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.

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    • 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.

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

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

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

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

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    • 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.

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  • Serve the pie at room temperature.

 

 

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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.
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  • 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/ .

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