Apple Cranberry Almond Pie





Cranberry Chiffon Pie


For the crust:

  • 9 whole graham crackers, broken into rough pieces
  • 5 tablespoons butter, melted and cooled
  • 3 tablespoons sugar

For the filling:

  • 1/4 cup sugar
  • 1 tablespoon Craisins
  • 1 cup 100% cranberry juice, unsweetened (not cocktail)
  • 1 (8‑ounce) package cream cheese, softened
  • 1 (14‑ounce) can sweetened condensed milk
  • 1/3 cup instant vanilla pudding mix
  • 1 1/4 teaspoons unflavored gelatin
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract

For the curd:

  • 1/2 cup 100% cranberry juice, unsweetened (not cocktail)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2 tablespoons lemon (or lime) juice
  • 1/8 teaspoon salt
  • 1/4 cup butter, softened and cut into tablespoon pieces


For the crust:

Adjust an oven rack to the middle position and heat the oven to 325 degrees F. Process the graham cracker pieces in a food processor to fine crumbs, about 30 seconds. Sprinkle the melted butter and sugar over the crumbs and pulse until combined.

Sprinkle the mixture into a 10‑inch tart pan and wipe out the work bowl. Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and sides of the tart pan. Bake until the crust is fragrant and beginning to brown, 13 to 18 minutes. Set aside to cool.

For the filling:

Process the sugar and Craisins together in the food processor until the sugar turns red and crumbly, about 30 seconds. Add the cream cheese and continue to process until combined, about 30 seconds. Add the condensed milk and pudding mix and continue to process until smooth, about 30 seconds. Scrape down the sides of the work bowl.

Stir the gelatin and 2 tablespoons of the cranberry juice together in a small bowl and microwave until warm (but not bubbling), about 15 seconds. Stir to dissolve the gelatin.

With the food processor running, pour the warm gelatin mixture, remaining cranberry juice, and vanilla and lemon extracts through the feed tube and continue to process until thoroughly combined, about 30 seconds. Pour the filling into the cooled pie shell. Refrigerate the pie, uncovered while the curd is made.

For the curd:

Combine the cranberry juice, sugar, eggs and yolks, lemon juice and salt (reserving the butter for now) in a small saucepan. Stir thoroughly until the mixture is even. Cook the cranberry mixture over medium heat. Stir the curd continuously, making sure to scrape the bottom and corners of the pan. Cook until the curd starts to thicken, coats the back of a spoon, and reaches an internal temperature of about 170° on an instant-read thermometer. This should take 10-12 minutes.

Remove the pan from the heat and add the butter all at once. Stir until the butter has completely melted, then pour the curd through the strainer into a clean bowl. Cover with plastic wrap on the surface of the curd and let cool in the refrigerator for 1 hour.

Once curd has cooled and filling has set, pour curd over pie filling and spread in an even layer. Refrigerate the pie, uncovered, until completely set, about 6 hours. Serve chilled.

Adapted from Cook’s Country and TheKitchn

Cardamom Palmiers & Lychee Rose Cream


For the Palmiers:

  • 2 1/2 C flour
  • 2 T sugar
  • 1/4 t salt
  • 8 oz (2 sticks) cold butter
  • 8 oz cold cream cheese
  • Cardamom sugar:
    • 1 C sugar
    • 1 t ground cardamom
    • 2 large pinches salt

For the Lychee Rose Cream:

  • 410g white chocolate
  • 400g lychees (preserved in syrup)
  • 60g liquid crème fraiche or whipping cream
  • 3g rose essence
  • raspberries for serving


For the Palmiers:

Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine the ingredients.

Cut each stick of butter into eight pieces. Cut the cream cheese into pieces. Add the butter to the flour mixture and pulse until the mixture resembles very coarse bread crumbs. Add the cream cheese pieces and pulse until the dough begins to clump together, about 30 seconds. Pour the dough out onto a work surface and gather it gently. Divide it in half and flatten into 2 squares. Wrap and chill until firm.

Remove the dough from the refrigerator and let it soften for about 15 to 20 minutes.

Mix the sugar with the cardamom. Transfer 2 tablespoons of the sugar mixture to a small cup and mix in the salt. Set aside. Divide the remaining cardamom sugar in half. You’re going to use each half of the sugar for each dough packet.

To begin forming one packet of dough, sprinkle the work surface generously with cardamom sugar. Set the dough on the sugared surface and sprinkle it with more sugar. Roll out the dough, generously sugaring the work surface and the dough and lifting the dough to be sure it isn’t sticking. The desired shape is a rectangle 24” x 8” and about 1/8” thick. Trim the rectangle to form clean edges.

Mark the center of the long side of the dough with a small indentation.
Starting at one short edge, fold about 2 1/2” of the dough almost one-third of the distance to the center mark. Do not stretch or pull the dough. Continue to loosely fold the dough toward the center three times, leaving a scant 1/4” space at the center mark. Repeat with the other end, folding it in the same fashion toward the center three times, leaving the 1/4” space at the center. The dough should now resemble a narrow open book. Fold one side of the dough over the other side, as if you are closing the book. You should have an eight-layer strip of dough about 2 1/2” wide and 8” long.

Sprinkle the remaining cardamom sugar under and on top of the dough. Roll gently from one end of the dough to the other to compress the layers together and lengthen the strip to about 9”. Wrap the dough loosely in parchment or waxed paper (plastic wrap will cause moisture to form on the outside of the sugared dough). Place in the refrigerator to chill. Repeat this process for the second dough packet. Chill the formed dough for at least 30 minutes.

Position racks in the upper and lower thirds of the oven. Preheat the oven to 375 degrees.

When the oven is ready, remove one packet of dough from the refrigerator. Trim the ends of the roll and cut into 1/3” slices. Place them on an ungreased baking sheet about 1 1/2” apart.

Bake until the bottom of the cookies are golden brown, about 8 – 10 minutes, rotating the pans from top to bottom and front to back about halfway through baking. Remove the pans from the oven and gently turn the cookies over. Sprinkle each cookie generously with the reserved salted cardamom sugar mixture. Return the cookies to the oven and bake until they are a deep golden brown, another 3 – 5 minutes. Rotate the pans and watch the cookies closely at this stage of the baking to prevent burning.

Transfer the cookies to rack and cool completely. Repeat with the remaining dough.

For the Lychee Rose Cream:

Drain the lychees. Blend then strain them to obtain a fine purée. You will need 240g purée.

Chop up the chocolate and melt it in a bowl over a pan of barely simmering water.

Bring the whipping cream (or liquid crème fraiche) and lychee purée to the boil. Pour it over the melted chocolate a third at a time. Add the rose essence and stir.

Pour the cream into a gratin dish and press cling film over the surface. Set aside in the fridge to thicken.

To serve, spoon the cream into a dish, top with fresh raspberries and a palmier.

Adapted from Pastry Studio and Pierre Hermé