archives: “for the love of pie”
I know that summer has passed
and I’m meant to be thinking of fall.
Of fires and sweaters and warm coloured leaves.
Of apples and pears and vegetables with girth.
Of braises and roasts
and drinks made with whiskey.
But I’m sorta mourning summer.
I’ve been travelling a lot lately, and with that,
one season sorta glides silently to next.
There’s good and bad in that.
The travel itself has been amazing,
inspiring in a way,
that for me, little else is.
At the same time I also feel like I kind of missed Canada’s fairest season.
And I’m a season late in posting Suvi’s tarts.
But I’m actually happy to talk about them now.
She sent her photos and words when the sun was still high,
when wild blueberries were plentiful, both in Finland and Canada.
So while I’ve got to wait until next year to make her tarts,
I like that they are her lovely words are a reminder of just how magical the close to summer can be.
So with that, FOR THE LOVE OF PIE — a series that celebrates the simple things
with Suvi Viitanen and her Summer Berry Tarts.
Summer berry tarts with whipped yogurt cream and lemon curd. These are perfect for those relaxed high summer days when the season starts to lean towards autumn but there are still plenty of ripe berries and fruits. I find blueberries very nostalgic; they have the taste of summer but you can feel the air changing crisper and see the nature starting to fade it’s colours.
In western Finland. My family has a summer house by the ocean and my better half’s family has their summer house by the lake so we are always around water in the summertime. I practically grew up in the ocean so it has a really special place in my heart. We picked wild blueberries from the forest and enjoyed these tarts by the dock. But you don’t really need water to have these. Just warm, sunny weather, ripe berries and people close to you to share them with.
I chose to make these because I love this time of year and I have an addiction for picking blueberries. Though you can practically make these from any berry or fruit and I like recipes that are versatile. You can also switch the yogurt cream mixture to crème fraîche, mascarpone or even for a good scoop of vanilla ice cream. These tarts are also really simple to make: they don’t need many ingredients or equipments and that’s perfect for a summer house kitchen. In the summer I don’t fuss with food, it has to be good, simple and seasonal.
BEST SERVED WITH?
When the fruits are ripe and scented. When the air smells like a mixture of harvest, dried up summer flowers, ripening fruits and hot air. When you have dear people and friends around you and you feel the need to serve them something delicious and simple. I’d pair this with coffee spiced up with cardamom because I really adore blueberries and cardamom together. But I wouldn’t rule out sparkling wine or maybe a little bit of really, really cold Limoncello.
ONE OR TWO THINGS?
I love everything creative. I drew and painted throughout my childhood, then went to study art where I changed my way of creating to photography. And I’m still on the path of learning and loving every second of it.
Berry tarts with whipped yogurt cream and lemon curd
Serves 8-10 people. Or maybe just 5, depends how much you like them.I used ready made puff pastry as a base, added in lemon curd, fresh blueberries and a mixture of whipped cream and Greek yogurt. I like the little sourness that yogurt gives to the cream, it goes well with wild blueberries and the really sweet lemon curd.
- 500 grams of ready-made puff pastry sheets (5 pieces) or one whole sheet
- 1 cup of heavy cream
- 3-4 tbs of thick Greek yogurt
- 1 jar of ready-made lemon curd
- 2 cups or more of fresh blueberries or/and fresh berries of your choice
- Fresh mint
- Preheat your oven to 450F/225C, take out your baking tray and line it with a piece of baking paper. Take out the frozen puff pastry sheets and place them over baking paper to thaw. When puff pastry has thawed, prick your sheets with a fork and if you like extra golden tarts, brush them with egg wash or milk. Bake in the oven until puffed, crispy and golden. Let them cool while you whip the cream.
- Whip up the heavy cream to a fairly firm state and mix in the Greek yogurt, tasting as you go so it's to your taste. To this mixture you can add in vanilla or sugar if you like things on the sweeter side, but remember that lemon curd is quite sweet.
- Spread 1-2 tbs of lemon curd onto each puff pastry tart (or if you use one big, spread a thin layer of lemon curd on top). Add yogurt cream mixture on top of lemon curd and spread it freely. Top very generously with blueberries and garnish with fresh mint. Cut into squares and serve.
It’s been a while, hi!
How are things?
I’m happy to be back here,
happy to be talking cherries
I think cherries are sorta summer’s comfort food.
Up there with a cob of corn
and a cone of ice cream.
Perfect in a pie or between layers of a chocolate cake.
Perfect from the passenger seat of a car.
As kids we’d wait all year for cherries.
I remember the stacked Okanagan Valley crates
lining the edges of roadside stands.
The kinda places we’d pull over the car on our way to the cabin.
All to eat cherries as a snack
and spit the pits onto the passing road.
It feels like yesterday.
But here I am rambling on about
cherries and childhood,
when I should be introducing
Yossy and her Sweet Cherry Pie.
In my books, Yossy’s a bit of an authority on pies,
her blog APT2 Baking Co is just one of those places
that’ll make you feel like baking.
One of those places on the internet
that’s worth coming back to.
And with that, FOR THE LOVE OF PIE — a series that celebrates the simple things
with Yossy Arefi and her Sweet Cherry Pie.
Sweet Cherry Pie
I’m from Seattle, live in Brooklyn, and love to eat pie anywhere. Preferably outside.
Summertime is pie season and there’s nothing better than tucking the season’s finest fruit into a buttery, flaky crust. Tart cherries work best for pie, but they are around for such a short time (and are hard to find in some places) so I’ve used sweet cherries with a generous amount of lemon juice here which does the job just fine.
BEST SERVED WITH?
A scoop of vanilla ice cream or a dollop of whipped cream enriched with creme fraîche.
ONE OR TWO THINGS?
Magical summers in the Pacific Northwest. Campari and soda with lots of ice.
for the love of pie: yossy arefi
- 1. In a large bowl, mix the flours, salt and sugar together. Add in the butter and quickly rub it into the flour mixture with your fingers. You want the butter to break up into small pieces ranging from the size of peas to lima beans.
- 2. Combine the water and apple cider vinegar in a measuring cup. Make a well in the flour/butter mixture and slowly stream ½ cup of water into the dough while mixing gently. Mix until the water is evenly distributed and the dough holds together when you squeeze it. It may look dry, and that's okay, just as long as it holds together when you squeeze it. If it is too dry, add more water, one tablespoon at a time.
- 3. Dump the dough out onto a piece of plastic wrap, gather the wrap tightly around the dough and refrigerate it for at least an hour, or overnight.
- 4. After it has chilled, unwrap the dough and place it onto a lightly floured board. Pat the dough into a rough square, then roll it into an 8'' x 11'' rectangle. The dough will be a bit rough and crumbly and that's okay! With the long side of the dough facing you, gently fold the dough into thirds. Then turn the dough so the seam is at the top and parallel to your body. Repeat this process 2 more times then divide the dough in half and wrap the each piece in plastic and chill for at least 2 hours and up to 2 days before using. I always chill my dough overnight before using it.
- In a large bowl, rub the lemon zest and vanilla bean seeds into the sugar, then add the rest of the ingredients and toss gently to combine. Start with four tablespoons of flour and If the mixture looks extremely juicy, add in the extra tablespoon of flour.
TO ASSEMBLE & BAKE
- Preheat oven to 400º
- 1. On a lightly floured surface, roll out one piece of the dough into a 12'' (rough) circle about 1/8'' thick and place it into a 9 or 10 inch pie pan. Place in the fridge while you prepare the rest of the pie. Prepare the filling while the dough chills.
- 2. Fill the chilled pie shell with the cherry mixture and roll out the second crust. Top the pie with the second crust, trim the edges, then crimp the edges and cut a few vents. Alternately, you can cut the second crust into strips and weave a lattice top.
- 3. Slide the whole pie into the fridge or freezer for about 15 minutes before you bake it to firm up the crust. When you are ready to bake, carefully and gently brush the top of the pie with a beaten egg and sprinkle with a healthy dose of coarse sugar.
- 4. Put the pie on a baking sheet to catch any drips and bake for 15 minutes on the lowest rack of your oven, then lower the oven temp to 375º and bake for 35-45 minutes or until the crust is deep golden brown and the juices bubble. Cool completely before serving.
photos: yossy arefi
For me, there’s something about
the perfect golden of pan-fried chicken.
Something about the crisp of the skin
and tender dark meat that makes up the leg.
Something about the way it glistens when it’s just done.
And there’s something about a chicken pot pie too.
And so when I asked Alice to take part in my
for the love of pie series
and she and Maria set on the path
to make just that, I was instantly smitten.
I love how it turned out.
Like so many of the photos Alice takes these days,
and as I’m learning, much of Maria’s food,
I wish I were in the room when it was happening.
And with that, I give you FOR THE LOVE OF PIE — a series that celebrates the simple things,
With Alice Gao + María del Mar Sacasa and their Chicken Pot Pie with Cheddar Biscuit Topping.
Alice Gao and María del Mar Sacasa
Chicken Pot Pie with Cheddar Biscuit Topping
New York, NY
My earliest memories of chicken pot pie are from the frozen aisle at the supermarket. For me, they were always a huge treat because our normal dinner fare was Chinese food. I still consider them an indulgent treat nowadays. Maria’s version with a biscuit top makes them feel more accessible.
My mother makes the most luscious chicken pot pie: a double, flaky, cream cheese-laced crust with a velvet cream sauced filling full of poached chicken, mushrooms, carrots, and her special “sazón,” as we say – a gift for cooking deliciously. The pie was made mostly on special occasions, and leftovers were often fought over. For many years, I made that very same pot pie, but as I became a more confident cook, I started changing things here and there, making a version of the dish that I hope will be as beloved as my mother’s. This recipe is constantly in flux. While I most commonly make this pie during the cold months for its hearty nature, I do like to root around farmers’ markets and use whatever I find there to make a year-round dish—we need a hearty, comforting meal, regardless of the weather, no? This version contains ramps, those ephemeral gifts of spring, as well as emerald green fresh peas. For a more rustic backbone, the chicken is browned in a skillet, and the vegetables sautéed in the same pan to make sure all the brown bits rendered are not wasted. The topping is cheddar biscuits, that are perfect for sopping up the sauce.
BEST SERVED WITH:
A herb salad and a chilled glass of white wine.
ONE OR TWO THINGS:
The cool side of a pillow in summer.
I love the smell of a new book and of an old one.
A long lunch that stretches out into dinner.
The sound of wind in palm trees.
Ramps are wild onions available briefly during the spring. The small bulbs have slender pink stalks fade into green at the top. Their flavour is unmistakably sharp. Green garlic is garlic that has been harvested young, prior to the cloves maturing. It is similar in appearance to scallions, but has much more assertive flavour. Should you not be able to find ramps or green garlic, substitute with 3 medium cloves garlic, finely chopped. Using warm milk will help it incorporate into the butter and flour mixture (roux) more easily. For easy assembly, prepare the biscuit dough up to 1 day in advance and store it, tightly wrapped in plastic, in refrigerator. When chicken filling is about 15 minutes away from being done, bake the biscuits. Serves 6.
CHICKEN POT PIE with CHEDDAR BISCUIT TOP (María del Mar Sacasa)
For the Filling
- 1 (4-pound) chicken, cut into 4 pieces, or 4 pounds chicken parts
- salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 8 ounces small red potatoes, scrubbed and cut into ½-inch cubes
- 8 ounces small carrots, peeled and cut into 1-inch pieces
- 10 tablespoons (5 ounces) unsalted butter
- 4 ounces shiitake mushrooms, stems removed, tops thinly sliced
- 8 ramps or green garlic, chopped (see notes)
- 2 shallots, finely chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 cup fresh or frozen green peas
- ¼ cup all-purpose flour
- 2 cups whole milk, warm (see notes)
For the Biscuit Topping
- 1 ½ cups all-purpose flour, plus additional for dusting counter
- 4 ounces grated sharp white cheddar cheese
- 2 teaspoons granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 2 ounces unsalted butter, cut into thin slices and chilled
- ¾ cup buttermilk, chilled
- 1 large egg yolk
- 2 tablespoons heavy cream
- For the Filling:
- Heat oil in large (12-inch) skillet over medium-high heat until shimmering. Pat chicken pieces down with paper towels and season with salt and pepper, rubbing some of the seasoning under the skin. Cook the chicken pieces, skin-side down, until skin is crisp, 6 to 8 minutes. Turn the chicken pieces, reduce heat to medium and cook until chicken registers 155°F on an instant-read thermometer, 8 to 10 minutes longer. Transfer chicken to a large plate and allow to rest until cool to the touch. Meanwhile, place potatoes and 1 teaspoon salt in small saucepan and add enough cold water to cover. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until potatoes are fork-tender, 10 to 12 minutes. Drain potatoes and reserve.
- Bring fresh water to boil over medium-high heat in now empty saucepan. Add carrots and 2 teaspoons salt and simmer over medium heat until crisp-tender, about 8 minutes. Drain carrots and reserve. Remove and reserve the chicken skins. Shred the chicken into bite size pieces and discard the bones. Reserve in large bowl. Discard all but 1 tablespoon fat from skillet. Add 2 tablespoons butter to skillet and melt over medium-high heat. Cook mushrooms, ramps, and shallots until mushrooms are golden, about 6 minutes. Season with salt and pepper, and stir in thyme and rosemary. Cook until fragrant, about 1 minute. Transfer mixture to bowl with chicken.
- Melt additional 2 tablespoons butter in now empty skillet and cook potatoes and carrots until golden, about 3 minutes. Transfer to bowl with chicken. Melt remaining 4 tablespoons butter in now empty skillet over medium heat. Stir in flour and cook, stirring, until pale golden, 2 to 3 minutes. Slowly and steadily, whisk in the warm milk. Continue to whisk until mixture is smooth and slightly thickened, about 2 minutes. Stir in the reserved chicken mixture and peas, making sure everything is coated with sauce. If the sauce seems a bit thick, add a little more milk. Bring mixture to a simmer and cook just until heated through.
- For the Biscuits:
- Adjust oven rack to middle position and preheat oven to 425°F. Line rimmed baking sheet with parchment paper. Combine flour, cheese, sugar, baking powder, salt, and baking soda in large bowl. Using two dinner knives tips of forefinger and thumb to work the butter into the flour mixture until the mixture resembles coarse meal. Add the buttermilk and stir with sturdy rubber spatula or wooden spoon just until combined. If mixture looks very dry, add more buttermilk, 2 teaspoons at a time.
- Turn the dough out onto a lightly floured surface and knead just until it comes together, no more than 6 to 8 times. Press the dough into a 3/4-inch thick disc. Use a 2 to 3-inch floured biscuit cutter to stamp out biscuits and arrange them on the prepared baking sheet. Whisk yolk and cream together in small bowl and brush over tops of biscuits. Bake until golden, 12 to 15 minutes. Transfer to a cooling rack and immediately arrange biscuits on top of pot pie. Serve immediately.
Photos: Alice Gao Food: María del Mar Sacasa
If you’re anything like me,
you’ve dreamt you dream of packing up
and moving to the French countryside.
Dream about the markets,
and the boulangeries.
About the kitchens,
and the copper pots.
If you’re anything like Mimi Thorisson,
the talent behind Manger
you’ve done exactly that.
I love her site for a bunch of reasons.
But mostly because it reminds me
that childhood dreams
can do come true,
that there’s magic in the details
and that doing what you love,
with who you love
leads to great things.
FOR THE LOVE OF PIE — a series that celebrates the simple things.
Today, Mimi Thorisson and her Potato Pie with Comté Cheese and Lardons.
Potato Pie with Comté Cheese and Lardons
When I was 19, I often went on Saturdays to a small ‘salon de thé’ near the Bon Marché store in Paris with my mother. After a little shopping session, we always looked forward to a casual meal there – potato pie with salad. Ever since it closed down, I’ve thought fondly of that delicious potato pie, so I recreated it. It has become a family favourite, and for some reason I only make it on a Saturdays.
BEST SERVED WITH:
A mâche salad, for a late lunch on a Saturday!
ONE OR TWO THINGS:
I was an only child with a dream – to have a great big family with lots of dogs. I love adventure, taking chances and cooking huge meals for family and friends.
Potato Pie with Comté and Lardons
For the pastry:
- 500 g/ 4 cups plain flour
- 250 g/ 1 cup unsalted butter (cubed & at room temperature)
- 2 eggs
- 3-4 tbsp water
- 1 & ½ tsp salt
For the filling:
- 900 g/ 2 pounds potatoes, peeled and sliced into fine rondelles
- 120 g/ ¼ pound lardons/ bacon, sliced into small sticks
- 190g/ 2 cups Comté cheese, sliced (or any of your favorite cheese)
- 2 onions, finely sliced
- 3 garlic cloves, finely sliced
- 30 g/ 2 tbsp butter, cut into small pieces
- ½ tsp nutmeg
- ½ tsp fresh thyme
- 2-3 tsp olive oil
- Sea salt and black pepper, for seasoning
For the eggwash:
- 1 egg yolk
- 1 tsp milk
For the dough:
- Mix all the ingredients together, start kneading until you get a soft dough. Make into a ball, cover with cling film and store in the refrigerator for 2 hours (for best results, leave to rest overnight).
For the filling:
- In a skillet, heat 1 teaspoon of olive oil and fry the bacon. Set aside. In the same pan, add one or two teaspoon of olive oil, fry the onion until golden and season with salt and pepper. Add the garlic towards the end. Set aside and leave to cool for 5 minutes. Peel and slice the potatoes.
For the crust:
On a clean surface covered with parchment paper, add a dash of flour and roll out 2 pastry disk to fit your pie dish. Line the pie dish with the first disc, leaving 2 cm overhang. Place a layer of potatoes, onion/garlic, bacon and cheese. Sprinkle nutmeg and thyme all over. Scatter bits of butter and finish with a layer of potatoes. Season with sea-salt and pepper. Brush the edge of the base pastry with water and cover with your second pastry disc. Seal together by pressing firmly on the side of the dish with your thumbs. Cut off excess pastry dough and re-roll to create 5-7 leaves to decorate the pie (see photo). Brush pie with egg wash. Prick a small hole in the center of the pie.
Bake in a preheated oven 210°C/ 410 F for 40-45 minutes. Cover with parchment paper if pie browns too much.
I often miss the quiet of the country.
The ease and grace at which it feels
The way a days work outside
can make you feel.
The way carrots and dirt smell.
And the way the barnyard comes to life
Don’t get me wrong,
it’s been some time since
I lived on farm.
A long time since I mucked a stall
or fed animals at dawn.
A long time since roosters broke my sleep.
But even still,
there are some days I miss it.
In part though,
these are the reasons
I began following Rohan’s blog.
If a place on the internet can make you feel
even a fraction of what the wild and the farm can,
Whole Larder Love is the place.
And so, with the first savoury pie
in my FOR THE LOVE OF PIE series,
Rohan Anderson and his TWO DAY KANGAROO PIE!
Rohan is an author, (his book, Whole Larder Love is available now at Anthropologie)
he is a hunter, a family man and an all-round talented dude.
Find more about him and his recipe below.
photos: rohan anderson
Rohan Anderson of Whole Larder Love
Two Day Kangaroo Pie with Dunking Chips
Currently living in rural Victoria, Australia in the Central Highlands. I really hope to stay here for sometime, but life is never predictable. I lived my childhood in the country, but then moved to the city, tired of that lifestyle and just had to get back out where I felt at home.
Meat pies are almost the cornerstone of the Australian male diet, a staple if you will. For me though they are a treat, something that I prefer to make myself, in fact I even source the meat with these two hands. I hunt for my meat, and kangaroo is sometimes available, it makes a fresh change from eating rabbit or hare. For most people it’s a meat that can be purchased at a butcher. It’s a great red meat in terms of it’s environmental credentials as it’s evolved to live in tune with it’s environment. When the season is poor and the resources are limited a kangaroo pauses it’s breeding until conditions improve. A female kangaroo can even halt or discharge a pregnancy if things get tough, it’s a harsh country after all.
In regards to flavor, it’s a cracker. Tasting not dissimilar to beef, although cooking it requires more attention than a beef steak, but if you can’t get kangaroo you could use chuck steak.
This is a pie to fill the rumbling tummies on a bleak day. When the fire is roaring, Chet Barker on the stereo and glass or two of pinot. It not only quenches an appetite, it has a comforting effect on the soul.
Wile meat is on my menu at home because I hunt all my meat excluding our home raised poultry. I left buying food behind as I did the city. Now I work harder for my meat, as as cliche as it may appear, it is true that a meal you’ve worked hard for by sourcing the ingredients yourself, pays dividends in the satisfaction department.
BEST SERVED WITH:
Pinot Noir and good company. And plenty of both.
ONE OR TWO THINGS:
I love the simple life. It’s been a long journey to live with less, but each day I seem to find one thing to make me smile. I have very little money, not real material ‘assets’ but I’m content. I find love in useful items, tools and skills that can benefit my D.I.Y. approach to living. My family, my home, my garden and my love of cooking with real food. It’s all I desire.
TWO DAY KANGAROO PIE WITH DIPPING CHIPS (make the sauce & pastry one day ahead & refrigerate overnight)
- 1.5 kg kangaroo meat, diced (I used leg) [or chuck steak]
- 750 ml passata
- 1 bottle pinot noir
- 6 onions
- 4 carrots, diced
- 20 cherry tomatoes, halved
- 6 garlic cloves
- 1 tbsp black pepper
- 1 tsp whole cloves
- 4 bay leaves
- flour (for dusting)
- fresh thyme
- olive oil
- Place the meat in a mixing bowl and toss with a handful of flour to coat. Set aside.
- In a large oven pot heat some olive oil on medium and sweat out the onions and carrots for about ten minutes until soft and the onion is translucent.
- While the veg is cooking, heat some olive oil on high in a large frypan and brown the meat chunks to seal. You don't want to cook it too much, it's just a matter of sealing the meat. When you've finished, transfer it into the large pot with the cooked vegetables.
- Deglaze the meat frypan with half cup of the red wine, transfer the juice into the large oven pot.
- In a mortar and pestle, crush the black pepper and cloves until fine, then add into the pot with the passata, cherry tomatoes, garlic and bay leaves to the pot. If the meat isn't toallty covered add some water. Bring to the boil.
- Pre heat the oven to 100°C, and when the liquid is bubbling transfer the oven pot with the lid on into the oven for 9-10 hours. Check after 5 hours, add water if needed.
- When the meat collapses when pushed with a fork and it's texture is soft then remove pot from the oven. Add the fresh thyme, stir through then using a wooden spoon push down on all the meat almost separating its form itself to make a more consistent sauce without chunks. Allow to cool and transfer into refrigerating safe containers and store for another day.
- To make the pie, spoon out the cold kangaroo sauce into ramekins and cover with a SHORT CRUST PASTRY pastry and bake 180-190°C fan forced until the pastry is brown and crisp.
- Serve with CRUNCHY OVEN ROASTED POTATO WEDGES, perfect as cutlery when the pastry has been demolished!
- Will serve 6 hungry men.
photos + recipe: rohan anderson
bloglovin <a href=”http://www.bloglovin.com/blog/3285571/?claim=8vqfugvhtj6″>Bloglovin</a>
If you don’t know Tim from his blog
you may know him from Instagram.
And if you don’t know him from either,
I think maybe you should.
He’s just one of those guys whose photos
bring a smile to your face.
We’ve not met in person,
but I’ve always sorta assumed we’ll pull up a chair someday.
Probably on an old veranda someplace
with biscuits and sweet tea
and the company of Tara O’Brady.
FOR THE LOVE OF PIE — a series that celebrates the simple things.
Today, Tim Robison and his French Silk Pie.
Tim lives in Asheville, NC with his fiancé Amanda.
He’s an illustrator, photographer
and a regular contributor to Kinfolk Magazine.
French silk pie with pecan shortbread crust. The original recipe calls for a standard pie crust. I found that a shortbread crust works much better. We also switch it up sometimes and divide the pie into 4 small tarts. To me it’s chocolate in its finest form. Rich, dense, smooth with a subtle salty bite at the end. It’s the best.
BEST SERVED WITH?
I enjoy it best on its own with a good strong cup of coffee. However, a dollop of fresh whipped cream wouldn’t hurt.
ONE OR TWO THINGS?
Good people and good food! (preferably together)
French Silk Pie by Tim Robison
- 3 sticks (1 ½ cups) unsalted butter, at room temperature
- ½ cup sugar
- ¼ cup PURE maple syrup
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- ½ teaspoon salt
- 1 cup dried cranberries
- 1 cup pecan pieces, toasted
- 1 cup sugar
- 3/4 cup butter--room temperature
- 3oz unsweetened chocolate melted and cooled
- 1-1/2 teaspoons good vanilla extract.
- 3 eggs
For the crust:
- Mix together butter, sugar and maple syrup until well blended. Add the vanilla and stir to combine. Add flour one cup at a time, mixing entirely after each cup is added. Stir in salt and pecans. Preheat oven to 350 degrees. Press dough evenly to 1/4" thick into a prepared 7"-9" pie tin (or four 4" tart shells) Remove any excess dough around edges of tin (depending on your pans, you may have extra batter left over --bake those as you would a standard shortbread cookie). Bake for 18-20 minutes, until lightly browned all over. Set aside and let crust cool completely. Dough freezes well or can be stored in the refrigerator for several days.
For the filling:
- Using a steel blade food processor, process sugar and butter until very smooth and light in color (about 5 minutes on high). Slowly add chocolate while processing. Process for a few minutes more, scraping sides often. Add vanilla and then eggs one at a time. Process on high until incredibly smooth (another 5 minutes). Pour filling into cooled pie crust and chill over night.
- *Note -- You want to process the filling longer than you think. Check it often to make sure it achieves its 'silky' like consistency. If not processed long enough the pie will feel grainy when served.
Keep refrigerated. Serve cool or at room temperature.
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