Fall Pie recipes for the holiday

Written by Chronicle Staff. Posted in Featured, Home & Garden

Published on September 22, 2021 with No Comments

A Slice of Apple Pie

I remember coming home sullen one day because we’d lost a softball game. Grandma, in her wisdom, suggested, “Maybe a slice of hot apple pie will make you feel better.” One bite…and Grandma was right.

Total time: Prep: 20 min. Bake: 45 min.

Makes 8 servings 

Ingredients

1/2 cup sugar 

1/2 cup packed brown sugar 

3 tablespoons all-purpose flour 

1 teaspoon ground cinnamon 

1/4 teaspoon ground ginger 

1/4 teaspoon ground nutmeg 

6 to 7 cups thinly sliced peeled tart apples 

1 tablespoon lemon juice 

Pastry for double-crust pie (9 inches) 

1 tablespoon butter 

1 large egg white 

Additional sugar 

Directions

1. In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. 

2. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. 

3. Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil. 

4. Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Pumpkin Pie

Makes 1 (9-inch) pie; 8 to 10 servings

Ingredients

1 – 9-inch unbaked pie crust

1 – (15-ounce) can pumpkin purée (about 2 cups)

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 teaspoon fine salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves or allspice

3/4 cup whole milk

3/4 cup heavy cream

3 large eggs

1 teaspoon vanilla extract

Equipment needed

Food processor

Pie plate

Pie weights

Saucepan

Parchment paper

Baking sheet

Whisk

Cooling rack

Directions

1. Prep the pie crust: Arrange a rack in the lower-middle position and heat the oven to 425°F. Roll out the pie crust and transfer it to a 9-inch pie pan. Crimp the edges. Chill for 30 minutes while the oven heats.

2. Blind bake the crust: Line the pie crust with parchment or aluminum foil and fill with pie weights or dried beans. Bake until the edges just start to brown, 12 to 15 minutes. Remove the weights and lining, and bake for another 5 minutes. Remove from the oven and keep near the stove.

3. Prepare the purée: Combine the pumpkin purée, granulated sugar, brown sugar, salt, and spices in the bowl of a food processor fitted with the blade attachment or blender. Blend until the brown sugar is completely mixed in and the purée looks glossy.

4. Cook the purée mixture: Transfer the puree to a saucepan and set over medium-high heat. Stir frequently until you see wisps of steam rising from the purée, then stir continuously until the mixture is very steamy and “plops” when you pause for a second. The mixture will also start to smell like spices and cooked pumpkin. Cook for no more than 5 minutes.

5. Whisk in the milk and eggs: Remove the pan from the heat. Whisk in the milk and cream. To warm the eggs and ensure that they don’t cook when you add them to the pumpkin mixture, whisk them together in a separate bowl, then whisk in a few spoonfuls of the warm pumpkin mixture. Slowly whisk the eggs into the saucepan with the pumpkin mixture. Whisk in the vanilla.

6. Fill the pie crust: Place the partially baked pie crust on a parchment-lined baking sheet and set it near the stove. Carefully pour the warm pumpkin mixture into the warm pie crust. If it looks like there’s too much filling for the crust, stop when you come close to the edge of the crust.

7. Bake the pie: Carefully transfer the baking sheet with the pie to the oven and immediately turn down the heat to 375°F. Bake for 50 to 60 minutes – until the pie is puffed in the middle, but still jiggles when you gently shake the pan. You’ll also see small cracks form in the outer part of the pie and some bubbling around the edge. Check the pie every 15 minutes or so and cover the crust with a ring of foil when it becomes deep brown.

8. Cool the pie: Let the pie cool before serving – it will continue to set as it cools.

Recipe Notes

• Make ahead: This pie can be baked a day or two ahead; wrap tightly in plastic wrap and refrigerate until ready to serve.

• Storage: Leftovers can be stored tightly wrapped in the refrigerator for up to 4 days.

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