American Pie Council

2018 Professional Entry

 

Brown Buttah Bread Pudding Pie

Brown Buttah Bread Pudding Pie
Keelin Martin, Miami, Fl
Professional Entry Handcrafted
Crust:
1 ¾ cups All-purpose flour
8 oz. Salted butter, cold, cubed
1 tablespoons granulated sugar
2 teaspoons Apple Cider Vinegar
7 tablespoons water, cold
Cut butter into 1/2- inch cubes, and chill. Stir the vinegar into the cold water.
In a medium mixing bowl, combine flour and sugar. Add in butter and toss to coat.
Working quickly, with your fingers, smush the butter into the flour creating a crumbly mixture with pea and walnut sized pieces.
Add in water 1 to 2 tablespoons at a time. Each time lightly working it into the mix with a fork. As it starts to take shape. Place the dough onto a lightly floured surface. Only handling the dough 1-2 times, shape it into a rough rectangle. Gently fold the dough in half, press down once, turn 90 degrees, and fold again. Repeat no more than 3 times, until all your dough is fully combined.
Let rest for at least 1 hr. Roll out to fit a deep dish 9-inch pie pan. Blind bake at 350 for 25 minutes.

Filling:
6 oz butter, browned, cooled
4 eggs
2 cups heavy cream
1 cup milk
1 can condensed milk
1 tablespoon vanilla extract
1 tablespoon cinnamon
Pinch of salt
5 cups cubed Challah bread, toasted (size of cut doesn’t matter)
In a large mixing bowl or container, add all ingredients except bread. With a hand blender or with a whisk, combine. Add in the Challah bread. Soak for 1 to 2 hours or until bread feels completely soft.

Preheat oven to 350.
Take the soaked bread and place in blind baked pie shell. Once all bread is in, add the pudding base and fill up to ½ inch to top, covering the bread. If there are any pieces sticking out on top, gently push down so as not to burn while baking. Bake 45 to 60 minutes, until set. Rotating after 25 minutes. Allow to cool completely before cutting.

Brown Butter Glaze:
4 Tablespoons butter, browned
¾ cup sugar
2 Tablespoons milk or cream
1 teaspoon vanilla extract
In a pan, cook the butter until it begins to turn a light amber. Add sugar and milk or cream. Stir until sugar dissolves. Take off heat, add in vanilla. Spoon glaze over warm pie.