Here are the bakers’ recipes from the Pie Off competition.
Cherry Berry Pie
Crust
2 1/4 cups all-purpose flour, frozen
2 tsp. salt
14 T. unsalted butter, cut into 1/2-inch cubes—9 T. frozen, 5 T. chilled
2 T. red wine vinegar mixed with 6 T. of ice water
Filling
1 cup plus 1 tsp. sugar, plus more for sprinkling
1/4 cup quick-cooking tapioca
Pinch of salt
2 cups pitted sweet cherries
3 cups raspberries
1 1/2 cups blueberries
1 tsp. all-purpose flour
2 T. heavy cream
Directions
In a food processor, pulse the flour and salt. Add the chilled butter and pulse until it’s the size of small peas. Add the frozen butter and pulse until it’s the size of peas. Drizzle the vinegar mixture over the flour mixture. Pulse just until the dough starts to come together. Turn out onto a lightly floured surface and knead gently to form a smooth dough. Divide the dough in half and flatten into 2 discs. Wrap in plastic and refrigerate until firm, at least 2 hours.
On a lightly floured surface, roll out dough into a 12-inch round, 1/8-inch thick disc. Transfer to a 10-inch metal pie plate and freeze for 20 minutes. Roll out the remaining dough until it is 1/8-inch thick. Transfer to a baking sheet and freeze for 20 minutes.
In a small bowl, whisk 1 cup of sugar with the tapioca and salt. In another bowl, toss the cherries with the raspberries and blueberries. Sprinkle with the sugar mixture and toss gently.
Mix the flour and the remaining 1 tsp. of sugar. Sprinkle in the crust; tap out the excess. Spoon the filling into the crust.
Using a fluted pastry wheel, cut the remaining dough into 3/4-inch strips. Arrange the strips across the pie in a lattice pattern. Trim the overhanging strips to 1/2 inch and press them to the crust. Pinch the rim between your fingers to flute it. Freeze the pie for one hour.
Preheat the oven to 400°. Brush the cream over the lattice crust and rim and sprinkle with sugar. Bake in the upper third of the oven for 1 hour or until the crust is browned and the filling starts to bubble. If necessary, cover the pie with foil for the last 10 minutes of baking. Let cool on a rack until warm before serving.
Boston Cream Pie
Pudding
1 1/2 cups whole milk
1 cup heavy cream
1 vanilla bean, split lengthwise and seeds scraped
4 large egg whites
1 cup sugar
1/4 cup cornstarch
1/2 tsp. kosher salt
2 T. unsalted butter
1 tsp. pure vanilla extract
1/8 tsp. almond extract (optional)
Cake and Topping
Nonstick baking spray
2 cups bleached cake flour
2 tsp. baking powder
12 large egg yolks at room temperature
1 1/3 cups sugar
1 T. pure vanilla extract
1/4 tsp. kosher salt
1/4 tsp. freshly grated nutmeg
1 cup whole milk, at room temperature
4 T. unsalted butter, melted
1/3 cup heavy cream
1/2 cup dark chocolate, roughly chopped (1/2 cup)
Directions
Combine whole milk and heavy cream with the vanilla bean (not the seeds) in a medium saucepan over medium to low heat for about 2 minutes. Remove from the heat, cover and let the milk steep for 30 minutes.
In a large bowl, whisk the egg whites with the sugar, cornstarch, salt and the vanilla seeds until smooth.
Return the milk mixture to a simmer over moderately low heat; discard the vanilla bean. Ladle 1/2 cup of the hot milk into the egg white mixture, whisking to combine. Continue adding the milk, 1/2 cup at a time, until fully incorporated. Scrape the mixture back into the saucepan, add the butter and cook over moderate heat, whisking constantly but not vigorously until the custard begins to thicken and bubble, about 3 minutes. Continue to cook for 1 minute longer, whisking, to ensure the custard gels without a starchy mouthfeel. Strain the pudding through a fine sieve set over a medium bowl. Stir in the vanilla extract and almond extract (if using) and let stand for 5 minutes. Press a sheet of plastic wrap directly onto the surface of the pudding and refrigerate until cold, about 3 hours.
Preheat the oven to 350°. Spray two 8-inch round cake pans and line with parchment paper. Spray the paper.
Sift the cake flour into a medium bowl and whisk in the baking powder. In a stand mixer fitted with the whisk, beat the egg yolks, sugar, vanilla, salt and nutmeg at medium speed until thick and doubled in volume, about 6 minutes. Reduce the speed to medium-low and beat in the milk and melted butter, then gently whisk in the dry ingredients until combined.
Scrape the batter into the prepared pans and bake for about 30 minutes, until a toothpick inserted in the center of each cake comes out clean. Transfer to a rack to cool for 10 minutes, then invert onto the rack and leave the pans on top of the cakes to trap the steam. Let cool to room temperature, about 1 hour. Remove the pans and discard the paper.
Fold a 26-inch-long sheet of foil in thirds lengthwise to create a 4-inch-wide band. Using a serrated knife, trim the domed crust from the tops of the cakes. Set 1 cake layer cut side up on a platter. Wrap the foil around the cake to form a collar and secure it with tape. Stir the chilled pudding until smooth, then spread it on top of the cake, keeping the foil collar secure. Top with the second cake layer. Cover the cake with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours.
In a small saucepan, bring the heavy cream just to a simmer over moderate heat, about 2 minutes. Remove from the heat and whisk in the dark chocolate until smooth. Scrape the ganache into a glass measuring cup and refrigerate until thickened but still warm, about 15 minutes.
Remove the plastic wrap and the foil collar from the cake. Stir the ganache until smooth and pour it directly onto the center of the cake. Using the back of a spoon, spread the ganache toward the edge to let it drip down in a few places over the side. Serve.
Grilled S’mores Pie
Crust
1 1/2 cups graham cracker
6 T. unsalted butter, melted
1/4 cup sugar
1/8 tsp. salt
Filling
1 1/3 semisweet chocolate, finely chopped
1 cup heavy whipping cream
3 large large eggs
1 tsp. vanilla extract
1/4 tsp. cayenne pepper
24 marshmallows
Directions
Open the bottom and top vents of a ceramic grill completely. Light charcoal briquettes in the firebox of grill; when briquettes are covered with gray ash and flames have subsided, spread briquettes into an even layer. Wearing heat proof oven mitts, place an indirect heat plate and grate on the grill. Close lid, and preheat to 300°F, adjusting top and bottom vents as needed.
Line a 12-inch cast iron skillet with 4 layers of aluminum foil. Set aside.
Pulse graham crackers in a food processor until finely ground, about 5 to 8 pulses. Add butter, sugar, and salt; pulse until mixture is combined and consistency of wet sand, about 5 pulses, stopping to scrape down sides of bowl as needed. Press mixture into bottom and up sides of a 9-inch aluminum pie pan. Place pie pan in a separate 9-inch aluminum pie pan; place double-stacked pie pans inside prepared skillet.
Place chocolate in a large heatproof bowl; set aside. Bring cream to a simmer in a small saucepan over medium, stirring often. Remove from heat, and pour over chocolate in a bowl. Let stand for 5 minutes; whisk until melted and smooth. Whisk in eggs, vanilla, and cayenne until smooth. Pour filling into the prepared crust.
Place pie in skillet in preheated grill; cover and cook until filling edges are set and puffed and center is just set but still slightly underdone (an instant-read thermometer inserted in center should register 182°F to 185°F), 50 minutes to 1 hour, adjusting vents as needed to maintain 300°F. Avoid opening grill lid too many times, so the grill doesn’t lose heat.
Remove skillet from grill; carefully remove double-stacked pie pans from skillet, and transfer to a wire rack. Let cool for 30 minutes. Transfer pie and wire rack to refrigerator; chill until set, about 40 minutes.
After the pie has chilled, open vents of grill to increase temperature to 425°F. Return pie to skillet, and top with marshmallows. Return skillet with pie to grill; close lid, and cook until marshmallows are golden and toasted, 10 to 15 minutes, adjusting vents as needed to maintain temperature.
Remove the skillet from the grill. Transfer to a wire rack, and let cool for 5 minutes. Slice with a knife and serve (a silicone pie server works well here). Leftover pie may be stored in an airtight container in the refrigerator for 3 to 4 days.
Pumpkin Pie
Crust
1 1/4 cups all-purpose flour
Kosher salt
1 stick cold unsalted butter, cubed
1/4 cup ice water
Pie
4 large eggs
3/4 cup sugar
1 tablespoon cornstarch
2 tsp. cinnamon
1/4 tsp. cloves
Pinch of salt
1 (15 oz) can pumpkin puree
1/2 cup heavy cream
Directions
In a food processor, pulse the flour with the salt. Add the butter and pulse until the size of peas. Drizzle in the water and pulse until the crumbs are moistened; turn out onto a work surface. Gather into a ball, flatten, wrap in plastic, and refrigerate for 30 minutes.
Preheat the oven to 350°F. On a lightly floured surface, roll out the pie dough to a 13-inch round and 1/4 inch thick. Fit the dough into a 9-inch glass pie plate and trim the overhang to 3/4 inch. Fold the dough under itself and crimp decoratively; refrigerate the pie shell for 10 minutes.
Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes. Let cool slightly.
In a medium bowl, whisk the eggs with the sugar, cornstarch, cinnamon, cloves and salt until smooth. Whisk in the pumpkin puree, then the cream. Working near the oven, pour the filling into the crust. Bake for about 45 minutes, until the custard is set. Let the pie cool on a rack.
Tangy Key Lime Pie
Crust
1 1/2 cups graham cracker
6 T. unsalted butter, melted
1/4 cup sugar
1/8 tsp. salt
Filling
4 large eggs
One can of sweetened condensed milk
1/3 cup fresh lime juice, preferably made from key limes
1/2 tsp. finely grated lime zest, plus more for garnish
Sweetened whipped cream, for serving
Directions
Preheat the oven to 325°. Grind graham crackers into small crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a rolling pin. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in melted butter. The mixture will be thick, coarse and sandy.
Press the crumbs evenly over the bottom and up the sides of a 9-inch glass pie plate. Bake crust for about 15 minutes, or until firm. Let cool.
In a large bowl, whisk 3 egg yolks with lightly beaten whole egg until thickened. Beat in condensed milk. Beat in lime juice and zest.
In a large stainless-steel bowl, beat egg whites until firm peaks form. Fold in 1/3 of beaten whites into the custard, then fold in remaining whites.
Pour custard into pie crust and bake for 15 minutes, or until barely set. Transfer to a rack and let cool completely, then refrigerate overnight. Serve with sweetened whipped cream and garnish with lime zest.
Apple Pie
Pie crust
2 1/2 cups flour
1 tsp. salt
1 cup butter
1 T. sugar
4-8 T. ice cold water
Filling
8 small Granny Smith apples, or as needed
1/2 cup unsalted butter
3 T. all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
Directions
Add 1 ½ cups flour, salt and sugar to a food processor. Pulse 2 to 3 times until combined. The remaining cup of flour will be added later.
Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed.
Transfer to a medium bowl then sprinkle ice water over the mixture. Start with 4 T. and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more T. of water and continue to press until the dough comes together.
Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut the ball in half then form each half into disks. Wrap each disk with plastic wrap and refrigerate for at least 1 hour.
Peel and core apples, then thinly slice. Set aside.
Preheat oven to 425 degrees.
Melt butter in a saucepan over medium heat. Add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes. Add both sugars and water; bring to a boil. Reduce heat to low and simmer for 3 to 5 minutes. Remove from heat.
Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out remaining pastry so it will overhang the pie by about 1/2 inch. Cut pastry into eight 1-inch strips.
Place sliced apples into the bottom crust, forming a slight mound. Lay four pastry strips vertically and evenly spaced over apples, using longer strips in the center and shorter strips at the edges.
Make a lattice crust: Fold the first and third strips back so they’re almost falling off the pie. Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position. Fold the second and fourth vertical strips back. Lay one of the three unused strips perpendicularly over top. Unfold the second and fourth strips back into their original position. Fold and trim excess dough at the edges as necessary, and pinch to secure.
Slowly and gently pour sugar-butter mixture over lattice crust, making sure it seeps over the sliced apples. Brush some onto the lattice, but make sure it doesn’t run off the sides.
Bake in preheated oven for 15 minutes. Reduce temperature to 350 degrees and continue baking until apples are soft, 35 to 45 minutes.
Oreo Cookie Crumb Pie
39 Oreos
4 T. butter, melted
16 ounces of Cool Whip
Directions
To make crust, add 24 Oreos (filling and all) to a food processor or blender and grind into fine crumbs.
Transfer Oreo crumbs to a medium mixing bowl and stir with melted butter. Pour mixture into a 9″ pie dish and press into an even layer on the bottom and up the sides. I like to do this using the bottom of a drinking glass or measuring cup to get the crumbs tightly packed into the bottom of the dish. Place crust in the refrigerator while you’re making the filling.
To make the filling, add 12 Oreos (filling and all) to a food processor or blender and grind into fine crumbs. Transfer Oreo crumbs to a medium mixing bowl and stir with 8 ounces of Cool Whip.
Spoon filling into the Oreo pie crust and smooth the top with a spatula. Top Oreo filling with the other 8-ounce container of Cool Whip or the other half of the 16-ounce container and smooth it out over the top of the pie.
Garnish with about 3 crushed Oreos or get fancy and add some cookies to the top, too! Cover and refrigerate for at least 2 hours or overnight. Slice and enjoy!
New York Style Cheesecake
Crust
1 1/2 cups graham cracker crumbs, from 12 whole crackers
6 T. unsalted butter, melted
1/4 cup sugar
1/8 tsp. salt
Filling
32 oz (four 8-oz blocks) cream cheese, room temperature
2 cups sugar
3 T. all-purpose flour
4 tsp. vanilla extract
1 tsp. packed lemon zest, from 1 lemon
2 tsp. fresh lemon juice, from 1 lemon
1/4 tsp. salt
6 large eggs
1/2 cup sour cream
Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil
Berry sauce, for serving (optional)
Directions
Preheat oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray inside of the pan with nonstick cooking spray.
Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar and salt. Stir until well combined. Press crumbs into an even layer on bottom of prepared pan. Bake crust for 10 minutes, until set. Remove pan from oven and set aside.
Reduce oven temperature to 325°F. Set a kettle of water to boil.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape bottom and sides of bowl to be sure the mixture is evenly combined. Add vanilla, lemon zest, lemon juice and salt; beat on low speed until just combined. Add eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in sour cream. Make sure batter is uniform but do not over-mix.
Check to make sure your oven has cooled to 325°F, then set cheesecake pan in a large roasting pan. Pour batter on top of crust. Pour boiling water into large roasting pan to come about 1 inch up the side of the cake pan. Bake until cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top toward the end, cover it loosely with foil.)
Carefully remove roasting pan from oven and set it on a wire rack. Cool cheesecake in the water bath until water is just warm, about 45 minutes. Remove springform pan from the water bath and discard foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it’s not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
Strawberry Rhubarb Pie
Crust
1 1/2 cups of graham cracker crumbs
1/4 cup granulated sugar
6 T. of unsalted butter, melted
1/8 tsp. salt
Filling
2 1/2 cups rhubarb, chopped into ½-inch pieces
2 1/2 cups strawberries, washed, hulled and cut into pieces about the same size as the chopped rhubarb
1 cup granulated sugar
3 T. minute tapioca
1 T. all-purpose flour
1/2 tsp. lemon zest
1/2 tsp. lemon juice
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
3 T. salted butter
1 beaten egg
1 tsp. water
Extra sugar for sprinkling on top of the crust
Directions
Grind graham crackers into small crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a rolling pin. Stir graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse and sandy. Press crumbs evenly over the bottom and up the sides of a 9-inch glass pie plate. Bake crust for about 15 minutes, or until firm. Let cool.
Mix rhubarb, strawberries, sugar, tapioca, flour, lemon zest and juice, cinnamon, and vanilla in a large bowl and pour out into prepared crust. Slice butter into small chunks and place them around the top of the strawberry rhubarb filling.
Roll out remaining half of the pie crust and gently place it over the filling either as a solid crust with slits cut into it for ventilation or by cutting into strips and laying them out in a lattice pattern. Crimp to seal edges.
Make an egg wash by beating the egg with 1 tsp. of water in a small bowl, then brush it over the top of the pie with a pastry brush and sprinkle top of pie with a teaspoon or two of sugar.
Loosely cover the edges of pie with foil and bake at 425 degrees for 15 minutes. Decrease temperature to 375 degrees and bake for an additional 45 to 50 minutes, or until filling is bubbling and crust is golden brown. Let pie cool for at least 2 hours before cutting and serving.
