(makes two 10" pie crusts)
I have always had a “pie crust phobia” until I learned the secret of this simply great crust. The cream cheese in this crust makes it easy to handle and oh, so delicious. My secret weapon is (drum roll) - vodka!! – which is a superb tenderizer. If you don’t have vodka on hand – just use all icy cold water.
- 2 cups all-purpose flour
- 1 tsp Kosher salt
- 2 tbs sugar
- 6 oz cold unsalted butter, cut into cubes
- 4 oz cold cream cheese, cut into cubes
- 2 tbs vodka
- 1 tbs ice water
In a food processor, mix together flour, salt and sugar. Distribute butter and cream cheese on top of the flour and pulse in brief spurts until mixture starts to resemble a coarse corn meal. Mix vodka and water – and pulse while carefully adding just enough liquid to have the dough start to bind together. Dump dough on to a floured surface - divide in two. Gently work each half into a disk of dough. Wrap in plastic and refrigerate for at least 20 minutes before rolling.
A nice spin on the usual – crisps are very versatile and always a crowd pleaser.
- 1/2 cup packed dark brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup old-fashioned rolled oats
- 1/4 cup unsalted butter, cut into small pieces
- 1 cup chopped toasted walnuts or pecans
- Pinch freshly grated nutmeg
- Pinch of kosher salt
- 1 large fresh pineapple, peeled, cored, cut lengthwise and then into 1/2" pieces
- 1 tbs fresh lime juice
- 1 tbs finely grated fresh ginger
- 1 tbs cornstarch
- Sugar, if needed
- Vanilla ice cream
Preheat oven to 375. Butter a 9" square baking dish.
Combine brown sugar, flour, oats, butter, nutmeg and salt in a medium bowl. Using your fingers, rub in the butter until it is the size of small peas. The mixture should resemble coarse, crumbly breadcrumbs. Dough should hold together when pressed. Add nuts. Refrigerate dough.
Put the pineapple in a large bowl. Mix lime juice and ginger in a small bowl and add to pineapple - stirring well. Sprinkle cornstarch over top and stir. If needed, add in sugar to taste.
Place pineapple n prepared pan and sprinkle crumb mixture over top. Bake for 35-40 minutes or until the topping is crisp and golden brown. Let rest for 10 minutes. Enjoy with a scoop of vanilla ice cream.