Thursday, November 7, 2019

Ohio Magazine Pies! Cranberry Apple Double Topped Pie and Maple Pecan Crumb Topped Pumpkin Pie

What an honor... I'm so proud to have been selected by Ohio Magazine to share a pie recipe for their November magazine issue!  Just in time for Thanksgiving and just in time for baking season...

Photo with permission from Ohio Magazine

I have some extra tips and baking (secrets) I'll be sharing on Fox19 later this morning.


Some of the things we will be talking about:



Boiled Cider- King Arthur Flour- available online or in their catalog.
Chicago Metallic Pie Drip Catcher available online
Penzey's Spices
Pie Crust Cutters- Williams-Sonoma or online, Some craft stores
ABC Cutters- Hobby Lobby or online
Heavy cream as a wash instead of egg.
Arrowroot as a thickener.

These are just a few of the things we will talk about...and I'll try to post the actual recipe segments here once they are available.
DOUBLE TOPPED CRANBERRY APPLE PIE- A DOUBLE TOPPED CRUMB AND TRADITIONAL CRUST CRANBERRY APPLE PIE
From: Karri Perry of Blue Ribbon Kitchen Blog | BlueRibbonKitchen.blogspot.com

Pie Dough
2 ½ cups flour
2 Tbsp sugar
1 tsp salt
½ cup butter flavored Crisco
½ cup unsalted butter
¼ cup ice cold water and ¼ cup vodka mixed 50/50
Once made, divide dough into two equal parts.  Wrap dough with plastic wrap and let rest for 1 hour, up to 2 days in the refrigerator. 

Egg wash
1 egg – beaten
 2 TBS water
1 TBS cream or whole milk

Crumb Topping
1 cup packed light brown sugar
½  cup unsalted butter-softened
1 ½ cup flour
1 tsp cinnamon
½  tsp nutmeg
Pinch of salt

Filling
2-3 medium golden Delicious apples-peeled and sliced
2-3 medium Gala apples-peeled and sliced
1 Honey Crisp apple-peeled and sliced
½ cup rinsed and roughly chopped fresh cranberries
3 Tablespoons Arrowroot (Available in baking aisle of most grocery stores and online)
1 tsp cinnamon
½  tsp nutmeg
¼  tsp cardamom
1 cup granulated sugar
2 tbsp butter
(Lemon water, 2 cups cool water with 1-2 tsp of fresh lemon juice to keep apples from turning brown)

Making the Pie Dough:
Using a food processor, pulse ingredients; add just enough liquid to the mixture to allow the dough to come together.  If you have leftover water/vodka, discard the extra.  (A pastry blender can also be used to make the dough by hand)

Once made, divide dough into two equal parts.  Tightly cover the dough with plastic wrap and let rest for 1 hour, up to 2 days in the refrigerator. 

Making the Pie:
Combine the crumb-topping ingredients in a small bowl and set aside. 

Combine the pie filling dry ingredients (cinnamon, nutmeg, cardamom, arrowroot, and sugar) set aside. 

Peel, core, and slice apples approximately ¼ inch thick. Cover with lemon water and set aside. 

Roll out one of the chilled and rested pie dough rounds to ¼ inch thick and place in an 8 or 9-inch pie plate. Trim edge, leaving about ½ inch overhang, crimp edges. Place the prepared unbaked pie shell in refrigerator to chill.

Roll the second dough round ¼ inch thick.
Use decorative cutters or leaf-shaped 1-2 inch cookie cutters to make leaf shapes for top crust.  For an 8 to 9-inch pie, 35-45 small leaf shapes will be used to cover the top of the pie. Lay the dough cut-outs onto a large (12 inch) dinner plate, brush with egg wash and set in freezer until ready to top the pie.  

Drain apples well. Mix the dry pie filling ingredients with apples, add the cranberries and fill the chilled prepared pie shell. Fill the pie plate 1 to 2 inches above the rim of the pie plate, forming a slight dome with the apples.  Next, dot the apples and cranberries with 2 tbsp of butter. 

Cover the apples with an even layer of the prepared crumb topping.   Next, begin placing the pie dough leaf cut-outs as desired, slightly overlapping each cut out.

Bake the pie in preheated 375-degree oven on the lowest oven rack for 60 minutes, or until filling is bubbly and crust is golden brown. Allow to cool before serving.

During baking, check the pie after 30 minutes, covering the edges of the pie with foil or use a pie crust shield to prevent crust from over-browning. 

TIP: A "Pie Drip Catcher"-from Chicago Metallic is a huge help in catching drips from pies.  I would not bake a pie without one... or consider using a rimmed baking sheet lined with foil and place on the bottom rack.  (Available for purchase online)




Maple Pecan Crumb Topped Pumpkin Pie, 2019 First Place Ohio State Fair
Karri Perry, Blue Ribbon Kitchen
Baking temp: 425/ 15 minutes, 350/40-45 minutes
Yields  9-inch pie

Pie Dough- makes two pie crusts
2 ½ cups flour
2 tbsp sugar
1 tsp salt
1/2 cup Crisco
8 TBS (1 stick) unsalted butter
1 Tablespoon lard
¼- ½ cup ice cold water /vodka mixed 50-50

Crumb Topping
4 Tablespoons softened butter
½ cup quick cooking oats
2 tablespoons maple syrup
½ teaspoon cinnamon
¼ teaspoon cardamom
½ cup chopped toasted pecans
¼ cup granulated sugar
½ cup brown sugar
¼ teaspoon salt
½ cup flour

Filling
1 15-ounce can of pumpkin puree
1 14 -ounce can sweetened condensed milk
1 teaspoon ground cinnamon
½ tsp ground ginger
1/4 tsp ground nutmeg
2 large eggs


Step 1: Make pie dough by cutting in the butter and shortening into flour sugar and salt.  Add liquid.  Once dough forms shape into 2 equal disks and let rest. Cover dough and let rest at least one hour in the refrigerator.
(A food processor or a stand mixer with the paddle attachment is a good option for making pie dough- use a light hand and pulse to combine for the food processor.  Do not over-work the dough)
Step 2: Roll out 1 dough round to ¼ inch thick, fill pie plate.  Set aside. (Keep dough chilled) 

Step 3: Combine crumb topping ingredients using a fork, set aside.

Step 4: Combine the spices for the filling.

Step 5: In a mixer, add the pumpkin, the sweetened condensed milk, the spices and the eggs, blend well.

Step 7:  Fill the chilled pie shell evenly with the pumpkin mixture.

Step 8: Bake in a preheated 425 oven for 15 minutes.

Step 9: After 15 minutes, turn the oven down to 350, bake for 30 minutes more to set the filling.

Step 10:  For the last 15 minutes of baking, add the prepared crumb topping to the top of the pie, return the crumb-topped pie to the oven for the last 15 minutes.

Step 11: Remove pie from the oven. Allow to cool before refrigerating the pie.

Favorites: Chicago Metallic Pie Drip Catcher; Pie Crust Cutters: Williams-Sonoma; Pyrex Glass Pie Plates-Vintage Style; Penzey’s Spices- Penzey’s Cinnamon; King Arthur Flour

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