Category: Pie

Pumpkin Pie Recipe

Is there a trick to a good pumpkin pie? Yes, in fact there are a couple of them. Pre-baking the crust is one, keeping the filling warm-hot until the pie crust is ready is another. Combined, these techniques keep the crust from getting soggy. Other tricks include using a contemporary deep-sided pie pan, which will help eliminate cracking and weeping (for more on that see upcoming posts). You’ll need:

1 recipe pie dough for a single-crust 9-inch pie
16 ounces (2 cups) canned pumpkin
7 ounces (1 cup packed) dark brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup heavy cream
2/3 cup milk
4 eggs

READ ON

Making Mince Pies

There’s a lot of joy in a mince pie — especially if the mincemeat filling contains real meat. Sure, the anti-mince pie crusaders of a hundred years ago claimed they caused insanity. But you’re not going to let a little thing like a psychotic break get between you and a handsome snack, are you? I thought not.

For four of these bad boys you’ll need 1 recipe of pie dough, plus 4-5 cups of mincemeat. Start by preheating your oven to 350. Apply about half your dough to a lightly floured surface.

READ ON

Peach Pie

The same basic rules for peach pie apply to all double-crust fruit pies. For double-crust pies are made by a slightly different method than open-faced pies. Unlike open-faced pies, double-crust pie crusts are not “blind”-baked (i.e. partially baked without the filling inside). Thus extra measures have to be taken to prevent the bottom crust from […]

READ ON