24 Comments
Mar 11, 2023Liked by Martin Philip

This pie is cooling beside me as I type, a wee little sun, just as the western sun beams in, a surprise break from the relentless hammering we've been getting in the Bay Area. Just Bread and Maura's Bread (w/ your quantity tweaks, my new ritual, game-changing, genius) meeting the finest end a loaf of bread could hope for. So grateful for another lovely recipe and for all the testing you (& fam) do before sharing, Martin.

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Thanks so much for your kindness, Laurie. Indeed a bright spot in my day to hear that you’ve made the pie (and bread!). Hold on to some of that rain. Gratitude. 🙏🏼🙏🏼

M

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Mar 11, 2023Liked by Martin Philip

Oh that sun was a cameo, the rains are back. Good thing I've just pledged to commit to running again. and yes I'm sitting with the pie on the desk beside me and I just snuck a few more bites, oof. I'm getting really subtle black pepper undertones in there, making me wonder if a bit of black pepper ground into the crust next time wouldn't be the worst thing? & I'll try w/ creme fraiche, which is how I typically cut my whipped creme when I'm doing e.g. olive oil cake or a fruit galette - though the recipe as written is perfect.

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Oh yeah, creme fraiche ... even plain greek yogurt if that's what one has. Or straight whipped cream.

One of the testing versions I made was with this black rice sourdough I was making -- the earthy dark notes of that bread against the puckery filling was INTENSE. Like, make your head spin, speechless. And pepper is the most underrepresented spice in all of baking. Let's change that. And best of luck getting back into a running routine!

M

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Yah oops, forgot to mention my only deviation from your recipe, I had sour cream in my fridge but not enough, so topped up with labne, worked a treat. I really, really need to make that Under Milk Wood bread soon…which’ll go nicely with the Welsh music kick I’m on. Thanks for the running pep, I’m not yet/still so hardcore that I’ll run in this rain… or maybe I will be after a slice of that bread.

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Feb 20, 2023Liked by Martin Philip

I love finding new ways to use up bits of leftover food and I’ve never thought to make a pie crust of breadcrumbs, brilliant!

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A new trick for me, too! Have fun! 🍋❤️🍋❤️

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Jun 9, 2023Liked by Martin Philip

Hey Martin, do you think the crust would work with a filling that may need longer to bake, like 1hour ?

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My concern with that is that it will get soggy—in testing it lost some of the signature crunch, unfortunately. If you pre-baked it for a longer period of time it might work? Hope that helps!

M

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I will give it a go! Thank you 😊

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May 14, 2023Liked by Martin Philip

I made this on a whim with items I had on hand. Rustic french bread made with rye crumbs, muscovado sugar, and instead of lemon juice, I made peach juice out of frozen peaches . I then added an meringue on top and bruleed it. Oh my gosh, I'm in absolute heaven. The buttery bread crumb crust is perfection I will definitely be adding this to the holiday table this year!

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Oh my gosh — that sounds amazing!

We are all big fans of the crunch crust here. And glad to see that you found the cocktail danish, too!

Thanks for reading, Shala. I appreciate you!

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Feb 27, 2023Liked by Martin Philip

Lovely! How far in advance could the bread crumbs be made, do you think?

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Somehow my comment didn't land as a reply. Here it is, again!

Thanks, Kari! I actually make breadcrumbs every so often and leave them in the freezer until use—they last quite well like that, at least a couple months. Enjoy the pie!

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Mar 11, 2023Liked by Martin Philip

Hi! Breadcrumbs are a pantry staple for me, especially now that I'm baking loaves weekly. If you make sure they're bone bone dry and 100% cool before jarring, they'll keep for a while. Between this pie and one of my go-to's from childhood, spaghetti tossed w/ breadcrumbs (crisp them up in olive oil w/ mushed up/dissolved anchovy (or not if that's not your thing), clove of garlic, some parm or pecorino, and parsley, crushed red pepper, or not: the best) I don't see them lingering too long.

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That is a perfect use of crumbs, wow! Love it! 🙏🏼🙏🏼🙏🏼

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Feb 27, 2023Liked by Martin Philip

I’m in the midst of a bread baking challenge I’ve set for myself this year and loaves pile up some days, even giving them away to friends and neighbors! This pie sounds like a delicious way to fix that problem!

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I hear you! Enjoy the crust! And thanks so much for reading. 🙏🏼🙏🏼❤️❤️

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Pretty ingenious, Martin. (By the way, I like the simple, recipe-forward style of this send!)

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Pretty ingenius, Martin. (By the way, I like the simple, recipe-forward style of this send!)

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Feb 21, 2023Liked by Martin Philip

This is a genius idea--and can’t wait to make the crust and this pie. Thank you!

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We have been eating all the tests and loving them! Hope you enjoy, and thanks for the kindness. 🙏🏼🙏🏼

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Feb 20, 2023Liked by Martin Philip

What brand of tart pan is featured in the photos for your Lemon Cream Pie recipe?

I’ve been wanting to purchase a pan for sometime and yours looks nice. Thanks!

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Use any one that you like -- I have two of these and like them very much. https://shop.kingarthurbaking.com/items/fluted-tart-pan The price is pretty good, too.

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