Firstly, let me apologize for my abrupt hiatus from blogging! The third trimester exhaustion has hit me hard. On the bright side, I have been able to create new material so I will have new entries for you from here on out!
As my first post for this comeback, I hope you enjoy this little tutorial on making some classic Fall Pies.
enough to make top and bottom crust for 1 pie
- 2 1/2 c all-purpose flour
- pinch of salt
- 2 sticks of unsalted butter, cold, cut into pieces
- 1/4 c ice cold water (plus more if necessary)
- In the bowl of a food processor, combine flour and salt; pulse to combine.
- Add butter and pulse into mixture resembles coarse crumbs;
- Add ice water in slow stream without being wet or sticky;
- Turn dough onto clean surface, divide in half, flatten to a disk and place in plastic wrap and refrigerate for at least 1 hour
enough for both pies
- 1 Egg Yolk
- 1 Tbsp Water or Heavy Cream
- Whisk egg yolk and water or cream together until well blended
Pumpkin Pie Filling
makes 8 servings
Active Time: 1 hour
Total Time: 3 hours (including Pâte Brisée recipe)
- 1 3/4 lb fresh pumpkin, halved, de-seeded and roasted in in oven for 50-60 minutes at 400F, then put through mixer/ food processor until very smooth
- OR 1 1/2 cups canned pumpkin puree
- 3 large whole eggs, plus 1 large egg yolk
- 3/4 c packed light brown sugar
- 3/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- pinch salt
- 1/8 tsp freshly grated nutmeg
- 1 1/2 c canned evaporated milk
- Preheat oven to 375F
- On a lightly floured surface, roll out each disk to a 12-inch round; Fit dough into 9-inch pie plate, pressing into edges; Either trim the edges or fold over the left-over dough to meet the edge of the pie plate;
- Prick the bottom of the dough all over with a fork; roll out the other dough, transfer into baking sheet and chill both pie shells in refrigerator for 30 minutes; If wanted, use the other pie disk by using a cookie cutter to triangles or autumn leaves to decorate the pie edge
- In a small bowl whisk large egg yolk and 1 tbsp of water and lightly brush the top crust with the egg wash;
- Line pie shell with parchment paper, and fill with pie-weights or dried beans.
- Bake until edges are slightly golden for 15-20 minutes; remove parchment and weights
- Return to oven and bake until lightly golden all over for 15-20 minutes; Let cool
- Reduce oven temp to 350F
- In a large bowl, which together pumpkin, sugar, cinnamon, ginger, salt, nutmeg, whole eggs and evaporated milk until combined
- Pour mixture into cooled crust; and bake for 40-45 minutes until still slightly soft in center; The filling will firm as the pie cools;
- Let cool completely before serving; Enjoy!
Apple Pie Filling
makes 8 servings
Active Time: 45 minutes
Total Time: 2 1/2 hours
- 3 lbs. assorted apples, cored, peeled, cored, cut into 1/4 inch thick slices
- 2 tbsp fresh lemon juice
- 1/4 c granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- pinch of salt
- 3 tbsp all-purpose flour
- 1 tbsp unsalted butter
- Preheat oven to 400F;
- In a large bowl, toss apples, lemon juice and spices together; If you want a thick pie filling- add 3 tbsp of all-purpose flour and toss until evenly distributed throughout the apple mixture
- On a lightly floured surface, roll out the disk of dough into a 12-inch round; Fit dough into 9-inch pie plate, pressing it into the edges; Trim the edges to meet the edge of the pie pan;
- Fill the pan with the pie filling- don’t worry if apples form a large mound over the pie pan- the mixture will shrink in the oven;
- Take 1 tablespoon of butter, cut into small pieces and distribute around the top of the apple pie filling;
- Roll out the 2nd dough disk into a 12-inch round and fit over the apple mixture, pressing the edges to meet the bottom crust- and trim as desired, either with a fork or folding the bottom and the top crusts together. Cut top dough, creating vents to allow steam to escape.
- Whisk egg yolk and water or heavy cream together to create an egg wash and brush the entire surface with egg wash;
- Place pie on a parchment-lined baking sheet; Bake until the crust begins to turn golden for 20 minutes;
- Reduce oven temp to 350F; Continue baking until crust is a deep golden brown for 40-50 minutes more;
- Let pie cool to room temperature before serving. Enjoy!
Notes: Best served on the day made, but can be kept refrigerated if tightly wrapped for up to 5 days.
| Video by: Roxana Azar |Tags: america, american recipes, dessert, do it yourself, fruits, homemade