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Braided Cranberry-Orange Pie
1 naval orange
1 (16 oz.) bag cranberries
1 c. granulated sugar
2 tbsp. all purpose flour, plus more for work service
2 tbsp. orange liqueur
1/2 tsp. ground cardamom
Pinch Kosher salt
1/2 tsp. pure vanilla extract
1 recipe basic pie dough
2 tps. unsalted butter, cut into pieces
1 large egg white, beaten
2 tsp. sanding sugur
Preheat oven to 400 degrees with the rack in the lowest position. Line a rimmed baking sheet with foil. Use a microplane grater to remove 2 teaspoons zest from the orange; transfer to a bowl. add cranberrie, granulated sugar, flour, orange liqueur, cardamom, salt and vanilla; stir to combine.
On a lightly floured work surface, roll one disk of douch into a 12-inch circle. Fit the bottom and up the sides of a 9-inch pie plate. Top with cranberry mixture and dot with butter.
On a lightly floured work surface, roll remaining dough into a 12-inch circle. Cut into 24 (1/2” wide) strips. Start on far side, take 3 adjacent pieces of dough and braid together, pressing ends to seal. Repeat with remaining strips. Place braided pieces on pie, crimping edges to seal. Brush with egg white and sprinkle with sanding surgar.
Hot Chocolate Ice Box Pie
All purpose flour, for work service.
1/2 recipe (Basic Pie Dough)
1/4 C. cocoa powder
1/2 tsp. kosher salt
3 c. heavy cream, diviced
8 oz. milk chocolate, chopped
1 tbsp. sugar
1 tbsp. pure vanilla extract
1 c. marshmallow cream
Chocolate curls and marshmallow bits, for garnish
Prehead oven to 375 degrees with the rack in the bottom position. Line a rimmed baking sheet with aluminum foil. On a lightly floured work surface, roll pie dough to a 12-inch circle.
Fit in the bottom and up the sides of a 9-inch pie plate, fold edges under, trim overhang to 1 inch, and crimp. Freeze for 20 minutes.
Line pie crust with aluminum foil or parchment paper, and fill with pie weights or dried beans, pressing all the way to the edge.
Place on prepared baking sheet.
Bake 25 minutes. Carefully remove foil and pie weights, and prick bottom of pie crust several times with a fork. Bake until golden brown, 12 to 15 minutes.
Cool completely on a wire rack.
Whisk together cocoa, salt, and 1/2 cup cream in a small saucepan. Cook over medium heat, whisking until smooth, 1 to 2 minutes. Melt chocolate in microwave-safe boul, stirring every 30 seconds, until melted and smooth, about 1 minute.
Whisk in cocoa mixture until smooth.
Whisk sugar, vanilla, and 1 1/2 cups of cream with an electric mixer at medium-high speed until soft peaks form, about 1 minute. Whisk about 1/4 of the whipped cream into the melted chocolate, then fold in the remaining whipped cream. Spoon into pie crust.
Refrigerate, uncovered, until set, about 2 hours. Pie can be refrigerated up to 1 day.
Beat marshmallow cream and remaining 1 cup cream with an electric mixer on mediumhigh speed until soft peaks form, 1 minute. Spoon on top of pie.
Garnish with chocolate curls and mini marshmallow bits.