Pies
I absolutely love Pies. So I see no problem starting the week off with six pie recipes. Check out the Ginger Pumpkin Pie, the Chocolate Chess Pie, and the rest of today's yumminess. Enjoy!
STRAWBERRY PIE
Several 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!
APPLE PIE
This yumminess is from Kierin Baldwin and Sam Sifton at The New York Times cooking enewsletter. For this recipe, Sam wrote, "In 2013, one of the great pie makers in New York City was Kierin Baldwin, the pastry chef at The Dutch in the SoHo neighborhood. This recipe is adapted from hers, for a plain apple pie. It benefits from heeding her advice to pre-cook the filling before baking. “Apple pies that have crunchy, raw apples in them are a pet peeve of mine,” Ms. Baldwin said. Peel and core the fruit, cut it into slices, then macerate them in a plume of sugar. Cook these soft with a splash of acid (like lemon juice or cider vinegar) and a hint of cinnamon and allspice, then add some starch to thicken the whole. Allow the mixture to cool completely before using it in the pie. (For everything you need to know to make the perfect pie crust, visit our pie guide.)"
Total Time: 1 hour 30 minutes; Yield: 8 servings
This was featured in "Eat: Pie Fidelity," and can be viewed online at https://cooking.nytimes.com/recipes/12320-apple-pie. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
2 tablespoons unsalted butter
2-1/2 pounds apples, peeled and cored, then cut into wedges (5 large honeycrisps will do it)
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 tablespoon apple cider vinegar
1 recipe all-purpose pie dough
1 egg, lightly beaten
Preparation
Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally.
Meanwhile, whisk together the spices, salt and ¾ cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes.
Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.)
Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter.
Fit this crust into a 9-inch pie plate, trimming it to leave a 1/2-inch overhang. Place this plate, with the dough, in the freezer. Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter.
Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining dough.
Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut four or so steam vents in the top of the crust.
Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.
CHOCOLATE CHESS PIE
This is from Vaughn Vreeland in The New York Times cooking enewsletter. For this yumminess, Vaughn wrote, "Classic buttermilk chess pie is quintessential in many Southern homes and its chocolate counterpart is all the more decadent. You can use store-bought pie dough or take the homemade route because the true star of this dessert is its luxurious chocolate filling, slightly firmer than custard but fudgier than a brownie. With just a few staple ingredients, this supremely easy filling requires less than 10 minutes of active time and minimal effort, but yields big-time flavor. It’s also highly adaptable: try adding a tablespoon of bourbon or a couple teaspoons of espresso powder with the cocoa powder. A velvety slice of this chocolate chess pie goes best with a dollop of whipped cream on top, and some bourbon, neat, alongside."
Prep Time: 10 minutes; Cook Time: About 2 hours, plus about 1 hour cooling; Total Time: 3 hours; Yield: 1 (9-inch) pie
To view this online, go to https://cooking.nytimes.com/recipes/1024822-chocolate-chess-pie. Also, check out Melissa Clark's wonderful guide, "How to Make a Pie Crust". I reread it (yes, I've read this before), and learned a couple of things to make pie crusts just a tad better. (Thanks, Melissa!)
Ingredients
1 store-bought pie crust or 1 disk foolproof pie dough (1/2 batch)
All-purpose flour, if needed for rolling out dough
1/2 cup unsalted butter
4 ounces semisweet chocolate, chopped
1 cup granulated sugar
2 large eggs, at room temperature
1-1/2 teaspoons vanilla extract
3/4 teaspoon kosher salt (such as Diamond Crystal)
1/4 cup unsweetened cocoa powder
Whipped cream (optional), for serving
Preparation
Step 1
If using store-bought pie crust, skip ahead to Step 2. If using homemade dough, let sit at room temperature for a couple minutes before rolling . On a lightly floured work surface, using a lightly floured rolling pin, beat the dough evenly across the surface, rotating it occasionally, to work it into a slightly flatter round. Add more flour to the surface, lightly flour the dough and roll it out, starting in the center and working outward, occasionally lifting it, giving it quarter-turns and adding more flour as needed to prevent sticking, until it forms an 11-inch circle. (If your dough cracks, just use your fingertips to adhere it together.)
Step 2
Fit the dough into a 9-inch pie plate, letting the dough slump into the plate, taking care not to stretch it further. Trim the overhang, if needed, so that you’re left with about 1/2-inch on all sides. Fold the overhang under itself, creating a thick ridge on the sides with two layers of pie dough, and crimp the ridge. Use a fork to poke holes on the bottom of the crust, and freeze for about 15 minutes, until firm.
Step 3
Meanwhile, arrange an oven rack in the center position and heat the oven to 425 degrees. Line the dough with aluminum foil and fill with pie weights or dried beans. Place on a baking sheet and bake for 30 minutes.
Step 4
Remove the foil and pie weights, lower the oven temperature to 350 degrees and continue baking the crust until golden, 10 to 15 minutes.
Step 5
Cool completely on the baking sheet, at least 30 minutes.
Step 6
While the crust cools, melt the butter in a medium saucepan over medium heat. Off heat, add the chocolate and whisk until combined, letting the residual heat melt it completely.
Step 7
In a medium bowl, whisk the sugar, eggs, vanilla and salt until pale yellow and considerably thicker, about 1 minute. Pour in the melted chocolate mixture and continue to whisk until no streaks remain. Add the cocoa powder and whisk until combined.
Step 8
Pour the chocolate mixture into the cooled crust and bake for 30 to 35 minutes, until the filling is slightly puffed and the center is set. Cool completely at room temperature, about 1 hour. (It may be tempting to cut into it warm, but the filling needs time to set up.) Serve with whipped cream, if desired.
PEANUT BUTTER PIE
I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
This is in my e-cookbook, Off The Wall Cooking.
Ingredients
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Directions
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
GINGER-LEMON-BLUEBERRY PIE
This is from Pillsbury, and begins, "Directions for this luscious pie specify cooling two hours before slicing, which gives the filling time to firm up a little for neater cutting. If you absolutely can't wait, serve the pie in shallow soup bowls and be ready with a large spoon to ladle up every last bit of the filling!"
Prep Time: 20 minutes; Total Time: 3 hours 5 minutes; Makes 8 servings
To view this online, click here.
Ingredients
Crust
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6 teaspoons sugar
1 teaspoon half-and-half
Filling
5 cups fresh blueberries
1/2 cup sugar
2 tablespoons chopped crystallized ginger
2 tablespoons quick-cooking tapioca
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
Directions
Heat oven to 400°F. Remove 1 pie crust from pouch; place flat on work surface. Sprinkle top of crust with 1-1/2 teaspoons of the sugar. With rolling pin, roll crust lightly to coat with sugar. Continue to make pie crust, sugared side up, as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In large bowl, mix filling ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top crust with half-and-half; sprinkle with remaining 4 1/2 teaspoons sugar.
Place foil or cookie sheet on oven rack below middle rack to catch any spills. Place pie on middle oven rack; bake 35 to 45 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 2 hours before serving. Serve warm or cold.
GINGER PUMPKIN PIE
This is from Kathy Kingsley, who wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
Unfortunately, the old link for this no longer works. But this is yummy enough that I wanted to add it, and give credit to Kathy, as she came up with this pie.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
STRAWBERRY PIE
Several 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!
APPLE PIE
This yumminess is from Kierin Baldwin and Sam Sifton at The New York Times cooking enewsletter. For this recipe, Sam wrote, "In 2013, one of the great pie makers in New York City was Kierin Baldwin, the pastry chef at The Dutch in the SoHo neighborhood. This recipe is adapted from hers, for a plain apple pie. It benefits from heeding her advice to pre-cook the filling before baking. “Apple pies that have crunchy, raw apples in them are a pet peeve of mine,” Ms. Baldwin said. Peel and core the fruit, cut it into slices, then macerate them in a plume of sugar. Cook these soft with a splash of acid (like lemon juice or cider vinegar) and a hint of cinnamon and allspice, then add some starch to thicken the whole. Allow the mixture to cool completely before using it in the pie. (For everything you need to know to make the perfect pie crust, visit our pie guide.)"
Total Time: 1 hour 30 minutes; Yield: 8 servings
This was featured in "Eat: Pie Fidelity," and can be viewed online at https://cooking.nytimes.com/recipes/12320-apple-pie. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
2 tablespoons unsalted butter
2-1/2 pounds apples, peeled and cored, then cut into wedges (5 large honeycrisps will do it)
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 tablespoon apple cider vinegar
1 recipe all-purpose pie dough
1 egg, lightly beaten
Preparation
Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally.
Meanwhile, whisk together the spices, salt and ¾ cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes.
Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.)
Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter.
Fit this crust into a 9-inch pie plate, trimming it to leave a 1/2-inch overhang. Place this plate, with the dough, in the freezer. Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter.
Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining dough.
Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut four or so steam vents in the top of the crust.
Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.
CHOCOLATE CHESS PIE
This is from Vaughn Vreeland in The New York Times cooking enewsletter. For this yumminess, Vaughn wrote, "Classic buttermilk chess pie is quintessential in many Southern homes and its chocolate counterpart is all the more decadent. You can use store-bought pie dough or take the homemade route because the true star of this dessert is its luxurious chocolate filling, slightly firmer than custard but fudgier than a brownie. With just a few staple ingredients, this supremely easy filling requires less than 10 minutes of active time and minimal effort, but yields big-time flavor. It’s also highly adaptable: try adding a tablespoon of bourbon or a couple teaspoons of espresso powder with the cocoa powder. A velvety slice of this chocolate chess pie goes best with a dollop of whipped cream on top, and some bourbon, neat, alongside."
Prep Time: 10 minutes; Cook Time: About 2 hours, plus about 1 hour cooling; Total Time: 3 hours; Yield: 1 (9-inch) pie
To view this online, go to https://cooking.nytimes.com/recipes/1024822-chocolate-chess-pie. Also, check out Melissa Clark's wonderful guide, "How to Make a Pie Crust". I reread it (yes, I've read this before), and learned a couple of things to make pie crusts just a tad better. (Thanks, Melissa!)
Ingredients
1 store-bought pie crust or 1 disk foolproof pie dough (1/2 batch)
All-purpose flour, if needed for rolling out dough
1/2 cup unsalted butter
4 ounces semisweet chocolate, chopped
1 cup granulated sugar
2 large eggs, at room temperature
1-1/2 teaspoons vanilla extract
3/4 teaspoon kosher salt (such as Diamond Crystal)
1/4 cup unsweetened cocoa powder
Whipped cream (optional), for serving
Preparation
Step 1
If using store-bought pie crust, skip ahead to Step 2. If using homemade dough, let sit at room temperature for a couple minutes before rolling . On a lightly floured work surface, using a lightly floured rolling pin, beat the dough evenly across the surface, rotating it occasionally, to work it into a slightly flatter round. Add more flour to the surface, lightly flour the dough and roll it out, starting in the center and working outward, occasionally lifting it, giving it quarter-turns and adding more flour as needed to prevent sticking, until it forms an 11-inch circle. (If your dough cracks, just use your fingertips to adhere it together.)
Step 2
Fit the dough into a 9-inch pie plate, letting the dough slump into the plate, taking care not to stretch it further. Trim the overhang, if needed, so that you’re left with about 1/2-inch on all sides. Fold the overhang under itself, creating a thick ridge on the sides with two layers of pie dough, and crimp the ridge. Use a fork to poke holes on the bottom of the crust, and freeze for about 15 minutes, until firm.
Step 3
Meanwhile, arrange an oven rack in the center position and heat the oven to 425 degrees. Line the dough with aluminum foil and fill with pie weights or dried beans. Place on a baking sheet and bake for 30 minutes.
Step 4
Remove the foil and pie weights, lower the oven temperature to 350 degrees and continue baking the crust until golden, 10 to 15 minutes.
Step 5
Cool completely on the baking sheet, at least 30 minutes.
Step 6
While the crust cools, melt the butter in a medium saucepan over medium heat. Off heat, add the chocolate and whisk until combined, letting the residual heat melt it completely.
Step 7
In a medium bowl, whisk the sugar, eggs, vanilla and salt until pale yellow and considerably thicker, about 1 minute. Pour in the melted chocolate mixture and continue to whisk until no streaks remain. Add the cocoa powder and whisk until combined.
Step 8
Pour the chocolate mixture into the cooled crust and bake for 30 to 35 minutes, until the filling is slightly puffed and the center is set. Cool completely at room temperature, about 1 hour. (It may be tempting to cut into it warm, but the filling needs time to set up.) Serve with whipped cream, if desired.
PEANUT BUTTER PIE
I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
This is in my e-cookbook, Off The Wall Cooking.
Ingredients
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Directions
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
GINGER-LEMON-BLUEBERRY PIE
This is from Pillsbury, and begins, "Directions for this luscious pie specify cooling two hours before slicing, which gives the filling time to firm up a little for neater cutting. If you absolutely can't wait, serve the pie in shallow soup bowls and be ready with a large spoon to ladle up every last bit of the filling!"
Prep Time: 20 minutes; Total Time: 3 hours 5 minutes; Makes 8 servings
To view this online, click here.
Ingredients
Crust
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6 teaspoons sugar
1 teaspoon half-and-half
Filling
5 cups fresh blueberries
1/2 cup sugar
2 tablespoons chopped crystallized ginger
2 tablespoons quick-cooking tapioca
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
Directions
Heat oven to 400°F. Remove 1 pie crust from pouch; place flat on work surface. Sprinkle top of crust with 1-1/2 teaspoons of the sugar. With rolling pin, roll crust lightly to coat with sugar. Continue to make pie crust, sugared side up, as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In large bowl, mix filling ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top crust with half-and-half; sprinkle with remaining 4 1/2 teaspoons sugar.
Place foil or cookie sheet on oven rack below middle rack to catch any spills. Place pie on middle oven rack; bake 35 to 45 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 2 hours before serving. Serve warm or cold.
GINGER PUMPKIN PIE
This is from Kathy Kingsley, who wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
Unfortunately, the old link for this no longer works. But this is yummy enough that I wanted to add it, and give credit to Kathy, as she came up with this pie.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
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