Fall Pies: Apple Pie and Pumpkin Pie

1 Nov 2012

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.

Pâte Brisée

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)



  1. In the bowl of a food processor, combine flour and salt; pulse to combine.
  2. Add butter and pulse into mixture resembles coarse crumbs;
  3. Add ice water in slow stream without being wet or sticky;
  4. Turn dough onto clean surface, divide in half, flatten to a disk and place in plastic wrap and refrigerate for at least 1 hour


Egg Wash

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



  1. Preheat oven to 375F
  2. 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;
  3. 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
  4. In a small bowl whisk large egg yolk and 1 tbsp of water and lightly brush the top crust with the egg wash;
  5. Line pie shell with parchment paper, and fill with pie-weights or dried beans.
  6. Bake until edges are slightly golden for 15-20 minutes; remove parchment and weights
  7. Return to oven and bake until lightly golden all over for 15-20 minutes; Let cool
  8. Reduce oven temp to 350F
  9. In a large bowl, which together pumpkin, sugar, cinnamon, ginger, salt, nutmeg, whole eggs and evaporated milk until combined
  10. 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;
  11. 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



  1. Preheat oven to 400F;
  2. 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
  3. 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;
  4. 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;
  5. Take 1 tablespoon of butter, cut into small pieces and distribute around the top of the apple pie filling;
  6. 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.
  7. Whisk egg yolk and water or heavy cream together to create an egg wash and brush the entire surface with egg wash;
  8. Place pie on a parchment-lined baking sheet; Bake until the crust begins to turn golden for 20 minutes;
  9. Reduce oven temp to 350F; Continue baking until crust is a deep golden brown for 40-50 minutes more;
  10. 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.


Bon Appétit!


|  Video by: Roxana Azar  |

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3 Responses on "Fall Pies: Apple Pie and Pumpkin Pie"

  1. Alexandra says:

    Good to see you back! Believe it or not I have
    never had a homemade pumpkin or apple pie, not
    very many bakers in the fam!

  2. Clara W. says:

    These look delicious!! Thanks for the recipes :)

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