1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold butter
2 to 3 tablespoons cold water
1/4 cup sugar
1 (15-ounce) can pumpkin
2 large Eggs, slightly beaten
1 cup heavy whipping cream
1/4 cup pure maple syrup or maple-flavored syrup
2 teaspoons pumpkin pie spice
1/2 cup pecan halves
3 tablespoons pure maple syrup or maple-flavored syrup
1/2 cup whipping cream
Pecan halves, if desired
How to make
Heat oven to 375°F.
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in water until flour is just moistened.
Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
Combine sugar, pumpkin and eggs in bowl. Add all remaining filling ingredients; mix well. Pour into prepared pie crust. Cover edge of crust with 2-inch strip of aluminum foil. Bake 40 minutes. Remove aluminum foil. Continue baking 15-25 minutes or until knife inserted in center comes out clean.
Arrange pecan halves on top of pie; drizzle or brush 1 tablespoon maple syrup over pecans.
Beat whipping cream at high speed in bowl until soft peaks form. Gradually add remaining 2 tablespoons maple syrup; continue beating until stiff peaks form. Spoon dollops of whipped cream unto pie; garnish with additional pecan halves, if desired.
For the apples
4 baking apples (Honeycrisp, Braeburn, Pink Lady)
1/2 cup chopped pecans
1 tbsp butter
1 tbsp brown sugar
1/4 tsp ground cinnamon
2 quart water
2 eggs, beaten
1/4 cup sugar
For the crust
2 1/2 cups unbleached all purpose flour
2 sticks butter, cubed
1 tsp salt
1 tbsp sugar
1/2 cup iced water
For the apples:
1. Cut lemons and squeeze juice into water in a large bowl.
2. Cut thin slice off of bottom of each apple so they will sit upright.
3. Peel each apple.
4. With a melon baller, core each apple leaving the bottom quarter intact.
5. Place apples in lemon water.
6. Melt butter in skillet over medium heat.
7. Add brown sugar and cinnamon to melted butter.
8. Add chopped pecans to butter and sugar mixture.
9. Cook for 3-4 minutes, stirring regularly.
10. Remove from heat and cool.
11. Remove apples from water and dry thoroughly.
12. Fill apple cavities with pecan mixture.
For the crust:
1. Cut the butter into 1/2 inch cubes.
2. Place butter in the freezer for 15 minutes.
3. Mix flour, salt, and sugar.
4. Place flour mixture in the freezer for 5 minutes.
5. Place the butter and flour in the bowl of a food processor.
6. Pulse several times until butter is in pea-sized pieces.
7. Place in large bowl.
8. Add water to mixture one tablespoon at a time, blending with a fork.
9. Continue adding water and mixing until the dough sticks together.
10. Form the dough into a ball without over-handling.
11. Cut the dough into 2 equal sized portions.
12. Wrap dough portions in plastic wrap and refrigerate for 30 minutes.
13. Take a dough portion and flatten into a disk.
14. On a floured surface, roll dough to 1/8 inch thickness.
15. Cut 7"x7" squares of dough.
16. Repeat with second portion of dough
To assemble dumplings:
1. Place apple in the middle of dough square.
2. Take two opposite corners of dough square and bring to top of apple.
3. Wet one corner with water and overlap other corner.
4. Bring other two corners to the top of the apple, tucking dough in as you would when you wrapping a box.
5. Wet dough and overlap corners to seal dough.
6. With dough scraps, cut 8 leaf shapes.
7. With a knive, make an indention down the center of each leaf.
8. Make 3 diagonal indentions on each side along the main vein of the leaf.
9. Wet the back side of the leaves and place on the top of each dumpling.
10. With a basting brush, apply egg wash over each dumpling.
11. Sprinkle sugar over each dumpling.
1. Preheat oven to 425 degrees.
2. Place the dumplings on a baking sheet.
3. Bake for 10-12 minutes.
4. Reduce heat to 375 degrees and bake for an additional 20-25 minutes until crust is light brown.
5. Serve with a scoop of vanilla ice cream.
1 1/3 c
all purpose flour
sour cherries, pitted
refrigerated pie crusts
In a large bowl, mix sugar and flour. Stir in cherries. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over cherries.
Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
Bake 35 to 45 minutes in a 425 degree oven, until crust is golden brown and juice begins to bubble through slits in crust.
Cool on cooling rack at least 2 hours before serving.
lb Golden Delicious apples, peeled, cut into 1 1/2-inch chunks (8 cups)
tablespoons Gold Medal™ all-purpose flour
teaspoon ground cinnamon
box Pillsbury™ refrigerated pie crusts, softened as directed on box
tablespoons honey, if desired
Move oven rack to lowest position. Heat oven to 400°F. In large bowl, mix apples, 1/3 cup honey, the flour and cinnamon, tossing to coat.
Place 1 pie crust in 9 1/2-inch glass deep-dish pie plate as directed on box. Spoon apple mixture into crust, mounding in center. Top with second crust; seal edges and flute. Cut 4 slits in top crust to allow steam to escape. Place pie plate on cookie sheet.
Bake on lowest oven rack 55 to 60 minutes or until crust is golden brown and filling is bubbly. Brush with 2 tablespoons honey. Cool completely on cooling rack, about 4 hours.
Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
In large bowl, mix blueberries, 1/2 cup of the sugar, the tapioca and lemon juice. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top crust with milk; sprinkle with remaining 1 tablespoon sugar.
Place foil or cookie sheet on oven rack below middle rack to catch any spills. Place pie on middle oven rack. Bake 40 to 45 minutes or until crust is golden brown and filling is bubbly. After 30 minutes of baking, cover crust edge with foil to prevent excessive browning, if necessary. Cool at least 2 hours before serving. Serve warm or cold.
For the pate a choux puffs
1 cup water
1/2 cup unsalted butter (1 stick)
1/2 teaspoon sugar
1/4 teaspoon salt
1 cup all purpose flour
4 large eggs
For the cream filling
3 egg yolks
1/4 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon kosher salt
3/4 cups milk (dairy, nut, soy, or coconut milk)
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream
For the toppings
1 tablespoon unsalted butter
3 1/2 apples (I used Golden Delicious, peeled, cored, and cut into 1/4-inch thick slices)
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
a pinch of kosher salt
4 ounces salted caramel sauce, plus extra for garnish
To make the pate a choux puffs:
Preheat the oven to 425 degrees F, and line 2 baking sheets with parchment.
Place the water, butter, sugar, and salt in a large saucepan.
Cook over medium-high heat, until the butter is completely melted and the mixture is simmering.
Add in the flour all at once and continue to cook, stirring, for about 5 minutes, or until the dough gathers into a ball and a film begins to form on the bottom of the pot.
Transfer the mixture to a mixing bowl, and beat on medium speed.
Drop in the eggs, one at a time. Allow each egg to become fully incorporated before adding the next (about 30 seconds to a minute).
Pipe or spoon the dough onto parchment-lined baking sheets, allowing about 3 inches in between each puff.
Bake for 25-35 minutes, or until very dry looking, puffed, and deep golden brown.
To make the cream filling:
Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface.
Add the hot milk to the egg mixture, a little at a time, whisking to combine.
When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat.
Cook the pastry cream, whisking, until thickened.
Remove from heat and stir in the vanilla.
Pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. Use the back of a ladle to press the mixture through the sieve.
Press a layer of plastic wrap directly onto the surface, and refrigerate until completely cool (about 2 hours)
Whip the cream until it holds stiff peaks.
Fold the cooled pastry cream into the whipped cream.
To make the toppings:
Melt the butter in a large skillet, over medium heat.
Add the apples, sugar, cinnamon, and salt.
Cook, stirring occasionally, until the apples have softened slightly (about 5 to 10 minutes).
Slice the pate a choux puffs in half horizontally and layer the bottom half with 5 to 8 slices of cooked apples and about 1/4 cup of cream filling.
Sandwich with the top half of the puff and drizzle with Simply Perfect Salted Caramel Sauce.
14 oz French bread stale
1 3/4 lb gala apples
4 Tbsp butter
2 1/2 Tbsp flour
2 tsp apple pie spice
3/4 cup brown sugar
1 cup water
4 Tbsp unsalted butter melted
2 1/4 cups whole milk
2 tsp vanilla extract
1/2 cup brown sugar
1 tsp apple pie spice
1 tsp cinnamon
Optional: ice cream for serving
About 24 hours before preparing this bread pudding, cut bread into 1/2 inch cubes and spread it out on a large baking sheet. Leave it out to get stale for about a day.
Apple Pie Filling:
Peel, core and dice apples.
In a medium sauce pan, over medium heat, melt butter. Add flour and stir well with a whisk. Add 3/4 cup of brown sugar and stir well.
Add diced apples, apple pie spice and water, stir and cover. Cook over medium heat until the apples are soft, stirring occasionally. (10-15 minutes.)
Take off heat and strain through a strainer, saving the juices. You will be using the juice to top off cooked bread pudding.
Let the cooked apples cool a bit.
Preheat the oven to 375 and lightly grease a 9x13 casserole dish.
Spread stale bread in the baking dish evenly. Spread apples all over the bread evenly. Move it around a little to let some apples get between the bread.
In a large mixing bowl, whisk eggs, milk, melted butter, vanilla extract, 1/2 cup of brown sugar, apple pie spice, and cinnamon.
Pour egg mixture all over the bread and apples. Press down on bread lightly and put in the oven.
Bake for 35-40 minutes. You can check for doneness by touching in the center, if it feels dense and firm, the eggs are cooked.
Pull bread pudding out of the oven and pour saved juices from cooking apples all over the bread pudding.
Serve bread pudding warm and with a scoop of vanilla ice cream on top.
2 9-inch pie crusts (one for the top crust, one for the bottom crust)
1/4 cup all-purpose flour
3/4 cup brown sugar, packed
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Dash of salt
2 Tablespoons butter
6 cups (about 5 medium) peeled, cored, thickly sliced apples
1. Preheat oven to 425 degrees F.
2. Mix brown sugar, cinnamon, nutmeg, flour, and salt.
3. Cut each of the apple slices in half. Stir the apples into the sugar mixture.
4. Place into pie crust, dot with butter. Cover with top crust, and slit evenly to let steam escape. Seal the top crust to the bottom by pinching the edges together.
5. Cover edge of the crust with a three inch strip of aluminum foil.
6. Bake 40-50 minutes, until crust is brown and juice begins to bubble through top.
Preheat oven to 350°F. Mix eggs, milk, sugar, butter, allspice, vanilla and cinnamon in large bowl until well blended.
Stir in bread cubes, apple, raisins and walnuts. Spread evenly in greased 11x7-inch baking dish.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm.
tablespoons powdered sugar
oz cream cheese, softened
can (8 oz) Pillsbury™ refrigerated crescent rolls
teaspoons apple butter
cup butterscotch chips
teaspoon canola oil
Heat oven to 350°F. Lightly spray cookie sheet with cooking spray. In small bowl, mix 2 tablespoons of the powdered sugar and the cream cheese; blend well.
Separate dough into 8 triangles. Spoon 1 teaspoon cream cheese mixture and 1/2 teaspoon apple butter onto shortest side of each triangle. Loosely roll up, starting at shortest side, rolling to opposite point. Place point side down on cookie sheet; curve into crescent shape.
Bake 13 to 14 minutes or until golden brown. Cool 5 minutes.
Meanwhile, in small microwavable bowl, microwave butterscotch chips uncovered 45 seconds to 1 minute or until soft. Add oil; stir until smooth. Sprinkle crescents with remaining 1 tablespoon powdered sugar. Drizzle with butterscotch mixture.
To quickly soften cream cheese, in small microwavable bowl, microwave cream cheese uncovered on High 15 to 20 seconds. Stir until smooth.
These crescents are best served warm. Store leftover crescents in single layer tightly covered up to 1 day.
2 cups pureed butternut squash (about 900g)
14 ounces sweetened condensed milk (400g)
2 large eggs
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon freshly ground black pepper
½ teaspoon salt
For the crust:
1 1/4 cups unbleached all-purpose flour (about 160g)
1 tablespoon sugar
1/4 teaspoon salt
1 stick cold unsalted butter (4 oz. or 115g, cut into small cubes)
3 tablespoons ice water
1 egg (beaten with 1 tablespoon water)
Preheat your oven to 425 degrees F. In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, spices and salt until smooth. Set aside.
Prepare your pie dough. In a large bowl, combine the flour, sugar, and salt. Use a pastry cutter or 2 butter knives to cut the butter cubes into the flour mixture, until the mixture resembles coarse crumbs. Add the water and stir in with a fork until the dough just comes together.
Transfer to a lightly floured work surface and squish the dough together into a ball. Flatten it into a disk and use a lightly floured rolling pin to roll it out into a 12-inch round. Arrange the dough in a 9-inch pie plate.
Whisk together the filling mixture again to ensure it’s well-combined, and pour into the prepared pie shell. Take your egg wash mixture and brush the edges of the crust.
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue baking for about 35 minutes more, or until a butter knife inserted on the outer edges of the pie comes out clean. Serve with whipped cream or ice cream!