- Filling: Meanwhile, in a sauce-
pan, whisk together brown sugar,
cornstarch, and salt. Whisk in
egg yolks, then milk. Bring to a
simmer over medium-high heat,
whisking frequently. Simmer
1 minute, then remove from heat
and whisk in butter. Pour filling
into crust. Let cool 15 minutes.
Press plastic wrap directly onto
surface; refrigerate until set,
at least 4 hours and up to 2 days.
Remove plastic, then sides of
pan; transfer pie to a serving plate.
Decorate with sugared pecans,
cut into squares, and serve.
ACTIVE TIME: 30 MIN. | TOTAL TIME: 5 HR.,
PLUS COOLING | SERVES: 10 TO 12Sugared Pecans48 pecan halves
2 tablespoons sugar
¼ teaspoon kosher salt
1 tablespoon whisked egg
white (from 1 large egg)
Preheat oven to 350°. In a small
bowl, combine all ingredients.
Spread mixture into an even layer
on a rimmed baking sheet. Bake,
stirring once, until golden brown
and crunchy, about 15 minutes.
Separate clumped nuts with a
fork; let cool completely. Pecans
can be stored in an airtight con-
tainer at room temperature up to
1 week.
ACTIVE TIME: 5 MIN. | TOTAL TIME: 20 MIN.,
PLUS COOLING | MAKES: 1 CUPFive-Spice Pumpkin Pie
With Phyllo CrustYou can also use a nine-inch cake
pan: Line the bottoms and sides with
two strips of parchment, overlapping
them in an X pattern and leaving
a two-inch overhang. Then use the
overhanging strips to carefully lift
the baked pie out of the pan. The
baked crust can be wrapped and
stored at room temperature for up
to a day.
¾ cup sugar
1 teaspoon five-spice powder
8 sheets frozen phyllo dough
(each approximately 13 by
18 inches), thawed
1 stick unsalted butter, melted
3 large eggs, room temperature
2 ½ cups pure pumpkin purée
(from a 29-ounce can)
12 ounces evaporated milk
(1 can)
1/3 cup pure maple syrup
1 teaspoon pure vanilla paste
or extract
3 tablespoons unbleached
all-purpose flour
¾ teaspoon kosher salt
Lightly sweetened whipped
cream, for serving (optional)- Preheat oven to 400 ̊. Stir
together ¼ cup sugar and ½ tea-
spoon five-spice powder. Brush
1 sheet of phyllo with butter (as
you work, keep remaining phyllo
covered with a kitchen towel);
sprinkle evenly with 1½ teaspoons
sugar mixture. Starting at one
short end, fold in half to enclose
butter and sugar mixture; brush
top with more butter. Transfer to
a 9-inch springform pan, buttered-
side down, gently pressing into
bottom and sides. Repeat with
remaining phyllo, butter, and
sugar mixture, arranging in
overlapping layers to completely
and evenly cover bottom and
sides of pan. - Bake until crust is crisp and
golden, 15 to 18 minutes. Transfer
pan to a wire rack; let cool com-
pletely. Meanwhile, in a large bowl,
whisk together eggs, pumpkin,
milk, syrup, vanilla, flour, salt,
and remaining ½ cup sugar and
½ teaspoon five-spice powder until
smooth. Pour mixture into crust. - Bake 20 minutes. Reduce oven
temperature to 350 ̊ and continue
baking until custard is just set
in center, 40 to 50 minutes more.
Transfer pan to wire rack; let
cool completely. Remove pie from
pan, cut into wedges, and serve
with whipped cream. (Pie is best
served the same day, but can
also be covered and refrigerated
up to 1 day.)
ACTIVE TIME: 35 MIN. | TOTAL TIME: 1 HR.
50 MIN., PLUS COOLING | SERVES: 10 TO 12
Apple Rose Tart
You can also toss both apple types
together before shingling, rather than
separating them.
2 teaspoons unbleached
all-purpose flour, plus more
for dusting
Deep-Dish Pâte Brisée
(see recipe, page 121)
3 tablespoons apricot jam¼ teaspoon grated fresh ginger
2 Pink Lady apples (12 ounces),
halved, cored, and sliced
a scant 1/8 inch thick (about
2 ½ cups)
6 tablespoons sugar
2 teaspoons apple-cider
vinegar
½ teaspoon kosher salt
1 Granny Smith apple
(6 ounces), peeled, halved,
cored, and sliced a scant
1/8 inch thick (about 1 cup)- Preheat oven to 425° with a rack
in bottom position. On a lightly
floured surface, roll out dough
1/8 inch thick. Trim to a 12-inch
round; fit into a 10-inch fluted
tart pan with a removable bottom.
Trim edges to 1 inch; fold under
to double thickness of edge. Stir
together jam and ginger; spread
over dough in pan. Refrigerate
20 minutes. - Toss together Pink Lady apples,
3 tablespoons sugar, 1½ teaspoons
flour, 1 teaspoon vinegar, and ¼
teaspoon salt. Starting from out-
side, tightly shingle apples over
dough in pan in concentric circles,
covering two-thirds of dough.
In another bowl, toss together
Granny Smith apple and remain-
ing 3 tablespoons sugar, ½ tea-
spoon flour, 1 teaspoon vinegar,
and ¼ teaspoon salt. Shingle
apples over dough in pan in cen-
ter, leaving any excess juice and
sugar in bowl. When you get
to the very center, roll up a very
thin slice or two to make center
of “rose.” Stir a few drops of water
into bowl with juice and sugar to
create a glaze; set aside. - Bake 15 minutes. Reduce oven
temperature to 375° and continue
baking until apples are tender
and crust is golden brown, 40 to
45 minutes more, brushing with
juices from bowl once during
cooking and once after removing
from oven. Transfer pan to a wire
rack; let cool 15 minutes. Remove
sides of pan and transfer tart to
rack; let cool at least 15 minutes
more. Serve warm or room tem-
perature, or store, covered with
parchment-lined foil, at room
temperature up to 1 day.
ACTIVE TIME: 35 MIN. | TOTAL TIME: 1 HR.
45 MIN., PLUS COOLING | SERVES: 8 TO 10
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