Chicken and Egg - Janice Cole [80]
Toasted Pecan–Apple Pie
Can’t decide between pecan or apple pie? This pecan pie holds a hidden surprise below the nuts. Both the pecans and apples are baked in a lush brown sugar–egg custard, while the egg yolk crust bakes up golden brown and extra-crisp.
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To make the crust: Whisk together the flour, granulated sugar, and salt in medium bowl. Blend in the butter with a pastry blender or your fingertips until the butter is the size of blueberries, with some smaller pieces. Whisk together the egg yolk and 2 tablespoons of the ice water. Toss with the flour mixture, adding additional water if necessary, to form a dough. Gather the dough together and press into a disk. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.
Place the oven rack in the bottom position and preheat the oven to 350°F. Roll out the dough to a 13-inch round. Line a 10-inch deep-dish glass pie plate. Trim the overhanging dough to ½ inch, turn the edge under, and flute. Beat the egg white until loose and frothy. Brush over the bottom and sides of the dough. Refrigerate while preparing the filling.
To make the filling: Beat together the eggs, egg yolk, and flour in a large bowl with an electric mixer at medium speed until blended and smooth. Beat in the brown sugar, corn syrup, melted butter, vanilla, and salt. Stir in the pecans. Arrange the apples over the bottom of the pie shell. Pour the pecan mixture over the apples.
Bake the pie on the bottom oven rack for 45 minutes. Cover the edge of the crust with foil and continue baking for 20 to 25 minutes, or until puffed and a knife inserted into the center comes out moist but clean. Cool completely on a wire rack. Serve at room temperature. Store leftovers in the refrigerator for up to 2 days.
NOTES
Toast the pecans in a 350°F oven for 6 to 8 minutes or until slightly darker in color.
Use tart apples for contrast with the sweet brown sugar custard.
SERVES 8
EGG YOLK CRUST
1 ¼ cups all-purpose flour
1 tablespoon granulated sugar
Pinch of salt
½ cup (1 stick) cold unsalted butter, cut up
1 egg, separated
2 to 3 tablespoons ice water
FILLING
3 eggs plus 1 egg yolk
3 tablespoons all-purpose flour
1 cup packed dark brown sugar
1 cup dark corn syrup
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
1⁄8 teaspoon salt
2 cups pecan halves, toasted (see Note)
1 ½ cups chopped (¾-inch pieces) peeled tart apples, such as Granny Smith, Rome, Sweetango or Braeburn (see Note)
Ginger-Caramel Cheesecake
The soft and chewy ginger caramels that I make during the holidays are a big favorite of family and friends, so the combination naturally occurred to me when I was developing this cheesecake. The sweet and spicy ginger mellows as it bakes, creating a luxuriously rich dessert with caramel notes, followed by the mild taste of ginger. Topped with a caramel sauce, it’s pure indulgence.
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To make the crust: Preheat the oven to 350°F. Line the outside of a 9-inch springform pan with heavy-duty foil, securing the foil firmly around the top edge. Stir together the cookie crumbs and brown sugar in a small bowl. Stir in the butter until the crumbs are moistened. Press firmly into the bottom of the pan.
Bake for 10 minutes or until set. Cool slightly on a wire rack while assembling the filling.
To make the filling: In a large bowl, beat the cream cheese with an electric mixer at low speed, using the paddle attachment if available, until smooth. Beat in the brown sugar and flour until mixed. Add the sour cream, whipping cream, ginger, and vanilla, beating until combined. Add the eggs, one at a time, beating just until each one is blended. Pour the batter over the crust. Place the springform pan in a large, shallow pan or broiler pan. Add hot water to come 1 inch up the sides of the springform.
Bake for 50 to 55 minutes or until the top is light brown and the