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Baking pies
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La Belle Cuisine
Two Essential Thanksgiving Pie Recipes!
Yes, I know... "I always make my grandmother's pumpkin pie, and my
family demands my mom's apple pie." I've been saying that (and doing
that) for decades now. I have great respect for
Family Tradition. I have
realized, however, that I'd rather be flexible than an old fogey whose
ways are set in stone. I was thrilled to hear Bobby Flay explaining why
he believes graham cracker crust and pumpkin pie marry so well. As
much as I appreciate Julia's pie crust philosophy, my situation this
year requires spending much less time in the kitchen than in years
past. That doesn't have to be a bad thing!
As for the Pioneer Woman's Scrumptious Apple Pie, what did it was
her fabulous blog! How many apple pie recipes do I already have?
Let's just say WAY more than I've put out there on LBC, and that's
a plenty! When I saw the picture of that pie, I was a goner. Chances
are you will be too. Seriously. Indulge yourself...
Happy Thanksgiving!
Throwdown Pumpkin Pie
Recipe courtesy
Bobby Flay
Food Network Show:
Throwdown with Bobby Flay
Prep Time: 25 min
Inactive Prep Time: 20 min
Cook Time: 1 hr 45 min
Level: Easy
Serves: 1 (9-inch) pie, plus leftover filling
Graham Cracker Crust:
1 1/2 cups finely ground graham
cracker crumbs
6 tablespoons butter, melted and
slightly warm
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
Pumpkin filling:
2 whole eggs
2 egg yolks
1/4 dark brown sugar
1/4 cup granulated sugar
3 tablespoons melted unsalted butter
1 1/2 cups pumpkin puree
1 1/2 cups heavy cream
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1/2 vanilla bean, split, seeds
scraped and reserved
Bourbon-Maple Whipped Cream
1 1/4 cups very cold heavy cream
1/2 vanilla bean, split, seeds scraped
and reserved
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon
(to your taste)
For the crust:
Preheat the oven to 350 degrees F.
Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together.
Spread the mixture evenly into a 9-inch pie pan, using your fingertips
or
the flat bottom of a glass. Firmly press the mixture over the bottom
and
sides of the pan.
Put the pan on the middle rack of the oven and bake until the crust is
light brown and firm to the touch, about 10 to 15 minutes. Remove
from the oven and let cool.
For the filling:
Preheat the oven to 275 degrees F.
Whisk together the eggs, yolks and sugars in a large bowl. Add the
butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to
combine.
Strain the mixture into a bowl.
Pour the strained mixture into the baked pie crust and bake until almost
set, about 1 1/2 hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred.
Cook's Note: The filling makes more than what is needed to fill the
pie shell. You are able to freeze the excess. We made a double batch
and it
filled 3 pie shells very comfortably.
For the whipped cream:
Combine the cream, vanilla seeds, syrup and bourbon in a large chilled
bowl and whip until soft peaks form.
Garnish each piece of pie with a dollop of the whipped cream before serving.
Scrumptious Apple Pie
Recipe courtesy
The Pioneer Woman
:I have lots of pies to share with you in the future, but among my very
favorites is this absolutely delicious apple pie, adapted from a recipe
given to me several years ago by a friend named Sissy. 'Make this,'
she
said to me one day as she handed me a simple piece of white paper.
'You
won’t be sorry.” I made it the next day. And my soul praised the
state of Washington for the Granny Smiths that made the whole
thing possible.
... rather than cause your eyes to roll into the back of your head by
rattling on for twenty minutes about what’s IN the pie, what’s ON
the pie, and why the pie is so dadgum good, let’s just make the
sucker, shall we?
"... And from here on out, I shall call this
photo, 'The Apple Pie You
Must, Must Try.'
And you must. You really, really must. Now. Please.
Now. I want you to experience the same joy it’s brought me."
Prep Time: 45 Minutes
Cook Time: 55 Minutes
Difficulty: Easy
Servings: 8
Absolutely, positively a keeper!
1 whole pie crust
6 cups (to 7 cups) peeled and
sliced
Granny Smith apples
1/2 whole (juice of) lemon
1/2 cup sugar
4 tablespoons flour
1/4 teaspoon salt
1/2 cup flour
1 1/2 sticks butter
1 cup brown sugar
1/2 cup quick oats
1/4 teaspoon salt
1/2 cup pecans, chopped
1/2 jar (or more) Caramel Topping
In a bowl mix peeled apples, lemon juice, sugar, flour and 1/4 teaspoon
salt. Set aside.
For crumb topping, cut the butter into the flour with a pastry cutter, then
add in brown sugar, oats, and 1/4 teaspoon salt.
Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375-degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30
minutes. Chop pecans, and when five minutes remain, sprinkle them
over the pie. Finish baking. Quiver with anticipation.
Remove the pie from the oven and pour 1/2 jar (or more, if you’re
feeling dangerous and naughty) of caramel topping over the top. Allow
to cool slightly before serving, or don’t if you can’t wait. Eat. Enjoy.
Smile. Cry. Then smile again.
“Of course you can buy a ready-made pie shell,
but it’s a shame not to have the know-how yourself.”
- Julia Child, in "Julia's Kitchen Wisdom"
Featured Archive Recipes:
Gigi's Apple Pie + links
Old-Fashioned Apple Pie (Spago)
Plain Ole
Dixie Chocolate Pie
Pumpkin Banana Mousse Tart
(Barefoot Contessa)
Pumpkin Pecan Tart
Southern Pecan Pie
Pie Crust 101
Index - Pie Recipe Archives
Basic Pie Crust Recipes
Thanksgiving
Recipe Index!
Holiday Central!
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