Thoroughbred Pie Recipe Source: American Test Kitchen
Ingredients: Serve 8
1 recipe foolprof single crust pie dough(recipe follows)
3 ounces bittersweet chocolate, chopped
8 tablespoons unsalted butter, cut into 8 pieces
3 tablespoons bourbon
¾ cup (5 ¼ ounces) granulated sugar
½ cup packed ( 3 ½ ounces )light brown sugar
2 tablespoons cornstarch
½ teaspoon salt\2 large eggs plus 1 large yolk, lightly beaten
1 teaspoon vanilla extract
1 ½ cups walnuts, toasted and chopped
Ingredients:
Remove dough from refrigerator and roll out on generouly floured (up to ¼ cup ) counter to 12 inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1 inch overhang. Ease dough into plate by gently lifting edge of dough with one hand while pressing ito plate bottom with other hand. Refrigerate until dough is firm, about 30 minutes.
Adjust oven rack to lowe4r middle position and heat over to 375 degrees. Trim dough overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edges using fingers or press with tines of fork to platen again rim of pie plat. Refrigerate dough lined plate until dough is rirm, about 15 minutes.
Removes pie plate from refrigerator, line crust with aluminum foil, and fill with pie weights or pennies. Bake until surface of dough no longer looks wet, 20 to 25 minutes. Remove pie from oven and reduce oven temperature to 325 degrees. Remove foil and weight and sprinkle chocolate over bottom of hot crust. Let sit for 5 minutes. Then spread chocolate into even layer; set aside.
Melt butter in small saucepan over medium low heat. Cook, stirring constantly, until butter is nutty brown, 5 to 7 minutes. Off heat slowly stir in bourbon; let cool 5 minutes.
Whisk granulated sugar, brown sugar, cornstarch, and salt together in large bowl until combined. Add eggs and yolk and vanilla, whisking until smooth. Slowly whisk in warm butter mixture until incorporated stir in walnuts and pour filling into chocolate lined crust. Bake until filling is puffed and center jiggles slightly when pie is gently shaken, 35 to 40 minutes. Cool on wire rack for 4 hours. Slice and serve. ( pie can be refrigerated, covered, for up to 2 days.)
FOOL SINGLE CRUST PIE DOUGH
Make enough for one 9 inch crust pie dough
Ingredients:
1 ¼ cups (6 ¼ ounces ) all purpose flour
1 tablespoon sugar
½ teaspoon salt
6 tablespoon unsalted butter, cut into ¼ inch pieces and chilled
¼ cup vegetable shortening, cut into 2 pieces and chilled
2 tablespoon cold vodka
2 tablespoon water
Procedures:
Pulse ¾ cup flour, sugar, and salt in food processor until combined, about 2 pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven chumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of`butter remaining and there should be no uncounted flour). Scrape down bowl and redistribute dough evenly around processor blade. Add remaining ½ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into bowl.
Sprinkle vodka and water over mixture. With rubber spatula use folding motion to mix pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4 inch disk. Wrap disk in plastic wrap and refrigerate for at least 45 minutes or up to 2 days.
BOURBON WHIPPED CREAM
Make about 2 cups
Ingredients:
1 cup heavy cream, chilled
2 tablespoon bourbon
1 ½ tablespoons light brown sugar
½ teaspoon vanilla extract
Procedures:
Using stand mixture fitted with whisk, whip ingredients together on medium low speed until foamy, about 1 minute. Increase speed to high and whip to soft peaks, 1 to 3 minutes. End.
Ingredients: Serve 8
1 recipe foolprof single crust pie dough(recipe follows)
3 ounces bittersweet chocolate, chopped
8 tablespoons unsalted butter, cut into 8 pieces
3 tablespoons bourbon
¾ cup (5 ¼ ounces) granulated sugar
½ cup packed ( 3 ½ ounces )light brown sugar
2 tablespoons cornstarch
½ teaspoon salt\2 large eggs plus 1 large yolk, lightly beaten
1 teaspoon vanilla extract
1 ½ cups walnuts, toasted and chopped
Ingredients:
Remove dough from refrigerator and roll out on generouly floured (up to ¼ cup ) counter to 12 inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1 inch overhang. Ease dough into plate by gently lifting edge of dough with one hand while pressing ito plate bottom with other hand. Refrigerate until dough is firm, about 30 minutes.
Adjust oven rack to lowe4r middle position and heat over to 375 degrees. Trim dough overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edges using fingers or press with tines of fork to platen again rim of pie plat. Refrigerate dough lined plate until dough is rirm, about 15 minutes.
Removes pie plate from refrigerator, line crust with aluminum foil, and fill with pie weights or pennies. Bake until surface of dough no longer looks wet, 20 to 25 minutes. Remove pie from oven and reduce oven temperature to 325 degrees. Remove foil and weight and sprinkle chocolate over bottom of hot crust. Let sit for 5 minutes. Then spread chocolate into even layer; set aside.
Melt butter in small saucepan over medium low heat. Cook, stirring constantly, until butter is nutty brown, 5 to 7 minutes. Off heat slowly stir in bourbon; let cool 5 minutes.
Whisk granulated sugar, brown sugar, cornstarch, and salt together in large bowl until combined. Add eggs and yolk and vanilla, whisking until smooth. Slowly whisk in warm butter mixture until incorporated stir in walnuts and pour filling into chocolate lined crust. Bake until filling is puffed and center jiggles slightly when pie is gently shaken, 35 to 40 minutes. Cool on wire rack for 4 hours. Slice and serve. ( pie can be refrigerated, covered, for up to 2 days.)
FOOL SINGLE CRUST PIE DOUGH
Make enough for one 9 inch crust pie dough
Ingredients:
1 ¼ cups (6 ¼ ounces ) all purpose flour
1 tablespoon sugar
½ teaspoon salt
6 tablespoon unsalted butter, cut into ¼ inch pieces and chilled
¼ cup vegetable shortening, cut into 2 pieces and chilled
2 tablespoon cold vodka
2 tablespoon water
Procedures:
Pulse ¾ cup flour, sugar, and salt in food processor until combined, about 2 pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven chumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of`butter remaining and there should be no uncounted flour). Scrape down bowl and redistribute dough evenly around processor blade. Add remaining ½ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into bowl.
Sprinkle vodka and water over mixture. With rubber spatula use folding motion to mix pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4 inch disk. Wrap disk in plastic wrap and refrigerate for at least 45 minutes or up to 2 days.
BOURBON WHIPPED CREAM
Make about 2 cups
Ingredients:
1 cup heavy cream, chilled
2 tablespoon bourbon
1 ½ tablespoons light brown sugar
½ teaspoon vanilla extract
Procedures:
Using stand mixture fitted with whisk, whip ingredients together on medium low speed until foamy, about 1 minute. Increase speed to high and whip to soft peaks, 1 to 3 minutes. End.
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