Chef Johns Face Pie Recipes

CHEF JOHN'S PEACH PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir peaches, 1/2 cup sugar, and salt together in a bowl. Let sit for 20 to 30 minutes. Strain accumulated juices into a saucepan and return strained peaches to bowl.
• Bring juices in saucepan to a boil; reduce heat to medium-high, and cook until mixture thickens to a syrup, 5 to 10 minutes.
• Whisk 1/2 cup sugar, flour, and cornstarch together in a bowl. Stir lemon juice, cayenne pepper, and cinnamon into peaches; add flour mixture and toss to coat. Pour peach syrup over peach mixture and stir.
• Roll out half the pastry to fit a 10-inch pie plate. Place bottom crust in pie plate. Pour peach filling into pie shell, tap pie plate against a surface to settle filling, and dot with butter.
• Roll remaining crust into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.
• Lay 5 strips of pie crust over the top of the pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of the lattice strips under the bottom crust and crimp the crust. Brush cream over the top and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until browned and bubbling, about 1 hour 15 minutes. Cool completely before slicing.

CHEF JOHN'S SHEPHERD'S PIE

Steps:

• Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
• Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
• Transfer beef mixture into an oven-proof casserole dish.
• Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
• Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
• Sprinkle with remaining 1/4 cup of grated cheese.
• Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.

CHEF JOHN'S CHOCOLATE PECAN PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a foil-lined baking sheet on the lowest shelf.
• Place dough in a 9-inch pie pan and crimp edges if desired.
• Whisk eggs in a large bowl with a wire whisk until pale and frothy, about 2 minutes. Whisk in milk and vanilla. Mix in brown sugar, white sugar, and flour until incorporated. Pour in melted butter and whisk until fully combined. Stir in pecans.
• Spread chocolate chips evenly over the bottom of the pie crust. Gently pour filling over top and gently tap the pie pan so the filling settles.
• Bake in the center of the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until crust is golden brown and filling is set and no longer jiggly, 30 to 35 minutes more.
• Remove from the oven and let cool to room temperature before serving, about 2 hours. You can refrigerate it once it's reached room temperature and serve cold, if desired.

CHEF JOHN'S FACE PIE

Steps:

• Place flour, salt, and frozen butter slices in the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into water; drizzle over the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. Drizzle in another teaspoon of water if dough can't be pressed together.
• Transfer mixture to a work surface. Press it together into a ball. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
• Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, cloves, and cayenne together in a small bowl.
• Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher while still hot.
• Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes. Stir in spice blend, garlic, and celery. Stir until evenly coated with the spices, about 30 seconds. Add beef and pork. Ladle about 3/4 cup of the reserved potato cooking liquid into the skillet.
• Cook and stir until meat is browned and has a very fine, paste-like texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
• Line a large baking sheet with parchment paper. Place a pie plate upside-down onto the parchment. Trace the rim to make the circular area for the face.
• Divide chilled dough into 2 pieces, one slightly larger than the other.
• Keep the smaller piece of dough chilled while working with the large piece. Tear off dough to make the brow ridge and roll it into a thick log slightly shorter than the diameter of the circle. Place it near the top of the circle, below the forehead region. Form a pyramid with a triangular base and place it about 1 1/2 inches below the brow bone.
• Roll 2 smaller pieces of dough into strips for the lips. Roll 2 more for the cheekbones. Form lumps for the eyes and place them above the cheekbones. Shape a small lump into the cleft above the lip. Refrigerate the rest of the dough and freeze facial features until firm, 20 to 30 minutes.
• Shape remaining dough into a disc and roll out until 1/8 inch thick. Center the skin over the facial features. Use fingertips to carefully contour the skin to the facial features and smooth out the edges. Dip fingers in water as needed. Refrigerate for a few minutes whenever the dough gets too warm.
• Poke nostrils into the base of the nose using a chopstick. Carve out a pupil-sized amount of dough from one eye. Draw 2 horizontal slits across the center of the other eye. Freeze face until firm enough to slide off the parchment, about 15 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Roll the smaller piece of dough into a circle large enough to line a 9-inch deep dish pie plate with a slight overhang. Fill crust with the meat mixture; smooth out the surface.
• Remove face from the freezer and place on top of the pie. Let thaw until edges are flexible enough to shape, 10 to 15 minutes. Meanwhile, whisk egg and water together to make egg wash.
• Press top crust lightly around the edges to seal, tucking in the edges as needed. Trim excess dough from the crust. Part lips slightly. Stick grape half into the open eye. Use trimmings to make the eyelid and socket and stick them around the grape. Cut some shallow lines into the lips. Make additional tweaks to the facial features if desired.
• Brush entire pie with egg wash. Mix remaining egg wash with a drop of food coloring for a slightly pink hue; lightly dab over the eye sockets and cheeks. Add one big drop of food coloring to the egg wash to color the eyes, nose, and lips a deeper shade of red. Crimp the edges of the pie with a fork. Place pie dish on a baking sheet and loosely tent with aluminum foil.
• Place in the preheated oven. Bake until well browned, about 1 hour. Place on a rack and cool to almost room temperature before serving.