Thanksgiving is for Pie

[Donuthole]

Mrs. Donut doesn't really love pie. She likes it alright, but doesn't love it. However, she loves cheesecake. So she made a caramel-pecan cheesecake for this year's TG feast. It was awesome. The thing disappeared in a flash. Meanwhile, there was still plenty of every other kind of pie.

[Donuthole]

When is pie fest VII?

Also, who has the best pecan pie recipe? Post it here!

Or here!

[HauteCoug]

I'm making a few pies for dinner this year...except I've never made a pie before. I'd like to try making my own crust. Suggestions???

[Donuthole]

I'm making a few pies for dinner this year...except I've never made a pie before. I'd like to try making my own crust. Suggestions???

Start here:


http://www.foodnetwork.com/videos/al...deo/85259.html

Also, don't eat the pies for dinner. Eat them for dessert.

[HauteCoug]

Start here:


http://www.foodnetwork.com/videos/al...deo/85259.html

Also, don't eat the pies for dinner. Eat them for dessert.

Fantastic - Thanks!

Edit: that made making pie crust seem like the easiest thing in the world. You are heaven sent. I thank you.

[MartyFunkhouser]

I made this pie the other day. It was fantastic.

Apple Green Chile Pie with a Cheddar Crust and Walnut Streusel

FOR THE CRUST:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup cold unsalted butter, cut into dice
1/2 cup grated sharp Cheddar cheese
5 tablespoons ice water, more as needed
FOR THE FILLING
5 cups peeled and thickly sliced tart apples, such as Jonagold, Honeycrisp or Granny Smith
1/2 cup chopped roasted green Hatch chilies, mild or medium hot (see note)
2 tablespoons fresh lemon juice
1/2 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg, preferably freshly grated
1/4 teaspoon salt
1/4 cup cornstarch
For the topping:
1/2 cup all-purpose flour
1/2 cup finely chopped walnuts
1/4 cup light brown sugar
4 tablespoons unsalted butter, melted
Vanilla ice cream, for serving.
1. Make the crust: In a food processor or mixer fitted with a paddle attachment, combine flour and salt. Add butter one piece at a time, while pulsing or mixing at low speed, until mixture is fine and crumbly. Transfer to a large bowl and toss well with the cheese. Add ice water one tablespoon at a time, mixing lightly with fingers just until dough holds together. To test, pinch a small amount of dough. If it is crumbly, add more ice water. Form dough into a ball, wrap loosely in plastic, then roll into a disk. Refrigerate at least one hour, or up to 3 days, before rolling. (Dough can be frozen for up to a month.)

2. On a lightly floured surface, roll dough into a circle at least 11 inches in diameter. Transfer to a 9-inch pie pan, preferably glass. Turn edges under to make a thick rim; flute rim by pinching into a zigzag pattern. Refrigerate until ready to bake, at least an hour.

3. Make the filling: In a large bowl, toss apples, green chilies and lemon juice together. In another bowl, mix dry ingredients and add to apples and chilies, tossing until thoroughly coated.

4. Make the topping: In a small bowl, mix flour, walnuts and brown sugar. Add melted butter and toss together until crumbly.

5. Bake the pie: Heat oven to 400 degrees. Using a slotted spoon, scoop filling into chilled crust, then drizzle with 2 tablespoons of juice from bottom of bowl. Sprinkle topping evenly over filling. Bake 10 minutes, then reduce heat to 375 degrees. Bake 30 to 40 minutes, or until filling bubbles at edge and crust is brown. Serve warm, with a scoop of vanilla ice cream on the side.

Yield: About 8 servings.

http://www.nytimes.com/2010/11/17/di...rex2.html?_r=0

[HauteCoug]

I just attempted the beginnings of making pie crust. Sadly I couldn't get my cuisinart to work, so I resorted to a blender. I have a feeling the results aren't going to be the same.

I will be buying premade pie crust tomorrow from Whole Foods just in case...

[Commando]

I just attempted the beginnings of making pie crust. Sadly I couldn't get my cuisinart to work, so I resorted to a blender. I have a feeling the results aren't going to be the same.

I will be buying premade pie crust tomorrow from Whole Foods just in case...

if you're using a blender or cuisinart or bosch or kitchenaid for your crust you're doing it wrong and it's gonna fall apart! That's why that recipe above has you chill the dough- so that the gluten can regain its elasticity. I never resort to chilling the dough- you think the pioneers did that? You gotta mix the dry ingredients, cut in the lard w a pastry cutter, and then ever so gently work in the eggs/water one tablespoon at a time without jacking up your dough.

[HauteCoug]

if you're using a blender or cuisinart or bosch or kitchenaid for your crust you're doing it wrong and it's gonna fall apart! That's why that recipe above has you chill the dough- so that the gluten can regain its elasticity. I never resort to chilling the dough- you think the pioneers did that? You gotta mix the dry ingredients, cut in the lard w a pastry cutter, and then ever so gently work in the eggs/water one tablespoon at a time without jacking up your dough.

Oh man. Thankfully all of these people seem to be okay with cheating and using all of those nifty little gadgets. Just pray for that dough that's in my fridge. Let's hope it works out okay.

[Moliere]

Like I've mentioned, I'm a pie fanatic. I realized that I haven't posted a recipe in this thread so I'm putting in my pie crust recipe. It's very easy and I love the taste as it's flaky, not sweet with just a touch of salty. perfect for fruit, pumpkin or creme pies.

(makes 3 pie crusts so feel free to reduce the recipe)

5 cups flour
1 Tbsp salt
2 cups shortening

1 cup water

Cut in the top three ingredients. When mixed together, cut in the water until a ball or dough forms. Then roll out and make your pie. When I bake a pie with this crust I always cover the edges of the pie with foil except for the last 10 minutes or so, otherwise they will burn.

[Commando]

Oh man. Thankfully all of these people seem to be okay with cheating and using all of those nifty little gadgets. Just pray for that dough that's in my fridge. Let's hope it works out okay.

Hey you can nuke it w a blender all you want as long as you're willing to take an extra day to make the pie. I'm just saying it's using a bazooka to kill a fly.

[kccougar]

that made making pie crust seem like the easiest thing in the world. You are heaven sent. I thank you.

[hostile]

Oh man. Thankfully all of these people seem to be okay with cheating and using all of those nifty little gadgets. Just pray for that dough that's in my fridge. Let's hope it works out okay.

The goal with pie crust is to get the flour, fat, and water all together using as little energy as possible. The more energy you use the more heat you generate and that causes the fat (butter, lard, shortening) to melt. You want to keep it solid. Thats why using a pastry cutter ( or two butter knives) works so well but takes longer.

[Donuthole]

LLDH

[ERCougar]

Mrs. Donut doesn't really love pie. She likes it alright, but doesn't love it. However, she loves cheesecake. So she made a caramel-pecan cheesecake for this year's TG feast. It was awesome. The thing disappeared in a flash. Meanwhile, there was still plenty of every other kind of pie.

That looks dang good. Mrs. Solon pulled a similar trick for Pie Fest with an Egg Nog Cheesecake. We made a rules exception for the Egg Nog content. I'm guessing we could come up with a similar exemption for caramel-pecan.