C

risp Coconut and Chocolate Pie

Despite its chic appearance, this dessert is really an uncomplicated

icebox pie at heart. And its gluten-free, to boot. The pie requires only
four ingredientsbutter, chocolate, cream, and shredded coconut.
The press-in crust comes together in seconds in a food processor. After
its baked, the shell is filled with velvety ganache, which sets to a lovely,
smooth sheen. M akes one 9 -inch pie

for the crust

1. Make the crust: Preheat oven to 350F. In a food processor, process

4 tablespoons unsalted butter,

softened
11 ounces (about 6 cups)
sweetened shredded coconut

butter and one-t hird of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture, and combine with your fingers.
2. Place a 9-inch pie plate on a parchment-lined rimmed baking sheet.

for the filling

1 cups heavy cream

8 ounces bittersweet chocolate
(preferably 61 percent cacao),
finely chopped

Press coconut mixture into bottom and up sides of pan to form crust,
leaving top edges loose and fluffy. Place a foil ring (see page 324) over
edge to prevent burning. Bake until center begins to brown, 10 to
15minutes; remove foil, and bake until edges are browned, 4 to 6 minutes more. Transfer crust to a wire rack to cool completely.
3. Make the filling: Bring cream just to a boil in a small saucepan; pour

over chocolate in a medium heatproof bowl. Let sit 10 minutes, then

stir until chocolate is completely melted and mixture is combined. Pour
into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.

pouring ganache into crust

86 | sleek

C
risp Coconut and Chocolate Pie

Despite its chic appearance, this dessert is really an uncomplicated

icebox pie at heart. And its gluten-free, to boot. The pie requires only
four ingredientsbutter, chocolate, cream, and shredded coconut.
The press-in crust comes together in seconds in a food processor. After
its baked, the shell is filled with velvety ganache, which sets to a lovely,
smooth sheen. M akes one 9 -inch pie

for the crust

1. Make the crust: Preheat oven to 350F. In a food processor, process

4 tablespoons unsalted butter,

softened
11 ounces (about 6 cups)
sweetened shredded coconut

butter and one-t hird of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture, and combine with your fingers.
2. Place a 9-inch pie plate on a parchment-lined rimmed baking sheet.

for the filling

1 cups heavy cream

8 ounces bittersweet chocolate
(preferably 61 percent cacao),
finely chopped

Press coconut mixture into bottom and up sides of pan to form crust,
leaving top edges loose and fluffy. Place a foil ring (see page 324) over
edge to prevent burning. Bake until center begins to brown, 10 to
15minutes; remove foil, and bake until edges are browned, 4 to 6 minutes more. Transfer crust to a wire rack to cool completely.
3. Make the filling: Bring cream just to a boil in a small saucepan; pour

over chocolate in a medium heatproof bowl. Let sit 10 minutes, then

stir until chocolate is completely melted and mixture is combined. Pour
into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.

pouring ganache into crust

86 | sleek

Sour Cherry Pie

A winning combination of tart and sweet, this county-fair favorite is

marked by a tightly woven lattice crust. Sour cherries enjoy a short
seasontypically a few weeks in late June and early Julyso snap them
up when you see them, and freeze any extras: Line a baking sheet
with parchment and freeze pitted cherries in a single layer. Transfer
frozen cherries to a resealable bag; they should keep in the freezer
up to one year. M akes one 9 -inch pie

1
3


2

1
2
1

All-purpose flour, for dusting

Pte Brise (page 322)
cup granulated sugar
tablespoons cornstarch
teaspoon salt
teaspoon ground cinnamon
pounds (about 6 cups)
fresh sour cherries, pitted,
or 1pounds frozen sour
cherries, partially thawed
teaspoon pure vanilla extract
tablespoons unsalted butter,
cut into small pieces
large egg, lightly beaten, for
egg wash
Coarse sanding sugar, for
sprinkling

1. On a lightly floured surface, roll out 1 disk of dough to a 13-inch

round, D inch thick. Fit into a 9-inch pie plate, and trim dough, leaving
a -inch overhang; refrigerate or freeze until firm, about 30 minutes.
2. On lightly f loured parchm ent, roll out second disk of dough

Dinch thick. Using a clean ruler as a guide, cut 14 strips (about inch
wide) with a pastry wheel or sharp knife. Place strips (and parchment)
on a baking sheet, and refrigerate until firm, 10 minutes.
3. Combine granulated sugar, cornstarch, salt, and cinnamon in a large

bowl. Add cherries and vanilla, and toss. Pour cherry mixture into pie plate.
Dot with butter. Lightly brush exposed edge of shell with beaten egg.
4. Weave the lattice (see page 328): Lay 7 strips of dough across pie. Fold

back every other strip. Lay another strip perpendicular in center of pie.
Unfold strips over perpend icular strip. Fold back strips under perpendicular strip. Lay second perpendicular strip next to first. Unfold strips
over second perpendicular strip. Repeat, weaving strips across half the
pie. Return to center, lay a perpendicular strip on unwoven side of pie,
and repeat. Trim strips to 1-inch overhang. Tuck overhang under edge of
shell, and crimp to seal. Brush lattice with egg wash, and sprinkle with
sanding sugar. Refrigerate or freeze 30 minutes.
5. Preheat oven to 375F. Transfer pie plate to a parchment-lined rimmed

baking sheet. Bake until crust is golden brown and juices are bubbling;
if using fresh cherr ies, begin checking after 1 hour; if using frozen,
about 95 minutes. (If top browns too quickly, tent with foil.)
6. Transfer pie to a wire rack; let cool completely. Pie can be kept at room

temperature, tented with foil, up to 1 day.

230 | artful

artful | 231

Sour Cherry Pie

A winning combination of tart and sweet, this county-fair favorite is

marked by a tightly woven lattice crust. Sour cherries enjoy a short
seasontypically a few weeks in late June and early Julyso snap them
up when you see them, and freeze any extras: Line a baking sheet
with parchment and freeze pitted cherries in a single layer. Transfer
frozen cherries to a resealable bag; they should keep in the freezer
up to one year. M akes one 9 -inch pie

1
3


2

1
2
1

All-purpose flour, for dusting

Pte Brise (page 322)
cup granulated sugar
tablespoons cornstarch
teaspoon salt
teaspoon ground cinnamon
pounds (about 6 cups)
fresh sour cherries, pitted,
or 1pounds frozen sour
cherries, partially thawed
teaspoon pure vanilla extract
tablespoons unsalted butter,
cut into small pieces
large egg, lightly beaten, for
egg wash
Coarse sanding sugar, for
sprinkling

1. On a lightly floured surface, roll out 1 disk of dough to a 13-inch

round, D inch thick. Fit into a 9-inch pie plate, and trim dough, leaving
a -inch overhang; refrigerate or freeze until firm, about 30 minutes.
2. On lightly f loured parchm ent, roll out second disk of dough

Dinch thick. Using a clean ruler as a guide, cut 14 strips (about inch
wide) with a pastry wheel or sharp knife. Place strips (and parchment)
on a baking sheet, and refrigerate until firm, 10 minutes.
3. Combine granulated sugar, cornstarch, salt, and cinnamon in a large

bowl. Add cherries and vanilla, and toss. Pour cherry mixture into pie plate.
Dot with butter. Lightly brush exposed edge of shell with beaten egg.
4. Weave the lattice (see page 328): Lay 7 strips of dough across pie. Fold

back every other strip. Lay another strip perpendicular in center of pie.
Unfold strips over perpend icular strip. Fold back strips under perpendicular strip. Lay second perpendicular strip next to first. Unfold strips
over second perpendicular strip. Repeat, weaving strips across half the
pie. Return to center, lay a perpendicular strip on unwoven side of pie,
and repeat. Trim strips to 1-inch overhang. Tuck overhang under edge of
shell, and crimp to seal. Brush lattice with egg wash, and sprinkle with
sanding sugar. Refrigerate or freeze 30 minutes.
5. Preheat oven to 375F. Transfer pie plate to a parchment-lined rimmed

baking sheet. Bake until crust is golden brown and juices are bubbling;
if using fresh cherr ies, begin checking after 1 hour; if using frozen,
about 95 minutes. (If top browns too quickly, tent with foil.)
6. Transfer pie to a wire rack; let cool completely. Pie can be kept at room

temperature, tented with foil, up to 1 day.

230 | artful

artful | 231

2 8 6 | s avo r y

C
herry Tomato, Mozzarella, and
Zucchini Pie

This pie combines the ease of a galetteno need to attach a top crust
or crimp any edgeswith the convenience of oven-to-table serving.
Before the tender dough is fitted in the pie plate, it is cut into flaps around
the edge for neat, even folding over the filling. When the pie emerges
from the oven, the tomatoes will be near bursting, their juices mingling
with the cheeses, zucchini, and basil. It just might remind you of another
delicious savory pie: pizza. M akes one 9 -inch pie

for the crust

1. Make the crust: Pulse flour, cheese, salt, and butter in a food processor

2 cups all-purpose flour, plus

more for dusting
cup finely grated Parmesan
cheese
1 teaspoon coarse salt
cup (1 sticks) cold unsalted
butter, cut into pieces
1 large egg yolk, plus 1 large
egg yolk, for egg wash
to cup ice water
1 tablespoon heavy cream, for
egg wash

until mixture resembles coarse meal. Add 1 egg yolk; pulse to combine.
Drizzle in cup ice water, and pulse until dough just comes together.
(If dough is still crumbly, add up to cup more water, 1 tablespoon at a
time.) Form dough into a disk, and wrap in plastic. Refrigerate or freeze
until firm, about 30 minutes.

for the filling

2 tablespoons extra-v irgin

olive oil
1 shallot, finely chopped
1 small zucchini, halved
lengthwise and cut crosswise
into -inch-thick half-moons
1 pounds cherry tomatoes
cup grated Parmesan cheese
4 ounces bocconcini (fresh
mozzarella balls) or fresh
mozzarella (1-inch pieces)
3 tablespoons fresh basil
leaves, chopped
cup plus 2 tablespoons allpurpose flour
Coarse salt and freshly
ground pepper

2. Make the filling: Heat 1 tablespoon oil in a skillet over medium. Add

shallot; cook, stirring occasionally, until softened, about 3 minutes. Add

zucchini; cook, stirring occasionally, until light golden and liquid has
been released, about 5 minutes. Transfer to a large bowl.
3. Halve one-t hird of the tomatoes. Stir halved and whole tomatoes,

both cheeses, basil, and flour into shallot-z ucchini mixture. Season
with salt and pepper.
4. On a lightly floured surface, roll out dough to a 13-inch round, about

inch thick. Make seven 3-inch-long cuts around edge of dough, evenly
spaced. Transfer to a 9-inch pie plate. Drizzle shell with remaining tablespoon oil. Transfer filling to shell. Fold in flaps of dough, slightly overlapping. Refrigerate until dough is firm, about 30 minutes.
5. Preheat oven to 375F. Whisk cream and remaining egg yolk in a small

bowl, and brush over crust. Bake pie on a parchment-lined rimmed baking sheet until crust is golden brown and juices are bubbling, 70 to 80
minutes. Transfer to a wire rack to cool slightly. Serve warm.

s av o r y | 2 8 7

Excerpted from Martha Stewarts New Pies and

Tarts by Martha Stewart. Copyright 2011 by
Martha Stewart. Excerpted by permission of
Clarkson Potter, a division of Random House,
Inc. All rights reserved. No part of this excerpt
may be reproduced or reprinted without
permission in writing from the publisher.