Okay tonight I actually followed pie recipes....Usually just make the same old pies over and over....
I made snickerdoodle pie and also crumb crusted pie .....I will have to stay out of the kitchen.....My fav is the apple, but hubby's the snickerdoodle!!!!
Oh my, tomorrow, I must double the farm chores....Ate 2 desserts for dinner!
Here is the recipe for snickerdoodle pie:
Ingredients
1 recipe Flaky Pie Dough
1/4 teaspoon cinnamon
1 cup plus 1 Tbsp. sugar
4 tablespoons unsalted butter, melted and cooled
1 1/2 cups buttermilk
4 large egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
Preparation
1. Roll out pie dough on a lightly floured surface into an 11-inch circle. Fit into a 9-inch pie pan and trim edges so they overhang by 1 inch. Fold dough under to create a double-thick edge; crimp decoratively. Place in refrigerator to chill while preparing filling.
2. Preheat oven to 350ºF. Set a rack in lower third of oven. Line a baking sheet with foil and set it on oven rack. In a small bowl, stir together cinnamon and 1 Tbsp. sugar. In a large bowl, whisk together melted butter, buttermilk, egg yolks, flour, vanilla, salt and remaining 1 cup sugar. Pour into chilled pie shell. Sprinkle cinnamon-sugar over custard.
3. Set pie on preheated baking sheet and bake for 20 minutes. Without opening oven, reduce temperature to 325ºF and bake until pie is set, puffed and golden, about 20 minutes longer. Let cool on a wire rack, then serve, or cover loosely with plastic wrap and refrigerate to serve cold
(Really good, but I'm thinking of adding a meringe topping on this.....It definitely screams for either one or for some whipped cream! We make our own buttermilk from our fresh goats milk and starter and it's so good!)
Crumb topped Apple Pie:
Ingredients
1 recipe Flaky Pie Dough
6 tablespoons unsalted butter, melted
1/4 cup packed light brown sugar
1 1/4 cups all-purpose flour
3 pounds Granny Smith apples (about 6 large), peeled, cored and cut into 1/2-inch-thick slices
3/4 cup sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
Preparation
1. Roll out pie dough on a lightly floured surface into an 11-inch circle. Fit into a 9-inch pie pan and trim edges so they overhang by 1 inch. Fold dough under to create a double-thick edge; crimp decoratively. Place in freezer for 15 minutes.
2. Preheat oven to 350ºF. Line a rimmed baking sheet with foil and set it on lower rack. Combine butter, brown sugar and 1 cup flour in a medium mixing bowl. Pinch with fingers until large crumbs form. Place bowl in freezer.
3. In a large bowl, combine apples, sugar, lemon juice, cinnamon and remaining 1/4 cup flour. Toss to coat and let stand 10 minutes, stirring occasionally to dissolve sugar. Scrape mixture into pie crust, arranging apples as compactly as possible.
4. Set pie on baking sheet and bake for 35 minutes. Sprinkle reserved crumb topping over apples and bake until topping is golden brown, 40 to 50 minutes longer. Let cool on a wire rack before serving.
