Cheer Up Pumpkin

Recently, I found myself in what I can only describe as a pit of despair. While residing in the aforementioned pit, I said to myself, "Well, how did I get here?" I said myself, "Am I right or am I wrong?" I said to myself, "My God, what have I done?!"

It was this line of inquiry that lead me to my latest Pie-tastic project: Cheer Up Pumpkin. I needed something comforting, something wholesome, something that will always bring a smile to your face. A great pumpkin pie is just that. It's also simple to make. Pumpkin was the first pie I ever made by myself; I was thirteen and my grandmother and I were alone for thanksgiving, I made 4 and gave 3 of them to my very appreciative friends.

No case of the blues is a match for Cheer Up Pumpkin. This is a great recipe and it rivals any pumpkin pie I've had in a restaurant. The spices and texture are perfect. Trust me, I've sampled a LOT of pumpkin pies in my day.

Recipe
Ingredients

1 (15 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
Directions

Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.

Purely for cuteness sake, I used a cookie cutter to cut out a little gingerbread-man shape out of pie crust. I placed it in the center of the pie and sprinkled a pinch of ground cloves over the top before baking. Not only did this pie live up to it's name and succeed in putting a smile on my face, it was quickly eaten up by my happy happy housemates.





*Recipe courtesy of Eagle Brand Condensed Milk

Bridal Shower Pocket Pies

Last week was a crazy week of pie baking, so I'll keep it short and sweet and just get to the recipes.... each one is a separate post, just to keep things easily organized, but here's what you're getting....

• Banana-Nutella Empandas
• WP's Beach Peach Pie
• Apple-Blueberry Lattice Pie
• Bridal Shower Pocket Pies
  

Crazy Pie Week Recipe #4
Bridal Shower Pocket Pies

The day before I made these pies, the air-conditioning in my house broke, but I'd already agreed to make them for a friend's bridal shower and had all the materials. I toughed it out, but the house took quite a while to recover from having the oven at 400 degrees for an hour. In addition to the Banana-Nutella Empanadas from above, I also made Mixed Berry pocket pies. I used a Lattice Pocket Pie kit from Williams-Sonoma that I came across a while back with my mom. The lattice part is kind of a pain because you have to fish out all the little crust pieces, so after trying it once I just use the solid crust method. In progress photos are from the first time making this mixture, but it's the same recipe and I wasn't really in a photo mood while sweating profusely. The only photos from this batch are the ones on the rack.

Ingredients
pastry for a 9-inch double crust
2 cups frozen mixed berries
1/4 cup white sugar
2 tbsp flour
1/4 tsp cinnamon

Directions 

On the stovetop combine all the ingredients into a small saucepan & cook over medium heat stirring occassionally. Cook for 10-15 minutes until berries defrost & sauce starts to thicken. Break up any large berries or chunks.

Pour mixture in a bowl & place in the refridgerator to cool.
 

Roll out your pie dough & cut out circles with the bottom of the pocket pie kit, or using a 3-inch cookie cutter. Once the mixture has cooled, put 1 spoonful into the center of a circle. 

Moisten the edges of the circle with water & place another circle on top. Press down to seal & crimp with the mold, or using your fingers to seal & a fork to crimp the edges.

Place the pocket pies on a baking sheet lined with parchment paper & freeze for 15 minutes. Preheat the oven to 400 degrees. Bake for 15-20 minutes, or until golden brown.

Credit:
Me, with a little help from that pocket pie mold

Apple-Blueberry Lattice Pie

Last week was a crazy week of pie baking, so I'll keep it short and sweet and just get to the recipes.... each one is a separate post, just to keep things easily organized, but here's what you're getting....

• Banana-Nutella Empandas
• WP's Beach Peach Pie
• Apple-Blueberry Lattice Pie
• Bridal Shower Pocket Pies

Crazy Pie Week Recipe #3 

Apple-Blueberry Lattice Pie

This one was a specific request from my husband and a first attempt at a lattice top crust. I watched a quick video demo online for making a lattice top crust and was amazed at how simple it was! The woman in the video used a homemade crust and I just used the store bought roll out kind, and it worked great. I cut the strips with a pizza cutter and made my strips a little thinner than the video. The quarter turn totally did the trick and it was a lot easier than I expected.

Ingredients

pastry for a 9-inch double crust
5 cups fresh apples
1 cup fresh blueberries
1 tbsp fresh lemon juice
1/3 cup flour
3/4 cup white sugar
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp salt
2 tbsp butter 

Directions

Preheat your oven to 425°F

In a bowl mix your sugar, flour, cinnamon and salt. Mix together well.

Toss your apples, blueberries, lemon juice in a larger bowl and pour dry ingredients over top. Carefully mix together well.

Grab your pie crust.

Empty your apple blueberry mixture into your pie shell. Don't forget to dot your filing with your butter.

Cover up your beautiful filling with your top crust, following the directions in the video. Pinch your edges together and form a crust.

Vent to your liking and place in the oven. Bake for 15 minutes and lower temperature to 350. Bake for an additional 30 minutes or until brown.

Credit (with some modifications):
http://www.pieaday.com/2009/may/may_18th-23rd/apple_blueberry.html