- Bomb squad called after live WWII artillery washes on Cape Cod beach
- HAYDEN: Intelligence, evidence and the case against Russia
- Ohio university quiz implies atheists are naturally smarter than Christians
- Rep. Henry Cuellar on border crisis: ‘Playing defense on the one-yard line’
- Activists vow to occupy fast-food restaurants to get higher pay
- Rep. Luis Gutierrez: Senate Dems wary of immigration politics
- Summer camp for 1 percenters: Sushi, limos and shopping at FAO Schwarz
- Colorado gun crackdown law found to be built on faulty data
- Hank Aaron steps to fundraising plate for Democrat Michelle Nunn
- ISIL terrorists blow up burial site of Jonah, vow more of same
Cider pie lives up to legend
Question of the Day
Add sugar, water and butter to reduced cider and return pan to high heat. Bring to a simmer, then reduce heat and cook at a gentle simmer until mixture reduces to 1 cup, about 10 minutes. Transfer mixture to a medium, heat-proof mixing bowl and cool to room temperature. It will thicken as it cools.
Separate eggs, and whisk the yolks into the cooled cider mixture. With an electric mixer on high speed, beat egg whites until just firm and fold them into the cider mixture, a third at a time. Make certain all the cider mixture is folded into the whites.
Spoon filling into the prepared pie shell. (Shell will be about 2/3 full when all the filling has been added.) Bake 10 minutes, then reduce heat to 350 degrees. Continue to bake until crust is golden brown and filling has puffed and set and has become dark brown on top, about 25 minutes more.
After 10 or 15 minutes at 350 degrees, check, and if filling and crust are browning too quickly, cover pie with a buttered sheet of foil (buttered side down).
Remove and cool to room temperature. (Pie can be made 5 hours ahead; leave uncovered at room temperature.) To serve, place creme fraiche in a serving bowl, and whisk in 1 to 2 tablespoons cream, half-and-half, or milk to lighten slightly.
Dust pie with confectioners’ sugar. Garnish each slice with a generous dollop of creme fraiche. Makes 8 servings.
Betty Rosbottom is a cooking school director and author of “Big Book of Backyard Cooking” (Chronicle Books).
TRIBUNE MEDIA SERVICES
Second- and third-stringers eye 2016 if front-runner stumbles
- Michelle Obama says money in politics is bad, asks donors for 'big, fat check'
- 'We're coming for you, Barack Obama': Top U.S. official discloses threat from ISIL terrorists
- Presidents of Honduras, Guatemala blame U.S. for border children crisis
- NAPOLITANO: What if our democracy is a fraud?
- EDITORIAL: Detroit's water 'spigot bigots'
- PRUDEN: The Democratic-wannabe mice under Hillary Clinton's feet
- Let it roll: D.C. Council hits Las Vegas on taxpayer's dime, leaves $14,000 tab
- White House readies for House GOP impeachment push: 'Foolish' to ignore
- Hamas rejects Kerry's call for cease-fire; Fears grow others could join fight against Israel
- Brian Kelly, Notre Dame ready for different route to title
Obama's biggest White House 'fails'
Celebrities turned politicians
Athletes turned actors
20 gadgets that changed the world
Fighting in Iraq