Let them eat pie.
I took these recipes from "Baking Illustrated", rather than going with my usual recipes. Cook's Illustrated gets all scientific and technical with their recipes, which is the origin of some of the rather odd instructions below.
Pumpkin Pie
1 9" pie dough
2 cups plain canned pumpkin puree
1 cup packed dark brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp grated nutmeg
1/4 tsp ground cloves
1/2 tsp salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs
TO PREPARE THE PIE SHELL: Transfer rolled dough to a 9-inch pie plate, easing dough into pan corners by gently lifting the edge of the dough with one hand and gently pressing into the pan bottom with the other. Trim and flute the dough edges. REFRIGERATE the dough-lined pie plate for 40 minutes then FREEZE for 20 minutes.
Adjust oven rack to lower-middle position and preheat to 375 degrees. Remove the pie pan from the freezer. Press a doubled 12-inch piece of heavy-duty aluminum foil into the inside of the pie tin, fold the edges over to protect the fluted edge. Distribute two cups of ceramic or metal pie weights (I use pennies) over the foil. Bake for 25 to 30 minutes. Remove foil and weights and continue baking for another 5-6 minutes, or until crust is lightly golden.
TO PREPARE THE FILLING:
1. Process pumpkin puree, brown sugar, spices, and salt in a food processor (or use hand mixer) for 1 minute, until combined. Transfer the pumpkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Cook the pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
2. As soon as the pie shell comes out of the oven, adjust oven rack to the lowest position and increase oven temperature to 400 degrees. Whisk heavy cream and milk into the pumpkin and bring to a bare simmer. Beat the eggs in a separate bowl until combined, then mix in the pumpkin mixture in batches.
3. Immediately pour warm filling into hot pie shell (ladle any excess filling into the pie after it has baked for five minutes - by this time the filling will have settled). Bake pie until filling is puffed, dry-looking, and slightly cracked around the edges. The center will wiggle like gelatin when the pie is gently shaken. About 25 minutes. Cool on a wire rack for at least an hour.
Apple Pie
2 9" pie doughs
2 tbsp flour
3 lg Granny Smith apples
4 lg McIntosh apples
1 tbsp lemon juice
1 tsp grated lemon zest
3/4 cup sugar, plus 1 tbsp
1/4 tsp grated nutmeg
1/4 tsp ground cinnamon
1/8 tsp ground allspice
1/4 tsp salt
1 egg white, beaten lightly
1. Adjust oven rack to lowest position, place rimmed baking sheet on it and heat oven to 500 degrees. Transfer one rolled dough to a 9-inch pie plate, easing dough into pan corners by gently lifting the edge of the dough with one hand and gently pressing into the pan bottom with the other.
2. Peel, quarter, core, and slice apples into 1/4 inch slices. Toss with lemon juice and zest. In a medium bowl, mix 3/4 cup sugar, flour, spices, and salt. Toss dry ingredients with apples. Turn fruit mixture and juices into pie shell and mound slightly in the center.
3. Fit the second piece of rolled dough over the filling. Trim, seal, and flute the edges. Cut 4 slits in the dough top. Brush with egg white and sprinkle with remaining tbsp of sugar.
4. Place the pie on the baking sheet in the oven and reduce the temperature to 425 degrees. Bake until top is golden, about 25 minutes. Rotate the pie front to back and reduce oven temperature to 375 degrees. Continue baking for 30 to 35 minutes. Transfer to a wire rack and cool for at least 4 hours.
So I met with general success with the apple pie, and not-so-good success with the pumpkin. You will see, even though I did the weights thing, that the crust still shrank. Feh, I'm sure it'll still taste good.
HAPPY TURKEY DAY!
Pumpkin Pie
1 9" pie dough
2 cups plain canned pumpkin puree
1 cup packed dark brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp grated nutmeg
1/4 tsp ground cloves
1/2 tsp salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs
TO PREPARE THE PIE SHELL: Transfer rolled dough to a 9-inch pie plate, easing dough into pan corners by gently lifting the edge of the dough with one hand and gently pressing into the pan bottom with the other. Trim and flute the dough edges. REFRIGERATE the dough-lined pie plate for 40 minutes then FREEZE for 20 minutes.
Adjust oven rack to lower-middle position and preheat to 375 degrees. Remove the pie pan from the freezer. Press a doubled 12-inch piece of heavy-duty aluminum foil into the inside of the pie tin, fold the edges over to protect the fluted edge. Distribute two cups of ceramic or metal pie weights (I use pennies) over the foil. Bake for 25 to 30 minutes. Remove foil and weights and continue baking for another 5-6 minutes, or until crust is lightly golden.
TO PREPARE THE FILLING:
1. Process pumpkin puree, brown sugar, spices, and salt in a food processor (or use hand mixer) for 1 minute, until combined. Transfer the pumpkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Cook the pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
2. As soon as the pie shell comes out of the oven, adjust oven rack to the lowest position and increase oven temperature to 400 degrees. Whisk heavy cream and milk into the pumpkin and bring to a bare simmer. Beat the eggs in a separate bowl until combined, then mix in the pumpkin mixture in batches.
3. Immediately pour warm filling into hot pie shell (ladle any excess filling into the pie after it has baked for five minutes - by this time the filling will have settled). Bake pie until filling is puffed, dry-looking, and slightly cracked around the edges. The center will wiggle like gelatin when the pie is gently shaken. About 25 minutes. Cool on a wire rack for at least an hour.
Apple Pie
2 9" pie doughs
2 tbsp flour
3 lg Granny Smith apples
4 lg McIntosh apples
1 tbsp lemon juice
1 tsp grated lemon zest
3/4 cup sugar, plus 1 tbsp
1/4 tsp grated nutmeg
1/4 tsp ground cinnamon
1/8 tsp ground allspice
1/4 tsp salt
1 egg white, beaten lightly
1. Adjust oven rack to lowest position, place rimmed baking sheet on it and heat oven to 500 degrees. Transfer one rolled dough to a 9-inch pie plate, easing dough into pan corners by gently lifting the edge of the dough with one hand and gently pressing into the pan bottom with the other.
2. Peel, quarter, core, and slice apples into 1/4 inch slices. Toss with lemon juice and zest. In a medium bowl, mix 3/4 cup sugar, flour, spices, and salt. Toss dry ingredients with apples. Turn fruit mixture and juices into pie shell and mound slightly in the center.
3. Fit the second piece of rolled dough over the filling. Trim, seal, and flute the edges. Cut 4 slits in the dough top. Brush with egg white and sprinkle with remaining tbsp of sugar.
4. Place the pie on the baking sheet in the oven and reduce the temperature to 425 degrees. Bake until top is golden, about 25 minutes. Rotate the pie front to back and reduce oven temperature to 375 degrees. Continue baking for 30 to 35 minutes. Transfer to a wire rack and cool for at least 4 hours.
So I met with general success with the apple pie, and not-so-good success with the pumpkin. You will see, even though I did the weights thing, that the crust still shrank. Feh, I'm sure it'll still taste good.
HAPPY TURKEY DAY!
Labels: recipe
They both look sooooo good! I would like a slice of apple, please! I made a punkin and a turtle punkin pie this year. Mmmmm...nummy. :o)
Posted by
Heather |
6:26 PM
They look amazing, especially the apple pie.
Happy Thanksgiving!
Posted by
Sharon |
8:10 PM
The looks good enough to eat! I want to eat them!!! NOM NOM NOM
Happy Turkey Day!!!!
Posted by
Jadesymb |
10:22 AM