KCET FOOD

Sweet Cherry Pie from America’s Test Kitchen

Yes, today is Pi Day — but honestly, when is it ever not pie day? This recipe, from KCET cooking show America’s Test Kitchen, has very specific instructions for the crust. But don’t worry too much about it: just don’t overwork the dough, and everything will turn out beautifully. (And if you don’t have a food processor, just think of the workout you’ll get making this!)

Sweet Cherry Pie
Makes one 9-inch pie
Dough:
2 ¼ cups unbleached all-purpose flour, plus extra for dusting
1 teaspoon table salt
2 tablespoons granulated sugar
11 tablespoons unsalted butter, cut into 1/4-inch cubes
7 tablespoons vegetable shortening, chilled
1⁄3 cup water, chilled with ice, increasing up to 3/8 cup, if needed

Filling:
6 cups pitted sweet cherries or 6 cups pitted frozen cherries
¾ cup granulated sugar
1 small lemon, zested to yield 1 teaspoon zest and juiced to yield 2 teaspoons juice
1⁄8 teaspoon ground allspice
1⁄8 teaspoon ground cinnamon
1⁄8 teaspoon almond extract
1 tablespoon brandy
1-2 tablespoons quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces

See more here!

Paul Prudhomme’s St. Louis Peanut Butter Banana Cream Pie

January 24th is National Peanut Butter Day! To celebrate, we’re sharing this St. Louis Peanut Butter Banana Cream Pie by Paul Prudhomme, one of KCET’s celebrity chefs.

Peanut butter, which has been around for as long as there have been humans (though only recently sold in jars rather than strictly homemade), is reportedly always in 90% of North American homes. It is even more popular in St. Louis, the city that popularized the treat in the 1890s as a food for people missing their teeth. Then, in 1904, it was the hottest seller at the St. Louis World’s Fair — and as a people, we are in love with it still.

Banana, as everyone from toddlers to Elvis knows, is the perfect accompaniment to peanut butter. This pie combines them both into one perfect dessert. If you haven’t a food processor, a hand blender or extremely strong arms will work just as well.

See the recipe here!

Win a Thanksgiving Pie from Simplethings!

Enter here to win a 9” pie from L.A.’s own Simplethings Pie Shop. Just tell us about your most hilarious or spectacular holiday kitchen disaster in the comments!

Read more and leave your story here!

Perfect Pecan Pie
Recipe adapted from Theo Stephan and Olive Oil and Vinegar for Life
Makes 1 pie

For the crust:
1½ cup organic sifted all purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract or Grand Marnier (Armagnac or cognac work fine too)
1/3 cup Global Gardens Mission/Manzanilla Blend Extra Virgin Olive Oil, frozen into ice cube trays
3 tablespoons very cold milk

In a bowl, mix the flour and salt with a fork. Place the bowl in freezer for about 20 minutes. Remove and make a well in the middle of the dry mixture, and add olive oil cubes and milk. Mix well with a fork but do not overmix. Form into a ball and roll out on wax paper. Turn crust out from the wax paper onto a non-greased pie dish. (Note: this recipe does not work well on a tin pie pan—glass or ceramic please!)

See more here!