American Pie Council

2017 Amateur Entry

 

Double Decker Pink Flirtini Pie

Double Decker Pink Flirtini Pie

Crust

1-1/2 cups all-purpose flour
1-1/4 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
8 Tablespoon unsalted butter, cold
4 Tablespoon vegetable shortening, cold
1 teaspoon cider vinegar
1/4 cup very cold water

Mix flour, sugar, salt, and baking powder in the bowl of a food processor. Pulse in the butter until the pieces are the size of large beans. Pulse in the shortening until mixture resembles coarse wet sand and there are no pieces larger than peas. Add the vinegar to the water. Pulse in the water mixture until incorporated but before a dough ball forms. Remove the dough from the processor and pat into a 4-inch disc on a sheet of plastic wrap. Wrap tightly and refrigerate for at least 3 hours.

Roll out the pie dough out to a circle large enough to fill the pie pan. Line the pan with the rolled crust and crimp the edges as desired. Freeze for 30 minutes. Meanwhile, preheat oven to 350F. Line the dough with aluminum foil and pie weights. Bake for 60 minutes. Remove the weights and foil. Continue baking 2 to 5 minutes more or until the crust is golden brown. Remove from oven and allow to cool completely before filling.


Blackberry Cream Filling

3/4 cup + 2 tablespoons blackberry puree
2 Tablespoons cornstarch
2 egg yolks
3/4 cup + 2 Tablespoons sweetened condensed milk (about 3/4 of a 14 oz can)
4 teaspoons unsalted butter
Pinch of salt
3/4 teaspoon vanilla extract
1/4 teaspoon blackberry flavor

Whisk together puree and cornstarch in a pan. Whisk in yolks and condensed milk. Cook over medium heat until bubbling. Cook for 30 more seconds. Whisk in butter, salt, and vanilla extract. Strain. Pour into pie shell. Cover and refrigerate until completely set, at least 4 hours.


Pineapple Cream Layer

6 gelatin sheets
1-1/2 cups cold water
12 oz pineapple juice concentrate
1/3 cup sugar sugar
12 oz heavy cream
4 canned pineapple rings in heavy syrup, well drained

Position a 7-inch diameter / 2-inch tall pastry ring on a baking sheet and set aside.

In a bowl, immerse the gelatin sheets in the cold water and set aside. In a saucepan, bring the pineapple concentrate and sugar to a boil, whisking constantly. Remove from heat. Drain the gelatin and gently wring any excess water from them. Whisk the gelatin into the pineapple mixture. Set aside to cool to room temperature, stirring occasionally. When the mixture reaches room temperature, whip the cream to stiff peaks. Whisk about one-quarter of the whipped cream into the cooled pineapple mixture. When incorporated, fold in the remaining whipped cream. Fold in the pineapple pieces. Pour into the 7-inch pastry ring. Smooth the mixture to eliminate air bubbles and smooth the top level with the ring. Freeze completely, about 4 hours.


Glaze

6 gelatin sheets
1/3 cup water
2/3 cup sugar
1/3 cup + 1 Tablespoon light corn syrup
5 oz white chocolate, chopped
1/3 cup sweetened condensed milk
1/4 cup neutral glaze
Pink food color
White food color
1/3 cup blackberry jam

In a large bowl, soak the gelatin in enough cold water to submerge the sheets—NOT the 1/3 cup water in the recipe. In a saucepan, bring the water, sugar, and corn syrup to a boil. Wring the excess water from the gelatin and whisk it in to the hot sugar mixture.

Pour the hot syrup over the chopped white chocolate in a small bowl. Stir in the condensed milk and neutral glaze. Divide the mixture in half. Color one half with pink food color, the second half with white. Set aside until the mixture reaches 95F.

When the mixture approaches 95F, remove the ring with the Pineapple Cream from the freezer and remove the ring. Elevate the frozen disc of pineapple cream on the bottom of an inverted bowl. When the mixture reaches 95F, pour most of the pink mixture over the top of the pineapple cream. Drizzle over the white glaze and the remaining pink to create a swirled design, as desired. Allow the glaze to stop dripping.

Spread a thin layer of the blackberry jam over the top of the Blackberry Cream Filling. Transfer the glazed pineapple cream disc to the pie. Refrigerate for 2 hours.


Splatter Decoration

1/2 teaspoon edible gold luster dust
1 teaspoon clear vanilla extract

In a small bowl, mixture together the luster dust and extract to create a paint-like consistency (not all of the extract may be needed). Using a toothpick or the tines of a fork, splatter the edible paint over the top of the pie.


Whipped Cream

1 cup heavy cream
2 Tablespoons powdered sugar
2 Tablespoons piping gel
2 teaspoons amaretto liqueur or 1/4 teaspoon almond extract

Whip the heavy cream, powdered sugar, piping gel, and liqueur or extract to stiff peaks. Decorate the edge of the pie, as desired.



Christopher Taylor, Atlanta, GA
2017 Amateur Cream