Thursday, 27 June 2013

Daring Bakers - June 2013!

Another month, another delicious challenge!

This month it was pies, pies, pies!
The chalenge was hosted by Rachel from pizzarossa and we were asked to make one or all of the four pies Rachel suggested!

I chose to make the Crack Pie, because I had made a salted caramel chocolate tart and pasta flora (as we call it) tart with jam a while ago.

Crack Pie

This is a recipe that you have to make in two parts. First the crust, then the filling and you will see why.

Oat Cookie Crust

125g unsalted butter, room temperature, divided (85gm & 40gm)
70 gm brown sugar, divided (50 gm & 20 gm)
30 gm white sugar
1 large egg
80 gm old-fashioned oats
70 gm all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt

* Preheat the oven to 180°C. Line a 33x22x5cm baking pan with parchment paper and butter it.
* Combine 85 gm of the butter, 50 gm of brown sugar and the white sugar. Beat until light and fluffy, about 2 minutes.
* Add the egg and beat for about 1 minute, until it is light and fluffy.
* Add oats, flour, baking powder, baking soda, and salt and beat until well blended.
* Dump the oat mixture into the baking pan and press out evenly to the edges.
* Bake until light golden about 18 - 20 min. Transfer to a wire rack and let the cookie cool completely.
* Using your fingertips, crumble the cookie a into large bowl - there should be no pieces of cookie remaining. Add the remaining (45 gm) butter and (20 gm) brown sugar. Rub in with your fingertips until the mixture is moist and sticks together when pressed between your fingers.
* Transfer cookie crust mixture to a pie dish. Using your fingers, press it evenly onto bottom and up sides of pie dish.* Prepare the filling.


170 gm white sugar
100 gm brown sugar
8 gm dry milk powder
1/4 teaspoon salt
115gm unsalted butter, melted, cooled slightly
100ml heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar for dusting

* Preheat the oven to 180°C. If possible, use bottom-only heat, or the filling may brown too quickly.
* Whisk both sugars, milk powder, and salt together in a bowl.
* Add melted butter and whisk until blended.
* Add cream, then egg yolks and vanilla and whisk until well blended.
* Pour filling into crust.
* Bake 30 minutes. Reduce oven temperature to 160°C and continue to bake until filling is brown on top and set around edges but center still jiggles slightly.
* Cool pie completely in pie dish on wire rack. Chill uncovered overnight.
* Sift powdered sugar lightly over top of pie. Cut pie into thin wedges and serve cold.

The cookie baked. It was softer than I thought it would be, but it was ok.
I lined my pie dish with parchment paper. Don't do it. It stuck and I couldn't get the pieces out easily....
Ready for the oven.
Out of the oven. I think I overbaked it...

Slices of heaven!

Now for the comments...
Why had I not heard of this pie before? No, really, why? I was literally going in and out of the kitchen binging on this pie.
I know it is not pretty. G. was skeptical, because he didn't think it would be tasty. He ate half of it...

It is like eating caramel or some sort of candy bar. I think it is my Nr. 2 favorite tart to eat, after my salted caramel one.
I am definately making it again, but I will try to bake it less time, just to see if it will turn out prettier.

Thank you Rachel! The challenge you hosted was great!

By the way, I thought that the crust recipe would make great cookies, just by itself, right?



marilyne said...

You pie looks great, and your comment makes me want to try it even more, congrats!

Anonymous said...

I can't wait to make this pie! I like how you almost made it into a bar/squares instead of a traditional round pie. Looks yummy!