The Great American Pie Tour

As Easy as Eating Pie

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As presented in Grafton's Valley Messenger. Read Latest Edition

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Beginning 20 July, 2022 at Cold Brew Café 53 Armidale St.,
(Armidale St. and Cambridge St.) South Grafton, NSW.

Here’s a Recap:
One of our regular customers told us he longs to drive across the United States, stop at diners along the road and just eat pie. What a fantastic journey that would be! But, we thought, why go all the way to the States when we could do that right here in South Grafton! This is a tour of America’s most beloved food: pie.

Boston Cream Pie

Looks like a cake, made with cake, it’s pie?

When people from New York and Massachusetts are asked “What’s your favourite pie?” their answer, hands down, “Boston cream pie!” And why not! Pastry cream sandwiched in moist yellow cake, topped with chocolate ganache. Yes, Please! Boston cream pie, so clearly cake, is our favourite pie! It’s the State dessert of Massachusetts, created in 1856, which we’ll get to. But first:

Why oh why is it a called pie?

According to some very fine authorities (the inter-webs), back when pies and cakes were baked in the same pans, there were few distinctions made between them. To which we say, “A likely story!” Nonetheless, that’s the “reason” given as to why Boston cream pie, which is cake, is called pie. That it originates from a dessert called pudding cake pie is a more likely story.

The Parker House Hotel in Boston, Massachusetts, is famous for many things. It’s the place where John F. Kennedy had his bachelor party in 1953, where Charles Dickens performed A Christmas Carol between 1867-68, and where French chef M. Sanzian, created the Boston Cream pie in 1856.

But, if it’s us, the moment pastry cream is invented, in the early 17th century, we’re putting it on everything! And suppose someone puts chocolate ganache anywhere in the room…well, we’re not proud, pour that on top as well! Call it cake; call it pie, who cares! Just don’t call us late for dessert!

Suffice it to say, Boston Cream Pie, the perfect pie, is on the menu for the next two weeks.

And thank you! It’s a joy to write these articles and it is a real pleasure to see you for pie and a cuppa!

You can find posts of our recipe progress, "tips and secrets” and other updates on our FaceBook page @coldbrewcafeaustralia. Search #greatamericanpietour to find our past posts and pies on the Great American Pie Tour and look for the final Boston Cream Pie recipe in the next printing of the Valley Messenger.

Boston Cream Pie Recipe

Unlike most of the pies we’ve had on the Great American Pie Tour we’re starting this Boston Cream Pie with a good, easy, freezable cake or sponge, a light, easy pastry cream and a rich, easy ganache. Don’t shy away from making this delightful dessert. It’s beautifully successful with a box cake mix! The sponge cake recipe makes one large 25cm cake or two 20cm cakes.

Easy Pastry Cream (Crème Pâtissière)

2 cups whole milk
½ cup (115 g) sugar
3 tablespoons (30 g) cornflour
⅛ teaspoon salt
4 large egg yolks
1 teaspoon vanilla
2 tablespoons (30g) cold butter
Whisk off heat the milk, sugar, cornflour, salt, and yolks until completely combined. Put on medium to medium- high heat and cook until thick whisking constantly. 8 to 10 minutes.
Take off heat and whisk vanilla and butter until melted.
Cover with cling wrap onto the cream to prevent skin and cool completely.

Easy Golden Sponge

Preheat oven 180℃
7 eggs separated
1 cup (226g) icing sugar
1 cup (120g) flour
2 tablespoons (30g) melted butter
1 teaspoon vanilla (optional)
Method: Butter pans and place parchment in bottom. Separate egg yolks and whites into two separate bowls. Add ½ of the sugar to each bowl. Beat yolks until pale. When stiff peaks form in whites, fold whites into yolk mixture. Gradually add the flour. Mix in butter and pour into 25cm springform pan or 20cm cake pans. Bake 180℃ for 20 minutes. Allow to cool completely.

Chocolate Ganache

114 g dark chocolate
½ cup pure cream
Method: Bring pure cream to a simmer and pour over chocolate. Let stand for 2 minutes and mix until silky.

Assemble Boston Cream Pie:

Place ½ cup slivered or sliced almonds on a baking tray in a preheated 180℃ oven for 6 to 8 minutes.
Slice the cake in half through the middle to make two discs.
Whisk pastry cream to loosen and save 4 tablespoons for around edge and put in the centre of cake bottom layer leaving 1cm around from edge.
Place top half of cake on top rounded side up and gently push pastry cream to edge.
Spread the remaining pastry on outside edge of cake and press almonds into the side.
Slowly pour ganache on top of cake and ease to the edge and over.
Refrigerate for 1 to 3 hours. Boston Cream Pie is best served cold. Enjoy!

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