– Adapted from Cooking Classy
Monday, October 31, 2016
Sunday, October 30, 2016
7 cups peeled, cored, and sliced apples
1/3 cup sugar, divided
1 tablespoon fresh lemon juice
1-1/2 tablespoons cornstarch
For crust: I recommend using Flakiest Pie Pastry or Dad's Pie Pastry, but any other pastry in this collection will do. Roll the dough into a 13-inch circle and line a 9-½-inch deep-dish pie plate with it, forming the overhanging dough into an upstanding rim. Place in the freezer for 15 minutes while you make the filling.
For filling: Combine the apples, 3 tablespoons of the sugar, and the lemon juice in a large bowl. Mix well. Set aside for 10 minutes to juice. Preheat the oven to 400ºF. After 10 minutes, mix the remaining sugar with the cornstarch and stir into the apples. Turn the filling into the chilled pie shell and bake on the center oven rack for 30 minutes. While the pie bakes, make the topping.
1 cup pecan halves or pieces
1/3 cup sugar
1/3 cup packed light-brown sugar
3/4 cup all-purpose flour
1/4 teaspoon salt
7 tablespoons cold, unsalted butter, cut into 1/4-inch pieces
For topping: Process the pecans, sugar, and brown sugar in a food processor until the nuts are well chopped. Add the flour and salt. Pulse briefly, to mix. Scatter the cold butter over the mixture and pulse five or six times, until the mixture resembles coarse crumbs. Do not overprocess. Transfer the mixture to a bowl and gently rub it between your fingers until the texture is uniform. Refrigerate the topping.
After the pie has baked for 30 minutes, remove it from the oven and spread the crumb mixture evenly over the top. Tamp the crumb mixture gently, to even it out. Reduce the oven to 375ºF. Bake the pie for 30 to 35 minutes more, until the topping is nicely browned and any visible juices bubble thickly. Transfer the pie to a rack to cool. Serve warm or at room temperature, with some of the caramel sauce drizzled on top. Vanilla ice cream is in order here, too.
This confection will dress up any apple, pear, or peach dessert, especially if there is vanilla ice cream involved. Combine 1 cup of packed light-brown sugar, 1 cup of heavy cream, and ¼ cup (½ stick) of unsalted butter in a heavy, medium saucepan. Boil for 8 minutes, stirring often. Pour into a heatproof bowl. The sauce will thicken as it cools. Serve warm. Makes about 2-½ cups, or 8 servings.
- For a flaky, tender piecrust, make sure that all the ingredients and utensils are cold.
- For the best tasting crust, use butter, preferably unsalted.
- Try to use fresh fruit whenever possible, but especially when baking with apples. Apples can be mushy and bland after storage. Crisp, fresh apples hold up better, especially if you want to double-bake them.
- Add ½ teaspoon of lemon juice to your fruit filling to bring out the taste of the fruit and help it keep its color.
- Fill a sugar shaker with flour to shake out when you’re rolling pastry.
- Make the top piecrust slightly thinner than the bottom crust to help maintain the structure of the pie.
- To keep an empty pie shell from buckling, place a straight-sided cake pan, just a bit smaller than your pie dish, right down on top of the crust. Bake for about ten minutes, and remove the cake pan. Use a fork to prick any places that still puff up, and bake for 5 minutes longer, or until the crust is a light golden color.
- To avoid a soggy bottom crust in your fruit pie, get the filling into the piecrust and into the oven quickly. If there is extra juice in the bowl, don’t pour it into the piecrust.
- Get creative when carving ventilation holes. Try a heart, leaves, stars, or apple-shape.
- Bake on a cookie sheet covered in aluminum foil to catch any juices that may run over the edge.
- Rotate the pie 180 degrees midway through baking. This helps the pie to cook evenly and balances the surface browning.
- Pay attention to the pie while it’s baking. Efficiency in the kitchen is great. However, try not to do too many things at once when you are baking pies.
- When cutting a cream or custard pie, wet the knife with hot water to make a clean cut that won’t tear the filling.
- Tips for freezing (fruit and meat pies): Prepare completely and freeze completely. Do not attempt to thaw before baking, bake in the frozen state, adjusting baking time accordingly.
Last Sunday was lazy in the best way. The day ended in pie, which made it even better. My boyfriend found a recipe by the BBQ Pit Boys for Fireball Whiskey Pumpkin Pie, and we decided to try it out! It was pretty delicious. I had never made a pumpkin pie before, and adding fireball made it a little more interesting.
The original recipe from the BBQ Pit Boys requires that you cook the pie on a grill (link below). Apartment living doesn’t leave much room for a grill, so I used standard pumpkin pie cooking instructions instead and put it in the oven.
Also, after combining all the ingredients, there was enough filling for 3 whole pies and there were only two pie crusts! I would recommend cutting this recipe by 1/3 or 2/3s, though that’s a little complicated as it requires 4 eggs. Better yet, you could just find some friends to pawn it off on if you don’t want it all to yourself!
The cinnamon and whiskey taste I was expecting from the Fireball wasn’t very strong, so I have modified the recipe below to include cinnamon as well.
Fireball Whiskey Pumpkin Pie
- 2 Frozen Pie Crusts – 2 (9” each or make your own )
- Pure Pumpkin - 1 Can, 30 oz.
- Evaporated Milk - 1 ½ cans, 18 oz.
- 4 eggs
- 1 ½ cups sugar
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 6 oz. Fireball Whiskey
For the crusts, follow the directions on the pie crust package. Preheat your oven to 400 F. Remove crust from freezer and allow to thaw at room temperature for about 10 minutes. Use a fork to pierce the bottom and sides of the crust which helps the crust to bake evenly. Place the crusts on the center oven rack and bake for 10-15 minutes until it’s light golden brown. Remove and allow the crust to cool completely prior to filling.
While the crusts are baking, prepare the filling. Crack eggs and whisk until the whites and yolks are combined but not frothy. Combine sugar, salt, evaporated milk, canned pumpkin, cloves, cinnamon, ginger, and whiskey. Stir until it is thoroughly mixed. Pour the filling into the cooled pie crusts.
Place the pies on the center rack of the oven at 425F. Bake at 425F for 15 minutes. Reduce the oven temp to 350F and bake for another 40-50 minutes until a toothpick inserted into the comes out clean. Allow to cool for 1-2 hours prior to serving.
Original BBQ Pit Boys Pumpkin Pie Recipe: http://bbqpitboys.com/recipes/fireball-cinnamon-whiskey-pumpkin-pie#.VGKd9PnF-So