THE BEST PUMPKIN PIE RECIPE
Decorate this Pumpkin Pie, an American classic, with some whipped cream, or serve the whipped cream alongside. We use a food processor to make the pie dough, but you can make the dough by hand just make sure not to over mix the dough.
Pie Dough
1-1/4 cups all purpose flour
1/2 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1. Blend flour, sugar, and salt in a food processor. Add butter and cut in pulse until coarse meal forms. Add 3 tablespoons water. Blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry.
2. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate for at least 1 hour. Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.
3. Preheat oven to 350°F. Roll out dough on floured surface to 12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under crust. Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish). Freeze crust for 15 minutes. Line crust with foil and then fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans and bake until crust is set and pale golden, about 10 minutes.
Filling
One 16-ounce can solid pack pumpkin
1-1/2 cups whipping cream
3 large eggs
1/2 cup sugar
1/4 cup packed golden brown sugar
1-1/2 teaspoons ground cinnamon
1/4 teaspoons ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1. Whisk all ingredients in large bowl until combined. Pour into pie crust. Bake until the center is thickens and wiggles like gelatin when the pan is gently shaken, about 45-50 minutes, or stick a knife near the center of the pie. Don’t stick the knife in the direct center. The pie will continue to bake after you take it out of the oven so you don’t want the very center done while it’s still in the oven. If the knife comes out clean, it’s done. If it’s not done, bake for a little longer and then test again. Let it cool for about 2 hours to really firm up.
2. Serve it warm, or refrigerate and serve chilled. Can be made 6 hours ahead. Let stand at room temperature. If you want, you can add a dollop of whipped cream or serve with a scoop of ice cream. Makes 8 servings.
APPLE PIE CRUNCH RECIPE
This delicious apple pie is made with a rich flaky pastry shell then filled with juicy apples, spices and covered with a nutty crumbly topping, for an old fashioned taste with a twist. Try making this apple pie for Thanksgiving dinner. I like to use two kinds of apples to give a perfect combination of flavor and texture to the pie, feel free to substitute with your favorite baking apples.
Pie Dough
1-1/2 cups all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon salt
1 stick (1/2 cup) plus 2 tablespoons cold unsalted butter
4 to 6 tablespoons ice water
In a large bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, salt, and butter until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to come together. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a 1-inch-thick disk. Wrap dough in plastic wrap and chill 30 minutes.
Topping
2 tablespoons unsalted butter, softened
2 tablespoons firmly packed light brown sugar
2 tablespoons all-purpose flour
1/4 cup chopped toasted pecans
In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts. Cover and refrigerate until cold.
Filling
1-1/2 pounds Granny Smith apples and 1-1/2 pounds Gala apples
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
3/4 teaspoon cinnamon
2 tablespoons milk
1 tablespoon granulated sugar
1. Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.Preheat oven to 350°F.
2. On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fold into quarters for ease of handling. Unfold dough in a 10-inch deep-dish (1-1/2-quart) pie plate, easing to fit and letting dough overhang rim of pie plate.
3. Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered. Bake pie in middle of oven 1 hour (pie will not be completely cooked) and remove from oven.
4. Crumble topping over center of pie, breaking up any large chunks. Brush crust with milk and sprinkle with sugar. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling. Cool pie on a rack. Serve pie warm or at room temperature with ice cream.
CHOCOLATE MOLTEN LAVA CAKE RECIPE
These mini chocolate; cakes are great for parties because they can be completely assembled the day before and then quickly baked before serving, for the all-important "ooze" factor. Makes 6 servings.
1-1/2 sticks unsalted butter, cut in small pieces
6 ounces unsweetened chocolate
3 large eggs
1 cup granulated white sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/2 teaspoon salt
In a double boiler, melt chocolate and butter, set aside. Spray six 6-ounce ramekins or muffin pan with cooking spray. In a large mixing bowl, whisk together eggs, sugar, cornstarch, vanilla and salt. Slowly stir the melted chocolate into the egg mixture until thoroughly combined. Pour the mixture evenly into the ramekins. Cover the ramekins and refrigerate for at least 2 hours or overnight. Preheat oven to 350 degrees F. Bake for 15 to 20 minutes. They will be done when the outside has risen slightly above the sides of the ramekins and the center is still soft. Unmold the cakes. Place each cake on a plate and serve with vanilla ice cream or a dollop of whipped cream.
RHUBARB STRAWBERRY PIE
A delicious, easy old-fashioned-style rhubarb strawberry pie recipe served with a scoop of decadent creamy tangy creme fraiche ice cream. The cider vinegar breaks down the gluten in the flour resulting in a tender, more delicate crust. You may use store bought pie dough or make your favorite pie dough recipe.|Video
Crust
2 1/4 cups all purpose flour
1/4 teaspoon salt
1/2 cup plus 6 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into pieces
8 tablespoons (about) ice water
1 tablespoon cider vinegar
1. Combine flour, sugar and salt in a food processor and process for a few seconds. Add 9 tablespoons of butter and pulse until a coarse meal forms. Then add the remaining butter cubes and pulse until all of the frozen butter is the size of peas.
2. Add 5 tablespoons and 1 tablespoon vinegar and pulse 6 times until the mixture holds together in one piece when you pinch. If it does not hold together, add ice water 2 tablespoons at a time and pulse 3 times. Repeat this process until the mixture hold together when you pinch.
3. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
Filling
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
1. Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
2. Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.
3. Roll out second dough disk on lightly floured surface to 13-inch round. Spoon filling into crust. Top with the pastry, trim the edge, fold the top and bottom edge and crimp the edges together to seal. Cut slits in the top for the steam to escape.
4. Brush glaze over crust and sprinkle with granulated sugar and transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden, about 1 hour 25 minutes. Transfer pie to rack and cool completely. You may serve this strawberry rhubarb pie with vanilla ice cream and/or whipped cream. However, this strawberry rhubarb pie is great served with the Creme Fraiche Ice Cream.
Creme Fraiche Ice Cream (Optional)
2 cups half-and-half
1 cup sugar
1 vanilla bean, split lengthwise
8 large egg yolks
2 cups (1 pint) creme fraiche
1. In a heavy saucepan combine half-and-half, 3/4 cup sugar, vanilla bean seed and the pod and bring just to a boil. Remove pan from heat. In a bowl whisk together egg yolks and remaining 1/4 cup sugar and add hot half-and-half mixture in a stream, whisking. Return custard to pan and cook over moderately low heat, stirring, until 170°F. on a candy thermometer.
2. Remove pan from heat. Stir creme fraiche into custard until combined well and strain through a fine sieve into a bowl. Chill custard until cold (preferably overnight) and feeze in an ice-cream maker. Makes about 1 quart.
More Recipes
Apple Pie Crunch
MARTHA STEWART’S WEDDING CAKES
Not just visually inspiring, these pages are filled with information you won’t find anywhere else. Martha Stewart and Wendy Kromer, the master baker and decorator who has been creating cakes for Martha Stewart’s Wedding for more than a decade, guide you through everything you need to consider when selecting a cake- and even how to bake and decorate one yourself. Novice and experienced bakers alike will find recipes and insiders’ techniques to create truly memorable wedding cakes.
You will learn:
Where to begin- how to decide what style and flavors are right for you, taking into account the season, location, and theme of the event.
Buttercream or fondant? Ganache or meringue? Useful charts explain the delicious materials bakers use, so you can choose the ones that suit your taste and style.
Creative ways to display your cake so it takes center stage at the reception.
How to find and hire a baker, including questions to ask and contract considerations.
Ideas for cutting costs without sacrificing quality or beauty.
How to incorporate traditions from around the world.
Everything you need to know about baking a cake yourself, with complete recipes as well as how-to decorating techniques with color photographs and reference charts.
A treasury of inspiration, Martha Stewart’s Wedding Cakes will ensure that your cake, whether homemade or professionally baked, triple-tiered or a tower of cupcakes, embellished with fresh fruit or elaborate sugar roses, is every bit as magical as your big day.
About the Author
MARTHA STEWART is the author of many best-selling books on weddings, cooking, decorating, gardening, and other domestic arts, and is the founder of Martha Stewart Living Omnimedia. She lives in Bedford, New York.
WENDY KROMER’S cakes regularly grace the pages of Martha Stewart Weddings magazine, where she is a contributing editor, and have also been featured in many other publications and on television. In 2004, Wendy returned to her hometown of Sandusky, Ohio, and opened Wendy Kromer Confections, where she produces wedding and special-event cakes, decorated cookies, and custom-made sugar decorations.
Martha Stewart’s Wedding Cakes
Hardcover: 260 pages
Publisher: Clarkson Potter (December 26, 2007)
Language: English
ISBN-10: 0307394530
List Price: $60.00
Price: $37.80 & this item ships for FREE with Super Saver Shipping.
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STAINLESS STEEL OFFSET SPATULA
In the professional circles, this is the spatula used by chefs for decorating and frosting individual sized cakes, pastries and cupcakes. The spatula thin stainless steel blade is designed to be flexible on all sides so it glides smoothly and fluidly across the cake surface, and slides underneath pie crusts that run along the side of your pan. The offset design lets you frost the sides of your cake with ease.
The Ateco Stainless Steel Offset Spatula
HOW-TO FROST A CAKE
Frosting a cake is as easy as eating by following these simple steps:
1. Trim the tops of cakes to create an even surface.
2. To keep your cake stand neat while frosting the cake, tuck strips of parchment paper underneath the cake after you’ve placed it on the stand and before you begin frosting.
3. Spread a thin layer of frosting on the cake with an offset spatula to seal in crumbs (called “crumb coating”). Chill for about 30 minutes before applying the final coat of frosting. This will help keep crumbs from working their way into the layer of frosting.
4. To keep a tall cake from sliding while you work, insert a bamboo skewer through the center.
5. Carefully remove the strips of parchment paper before serving the cake. | Video
CREME BRULEE FOR 2 RECIPE
Crème brûlée (French for “burnt cream”; pronounced “krehm broo-LAY”) is a dessert consisting of a rich custard topped with a thin layer of hard caramel, created by burning sugar under a grill, a torch or other intense heat source. Creme Brulee is served cold in individual ramekins. | Video
1 cup heavy cream , chilled
2 tablespoons granulated sugar plus 1 additional teaspoon
Pinch salt
3 large egg yolks
1/2 teaspoon vanilla extract
2 – 4 teaspoons granulated sugar or Demerara sugar
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees F. Arrange two 4- to 5-ounce ramekins (or shallow fluted dishes) in a baking pan. In the meantime, boil water.
2. Combine 1 cup cream, sugar, and salt in small saucepan and bring the mixture to a slight boil over medium-low heat, stir occasionally until the sugar dissolves.
3. Whisk yolks in medium bowl until broken up and combined. Whisk in vanilla extract and about 1/4 cup cream mixture into yolks until combined; repeat with another 1/4 cup cream. Add remaining cream and whisk until thoroughly combined. Strain through fine-mesh strainer into a medium bowl and discard solids in strainer. Ladle the mixture into ramekins, dividing it evenly among them.
4. Carefully place baking pan with ramekins on oven rack; pour the boiling water into the pan, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set, about 30 to 40 minutes. Check 5 minutes before the recommended time.
5. Transfer ramekins to wire rack; cool to room temperature. Cover the creme brulee tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.
6. Uncover ramekins; if condensation has collected on custards, pat lightly with a paper towel on the surface to soak up moisture. Sprinkle each with about 1 teaspoon turbinado sugar , tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. If you don’t have a torch, place under the broiler until sugar caramelize. Refrigerate ramekins, uncovered, to re-chill, 30 to 45 minutes. Serve.
MEYER LEMON POPPY SEED POUND CAKE RECIPE
You may omit the poppy seeds from the Lemon Poppy Seed Pound Cake recipe. The fresh light flavor of Meyer lemon blends beautifully with the buttery flavor of pound cake. The lemon syrup tenderizes, adds tartness, and helps to keep the cake fresh for a few days longer than usual. If you cannot find Meyer lemon, use regular lemons. Meyer lemon is a citrus fruit, it has a sweeter, less acidic flavor than the common lemon at the grocery store, and a fragrant edible skin. Bake this refreshing, easy, Lemon Poppy Seed Pound Cake recipe today and share with your family and friends. Makes three 7-1/2 x 3-1/2 x 2-1/2-inch cakes or two 8-1/2 x 4-1/2 x 2-1/2-inch cakes.
Cake
4 Meyer lemons
2 3/4 cups all-purpose flour
1 1/2 cups granulated white sugar
1 1/2 teaspoons baking powder
3/4 cup creme fraiche or sour cream
6 large eggs
3 Tablespoons poppy seeds
11 tablespoons unsalted butter, melted
Vegetable-oil cooking spray
1. Preheat oven to 350 degrees F (175 degrees C). Spray three 7 1/2-by-3 1/2-by-2 1/2-inch or two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans with cooking spray, and line bottoms and long sides with parchment paper.Place on a baking sheet; set aside.
2. Grate zest from lemons; set aside.
3. Sift flour, sugar, and baking powder into the bowl of a mixer fitted with the paddle attachment. Begin mixing on low speed, then add creme fraiche. Increase speed to medium, and beat in eggs, one at a time, beating to incorporate after each addition, scrape the side of the bowl after each addition, then beat in butter. Add the poppy seeds, and grated zest. Beat for about 30 seconds to combine. Transfer to prepared pans.
4. Bake for 25 minutes. Using a sharp knife, cut lengthwise the middle of each cake. Return to oven and bake until a cake tester or toothpick inserted in center comes out clean, 30 to 45 minutes more depending on the size of the pans. Transfer to a wire rack to cool for 30 minutes. Do not turn off oven.
Soaking Syrup
1-1/2 cups freshly squeezed Meyer lemon juice (from 4 to 8 lemons)
1-1/2 cups granulated white sugar
1. In a small saucepan, combine lemon juice and sugar, and bring to a boil. Reduce to a simmer, and cook, stirring, until sugar dissolves, about 2 minutes. Remove from heat.
2. Unmold cakes, and transfer to a large baking dish. Pour soaking syrup over cakes, and very gently squeeze the cakes to help syrup absorb. Carefully turn cakes upside down in syrup, and squeeze a bit more. Transfer to a baking sheet lined with a wire rack, and place in oven for 5 minutes. Remove and let cool. Do not turn off oven.
Glaze
4 cups confectioners’ sugar
1/2 cup freshly squeezed Meyer lemon juice, about 2 to 4 lemons
1. In a small saucepan, combine confectioners' sugar and lemon juice. Heat over medium heat, stirring until sugar dissolves and forms a thick glaze, about 1 minute.
2. Pour over cakes, and return to oven for 30 seconds to set glaze. Cool on wire rack for 30 minutes before slicing.
THE ULTIMATE COCONUT CAKE RECIPE
The fresh coconut makes this coconut cake extra special. Do not use nonfat milk. The lemon curd and simple syrup can be prepared ahead of time. Keep in the refrigerator until ready to use. Go to how to open and grate coconut, for step-by-step instructions.
Cake
1 cup whole milk
1/2 cup grated fresh coconut
2-1/2 cups sifted cake flour (not self-rising; sift before measuring)
1 tablespoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
1 1/2 cups sugar
5 large egg whites
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1. Bring milk just to a boil in a small heavy saucepan. Remove from heat and stir in coconut. Cover and let stand 30 minutes. Purée in a blender.
2. Preheat oven to 350°F. Butter 2 (9 x 2-inch) round cake pans and dust with flour, tapping out the excess.
3. Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in whites, vanilla, and almond extract until light and fluffy again, about 2 minutes. Add half of flour mixture and beat on low speed just until blended. Beat in coconut-milk mixture, then remaining flour mixture, just until blended.
4. Divide batter evenly between cake pans. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes. Cool layers in pans on racks 5 minutes. Run a thin knife around edges of pans, then invert layers onto racks to cool completely.
Lemon curd
1 cup granulated white sugar
3/4 cup fresh lemon juice
3 large eggs
3 large egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
1. Cream the butter and sugar with a mixer. Add the eggs and yolks, 1 at a time, and then add the lemon juice slowly and salt. Mix until combined.
2. Pour the mixture into a 2-quart non-reactive saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool. Pour the curd through a sieve over a bowl. If not using right away, place in an airtight container and refrigerate.
Syrup
1/2 cup granulated white sugar
1/2 cup boiling water
1/4 cup fresh lemon juice
1. Combine all the ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar should be completely dissolved.
2. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using or you may cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator, indefinitely, if kept in an airtight container.
Frosting
3 large egg whites
1-1/2 cups granulated white sugar
1/3 cup filtered water
2 teaspoons light corn syrup
1/2 teaspoon cream of tartar
1 teaspoon pure vanilla extract
2-1/2 cups fresh shredded coconut
1. Place the whites, sugar, water, corn syrup, and cream of tartar in a large metal bowl set over a saucepan of simmering water, whisking, until mixture is warm and sugar is dissolved. Remove the bowl from heat.
2. Beat the mixture with a hand-held electric mixer on high speed until thick and fluffy, about 7 minutes. (Depending on mixer and weather, this may take longer.) Add vanilla and beat until cool and spreadable.
To Assemble Cake, place 1 cake layer, flat side up, on platter. Brush with 1/4 of syrup. Spread 1/4 cup lemon curd over. Top with second cake layer; brush with 1/4 of syrup and spread with 1/4 cup lemon curd. Repeat with third cake layer, syrup, and lemon curd. Top with fourth cake layer and spread frosting over sides of cake and sprinkle with coconut. Cover cake with cake dome; refrigerate at least 6 hours and up to 1 day.
Our Kitchen Notes:
• You may use either pasteurized egg whites in the carton or reconstituted powdered egg whites for the frosting.
• Cake may be made 1 day ahead and chilled. Bring to room temperature before serving.