Tag Archives: pie

Frito Pie

By Karly – Buns In My Oven
6 servings

Ingredients

1 pound lean ground beef
1 medium sweet onion diced
2 cloves garlic minced
1 packet taco seasoning
1 tablespoon chili powder
15 ounces canned pinto beans drained
10 ounces Ro*Tel
10 ounces enchilada sauce
8 ounces canned corn drained
9 ounces Fritos
2 cups shredded cheddar
Green onions, sour cream, sliced jalapenos for serving

Directions

Preheat oven to 350 degrees.

Heat a large skillet over medium heat. Add the ground beef and cook, crumbling the meat as it browns. Once beef is broken up, add the onions and continue cooking until beef is cooked through and onions have softened.

Add the garlic and cook for 30 seconds.

Add the taco seasoning, chili powder, and 1/4 cup of water. Stir well to combine.

Add the beans, Ro*Tel, enchilada sauce, and corn to the skillet and stir well to combine.

Arrange half of the Fritos in the bottom of a 9×13 baking dish. Pour the beef mixture over the top. Sprinkle with the cheddar and remaining Fritos.

Bake uncovered for 30 minutes.

Serve with green onions, sour cream, and sliced jalapenos.

Tips and Notes:

Swap out mild Ro*Tel or salsa to cut back on the spice.

Leave the beans or corn out entirely, if they’re not to your tastes.

We prefer this recipe made with ground beef, but ground turkey may also be used.
——————-

Swedish Apple Pie

Recipe adapted from Allrecipes

Ingredients

4 cups chopped apple, any type
1 cup sugar + 1 Tbsp. sugar
1 cup flour
1 tsp. cinnamon
3/4 cup melted salted butter
1 egg

Directions

Chop up a bunch of apples, toss with tablespoon of sugar, and pour into a buttered pie plate.

In a separate bowl, mix the cup of sugar, flour, egg, cinnamon, and melted butter until it unifies as a batter.

Pour the mixture over the apples and spread to cover completely.

Bake at 350 degrees Fahrenheit for 40 to 45 minutes, until done (keep an eye out so that the sugary fruit doesn’t get singed at the edges).

Ice cream or whipped cream optional, but always welcome.

Happy Pi Day
———————-

Pecan Pie

By Rian Handler
8 Servings

Ingredients

For the Crust

1 1/2 c. all-purpose flour
1/2 c. unsalted butter, cut into 1/2″ pieces
1 tbsp. granulated sugar
1/4 tsp. kosher salt
1/2 tbsp. apple cider vinegar
4 tbsp. ice water (or more, if needed

For the Filling

Cooking spray, for pie dish
6 tbsp. unsalted butter
3/4 c. packed light brown sugar
1 c. corn syrup
1 tbsp. pure vanilla extract
1/2 tsp. kosher salt
3 large eggs, beaten
2 c. Pecan halves
Vanilla ice cream, for serving

Directions

Make the crust: Place flour and butter into freezer for 30 minutes before starting crust process.

In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.

Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).

Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.

Make the filling: Preheat oven to 425F and lightly grease a 9″-x-1.5″ pie dish with cooking spray.

Meanwhile, on a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit, making sure there are no air bubbles. Trim edge to 1” and tuck overhang under itself. With a fork, lightly prick bottom of crust and decoratively score edges. Refrigerate 30 minutes or freeze 10 minutes.

Line crust with parchment paper and fill with dried beans or pie weights. Bake 10 minutes, then remove parchment and weights. Reduce heat to 350F.

Meanwhile, in a small saucepan over low heat, melt butter. Whisk in brown sugar until smooth and remove from heat. Whisk in corn syrup, vanilla, salt, and beaten eggs.

Scatter pecan halves into pie crust and pour over sugar mixture. Mix gently with a spoon to coat nuts and evenly disperse.

Lightly place foil over top of pie and bake 30 minutes, then remove foil and bake until filling is puffed, only slightly wobbly, and crust is golden, 35 minutes more.

Cool completely on a wire rack before slicing and serving.

Serve topped with vanilla ice cream.
——————-

Crustless Apple Pies

by Lindsay Funston
You need to try this hasselback trick with apples ASAP. It tastes like a cross between a homemade apple pie and a warm apple crumble. The best part: You don’t need to deal with rolling out and chilling pie dough.
6 Servings

Ingredients
3 large baking apples, halved vertically and cored
6 tbsp. melted butter, divided
1/4 c. granulated sugar, plus more for sprinkling
1 tsp. ground cinnamon
2/3 c. old-fashioned rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling

Directions

Preheat oven to 350F and line a baking sheet with parchment paper. Place each apple half flat side down and use a paring knife to create thin slices all the way across, making sure to stop slicing right before the bottom of the apple (so it stays together as one piece). Transfer apple halves to prepared baking sheet.

Lightly brush apple tops with 2 tablespoons melted butter and sprinkle each with sugar.

Bake until apples are soft and caramelized, about 25 minutes.

Remove from oven. In a small bowl, combine remaining 4 tablespoons melted butter, sugar, cinnamon, and oats. Once cool enough to handle, spoon mixture inside apple slits.

Return to oven and bake 10 minutes more.

Top each with a scoop of ice cream, then drizzle with caramel before serving.
———————–

Pumpkin Pecan Pie

By Makinze Gore
8 Servings

Ingredients

For the Crust

1/2 c. (1 stick) butter, cut into 1/2″ pieces
1 1/2 c. all-purpose flour, plus more for surface
1 tbsp. granulated sugar
1/4 tsp. kosher salt
1/2 tbsp. apple cider vinegar
4 tbsp. ice water (or more, if needed)
Cooking spray

For the Pumpkin Layer

1 1/2 c. pumpkin puree
1/2 c. heavy cream
3/4 c. packed brown sugar
2 large eggs
1 tsp. pure vanilla extract
1 tsp. cinnamon
1/2 tsp. kosher salt
1/2 tsp. cloves
1/2 tsp. ground ginger
1/2 tsp. nutmeg

For the Pecan Layer

4 tbsp. melted butter
1/2 c. packed brown sugar
1/2 c. corn syrup
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 large eggs, beaten
1 1/2 c. pecan halves

Directions

Place butter and flour into freezer for 30 minutes before starting crust process. (You want them SUPER cold.)

In a large bowl, whisk together flour, sugar, and salt. (Alternately, you can do this in a food processor.) Add butter and, using your hands, mix together until pea-sized and some slightly larger pieces form. Add vinegar and then ice water, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.

Turn dough onto a lightly floured surface and form into a ball. Flatten into a disk (making sure there are no/minimal cracks).

Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.

Preheat oven to 425F and lightly grease a deep 9″ pie dish with cooking spray.

On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit, making sure there are no air bubbles. Trim edge to 1” and tuck overhang under itself and crimp edges, With a fork, lightly prick bottom of crust. Refrigerate 30 minutes or freeze 10 minutes.

Line crust with parchment paper and fill with dried beans or pie weights. Bake 10 minutes, then remove parchment and weights and bake for 10 minutes more. Reduce heat to 350F.

Meanwhile, make fillings: In a large bowl, whisk pumpkin puree, heavy cream, sugar, and eggs together. Add vanilla and spices and stir to combine.

In another large bowl, whisk together melted butter, sugar, corn syrup, vanilla, salt, and eggs. Add pecans and stir until well coated.

Pour pumpkin filling on top of parbaked crust and smooth top. Gently, pour pecan filling over pumpkin.

Bake pie until filling is only slightly jiggly in center, 45 minutes. If crust starts to darken too much, place foil loosely around crust and continue baking.

Let cool at room temp for 1 hour, then refrigerate until ready to serve.
——————

Turkey Pot Pie

By Kat Boytsova
6 – 8 Servings

Ingredients

For The Crust

1 1/2 c. (3 sticks) butter, cut into small pieces
3 3/4 c. cups all-purpose flour
1 1/2 tsp. kosher salt
2 tbsp. granulated sugar
1 1/2 tbsp. apple cider vinegar, chilled
6 tbsp. ice water, plus more if needed

For The Filling

3 tbsp. butter, plus more for greasing baking dish
1 medium onion, finely diced
2 medium carrots, peeled and medium diced
4 cloves garlic, minced
3 tbsp. all-purpose flour
3/4 c. white wine
1 1/3 c. heavy cream, plus 2 tablespoons for brushing
2 1/2 c. shredded turkey meat
1 1/2 c. frozen peas
3 tbsp. freshly chopped parsley
3 sprigs thyme, stems removed
Kosher salt
Freshly ground black pepper
Flaky salt

Directions

Make crust: Place butter into freezer for 15 minutes before starting crust process. In a large food processor, pulse flour, salt, and sugar until combined. Add butter and pulse until pea-size and some slightly larger pieces form. With the machine running, add vinegar and 4 tablespoons ice water into feed tube, 1 tablespoon at a time, until dough just comes together and is moist but not wet and sticky or too crumbly (test by squeezing some with your fingers). If the dough is too crumbly and not coming together, add ice water, 1 teaspoon at a time, until it does.

Turn dough out onto a lightly floured surface and squeeze together. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a smooth disk, cover with plastic wrap, and refrigerate for at least 1 hour.

Make filling: Preheat oven to 375F. In a large, deep-sided skillet over medium heat, melt butter. Add onions and carrots and cook until softened, 5 minutes. Add garlic, then stir in flour and cook until golden and beginning to bubble. Gradually whisk in white wine. Bring mixture to a simmer and cook until the smell of alcohol is cooked out, about 3 minutes. Slowly stream in heavy cream and continue to cook, stirring until mixture comes to a boil and thickens slightly, about 5 minutes. Fold in shredded turkey, peas, parsley and thyme. Season mixture with salt and pepper. Let cool until ready to assemble.

To assemble: On a lightly floured surface, roll out one disk of dough into a large round about 1/4″ thick. Place into a greased, shallow 9″ pie dish or deep skillet, trim edges to leave a 1″ overhang and then add cooled filling. Roll out second disk of dough into a large round about 1/4″ thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with remaining heavy cream and sprinkle with flaky salt.

Bake pie until crust is golden and filling is bubbling, about 1 hour 15 minutes. If the edges of the pie start to darken faster than the rest of the pie, cover edges with foil.

Let pie cool for 15 minutes before serving.
—————————–

Crustless Pumpkin Pie

By Makinze Gore
8 Servings

Ingredients

Cooking spray
1 (15-oz.) can pumpkin puree
1 c. heavy cream
3/4 c. packed brown sugar
3 large eggs
1 tsp. pure vanilla extract
1 tsp. cinnamon
1/2 tsp. kosher salt
1/2 tsp. cloves
1/2 tsp. ground ginger
1/4 tsp. nutmeg

Directions

Preheat oven to 325F. Grease a 9” pie plate with cooking spray. In a large bowl, whisk ingredients together. Pour into pie plate and smooth top with an offset.

Bake pie until center only slightly jiggles, 1 hour. Turn off oven and prop door open with a wooden spoon and let cool in oven, 1 hour.

Refrigerate until set, at least 4 hours and up to overnight.
————————

Caramel Apple Pie

By Makinze Gore
8 Servings

Ingredients

For the Crust

3 c. all-purpose flour, plus more for surface
1 c. (2 sticks) butter, cut into 1/2″ pieces
2 tbsp. granulated sugar
1/2 tsp. kosher salt
1 tbsp. apple cider vinegar
6 tbsp. ice water (or more, if needed)

For the Filling

3 1/2 lb. assorted apples (Granny Smith, Honeycrisp, Gala) cored, peeled, and thinly sliced (about 7 apples)
1/4 c. packed dark brown sugar
2 tbsp. freshly squeezed lemon juice
1 tsp. cornstarch
1 tsp. cinnamon
1/2 tsp. pure vanilla extract
1/4 tsp. kosher salt
1/2 c. caramel, plus more for serving
1 egg beaten with 1 tbsp. water (egg wash)
Coarse sugar, for sprinkling
Ice cream, for serving

Directions

Make crust: Place flour and butter into freezer for 30 minutes before starting crust process.

In a large bowl, combine flour, sugar, and salt. Add butter and using your hands or a pastry cutter, cut butter into flour mixture until pea-sized and some slightly larger pieces form. Add vinegar and ice water 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.

Turn dough onto a lightly floured surface, form into 2 equal size balls, and flatten into disks (making sure there are no/minimal cracks).

Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.

Preheat oven to 400F with a large baking sheet on the middle rack.

In a large skillet over medium heat, add apples, brown sugar, lemon juice, cornstarch, cinnamon, and salt. Cook until liquid has thickened and apples are tender, 12 to 15 minutes. Let cool while rolling out dough.

On a lightly floured surface, roll out one disc of dough into a 12” circle. Transfer crust to 9” pie plate and gently press to fit. Trim edge to a 1” overhang, then tuck under itself and crimp edges. Layer apples on top of crust, then pour caramel over apples.

Roll out second disc of dough into a 12” circle. Cut into 10 strips. Lay 4 strips over apples. Fold back the first and third strip and place a fifth slice over apples in the opposite direction and lay folded-back slices over the fifth slice. Fold back the second and fourth strip and repeat lattice top with remaining crust. Trim strips and press into crimped crust. Freeze for 15 minutes or until crust is well chilled.

Brush chilled crust with egg wash and sprinkle with coarse sugar. Place pie plate onto preheated baking sheet and bake until crust is very golden and filling is bubbling, about 50 minutes. If crust starts to darken too quickly, cover loosely with foil. Let cool on a wire rack at least 2 hours before serving.

Serve topped with more caramel and ice cream, if desired.
————————–

Pumpkin Chiffon Pie

By Lena Abraham
8 Servings

Ingredients

1 pie crust
3/4 c. granulated sugar
1 envelope unflavored gelatin
1 tsp. pumpkin pie spice, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz) can pumpkin puree
3 egg yolks
1/2 c. whole milk
3 egg whites
1/4 tsp. cream of tartar
Whipped cream, for serving

Directions

Preheat oven to 400F. Lightly grease a 9” pie dish with cooking spray.

On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and crimp the edges. Chill in the fridge for 30 minutes or freezer for 10 minutes.

Line crust with parchment paper and fill with dried beans or pie weights. Blind bake until edges are lightly golden, 18 to 20 minutes, then remove parchment and weights and bake 10 to 15 minutes more, until golden and fully baked. Let cool completely.

Whisk to combine 1/2 cup sugar, gelatin, pumpkin pie spice, and salt in a medium sauce pan.

In a medium bowl, whisk to combine pumpkin, egg yolks, and milk. Whisk until smooth, then pour into sauce pan and whisk to combine with sugar mixture.

Place saucepan over medium heat, stirring constantly, until mixture is hot and small bubbles are starting to form around the edges. Remove from heat, transfer to a large bowl, and cool to room temperature.

In a large bowl, combine egg whites and cream of tartar. Using a hand mixer or stand mixer, beat egg whites until soft peaks form. Add sugar a tablespoon at a time until all is used, and beat again until stiff peaks form.

Transfer 1/4 of the whipped egg whites to the bowl with the cooled pumpkin mixture. Gently fold to combine, then add remaining whipped egg whites and fold to combine. Pour mixture into cooled pie shell and smooth top. Refrigerate at least 4 hours, up to overnight, before serving. Slice and top with whipped cream and a sprinkle of pumpkin spice.
———————

Chocolate Grasshopper Ice Cream Tart

8 Servings
It’s crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the safe side.

Ingredients

3 tablespoons unsweetened cocoa powder
2 tablespoons malted milk powder, divided (optional)
1 14.3-ounce package Oreos, divided
3 tablespoons unsalted butter, melted
2 pints green mint chip ice cream
15 Andes crème de menthe thins or 8 After Eight mint chocolate thins
4 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon light corn syrup
Pinch of kosher salt
1/2 cup heavy cream

Special Equipment
A 9-inch springform pan

Recipe Preparation

Pulse cocoa, 1 Tbsp. malted milk powder (if using), and two-thirds of Oreos in a food processor until coarsely ground with no large pieces remaining. With motor running, gradually add butter; process, scraping sides once, until mixture resembles wet sand (do not overprocess). Press mixture very firmly into bottom and 1 1/2″ up sides of springform pan. Freeze until firm, 20–25 minutes.

Meanwhile, peel away sides of containers from ice cream. Cut ice cream into 2″ pieces and place in a medium bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Break remaining Oreos into large pieces; fold into ice cream along with mints.

Scrape ice cream into crust; smooth top. Freeze until hard, at least 1 day.

Just before serving, place chocolate, corn syrup, salt, and remaining 1 Tbsp. malted milk powder (if using) in a medium bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let sit until chocolate is melted, about 5 minutes; whisk until smooth. Pour over tart and spread to edges. Freeze until ganache is firm to the touch, 10–15 minutes. Cut tart into wedges with a hot dry knife to serve (run knife under hot water and wipe dry between slices).

Do Ahead: Tart (without ganache) can be made 1 week ahead. Once solid, wrap in plastic; keep frozen.

Recipe by Claire Saffitz
———————