pie pastry

Bourbon Pecan Pie

pecans

eggs

dark brown sugar

corn syrup

salt

unsalted butter, melted

vanilla

bourbon

flour

Preheat oven to 350 degrees. Spread pecans on baking sheet and roast them for about 7 minutes, until toasted. Remove them from the baking sheet, and cool. Raise oven temperature to 450 degrees.

In a large bowl, beat eggs slightly, and whisk in the dark brown sugar and corn syrup. Whisk in the salt, butter, vanilla and bourbon. Mix flour with pecans, and add.

Prick the bottom of the pastry all over with the tines of a fork. Pour the filling into the crust, and put the pan on a flat baking sheet. Place on the lower level of the oven, reduce the temperature to 350 degrees and bake for 35 to 40 minutes, until filling is puffed and firm. Check after 20 minutes; if the crust is browning too quickly, loosely drape a piece of aluminum foil around the edges.

Remove to a rack, and serve warm or at room temperature, with whipped cream, creme fraiche or vanilla ice cream.

Every part of this simple galette has its charms. The crust is easy to pull together and since it’s rolled out flat — no crimping or fluting — it’s doable even if you’re not a pie-hand. The topping is thin slices of sweet potato and apple brushed with maple syrup. And the filling is a hidden gem, a mix of cream cheese, Parmesan and maple syrup spiked with chile powder. Here, it’s piment d’Ville, a California chile grown from the seeds of piment d’Espelette, native to French Basque Country. This type of chile is warm and toasty, a little hot and a little sweet and a jazzy partner that swings sweet and savory, just like the rest of the galette.

Sweet Potato Galette

all-purpose flour

sugar

fine sea salt

113 grams very cold unsalted butter, cut into 16 pieces

60 milliliters ice water

cream cheese,

Parmesan,

milk

maple syrup

piment d’Ville, piment d'Espelette or other ground red chile

sweet potato,

red apple,

olive oil

Snipped chives, for sprinkling (optional)

Make the crust: Pulse the flour, sugar and salt in a food processor to mix. While pulsing, drop the butter through the feed tube. Continue pulsing, scraping the bowl occasionally, until the mixture looks like coarse meal dotted with small and large chunks. Add water a little at a time, mixing in short and longer pulses between additions, until bumpy curds form. They should hold together when pinched. Press the dough into a ball, then flatten into a disk and place between parchment paper.

Roll the dough into a circle a bit larger than 11 inches in diameter, then trim to 11 inches; prick all over with a fork. Refrigerate between parchment on a baking sheet for at least 2 hours (or freeze for 1 hour).

Center a rack in the oven and heat oven to 400 degrees.

Cover the chilled crust (still between parchment on the baking sheet) with another baking sheet. Bake for 15 minutes, remove the top baking sheet and parchment paper and bake for another 8 minutes or so, until lightly golden. Set aside. (You can make this up to 8 hours ahead.) 

Make the galette: In a medium bowl, with a flexible spatula, beat together the cream cheese, Parmesan, milk, 2 teaspoons maple syrup, 1 teaspoon chile powder and the salt. Taste and add more chile, if you’d like. (It will get hotter when it bakes.) Cut the potato and the apple into very thin rounds using a mandoline or sharp knife.

While you don’t want the cheese mixture to completely cover the crust, you do want the potato and apple slices to go right to the edge of the crust, so spread the cheese mixture over the crust, leaving a 1/2-inch border. Then, cover the entire crust with the potato and apple slices in slightly overlapping concentric circles. (You may have some slices left.) Mix together the remaining 1 tablespoon of maple syrup, the oil and 1/4 teaspoon chile powder. Brush this mixture over the galette (just gloss the top — you might not need all of the mixture). Sprinkle with Parmesan and pecans, if using.

Bake for about 20 minutes, or until the potatoes are softened and cooked through (test with the point of a knife). Scatter with chives, if using, and let cool for at least 10 minutes before serving. The galette is also good warm or at room temperature.

The perfect short pastry made with real ingredients and the added deliciousness of vanilla bean. You can easily use vanilla bean paste in this recipe.

Thermomix recipe: Vanilla Bean Pastry

Grams sugar

Vanilla Bean vanilla bean,

200 Grams cold butter, cubed

380 Grams plain flour

water

Place sugar and vanilla bean into Thermomix bowl and mill **10 sec/speed 10**.

Add butter and flour and mix **10 sec/speed 6** until resembles breadcrumbs.

Add water through hole in lid while you continue to mix **22 sec/Interval**.

As soon as the dough starts to form a ball, stop and remove pastry from bowl onto lightly floured baking mat. Roll and use as directed.

Southern Pecan Pie

Pastry pie shell

vanilla extract

light-brown sugar

unsalted butter,

pecan halves

heavy cream, chilled (optional)

Line a pie pan with the pastry and crimp the edges. Refrigerate the pastry shell while preparing the filling. Preheat oven to 350 degrees.

In a large bowl beat the eggs until blended but not frothy. Stir in the corn syrup and the vanilla.

Mix the brown and granulated sugars together in a small bowl, making sure there are no lumps. Stir the sugars, the melted butter and the salt into the egg mixture.

Spread the pecans over the bottom of the pastry shell. Pour the filling mixture over the pecans.

Bake the pie 55 to 60 minutes, until the filling is slightly puffed and a knife inserted in the filling off-center, about 2 1/2 inches from the edge, comes out clean.

Allow the pie to cool to room temperature. If desired, whip the cream and serve it on the side.

This Easy Tenderflake Pie Crust recipe is light and full of flavour. This recipe was given to me by my Grandmother and is as easy as pie and never fails to be amazing!

Easy Tenderflake Pie Crust

lb Tenderflake Lard (room temperature)

pastry flour

tbsp white vinegar

In a large bowl add 6 cups of pastry flour and 1 lb of Tenderflake lard cut up into cubes.  Sprinkle in 1 tbsp of salt

Using your hands, a pastry cutter or two knives held together cut the lard into the flour until the mixture begins to resemble a lumpy oatmeal texture.  Stop cutting when the flour mixture starts to show pearl size lumps of shortening or slightly larger throughout.  You do not want to blend shortening into flour mixture completely.  These small pieces of fat are what create the flaky crust you are aiming for.

In a medium bowl or measuring cup add 1 cup of cold water, 1 egg and 1 tbsp of white vinegar.  Whisk thoroughly.

Gradually pour the egg mixture into the flour mixture and mix with a fork until the flour mixture forms a dough.  Mix as little as possible and when there is only a little bit of flour mixture left work to press it into the dough working to form a ball.

You will have enough pie dough for two pies top and bottom or 8 mini pies.  Cut dough in half for one pie and form two separate balls of dough.  Wrap tightly in plastic wrap and let chill in the fridge for about 30 minutes before attempting to roll.

To roll the dough lightly flour the surface and/or line the rolling surface with parchment paper.  Dust the top of the dough with a tiny bit more flour and lightly flour your rolling pin.  Just a dusting because you don&#39;t want to add much flour to the dough itself.

Roll the dough out to about a 1/4 inch thickness.  To move the rolled dough to the pie tin gently roll the dough around the rolling pin to lift and then roll out gently over the pie tin.  Gently press the dough into the bottom of the pie tin ensuring that the bottom is tight along the bottom and all sides.  Allow for some dough to hang over the edge of the pie plate.  Then using a knife trim the edge to the edge of the pie plate.

Fill the pie tin with the desired filling up to the rim of the pie plate and maybe a little more like a hill in the centre.

Repeat the rolling process adding a second layer of pie pastry to the top. Trim edges leaving a little extra along  the edge to properly seal or flute.

Seal edges of pie crust with a fork by pressing around all the edges or a pie plate or use both index fingers to pinch the dough while gently pressing down to seal the pie crust with a fluted edge.  Cut slits in the top of the pie crust to allow steam to escape while baking.

In a small bowl add one egg and two tsp of milk and mix. Use a small basting brush to coat the top of the pie and edges and sprinkle with a little sugar.  This step is optional but helps to give the crust a golden colour.

Bake at 400F for 40-50 minutes or until pie crust is lightly browned and the crust looks flaky. If the pie needs more time but is starting to brown too quickly simply drape the top of the pie with a piece of aluminum foil to prevent further browning.

When done remove the pie from oven and let rest for 30 minutes so you don&#x27;t burn your mouth.  The inside of the pie especially a sugary pie will be very hot.

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Bourbon Pecan Pie

Sweet Potato Galette

Thermomix recipe: Vanilla Bean Past...

Southern Pecan Pie

Easy Tenderflake Pie Crust

Top 5 pie pastry recipes from across the web

The most viewed pie pastry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bourbon Pecan Pie

Sweet Potato Galette

Thermomix recipe: Vanilla Bean Past...

Southern Pecan Pie

Easy Tenderflake Pie Crust

The most viewed pie pastry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine