Pies
If you've followed this blog for a while, you pr0bably realize that I love pies. To that end, here are six yummy pies to get you through the day, including a Mississippi Mud Pie and a Straight-Up Rhubarb Pie. Enjoy!
CRANBERRY PIE
My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” (It can be found in my e-cookbook Off the Wall Cooking, which will be pulled off and/or drastically improved after the Jan. 1, 2023.)
Note: The pie can be made with either one crust (second photo) or two (top photo). The recipe originally calls for one crust, though.
Ingredients
2 T cornstarch
1 C sugar
1/4 tsp. salt
1-1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Directions
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
Ingredients
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1-1/4 C hot water
1 C raisins
1 T margarine
1-1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Directions
Make as above.
MISSISSIPPI MUD PIE
This is from Samantha Seneviratne in The New York Times cooking e-newsletter. For this recipe, Samanatha wrote, "Mississippi mud pies come in all shapes and sizes: No two are exactly alike. They can have one layer, or five, and include ice cream or meringue, a flourless cake, nuts, fudge sauce and even brownie. This version, inspired by the towering beauty made by Matt Lewis and Renato Poliafito of Baked in Brooklyn and written about in their book, 'Baked Explorations,' features a graham cracker base, a dense brownie, chocolate custard and whipped cream. Needless to say, a little goes a long way. Share it with 16 to 32 of your closest friends. And a tip for serving: To ensure a clean release, give the underside and sides of the cake pan a 10-second blast with a hairdryer."
Time: 90 minutes, plus chilling; Yield: 16 servings
To view this online, go to https://cooking.nytimes.com/recipes/1018722-mississippi-mud-pie. While you're at it, check out Melissa Clark's guide, "How to Make a Pie Crust."
Ingredients
For the Graham Cracker Crust
About 15 whole graham crackers
1/4 cup granulated sugar
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted
For the Brownie Cake
8 tablespoons (1 stick) unsalted butter, cut into pieces
6 ounces bittersweet chocolate, chopped
1/3 cup dark brown sugar
1/3 cup Dutch-processed cocoa powder, plus more for dusting
1 teaspoon pure vanilla extract
3/4 teaspoon kosher salt
3 large eggs, separated
1/2 cup granulated sugar
1/4 cup all-purpose flour
For the Chocolate Custard
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, cut into pieces
1/2 cup granulated sugar
1/4 teaspoon kosher salt
1/4 cup Dutch-processed cocoa powder
1/4 cup cornstarch
2 cups whole milk
4 large egg yolks
To Finish
1-1/2 cups cold heavy cream
Preparation
Heat the oven to 325 degrees. In a food processor, grind the graham crackers to fine crumbs — you should have about 2-1/4 cups crumbs — and tip into a bowl. Add sugar, salt and butter, and toss until evenly moistened. Tip the crumb mixture into a 9-inch springform pan. Use your fingers to press the crumbs into a thin, even layer on the bottom of the pan and at least 2-1/4 inches up its sides. Bake the crust until just set, about 10 minutes. (The crust will continue to cook in the next step.) Increase heat to 350 degrees.
Prepare the cake: In a bowl set over a pot of barely simmering water but not touching it, melt together the butter and chocolate. (Alternatively, do this in short bursts in the microwave but be careful not to scorch the chocolate.) Remove the bowl from the heat and whisk in the dark brown sugar, cocoa powder, vanilla extract and salt. Let cool slightly, then whisk in the 3 large egg yolks.
In large bowl, beat the remaining 3 large egg whites with an electric mixer on medium until foamy, about 30 seconds. While mixing, gradually add the granulated sugar in a steady stream. Increase the mixer speed to high and continue to beat until you have stiff peaks, about 3 minutes. Using a large rubber spatula, fold the egg-white mixture evenly into the chocolate mixture. Sift the flour evenly over the chocolate mixture and fold it in. Transfer the batter to the prepared crust and smooth the top. Bake until a crust has formed over the top, the center is just set and a toothpick inserted 1 inch from the edges comes out with moist crumbs attached, 30 to 35 minutes. The center of the cake, under the crust, should still be very moist and fudgy. (Peek under the crust if necessary.) Do not overbake. The cake will sink slightly as it cools. Let the cake cool completely, at least 90 minutes.
Prepare the custard: Set the chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set it aside. In a medium saucepan, whisk together the sugar, salt, cocoa powder, and cornstarch. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium heat, stirring constantly, until it has thickened and just come to a low boil. Continue to cook the custard, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the custard stand for 1 minute, then whisk it together with the butter and chocolate until smooth. Pour the custard over the cooled cake. Cover the custard with plastic wrap or wax paper, making sure to press it gently into the surface of the custard. Chill until the custard has set completely, at least 4 hours and up to overnight.
Just before serving, remove the ring from springform pan base and transfer pie to a serving plate. Whip the cream to soft peaks and spoon high dollops over the top of the pie, leaving about a 1-inch border. Dust with cocoa powder.
STRAIGHT UP RHUBARB PIE
This is from Anne Dimock and adapted by Amanda Hesser in The New York Times cooking enewsletter. For this recipe, Amanda wrote, "This sweet-tart rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents. The pie can be fully assembled and frozen for up to 3 months before baking."
Time: 1 hour 15 minutes; Yield: 8 servings
This was featured in "The Way We Eat; Circular Thinking", and can be viewed online at https://cooking.nytimes.com/recipes/9420-straight-up-rhubarb-pie.
Ingredients
For the Crust
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
For the Filling
5 cups sliced rhubarb
1-1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1-1/2 tablespoons butter
Preparation
Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
Make the filling: in a large bowl, combine the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Tip
Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com.
STRAWBERRY PIE
A couple of summers ago, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?
Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.
Ingredients
1 quart strawberries
1 C sugar
3 Tablespoons corn start
3/4 cup hot water
1 pie crust
Directions
Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 – 15 minutes, or until lightly brown.
Note: If you're using a store-bought pie crust, bake until brown according to the package directions.
Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.
Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!
TRIPLE FRUIT PIE
This was in an email from FamilyTime, and begins, “Berries and rhubarb are plentiful and inexpensive. Try making this pie. It is so good!!”
Serves: 6-8; Prep. time: 5 minutes; Cooking time: 30
Ingredients
1-1/4 cups fresh blueberries
1-1/4 cups fresh raspberries
1-1/4 cups chopped rhubarb
1/2 teaspoon almond extract
1-1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
pastry shell, for double-crust pie (9 inches)
Directions
In a large bowl, combine fruits and extract; toss to coat. In another bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly.
Note: Frozen berries and rhubarb may be substituted for fresh; thaw and drain before using.
ORCHARD-FRESH BAKED APPLE PIES
This was in the October 2007 issure of Vegetarian Times, page 67. It begins, "Topping baked apples with pastry turns a basic fall dessert into a signature dish. Choose the biggest, roundest apples you can find to have as much room for filling as possible." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/orchard-fresh-baked-apple-pies/.
Ingredients
6 large red apples, divided
1/4 cup brown sugar
1 Tbs. cornstarch
1/2 tsp. ground cinnamon, divided
1/4 tsp. ground ginger
1/8 tsp. ground allspice
1/2 17.3-oz. pkg. frozen puff pastry (1 sheet), thawed, cut into 4 3-inch circles
2 Tbs. soymilk
1 Tbs. sugar
Preparation
Preheat oven to 350°F. Slice 1/2-inch off tops of 4 apples. Scoop out centers of apples, leaving 1/2-inch shell. Place scooped-out flesh in bowl. Peel and thinly slice remaining 2 apples. Add to bowl, and toss with brown sugar, cornstarch, 1/4 tsp. cinnamon, ginger, allspice, and 1 Tbs. water. Stuff apples with filling; place on baking sheet.
Place puff pastry circles on top of apples. Brush with soymilk, and flute edges with fork. Combine sugar and 1/4 tsp. cinnamon in bowl, and sprinkle over pastry tops. Bake 40 to 45 minutes, or until apples are tender.
CRANBERRY PIE
My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” (It can be found in my e-cookbook Off the Wall Cooking, which will be pulled off and/or drastically improved after the Jan. 1, 2023.)
Note: The pie can be made with either one crust (second photo) or two (top photo). The recipe originally calls for one crust, though.
Ingredients
2 T cornstarch
1 C sugar
1/4 tsp. salt
1-1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Directions
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
Ingredients
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1-1/4 C hot water
1 C raisins
1 T margarine
1-1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Directions
Make as above.
MISSISSIPPI MUD PIE
This is from Samantha Seneviratne in The New York Times cooking e-newsletter. For this recipe, Samanatha wrote, "Mississippi mud pies come in all shapes and sizes: No two are exactly alike. They can have one layer, or five, and include ice cream or meringue, a flourless cake, nuts, fudge sauce and even brownie. This version, inspired by the towering beauty made by Matt Lewis and Renato Poliafito of Baked in Brooklyn and written about in their book, 'Baked Explorations,' features a graham cracker base, a dense brownie, chocolate custard and whipped cream. Needless to say, a little goes a long way. Share it with 16 to 32 of your closest friends. And a tip for serving: To ensure a clean release, give the underside and sides of the cake pan a 10-second blast with a hairdryer."
Time: 90 minutes, plus chilling; Yield: 16 servings
To view this online, go to https://cooking.nytimes.com/recipes/1018722-mississippi-mud-pie. While you're at it, check out Melissa Clark's guide, "How to Make a Pie Crust."
Ingredients
For the Graham Cracker Crust
About 15 whole graham crackers
1/4 cup granulated sugar
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted
For the Brownie Cake
8 tablespoons (1 stick) unsalted butter, cut into pieces
6 ounces bittersweet chocolate, chopped
1/3 cup dark brown sugar
1/3 cup Dutch-processed cocoa powder, plus more for dusting
1 teaspoon pure vanilla extract
3/4 teaspoon kosher salt
3 large eggs, separated
1/2 cup granulated sugar
1/4 cup all-purpose flour
For the Chocolate Custard
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, cut into pieces
1/2 cup granulated sugar
1/4 teaspoon kosher salt
1/4 cup Dutch-processed cocoa powder
1/4 cup cornstarch
2 cups whole milk
4 large egg yolks
To Finish
1-1/2 cups cold heavy cream
Preparation
Heat the oven to 325 degrees. In a food processor, grind the graham crackers to fine crumbs — you should have about 2-1/4 cups crumbs — and tip into a bowl. Add sugar, salt and butter, and toss until evenly moistened. Tip the crumb mixture into a 9-inch springform pan. Use your fingers to press the crumbs into a thin, even layer on the bottom of the pan and at least 2-1/4 inches up its sides. Bake the crust until just set, about 10 minutes. (The crust will continue to cook in the next step.) Increase heat to 350 degrees.
Prepare the cake: In a bowl set over a pot of barely simmering water but not touching it, melt together the butter and chocolate. (Alternatively, do this in short bursts in the microwave but be careful not to scorch the chocolate.) Remove the bowl from the heat and whisk in the dark brown sugar, cocoa powder, vanilla extract and salt. Let cool slightly, then whisk in the 3 large egg yolks.
In large bowl, beat the remaining 3 large egg whites with an electric mixer on medium until foamy, about 30 seconds. While mixing, gradually add the granulated sugar in a steady stream. Increase the mixer speed to high and continue to beat until you have stiff peaks, about 3 minutes. Using a large rubber spatula, fold the egg-white mixture evenly into the chocolate mixture. Sift the flour evenly over the chocolate mixture and fold it in. Transfer the batter to the prepared crust and smooth the top. Bake until a crust has formed over the top, the center is just set and a toothpick inserted 1 inch from the edges comes out with moist crumbs attached, 30 to 35 minutes. The center of the cake, under the crust, should still be very moist and fudgy. (Peek under the crust if necessary.) Do not overbake. The cake will sink slightly as it cools. Let the cake cool completely, at least 90 minutes.
Prepare the custard: Set the chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set it aside. In a medium saucepan, whisk together the sugar, salt, cocoa powder, and cornstarch. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium heat, stirring constantly, until it has thickened and just come to a low boil. Continue to cook the custard, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the custard stand for 1 minute, then whisk it together with the butter and chocolate until smooth. Pour the custard over the cooled cake. Cover the custard with plastic wrap or wax paper, making sure to press it gently into the surface of the custard. Chill until the custard has set completely, at least 4 hours and up to overnight.
Just before serving, remove the ring from springform pan base and transfer pie to a serving plate. Whip the cream to soft peaks and spoon high dollops over the top of the pie, leaving about a 1-inch border. Dust with cocoa powder.
STRAIGHT UP RHUBARB PIE
This is from Anne Dimock and adapted by Amanda Hesser in The New York Times cooking enewsletter. For this recipe, Amanda wrote, "This sweet-tart rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents. The pie can be fully assembled and frozen for up to 3 months before baking."
Time: 1 hour 15 minutes; Yield: 8 servings
This was featured in "The Way We Eat; Circular Thinking", and can be viewed online at https://cooking.nytimes.com/recipes/9420-straight-up-rhubarb-pie.
Ingredients
For the Crust
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
For the Filling
5 cups sliced rhubarb
1-1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1-1/2 tablespoons butter
Preparation
Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
Make the filling: in a large bowl, combine the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Tip
Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com.
STRAWBERRY PIE
A couple of summers ago, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?
Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.
Ingredients
1 quart strawberries
1 C sugar
3 Tablespoons corn start
3/4 cup hot water
1 pie crust
Directions
Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 – 15 minutes, or until lightly brown.
Note: If you're using a store-bought pie crust, bake until brown according to the package directions.
Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.
Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!
TRIPLE FRUIT PIE
This was in an email from FamilyTime, and begins, “Berries and rhubarb are plentiful and inexpensive. Try making this pie. It is so good!!”
Serves: 6-8; Prep. time: 5 minutes; Cooking time: 30
Ingredients
1-1/4 cups fresh blueberries
1-1/4 cups fresh raspberries
1-1/4 cups chopped rhubarb
1/2 teaspoon almond extract
1-1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
pastry shell, for double-crust pie (9 inches)
Directions
In a large bowl, combine fruits and extract; toss to coat. In another bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly.
Note: Frozen berries and rhubarb may be substituted for fresh; thaw and drain before using.
ORCHARD-FRESH BAKED APPLE PIES
This was in the October 2007 issure of Vegetarian Times, page 67. It begins, "Topping baked apples with pastry turns a basic fall dessert into a signature dish. Choose the biggest, roundest apples you can find to have as much room for filling as possible." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/orchard-fresh-baked-apple-pies/.
Ingredients
6 large red apples, divided
1/4 cup brown sugar
1 Tbs. cornstarch
1/2 tsp. ground cinnamon, divided
1/4 tsp. ground ginger
1/8 tsp. ground allspice
1/2 17.3-oz. pkg. frozen puff pastry (1 sheet), thawed, cut into 4 3-inch circles
2 Tbs. soymilk
1 Tbs. sugar
Preparation
Preheat oven to 350°F. Slice 1/2-inch off tops of 4 apples. Scoop out centers of apples, leaving 1/2-inch shell. Place scooped-out flesh in bowl. Peel and thinly slice remaining 2 apples. Add to bowl, and toss with brown sugar, cornstarch, 1/4 tsp. cinnamon, ginger, allspice, and 1 Tbs. water. Stuff apples with filling; place on baking sheet.
Place puff pastry circles on top of apples. Brush with soymilk, and flute edges with fork. Combine sugar and 1/4 tsp. cinnamon in bowl, and sprinkle over pastry tops. Bake 40 to 45 minutes, or until apples are tender.
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