apple and maple pie, fresh from the oven
For the third year in a row, I spent The #1 Pie Day of the Year (Thanksgiving) in Portland, ME with Robert & Talya and the Portland crew. The first year I made a maple walnut pie, last year I made a cranberry pie, and this year I baked two: a maple pie and an apple pie. Talya made a delicious pumpkin.
The apple pie was pretty standard...I used Northern Spy apples and improvised the filling--brown sugar, a bit of flour, cinnamon, nutmeg, cloves, and lemon juice. For the crust decor, I cut out and added a turkey with my turkey cookie cutter.
I got the recipe for the maple pie from Epicurious, but modified it just a tad. Here's the recipe I used: Maple Syrup Pie
Ingredients:
Pie crust
1 1/2 cups packed brown sugar
2 large eggs
1/2 cup heavy cream (I used 1/2 half and half, 1/2 whipping cream)
1/3 cup pure maple syrup, grade B
2 teaspoons unsalted butter, melted
Directions:
1. Preheat oven to 350°F.
2. Roll out crust and place in pie dish. I used a turkey cookie cutter and placed cut-out turkeys all around the perimeter of the crust.
3. Whisk together brown sugar and eggs. Add cream, syrup, and butter, and whisk until smooth. Pour filling into pie shell.
4. Bake pie until crust is golden and filling is puffed and looks dry but still shakes, 50 to 60 minutes. Cool, Enjoy!
We topped ours with whipped cream. The pie is already so sweet, I would recommend not sweetening the whipped cream.
Everyone LOVED this pie, which was a pleasant surprise! Next time I'd like to try making it with all maple syrup and no brown sugar.
The dessert table, with the maple and apple pies and Talya's amazing Ukranian cookies. The pumpkin pie was on the 2nd tier of the dessert table!
High on pie, we made up a little song about them:
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