My pie making skills are slowly getting better. I’m still trying out different kinds of crusts and filling. I still haven’t got the skill of making the crust beautiful and crimped yet but at least they are starting to turn out crisp and less doughy.
I spent so much time making pie this year that I haven’t made a dent in the rest of my 2014 to bake list yet! Oops! I still want to attempt croissants and a souffle but it might have to wait until 2015 now. I plan on spending time exploring Nashville this Christmas.
I didn’t get any pictures of the fruit pie I made for Thanksgiving dinner but this was the practice pie I made the week before. For the actual dinner I made a very similar pear, apple and cranberry pie. I think this is the juiciest pie I’ve ever made. The mixture could have used a little more cornstarch.
There was an abundance of fruit juice in the pie when I cut into it. I ended up pouring some of the juice out so the pie wouldn’t get soggy and the rest thickened up once it had stood for a while.
I topped the pie with a vegan cool whip I found at Whole Foods for Alex. I’ve made it from scratch before but having a tub in the freezer is a lot more convenient. For the crust I used 2 portions of the no roll pie dough from King Arthur.
See link in text of post
cream, for brushing the dough edges
3/4 cup sugar
pinch of cinnamon
1 tbs lemon juice
2 tsp lemon zest
6 cups peeled 1/2 inch ripe pear slices (about 6 pears)
2 1/2 tbs corn starch
1 tbs salted butter
- Preheat the oven to 425 F. Prepare the double crust according to the recipe (it needs to rolling or chilling).
- In a small bowl mix together 1/2 cup of the sugar, cinnamon and zest. Place the pears in a large bowl and sprinkle with the sugar mixture. Set aside for 10 minutes.
- In another small bowl mix together the remaining 1/4 cup sugar and corn starch. Toss with the pears.
- Pour the pear filling into the prepared pie dish. Place the second round of dough on top of the filling and crimp the top and bottom together with your thumb or fork.
- Brush the dough with some cream and bake for 15 minutes. Turn the heat down to 375 F and bake for 45 minutes. Place on a cooling rack for 90 minutes.
adapted from Perfect Pies