Pie

  • In Season: Strawberries

    Strawberries are one of summer’s most beloved fruits, hitting peak season from April to July. The wild strawberry has existed for over 2,000 years. Now there are over 600 varieties, all differing in flavor, size, and texture. The most commonly cultivated species is Fragaria ananassa.

  • Oatmeal-Nut Crunch Apple Pie

    Weekly Recipe: 
    NonWeekly

    Crust

    1 cup all-purpose flour

    1/2 cup whole-wheat pastry flour

    1/4 teaspoon salt

    4 tablespoons cold unsalted butter, cut into small pieces

    2 ounces reduced-fat cream cheese (Neufchâtel)

    2 tablespoons canola oil

    3 tablespoons ice water

    Filling

    3 medium Granny Smith apples, peeled and thinly sliced

    3 medium McIntosh apples, peeled and thinly sliced

    1/4 cup agave syrup

    1 tablespoon lemon juice

    1/2 teaspoon ground cinnamon

    2 tablespoons all-purpose flour

    Topping

    1/2 cup whole-wheat pastry flour

    1/3 cup old-fashioned rolled oats

    1/4 cup packed light brown sugar

    1/2 teaspoon ground cinnamon

    1/8 teaspoon salt

    2 tablespoons cold unsalted butter, cut into small pieces

    1/4 cup coarsely chopped walnuts

    To prepare crust: Whisk flours and salt in medium bowl. Cut in four tablespoons butter and cream cheese using pastry blender or fork until mixture is pea-sized. Add oil: Stir until evenly moistened. Sprinkle water over mixture: toss with fork to combine. Gather into ball, press into disk and wrap in plastic. Refrigerate for at least 30 minutes or up to two days. Roll dough into 14-inch circle between two large pieces of parchment or wax paper. Peel off top sheet and invert dough into 9-inch pie pan. Peel off remaining paper. Press the dough firmly into bottom, and up sides of pan. Tuck overhanging dough under, forming double-thick edge. Crimp edge with your fingers. Using fork, prick dough in several places. Refrigerate crust for 15 minutes. Position rack in lower third of oven: preheat to 375 degrees. Bake crust for 15 minutes. Remove from oven and let cool—about 30 minutes.

    To prepare filling: Combine apples, agave, lemon juice, and 1/2 teaspoon cinnamon in large bowl. Let stand for ten minutes. Sprinkle two tablespoons all-purpose flour over apples and toss again—mound filling into cooled crust. Coat crust edges with cooking spray, return pie to oven, and bake for 30 minutes.

    Meanwhile, prepare topping: Combine whole-wheat pastry flour, oats, brown sugar, cinnamon, and salt in medium bowl. Cut in butter with pastry blender or fork until evenly distributed. Stir in nuts. After pie has baked for 30 minutes, remove from oven and scatter topping over apples. Return to oven and bake until topping is golden and filling starts to bubble around edges, 20 minutes more. Cool for at least one hour before serving.

    Make Ahead Tip: Prepare and refrigerate dough (Step 1) for up to two days. Recipe provided by Chef Gerard Viverito

  • The Power Of Pumpkin


    Halloween’s here and we’re seeing all kinds of orange. But beyond their tasty seeds and jack-o’-lantern potential, pumpkins provide some serious health perks.

    By Audrey Goodson
  • Pecan Pie With Dark Chocolate Crust

    Filling
    1 1/2 cups water
    2 tablespoons agar flakes
    1/2 teaspoon sea salt
    1 1/2 cups agave nectar
    1 tablespoon vanilla extract
    1 teaspoon ground cinnamon
    3 cups whole pecans, toasted

    Crust
    1 1/4 cups blanched almond flour
    1/4 teaspoon sea salt
    1/4 teaspoon baking soda
    2 tablespoons grapeseed oil
    2 tablespoons agave nectar
    1/2 cup chopped dark chocolate, melted over very low heat (optional)

    1. For the filling, in a medium saucepan, boil water, add agar flakes, and cook over high heat, stirring frequently, until flakes dissolve, 10 to 12 minutes. Decrease heat and whisk in salt, agave nectar, vanilla, and cinnamon. Continue cooking over medium heat for 2 to 3 minutes, stirring frequently until all ingredients are well incorporated. Cool to room temperature, and stir in pecans. Set aside.

    2. For crust, preheat oven to 350 degrees. In a large bowl, combine almond flour, salt, and baking soda. In a separate bowl, whisk together oil, agave nectar, and melted chocolate. Combine thoroughly with the almond flour mixture. Press dough into a 9 1/2-inch pie pan. Bake for 8 to 12 minutes, until the crust’s surface loses its sheen and starts to look dry—be careful not to overcook. Remove from oven and let cool completely.

    3. Pour the pecan mixture into the cooled crust, and refrigerate for one hour, or until the pie has set. Serve.

  • Maple-Ginger Pumpkin Pie

    Crust
    1/2 cup flour, 1/2 cup whole-wheat flour
    1/4 cup hazelnut meal or ground nuts
    1/2 teaspoon ground ginger
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    6 tablespoons butter, softened
    6 tablespoons cold orange juice or water
    Optional: 1 tablespoon date sugar

    Filling
    1 15-ounce can pumpkin
    1/4 cup molasses
    1/2 cup pure maple syrup
    1 teaspoon each cinnamon and ground ginger
    1/2 teaspoon ground allspice
    2 eggs, lightly beaten
    1 cup evaporated fat-free milk
    2 tablespoons flour
    1 teaspoon finely grated, peeled gingerroot

    1. In a food processor, pulse together flour, nut meal, spices, and butter to form crumbs. Pour mixture into a bowl, and gradually add orange juice or water to form dough. Press into a 9-inch pie plate coated with cooking spray. If desired, sprinkle with date sugar. Bake at 325 degrees for 8 to10 minutes. Remove from oven, and allow to cool.
    2. In a mixing bowl, combine filling ingredients through evaporated milk, blending well. Stir in flour and gingerroot pieces.
    3. Bake at 375 degrees for 55 to 60 minutes. Cool or chill before serving.

    Nutrition info per serving (10): 174 calories; 8 g fat; 4 g saturated fat; 52 mg cholesterol; 6 g protein; 46 g carbohydrates; 3 g fiber; 57 mg sodium