How To Make The Perfect Pie (Apple or Pumpkin)

Pie, believed by many to be one of the greatest things in the known universe, is a tasty baked pastry filled with either savory or sweet ingredients such as pumpkin puree, macerated apple, and other fillings. Three pie recipes will be prepared in this collection – roasted pumpkin pie, fresh pumpkin pie, and all-time favorite… apple pie.

Ingredients:

Pie Crust:

• 2 egg yolks
• 4 tbsp ice water
• 2 cups all-purpose flour
• salt to taste
• 10 tbsp cold butter (cubed)

1. Pumpkin Pie – Roasted Can:

• 1.5 cups half-and-half
• 24 oz unsweetened pumpkin puree
• 3 large eggs
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 tsp kosher salt
• 1/4 tsp ginger powder
• 1/4 tsp nutmeg
• 1/8 tsp allspice
• 1/8 tsp cloves
• eggwash

2. Fresh Pumpkin Pie:

• 3 lbs sugar pumpkin (peeled and seeded)
• 3 large eggs
• 1 large egg yolk
• 1 1/4 cups half-and-half
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/8 tsp allspice
• 1/8 tsp cloves
• 1/4 tsp ginger powder
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• eggwash

3. Apple Pie:

• 5 lbs Granny Smith apples (peeled)
• some lemon water
• 1 cup brown sugar
• 1/4 tsp salt
• 2 tsp cinnamon
• 1/3 cup lemon juice
• 1 3/4 tbsp cornstarch
• 1 3/4 tbsp cornstarch + 3 tbsp water
• 3 1/2 tbsp butter
• eggwash
• 1 extra pie crust
• some sanding sugar (for garnishing)

Instructions:

Crust:

In a small bowl, add two egg yolks.
Add 4 tbsp of ice water.
Beat until well combined.
Set aside.

In a large mixing bowl, add 2 cups of all-purpose flour.
Season with salt to taste.
Add 10 tbsp of cold butter cubes.
By using your hands, mix well until well combined.
Add the egg mixture.
Mix well to combine.
Once done, transfer into a work surface.
Knead the mixture lightly and form into a disc.
Tightly wrap with plastic.
Place it inside the fridge and chill for 30 minutes.
After 30 minutes, remove from the fridge.
Peel away the plastic wrap and put it on a flour-dusted work surface.
Sprinkle some flour on top of the dough.
Spread the dough out by pressing it down using a rolling pin.
Once it’s spread enough, roll it out until it’s 1/8-inch thick.
Put it in a 10-inch pie dish to form the crust.
Cut off excess dough.
Crimp the edges of the dough.
Place it inside the fridge and let it chill.
Once chilled, place a crumpled parchment paper on top of the dough.
Put dried chickpeas or baking beans on the parchment to put some weight on it.
Place it inside the oven.
Bake for 15-20 minutes at 400 F.

1. Pumpkin Pie – Roasted Can:

In a large mixing bowl, add 24 oz of unsweetened pumpkin puree.
Add seasonings -cinnamon, allspice, cloves, ginger powder, nutmeg, and salt.
Fold until well combined.
Transfer to a baking tray and slightly spread it on the tray.
Place it inside the oven.
Bake for 12-15 minutes at 350 F.
Once done, put it again in a mixing bowl.
Add 1/2 cup each of granulated sugar and brown sugar.
Add 1 tsp vanilla extract.
Add three whole eggs and one egg yolk.
Pour 1.5 cups half-and-half.
Whisk until well combined.
Pour it on the pie crust.
Gently tap to smoothen the surface.
Brush some egg wash on the edges of the pie crust.
Place it inside the oven.
Bake it for 15 minutes at 425 F.
After 15 minutes, reduce the temperature to 350 F and continue to bake for 30-35 minutes.
Once done, remove from the oven.
Slice into equal portions.
Serve and enjoy!

2. Fresh Pumpkin Pie:

Slice sugar pumpkin into large chunks.
Add them to a parchment-lined baking tray.
Place in the oven.
Bake for 15-20 minutes at 400 F.
Once done, remove it from the oven.
Transfer the baked pumpkin flesh into a food processor.
Add seasonings – cinnamon, allspice, cloves, ginger powder, nutmeg, and salt.
Add vanilla extract.
Add three large eggs and one large egg yolk.
Add 1/2 cup each of brown sugar and granulated sugar.
Pour 1 1/4 cups of half-and-half.
Push until well combined and smooth.
Pour the mixture into the pie crust.
Spread and smoothen the surface.
Brush some egg wash on the edges of the pie crust.
Place it inside the oven.
Bake it for 15 minutes at 425 F.
After 15 minutes, reduce the temperature to 350 F and bake for another 30-35 minutes.
Once done, remove it from the oven.
Slice in equal portions.
Serve and enjoy!

3. Apple Pie:

For this variety, do not pre-bake the pie crust.
Prepare another pie dough.

Put 5 lbs of peeled Granny Smith apples in a large bowl.
Fill it with lemon water enough to cover the apple slices to avoid browning.
Thinly slice the apples.
Transfer into another mixing bowl.
Add brown sugar into the bowl.
Season with salt and cinnamon.
Add lemon juice and cornstarch.
Mix until well combined.
Let it rest for 30 minutes, tossing them every 10 minutes.
After 30 minutes, drain the liquid from the apple mixture.
Set aside the apple slices.
Transfer the liquid into a small saucepot.
Set it over medium heat and bring to a boil.
Once it boils, add a mixture of 1 3/4 tbsp cornstarch and 3 tbsp water.
Stir until well combined.
Add butter.
Stir until butter melts.
Once done, remove from the heat and pour sauce into the bowl of apple slices.
Toss to combine.
Arrange the apple slices into layers in the pie dough.
Cover it with another pie crust.
Cut off the excess.
Pinch the edges and crimp to seal.
Brush top and sides with egg wash.
Sprinkle some sanding sugar on top.
Make a few small holes on top of the pie.
Place it inside the oven.
Bake it for 40-45 minutes at 400 F.
Once done, remove from the oven. Slice into equal portions.

Serve with cream, custard or vanilla ice cream – and enjoy!

Images – https://www.youtube.com/watch?v=SR4R7GHxU1w