Apple Cranberry Lattice Pie

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Apple Cranberry Lattice Pie
This sweet harvest pie combines the sweetness of apples and golden raisins with the tartness of cranberries. The juice from the apples is boiled down to a light syrup which is added back to the fruit before baking. The top pastry is a beautiful lattice surrounded with cut-out pastry leaves. If you prefer, substitute a solid pastry top with cut-out steam vents.
Recipe type: Dessert | Fruit Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Flaky Pie Pastry Prep: Unbaked Starting Oven Temp: 425° Storage: Covered, Cool Place or Refrigerate

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Ingredients
Flaky Pie Pastry:
  • 2 cups all-purpose flour, plus additional for work surface
  • 4 rounded teaspoons granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, cold, cut into small pieces
  • 4 tablespoons vegetable shortening
  • 4 to 5 tablespoons ice water
Filling:
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 6 large apples (3 Granny Smith apples and 3 Braeburn apples, about 3 pounds)
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 2 cups fresh or frozen cranberries
  • ½ cup golden raisins
  • Tip: Use a citrus juicer for freshly squeezed juice.
Egg Glaze:
  • 1 egg + 1 tablespoon water
  • Approximately 1 tablespoon granulated sugar
Instructions
Flaky Pie Pastry:
  1. In a large mixing bowl, combine flour, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter and shortening into the flour mixture until the mixture resembles coarse crumbs. Drizzle the ice water over the mixture and toss with a fork until the dough is evenly moist and begins to come together in a mass but does not form a ball.
  2. Divide dough into 2 portions, a larger portion using about ⅔ of the dough and a smaller portion using about ⅓ of the dough. Gently pat the larger portion into a 6 inch disc and the smaller portion into a 3 inch disc. Wrap in plastic wrap and refrigerate until chilled and firm, 30 to 60 minutes.
  3. Remove the larger dough disc from refrigerator. If the dough is too cold and is hard to roll out, let stand at room temperature for 10 to 20 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll out the dough into a circle about ⅛ inch thick. The circle will be larger than 12 inches, providing enough to line the pie pan and scraps for the leaves. Transfer rolled dough to a 9 inch pan. Trim the overhang to about ¾ inches. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
  4. From the dough scraps, and using a small sharp knife, cut out 20 leaves. Re-roll the scraps if necessary. Use the back of the knife to press lines into the dough to resemble the veining on a leaf. Transfer to a plate, cover and refrigerate until ready to use.
Filling:
  1. Prepare filling while dough is chilling. In a large bowl, combine granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Set aside.
  2. Peel, core, and slice apples into ¼ to ⅛ inch pieces. Toss apple pieces into the sugar mixture, stir until well mixed. Sprinkle lemon juice over the apple mixture, stir until well mixed. Let the apples sit to develop the juices (macerate) for 30 minutes to 1 hour.
  3. Transfer the apples to a colander suspended over a bowl to capture the liquid. The fruit should release 1 to 1¼ cups of liquid. Transfer the apples to a bowl and toss them with the cornstarch until all traces of the cornstarch have disappeared.
  4. In a small heavy saucepan over medium to medium-high heat, combine the apple liquid and butter; boil the boil the liquid down to about ¾ to 1 cup, stirring occasionally with a rubber spatula or wooden spoon, about 10 to 15 minutes, or until it is a dark amber color and is syrupy. Remove the pan from the heat.
  5. Pour the hot syrup over the apples, tossing gently. Add the cranberries and raisins, and toss gently to mix. Set aside until top pastry is rolled out. Just before you are ready to create the lattice top, pour the fruit mixture into the chilled pie shell.
Lattice Top:
  1. Remove the smaller dough disc from refrigerator. If the dough is too cold and is hard to roll out, let stand at room temperature for 10 to 20 minutes.
  2. Roll the dough into a 13 inch circle, about ⅛ inches thick. Using a fluted or straight-edge pastry wheel, pizza cutter, or kitchen knife, cut twelve ¾ inch strips.
  3. Arrange 6 strips evenly spaced and ¾ inches apart, horizontally over the fruit filling that has been poured into the chilled pie shell, placing the longest strips in the middle. Each end of the strips should overhang the pie by at least 1 inch. Working from the right side, gently fold back every other strip, a little past the center, so that they are doubled back on themselves. Lay a vertical strip down the center next to the folds in the horizontal strips. Unfold the horizontal folded strips back over this strip to create a weave. Again, working from the right side, fold the other 3 horizontal strips back on themselves. Lay a second vertical strip next to the folds. The new strip should be parallel to, and ¾ inch from the first vertical strip. Repeat once more, so that ½ of the pie is woven. Turn the pie around. Weave the opposite side of the pie as you did the first side using the remaining three strips of pastry.
  4. Trim the pastry strips, leaving a 1 inch overhang around the pie. Fold the pastry strips under the bottom pastry. Gently Press the two layers together to seal the edge. Remove the dough leaves from the refrigerator. Arrange the leaves around the edge, gently pressing the base of each leaf to the woven edge.
  5. Cover the pie loosely with plastic wrap and refrigerate 30 minutes before baking to re-chill the pastry.
While pie is refrigerating, preheat oven to 425 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
Egg Glaze:
  1. Remove pie from refrigerator. In a small bowl, combine egg and water; whisk with a fork or wire whisk to thoroughly break up the egg. Using a pastry brush, lightly brush the top of the lattice and leaves with the egg glaze. Sprinkle the sugar over the top of the pie. Tip: if you don’t have a pastry brush, dip your finger in the egg and gently spread the egg glaze over the top of the pastry.
  2. Bake: Line a rimmed baking sheet lined with foil or parchment paper. Place pie on the baking sheet and transfer to the oven.
  3. Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 50 to 60 minutes, or until the juices are thick and bubbling and the crust is a golden brown. Rotate the pan during baking if necessary for even browning. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
  4. Remove pie from oven. Cool completely on a wire cooling rack before cutting and serving. Tip: let the pie cool at least 4 hours to allow the juices to thicken. Otherwise the juices will be very liquid and will flow out of the crust when it is cut.
Tip: Fruit pies are juicy and usually bubble over; bubbling fruit juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the pie on a rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick Teflon baking pad on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the pie directly on the baking pad. Or, place a drip pan lined with foil on a lower oven rack underneath the pie while it is baking to catch the juices when they bubble over.
Source: Clements, Carole, Baking, Hermes House, New York, 2001
Williams Sonoma, Essentials of Baking, Welden Owen Inc, California, 2003
Mushet, Cindy and Sur La Table, The Art & Soul of Baking, Andrews McMeel Publishing, Missouri, 2008
Beranbaum, Rose Levy, The Pie and Pastry Bible, Scribner, New York, 1998

 

Walnut Pumpkin Pie

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Walnut Pumpkin Pie
The ultimate pumpkin pie to serve with your holiday dinner. The pumpkin pie is traditional, and the walnut-sugar topping is absolutely delicious.
Recipe type: Dessert | Custard Pie | Pumpkin
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Classic Pie Pastry Prep: Unbaked Oven Temp: 350° Storage: Cover and Refrigerate

Help: Classic Pie Pastry
Ingredients
Pastry:
Filling:
  • 3 large eggs
  • 2 cups (15 ounce can) pumpkin
  • 1½ cups (12 ounce can) evaporated milk
  • ½ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
Walnut Topping:
  • 1 tablespoon unsalted butter, melted
  • 1 cup walnuts, coarsely chopped
  • ¼ cup firmly packed light brown sugar
Instructions
Pastry:
  1. Preheat oven to 350 degrees F.
  2. Prepare Classic Pie Pastry for one 9 inch single-crust pie. Line a 9 inch pie pan with the pastry.
Filling:
  1. In a large mixing bowl, beat the eggs with a wire whisk or fork until frothy. Add pumpkin, evaporated milk, granulated sugar, brown sugar, cinnamon, cloves, ginger, nutmeg, and salt, beat well to mix. Pour mixture in the pastry-lined pie pan.
  2. Bake: Partially bake for 40 minutes.
Walnut Topping:
  1. In a small bowl, combine melted butter, walnuts, and brown sugar; stir to mix. Gently spoon walnut topping around the outside edge of the partially baked filling. Tip: Cover the edge of the crust with a 2 inch strip of aluminum foil to prevent the crust from over-browning.
  2. Bake: Return to oven and bake 20 to 25 minutes longer until the topping is lightly browned and a kitchen knife inserted near the center comes out clean. Remove from oven. Cool on a wire cooling rack before cutting and serving. Cover and refrigerate within 2 hours.
Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Serve plain or spoon a dollop of whipped cream on top.

Traditional Pumpkin Pie

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Traditional Pumpkin Pie
Traditional Pumpkin Pie made with delicious pumpkin and a hint of warm spices. This mouth watering pie is easy to make and a must for your holiday table.
Recipe type: Dessert | Custard Pie | Pumpkin
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Deep Dish Pie Pastry: Classic Pie Pastry Prep: Unbaked Starting Oven Temp: 425° Storage: Cover and Refrigerate

Help: Classic Pie Pastry
Ingredients
Pastry:
Filling:
  • 2 large eggs
  • 2 cups (15 ounce can) pumpkin
  • 1½ cups (12 ounce can) evaporated milk
  • 1 teaspoon pure vanilla extract
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
Instructions
Pastry:
  1. Preheat oven to 425 degrees F.
  2. Prepare Classic Pie Pastry for one 9 inch single-crust pie. Line a 9 inch deep dish pie pan with the pastry. Crimp the pastry edges, and decorate with leaf shapes from left-over pastry pieces if desired. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
Filling:
  1. In a large mixing bowl, beat the eggs with a wire whisk or fork until frothy. Add pumpkin, evaporated milk, vanilla, sugar, cinnamon, ginger, cloves, nutmeg, and salt, beat well to mix. Pour mixture in the pastry-lined pie pan.
  2. Bake: Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 60 minutes, or until the topping is lightly browned and the pie jiggles slightly if the pan is given a gentle shake. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
  3. Remove from oven. Cool on a wire cooling rack 2 to 3 hours before cutting and serving. Cover and refrigerate within 8 hours.
Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Spoon a dollop of whipped cream or whipped topping on top.

Sweet Potato Pie

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Sweet Potato Pie
Southern-style Sweet Potato Pie, with cream, spices, and plenty of sweet potato flavor. If you’ve never tasted a Sweet Potato Pie, you’re in for a treat.
Recipe type: Dessert | Custard Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Deep Dish Pie Pastry: Classic Pie Pastry Prep: Chilled, Unbaked Starting Oven Temp: 425° Storage: Cover and Refrigerate

Help: Classic Pie Pastry
Ingredients
Pastry:
  • Classic Pie Pastry for one 9 inch single-crust pie. Or, if making a braided edge, make Classic Pie Pastry for one 9-inch double-crust pie.
Filling:
  • 4 large eggs
  • 2 cups cooked, mashed sweet potatoes (about 1¾ pounds)
  • 1 cup firmly packed dark or light brown sugar (or a combination of both)
  • ¼ cup orange juice
  • 1 tablespoon lemon juice
  • 1 cup whipping (heavy) cream
  • ¼ cup unsalted butter, melted
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
Instructions
Pastry:
  1. Prepare Classic Pie Pastry for one 9 inch single crust pie, or, if making a braided edge make pastry for one 9 inch double-crust pie. Line a 9 inch deep dish pie pan with the bottom pastry. Trim the pastry to ½ inch beyond the edge of the pie pan, fold the edge under.
  2. To make the braided edge, roll out remaining pastry to ⅛ inch thickness. Using a fluted or straight-edge pastry wheel, pizza cutter, or kitchen knife, cut strips between ¼ and ½ inches wide. Brush the edge of the pastry shell with water. Loosely braid 3 of the strips of pastry dough around the edge of the pastry shell. As a strip runs out, add another strip by pressing the ends together. Secure the braid by pressing lightly to the edge of the pie shell.
  3. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
  4. Preheat oven to 425 degrees F.
Filling:
  1. Puree the sweet potatoes in a food processor or blender until smooth.
  2. In a large mixing bowl, lightly beat the eggs with a wire whisk or electric hand mixer. Add the sweet potatoes, brown sugar, orange juice, lemon juice, cream, butter, cinnamon, allspice, nutmeg, salt, and vanilla. Continue beating until very smooth. Pour mixture in the pastry-lined pie pan.
  3. Bake: Bake 15 minutes. Reduce oven to 375 degrees F. Bake an additional 40 to 45 minutes, or until the center is almost set but still slightly wobbly. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
  4. Remove from oven. Cool on a wire cooling rack 2 to 3 hours before cutting and serving. Cover and refrigerate within 8 hours. Refrigerate Leftovers.
Adapted From: Sax, Richard, Classic Home Desserts, Chapters Publishing Ltd, Vermont, 1994

Sweet Potato Pecan Pie

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Sweet Potato Pecan Pie
This Sweet Potato Pecan Pie has all the flavors of fall, with a warm spiced sweet potato filling sandwiched between layers of pecans. The brown sugar pecan topping forms a sweet crunch glaze, and would taste perfect topped with a dollop of sweetened whipped cream.
Recipe type: Dessert | Custard Pie | Nut Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Deep Dish Pie Pastry: Classic Pie Pastry Prep: Chilled, Unbaked Oven Temp: 350° Storage: Cover and Refrigerate

Help: Classic Pie Pastry
Ingredients
Pastry:
Sweet Potato Filling:
  • 2 cups cooked, mashed sweet potatoes (about 1¾ pounds)
  • 3 large eggs
  • ½ cup whipping (heavy) cream
  • ¾ cup firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 cup pecans, broken by hand into large pieces
Pecan Topping:
  • ¼ cup unsalted butter, melted
  • ½ cup firmly packed light brown sugar
  • ¾ cup pecans, broken by hand into large pieces
Instructions
Pastry:
  1. Prepare Classic Pie Pastry for a 9 inch single-crust pie. Line a 9 inch deep dish pie pan with the bottom pastry. Trim the pastry to one inch beyond the edge of the pie pan. Flute the edges. Cover with plastic wrap and refrigerate pie pastry until firm, at least 30 minutes
  2. Preheat oven to 350 degrees F.
Sweet Potato Filling:
  1. Puree the sweet potatoes in a food processor or blender until smooth.
  2. In a large mixing bowl, lightly beat the eggs with a wire whisk or electric hand mixer. Add the pureed sweet potatoes, whipping cream, brown sugar, vanilla, cinnamon, ginger, allspice, cloves, and nutmeg. Continue beating until very smooth.
  3. Scatter the broken pecans in an even layer over the bottom of the chilled pie pastry; Pour the filling over the pecans.
  4. Bake: Bake 40 minutes. Remove pie from oven and add the pecan topping.
Pecan Topping:
  1. Prepare the pecan topping while the pie is baking. In a small bowl, combine melted butter, brown sugar, and broken pecans. Carefully spoon topping over the partially baked filling, without disturbing the filling. Return pie to oven and bake 20 to 25 minutes longer, until the topping is bubbly. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
  2. Remove from oven. Cool on a wire cooling rack 2 to 3 hours before cutting and serving. Cover and refrigerate within 8 hours. Refrigerate Leftovers.

Rum Raisin Pie

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Rum Raisin Pie
Golden raisins are baked under a sweet rum infused egg custard. For the deepest flavor use dark rum such as Myer’s; light rum can be substituted, but the pie won’t have the same rich taste.
Recipe type: Dessert | Custard Pie | Fruit Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Classic Pie Pastry Prep: Blind Baked Starting Oven Temp: 425° Storage: Cover and Refrigerate

Help: Classic Pie Pastry

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Pastry:
Filling:
  • ¼ cup golden raisins
  • 3 cups whipping (heavy) cream
  • ⅔ cup granulated sugar
  • 4 large eggs
  • ¼ teaspoon salt
  • ¼ cup dark rum
Instructions
Pastry:
  1. Prepare Classic Pie Pastry for a 9 inch single-crust pie. Line a 9 inch pie pan with the bottom pastry. Trim the pastry to one inch beyond the edge of the pie pan, turn the edges under. Flute the edges. Or, to make the checker-board edging, make ½ inch cuts at ¾ inch intervals all around. Bend every other tab of pastry forward. Lightly prick the bottom and sides with a fork. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
  2. Preheat oven to 425 degrees F.
  3. Line the pie pastry with parchment paper, aluminum foil, or a large coffee filter. Fill the pastry with pie weights or dried beans or rice to keep the pastry from puffing up and shrinking.
  4. Bake: Bake 15 minutes. Carefully remove the paper and pie weights or beans and continue to bake another 5 to 6 minutes or until the pastry is a light golden brown. Cool slightly on a wire cooling rack.
  5. Reduce oven temperature to 375 degrees F.
Filling:
  1. Sort through the raisins, separating any that are stuck together. Arrange the raisins in the bottom of the partially cooled pastry shell in an even layer. Set aside.
  2. Pour cream into a medium heavy-bottomed pan over medium-high heat and heat until just beginning to boil, stirring constantly with a rubber spatula and scraping over the bottom of the pan to prevent the cream from burning. Remove from heat.
  3. In a medium mixing bowl, combine sugar, eggs, and salt; whisk together to mix.
  4. Temper the eggs: very slowly, in a thin stream, pour about 1 cup of the hot cream into the beaten eggs while quickly whisking together. Tip: The technique used to blend uncooked eggs with a hot liquid is called tempering. Tempering slowly warms the eggs so they are closer to the temperature of the liquid they will be added to, preventing the eggs from scrambling. If you simply poured the eggs into the hot milk they would immediately start cooking and you would have chunks of cooked egg in the mixture.
  5. Return the egg mixture back to the rest of the hot cream, pouring back slowly while whisking the two mixtures together. Return to medium heat, stirring constantly with a rubber spatula and scraping over the bottom of the pan, cook until mixture becomes thick custard, thick enough to coat the back of the spoon, 10 to 12 minutes, or registers about 150 degrees using a candy or instant read thermometer to gauge the temperature. Remove from heat. Stir in the rum. Set aside.
  6. Reheat the pie shell along with the raisins by placing back in the oven for 5 minutes.
  7. Bake: Pour the hot custard over the raisins in the hot pie shell. Bake 25 to 30 minutes or until the filling is set and the pie jiggles slightly if the pan is given a gentle shake.
  8. Remove from oven. Cool on a wire cooling rack 2 to 3 hours before cutting and serving. Cover and refrigerate within 4 hours. Refrigerate Leftovers.
Serving suggestion: Serve pie either when cooled to room temperature or chilled. Serve plain or spoon a dollop of whipped cream on top.
Adapted From: Stewart, Martha, Baking Handbook, Clarkson Potter, New York, 2005

Raisin Walnut Meringue Pie

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Raisin Walnut Meringue Pie
Sour cream raisin pie is old fashioned, rich and spicy, and dappled all through with raisins. I’ve added walnuts and a shot of brandy, and then topped it off with a brown sugar meringue.
Recipe type: Dessert | Custard Pie | Fruit Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Classic Pie Pastry Prep: Blind Baked Starting Oven Temp: 425° Storage: Loosely Covered and Refrigerate

Help: Classic Pie Pastry, Making Meringue
Ingredients
Pastry:
  • Classic Pie Pastry for one 9 inch single crust pie
  • 1 egg white
  • 1 teaspoon water
  • 1 teaspoon coarse or turbinado sugar
Filling:
  • 2 tablespoons cornstarch
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 3 large egg yolks
  • 1½ cups sour cream
  • 1½ teaspoons freshly squeezed lemon juice
  • 1½ cups raisins
  • ½ cup walnuts, coarsely chopped
  • 2 tablespoons brandy or rum
  • 1 teaspoon pure vanilla extract
Brown Sugar Meringue:
  • 3 large egg whites
  • ¼ teaspoon cream of tartar
  • ½ teaspoon pure vanilla extract
  • ¼ cup firmly packed light brown sugar
  • ¼ cup granulated sugar
Instructions
Pastry:
  1. Prepare Classic Pie Pastry for a 9 inch single-crust pie. Line a 9 inch pie pan with the bottom pastry. Trim the pastry to one inch beyond the edge of the pie pan, turn the edges under. Flute the edges. Lightly prick the bottom and sides with a fork. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
  2. Preheat oven to 425 degrees F.
  3. Line the pie pastry with parchment paper, aluminum foil, or a large coffee filter. Fill the pastry with pie weights or dried beans or rice to keep the pastry from puffing up and shrinking.
  4. Bake: Bake 15 minutes. Remove from oven; carefully remove the paper and pie weights or beans.
  5. In a small bowl, lightly beat the egg white with the water. Using a pastry brush, apply a thin coat of egg white over the entire pastry. Sprinkle the turbinado sugar over the fluted edges
  6. Return to the oven and continue to bake another 5 to 6 minutes or until the crust is a light golden brown. Remove from oven. Cool on a wire cooling rack.
  7. Reduce oven temperature to 375 degrees F.
Filling:
  1. In a large heavy saucepan, combine the cornstarch, sugar, cinnamon, nutmeg, cloves, and salt. Add egg yolks, sour cream, and lemon juice and stir until smooth. Stir in raisins, and cook over medium heat, stirring constantly with a rubber spatula and scraping over the bottom of the pan to prevent the mixture from burning, until mixture thickens & boils. Boil and stir 1 minute. Remove from heat; stir in walnuts, brandy or rum, and vanilla.
  2. Pour the hot filling into the baked pie shell. Place the pie in the heated oven to keep the filling very hot before adding the meringue.
Brown Sugar Meringue:
  1. In a medium mixing bowl, beat the egg whites with an electric mixer on low speed until foamy. Add the cream of tartar and vanilla; increase the mixer speed to high and beat until soft peaks form. Gradually beat in the brown sugar and granulated sugar and continue beating until stiff peaks form.
  2. Remove pie from oven. Drop tablespoons of meringue in a ring around the edge of the hot filling making sure the meringue completely touches the edge of the pie crust to prevent shrinking. Then fill in the center with remaining meringue, spreading the meringue to cover the filling completely. Gently press down on the meringue to fill in any air pockets. Swirl the meringue with the back of the spoon to form attractive swirls and peaks.
  3. Bake: Return pie to oven. Bake for 15 to 20 minutes, or until most of the meringue is a golden brown. Tip: During baking, if edges of crust are getting too brown, place a ring of foil over the fluted edge, but keep the meringue uncovered.
  4. Remove pie from oven. Cool on a wire cooling rack, away from drafts to prevent the meringue from weeping.
Serving Suggestion: Meringue pies are best served as soon as cooled. Or, cool to room temperature and then refrigerate until ready to serve. Leftover pie should be loosely covered with an aluminum foil tent. Do not cover with plastic wrap as condensation will form under the plastic.

Pumpkin Chiffon Pie

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Pumpkin Chiffon Pie
Pumpkin Chiffon Pie is a light and airy version of traditional pumpkin pie, and especially nice after a holiday dinner. Use a Classic Pie Pastry if you prefer with this pie, or spice it up with a Gingersnap Cookie Crust. Cook the pumpkin filling using a double boiler; chill to partially set. Beaten egg whites are folded into the chilled pumpkin mixture, and then the pie is then fully chilled. This pie is perfect as is, or serve with sweetened whipped cream.
Recipe type: Dessert | Chiffon Pie | Refrigerator Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Gingersnap Cookie Pastry Prep: Baked Oven Temp: 350° Storage: Cover and Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Gingersnap Crumb Crust:
  • 1½ cups Gingersnap Cookie crumbs, finely ground (about 40 cookies)
  • ¼ cup granulated sugar
  • ⅓ cup unsalted butter, melted
Filling:
  • 3 large eggs, separated
  • ¾ cup firmly packed light brown sugar
  • 1 can (15 ounces) pumpkin
  • ½ cup milk (preferably whole milk)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 envelope unflavored gelatin
  • ¼ cup cold water
  • ¼ cup granulated sugar
Instructions
Gingersnap Crust:
  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl, combine Gingersnap crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  3. Pour the Gingersnap crumb mixture into a 9 inch pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.
  4. Bake: Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven. Cool completely on a wire cooling rack.
Filling:
  1. In top of a double boiler, combine egg yolks, brown sugar, pumpkin, milk, cinnamon, nutmeg, and salt; use a wire whisk and whisk to thoroughly mix. Place pan over simmering water (the upper pan should not touch the water.) Cook, stirring frequently, until the mixture is slightly thickened (like pudding) and reaches 160 to 170 degrees using a candy or instant read thermometer to gauge the temperature, about 15 to 20 minutes. Remove from heat. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. In a small bowl, sprinkle the gelatin over the cold water. Let stand for about 5 minutes to soften. Add gelatin mixture to the hot pumpkin mixture; stir to completely mix.
  3. In a medium mixing bowl, beat the egg whites with an electric mixer on high speed until soft peaks form. Gradually beat in the sugar and continue beating until stiff peaks form. Set the whipped egg whites aside. The egg whites should be used within 20 minutes.
  4. Meanwhile, chill the cooked pumpkin mixture by placing the bowl in a larger bowl of ice water. Stir occasionally for the first 10 minutes, and then stir frequently as the mixture begins to cool and thicken, about 10 minutes longer. Remove bowl from the ice water.
  5. After the pumpkin mixture has cooled and thickened, immediately stir a large spoonful of the egg whites into the pumpkin to lighten the mixture, and then fold the remaining egg whites in.
  6. Pour the mixture into the prepared pie crust and refrigerate until set, at least 3 to 4 hours. Serve chilled. Refrigerate leftovers.
Serving suggestion: Serve pie plain or spoon a dollop of whipped cream on top.

Pecan Pie

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Pecan Pie
A southern classic, sweet Pecan Pie is a must-have dessert when the new crops of pecans show up in the market in the late fall. Sinfully rich and nutty, the pecans float to the surface during baking, covering the pie with a wonderful crunchy topping. Using a combination of Lyle’s Golden Syrup instead of all corn syrup provides wonderful flavor and reduces the over-sweetness.
Recipe type: Dessert | Custard Pie | Nut Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Classic Pie Pastry Prep: Chilled, Unbaked Oven Temp: 325° Storage: Cover and Refrigerate

Help: Classic Pie Pastry
Ingredients
Pastry:
Filling:
  • 2 cups pecan halves
  • 3 large eggs
  • 1 cup firmly packed dark brown sugar
  • ½ teaspoon salt
  • ½ cups light corn syrup
  • ¼ cup Lyle’s Golden Syrup
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons bourbon (optional)
Instructions
Pastry:
  1. Prepare Classic Pie Pastry for a 9 inch single-crust pie. Line a 9 inch pie pan with the bottom pastry. Trim the pastry to one inch beyond the edge of the pie pan. Flute the edges. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes
  2. Preheat oven to 325 degrees F.
Filling:
  1. By hand, break the pecans into coarse, uneven pieces, leaving a few unbroken. Having a mixture of both large and small pecan pieces adds a nice visual texture to the pie. Don’t chop with a knife as this creates small crumbs. Set aside.
  2. In a large mixing bowl, lightly whip the eggs. Add the brown sugar, salt, corn syrup, Lyle’s Golden Syrup, and melted butter, lightly stir together to completely blend. Do not over-mix, which will create air bubbles. Blend in the vanilla and bourbon (optional.) Stir in the pecans. Pour the mixture into the chilled pastry shell.
  3. Bake: Bake 85 to 95 minutes or until the crust is golden and the filling is puffed, and the pie jiggles slightly if the pan is given a gentle shake. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
  4. Remove from oven. Cool on a wire cooling rack for at least 3 hours before cutting and serving. The filling will firm as it cools and the center will sink. Cover and refrigerate within 8 hours. Refrigerate Leftovers.

 

Mini Cranberry Meringue Pies

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Mini Cranberry Meringue Pies
Combine the fresh tartness of cranberries with a sweetened flaky pastry and topped off with a billowy light Italian meringue. The cranberry filling flavored with orange and just a hint of cinnamon and cloves is spectacular. These mini pies are an individual treat that everyone will rave over. The Pate Sucree pastry creates a rich and sturdy crust for the cranberry filling. Add some Sugared Cranberries when you serve these pies for a dazzling presentation.

Unlike meringue pies made with uncooked whipped egg whites, Italian Meringue has sugar syrup that is cooked and then beaten into the egg whites, producing a meringue that does not deflate, weep, or become watery at the bottom.

Making mini pies are definitely more time consuming to make than one whole pie but they make such an appealing presentation and it’s fun to eat a little pie that’s all your own. Make the pastry or baked pastry shells a day in advance to help with your time management. If desired, make into one 9" pie instead of mini pies. Either way, mini or one large pie, you will not be disappointed with this delicious dessert.
Recipe type: Dessert | Fruit Pie
Serves: 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One Standard 12-Cup Muffin Pan Pastry: Pate Sucree Pastry Prep: Baked Starting Oven Temp: 425° Storage: Loosely Covered With Aluminum Foil Tent and Refrigerate

Help: Sugared Cranberries, Making Meringue

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Pate Sucree Pastry:
  • 1¼ cups all-purpose flour
  • ½ teaspoon salt
  • 4½ teaspoons granulated sugar
  • ½ cup unsalted butter, chilled, cut into small pieces
  • 1 large egg yolk
  • 2 to 3 tablespoons ice water
Cranberry Filling - first step
  • 1 cup granulated sugar
  • 1½ cups water
  • 2 cups fresh or frozen cranberries
Cranberry Filling - second step:
  • 3 tablespoons cornstarch
  • ½ cup freshly squeezed orange juice
  • 1¾ cup juice from first step
  • 1¼ cups fresh or frozen cranberries
  • ¼ cup granulated sugar
  • 1 tablespoon freshly grated orange zest
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cinnamon
  • 1/16 teaspoon ground cloves
  • Tip: Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice.
Italian Meringue:
  • ¼ cup plus 2 tablespoons granulated sugar
  • 1 tablespoon plus 1½ teaspoons water
  • 3 large egg whites
  • ¼ plus ⅛ teaspoons cream of tartar
Instructions
Preheat oven to 425 degrees F., with the oven rack positioned in the middle of the oven.
Pate Sucree Pastry:
  1. In a large mixing bowl, combine flour, salt, and sugar; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, combine egg yolk and 2 tablespoons ice water; stir to mix. Add egg mixture to the flour mixture, mixing until all the flour is moistened and forms a ball. If the dough seems too crumbly, add the additional 1 tablespoon water (or a little more) if necessary.
  3. Gently pat dough into a 6 inch disc. Wrap in plastic and refrigerate for at least 1 hour, or up to 2 days if making in advance.
  4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the pastry to between a 1/16 and ⅛ thickness. Cut 12 5-inch circles, and fit into cups of a standard 12-cup muffin pan (not nonstick.) Lightly prick the bottom and sides with a fork. Chill for 15 minutes in the freezer to firm the dough and help stop pastry from shrinking. Tip: Using a 5" cookie cutter with fluted edges makes a pretty edge. Or use a plate or bowl that measures 5" to mark the pastry, and then cut out the circles with a knife or fluted pastry wheel.
  5. Line each pastry shell with parchment paper, aluminum foil, or a coffee filter (cut paper to about 5") and fill with pie weights or dried beans or rice to keep the crust from puffing up and shrinking.
  6. Bake: Bake 15 minutes. Remove from oven and carefully remove the paper and pie weights or beans. Return to oven and continue to bake another 5 to 6 minutes or until the pastry is a light golden brown. Remove pan from oven and place on a wire cooling rack to cool for 5 to 10 minutes. Remove shells from pan and place directly on wire cooling rack to let cool completely.
  7. Reduce oven temperature to 350 degrees F.
Cranberry Filling - first step:
  1. In a small saucepan over medium heat, combine sugar and water; bring to a boil. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally with a rubber spatula or wooden spoon. Remove from heat. Pour hot mixture through a fine-mesh sieve to strain out the solid pieces. Discard solids. Measure 1¾ cups of the juice to use in the second step. Add water if necessary to make 1¾ cups.
Cranberry Filling - second step:
  1. In a small bowl, combine cornstarch and orange juice. Stir until thoroughly combined. Set aside.
  2. In a medium saucepan over medium heat, combine 1¾ cups juice from first step, 1¼ cups fresh cranberries, ¼ cup sugar, orange zest, salt, cinnamon, and cloves and bring to a boil, stirring occasionally with a rubber spatula or wooden spoon. Reduce heat to medium low to bring mixture to a simmer, cook and stir constantly for 3 minutes.
  3. Gradually pour the cornstarch mixture into the filling, stirring constantly. Increase heat to medium and bring to a boil, boil and stir for 1 minute. Remove from heat and set aside while preparing the Italian Meringue.
Italian Meringue:
  1. In a small heavy saucepan, stir together the sugar and water. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Turn down the heat to the lowest setting on a gas stove or remove from the heat on an electric stove to stop the cooking while egg whites are prepared.
  2. In a large mixing bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and beat until stiff peaks form. Set aside.
  3. Raise the heat to medium-high on the sugar mixture, and continue to cook the sugar mixture, without stirring, until it reaches a temperature of 236 degrees, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Remove from the heat. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with an electric mixer at high speed. Be careful, the sugar is extremely hot and will burn your skin if you touch it. Continue beating until cool, about 2 minutes.
  4. Assembly: Set the cooled pastry shells on a large baking sheet. Spoon the cranberry mixture into the pastry shells, dividing the filling evenly. Spoon the Italian Meringue on top of the cranberry filling. Swirl the meringue with the back of the spoon to form attractive swirls and peaks.
  5. Bake: Place baking sheet in oven and bake pies for 5 minutes. Change the oven temperature to broil and brown the meringue under the broiler for 20 to 60 seconds or until the peaks in the meringue are golden brown, watching carefully to prevent the meringue from burning. Remove from oven and place baking sheet on a wire cooling rack to cool. Or, after baking for 5 minutes, remove from oven and lightly toast the meringue with a kitchen torch. Hold a small kitchen torch 3 to 4 inches from the meringue and wave it back and forth until the meringue is lightly browned all over.
  6. Serve pies at room temperature or refrigerate and serve chilled. Cover leftovers loosely with a foil tent and Refrigerate. Do not cover with plastic wrap as condensation will form under the plastic and soften the meringue.
Adapted From: marthastewart.com

Maple Pecan Pumpkin Pie

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Maple Pecan Pumpkin Pie
A hint of maple and rum mixed with a creamy pumpkin and cream filling is wonderful. The maple pecan topping adds the finishing touch that makes this delicious pie extra special.
Recipe type: Dessert | Custard Pie | Pumpkin
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Classic Pie Pastry Prep: Unbaked Starting Oven Temp: 425° Storage: Cover and Refrigerate

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Ingredients
Pastry:
Filling:
  • 2 large eggs
  • 2 cups (15 ounce can) pumpkin
  • 1 cup whipping (heavy) cream
  • ¼ cup maple syrup
  • 1 tablespoon rum (or bourbon or brandy) or 2 teaspoons pure vanilla extract
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ½ teaspoon salt
Topping:
  • 1 tablespoon unsalted butter, melted
  • 3 tablespoons firmly packed light brown sugar
  • 3 tablespoons maple syrup
  • ¼ teaspoon ground cinnamon
  • 1 cup pecan halves
Instructions
Preheat oven to 425 degrees F. Prepare Classic Pie Pastry for one 9 inch single-crust pie. Line a 9 inch pie pan with the pastry.
Filling:
  1. In a large mixing bowl, beat the eggs with a wire whisk or fork until frothy. Add pumpkin, whipping cream, maple syrup, rum or vanilla, sugar, cinnamon, ginger, cloves, nutmeg, allspice, and salt, beat well to mix. Pour mixture in the pastry-lined pie pan.
  2. Bake: Partially bake for 40 minutes.
Topping:
  1. In a small bowl, combine melted butter, brown sugar, maple syrup, and cinnamon; stir to mix. Add pecan halves, stir to mix. Gently arrange pecan topping over the top of the pie. Tip: Cover the edge of the crust with a 2 inch strip of aluminum foil to prevent the crust from over-browning.
  2. Bake: Return to oven and bake 20 to 25 minutes longer until the topping is lightly browned and a kitchen knife inserted near the center comes out clean. Remove from oven. Cool on a wire cooling rack before cutting and serving. Cover and refrigerate within 2 hours.
Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Serve plain or spoon a dollop of whipped cream on top.

Maple Oatmeal Pie

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Maple Oatmeal Pie
Walnuts, oatmeal, and coconut add a wonderfully crunchy texture to this rich maple flavored pie. If you like pecan pie, you’ll love this maple version, it is truly addicting.
Recipe type: Dessert | Custard Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Classic Pie Pastry Prep: Chilled, Unbaked Oven Temp: 350° Storage: Cover and Refrigerate

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Ingredients
Pastry:
Filling:
  • 2 large eggs
  • ¾ cup pure maple syrup, preferably grade B
  • ½ cup granulated sugar
  • ½ cup firmly packed dark brown sugar
  • ½ cup milk (preferably whole milk)
  • ½ cup unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 cup shredded or flaked sweetened coconut
  • ¾ cup old-fashioned oats
  • ½ cup walnuts, coarsely chopped
Instructions
Pastry:
  1. Prepare Classic Pie Pastry for a 9 inch single-crust pie. Line a 9 inch pie pan with the bottom pastry. Trim the pastry to one inch beyond the edge of the pie pan. Flute or decorate the edges. Cover with plastic wrap and refrigerate pie pastry until firm, at least 30 minutes.
  2. Preheat oven to 350 degrees F.
Filling:
  1. In a large mixing bowl, lightly beat the eggs. Add the maple syrup, granulated sugar, brown sugar, milk, melted butter, and vanilla; lightly stir together to completely blend. Do not over-mix, which will create air bubbles. Stir in the coconut, oats, and walnuts. Pour the mixture into the chilled pastry shell.
  2. Bake: Bake 60 to 70 minutes or until the crust is golden and the filling is slightly puffed, and the pie is set but still jiggles slightly if the pan is given a gentle shake. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
  3. Remove from oven. Cool on a wire cooling rack for at least 3 hours before cutting and serving. The filling will firm as it cools. Cover and refrigerate within 8 hours. Refrigerate Leftovers.
Source: Better Homes and Gardens Christmas Baking, 2007

Maple-Honey Acorn Squash Pie

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Maple-Honey Acorn Squash Pie
Acorn squash is a winter squash with a dark green color, and a yellow to orange spot where it’s been sitting on the ground. This pie, sweetened with honey and maple syrup, along with warm spices, is similar to pumpkin pie, but made with delicate tasting acorn squash and delivering a light and mild taste.
Recipe type: Dessert | Custard Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Deep Dish Pie Pastry: Cornmeal Pastry Prep: Chilled, Unbaked Starting Oven Temp: 425° Storage: Cover and Refrigerate
Ingredients
Cornmeal Pastry:
  • 1½ cups all-purpose flour
  • ½ cup yellow cornmeal
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • ½ cup (1 stick) unsalted butter, chilled, cut into small pieces
  • 2 large egg yolks
  • 3 to 4 tablespoons ice water
Acorn Squash Filling:
  • 2 cups cooked, mashed acorn squash (about 2 medium sized squash)
  • 4 large eggs
  • ½ cup whipping (heavy) cream
  • ½ cup clover honey
  • ½ cup pure maple syrup, preferably grade B
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
Instructions
Cornmeal Pastry:
  1. In a large mixing bowl, combine flour, cornmeal, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, combine egg yolks and 3 tablespoons water; whisk with a wire whisk or fork until combined. Add egg mixture to the flour mixture, mixing until all the flour is moistened and forms a ball. If the dough seems too crumbly, add the additional 1 tablespoon water (or a little more) if necessary.
  3. Gently pat dough into a 6 inch disc. Wrap in plastic and refrigerate 1 to 2 hours or up to 1 day.
  4. Remove the chilled dough disc from refrigerator. If the dough is too cold and is hard to roll out, let stand at room temperature for 10 to 20 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll out the dough into a circle about 11 to 12 inches in diameter and ⅛ inch thick. Transfer rolled dough to a 9 inch deep dish pie pan. Trim the pastry to one inch beyond the edge of the pie pan, turn the edges under. Flute the edges. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
  5. Preheat oven to 425 degrees F.
Acorn Squash Filling:
  1. Scrape the cooked acorn squash from the shells; Puree the acorn squash in a food processor or blender until smooth.
  2. In a large mixing bowl, lightly beat the eggs with a wire whisk or electric hand mixer. Add the pureed acorn squash, whipping cream, honey, maple syrup, cinnamon, ginger, cloves, and nutmeg. Continue beating until very smooth. Pour filling in the pastry-lined pie pan.
  3. Bake: Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 50 to 60 minutes, or until the topping is lightly browned and the pie jiggles slightly if the pan is given a gentle shake. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
  4. Remove from oven. Cool on a wire cooling rack 2 to 3 hours before cutting and serving. Cover and refrigerate within 8 hours. Refrigerate Leftovers.

Great Pumpkin Pie

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Great Pumpkin Pie
This pumpkin pie is truly great. For the best flavor roast a small sugar pumpkin instead of using canned pumpkin; you will be amazed at the difference in flavor.

This pie begins with rich cooked custard made with eggs, fresh pumpkin puree, cream, sugar, and a blend of warm spices. Once cooked, the custard in poured into a pre-baked pie shell and then baked to perfection. Serve with a dollop of freshly whipped cream, and you have kicked up an American classic to the next level of greatness.
Recipe type: Dessert | Custard Pie | Pumpkin
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Deep Dish Pie Pastry: Classic Pie Pastry Prep: Blind Baked Starting Oven Temp: 425° Storage: Cover and Refrigerate

Help: Classic Pie Pastry

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Pastry:
Filling:
  • 2 cups fresh pumpkin puree or, one 15-ounce canned pumpkin
  • 3 large eggs
  • 1½ cups whipping (heavy) cream
  • 1½ teaspoon pure vanilla extract
  • ½ cup firmly packed light brown sugar
  • ¼ cup granulated sugar
  • 1½ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ½ teaspoon salt
Instructions
Pumpkin Puree:
  1. To use fresh pumpkin puree, choose a firm, small sugar (pie) pumpkin, not more than 3-4 pounds, halve the pumpkin crosswise and scoop out the seeds and strings. Place cut sides down in a baking pan. Add ¼ inch of water. Roast in a 375 degree oven until very soft, 60 to 90 minutes. Scoop out the flesh and puree in a food processor or blender until very smooth.
Pastry:
  1. Prepare Classic Pie Pastry for a 9 inch single-crust pie. Line a 9 inch deep dish pie pan with the bottom pastry. Trim the pastry to one inch beyond the edge of the pie pan, turn the edges under. Flute the edges. Lightly prick the bottom and sides with a fork. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
  2. Preheat oven to 425 degrees F.
  3. Line the pie pastry with parchment paper, aluminum foil, or a large coffee filter. Fill the pastry with pie weights or dried beans or rice to keep the pastry from puffing up and shrinking.
  4. Bake: Bake 15 minutes. Carefully remove the paper and pie weights or beans and continue to bake another 5 to 6 minutes or until the pastry is a light golden brown. Cool slightly on a wire cooling rack.
  5. Reduce oven temperature to 350 degrees F.
Filling:
  1. In a medium heavy saucepan, beat the eggs until frothy with a wire whisk. Add pumpkin puree and cream; whisk until smooth. Add vanilla, brown sugar, granulated sugar, cinnamon, ginger, cloves, nutmeg, allspice, and salt, whisk well to mix. Cook over medium-low heat, stirring constantly with a rubber spatula and scraping over the bottom of the pan to prevent the eggs from scrambling, 15 to 20 minutes or until the mixture feels lightly thickened, or registers about 150 degrees using a candy or instant read thermometer to gauge the temperature. Remove from heat.
  2. Reheat the pie shell by placing back in the oven for 5 minutes.
  3. Bake: Pour the hot pumpkin filling into the hot pie shell. Bake 30 to 40 minutes or until the filling is set, and the pie jiggles slightly if the pan is given a gentle shake.
  4. Remove from oven. Cool on a wire cooling rack 2 to 3 hours before cutting and serving. Cover and refrigerate within 8 hours. Refrigerate Leftovers.
Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Spoon a dollop of whipped cream on top.
Adapted From: Mushet, Cindy and Sur La Table, The Art & Soul of Baking, Andrews McMeel Publishing, Missouri, 2008

Ginger Streusel Pumpkin Pie

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Ginger Streusel Pumpkin Pie
Ginger and streusel spice up a classic holiday pie. The streusel topping, made with brown sugar, walnuts, and spicy-sweet candied ginger, is layered on top towards the end of the baking time. Sweetened whipped cream is a perfect topping when serving this pie.
Recipe type: Dessert | Custard Pie | Pumpkin
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Classic Pie Pastry Prep: Unbaked Oven Temp: 350° Storage: Cover and Refrigerate

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Ingredients
Classic Pie Pastry for one 9 inch pie
  • Filling:
  • 3 large eggs
  • 2 cups (15 ounce can) pumpkin
  • 1½ cups whipping (heavy) cream
  • ½ cup granulated sugar
  • ¼ cup firmly packed light brown sugar
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
Streusel Topping:
  • 1 cup all-purpose flour
  • ½ cup firmly packed light brown sugar
  • ½ cup unsalted butter, chilled, cut into small pieces
  • ½ cup walnuts, coarsely chopped
  • ¼ cup finely chopped candied or crystallized ginger
Instructions
Preheat oven to 350 degrees F.
Prepare Classic Pie Pastry for one 9 inch single-crust pie. Line a 9 inch pie pan with the pastry.
Filling:
  1. In a large mixing bowl, beat the eggs with a wire whisk until frothy. Add pumpkin, whipping cream, granulated sugar, brown sugar, cinnamon, allspice, nutmeg, cloves, and salt, beat well to mix. Pour mixture in the pastry-lined pie pan.
  2. Bake: Partially bake for 40 minutes.
Streusel Topping:
  1. In a medium bowl, combine flour and brown sugar; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs. Stir in walnuts and ginger. Gently spoon streusel topping over the partially baked filling. Tip: Cover the edge of the crust with a 2 inch strip of aluminum foil to prevent the crust from over-browning.
  2. Bake: Return to oven and bake 20 to 25 minutes longer until the topping is lightly browned and a kitchen knife inserted near the center comes out clean. Remove from oven. Cool on a wire cooling rack before cutting and serving. Cover and refrigerate within 2 hours.
Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Serve plain or spoon a dollop of whipped cream on top.

Spiced Apple and Pear Pie

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Spiced Apple and Pear Pie
A perfect pie to bake when the fall harvest of apples and pears is available. The blend of apple, pear, lemon zest, and warm spices makes a winning pie. Make a Classic Pie Pastry if you prefer, or this extra special Sweet Butter Egg Pastry.
Recipe type: Dessert | Fruit Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Sweet Butter Egg Pastry Prep: Chilled, Unbaked Starting Oven Temp: 400° Storage: Covered, Cool Place or Refrigerate
Ingredients
Sweet Butter Egg Pastry:
  • 2½ cups all-purpose flour, plus additional for work surface
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ¾ cup unsalted butter, chilled, cut into small pieces
  • 1 large egg
  • 4 to 6 tablespoons cold water
Filling:
  • ⅔ cup granulated sugar
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon grated lemon zest (about 1 lemon)
  • 3 large tart baking apples, such as Granny Smith
  • 3 large Bartlett or Bosc pears
  • 1 teaspoon pure vanilla extract
  • Tip: Use a citrus zester for fresh zest.
Topping:
  • Approximately 1 teaspoon milk (preferably whole milk)
  • Approximately 1 teaspoon granulated sugar
Instructions
Sweet Butter Egg Pastry:
  1. In a large mixing bowl, combine flour, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, combine egg and 4 tablespoons water; beat the egg with a wire whisk or fork until frothy. Add egg mixture to the flour mixture, mixing until all the flour is moistened and forms a ball. If the dough seems too crumbly, add the additional water (or a little more) if necessary.
  3. Divide dough in half; gently pat each half into a 6 inch disc. Wrap in plastic and refrigerate 1 to 2 hours.
  4. Preheat oven to 400 degrees F.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll one of the chilled pastries from the center out into a circle about 8 or 9 inches in diameter. Gently pick the pastry up, lightly re-flour the work surface, and replace the pastry upside down. Continue rolling the pastry into a 12 to 14 inch diameter circle.
  6. Transfer the pastry to a pie pan; gently press the pastry to the bottom and sides of the pie pan. Trim the pastry to ½ inch beyond the edge of the pie pan.
  7. Roll out remaining pastry about 14 inches in diameter, or at least 2 inches larger in diameter than the filled pie. Set aside.
Filling:
  1. In a large bowl, combine granulated sugar, flour, salt, cinnamon, ginger, nutmeg, and lemon zest. Set aside.
  2. Peel, core, and slice apples and pears, about ¼ inches thick. Toss apples and pears into sugar mixture, stir until well mixed. Sprinkle vanilla extract over apple and pear mixture, stir until well mixed.
  3. Spread apple and pear mixture in the pastry-lined pie pan. Cover filling with the top pastry and flute the edges. Cut slits in the top pastry to allow steam to escape. If desired, cut decorative shapes out of pastry scraps and lay on top of pastry.
Topping:
  1. Using a pastry brush, lightly brush milk over top pastry and fluted edges, sprinkle with 1 teaspoon sugar. Spiced Apple and Pear Pie
  2. Bake: Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 60 minutes, or until the apple and pear juices are bubbling and the crust is a golden brown. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
  3. Remove from oven. Cool on a wire cooling rack before cutting and serving.
Tip: Fruit pies are juicy and usually bubble over; bubbling fruit juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the pie on a rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick baking mat on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the pie directly on the baking mat. Or, place a drip pan lined with foil on a lower oven rack underneath the pie while it is baking to catch the juices when they bubble over.

 

Fresh Pear Pie

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Fresh Pear Pie
Fresh juicy pears, combined with cinnamon make a delicious pie. Any pear can be used, but winter pears such as Bosc and Bartlett bake especially well.
Recipe type: Dessert | Fruit Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Classic Pie Pastry Prep: Unbaked Starting Oven Temp: 425° Storage: Covered, Cool Place or Refrigerate

Help: Classic Pie Pastry
Ingredients
Classic Pie Pastry for one 9 inch double-crust pie
Filling:
  • ½ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 6 Bartlett or Bosc pears (about 6 cups)
  • 1 tablespoon unsalted butter
  • 1 tablespoon freshly squeezed lemon juice
Topping:
  • Approximately 1 teaspoon milk (preferably whole milk)
  • Approximately 1 teaspoon sugar
Instructions
Preheat oven to 425 degrees F. Prepare pastry for one 9 inch double-crust pie. Line a 9 inch pie pan with the bottom pastry.
Filling:
  1. In a large mixing bowl, combine sugar, flour, salt, and cinnamon. Set aside.
  2. Peel, core, and dice pears into small pieces, about ¼ inches thick. Toss pear pieces into sugar mixture, stir until well mixed. Sprinkle lemon juice over pear mixture, stir until well mixed.
  3. Spread pear mixture in the pastry-lined pie pan. Cover filling with the top pastry and flute the edges. Cut slits or decorative designs in the top pastry to allow steam to escape.
Topping:
  1. Using a pastry brush, lightly brush milk over top pastry and fluted edges, sprinkle with 1 teaspoon sugar.
  2. Bake: Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 60 minutes, or until the pear juices are bubbling and the crust is a golden brown. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
  3. Remove from oven. Cool on a wire cooling rack before cutting and serving.
Tip: Fruit pies are juicy and usually bubble over while baking; bubbling fruit juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the pie on a rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick baking mat on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the pie directly on the baking mat. Or, place a drip pan lined with foil on a lower oven rack underneath the pie while it is baking to catch the juices when they bubble over.
Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Spoon a dollop of whipped cream on top, or serve ala-mode with vanilla ice cream.

Chocolate Chiffon Pie

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Chocolate Chiffon Pie
Light and airy, this Chocolate Chiffon pie is delicious. The fluffy texture, lightened with whipped egg whites and whipped cream, is like a decadent mousse. This recipe uses a Chocolate Nut Crust flavored with cinnamon, or substitute a Graham Cracker Crust or Chocolate Crumb Crust if you prefer.
Recipe type: Dessert | Chiffon Pie | Refrigerator Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Chocolate Nut Pastry Prep: Baked Oven Temp: 350o Storage: Cover and Refrigerate

Help: Chocolate Types, Melting Chocolate

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Ingredients
Chocolate Nut Crust:
  • 1 cup Chocolate Cookie crumbs, finely ground (Use a cookie such as Nabisco Famous Chocolate Wafers, or the chocolate cookie portion of Oreo cookies)
  • ½ cup walnuts or pecans, finely chopped
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • ⅓ cup unsalted butter, melted
Filling:
  • 6 squares (1 ounce each) semisweet chocolate
  • 1 square (1 ounce) unsweetened baking chocolate
  • 1 cup milk (preferably whole milk)
  • 1 envelope unflavored gelatin
  • ⅔ cup granulated sugar, divided
  • 2 large eggs, separated
  • 1 teaspoon pure vanilla extract
  • 1½ cups whipping (heavy) cream
  • ¼ teaspoon cream of tartar
Instructions
Preheat oven to 350 degrees F.
Chocolate Nut Crust:
  1. In a medium mixing bowl, combine cookie crumbs, nuts, sugar, cinnamon, and melted butter. Stir until thoroughly mixed.
  2. Pour the chocolate crumb mixture into a 9 inch pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.
  3. Bake: Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven. Cool completely on a wire cooling rack.
Filling:
  1. Chop the semisweet chocolate and unsweetened chocolate into small pieces. Set aside.
  2. Place the milk in the top of a double boiler. Sprinkle the gelatin over the milk. Let stand for about 5 minutes to soften.
  3. Set the top of the double boiler over simmering water. Add ⅓ cup of the sugar, the chopped chocolate, and egg yolks. Cook, stirring frequently with a rubber spatula or wooden spoon until the chocolate is melted, and the mixture is slightly thickened and reaches 160 to 170 degrees using a candy or instant read thermometer to gauge the temperature, about 12 to 15 minutes. Remove from heat. Stir in the vanilla extract. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  4. In a medium mixing bowl, whip the cream with an electric mixer until soft peaks form. Place in the refrigerator until ready to use.
  5. In another medium mixing bowl and using clean beaters, beat the egg whites with an electric mixer on low speed until foamy. Add the cream of tartar, increase the mixer speed to high and beat until soft peaks form. Gradually beat in the remaining ⅓ cup sugar and continue beating until stiff peaks form. Set the whipped egg whites aside. The egg whites should be used within 20 minutes.
  6. Meanwhile, chill the cooked chocolate mixture by placing the bowl in a larger bowl of ice water. Stir occasionally for the first 10 minutes, and then stir frequently as the mixture begins to cool and thicken, about 10 minutes longer. Remove bowl from the ice water.
  7. After the chocolate mixture has cooled and thickened, immediately stir a large spoonful of the egg whites into the chocolate to lighten the mixture, and then fold the remaining egg whites in.
  8. Fold in the whipped cream until well incorporated, but leaving a few streaks of chocolate.
  9. Pour the mixture into the prepared pie crust and refrigerate until set, at least 3 to 4 hours. Serve chilled. Refrigerate leftovers.

Chocolate Bourbon Pecan Pie

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Chocolate Bourbon Pecan Pie
A southern classic, loaded with pecans, chocolate, and the kick of Kentucky bourbon. While baking, expect most of the chocolate chips to sink to the bottom of the pie while the pecans float to the top, resulting in delectable layers of flavors. Bourbon, or rum if you prefer, gives this pie an A+ rating. The sweet Butter Nut Pastry provides a nice pastry for this holiday pie, or use a classic pie pastry if you prefer.
Recipe type: Dessert | Custard Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Butter Nut Pastry Prep: Chilled, Unbaked Oven Temp: 350° Storage: Cover and Refrigerate
Ingredients
Butter Nut Pastry:
  • 1 cup all-purpose flour, plus additional for work surface
  • ¼ cup finely ground pecans
  • 1 tablespoon granulated sugar
  • ⅛ teaspoon salt
  • ½ cup unsalted butter, chilled, cut into small pieces
  • 2 to 3 tablespoons cold water
Pecan Pie Filling:
  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 4 large eggs
  • ¼ cup bourbon or rum
  • 1½ teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1½ cups pecan halves or pieces
Instructions
Butter Nut Pastry:
  1. In a large mixing bowl, combine flour, ground pecans, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
  2. Add the minimum amount of water noted in the list of ingredients, mixing until all the flour is moistened and forms a ball. If the dough seems too crumbly, add the additional one tablespoon of water (or a little more) if necessary.
  3. Gently pat dough into a 6 inch disc. Wrap in plastic and refrigerate 1 to 2 hours.
  4. Preheat oven to 350 degrees F.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry from the center out into a circle about 8 or 9 inches in diameter. Gently pick the pastry up, lightly re-flour the work surface, and replace the pastry upside down. Continue rolling the pastry into a 12 to 14 inch diameter circle.
  6. Transfer the pastry to a 9 inch pie pan; gently press the pastry to the bottom and sides of the pie pan. Trim the pastry to one inch beyond the edge of the pie pan. Flute the edges.
Pecan Pie Filling:
  1. In a medium heavy saucepan over low heat, combine butter, sugar, and corn syrup; heat until the butter is melted and sugar dissolves, stirring constantly with a rubber spatula or wooden spoon so mixture does not burn. Remove from heat and set aside to cool.
  2. In a large bowl, beat the eggs with a wire whisk or fork until frothy. Add bourbon, vanilla, and salt, beat well to mix. Stir in the cooled sugar mixture, chocolate chips and pecans. Pour mixture in the pastry-lined pie pan.
  3. Bake: Bake 55 to 60 minutes until filling is set and golden, or until a kitchen knife inserted near the center comes out clean. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
  4. Remove from oven. Cool on a wire cooling rack before cutting and serving. Cover and refrigerate within 2 hours.
Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Serve plain or spoon a dollop of whipped cream on top.

Caramel Pecan Torte

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Caramel Pecan Torte
Recipe type: Dessert | Chocolate Pie | Caramel
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Tart with Removable Bottom Pan Prep: Ungreased Pastry: Sweet Tart Pastry Prep: Unbaked Oven Temp: 400° Storage: Cover and Refrigerate

Help: Chocolate Types, Melting Chocolate
Ingredients
Pecan Caramel Filling:
  • 2 cups pecan halves or pieces, finely chopped
  • ⅔ cup granulated sugar
  • ¼ cup water
  • 1 cup whipping (heavy) cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon pure vanilla extract
Sweet Tart Pastry:
  • 2 cups all-purpose flour, plus additional for work surface
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • ½ cup plus 2 tablespoons unsalted butter, cold, cut into ¼ inch pieces
  • 1 large egg yolk
  • 5 tablespoons half-and-half cream or whipping (heavy) cream
Chocolate Glaze and Topping:
  • 8 ounces semisweet chocolate, chopped into small pieces
  • 1 tablespoon light corn syrup
  • 3 tablespoons unsalted butter
  • ½ teaspoon pure vanilla extract
  • 10 to 12 pecan halves for decoration
Instructions
Pecan Caramel Filling:
  1. Finely chop the pecans. Set aside.
  2. In a large heavy-bottomed pan, combine the sugar and water. Bring to a boil over medium high heat, stirring frequently until sugar completely dissolves. Continue to boil until amber in color, 10 to 12 minutes, without stirring, but you can gently swirl the pan occasionally, if necessary, to even out the color. Remove pan from heat and let set about 30 seconds to allow the bubbling to subside. Tip: it is important to use a large pan that holds at least double the volume of the ingredients. Otherwise, when the cream is added to the hot caramel mixture it could boil up and over if the pan is too small.
  3. Meanwhile, while the caramel is cooking, in a small heavy saucepan over medium low heat, heat the cream until it is hot and just beginning to steam. Remove from heat and set aside to keep warm.
  4. Slowly and carefully pour the warmed whipping cream into the hot caramel mixture, whisking with a wire whisk until smooth. Be careful, the mixture will seem to erupt when the cream is added and the caramel will thicken. If necessary, return the pan to the heat; cook over medium heat until the caramel dissolves, about 1 to 2 minutes. Remove the pan from the heat. Add the butter, and vanilla; stir until the butter is melted. Stir in the chopped pecans. Set aside to cool while preparing the pastry.
Preheat oven to 400 degrees F.
Sweet Tart Pastry:
  1. In a medium mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, stir together the egg yolk and cream. Pour the egg mixture into the flour mixture and stir until the dough comes together and can be formed into a ball. Tip: If the dough seems too dry and is not forming into a ball, add another tablespoon of cream. Divide the pastry into 2 portions, a larger portion with two-thirds of the pastry and a smaller portion with one-third of the pastry.
  3. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the larger two-thirds portion of pastry to form a circle about 12 inches, and fit into a 9 or 9½ inch tart pan with a removable bottom. Press pastry gently against the sides of the tart pan. You should have about a 1 inch overhang; trim excess pastry to 1 inch. Place on a baking sheet.
  4. Place tart pan on a baking sheet. Spoon the pecan filling into the pastry.
  5. Roll the smaller one-third portion of pastry to form a 9 inch circle; place on top of the pecan filling. Gently fold the 1 inch overhang over the top pastry and press gently to seal the edge.
  6. Bake: Leaving the pan on the baking sheet to catch any drips, bake 40 minutes or until the pastry turns a light golden brown. Remove from oven and cool completely on a wire cooling rack.
  7. Remove the outer metal ring of the tart pan; place the tart pan on top of a large can so that the bottom balances on top of the can and the rim falls to the counter. Slide a thin metal spatula or knife between the bottom crust and the tart pan bottom to release, and then flip the torte upside down onto a serving plate. Tip: You can leave the torte right-side up, however the top has a rough texture where the pastry edge was pressed together. Turning the torte upside down provides a smooth surface for the glaze.
Chocolate Glaze and Topping:
  1. In top of a double boiler over hot water, combine chocolate, corn syrup, and butter. Heat, stirring occasionally, until melted and smooth, 5 to 10 minutes. Remove from heat, stir in vanilla. Set aside to cool slightly, stirring occasionally as it cools. The glaze thickens as it cools; the glaze should be like a soft icing, but thin enough to spread easily. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. When the glaze is the right consistency, spoon 3 to 4 tablespoons into a small plastic freezer bag. Put a little piece of tape on corner to reinforce the tip, and then roll over top of bag to keep neater. (You could also use a plastic squeeze bottle with a tip available in decorating stores), Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag when ready to use.
  3. Using an offset spatula and using remaining glaze, cover the sides of the torte with glaze and then cover the top of the torte, spreading the glaze on top as smooth as possible.
  4. Arrange the pecan halves around the top, gently pressing each pecan into the glaze. Let sit 5 to 10 minutes to allow the glaze to slightly set.
  5. Pipe the reserved glaze in plastic bag over the torte is straight lines. Let the glaze set for 15 to 30 minutes before serving.
Source: The Good Housekeeping Illustrated Book of Desserts, Hearst Corporation, New York, 1991
Yard, Sherry, The Secrets of Baking, Houghton Mifflin Company, New York, 2003

Apple Pie Bars

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Apple Pie Bars
When fall arrives, crisp apples of every color and variety begin to show up in the markets. Celebrate the season with Apple Pie Bars made with a sweet buttery crust and finished with a Vanilla Glaze drizzle. I made these bars with a lattice top because lattice pies have a nice look, but you could also use a solid top crust with a few vents cut in to let the steam escape
Recipe type: Dessert | Fruit Pie | Slab Pie
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10½" x15½" x1" Jelly Roll Pan Prep: Ungreased Pastry: Sweet Butter Pastry Prep: Unbaked Oven Temp: 400° Storage: Covered, Cool Place or Refrigerate
Ingredients
Pastry:
  • 4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold
  • 2 large egg yolks
  • ½ cup cold milk (preferably whole milk)
Filling:
  • 1¼ cups granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 8 cups apples (about 3 pounds) (use all Granny Smith or a combination of about 5 Granny Smith apples and 3 Yellow Delicious apples)
  • 2 teaspoons lemon juice
  • ¼ cup cornstarch
Topping:
  • Approximately 1 tablespoon milk (preferably whole milk)
  • Approximately 1 tablespoon granulated sugar
Vanilla Glaze:
  • 1 cup confectioners' (powdered) sugar
  • 1 tablespoon light corn syrup
  • ¼ teaspoon pure vanilla extract
  • 3 to 4 teaspoons warm milk (preferably whole milk)
Instructions
Pastry:
  1. In a large mixing bowl, combine flour, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, combine egg yolks and milk. Add egg mixture to the flour mixture, mixing until all the flour is moistened and forms a ball. If the dough seems too crumbly, add a little more milk if necessary.
  3. Divide pastry in half; gently pat each half into a 6 inch disc. Wrap in plastic and refrigerate at least 30 minutes.
  4. Remove one pastry disc from refrigerator. If the pastry is too cold and is hard to roll out, let stand at room temperature for 10 to 20 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the pastry from the center out into a rectangle about 12 inches by 17 inches.
  5. Transfer the pastry to one ungreased 10½ x15½ x1 inch Jelly Roll pan; gently press the pastry to the bottom and sides of the pan. Trim the pastry to ½ to 1 inch beyond the edge of the pan.
Filling:
  1. Prepare filling while pastry is chilling. In a small mixing bowl, combine sugar, cinnamon, nutmeg, and salt. Set aside.
  2. Peel, core, and slice apples about ¼ inches thick and place in a large bowl with lemon juice. Stir to evenly distribute lemon juice to help prevent apples from turning brown. Sprinkle cornstarch over apples, and stir until well mixed and cornstarch is dissolved. Set aside until top pastry is rolled out. Just before you are ready to create the lattice top, add the sugar mixture to the apples, stir until well mixed, and pour the apple mixture into the jelly roll pan lined with the bottom pastry. Pat the apples as evenly as possible in the pan to make an even surface for the lattice top. Tip: don’t add the sugar mixture to the apples until ready to place in the pastry lined pan. When the sugar is added the apples will begin to develop juice (macerate), creating too much juice for bars.
Lattice Top:
  1. Remove the remaining pastry disc from refrigerator. If the pastry is too cold and is hard to roll out, let stand at room temperature for 10 to 20 minutes Roll the pastry into a rectangle about 19 inches by 21 inches, about ⅛ inches thick. Using a fluted or straight-edge pastry wheel, pizza cutter, or kitchen knife, cut as many ½ inch strips and the size of the rolled pastry will allow. (You will need several strips, depending on how far apart the lattice is spaced.)
  2. Arrange strips evenly spaced and about ¾ inches apart, diagonally over the apple filling, placing the longest strips in the middle. Each end of the strips should overhang the pan by at least 1 or 2 inches. Working from the right side, gently fold back every other strip, a little past the center, so that they are doubled back on themselves. Lay a vertical strip down the center next to the folds in the horizontal strips. Unfold the horizontal folded strips back over this strip to create a weave. Again, working from the right side, fold the other horizontal strips back on themselves. Lay a second vertical strip next to the folds. The new strip should be parallel to, and about ¾ inch from the first vertical strip. Repeat once more, so that ½ of the pan is woven. Turn the pan around. Weave the opposite side of the pan as you did the first side using the remaining strips of pastry.
  3. Trim the pastry strips, leaving a 1 inch overhang around the pan. Fold the pastry strips under the bottom pastry. Gently Press the two layers together to seal the edge. If you have any lattice strips remaining, place them around the outside edge as a finishing touch.
  4. Cover the pie loosely with plastic wrap and refrigerate for 30 to 60 minutes to chill. Chilling the pie before baking helps to maintain a flaky crust and relaxes the pastry to help prevent it from shrinking while it bakes.
  5. While pie is refrigerating, preheat oven to 400 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
Topping:
  1. Using a pastry brush, lightly brush milk or half and half over lattice top and sprinkle with sugar.
  2. Bake: Place Jelly roll pan on a baking sheet lined with foil and transfer to the oven. Bake 60 to 75 minutes, or until the juices are thick and bubbling and the crust is a golden brown. Rotate the pan during baking if necessary for even browning. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
Vanilla Glaze:
  1. In a medium bowl, and using an electric hand mixer, or wire whisk or spoon, combine powdered sugar, corn syrup, vanilla. Add warm milk in small quantities, start with 2 teaspoons of milk, then when it’s getting close to the right consistency add milk in teaspoonfuls or just drops of milk at a time, until it is the desired consistency; for drizzling, the icing should be like a thick sour cream.
  2. When the glaze is the right consistency, drizzle over top of cooled pan of bars. When glaze is set, cut into bars.
Tip: Fruit pies are juicy and usually bubble over; bubbling fruit juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the pan on a larger rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick baking mat on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the pan directly on the baking mat. Or, place a drip pan lined with foil on a lower oven rack underneath the pan while it is baking to catch the juices when they bubble over.

All-American Apple Pie

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All-American Apple Pie
Apple pie is my son Ryan’s favorite dessert. Grandma Myers served apple pie with a slice of cheddar cheese for dessert. However, nothing beats warm apple pie served Ala-mode with a scoop of vanilla ice cream. Try combining more than one variety of apples for a richer apple flavor. I also like to add a little bit of brown sugar and almond extract to make a more flavorful, and best apple pie ever.
Recipe type: Dessert | Fruit Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Classic Pie Pastry Prep: Unbaked Starting Oven Temp: 425° Storage: Covered, Cool Place or Refrigerate

Help: Classic Pie Pastry
Ingredients
Classic Pie Pastry for one 9 inch double-crust pie
Filling:
  • 1¼ cups granulated sugar
  • ¼ cup firmly packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 8 large apples (8 Granny Smith apples, or, 6 Granny Smith apples and 2 Braeburn apples)
  • ½ teaspoon pure almond extract
Topping:
  • Approximately 1 teaspoon milk (preferably whole milk)
  • Approximately 1 teaspoon granulated sugar
Instructions
Preheat oven to 425 degrees F. Prepare pastry for a 9 inch double-crust pie. Line a 9 inch pie pan with the bottom pastry.
Filling:
  1. In a large mixing bowl, combine granulated sugar, brown sugar, cinnamon, nutmeg, cloves, flour, and salt. Set aside.
  2. Peel, core, and dice apples into small pieces, about ¼ inches thick. Toss apple pieces into sugar mixture, stir with a wooden spoon until well mixed. Sprinkle almond extract over apple mixture, stir until well mixed.
  3. Spread apple mixture in the pastry-lined pie pan. Cover filling with the top pastry and flute the edges. Cut slits or decorative designs in the top pastry to allow steam to escape.
Topping:
  1. Using a pastry brush, lightly brush milk or half and half over top pastry and fluted edges, sprinkle with 1 teaspoon sugar.Apple Pie
  2. Bake: Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 60 minutes, or until the apple juices are bubbling and the crust is a golden brown. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
  3. Remove from oven. Cool on a wire cooling rack before cutting and serving.
Tip: Fruit pies are juicy and usually bubble over while baking; bubbling fruit juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the pie on a rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick baking mat on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the pie directly on the baking mat. Or, place a drip pan lined with foil on a lower oven rack underneath the pie while it is baking to catch the juices when they bubble over.
Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Spoon a dollop of whipped cream or whipped topping on top, or serve ala-mode with vanilla ice cream.