat.

Stir 3/4 cup of the almonds, the brandy, and almond extract into the apricot mixture. Cool to room temperature and set aside. (The filling can be made, covered, and refrigerated up to 2 days ahead.)

Assemble and bake the pie

Tip:

Seal the Pie Right: To seal the filled pie, press the fork down gently, just enough to create a good bond (and a pretty crimped effect), but not so hard that it pushes through to the second layer of dough or pierces it, which may cause the filling to leak.

Position a rack in the center of the oven and heat the oven to 375°F. Line a large rimmed baking sheet with parchment. In a small bowl, beat the egg yolk with 1 tsp. water.

On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 1/8-inch-thick, 12x18-inch rectangle. Be sure to loosen the dough several times and reflour underneath so that it doesn’t stick. Trim the dough into an 11x16-inch rectangle and transfer it to the baking sheet. Turn the baking sheet so that a long side faces you, and brush the edges of the dough with the egg wash. Spread the apricot filling evenly over the bottom half of the dough, leaving a 1/2-inch border. Fold the top half of the dough over the filling, pressing along the edges to secure the sides. Press lightly along the edges with the back of a fork to seal. Brush egg wash all over the top of the dough. Using a paring knife, cut 5 small steam vents in the dough at about 3-inch intervals.

Bake until the pie is golden-brown, 55 minutes. Transfer to a rack to cool completely.

In a small bowl, mix the confectioners’ sugar, cream, and vanilla extract to form a smooth glaze that’s just fluid enough to drizzle. With a spoon, drizzle the glaze over the top of the pie and immediately sprinkle with the remaining 1/4 cup almonds. Allow to set for at least 2 hours before serving.

When ready to serve, use a serrated knife to cut the pie. The pie is best eaten the day it’s made, but it will keep for 1 day, well wrapped, at room temperature.

Blackberry-Apple Turnovers

For the dough

11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour

2 Tbs. granulated sugar

1/2 tsp. kosher salt

6 oz. (3/4 cup) cold unsalted butter, cut into 12 pieces

6 oz. cold cream cheese, cut into 6 pieces

1/2 cup heavy cream

For the filling

6 oz. (1-1/4 cups) blackberries, halved

1 large Pink Lady apple, peeled, cored, and cut into 1/4-inch dice

1/2 cup light brown sugar

1 Tbs. unbleached all-purpose flour

1/2 tsp. ground allspice

1/4 tsp. kosher salt

For assembly

1 large egg yolk

Granulated sugar

Make the dough

Make the filling

In a medium bowl, lightly toss the blackberries, apple, brown sugar, flour, allspice, and salt until combined.

Assemble and bake the turnovers

Tip:

Cup a dough square in one hand to create a triangular pocket. Fill the dough with your other hand, pull the corners up to form a triangle, and pinch to seal.

Brandied Apricot-Almond Slab Pie

Slab pies are like giant Pop-Tarts designed to feed a crowd. As the pie cools, the filling—made with both fresh and dried apricots—firms up enough that the slices can be eaten out of hand.

For the dough

15 oz. (3-1/3 cups) unbleached all-purpose flour

3 Tbs. granulated sugar

1/2 tsp. kosher salt

9 oz. (1 cup plus 2 Tbs.) cold unsalted butter, cut into 18 pieces

1-1/2 oz. (3 Tbs.) cold vegetable shortening, cut into 3 pieces

For the filling

10-1/2 oz. (about 2 cups) dried apricots, coarsely chopped

2/3 cup granulated sugar

2/3 cup dry white wine

1/3 cup orange juice

12 oz. fresh apricots (about 6 small), pitted and sliced

1-1/4 tsp. fresh lemon juice

3-1/2 oz. (1 cup) sliced almonds, toasted

1-1/2 Tbs. brandy

1/4 tsp. pure almond extract

For assembly

1 large egg yolk

2 oz. (1/2 cup) confectioners’ sugar, sifted

1-1/2 Tbs. heavy cream or whole milk

1/2 tsp. pure vanilla extract

Make the dough

Make the filling

Assemble and bake the pie

Tip:

Parsnip Buttermilk Pie

This may look like pumpkin pie, but it tastes nothing like it—it’s sweet and tangy, with a delicate mousse-like texture. Serve with lightly sweetened whipped cream.

For the crust

6 oz. (1-1/3 cups) unbleached all-purpose flour; more for rolling

4 oz. (1/2 cup) cold unsalted butter, cut into small cubes

1 tsp. granulated sugar

1/2 tsp. table salt

1 large egg yolk, lightly beaten

For the filling

2 lb. medium parsnips, peeled, cored, and cut into large chunks

1-1/2 cups buttermilk

2/3 cup packed dark brown sugar

2 large eggs

1/2 tsp. table salt

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. freshly grated nutmeg

1/8 tsp. ground cloves

Make the crust

In a stand mixer fitted with the paddle attachment, combine the flour, butter, sugar, and salt and mix on medium speed until the butter blends into the flour and the mixture resembles a coarse meal, about 2 minutes. Mix 2 Tbs. ice-cold water with the egg yolk in a small bowl. With the mixer on low speed, add the yolk mixture and mix until just combined. Transfer the dough to a work surface and bring it together with your hands. Shape it into a 1-inch-thick disk, wrap in plastic, and refrigerate for at least 1 hour.

Set the dough on a lightly floured surface, sprinkle a little flour over it, and roll it out into a 1/8-inch-thick circle that’s about 12 inches in diameter, reflouring the dough and work surface as necessary.

Transfer the dough to a 9-inch pie plate and gently fit it into the pan, lifting the edges and pressing the dough into the corners with your fingers. Trim the edges, leaving a 1/2-inch overhang. Fold the overhanging dough underneath itself and crimp the edges. Prick the dough all over with a fork. Refrigerate for at least 1 hour.

Position a rack in the center of the oven and heat the oven to 425°F.

Line the dough with foil or parchment, fill with dried beans or pie weights, and bake for 15 minutes. Reduce the oven temperature to 350°F. Carefully remove the foil and weights and continue to bake until the bottom looks dry and the edges are light golden, an additional 5 to 8 minutes. Cool completely before filling (leave the oven at 350°F).

Make the filling

Bring a large pot of water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes. Return the parsnips to the pot and mash them with a potato masher, keeping the mixture rather rough. Measure 2 cups of the parsnip mash; save any extra for another use.

Purée the 2 cups of mashed parsnips and the buttermilk in a blender until smooth. Transfer the purée to a mixing bowl. With a whisk, beat in the sugar, eggs, salt, cinnamon, ginger, nutmeg, and cloves, whisking until the sugar dissolves.

Bake the pie

Pour the filling into the piecrust and bake until the top is lightly browned and a toothpick inserted in the center of the filling comes out clean, about 1 hour. Cool on a rack for at least 1 hour. Serve at room temperature.

Roasted Ratatouille Tart with Goat Cheese and Mint

The crowd-pleasing filling of this savory tart is a mix of summer ratatouille-ish vegetables, though it doesn’t turn out stewlike, just pleasantly moist. It’s super-easy to make but does need 45 minutes or so in the oven. The dough recipe makes 2 disks, enough for two tarts; you can freeze the second disk for 3 to 4 weeks.

For the dough

2 cups unbleached all-purpose flour, more for dusting

1/2 tsp. table salt

1 cup very cold unsalted butter, cut into 1/2-inch cubes

1/4 cup ice water

For the filling

6 oz. medium cherry tomatoes, halved (about a heaping one cup)

4 oz. red or yellow bell pepper, cut into 3/4-inch dice (about 1 cup)

4 oz. Italian (or other small) eggplant, skin scored and cut into 3/4-inch dice (about 1-1/2 cups)

4 oz. zucchini, cut into 1/2-inch dice (about 1 cup)

4 oz. (about 1/2 medium) red onion, cut into 3/4-inch dice (about 1 cup)

2 Tbs. extra-virgin olive oil

Kosher salt

For the egg wash

1 egg yolk

2 tbsp. heavy cream

For the tart

1/4 cup grated Parmigiano-Reggiano

1 cup cold fresh goat cheese, crumbled while still chilled

1 Tbs. thinly sliced fresh mint

Make the dough

In the bowl of a food processor, combine the flour and salt. Pulse briefly to combine. Add the butter. Pulse quickly about twenty times, or until the butter particles are quite small (like tiny pebbles). With the motor running, add the ice water in a steady stream. (This will take about 10 seconds.) Stop the motor. Then pulse quickly six or eight times, just until the mixture begins to leave the sides of the bowl and clump together. The mixture wlil still be somewhat loose and crumbly. That's okay; you will bring the dough together in the next step.

Turn the mixture out into a big mixing bowl and knead it briefly against the sides of the bowl to finish bringing it together as a dough. Once you have incorporated all the crumbs, knead once or twice to smooth it out just a bit. While you don't want to overhandle the dough, you also don't want to be afraid to handle it as much as you need to in order to bring all the bits of the dough together, as it will ultimately be easier to roll out.

Divide the dough in half. If you have a scale, you can weigh the dough pieces to make sure they're of equal or close-to-equal weight. They should each weigh about 9-1/2 oz.

Shape each piece into a disk about 1 inch thick (and about 4 inches across). Again, don't be afraid to handle the disk just enough to smooth out the cracks and make a tidy disk. Dust lightly with flour, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

Remove one disk of dough from the fridge 45 minutes before
rolling it (see leftovers note below about storing the extra disk of dough). Make the filling while the dough comes to room
temperature.

Make the filling

Preheat the oven to 400°F. Position a rack in the center of
the oven. In a 13-by-9-inch heatproof glass baking dish (or
two smaller shallow baking dishes with a total volume of about 3
quarts), combine the cherry tomatoes, bell pepper, eggplant,
zucchini, red onion, olive oil, and 1/2 tsp. salt. Toss gently but
thoroughly and spread in a single layer. Roast until the veggies have
shrunk and caramelized but are still a bit moist, 45 to 55 minutes. Let
cool in the baking dish.

Make the egg wash

In a small bowl, whisk together the egg yolk and heavy cream, cover with plastic wrap, and set aside.

Assemble and bake the tart

Be sure that one oven rack is still positioned in the center of the oven. Line a large heavy-duty rimmed baking sheet with parchment.

Sprinkle your work surface lightly with flour and spread it around with your hand. Put the disk of dough in front of you and lightly tap it with the rolling pin to start softening and spreading it. Gently roll it out, lifting and giving the disk a quarter-turn after each roll, until you have a roughly 12-inch round. Try not to roll your pin over the edges of the dough, as that will tend to make the edges thinner than the center. (If your edges get very ragged or torn, it’s okay to patch them back together or trim them.) If the dough is sticking, lift it up and toss a bit of flour underneath it and/or over it. Roll up or drape the dough over your rolling pin, and unroll or undrape it onto the prepared baking sheet.

Sprinkle 1 Tbs. of the Parmigiano over the dough, leaving a 2-inch border around the edge. Top the Parmigiano with half of the goat cheese, half of the mint, and half of the roasted filling, again leaving a 2-inch border. Sprinkle with 1 Tbs. of the Parmigiano, and repeat with the remaining goat cheese, mint, and filling. Top with 1 Tbs. of the Parmigiano.

Pleat and fold the edges of the dough up and over the outer edge of the filling all the way around the tart. (You will be folding in that 2-inch border.) You don’t have to go crazy making a lot of pleats; folding in a piece of dough about every 2 to 3 inches around the tart will get you the results you want. (You’ll have a total of eight to ten pleats.)

Brush the edges of the dough with some of the egg wash (you won’t use it all), and sprinkle the remaining 1 Tbs. Parmigiano over the edges as well as the rest of the tart.

Bake until nicely golden all over and crisp and brown on the bottom (check with spatula), 38 to 40 minutes. Let cool for a few minutes and use the parchment to slide the tart onto a cutting board. Let cool for another 5 to 10 minutes before slicing and serving.

Sweet Potato Pie

Because of its similar texture, sweet potato is a natural stand-in for pumpkin in this spin on the traditional Thanksgiving pie.
Visit the Guide to Thanksgiving Dinner for more pies and Thanksgiving desserts.

For the pie dough

6 oz. (1-1/3 cups) unbleached all-purpose flour

1/2 tsp. granulated sugar

1/2 tsp. kosher salt

3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces

1 oz. (2 Tbs.) cold vegetable shortening, cut into 1/2-inch pieces

3-1/2 Tbs. ice water; more as needed

For the filling

2 medium-to-large sweet potatoes (12 to 14 oz. each)

1 cup half-and-half

3 large eggs

3/4 cup packed light brown sugar

2 tsp. dark rum

1-1/2 tsp. ground ginger

1-1/2 tsp. ground cinnamon

1 tsp. pure vanilla extract

1/2 tsp. kosher salt

1/4 tsp. ground cloves

Pinch ground or freshly grated nutmeg

Pinch freshly ground black pepper

Lightly sweetened whipped cream for serving (optional)

Make the pie dough

Combine the flour, sugar, and salt in a large bowl. Add half of the butter. Using your hands, gently toss the butter to coat each piece with flour. Using a pastry cutter or 2 knives, cut the butter into the flour until the mixture has the texture of coarse oatmeal. Add the remaining butter and the shortening, gently toss, and quickly cut again until the larger pieces are about the size of kidney beans.

While tossing the mixture with your hand, sprinkle the ice water on top. Continue to toss between your fingers until moistened evenly. The dough should look shaggy but hold together when gently squeezed in the palm of your hand. If not, add a little more water. Gather the dough into a ball—don’t knead it, just squeeze it into one solid mass. Press the dough into a flat disk and wrap tightly in plastic. Refrigerate for at least 2 hours or up to 2 days.

On a lightly floured surface, roll out the dough to a 1/8-inch-thick round, 12 to 13 inches in diameter. Gently fit the dough into a 9-inch pie plate, being careful not to stretch it. Trim the edge to a 1/2-inch overhang. Fold the overhang under to create a thick edge—if some areas are sparse, use the trimmings to bulk them up. Crimp the edge. Prick the dough all over with a fork. Cover and refrigerate until firm, at least 1 hour or overnight.

Position a rack in the center of the oven and heat the oven to 425°F.

Line the pie shell with parchment or foil and fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 15 minutes. Carefully remove the parchment and weights and reduce the oven temperature to 375°F. Continue to bake until the bottom of the crust looks dry and is just beginning to turn golden, 10 to 15 minutes more. Cool completely on a wire rack.

Make the filling

Raise the oven temperature to 400°F. Prick each potato once and roast on a rimmed baking sheet until tender, about 1 hour. Let cool. When the potatoes are cool enough to handle, peel them and cut away any dark spots. Pass the potatoes through a food mill or potato ricer; you’ll need 2 cups. (The potatoes can be prepared to this point up to a day ahead. Refrigerate and return to room temperature before continuing with the recipe.)

Put the potato purée, half-and-half, eggs, sugar, rum, ginger, cinnamon, vanilla, salt, cloves, nutmeg, and pepper in a blender and blend until well combined, 1 to 2 minutes. Transfer the sweet potato mixture to a 3-quart saucepan and warm just slightly (to about 100°F) over medium-low heat, stirring constantly, about 2 minutes. Pour the filling into the baked pie shell and bake at 400°F until just set in the center, 25 to 30 minutes. Transfer to a wire rack and let cool completely. Slice and serve with a generous dollop of whipped cream (if using).

Lemon Meringue Pie

Homemade lemon meringue pie can't be beat, but it is notoriously tricky to make. This recipe includes all the secrets for a flaky, crisp crust, a silky but gelled filling, and a billowy meringue that doesn't weep.

For the crust:

6 oz. (1-1/4 cups plus 2 Tbs.) unsifted all-purpose flour

2 tsp. granulated sugar

1/4 tsp. table salt

1/4 tsp. baking powder

3 oz. (6 Tbs.) chilled unsalted butter, cut into 1/2-inch cubes; more for the plate

2 oz. (4 Tbs.) frozen vegetable shortening, cut into 1/2-inch pieces

2 to 4 Tbs. ice water

For the filling:

1-1/4 cups granulated sugar

2 oz. (1/4 cup plus 2 Tbs.) cornstarch

1/4 tsp. table salt

5 large egg yolks

1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces and softened

1-1/2 Tbs. finely grated and minced lemon zest, plus 1/3 cup strained juice (from 3 medium lemons)

1 oz. (3 Tbs.) finely ground gingersnap cookies

For the meringue:

5 large egg whites, at room temperature

3/4 cup superfine sugar

3/4 tsp. pure vanilla extract

1/2 tsp. cream of tartar

Make the dough:

Combine the flour, sugar, salt, and baking powder in a zip-top bag; shake to mix and chill in the freezer for about 30 minutes. Add half of the butter and shortening to the bag and toss to coat with flour. Transfer the mixture to a food processor. Give it four 1-second pulses and then process for 3 to 4 seconds. Add the remaining butter and shortening and pulse again 4 times; then process until the mixture has the texture of coarse meal with some pea-size pieces of butter and shortening, 3 to 4 seconds.

Empty the mixture into a large bowl. Drizzle 1 Tbs. of the ice water around the side of the bowl and use a fork to push the flour mixture from the edges towards the center; repeat with a second tablespoon of ice water. Clusters of dough will form and become larger with each addition of water. After adding 2 Tbs. water, test the dough by pressing a small handful of clusters clusters together and then breaking them apart. If they feel dry and crumble easily, add more water, 1 Tbs. at a time (up to 4 Tbs. total), until the clusters feel moist and bind together.

Gather and press the dough into a ball, flatten it into a 4- to 5-inch disk, and dust with flour. Wrap with plastic and refrigerate until cold but still pliable enough to leave a slight imprint when pressed with a fingertip, about 1 hour.

Shape the crust:

Butter the bottom, sides, and rim of a 9-inch glass pie plate.

On a floured pastry cloth or lightly floured work surface, roll the dough with a floured rolling pin (preferably covered with a rolling pin sleeve) into a 13-inch circle that’s about 1/8 inch thick. Roll the dough around the rolling pin, unroll it over the pie plate, and gently fit it into the plate without stretching. Trim the dough with scissors to a 3/4- to 1-inch overhang. (Reserve the dough scraps, without pressing them into a ball, in case you need to patch the shell later.) Roll the overhang under itself and flatten it slightly to cover the rim of the pie plate completely. Chill for at least 30 minutes before baking.

Bake the crust:

Position a rack in the lower third of the oven and heat the oven to 425°F. Using a fork, lightly prick the bottom and sides of the crust at 1-inch intervals (without going all the way through the crust). Fit a buttered 12-inch piece of aluminum foil over the crust, buttered side down. Fill 1/2 to 3/4 inch deep with dried beans or pie weights—do not overfill.

Bake the crust on a rimmed baking sheet until the edges begin to brown, 15 to 18 minutes. Let stand on a cooling rack for about 30 seconds, and then carefully remove the foil and beans. If the foil doesn’t release easily, don’t force it—bake for a few minutes more and try again. If any holes or tears appear, patch them by placing small pieces of the reserved dough scraps over the holes, let stand for a few seconds, and then gently tap them with your finger until they adhere. Reduce the oven temperature to 375°F and continue to bake the crust until deep golden-brown all over, 16 to 20 minutes more. Cool on a rack for at least 15 minutes. (Keep the oven on.)

Make the filling:

In a heavy-duty 3-quart nonreactive saucepan, whisk together (preferably with a tapered sauce whisk) the sugar, cornstarch, and salt. Whisk in 1/4 cup cold water until the mixture is smooth. Then whisk in another 1-1/4 cups cold water until combined. Cook over medium to medium-low heat, stirring occasionally at first with a heatproof spatula, then continuously as the mixture comes to a boil (you will see a few large bubbles pop), turns glossy, and thickens into a semi-translucent gel, 4 to 6 minutes. Whisk briefly to smooth out the mixture; then reduce the heat to low and cook 1 minute more, gently pulling the mixture from the sides to the center with the spatula to prevent scorching. Remove the pot from the heat.

In a medium bowl, lightly whisk the egg yolks. Gently whisk about 1/2 cup of the gel into the egg yolks; repeat with another 1/2 cup gel. Pour the yolk mixture into the pot and gently whisk to combine. Over low to medium-low heat, cook the filling, gently pulling it from the sides to the center with the spatula, until it begins to boil (you will see a few large bubbles pop), 4 to 6 minutes. Continue to cook, stirring as before, until the mixture thickens further(don’t worry if it clumps at this point), about 1 minute more. Remove the pot from the heat and dot the filling with the butter, pushing it under the surface; let stand for a minute to melt. Gently whisk in the lemon juice and zest until smooth.

Sprinkle the ground gingersnaps over the bottom of the pie crust; pour the filling over the crumbs and smooth the top with the spatula. Let cool to room temperature before making the meringue, at least 30 minutes.

Make the meringue:

Bring 1/2 inch of water to a simmer in a pot that will hold the bowl of a stand mixer without letting it touch the water. Reduce the heat to low. Put the egg whites in the bowl off the heat and whisk (preferably with a balloon whisk) until frothy. Add the sugar about 2 Tbs. at a time, whisking for about 5 seconds between additions.

Put the bowl over the pot and whisk gently but constantly (you are not trying to incorporate air, but to keep the whites moving so they don’t cook) until the whites are very warm to the touch (they will register 115°F to 120°F on an instant-read thermometer) and the sugar is thoroughly dissolved (lift a ribbon of whites from the bowl with the whisk and rub the whites between your fingertips—you should feel no grit), 2 to 4 minutes.

Add the vanilla and cream of tartar, transfer the bowl to the stand mixer, fit with the whisk attachment, and beat, gradually increasing the speed from low to medium high over the course of 1 minute, until the egg whites form thick, glossy medium-firm peaks (they should hold their shape but curl at their tips), 3 to 5 minutes total.

Using a soup spoon, drop some of the meringue in mounds in a ring around the edge of the filling. With the back of the spoon, gently spread the dollops of meringue over the entire surface of the filling and all the way to the crust’s edge. It is essential that all of the filling be completely covered by the meringue, without any air pockets, and that the edge of the meringue be anchored to the rim of the crust. Mound the remaining meringue on top and press with the back of the spoon to eliminate any air pockets without deflating the meringue. Make decorative peaks with the back of the spoon.

Bake the pie until the meringue peaks brown, 5 to 7 minutes. Cool the pie on a rack away from drafts to prevent the meringue from shrinking. Let stand at least 1 hour before serving.

To slice, rinse a sharp, thin-bladed knife in hot water and shake off the excess before making each cut.

Roasted Ratatouille Tart with Goat Cheese and Mint

For the dough

2 cups unbleached all-purpose flour, more for dusting

1/2 tsp. table salt

1 cup very cold unsalted butter, cut into 1/2-inch cubes

1/4 cup ice water

For the filling

6 oz. medium cherry tomatoes, halved (about a heaping one cup)

4 oz. red or yellow bell pepper, cut into 3/4-inch dice (about 1 cup)

4 oz. Italian (or other small) eggplant, skin scored and cut into 3/4-inch dice (about 1-1/2 cups)

4 oz. zucchini, cut into 1/2-inch dice (about 1 cup)

4 oz. (about 1/2 medium) red onion, cut into 3/4-inch dice (about 1 cup)

2 Tbs. extra-virgin olive oil

Kosher salt

For the egg wash

1 egg yolk

2 tbsp. heavy cream

For the tart

1/4 cup grated Parmigiano-Reggiano

1 cup cold fresh goat cheese, crumbled while still chilled

1 Tbs. thinly sliced fresh mint

Make the dough

Divide the dough in half. If you have a scale, you can weigh the dough pieces to make sure they're of equal or close-to-equal weight. They should each weigh about 9-1/2 oz.

Remove one disk of dough from the fridge 45 minutes before
rolling it (see leftovers note below about storing the extra disk of dough). Make the filling while the dough comes to room
temperature.

Make the filling

Make the egg wash

In a small bowl, whisk together the egg yolk and heavy cream, cover with plastic wrap, and set aside.

Assemble and bake the tart

Be sure that one oven rack is still positioned in the center of the oven. Line a large heavy-duty rimmed baking sheet with parchment.

Brush the edges of the dough with some of the egg wash (you won’t use it all), and sprinkle the remaining 1 Tbs. Parmigiano over the edges as well as the rest of the tart.

Salty Caramel Croquembouche with Ricotta Cream

This modern version of the French classic features ricotta cream filling for the puffs and a sea salt caramel coating. Serve this festive dessert the day it’s assembled.
Watch the two-part video series on How to Make Croquembouche to see this centerpiece dessert come together step by step. The videos include detailed instructions along with tips to ensure success—even if it is your first time taking on this recipe.

For the pastry cream

1-1/2 cups whole-milk ricotta

3 cups whole milk

3 large eggs

3 large egg yolks

Table salt

1 cup granulated sugar

6 Tbs. cornstarch

1 Tbs. pure vanilla extract

2-1/4 oz. (4-1/2 Tbs.) cold unsalted butter, cut into pieces

For the pâte à choux puffs

7-1/2 oz. (15 Tbs.) unsalted butter

2-1/2 Tbs. granulated sugar

Kosher salt

11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour, sifted

10 large eggs

For assembly

2-1/2 cups granulated sugar

1 Tbs. sea salt

One 4x12-inch (approximately) foam cone, covered in foil (ideally gold)

Toothpicks

Make the pastry cream

Drain the ricotta in a fine sieve set over a small bowl in the refrigerator for at least 4 hours and up to 1 day.

Warm the milk in a heavy-duty 3-quart saucepan over medium heat until steaming, 3 to 4 minutes. Meanwhile, whisk the eggs, egg yolks, and 1/2 tsp. salt in a medium bowl. Gradually whisk in the sugar. Whisk in the cornstarch and vanilla until smooth.

Slowly whisk a little of the hot milk into the egg mixture to warm it, then whisk the mixture into the pot of milk. Whisk in the butter and cook over medium heat, whisking constantly, until the pastry cream is very thick and registers 165°F on an instant-read thermometer, 2 to 3 minutes. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it onto the surface of the cream, and refrigerate for at least 2 hours.

Purée the ricotta in a food processor until very smooth, about 8 minutes. Stir it into the pastry cream and refrigerate until ready to use or for up to 1 day.

Make and fill the pâte à choux puffs

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F.

Bring 2-1/2 cups of water and the butter, sugar, and 1-1/4 tsp. salt to a boil in a 4-quart saucepan over medium-low heat. When the butter melts, remove from the heat and add the flour. Set the pan over low heat and stir with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan, about 2 minutes. Transfer the mixture to a stand mixer fitted with the paddle attachment and beat on low speed until cool to the touch. On medium-low speed, beat in the eggs one by one, mixing until each is fully incorporated before adding the next.

Let the dough cool for about 10 minutes. Transfer half of the dough to a pastry bag fitted with a 1/2-inch plain tip (Ateco #806). Onto 2 parchment-lined rimmed baking sheets, pipe small, 1-1/2-inch-high mounds (like chocolate kisses) at 2-inch intervals. Smooth the surface of the mounds with a wet finger.

Lower the oven temperature to 375°F and bake, rotating the sheets from top to bottom after 10 minutes, until the puffs are evenly golden-brown, 20 to 25 minutes total. Turn off the oven and remove the puffs from the oven. Prick the side of each puff with a paring knife to release the steam. Return the puffs to the turned-off oven with the door ajar to dry them for 3 to 5 minutes. Remove the puffs from the baking sheets and transfer to a rack to cool.

Repeat with the remaining dough on freshly lined baking sheets.

Assemble the croquembouche

Sort the puffs according to size: small, medium, and large. Transfer about half of the pastry cream to a piping bag fitted with a 1/4-inch plain tip (Ateco # 802 or #10). Poke the tip into the bottom of each puff and fill with the pastry cream, being careful not to overfill. Refill the pastry bag as needed.

Have a large bowl of ice water ready. Put the sugar and salt in a 3-quart heavy-duty saucepan. Add 2/3 cup water and swirl to moisten the sugar. Cover and boil over high heat until starting to turn golden around the edges, 5 to 7 minutes. Remove the lid and cook, swirling occasionally, until the caramel is light golden, 1 to 2 minutes more. Immediately put the bottom of the pot in the ice water to stop the cooking. Remove the pot from the water and put it on a heatproof surface.

Have a small bowl of ice water nearby. Put the foil-wrapped cone on a serving platter. Insert a toothpick about 1 inch from the base of the cone. Dip the side of a large cream puff into the hot caramel to coat the side and about a third of the top of the puff. Immediately press the cream puff onto the toothpick, with the top facing out. Insert another toothpick parallel to the first pick, positioning it so that the next puff will fit snugly against its neighbor. Dip another cream puff and nestle it against the first. Repeat, making your way up and around the cone, working from the largest to the smallest puffs. If you get any hot caramel on your fingers, immediately dip them into the ice water to stop the burn.

As the caramel cools and thickens, it will begin to spin into long, thin threads as you pull the puffs from the pot. Before attaching the puff, circle the cone with the puff so the spun caramel drapes the croquembouche. When the caramel becomes too thick to dip, swirl it over low heat to thin it—it will darken a little each time you do this.

When the cone is completely covered with puffs, dip a fork into the caramel and continue to pull the caramel threads from the pot and spin them around the croquembouche until you’re happy with its appearance. Serve any extra cream puffs on the side.

Honeyed Fig and Goat Cheese Tart

This is a simple but stunning way to enjoy fresh figs. When figs aren’t available, you can make this tart with other fresh fruit, such as apricots, pears, or strawberries.

Unbleached all-purpose flour, for dusting

1 sheet (half of a 17.3-oz. package) frozen puff pastry, thawed overnight in the refrigerator

4 oz. fresh goat cheese, softened

1/4 cup honey (preferably dark)

8 ripe, fresh figs (6 if large), preferably 4 black and 4 green, stemmed and quartered lengthwise

1/2 tsp. finely chopped fresh rosemary

Kosher salt

Position a rack in the center of the oven and heat the oven to 475°F.

Lightly dust a sheet of parchment with flour. Unfold the pastry, place on top of the parchment, and lightly dust with flour. Roll out the pastry to a 10-inch square. Prick all over with a fork at 1/2-inch intervals. Make a 3/4-inch border on all sides by pressing the edge of a ruler into the pastry to mark it. Fold the pastry over at the markings to make a double-thick rim. Transfer the pastry on the parchment to a rimmed baking sheet. (The pastry can be prepared up to this point a few hours ahead and kept in the refrigerator.) Bake until the center is golden-brown and puffed, about 8 minutes.

Meanwhile, combine the goat cheese and 2 Tbs. of the honey in a medium bowl. Spread the cheese mixture inside the border of the puff pastry. Arrange the figs on the cheese, alternating colors if you like. Sprinkle with the rosemary and 1/8 tsp. salt. Bake until the rim of the pastry is golden-brown, about 7 minutes.

Drizzle with the remaining 2 Tbs. honey and cool for about 15 minutes before slicing and serving.

Bittersweet Ganache Glaze

This simple ganache makes a shiny glaze for chocolate éclairs. The corn syrup is optional for this recipe but it helps keep the chocolate glossy when refrigerated.

4 oz. bittersweet chocolate, chopped (I prefer 55% to 63% bittersweet chocolate)

1/2 cup heavy cream

1 tsp. light corn syrup

Stovetop instructions:

In a small saucepan, warm the cream over medium heat until the cream begins to simmer around the edges of the pan. Remove from heat and add the chopped chocolate pieces and the corn syrup. Let stand for 5 to 7 minutes and then stir until smooth.

Microwave instructions:

In a Pyrex cup, combine the chocolate, cream, and corn syrup. Microwave at 50% power for 30 seconds. Stir to combine. If just a few unmelted chunks of chocolate remain, let the heat of the mixture melt the remaining few chunks. If more than a few chunks remain, microwave at 50% power for another 30 seconds.

French Apple Pie

Some of my favorite meals as a child were lunches with my Dad when he took me to work at the Twentieth Century Fox studio. This pie, served at the studio comissary, was my favorite. I doubt it had any legitimate connection with France, but I loved the way the crunchy topping contrasted with the slightly mushy filling, the bright apple flavor, and the over-the-top sweetness. Using my memory and assorted baking texts, I came up with a recipe that I think must be pretty close to the one used by the commissary in the 1950s.

4 oz. (1/2 cup) unsalted butter; more softened for the pie plate and baking dish

15 whole graham crackers (8 oz.)

2 lb. Granny Smith apples (4 large), peeled, cored, and coarsely chopped

1/2 cup granulated sugar

1/4 cup golden raisins

1 Tbs. all-purpose flour

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

2 Tbs. dark brown sugar

2 Tbs. coarse breadcrumbs, lightly toasted

Lightly butter a 9-inch pie pan. Put all but 2 of the graham crackers in a food processor and process them into fine crumbs; you should have about 1-3/4 cups. (Alternatively, you can put them in a zip-top bag and crush them by rolling a rolling pin or unopened can over them.)

In the microwave or in a small saucepan over medium-low heat, melt 6 Tbs. of the butter. In a medium bowl, mix the butter and the graham cracker crumbs with your fingers until thoroughly and evenly moistened.

Press the crumb mixture firmly and evenly against the sides and bottom of the pan, but don’t press any crumbs above the sides onto the rim. Use a flat-bottomed measuring cup to compact the crumbs into a thick crust. Cover with plastic wrap and refrigerate for at least 2 hours.

Meanwhile, position a rack in the center of the oven and heat the oven to 350°F. Lightly butter a 2-quart baking dish.

Mix the apples, granulated sugar, raisins, flour, cinnamon, nutmeg, and cloves in a large bowl; transfer the mixture to the baking dish and bake, uncovered, stirring halfway through, until the apples are very soft, about 45 minutes. Cool to room temperature.

Tip:

Because the crust is not baked, expect it to crumble a bit when sliced.

Fill the chilled piecrust with the apple mixture, gently tamping it down evenly. Melt the remaining 2 Tbs. butter. Crumble the remaining 2 graham crackers with your hands into a medium bowl (the crumbs should not be as fine as those for the crust). Mix in the brown sugar and the breadcrumbs, and then toss with the melted butter. Spread the topping evenly over the apple filling. Refrigerate for at least 1 hour before serving.

French Apple Turnovers

Called chaussons aux pommes (“apple slippers”) in French, these classic pastries—made here with frozen puff pastry—are a terrific weeknight or weekend treat. For added flavor, mix 2 Tbs. of chopped raisins with the apples or add a splash of brandy with the cinnamon and sugar. Serve with vanilla ice cream.

1 Tbs. unsalted butter

1 large sweet apple, such as Gala or Honeycrisp, peeled, cored, and thinly sliced

1 Tbs. plus 1 tsp. granulated sugar

1/4 tsp. ground cinnamon

Kosher salt

1 large egg

1 sheet frozen puff pastry (from a 17.3-oz. box), thawed overnight in the refrigerator and cut into four equal rectangles

Position a rack in the center of the oven and heat the oven to 425°F.

Melt the butter in a 12-inch skillet over medium heat. Add the apple slices and cook, stirring often, until softened, about 4 minutes.

Sprinkle 1 Tbs. of the sugar, the cinnamon, and 1/4 tsp. salt over the apples; cook, stirring often, for 1 minute more. Remove from the heat.

In a small bowl, beat the egg with 2 Tbs. of water. Lightly brush the edges of each pastry rectangle with some of the egg wash. Spread the cooked apples and any juice over half of the long side of each rectangle, but not over the egg wash border. Fold the pastry half without apples over the side with apples, long side to long side. Press to seal the edges tightly and transfer to a large rimmed baking sheet.

Brush the tops with some of the remaining egg wash and sprinkle each with 1/4 tsp. of the remaining sugar.

Bake until puffed and golden, about 16 minutes. Serve warm.

Ginger-Spice Cranberry-Apple Streusel Pie

Tart apples and cranberries are tempered with a nutty, sweet streusel and a hint of cardamom.

For the streusel

4-1/2 oz. (1 cup) unbleached all-purpose flour

3/4 cup packed light brown sugar

1/2 cup chopped lightly toasted walnuts

1/4 tsp. table salt

3 oz. (6 Tbs.) unsalted butter, melted

For the filling

4 tart baking apples, such as Granny Smith or Pink Lady (11/2 to 2 lb.)

6 oz. fresh or thawed frozen cranberries (1-3/4 cups)

3/4 cup plus 6 Tbs. granulated sugar

1 oz. (3-1/2 Tbs.) all-purpose flour

1 Tbs. finely chopped crystallized ginger

1/4 tsp. ground cardamom

1/4 tsp. ground cinnamon

1 blind-baked All-Butter Piecrust

Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 350°F.

Make the streusel

In a medium bowl, combine the flour, sugar, walnuts, and salt. Using your fingers, blend the butter into the flour mixture. Set aside.

Make the filling

Peel, quarter, and core each apple. Cut each quarter lengthwise into 1/4-inch-thick slices and then cut each slice crosswise at 1/4-inch intervals to make tiny rectangles. In a food processor, pulse the cranberries with 3/4 cup of the sugar until coarsely chopped. In a large bowl, combine the remaining 6 Tbs. sugar with the flour, ginger, cardamom, and cinnamon, breaking up ginger clumps with your fingers. Toss in the cranberry mixture and apples.

Mound the filling into the piecrust. Sprinkle the streusel topping over the apple mixture, pressing the streusel between your fingers into small lumps as you sprinkle.

Put the pie on the heated baking sheet and bake until the streusel is deeply browned and the filling is bubbling vigorously at the edges of the pie, 65 to 75 minutes. Check every 20 minutes, and if the pastry edge or the streusel browns before the filling is done, loosely cover the top or edges of the pie as needed with aluminum foil.

Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.

Caramel Pumpkin Pie

The homemade caramel for this pumpkin pie provides a subtle, almost butterscotch-like backdrop to the rich taste of pumpkin.

1/2 cup granulated sugar

2/3 cup heavy cream

2 Tbs. cold unsalted butter

1/3 cup packed dark brown sugar

15-oz. can pure pumpkin

1/2 tsp. pure vanilla extract

1/2 tsp. table salt

1/4 tsp. ground cinnamon

1/4 tsp. ground ginger

1/8 tsp. freshly grated nutmeg

3 large eggs, at room temperature

1 blind-baked Basic Pie Pastry shell

Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F.

Pour the granulated sugar into a 3-quart, heavy-duty saucepan set over medium heat and sprinkle 2 Tbs. water over the sugar. Stir occasionally or swirl the pan to encourage the sugar to melt. When the sugar has melted, increase the heat to medium high. Watch the bubbling sugar syrup carefully and as the edges turn golden, gently swirl the pan (but do not stir the syrup directly) for even cooking. Continue to let the syrup cook until it is a nice, rich caramel color (a pale gold syrup will not make a flavorful sauce base). The total cooking time is about 5 minutes. Off the heat, carefully add the cream and butter to the pan—it will foam dramatically. Add the brown sugar and stir with a wooden spoon until smooth.

Whisk in the pumpkin, vanilla, salt, cinnamon, ginger, and nutmeg until smooth. One at a time, whisk in the eggs. Pour the filling into the pie shell, smooth the top, and put the pie on the hot baking sheet in the oven. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is okay), 25 to 30 minutes more. Transfer the pie to a rack and let it cool completely before serving.