Home of Economy-Herald pie recipes: Andrist's 'Raspberry French Silk Pie' introduces judges to leaf lard
Dec. 25—The pie entered by Evan Andrist in the second round of the Home of Economy-Grand Forks Herald Pie Bake-off caused a stir among judges.
Not only did they love the overall taste and look of Andrist's "Raspberry French Silk Pie," but the crust sent them to their cellular phones to investigate a curious ingredient: leaf lard.
According to a website called "The Spruce Eats," leaf lard "specifically comes from the soft, visceral fat from around the pig's kidneys and loin. As such, it has a very delicate, super spreadable consistency at room temperature. This, along with its clean, un-porky flavor, is why leaf lard is considered the highest grade of lard."
"I've never heard of leaf lard," said judge Kristen Whitney, executive chef at the Museum of Art Cafe. "But this is yummy."
With the pie, Andrist, of Grand Forks, advanced into the third week of the month-long contest, which was held in August and September. Sixteen bakers participated in the first-ever tournament.
Following is his recipe for "Raspberry French Silk Pie." During the holiday season, the Herald will be publishing the recipes of all 30 pies entered in this year's Home of Economy-Grand Forks Herald Pie Bake-off.
Recipes will variously publish in print, e-editions and online and will be compiled on the Herald's website.
Baker: Evan Andrist
Hometown: Grand Forks
Business sponsor: Sponsored by the North Dakota State Mill and Elevator
Crust
1/4 tsp salt
1 cup + 2 Tbsp all-purpose flour
1/4 cup unsalted butter, very cold
1/4 cup rendered leaf lard
3 Tbsp ice water
Directions:
1. Mix flour and salt into a bowl. Cut butter into the flour mixture until the butter is in pea-sized pieces. Add the lard and cut until it is in pea-sized pieces, as well.
2. Add the water to the bowl, one tablespoon at a time, mixing until the dough begins to come together in a shaggy mess.
3. Turn the dough out onto a mat, form it into a ball, wrap tightly in plastic wrap, and refrigerate for at least two hours.
4. Roll and place into pie plate, and chill until firm (~1 hour).
5. Preheat the oven to 375° F. Line the pie shell with parchment paper and fill with sugar. Bake until golden brown (~40 to 60 minutes).
Raspberry Puree
2 cups frozen raspberries
2 tsp triple sec
1 cup water
1/4 cup sugar
1 Tbsp cornstarch
Directions:
1. Blend raspberries, triple sec and water in blender.
2. Pour through a strainer to remove seeds. Repeat until all seeds are gone.
3. Whisk sugar, cornstarch and puree in a small pot.
4. Bring to boil over medium heat.
5. Cool in fridge until slightly thick but still runny.
6. Save 3 Tbsp for the whipped cream.
7. Pour into cooled pie crust and chill.
Raspberry Whipped Cream
1 cup heavy whipping cream
3 Tbsp raspberry puree
2 Tbsp powdered sugar
Whisk together on high until stiff peaks form.
Regular Whipped Cream
1 cup heavy whipping cream
1 tsp vanilla extract
2 Tbsp powdered sugar
Whisk together on high until stiff peaks form.
French Silk Filling
4 oz. unsweetened baking chocolate
1 cup salted butter
1- 1/2 cups granulated sugar
1 tsp vanilla extract
3 whole eggs
Directions:
1. Melt chocolate, set in fridge to cool.
2. In a large bowl, beat butter and sugar until the butter is fluffy.
3. Add cooled but still liquid chocolate and vanilla extract. Mix until well blended.
4. Add eggs, one at a time. Mix using the whisk attachment for 10 to 15 minutes or until sugar is mostly dissolved.
5. Pour on top of raspberry puree/pie crust and chill until set (1 to 2 hours)
6. Garnish with whipped cream, chocolate curls and raspberries.
