Cabin Fever: Pies

Pies that will please your eyes

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Cinnamon Apple Pie, recipe provided below (adapted from Natasha's Kitchen)

Ingredients

  • Apple Filling Ingredients:
    • 9 cups (3 lbs.) Granny Smith apples, peeled, cored and sliced ¼-inch thick
    • ¾ cup sugar
    • ⅓ cup all-purpose flour
    • 2 Tbsp lemon juice
    • 1 tsp ground cinnamon
    • ⅛ tsp salt
    • 2 Tbsp unsalted butter, cut into small pieces for the top
  • Pie Dough Ingredients:
    • 2¼ cups all-purpose flour
    • 2 Tbsp white sugar
    • ½ tsp salt
    • 1½ sticks (12 Tbsp) COLD, unsalted butter
    • 6 oz COLD cream cheese
    • 3 Tbsp cold heavy whipping cream
  • Topping Ingredients:
    • 2 tsp sugar
    • ¼ tsp ground cinnamon

Directions:

  • How to make Cinnamon Apple Pie:
    • In a large bowl, whisk together 2 and ¼ cups flour, 2 Tbsp of sugar and ½ tsp salt.
    • Cut 1½ sticks of COLD butter and 6 oz of cream cheese into small cubes. Using a pastry blender or 2 knives, cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
    • Drizzle 3 Tbsp of cold heavy cream over the dough and cut into the dough with a spatula until the dough forms moist clumps.
    • Divide the dough into 2 pieces, press into flat disks, cover tightly in plastic wrap and refrigerate at least 1 hour or up to 2 days.
    • Once its fully cooled, remove 1 piece of dough from the refrigerator and on a clean surface, roll it out into a 13-inch circle. (Dough rolls out easier without flouring the surface, use pastry scraper to lift rolled out crust). Transfer the dough to a 9-inch pie plate and refrigerate it. Take the next piece of dough out of the fridge and roll it into a 12-inch circle, cover with plastic and refrigerate while you make the fruit filling.
    • Preheat the Oven to 425˚ F before you mix together your apple filling ingredients. Place oven rack in the bottom third of the oven (1 level below the center rack).
    • How to Make the apple Filling:
      • Combine 9 cups of Granny Smith apples, peeled, cored and sliced ¼-inch thick with ¾ cup sugar, ⅓ cup of all-purpose flour, 2 Tbsp lemon juice, 1 tsp ground cinnamon and ⅛ tsp salt in a bowl. Mix well and let the filling stand for 15 minutes, stirring a few times in the process.
    • Final Assembly Instructions:
      • Take your pie dish out of the refrigerator and pour the entire apple filling mixture (juices and all) into the bottom crust and scatter pieces of 2 Tbsp of butter over the top.
      • Just before putting on the top crust, brush the edge of the bottom crust with cold water. Trim any excess dough on the edge and fancy up the edge with a flute pattern. To flute, with your index finger and thumb, pinch your other index finger, now imagine there is dough in between both hands. Cut 6 to 8 slits in the top crust to vent the pie.
      • Sprinkle top with the mixture of ¼ tsp of cinnamon and 2 tsp of sugar. Bake apple pie for 15 minutes at 425˚F. If you see your crust browning too quickly, cut a 3-inch hole in the center of a square piece of foil and loosely place over the top of your pie.
      • Reduce oven to 350˚F, slip a baking sheet under the pie (I like to line it with foil to catch any drips) and bake another 45 minutes. For the filling to thicken properly, you have to let it cool completely (2 to 3 hours). You can keep the pie for up to 3 days on the counter.

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    Cherry Pie, recipe provided below (adapted from Gimme Some Oven)

    Ingredients

    • 1 unbaked double pie crust recipe
    • 5 cups sweet cherries, pitted
    • 1/2 cup sugar
    • 1 Tbsp. fresh lemon juice
    • 1 tsp. fresh lemon zest
    • 1/2 tsp almond extract
    • 1/2 tsp vanilla extract
    • 1/4 cup corn starch
    • 1 Tbsp of butter, cut into tiny pieces
    • 1 Tbsp. milk
    • sugar for sprinkling (I used turbinado)

    DIRECTIONS:

    • Preheat the oven to 425°F.
    • Toss together the pitted cherries, sugar, lemon juice, lemon zest, almond extract, vanilla extract and corn starch in a large bowl until evenly coated.
    • Roll out the bottom pie crust, and gently lay it in a 9-inch pie pan. Transfer the cherry filling to the pie crust, and sprinkle with little dots of butter.
    • Roll out the top pie crust, and either lay on top and cut a few slits in the middle to make a full double pie crust Or cut the top pie crust into strips to make a lattice pie crust . Brush pie crust with milk and sprinkle with sugar, if desired. Then refrigerate for at least 30 minutes, or freeze for 10 minutes, before baking.
    • Place the pie in the middle rack, with a baking sheet or pie of aluminum foil on the rack below to catch any pie drippings. Bake for 15 minutes, then reduce the temp to 350°F and cook for 35-45 additional minutes, or until the crust is nicely golden and the filling is thick and bubbly.
    • Preheat the oven to 425°F.
    • Toss together the pitted cherries, sugar, lemon juice, lemon zest, almond extract, vanilla extract and corn starch in a large bowl until evenly coated.
    • Roll out the bottom pie crust, and gently lay it in a 9-inch pie pan. Transfer the cherry filling to the pie crust, and sprinkle with little dots of butter.
    • Roll out the top pie crust, and either lay on top and cut a few slits in the middle to make a full double pie crust. Or cut the top pie crust into strips to make a lattice pie crust. Brush pie crust with milk and sprinkle with sugar, if desired. Then refrigerate for at least 30 minutes, or freeze for 10 minutes, before baking.

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    Peach Pie, recipe provided below (adapted from Natasha's Kitchen)

    Ingredients

    • For the Peach Filling:
      • 3½ lbs peaches, pitted, peeled and sliced ¼" thick (~6½ to 7 cups sliced)
      • 1 Tbsp lemon juice
      • ½ cup sugar
      • ½ cup flour, or 3 Tbsp cornstarch or potato starch
      • ½ tsp vanilla extract
      • ¼ tsp nutmeg
      • ⅛ tsp salt
      • 1 Flaky Cream Cheese Pie Crust
    • For the Egg Wash & Topping:
      • 1 egg beaten
      • 1 Tbsp water

    Instructions

    • Preheat the Oven to 425˚F.
    • Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use the pie crust, remove 1 piece of dough from the refrigerator and on a clean surface, roll it out into a 13-inch circle. Transfer the dough to a 9-inch pie plate. Refrigerate until ready to use.
    • Take the next piece of dough out of the fridge and roll it into a 12-inch circle, cover with plastic and refrigerate while you prep your pie filling.
    • How to Make the Peach Pie Filling:
      • Combine all of the dry ingredients in a small bowl: ½ cup sugar, ½ cup flour, ¼ tsp nutmeg and ⅛ tsp salt.
      • Blanch peaches by putting them in boiling hot water for 1 min. this will make removing the skins way easier. Pit peaches and slice into ¼" thick slices.
      • Transfer peaches to a large mixing bowl. Drizzle with 1 Tbsp lemon juice and ½ tsp vanilla and gently stir.
      • Sprinkle with the dry ingredients and gently stir to combine. Now start working on the lattice topping (visit Natashaskitchen.com for the pie lattice tutorial). You can also make a regular topping and cut slits in the top for the steam to escape. Once the top is on, trim off any excess dough, leaving a small amount hanging over the edge, then crimp the edges all around with your fingers.
      • In a small ramekin, use a fork to beat together the egg and 1 Tbsp water to make your egg wash. Brush the top of your pie generously with egg wash.
      • Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch an drips and reduce oven to 375˚F and bake an additional 30-40 min (mine took 35 min) or until your filling is bubbling. Loosely Cover the pie with foil if it is starting to brown too quickly. Here's the tough part: let the pie cool down ideally at least 2 hours so the filling thickens. If you cut it early, the pie will be too juicy and will fall apart on your plate if eaten right away. It will still taste amazing, but it firms up as it stands.

    Blueberry Pie, recipe provided below (adapted from Inspired Taste)

    Ingredients

    • Pie dough for top and bottom 9-inch (23 cm) pie, chilled (see our Flaky Pie Crust Recipe)
    • 2/3 cup to 3/4 cup (130 g to 150 g) granulated sugar, adjusted according to sweetness of berries
    • 1/4 cup (30 g) cornstarch (“corn flour”)
    • 2 teaspoons freshly grated lemon peel
    • 1/8 teaspoon ground allspice
    • 1/8 teaspoon ground cinnamon
    • 1/8 teaspoon kosher salt
    • 6 cups (900 g) fresh blueberries (about 2 pounds)
    • 1 tablespoon (14 g) butter, cut into small squares
    • 1 egg yolk
    • 1 tablespoon heavy cream
    • 1 tablespoon coarse sugar, for garnish

    Directions:

    • Roll Out Crust and Prepare Filling
      • Roll out half of the pie dough to fit an 8- or 9-inch (20 to 23 cm) pie dish. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll. Check for the correct size by inverting the pie dish over the dough. The dough should be about 2 inches (5 cm) larger than the dish.
      • Being careful not to stretch the dough, fit into pie dish then trim dough to within 3/4-inch (2 cm) of the edge of the dish. Refrigerate while you make the pie filling.
      • Stir sugar, cornstarch, lemon peel, allspice, cinnamon and salt in a large bowl. Add blueberries and gently toss to combine. Transfer blueberry filling to prepared pie crust. Refrigerate while you prepare the lattice crust.
    • Prepare Lattice Crust
      • Roll out second half of dough to a similar size as before. Cut into 3/4-inch (2 cm) strips. Lay five strips over filled pie, parallel and equally spaced from one another. Carefully fold back the second and fourth strips then lay another strip of dough perpendicular to them. Unfold second and fourth strips over new strip.
      • Fold back the first, third and fifth strips then lay another strip of dough perpendicular to them. Unfold the first, third and fifth strips over the new strip. Repeat until pie has been covered with a lattice crust. (Also, see our tutorial for how to make a lattice crust).
      • Trim dough strips to 3/4-inch (2 cm) of the edge of dish. Fold edges of strips and bottom dough underneath itself, creating a thicker border that rests on the lip of the dish. Crimp edges. Dot butter over the open areas of the lattice.
      • Make egg wash by whisking egg yolk and cream together then brush over pie dough. Sprinkle tablespoon of coarse sugar over crust. Refrigerate pie 20 minutes or freeze for 5 minutes before baking.
    • Bake Pie
      • Heat oven to 400 degrees F (204C). Position an oven rack in the lower third of the oven then place a baking sheet on rack. (The baking sheet will catch any drips from the pie while baking).
      • Bake chilled pie on hot baking sheet for 20 minutes, reduce heat to 350 degrees F (177C) then continue to bake for 35 to 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly. (If, while baking, the crust begins to brown too much, cover with aluminum foil and continue to bake until done).
      • Cool 2 to 3 hours before cutting to allow filling to set.