Recipes: Pies

July 12, 2011

Picnic Pies

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Picnics are one of summer's greatest treats, so why not make each picnic delicious? I devised these pies to be highly portable and free of the need for any silverware. The crust is deliciously flaky and the strawberry filling tastes like a sweet kiss of summer. I bet you can't eat just one!

Crust:

3 1/2 cups flour

1/2 cup graham cracker crumbs

1 1/2 cups cold butter, cut into small pieces

1 egg

1/2 cup cold water

Combine the flour and graham cracker crumbs in a large bowl. Cut in the butter using a pastry blender or your fingers until the mixture resembles course meal. Whisk the egg and water together and mix into the flour mixture until just combined. Transfer to a clean work surface and gently press to form a dough. Wrap the dough in plastic wrap, press into a disk shape, and chill for at least one hour.

While dough chills, prepare Strawberry Pie Filling.

Strawberry Pie Filling:

4 cups strawberries, hulled and quartered (cut into eighths if the berries are huge)

1 cup brown sugar (not packed)

1/4 cup flour

1 teaspoon ground cinnamon

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Preheat oven to 400 degrees.  Combine all ingredients into a medium bowl and stir together until flour and sugar are mixed in. Set Pie Filling aside. Line two large baking sheets with foil or parchment and lightly grease.

Roll out dough onto a floured work surface and roll out to a 1/8" thickness. Use a cereal bowl for a guide, and trace with a knife.

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Repeat until the dough is all used up. (Should make about 16-18 dough circles). Divide pie filling evenly between the dough circles, folding and pressing each one closed as you go. Press edges with a fork and prick center for steam to escape. Place the pies on the baking sheets.

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Bake at 400 degrees for 30 minutes, or until crust is golden brown and filling is oozing out from steam holes. Remove pies immediately to a wire cooling rack and allow to cool completely. (They will harden up as they cool to room temperature).

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Notes:

These pies will ooze filling as they cook, as the strawberries are very juicy. If you prefer a less juicy/messy pie, don't use all of the juice from the filling mixture when filling the pies.

Your baking sheets will look somewhat - a lot juicy when you remove the pies from the oven. Don't worry, this is normal. Just make sure to remove the pies while they're hot so the filling doesn't stick to the foil/parchment.

I definitely recommend using foil or parchment, rather than placing these directly on the baking sheet. this way, you won't have a huge clean-up when you're done!

Picnic Pies are rustic and don't need to be perfect. They're meant to be enjoyed! :)

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February 27, 2011

Cherry Crumble Pie

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November 17, 2010

Caramel Banana Hazelnut Pie

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July 29, 2010

Fresh Cherry Pie

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January 25, 2010

Sweetie Pies

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September 03, 2009

Peach Fanchonettes

These are a scrumptious take on the classic peach pie, yet more fresh and uncomplicated tasting.  I had never heard of a Fanchonette (which I’ve now learned is classically a tarte-sized pie, traditionally with a layer of jam, topped with a custard) until I noticed a recipe on a display on the wall at a local cafe.  I had to try it.  This is my adaptation, which is tiny bit creamy, not too sweet, and incredibly delicious.  I hope you’ll give it a try!

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Ingredients

  • 3 fresh peaches (peeled, pitted, and halved)
  • 1 egg yolk
  • 1/4 cup whipping cream
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • pinch ground nutmeg
  • 1 disc basic pie dough (Find the link to my recipe at the bottom of this post.)

Directions

 
6a010534adb750970b0120a59cc622970c-400wi First, roll out your favorite pie crust. I used our basic pie crust recipe (don't bake the shells before filling).
 
6a010534adb750970b0120a545e8b1970b-400wi Lay out six mini pie pans, face down (I used my mini vintage restaraunt-ware bowls that are oven safe). Cut a circle around each pan, about 1/4" wider, all around.
 
6a010534adb750970b0120a545f0a8970b-400wi Line each pan with the dough, finishing the edges as you like. (I pressed my edges with a fork). Place on a baking sheet and refrigerate until ready to use.
 
6a010534adb750970b0120a545eb04970b-400wi Assemble Fanchonette ingredients:
Combine all ingredients (except the peaches) together in a small bowl and whisk until combined. Set aside.
 
6a010534adb750970b0120a545ee6f970b-400wi Place fresh peach halves in mini pie shells, cut-side down.
 
6a010534adb750970b0120a545ef2d970b-500wi Pour custard mixture over each peach half, dividing mixture evenly among all six pies. Depending on the size of your mini pies, you may need to double this custard mixture
 
  Bake pies, on baking sheet, at 425 degrees for approximately 20 minutes, or until crust is lightly golden browned and custard is set. Serve warm or at room temperature.

Enjoy!

November 10, 2008

Mini Apple Pies

I love baking pies and especially enjoy making these darling mini apple pies, a tiny version of our Farmhouse Apple Pie.

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Ingredients

  • 2 1/2lb mixed apples (peeled, cored, and chopped into 3/4-inch pieces. I prefer the Jonagold and Golden Delicious varieties.)
  • 2 tablespoons all-purpose flour
  • 3/4 cups granulated sugar, plus 1 Tablespoon
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 discs Pie Dough (Find the link to my pie dough recipe at the bottom of this post.)

Directions

 
  Preheat the oven to 375° F. Roll out pie dough on a lightly floured surface to 1/8-inch thickness. Lay mini pie pan on dough, top-side down. Trace around mini pie pans (about 1-2" inches wider than pans) with a knife and cut out. Drape mini pans with dough. Set aside and keep chilled. Roll the remaining dough to 1/8-inch thickness. Set aside on a parchment paper-lined baking sheet and keep chilled. Toss the chopped apples, flour, 3/4 cup sugar, cinnamon, nutmeg, and salt together and mix until combined. Pour apple mixture into the prepared mini pie pans and top with the remaining dough. Trim, leaving 1/2-inch overhang, fold under, crimp edges and poke holes in top with a fork. Sprinkle the top with the remaining tablespoon of sugar; chill for 10 minutes. Bake until fruit is bubbling and crust is golden brown — 30 to 35 minutes. Cool on wire rack. Yield: 3 mini pies

Click here for my pie dough recipe.

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Photos by Thayer Allyson Gowdy.

Peach Pie

A classic and delicious pie.

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Ingredients

  • 5 cups fresh peaches (peeled and sliced)
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • pinch ground nutmeg
  • pinch salt
  • 2 discs Pie Dough (Find the link to my pie dough recipe at the bottom of this post.)

Directions

 
  Preheat oven to 400 degrees. Roll out one pie dough disc on a lightly floured surface to 1/8-inch thickness. Drape pie pan with dough. Set aside and keep chilled. Peel and slice peaches and place in mixing bowl. Add remaining ingredients and gently toss until all ingredients have been mixed in with the peaches. Pour filling into pie shell. Roll the remaining dough to 1/8-inch thickness. Drape over peach filling. Trim, leaving 1/2-inch overhang, fold under, crimp edges and poke holes in top with a fork. Bake until fruit is bubbling in the center and crust is golden brown - 45 - 50 minutes. Cool on wire rack.


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