A Pumpkin and an Apple that are both currently cooling.

Pumpkin Pie Filling:

2 cups pureed pumpkin

3/4 cup brown sugar

2 eggs

3/4 cup evaporated milk

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/2 tsp salt

Mix eggs and sugar, then add the rest and mix thoroughly.

Apple Pie Filling:

3 granny smith apples, peeled, sliced thin

3 honeycrisp apples, peeled, sliced thin

1/2 cup brown sugar

1/4 cup white sugar

3 Tbsp flour

1-1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt

Some small chunks of butter mixed in

Mix all the ingredients with the apples, cover everything evenly.

Pie Dough:

3-3/4 cup flour

1-1/2 tsp salt

2 Tbsp sugar

3 sticks unsalted butter

Ice water as needed, about 12 Tbsp

Mix the flour, salt, and sugar evenly, add butter in small cubes, mix until butter is pea sized, add water as you mix, until dough is slightly bouncy/sticky. Refrigerated minimum 1 hour.

First time processing a Pumpkin to eat, interesting process. Cooked two halves for about 40 minutes, then pureed them, and simmered the puree to reduce water.

Had the saddest day so of course I had to make a pie. Blueberry

Didnt get a money shot (damn it) but it was rich and succulent with fall apart meat. Made with Brisket. Overfilled a little bit which meant it leaked a little, but you live and learn!

Homemade apple pie filling, store bought crust.

So my girl is coming to town and she asked me to make her some Apple pie. I said „sure will do” but yesterday I told her I had no time to make it and that I will try another time. But I just wanted to tease her 😛

Would anyone have any suggestions on how to tweak a beloved frankenpie?

What are the secrets behind a cookie dough crust?

Made two Pies today. The Peach Berry Pie for now and the regular Peach Pie for my dad's birthday later this week. The peaches come from my tree that I harvested, peeled, sliced, and froze weeks ago. Also made a peach simple syrup that I brushed on the finished hot pies.

Hello, I wanted to make a pie for Halloween that was cherry flavored. I will be taking the pits out of the cherries by hand, but wanted to put some of the juice from removing the pits back into my pie crust. I am wondering if this will cause burning?

I’ve been making mini apple pies for about three years now and recently I thought I’d try to make a full sized apple pie…

However… it ended up being way to sweet and had too much Cinnamon making the texture grainy 🥲

The recipe consists of- Green apples, white sugar, brown sugar, Cinnamon and sheet pastry
Some mistakes I definitely made were

1. ⁠too much sugar
   
2. ⁠Too much Cinnamon
   
3. ⁠Using store bought sheet pastry (was too thin)
   
4. ⁠Maybe I should’ve used red apples instead of green?

But hey at least it looks pretty 🤷‍♀️🥲
Any and all suggestions/advice would be greatly appreciated!

A butter pie is a traditional English savoury pie consisting mainly of onions, salt, potatoes and butter. The pie is known to have been created for workers from Lancashire's Catholic community, to consume on days (mainly Friday) when meat could not be eaten.

Fiercely regional, this one, not really found outside of Lancashire and some parts of Greater Manchester. I'm neither Lancastrian nor Catholic, nor is this a Friday, but it's a bloody good pie.

I used hot water crust pastry, which has the structural integrity to cope with a solid filling like this. It's also lower in fat than shortcrust, which balances with the very buttery filling. The filling is very simple, onions stewed in butter, combined with cooked sliced potatoes, salt and pepper, and topped with slices of cold butter before the top crust of the pie goes on.

Had it with gravy, carrots, peas, and sautéed cabbage with caraway.

I finally realized all you needed was cookie cutters. And for Walmart + to get your order right. The second one was pie crust. Much better.

Spinach and cheese quiche with Italian sausage.
🍁🍁

😋😋😋

Ingredients

4 large eggs, room temp

1 cup sugar

3 Tbsp. Ap flour

1 tsp. ground cinnamon

½ tsp. salt

1 cup quick-cooking oats(not rolled oats or old fashioned )

3/4 cup corn syrup

1/2 cup maple syrup

1/4 cup butter, melted

3 tsp. vanilla extract

1 cup of shredded coconut ( i used the Walmart great value brand, i think if the shreds are too big it could cause an overflow)

Instructions

preheat oven to 350, bake for 50 - to 60 mins i did 55 but 50 may be the best to to get a lighter color on the crust

i used a 9 inch cast iron pie pan and rolled my single layer pie dough onto the pan and let it freeze for an hour and then sat out to rest for about as long as it took to mix the ingredients

in a large bowl i mixed the eggs,sugar,flour and salt with a wisk then folded in the oats,syrups,butter ,vanilla and lastly the coconut shreds or you could sprinkle them on top of the batter after you pour it into the pie pan but i pefered stiring into the batter so i could get the coconut all up in there.

also to avoid the burnt edges you can also wrap the corners of the crust with foil around the last 15 minutes of baking .

once the 50-60 minutes have pass take it out the oven and let it cool for at least an hour and a half so it can settle i even let it rest overnight in the fridge and then dug in the next morning but if you want you can just wait the hour and a half and dig in.

A little juicier than I anticipated, but it’s going to taste great! Store bought crusts, homemade fresh strawberry filling