In our hurried world, pie-making can seem hopelessly time-consuming and old-fashioned. That's why homemade pies have become both a rarity and a cause for celebration. Now you can celebrate as much as you want with the PIE IN THE SKY COOKBOOK. Based on the recipes from her successful bakery, Wanda's Pie in the Sky, this cookbook features recipes for every kind of pie imaginable
This pie has everything, it is bittersweet, gooey, crunchy and very rich. The only thing it lacks is restraint. A customer at our Wanda's Pie In The Sky Cookbook cafe in Toronto came in regularly for a slice of this pie. This in itself was not unusual; it is one of our most popular pies. What impressed me was the double espresso he always drank with it and the fact that it wasn't even 9:00 a.m.! That would certainly kick-start your day!
Makes one 10-inch pie (serves 10 to 12)
FOR THE CRUST:
1 recipe Single Crust Pastry (recipe follows)
FOR THE FILLING:
4 eggs
1/2 cup (120 mL) granulated sugar
3/4 cup (180 mL) brown sugar
1/2 tsp. (2.5 mL) salt
2/3 cup (160 mL) corn syrup
2/3 cup (160 mL) whipping cream
1 tsp. (5 mL) vanilla extract
1/3 cup (80 mL) brandy
1/4 cup (60 mL) butter, melted
1 1/2 cups (360 mL) pecan halves
FOR THE TOPPING:
1/2 cup (120 mL) whipping cream
4 oz. (120 g) semisweet chocolate, coarsely chopped
1 Tbsp. (15 mL) corn syrup
For the Crust: Preheat the oven to 375 degrees (190 degrees C). Prepare the pastry as directed. Cool completely before filling.
For The Filling: Reduce the oven temperature to 350 degrees (175 degrees C). Using an electric mixer or whisk, beat the eggs, both the sugars, salt and syrup until combined but not frothy. Stir in the whipping cream, vanilla, brandy, melted butter and pecans. Pour into the prepared crust. Bake for 50 to 60 minutes, until the filling is set and slightly puffed in the center. Cool completely before topping.
For The Topping: Place a small saucepan over medium heat, and cook the cream until bubbly. Remove from the heat, stir in the chocolate and let sit for 10 minutes. Add the corn syrup and stir until smooth. Allow to cool until slightly thickened but still very shiny.
Using a teaspoon, dot the topping over the cooled pie and swirl decoratively. Serve at room temperature or slightly chilled. Store refrigerated for up to 5 days.
Single Crust Pastry
Makes pastry for one 10-inch (25-cm) single crust pie
This is an all-purpose pastry-perfect for pies, tarts and turnovers, as well as for savory items such as quiche or meat pies.
1 1/2 cups (360 mL) all-purpose flour
1/4 tsp. (1.2 mL) salt
1/3cup (80 mL) cold butter, cut into 1/2 inch (1.2-cm) pieces
1/3 cup (80 mL) shortening, cut into 1/2 inch (1.2-cm) pieces and frozen for 15 minutes
1/4 cup (60 mL) cold water
Make sure all the ingredients are as cold as possible.
Using a food processor or a pastry cutter and a large bowl, combine the flour, salt, butter and shortening. Process or cut in until the mixture resembles coarse meal and begins to clump together.
Sprinkle with the water, let rest for 30 seconds and then either process very briefly or cut with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl.
Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.
Allow the dough to warm slightly at room temperature if it is too hard to roll.
On a lightly floured board, roll the disk to a thickness of 1/8 inch (.3 cm).
Cut a circle about 1 1/2 inches (3.8 cm) larger than the pie plate. Transfer the pastry to the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs about 1/2inch (1.2 cm) over the plate. Flute the edges. Use as directed in recipe.
