American Pie Council

2019 Professional Entry

 

Iceland's Cafe Loki Inspired Rye Bread Cream Pie

Iceland’s Café Loki Inspired Rye Bread Cream Pie
David Eaheart, Kansas City, MO
2019 APC National Pie Championships, Professional Division
1st Place My Favorite Vacation Category &
BEST OF SHOW

Crust

4 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1¾ cups vegetable shortening or 1 ½ cups lard
1 tablespoon white vinegar
1 egg
Crust
Combine flour, sugar and salt. Cut in shortening until crumbly. In small bowl, beat together water, vinegar and egg. Add to flour mixture and stir until ingredients are moistened. Chill overnight.
Lightly flour work surface and divide dough in half. Roll dough to 1/8” thickness about two inches larger that inverted pie pan. Fold in half and transfer to pie pan. Crimp edges. Dock. Cover and chill.
Freeze remaining dough for another pie. Preheat oven to 425 degrees. Place parchment paper in pie shell and fill with beans. Bake for 10 minutes. Remove parchment and beans. Bake for an additional 10 to 15 minutes.

Rye Bread Cream Filling
5 slices rye bread
12 ounces cream
8 ounces milk
¾ cup granulated sugar
1 teaspoon cinnamon
1/8 teaspoon coriander
½ teaspoon salt
½ teaspoon vanilla
9 egg yolks
5 tablespoons wheat starch
½ stick butter
1 sheet gelatin, bloomed

Cream Filling
Bring 8 oz milk, cream and half of sugar to a simmer. Add four slices of rye bread. Steep for 1 hour.
Strain cream/milk through a chinois and return to a clean sauce pan. Add cinnamon and coriander.
Combine remaining sugar, wheat starch, salt and egg yolks to make a paste. Bring cream/milk mixture to a boil. Temper starch mixture with half the hot cream/milk. Return remaining milk to a boil, and pass the tempered mixture through a chinois into the boiling mixture. Whisk entire mixture and bring back to boil. Cook for one minute. Whisk in bloomed gelatin and butter. Cool on a plastic-lined sheet pan. Cover with plastic wrap. After cooled, in mixer, whip rye cream filling until light and fluffy. Whip 4 ounces of cream. Fold in with rye whipped rye cream filling. Fill pie shell with rye cream.

Toasted Rye Bread
4 slices rye bread
1 teaspoon cinnamon
¼ cup brown sugar
2 tablespoons butter
Toasted Rye Bread
Preheat oven to 300 degrees F. Remove crusts from rye bread and cut into small dices.
Mix 1/8 teaspoon cinnamon and light brown sugar. Melt butter. Toss bread cubes with sugar/cinnamon and butter. Spread bread cubes on a sheet pan. Toast for 20 minutes. Cool.
Crush toasted bread crumbs.


Garnish
¼ cup Caramel Sauce

Drizzle caramel sauce over rye cream filling. Sprinkle crushed bread crumbs over caramel sauce.


Swiss Meringue
1 ¼ cups sugar
6 egg whites
1 teaspoons lemon juice
1 teaspoon cream of tartar
1 teaspoon vanilla
MERINGUE
Preheat water pot with immersion circulator set at 165 degrees F.
Mix egg whites, sugar, lemon and cream of tartar until thoroughly incorporated.
Place egg whites mixture in vacuum bag and seal. Place sealed bag in immersion circulator water bath for 25 minutes. Remove egg whites from bag into a mixer bowl. Add vanilla. Whisk until stiff peaks form bowl is cool to touch. Pipe on top of chilled pie. Pipe meringue. Torch meringue until golden. Drizzle with caramel sauce (optional).


Serve remaining caramel sauce with individual slices of pie. (optional)

Pie Description Paragraph

On a birthday trip to Iceland with four of my friends, they surprised me on the first day with a walking food tour through the streets of Reykjavik, Iceland. Getting to taste all the traditional foods of Iceland was amazing but one dish at the Café Loki across the street from the city’s landmark church, whets my palate every time I think about it. The Café is known for its Rye Bread Ice Cream. The ice cream was filled with cinnamon toasted rye bread and topped with whipped cream and caramel. This is my interpretation of this famous ice cream in pie with a rye bread pastry cream, toasted cinnamon rye bread and caramel all topped with a silky meringue topping.
2019 American Pie Championships
Professional Division
My Favorite Vacation
David Eaheart
Kansas City, MO