Pumpkin Fudge Torte Recipe. Nutmeg-maple cream pie. This recipe got a light refresh and fresh photos in 2020 but it remains a forever favorite, a sleeper recipe for a gloriously rich, deeply maple-y pie.
The primary takeaway I’ve had from your comments since 2007 is that the 1 teaspoon freshly grated nutmeg in the original recipe was overkill, and blotted out all other flavors — I’ve reduced it to 1/4 teaspoon. It’s still present but allows the maple syrup to remain the star. The second takeaway is that it’s way too much filling for most tart pans; I only make it in a standard 9-inch pie these days. 1 9-inch pie crust, either storebought or homemade3/4 cup maple syrup2 1/4 cups heavy cream4 large egg yolks1 large egg1/4 teaspoon kosher salt1/4 teaspoon freshly grated nutmeg (see Note)1 teaspoon vanilla extract Par-bake pie crust: Place your pie tin fitted with a rolled out, trimmed, and crimped pie dough in the freezer until firm, about 10 to 15 minutes. Lower oven temperature to 300°F degrees. Whole lemon meringue pie bars. Let’s talk about lemons: Spungen recommends a Meyer lemon for the whole lemon but I found in working on my own whole lemon bars that regular (Eureka) lemons were just fine so long as they’re not too large (4 to 4.5 ounces is ideal) and the skin isn’t too thick.
Cut the lemon in half and take a look at the thickness of the pith (white layer) of the skin. Does it look thick to you, perhaps even 1/4-inch thick or larger? If so, go ahead and remove the skin only from one half of the lemon before proceeding. If it looks normal or not especially thick, you’ll be just fine. Crust 9 whole graham cracker sheets (1 sleeve), broken into pieces or 1 1/2 cups (150 grams) crumbs1/4 cup (50 grams) granulated sugarLarge pinch of salt5 tablespoons unsalted butter, cut into cubes Filling Meringue.
Maple Tart With Oatmeal Cookie Crust Recipe. Pecan Pie Recipe - Preppy Kitchen. Chocolate-Caramel Pecan Tart Recipe. Place a rack in middle of oven and preheat to 350°.
Toast pecans on a rimmed baking sheet, tossing occasionally, until fragrant and darkened, 10–15 minutes (you want them well toasted). Let cool, then coarsely chop. Roll out dough on a lightly floured surface into a 13” round. Transfer to pan. Lift up edge and allow dough to slump down into pan; trim excess. Place pan on a rimmed baking sheet and bake until crust is just golden and dry around the edge, 10–15 minutes. Meanwhile, cook sugar and corn syrup in a medium pot over medium heat, stirring occasionally, until dark amber, 8–10 minutes. DO AHEAD: Tart can be baked 3 days ahead. Honey Nut and Seed Tart Recipe - Bon Appétit Recipe. Crust Pulse flour, powdered sugar, and salt in a food processor to combine.
Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea-size pieces of butter remaining. Beat egg yolks with 1 Tbsp. water in a small bowl just to combine. With the motor running, gradually pour into food processor. Process until dough starts to come together in large pieces. Using lightly floured fingers, press dough about 1" up sides and then evenly into bottom of springform pan, making sides slightly thicker than bottom. Preheat oven to 350˚. Do Ahead: Crust can be baked 1 day ahead. Bourbon–Brown Butter Pecan Pie Recipe - Bon Appétit Recipe.
Crust Whisk 1½ cups flour and salt in a medium bowl.
Using a fork, work in shortening until mixture is crumbly. Mix in 2 Tbsp. cold water and knead until dough just comes together. Roll out dough on a lightly floured surface until about ¼” thick. Fold in half, then in half again (so that it’s folded into quarters); roll out to a 12” round. Assembly Place a rack in lower third of oven; preheat oven to 425°. Bake pie 10 minutes. DO AHEAD: Pie can be made 3 days ahead. Brown-Butter Pecan Pie with Rum and Espresso recipe.