#fall pies

[essenceevocation]

Spooky pies

(I did not make or photograph these pies)

[hoshikarin]

I had delicious homemade pecan pie at a friendsgiving and forgot to take a pic 😭 WHY. But here you go, enjoy a slice 🥧

[arinavarga]

Fall pies continued..

[itsbethslife]

(via https://www.youtube.com/watch?v=rCucMgJ0fvc) Easiest pie I have ever made!! Thanks for watching!! #thanksgivingpies #fallpies #sweetpotato #easyrecipes #bethbeautyandmore #lovinglife

[themomsandthecity]

Friday Finds: Delicious Fall Food and Treats

This fall, I have been testing out new recipes and indulgening in some sweet treats. From pies to cookies and some healthy nibbles, here are a few of my favorites this week. 1. Aroniaberry Gummy Chews: I recently discovered a delicious way to snack on-the-go with Aroniaberry Gummy Chews, a 100% concentrate, gummy … Continue reading → http://bit.ly/1aUFHrr

[epicureall-blog]

APPLE PIE Y'ALL!

Ailment: Summer is over and the government is STILL shut down. Cure-all: Classic Apple Pie

Your days lounging by the pool, sipping margaritas and basking in the sun have come to an end. Apparently, so has our government. But, have no fear! The Epicure-All’s holy trinity – crisp, cool autumn weather, football (Roll Tide!) and a classic apple pie – will surely save your soul. We can't think of a better combination than sweet apples, warm spices and gooey sauce encassed in a buttery, flaky crust. Ok, enough drooling. Head to the nearest apple orchard or local farmers market and get to pickin'. Need help finding a farmers market? Check out some of our favorites from all around the country. Happy Fall! 

APPLE PIE Makes one double-crust 9” pie For the crust

2 1/2 cups AP flour

1 teaspoon salt

1 teaspoon sugar

2 sticks unsalted butter, chilled or frozen

1/4 cup vegetable shorting, chilled or frozen

1/3 cup plus 1 Tablespoon ice water

Dice butter into 1/2 inch cubes and place in a stainless steel bowl in the refrigerator, or freezer if it’s too soft.  You want very cold butter. Cold butter = flaky crust.  Do the same with the shortening - Cut or break it into 1/2 inch pieces and place in the fridge.

Combine flour, salt, and sugar and mix well. Add the butter cubes to your flour. Using a pastry cutter or your hands, break up the chunks of butter until the cubes are the size of large peas. Next, scatter the shortening over your mixture and break up any large pieces. Drizzle in the tablespoon of ice water and mix until just combined. The dough should come together when pressed. If necessary, add an additional tablespoon of ice water and repeat until dough comes together.

Turn dough out onto a floured surface. Press dough together (don't knead). Don’t handle it too much or else you’ll warm the butter and the dough will look shiny. Divide the dough in half, form each half into a flat disk and wrap with plastic. Refrigerate for at least 30 minutes.

Once dough has cooled, turn out onto a floured surface. Use a heavy rolling pin to whack the dough into a wide, flat circle. If the dough appears to be cracking at the edges, stop and wait for it to warm up. Roll out dough in a circular shape until it's about 13 inches in diameter. Gently fold into quarters, place in a 9-inch pie dish and unfold the dough, pressing it into the pan with your fingertips. Be careful not to stretch the dough. Roll out the top crust in the same manner and refrigerate both crusts while preparing the filling.

For the pie

6-8 medium size Fuji or Gala apples, peeled, cored and sliced into 1/2" slices

1 Tablespoon lemon juice

1 cup sugar plus 2 teaspoons

3 Tablespoons cornstarch

1 teaspoon cinnamon plus 1/4 teaspoon

1/8 teaspoon nutmeg

1 Tablespoon butter, cut into small pieces

1 egg white plus 1 teaspoon water

Preheat oven to 425 degrees. Toss apple slices with lemon juice. In a small bowl, combine 1 cup of the sugar, cornstarch, 1 teaspoon cinnamon and nutmeg. Add the sugar mixture to your apples. In a small bowl, whisk the egg white with 1 teaspoon water.

Brush bottom pie crust with egg wash. Pile the apples in the pan, heaping them in the middle of the pan to form a mound. Dot apples with butter. Gently cover with the top crust dough and press (don't stretch) against the apples and bottom crust. Trim any excess dough hanging over the dish. Using either end of a fork, press along the edge of the crust to crimp and seal it. Don't freak out if it's not perfectly sealed. You'll need some ventilation. Cut a few slits in the top crust or one in the center like we did. Want to add some fun embellishments on top? Martha Stewart is the master at this (and everything else).

In a small bowl, combine remaining sugar (2 teaspoons) and cinnamon (1/4 teaspoon). Brush the top of your pie with egg wash and sprinkle with cinnamon and sugar mixture. Place pie dish on a baking sheet (to catch any oozing apple pie filling) and bake in the center rack of oven for 30 minutes. After 30 minutes, reduce oven temp to 400ºF and bake an additional 10-20 minutes, or until the juices are bubbling out the top (Mmmm...). Let cool completely before serving.