Q: I know it's not Atlanta, but the restaurant Dovetail in Macon is absolutely amazing. It is worth the drive just for dinner. They have an amazing dessert called Cracked Pie that they serve with caramel ice cream. I'm hoping this may be of interest to the AJC in asking about. I'd love to make it myself instead of driving 90 minutes each way for it. Thanks so much for your consideration! — Jennifer Thurmond, Brookhaven
A: Thurmond was so enthusiastic about this recipe that she offered to drive to Macon just to take the photo so it could run in the AJC. The folks at Dovetail spared her the trip and also made it possible for her to work on making this delicious pie at home.
Dovetail’s pastry chef, Betsy Griffith, created this version of David Chang’s Momofuku’s Crack Pie. “The original recipe can be found in the Milk Bar cookbook,” Griffith said. “We opted to call it ‘Cracked Pie’ and I created the salted caramel ice cream that pairs so well with it.”
Vanilla bean paste is available at specialty food shops. Griffith prefers the Nielsen-Massey brand.
Dovetail’s Cracked Pie and Salted Caramel Ice Cream
For the crust:
1 Oat Cookie (see recipe)
2 tablespoons unsalted butter, melted
1 1/2 teaspoons packed light brown sugar
1/8 teaspoon kosher salt
For the filling:
3/4 cups granulated sugar
6 tablespoons packed light brown sugar
2 tablespoons dried milk powder
4 1/2 teaspoons all-purpose flour
1/4 teaspoon kosher salt
1/2 cup unsalted butter, melted
6 tablespoons heavy cream
1 1/2 teaspoons sorghum syrup
1/4 teaspoon vanilla bean paste
4 large egg yolks
Preheat oven to 350 degrees.
Make pie crust: in the bowl of a food processor, combine cookie, 2 tablespoons butter, 1 1/2 teaspoons brown sugar and 1/8 teaspoon salt. Process the mixture until it begins to hold together. If the mixture is dry, add just a bit more melted butter. Pour mixture into a 9-inch pie pan and use your fingers to press mixture and form a crust. Griffith uses a piece of waxed paper or aluminum foil to help her firm the crust in place. Place on a rimmed baking sheet and set aside.
Make filling: In the bowl of a stand mixer fitted with paddle attachment, combine granulated sugar, 6 tablespoons brown sugar, dried milk powder, flour and salt. Beat on low. With mixer running, add 1/2 cup melted butter. Then add cream, sorghum syrup and vanilla bean paste. Beat until cream has completely disappeared into mixture. Turn mixer off and scrape down sides of mixer. Add egg yolks and beat just until combined.
Pour filling into prepared pie pan. Bake 20-30 minutes or until filling is still loose just at the center but firm around the crust. Remove pie from oven and cool. Refrigerate until ready to serve. Serves: 8
Dovetail’s Oat Cookie
1/4 cup unsalted butter, softened
5 tablespoons packed light brown sugar
1 1/2 tablespoons granulated sugar
1/2 teaspoon vanilla bean paste
1 egg yolk
1/2 cup old-fashioned rolled oats
1/4 cup all-purpose flour
1/4 teaspoon kosher salt
Pinch baking powder
Smaller pinch baking soda
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and coat with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar over medium-high speed until fluffy, about 3 minutes. Add vanilla bean paste. Scrape down sides of bowl with spatula. At low speed, add egg yolk. Increase speed to medium-high and beat for 2 minutes or until sugar grains are completely dissolved and mixture is pale white in color. Lower speed again and add oats, flour, salt, baking powder and baking soda. Mix until dough comes together. It will be a fluffier mixture than standard cookie dough. Scrape down the sides of the bowl.
Move dough to prepared cookie sheet and pat into a circle approximately 1/4-inch thick. Bake 15 minutes or until lightly browned. Allow to cool completely before using in crust recipe. Makes: 1 7-inch cookie
Per serving, without ice cream: 462 calories (percent of calories from fat, 58), 5 grams protein, 44 grams carbohydrates, 1 gram fiber, 30 grams fat (17 grams saturated), 309 milligrams cholesterol, 112 milligrams sodium.
Dovetail’s Salted Caramel Ice Cream
1 7/8 cups granulated sugar, divided
1 1/4 cups water
4 cups heavy cream
1 7/8 cup whole milk
2 1/2 teaspoons kosher salt
12 egg yolks
In a large saucepan, combine 1 1/4 cups sugar and water over medium-high heat. Do not shake or move the pan until the sugar begins to brown. As the sugar starts browning, start moving the pan so the sugar will cook evenly. Once the sugar has turned dark amber, carefully stir in cream. Mixture will boil and splatter. Heat until caramelized sugar is dissolved into the cream and mixture can be whisked. Add milk and salt.
In a medium bowl, whisk together egg yolks and remaining 5/8 cup sugar until mixture is pale yellow. Slowly stir in some of the hot cream mixture and whisk. Once you’ve added about 1/2 cup of the hot mixture, slowly whisk the egg mixture into the hot cream mixture. Keep whisking and cooking until the mixture coats the back of a spoon.
Set a strainer over a large bowl and strain the hot mixture into the bowl. Cool to room temperature and then refrigerate overnight.
Make the ice cream according to the directions on your ice cream maker. Makes: 6 1/2 cups
Per 1/2-cup serving: 442 calories (percent of calories from fat, 66), 5 grams protein, 33 grams carbohydrates, no fiber, 33 grams fat (19 grams saturated), 302 milligrams cholesterol, 267 milligrams sodium.
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