Posts tagged pie
Pumpkin Pie with a Butter Crust
Roses and spirals  

Roses and spirals  

When someone at work asks, "so when is the pumpkin stuff going to show up?" you know you're slacking on your baking. 

I've got a class coming up and I thought well, there's no time like today to get a handle on things. It's a pie class. It's a fall pie class so clearly pumpkin is in the offering. 

Today's pie is a combination of a Hubbard squash and golden nugget pumpkin. Yes, pumpkin is squash, but it has a harder skin, and really a more creamy texture. I was really looking for a Cinderella pumpkin, but my local grocery didn't have them, so I made do. And pie bakers always make do. 

The filling for 2 deep 9 inch pies

3 cups of cooked squash flesh, bake the squash cut side down in a little water for about 1 hour at 350 degrees. 

1.50 cups of sugar

4 eggs

2-12 ounce cans of evaporated milk

2 teaspoons cinnamon

0.25 teaspoon mace or nutmeg

0.25 teaspoon cloves

allspice and ginger are good additions too. 

Process it until smooth in a food processor. Pour into prepared crusts. Bake at 425 for 15 minutes, lower heat to 350 and bake an additional 35-45 minutes. 

Pie Crust with Butter

1 cup flour

0.25 teaspoon salt

0.25 cup or 2 ounces of cold butter, diced small

3 tablespoons ice water

In a large bowl, toss the flour and salt together. Rub in the butter until it is fine as sand, but hurry you don't want to melt it. Add the water, lightly squeeze into a dough ball. Wrap in plastic wrap and chill for an hour. Roll between two pieces of parchment paper. Line pie pan, flute edges and fill with filling. Bake as described above. 

So there's your pumpkin pie! 

Shoo Fly Pie - American Cake - Pie Cake
Try not singing this song while you bake.  
Thanks Dinah! 

What's a pie doing in a cake book? It is really cake batter in a pie shell. It's molasses and sugar and coffee and flour all in a pie pan. It grows like a cake in a pan so don't be put off by how little batter fills your pie pan before it's baked. 

Shoo Fly Pie!
I think it's so delicious you have to shoo the flies away. 
I did mine in an 11 inch tart pan and it was a bad idea, it over flowed the edges of the pan. I was able to trim it and still serve the pie, but I would not recommend going that way.  Use a real pie pan.

Shoo Fly Pie
1 - 9 inch pie shell
1.5 cup flour
0.5 cup white sugar
0.5 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon baking powder
0.5 teaspoon salt
3 tablespoons butter, cold
0.5 cup warm strong coffee
0.5 cup molasses
0.5 teaspoon baking soda

350 degree oven.
Prepare the pie shell and refrigerate while mixing the ingredients. Using a food processor combine the flour, sugars, nutmeg and baking powder. Pulse to combine. Dot with cold butter and pulse further to cut the butter into the flour mixture. You can do this by hand as well. Rubbing the butter into the flour. Reserve .025 cups of the dry mixture for sprinkling on top before baking.
In the large measuring cup combine the coffee and molasses, stir in the baking soda (watch out it bubbles up) pour this into the flour/butter mixture and whirl until mixed.
Pour into the pie pan, sprinkle with reserved flour/butter mixture and bake at 40-50 minutes until the center is set. Let cool 15 minutes and serve warm or cold.

How many songs about baked goods are there? And I think I need to find an Apple Pan Dowdy recipe.

Peachy Peach Pie
Peachy Peach Pie
I'm not one to vacillate. 

I actually hate vacillating, even in a fan. I mean, blow one way or don't blow at all. It doesn't make me popular. I know that but you do know where I stand on pretty much everything. No one will call me wishy-washy, ever. When Divergent came out, the book, the movie, it was all the rage to figure out your faction. Everyone, with glee almost, told me I was Candor. Not one person vacillated about me. 

Peaches are vexing. They may very well be my favorite fruit. But I love strawberries and goodness knows I love an apple. Cooked plums can send me in a revery unparalleled and don't get me started on citrus. I've made lemon curd to give as gifts only to eat it up instead, because well, I wanted to. Or maybe I have a problem. I seem to be full of a little too much self-awareness for a recipe page. At anyrate, peaches are in season and I've given myself a tummy ache. 

I had to buy more. I was feeling too lazy to 'put them up' and I have a tiny freezer so freezing them really isn't really a solution. I decided to make  a giant deep dish pie. I have a place to share it tomorrow, so here's what I did.  

Peachy Peach Pie

10 peaches
juice of 1 lemon
0.75 cup sugar
0.75 cup flour, less if they are not juicy peaches
0.5 tsp. salt
0.25 tsp nutmeg, freshly grated
1 tablespoon butter 

2.5 cups white flour
0.5 tsp. salt
0.5 cup Crisco (so what)
about 0.5 cup cold water

sugar for sprinkling on top

For the filling, peel the peaches by dropping them in boiling water for 1 minute then putting them in an ice water bath. Remove the pits and slice. Toss the peaches in the juice of the lemon. Add the sugar, flour, salt and nutmeg. Stir until the flour is absorbed in the moisture of the peaches. Set aside while you make and roll the crusts. 

For the crust, stir the salt into the flour. Cut in the shortening. Rub it together quickly and lightly so you don't heat the fat too much. Add water until it holds together when you take a pinch. Use as little water as possible. Make 2 balls of dough, one bigger than the other. The bigger one is the bottom crust. Roll it between two sheets of parchment, line the pie pan. 

Pour in the pie filling into the lined pan. Dot with butter. 

Roll the second dough ball. It doesn't need to be as big because it doesn't need to go up the sides of the pie pan. I made a lattice in the picture but a solid top is fine too. Cut holes to vent the pie if you make a solid top. I fold the excess dough under the lip of the crust and pinch it into a ridge I then flute. The hint to fluting is turn the pie not your hand as you go around the edge. 

Sprinkle with sugar.

Bake at 350 degrees for 1 hour 20 minutes on a parchment lined pan that's bigger than your pie pan, to capture any bubbling fruit.