The fourth installment of Fargo on FX starring Chris Rock and Jason Schwartzman premieres this Sunday, a double feature starting at 9 p.m. of the first two episodes about two immigrant families competing for a piece of the American Dream in a tale of assimilation and power. In this spirit, FX enlisted chefs Marcus Samuelsson, Daniela Soto-Innes, Einat Admony, Nyesha Arrington and Alisa Reynolds to contribute pie recipes that symbolize their individual heritages and their interpretations of what “as American as apple pie” means today.
Pie kits with recipes and fun pie-related toys, like Fargo-branded aprons and pie knives, will be available to contest winners at https://www.fargoflavors.com . Just in time for the premiere and some upcoming holiday inspiration, chefs Arrington, Reynolds and Soto-Innes shared their FX Fargo Flavor pie recipes and memories with L.A. Weekly for those who don’t score a winning kit.
With a cast led by Chris Rock, Fargo’s latest installment is set in Kansas City in 1950 and follows two crime syndicates jockeying to control an alternate economy of exploitation, graft and drugs. As tensions rise, the crime heads trade their youngest sons in an attempt to strike an uneasy peace. All new episodes air Sundays at 10 p.m. on FX and are available for streaming the next day on FX on Hulu.
Great Grandma Lena’s Lemon Meringue Pie with Gingersnap Crust
Meyer Lemon Filling:
- 4 large eggs
- 1⁄2 cup fresh Meyer lemon juice
- 1 1⁄2 cups granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1⁄2 cup butter, melted
- Whisper of nutmeg
- Pinch of salt
- Preheat the oven to 350 Degrees F.
- In a blender, combine the eggs, Meyer lemon juice, granulated sugar, lemon zest and orange zest. Process on high until smooth add butter, and blend again on high until smooth. Set aside in, blender container.
- 2 cups Gingersnap cookie crumb
- 1T all-purpose flour
- 1⁄4 cup brown sugar
- 2oz unsalted butter, melted and cooled
- In a food processor combine gingersnap crumbs, brown sugar, flour and salt. Pulse in butter until mixture is coarse like wet sand. Pulse in 1-2 T of water. Press some of the mixture together with your fingers. If the crumbs do not hold together. Add a splash of water.
- Press crumb mixture into a 9-inch pie tin, evenly covering the bottom and sides. Transfer to freezer and chill for 15 minutes. Place on a baking sheet and bake until crust is fragrant and set, about 10 minutes.
For the assembly:
- Re-blend citrus mixture to ensure it is thoroughly combined. Fill prebaked Gingersnap crust with filling.
- Place unbaked pie on baking sheet and bake at 350f for approx. 30mins. Remove from oven, cool completely.
For the meringue:
- 1 T cornstarch
- 1⁄2 cup cold water
- 1⁄4 tsp cream of tartar
- 3⁄4 cup white granulated sugar
- 6 large egg whites [room temperature]
- 1 tsp vanilla extract
- In a small saucepan, whisk together 1 tablespoon cornstarch and 1/2 cup of cold water until the cornstarch dissolves. Over medium heat make a smooth slurry mixture whisking until the mixture bubbles and thickens. Remove from heat and set aside.
- In a small bowl, whisk sugar and cream of tartar together, set aside.
For the meringue assembly:
- Place egg whites and vanilla extract in the bowl of your mixer. Start beating the egg whites on low speed and gradually increase to medium speed.
- Once the egg whites are frothy, sift in granulated sugar and cream of tartar, a spoonful at a time. Whip egg whites until they form soft peaks.
- Add the cornstarch water mixture (it should look like a gel) a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks. Do not over-beat, or your meringue will separate.
- Place meringue on cooled Meyer lemon pie. Bake the pie for 18 minutes at 325°F, golden brown.
- Transfer to a wire rack and let cool completely.
Allergens: Gluten + Dairy
“California is home to some of the most beautiful citrus in the world, and being a native Angeleno, I grew up on its golden flavors. This pie, inspired by my great grandma Lena, who was known to her community and family as the best cook around, highlights one of my favorite California ingredients, Meyer lemons.”
Double Layer Sweet Potato Pie
- (4) Medium Baked Yams (5 cups)
- (1) 12oz Sweetened Condensed milk
- (2) xLg Eggs
- 1 1/2 cups Light Brown Sugar
- 3/4 cup melted Butter
- 1 teaspoon salt
- 2 teaspoons Cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons Vanilla extract
- Pie Crust (recipe follows) or store-bought Deep-dish Pie Crust
Basic Pie Crust Ingredients:
- 1 1/2 cups pastry flour
- 3/4 teaspoon sea salt
- 3/4 cup cold butter
- 3 tablespoons ice water
- Sift flour and salt into a large bowl.
- Using two knives cut the butter into the flour until the mixture is the consistency of pea-sized crumbs. Slowly add cold water, teaspoon at a time. mixing just until lightly moist dough is formed. The amount of water may vary.
- Divide dough in half making two balls. Wrap each ball in plastic wrap and place in the refrigerator. The dough should rest for 10 mins before rolling out the dough.
- On a lightly floured surface roll out dough the size of your pie with extra to crimp edges. Put the crust in a pie pan then crimp edges.
- Line the crust with parchment paper and fill with 2 cups of dried beans. Cut another dough in a circle the same size as the bottom of the pie pan. Put the crust circle on a baking sheet lined with parchment paper. Bake both pie crust at 350 for 15 min until lightly browned.
- In a stand mixer add all ingredients. Mix until smooth. Pour enough mixture to half fill the pie crust. Add the baked crust layer on top of pie mixture. Gently cover crust with more pie filling and smooth evenly. Do not smash the mixture on the crust or it will crack it. Bake 350 for 60 minutes or until set.
Allergens: gluten and dairy
“This double layer sweet potato pie is quintessential soul food, which is a big part of my cooking and heritage, and reminds me of my family’s southern roots, my childhood and the holidays. Plus the double layer means you get a bite of crust with every bite and who can be mad at that?!”
Pay de Limón
- 500 g. AP Flour
- 165 g. Butter
- 100 g. Sugar
- 65 g. Brown Sugar
- 5 g. Baking Powder
- 1 t. Vanilla Extract
- 1 ea. Whole Egg
- 100 ml. Whole Milk
- ¼ t Sea Salt
- 12 ea. Organic Limes
- 500 ml Condensed Milk
- 100 g Cream Cheese
- 500 ml Evaporated Milk
For the cookies:
- Cut the butter into small cubes.
- Combine the flour, sugar, brown sugar, baking powder, vanilla extract, sea salt and butter until sand like consistency. Add the egg and milk and mix until it just comes together.
- Let the dough rest for 1 hour.
- Roll out the dough to 1⁄4 inch thickness and portion with a 2 inch ring cutter.
- Chill the dough, and poke holes in the top of each ring and bake at 325’f for 10-12 mins until golden brown.
For the pie:
- Zest 4 of the limes and reserve.
- Juice all the limes including the zested ones.
- Combine the lime juice and lime zest with the condensed milk, evaporated milk and the cream cheese and mix thoroughly.
- Coat a pie tin with a thin layer of the lime cream and lay the baked cookies in a single layer.
- Cover the layer of cookies with a small amount of the lime cream and add more cookies on top, repeating the process to fill the pie tin.
- Top with the lime slices and additional zest.
- Put the Pie in the freezer for 2 hours to set before eating.
Tips: Always use organic produce when available and if possible, the small Mexican limes or key limes are best.
Allergens: gluten and dairy
“I learned to make pies from my grandmother, the best cook I ever knew. The first step in the recipe was always the best part – picking fruits in my grandmother’s garden in Mexico City with my sisters. While this recipe can be made anywhere, it connects me with my family in Mexico City and makes me feel closer to my culture and spirit.”
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