#pie recipe

[thoughtportal]

pumpion pie

{source: tasting history}

[toyastales]

Pecan Pie

[askwhatsforlunch]

A Slice of Autumnal Pie, Tart and Cake

When there's a chill in the air and the skies are grey, when the days are getting rainier and shorter, there is comfort to be found in a mid-afternoon Slice of Autumnal Pie, Tart and Cake, whether a harvest bake, or an indulgent mix of nuts and caramel, with a steaming cuppa. Here are a few of my favourite recipes, to keep you warm and happy!

Blueberry Galettes 

Damson Galette 

Honey Pecan Pie 

Walnut Caramel Tartlets 

Plum Chocolate Cake 

Scots Apple Crumble 

Imbrucciata (Corsican Tart) 

Spiced Pear Puddings 

Bread Pudding 

Kirsch Plum Tart 

Honey and Pear Cake 

Spiced Pear Custard Tart 

Almond Chocolate Cake 

Gin Rhubarb Cake 

Apple Parkin 

Cumberland Rum Nicky 

Butter Tarts

Parkin 

Brandy and Honey Plum Cake 

Maple Apple Tart

[underwhelmingalchemist]

Off the back of my post about my mom's lack of seasonings in Thanksgiving sides, I figured I'd show I'm breaking the cycle by sharing my pumpkin pie recipe. If you make this, I'd love to hear about it!! Feel free to reblog as well

Alchem's Pumpkin Pie:

15 oz (1 can) pumpkin puree

14 oz (1 can) sweetened condensed milk

2 eggs

1/4 tsp nutmeg

1 tsp ginger

1/8 tsp allspice

1 1/2 tsp cinnamon

1 1/2 tbsp maple syrup

1/4 tsp cloves

1/2 tsp salt

Preheat oven to 425°F

Whisk everything together in bowl, adjust spices to taste

Pour into chilled pie crust in a greased pan (pre-baking crust advised, but optional)

Bake pie at 425°F for 15 minutes

Reduce oven temp to 350°F and continue to bake for 35-40 mins. When you can stick in a knife and it comes out clean, it's done

Cool completely before eating, and enjoy!

Additional notes:

-Spice blend by me, but bake times are from this recipe: https://www.allrecipes.com/recipe/23439/perfect-pumpkin-pie/

-My favorite crust recipe here (I recommend making it by hand rather than with a food processor, and be sure to keep everything as cold as possible at all times): https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/

-If you want homemade whipped cream, you can use and electric mixer to whisk a pint of heavy cream with ten tablespoons of sugar and a teaspoon or two of vanilla until peaks form

-If you're making this with fresh pumpkin, you should only need one pie pumpkin. Be sure to get one intended for baking

-Baking can be tricky. Take deep breaths, and enjoy the ride of building a new skill. It might not be perfect the first time, or the second, but there's no rush. You've got this

Happy baking!

[marozzoespabakingcooking]

Mascarpone Fruit Pie

Ingredients list

Sweet almond pie crust

120g butter

70g icing sugar

50g almond flour

1 pinch of salt

1 pinch of vanilla powder

1 egg

200g flour

Mascarpone filling

2 gelatin sheets

60g heavy cream

125g sugar

500g mascapone

Fruits for the topping (strawberries, blackberries...)

Material

A pie pan of 24cm of diameter & 2cm of height.

Instructions

Sweet almond pie crust

Put the butter out so it can become soft (alternatively, melt it down).

In a food processor, or with hands, mix together all the ingredients in this order: butter, sugar, almond, salt, vanilla, egg & flour.

Once all ingredients are mixed together, take out of the bowl, and put on floured counter, make a ball with the dough, cover in flour so it is not sticky.

Put some food wrapping around it and put in the fridge so it can harden a bit.

After 1-2h in the fridge, take it out, and work the dough into a pie crust and put it inside a buttered & floured pie pan.

With a fork, make holes all across the surface of the pie crust, so humidity can evaporate.

Put a parchement paper on top of the pie crust, and put dried legumes, or ceramic weights.

Pre-heat the oven at 170°C and cook for about 20min. If after that time, the crust is not cooked enough, take the parchement paper away, and continue cooking it until it's the desired color.

Mascarpone filling & dressing

Put the gelatin sheets in cold water to rehydrate them.

In a sauce pan, put the sugar and cream together to a boil.

Take off the stove, and add the rehydrated gelatin, and mix well.

With a spatula, soften the mascarpone in a big bowl. Then add in the heavy cream-sugar-gelatin mixture, and mix until homogeneous.

Pour it in the cooled down pie crust (it must not be hot or it'll melt the mascarpone), and place it in the freezer for 20min, or the fridge for a couple of hours.

Prepare your fruits (clean your blackberries, cut your strawberries however you desire, etc).

Once the mascarpone has hardened, place your fruits on top of it in the desired way.

Nota Bene

Most berries will work with this pie: strawberries, blackberries, raspberries, gooseberries, currant, blueberries, etc...

Some other fruits like kiwi & peach can work as well.

You can use also an industrial pie crust, ofc, but the sweet pie crust make the crust not just a support for the pie, but becomes a treat in itself~

[happilyfuzzyavenue]

Apple pie rose 🍎🌸😋

Ingredients:

300g of flour

A pinch of salt

1 teaspoon of sugar

125g of butter

1 egg

Jam (for the filling)

Apples (for the filling)

Preparation:

Slice the apples into thin pieces and soak them in hot water with a little lemon juice and sugar (for 10 minutes).

Drain the apple slices and place them on a paper towel to dry.

After rolling out the dough and placing it in the mold, pierce it with a fork and spread any type of jam you have.

Arrange the apple slices on top. Sprinkle with a little sugar and cinnamon.

Bake the tart in the oven at 180°C (approximately 350°F) for about 20 minutes.

Bonne appétit 😋🍴

[brunchbinch]

Turtle pie (x)

[beautyandtheuniverse]

Chorizo Pumpkin And Caramelised Onion Hand Pies | Donna Hay

[subahrannaghor]

🍏🥧apple pie🥧🍏 i made this for an eid party

9 inch pie crust

8 small granny smith apples, peeled cored and sliced

1/2 c butter

3 tbsp flour

1/4 c water

1/2 c white sugar

1/2 c brown sugar

1 tsp cinnamon

[niftyrecipe]

(via The BEST PUMPKIN PIE RECIPE Ive Ever Made | Thanksgiving Dessert from Natashas Kitchen - recipe on Niftyrecipe.com)

[notsomodernwoman]

I need pie recipes

[witchyshadeofwinter]

My apple pie recipe

I misplaced my paper copy of an apple pie recipe I have followed for 5 years and is a family fav, so I'm hoping that by writing it down, I can preserve it in a way:

Ingredients:

8 Granny Smith apples

2 deep-dish pie crusts

1/2 c butter

3 tbsp flour

1/2 c white sugar

1/2 c brown sugar

1/4 c water

Optional: A smattering of cinnamon

Peel and slice 8 Granny Smith apples. This is a time-consuming step so what my mom does is once we're done with the peeling, we put the apples in a giant tub of lemon water to slow the browning. For slicing, I tend to use a food processor bc I'm lazy, but if you don't have that luxury, just slice the apples into manageable chunks. With the lemon water preservation, you can save the apples for baking the next day if you're wiped out from all the knifework.

Preheat oven to 425F. Dump the apple chunks/slices into one of the pie crusts. It can look like a little mountain, but don't worry: it shrinks while in the oven.

Roll out the other pie crust with a rolling pin to make some latticework. It doesn't have to be pretty (mine certainly isn't), but it does help to give a homey presentation to the pie AND hold onto some of the sugar-sauce mix you eventually pour over the pie. Once you've got the lattice work ready to go, arrange it on the apple mountain as you see fit.

Get a small sauce pan ready and melt the stick of butter. Once it's good and liquidy, pour in the 3 tbsp of flour. When it starts getting thick and bubbling, pour in both types of sugar and the water. Stir all that together (and add the cinnamon if you're inclined) and wait for it to get Extra Thicc. Should take about 5 minutes, but it can vary.

IMPORTANT: Put your apple mountain pie on a tray to catch any drips. It will drip and you do NOT want to walk into a kitchen full of smoke and/or flames in your oven in the near future.

SLOWLY pour the sugar sauce over the lattice work. I typically start pouring in the center of the pie bc it allows for the sauce to distribute throughout the pie from a good starting point. Pour over the rest of the pie and be sure to cover as much of the lattice work as you can with the sauce.

Stick the pie in the oven for about 15 minutes. Then lower the heat to about 375F and continue baking for about 45 minutes. Be sure to check your pie now and again!

The pie should eventually reach a lovely golden brown color. That's when you know it's done.

Ok, I think that's as much as I can remember ;_; Time to see if it was accurate

[savage-kult-of-gorthaur]

A LOOK AT THE STRANGE, JELLO® PUDDING-DESSERT CREATIONS OF YORE.

NOTE: One of these images appears to look more saturated in color than the other, so, here's both for good measure.

PIC(S) INFO: Spotlight on a curiously-crafted pastel-colored and/or tri-color pie recipe idea from the 1950s, and more than likely made using Jello pudding mix.

Source: www.pinterest.com/pin/5559199515512709 (Pinterest 2x).

[askwhatsforlunch]

Pecan Pie, Please!

Today is Thanksgiving in Canada, and thus the occassion for me to bake my first Pecan Pie of the year! There is something utterly indulgent and deliciously decadent about a Pecan Pie, and I try to make them even more-ish every time I bake one! These various recipes are definitely something to be thankful for, and shall have you say, I'm sure, Pecan Pie, Please! Happy Thanksgiving!

Honey Pecan Pie 

Maple Bourbon and Chocolate Pecan Pie 

Date and Chocolate Pecan Pie 

Maple Pecan Butter Tart 

Maple Pecan Pie

Peanut Butter and Chocolate Pecan Pie

Oatmeal, Bourbon and Chocolate Pecan Pie with Intense Vanilla Whipped Cream

(Orgasmic) Pecan Pie

[jayjsupremacy]

Apple Cheesecake Pie This apple pie has a rich cream cheese filling and a topping of sweetened apples and cinnamon, all baked into a pie with a cheesecake flavor.

[marozzoespabakingcooking]

Pumpkin & pecan pie

Ingredients lists

Sweet pecan crust

120g butter

70g icing sugar

50g pecan flour

1 pinch of salt

1 pinch of vanilla powder

1 egg

200g flour

Pumpkin filling

800g peeled squash (I usually use butternut squash)

150g sugar

200ml heavy cream

2eggs + 2 yolks

1 pinch of vanilla powder

Spices to taste (I usually put 1/2 teaspoon of ginger, 1/2 of cinnamon and 1/4 of nutmeg).

Pecan decoration

200g Pecan nuts

50ml water

100g sugar

20g butter

Instructions

Crust

Cut the butter in small cubes.

In a stand mixer (or by hand) in this order: the butter, sugar, pecan, salt, vanilla, the egg and finally the flour.

Once mixed, turn into a ball, and store in the fridge for a couple of hours in food wrapping, so the dough can harden a bit.

After that, on a floured countertop, flatten your dough so i can fit into your pie pan. Keep in the fridge for later.

Filling

Cook the squash (boiled in water or oven cooked).

Put in a blender all the ingredients. Put the liquid ingredients on the bottom to make the blending easier. Blend everything until smooth.

Put the filling in your pie crust, and bake for 45min at 180°C rotating heat.

Pecan decorations

For this sunflower decoration, make sure you have enough whole pecans to make the petals, and enough hacked pecans for the center.

In a pan, put the water & sugar together, and turn on the heat until it reaches 118°C.

At that moment, put the pecans in the sugar. This will make the pecans covered in that sugar.

Keep stirring gently until the sugar caramelizes around the pecans.

Add the butter. It will allow the pecans to not stick to each other.

Decorate your pie with it. Make a disk in the center, and arrange the whole pecans around it.