American Pie Council

2018 Professional Entry

 

Crowning Glory Royal Wedding Pie

Crowning Glory Royal Wedding Pie
Christopher Taylor, Atlanta, GA
Royal Wedding

Crust

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

1. Mix the flour, sugar, salt, and baking powder in the bowl of a food processor. Add the shortening and process until the shortening is incorporated.
2. Pulse in the butter until the pieces are no larger than 1/2-inch in any direction. Add the vinegar to the water. Pulse in the water mixture until incorporated but before a dough ball forms.
3. 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.
4. Roll out the pie dough out to a circle large enough to fill a 9 1/2-inch deep dish pie pan. Line the pan with the rolled crust and crimp the edges as desired. Freeze for 30 minutes. Meanwhile, preheat oven to 350°F.
5. Line the dough with aluminum foil and pie weights. Bake for 60 minutes. Remove the weights and foil. If needed, continue baking 2 to 5 minutes more or until the crust is golden brown. Remove from the oven and cool completely on a wire rack before filling.


Strawberry Cheesecake Hearts

1 1/2 ounces freeze-dried strawberries, ground to a powder
12 ounces cream cheese, at room temperature
3 tablespoons confectioners’ sugar
1/8 teaspoon salt
1/2 teaspoon wild strawberry essence or strawberry schnapps
5 ounces white chocolate, chopped fine
3/4 cup plus 3 tablespoons heavy cream

1. In a large bowl, beat the cream cheese until it’s smooth, about 1 minute.
2. Strain the mixture through a fine mesh strainer to remove the seeds. Add the strawberry powder, confectioners’ sugar, salt, and strawberry essence to the cream cheese and beat until smooth.
3. Melt the white chocolate and 2 tablespoons of the heavy cream in a medium microwave-safe bowl. Beat the melted chocolate mixture into the cream cheese mixture until uniform.
4. In a separate bowl, beat the remaining 1/2 cup heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until no white streaks of cream remain. Transfer the mixture to a piping bag fitted with a 1/4-inch-wide piping tip.
5. Pipe the cream cheese mixture into the 24 1 1/4-inch 1-ounce cavities of a silicone heart mold pan. After filling all of the cavities, scrape the top of the pan with an offset spatula to give the hearts flat, even tops. Transfer the pan to the freezer until the hearts are completely solid, at least 3 hours.
6. Pipe the remaining strawberry mixture evenly into the spikes of a silicone crown mold, such as the Lekue brand Imperial mold. Refrigerate the mold.


Lemon Cheesecake Filling

24 ounces cream cheese, at room temperature
1/4 cup plus 2 tablespoons confectioners’ sugar
1/8 teaspoon salt
1 tablespoon freshly squeezed lemon juice
Zest of 1 lemon
3/4 teaspoon lemon emulsion.
10 ounces white chocolate, chopped fine
1 3/4 cups heavy cream

1. In a large bowl, beat the cream cheese until it’s smooth, about 1 minute.
2. Beat in the confectioners’ sugar, salt, lemon juice, lemon zest, and lemon emulsion to the cream cheese and beat until smooth.
3. Melt the white chocolate and 1/4 cup of heavy cream in a medium microwave-safe bowl. Beat the melted chocolate mixture into the cream cheese mixture until uniform.
4. In a separate bowl, beat the remaining 1 1/2 cups heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until no white streaks of cream remain. Transfer the mixture to a piping bag fitted with a 1/4-inch-wide piping tip.
5. Smooth about 1 cup of the lemon filling on the bottom of the cooled pie crust.
6. Unmold the hearts and insert them in a continuous ring into the layer of lemon filling. Arrange the hearts in a circle so each slice has a heart shape in its cut. You can cut some of the hearts in half to make sure that the ring of hearts does not have many large gaps. Fill the pie up with the lemon filling leaving about a 3/4-inch gap at the top. Refrigerate the pie.
7. Pipe the remaining lemon filling into the crown mold. Freeze the mold until frozen solid, about 3 hours.


Golden Mirror Glaze

1 cup plus 1 ounce water
2 tablespoons plus 1 teaspoon unflavored gelatin powder
1 1/2 cups sugar
2/3 cup sweetened condensed milk
12 1/4 ounces white chocolate, chopped fine
Gold sheen food airbrush color or canned food color spray

1. Add 1/2 cup of the water to a small bowl. Sprinkle the gelatin over the water and set aside.
2. In a small saucepan, bring the remaining water, sugar, and sweetened condensed milk to a boil, whisking constantly.
3. When the mixture begins to boil, remove it from the heat and whisk in the gelatin mixture until it has dissolved.
4. Strain the mixture through a fine mesh strainer over the white chocolate in a large bowl. Whisk the syrup and white chocolate together until the chocolate is melted and the mixture is uniform.
5. Transfer the mixture to a large measuring cup with a spout. Set the mixture aside, stirring occasionally, until it reaches 95°F.
6. When the glaze is at temperature, remove the frozen molded crown from the freezer. Unmold the crown and place on a wire rack set inside a baking sheet.
7. Pour the glaze over the frozen crown, allowing the excess to drip off. Let the crown drip for a few minutes before using an offset spatula to clean up excess drips from the bottom edge of the mold.
8. Use a large spatula to transfer the glazed crown to the pie. Airbrush the crown with the gold color. Return to the refrigerate while preparing the Lemon Curd.


Lemon Curd

1/4 teaspoon unflavored gelatin powder
1/4 cup plus 1 teaspoon lemon juice
1 egg
1 egg yolk
1/3 cup sugar
Pinch of salt
2 tablespoons unsalted butter, cut into 4 pieces

1. Sprinkle the gelatin over 1 teaspoon of the lemon juice in a small bowl. Set aside.
2. In a small saucepan, whisk together the remaining 1/4 cup lemon juice, lemon zest, egg, egg yolk, sugar, and salt. Over medium heat, cook the mixture until it thickens and coats the back of a spoon, whisking constantly.
3. Remove the pan from the heat and whisk in the cold butter until it has completely melted.
4. Whisk in the reserved gelatin mixture. Strain the mixture through a fine-mesh strainer into a small bowl. Set aside to cool at room temperature, stirring occasionally. When the mixture reaches room temperature, transfer the mixture to a piping bag. Snip off the tip of the bag to create a 1/4-inch opening. Pipe the mixture over the inside opening of the crown and around the crown’s edge up to the crust. Adorn the crown with the Candy Jewels.


Candy Jewels

4 ounces candy coating in various colors

1. Melt the candy coating and pipe or spoon into gem-shaped candy molds. Let set before removing from the mold and placing them on the crown. Use extra melted candy coating to adhere the jewels, if needed.




Christopher Taylor
2018 Professional Royal Wedding