Peace and Pie

Thanksgiving is a holiday that has changed for me over the years. I have broken away from the false historical traditions and turned my focus to the beauty of the coming winter. This is the time when we get to settle in and rejuvenate from the long year lived.

This past Thursday was lovely. I went over to my in-law’s beautiful lake home. My sister-in-law set up candle light, soft decorations, a simple romantic ambiance, perfect for an intimate dinner. I oversaw the pies, like every other year, a baker’s number one job. I kept in traditional and went with pumpkin and apple. I had some fun doing a lattice crust on my apple pie. The sweet secret to my pumpkin pie is cream cheese. This base keeps the pie firm yet creamy like the traditional kind.

Pumpkin Pie Recipe

Cream Cheese, softened & warm     8 ounces

Pumpkin, canned (not pie base)        2 cups

Sugar                                                 1 cup

Salt                                                    ¼ tsp

Egg                                                    1 each

Egg yolks                                           2 each

Half & Half                                       1 cup

Butter, melted                                    4 ounces

Vanilla                                               1 tsp

Cinnamon                                          1 tsp

Ginger                                                ½ tsp

1. Par bake a pie shell, 20 minutes at 325°F. Pie Dough
2. Cream together cream cheese and sugar in a mixer with a paddle
3. Add pumpkin until smooth, scrape bowl.
4. Mix in egg and egg yolks, slowly, scrape sides with each small addition.
5. Stir in half & half, butter, and vanilla, scrape and smooth out.
6. Add cinnamon and ginger to blend.
7. Place pie tin on sheet pan and place on oven rack. Pour filling into crust.
8. Bake 45 minutes at 325°F until set. You will see small cracks in the center. The sides will start to pull away from crust. The filling will jiggle like stiff pudding.
9. Allow to cool completely before cutting.
10. Serve room temp with whip cream (we like cool whip).

Printable Pumpkin Pie Recipe

When making an apple pie it is key to get the right apples. I like to use small sour one like granny smith. They hold up well during baking. The sour balances with the sweet. Lastly, they have high natural pectin that helps keep your sauce thick.

Sour Gala Apples

Apple Pie Recipe

Apples                            8-10 each depending on size and type.

Brown Sugar, light            ¾ cup

Lemon Juice                      2 tsp

Salt                                    1 dash

Cinnamon                          1 Tablespoon

Cornstarch                         2 Tablespoon

Butter, melted                    4 ounces

1. Slice and peel apples. Toss with lemon juice.
2. Toss apples with all other ingredients.
3. Place in unbaked pie shell Pie Dough cover with a top crust designed as you like. I chose to do lattice crust with a few fun cut-outs.
4. Egg wash crust and top with raw sugar to create a sweet crunch on the crust.
5. Bake 325°F, about 30 minutes. Crust will be golden brown. The filling will bubble in the center
6. Allow to cool completely before slicing. This can be served warm with ice cream or even room temp with some whipped cream.

 Printable Apple Pie Recipe

Finished Filling is Solid

Lattice Crust Construction

The process of doing lattice is a simple basket weave technique. I like to do mine on paper and slide over the top of my pie.

1. Roll pie dough about 1/4" thick
2. Cut into long strands at as desired thickness
3. Weave together strand to form basket pattern
4. Egg wash and sugar top. 
5. Attach to pie as desired.

Enjoying conversation and great food is something I haven’t done with the family in quite a while. With a full stomach the day finished as a good omen for a relaxing and revitalizing winter.