BIRD'S-NEST PUDDING PIE
We like to think of this dessert as the turducken of pies -- spiced, cranberry-stuffed apples are baked in a pie shell, surrounded by cake batter. It's inspired by the bird's-nest pudding in Laura Ingalls Wilder's classic "Farmer Boy."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough 1/8 inch thick. Cut out a 13-inch round. Fit into bottom and up sides of a 9-inch springform pan. Freeze 15 minutes.
- Blind-bake crust: Line chilled crust with parchment and then foil, pressing into corners to hold up sides. Fill with baking beans or rice. Bake until sides are set and beginning to turn golden, 45 minutes to 1 hour. Remove paper and beans from crust and continue baking until bottom crust is golden brown and dry, about 10 minutes more.
- Meanwhile, stir together 1/2 cup sugar, 1/2 cup cranberries, cinnamon, nutmeg, and 1/4 teaspoon salt. Peel apples; scoop out cores from stem ends with a melon baller or a sharp-tipped spoon, leaving bottom ends intact. Fill hollows with 1 heaping tablespoon cranberry mixture, pressing down to fit as much in as possible and mounding slightly over tops. Transfer to an 8-by-8-inch baking dish. Dot with room-temperature butter. Thirty-five minutes before crust is done, place in oven and bake 25 minutes, turning apples halfway through so sides facing edge of dish face in. Cover with foil and bake until apples are just barely tender when pierced with the tip of a knife, 5 to 10 minutes more. Toss remaining 1/4 cup cranberries with juices in bottom of dish.
- Meanwhile, whisk together flour, baking powder, and remaining 1/4 teaspoon salt. In a separate bowl, whisk egg yolk with remaining 1/2 cup sugar until combined. Whisk in flour mixture, then melted butter and milk. Beat egg whites until stiff peaks form, then gently fold into batter.
- Pour batter into warm crust. Nestle apples into batter, spooning cranberries and 2 tablespoons of juices from dish over top. Return to oven; bake until pie is puffed and beginning to turn golden on edges, and springs back when pressed in center, 30 to 40 minutes. Let cool at least 45 minutes. Serve warm, with ice cream.
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Jody Melville
[email protected]This pie is amazing! The crust is flaky and buttery, the filling is creamy and smooth, and the mochi pearls are a fun and chewy addition. I love that this pie is not too sweet, so it's perfect for any occasion.
Guy Calaz
[email protected]This pie is a keeper! It's easy to make and it always turns out perfect. I love the combination of coconut and custard, and the mochi pearls add a fun and chewy texture. I've made this pie for potlucks, parties, and even just for my family, and it's
DOBIE DESMOND
[email protected]I've been wanting to try this pie for a while and I'm so glad I finally did! It was everything I hoped it would be and more. The crust was flaky and buttery, the filling was creamy and smooth, and the mochi pearls were a fun and chewy addition. I wil
Shion Babu
[email protected]This pie was a disaster! The crust was soggy and the filling was too runny. I followed the recipe exactly, so I'm not sure what went wrong.
Bill Wiles
[email protected]This pie was a bit too sweet for my taste, but it was still good. I think I would use less sugar next time.
BINOD TAMANG
[email protected]I made this pie for my family and they all loved it! The pie was easy to make and it turned out perfect. I will definitely be making this pie again.
Julio Briceno
[email protected]This pie was delicious! The crust was flaky and buttery, and the filling was creamy and smooth. The mochi pearls added a fun and chewy texture. I would definitely recommend this pie to anyone who loves coconut and custard.
Nicolas
[email protected]I was a bit hesitant to try this pie because I'm not a huge fan of coconut, but I'm so glad I did! The coconut flavor was subtle and not overpowering at all. The pie was also perfectly sweet and creamy. I would definitely make this pie again.
Meenat Muhammad
[email protected]This pie was a bit more work than I expected, but it was worth it! The end result was a beautiful and delicious pie that everyone loved. I would definitely make this pie again for a special occasion.
Koray Gannon
[email protected]I've never had anything like this pie before! It was so unique and delicious. The mochi pearls were a fun surprise, and the custard filling was perfectly sweet and creamy. I would definitely recommend this pie to anyone who loves trying new and excit
Yasir Turi
[email protected]This pie was a huge hit at my dinner party! The combination of textures and flavors was incredible. The crunchy coconut crust, the creamy custard filling, and the chewy mochi pearls were all perfect together. I will definitely be making this pie agai