Fairy Pie

Updated at: Wed, 16 Aug 2023 17:14:49 GMT

Step 1

Preheat oven to 400°

Step 2

Wash and dry all your produce, removing stickers and outer leaves of things.

Step 3

For “The meez”:

Step 4

First we chop everything. shallot into coins, pears and apple into thick matchsticks.

Step 5

Endive gets sliced lengthwise and then into half moons (rinse and pat dry, I only get so many shots to edit with on Clock app. Pretend it happened).

Step 6

Mince the hell out of your serrano, it adds some unexpected heat, but doesn’t read as spicy, just another interesting piece of the flavor

Step 7

Tarragon, chopped semi-coarsely

Step 8

Strip the sage and most of the thyme from their stalks

Step 9

Grate gruyere and parmesan, crumble Boursin.

Step 10

Add your pears, apple, 3/4’s of your thyme, your lavender, brown sugar, lemon zest, juice of the lemon and some black pepper to a bowl and let that hang out.

Step 11

Cooking parts:

Step 12

Crust:

Step 13

Spray your roasting pan with pam, line with thawed crust however you can Frank-n-stein it in there, pierce with fork and follow instructions to pre bake. Let cool.

Step 14

Aromatics:

Step 15

Cut the head off your garlic, drizzle with olive oil and add a sprig of thyme or tarragon, sprinkle with salt and Aleppo pepper, wrap it in foil and throw in the oven on whatever rack along with your crust

Step 16

Melt a couple tbsp butter and your olive oil on med-low, add endives, sage, and thyme. After that softens, add your shallots and remove the sage when it begins to crisp, set aside on a paper towel and salt them liberally while still hot. Add tbsp flour to shallots. Add tarragon and splash with white cooking wine. Add your pear mixture. Once that softens a bit, remove to a bowl and set pan aside.

Step 17

Mornay Sauce: Heat your bigger pan and add a couple tbsp of your butter on med. incorporate butter. If it’s too dry, add a lil more butter. Don’t brown the flour, and begin to add your small carton of light cream or milk. Take your time and keep the heat around medium low.

Step 18

Once that’s smoothed out and mixed up just right, add your nutmeg, mustard powder, salt & pepper to taste, and 3/4ths of your gruyere. Once it’s incorporated, smooth and fluffy, set aside.

Step 19

Your garlic should be done around now, so take it out and unwrap it. Let cool a little, if you wanna throw it in the freezer for five mins or so, that’ll help your cloves come out whole.

Step 20

I like to remove them with cooking tweezers because I’m greedy and I want ALL the garlic. I also really don’t like what squeezing the garlic out of the head reminds me of (Dr. Pimple Popper, anyone?)

Step 21

To assemble your fairy pie:

Step 22

The mornay sauce gets spread evenly in the bottom of your cooled pie crust. Probably a cup or 2 of that. (Save what you don’t use in a jar and refrigerate to reheat over vegetables or on toast with a poached egg) That’s our (delicious, lightly sweet, buttery) glue. Next we divvy up the pear mixture, and add our roasted cloves of garlic, our crumbled Boursin cheese, and cover with gruyere and parmesan. Grate some more if you need to. Add your sage leaves on top of the cheese, saving a few to garnish the top when it comes out.

Step 23

Lay your crescent rolls on top and pinch together with the pie crust. Brush evenly with your beaten egg, pop in the oven at 400 til light pretty golden, cover with tinfoil and cook at 350 for about 20-30 mins or till your house smells like heaven.

Step 24

Garnish with sage leaves in a way that looks pretty to you, let cool.

Step 25

It’s done.

Step 26

Enjoy with a flowery gin cocktail and a cool breeze if possible.

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Crispy

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