The Lazy Man’s Banoffee Pie
Yield: one 9-inch pie, about eight servings

Ingredients:
1 14-ounce can sweetened condensed milk
…
2 ¼ c. digestive biscuit crumbs from 1 14-ounce roll (or substitute graham cracker crumbs)
5 T. sugar
¼ t. freshly grated nutmeg
10 T. unsalted butter, melted
…
2 ripe bananas, sliced
…
1 c. heavy cream
2 T. sugar
…
a piece of good dark chocolate

Method:

• To make the toffee cream, place the unopened can of sweetened condensed milk into a saucepan filled with water to cover the can completely and bring it to a boil. Reduce the heat a bit to an even simmer. Simmer for three hours, checking the water level periodically and topping it up with additional hot water to cover. Remove the can(s) from the water to a clean kitchen towel on your counter and allow them to cool completely.

• To make the crust, preheat your oven to 375 degrees F. In a large bowl, stir together the crumbs, sugar, nutmeg, and butter. Press the mixture evenly into a pie plate or other oven-safe baking dish. Bake for 10 minutes. Cool to room temperature.

• To make the whipped cream, in a large bowl or the bowl of an electric mixer, beat the cream and sugar until lofty and voluminous.

• To assemble the pie, smear a layer of toffee cream onto the crust, slice the bananas over the top, place a layer of whipped cream over the top, and use a vegetable peeler or grater to top the confection with dark chocolate shavings. Chill until serving time.

Tips:

• For the sake of ease, I made the toffee cream the day before, as it requires long boiling and cooling times, and the pie the next day.

• It’s as easy to make many tins of the banoffee toffee cream as one. I made six. Simply place the cans in a larger pan.

• It’s important that the can(s) of sweetened condensed milk are completely submerged in boiling water. Have a peek at your boiling pot now and then.

• If you make extra cans of toffee cream, they will keep at room temperature in your pantry.

• To avoid browning, be certain that all of your banana slices are nestled neatly under the whipped cream.

• Keep the pie in the refrigerator until serving time. It is best to assemble the pie the same day you will serve it, and, even better, to assemble it close to serving time. The whipped cream may become a little sorry overnight, though it will certainly still be edible. If you wish to make the pie further in advance, assemble it to the toffee cream stage. Then shortly before serving, add the bananas and whipped cream and chocolate.

Salted Date Pie
Yield: one nine-inch pie, about 12 small but rich servings

Ingredients:
12 graham crackers, crushed very finely (1 ¾ c.)
1 c. whole almonds
¾ c. unsalted butter, melted
…
2 pounds whole dates
1 c. unsalted butter
1 ½ c. brown sugar
2 t. Celtic salt

Method:

• Preheat your oven to 400 degrees F.

• Place the almonds on a sheet pan and bake them for 10 minutes, giving them a shake halfway through the baking time.

• When they have cooled a bit, grind them finely using a food processor.

• Lower the oven heat to 375 degrees F.

• In a medium bowl, combine the ground almonds, graham cracker crumbs, and melted butter, stirring them with a fork to combine.

• Press the mixture firmly into a pie plate with your fingertips until it reaches up the sides and is uniform.

• Bake the crust for ten minutes and set it aside.

• Meanwhile, slice the dates in half and remove their pits.

• In a large pan over low heat, melt the butter, brown sugar, and dates, stirring periodically. The dates will melt down into the brown sugar and butter and caramelize. This takes a bit of time, just pop in on it every few minutes to give it a stir. Towards the end of the process, stir more frequently so that the mixture does not burn. It should smell caramelized when it is ready.  Stir in the salt at the end.

• Pour the date caramel into the crust and spread it with a spatula. It will set at room temperature.

 

Banana Cream Pie
Yield: one 9–inch pie, about 8 servings.

Steps:
Make the nutmeg graham cracker crust and bake it.
Make the vanilla custard and spread a thin layer on the crust.
Slice a layer of ripe bananas onto the custard. You’ll need about three large bananas for the pie.
Top them with a layer of custard.
Slice another layer of bananas on top.
Top with the remaining custard.
Chill the pie.
Make the whipped cream.
Pipe or spread the whipped cream on top, and refrigerate until serving time.

Nutmeg Graham Cracker Crust

Ingredients:
2 ¼ c. very finely crushed graham crackers (2 standard American sleeves of crackers)
5 T. sugar
¾ t. ground cinnamon
¼ t. freshly grated nutmeg
10 T. unsalted butter, melted

Method:

• Preheat your oven to 375 degrees F.

• In a medium bowl, mix together all of the ingredients with a fork until the butter is well distributed.

• Using your fingertips, press the mixture into a pie plate and up the sides until it is uniform and nicely packed.

• Bake the crust for 10 minutes, or until it is deep golden brown and toasty.

Stabilized Rich Vanilla Custard

Ingredients:
6 egg yolks
1 pint (2 c.) heavy cream
1 vanilla bean
¼ c. sugar
¼ c. cornstarch

Method:

• Fill your kitchen sink with a few inches of ice water. This will be your insurance policy against grainy or curdled custard.

• Place the egg yolks in a medium saucepan and give them a quick whisk.

• Add the cream and whisk together thoroughly.

• Split the vanilla bean lengthwise and scrape out its pulp with the dull side of a knife.

• Add the pulp and the vanilla bean to the pan and whisk together.

• Shake in the cornstarch while whisking vigorously.

• Over medium heat, warm the soon-to-be custard, stirring constantly with a wooden spoon. Do not allow it to boil.

• Stir more vigorously as the custard begins to thicken. Watch carefully here. You want a silky, thickened custard but do not want the custard to become grainy. Keep in mind that the chilled custard will be a bit thicker than the hot.

• If your custard appears grainy, plunge the pan into the ice water in your sink, and whisk madly. It will come around. Actually, I always whisk it in the sink, as it brings the temperature of the custard down so that you can eat it sooner.

Whipped Cream

Ingredients:
1 c. cold heavy cream
2 T. sugar
2 T. vanilla extract

Method:

• In a large bowl or the bowl of an electric mixer, beat the cream until it is lofty and has soft peaks.

• To pipe the cream, assemble a pastry bag with a star tip. Fold the top of the bag down into a collar and hold the tip up against the bag. Place the bag into a drinking glass like this, and fill it with whipped cream. Then remove the bag from the glass and twist or fold down the top. Pipe the cream by applying gentle pressure at the twist or folded top.

• Alternatively, you may spread the cream with an offset spatula or knife.

Spiced Apple Pie with Cheddar Crust, Madeira-soaked Currants, Pickled Figs, and Caramelized Walnuts
Yield: 1-9” deep dish pie

Ingredients:
1 stick unsalted butter
1 peck Haralson apples (26-28 medium to large apples) sliced ½ inch thick
2 c. sugar
Sprinkling of cinnamon to taste
Pinch of ground cloves to taste
1/3 c. currants
3 T. Madeira (I prefer Blandy’s 5-year or 10-year)
3 to 4 pickled figs, slivered (recipe here)
1 c. candied walnuts (recipe below)
½ c. aged cheddar, shredded, divided
1 recipe pastry (recipe and tips below)

Method:

• Soak the currants in the Madeira in a small bowl.

• Melt the butter in a large pan over low heat.

• Add the sliced apples and stir them to distribute the butter.

• Place a lid on the pan and sauté the apples, stirring periodically, until they are beginning to soften, about ten minutes.

• Remove the lid and increase the heat.  Continue to sauté the apples until their juices are thick and bubbling.

• Stir in the sugar, the cinnamon, the cloves, the currants and Madeira, the pickled figs, and the caramelized walnuts.

• Cool the apples to room temperature.

• Prepare the pastry, incorporating ¼ c. finely shredded cheddar at the end.

• Roll out the pastry until it is 2” larger than your pie plate.

• Line a pie plate with pastry and fill it with the apples, mounding them slightly in the center.

• Roll out another round of pastry until it is 2” larger than your pie plate.

• Place it on top of the pie and seal the edges with a bit of water on your finger.

• Trim any excess pastry and fold the two pastry rounds together at the edge of the pie plate.  Crimp or flute as desired.

• Sprinkle the top with the remaining ¼ c. cheddar.

• Slice four small vents into the top of the pie.

• Bake at 425 degrees for 35 to 45 minutes, or until the pie is golden brown.

Pastry
I almost always use Leslie Mackie’s recipe for pastry featured in Julia Child’s Baking With Julia.  It produces excellent results.  You may substitute lard for part or all of the shortening for a flakier crust.  Make a double or triple batch so that you have pastry at the ready in the freezer.  It makes the prospect of baking a pie so much less daunting.  Grab a disc or two and pop them in the refrigerator to thaw as you go off to bed.  In the morning, you’re just a few steps from a delicious pie.

Pastry Tips
Cold, cold, cold!
Keep everything cold.
If your hands are warm, run them periodically under cool water. Or use a pastry cutter if your hands are warm.
Turn off your kitchen lights if they run hot.
Keep your butter as cold as possible, and chill it again if it warms when you cut it.
Put your shortening into the freezer, and chill it again after cutting if it has warmed.
Use ice water.
Chill the dough before you roll it out.
Roll it on the chilliest surface you have.
Chill it down if it warms while you’re rolling.
And chill it again after you’ve placed it in your pie plate.
Cold is magic for pastry.

Dough Don’ts:
Don’t overwork it during mixing, which leads to leaden pastry.
Don’t pull or stretch it when rolling or placing, which will lead to shrinking during baking.

Dough Dos:
Use the biggest mixing bowl you have.
“Cutting” means pinching.  When you cut the butter and the shortening in, just keep pinching throughout the bowl.
Add the ice water a little at a time until your dough reaches a nice consistency.  It should be coming together but not totally creamy and uniform.  Give it a few smooshes.  If it’s still too dry add a little more water.
When it’s ready, form it into discs, wrap them in cellophane, and chill them in the refrigerator for at least half an hour.
Use a little flour on your rolling surface, using a light hand to toss the flour across your rolling surface.  Too much flour toughens the dough.
Keep turning the dough every few rolls to ensure that it isn’t sticking.
Roll from the center of the dough outward.
Err on the side of a little too much water rather than on too little.  The moisture makes the dough easier to work with.
Fold the dough in half and then in quarters to make placing it easier.

Leslie Mackie’s Flaky Pie Dough
Yield: pastry for two double crusted pies

Ingredients:
5 ¼ c. pastry flour or all-purpose flour
1 T. kosher salt
1 ½ sticks cold unsalted butter, cut into small pieces
1 ¾ c. solid vegetable shortening, chilled
1 c. ice water

Method:

• Mix the flour and salt together in a large bowl.

• Add the butter and cut it into the flour until the mixture looks like coarse crumbs.  Be patient—this takes a while.

• Break up the shortening and add it in bits to the bowl.  Cut in the shortening until the mixture has small clumps and curds.

• Switch to a wooden spoon and add the ice water, stirring to incorporate.

• Turn the dough out onto a work surface and fold it over on itself a few times—don’t get carried away.  The dough will be soft, but it will firm sufficiently in the refrigerator.

Read my pastry tips above for more guidance.

Caramelized Walnuts

Ingredients:
1 c. walnuts
Generous drizzle of honey
Generous sprinkling of white or brown sugar
A little butter

Method:

• Drizzle the walnuts with the honey and sprinkle with the sugar.  Give them a toss.

• Place them on a foil-lined baking sheet which you have rubbed with butter.

• Bake for about 10 minutes, or until they are nicely browned.

• Cool to room temperature.

All American Apple Pie
Yield: 1-9” deep dish pie

Ingredients:
1 stick unsalted butter
1 peck Haralson apples (26-28 medium to large apples) peeled, cored, and sliced ½ inch thick
2 c. sugar, plus additional for sprinkling on top of the pie
Sprinkling of cinnamon to taste
Egg wash: 1 egg beaten with a dribble of milk
1 recipe pastry (recipe and tips below)

Method:

• Melt the butter in a large pan over low heat.

• Add the sliced apples and stir them to distribute the butter.Place a lid on the pan and sauté the apples, stirring periodically, until they are beginning to soften, about ten minutes.

• Remove the lid and increase the heat.  Continue to sauté the apples until their juices are thick and bubbling.

• Stir in the sugar and the cinnamon.

• Cool the apples to room temperature.

• Prepare the pastry.

• Roll out a round of pastry until it is 2” larger than your pie plate.

• Line a pie plate with the rolled pastry and fill it with the apples, mounding them slightly in the center.

• Roll out another round of pastry until it is 2” larger than your pie plate.

• Place it on top of the pie and seal the edges with a bit of water on your finger.

• Trim any excess pastry and fold the two pastry rounds together at the edge of the pie plate. Crimp or flute as desired.

• Brush the top gently with egg wash and sprinkle liberally with sugar.

• Slice four small vents into the top of the pie.

• Place the pie on a foil-lined baking sheet and bake at 425 degrees for 35 to 45 minutes, or until the pie is golden brown.

Pastry
I almost always use Leslie Mackie’s recipe for pastry featured in Julia Child’s Baking With Julia.  It produces excellent results.  You may substitute lard for part or all of the shortening for a flakier crust.  You may also use all butter, which makes a very rich and delicious, albeit heavy, pastry.  Make a double or triple batch while you’re at it so that you’ll have pastry at the ready in the freezer.  It makes the prospect of baking a pie so much less daunting.  Grab a disc or two and pop them in the refrigerator to thaw as you go off to bed.  In the morning, you’re just a few steps from a delicious pie.

Pastry Tips
Cold, cold, cold!
Keep everything cold.
If your hands are warm, run them periodically under cool water.  Or use a pastry cutter if your hands are warm.
Turn off your kitchen lights if they run hot.
Keep your butter as cold as possible, and chill it again if it warms when you cut it.
Put your shortening into the freezer, and chill it again after cutting it in if it has warmed.
Use ice water.
Chill the dough before you roll it out.
Roll it on the chilliest surface you have.
Chill it down if it warms while you’re rolling.
And chill it again after you’ve placed it in your pie plate.
Cold is magic for pastry.

Pastry Don’ts:
Don’t pull or stretch it when rolling or placing, which will lead to shrinking during baking.
Don’t overwork it during mixing, which leads to leaden pastry.

Dough Dos:
Use the biggest mixing bowl you have.
“Cutting” means pinching.  When you cut in the butter and the shortening, just keep pinching throughout the bowl.
Err on the side of a little too much water rather than on too little. The moisture makes the dough easier to work with.
Add the ice water a little at a time until your dough reaches a nice consistency.  It should be coming together but not totally creamy and uniform.  Give it a few smooshes.  If it’s still too dry add a little more water.
When it’s ready, divide it into portions and form them into discs.  Wrap them in cellophane, and chill them in the refrigerator for at least half an hour.
Use a little flour on your rolling surface, using a light hand to toss the flour across your rolling surface.  Too much flour toughens the dough.
Keep turning the dough every few rolls to ensure that it isn’t sticking.
Roll from the center of the dough outward.
Fold the dough in half and then in quarters to make placing it easier.

Leslie Mackie’s Flaky Pie Dough
Yield: pastry for two double crusted pies

Ingredients:
5 ¼ c. pastry flour or all-purpose flour
1 T. kosher salt
1 ½ sticks cold unsalted butter, cut into small pieces
1 ¾ c. solid vegetable shortening, chilled and cut into medium pieces
1 c. ice water

Method:

• Mix the flour and salt together in a large bowl.

• Add the butter and cut it into the flour until the mixture looks like coarse crumbs.  Be patient—this takes a while.

• Break up the shortening and add it in bits to the bowl.  Cut in the shortening until the mixture has small clumps and curds.

• Switch to a wooden spoon and add the ice water, stirring to incorporate.

• Turn the dough out onto a work surface and fold it over on itself a few times—don’t get carried away.  The dough will be soft, but it will firm sufficiently in the refrigerator.

Read my pastry tips above for more guidance.