In honor of The Bend’s 10th Anniversary Issue, Farm to Table curators Justin and Kayla Butts reminisce over 10 years of shared recipes. In the first of many holiday-centric dessert Farm to Table sections, the November 2016 issue included holiday pie recipes for a buttermilk brulee pie, an apple pie and a pecan date pie. Each recipe displayed a range of subtle flavors balanced by their natural sweetness.
Buttermilk Brulee Pie Recipe
Ingredients:
Crust:
- 1 ¼ cup all-purpose flour
- 1 tbsp sugar
- 1/4 tsp salt
- 1/4 tsp baking powder
- 6 tbsp butter, cold
- 2 tbsp shortening, cold
- 2-3 tbsp ice water
Filling:
- 1 cup buttermilk
- 2/3 cup sugar
- 1/2 cup unsalted butter
- 4 egg yolks
- 1 whole egg
- 1 vanilla bean
- Dash of salt
- Juice of one lemon
- 2 tbsp sugar
Directions:
For the crust:
Mix dry ingredients in a large bowl. Using your fingers or a pastry blender, quickly work in butter and shortening until the pieces are peasized.
Add enough water to form a soft dough, taking care not to over-mix. Refrigerate for at least 30 minutes.
Preheat oven to 375°F. Remove pie crust from refrigerator and let rest at room temperature for 10 minutes before rolling out. Roll out dough, prick all over with a fork and place in a pie pan.
Bake for 15-20 minutes until the pastry begins to turn golden around the edges. Reduce oven temperature to 350°F.
For the filling:
In a medium saucepan, combine buttermilk and butter over medium heat. Scrape out the insides of the vanilla bean and add it to the buttermilk mixture.
In a large bowl, mix eggs, sugar, salt and lemon juice well. Remove buttermilk from heat once it begins to boil. Let buttermilk cool for 15 minutes.
Whisk egg mixture into the buttermilk. Pour into the pie crust and bake for 45 minutes or until the outside edge of the custard has begun to set and the inside is still jiggly.
Let the pie cool for 15 minutes. Sprinkle 2 tbsp of sugar over the top of the pie. Caramelize the sugar using a torch.
Apple Pie Recipe
Ingredients:
Wheat Crust:
- 3/4 cup wheat flour
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1 tbsp sugar
- 1/4 tsp baking powder
- 1/4 cup shortening, cold and cubed
- 1/4 cup unsalted butter, cold and cubed
- 2-3 tbsp milk, cold
Apple Filling:
- 4 tbsp unsalted butter
- 4 large apples (recommend Fuji), rinsed and cored, sliced across the center in thin slices
- 4 tbsp sugar
- Juice of one lemon
- 1 tbsp apricot jelly, melted
Directions:
For the crust:
Mix dry ingredients in a large bowl. Using your fingers or a pastry blender, quickly work in butter and shortening until the pieces are lentil-small pea-sized.
Add enough milk to get a soft dough formed, taking care not to over-mix. Place in the refrigerator for at least 30 minutes.
Preheat oven to 375°F. Remove pie crust from refrigerator and let rest at room temperature for 10 minutes before rolling out.
Roll out dough and place in a deep dish pie pan. Prick all over with a fork. Bake for 15-20 minutes until the pastry begins to turn golden around the edges.
For the filling:
Melt butter in a large sauté pan over low-medium heat. Add apple slices, sprinkle with sugar and lemon juice. Cover apples and stir occasionally, until apples become malleable, about 5 minutes.
Remove apples from pan and place on a clean workspace. Reserve cooking liquid.
Place three layers of apples at the bottom of the prepared pie crust. Cut a slit across the radius of the remaining apple slices. Fold an apple slice in on itself until a spiral shape is formed. Keep adding more apple slices until you’ve reached the desired size of your rose. Repeat until your pie has been filled.
Pour reserved apple cooking liquid over finished roses. Brush apples and crust with apricot preserves. If desired, return to the oven for 20 minutes, or until pie is heated through.
Pecan Date Pie
Ingredients:
Shortbread Crust:
-
16 butter shortbread cookies (2 5.3 oz packages)
-
6 tbsp butter, melted
Pecan Date Filling:
- 3/4 cup packed Medjool dates (about 12 large dates), pitted
- 3 eggs
- 1 cup pecan halves
- 3/4 cup maple syrup
- 4 tbsp butter, melted
- 1/4 tsp salt
- 1 tsp vanilla
Directions:
For the crust:
Puree cookies in a food processor until fine crumbs. Add melted butter, and press into the bottom of an oiled pie pan.
For the filling:
Spray your knife with non-stick cooking spray and finely mince dates. Alternately, use a food processor with oiled blades.
In a large bowl, beat eggs well. Add dates and remaining ingredients, mixing well. Pour mix into prepared crust. Bake pie at 375°F for 35-40 minutes.
