Eggnog Custard Pie for a Merry, Mary Christmas!

Christmas is here, and I'm sure you're feeling that panic of having too much to do, still, in too little time. Have no fear - I'm here to help! This is an easy but festive dessert, and you can even cheat by using a prepared pie crust to make your life a bit less stressful. The rich, luxurious filling more than compensates for it. And really - those who would judge you for being efficient deserve to have found coal in their stockings this morning!

This takes about 5 minutes of prep, followed by an hour of baking while you putter around wrapping gifts or brushing up the crumbs that Santa left or shoving clutter under the bed before guests arrive. And your house will smell of holiday happiness at the same time.

I want to wish every one of you a joyous Christmas filled with love and abundant blessings!

Look for my annual Top 10 (and more!) list next week ....


Eggnog Custard Pie
(modified from the recipe for Velvet Custard Pie in Marcia Adams' Cooking From Quilt Country)

1 9" prepared deep dish pie crust in a pie tin
2 cups eggnog
4 eggs
2/3 cup sugar
1/2 teaspoon rum extract
pinch of kosher salt
pinch of nutmeg
whipped cream, for serving

Preheat oven to 350F. Place the pie crust onto a baking sheet, to catch any drips.

In a medium saucepan, scald the eggnog over medium heat just 'til it starts to form a film.

Meanwhile, in a large mixing bowl, whisk together the eggs, sugar, extract, and salt. Slowly whisk in the eggnog, then pour the custard into the prepared pie crust. Sprinkle top of pie with a pinch of nutmeg.

Bake for 1 hour until the filling has puffed up a bit and wiggles slightly when jostled gently; it will deflate as it cools. Let cool completely to set (so it slices beautifully), then refrigerate. Serve chilled with whipped cream.

Makes 8-10 slices.

Raisin Streusel Pie and Going A.W.O.L. Again

On Facebook, there's been a shtick going 'round to be assigned a number and then come up with that many unknown tidbits about yourself. I was invited twice, and in the second round I noted this point:

My maternal grandmother was a wonderful home baker, and she used to make a fabulous raisin pie. The Amish call it "Funeral Pie," as they always have dried fruit on hand and the pies can then be made quickly when there's news of a death in the community. I haven't had raisin pie in probably more than 40 years … I should make one some time. I don't think any of my loved ones would eat it, which is just fine by me.

This tidbit got a lot of attention, as folks told me how unique the pie sounded; compared it to Japanese Fruit Pie (which I'd never heard of, but which apparently combines raisins, pecans, and coconut); and mentioned that they had relatives who loved raisin pie. So I offered a recipe from Marcia Adams, who included it in her classic cookbook Cooking From Quilt Country.

After the terrible windstorms that blew through the Midwest a couple of weeks ago (which, thankfully, didn't bring tornadoes to Michigan as they did in Illinois and Indiana), we had no power at work one day - a serendipitous day off! Well, needless to say, I spent it in the kitchen baking - you guessed it - Raisin Pie.

But I only had one pie crust on hand, so I prepared a streusel topping instead of the usual top crust. I didn't add rum, as my very dear friend Candace had brilliantly suggested, since there are folks 'round here whom I don't dare expose to alcohol when their sobriety is so seemingly solid now. But it's an inspired suggestion, so I highly recommend you try it and make a Rum Raisin Pie. How perfect would this treat be for Christmas???

I must say, though - as I twist my good arm to pat my own back - that this was absolutely wonderful even without the potent potable! It was sweet and spicy, with hints of crunch from the streusel. Not quite like the pie my grandmother made, but it certainly made me think of her again, which makes me happy ....

Update on my bad shoulder, whose illustrious history can be found in Cliff's Notes fashion here: I'm having outpatient surgery on Friday morning - yup, Friday the 13th! - to fix my shoulder. I'm definitely looking forward to ultimately feeling better and being able to move my arm properly again, though I'm hardly excited by the prospect of pain and of not being able to eat from midnight 'til whatever time I wake up and am semi-functional again.

So I've finished posts through January 1, and will come back in the new year whenever my discomfort, my mobility, my work and physical therapy schedules, and my ability to cook/bake/type make it possible to do so. I'm sufficiently optimistic that I'm already making post-surgery plans to try Thompson's Pizza, which recently won The Ann Arbor News' readers' poll for best pizza in the area; it's less than half-a-mile from the hospital where I'm having the procedure done, and I believe it's not unreasonable to pick up a take-out order on the way home ... :)


Raisin Streusel Pie
(adapted from the Raisin Pie recipe in Marcia Adams' Cooking From Quilt Country)

Pie:
1 pie crust for a 9" pie
2 cups raisins
2 cups water, divided
1/3 cup sugar
1/3 cup brown sugar
3 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch of kosher salt
1 tablespoon cider vinegar
1 tablespoon butter
1 tablespoon dark rum, optional

Streusel:
1/4 cup flour
1/4 cup quick-cook oats
1/4 cup brown sugar
pinch of cinnamon
1/4 cup butter, melted

Make the pie: Preheat oven to 400F. Place the pie crust into a 9" pie pan and crimp the edges decoratively. Set aside.

In a medium saucepan, bring the raisins and 2/3 cup water to a boil; turn heat down to "low" and cook for 5 minutes. Meanwhile, stir together the sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt; whisk in the remaining 1-1/3 cups water.

When the raisins are done cooking, stir in the sugar mixture and bring to a boil, stirring frequently. When the mixture starts to thicken, stir constantly until translucent and dark. Stir in the vinegar and butter until the butter melts; stir in the rum, if using. Remove from heat and let cool to room temperature. When the raisin mixture is cool, pour it into the pie crust.

Make the streusel: In a small bowl, combine flour, oats, brown sugar, and cinnamon. Blend in the melted butter with a fork, then sprinkle streusel mixture over the top of the pie.

Bake for 15 minutes, then turn heat down to 350F and bake 15 more minutes until the crust is golden and the filling bubbles. Let cool completely, then slice and serve with generous helpings of whipped cream.

Makes 8 servings.

Applesauce Pie

My friend Marcy Bishop Kates, of Incu-Bake - her commercial kitchen which rents space, and provides love and support, to an extended family of fabulous food producers - posted on Facebook recently about an applesauce pie. She thought it looked intriguing for fall.

I love applesauce pie, just love it! Sweet, spicy, fragrant, delicious ... I hadn't made it in ages, and had practically forgotten about it. For shame!

This is a deceptively simple recipe that appears to be fairly ordinary; but it is so lovely, so perfect for the season. This pie can be made on the spur of the moment when a craving strikes, or would make an ideal treat during Sukkot (which began last night), for Thanksgiving, or "just 'cause" ....

Applesauce Pie
(slightly adapted from Marcia Adams' New Recipes from Quilt Country)

• crust for a 9" pie
• 2 eggs
• 1/2 cup brown sugar
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• pinch of kosher salt
• 1/2 cup butter, melted
• 1 cup applesauce
• 1 teaspoon vanilla extract

Preheat oven to 350F.  Place the crust into a 9" pie pan.

In a large bowl, whisk together the eggs, brown sugar, flour, cinnamon, nutmeg, and salt. Whisk in the butter, applesauce, and vanilla. Pour filling into crust, and bake pie for 40 minutes until a knife inserted into the center comes out clean. The filling will puff up while cooking, then deflate upon cooling.

Serves 12.

Indiana Cream Pie for the Purdue Game

Hoosier Pie, Cream Pie, Sugar Pie ... whatever you call it, it's still the same sweet, luscious treat. A rose, as they say, by any other name ....

Since Michigan is playing Purdue this weekend, it was only fitting to make a traditional treat from the state of Indiana. Pie needs no occasion - it's always welcome. But it's a great thing to serve while tailgating or even just watching the game at home.

This recipe is going to seem ridiculously ordinary; trust me, it is rich and luscious, utterly decadent. That it's so easy to make with such simple ingredients only adds to its charm.

Because the pie is kinda beige, I spiffed it up a bit by decorating the crust with colored "leaves" made of leftover dough (instructions below). But this is completely unecessary; the pie is perfectly capable of shining with its flavor alone.

Purdue at Michigan (Homecoming)
Saturday, October 29 at 12 p.m.
GO BLUE!!!

Indiana Cream Pie
(slightly modified from Marcia Adams' recipe for Velvet Custard Pie in Cooking from Quilt Country)

1 9" pie crust
1-3/4 cups half-and-half
3/4 cup skim milk
4 eggs
3/4 cup sugar
1 teaspoon vanilla extract
pinch of kosher salt
pinch of nutmeg

Preheat oven to 350F. Place the pie crust into a pan. With a knife, trim the excess dough.

In a medium saucepan, bring the half-and-half and milk just to a boil.

Meanwhile, in a large mixing bowl, whisk together the eggs, sugar, vanilla and salt. Slowly whisk in the milk, then pour the custard into the prepared pie crust. Sprinkle top of pie with just a pinch of nutmeg.

Bake for 45 minutes until the pie just wiggles slightly when jostled gently. Let cool completely, then refrigerate.

To decorate pie crust:

Roll out trimmings from the pie crust, not too thin. Cut 1-1/2" leaf shapes, then use the knife to make markings upon each one.


Combine 1 drop of food coloring with 1 tablespoon of water; use this to paint the leaves.

Rub a bit of corn syrup onto the pie crust, then lay the leaves onto it in a decorative pattern.

Cherry Cobbler for Two

The 4th of July isn't about fireworks or parades for me; it's about tart cherries. That's when the season begins, and I start the hunt for the gorgeous red fruits that are only available for a few short weeks each summer.

I'm so infamous for my love of the beautiful cherries that my loved ones also take it upon themselves to engage in the search. While I'm at work during the various farmers' market times, they all go out on reconnaissance missions to see what's available. Are the Montmorencies (traditional pie cherries which are bright red) at their peak, or are the Balatons (a darker and slightly sweeter variety of tart cherry) now ready? Then, if the prize is found, there are the text messages and phone calls to inquire how many quarts - yes, quarts! - I want.

Each of us has our own summer traditions. Other people go camping or have family reunions. I sit outside and remove the stones from hundreds of cherries with my late grandmother's cherry pitter. It's relaxing - almost meditative. And there is supreme satisfaction in baking with cherries that one has prepared oneself, rather than merely opening an inferior can of pie filling.

Whether you use frozen or jarred cherries, or invest the time to pit your own fresh ones, do please find a way to make this recipe. It's quick, it's simple, and it's such a perfect summer treat! There's just a hint of almond shining through to enhance the cherries, and the fruit's sweet-tart combination is an ideal complement to the light cake-like topping.

This was an ideal dessert to share with Tom one recent weekend evening, topped with a generous dollop of whipped cream. Yes, he's back! We're either utter fools or hopeless romantics ... we're in favor of the latter. Some things are just a matter of bashert [bah-SHAYRT], which is Hebrew for "destiny." So today we're celebrating our 19 month anniversary ... :)



Individual Cherry Cobblers
(adapted from Marcia Adams' Cooking From Quilt Country: Hearty Recipes from Amish and Mennonite Kitchens)

Cherries:
2 cups pitted sour cherries
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon almond extract

Topping:
3/4 cup unbleached flour
1 teaspoon aluminum-free baking powder
1/4 teaspoon kosher salt
3 tablespoons butter, softened
1 egg
1/4 cup half-and-half
2 tablespoons brown sugar

Preheat oven to 400F. Grease two 1-1/4 cup ramekins, and place onto a baking sheet.

In a medium mixing bowl, combine all ingredients for the cherries; divide among the ramekins.

In the same bowl, combine the flour, baking powder and salt; with a fork, mix in the butter until the mixture is crumbly. Stir in the egg and the half-and-half until well combined; divide among the ramekins and spread the batter to the edges of the ramekins (but the cherries don't need to be fully covered).

Sprinkle 1 tablespoon brown sugar over each ramekin.

Bake for 30 minutes until golden and a toothpick inserted into the topping comes out clean. Serve warm or at room temperature, with vanilla ice cream or whipped cream as an accompaniment.

Serves 2.