Pie

This savory pie is a simple, rustic dish that is perfect as a side dish or a main. Top with a drizzle of balasmic vinegar and a sprinkle of fresh herbs. Serve hot, cold, or room temperature. This pie was an entry to the Porches and Pies pie contest in 2023. Notes This recipe requries one pie shell (half a recipe) of Pâte Brisée. Any mix of fresh mushrooms can be used. I used a mix of oyster and shiitake. While this recipe calls for oat milk, any milk can be used. Yield One - 9 inch (23 cm) pie Ingredients 770 grams trimmed and cleaned oyster and other mixed mushrooms 1 large purple onion 2 to 3 small/medium shallots 3 leeks, white stalk and tender green stalks chopped into ¼ rounds and then thinly sliced 3 to 4 Rosemary sprigs 3 to 4 Thyme sprigs 2 large eggs 80 ml (1/3 cup) oat or other milk 145 grams (5 oz) finely grated parmesan cheese 1 pie shell from Pâte Brisée Preparation Mushrooms In a large, heavy skillet, add: ...

I finally decided to try making a pumpkin pie using a real live pumpkin as opposed to canned pumpkin. I picked up a nice sized pie pumpkin at the Dekalb Farmer’s Market, found a recipe, and set out to make the pie. It was simple, easy, and required very little effort. All redundant statements- just to underscore how crazy easy it us to use a fresh pumpkin. I’ll never buy a can of pumpkin puree again! ...

This is Mom’s famous pie. Special Equipment 9" Deep Dish Pie Plate One recipe Pâte Brisée Preheat Oven Preheat oven to 375°F Ingredients 1 19 oz can Cherry Pie Filling 1 14 oz can Whole Cranberry Sauce ¼ cup Sugar 3 tablespoons Quick Cook Tapioca 1 tablespoon Lemon Juice ¼ teaspoon Cinnamon 2 tablespoons Butter Preparation Combine all ingredients, except butter, let stand 15 minutes. Pour in in a crust lined 9" deep dish pie plate. Cut butter into small pieces and scatter over mixture. Place a top layer of crust over mixture and seal. Sprinkle sugar over top of pie. Cut holes to allow air escape and expansion. Bake Bake about 1 hour

Special Equipment 9" Pie Plate One-half recipe Pâte Brisée Stand Mixer Preheat Oven Preheat oven to 350°F Ingredients 200 grams (1 cup) dark brown sugar 2/3 cup cane syrup 1 ½ teaspoons Vanilla Extract 2 tablespoons Bourbon Whiskey 55 grams (4 tablespoons) Unsalted Butter, melted 3 eggs, slightly beaten ¼ teaspoon Salt ¼ cup heavy cream 1 cup Pecans, chopped ½ cup Chocolate Chips Preparation Prepare crust; place in 9" pie pan; refrigerate while preparing pie filling. Sugar Syrup In a large saucepan, heat until boiling, stirring constantly Brown sugar Cane syrup Vanilla Bourbon Butter Remove from heat and let cool until tepid. Eggs Meanwhile, in a separate bowl, whisk Eggs Salt Cream Combine Remove the chilled pastry crust from the refrigerator; evenly distribute the pecans and chocolate chips over the bottom of the crust. Into the cooled sugar syrup, beat in the egg mixture. Pour the filling evenly over the nuts. Bake for about 45 to 50 minutes, or until the filling is just set (a toothpick inserted into the center of the pie will come out clean). If you find the edges of the pie crust are over browning during baking, cover with foil Cool Remove from oven and place on a wire rack to cool Serve warm or at room temperature with whipping cream.

A fantastic pie which is fairly easy to make; albeit somewhat time-consuming. My changes to the recipe yield a tarter and naturally flavored pie. The crumble topping can be swapped for a traditional crust. If so desired, make full batch of Pâte Brisée and include the spices from the crumble with the apple maceration. Source http://joythebaker.com/2014/11/apple-cranberry-crumble-pie/ Change Log This recipe has been modified from the original source: Dropped the source crust recipe in favor of my own. Filling: Reduced each of the sugars by 50%. Filling: Added bourbon to the rendered liquid. Crumble: Reduced sugar by 25%. Oven temp: Reduced to 375°F (less risk of burn). Cook time: Increased to 1 hour. Special Equipment Pie dish Rolling pin Small saucepan Mesh strainer Apple peeler/corer Prerequisite Recipes Pâte Brisée Preheat Oven Place a rack in the middle of the oven. Preheat over to 375°F. Ingredients Filling About 900 to 1000 grams (about 2 pounds) apples, peeled, cored and sliced ¼-inch thick. Granny Smith and/or Honey Crisp. 1 Tablespoon freshly squeezed lemon juice 25 grams (1/8 cup) light brown sugar, packed 25 grams (1/8 cup) granulated sugar ½ to 1 ½ teaspoons ground cinnamon ¼ teaspoon nutmeg, preferably fresh grated ¼ teaspoon salt 30 grams (2 Tablespoons) unsalted butter 2 tablespoons Bourbon 1 Tablespoon plus 1 teaspoon cornstarch 1 heaping cup fresh cranberries Crumble 65 grams (½ cup) all-purpose flour 75 grams (1/3 cup) packed light brown sugar 1/3 cup old-fashioned oats ½ teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground ginger 1/8 teaspoon ground cloves ¼ teaspoon salt 55 grams (4 tablespoons) cold unsalted butter, cut into cubes ¼ cup coarsely chopped salted pistachios Preparation Crust Prepare the Pâte Brisée. On a lightly floured surface, roll dough out into a 13-inch round. Gently lift the 13-inch round from the floured surface and center in a deep 9-inch round pie dish. Place in the fridge to chill while you prepare the filling. Filling Apples In a large bowl, combine and toss to mix: Apples Lemon juice Brown sugar Granulated sugar Cinnamon Nutmeg Salt (if omitting the crumble topping, add the cinnamon, nutmed, ginger, and cloves from the crumble ingredients) Place the apples in a fine mesh strainer set over the large bowl. Allow the apples to macerate at room temperature for a minimum of 30 minutes and a maximum of 3 hours. The mixture will release at least ½ cup of liquid. Transfer the apples and cranberries to a bowl and toss them with the cornstarch until all traces of the cornstarch have disappeared. Syrup In a small saucepan, combine: Apple liquid Butter Bourbon Boil to reduce the liquid to about 1/3 cup, or until syrupy and lightly caramelized. Combine Pour the syrup over the apples, tossing gently (Do not be concerned if the liquid hardens on contact with the apples and cranberries; it will dissolve during baking.) Transfer the apple and cranberry mixture to the pie shell. Crumble In a medium bowl, whisk together: Flour Sugar Oats Spices Salt Add the butter and toss the mixture together with your hands. Break the butter up into the flour mixture until the butter is the size of small pebbles and oat flakes. Toss in the pistachios. Sprinkle the crumble over the apple and cranberry mixture. The apples should be completely covered with crumble mixture to prevent burning. Bake Pie Place pie on a rimmed baking sheet and bake for 1 hour, until the edges bubble and the apples are cooked through. Allow to cool for at least an hour before serving.