Apple Pie

For this recipe we like to use a mixture of the standard Granny Smith apples and either Fuji or Gala apples. The family does not like them to tart but wants a bit of crunch to the apples.

Ingredients

• 6 apples, peeled, cored and sliced to about 1/4-3/8" thickness.
  
• 3/4 cup sugar
  
• 2 tablespoons all-purpose flour
• 1/4 tsp salt
• 1 teaspoon ground cinnamon
  
• 1/4 teaspoon ground nutmeg
  
• 2 teaspoons butter
  

Process

Preheat oven to 350 F

Use the Basic Pie crust recipe. Roll out the bottom crust and transfer to a 9 inch pie pan. Do not trim the crust yet.

Combine the filling ingredients and toss in a bowl to cover the apples well. Layer the apples into the bottom crust so there fewer open spaces between the apples (this will reduce shrinkage from the top crust).

Roll out the top crust and apply to the top of the pie. Cut two to four steam vents in the top of the crust. I usually make four diamond shaped cuts about 1 inch long. Crimp the top crust to the bottom crust using a spoon or knife edge just press it to the pie rim all the way around. This will seam the two crust together. You can then trim off the excess from the top and bottom crust. Bake for 45 minutes. Cool with a cloth on top to prevent the filling from retracting too far from the crust.

Pumpkin Pie

Prepare the pastry (I like to use the Brown Sugar Crust for this pie). Roll out half of it, line a 9-inch pan, and partially bake (8 minutes at 350).  Cool the pie shell about 15 minutes before filling. 

Preheat an oven to 375 F

Ingredients 

• 1 1/2 cup pureed pumpkin
  
• 1 teaspoon salt
  
• 1 teaspoon ground cinnamon
  
• 1 teaspoon ground ginger
  
• 2/3 cup maple syrup or packed brown sugar
  
• 4 eggs, lightly beaten
  
• 1 cup heavy cream. 
  
• 1 teaspoon vanilla extract
  

For decorations - 1 egg, lightly beaten and 1 tablespoon brown sugar mixed with 1 teaspoon ground cinnamon. 

Process - 

In a large bowl, combine the pureed pumpkin, salt, cinnamon, ginger, syrup, eggs, cream and vanilla and beat well.  Pour the mixture into the cooled pie shell and cover the rim with aluminum foil strips to prevent overbrowning. 

Bake until a knife instered in the center comes out clean, about 1 hour. 

Brush the pastery leaves with beaten egg and sprinkle with cinnamon-sugar.  Bake until golden, about 15 minuts ofr the leaves. Cool and arrange on the colled pie. 

Pie Crust

This recipe yields enough flaky pastry for two single-crust pies or a double-curst pie with enough left over for cutout garnishes.  You can freeze the any extra dough for up to 2 weeks.  I find this dough works best if its made the night before and refrigerated. 

Ingredients

• 3 cups all-purpose flour, preferable unbleached
  
• 1 teaspoon salt
  
• 2 teaspoons granulated sugar
  
• 1 cup (2 sticks) cold unsalted butter.
  
• 1/2 cup ice water
  

To mix the pastry combine the flour, salt and sugar in the work bowl.  Mix the dry incredients till uniform.  Add the butter into the dry ingredients cut into small cubes. Turn on the mixer only sparingly to mix in the butter. Sprinkle the water over the mixture and turn on the mixer until a dough forms that is crumbly but not dry.  

Variations

BROWN SUGAR CRUST - Substituted brown sugar for the granulated and add 1/2 teaspoon ground cinnamon along with the salt. 

CHOCOLATE CRUST - Whenever a chocolate crust seems compatible with the filling, add 1/4 cusp powdered coacoa to the flour.