Emile Henry Pie Dish Giveaway

Enter to win an Emile Henry Pie Dish from  SHAPE’s 30th Birthday Giveaways Sweepstakes!

A good pie, which melts in the mouth, needs to be cooked evenly and gently, without drying out. The secret is the earthenware dish. The Emile Henry pie dish will make a beautiful presentation on your table while keeping your pie warm.

The concept of pie – as in apple, peach and blueberry – is almost an entirely American phenomenon. Rarely will one see a pie on a European menu. In France, “pies” don’t exist. One can order a “tart”, but it is impossible to find pie on the menus in French restaurants or in French homes. Ironically, it is a Frenchman, Jacques Henry of Emile Henry in Marcigny, France, who was granted a United States Patent for an American Pie shape. His design gives the traditional American dessert a uniquely rural, French perspective. The Emile Henry design features delightfully scalloped edges, reminiscent of the edge created when pie dough is fluted or crimped – a worthy aspect in addition to its functional capacity for both sweet and savory pies. It is an idea that was inspired by a turn of the century shape that Jacques Henry observed in an old photograph that graced a fireplace mantle in the family home. The Emile Henry pie dish, like all Emile Henry oven-to-table-ware, is a natural product handcrafted from Burgundy clay. The dish is highly resistant to breakage and can go directly from the freezer to the oven. The dish will not craze or discolor.

Emile Henry Pie Dish

Good Housekeeping Magazine recommends the Emile Henry pie dish as one of their top pie making tools!

Looking for a pie plate with a bit of personality? Check out this pretty ceramic baker that can be an all-purpose oven-to-table server. Find it in fruity shades, like cherry red, apple green, and lemon yellow.

Bring all your pie tools to the upcoming National Pie Championship and Great American Pie Festival. All amateur entries will receive a free Emile Henry pie dish and the famous pie dish maker Jacques Henry will be there to personally sign your Emile Henry pie dish. If you can’t be in the contest, then join us for the Great American Pie Festival to meet Jacques Henry in person. National Pie Championships are being held in Orlando, FL at the Caribe Royale Hotel and Convention Center, April 8-10, 2011!

Emile Henry Fan says:

House after the fire

I wanted to share with you that we had a house fire, where nothing was saved except my Emile Henry oval gratin and our fireproof safe. My son found my oval baker in the debris…he spotted the red.  It was covered with ash and debris, but we cleaned it up and except for a small amount of ash which became embedded in the bottom, is good as new.  I feel like we saved an old friend and wanted to share our experience with you. It is a comfort to have something familiar in the midst of totally replacing the contents of our home.

From a design standpoint, I love how they stack because they take up very little room.  They also load into the dishwasher very well.  We are deeply appreciative and continue to be amazed at the kindness of generosity that we’ve experienced since the fire.  We have much to be thankful for.

In case you’re interested, I’ve attached two pictures of the gratin dish as well as a picture of the house after the fire.  You’ll see that the only damage to the gratin dish was on the bottom.   If we are able to make use of any or all of them, we are happy to help promote your good spirit and wonderful product.

Emile Henry Gratin Dish after fire

We’ll continue to enjoy our Emile Henry for many years.

Signed:  An Emile Henry Fan Forever

Chocolate Cream Pie with Orange-Mascarpone Cream Topping Recipe

Chocolate Cream Pie with Orange Mascarpone Creame Topping

Ingredients

Flaky Crisco Pie Crust

• 1-1/2 cups low-protein flour, such as White Lily All-Purpose (not self-rising)
• 1/4 tsp.  baking powder
• 1/2 tsp. salt
• 1 tsp sugar
• 1/2 cup Crisco all-vegetable shortening, chilled in freezer
• 4-6 Tbsp. ice water

Chocolate Cream Pie Filling
• 3/4 cup sugar
• 1/3 cup cornstarch
• 2 Tbsp. natural unsweetened cocoa powder
• 1/2 tsp. salt
• 2 tsps. finely grated orange zest
• 2 cups milk
• 2 large egg yolks
• 3 oz. bittersweet chocolate, coarsely grated
• 1 tsp. vanilla
• 1/2 tsp. orange extract

Orange-Mascarpone Cream Topping

• 1 cup Mascarpone, chilled
• 3/4 cup confectioner’s sugar
• 1 cup heavy whipping cream, chilled
• 3 Tbsp. Orange liqueur, such as Triple Sec
• 1 Tbsp. finely grated orange zest

Garnishes

• 1.6 oz. (1/2 bar) Orange Peel in Dark Chocolate Bar 55% cacao
• 2-3 thin slices fresh orange

Instructions

CRUST:

Pulse flour, baking powder, salt and sugar in work bowl of food processor to combine. Cut Crisco into 5-6 pieces; add to work bowl; pulse till contents are like wet sand. Pour into medium bowl. With fingers or fork, mix in ice water, adding only enough to form a dough. Press into a disc, wrap in plastic wrap and refrigerate at least 15 minutes. Roll out on lightly floured surface to 12″ circle. Fit into 8″ deep dish or 9″ regular Emile Henry pie dish without stretching. Trim and flute edges. Refrigerate 15 minutes. Heat oven to 375F. Prick pie dough with fork all over; cover with foil; fill with pie weights. Bake 15 minutes; remove weights and foil. Return pie to oven and continue to bake another 15 minutes, or till crust is golden brown and cooked through. Cool completely.

PIE FILLING:

In 1-quart microwaveable bowl, whisk together sugar, cornstarch, cocoa, salt, orange zest, milk and egg yolks. Microwave on high heat for 2 minutes, then whisk till smooth. Continue to heat, then whisk, at 1-minute intervals until mixture is just thickened, about 4-5 minutes total.

Remove from microwave and stir in chocolate, flavorings and butter. Whisk or stir till melted and smooth. Press through a sieve into a clean bowl. Cool slightly, then pour into cooled crust. Cover and refrigerate at least 2 hours or overnight.

ORANGE-MASCARPONE CREAM TOPPING:

In medium bowl, combine mascarpone and sugar. With electric mixer, beat on medium till well mixed, about 1 minute. Add cream, liqueur and zest and continue to beat till mixture is whipped and thick enough to put in frosting bag and pipe onto pie. Using a star tip (or other favorite tip), pipe topping over cooled pie, mounding center section higher than edges.

GARNISHES:

Sprinkle edges of pie thickly with grated or curled chocolate bar. Sprinkle raised center section lightly with chocolate. Twist 2-3 orange slices and place atop raised center section.

Yield: 8 servings

NOTE: Chocolove Orange Peel in Dark Chocolate (55% cacao) was used; however, plain dark chocolate can be substituted.

Submitted By: J. Castranova – New Bern, NC

View other recipe at Emile Henry USA now>>

Autumn Delight Apple Pear Pie in a Gingerbread Pecan Crust

Ingredients

Pie Crust

• 1 1/2 cups unbleached flour
• 1/2 cup brown sugar
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 tsp. ginger
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. buttermilk powder
• 1 tsp. freshly squeezed lemon juice
• 1/2 cup toasted and finely chopped pecans
• 1/2 cup cold European style butter
• 1 Tbsp. unsulfured organic molasses
• 3 Tbsp. cold water
• 1 small egg white – lightly beaten

Apple Filling

• 6 large Cortland or Braeburn apples
• 1/2 Tbsp. European style butter
• 3/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. allspice
• pinch salt
• 1/4 cup sugar
• 1/4 cup water
• 2 tsp. granulated tapioca

Pear Filling

• 4 firm Bosc pears
• 1/4 cup sugar
• 1/4 cup finely chopped Reeds Crystallized Ginger
• pinch salt
• 1 tsp. freshly squeezed lemon juice

Oatmeal Pecan Topping

• 1/4 cup melted European style butter
• 3 Tbsp. brown sugar
• 3 Tbsp. unbleached flour
• 3/4 cup quick cooking oats
• 1/3 cup finely chopped pecans

Instructions

Crust Directions:

1. Mix dry ingredients including the chopped pecans.
2. Add molasses, lemon juice, and butter and mix just until the mixture resembles coarse cornmeal.
3. Add cold water and mix by hand until incorporated.
4. Once blended, form into a round disk and refrigerate for 1 hour.
5. Remove from refrigerator and place on lightly floured surface. Roll into a circle and gently place in the Emile Henry pie plate. I like to show off the scalloped edges of the pie plate, which was purchased at Williams and Sonoma. Therefore, I press the crust into each scallop, almost to the edge. (Any remaining dough will be used later as a decoration for the top of the pie.)
6. Use a fork to poke the bottom of the pie crust (12 – 15 times) and place the Emile Henry pie plate in freezer for a 1/2 hour. 7. Preheat oven to 350 degrees.
7. Remove pie plate from freezer and place in oven and cook for 7-10 minutes – just until the edges start to lightly brown.
8. Cool pie crust and then brush the inside of crust with the lightly beaten egg white. This helps to keep the crust from getting soggy while baking.

Apple Filling Directions:

1. Place tapioca pearls in shallow bowl and cover with water and set aside.
2. Peel, core, and slice apples into 1/4 inch slices.
3. Melt butter in skillet over medium heat and add sliced apples and the rest of apple filling ingredients.
4. Cook apples until somewhat soft but still holding their shape.
5. Remove from heat, add tapioca pearls and set aside.

Pear Filling Directions:

1. Peel, core, and thinly slice pears.
2. Place pears in skillet on medium heat and add remaining pear filling ingredients.
3. Cook until pears are somewhat soft but still holding their shape.
4. Remove from heat and drain any excess liquid.

Oatmeal Pecan Topping Directions:

1. Melt butter and mix with the rest of the ingredients until all are well blended. Set aside.

Pie Assembly:

1. Place a layer of cooked pear slices on the crust, covering the entire crust bottom.
2. Add a layer of the cooked apples.
3. Repeat layers until all of the fruit is gone.
4. Add oatmeal pecan topping to cover the entire pie so that no fruit is showing.
5. Roll out remaining dough and using small leaf or other decorative cookie cutters, cut out shapes and place on top of oatmeal pecan topping in a pleasing decorative pattern.
6. Use tinfoil to cover the edges of the pie crust for the first 30 minutes of baking.
7. Bake pie at 350 degrees for a total of 35-45 minutes.
8. Remove tinfoil and let edges finish cooking for the last 10-15 minutes.
9. Insert knife in pie and confirm pie is done by inserting a sharp knife into the center of the pie. The knife should easily go in and come out clean.
10. Remove from oven and let cool slightly before serving. The pie will serve 8-12 people depending upon the size of the slices.
11. Enjoy!!

Submitted By: K. Harter – Hancock, MI
To view more great recipes check out the recipe files from Emile Henry USA!

GRAND PRIZE WINNER –  *Katherine Harter, Hancock, MI

Runners Up -

*Judy Castronova, New Bern, NC

*Meredith Dunn, Birmingham, AL

*Pamela Cleghorn, Campbellsburg, IN

*Dustin Williams, Delaware, OH

Our first photo will be of the Grand Prize Winner!  We love the detail and especially maple leaves.  How creative!!  Recipe will be revealed tomorrow.

Grand Prize Winning Pie

“Emile Henry is proud to partner with the DBCC to help call attention to and support breast cancer research,” said Tara Steffen, marketing manager for Emile Henry USA. “And we’re thrilled to offer some of our top styles in pink, a color that compliments many of the Classic and Urban Emile Henry colors. The Pink is a must-have for collectors.”

The Delaware Breast Cancer Coalition and Emile Henry Pink collection will be available at the warehouse sale for purchase. The doors for the warehouse sale will be open to the public from 8:00am till 5:00pm on December 11 & 12.  For information on the sale, call 302-326-4800.

Five grand prize winners will receive a case of California Ripe Olives and a Ceramic Stewpot or Roasting pan from Emile Henry.  Everyone who enters is eligible for a 20% off coupon at www.emilehenryusa.com (excludes sale items).

All recipes entered must include California Ripe Olives. Flavor is most important, extra points will be given for simple steps, shorter ingredient lists and overall ease of preparation.  Our judges will test and taste and pick three winners, based on the above criteria.  By submitting the recipe, you agree it can be used and printed by Emile Henry and the California Olive Committee.

Deadline for entering contest is September 15, 2010.  The winner will be notified no later than October 30, 2010 and will be listed on the California Olive Committee website.

Visit the California Ripe Olive website for Official Rules and Entry Form!