Pecan Pie

Pecan pie 10

Ingredients:

  • Pecan halves – 1 cup
  • Unsalted butter – 5 tbsps
  • Light brown sugar – 1 cup
  • Light corn syrup – 3/4 cup
  • Salt – 1/2 tsp
  • Vanilla extract – 2 tsps
  • Eggs – 3, lightly beaten
  • Pie crust – half a recipe of the pie crust. Recipe can be found here

Method:

    • Make the pie crust. Refrigerate for 1 hour.
    • Preheat oven to 350F.
    • Line a baking pan with foil and roast the pecans in the oven for 5 minutes.

Pecan pie 1

    • Transfer the pecans to a bowl and let them cool down.
    • Roll out the pie crust.
    • Place it on the pie dish.
    • Poke the bottom crust with a fork and refrigerate it.

Pecan pie 7

    • Preheat oven to 420F
    • Add butter, light brown sugar, corn syrup and salt to a saucepan and let it cook on medium heat. Stir continuously.

Pecan pie 2

    • Let it boil for a minute.

Pecan pie 3

    • Turn off the heat.
    • Add the roasted pecans to it.

Pecan pie 4

    • Let the filling cool down for 5 minutes.
    • Lightly beat 3 eggs and vanilla extract in a bowl.

Pecan pie 5

    • Add the egg mixture to the pie filling and whisk until well combined.

Pecan pie 6

    • Pour the filling into the chilled pie crust and let it bake for 10 minutes.

Pecan pie 8

    • Lower the temperature to 375F( do not remove the pie from the oven) and bake for 45 minutes.
    • Rotate the pie halfway as it bakes.
    • The pie is ready when a toothpick inserted in the center comes out clean.
    • Let the pie cool down completely on a wire rack.

Pecan pie 9

  • Serve the pie at room temperature.

 

 

Apple Pie Day

Apple Pie 8

May 13 is Apple Pie Day.  We are celebrating it with homemade apple pie. Two apple pies are cooling on my counter right now. One for us and the other for my husband’s office Apple pie day celebration. Here is the link to my apple pie recipe. Give it a try and you will fall in love with the pie.
I used Gala, Braeburn, Fuji, Red Delicious, Ambrosia and Jonagold apples.

Apple Pie 1

I have used a pie bird in one of the pies. It is supposed to vent steam and  prevent the crust from turning soggy.

Apple Pie 2

 

Apple Pie 3

Apple Pie 4

I also brushed the top of the pie with beaten egg before baking them.

Apple Pie 5

Apple Pie 6

Apple Pie 7

Blueberry Pie

Blueberry Pie

We visited  Moorhead’s Blueberry farm during the weekend. We had a great time picking blueberries. Not only do you get fresh blueberries of the shrub/tree there, the price is insanely low. We bought  3.72 pounds of blueberries for  less than $6.

There were different types of berries. Each berry tasted different.  We made a stop at a park before returning home. So a few blueberries turned soft when we reached home. I froze them immediately.

Blueberry Pie 1

I had to thaw the berries before using them to make the pie. I dropped the berries in hot water for less than a minute and drained the berries.

Ingredients for pie crust and shell:

  • All purpose flour – 2 cups + 1/2 cup
  • Salt – 1 tsp
  • Cold Unsalted butter – 1 cup (2 sticks) cut into small pieces
  • Cold water – 1/4 cup

Ingredients for blueberry pie filling:

  • Blueberries – 5 cups, fresh or frozen
  • Lime juice – 1/2 a lime (or lemon)
  • Sugar – 1 cup
  • All purpose flour – 1/4 cup + 2 tbsps
  • Unsalted cold butter 2 tbsps, cut into small cubes

Method:

  • Mix flour and salt in a bowl.
  • Add the cut butter cubes into the flour and mix well.
  • Use a pastry dough blender or your fingers to crush the butter as you mix it with the flour.
  • The butter should not be blended completely.
  • The flour-butter mixture must look like bread crumbs
  • Add cold water little by little to mix the dough.
  • The mixture will be flaky.
  • Take a big pinch of dough and if it stays together, the dough is ready.
  • If the dough crumbles, the dough is not ready.
  • Add little more cold water and mix the dough.
  • Divide the dough into two balls.
  • Apple Pie3

  • Wrap the two balls individually in plastic wraps and refrigerate for 1 hour.
  • For the blueberry filling, mix sugar and flour in a small bowl.
  • In a big bowl. Mix the blueberries and lemon juice.
  • Add the sugar-flour mixture to the blueberries and mix them using a spatula.
  • Let the dough rest at room temperature for 10 minutes.
  • Cover counter/working surface with wax paper.Sprinkle with flour.
  • Working with one disc of dough; roll it out.
  • It must be big enough to cover the base of a 9 inch pie dish.
  • Sprinkle flour to prevent the dough from sticking to the wax paper and rolling-pin.
  • Gently transfer the rolled out dough into the pie dish.
  • Use fingers to press down the dough.
  • Prick the surface of the pie crust with a fork to prevent the dough from raising as it bakes.
  • Apple Pie2

  • Fill it with blueberry filling and sprinkle it with 2 tbsps of cut butter pieces.

Blueberry Pie 2

  • Roll out the second disc of dough, big enough to cover the pie.
  • Apple Pie5

  • Place the rolled out dough over the blueberry filling and trim the overhanging edges of the dough using a knife.
  • Seal the edged of the pie using a fork or your fingers (pinch the edges).
  • Make cuts on the top of the pie using a knife.
  • You can roll out the extra dough and make simple patters to place on the pie.
  • Preheat oven to 425 F.
  • Bake the pie for 10 minutes.
  • Switch to 375 F and bake the pie for 45 minutes and rotate the pie half way as it bakes.
  • Let the pie cool on a wire rack.
  • Serve warm or at room temperature.

Blueberry Pie 3

Credit for the blueberry filling goes to Jessie at   http://www.thehungrymouse.com/ .

Apple Pie

Apple Pie7

Apple pie is a classic American dessert. My husband and myself enjoy apple pies. He encouraged me to try it out. Have tried many recipes of apple pie. My first apple pie filling was a bit dry, because I used less brown sugar. The apple pie filling recipe below tastes great and is the right consistency. Similarly there are many pie crust recipes. It is easy to mix the crust using a food processor. But I use my hand to mix it.The butter can be mixed with the flour using a pastry dough blender. I simply use my fingers to mix the flour and butter.

I have used Granny Smith, Braeburn and red delicious apples for the pie. You can use different or same varieties to make the pie.

Ingredients for pie crust and shell:

  • All purpose flour – 2 cups + 1/2 cup
  • Salt – 1 tsp
  • Cold Unsalted butter – 1 cup (2 sticks) cut into small pieces
  • Cold water – 1/4 cup

Ingredients for apple pie filling:

  • Apples – 6 small apples (peeled, cored and sliced)
  • Dark brown sugar – 1/2 cup
  • All – purpose flour – 1 + 1/2 tbsp
  • Cinnamon powder – 1/2 tsp
  • Salt – 1/4 tsp
  • Ground Nutmeg – a pinch
  • Ground Cloves – a pinch
  • Butter – 2 tbsp, cut into small pieces

Method:

    • Mix flour and salt in a bowl.
    • Add the cut butter cubes into the flour and mix well.
    • Use a pastry dough blender or your fingers to crush the butter as you mix it with the flour.
    • The butter should not be blended completely.
    • The flour-butter mixture must look like bread crumbs
    • Add cold water little by little to mix the dough.
    • The mixture will be flaky.
    • Take a big pinch of dough and if it stays together, the dough is ready.
    • If the dough crumbles, the dough is not ready.
    • Add little more cold water and mix the dough.
    • Divide the dough into two balls.

Apple Pie3

    • Wrap the two balls individually in plastic wraps and refrigerate for 1 hour.
    • In a big bowl. Mix the sliced apples,dark brown sugar, flour, cinnamon powder, salt, ground nutmeg and ground cloves.
    • Let the dough rest at room temperature for 10 minutes.
    • Cover counter/working surface with wax paper.Sprinkle with flour.
    • Working with one disc of dough; roll it out.
    • It must be big enough to cover the base of a 9 inch pie dish.
    • Sprinkle flour to prevent the dough from sticking to the wax paper and rolling-pin.
    • Gently transfer the rolled out dough into the pie dish.
    • Use fingers to press down the dough.
    • Prick the surface of the pie crust with a fork to prevent the dough from raising as it bakes.

Apple Pie2

    • Fill it with apple pie filling and sprinkle it with 2 tbsps of cut butter pieces.

Apple Pie4

    • Roll out the second disc of dough, big enough to cover the pie.

Apple Pie5

    • Place the rolled out dough over the apple filling and trim the overhanging edges of the dough using a knife.
    • Seal the edged of the pie using a fork or your fingers (pinch the edges).
    • Make cuts on the top of the pie using a knife.

Apple Pie6

    • Preheat oven to 425 F.
    • Bake the pie for 10 minutes.
    • Switch to 375 F and bake the pie for 60 minutes and rotate the pie half way as it bakes.

Apple Pie1

  • Let the pie cool on a wire rack.
  • Serve at room temperature or warm.
  • Can be served with vanilla ice-cream(optional).

Pumpkin Pie

Pumpkin Pie 2

It is the beginning of winter and the stores are lining up Halloween and canned pumpkins. I have seen these cans every year. I picked up all the ingredients and was stocked for making the pie. The recipe was right behind the can.  I decided on a graham cracker crust. The smell of pumpkin and spices filled the rooms as I baked it. Below is the recipe for a 9 inch pumpkin pie with a graham cracker crust. I used a glass pie plate to bake it. You can also use a ready-made pie shell for a quick dessert. I have used canned pumpkin in this recipe. You can also buy a small sugar pumpkin and make the pumpkin paste from scratch. I have not tried that out. But here is an interesting post on how to puree the pumpkin  –  http://www.pickyourown.org/pumpkinpie.php

Found this tip at Marths Stewart’s site:

Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut side down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Discard seeds. Scoop out flesh, and transfer to a food processor; process until smooth. Freeze any remaining puree in an airtight container up to 1 month.

Ingredients for the filling:

  • Sugar – 3/4 cup
  • Salt – 1/2 tsp
  • Ground Cinnamon – 1 tsp
  • Ground Ginger – 1/2 tsp
  • Ground Cloves – 1/4 tsp
  • Large Eggs – 2
  • Canned Pumpkin – 15 oz
  • Evaporated Milk – 12 fl.oz

Ingredients for the Graham cracker crust ( 9 inch pie):

  • Graham cracker crumbs – 1 cup + 1/4 cup
  • Sugar – 3 tbsps
  • Melted butter at room temperature – 1/3 cup

Method for baking the crust:

  • Mix the crumbs and sugar in a bowl.
  • Add the melted butter and mix till well combined.
  • Transfer the crumb mixture to a pie plate and make an even layer using your fingers, covering the base and the sides evenly.
  • Make sure that there are no cracks before baking them.
  • There might be very small cracks after baking.
  • Bake in a preheated  350 F oven for 8 minutes.
  • Rotate the plate in between.
  • Let the pie crust cool down completely on a wire rack.

Method for making the filling:

  • Mix sugar, salt,  ground cinnamon, ground ginger and ground cloves in a small bowl.
  • Beat eggs in a large bowl.
  • Stir in the pumpkin and sugar- spice mixture.
  • Gradually stir in the evaporated milk.
  • Pour into the cooled pie crust and bake in a preheated 425 F oven for 15 minutes.
  • Reduce temperature to 350 F and bake for 40 minutes.
  • Rotate the pie plate in between.
  • The pie will be ready when the center remains firm when shaken or a knife inserted in the center comes out clean.
  • Let the pie cool on a wire rack completely.
  • Serve at room temperature or chilled.

Pumpkin Pie 1