My go to Pecan Pie

Recipe

1 whole Unbaked Pie Crust (I used this recipe)
1 cup Sugar
3 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup Corn Syrup
3/4 teaspoon Vanilla
1/3 cup Melted salted Butter
3 whole Eggs, Beaten
1 heaping cup Chopped Pecans
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First, make your pie crust

then mix sugar,
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brown sugar,
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salt,
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corn syrup,
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butter,
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eggs,
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and vanilla
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together in a bowl.
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Pour chopped pecans in the bottom of the unbaked pie shell.
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Pour syrup mixture over the top.
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Cover top and crust lightly/gently with foil.
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Bake pie at 350º for 30 minutes. Remove foil,
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then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: The pie should not be very jiggly when its done baking . If it shakes a lot, cover it with foil and bake for an extra 20-30 minutes until its no longer jiggly and sets. I think I ended up baking mine an extra 50 minutes.

Allow to cool for several hours or overnight.

Check out all my pies I made for Thanksgiving
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Recipe

  • 1 whole Unbaked Pie Crust
  • 1 cup Sugar
  • 3 Tablespoons Brown Sugar
  • 1/2 teaspoon Salt
  • 1 cup Corn Syrup
  • 3/4 teaspoon Vanilla
  • 1/3 cup Melted salted Butter
  • 3 whole Eggs, Beaten
  • 1 heaping cup Chopped Pecans
  • First, make your pie crust
  • then mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla
  • together in a bowl.
  • Pour chopped pecans in the bottom of the unbaked pie shell.
  • Pour syrup mixture over the top.
  • Cover top and crust lightly/gently with foil.
  • Bake pie at 350º for 30 minutes. Remove foil,
  • then continue baking for 20 minutes, being careful not to burn the crust or pecans.
  • NOTE: The pie should not be very jiggly when its done baking . If it shakes a lot, cover it with foil and bake for an extra 20-30 minutes until its no longer jiggly and sets. I think I ended up baking mine an extra 50 minutes.
  • Allow to cool for several hours or overnight.

Latticed Peach Pie

Got the recipe from here

For the pie shell:
2 1/4 cup all-purpose flour
3/4 tsp. salt
3/4 cup vegetable shortening
6 to 7 Tbs. cold water

For the filling:
6 cups peeled, pitted and sliced peaches
2 Tbs. fresh lemon juice
1/4 cup all-purpose flour
2/3 cup sugar
1/4 tsp. salt
Pinch of freshly grated nutmeg
2 Tbs. unsalted butter

Preheat your oven to 425°F.

To make the pie shell, in the bowl of a food processor, combine the flour, salt and shortening (in one lump). Process with 15 rapid off-on pulses; the mixture should look light and dry and resemble tiny, irregular flakes and crumbs. Add 4 Tbs. of the water and process again with 5 rapid off-on pulses. Add 2 Tbs. of the water and process with 3 rapid pulses. Stop and feel the dough (taking care not to touch the blade); it should be just damp enough to mass together. If necessary, add more water by teaspoonfuls, processing for just an instant after each addition. The total mixing time is less than 1 minute, and the dough should not form a ball; it should remain a rough, shaggy mass.

Cut the dough in half. On a floured surface, roll out one half into a 12-inch round, about 1/8 inch thick. Try to keep the dough as round as possible. Transfer the rolled-out pastry to a 9-inch pie dish. Roll out the pastry for the top crust and cut it into strips about 3/4 inch wide; set aside.

To make the filling, place the peaches in a large bowl.
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Sprinkle with the lemon juice
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and toss to coat well. In a small bowl, stir together the flour,
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sugar,
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salt
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and nutmeg.
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Add to the peaches and toss to combine.
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Pile the fruit mixture into the pastry-lined pan
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and dot with bits of the butter.

To create the woven lattice top, use the longer pastry strips near the center of the pie and the shorter ones near the edges. Cross the two longest strips over the center of the filled pie. Place a second long strip over the top cross strip. Fold back every other strip onto itself and lay a cross strip in place, then return folded-back strips to their original position. Continue weaving in this fashion, working from the center of the pie toward the edges, until all the strips are used. Trim and flute the edges decoratively with your thumb.
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Bake for 25 minutes, then reduce the heat to 350°F and bake until the juices are bubbling and the top is browned, about 25 minutes more.
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Recipe

  • For the pie shell:
  • 2 1/4 cup all-purpose flour
  • 3/4 tsp. salt
  • 3/4 cup vegetable shortening
  • 6 to 7 Tbs. cold water
  • For the filling:
  • 6 cups peeled, pitted and sliced peaches
  • 2 Tbs. fresh lemon juice
  • 1/4 cup all-purpose flour
  • 2/3 cup sugar
  • 1/4 tsp. salt
  • Pinch of freshly grated nutmeg
  • 2 Tbs. unsalted butter
  • Preheat your oven to 425°F.
  • To make the pie shell, in the bowl of a food processor, combine the flour, salt and shortening (in one lump). Process with 15 rapid off-on pulses; the mixture should look light and dry and resemble tiny, irregular flakes and crumbs. Add 4 Tbs. of the water and process again with 5 rapid off-on pulses. Add 2 Tbs. of the water and process with 3 rapid pulses. Stop and feel the dough (taking care not to touch the blade); it should be just damp enough to mass together. If necessary, add more water by teaspoonfuls, processing for just an instant after each addition. The total mixing time is less than 1 minute, and the dough should not form a ball; it should remain a rough, shaggy mass.
  • Cut the dough in half. On a floured surface, roll out one half into a 12-inch round, about 1/8 inch thick. Try to keep the dough as round as possible. Transfer the rolled-out pastry to a 9-inch pie dish. Roll out the pastry for the top crust and cut it into strips about 3/4 inch wide; set aside.
  • To make the filling, place the peaches in a large bowl.
  • Sprinkle with the lemon juice and toss to coat well. In a small bowl, stir together the flour, sugar, salt
  • Add to the peaches and toss to combine.
  • Pile the fruit mixture into the pastry-lined pan and dot with bits of the butter.
  • To create the woven lattice top, use the longer pastry strips near the center of the pie and the shorter ones near the edges. Cross the two longest strips over the center of the filled pie. Place a second long strip over the top cross strip. Fold back every other strip onto itself and lay a cross strip in place, then return folded-back strips to their original position. Continue weaving in this fashion, working from the center of the pie toward the edges, until all the strips are used. Trim and flute the edges decoratively with your thumb.

Dreamy Apple Pie

Got the recipe from here

1 whole Unbaked Pie Crust
Perfect Pie Crust

Filling
3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
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1/2 cup Brown Sugar
1/2 cup Sugar
1 Tablespoon All-purpose Flour
1 cup Heavy Cream
2 teaspoons Vanilla Extract
1/8 teaspoon Cinnamon

Topping
7 Tablespoons Butter
3/4 cups All-purpose Flour
1/2 cup Brown Sugar
1/4 cup Pecans (more To Taste)
Dash Of Salt
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Preheat oven to 375 degrees.

Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
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Add apple slices to a large bowl.
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In a separate bowl, mix together cream,
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1/2 cup brown sugar,
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1/2 cup sugar,
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1 tablespoon flour,
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vanilla, and cinnamon.
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whisk everything together
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Pour over apples.
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mix everything together
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Pour apples into pie shell.
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(mix by hand) combine butter, flour,
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sugar,
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pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps.
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Pour topping over apples.
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Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie.
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Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil
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and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.

Remove from oven when pie is bubbly and golden brown.

Serve warm with whipped cream, or ice cream.
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recipe

  • 1 whole Unbaked Pie Crust
  • Filling
  • 3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
  • 1/2 cup Brown Sugar
  • 1/2 cup Sugar
  • 1 Tablespoon All-purpose Flour
  • 1 cup Heavy Cream
  • 2 teaspoons Vanilla Extract
  • 1/8 teaspoon Cinnamon
  • Topping
  • 7 Tablespoons Butter
  • 3/4 cups All-purpose Flour
  • 1/2 cup Brown Sugar
  • 1/4 cup Pecans (more To Taste)
  • Dash Of Salt
  • Preheat oven to 375 degrees.
  • Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
  • Add apple slices to a large bowl.
  • In a separate bowl, mix together cream,
  • 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon.
  • whisk everything together
  • Pour over apples.
  • mix everything together
  • Pour apples into pie shell.
  • (mix by hand) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps.
  • Pour topping over apples.
  • Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie.
  • Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.
  • Remove from oven when pie is bubbly and golden brown.
  • Serve warm with whipped cream, or ice cream.

Perfect Pie Crust

This is my go to pie crust. Recipe

1-1/2 cup Crisco (vegetable Shortening)
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3 cups All-purpose Flour
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1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt
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In a large bowl, with a pastry cutter, gradually work the Crisco into the flour
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for about 3 or 4 minutes until it resembles a coarse meal.
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In a small bowl, beat an egg with a fork
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and then pour it into the flour/shortening mixture.
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Add 5 tablespoons of cold water,
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1 tablespoon of white vinegar and 1 teaspoon of salt.
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Stir together gently until all of the ingredients are incorporated.
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Separate the dough into thirds.
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Form 3 evenly sized balls of dough
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and place each dough into a large Ziploc bag.
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Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick)
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to make rolling easier later.
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Seal the bags and place them in the freezer until you need them.
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(If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.

On a floured surface
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roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

I roll the dough onto the rolling pin loosely and lift the dough carefully from the surface of the counter and roll into the pie pan.
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Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
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Recipe

  • 1-1/2 cup Crisco (vegetable Shortening)
  • 3 cups All-purpose Flour
  • 1 whole Egg
  • 5 Tablespoons Cold Water
  • 1 Tablespoon White Vinegar
  • 1 teaspoon Salt
  • In a large bowl, with a pastry cutter, gradually work the Crisco into the flour
  • for about 3 or 4 minutes until it resembles a coarse meal.
  • In a small bowl, beat an egg with a fork
  • and then pour it into the flour/shortening mixture.
  • Add 5 tablespoons of cold water,
  • 1 tablespoon of white vinegar and 1 teaspoon of salt.
  • Stir together gently until all of the ingredients are incorporated.
  • Separate the dough into thirds.
  • Form 3 evenly sized balls of dough
  • and place each dough into a large Ziploc bag.
  • Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick)
  • to make rolling easier later.
  • Seal the bags and place them in the freezer until you need them.
  • (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
  • When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.
  • On a floured surface
  • roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
  • I roll the dough onto the rolling pin loosely and lift the dough carefully from the surface of the counter and roll into the pie pan.
  • Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Happy Birthday Normy and Dutch Apple Pie

So for Normy’s actual birthday I had his mom and Jim over for dinner and made his favorite meat, PORK!

Happy Birthday to my Norman!
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Made this recipe
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Here’s the lady that gave him LIFE! His Mom.
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Thank you for giving Normy life, cause I kinda, sorta like him and stuff!

Everyone about to eat some Jamie food!
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And here is The Norman and his AWESOME cook of a wifey, ME!
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So Normy is pretty sick of cake as I am always making cupcakes and cakes. So I made him a pie for dessert instead Dutch Apple Pie

•2 cups all-purpose flour
•1 cup packed brown sugar
•1/2 cup quick-cooking oats
•3/4 cup butter, melted
•FILLING:
•2/3 cup sugar
•3 tablespoons cornstarch
•1-1/4 cups cold water
•3 cups diced peeled tart apples
•1 teaspoon vanilla extract

Directions
•In a large bowl, combine the flour,
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brown sugar,
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oats
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and butter;
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set aside 1 cup for topping.
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Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
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• For filling, combine the sugar, cornstarch
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and water
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in a large saucepan until smooth;
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bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples
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and vanilla.
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Pour into crust;
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top with reserved crumb mixture.
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Bake at 350° for 40-45 minutes or until crust is golden brown.
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Cool on a wire rack. Yield: 6-8 servings.
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Here is that recipe for you again:

•2 cups all-purpose flour
•1 cup packed brown sugar
•1/2 cup quick-cooking oats
•3/4 cup butter, melted
•FILLING:
•2/3 cup sugar
•3 tablespoons cornstarch
•1-1/4 cups cold water
•3 cups diced peeled tart apples
•1 teaspoon vanilla extract

•In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
• For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.
• Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.

MARIE CALLENDER’S PUMPKIN PIE

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Made this pie for Normy and his sister as they love Marie Callender’s Pumpkin Pie. It was a Thanksgiving tradition for them to get pumpkin pies and homemade whipped cream from Marie Callender’s restaurant. But Marie Callender’s has closed here in Denver so they can’t do that. So I decided to go online, being the thoughtful person that I am, to see if I could find a recipe for the pie and I found a recipe, so I made it for them.

I used this Recipe for the pie crust

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Here is the recipe for the pie

FILLING:
3 eggs
1 15-ounce can pumpkin
1/2 Cup granulated sugar
1/4 Cup packed dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 Cup whole milk
1/4 Cup heavy cream
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Prepare filling by beating eggs.
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Add pumpkin
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and stir well to combine.
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Combine sugars,
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cinnamon,
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salt,
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ginger,
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cloves and nutmeg in a small bowl.
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Stir spice mixture into the pumpkin.
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Mix in milk
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and cream.
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Preheat oven to 425 degrees. While oven preheats let filling sit so that it can come closer to room temperature.

When oven is hot, pour filling into pie shell
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and bake for 15 minutes.
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Reduce heat to 350 degrees and bake for another 50 to 60 minutes or until a knife stuck in the middle comes out clean.

Cool pie, then chill. Slice chilled pie into 6 pieces to serve restaurant-size portions. Whipped cream on top is optional, but highly recommended.

(I chilled my pie over night as that was suggested by my hubby)

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Peach Pie

Recipe

 

HA! Had to do some Peach Boobies! (as you KNOW I love doing things like this with fruits or veggies or pretty much anything).

 

PEACHY!
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Crust
2 1/2 cups (315 grams) all-purpose flour, plus more for dusting surfaces
1 tablespoons (15 grams) granulated sugar
1 teaspoon table salt
2 sticks (225 grams, 8 ounces, or 1 cup) unsalted butter, very cold
1/2 cup water, very cold

Filling
About 3 1/2 pounds peaches (approximately 6 large, 7 medium or 8 small)
1 tablespoon fresh lemon juice, from about half a regular lemon
1/4 cup granulated sugar (see note up top; use 1/3 cup for a sweeter pie)
1/4 cup light brown sugar (ditto)
1/8 teaspoon ground cinnamon
Few gratings of fresh nutmeg
1/8 teaspoon table salt
3 tablespoons cornstarch
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To finish
1 tablespoon milk, cream or water
1 tablespoon coarse or granulated sugar

Make your pie dough: Whisk together flour,
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sugar
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and salt
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in the bottom of a large, wide-ish bowl.
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Using a pastry blender, two forks or your fingertips, work the butter
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into the flour
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until the biggest pieces of butter are the size of small peas. (You’ll want to chop your butter into small bits first, unless you’re using a very strong pastry blender in which case you can throw the sticks in whole, as I do.) Gently stir in the ice water with a rubber spatula,
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mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball.
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Divide dough in half.
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Wrap each half in plastic wrap and flatten a bit, like a disc.
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Chill in fridge for at least an hour or up to two days.
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Slip plastic-wrapped dough into a freezer bag and freeze for up to 1 to 2 months (longer if you trust your freezer more than I do). To defrost, leave in fridge for 1 day.

Meanwhile, prepare your filling: Bring a large saucepan of water to boil. Prepare an ice bath. Make a small x at the bottom of each peach. Once water is boiling, lower peaches, as many as you can fit at once, into saucepan and poach for two minutes.
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Using a slotted spoon, transfer to ice bath for one minute to cool.
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Transfer peaches to cutting board and peel the skins. In most cases, the boiling-then-cold water will loosen the skins and they’ll slip right off. In the case of some stubborn peaches, they will stay intact and you can peel them with a paring knife or vegetable peeler and curse the person who made you waste your time with poaching fruit.

Halve and pit the peaches,
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then into about 1/3-inch thick slices.
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You’ll want 6 cups; it’s okay if you go a little over. Add to a large bowl
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and toss with lemon juice. In a small dish, stir together sugars,
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cinnamon, nutmeg, salt and cornstarch
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until evenly mixed.
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Add to peaches and toss to evenly coat.

Preheat: Oven to 425 degrees.

Assemble your pie: Flour the heck out of your counter, unwrap your first dough
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(if the two pieces look uneven, go for the smaller one) and put it in the middle and flour that too. Be generous, you’ll thank me later. Start rolling your dough by pressing down lightly with the pin and moving it from the center out. You’re not going to get it all flat in one roll or even twenty; be patient and it will crack less. Roll it a few times in one direction, lift it up and rotate it a quarter-turn. And that’s what you’re going to continue to do, roll a couple of times, lift the dough and rotate it. Re-flour the counter and the top of the dough as needed–don’t skimp! You should be leaving no bits of dough on the counter and none should be stuck to your pin. If at any point, the dough starts to get sticky or soft, it’s warming up and will only become more difficult to work with. Transfer it back to the fridge for a few minutes (or even the freezer, but for just a minute) to let it cool, then resume your rolling process.

Once your dough is a 12- to 13-inch circle, transfer pie dough to a standard pie dish
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by folding it gently into quarters (making no creases), arranging the folded corner into one quadrant of the bottom of your tin and gently unfolding it to fit over the base. Trim the overhang to one inch.

Scoop filling into bottom pie dough,
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including any accumulated juices (they contain the thickener too, also: tastiness). Roll out your top pie dough using the same procedure, until it is 12 to 13 inches in diameter. If you’d like to make a regular lidded pie, use it as is, cutting some decorative vents in the pie lid before baking. To make a lattice-top pie, cut the pie dough into strips anywhere from 1/2 to 1-inch wide with a pastry wheel, pizza wheel or knife. Arrange every other strip across your pie filling in one direction, spacing the strips evenly. Fold back every other strip gently on itself and add the longest remaining strip in the other direction. Fold the strips back down, repeat with the other strips until a full lattice-top is formed. Trim the lattice’s overhang to the diameter of the pie dish’s rim (i.e. no overhang; only the bottom crust will have that and this is a case of do as I say, not as I do, because I totally forgot this detail when I was making the above pie). Gently fold the rim of the bottom crust over the lattice strips and crimp decoratively.
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To finish:Brush pie with milk, cream or water and sprinkle with sugar.
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Bake pie: For about 20 minutes in the preheated oven, until the crust is set and beginning to brown. Reduce oven temperature to 375 and bake pie for another 30 to 40 minutes, until filling is bubbling all over and the crust is a nice golden brown. If the pie lid browns too quickly at any point in the baking process, you can cover it with foil for the remaining baking time to prevent further browning.

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Cool pie: For three hours at room temperature before serving. I know you won’t listen to me — there’s hot delicious pie to be eaten, after all — but if you’re concerned about the runniness of the pie filling, keep in mind that the pie filling does not fully thicken until it is fully cool. Pie can be stored at room temperature or in the fridge; from the fridge, it will be even thicker.