Let’s take a step away from pumpkin right now.
It may be the beginning of another great and promising pumpkin season, but it’s also apple season. I recently put some honey crisp apples to good use in a two-crust apple pie using a recipe from the Joy of Cooking cookbook. I know you’re normally supposed to bake with tart apples, but these honey crisp babies did not make the pie too sweet. I can assure you it was DELICIOUS.
Latticed pies might seem daunting, but they’re actually not that hard to make. I started mine with two homemade pâte briseé crusts, but you can use just about any homemade or pre-fabricated pie crust you want. I’ll get back to the latticing later; first: the pie recipe.
Apple Pie (version I. One 9-inch double-crust pie) from Joy of Cooking.
"Line a 9-inch pie pan with half the [pie] dough [or pre-made crust, if that’s what you’ve decided to use]. Position a rack in the lower third of the oven. Preheat the oven to 425°F. Peel, core, and slice 1/4 inch thick:
"Combine in a bowl with:
"Let stand for 15 minutes, stirring several times, so that the apples soften slightly. Pour the filling into the bottom crust and gently level with the back of a spoon. Dot the top with:
Cover the pie with the upper crust [as I’ll describe below]. Sprinkle with:
"Bake for 30 minutes. Slip a baking sheet under the pie, reduce the oven temperature to 350°F, and bake until the fruit feels just tender when a knife is poked through a steam vent and juices have begun to bubble through the vents, 30 to 45 minutes more [this last bit doesn’t totally apply with a latticed crust, because the lattices form lots of natural steam vents you can look and poke through, and the juice doesn’t really bubble all the way out the top]. Cool completely on a rack, 3 to 4 hours. If you wish to serve the pie warm, place it in a 350°F oven for about 15 minutes. The pie is best the day it is baked, but it can be kept at room temperature for 2 to 3 days."
Now to that latticed crust:
Roll out your second pie crust in the same way you would roll out a crust to fit in a pie pan. Take a knife and cut the crust into long, 1/4- to 1/2 inch strips. Lay the first strip horizontally across the pie, close to the (nearest-to-you) edge of the pie pan. I usually trim the edges as I lay the strips down, pressing the edges of the strips into the top edges of the bottom crust.
Take the second strip, and lay it vertically (perpendicular to the first strip) close the to the right edge of the pan, and trim and press the edges. Continue doing this, alternating horizontal and vertical strips, until you end up at the left and top edges of the crust. If I have a lot of extra pie crust, I will sometimes roll it out into a long strip, then twist it and press that around the edge of the crust, sandwiching the latticed edges with the top edges of the bottom crust. Sometimes I also take a fork and press the edges down with the tines — which I did for the crust pictured above.
To add to Joy of Cooking's crust topping, I measured the cinnamon and sugar into a bowl, then ground in about a tablespoon of Trader Joe's Sugar, Chocolate & Coffee Bean Grinder. I mixed it up with a fork, then used a big spoon to scatter the sugar mixture all over the top of the crust.
We had our first taste of this pie á la mode with Guinness ice cream that a friend had made. Yum.
Don’t forget to save the seeds this fall as you scoop and carve or cook your pumpkins!
Pumpkin seeds make a delicious snack, especially after being roasted in the oven. It’s easy!
It doesn’t matter how many seeds you have. Clean the pumpkin from them and rinse them off. Then soak the seeds overnight in a bowl of lightly salted water. Drain the water and rinse the pumpkin seeds, then spread them out on a baking sheet.
If you want, you can dust the seeds with seasoning or a little bit more sea salt before they go into the oven. They can be savory or sweet, or you can also just leave them plain.
Set the oven to 200 degrees and allow the seeds to roast for 2-3 hours. I check them every 30-45 minutes, stirring them with a spoon to ensure all the seeds roast evenly and don’t stick to the pan.
Be sure to let the seeds cool before you start eating them all!
And now you know.
The link we shared yesterday featuring recipes for fall ingredients was too good not to follow up with.
I decided to make breakfast this morning sort of like the Pumpkin Spice Oatmeal (#8) on that list by Greatist — but without the oatmeal. So here you have it:
Pumpkin Maple Yogurt
In a small dish, I combined the following:
Stir it well, and enjoy. I had to force myself to eat slowly, because it was pretty darn good.
Depending on your taste preferences, you can use a flavored or sweetened yogurt instead of plain, sweetened or unsweetened pumpkin, and flavored or natural cereal. I found this mixture to be just sweet enough for breakfast.
And if you haven’t made your own pumpkin yet to get you through the fall, check out our past post on DIY pumpkin puree. It’s cheaper and better for you than buying the canned stuff. (Cheaper, especially up in Seattle right now where sugar pie pumpkins are 3 for $5, regardless of weight! I bought three big’uns on Saturday and pureed enough pumpkin to get me through October.)