Pie – NYC

Posted on November 30, 2010

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Why, might you ask, is there a photo of hot dogs and beans (Britt’s favorite comfort food of all time, might I add), instead of that which is indicated in the title – pie…?

Well. Fun story. After hours and hours (and practically days) of traveling all over the coast this Tgiving  (SIDE anecdote: at 5:30am on Friday I realized I had much in common with the homeless this holiday – adorned in various layers of oversized sweats, making multiple trips to Penn Station between the hours of midnight and 6:00am, carrying at least 4 plastic bags from various retailers with a hodgepodge of my belongings at once and meticulously weaving through turnstiles, elbowing small children and the elderly in my path…), I sat in Mr. B’s momma’s BEAUTIFUL new sitting room with her lovely son, letting the woes of traveling seep out of my pores. :::CRASH::: We both look at each other startled at the harsh sound of breaking glass. But how could this be? There’s no glass in here – just a cozy sitting room with two comfy chairs, a tv, a faux fire place and a strategicallyplacedwaterglassTHATOMGISBROKENANDHASMYBLACKBERRYSITTINGSOAKINGINIT!!!!!!! NOOOOOOOOOOOOOOOOOOOOOOO!!!!!! Goodbye, bb. It’s been swell. I barely knew ye. AND you held my pictures of our pie challenge. Sigh.

I, like my bicoastal counterpart, prefer the unique in food combinations, combos (pizza flavored?) that are a bit quirky but make you say “…I dont know how banana goes with cilantro…but that really works! Yesssssss.” I, also like HalesMgales, take inspiration from the NY Times (any wonder why we’re such good friends?). AND I like all things spicy (Ole!). Therefore, this was a great combo for me. HOWEVER I, unlike Miss Price, added sugar. And all was right with the world on the first go. Thank goodness.

Tgiving Apple Green-Chili Jalepeno Pie With Cheddar Crust and Walnut Streusel

Adapted from Chile Pies and Ice Cream, San Francisco (Funny that its adapted from SanFran. Switcheroo!)

Time: 1 1/2 hours, plus chilling

FOR THE CRUST:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/3 cup cold unsalted butter, cut into dice

1/2 cup grated sharp Cheddar

5 tablespoons ice water, more as needed

FOR THE FILLING

5 cups peeled and thickly sliced tart apples (I used 4 apples)

1/2 cup chopped roasted green Hatch chilies (yea, suburban NJ only has jalepenos)

2 tablespoons fresh lemon juice

1/2 cup granulated sugar

1/4 cup light brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/4 cup cornstarch

For the topping:

1/2 cup all-purpose flour

1/2 cup finely chopped walnuts

1/4 cup light brown sugar

4 tablespoons unsalted butter, melted

1. Make the crust: By hand (as per hothandsHaley baking class Summer ’10), combine flour and salt. Add butter one piece at a time, while pulsing or mixing at low speed, until mixture is fine and crumbly. Transfer to a large bowl and toss well with the cheese. Add ice water one tablespoon at a time, mixing lightly with fingers just until dough holds together. To test, pinch a small amount of dough. If it is crumbly, add more ice water. Form dough into a ball, wrap loosely in plastic, then roll into a disk. Refrigerate at least one hour, or up to 3 days, before rolling. (Dough can be frozen for up to a month.)

2. On a lightly floured surface, roll dough into a circle at least 11 inches in diameter. Transfer to a 9-inch pie pan, preferably glass. Turn edges under to make a thick rim; flute rim by pinching into a zigzag pattern. Refrigerate until ready to bake, at least an hour.

3. Make the filling: In a large bowl, toss apples, green chilies and lemon juice together. In another bowl, mix dry ingredients and add to apples and jals, tossing until thoroughly coated. DO NOT scratch your eyes. Jalepenos, folks. Always like to give a quick reminder.

4. Make the topping: In a small bowl, mix flour, walnuts and brown sugar. Add melted butter and toss together until crumbly.

5. Bake the pie: Heat oven to 400 degrees. Using a slotted spoon, scoop filling into chilled crust, then drizzle with 2 tablespoons of juice from bottom of bowl. Sprinkle topping evenly over filling. Bake 10 minutes, then reduce heat to 375 degrees. Bake 30 to 40 minutes, or until filling bubbles at edge and crust is brown.

My favorite part of this whole experience was watching my cousin Toddy, after a huge Tgiving dinner, try to eat a piece of my pie, a piece of pumpkin cheesecake I also made, a piece of pecan pie (brought by my cousin Kelli), and a few of my mom’s infamous Christmas Tgiving cookies. Eyes bulging after every bite, head between his hands, murmuring “…but its…its just all…all so good…cant.stop.)

Goodbye Tgiving, hello Christmas.

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