In late October, I accomplished something unexpected: making an apple pie. This was such a surprise, because considering I’ve spent the last 19 years sneering at pies, here I was, loving pie, going for my second slice. I ended up having leftover pie crust dough. What to do, what to do…
I wanted to challenge myself just a little by making something non-pie, something I’ve never made/tasted before, and something sans-recipe. The result? Three non-pie, new to me, recipe-less desserts.
First of all, the pie crust does require a recipe. I got mine from the wonderful Bunner Bakery‘s cookbook in Toronto. It’s absolutely scrumptious, but since it’s a bit heavy on the vegan butters, I’m also on the hunt for a healthier ingredient list and recipe (this one looks rather yummy). You can use the following recipes with whatever scrap pie dough you have on hand.
NUMBER 1: Mixed Nut Tartlet
Whenever my family is in Boston, going to Tatte Bakery & Cafe in Harvard Square is a ritual. My dad patiently waits on Tatte’s long lines (filled with college students and oftentimes their parents) for two things: coffee and their mixed nut tart. It’s rich, it’s gooey, and unsurprisingly, super buttery. My longing for Boston and the fact that I’ve never been able to taste Tatte’s nut tartlet myself, led me to make my own dairy-free and vegan version.
The result was a decadent, wholesome, and perfectly sweetened nutty tartlet. Perhaps more like Tatte’s vegan, health-conscious cousin.
How to: With my oven at 400F, I started off by baking some of the lightly pricked pastry dough in a mini loaf pan. Meanwhile, over medium heat and a small sauce pan, I had honey (you can use maple syrup) and sugar bubbling. The honey to sugar ratio was about 2:1. I swirled it slightly at certain points, and after about eight minutes over the flame, I added a light splash of oat milk and salt, and reduced it. I then added my prepared mixture of nuts. You can use whatever nuts you wish. I chose cashews, almonds, peanuts, pepitas, and hemp seeds, and stirred them to slightly toast them over the fire. After about 5 minutes, I added them to the shell and let it continue to cook for about 20 minutes.
NUMBER 2: Linzer cookies
Linzer cookies always look so delicious. Since these are made with pie crust, they’re not as sugary or melt-in-your-mouth as I imagine linzer cookies to be. Nonetheless, they’re a tarty or chocolatey (depending on which ones you make) delight.
How to: I made mine by cutting squares of my dough, and cutting out a small design on half of the squares. I baked them at 400F for about 10 minutes. I let them cool. The cookies with the designs were cast aside, and sifted with powdered sugar. One variation of the linzer cookies had my homemade jam, while the other half had my homemade chocolate hazelnut spread.
NUMBER 3: Baci di dama
Baci di dama are traditionally hazelnut shortbreads with a chocolate hazelnut center, so perhaps my pie crust dough rendition is more of a chocolate hazelnut sandwich. These bite-size delights are flavorful and playful, and with pie crust scraps, super easy to make.
How to: Nonetheless, with the scraps left over from the previous two projects, I rolled small balls and pressed them lightly in sugar. I let them bake once again at an oven of 400F for around 8-10 minutes, and after cooling, I dolloped a small portion of my homemade chocolate hazelnut spread. All done.
With the holiday season upon us, pie crust proves to be a versatile dough for desserts beyond pie. Enjoy!