Miss American Pie

My Favorite Recipes

Here are three of my favorite pies: Custard Pie, Strawberry-Raspberry-Mint Pie and Tarte au Sucre (Sugar Pie). These three pies are very unique and have drastically different tastes. The Custard Pie reminds me of a french pastry with its smooth and creamy filling, surrounded by a flakey bottom crust. The Strawberry Raspberry Mint Pie is shockingly different. The tangy raspberries, sweet strawberries and crisp mint combine to give you a refreshing, summery pie. And, finally, the Tarte au Sucre is a very sweet, candy-esque pie, with its incredibly sugary filling and interesting texture.

Custard Pie

  1. 2 cups
  2. 1 cup heavy cream
  3. 3 large eggs
  4. 2/3 cup sugar
  5. 3 tablespoons cornstarch
  6. 2 teaspoon
  7. 1/4 teaspoon fresh grated nutmeg
  8. 1/8 teaspoon table salt
  9. 1 prebaked 9-inch pie shell

1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Heat milk and cream in medium saucepan over medium-low heat until steaming, about 6 minutes.

Custard in bowl

Step 2

Heat milk and cream in medium saucepan over medium-low heat until steaming, about 6 minutes. Meanwhile, whisk together eggs, sugar, cornstarch, vanilla, nutmeg, and salt in medium bowl.

2. Heat prebaked pie shell in oven until hot, about 5 minutes. Meanwhile, whisk steaming milk and cream into egg and cornstarch mixture in slow, steady stream.

Custard in crust

Step 4

3. Return egg and milk mixture to saucepan and cook over medium-low heat, stirring constantly with wooden spoon, scraping bottom of pan, until custard begins to thicken and forms a ridge on tip of spoon when bottom of pan is scraped and spoon is lifted (see illustration below), 6 to 8 minutes. (If using thermometer, stir occasionally until custard reaches 160, then constantly.)

4. Leaving pie plate on oven rack, pour custard into hot pie shell.

5. Bake until custard has set around edges but jiggles slightly in the center when shaken, 12 to 15 minutes. Cool to room temperature, 2 hours. cut into wedges and serve.

Source: "Cook's Illustrated," May 1999

Strawberry-Raspberry-Mint Pie

  • One 1-pound bag individually frozen strawberries (not packed in syrup), partially thawed
  • One 1-pount bag individually frozen raspberries (not packed in syrup), partially thawed
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 1/2 tablespoons orange liqueur or 1/2 teaspoon of orange extract
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Small handful of fresh mint leaves or 1/2 teaspoon crumbled dry mind
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1 double pie crust

1.If you haven't already, prepare the pastry and refrigerate until firm enough to roll, 1 to 1 1/2.

Raspberries in bowl

Step 3

2. On a sheet of lightly floured waxed paper, roll the larger portion of the pastry into a 12-inch circle with a floured rolling pin. Invert the pastry over a 9-inch standard pie pan, center and peel off the paper. Gently tuck the pastry into the pan without stretching it, and let the overhang drape over the edge. Place in refrigerator for 15 minutes.

3. If the strawberries are whole or in large pieces, use a sharp knife to cut them in half or into large bite-size pieces. Combine the strawberries and raspberries in a large bowl. Mix the granulated sugar and cornstarch together in a small bowl. Add the mixture to the fruit and mix briefly. Add the orange liqueur, lemon juice,cinnamon, nutmeg, and mint and toss to mix. Set the fruit mixture aside for 15 minutes. Preheat the oven to 400 degrees.

Raspberries in crust

Step 4

4. On another sheet of lightly floured waxed paper, roll the other half of the pastry into an 11-inch circle. Turn the filling into the chilled pie shell and smooth the top with spoon. Dot the top with butter.

Finished raspberry pie

Step 5

Lightly moisten the rim of the pie shell with a wet finger or pastry brush. Invert the top pastry over the filling, center and peel off the paper.

5. Place the pie on the center oven rack and bake for 30 minutes. Reduce the oven temperature to 375 degrees and rotate the pie 180 degrees, so that the part that faced the back of the rack below to catch any spills. Bake until the top of the pie golden brown and any juices visible at the strea, vents bubble thickly, 30 to 35 minutes.

6. Transfer the pie to a wire rack and let cool for 15 to 20 minutes. While it is still quite warm, dust the top lightly with confectioners' sugar. Once the pie has cooled, dust it again. Let the pie cool for at least 1 hour before serving.

Source: Ken Haedrich's Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie

Tarte au Sucre (Sugar Pie)

  • 1 cup all-purpose flour
  • 3/4 cup firmly packed light brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/4 inch pieces
  • 1 cup pure maple syrup
  • 1/2 teaspoons baking soda
  • 1 large egg
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 single pie crust

1. If you haven't already, prepare the pastry and refridgerate until firm enough to roll, about 1 hour.

Sugar crumble

Step 3

2. On a sheet of lightly floured waxed paper, roll the pastry into a 12-inch circle with a floured rolling pin. Invert the pastry over a 9 1/2-inch deep-dish pie pan, center and peel off the paper. Tuck the pastry into the pan, without stretching it, and sculpt the edge so it is just slightly above the rim. Place in the freezer for 15 minutes, then partially prebake and let cool. Reduce temperature to 350 degrees.

Syrup and eggs

Step 4

3. Combine the flour, brown sugar, salt and cinnamon in a large bowl. Add the butter and cut it into the dry mixture with a pastry blender until it is broken into very small pieces. At that point, using your fingertips, continue to rub the mixture until you form crumbs that clump together when firmly pressed. Set aside.

4. In a small sauce pan, gently heat the maple syrup until it is just slightly warmer than body temperature. Transfer to a large bowl and whisk in the baking soda. Whisk the egg and egg yolk together in a small bowl just until frothy, then whisk into the warmed maple syrup. Stir in vanilla.

Tarte au Sucre finished

Step 6

5. Spread about half of the crumbs in the cooled pie shell. Slowly pour the maple syrup over the crumbs. Scatter the remaining crumbs over the filling, then set the pie on a large aluminum foil-lined baking sheet. Place on the center rack and bake until the filling has puffed considerably and turned a dark golden brown, about 30 minutes. Rotate the pie 180 degrees about halfway through the baking so that the part that faced the back of the oven now faces forward.

6. Transfer the pie to a wire rack and let cool thoroughly. It may be sliced and served while it is still slightly warm, but it is best served a little on the cool side.

Source: Ken Haedrich's Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie