Pie and Pastry Bible (62 page)

EQUIPMENT

A 9-inch pie pan

Make the dough (page 29) and chill it.

Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes until it is soft enough to roll. Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the pastry
inch thick and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan. Fold under the excess and crimp the border using a fork or your fingers (see page 13). Cover it loosely and refrigerate for a minimum of 30 minutes and a maximum of 24 hours.

Preheat the oven to 425° F. at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating.

In a liquid measure or small bowl, place the espresso powder and stir in the boiling water until it has dissolved. Set it aside to cool to warm.

In a food processor with the metal blade, process the flour, sugar, cinnamon, nutmeg, and salt for a few seconds to mix well. Add the butter and pulse until the mixture resembles coarse meal. (Alternatively, combine the ingredients in a medium bowl and, using a pastry cutter or your fingertips, rub together until the mixture resembles coarse meal.)

In a medium bowl, place the baking soda. If necessary, warm the coffee but do not add it hot. Stir in the coffee until the baking soda has dissolved. Stir in the molasses.

Pour the molasses mixture into the pastry-lined pan. Evenly sprinkle the flour mixture over it. At first it will sink in, but gradually a fine layer of crumbs will accumulate on the surface.

Bake for 15 minutes. Lower the oven temperature to 350°F., protect the edges from overbrowning with a foil ring (see page 19), and continue baking for 30 minutes or until the top springs back when pressed lightly in the center.

Cool the pie on a rack. Serve warm or at room temperature.

STORE

Room temperature, up to 3 days (but after the first day, the cake part becomes less moist unless the pie is reheated). Reheat in a 350°F. oven for 10 minutes.

POINTERS FOR SUCCESS

Use unsulfured molasses; the sulfured variety tastes bitter.

UNDERSTANDING

The coffee is cooled to warm before adding it to the baking soda because hot coffee would activate the baking soda, thereby losing much of its leavening power.

PERSIMMON PIE

T
his pie is an exciting alternative to pumpkin pie at Thanksgiving, which is the height of the persimmon season. It was inspired by chef Tony Marano’s persimmon pudding, which I fell in love with at the Majestic Hotel in San Francisco. It works well as a pie because the custardy texture benefits from a crunchy gingersnap crust. The persimmon itself has a puckery quality that offsets the spicy ginger and cinnamon flavorings in the filling. Whole bits of persimmon in the filling add concentrated flavor and bright bits of orange color, which contrast nicely against the deep brown filling. The persimmon slice on the top stays bright orange and tells your guests what kind of pie they are about to eat.

Serve this pie àla mode with ginger ice cream (page 241).

SERVES: 6 TO 8
INGREDIENTS	MEASURE	WEIGHT
VOLUME	OUNCES	GRAMS
Gingersnap Nut Crumb Crust for a 9-inch pie (page 68), pressed into the pan		•	•
2 small Fuyu persimmons (2½ inches in diameter)		7 ounces	200 grams
2 ripe Hachiya persimmons		14 ounces	400 grams
milk	liquid cup	5.6 ounces	160 grams
light brown sugar	3.75 ounces	108 grams
1 large egg	3 tablespoons + ½ teaspoon	1.75 ounces 50 grams (weighed without the shell)
bleached all-purpose flour	cup (dip and sweep method)	3.3 ounces	94 grams
baking soda	¼ teaspoon	•	•
ground cinnamon	¼ teaspoon	•	•
nutmeg, preferably freshly grated	teaspoon	•	•
salt	¼ teaspoon	•	•
unsalted butter, melted	1 tablespoon	0.5 ounce	14 grams
raisins	3 tablespoons	1 ounce	27 grams
walnut halves, toasted (page 641) and chopped medium-coarse	cup	approx. 1.25 ounces	33 grams
candied orange peel, finely chopped	2 teaspoons	1 ounce	28 grams
candied ginger, finely chopped	2 teaspoons	0.3 ounce	9 grams
optional: 14 Crunchy Pecan Halves (page 593)	•	•	•
optional: unsweetened Cræme Fraîche (page 558) or softly whipped cream (see page 551)	•	•	•

EQUIPMENT

One 9-inch pie plate and a foil crust shield, bottom lightly greased

Make the crust (page 68) and press it into the pan (see page 69).

Preheat the oven to 350°F. (325°F. if using a Pyrex pie plate) at least 15 minutes before baking. Set an oven rack just below the middle of the oven before preheating.

Peel and slice the Fuyu persimmons ¼ inch thick. Wrap one attractive center slice and set it aside for the decor. Cut enough of the remainder into ¼-inch dice to measure
cup (4.75 ounces/138 grams). Cover and set aside any extra slices to garnish the plates.