Lemon Chiffon Pie

9 whole graham crackers
3 tablespoons sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted

1 teaspoon unflavored gelatin
4 tablespoons water
5 large eggs (2 whole, 3 separated)
1 1/4 cups (8 3/4 ounces) sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 tablespoon grated lemon zest plus 3/4 cup juice (4 lemons)
1/4 cup heavy cream
4 ounces cream cheese, cut into 1/2-inch pieces, softened

FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Process graham crackers in food processor until finely ground, about 30 seconds (you should have about 11/4 cups crumbs). Add sugar and salt and pulse to combine. Add melted butter and pulse until mixture resembles wet sand.

Transfer crumbs to 9-inch pie plate. Press crumbs evenly into bottom and up sides of plate. Bake until crust is lightly browned, 15 to 18 minutes. Allow crust to cool completely.

FOR THE FILLING: Sprinkle 1/2 teaspoon gelatin over 2 tablespoons water in small bowl and let sit until gelatin softens, about 5 minutes. Repeat with second small bowl, remaining 1/2 teaspoon gelatin, and remaining 2 tablespoons water.

Whisk 2 eggs and 3 yolks together in medium saucepan until thoroughly combined. Whisk in 1 cup sugar, cornstarch, and salt until well combined. Whisk in lemon zest and juice and heavy cream. Cook over medium-low heat, stirring constantly, until thickened and slightly translucent, 4 to 5 minutes (mixture should register 170 degrees). Stir in 1 water-gelatin mixture until dissolved. Remove pan from heat and let stand for 2 minutes.

Remove 11/4 cups curd from pan and pour through fine-mesh strainer set in bowl. Transfer strained curd to prepared pie shell (do not wash out strainer or bowl). Place filled pie shell in freezer. Add remaining water-gelatin mixture and cream cheese to remaining curd in pan and whisk to combine. (If cream cheese does not melt, briefly return pan to low heat.) Pour through strainer into now-empty bowl.

Using stand mixer, whip 3 egg whites on medium-low speed until foamy, about 2 minutes. Increase speed to medium-high and slowly add remaining 1/4 cup sugar. Continue whipping until whites are stiff and glossy, about 4 minutes. Add curd–cream cheese mixture and whip on medium speed until few streaks remain, about 30 seconds. Remove bowl from mixer and, using spatula, scrape sides of bowl and stir mixture until no streaks remain. Remove pie shell from freezer and carefully pour chiffon over curd, allowing chiffon to mound slightly in center. Refrigerate for at least 4 hours or up to 2 days before serving.

Apple Pie with Cheddar Crust

Double Cheddar Crust Pie Dough

2 1/2 cups all-purpose flour
12 Tablespoons Kerrygold Irish Butter (salted or unsalted) cut into various small pieces – pea to walnut size
2 oz (4 Tablespoons) Kerrygold Dubliner Cheese, grated and chopped fine with a knife
1/2 teaspoon kosher salt
6-8 Tablespoons of ice water (this is an average but it can take a little more or a little less)

Procedure for Dough

Combine all ingredients but the ice water in a large bowl.

With clean hands or pastry cutter, blend the mixture together until it looks like coarse meal with some lumps in it.

Sprinkle ice water over mixture and stir lightly with a fork.

Squeeze a handful of dough together. Mix in a bit more water if it doesn’t keep together.

Divide the dough in half and make two chubby disks about 5 inches across.

Wrap the disks separately in plastic wrap and chill for about an hour.

Take out one disk and put it on a well floured board. Sprinkle some flour onto the top of the disk. Thump the disk with your rolling pin several times. Turn it over and thump the other side.

Sprinkle more flour onto the top of the crust if needed to keep the pin from sticking and roll the crust out from the center in all directions. When it is an inch or so larger than your pie pan, fold the dough over the top of the pin and lay it in the pie pan carefully. Don’t worry if the crust needs to be patched together; just paint a little water where it needs to be patched and “glue” on the patch piece.

Put the filling in the pie and repeat the process with the other disk.

Apple Pie Filling

For a 9” Deep Dish Apple Pie
About 10 cups heritage apples (skin on), quartered and cored.
1/2 cup flour
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
2 gratings nutmeg
1 Tablespoon cider vinegar or fresh squeezed lemon
1 teaspoon Kerrygold Butter chopped into little pieces

Egg Wash

1 egg white mixed with 2 Tablespoons of water
1-2 Tablespoons sugar

Procedure for Filling

Slice apples in 1/2 inch slices.

In a large mixing bowl put all ingredients together except butter and mix lightly until most of the apple surfaces are covered.

Constructing the Pie

Pour into an unbaked pie crust, mounding high. Dot with butter.

Roll out 2nd crust and place on top. Roll up edges and crimp edges with a fork. Cut vent holes. Paint with egg white wash. Sprinkle sugar on top.

Baking the Pie

Preheat oven to 425 degrees F and bake for 20 minutes. Reduce heat to 375 degrees F and bake for 40-50 minutes longer.

If you get your ear close to the top of the pie you should hear some sizzle in the crust and a gentle whumping sound from inside the pie letting you know that your pie is done!

Cool for at least 1 hour.

Cranberry Pie

1 qt (4 cups) cranberries, chopped (add some whole berries, too)
1-1/4 c sugar
2-3 teaspoons cornstarch (Kate says there’s a lot of pectin in cranberries so little thickener is needed)
pinch of nutmeg
pinch of salt
1 Tablespoon butter
1 egg white
1 double crust recipe or your crust recipe of choice.

Put cranberries, sugar, cornstarch, nutmeg and salt in a large bowl and mix well. Set aside.

Roll out bottom crust and place in pie plate.

Put cranberry filling in pie plate and dot with butter. Set aside.

Separate egg white into a small bowl and fork beat with 1 tbsp water. Set aside.

Roll out remaining dough disk and carefully lay top crust over filling.

Trim excess dough, crimp edges of pie and cut some vents in top crust.

Brush crust with egg mixture.

Sprinkle with 1-2 teaspoons of sugar.

Bake on the middle rack of the oven until crust is just golden, about 40 minutes at 375 F. Depending on your oven, it may take a little more time!

Note: Use a food processor to chop the cranberries quickly. I chop 3 cups of the cranberries and add 1 cup whole for a filling with varied texture.