Baby stack pies

Baby stack pies

By
From
The Pie Project
Serves
4
Photographer
Kirsten Jenkins

I have such a soft spot for stack pie – a Southern American pie that came about when churchgoers took pies to functions, and stacked them up on top of each other as a mode of transport. They sliced them like a layer cake to serve. It was really more like a Tupperware solution than a considered dessert. This recipe uses a traditional chess pie, but I’ve replaced the frosting with thick layers of sour cream and raspberries to cut through the sweetness. It is dedicated to our fellow Feasties at the magazine – Anita, Lara, Dan, Alix, Rachel, Eloise and Dylan – who share our love of this heroic pie. — Phoebe

Ingredients

Quantity Ingredient
2 x 435g frozen careme vanilla bean pastry, thawed, or other bought sweet shortcrust rolled to a thickness of 3 mm
60g unsalted butter, melted then cooled completely, to prevent splitting
220g caster sugar
1 tablespoon fine polenta
2 eggs
2 tablespoons pouring cream
2 teaspoons apple cider vinegar
1/2 teaspoon vanilla bean paste
160g sour cream
2 tablespoons crushed freeze-dried raspberries, to serve

Method

  1. Cut out six 15 cm rounds from the pastry and press into the base and sides of six 11 cm fluted tart tins. Trim the edges and chill for 2 hours.
  2. Preheat the oven to 200°C. Line the pastry cases with baking paper and fill with baking beads (or uncooked rice or dried beans). Cook for 20 minutes or until the pastry is light golden. Remove the baking paper and baking beads then cook for a further 5 minutes or until golden and dry. Remove from the oven and leave to cool. Reduce the oven temperature to 150°C.
  3. Whisk together the butter, sugar, polenta, eggs, cream, vinegar and vanilla in a bowl, then divide among the pastry cases. Place on a baking tray and bake for 18 minutes or until just set. Allow to cool completely, then chill for 2 hours until cold.
  4. Spread the top of each tart with a heaped tablespoon of sour cream then stack three on top of each other to make two stack pies. Scatter with the freeze-dried raspberries and cut in half to serve.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
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