Want to enjoy the best that Dallas restaurants have to offer without ever leaving your home? Our recurring feature, Dish Pirate, will help you bring the city’s robust dining scene to your kitchen.
February is the month of love. It is also the month when Emporium Pies serves their tantalizing Dr. Love pie: a red velvet batter swirled with cream cheese filling baked into one of their “secret recipe” crusts. This is a great recipe to impress your lover with. It is also a great recipe to have when it’s off-menu and you have a craving.
(Take note: Emporium Pies, along with most professional bakers, measure their ingredients in grams. Because grams are weight and cups are volume the conversion is not totally accurate. I baked with the cup conversion and the pie turned out great.)
Dish Pirate: Emporium Pies’ Dr. Love
Inspired by: Owner Mary Sparks
Recipe (Yields 1 pie)
Ingredients:
1 unbaked deep dish pie crust
Red Velvet Batter
1/2 cup (120g) butter
1 1/4 cup (260g) sugar
1/2 cup (100g) brown sugar
1 1/2 Tbsp (15g) cocoa
1/2 cup (55g) flour
1/4 tsp salt
1/2 cup buttermilk
1 Tbsp vinegar
3 eggs
2 Tbsp red dye
Cream Cheese Filling
1 block cream cheese
1/4 cup (65g) sugar
1 egg
1/4 tsp vanilla
Preparation:
1. Melt butter and set aside.
2. Combine dry ingredients (sugar, brown sugar, cocoa, flour and salt) in a large bowl with a whisk to distribute ingredients evenly.
3. Measure out liquid ingredients (buttermilk, vinegar, eggs, dye) into a separate bowl and mix with electric mixer. Set aside.
4. Add butter to dry ingredients and mix with a spoon until combined.
5. Add in liquid ingredients and blend with electric mixer until ingredients are distributed evenly.
6. To make cream cheese layer combine: cream cheese and sugar together in electric mixing bowl. Blend together until creamy. Add in vanilla and eggs until smooth and creamy.
7. Pour cream cheese layer into crust and then red velvet batter. Swirl. (I used a fork to pull the cream cheese layer up to the top and then mixed it around. Because I measured my ingredients in cups I had a little left over red velvet batter.)
8. Bake at 375 degrees for 50 minutes or until firm in the center.
