Serve up a lemon and blueberry stack pie, more

Ever struggled to choose just one pie flavor? Well, good news, now you can savor two at once — and not look like a glutton. Stack pies are back in vogue and New York Times columnist Melissa Clark is serving up two tasty combinations: Lemon and blueberry stack pie and a bourbon fudge and brown butter pecan stack pie.

Bourbon fudge and brown butter pecan stack pie
Servings:

Makes 10 to 12 servings

Ingredients

  • For the crusts:

    • 2 1/2 cups all-purpose flour
    • 1/2 teaspoon fine sea salt
    • 2 1/2 sticks unsalted butter, preferably a high-fat, European-style butter like Plugra, chilled and cut into 1/2-inch pieces
    • 8 to 10 tablespoons ice water
  • Brown butter pecan pie filling:

    • 1 cup maple syrup
    • 1/2 cup dark brown sugar
    • 2 cups pecan halves (about 6 ounces), toasted (see note)
    • 4 tablespoons unsalted butter
    • 3 large eggs
    • 1 tablespoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon fine sea salt
    • 1 1/4 cups granulated sugar
    • 3/4 cup melted butter (1 1/2 sticks)
    • 3 large eggs, at room temperature
    • 1/3 cup all-purpose flour
    • 1/4 cup unsweetened cocoa
    • 1/4 teaspoon fine sea salt
    • 2 tablespoon Bourbon
    • Whipped crème fraiche, for serving

Preparation

Baking Directions:

Lemon and blueberry stack pie
Servings:

Makes 10 to 12 servings

Ingredients

  • For the crusts:

    • 2 1/2 cups all-purpose flour
    • 1/2 teaspoon fine sea salt
    • 2 1/2 sticks unsalted butter, preferably a high-fat, European-style butter like Plugra, chilled and cut into 1/2-inch pieces
    • 8 to 10 tablespoons ice water
  • Lemon pie filling:

    • 2 large lemons
    • 1 1/4 cups granulated sugar
    • 2 tablespoons cornstarch
    • Pinch kosher salt
    • 1/2 cup (1 stick) unsalted butter, melted
    • 1 large egg
    • 2 large egg yolks
  • Blueberry pie filling:

    • 5 cups blueberries
    • 2/3 cup plus 2 tablespoons sugar
    • 2 tablespoons quick cooking or instant tapioca
    • 2 tablespoons lemon juice
    • 1/2 teaspoon grated lemon zest
    • 1/4 teaspoon fine sea salt

Preparation

Baking Directions:

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