American Pie Council

2018 Professional Entry

 

Honey Lemon Bumble Bee pie


Honey Lemon Bumble Bee Pie


Tools and supplies needed,
9” deep pie pan
Chocolate Covered Dried Cherries
White Chocolate coating chocolate ( Wilton works well )
Almond slices
Yellow Food Coloring
Lemons
Yellow Daisies
Bubble wrap, small bubbles
Parchment paper
1 pound of dry uncooked beans, they will be used as weights

Ingredients:
Crust
1 ¼ cup All Purpose Flour
¼ tsp Salt
¼ cup Butter
¼ cup Shortening
½ tbs Sugar
½ tsp Baking Powder
8 to 9 tbs ice cold water

Crust:
Whisk together the dry ingredients in a bowl. Place cold Butter and cold shortening on top of the flour mixture. Cut in with a pastry blender until the Butter and Shortening are the size of small peas. Sprinkle with 4 tbs of cold water and fluff with a fork, sprinkle with 4 or 5 tbs of water and fluff until the dough comes together. Form a ball with the dough, wrap in plastic and place in the refrigerator for 30 min. Split dough in half and roll out one half, use the other half for another pie. Line the pie with parchment paper and fill the pie with bean, any type of bean will work. Bake at 350 degrees for 40 minutes, remove the beans and parchment paper and let cool.


Lemon Curd:
1 cup Sugar
1/16 tsp Salt
1 ½ cups Water
1 Tbs Lemon Zest
½ cup Lemon Juice real juice from fresh lemons, best
¼ cup Cornstarch
2 tbs Instant Clear Jel, which is modified corn starch
6 Large Egg Yolks

Lemon Curd:
Mix Cornstarch, Sugar, Salt and water in a med non reactive sauce pan. Bring the mixture to a simmer using medium heat stirring occasionally in the beginning and more often when everything starts to thicken. As the mixture simmers and thicken it will turn clear or translucent. Remove from the heat and whisk in the egg yolks a few at a time. Mix and whisk in the Lemon Juice, Zest and Butter. Return to medium to high heat and bring the lemon to a simmer while whisking constantly to prevent burning. Continue to whisk until it has re-thickened. Pour a ½ “ layer of the lemon curd in the pie crust, cover the pie with plastic and refrigerate for 2 hours. You may not use all of the lemon curd.


Honey Filling:
¼ cup honey
2 tbs Sugar
1 tbs Modified Corn Starch
2 ½ cup Heavy Whipping Cream
9 oz White Chocolate Chips, Nestles works very well
3 8 oz pack Cream Cheese
1 cup sugar




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Page 2, Honey lemon Bumble Bee pie


Using a heavy sauce pan bring ½ of heavy cream to a simmer, remove from heat. Add the White Chocolate and gently stir until smooth and creamy. Beat Cream Cheese and sugar with a stand mixer until smooth. Scrape the walls and beater, beat again for another minute. Mix in Chocolate mixture, mix for a minute. Whip 2 cups Heavy Cream to stiff peaks, fold in Cream Cheese mixture to the whipped cream. Pour mousse into crust to fill the balance of the pie. With the bubbles facing into the pie gently press the bubble wrap into the pie working all the air out from under the bubble wrap. Place pie in the freezer for 2 hours. Remove the pie from the freezer and gentle remove the bubble wrap, if you see the pie is too soft to hold the design return the pie to the freezer for another hour. When bubble wrap is removed place pie into the refrigerator.


Bumble Bees

Melt 1 cup of white chocolate in the microwave, add a few drops of yellow food coloring and blend. Line 10 or so chocolate covered dried cherries on a sheet pan lined with parchment paper. Dip a fork into the yellow chocolate and drizzle bee stripes onto the cherries, let dry. Reheat the chocolate a bit, add a drop of chocolate to the small end of an almond slice and glue an almond to each side of the cherry to create a bumble bee. Garnish the pie with a few dollops of whipped cream, lemon slices, yellow daisies and of course the bumble bees.


Andy Hilton, Davenport, FL
Professional - Citrus