There are two things you need to do for the Rebel …Apple Pie ahead of time.

1. Render your bacon fat

2. Make your butterscotch

NEEDED:

1 package of fatty bacon

1. Lay out bacon on a broiling pan with tinfoil layered underneath the grid.

2. Broil bacon and flip mid way.

3. Pour grease into a glass container and chill.

4. Set bacon aside..

Butterscotch:

4 Tablespoons of UnSalted Butter

1 Cup of Firmly Packed Dark Brown Sugar

3/4 cup of whipping cream

1 Tablespoon of Vanilla Extract

1 Teaspoon of Sea Salt

1. Melt butter in a sauce pan on medium-low heat.

2. Add brown sugar and mix with a mixing spoon. The brown sugar will be crumbly and then as it gets hotter it will get liquidy. Takes about 3-5 minutes

3. Turn down the heat and add all the whipping cream. Whisk in and then turn back up the heat. Whisk every 2 minutes for 10 minutes.

4. Turn off the burner and transfer butterscotch to a glass bowl. Let cool to room temperature.

5. Taste the butterscotch. Then add Vanilla. Taste again. Then add salt to taste, pinches at a time..

6. Chill Butterscotch.

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Apples!!!!

4 Fuji Apples, Peeled

1/2 lemon

2 tiny bottles of American Honey Bourbon

3/4 cups chopped walnuts

1. Peel and slice 4 apples. As you go marinate in lemon juice (watch for seeds). Put in a plastic bowl.

2. Pour all the Bourbon over the apples.

3. Toss in Walnuts.

4. Cover with plastic wrap and set to the side.

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Bacon Crust!

2 3/4 cups of all purpose flour

 1/4 tsp of salt

1/4 tsp baking powder

4oz of Brie Cheese, chilled, cubed & peeled

6 tablespoons of Unsalted butter

3/4 cup of rendered bacon grease, cold

3 tablespoons of heavy cream

1 tablespoons of cider vinegar

1. take 2 cups of the flour and mix with salt, baking powder in a large bowl.

2. toss in the cubed brie cheese and mix.

3. Then add the butter and mix.

4. Then slowly add the bacon grease. Pour 1/3 of a cup at a time.

5. Then add the last 3/4 cup of flour.

6. Lay out plastic wrap and flour. Take 1/2 of dough and lay on top. sprinkle more flour and wrap the dough. Flatten into a round. do this twice. 

7. Chill in Refrigerator.

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Filling:

6 sliced, peeled sweet & juicy peaches

2 sliced, peeled apricots

1/2 cup of juicy blueberries

2/3 cup of mild flavored Honey, Tremblay Honey

1/4 cup all purpose flour

2 tablespoons of raw sugar

1/4 tsp of cardamom

1/4 tsp of cinnamon

Crust:

2 cups of all-purpose flour

1/4 tsp of baking soda

1/4 tsp of sea salt

4.5 ounces of cold cubed cream cheese

12 ounces of cold cubed butter

3 tablespoons of heavy cream

1 tablespoon of cider vinegar

For Crust Instructions Refer to our Crust Reference Post here: http://brooklynpieshop.tumblr.com/post/7452460311/the-crust-2-cups-of-all-purpose-flour-1-4-tsp-of

Filling:

Mix apricots & blueberries in a small mixing bowl. Pour honey and fold. Set to the side and let soak, 30 minutes.

In a medium size mixing bowl mix peaches,flour,sugar,cardamom,cinnamon. Fold in gently.

Roll out crust and first pour blueberries, then peaches.

Seal top crust with whipped egg & heavy cream mixture, dust on with a pastry brush.

Cut slits or make a pattern with a Kiss my behind cookie cutter, as shown ;-) (hate on me haters…)

Sprinkle Raw Sugar on top.

In a 375 degree preheated oven, place pie on lower rack and bake for 45 minutes. If pie needs more browning, dust more egg mixture and bake for another 10-15 minutes.

Chai Whipped Cream for the Hate on My Peach Pie:

3/4 a pint of heavy whipping cream

1 tsp of cinnamon

1/8 tsp of cardamom

1/4 tsp of all spice

1/4 tsp of ginger.

Whip that up until it peaks. It goes amazing with the peach pie

Crust:

1 1/3 cup of all purpose flour

1/4 cup of cocoa powder

1/4 tsp of baking powder

1/8 tsp of salt

1/2 cup of confectioners sugar

1/4 cup of raw sugar

3 oz of cold cream cheese

1 stick of cubed frozen butter

2 tablespoons of heavy cream

1 tablespoon of cider vinegar

Combine dry ingredients, then cream cheese, then butter, then heavy cream & cider vinegar. Freeze for an hour

Chocolate:

2/3 cup of heavy cream

1/3 cup of condensed milk

Simmer in a sauce pan.

8oz of Mayan dark chocolate

Pour hot cream mixture over chocolate and whisk until blended.

add 2 eggs

1 tsp of vanilla extract

3 tablespoons of Chile powder

Set aside bowl and cover with plastic wrap.

In a small sauce pan

1 1/2 cups of pitted cherries

1/4 cup of raw sugar,

1 tablespoon of honey.

Bring to a boil, constantly stirring.

Then lower temperature and reduce.

Roll out crust and layer chocolate/cherries/chocolate.

Save a few cherries for a garnish.

Bake at 375 for about 45 minutes, or until you can stick a knife in the middle and it comes out clean.

Filling:

2/3 cup of Hot Lips Cherry Soda

1 cup Dried Bing Cherries

1/2 cup Dried Cranberries

3 cups of Rainier Cherries

1 1/2 cup of Tart Cherries

1/4 tsp of Almond Extract

1/2 tsp of Cinnamon

1/3 cup of flour

8 drops of Red Food Coloring

CRUST:

1 2/3 cups of Flour*

1/3 cup of Finely Crushed Almonds*

1/4 tsp of salt

1/4 tsp of baking powder

1/2 of cold cream cheese

12 Tablespoons of Cold Salted Butter

3 tablespoons of heavy cream

1 tablespoon of cider apple vinegar

1. Soak dried fruit in cherry soda for at least 20 minutes

2. Pit all cherries and put in a bowl

3. Mix in Cinnamon, Flour, Almond Extract, Dried Fruit & Soda, and Food Coloring. refrigerate.

Crust:

This is just a slight variation on the crust, I’ve been using for the past few weeks, found here: http://brooklynpieshop.tumblr.com/post/7452460311/the-crust-2-cups-of-all-purpose-flour-1-4-tsp-of

1. Take almond slivers and finely crush, add in with flour, add a dash of cinnamon if you like*

I rolled out the dough and put the filling in. Dust sides with an egg & a little bit of heavy cream mixture.

Then Roll out the top dough and laid it over. Pull the bottom dough over the top of the top dough and pinch together, with a pastry brush generously apply egg & cream mixture.

Cut designs.

Bake at 400deg for 30 min, take out and dust with more egg/cream mixture and drizzle a little raw sugar on top. Turn down oven to 350deg and bake for another 25-30 minutes.

I’ve Got the Blues Berry Pie

Crust:

• 1 1/3 cups of all-purpose flour


• 1/8 tsp of sea salt


• 1/8 tsp of baking powder


• 11 tablespoons of chilled & cubed butter


• 3 oz of chilled & cubed cream cheese


• 2 ½ tablespoons of heavy cream


• 2 tsp of cider vinegar


• 1 tsp of nice dark coffee

Follow our crust guide! http://brooklynpieshop.tumblr.com/post/7452460311/the-crust-2-cups-of-all-purpose-flour-1-4-tsp-of

Filling

• 2 cups of a nice dark coffee (I am using Intellegentsia Finca de los ojos, Delirios Nicaragua)


• 2 cups of in season, plump blueberries


• 1/3 cup of flour


• 1/4 cup of raw sugar


• 1 tablespoon of cinnamon


• 1 tsp of nutmeg


• 1 tsp of Rose’s Sweetened Lime Juice

1. Soak blueberries in room temperature coffee, cinnamon & nutmeg mixture for at least an hour.


2. Separate Blueberries from Coffee, saving the coffee.


3. In a mixing bowl toss blueberries with Lime Juice. Then add 1 tablespoon of the reserved coffee. Then the flour & sugar. Spread in rolled pie crust.

Crumble

• ¾ cup packed dark brown sugar


• ½ all-purpose flour


• ½ of quick oats (Bob’s Red Mill Gluten Free)


• ½ cup of crushed honey cashews


• ½ cup of crushed almonds


• 1/3 cup butter, softened


• ¾ tsp of cinnamon


• ¾ tsp of nutmeg

1. Mix together dry ingredients.


2. Mix in butter with hands until completely mixed


3. Spread over top of blueberries, sealing the edges and pressing it evenly, without disturbing your berries.

Dust edges with heavy cream & Bake in a 375 degree oven for 45 minutes. (At the 30 minute mark, take out the pie and cover edges with aluminum) Bake until crumble is browned. Let cool 6 hours and serve warm.

Ginger Whipped Cream

• 1 cup of heavy whipping cream


• 1 tablespoon of finely chopped or powdered ginger


• 1 tablespoon of white sugar

Whip together ingredients & serve on top of each slice

Oh man, see that the crust is a little uneven (perfectly puffed on one side and flat and crispy on the other side)? Well it’s because I stupidly pressed the crust into the ceramic getting all my finger oils on it. Pastry dough is so sensitive. I did really well making this crust, I barely touched it, until that point. Gosh, I’m just a tad disappointed in myself.

Sweet on You Pie: A Flaky Cinnamon Crust with a dreamy Chocolate Custard & Our Rose Water Meringue with Cinnamon, covered in more chocolate. To DIE!

Crust:

v    1 1/3 cups of All-Purpose Flour

v    1/8 tsp of Sea Salt

v    1/8 tsp of Baking Powder

v    1 Tablespoon of White Sugar

v    ½ Tablespoon of Cinnamon

v    10 Tablespoons of Chilled & Cubed Butter

v    3 oz of Chilled & Cubed Cream Cheese

v    2 ½ Tablespoons of Heavy Cream

v    3 tsp of Cider Vinegar

1)    Use Our Crust Guide http://brooklynpieshop.tumblr.com/post/7452460311/the-crust-2-cups-of-all-purpose-flour-1-4-tsp-of

2)    For a Single Crust Pie, you must flash bake.  Dust pie crust edges with whisked egg mixture. Lay a piece of tinfoil in crust and put in pie weights. Make sure the tinfoil doesn’t attach itself to parts dusted with egg.

3)    Bake 15 minutes at 400 degrees.

 Dreamy Chocolate Custard

v    1/2 cup of white sugar

v    12 oz of Semi-Sweet Organic Chocolate Chips

v    2 Tablespoons of all-purpose flour

v    a pinch of Sea Salt

v    2 separated egg yolks

v    Condensed Milk

v    1 tsp of Vanilla Extract

v    1 tablespoon of Butter

1)    To Make Chocolate Custard: In a saucepan combine 1/2 cup of sugar, chocolate chips, flour, salt. Mix together. Stir in Egg Yolks & Milk & Whisk together until all ingredients are combined.

2)    Put over Medium flame, stirring constantly, until the mixture is pudding like.

3)    Stir in Vanilla & Butter.

4)    Pour into Flash Baked Pie Crust.

Crush Worthy Cinnamon Meringue:

v    3 egg whites

v    ½ tsp of cream of tartar

v    1 cup of white sugar

v    1 tsp of Cinnamon

v    1 ½ tsp of rose water

v    7 oz of Semi-Sweet Chocolate Chips

1)    Beat 3 Egg Whites & cream of tartar until foamy.

2)    Add Rose Water.

3)    In a small mixing bowl combine Cinnamon & Sugar. Pour Slowly into mixture, a little at a time.

4)    Use a Hand Mixer to beat until stiff, but not dry.

5)    Spread on top of Chocolate Custard & seal the edges.

6)    Delicately drop chocolate chips into the Meringue.

7)    Bake in a Pre-heated 400 degree oven for about 12 minutes, or until Meringue is lightly browned

8)    Refrigerate 6 hours at least before serving.