cherry pie

the goods:

dough:
2 and 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold, unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

filling:
2 pounds Bing cherries, pitted and halved
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice

finish work:
1 large egg yolk, beaten with 1 tablespoon water, for egg wash
turbinado or raw sugar for sprinkling



In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/3 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add a few tablespoons more water). Do not overmix.



Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour.



On a floured work surface, roll one disk of dough out to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using a paring knife, trim dough to a 1-inch overhang all around; refrigerate until ready to use.



Preheat oven to 400 degrees, with rack in lowest position.



In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.



On a floured work surface, roll out second disk of dough. Using a pizza cutter, cut into eight 1-inch-wide strips; discard outer strips. Weave strips over filling to form a lattice (see photo).



Trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp edges by hand or with a fork, whichever method you prefer.



Using a pastry brush, lightly brush lattice with egg wash, and sprinkle with turbinado sugar.



Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature. Serve with vanilla ice cream!

fig bites

the goods:

3/4 cup (1.5 sticks) cold unsalted butter, cut into pieces, plus more for pan
2 cups plus 2 tablespoons all-purpose flour
1 cup plus 2 tablespoons sugar
8 ounces dried Calimyrna figs, stems removed
3/4 cup apple juice
1 teaspoon grated lemon zest



Preheat oven to 375 degrees. Butter an 8-inch square baking pan; line bottom and 2 sides with a strip of parchment paper, leaving a 2-inch overhang. Butter paper, set aside.



In a food processor, pulse together 2 cups flour and 1 cup sugar. Add butter; pulse until mixture resembles coarse meal. Transfer half of mixture to prepared pan; with lightly floured fingers, press firmly into bottom. Set aside.



Shape remaining dough into large moist clumps by pinching together with your fingers.
Transfer topping to a bowl, and set aside.


Wipe food processor bowl clean.



Make filling.



In food processor, blend figs, apple juice, lemon zest, and remaining 2 tablespoons each flour and sugar until a thick paste forms.



Using a spatula, spread filling over over crust.



Sprinkle with topping. Bake until topping is golden brown, 60 to 65 minutes.



Transfer pan to a wire rack; let cool completely. Using paper overhang, lift the whole crumble from pan, and transfer to a cutting board; cut into little bites.



The freshest fig newtons you will ever taste!

berry turnovers

the goods:

dough:
2 and 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
6 to 8 tablespoons ice water

filling:
2 cups mixed berries, such as blackberries, blueberries, raspberries, and strawberries (quartered)
1/2 cup sugar, plus more for sprinkling
2 tablespoons cornstarch
4 teaspoons fresh lemon juice (from half a lemon)
1 large egg, beaten with 1 tablespoon water, for egg wash



Prepare dough: In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. Sprinkle with 6 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.



Divide dough into 2 equal portions; form each into a flattened disk or square. Wrap tightly with plastic wrap, and refrigerate until firm, at least 1 hour and up to 3 days.



Prepare filling: In a medium bowl, toss together berries, sugar, cornstarch, and lemon juice; set aside.



Preheat oven to 425 degrees. On a lightly floured work surface, roll out each disk of dough to an 8x12-inch rectangle; using a pizza cutter, cut out 4-inch squares.



Spoon filling onto half of each square. Brush to adjoining edges of each square with egg wash. Fold these edges over filling to form a triangle; press firmly to seal (dough should be tightly pressed around filling. Crimp edges.



Transfer turnovers to a parchment-lined baking sheet. Brush tops with remaining egg wash; sprinkle with sugar. With a paring knife, gently slice a small slit in the top of each turnover to allow steam to be released during baking. Bake until golden brown and crisp, 20 to 25 minutes. Serve warm with some vanilla ice cream.

lemon poppy-seed cake

the goods:

3/4 cup (1.5 sticks) unsalted butter, room temperature, plus more for pan
1 and 1/2 cups all-purpose flour, plus more for pan
3/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1 cup sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
grated zest from 1 lemon, plus 1/3 cup fresh lemon juice
1/4 cup whole milk



Preheat oven to 350 degrees. Butter and flour a 9x5-inch loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds; set aside.

In a large bowl, using an electric mixer, beat butter and 2/3 cup sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer on low, alternately add flour mixture in two parts and milk in one, beginning and ending with flour mixture.

Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 50 to 55 minutes.



In a small saucepan, bring lemon juice and remaining 1/3 cup sugar to a boil, stirring to dissolve sugar; set syrup aside.



Remove cake from oven. While cake is still in pan, poke several holes in top with a skewer. Reserving 2 tablespoons syrup, pour remainder over cake. Cool cake completely in pan, about 1 to 2 hours.



Turn cake out of pan; place, right side up, on a platter, and brush all over with reserved syrup. Slice and enjoy!

peanut-butter pie

the goods:

40 chocolate wafer cookies (or 20 oreos with the filling removed)
5 tablespoons unsalted butter, melted
1 envelope unflavored gelatin
3/4 cup packed light-brown sugar
1/2 cup creamy peanut butter
1 cup heavy cream
1/4 cup chopped peanuts



Preheat oven to 350 degrees. Place cookies in a food processor, and process until finely ground; add butter, and pulse until moistened. Transfer crumb mixture to an 11-inch removable-bottom tart pan. Press firmly into the botom and up the sides (use the bottom of a dry measuring cup to help). Bake until fragrant and set, 15 minutes; let cool completely. Wipe food processor clean, and reserve.



Place 1/4 cup cold water in a small saucepan; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.

In food processor, combine sugar and peanut butter; process until smooth. Add cream; process until mixture is light and holds soft peaks, scraping down sides of bowl as necessary.



Heat softened gelatin over very low heat, stirring just until dissolved, about 1 minute. Add to peanut-butter mixture in food processor; blend to combine. Transfer filling to cooled crust, and smooth top. Gently tap tart pan on the counter to let any bubbles rise to the top and pop. Sprinkle with peanuts, and chill until set, at least 2 hours and up to 3 days.

oreos

the goods:

2 packages devil's food cake mix
4 eggs
1 cup shortening

3 ounces cream cheese (softened)
1/3 cup butter (softened)
1 3/4 cups confectioners' sugar (powdered)
1 tablespoon heavy whipping cream
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Blend devil's food cake, eggs and shortening together with a pastry blender or 2 knives until mixed. Roll dough into balls (as big or small as you want, they won't spread much, so flatten the balls with your hand prior to baking). Bake for 10 minutes.



Let cookies rest on the sheet for 3 minutes or so, then transfer to a wire rack to cool completely.



Combine cream cheese, butter, confectioners' sugar, cream, and vanilla in a mixer until smooth and creamy.

When cookies have cooled completely, spoon filling between to cookies for a complete oreo. ENJOY!

flourless chocolate torte

the goods:

unsalted butter, room temperature, for baking pan
1 pound semisweet chocolate, coarsely chopped
6 large eggs, room temperature
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons prepared coffee (We don't drink coffee in my home, so for those who are against it, decaf coffee works as well. You won't taste it in the dessert at all, but coffee brings out the flavor in chocolate unlike anything else.)
1/2 cup heavy whipping cream, plus more for serving

Preheat oven to 350 degrees. Assemble a 9-inch springform pan with the raised side of the bottom part facing down; secure side. Butter pan; line side with a long strip of parchment paper. Butter paper. Wrap bottom and side of pan with aluminum foil (on the outside to prevent water from seeping in); do not tuck foil inside pan. Set a kettle of water to boil for later.

In a large heatproof bowl set over (not in) a pan of simmering water, melt chocolate. Remove bowl from pan, and let cool to room temperature.



In a medium bowl, beat whipping cream until it forms soft peaks.

In another large bowl, using an electric mixer on high, beat eggs, sugar, salt, and coffee until mixture is thick, foamy, and forms a ribbon when you lift the beater, 4 to 6 minutes.

Stir half the egg mixture into the cooled chocolate to lighten. Fold in remaining egg mixture, then whipped cream. Spoon batter into prepared pan and smooth top.



Place springform pan in a roasting pan; carefully pour hot water from the kettle to come halfway up the side of the springform pan. Bake until torte is set and firm to the touch, about 35 minutes.

Transfer springform pan to a wire rack; remove foil and let cool to room temperature. Refrigerate torte in pan until well chilled, about 3 hours. To serve, release side of springform. Using a knife dipped in warm water, cut torte into thin slices. Serve with whipped cream.



For homemade whipped cream, whip 1 cup cream with 1 tablespoon sugar and 1 teaspoon vanilla. Add more sugar to taste for your desired sweetness level.