Mud Turtle Pie

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I added bourbon to the Egg Yolk Carmel and let me tell you, it is such a wonderful addition!

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I am floored by the delicate balance of flavors. I used the Dark Chocolate Ganache option and added 2.5 Tablespoons of Maker’s Mark Bourbon along with the vanilla which is just enough alcohol to leave a hint of flavor dimensions. I also paired Talenti Southern Butter Pecan Gelato and it is truly a match made in food heaven. Thank you Rose Levy Beranbaum for such a wonderful recipe!

This recipe is from Rose Levy Beranbaum’s new baking book:

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HOW IT WORKS:

Each week we as Alpha Bakers, are assigned one of the recipes from Rose’s new baking book and we as a group all over the world bake the same recipe at the same time.  Our objective is to share our successes, where we got stumped, what questions did we have along the way, our joys and in some cases our baking shortcomings.

FAIR WARNING:

PER MY WEB HOST, in order to leave a comment on my site, you will need to click on the title of the blog each week.  It opens into a new blog window in which comments are able to be left at the bottom of the blog. Thank you all for your comments!

FULL DISCLOSURE: This week did cheat and I did  not follow the recipe verbatim. However, I added bourbon to the pure vanilla extract portion of the recipe and I LOVE IT!

First we begin with Rose’s Perfectly Flaky and Tender Cream Cheese Pie Crust, of which I adore.  After you make this a few times, it kind of feels like home each time you smell the mixture of the flour, butter and the cream cheese.  The cider vinegar is what gives the special and unique flavor of home to me.

I’m not a name brand person per se, but there are some brands that I have come to rely on for their quality and superior taste. 

Land-O-Lakes butter and Land-O-Lakes heavy cream meet those quality marks for me.  So when I saw a new Land-O-Lakes butter product that I haven’t yet tried, I actually experienced what I call

“Bakers Lust” in the Walmart Dairy Isle….

Just look at it!

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We first weighted our our butter. I used what was left of the European Style butter on the right and added regular Land-O-Lakes on the left; Notice the color difference as the ES butter is deeper and richer in flavor

We first weighted our our butter. I used what was left of the unsalted European Style butter on the right and added regular unsalted Land-O-Lakes on the left; Notice the color difference as the European Style butter is deeper and richer in flavor

 

Butter was then cut into individual cubes and placed in a plastic bag and placed in freezer

Butter was then cut into individual cubes and placed in a plastic bag and placed in freezer

Mise en place for the dry ingredients which were measured per recipe, sifted and placed in a plastic bag inside the bowl I will mix the dough in also placed in the freezer

Mise en place for the dry ingredients which were measured per recipe, sifted and placed in a plastic bag inside the bowl I will mix the dough in also placed in the freezer

After the butter and flour mixture has frozen for the allotted amount of time, the cream cheese was measured, then cut into cubes

After the butter and flour mixture has frozen for the allotted amount of time, the cream cheese was measured

then cut into cubes

then cut into cubes

Dough Mise en place at this stage

Dough Mise en place at this stage

With a plastic glove, the cream cheese is rubbed between your fingers with the flour mixture until...

With a plastic glove, the cream cheese is rubbed between your fingers with the flour mixture until…

you reach a fine meal texture

you reach a fine meal texture

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The mixture is transferred back into he plastic bag and the frozen, cubed butter is a added

The mixture is transferred back into he plastic bag and the frozen, cubed butter is a added

All of the air is released from the bag

All of the air is released from the bag

With a frozen rolling pin, the butter is rolled into thin sheets much like the concept of dough lamination for puff pastry

With a frozen rolling pin, the butter is rolled into thin sheets much like the concept of dough lamination for puff pastry

Continue until thin sheets of dough have been created - front and back of the dough

Continue until thin sheets of dough have been created – front and back of the dough

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The packet is then frozen for the specified amount of time to ensure any warming of the flour and butter through friction have been eliminated

The packet is then frozen for the specified amount of time to ensure any warming of the flour and butter through friction have been eliminated

The liquid ingredients were then added to form the dough structure

The liquid ingredients were then added to form the dough structure

A disc is formed and refrigerated for the specified amount of time before rolling. Notice the beautiful streaks of butter

A disc is formed and refrigerated for the specified amount of time before rolling. Notice the beautiful streaks of butter

Per Rose’s recipe, the dough is chilled per the allotted amount of time

Almost there

Almost there

Dough is rolled to at least 13 circular inches

Dough is rolled to at least 13 circular inches

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I find that my chef stainless steel bowl measures 13 inches and I use this as a guide to know I have the desired circumference

I find that my chef stainless steel bowl measures 13 inches and I use this as a guide to know I have the desired circumference

Dough is then cut to measure

Dough is then cut to measure

And the dough is now ready to be put back in the freezer to bring back to the correct temperature

And the dough is now ready to be put back in the freezer to bring back to the correct temperature

I crimped the dough edges

I crimped the dough edges

Then quadruple wrapped the dough and placed in refrigeration to set

Then quadruple wrapped the dough and placed in refrigeration to set

Next the pie shell was baked per recipe instructions

Next the pie shell was baked per recipe instructions

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As the Dark Chocolate Ganache needed to cool for a few hours, I made this next before the filling

As the Dark Chocolate Ganache needed to cool for a few hours, I made this next before the filling.  Here is my mise en place

Chocolate was cut into fine pieces by hand with my 10 inch chef knife

Chocolate was cut into fine pieces by hand with my 10 inch chef knife

Cream was brought to temperature as small bubbles had just began to surface at the edges of the sauce pan

Cream was brought to temperature as small bubbles had just began to surface at the edges of the sauce pan

Warm heavy cream was poured over the chocolate, allowed to set then stirred to incorporate fully

Warm heavy cream was poured over the chocolate, allowed to set then stirred to incorporate fully; then covered for a few hours to begin the first set

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Roasted pecans were measured for the fillling

Roasted pecans were measured for the filling

Filling ingredients were added to simmer until the goal temperature was reached

Filling ingredients were added to simmer until the goal temperature was reached

Filling was strained

Filling was strained

Flavorings added

Flavorings added

Pie shell prepared with pecans

Pie shell prepared with pecans

Filling added then baked for the final time to set the filling

Filling added then baked for the final time to set the filling

Cooked filling cooled for the allotted amount of time

Cooked filling cooled for the allotted amount of time

Cooled ganache was added and spread per recipe instructions

Cooled ganache was added and spread per recipe instructions

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After the pie finished the final ganache set over night under the cake dome, VOILA

After the pie finished the final ganache set over night under the cake dome, VOILA

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Next I decided to top off this delicious pie with Talenti Southern Pecan Gelato

Next I decided to top off this delicious pie with Talenti Southern Pecan Gelato

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8 thoughts on “Mud Turtle Pie

    • Peggy Pegs, Like all of Rose’s recipes, it is not sweet. I used the Dark Chocolate Ganache option and which did not add the additional sweetness that White Chocolate would have created. I LOVED this pie even with the gelato, not that sweet, but just right !

  1. Maker’s Mark, that’s supposed to be the really good stuff! Your pie fluting looks so nice. Couldn’t you just dive into that caramel filling?! Going to remember the pairing of the gelato. What a refreshing change from whipped cream at Thanksgiving. Well done, Tony.

    • Thank you Vicki Granny. I tend to only use Maker’s Mark with baking like I use only Land-O-Lakes products. I like the similarity of the bourbon flavor that it creates in all of my baked goods. The Gelato was simply one of the best dessert parings I have found; well there was the dry Chardonnay, creamy goat cheese with the Pepparkarors…LOL

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