Pies

Apple Pie

This makes quarantine a little better! Recipe #15 on kingarthurflour.com‘s Best Basic Recipes Collection. This is a really good apple pie, not too sweet not too tart. In our family we usually have Cherry Apple Pie, it is a heavenly combination. It is always a nice treat to have pie!

Apple Pie 1

Apple Pie 2 Apple Pie 3

Apple Pie 4 Apple Pie 5

Crust
2½ cups flour
3/4 tsp salt
1/3 cup shortening
1/2 cup cold butter
7-10 Tbl ice water

Filling
8 cups peeled, sliced apple (from about 3 1/4 pounds whole apples)
2 Tbl lemon juice
3/4 cup sugar
2 Tbl flour
2 Tbl cornstarch
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 cup boiled cider or undiluted apple juice concentrate
2 tsp vanilla, optional
2 Tbl butter, diced in small pieces

To make the crust: In a medium bowl, whisk together flour and salt. Work in the shortening until mixture is evenly crumbly. Dice the butter into 1/2″ pieces, and cut into mixture until you have flakes of butter the size of a dime.

Add water 2 Tbl at a time, mixing with a fork as you sprinkle water into the dough. When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. It’s OK if there are some dry spots in the pile. Use a spray bottle of water to lightly spritz these places; that way you’ll add just enough water to bring the dough together without creating a wet spot.

Fold dough over on itself three or four times to bring it together, then divide it into two pieces, one about twice as large as the other. The larger piece will be the bottom crust; the smaller piece, the top crust. Pat each piece of dough into a disk about 3/4″ thick.

Roll each disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling.

Preheat the oven to 425°F. Lightly grease a 9″ pie pan that’s at least 2″ deep. This will make serving the pie easier after it’s baked.

To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl. In a small bowl, whisk together the sugar, flour, cornstarch, salt, and spices. Sprinkle the mixture over the apples, and stir to coat them. Stir in the boiled cider (or apple juice concentrate) and the vanilla, if you choose to use it.

To assemble the pie: Roll the larger piece of pastry into a 13″ circle. Transfer it to the prepared pan, and trim the edges so they overlap the rim of the pan by an inch all the way around. Spoon the apple filling into the pan. Dot the top with the diced butter.

Roll out the remaining pastry to an 11″ circle. Carefully place the pastry over the apples. Bring the overhanging bottom crust up and over the top crust, pinching to seal the two and making a decorative crimp. Prick the crust all over with a fork, to allow steam to escape. Or cut decorative vent holes, if desired. Alternatively, you can weave a lattice.

For extra crunch and shine, brush the top crust with milk (or an egg white beaten with 1 tablespoon of water), and sprinkle with coarse sugar. Place the pie in the refrigerator for 10 minutes to firm up the crust while the oven finishes heating.

Place the pie on a parchment-lined baking sheet. Bake the pie for 20 minutes, then reduce the oven temperature to 375°F and bake for 40 minutes more, until you see the filling bubbling inside the pie (and perhaps dripping onto the parchment). Check the pie after half an hour of baking time, and cover the edges with foil or a pie shield to keep them from browning too quickly, if necessary. When the pie is done — you should see the filling bubbling vigorously, either around the edges, or via any decorative vents — remove it from the oven.

Cool the pie completely before slicing — really. Cutting any fruit pie that’s still warm is a messy business. The filling continues to thicken as the pie cools, and if you cut it too soon it will run out all over the place. It’s better to bake the pie in advance, cool it completely, then warm each slice as needed after it’s been cut. Store any leftover pie, lightly covered, at room temperature for several days. Freeze for longer storage.

My Favorite Pies!

Lemon Truffle Pie

Dessert, Pies

Pumpkin Pie

Pumpkin pie isn’t just for Thanksgiving, it’s for quarantine too! This is recipe #4 of kingarthurflour.com Best Basic Recipe Collection. I’m enjoying baking my way through this collection, it’s delicious!

Pumpkin Pie 1

Pumpkin Pie 2 Pumpkin Pie3 Pumpkin Pie4

1/2 cup sugar
1/2 cup brown sugar
1 Tbl flour
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1/8 tsp pepper, optional
3 large eggs, beaten
2 cups (15oz can) pumpkin
1¼ cups light cream or evaporated milk
1 single pie crust, your favorite or King Arthur single pie crust

In a large mixing bowl, whisk together the sugars, flour, salt, and spices. In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking. Roll the pie dough out to a 13″ circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F.

When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell. Bake for 45 to 50 minutes, until the filling is set 2″ in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.

My other favorite pies: Pie Pie Pie!

Dessert, Pies

Favorite Pies!

Here is what I am making to take for our family’s Thanksgiving dinner. I hope you all have a wonderful Thanksgiving Day with delicious PIES!

Lemon Truffle Pie

Lemon Truffle Pie is a tart, sweet, creamy addition for any occasion. This has become a favorite to make whenever we get together as a family.

Cherry Apple Pie

Cherry Apple Pie is a three-generation family favorite. In fact, when it is my oldest son’s birthday, this is his request instead of cake.

Triple Chocolate Hazelnut Pie

Triple Chocolate Hazelnut Pie is a chocolate lover’s delight! Totally worth the work and the calories.

Pumpkin Eggnog Pie

My Pumpkin Eggnog Pie has one simple change to the old favorite, substitute eggnog for the milk in the good ol’ pumpkin pie recipe. For another flavorful twist, this year I think I will put the filling in a ginger snap crumb crust.

Old Fashioned Raisin Pie

This recipe for Old Fashioned Raisin Pie is my dad’s favorite, it is also one of the most viewed recipes on my website.

Peanut Butter Pie

Peanut Butter & Chocolate Fudge Cream Pie is a recipe I made up back in 2012. If you love peanut butter, chocolate and pie, your tastebuds will be very happy!

Pies

Chocolate Fudge Pie

I love making pies! So many flavor combinations. Each one is a work of art, carefully crafted for your loved ones’ eating pleasure. Definitely an activity that makes me happy.

Chocolate Fudge Pie

1 unbaked 9″ pastry shell
2 eggs
1 cup sugar
1/2 cup butter, cut in chunks
1 cup semisweet chocolate chips
1 cup chopped pecans
1 cup coconut

Preheat oven to 450°. Line the unbaked pastry shell with foil and bake for 8 minutes. Remove from oven and remove foil. While shell bakes, make filling. In a saucepan, whisk eggs and sugar. Add butter  and chocolate chips. Cook over medium heat  whisking constantly until butter and chips melt and mixture is creamy and coats the back of a spoon (about 4-5 minutes). Stir in pecans and coconut. Pour filling into pastry shell as it comes from the oven. Turn oven heat down to 350° and bake pie for 20-22 minutes more. Serve warm or room temp with vanilla ice cream and a glass of milk!

One Year Ago: Cranberry Cinnamon Coffee Cake Cranberry Cinnamon Coffee Cake

Two Years Ago: Sweet & Savory Sausage Stuffing Sweet & Savory Sausage Stuffing

Three Years Ago: Crispy Crunchy Peanut Butter Brownies Krispie Crunchy Peanut Butter Brownies

Pies

Eggnog Cream Pie

Time to brush up on those pie baking/eating skills. Here is a great place to start,

Eggnog Cream Pie.

Eggnog Cream Pie

Eggnog Cream Pie 2

Eggnog Cream Pie 3 Eggnog Cream Pie 4 Eggnog Cream Pie 5

1 Prebaked single crust 9″ deep dish pie shell (recipe below)
3 cups eggnog
3/4 cup sugar
4½ Tbl cornstarch
1/4 tsp salt
4 egg yolks, beaten
2 Tbl butter
1 tsp vanilla
1/4 tsp nutmeg

Combine eggnog, sugar, cornstarch, and salt in large saucepan.  Heat over medium heat to boiling, stirring constantly.  Add a small amount of hot milk mixture to egg yolks to warm (whisking constantly), and then add egg yolks to milk mixture (whisking constantly).  Boil 1 minute stirring constantly till thick and smooth.  Remove from heat and add butter, vanilla, and nutmeg.  Beat several times while cooling a bit.  Pour eggnog filling into baked pie shell while slightly warm. Cover with wax paper. Cool completely in refrigerator until set for clean slices.  Serve with whipped cream and a sprinkle of nutmeg.

Single Crust 9″ Deep Dish Prebaked Pie Shell:
1 cup flour
1 tsp sugar
1/2 tsp salt
1/3 cup shortening, cold
3 Tbl ice water

Combine flour, sugar, and salt.  Cut shortening into flour mixture.  Add water 1 Tbl at a time, stirring with a fork.  When dough comes together, shape into a disk and refrigerate for about an hour. Roll out on well floured surface, place in pie plate, crimp edges. Poke with fork, lay foil gently down inside, place pie weights (or dry beans). Bake in 425° preheated oven for 10 minutes. Gently take out foil with weights, turn heat down to 350° and bake 10 minutes more.

One Year Ago: Zucchini Crust Personal Pizza Zucchini Crust Personal Pizza

Two Years Ago: Apple Pumpkin Pecan Cake Apple Pumpkin Pecan Cake

Three Years Ago: Eggnog Chocolate Chip Cake Eggnog Chocolate Chip Cake