Savannah Pie Company

 

Check out this article for The Savannah Pie Company in Robyn Moreno’s Blog!

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Warm weather is a coming, which for me means PIE SEASON! So on 3.14, “Pi” day, we’re kicking it off with this decadent confection from The Savannah Pie Company. Who are all about artisanal creations, made farm to fork and hand-delivered to your door!

Salted Caramel Fleur De Sel Pie

Serves 8 to 10

This pie is the perfect combination of sticky, sweet, and salty— and just downright divine. It begins with a “dry caramel,”which means you start by cooking sugar in a dry pan until it becomes molten. It’s a very simple process; but you’ll need an instant-read or candy thermometer—or a very watchful eye—because the boiling sugar can go from sweet and nutty to bitter and burnt in an instant!   Be sure to cook the sugar in a saucepan with at least a 4-quart capacity.

1 recipe Graham Cracker Crust, baked and cooled (see page 000)

2 ½ cups sugar

1 tablespoon Fleur de Sel, plus more for garnish

1/3 cup dark rum

1 cup (2 sticks) unsalted butter, cut into pieces

3 (14 ounce) sweetened condensed milk

1 cup heavy cream

1 tablespoon confectioners sugar

1 tablespoon dark rum (optional)

1.     Place the sugar in a 4- to 6-quart heavy-bottomed saucepan. Heat dry sugar over medium-high heat, stirring frequently, as it begins to melt (it’s okay if the sugar starts to clump).  Stop stirring once the sugar has melted. Continue cooking until it smells very sweet and almost nutty (but not at all bitter or burnt), is dark, reddish-brown, and reaches 350 degrees on an instant-read or candy thermometer (10-15 minutes).

2.     Slowly and carefully (the caramel will bubble up violently) stir in the rum and 2 teaspoons of the Fleur de Sel. Stir in the butter until completely melted. Carefully ladle out ½ cup of caramel into a heatproof measuring cup and set aside.

3.     Stir the condensed milk into the caramel in the saucepan until it’s completely incorporated and no streaks of brown remain.

4.     Remove pan from the heat and scrape caramel into the baked and cooled piecrust; smooth top of caramel. Wrap pan with plastic wrap and chill until firm and cold (about 4 hours). Pie can be chilled up to one day in advance.

To serve: Whip the cream, confectioners sugar and rum to soft peaks. Sprinkle a few flakes of Fleur de Sel over caramel filling. Pour reserved caramel sauce over the filling and smooth. Tilt and turn the pie plate so the sauce runs unevenly over the filling. If the caramel sauce is too solidified to pour, heat it in microwave in 10-second intervals, stirring in between, until its just pourable but not hot. Mound the whipped cream on top of the caramel sauce—or serve it along side—and serve immediately.

Graham Cracker Crust

2 cups graham cracker crumbs

2 tablespoons sugar

1/2 teaspoon kosher salt

5 tablespoons unsalted butter, melted

Position an oven rack in center position and heat oven to 350 degrees.

Stir together the cookie crumbs, sugar, and salt to combine. Stir in the butter until crumbs are fully moistened. Pour crumb mixture into a 10-inch spring form pan and evenly distribute crumbs over the bottom, gently tapping and pressing with the heal of your hand as you go. Use a flat-bottom cup to firmly tamp down the crumbs.  Bake until crust is dry and firm and just beginning to turn golden brown (about 15 minutes). Cool completely on a wire rack until ready to fill. The crust can be made up to one day ahead, stored at room temperature wrapped tightly in plastic wrap.