From the tart and fruity to the luscious and gooey, Lomelino's Pies: A Sweet Celebration of Pies, Galettes, and Tarts (Roost Books, 2017), by Linda Lomelino world-renowned baker and food photographer, offers a delicious range of sweet pastries. Beginning with a chapter entitled, “Pie School,” Lomelino shares her secrets to perfecting each step of pie baking, with lessons on crafting perfect dough, tips for choosing fillings and glazes, and advice on pans, storage, and uses for leftovers. Master both classics and innovative additions, including recipes for unusual pie toppings, pie pops, and even gluten-free galettes. The following excerpt is from the “Single-Crust Pies” Chapter.This banoffee pie is a wonderful classic and one of the easiest pies you can make. I make my banoffee pies in small pans with a little honeycomb on top for extra chew resistance. Honeycomb is a crisp and sweet candy that tastes a little like caramel. If you make it with honey, it will have a distinct honey flavor.
• 8 ounces digestive biscuits or graham crackers
• 7 tablespoons (3-1/2 ounces) butter
• 1/4 cup granulated sugar
• 1 tablespoon honey or golden syrup
• 1/2 teaspoon baking soda
Banana and Dulce De Leche Filling
• 1 can dulce de leche (14 ounces)
• 3 bananas
• 1 cup whipping cream
• 1 ounce dark chocolate (70 percent cocoa)
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a food processor, pulse the digestive biscuits to fine crumbs. Melt the butter and mix it into the cookie crumbs. Divide the mixture among three pie pans and press it into each pan to form the shell. Bake the pie shell on the middle rack of the oven for 12 minutes. Remove the pie shell from the oven and let it cool completely.
1. Line a baking sheet with parchment paper.
2. Pour the sugar into a saucepan and heat it on medium. When the sugar begins to melt around the edge, use a spoon to care-fully stir it to the center of the pan until all the sugar has melted and is golden brown.
3. Add the honey and let it melt into the sugar. Remove the pan from the heat and quickly stir in the baking soda. The mixture will immediately begin to bubble up, so you have to work quickly before it hardens. Pour the mixture onto the parchment paper and let it set completely; it will take 20 to 30 minutes.
4. Break the honeycomb into smaller pieces.
Tip: Dip pieces of the honeycomb in melted dark chocolate and let the chocolate set. Amazingly good! If you have any leftover honeycomb, you can save it in an airtight jar. Use it as soon as possible, before it becomes sticky.
Banana and Dulce de Leche Filling
1. Spread the dulce de leche in the pie shells. Slice the bananas and arrange them on top. Beat the whipping cream until fluffy and then spoon some onto each pie.
2. Chop the chocolate and sprinkle it over the pies together with the honeycomb bits.
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From Lomelino's Pies by Linda Lomelino, © 2017 by Linda Lomelino. Photographs by Linda Lomelino, © 2017 by Linda Lomelino. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.