Enough to make either two pies without tops or one pie with a top and bottom
2 1/2 cups all purpose flour
2 Tbs sugar
1 tsp salt
1/2 cup chilled vegetable shortening, cut into chunks
12 Tbs chilled unsalted butter, cut into chunks
6-8 Tbs ice water
1. Process flour, sugar and slat in food processor until combined.
2. Add shortening, process until texture is that of coarse sand (10 seconds or so).
3. Scatter butter over top of mixture. Cut in until mixture resembles coarse crumbs, about 10-15 one-second pulses. Butter chunks should be no bigger than small peas.
4. Turn out mixture into bowl. Sprinkle 6 tablespoons of ice water on top. Using a rubber spatula, toss ingredients and press the dough against the sides of the bowl until the dough sticks together. Add more water as necessary. The dough should form a (not sticky) ball.
5. Remove dough from bowl, form into two balls and then flatten into a 4-5 inch disc. Refrigerate for at least one hour before rolling out.
*A food processor is not necessary for the recipe to work. It's just the easiest, fastest way to get results. A pastry cutter would work well, too.
Apple Cranberry Pie
Filling
2 1/2 lbs apples, peeled cored and cut into slices 1/4 inch thick
3/4 cup cranberries
1 cup firmly packed brown sugar
1/4 cup all purpose flour
1 1/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1 teaspoon vanilla extract
Pinch of salt
1 recipe pie dough
1. Preheat oven to 425º F. Roll out one disc of dough on a lightly floured surface into a 14-inch round. Drape pastry into pie dish. Rollout second disc into another round. Set aside.
2. In a large bowl, combine apples, cranberries, brown sugar, flour cinnamon, nutmeg, vanilla and salt. Toss with a fork or spoon until well blended.
3. Pour filling into the pie dish. Brush the dough around the edges with water. Place the second pastry round on top. Press the bottom and the top edges together. Trip the excess pastry so that there is only 1/2 inch overhang left. Crimp. Cut a few vents in the top crust.
4. Set the pie plate on a baking sheet. Bake for 15 minutes at 425ºF. Reduce the heat to 350ºF and bake until the apples are tender, 45-50 minutes more.
* For best results when draping dough onto pie dish allow the dough to roll around rolling pin, and transport it that way.
Pumpkin Pie
Filling
1 sugar pie pumpkin (about 1-2 lbs)
1/2 cup firmly packed brown sugar
4 tsp all purpose flour
3/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
Pinch ground cloves
Pinch salt
1 cup heavy cream
1/4 cup maple syrup
3 eggs, slightly beaten
3/4 tsp vanilla extract
1 recipe pie dough
1. Preheat oven to 425ºF. Cut the pumpkin in half and place it cut-side down on a baking sheet. Roast until tender, 50-60 minutes. Remove from oven and puree in food processor or blender until smooth.
2. On a lightly floured work surface, roll out one disc of pastry into a 12-14 inch round. Place into pie dish and trim edges with a 1/2 inch overhang. Crump or decorate as desired. Place pie dish in refrigerator for 40 minutes to allow the dough to rest. After 40 minutes, place in the freezer for 20 minutes.
3. Remove pastry from freezer and line with foil and pie weights. Bake in 375ºF oven for 20 minutes, utnil crust sets. Remove the weights and foil and bake 5 minutes longer. remove from oven and let cool.
4. Meanwhile, in a large bowl, combine 1 3/4 cups of the pumpkin puiree, brown sugar, flour, cinnamon, nutmeg, cloves and salt and whisk until smooth. Add the cream, maple syrup, eggs and vanilla and whisk until just smooth. Pour into cooled pie shell.
5. Lower oven temperature to 325ºF. Bake pie until the center giggles slightly when the dish is nudged, about 50 minutes. Transfer to a rack to cool, and then move to refrigerator to chill.
*Jen likes to eat this pie with a maple whipped cream. To make this, beat 1 cup heavy cream with 3 tablespoons of maple syrup until soft peaks form. YUM!
Credit for the recipes: The New Best Recipe, Savoring America and Martha Stewart Living Cookbook.
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