Better Homes & Gardens November 2023Cookbook - Cherry Pie & Salted Coffee Shoofly Pie

●AMERICAN PIEStandard ImageCherry Pie with Black and White LatticeHANDS ON 1 hr.TOTAL TIME 7 hr.
Chocolate Pastry1/3 cup whole milk11/2 tsp. cider vinegar11/2 cups all-purpose flour2 Tbsp. unsweetened cocoa powder2 Tbsp. granulated sugar1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes1 to 2 Tbsp. ice water (optional)
Plain Pastry3/4 cup whole milk1 Tbsp. cider vinegar3 cups all-purpose flour2 Tbsp. granulated sugar1 Tbsp. cornstarch1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes2 to 4 Tbsp. ice water (optional)
Cherry Filling1/2 cup granulated sugar1/4 cup packed dark brown sugar3 Tbsp. cornstarch2 tsp. orange zest1/2 tsp. ground cinnamon6 cups frozen dark sweet and/or tart red cherries or fresh cherries, pitted1 Tbsp. fresh orange juice2 Tbsp. unsalted butter, cut up2 Tbsp. brandy or 1/4 tsp. almond extract
To assemble1 eggSanding sugar or granulated sugar
1. For Chocolate Pastry, combine milk and vinegar; refrigerate until ready to use. In a large bowl whisk together flour, cocoa powder, granulated sugar, and 1/4 tsp. kosher salt. Add cold butter cubes to the flour mixture; toss to coat. Using a pastry cutter, cut butter into flour mixture until pieces are coarse crumbs with a few pea-size pieces. Drizzle in half of the vinegar mixture, tossing with a fork to combine. Gradually drizzle in all but 1 Tbsp. of the remaining vinegar mixture; toss again. The mixture should hold together when pinched. If it feels dry or doesn’t hold together, add the remaining vinegar mixture and, if needed, ice water, 1 Tbsp. at a time. Gather the dough together and shape it into a disk; wrap in plastic wrap. Chill at least 1 hour.
2. For Plain Pastry, combine milk and vinegar; refrigerate until ready to use. In a large bowl whisk together flour, sugar, cornstarch, and 11/2 tsp. kosher salt. Add cold butter to the flour mixture; toss to coat. Make pastry following method in Step 1. Divide dough in half, shape into two disks, and wrap each in plastic wrap. Chill at least 1 hour.
3. On a lightly floured surface, roll one portion of the plain dough into a 12-inch circle. Rotate the dough as you roll it. Dust dough with additional flour while rolling to keep it from sticking. Wrap dough around rolling pin and transfer to a 9-inch pie plate. Tuck edge of dough under to make flush with rim of plate. Crimp edge decoratively. Use a fork to prick the bottom and sides of crust. Freeze 15 minutes.
4. Lightly sprinkle a sheet of parchment paper with a combination of cocoa powder and flour. Roll chocolate dough on paper into a 12-inch circle. Using a pastry wheel, trim 1 inch of dough from two opposite sides to square off circle; discard trimmings or reserve for another use.* Cut dough into six 11/4-inch wide strips (there will be excess pastry). Slide the pastry (still on the parchment paper) onto a baking sheet; cover and chill until ready to use.
5. On a sheet of lightly floured parchment paper, roll second disk of plain dough into a 12-inch circle. Continue as directed in Step 4.
6. To parbake crust, set oven rack to lower third of oven. Preheat oven to 425°F. Line pastry in pie plate with a square of parchment paper slightly larger than the pie plate. Gently press the parchment over chilled crust. Fill with dried beans or pie weights. Bake until outer edge is lightly browned, 10 to 12 minutes. Carefully remove parchment and beans from plate. Reduce oven temperature to 375°F. Bake until crust is set and no longer raw, 5 to 7 minutes more. Cool crust completely before filling.
7. For Cherry Filling, in a large saucepan whisk together granulated sugar, brown sugar, cornstarch, orange zest, cinnamon, and a pinch of salt. Stir in cherries (no need to defrost if frozen) and orange juice. Cook over medium until mixture comes to a gentle sputtering boil. Continue cooking and stirring until thickened and bubbly, 6 minutes. Remove from heat. Stir in butter and brandy. Pour filling into a heatproof bowl; let cool. Cover and chill until completely cool.
8. To assemble, preheat oven to 400°F. Pour cooled filling into pie shell. In a small bowl whisk together egg and 1 Tbsp. water for egg wash. Brush inside rim of the pie shell with egg wash. Remove all lattice strips from the refrigerator. Place six chocolate strips vertically and evenly spaced on top of the pie (longer strips should be in the middle and shorter strips on the ends). Fold every other chocolate strip back halfway. Place a plain strip in the center of the pie horizontally across the unfolded strips. Unfold the folded strips and fold back the alternate strips. Place another plain strip across unfolded chocolate strips parallel to the first plain strip. Continue folding, unfolding, and adding plain strips of pastry until lattice covers filling.** Trim excess dough so you have 1/2-inch overhang around pie plate. Roll the overhang inward, pinching it to seal against the inside edge of the pie shell (this will prevent filling from seeping out). Brush lattice with egg wash, taking care not to drag the filling onto the crust. Sprinkle pie with sanding sugar. If needed, place the pie in the freezer to firm up for 15 minutes.
9. Place pie on a parchment-lined baking sheet on bottom rack of oven. Bake 30 minutes. Reduce oven temperature to 350°F and move pie to middle rack of oven. Cover edge of pie with strips of foil to prevent overbrowning. Bake until filling bubbles in the center, 30 to 40 minutes more. Cool pie on a wire rack at least 4 hours or overnight before slicing into wedges. Serves 8.
*TIP You will have lots of pastry scraps after making the lattice. If you like, sprinkle them with cinnamon-sugar and bake in a 400°F oven until lightly browned, 8 minutes.
**TIP You can also weave the lattice on a sheet of parchment paper and chill until firm. Place a 9-inch tart pan on top of the lattice and use a knife to trim a circle with a ¹∕4-inch border. Using the paper, flip lattice onto bottom of tart pan to transfer lattice to top of pie.
PER SERVING 573 cal, 26 g fat (16 g sat fat), 89 mg chol, 205 mg sodium, 78 g carb, 4 g fiber, 38 g sugars, 7 g pro
Dividing Rule
Standard ImageTall Apple Pie with Cheddar Crust and CrumbleHANDS ON 1 hr.TOTAL TIME 4 hr. 15 min.Standard Image
Cheddar Pastry1∕3 cup ice water1 tsp. cider vinegar2 1∕2 cups all-purpose flour1 tsp. granulated sugar1∕4 tsp. baking powder1∕8 tsp. cayenne pepper1 cup (2 sticks) cold unsalted butter, cut into ¹∕2-inch cubes1 cup cold shredded sharp cheddar cheese (4 oz.)
Apple Filling1∕2 cup granulated sugar1∕2 cup packed brown sugar1 1∕2 tsp. ground cinnamon1∕2 tsp. ground ginger1∕4 tsp. freshly grated nutmeg4 1∕2 lb. apples (use combination of sweet and tart apples that hold their shape, such as Northern Spy, Braeburn, Pink Lady, and Macoun), peeled, cored, and cut into 1∕2-inch chunks (12 cups)2 tsp. lemon zest1 Tbsp. lemon juice2 Tbsp. unsalted butter, cut up1 tsp. vanilla3 Tbsp. cornstarch
Cheddar Crumble2∕3 cup all-purpose flour1∕3 cup packed brown sugar6 Tbsp. cold unsalted butter, cut into 1∕2-inch cubes1 cup cold shredded sharp cheddar cheese (4 oz.)
To serveCrème fraîche (optional)
1. For Cheddar Pastry, in a liquid measuring cup combine the ice water and vinegar; refrigerate until ready to use. In a large bowl whisk together flour, granulated sugar, baking powder, cayenne, and 3∕4 tsp. kosher salt. Add cold butter cubes to flour mixture; toss to coat. Using a pastry cutter, cut butter into flour mixture until pieces are pea size. Add cold cheese; toss until evenly distributed. Add the vinegar mixture, 1 Tbsp. at a time, tossing mixture with a fork to combine. The mixture should be shaggy and hold together when pinched. If it feels dry or doesn’t hold together, add 1 to 2 Tbsp. additional ice water, tossing with a fork. Gather dough together and shape it into a disk; wrap in plastic wrap. Chill at least 1 hour or, preferably, overnight.
2. Meanwhile, for Apple Filling, in a medium bowl stir together granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and 1∕4 tsp. kosher salt. In an extra-large bowl toss together apple chunks, lemon zest, and lemon juice. Add sugar-spice mixture to apples; toss to combine. Let apples stand at room temperature at least 1 hour or up to 24 hours to macerate and release their juices, stirring occasionally. (If holding longer than 1 hour, cover and chill.)
3. Cut two circles of parchment paper to fit into the bottom of a 9-inch springform pan. Place one in the pan; cut a few 3- to 4-inch slits in the other (allows apples to steam); set it aside. On a lightly floured surface, roll dough into a 15-inch circle. The dough will be quite firm but will soften as you roll it. Rotate the dough as you roll it to assist in achieving a uniform circle. Dust dough with additional flour while rolling to keep it from sticking. This pastry needs to support quite a bit of weight, so it should be between ¹∕4 and ¹∕8 inch thick (err on the side of thicker). Dust dough circle with a little flour; fold the circle in half and then in half again. Carefully transfer dough to the prepared pan with the point of the folded dough in the center of the pan. Unfold circle, gently pressing it over the bottom and smoothing it up the sides of the pan until it is even with the top edge. Be careful not to tear the dough. (If you like, to keep the crust from shrinking down the sides, form the top pastry edge so it is taller than rim of the pan, crimping slightly to secure it.) Cover loosely with plastic wrap. Refrigerate 30 minutes to 1 hour to firm pastry. Prick bottom of pastry and around the sides.
4. Meanwhile, place a large colander or fine-mesh sieve over a bowl. Transfer apple filling to the colander to drain. Pour the drained liquid into a small saucepan. (You will have 1 to 1 1∕4 cups liquid.) Bring to boiling over medium-high; reduce heat to medium. Boil gently until reduced by half (about 1∕2 cup), 8 minutes. Remove from heat. Stir in the cut-up butter and vanilla; let cool. Combine drained apples and cornstarch; toss to coat. Pour cooled syrup over apples; toss to combine.Standard Image
5. To parbake crust, preheat oven to 400°F. Line pastry in pan with a 14-inch-square sheet of parchment or double-layered heavy foil. Center parchment over the pastry and gently press it onto pastry in pan. Fill the cavity with about 2 lb. dried beans (see page below). Place pan on a parchment-lined baking sheet. Bake 15 minutes. Carefully remove parchment and beans from pan. Bake until bottom of crust is set, 5 to 10 minutes more. Reduce oven temperature to 375°F.
6. Spoon apple filling into the parbaked crust, gently compressing the apples to eliminate any air pockets. Cover edge of crust with strips of foil. Place the parchment circle with the slits over the apples. Bake 40 minutes.
7. Meanwhile, for Cheddar Crumble, in a medium bowl combine flour and brown sugar. Using a pastry cutter, cut in cold butter cubes until pea size. Add cold cheese; toss to combine.
8. Reduce oven temperature to 350°F. Carefully remove baking sheet with pie from oven. Remove parchment circle from top of pie. Top with the crumble, pressing down evenly. Return to oven on baking sheet. Bake until apples are tender, edges are bubbly, and top is golden, 45 to 60 minutes more. Tent with foil after 30 minutes to prevent overbrowning. (Test the apples using the tip of a small paring knife; they should be tender not mushy.) Transfer baking sheet with pie to a cooling rack. Cool completely before removing sides of pan.*
9. To release pie, run a small offset spatula between sides of pan and crust; gently open sides of pan and remove. Use a serrated knife to slice pie into wedges. If you like, drizzle with crème fraîche (thin with milk if necessary). Cover and chill leftovers up to 3 days.
*TIP At this point, you can cover and refrigerate the cooled pie overnight. Remove sides of pan and bring pie to room temperature before serving. Serves 10.
PER SERVING 662 cal, 35 g fat (22 g sat fat), 93 mg chol, 268 mg sodium, 79 g carb, 3 g fi ber, 42 g sugars, 10 g pro
Dividing Rule
Berry-Buckwheat Pie with Lemon DrizzleHANDS ON 45 min.TOTAL TIME 5 hr. 15 min.Standard Image
Buckwheat Pastry1 1∕4 cups all-purpose flour1∕4 cup buckwheat flour2 tsp. packed light brown sugar1∕2 tsp. ground cinnamon6 Tbsp. cold salted butter, cut into 1∕2-inch cubes3 Tbsp. vegetable shortening, frozen2 to 4 Tbsp. ice water
Buckwheat-Hazelnut Streusel1∕4 cup old-fashioned oats1∕4 cup buckwheat groats1∕4 cup all-purpose flour1∕4 cup buckwheat flour1∕2 cup packed light brown sugar1∕2 tsp. ground cinnamon1∕4 tsp. ground cardamom6 Tbsp. salted butter, melted and cooled1 tsp. lemon zest1∕2 cup finely chopped hazelnuts
Berry Filling2 lb. frozen marionberries or blackberries2 tsp. fresh lemon juice3∕4 cup granulated sugar3 Tbsp. finely ground instant tapioca1 Tbsp. cornstarch1∕4 tsp. ground cardamom2 Tbsp. unsalted butter, cut up1 tsp. vanilla
Lemon Drizzle1∕2 cup powdered sugar1 to 2 Tbsp. fresh lemon juice
1. For Buckwheat Pastry, in a large bowl whisk together all-purpose flour, buckwheat flour, brown sugar, cinnamon, and 1∕2 tsp. kosher salt. Using a pastry cutter, cut butter and shortening into flour mixture until mixture resembles coarse crumbs. Add the ice water, 1 Tbsp. at a time, tossing mixture with a fork to combine. The mixture should hold together when pinched. Gather dough together and shape it into a disk; wrap in plastic wrap. Chill at least 1 hour.
2. For Buckwheat-Hazelnut Streusel, in a large bowl whisk together oats, buckwheat groats, all-purpose flour, buckwheat flour, brown sugar, cinnamon, cardamom, and 1∕4 tsp. kosher salt. Add melted butter and lemon zest. Using a fork or your fingers, blend the butter into the flour mixture until mixture forms small clumps. Add hazelnuts; toss gently to combine. Cover and chill at least 30 minutes.*
3. On a lightly floured sheet of parchment paper, roll dough into a 12-inch circle. Wrap dough around rolling pin and transfer to a 9-inch pie plate. Tuck edge of dough under to make flush with rim of plate. Crimp edge or press with tines of a fork. Use a fork to prick bottom and sides of crust. Chill at least 1 hour.
4. To parbake the crust, set oven rack to lower third of oven. Preheat oven to 425°F. Line pastry in pie plate with a square of parchment paper slightly larger than the plate. Gently press parchment over chilled crust. Fill with dried beans or pie weights. Bake until outer edge is lightly browned, about 10 minutes. Carefully remove parchment and beans. Reduce oven temperature to 375°F. Bake until crust is set and no longer raw, 5 to 7 minutes more. Cool pie shell completely before filling.
5. For Berry Filling, in a large bowl toss the frozen marionberries with the lemon juice. In a small bowl whisk together granulated sugar, tapioca, cornstarch, cardamom, and a pinch of kosher salt. Sprinkle sugar mixture over berries; toss to coat. Let stand at room temperature 30 minutes. Add butter pieces and vanilla; toss to mix well.
6. Preheat oven to 400°F. Place pie shell on a parchment-lined baking sheet. Pour filling into shell, smoothing it into a mound with a rubber spatula. Remove streusel from the refrigerator. Spoon streusel over filling in a thick, even layer. Cover edge of the pie with foil to prevent overbrowning.
7. Bake 15 minutes. Reduce oven temperature to 375°F. Bake until browned and bubbly around edges, 60 to 70 minutes more. If necessary, tent pie with foil the last 40 minutes of baking to prevent overbrowning. Cool completely on a wire rack.
8. For Lemon Drizzle, in a medium bowl whisk together powdered sugar and 1 Tbsp. lemon juice until smooth. Test consistency and add just enough additional lemon juice to make a thick glaze. Use a fork to drizzle glaze over the cooled pie. Serves 8.
*TIP Streusel can be stored in an airtight container in the refrigerator up to 1 week.
PER SERVING 646 cal, 30 g fat (14 g sat fat), 53 mg chol, 144 mg sodium, 89 g carb, 10 g fiber, 47 g sugars, 8 g pro
Dividing Rule
Standard ImageSalted Coffee Shoofly PieHANDS ON 30 min.TOTAL TIME 1 hr. 45 min.
Cream Cheese Pastry 1 cup white whole wheat flour1/4 tsp. sugar1 tsp. orange zest4 oz. cold cream cheese, cut into 1/2-inch cubes1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
Spiced Crumb2 cups all-purpose flour1/2 cup sugar3/4 tsp. ground cinnamon1/2 tsp. freshly grated nutmeg1/4 tsp. ground ginger1 tsp. orange zest1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
Coffee Filling1/2 cup strong brewed coffee, warm but not hot1/4 cup half-and-half1/2 tsp. baking soda3/4 cup unsulfured molasses*
To serveCoffee Whipped Cream (recipe, below)Flaky sea saltInstant espresso powder (optional)
1. For Cream Cheese Pastry, in a food processor combine wheat flour, sugar, orange zest, and 1/2 tsp. kosher salt; pulse to combine. Add cream cheese cubes; pulse until fully incorporated. Add butter cubes; pulse until fully incorporated. The mixture should hold together when pinched. (Or in the bowl of a stand mixer fitted with a paddle attachment, combine flour, sugar, orange zest, and salt; mix on low briefly to combine. Add cream cheese and butter cubes; mix on low until fully incorporated and dough holds together when pinched.) Gather dough together and shape into a disk; wrap in plastic wrap. Chill at least 30 minutes or up to 2 days.
2. For Spiced Crumb, in a medium bowl stir together all-purpose flour, sugar, cinnamon, nutmeg, ginger, and orange zest. Using a pastry cutter or your fingers, cut butter into flour mixture until coarse crumbs form.
3. Preheat oven to 400°F. On a well-floured surface, roll dough into a 12-inch circle. Wrap dough around rolling pin and transfer to a 9- to 91/2-inch deep-dish pie plate. Take care not to stretch dough. Press into pie plate and tuck edge of dough under. Crimp edge or press with tines of a fork.
4. For Coffee Filling, in a medium bowl stir together warm coffee, half-and-half, and baking soda until soda is dissolved. Stir in molasses.
5. Place pie plate on a parchment-lined baking sheet. Pour filling into crust. Top evenly with crumb. Bake 15 minutes. Reduce oven temperature to 350°F. Cover edges of pie with strips of foil to prevent overbrowning. Bake until top is golden, edges are bubbly, and center appears set, 30 minutes more. Cool completely on a wire rack. Serve toppedwith Coffee Whipped Cream, a sprinkle of flaky sea salt, and, if you like, espresso powder. Serves 8 to 10.
*TIP Measure molasses in a lightly greased liquid measuring cup to make it easy to pour out cleanly.
COFFEE WHIPPED CREAM In a chilled bowl combine 1 cup heavy cream, 2 Tbsp. powdered sugar, 1/2 tsp. instant espresso powder, and 1/2 tsp. vanilla. Beat with a mixer on low, gradually increasing to medium, just until soft peaks form (tips curl). Take care not to overbeat. Cover and chill until ready to serve.
PER SERVING 674 cal, 40 g fat (25 g sat fat), 112 mg chol, 224 mg sodium, 75 g carb, 3 g fiber, 39 g sugars, 7 g pro

PHOTO: CARSON DOWNING
ILLUSTRATION: LAMONT O’NEAL
PHOTOS: (BEANS) JAZZIRT/GETTY IMAGES, (MARIONBERRIES) ZIGZAG MOUNTAIN ART/SHUTTERSTOCK
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