Monday, July 1, 2013

June Daring Bakers Challenge: The Life of Pie

Funny thing about going on vacation... no Internet access! Hence this month's baking challenge post is a wee bit late.

This month was THE PERFECT challenge for me: (A) it was a pie challenge and (B) it wasn't a time-consuming project, which was perfect considering how busy June has been for us. I think I set a record for how early I completed a monthly challenge; we got the challenge on the 1st and I completed it on the 2nd. We had a family get-together and I was in charge of dessert... how perfect!
I had hoped to make the chocolate caramel pie and the crack pie, but then realized that I was going to wind up making WAAAAAY more dessert than our group needed. So, I stuck with the crack pie and called it good at that. 

I had never heard of a crack pie (and our group had no shortage of crack jokes during the baking, serving, and eating processes!) but thought it sounded like a good one to try, so there you go! As it turns out, crack pie is basically a pecan pie without the pecans and with a slightly different crust. BTW, LOVED the oat-based crust of this pie. Really tasty!!

Our entire group really liked the pie and I am definitely going to add it to my binder of recipes so I can make it again!

Blog checking lines:  Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pieSmile

Crack Pie
Preparation time: 20 + 20 minutes
Baking time: 18 + 50 minutes
Cooling time: 1 hour + 2 hours, approx.
Chilling time: overnight

  • 5 1/2 tablespoons (85 ml)(2½ oz) (70 gm) (packed) light brown sugar, divided 
  • 2 tablespoons (30 ml) (30 gm) (1 oz) white sugar
  • 1 large egg
  • 3/4 cup plus 2 tablespoons (210 ml) (80 gm) (2¾ oz) old-fashioned oats
  • 1/2 cup (120 ml) (2½ oz) (70 gm) all-purpose flour
  • 1/8 teaspoon (2/3 gm) baking powder
  • 1/8 teaspoon (2/3 gm) baking soda
  • 1/4 teaspoon (1½ gm) salt
  • 1/2 cup (packed) (120 ml) (100 gm) (3½ oz) light brown sugar
  • 1 tablespoon (15 ml) (8 gm) (¼ oz) dry milk powder
  • 1/4 teaspoon (1½ gm) salt
  • 1/2 cup (1 stick) (120mlk) (4 oz) (115gm) unsalted butter, melted, cooled slightly
  • 6 1/2 tablespoons (100ml) heavy whipping cream
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting
Oat Cookie Crust
1. Position rack in center of oven and preheat to moderate 350°F/180°C/gas mark 4. Line a 13x9x2 inch/33x22x5cm metal baking pan with parchment (baking) paper. Lightly spray or butter a 9 inch/22cm diameter glass or ceramic pie dish.
2. Combine 6 tablespoons (85 gm) of the softened butter, 4 tablespoons (50 gm) of the brown sugar and the white sugar in medium bowl. Using an electric mixer, beat until light and fluffy, about 2 minutes.
3. Add egg and beat until pale and fluffy, about 1 minute.
4. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.
5. Dump oat mixture into prepared baking pan and press out evenly to edges of pan.
6. Bake until light golden, 18 minutes. Transfer baking pan to wire rack and cool cookie completely, about an hour.
7. Using your fingertips, crumble the cookie a into large bowl - there should be no identifiable pieces of cookie remaining. Add the remaining 3 tablespoons (45 gm) butter and 1-1/2 tablespoons (20 gm) brown sugar. Rub in with your fingertips until the mixture is moist and sticks together when pressed between your fingers.
8. Transfer cookie crust mixture to pie dish. Using your fingers, press mixture evenly onto bottom and up sides of pie dish (about 1 inch/2.5cm up the sides if your pie dish is deep). If your pie dish is shallow, place it on a baking sheet in case of overflow.
1. Position rack in center of oven and preheat to moderate 350°F/180°C/gas mark 4. If possible, use bottom-only heat, or the filling may brown too quickly.
2. Whisk both sugars, milk powder, and salt together in a medium bowl.
3. Add melted butter and whisk until blended.
4. Add cream, then egg yolks and vanilla and whisk until well blended.
5. Pour filling into crust.
6. Bake 30 minutes (filling may begin to bubble up). Reduce oven temperature to 325°F/160°C/gas mark 3. Continue to bake until filling is brown on top and set around edges but center still jiggles slightly, about 20 minutes longer.
7. Cool pie completely in pie dish on wire rack. Chill uncovered overnight.
8. Sift powdered sugar lightly over top of pie. Cut pie into thin wedges and serve cold.

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