Showing posts with label Pies and Tarts. Show all posts
Showing posts with label Pies and Tarts. Show all posts

Pumpkin Pie



Remembering the First Tastings: Pumpkin Pie Delights

Do you have vivid memories of your first encounter with certain foods? I certainly do! One particular memory that stands out is my first taste of pumpkin pie. It was during a Thanksgiving school celebration in second grade, where my teacher had prepared fresh, homemade pumpkin pies. Everything else from that day may have faded from my memory, but that first creamy bite of that delicious pie, while seated in my classroom chair, remains etched in my mind. This delectable treat has become a favorite that I could devour year-round, especially when served chilled, making it a perfect refreshing dessert in the warm climate of the Dominican Republic.


If you haven't yet experienced the pleasure of indulging in pumpkin pie or are in search of a delightful dessert for your Thanksgiving feast, I have adapted a recipe inspired by the classic favorite from Libby's. Their original back-of-the-can recipe has been cherished for years as a quintessential autumn and Thanksgiving delight.




Express gratitude for everything you have and cherish these moments with your loved ones. Share your beloved Thanksgiving recipes in the comments or tag me on Instagram @MarisCakesRD.


Pumpkin Pie







delicious homemade Pumpkin Pie


recipe


Pumpkin Pie

This classic homemade Pumpkin Pie Recipe with Vanilla Pie Crust is the perfect blend of creamy, smooth pumpkin filling and a flaky, buttery crust that melts in your mouth with every bite.

Ingredients: 
1 can Pumpkin (15 oz. / 425 g)
1 can Evaporated Milk (12 fl. oz. / 315 g)
2 large eggs 
¾ cup granulated sugar
1¾ teaspoons of pumpkin Spice (See notes for substitute)
½ teaspoon salt
1 pie dough for a 9-inch-deep plate (4-cup volume) Easy Pie Crust recipe here.
½ teaspoon of vanilla for the pie dough (optional)
Whipped cream to serve (optional)


Instructions:
1. Homemade Pie Dough: Prepare the pie dough according to the recipe, adding a touch of vanilla for extra flavor. Refrigerate the dough for 30 minutes. Roll it out into a 13” (33 cm) diameter disc to cover a 9” (23 cm) pie dish, leaving extra space for the border. Place the pie crust in the freezer for 30 minutes to chill. If using a glass pie plate, ensure it is PYREX or tempered oven-safe glass and allow it to sit for a few minutes to thaw before baking.

2. Pumpkin Filling: Combine sugar, spices, and salt. In a large bowl, beat the eggs, then stir in the pumpkin puree and the spiced sugar mixture. Slowly mix in the evaporated milk until evenly combined. Gently pour the filling into the pie shell.

3. Baking Instructions: Preheat the oven to 425°F and bake the pie for 15 minutes. Reduce the temperature to 350°F and continue baking for 40 minutes, or until a knife inserted into the center comes out clean. Allow the pie to cool on a wire rack before serving. Serve immediately or refrigerate to serve cold. Optionally, top with whipped cream before serving.



Notes:
a) While store-bought pie dough can be used, making your own dough will result in a tastier pie. Follow my Easy Pie Crust recipe for a flaky homemade crust. You can do it!

b) Substitute for Pumpkin Spice: I use my Autumn Spice Recipe found here, in my E-book Holiday Cakes. 


pumpkin pie recipe

This pumpkin pie is a true masterpiece, homemade with fresh ingredients and bursting with the rich, earthy flavors of pumpkin, cinnamon, nutmeg, and ginger. ENJOY! 






 If you enjoyed this homemade pumpkin pie recipe, you might also like the following recipes: 





 
 Give thanks to the Lord, for he is good; his love endures forever. - 1 Chronicles 16:34

Apple Almond Autumn Galette


En Español

What do you think about this extraordinary dessert? Did you know a galette is a freeform tart that can be prepared both sweet or savory, and that it is a specialty of Brittany, France? Well I did not, lol, all this time I thought it was Italian, shame on me! With its place of origin cleared up in my mind, I decided to prepared this delightful apple almond autumn galette on Friday.


It all started with a few apples placed in a fruit bowl in our dinning table. They needed to be converted into something spectacular to surprise my daughters. With only a few apples and my pâte brisée recipe I got to put a smile on the faces of my loved ones when they got home! After they tasted it I got "my mom is the best cook ever" and "my wife is the best" and lots of hugs and kisses!

It is very easy to prepare so hopefully this will inspire you to get in your kitchen and prepare this delicacy! I would love to hear about what your darlings will say when the taste it.

Creamy Lemon Tart


Lemons are definitely for lemon tarts... well I had mentioned before they were perfect for lemon curd, but they are also ideal for this tart. This is my favorite irresistible lemon tart recipe. I love the combination of the pie pastry crust with the slightly tangy creamy lemon filling with no butter. If you are looking for a perfect dessert to surprise your kids after school, this is the one... look no further.

In Dominican Republic we have Persian lime all year round; these are what we use for recipes that

Nectarine Fruit Crumble


This nectarine crumble is so delectable!! What I love about this dessert is the combination of pecans, oats and the fruit cooked in its juice. This is a dessert to enjoy and to prepare often because it is too easy to prepare. You can use this same recipe to prepare an apple crumble, pear or plum crumble.

I thank all my blog readers who write to thank, congratulate and greet me. You really surprise me and encourage me to continue publishing even though at times I feel I won't be able to continue blogging. God is my strength a guide in all I do, but you, readers are my motivation to continue with this blog. My daughters are also great inspiration a motivators because every time I post, it's one less recipe they can't say they do not know how to prepare, lol.


I mixed all the dry ingredients before adding butter for photo purpose, but the steps are a bit different. I will explain in the recipe's instructions below.

French Apple Tart


Today I share my version of French Apple Tart, the Classic Apple Tart, "Tarte aux pommes"!

I always bake Apple Pie, but this time I wanted to finally get to use my new tart pan and try something different. I was sure we were going to love this recipe, so I made this tart for the first time on my daughter Topaz's birthday. As I had mentioned in the post I dedicated to Crystal's on her birthday, HERE, we don't bake cakes for our birthdays, however there may be exceptions. It is not that we don't like cakes, but because I bake almost daily we get to eat good cake almost all the time, and that takes away the magic or surprise of  a birthday cake.This is why we prefer our favorite or any other exquisite dessert on birthdays.

The only thing I regret is that you won't be able to taste this by only reading this post, but let me assure you it was Délicieux!
Receta deTarta de Manzana en español: AQUÍ






I know you would like a piece right now....





French Apple Tart
For apple lovers this is a delicacy. It is an ideal tart to serve in any season. Very easy to make and to devour. Enjoy!
Ingredients:
  • Pie dough - Pâte Brisée recipe and step-by-step: HERE
  • 7 baking apples (3 for the purée, 4 to decorate)
  • ½ cup white or brown granulated sugar (100 g)
  • 2 Tablespoons butter (28 g)
  • A pinch of nutmeg or cinnamon
  • 2 Tablespoons lemon juice (30 ml)
  • ¾ cup icing sugar (96 g)
  • 2 Tablespoons diluted peach or apricot jam
  • vanilla ice cream or crème fraîche (optional)
Instructions:
1. Prepare pie dough following the instructions in Easy Pie Crust post. While dough is in the fridge, in a skillet melt butter, add the sugar, spices and the three apples previously chopped and sprinkled with 1½ teaspoon of lemon juice. Mix well. Simmer at medium heat for 10 minutes until apples are soft and can be easily mashed with a fork or back of a spoon. Cook until thickened, and cool.  2. Preheat oven to 375˚F (190˚C). Meanwhile peel the remaining apples, cut them into thin slices and sprinkle with lemon juice to prevent them darkening. Roll the chilled dough into a 13” circle and fit on a 11” tart pan. Gently press dough down so that the bottom and sides of pan are covered. Trim of any excess dough. Fill with the cooled applesauce. 3. Arrange the apples decoratively over filling, overlapping them. Sprinkle with the confectioner's sugar and place in middle rack of the oven. Cook until apples are tender and have a golden color, about 45 minutes. While tart is still hot, brush with diluted apricot jam. Serve cold or hot. If you would like, serve it with a scoop of vanilla ice cream or crème fraîche. Notes:
a) It is not necessary to grease the pan, because this type of dough already has enough grease.
b) Use any of these apples: granny smiths, golden delicious or macintosh apples. I used fuji apples.
 Total time: Yield: serves 10 


 En español: AQUÍ


This post is dedicated to my lovely daughter Topaz, may the Lord bless you with many more years of health, happiness an wisdom. Know always that you are my blue eyed princess!


My people have done two evils:They have turned away from me,the spring of living water. And they have dug their own wells,which are broken wells that cannot hold water. - Jeremiah 2:13


You are welcome to visit and follow my other blog: Delights and Wisdom.

Potato Pie

 
This potato pie or tart with its delicious filling is an excellent alternative to serving potatoes as a side dish for any meal. Additionally, you can serve it with salad for a light lunch. I hope you like it as much as everyone in my house does. From my kitchen to yours, enjoy!




Potato Pie Recipe 

Ingredients:
1 lb + 9oz potatoes, peeled and sliced thinly
2 scallions, chopped finely
1 red onion, chopped finely
2/3 cup heavy cream
2 eggs, lightly beaten
Salt and pepper
 
For the Pie dough: See steps and instructions on how to do it here: Easy Pie Crust.
2 ½ cups flour
1 cup (2 sticks) unsalted butter
1 teaspoon salt
1 teaspoon granulated sugar
3-6 tablespoons ice water



Instructions:
1. Lightly grease a baking sheet. Bring a saucepan of water to boil, then add the sliced potatoes and bring back to a boil, simmer for a few minutes. Drain the potato slices and leave to cool. Dry off any excess moisture with paper towels.

2. In a bowl, mix together the spring scallions, red onion, and the cooled potato slices. Stir in 2 tbsp and cream and plenty of seasoning.

3. Divide the pastry in half and roll out one piece to a 11.5-inch round. Roll the remaining pastry to a 10-inch round and cut a steam vent in the middle of the pastry.

4. Place the larger circle on to the baking sheet and fill with the potato mixture, leaving a 1/2-inch border. Brush this border with a little of the beaten egg.

5. Top with the other pastry disk, seal well, and crimp the edges of the pastry. Brush with the beaten egg and bake in a preheated oven, 400˚F for 30 minutes.

6. After 30 minutes of baking, mix the remaining beaten egg with the rest of the cream and pour into the pie through the steam vent. Return to the oven for 15 minutes, then leave to cool for 30 minutes. Serve warm or cold.


Note: You can use 1 pound ready -made puff pastry for this recipe if you want to skip preparing your own crust. The filling can be prepared up to four hours in advance.


I used the top of an olive oil bottle to make the steam vent.


After 30 minutes of baking, pour the mixture of egg and cream into the pie through the steam vent, and bake for 15 more minutes.









For out of the overflow of the heart the mouth speaks. The good man brings good things out of the good stored up in him, and the evil man brings evil things out of the evil stored up in him. - Matthew 12:34-35.

Easy Pie Crust



Looking to effortlessly create a delectable pie crust? Look no further...

For those seeking a homemade pie crust rather than a store-bought frozen alternative, I've got the perfect dough recipe for quiches and sweet and savory pies. This foolproof recipe is ideal for first-time dough makers, ensuring a seamless experience. 


If you're accustomed to purchasing pre-made pie crusts but have an interest in crafting your own, or if you're a DIY enthusiast, I'll divulge a time-tested pie crust recipe that has been my go-to for years. Additionally, I'll provide tips on customizing it for various recipes. This egg-free recipe promises delightful results every time!

Easy Pie Crust recipe


Recipe for an Easy All-Butter Pie Crust (Pâte Brisée)

Ingredients:
2 ½ cups all-purpose flour, plus extra for rolling
1 cup (2 sticks) unsalted butter, cold, and cut into 1-inch cubes (can be substituted with margarine)
1 teaspoon salt
1 teaspoon granulated sugar (for sweet pies I use 3-5 teaspoons)
4 to 6 Tablespoons cold water
 
Egg Wash for a pie: Optional. Gives the top crust a glossy finish and a nice golden color. 
Lightly beat the egg yolk with milk and brush on the surface of the pie with a pastry brush.
you'll need:
1 large egg yolk
1 Tbsp heavy cream, half and half, or milk


Instructions:
1. Cut the sticks of butter into 1-inch cubes and place them in the freezer for 20 minutes so that they become chilled.

2. Combine the flour, salt, and sugar in a bowl. This can also be done in a KitchenAid mixer or a food processor. Mix on low speed until combined, about 30 seconds. Add the butter and toss with your hands to coat each butter cube with flour, then mix on low (stir) until the butter lumps resemble coarse meal, with pea-sized pieces of butter. If you are using a stand mixer, I recommend covering the machine with a kitchen towel, as there may be a little flour splashing.

Mantequilla en cubos Pie Crust Facil (7) Pâte Brisée, masa de pie, Pie Crust Facil (9)

3. Add ice water one Tbsp at a time, pulsing until the mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.  It is better to under-process than over-process. This step could be done by hand, which is how I prefer to do it sometimes.

Pâte Brisée, masa de pie, Pie Crust Facil (10) Pâte Brisée, masa de pie, Pie Crust Facil (11)

4. Remove dough from machine and place on a clean surface. Gently shape into two discs. Knead the dough just enough to form the discs, do not over-knead. Little bits of butter in the dough should be seen, this is what makes the crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 30 minutes.

Pâte Brisée, masa de pie, Pie Crust Facil (12) Pâte Brisée, masa de pie, Pie Crust Facil (13)

5. Remove one crust disk from the refrigerator. Roll it out with a rolling pin on a lightly floured surface to form a 12-inch circle, about 1/8 to 1/4 inch thick. As you roll out the dough, check if it is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to prevent sticking. Carefully place the rolled-out dough onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

Masa quebrada, Pie Crust Facil (14) Masa quebrada, Pie Crust Facil (15)

6. Add filling to the pie.

7. Roll out the second disk of dough. Remember to cut 3 slashes or small shapes for steam vents, and gently place them on the top of filled pie. Pinch edges firmly together. Trim excess dough with kitchen scissors, leaving a ½ - ¾ inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork.


Do not extend crust beyond the edges of the plate, to avoid breakage or burned edges.



To prevent pie edges to burn you could use Pie Crust Shields such as:

Pie crust shield Pie Crust Facil (1) Pie Crust Facil (5)

This is an a homemade pie crust shield, this option works well and can be done for all types and sizes of pans.
 
Protetor de orilla de pie casero Pie Crust Facil (4)
 

Variations of this crust

a) Butter and shortening for flaky crust: Use ½ cup (1 stick) unsalted butter ½ cup of all-vegetable shortening and 2 Tablespoons granulated sugar or ½ cup of confectioner’s sugar. Check my Apple Pie Flaky Dough recipe in Vermont Style Apple Pie.

b) A butter crust with ground almonds for sweet pies: Use 2 cups of flour, and ½ cup of ground blanched almonds or almond flour and use 1-2 heaping teaspoons of brown sugar. Follow the directions for the All Butter Pie Crust (Pâte Brisée) above.

c) Chocolate Pie Dough: Substitute 1/4 cup of flour for 1/4 cup of cocoa powder and add 5-7 Tablespoons of superfine sugar.  Proceed to follow all the steps in the preparation of Pâte brisée.

d)  Pre-baked Pie Crust. Ideal for Quiches and Custard Pies: Follow all the steps above for the All Butter Pie Crust (Pâte Brisée) until you reach the point where it says to add the filling. Instead of adding the filling, freeze the crust in the pan for 30 minutes. This is an essential step in pre-baking; otherwise, the crust will slip down the sides.

When the pie crust is sufficiently chilled, line it with wax paper or aluminum foil. Fill it up to two-thirds full of pie weights, dry beans, or rice. Bake at 375°F with the weights for 20 minutes. Remove from the oven, let it cool for a few minutes, and carefully remove the pie weights. Poke small holes in the bottom of the pie crust with a fork and return to the oven (without the weights) for an additional 10 minutes, until the crust is golden. Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie to prevent the edges from getting too dried out and burnt. Note: The beans or rice you use as weights can be saved in a zip-lock bag for future baking use.



How to Make a Lattice Top on a Pie

Here is the easiest way (for me) to do a lattice top, it can also be done directly in the pie filling but if you are a new baker, the way I show you today is better because you have more flexibility to correct any errors and do not take the risk of dirtying the stripes of dough with the filling. I hope the pictures help you get the idea.

enrejado para pies (1) enrejado para pies (2)
enrejado para pies (3) enrejado para pies (4)
enrejado para pies (5) enrejado para pies (6)
enrejado para pies (7) enrejado para pies (8)





apple pie


If you found this Easy Pie Crust step-by-step guide helpful, you'll love Mari's collection of delectable recipes:

 
 



But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law. - Galatians 5:22-23.

Recipes and Tips