Lomelino’s Pies by Linda Lomelino
January 2, 2018 by Jenny
Linda Lomelino has the gift. She magically transforms sweet
treats into beautiful works of art. Her photographs are enchanting
and her recipes are killer good. Last year, we featured her
title My Sweet Kitchen (and shared her recipe
for Oreo and Raspberry Cheesecake). Her books are a
source of culinary and photographic inspiration.
In Linda’s latest Lomelino’s Pies: A Celebration of Pies, Galettes,
and Tarts, she tackles pie that is anything but humble.
Pies use to be thought of as a simple dessert, something
grandmothers made and every diner had in their display cases.
Today, pie has taken center stage making a resurgence with bakers
who are creating pies that push flavor boundaries as well as those
pies being topped with artistic crust designs that are almost
too pretty to slice.
In Lomelino’s Pies, Linda takes us to “Pie School” with tips and instructions that both novices and experienced pie bakers alike can use to hone their skills. Her crust designs are spectacular and her recipes are interesting from using phyllo as a crust in her Pecan pie, to blending mascarpone, rosemary, and walnuts in her Fig tart, to creating a showstopper from scratch Cinnamon roll pie with apple.
Special thanks to Roost Books for sharing her Apple crumb pie with honey and pecans and for providing five copies of this book in our contest below open to US and Canada.
Apple crumble pie with
honey and pecans
Add this recipe to your Bookshelf (click the blue +Bookshelf button).
I baked this apple crumble pie for the first time for a wine tasting that I held together with my friend Lua. She chose the wines and I baked foods to go with them. She had chosen a wine that complemented apples and nuts, and then I decided to improvise this pie. The participants loved it so much (as did I) that, of course, it had to have a place in this book.
1 pie, about 8 inches in diameter, 6-8 servings
Crumble topping
- ¾ cup all-purpose flour
- ½ cup coarse sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 3 ½ ounces pecans
- 6 ½ tablespoons (3 ¼ ounces) cold butter
Apple and honey filling
- 30 ounces apples (about 4 apples)
- ⅓ cup honey
- 2 tablespoons cornstarch
Crumble Topping
Mix all the ingredients except the butter in a food processor or blender and pulse it to a relatively fine meal. Cut the butter into small pieces and add it to the flour mixture. Pulse the mixture until the dough is crumbly.
Preparing the Filling and Assembling and Baking the Pie
1. Preheat the oven to 350°F.
2. To prepare the filling, peel, core, and slice the apples. Put the slices in a large bowl and add the honey and cornstarch.
3. Pour the apple filling into a pie pan. (Note: Do not use a spring¬form pan, as the liquid will leak out.) Crumble the topping evenly over the filling. Bake the pie on the middle rack of the oven for 40 to 45 minutes or until the topping is golden brown and the filling is bubbly. Remove the pie from the oven and let it cool. Serve the pie with Caramel Ice Cream (page 137) or Caramel Vanilla Sauce (page 138), if desired.
From Lomelino’s Pies by Linda Lomelino, © 2017 by Linda Lomelino. Photographs by Linda Lomelino, © 2017 by Linda Lomelino. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.
The publisher is offering five copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged
into the Rafflecopter contest before posting or your entry won’t be
counted. For more information on this process, please see our step-by-step help post. Be sure
to check your spam filters to receive our email notifications.
Prizes can take up to 6 weeks to arrive from the publishers. If you
are not already a Member, you can
join at no cost. The contest ends at midnight on
February 11th, 2018.
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