Day 3: Be Domestic + Learn How to Bake

Impress your friends (and your man!) with your new found skills. The opportunities to shine in our aprons are endless.

Vanilla Bourbon Cherry-Blueberry Pie via Half Baked Harvest

Ingredients

Crust

  • 1/3 cup almond flour
  • 1/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 2 1/2 cups all-purpose flour, plus more for rolling
  • 1 cup (2 sticks) chilled unsalted butter, cut into pieces
  • 2 large egg yolks
  • 1/4 cup cold water

Pie

  • 2 pounds fresh cherries, pitted
  • 1 pound fresh blueberries
  • 3/4 cup coconut sugar or brown sugar
  • 3 tablespoons cornstarch
  • 1/4 cup bourbon
  • 1 tablespoon vanilla extract
  • 1 vanilla bean, seeds removed from the pod
  • zest from 1 lemon
  • 1 egg, beaten
  • demerara sugar or granulated sugar, for sprinkling (optional)

Instructions

Crust

  1. Pulse the almond flour, granulated sugar, salt, and all-purpose flour in a large food processor. Add butter and pulse until mixture resembles coarse cornmeal.
  2. Whisk egg yolks with 1/4 cup ice water in a small bowl and then add the eggs to the flour mixture. Pulse, drizzling in more ice water as needed (no more than 1 tablespoon at a time), until dough just comes together (a few dry spots are ok).
  3. Gently knead dough on a lightly floured surface until no dry spots remain, about 1 minute. Divide dough in half. Shape each piece into a circle disk and wrap in plastic wrap. Place in the fridge for at least 2 hours or up to 3 days.

Pie

  1. Remove the dough from the fridge and let it sit on the counter 5 minutes to soften. Meanwhile grease a 9-inch pie plate and preheat the oven to 425 degrees F.
  2. Roll out 1 disk of dough on a lightly floured surface to a 12-inch round. Carefully transfer the crust into the prepared pie plate. Lift up the edges and allow the dough to sink down into the dish. Trim edges to even out crust if needed, then prick the bottom of the dough with a fork a few times.
  3. Now grab the remaining dough disk and roll it out onto a lightly floured surface to a 12-inch round.
  4. Transfer to a parchment-lined baking sheet. Using a small star cookie cutter, a 3/4 inch diameter pastry tip or cookie cutter, punch out holes, leaving a half inch border free of holes along the outside edges. Place the dough in the fridge.
  5. In a large bowl toss together the cherries. blueberries, coconut sugar, cornstarch, bourbon, vanilla extract, vanilla bean seeds and zest of 1 lemon. Toss well to coat making sure everything is well mixed. Spoon the filling into the prepared pie plate. Make sure to scrape in all the good juices left in the bowl!
  6. Grab the pie dough in the fridge and carefully lift the parchment paper and place it right over top of the pie. Push the edges of the top crust into the pie plate and then crimp the edges of the bottom crust together with the top crust. You can crimp fancy or crimp simple...I went with simple.
  7. Brush the top crust with egg and sprinkle with demerara sugar. Chill pie until crust is firm, about 30 minutes.
  8. Place pie on a baking sheet and bake until crust is golden, about 30 minutes. Reduce oven temperature to 350 degrees F. and bake until juices are bubbling and crust is deep golden brown, about 50–60 minutes longer. If the crust is getting too brown, tent with foil. Transfer to a wire rack and let cool at least 4 hours before slicing.

Ten Minute Cake via Paper & Stitch

 

Ingredients

  • store-bought angel food cake, or make your own with your favorite recipe  
  • whipped topping (I used Cool Whip, but you can use any whipped topping you'd like)  
  • fresh blueberries
  • a plastic bag  
  • a meat tenderizer or rubber mallet  
  • a spoon

Instructions

  1. Remove the store-bought angel food cake from the packaging and arrange it on a cake plate. That way you don't have to move it again.
  2. Next, pour about a third to one half of a container of fresh blueberries into a plastic bag, remove the air and close it. *I tired to pick out the blueberries that were most ripe (or even over ripe) for this part. Then, using the flat part of a meat tenderizer, smash the blueberries to release the juices and squish the skins.
  3. Add the smashed blueberries and juice to the whipped topping and stir until everything is well mixed. I used -- ounces of Cool Whip. This will give you a very light purple color. If you want something that is a bit more saturated, you can add a tiny bit of purple food coloring gel.
  4. With a spoon (no need to use an icing spatula - it's really not that fancy), start spooning on the whipped mixture generously. Start at the top of the cake and let it fall down the sides naturally on it's on, as you add more to the top.
  5. Continue this process all the way around the cake. And add additional (whole) blueberries on top to finish. That's it! All done.


Meyer Lemon Tart via The Food Charlatan

Ingredients

Shortbread crust

  • 3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces
  • 2/3 cup powdered sugar
  • 1 and 3/4 cups all-purpose flour, spooned and leveled
  • 2 tablespoons cornstarch
  • 1 and 1/4 teaspoons kosher salt

Filling

  •  
  • 3 large eggs
  • 2 large egg yolks
  • 3/4 cup sugar
  • 3 tablespoons honey
  • 1 tablespoon finely grated Meyer lemon zest
  • 2/3 cup fresh Meyer lemon juice (3 large)
  • 1/4 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with nonstick spray or butter.
  2. Add the butter and powdered sugar to a food processor. Pulse until the mixture is smooth.
  3. Whisk together 1 and 3/4 cup flour, 2 teaspoons cornstarch, and 1 and 1/4 teaspoon kosher salt. Add it to the food processor (save the bowl) and pulse until the mixture resembles small pebbles. Don't over do it, but do make sure that the flour is incorporated.
  4. Dump the mixture into the prepared pan. Grease your hands well, and press the crust into the pan about 1 and 1/2 inches up the sides. If you encounter a particularly sticky section, sprinkle it with flour and pat it in. A glass or measuring cup may be useful in pressing the crust into the corners.
  5. (At this point you can cover the crust and refrigerate for 24 hours. I mean, if you're a planner. Not me.)
  6. Bake at 325 for about 24 minutes, or until the edges are beginning to brown and the center is firm to the touch. When the crust is done, turn the oven down to 300 degrees F.
  7. While the crust is baking, make the filling: In a large bowl or stand mixer, whisk together the 3 eggs and 2 egg yolks. Whisk in sugar, honey, lemon juice, and lemon zest.
  8. In the same bowl that you combined the flour for the crust, add 1/4 cup flour, 2 teaspoons cornstarch, and 1/4 teaspoon salt. Add to the egg mixture. Whisk it well. If there are lumps of flour, there will be lumps of flour in your tart, so try to get them all out.
  9. Pour the filling into the hot crust. Carefully transfer it to the 300 degree oven (the filling is quite liquid-y). Bake for 30 minutes or more, until the center is not longer wiggly.
  10. Let cool on a wire rack. Cover and chill for 3+ hours. (I also think it tastes great room-temp)
  11. To serve, carefully slide a knife in between the crust and the pan, all the way around the edge, then release the springform pan.