Fabulous Fall Pie Recipes
Apple, Pumpkin and Buttermilk Pie Plus the Best Pie Crust Recipe
Fall has so many extraordinary tastes. Here are a few pie recipes that will make your family jump for joy this Fall season.
Fall is here, the time for picking apples from the orchard, and selecting pumpkins from the patch. These pie recipes are sure to help you make good use of your autumn harvest treasures.
Best Pie Crust (use for any pie below)
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup chilled butter or stick margarine, cut into small pieces
- 1/4 cup vegetable shortening
- 1/2 teaspoon cider vinegar
- 5 to 7 tablespoons ice water
Directions:
- Combine two cups flour with 1/2 teaspoon salt in a bowl.
- Cut in butter and shortening with a pastry blender or 2 knives, until mixture resembles coarse meal.
- Add vinegar and enough ice water, (1 tablespoon at a time) blending with a fork, until dough is moist.
- Divide dough in half. Gently press each half into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap.
- Roll one half of dough, still covered, into a 12-inch circle; chill.
- Roll other half of dough, still covered, into an 11-inch circle; chill.
Mom's Apple Pie
Ingredients:
- 6 cups apples, peeled and finely chopped
- 1 tablespoon fresh lemon juice
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Cooking spray
- 2 teaspoons light cream
- 1 tablespoon granulated sugar
Directions:
- To prepare filling, combine apples and lemon juice in a large bowl.
- Combine 1/2 cup granulated sugar, 1/3 cup brown sugar, 3 tablespoons flour, cinnamon, and 1/4 teaspoon salt.
- Sprinkle over apple mixture, tossing well to combine.
- Fill 1 pie crust.
- Top with a second crust, if desired.
- Bake on a cookie sheet at 450° for 15 minutes. Reduce oven temperature to 375°. Bake 45 minutes or until golden.
Fresh Pumpkin Pie
Ingredients:
- 1 medium sugar pumpkin
- 1 tablespoon butter
- 3/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 4 eggs, lightly beaten
- 1 cup honey, warmed slightly
- 1/2 cup light cream
- 1/2 cup heavy whipping cream
Directions:
- Cut pumpkin in half, and remove seeds.
- Spread butter on the cut surface.
- Place cut side down on cookie sheet lined with parchment paper. Bake at 325 degrees until the flesh is tender when poked with a fork. Cool until just warm. Scrape away the peel.
- Either mash, or puree in small batches in a blender.
- In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, and cream.
- Pour filling into pie shell.
- Bake at 400 degrees F for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.
Buttermilk Pie
Ingredients:
- 3 eggs
- 1 cup buttermilk
- 1-1/2 cup sugar
- 3 rounded tablespoons flour
- 1/4 cup margarine, melted
- 1 teaspoon vanilla
- 1 pie crust (recipe above or ready-made)
Directions:
- Beat eggs well.
- Add buttermilk and vanilla.
- Combine sugar and flour in a separate bowl. Add to the egg mixture and mix well.
- Pour into pie crust.
- Bake at 350 degrees until set.
The copyright of the article Fabulous Fall Pie Recipes in Pies/Cookies/Squares is owned by Denise Oliveri. Permission to republish Fabulous Fall Pie Recipes must be granted by the author in writing.
