Browsing Tag

#PIEWEEK

Tips for Perfect Pie + Thanksgiving Pie Round-Up

Desserts, Pie

Rose Apple Pie with Bourbon Glaze // www.acozykitchen.com

Thanksgiving is undoubtably the most popular pie holiday of the entire year.

And I happen to love, LOVE pie. I love eating pie, but I’m pretty sure I love making it even more.

Here are some tips that I find helpful:

Common Problem: Dough Shrinkage

Dilemma: Have you ever rolled out the most perfect pie crust, crimped the edges to only be super bummed out after it comes out of the oven that the whole thing shrunk??!?!

Solution: Shrinkage happens for two reasons.

The first is too much water in the dough. When you wrap up the dough in plastic wrap, it should never be sticky. If it’s sticky, roll the entire thing in a few tablespoons of flour and knead it one more time AND then wrap it.

The second possible problem is that it didn’t have enough time for the gluten to relax. Most pie crust recipes will tell you to rest it in the fridge for an hour. Well, if you only let it rest for an hour, most likely it will shrink. Ideally it’ll rest for an entire night in the fridge. This also breaks up some of the work and makes pie-making a bit easier.

Butterscotch Pumpkin Pie
Common Problem: Pumpkin (or any custard) Pie Cracking

Dilemma: You make a pumpkin pie (or cheesecake) and it looks perfect when it come out of the oven and then BOOM! A DAMN CRACK! Many people will tell you that you probably baked it too long and this could be true. But if there was no crack in the oven then you probably baked it just right, but it was the drastic temperature change when you took it our of the oven that did you in.

Solution: First of all, cracking isn’t the worst thing that could happen—it’s totally edible and delicious. To avoid it from happening, turn the oven off, prop the oven door open and allow the pie to cool slowly, rather than taking it from the very hot oven to often times chilly (it’s November after all!) kitchen counter. I usually let it cool for about 30 minutes to an hour this way and then take it out and place it on the counter. If you have kids or dogs, have them avoid the kitchen for that time.

Green Chile Chocolate Pudding Pie

Common Problem: Being Flustered

Dilemma: If you’ve never made pie, the first time may stress you out so much that you may never want to make it again. It requires a good amount of steps. There are multiple components. The idiom “easy as pie” could not be further from the truth. But it’s not hard.

Solution: Make the pie crust the day before. This will allow you to concentrate on just the pie crust, which if you’ve never made it before, can be a confusing. You’ll have to have a bit of focus but I swear you can do it!

Make the filling, stick it in the fridge and then roll out the pie crusts. Organization helps a whole lot of pie-making. AND if all else fails, Tweet me and I’ll try and help! Also, if the pie turns out to be not the prettiest, top it with a scoop of ice cream and no one will care!

Rose Apple Pie with Bourbon Glaze // www.acozykitchen.com

Now, here are some of my favorite pies to make for Thanksgiving!

Round-Up_1

1. Rose Apple Pie with Bourbon Glaze – Hands down the most popular pie made every Thanksgiving off of A Cozy Kitchen

2. Butterscotch Pumpkin Pie – Simple and classic: butterscotch and pumpkin chilling together in a gingersnap crust (if you hate making pie dough, this one is for you!)

3. Salted Caramel Apple Pie (with a heart crust) – Sweet and cute and delicious.

4. Classic Apple Pie – Simple but epic.

Thanksgiving Pies

1. Caramel Pear Pie with an Oat Crust – Different and decadent.

2. Black-Bottomed Pecan Pie – Chocolate and nutty goodness. This is on my to-make list this year.

3. Walnut and Agnostura Pie – Slightly weird but not too weird.

4. Peanut Butter Cream Pie – I can’t take credit for this. It’s from Joy’s book and it’s GOOD.

5. Pumpkin Pie, Brûléed – The only thing better than normal pumpkin pie is one with a crispy topping.

6. Classic Sweet Potato Pie – Like a crisp white t-shirt…but sweet.

Just for the record, I’m baking two pies: The Classic Apple Pie and the Black-Bottomed Pecan Pies!

YAY GO US!

And for the record, I like this pie dish and this post: 101 Pie Crust, can be helpful!

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Black-Bottomed Pecan Pie

Chocolate, Desserts, Holiday, Pie

Black-Bottomed Pecan Pie (with no corn syrup!)

IT’S #PIEWEEK!

Hello, sweet friends. I’m currently in London, eating and walking, hoping and praying I see a corgi. A cab driver informed me that he’s never seen a corgi in real life and that made me very sad for him. I think corgi-spotting will be unlikely.

This pie is the first of the handful of pies I’ll be sharing this weekend. And at the very end of the week, I’ll be doing a lil’ round-up of my favorites of all-time. There are quite a few pies on this blog.

First up: Black-Bottomed Pecan Pie…with NO CORN SYRUP.

Black-Bottomed Pecan Pie (with no corn syrup!)

Black-Bottomed Pecan Pie (with no corn syrup!)

Black-Bottomed Pecan Pie (with no corn syrup!) Continue Reading

Brûléed Classic Pumpkin Pie

Desserts, Pie

Brûléed Classic Pumpkin Pie // www.acozykitchen.com

By “classic pumpkin pie, ” I mean pumpkin pie spiked with rum, obviously. You know me.

This whole week I’ve spent under the covers with the sickness. Amelia thinks sneezes are the most terrifying thing in the world. Whenever I dramatically sneeze, she flinches, bracing for the worst. She’s a weirdo. Luckily (for me and her), the sickness has almost run its course.

One of the many downsides of being sick is the loss of taste. I literally can taste nothing. Everything tastes flat, bland, the same. Except this pie. I tasted every little sweet and spicy note and looooved it. At its base, it’s a classic, awesome pumpkin pie. Not too eggy. I have serious issues with super eggy pumpkin pie. It’s sweet but obviously not too sweet. And the spices! Hello. Perfect amount, I think.

Brûléed Classic Pumpkin Pie // www.acozykitchen.com Continue Reading

Rose Apple Pie with Bourbon Glaze

Desserts, Pie

Rose Apple Pie with Bourbon Glaze // www.acozykitchen.com

I’m mostly filled with love. I like to consider myself a good, optimistic-half-glass-full kind of person. But I do curse like sailor and my “hate” list runs loooong. I guess it’s a bit of a conundrum but it is what it is. I think it’s because I know what I like and am not all that afraid to share my opinion. I like my positivity to be accompanied by a firm handshake and a bit of snark.

At the top of my “hate” list definitely lives spiders and weather that makes me sweat and tarts with glazes. Oh tarts with glazes, how I hate you! You’re so 80s in the worst way. Good 80s: Morrissey and neon (done with restraint). Bad 80s: tarts with glazes!! AHH!

And today, here I am pushing this pie situation with none other than a glaze! Who am I. But I’d like to defend this glaze. This one starts with burnt sugar and then it has a bit of water for thinning and bourbon in it. So it’s a little different. Way different, I’d say. I gave the whole thing a sprinkling of smoked sea salt because I couldn’t help myself. This is like the pie version of these Bourbon Caramel Apples with Smoked Sea Salt.

Rose Apple Pie with Bourbon Glaze // www.acozykitchen.com

This pie may seem difficult and I’m not even gonna pretend and say it’s easy and you can make it in an hour because that’d just be silly.

It’s totally doable. But I’d say that if you’re in charge of making EVERYTHING, like, the stuffing, turkey, gravy, etc., don’t make this. I love you and wouldn’t want you to pull your hair out. But, if you’re maybe making one or two dishes then definitely make this! Why not.

Rose Apple Pie with Bourbon Glaze // www.acozykitchen.com Continue Reading

Caramel Pear Pie with Oat Crumble

Desserts, Pie

Caramel Pear Pie with Oat Crumble // www.acozykitchen.com

One of my favorite movie food scenes is from Waitress. You know, the movie with Keri Russell (Felicity), where she plays a waitress who loves making pies. She names each pie after a sentiment running through her bones, like “I-hate-Earl-Pie,” “I-hate-my-job-pie.”

The other day as I was rolling out and crimping, I started to think about my feelings and what’d I’d name my pies. I’d probably have a “Will-Amelia-Ever-Stop-Chewing-Stuff-Pie,” and, “The-Most-Heartbreaking-Part-About-Adulthood-Is-Learning-Your-Parents-Aren’t-Perfect-Pie,” and, “Am-I-Going-Down-The-Right-Path-Pie,” and lastly, “Joshua-Is-A-Dream-Pie.” I just got all real with y’all. Pie therapy: a new method for de-stressing.

Caramel Pear Pie with Oat Crumble // www.acozykitchen.com Continue Reading

Pie Crust 101

Desserts, DIY, How-To, Pie

Pie Crust 101 // www.acozykitchen.com

Pie is my love language. And this week I’ll be serenading you with butter and caramel and fruit. It’s PIE WEEK!

Each day I’ll be bringing you a new pie. Some will be classics with small twists; other’s will be new-to-me (and you, hopefully) combinations.

Thanksgiving is next week and if you’ve worked it right, you’ve got the savory stuff down. You have your turkey reserved and situated. Dessert, though, might still be up in the air. If so, I urge you to make a lil’ pie. What’s great is that all of these pies can be made the night before and then served the next day. They all keep well.

I’ll admit that the first time I made pie, years ago, it was a complete disaster. I blame myself for being a terrible reader of instructions AND pies aren’t “easy as pie.” (That might be the most inaccurate, idiotic idiom I’ve ever heard.)

Pie has its challenges, though it’s definitely not impossible. Hopefully these tips and photos will help make you successful at da pie-a-makin’.

Pie 101 // www.acozykitchen.com

INGREDIENTS: Freeze your butter. Start with frozen butter. I generally freeze the butter for about an hour or so prior to starting.

Step 1: Possible obvious advice: Careful when measuring out your dry ingredients. I always weigh out my dry ingredients (because I actually find it easier than dirtying up cup measures). If you do use cup measures, make sure to fluff the flour, scoop it and then level it off with a butter knife.

Step 2: Use a box grater to cut up the butter. I find this WAY easier than breaking it up using a pastry cutter. Just shred the frozen butter atop the mixed dry ingredients. The end goal when making pie dough is to get the butter to resemble pea-sized bits; well, if you use a box grater, you’re already there. This makes it so you handle the flour mixture less, which will result in a tender pie crust.

Step 3: The key to good pie crust is everything should be cold, cold, COLD! This includes the water. I usually drop a few ice cubes into the water so the water is chilly.

Step 4: I usually add about 50% of the water I need to the dry ingredients, mix it together, AND then add more water a tablespoon at a time, until the dough comes together. Knead the dough a good ten times and form it into one cohesive ball. If it’s a bit shaggy, no biggie. When the dough rests in the fridge, the moisture will disburse throughout.

Step 5: This is a double-crust, so I slice it in half and reshape the dough into two discs. You should see the butter striated throughout the dough, creating layers of butter and flour.

Step 6: Let the dough rest. Resting the dough for an hour usually does the trick, but ideally it should be kept overnight. Have you ever had problems with your pie crust shrinking in the oven? This usually happens because there’s too much water in the dough and/or the gluten in the flour hasn’t had enough time to relax. Overnight is always better.

Pie 101 // www.acozykitchen.com

Step 7: Have you ever started rolling, only to find out the pie dough starts to crack on you?! Very frustrating. Allow the dough to sit on a floured work surface for about 10 minutes. This way it’ll shake off its chill, making it easier to roll out.

Step 8: Flour everything. Everything!! Press your rolling pin and roll outward. Give it one push, then rotate the disc a quarter turn, and repeat the process until the pie dough has reached about a 13-inch circle. Keep flouring, too. If the dough seems like it’s sticking to your counter, lift it and sprinkle a little flour underneath.

Step 9: The transfer. I like to do it grandma style by rolling the dough onto the rolling pin and then laying it over my pie pan. Some people like to fold it like a business letter and then transfer it. Both work fine.

Step 10: Trim the dough, leaving about a 1/2-inch overhang. There will be a bit of shrinkage, so just prepare for it.

Step 11: Crimp, if you like! Or braid it. You can also take a fork and create little indentations. Place the pie pan in the freezer for 20 minutes. This is also a good time to preheat your oven. If you’re filling it with fruit, do it post-freezer trip.

Supplies:

Here’s what I like and why.

1. Pie Pan – Glass. I like this Pyrex one. I love vintage-y pie pans I find at yard sales, but they heat unevenly and get way too hot. I like that the Pyrex ones are inexpensive and see-through so I can see how the crust is doing.

2. French rolling pin. These are inexpensive, better looking (in my opinion) and way less heavy than the traditional ol’ handle rolling pins.

3. Box grater. See above for my long-winded, very passionate reason why I use a box grater! Another thing that would work is a food processor with the cheese grater attachment. But do we really want to clean a food processor? Not really.

Take the jump for the recipes!

Double Crust

Prep Time: 30 minutes

Yield: Dough for 2 nine-inch pie crusts

Double Crust

Ingredients

  • 2 1/2 cups (312.5g) all-purpose flour
  • 1 tablespoon (15g) white granulated sugar
  • 1 1/2 teaspoon (7g) fine-grain sea salt
  • 2 sticks (226g) unsalted butter, frozen
  • 3/4 cups very cold water, divided
  • 1 large egg, beaten (for egg wash)

Directions

  1. In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.
  2. Add a 1/2 cup of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (I usually need to add 3 to 4 tablespoons). Flour your counter and dump the dough onto it. Knead a few times more until it comes together. Divide the dough, forming two discs. Wrap the discs in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
  3. Remove the first disc of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round. Wrap the dough around the rolling pin and unroll it over the pie tin. Gently fit the dough into the bottom and up the sides of the pie tin. Trim the dough around the pie tin, leaving a 1-inch overhang. Add your filling and transfer the pie to freezer while you roll out the second disc of dough.
  4. Remove the second disc of dough from the refrigerator and repeat the rolling process as you did with the first disc. You have a couple of options, you could simply lay the second rolled out sheet of dough on top, making a few slits with a knife so steam can escape. You can do a lattice. You could even punch out holes or any sort of shape and place it on top. Crimp the edges and brush with the egg wash.
http://www.acozykitchen.com/pie-crust-101/

Single Pie Crust

Prep Time: 30 minutes

Yield: One 9-inch pie crust

Single Pie Crust

Ingredients

  • 1 1/2 cups (187g) all-purpose flour
  • 1 1/2 teaspoons (8g) white granulated sugar
  • 1 teaspoon (5g) fine-grain sea salt
  • 1 stick (113g) unsalted butter, frozen
  • 4-8 tablespoons very cold water, divided
  • 1 large egg, beaten (for egg wash)

Directions

  1. In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.
  2. Add 4 tablespoons of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (I usually need to about 3 more tablespoons). Flour your counter and dump the dough onto it. Knead a few times more until it comes together. Form into a disc. Wrap the disc in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
  3. Remove the disc of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round. Wrap the dough around the rolling pin and unroll it over a 9-inch pie dish. Gently fit the dough into the bottom and up the sides of the pie dish. Trim the dough around the pie tin, leaving a 1-inch overhang.
http://www.acozykitchen.com/pie-crust-101/

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