My father-in-law is coming to visit around new year's, and I would like to make his favorite pie.  He calls it chess pie.  I believe it is basically just made out of the 'goo' that surrounds a pecan pie(basically corn syrup, butter and eggs), but I'm not sure.  Has anyone else heard of this pie?  Does anyone have a recipe for same?  If not,  I think I'll stumble around and try making a pie just from the pecan pie recipe I have.  Thanks.

Linda

Yes, this is one adaptable pastry dough: genesis - empanadas, second form -  apple pie,  fin - quiche. I have worked this modified version of Cafe Azul's Pastry Dough (see my apple pie blog for the recipe) into so many baked goods. Versatility is the key to a good recipe in my baking heart. It is no wonder that this pastry dough and I were just meant to be.

Since this is a high-yield dough (it is enough for two double crust pies or singles), you can freeze what you don't use. After making the apple pie, I froze two mounds of dough that were left over. The night before I was ready to make the quiche, I thawed the mounds in the fridge and in the morning was able to quickly roll them out for my tart pans with relative ease. I sing praises to thee, my dough of wonder!

As for the quiche, it is a fairly simple recipe. Here is my own adapted set of instructions for the filling, but you can make it your own according to what you have on hand. For example, you can include bacon or ham, drained and chopped cooked spinach, sauteed peppers or onions, etc. Don't get carried away, though. Less is more, in my book.

1) Saute a package of sliced mushrooms (I use baby portabellos)
2) Chop a handful of green onions (3 or so stalks) 
3) 1/2 cup of shredded cheese - use more or less depending upon your fondness for fromage (I use Gruyere) 

For the custard, I like to use Michael Ruhlman's ratio of 3 eggs, 1/2 cup of cream and 1 cup of milk per tart. In a mixing bowl, whisk these together until smooth, salt and pepper to taste, and add a small grating of nutmeg.

After you roll out your dough, arrange the dough in a shallow tart pan. Scatter onto the crust the green onions, cheese and half of the mushrooms. Pour in half the custard, and layer the last of the mushrooms and green onions on top. Then add the rest of the custard, filling the pan up to about 3/4. Then sprinkle on the rest of the cheese. Carefully, place the pan on a baking sheet, and bake in a preheated oven of 400°F for 45-60 minutes, depending on your oven's temperature. When I made my quiche I forgot to use my trusty baking stone, and so the bottom crust came out a bit soft. I recommend that if you've got a stone, place it under your tart pan and baking sheet to ensure a crispy bottom crust. A golden and puffy quiche means that it's finished baking.

Voila!

evth

A modified version of Cafe Azul's Pastry Dough makes a terrific pie crust. This recipe will yield enough dough for two 9-inch double crusts or four single crusts. Yes, it is a lot of dough so make a few pies or freeze the extra. Use four sticks of butter as the original recipe states for an insanely rich - think puff pastry - pie crust. Or knock the butter down like I did to two and half or three sticks (this is my only change to the crust recipe). Divide the dough into four mounds and wrap them individually before putting them into the refrigerator. Let it rest for at least 1+1/2 hours. Be prepared to be amazed with how easy it is to roll out beautiful pie crust that is flaky, tender and buttery. Click below for the dough recipe:

http://www.epicurious.com/recipes/food/views/Cafe-Azuls-Pastry-Dough-107241

Now let's turn to the main part of the apple pie recipe (i.e. filling, baking times, etc.). I followed Rose Levy Beranbaum's recipe from the Joyofbaking.com except that I substituted her pate brisee (short crust pastry) for a modified version of Cafe Azul's Pastry Dough. Click below for the apple pie recipe: 

http://www.joyofbaking.com/ApplePie.html

To briefly sum it up (click on above link for the entire recipe), Rose's way is to first, let the seasoned apple slices sit in their juices. Next, drain them and keep the juice, cooking it down with butter. Finally, mix it all in with the slices and pour the filling into the pie shell. After you top it with the other half of the crust, crimp the edges. *Here's a variation I made to the recipe: brush the top crust with a lightly beaten egg (egg wash) and give it a sprinkling of raw sugar (e.g. Washed Raw, Turbinado or Demerara). Place the pie in the refrigerator for about twenty minutes before baking it in the pre-heated oven (425°F) for 45-55 minutes - baking time will depend upon your oven's temperature and any hot spots. Good tip from Rose: bake the pie using a pizza or bread stone on the bottom rack of the oven. Place a baking pan/sheet between the pie and the stone to guard against filling overflow. The stone ensures that the bottom crust is baked through – crispy and golden! *If you are using a glass or ceramic pie pan, and you are worried about it cracking or breaking after placing it on the hot stone, make sure the baking pan/sheet is at room temperature before placing it underneath the pie pan, or you can just forego chilling the pie altogether. Keep a foil ring handy in case the pie edges brown too quickly. 

As for apple varieties, I used a mixture of Fuji and Granny Smith apples. The filling was a tad runnier than I cared for (even after the pie rested) but made up for it with lots of nice concentrated apple and caramel flavors. Next time around I will use a greater assortment of apples in the pie. I will try cooking the apple slices and then cooling the mixture before adding it to the pie shell. 

Here's to a bountiful autumn harvest and more apple pies on the table!

Next post: Pain de mie

I've seen the damnedest thing this week. I don't think I've ever actually seen Rainier cherries cheaper than Bing cherries in the entire time I've been eating them, but I went into my local grocery stores this week to find one store selling for $3.97 per pound and the other selling for $3.47 per pound...a dollar less than Bings. In both cases. O.o I'm in Iowa, mind you, so it may be a regional thing. I'm not really complaining (who would?) as Rainiers actually make more sense for me for eating raw (must half and pit for my daughter - Bings get rather messy), but I was going to make a cherry-blueberry tart and wanted Bings for the dark color.

Another thing I'm not liking is the lack of available sour cherries, even frozen. Neither store has them locally, and I'm wanting to make a pie. I can get canned ones, but at $3.49 for a 15 ounce can, I'd rather have the frozen or fresh.

Anyone else experiencing strange cherry season?

Okay, I'm going to admit it.....  I'm just about the only one in my family with a sweet tooth!  One of my grandmothers had one but unfortunately she is no longer with us.  I realized that I was the sole family member left to carry her torch as I gradually noticed that I was the one who always got nominated to make desserts for our family gatherings.  It's not that I'm some kind of pastry chef, I'm just the only one who really enjoys making desserts.  So this is how I will preface yet another post from me in the "sweets" forum.

I got the recipe for Summer Fruit Pie from the CI Best Recipe book, and I have made it with various fruits many times.  In this instance I used the excuse that I had received fresh peaches from my parents who had picked them from a peach farm here in North FL.   After DH and I ate our fill of raw ones, I put the rest in this pie:

This is a very easy and satisfying crust for which the food processor does most of the mixing.

Summer

Grandmother's Apple Cake

5 tablespoons plus 1/4 cup sugar

1 cup AP flour

1/2 teaspoon salt

1 teaspoon baking powder

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

4 tablespoons unsalted butter, at room temperature

2 medium baking apples

1/2 teaspoon ground cinnamon