Eyes on the Pies

This holiday season, with all due respect to Grandma's recipes, we've asked five top pastry chefs to tweak tradition and get creative with our favorite dessert. Change is good. And yum's the word.

Black-Bottom Pumpkin Pie

Randy Gehman

Four Seasons Resort and Club at Las Colinas, Irving

Like most pastry chefs, Randy Gehman was born with a chocolate gene. “I’m always dreaming up ways to get chocolate into traditional recipes,” says the dessert man for Café on the Green at the Four Seasons Resort and Club at Las Colinas, in Irving. So it’s no surprise that his take on pumpkin pie has a rich and scrumptious chocolate base. And as the TV commercials say, that’s not all: The holiday treat also has an infusion of fresh ginger and a topping of Asian-spiced pecans. No prosaic pumpkin pie this.

Gehman, who is fifty, grew up in Pennsylvania. When he was a kid, his mother always made pumpkin and mincemeat pies for Thanksgiving. He liked the first but couldn’t stand the second. “My dad was the mincemeat person,” he says. When he decided he wanted to be a chef, he went to Europe to study and discovered pastry while working in Germany. “I found my true love and passion,” he says. Twenty years ago he moved to Texas, and he’s been at the Four Seasons for eighteen of them: “I’m a Texas guy now.”

This Thanksgiving, Gehman will spend the holiday as he usually does, serving dessert for a thousand people at the resort. Will pumpkin pie be on the menu? Of course. Also pumpkin crème brûlée and pumpkin ice cream. Too much of a good thing is never enough.

Cinnamon-Cherry Pie

Jason Foss

Melrose Hotel, Dallas

“How many recipes for cherry pie are there?” muses Jason Foss, the pastry chef of the Landmark Restaurant, in Dallas’s Melrose Hotel. “There must be hundreds.” Whatever the number, there is now one more: Foss’s recipe for cherry pie spiced with cinnamon.

When asked how he came up with the idea, he claims not to know. “I just started throwing things together,” he says. On further questioning, he admits, “I’ve always like spiced cherries, so I thought, why not put spices in the crust as well as the filling?” He also knew the spices would counteract the really tart cherries you sometimes get. “It’s a way to balance the sourness but not kill it with sugar.” The result is a cherry pie that is traditional without being trite.

Foss, who is 28, probably won’t be going home for Thanksgiving this year—or Christmas, for that matter—since the hotel restaurant is open for both holidays. Last year he managed to get a flight back to South Dakota late Christmas night. “I had almost the whole plane to myself,” he says.

Since Foss’s parents owned a restaurant, he grew up in the food business. He was not enamored of it: The hours were terrible and the work was hard. After high school, he went into the Navy for four years, where he was made—wouldn’t you know it?—a cook. But he found that being on his own was different. He enjoyed the work, and he really took to pastry. It satisfied his innately precise nature and, best of all, provided endless opportunities for creativity. “There’s so much to try that you never get bored,” he says. “That’s what’s fun.”

Chocolate-Pecan Pie

Ruben Ortega

Backstreet Café, Houston

A few years ago, Houston pastry chef was asked by his boss to come up with a really good pecan pie to serve at the Backstreet Café. He felt a certain amount of pressure, because the boss, Tracy Vaught, is a native Texan (“She says ‘paah,’ the way real Texans do,” he observes). To her, pecan pie is a serious matter. Ortega thought he had the answer when he found a recipe that called for molasses as well as corn syrup. But after making it, he wasn’t crazy about the flavor. Then a lightbulb went on: What about maple syrup instead of molasses?

The pie was a great success. “Backstreet had it on the menu for several years,” says the 31-year-old Ortega, who is also the pastry chef for Hugo’s Mexican Cuisine restaurant. So when we asked him to come up with a new recipe for pecan pie—déjà vu all over again—he was ready. For an extra twist, he added chocolate chunks and also

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