Wednesday, November 13, 2013
I promised to make a pie for the monthly neighborhood book club gathering last night and had everything I needed on hand to make Pumpkin Pie. So I made two! I left the extra one at home for my husband to enjoy. I'll let you in on a little secret with these pies. They're actually Butternut Squash Pies. I may have used butternut squash in my pumpkin pie before, but I can't remember. At any rate, the German word for "butternut squash" is "Kuerbis". "Kuerbis" is in fact the same word used for any old pumpkin, so I figured butternut squash would work in the pie. I couldn't tell the difference, and I like to think I have a discerning palate. I shall definitely do this again, especially if butternut squash is more readily available and/or cheaper. Recipe can be found here.
Current Pie Tally: 126
The crappy week that I mentioned in my last post was the result of my new baby boy waking up every three hours to nurse, even at night, FOR AN ENTIRE WEEK. That made for some serious sleep deprivation for me. Couple that with my husband working late almost every night and it was tough going indeed. The baby's increased hunger led to my own increased hunger, so I whipped up this pie with said baby strapped to my chest one night while my husband was bathing my toddler. It baked to perfection and was a much-deserved sweet reward for trying times. Recipe can be found here.
Current Pie Tally: 124
This Cranberry Apple Pie marked the start of a very crappy week for me, hence Crapple Pie. Perhaps it's cursed, which is a shame, because the cranberry tartness really makes this one sing. I also dappled in a different kind of crust for this one. I recalled the one other time that I have made it, Thanksgiving quite a few years ago, and remembered that the crust was nice and flaky and chewy. The secret? More butter of course! The crust recipe can be found here. You'll need to double it to make a top AND bottom crust. And now for my slam-dunk recipe:
Cranberry Apple Pie (makes one deep dish 10" pie)
enough butter crust for top and bottom of pie
3/4 c. white sugar
1/2 c. cranberry pomegranate juice
2 c. or 8 oz. cranberries
3/4 c. brown sugar
2 lbs. Granny Smith apples (peeled, cored and cut into thick slices)
2 lbs. Stayman or Winesap apples (peeled, cored and cut into thick slices)
2 T. flour
1 t. lemon juice
1/2 t. cinnamon
2 T. butter
Simmer white sugar, cranberries, and cranberry pomegranate juice for about 25 min. or until all liquid evaporates. Cool and set aside. Toss remaining ingredients, except for 2 T. butter. Roll out bottom crust and place in pie dish. Spread cranberry mixture on bottom of pie. Next dump in the apple mixture. Cut up 2 T. butter into a bunch of little pieces and sprinkle over top of apple mixture. Roll out top crust and place over top - crimp and seal. Cut a steam vent in the top crust. Freeze 10 min while the oven preheats to 400F. Bake at 400F for about 23 min, then at 375F for another 60-70 min. Cool slightly and enjoy!
Current Pie Tally: 123