Apple and Pumpkin Pie.. Oh My!

Wednesday, November 21, 2012
For Girlsgiving last Saturday, I made homemade apple and pumpkin pies.  These are the first pies I have ever made, and boy were they difficult.  Even though I loath them, I think they turned out pretty good.  
I found the apple pie recipe on my go to cooking website,  smitten kitchen.  I decided to go after the non-lattice approach.  You can also see the recipe below:

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3 cups unbleached all-purpose flour (2 1/2 cups, non-lattice)
1 teaspoon salt
2 tablespoons sugar
7 tablespoons all-vegetable shortening, chilled (8 tablespoons, non-lattice)
10 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces (12 tablespoons, non-lattice)
10 tablespoons ice water (6 to 8 tablespoons, non-lattice)
1. Pulse flour, salt and sugar in a food processor fitted with steel bald until combined. Add shortening and process until mixture has texture of coarse sand, about 10 seconds. Scatter butter pieces over flour mixture; cut butter into flour until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Turn mixture into medium bowl
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2. Sprinkle 8 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoons more ice water if it will not come together. Divide dough into two pieces, one slightly larger than the other. (If possible, weigh pieces. They should register 16 ounces and 14 ounces.) Flatten larger piece into a rough 5-inch square and smaller piece into a 4-inch disk; (If for a non-lattice, double crust pie, these pieces should be even in weight and both round) wrap separately in plastic and refrigerator at least 1 hour or up to 2 days before rolling.
[Deb note: At this point, the book gives painfully elaborate instructions that I am no doubt work flawlessly for creating a lattice-top. I stuck with my method. Below is their basic double-crust pie instructions.]
Apple Pie
Adapted from America’s Test Kitchen Cookbook
1 1/2 pounds Granny Smith apples (about 3 medium)
2 pounds McIntosh apples (about 4 large)
1 tablespoon juice and 1 teaspoon zest from 1 lemon
3/4 cups (5.25 ounces) plus 1 tablespoon sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 egg white, beaten lightly
1. Adjust oven rack to lowest position and heat rimmed baking sheet and oven to 500°F. Remove one piece of dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable).
2. Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk. Transfer dough to pie plate by rolling dough around rolling pin and unrolling over 9 1/2-inch pie plate or by folding dough in quarters, then placing dough point in center of pie plate and unfolding. Working around circumference of pie plate, ease dough into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Leave dough that overhangs lip of plate in place; refrigerate dough-lined pie plate.
3. Peel, core and cut apples in half, and in half again width-wise; cut quarters into 1/4-inch slices and toss with lemon juice and zest. In a medium bowl, mix 3/4 cup sugar, flour, salt and spices. Toss dry ingredients with apples. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center.
4. Roll out second piece of dough to 12-inch disk and place over filling. Trim top and bottom edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits on dough top. If pie dough is very soft, place in freezer for 10 minutes. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar.
5. Place pie on baking sheet and lower oven temperature to 425°F. Bake until top crust is golden, about 25 minutes. Rotate pie and reduce oven temperature to 375°F; continue baking until juices bubble and crust is deep golden brown, 30-35 minutes longer. 
6. Transfer pie to wire rack; cool to room temperature, at least 4 hours. 
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I completely agree with Deb’s review of this recipe, double up on the spices and cut the lemon a tad.  {I had added additional spices but left the lemon}
The pumpkin pie was a Paula Dean recipe, found here.  She called for a pre-made crust but I just used the dough recipe from the Apple Pie.  The filling for this pie was delicious.
Also find recipe below:

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Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • 2 cups canned pumpkin, mashed
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 egg plus 2 egg yolks, slightly beaten
  • 1 cup half-and-half
  • 1/4 cup (1/2 stick) melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger, optional
  • 1 piece pre-made pie dough
  • Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream. 

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