My Favorite Thanksgiving Pies
I promised in a previous post that I would share the absolutely delicious pies we had at our Friendsgiving celebration this past weekend, so here goes! I made a french silk pie & a pumpkin pie and my friend Manon made a glorious apple pie.
Pretty, right?! They tasted as good as they look.
Tartine's Flaky Tart Dough:
(makes two 9 or 10 inch shells)
1 tsp salt
5 1/2 oz water, very cold
1 pound all-purpose flour
10 1/2 oz unsalted butter, very cold
Mix the salt and water and stir to dissolve. Cut butter in 1 inch cubes and scatter the pieces over the flour. Using a pastry blender or two knives, cut the butter into the flour until mixture forms large crumbs and some of the butter is still in small pieces, about the size of peas. Drizzle in the water/salt mixture and toss with fork until it forms a shaggy mass. Gently mix the dough (you can use your hands) until it comes together into a ball, but isn't completely smooth. You should still be able to see pieces of butter in the dough. On a lightly floured surface, divide the dough into two equally-sized balls. Flatten into disks, about 1 inch thick, and wrap in plastic. Chill in the fridge for at least 2 hours. Roll your dough out until about 1/8 inch thick. Lift and rotate your dough every so often just so it doesn't stick. Cut out a round about an inch and a half larger than your dish. Transfer the round to your dish.
For recipes that call for unbaked shells, refrigerate until ready to use.
For recipes that call for partially or fully baked shells, chill for 30-60 minutes, or until firm to the touch. Preheat the oven to 375 degrees. Line your pastry shells with parchment paper and pie weights (I just use dry beans for my weights). For a partially bake shell, bake about 20 minutes. Remove from oven, take out the weights and paper, and return the shell to the oven to to bake for a few minutes longer. For a fully baked shell, bake until the surface looks light brown, about 25 minutes. Remove weights and paper and return to the oven to bake until golden brown, about 5 more minutes.
Let shells cool completely on wire racks before filling.
Old Fashioned Apple Pie:
2.25 lbs green apples
.5 oz lemon juice
8 oz sugar
.75 oz cornstarch
Pinch of salt
Pinch of cinnamon
1/4 tsp nutmeg
.75 oz butter
Peel and slice your apples, then toss with lemon juice to coat. Mix together your dry ingredients and add to apples. Toss gently until well mixed. Fill pie shell and dot the top with pieces of butter before covering with top crust. Bake at 400 degrees for about 45 minutes. Serve hot or chilled.
French Silk Pie:
4 0z. semisweet chocolate
2 sticks butter (softened)
1.5 cups sugar
1 tsp vanilla
3 cups heavy cream
Chocolate shavings for garnish
Melt chocolate in a double boiler. Set aside and let cool for about 10 minutes, until room temperature. Using a paddle attachment, cream together butter and sugar on medium-high until fluffy, about 1-2 minutes. When melted chocolate has cooled, gradually add to the butter/sugar mixture. Beat on medium-low until thoroughly combined. Add vanilla, beat tip combined. Switch to whisk attachment. Add one egg at a time, beating for 5 minutes on medium after each addition (20 minutes total). Pour filling into baked pie shell and chill for at least 2 hours. Top with whipped cream and garnish with chocolate shavings.
Tartine's Pumpkin Pie:
18 oz pumpkin puree
3 large whole eggs
1 large egg yolk
8 oz heavy cream
2 tbsp brandy (I didn't have any, so I used 1 tbsp of vanilla instead)
3.5 oz light or dark brown sugar
1 tsp cinnamon
1 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp nutmeg
1/8 tsp black pepper (I skipped this part)
1 tsp salt
Lightly sweetened lightly whipped cream for serving
In a mixing bowl, combine the pumpkin puree, whole eggs, egg yolk, cream, and brandy and whisk to mix well. In a second bowl, combine the dry ingredients and stir to mix. Whisk sugar mixture into pumpkin mixture. Pour filling into the pie shell and smooth the top if needed. Bake the pie until just set but still slightly wobbly in the center, about 1 hour. The filling will continue to set while it cools. Let the pie cool on a wire rack. Serve warm, room temp, or chilled with whipped cream.
And here's an adorable picture of my BFF and our pies!
Hope you all enjoy these recipes and I hope you have an absolutely fabulous Thanksgiving!
Flaky Tart Dough | Recipe Source: Tartine Cookbook
Apple Pie | Recipe Source: My Mom
French Silk Pie | Recipe Source: Gimme Some Oven
Pumpkin Pie | Recipe Source: Tartine Cookbook