American Pie Council

2018 Professional Entry

 

Passionate About My Pie

Passionate about pie
Crust:
2 sticks salted butter softened
1/3 cup sugar
1 teaspoon vanilla
2 cups flour
1/3 cup chopped macadamia nuts
Blend butter and sugar together until fluffy. Add vanilla and mix well, then gradually add in flour and nuts until a ball begins to form. Press into pie pan, and bake at 325 degrees for 25 minutes or until it begins to brown. Set aside and cool.
Mandarin orange marmalade:
6 cups chopped mandarin orange pulp
1 cup chopped lemon pulp
½ cup grated mandarin orange peal
1 cup water
1 package powdered pectin
5 cups sugar
Combine mandarin pulp, lemon pulp, mandarin peel, and water in a large saucepot. Cover this and let simmer for 10 minutes stirring occasionally to make juice. Strain pulp through cheese cloth, and measure out 4 cups of juice.
For the jelly. Combine juice and pectin in a large sauce pot. Bring this to a boil over high heat; then add in sugar stirring steadily until dissolved. Bring mixture back to a heavy boil and keep it there for 1 minute stirring constantly. Remove from heat and skim foam if necessary. Set jelly aside to cool.
Layer 1:
2/3 cup passion fruit puree
1 cup sugar
4 eggs
1 Tablespoon lemon juice
1 ½ sticks softened butter
1 Tablespoon unflavored gelatin (bloomed)
Bring passion fruit and lemon juice to a boil; mix eggs and sugar together and then temper egg mixture with passion fruit mixture. Mix well, and return to pan. Mix constantly over medium heat until first bubbles begin to appear. Add gelatin and mix vigorously. Strain the hot mixture into a bowl using a sieve or cheese cloth. Once remaining juice mixture reaches 140 degrees add butter and stir for 1 minute until smooth then pour into crust and let cool. Once cooled, spread mandarin marmalade and then fresh mandarin orange segments over the top.
Layer 2:
1 Tablespoon unflavored gelatin
¼ cup cold water
4 eggs – separated
1 cup sugar – divided
½ teaspoon sea salt
¾ cup passion fruit pulp
1 teaspoon orange peel
Sprinkle gelatin over water and set aside. Beat egg yolks lightly in a saucepan then add ½ cup sugar, salt, and passion fruit pulp; cook and stir on medium heat until it begins to boil and thicken. Remove from heat, add gelatin mixture and stir until dissolved. Stir in orange peel when mixture begins to set up. Next, in a stand mixer beat egg whites until foamy. Then, add ½ cup of sugar – one Tablespoon at a time until stiff peaks form. Fold into partially set mixture and pour over fresh mandarin oranges on layer 1. Optional – garnish with rough chopped macadamia nuts and/or coconut flakes. Chill and enjoy.