Tasty triangular slices enclosed in charming circular pies. No matter how you cut it, the season for pie is here. We tapped some of the city’s finest piece makers for recipes.

S’mores Pie

Pastry chef Deanne Steffen Chinn of Big Heart Hospitality describes her s’mores pie as a treat “just like by the fireside, but by the slice.” Served at Sweet Cheeks Q, the pie features a gluten-free graham cracker crust filled with a dark chocolate ganache. And what about the all-important marshmallow? Instead of a classic marshmallow-like meringue, she opts for homemade fluff, which she torches after piping it into fluffy peaks.

Gluten-Free Graham Crackers:
4 cups gluten-free flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup sugar
1/2 cup brown sugar
3/4 cup butter, melted and cooled
1/2 cup honey
1 teaspoon vanilla extract
2 eggs
1/2 cup milk

1 1/2 cups gluten-free graham cracker crumbs
1/2 cup unsalted
butter, melted

12 ounces bittersweet chocolate, chopped
1/4 cup butter
1 cup heavy cream
1-2 teaspoons Malden salt (to taste)

3 egg whites
1/2 teaspoon cream of tartar
2 tablespoons and 2/3 cup sugar
1/3 cup water
3/4 cup corn syrup
1/2 teaspoon vanilla extract

To make the graham crackers, preheat the oven to 325 degrees. Mix all of the dry ingredients in a large bowl until there are no lumps. Create a well in the center and add all of the wet ingredients, except for 1/4 cup milk. Knead the dough together with your hands, adding more milk, one tablespoon at a time as necessary, to bring the dough together. Crumble the dough on a parchment-lined sheet pan and bake for about 15-20 minutes. Halfway through the bake time, use a metal bench scraper to crumble the baked dough. When finished, the crumble should be dry. Let the crumble cool and break into crumbs with a rolling pin.

For the crust, combine the crumbs and melted butter in a mixing bowl. Make the crust wet enough that when you press some in your hand it stays together. Press it into a 9-inch pie dish. Bake at 325 degrees for 8-10 minutes. Cool before using the pie shell. 

For the dark chocolate ganache filling, place the chocolate and butter into a large bowl. In a small saucepan, bring the heavy cream to a simmer. Pour the cream over the chocolate and butter in the large bowl. Let the ingredients sit for 1 minute before whisking until combined and smooth. Pour the mix into the cooled pie shell. Sprinkle the top of the pie with Malden salt. Allow the pie to set in the refrigerator while making the fluff.

For the fluff, use a stand-mixer with a whisk attachment and beat the egg whites and cream of tartar until foamy. Sprinkle in 2 tablespoons of sugar and beat until soft peaks form and then turn the mixer to low. At the same time, add the 2/3 cup sugar, water and corn syrup to a saucepan and cook over medium heat while stirring until the temperature is 246 degrees. Increase the mixer to medium and slowly pour the sugar syrup into the beaten egg whites. Add the vanilla extract. Beat on high for about 2 minutes if you would like to pipe the fluff onto pie or 5 minutes if you are going to spread it on to the pie. Torch before serving.

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