Category Archives: Pie

Rhubarb Pie

The rhubarb in our garden was ready for harvest, so I decided today was a good day to make up a recipe for rhubarb pie.  The pie is a bit tart and perfect with vanilla ice cream.  I love the flavors of the orange and cardamon.

Pie crust:
13 Tablespoons cold butter
1/2 tsp. salt
1/4 cup ice water
1 3/4 cup flour
2 Tablespoons sugar

Mix together the 1 3/4 cups flour, 1/2 tsp. salt, and 2 Tablespoons sugar.

Cut in 13 Tablespoons of butter. Add the 1/4 cup of ice water and quickly work together with a fork.

Switch to working with hands and as quickly as possible make the dough come together and knead briefly just until the ingredients are evenly distributed.

Divide dough in half and on a lightly floured surface begin rolling out the dough. Roll it out until it forms a relatively even circle.

To transfer the dough to the pie plate, fold it into quarters and position the inner corner at the center of the pie plate, then open to fill the pie plate.

Form an edge by folding over or removing and/or repositioning any excess and pressing down with the side of your thumb to form a ribbed edge. Repeat with the other half of the dough.

Makes two crusts.

Filling:
3 cups rhubarb
2/3 cup sugar (makes a tart pie that goes perfectly with vanilla ice cream)
Zest of one orange
1 tsp. vanilla extract
1/8 tsp. cardamon seeds
1/4 tsp. cinnamon
1 Tablespoon flour
1 pinch salt

Wash and cut the rhubarb into approximately 1/2-inch pieces.


Mix the rhubarb with the other ingredients.


Pour mixture into pie shell.

Bake at 375 degrees for 40 minutes.

Helpful equipment:
Pastry cutter: OXO Good Grips Dough Blender
This makes cutting in the butter for the pie crust much easier and faster.

Zester: Microplane 46120 Premium Red Zester/Grater
This is the zester/grater that I decided to purchase for myself.  It works great for zesting citrus and grating nutmeg.  I occasionally use it for cheese, but I don’t find it to work quite as well for cheese as a rotary or box grater.

Advertisements

Apple Pie

Pie crust
13 Tablespoons cold butter
1/2 tsp. salt
1/4 cup ice water
1 3/4 cup flour
2 Tablespoons sugar

Mix together the 1 3/4 cups flour, 1/2 tsp. salt, and 2 Tablespoons sugar. Cut in 13 Tablespoons of butter. Add the 1/4 cup of ice water and quickly work together with a fork. Switch to working with hands and as quickly as possible make the dough come together and knead briefly just until the ingredients are evenly distributed.

Divide dough in half and on a lightly floured surface begin rolling out the dough. Roll it out until it forms a relatively even circle. To transfer the dough to the pie plate, fold it into quarters and position the inner corner at the center of the pie plate, then open to fill the pie plate. Form an edge by folding over or removing and/or repositioning any excess and pressing down with the side of your thumb to form a ribbed edge. Repeat with the other half of the dough.

Makes two crusts.

Apple pie filling
1/2 cup sugar
1 Tablespoon flour
9 cups of peeled and chopped apples
1/2 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. grated nutmeg
1/8 tsp. salt
1 tablespoon of butter placed on top in pieces
Sprinkle sugar on top

Mix 9 cups of peeled and chopped apples, 1/2 cup sugar, 1 Tablespoon of flour, 1/2 tsp. cinnamon, and 1/8 tsp each of ground cloves, grated nutmeg, and salt. Pour the mixture into the pie plate on top of the crust. Cut up 1 Tablespoon of butter into small pieces and distribute them over the top of the apples. Sprinkle sugar over the top.

Bake at 375 F for 1 hour or until apples are soft and cooked.

Makes one pie.

Notes:
Either the filling can be doubled to make two apple pies or a single pie can be made with both a bottom and top crust. If a top crust is placed over the apples it can be brushed with milk and sprinkled with granulated sugar.

 

Over Thanksgiving I ended up with leftover pie crust, but not enough to make a whole pie.  We came up with apple pizza.  My crust rolled out and topped with apples, cinnamon, and sugar.

Pumpkin Pie

I developed this recipe, both the crust and filling, for my undergrad honors project.  Wednesday, November 24th, I will be baking it for the listeners of Great Taste, which streams live weekly at 7 PM from http://www.kruufm.com  It is also rebroadcast Fridays at 7 AM.

Pie crust
13 Tablespoons cold butter
1/2 tsp. salt
1/4 cup ice water
1 3/4 cup flour
2 Tablespoons sugar

Mix together the 1 3/4 cups flour, 1/2 tsp. salt, and 2 Tablespoons sugar. Cut in 13 Tablespoons of butter. Add the 1/4 cup of ice water and quickly work together with a fork. Switch to working with hands and as quickly as possible make the dough come together and knead briefly just until the ingredients are evenly distributed.

Divide dough in half and on a lightly floured surface begin rolling out the dough. Roll it out until it forms a relatively even circle. To transfer the dough to the pie plate, fold it into quarters and position the inner corner at the center of the pie plate, then open to fill the pie plate. Form an edge by folding over or removing and/or repositioning any excess and pressing down with the side of your thumb to form a ribbed edge. Repeat with the other half of the dough.

Makes two crusts.

Filling
20 oz. baked pumpkin or other winter squash (my favorite right now is red kabocha, because of its smooth texture)
Add to pumpkin after baking:
2 (14 oz) cans sweetened condensed milk
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. grated nutmeg
1/2 tsp. salt
2 tsp. cinnamon
2 beaten eggs

Cut 1-2 pumpkins in half and scoop out seeds. Put face down on cookie sheet and bake at 400 degrees until tender. Approximately 45 minutes.

Scoop out the pumpkin from the skin and place in a bowl. Mash and blend with a fork. To the pumpkin add 2 (14 oz) cans of sweetened condensed milk, 1/2 tsp. each of ground ginger, ground cloves, salt, and grated nutmeg, 2 tsp. cinnamon, and 2 beaten eggs. Mix well and pour half into each pie crust.

Bake the pies at 375 degrees for 45 minutes or until a toothpick inserted in the center comes out clean.

Makes two pies.

 

Photos from making the pie for Great Taste:

Red kabocha squash