This Pennsylvania Dutch classic is similar to a British treacle tart or southern chess pie. To many readers, the recipe will sound similar to a "pudding cake" where there is a cake layer on top and a saucy layer on the bottom.

Printed from the forthcoming cookbook, "The High Plains Sifter: High-Altitude Baking for Every Occasion."

1 recipe "half-baked" pie shell; prepared as directed (see below for the recipe)
1 cup all-purpose flour
1/2 cup dark brown sugar, packed
1/2 cup cold butter, cut into 1/2-inch cubes
3/4 cup hot water
1 teaspoon instant coffee
1 teaspoon baking soda
3/4 cup light corn syrup
1/4 cup molasses
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
powdered sugar for dusting

Preheat the oven to 325°F after the "half-baked" crust has finished cooking.

Combine the flour and dark brown sugar in a medium bowl. Add the butter and rub the mixture between your fingers (Or you can use a pastry cutter or the back of a fork) until even-sized crumbs form; set aside.

Combine the hot water and instant coffee in a medium bowl. Whisk in the baking soda, corn syrup, molasses, vanilla, salt, and cinnamon.

Sprinkle the crumb mixture over the bottom of the pie shell and pour the molasses mixture over the crumbs (it will look terrible, but that's okay.)

Bake for 45 minutes until the filling is set in the center. Cool completely on a wire rack. Dust liberally with powdered sugar and serve.

Makes one 9-inch pie (serves 8-10)

high altitude (5200ft): No change.

variations: These recipes will be available in the cookbook.

send your comments

Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

1 recipe "fully-baked" sweet tart shell (see the 'pie' chapter); prepared as directed and cooled
2 cups dark brown sugar, packed
3/4 cup whipping cream
1/4 cup unsalted butter
2 tablespoons light corn syrup
2 cups toasted, chopped pecans
2 tablespoons vanilla extract
1/4 teaspoon salt

Heat the sugar, cream, butter and corn syrup in a large sauce pan over medium-high heat, stirring until the sugar has dissolved. Bring the mixture to a boil and cook without stirring until the mixture turns a deep golden color; about 8 minutes. Remove the pan from the heat and immediately fold in the pecans, vanilla, and salt.

Pour the filling evenly into the prepared tart shell. (Try not to spread it too much or it might break the crust.) Let the tart sit at room temperature for 2 hours until cooled and firm. Unmold the tart and serve. The tart can be wrapped in plastic and stored at room temperature for 2-3 days.

Makes one 9-inch tart (serves 8-12)

high altitude (5200ft): No change.

send your comments

Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

mincemeat
1 cup natural apple sauce
grated zest of 2 lemons
1/4 cup lemon juice (2 lemons)
2 cups unsalted butter, chilled and grated
3/4 cup candied orange peel
2 tablespoons orange marmalade
3/4 cup dried cranberries, cherries, blueberries, or diced apricots (optional)
1 cup currants
2 cups raisins
1 cup golden raisins
4 1/2 cups dark brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup whiskey

In the biggest bowl you've got, mix everything together until thoroughly combined. Put the mixture into sterile jars (see note below) and screw on the lid. Let the mincemeat mature for at least two weeks before using. Turn the jars upside-down once a week.

Makes about 5 pints

for the tarts
8 frozen puff pastry dessert shells
8 ounces crème fraiche
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Bake the puff pastry shells according to the package directions and remove the lids (save them) and any uncooked dough from the inside of the shell. Reduce the oven to 350° F. Fill each pastry shell with mincemeat and replace the pastry lids. Bake for 20 minutes until the mincemeat is warmed through. Meanwhile, whip the crème fraiche, sugar, and vanilla with a mixer until it is light and fluffy like whipped cream. Serve each tart with a dollop of the crème fraiche.

How to sterilize a canning jar: Start with clean jars and new lids. Wash the jars in the dishwasher on a heated water setting, if you have one. Canning lids can not be reused because the rubber seal can decay. Place the clean jars on a sheet pan and place them in a 250° F oven for 30 minutes. Carefully remove the pan and allow the jars to cool so that they don't melt the butter in the mincemeat. (Unlike making jam, the mincemeat is room temperature when put in the jar. It may seem odd, but everything will be great.) Place the lids in a saucepan of boiling water and boil them for 10 minutes. Fill the jars with a large spoon or a canning funnel and pack the jars as you go. Wipe the edges clean with a wet paper towel and tighten on the lid.

high altitude (5200ft): no change

send your comments

Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

1 recipe "fully-baked" sweet tart shell (see the recipe in the Pie section), baked and cooled
pastry cream:
2 cups half-and-half
1/2 cup sugar
1/8 teaspoon salt
5 large egg yolks
3 tablespoons cornstarch
4 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
1 1/2 teaspoon vanilla extract

4 cups fresh fruit of your choice (blueberries, blackberries, raspberries, strawberries, peaches, nectarines, kiwi, etc.)

Bring the half-and-half, 6 tablespoons sugar, and salt to a simmer in a medium sauce pan over medium-high heat; stirring often. As the half-and-half comes to a simmer, whisk the egg yolks, cornstarch, and the remaining 2 tablespoons sugar together in a bowl until smooth.

Slowly whisk 1 cup of the simmering half-and-half into the yolk mixture. Then, slowly whisk the warmed yolks back into the saucepan. Reduce the heat to medium and cook, whisking constantly, until the mixture is thickened, about 30 seconds. Off the heat, stir in the butter pieces and vanilla extract.

Pour the pastry cream into a bowl and place a piece of plastic wrap directly on the surface and allow it to come to room temperature. Once cooled, pour the cream into the prepared tart shell and spread it evenly over the bottom. Place the plastic wrap directly on the surface of the cream and refrigerate until the cream is chilled and set, about 2-3 hours.

Carefully, arrange the fresh fruit over the surface of the pastry cream in any pattern that you wish and serve.

Makes 1 9-inch tart (serves 6-8)

high altitude (5200ft): no change

variations:

cheater's pastry cream: Omit the cooked pastry cream. Prepare a 5.1 oz package of vanilla instant pudding and pie filling mix, such as Jell-O brand. Follow the directions for pie filling substituting half-and-half for the milk in the directions. Proceed as directed.

send your comments

Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

24 chocolate cream sandwich cookies
6 tablespoons unsalted butter, melted and cooled
1/4 cup sugar

Adjust the oven rack to the middle position and heat the oven to 350° F. Process the cookies in a food processor (or crush with a rolling pin) until they are fine crumbs. You should have 2 cups of crumbs. (Note: if you're using this for a cheesecake in a 9-inch springform pan, you will only need 1 1/2 cups of crumbs to cover the bottom.)

Transfer the crumbs to a bowl and add the melted butter and sugar. Mix them together until the butter is evenly incorporated.

Sprinkle the mixture into the pie pan or springform pan. Using a small, quart-size resealable bag as a "glove," press the crumbs into an even layer on the bottom and sides of the pan.

Bake the crust for 10-15 minutes until it looks set. Cool completely.

Makes enough for one 9-inch pie or one cheesecake crust.


high altitude (5200ft): no change

variations:

graham cracker crust (pictured): Use 8 whole graham crackers (2 cups of crumbs). Reduce the oven temperature to 325° F. Proceed as directed.

mix it up: Any crispy cookie will work well in this recipe. So, choose your favorite. I love Pepperidge Farms Milanos, Brussels and vanilla wafers.

send your comments

Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours (buy it here)

1/2 recipe cornmeal crust pie dough (see the pie/tart chapter to the left)
3 cups fresh fruit (blueberries, raspberries, blackberries, apples, peaches, nectarines or plums)
1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 teaspoons lemon juice
1 tablespoon water
2 tablespoons sugar for sprinkling on the crust

Preheat the oven to 400° F and place the oven rack to the middle position.

On a lightly floured surface, roll out the dough into a 12-inch circle. Rotate the dough and flour the counter as needed to keep the dough from sticking. If you feel that the dough is getting too warm while you are rolling it, just put it back in the refrigerator. Trim the edges of the dough with a small knife or pizza cutter to form a circle. Place the dough on a parchment-lined baking sheet and chill it for 20 minutes.

Rinse the berries and drain them so that some water is still clinging to the surface. (If you're using apples or stone fruits, peel and slice them 1/4-inch thick.) Combine the fruit, sugar, cornstarch, allspice, salt and lemon juice in a large bowl. Remove the crust from the refrigerator and pile the fruit in the center of the dough leaving a 2-3 inch border.

Fold the edges of the crust up and over the fruit; covering the fruit about 2-3 inches from the edge. Pleat the dough so that it fits snugly around the fruit. Brush the top of the crust with the water and sprinkle with the remaining sugar. Bake the tart until the crust is golden brown and crisp and the fruit is bubbling, about 40-45 minutes. Transfer the baking sheet to a wire rack and let cool for 15-20 minutes. Serve warm or cooled with whipped cream or ice cream.

Makes one tart and serves 6-8
send your comments

Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

2 large egg yolks
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup powdered sugar
1/2 cup unsalted butter, room temperature
1 3/4 cup all-purpose flour
1/4 teaspoon salt

Whisk together the yolks, cream and vanilla in a small bowl. In a mixing bowl, cream the powdered sugar and butter until light and fluffy. Add the egg mixture and mix until fully incorporated. (Scrape the bowl if you're using a mixer.) Add the flour and salt and mix until a sticky dough forms. Place an 18-inch piece of plastic wrap on the counter and scrape all the dough onto the plastic in one large blob. Using the plastic wrap, flatten the dough into a 6-8-inch disc. Wrap completely in the plastic and chill for, at least, 30 minutes before rolling it out.

Makes enough dough for a 9-inch tart shell

high altitude (5200ft): no change

variations:

"half-baked" tart shell: Remove the dough from the fridge and roll it out on a lightly-floured surface with a lightly-floured rolling pin. Roll the dough from the center outwards and turn the dough 1/8th of a turn each time to get a round-ish shape. I find that a long off-set spatula is helpful - if the dough starts to stick, run the spatula under the dough - lift the dough slightly and toss a little more flour under it. Roll the dough into a 12-inch circle.

Transfer the dough to a metal tart pan with a removable bottom (do not use a glass pan) by draping the dough over the rolling pin. Gently ease the dough into the pan by lifting the edges while gently pressing the dough into the bottom of the pan with the other hand. If the dough cracks, just patch it with a small piece of dough brushed with a bit of water. Trim the dough to the edge of the pan by pressing the dough with your thumb along the edge of the metal. Prick the bottom of the crust all over with a fork, about 10-12 times.

Refrigerate the dough for 30 minutes and then freeze for 20 minutes.

Meanwhile, preheat the oven to 375° F.

Remove the crust from the freezer and press a piece of heavy-duty foil inside the tart shell and over the edges. Fill the shell with dried beans. Place the shell on a sheet pan and bake for 30 minutes.

Carefully remove the foil and beans by lifting up the corners of the foil. Return the crust to the oven and bake an addition 4-6 minutes until the bottom and set, dry and very lightly browned. To ensure a crisp crust, brush the hot crust with a beaten egg white and bake 2 more minutes.

"fully-baked" tart shell: Proceed as directed above except bake the shell for 8-10 minutes (the thinner the dough, the faster it will cook) after removing the foil and beans until the crust is set, dry, and golden brown. (Loosely tent the crust with aluminum foil if you think it's browning too much.) To ensure a crisp crust, brush the hot dough with a beaten egg white.

savory tart dough: Omit the vanilla and sugar; increase the salt to 3/4 teaspoon; increase the flour to 2 cups; increase the butter to 10 tablespoons. Add all ingredients to the mixing bowl or food processor and mix until the dough comes together. Proceed as directed for wrapping and baking.

cheesy savory tart dough: Omit the vanilla and sugar; increase the salt to 3/4 teaspoon; increase the flour to 2 cups; increase the butter to 12 tablespoons; add 1/4 cup grated parmesan cheese. Add all ingredients to the mixing bowl or food processor and mix until the dough comes together. Proceed as directed for wrapping and baking.

sweet walnut/pecan tart dough: Reduce the flour to 1 1/4 cups; add 1/2 cup very finely chopped nuts with the flour. Proceed as directed.

chocolate tart dough: Reduce the flour to 1 1/2 cups; add 1/4 cup cocoa powder with the flour. Proceed as directed.

espresso tart dough: Add 2 teaspoons instant coffee to the egg mixture and mix to dissolve.

send your comments

Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

1/2 recipe no-fail pie dough (see below)
streusel topping:
1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned rolled oats
1 cups dark brown sugar, packed
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups (1 1/2 sticks) unsalted butter, softened

In a large bowl, combine all streusel topping ingredients and mix with an electric mixer on low speed until crumbly. The mixture should look like wet sand and easily hold together when squeezed in your hand. Set aside.

fruit filling:
6 cups fresh peaches, apples, blueberries, or cherries; peeled, pitted, and sliced (leave blueberries and cherries whole)
1/2 cup sugar
1/2 teaspoon salt
2 tablespoons lemon juice
1/4 cup dark brown sugar, packed
1/2 cup sugar
1/3 cup cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Combine the fresh fruit, 1/2 cup sugar, and salt in a microwave-safe bowl and stir to combine. Microwave the fruit mixture on HIGH for 3 minutes. Remove the fruits from the microwave and transfer them to a colander. Let the fruit sit and drain for 2 hours. (Skip this step for the blueberries.)

Meanwhile, roll out the pie dough as directed in the classic pie dough recipe, fit it into a metal pie pan, trim and crimp the edges and refrigerate for 30 minutes.

Preheat the oven to 375° F. and adjust your oven rack to the lowest position. In a bowl, combine the strained fruit, lemon juice, brown sugar, sugar, cornstarch, cinnamon and nutmeg. Remove the pie crust from the refrigerator and pour the fruit mixture into it and gently press the fruit down with the back of a spoon.

Place the pie pan on a sheet pan and bake the pie (with no topping) for 45 minutes. Remove the pie from the oven for a moment and place the streusel topping on the fruit using your fingertips to press the streusel into marble-size chunks. Return the pie to the oven and continue to bake for 30 minutes until the topping is golden browned. Allow to cool before serving.

Makes one 9-inch pie (serves 6-8)

high altitude (5200ft): no change

send your comments

Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

1 recipe no-fail pie dough (see below)
3 pounds Granny Smith or Golden Delicious apples (about 7 cups); peeled, cored and sliced 1/4" thick
1/2 cup sugar
1/2 teaspoon salt
2 tablespoons lemon juice
1/3 cup cornstarch
1/4 cup dark brown sugar, packed
1 cup smooth apple sauce
1 teaspoon cinnamon
1/4 teaspoon allspice
2 tablespoons cream for brushing
2 tablespoons sugar for dusting

Peel, core and slice the apples into 1/4-inch thick slices. Toss the apples with 1/2 cup sugar and salt. Place the apples in a microwave-safe bowl and microwave on HIGH for 3 minutes. Remove the fruit from the microwave and transfer them to a colander. Let the fruit sit and drain for 2 hours. You should see that about 3/4-1 cup of liquid has drained away. Discard the drained juice since it will be rather salty.

Toss the drained fruit with the lemon juice, cornstarch, brown sugar, apple sauce, cinnamon, and all spice and set it aside while you prepare the crust.

Preheat oven to 425°F with the oven rack on the lowest position. Place a sheet pan on the oven rack for at least 20 minutes. Remove dough from refrigerator. If it is firm and very cold, let stand until dough is cool but malleable. Roll one dough disk on a lightly floured surface into a 13-inch circle. Gently drape the dough over a rolling pin and transfer it to the center of 9-inch regular or deep-dish metal pie pan. (A glass or ceramic pie pan may cause your crust to "slump.") Gently press dough into sides of pan leaving portion that overhangs lip of pie plate in place. Dump the fruit mixture, including juices, into the pie shell and mound slightly in center. Roll out the other dough round and place over the filling. Trim the top and bottom edges to 1/2 inch beyond pan lip with a pair of scissors. Tuck this rim of dough underneath itself so that the folded edge is flush with pan lip. Flute the edging by pressing the dough edge between your left index finger and your right thumb and index finger or press with the back of a fork to seal. Cut five slits on top of the pie radiating out from about 2 inches from the center. Brush the top crust with the cream and sprinkle with the sugar.

Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375 degrees; continue baking until the juices bubble and the crust is deep golden brown, 30 to 35 minutes longer. (If the top crust seems to brown too much, drape a sheet of aluminum foil on the top.) Transfer pie to wire rack; cool to almost room temperature, at least 4 hours.

Makes 1 9-inch pie (serves 6-8)

high altitude (5200ft): no change

variations:

blueberry pie: Substitute 7 cups fresh blueberries for the apples. Omit the first 1/2 cup sugar and the apple sauce. Leave the berries whole and skip the first step where you toss the fruit with sugar and salt and let drain. When you're ready to fill the crust, just toss the berries with the remaining ingredients.

cherry pie: Substitute 7 cups fresh cherries for the apples. Pit then if they are fresh, thoroughly drain if they are jarred or frozen. Proceed as directed.

peach pie: Substitute 7 cups fresh peaches, peeled, and sliced, for the apples. Proceed as directed.

french apple pie: Add 3/4 cup raisins and 1/4 cup brandy to the final apple mixture. Proceed as directed with the apple pie. When the pie is cooled, make a glaze with 1 cup powdered sugar and 2 tablespoons brandy and drizzle this over the top crust.


send your comments

Adapted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

3 1/3 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1 cup very cold butter, cut into 1/4-inch cubes
1/4 cup very cold vegetable shortening; cut into 1/4-inch cubes
1/2 cup ice-cold water
1 tablespoon apple cider vinegar

Place the flour, sugar, and salt in the bowl of a food processor. Pulse for a few seconds until combined. Add the butter and shortening and pulse 10-12 times until it resembles course meal and no large clumps of butter remain. (Alternatively, you can rub in the butter and shortening with your fingers or cut them in with a pastry cutter.)

Transfer the mixture to a large bowl. Add the water and vinegar and mix until the dough comes together. This may take a moment. Alternatively, you can mix it in a standing mixer.

Turn the dough out on a well-floured surface and press it together to form a ball.

Divide the dough in half and press each piece into a flat disc. Wrap each piece in plastic wrap and refrigerate for at least 30 minutes before rolling it out.

Makes enough dough for a double-crust deep-dish pie.

high altitude (5200ft): no change

variations:

cornmeal crust pie dough: Reduce the flour to 3 cups; add 1/3 cup fine yellow cornmeal.

"half-baked" pie shell: Remove one piece of dough from the fridge and roll it out on a lightly-floured surface with a lightly-floured rolling pin. Roll the dough from the center outwards and turn the dough 1/8th of a turn each time to get a round-ish shape. I find that a long off-set spatula is helpful. If the dough starts to stick, run the spatula under the dough, lift the dough slightly and toss a little more flour under it. Roll the dough into a 13-inch circle.

Transfer the dough to a metal pie pan (do not use a glass pan) by draping the dough over the rolling pin. Gently ease the dough into the pan by gently lifting the edges while gently pressing the dough into the bottom of the pan with the other hand. Trim the dough to 1/2 inch beyond the edge of the pan. Fold the overhanging dough under itself and flute the edge or press with the tines of a fork.

Refrigerate the dough for 30 minutes and then freeze for 30 minutes. Meanwhile, preheat the oven to 375° F.

Remove the crust from the freezer and press a piece of heavy-duty foil inside the pie shell and over the edges. Fill the shell with dried beans. Place the shell on a sheet pan and bake for 30 minutes. Carefully remove the foil and beans by lifting up the corners of the foil. Return the crust to the oven and bake an addition 3-6 minutes until the bottom and set, dry and very lightly browned. To ensure a crisp crust, brush the hot dough with a beaten egg white and bake 2 more minutes.

"fully-baked" pie shell: Proceed as directed above except bake the shell for 8-10 minutes after removing the foil and beans until the crust is set, dry and golden brown.

send your comments