Hoosier Mama Pie Company
1618 1/2 W. Chicago Avenue
749 N. Chicago Avenue
A (Mostly) Veggie Affair
Thursday, November 10
6:30 p.m. - 10:00 p.m.
400 N. Elizabeth Street
To purchase tickets:
Cranberry Chess Pie
Makes one 9-inch (22.5-cm) pie
1 single-crust, napkin-fold All-Butter Pie Dough shell
Pie Wash, for brushing the pie shell
1 1/4 cups granulated sugar (250g)
1 stick unsalted butter (112g)
1 orange, for zesting
3 large eggs (150g)
7 Tablespoons all-purpose flour (63g)
1 Tablespoon cornmeal (7g)
pinch kosher salt
1 cup (237mL) buttermilk (242g)
1 Tablespoon vanilla paste (15g)
2 cups coarsely chopped cranberries (200g)
confectioners’ sugar, for dusting
Preheat the oven to 350F (180C). Place the pie shell on a baking sheet and brush the rim with Pie Wash. Set aside. Combine the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Zest the orange over the bowl and cream together until light and fluffy. Add the eggs one at a time, scraping down the side and bottom of the bowl after each addition. Whisk the flour, cornmeal, and salt together in a small bowl. Stir the buttermilk and vanilla paste together in a small bowl or pitcher. Add 1/3 of the dry ingredients to the butter mixture and mix just to combine. With the stand mixer on Low, add half of the buttermilk mixture and mix just to combine. Add another 1/3 of the dry ingredients and mix just to combine. With the mixer on Low, add the rest of the buttermilk mixture and mix just to combine. Add the final 1/3 of the dry ingredients and mix just to combine. Scrape the side and bottom of the bowl and incorporate any unmixed butter. Gently fold in the cranberries. Pour the batter into the prepared pie shell and smooth the top with the back of a spoon or a spatula. Use a pie wash on the crust -- using equal parts of whole milk and cream -- brush onto the crust before baking. Bake for 40 to 45 minutes, rotating 180 degrees every 20 minutes. The pie is done when the top is slightly puffed and has turned a light golden brown. Cool to room temperature. Serve at room temperature or slightly chilled. Dust with confectioners’ sugar before serving.
All-Butter Pie Dough
1 3/4 sticks unsalted butter, divided
1 Tablespoon red wine vinegar
1/2 cup (199 ml) cold water
2 1/4 cups all-purpose flour
2 1/4 teaspoons kosher salt
1/2 Tablespoon granulated sugar
Cut the butter into 1/2-inch (13-mm) cubes. Freeze 5 tablespoons (70g) for 20 minutes or overnight; chill the remaining 11/8 sticks in the refrigerator until ready to use. Stir the red wine vinegar into the cold water and set aside. Combine the flour, salt, and sugar in the bowl of a food processor and pulse 5 or 6 times to combine. Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal. Add the frozen butter and pulse 15 to 20 times, until the butter is in pea-sized pieces. Add 6 Tablespoons of the vinegar water and pulse 6 times. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add 1/2 tablespoon of the vinegar water and pulse 3 more times. Repeat this process as needed until the dough holds together. Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor. Divide the dough into 2 equal parts and roll each into a ball. Flatten the balls slightly and wrap separately in plastic wrap. Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.
Liberally dust your rolling surface with flour and keep a container of flour nearby. Place a ball of dough on the rolling surface and flatten it halfway with the heel of your hand. Rub a handful of flour over your rolling pin and pound the dough until it is half as thick as when you started. Don’t be timid; it takes more aggression than you think! Pounding the dough flattens it without working the gluten very much and softens it up for the finish rolling you are about to do. Rub more flour over the rolling pin and, working out from the center; make long passes over the dough. Rotate the dough 1 to 2 inches (2.5–5cm) after each pass, to make sure it isn’t sticking to the table and to help form an even circle. If the dough starts to stick, lift up one corner and scatter more flour underneath. Rub flour on the rolling pin as needed to keep it from sticking to the dough. Keep rolling until the dough is 1/16 to 1/8 inch (1.5–3mm) thick and is a sufficient size to cut out a circle with a 14-inch (35-cm) diameter (16 inches or 40cm for a lattice-topped pie). Cut a 14-inch (35-cm) circle out of the dough. At the pie shop, we use a series of commercial pizza pans as guides. At home, a pot lid, plate, or bowl works just as well. Place your guide in the middle of the dough and gently cut around it with a bench scraper or paring knife. (Just be careful not to press so hard that you cut your counter tops!) Lightly coat a 9-inch (22.5-cm) pie tin with cooking spray and dust with flour. Rotate the tin to coat the side. Turn the tin over and tap out any excess flour. Pick the dough circle up firmly by the edges and center onto the prepared pie tin. Tap the pie tin on the counter several times until the dough settles into it. Gently press the dough into the corners of the pie tin with your fingertips.
White Chocolate Candy Corn Bark
2 cups good quality white chocolate chips (like Callebaut, Guitard or Ghirardelli)
1/4 Cup candy corn or assorted Halloween candy stolen from your children
1/4 Cup crumbled pretzels or potato chips
If you are using assorted candy, chop it into pea-sizes pieces. Candy corn may be chopped or left whole.
Place white chocolate chips in a heat prof bowl and place over a pan of simmering water. Stir the chips until they are melted. Remove the bowl from the pan of simmering water and dry the bottom of the bowl. Pour the melted chocolate onto a silicon baking mat or square of wax paper. Spread the chocolate with a small offset spatula or the back of a spoon until it is about 1/16th of an inch thick. Scatter the candy and pretzels or potato chips over the chocolate. Gently press the candy into the chocolate. Place the chocolate in the freezer until set, about 1/2 an hour. Remove from the freezer and break into pieces.
Store any leftover pieces in the freezer.