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In the Oven: Chocolate Chip Cookies

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We are back to basics for our next project: a classic chocolate chip cookie with lots and lots of chips. Fire up your ovens, posting date is April 7!

Chocolate Chip Cookies
 
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Yield: 24 cookies
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup firmly packed dark brown sugar
  • 1⁄2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 2⁄3 cups (16 ounces) semisweet chocolate chips
Instructions
  1. In a large bowl, whisk the flour, salt, and baking soda together and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and beat for 5 seconds.
  3. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
  4. Using a spatula or wooden spoon, fold in the chocolate chips.
  5. Cover the bowl tightly and put in the refrigerator for 6 hours.
  6. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  7. Use an ice cream scoop with a release mechanism to scoop out dough in 2-tablespoon-size balls. Use your hands to shape the dough into perfect balls and place them on the prepared baking sheets, about 1 inch apart. Bake for 12 to 14 minutes, rotating the pans once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken.
  8. Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are delicious warm).
  9. The cookies can be stored in an airtight container for up to 3 days.

 

In the Oven: Peanut Butter Pie with Cookie Crust and Easy Fudge Sauce

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Next up on the schedule: a no-bake, frozen pie! Posting date is March 24.

Peanut Butter Pie with Cookie Crust and Easy Fudge Sauce
 
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Yield: One 9-inch pie
Ingredients
For the chocolate cookie crust
  • 30 chocolate wafer cookies (about 6 ounces)
  • 1 tablespoon sugar
  • 6 tablespoons unsalted butter, melted
For the peanut butter filling with chocolate bottom
  • ½ cup (3 ounces) semisweet chocolate chips
  • ½ teaspoon light corn syrup
  • 8 ounces cream cheese, at room temperature
  • 1 cup creamy peanut butter
  • 2 tablespoons pure vanilla extract
  • ¾ cup firmly packed dark brown sugar
  • 1½ cups heavy cream
For the easy hot fudge sauce
  • 6 ounces milk chocolate, finely chopped
  • 6 ounces dark chocolate (64% cacao), finely chopped
  • 1 cup heavy cream
  • ¼ cup light corn syrup
Instructions
Make the chocolate cookie crust
  1. In a food processor, grind the cookies to a very fine powder. You should have about 1½ cups. Put the crumbs in a bowl and stir in the sugar.
  2. Pour the butter over the crumb mixture and mix until well combined. The mixture will feel wet. Turn the crumb mixture out into a 9-inch pie plate and press it into the bottom and up the sides. You can use the back of a large spoon to even out the crust.
  3. Put the crust in the refrigerator while you make the filling.
Make the peanut butter filling with chocolate bottom
  1. Melt the chocolate chips in a microwave oven or in a double boiler (see page 23). Add the corn syrup and stir to combine. Use a spatula to spread the chocolate in a thin layer on the bottom of the chilled pie crust. Put the crust back in the refrigerator while you make the peanut butter filling.
  2. Put the cream cheese, peanut butter, vanilla, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well combined and completely smooth. Set aside.
  3. In a clean bowl, use the mixer fitted with the whisk attachment to whip the cream until soft peaks form. Remove the bowl from the mixer and, with a rubber spatula, gently fold the whipped cream into the peanut butter mixture until the mixture is uniform in color.
  4. Pour the mixture into the prepared crust and freeze for at least 4 hours. Once the pie is frozen, you can cover it with aluminum foil and freeze for up to 3 days.
Make the easy hot fudge sauce
  1. Place both chocolates in a medium heatproof bowl and set aside.
  2. In a small saucepan, bring the cream to a simmer over medium heat. Add the corn syrup and stir to combine. Remove from the heat and pour over the chocolates. Let the mixture sit for 2 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture in a circle until completely smooth. The hot fudge sauce, cooled to room
  3. temperature and covered tightly, will keep for 3 days in the refrigerator. Rewarm the sauce in a microwave oven on medium heat for 30 seconds, stir, and repeat until the sauce is warm; or reheat it in a small saucepan over low heat.
  4. Place a frozen piece of pie on a large serving plate and spoon 3 heaping tablespoons of the warm sauce directly over the top of the pie. Eat and enjoy immediately.

 

In the Oven: Upstate Cheesecake

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Who’s ready for cheesecake? This monster (in a good way) of a cheesecake comes straight from Matt’s grandmother via Schenectady, NY. Posting date is March 10!

Upstate Cheesecake
 
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Yield: 1 (8-inch) cake
Ingredients
For the simple graham crust
  • 2 1⁄2 cups graham cracker crumbs (about 20 crackers)
  • 1⁄4 cup sugar
  • 1⁄2 cup (1 stick) unsalted butter, softened
For the cream cheese filling
  • 40 ounces (five 8-ounce packages) cream cheese, softened
  • 1 3⁄4 cups sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon grated lemon zest (from about 1 lemon)
  • 1⁄4 teaspoon fresh lemon juice
  • 5 large eggs
  • 2 large egg yolks
  • 1⁄4 cup heavy cream
  • 1⁄2 cup sour cream
Instructions
Make the simple graham crust
  1. Lightly spray a 9-inch springform pan with nonstick cooking spray.
  2. Put the graham cracker crumbs, sugar, and butter in a large bowl. Beat, by hand, until well combined. Press the mixture into the bottom and all the way up the sides of the prepared pan. Put in the refrigerator while you make the filling.
Make the cream cheese filling
  1. Preheat the oven to 500 degrees F.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, sugar, flour, lemon zest, and lemon juice. Beat on medium speed until just combined, being careful not to overbeat (too much air can cause cheesecakes to crack). Add the eggs and egg yolks, one at a time, beating well after each addition. Add the cream and beat until incorporated.
  3. Pour the mixture into the chilled crust and bake for 10 minutes. Open the oven door to let out some heat, and lower the oven temperature to 350 degrees F. Bake until the cheesecake is set around the outside, but still slightly wobbly in the center, 45 minutes to 1 hour, rotating the pan every 15 minutes. Remove from the oven and spread the sour cream over the top of the cheesecake. Return to the oven for 5 more minutes. Turn off the heat, crack the oven door, and let the cheesecake cool completely in the oven (about 1 hour).
  4. Chill the cheesecake in the refrigerator for 8 hours or overnight. When ready to serve, loosen the sides of the crust from the pan with an offset spatula, then remove the springform sides and serve.

 

In the Oven: Lemon Lemon Loaf

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Next up on the schedule: loaves of lemon on lemon on lemon! Posting date is February 24.

Lemon Lemon Loaf
 
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Yield: 2 (9-by-5-by-3-inch) loaves
Ingredients
For the lemon cake
  • 1½ cups cake flour
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 2¼ cups sugar
  • 8 large eggs, at room temperature
  • ¼ cup grated lemon zest (from about 4 lemons)
  • ¼ cup fresh lemon juice
  • 2 cups (4 sticks) unsalted butter, melted and cooled
  • ½ cup sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
For the lemon syrup
  • ⅓ cup fresh lemon juice
  • ⅓ cup sugar
For the lemon glaze (optional)
  • 2 cups confectioners’ sugar, sifted, or more if needed
  • 4 to 6 tablespoons fresh lemon juice
Instructions
Make the lemon cakes
  1. Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.
  2. Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
  3. Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.
  4. Sprinkle in the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.
  5. Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  6. Let cool in the pans for 15 minutes.
Meanwhile, make the lemon syrup
  1. In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.
  2. Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.
  3. Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.
  4. (The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)
If you like, make the lemon glaze
  1. In a small bowl, whisk together the confectioners’ sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners’ sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
  2. The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.

 

In the Oven: Oatmeal Cherry Nut Cookies

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We’re making an updated version of the classic oatmeal cookies next! Posting date is Feb 10. Let’s bake!

Oatmeal Cherry Nut Cookies
 
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Yield: 36 cookies
Ingredients
  • 1 1⁄2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1⁄4 teaspoon ground cardamom
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1⁄4 cups firmly packed dark brown sugar
  • 1⁄4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 3⁄4 cups rolled oats
  • 1 cup (8 ounces) dried cherries
  • 1⁄2 cup (4 ounces) chopped toasted walnuts
Instructions
  1. In a large bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, and cardamom together and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together on medium-high speed until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat for 5 seconds.
  3. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Scrape down the bowl, add the oats, and beat until just combined. Use a spatula or wooden spoon to fold in the cherries and walnuts.
  4. Cover the bowl tightly and refrigerate for 6 hours.
  5. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  6. Drop the dough by rounded tablespoons onto the prepared baking sheets. With the palm of your hand, gently press each cookie down so it forms a tall disk shape. Do not press too hard and do not press it flat. Bake for 12 to 14 minutes, rotating the pans halfway through the baking time, until the cookies just begin to brown.
  7. Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are also delicious warm).
Notes
How to store: The cookies can be stored, in an airtight container, for up to 3 days.

 

In the Oven: Millionaire’s Shortbread

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Next up on the schedule: the “Rich Man’s Twix.” Posting date is January 27!

Millionaire's Shortbread
 
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Yield: 24 bars
Ingredients
For the shortbread
  • ½ cup sugar
  • 1¼ cups (2½ sticks) unsalted butter, softened
  • 2½ cups all-purpose flour
  • 1 large egg yolk, slightly beaten
For the caramel filling
  • 28 ounces sweetened condensed milk (two 14-ounce cans)
For the chocolate glaze
  • 6 ounces dark chocolate (60% cacao), coarsely chopped
  • 1 teaspoon light corn syrup
  • ½ cup (1 stick) unsalted butter, softened, cut into cubes
Instructions
Make the shortbread
  1. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch baking pan.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and butter together until blended.
  3. Add 2 cups of the flour and beat until well combined. Add the egg yolk and beat for a few seconds, or until just combined.
  4. Turn the dough out onto a lightly floured work surface. Dust the top of the dough and your hands with a little flour. Use your hands to gently work the dough into a 6-by-6-inch square. You will have to turn the dough and sprinkle the top with flour as you go. Sprinkle the remaining ½ cup flour on the surface of the dough. Fold the dough over and knead until incorporated, then flatten the dough into a rectangle. Transfer the rectangle to the prepared pan and press it into the pan.
  5. Prick the dough all over with a fork and bake in the center of the oven for 20 to 22 minutes, until golden brown. Transfer to a wire rack and let cool completely.
Make the caramel filling
  1. Stovetop method: Put the sweetened condensed milk in a medium heatproof bowl and set it over a saucepan of boiling water over low heat. Cook for 1 to 1 ½ hours, until thick and caramel colored. Remove the bowl from the pan and beat until smooth.
  2. Microwave oven method: Put the sweetened condensed milk in a large microwave-safe bowl. Cook on 50 percent power (medium) for 4 minutes, stirring briskly halfway through, until smooth. Cook on 30 percent power (medium-low) for 12 to 18 minutes, until very thick and caramel colored, stirring briskly every 2 minutes, until smooth.
  3. Pour the caramel filling over the cooled shortbread and place the pan in the refrigerator until cool, about two hours.
Make the chocolate glaze
  1. In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled caramel layer and use an offset spatula to spread it into an even layer.
  2. Put in the refrigerator for 1 hour, or until the glaze hardens.
  3. Remove the pan from the refrigerator 30 minutes before serving so as not to crack the chocolate glaze. Cut into squares and serve.
  4. The bars can be stored in the refrigerator, tightly covered, for up to 4 days.

 

In the Oven: Espresso Martini

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For our first recipe in the new year: no need to turn on your ovens to make this after-dinner drink. Posting date is January 13.

Espresso Martini
 
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Yield: 2 martinis
Ingredients
  • 2 espresso beans
  • 2 ounces (2 shots) room-temperature or slightly cold freshly brewed espresso
  • 4 ounces vanilla-flavored vodka
  • 2 ounces coffee-flavored liqueur (such as Kahlúa)
Instructions
  1. Put two martini glasses in the freezer to chill for up to 1 hour.
  2. Put one espresso bean in the bottom of each glass.
  3. Pour the espresso, vodka, and coffee liqueur into a shaker filled with ice and shake vigorously. Strain into the glasses and serve immediately.

 

In the Oven: Easy Homemade Granola

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Next up on the schedule: it’s time for granola! Posting date is December 30.

Easy Homemade Granola
 
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Yield: 1 pound
Ingredients
  • 2 cups rolled oats
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 3 tablespoons plus 1 teaspoon vegetable oil
  • ¼ cup honey
  • ¼ cup firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • ⅓ cup whole almonds
  • ⅓ cup whole hazelnuts
  • ⅓ cup golden raisins
  • ⅓ cup dried cherries
Instructions
  1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, toss the oats with the cinnamon and salt.
  3. In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.
  4. Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand, and make a fist. Repeat until all of the oats are coated with the honey mixture. Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.
  5. Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.
  6. Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven.
  7. Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola and use your hands to transfer it to an airtight container. The granola will keep for 1 week.

 

In the Oven: Lemon Drop Cake

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Rev up your ovens, bakers – we’re making a bright, lemon-y cake. Posting date is December 16!

Lemon Drop Cake
 
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Yield: 1 (8-inch) cake
Ingredients
For the lemon drop cake layers
  • 2½ cups cake flour
  • ¾ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup vegetable shortening, at room temperature
  • 1¾ cup sugar
  • 1 tablespoon pure vanilla extract
  • Grated zest of one lemon
  • 1 large egg
  • 1½ cups ice cold water
  • 3 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
For the lemon curd filling
  • ¾ cup fresh lemon juice (from about 6 lemons)
  • Grated zest of 2 lemons
  • 2 large eggs
  • 7 large egg yolks
  • ¾ cup sugar
  • 4 tablespoons (1/2 stick) butter, at room temperature
For the lemon drop frosting
  • 1½ cups sugar
  • ⅓ cup all-purpose flour
  • 1½ cups milk
  • ⅓ cup heavy cream
  • 1½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
  • 1 teaspoon pure vanilla extract
  • ½ cup lemon curd
To assemble the cake
  • 8 mini lemon candies
Instructions
Make the lemon cake layers
  1. Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment, and butter the parchment. Dust with flour, and knock out the excess flour.
  2. In a large bowl, sift the flours, baking powder, baking soda, and salt together. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar, vanilla, and lemon zest and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, add the egg, and beat just until combined. Reduce the speed to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
  4. In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.
  5. Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
Make the lemon curd filling
  1. In a small bowl, pour the lemon juice over the lemon zest and let stand for 10 minutes to soften the zest.
  2. In a nonreactive bowl whisk the eggs, egg yolks, and sugar until combined. Add the lemon zest and lemon juice to the egg mixture and whisk until just combined.
  3. Place your bowl containing the egg mixture over a double boiler. Continuously stir the mixture with a heatproof spatula until the mixture has thickened to a pudding-like texture, about 6 minutes.
  4. Remove the bowl from the heat and whisk in the butter until emulsified. Strain the mixture through a fine-mesh sieve. Take a sheet of plastic wrap and press it into the mixture and around the bowl so that the curd does not form a skin.
  5. Set the lemon curd aside while you make the frosting. Do not refrigerate the curd unless you are saving it for future use.
Make the lemon drop frosting
  1. In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.
  2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
  3. Add the vanilla extract and 1⁄2 cup of the freshly made lemon curd and con- tinue mixing until combined. If the frosting is too soft, put it in the refriger- ator to chill slightly then mix again until it is the proper consistency. If the frosting is too firm place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Assemble the cake
  1. Refrigerate the frosting for a few minutes (but no more) until it can hold its shape. Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about 1 cup of the remaining lemon curd on top. Add the next layer, trim, and fill with 1 cup of the lemon curd, then add the third layer and trim. Crumb coat the cake and refrigerate for about 15 minutes. Frost the sides and top of the cake with the frosting. Garnish with the candies and refrigerate for 15 minutes to firm up the finished cake.
Notes
How to store: This cake will keep beautifully in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days. Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.

 

In the Oven: Bourbon Chocolate Pecan Pie

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Time to make pies! Posting date is December 2.

Bourbon Chocolate Pecan Pie
 
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Yield: One 9-inch pie
Ingredients
  • 1 ball of Classic Pie Dough (½ recipe; page 94), chilled
  • 2 cups pecan halves, toasted
  • 3 large eggs
  • ¾ cup light corn syrup
  • 3 tablespoons sugar
  • 4 tablespoons firmly packed dark brown sugar
  • 3 tablespoons unsalted butter, melted
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons bourbon
  • 1 cup (6 ounces) semisweet chocolate chips
Instructions
  1. Dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Roll out into a 12-inch round. Transfer the dough to a pie dish and carefully work it into the pie dish, folding any overhang under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours, or up to 3 months.
  2. Preheat the oven to 325 degrees F. Coarsely chop ¾ cup of the pecans. Set aside.
  3. In a large bowl, whisk the eggs until combined. Add the corn syrup, sugars, butter, salt, vanilla, and bourbon. Whisk again until combined. Stir in the chopped pecans and set the filling aside.
  4. Spread the chocolate chips evenly along the bottom of the frozen pie shell. Slowly pour the filling on top of the chocolate chips. Arrange the remaining 1¼ cups pecan halves on top of the filling.
  5. Bake in the center of the oven for 30 minutes, then cover the edges of the crust loosely with aluminum foil and bake for another 30 minutes. Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filling sticking to it, bake for another 5 minutes and test again.
  6. Cool the pie on a wire rack and serve warm or at room temperature. The pie can be stored in the refrigerator, tightly covered, for up to 2 days.