The Buttered Tin Pies And Cakes Recipe

Make the Butter Crust

In a large bowl, whisk 2.5 cups flour, 0.25 cup granulated sugar and 0.5 tsp salt. Cut in 1 cup cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter pieces. Drizzle 6 tbs ice water, 1 tablespoon at a time, tossing until dough comes together but not wet. Divide into two discs, wrap and chill 30–60 minutes.

Prepare Filling

Toss 6 cups sliced apples with 0.5 cup packed brown sugar, 0.25 cup granulated sugar, 1.5 tsp cinnamon, 0.25 tsp nutmeg, 1 tbs lemon juice and 2 tsp cornstarch until evenly coated.

Assemble and Bake

Preheat oven to 425°F (220°C). Roll one dough disc on a floured surface to fit a 9-inch pie tin; press into pan. Fill with apple mixture. Roll top crust, trim and flute edges; cut vents. Beat 1 egg and brush over crust; sprinkle with 1 tbs turbinado sugar if using. Bake 20 minutes at 425°F, then reduce oven to 375°F (190°C) and bake an additional 30–35 minutes until filling bubbles and crust is golden. Cool at least 2 hours before serving.

Make the Spiced Butter Crust

Combine 1.75 cups flour and 0.5 tsp salt. Cut in 0.75 cup cold cubed butter until pea-size. Add 4 tbs ice water, mixing until dough holds. Form disc, wrap and chill 30 minutes.

Prepare Filling

Whisk together 1.25 cups pumpkin puree, 0.75 cup sweetened condensed milk, 2 large eggs, 1 tsp cinnamon, 0.5 tsp ginger, 0.25 tsp nutmeg and 0.25 tsp salt until smooth.

Assemble and Bake

Preheat oven to 425°F (220°C). Roll chilled dough to fit a 9-inch pie tin; trim edge. Pour pumpkin filling into crust. Bake 15 minutes at 425°F, then reduce to 350°F (175°C) and bake 40–50 minutes until center is set (slight jiggle is okay). Cool completely; refrigerate for 2 hours for best slicing.

Make Shortcrust

Combine 1.75 cups flour and 0.5 tsp salt. Cut in 0.75 cup cold cubed butter until mixture resembles coarse crumbs. Add 4 tbs ice water until dough comes together. Chill 30 minutes.

Prepare Filling

Whisk together 0.75 cup light corn syrup, 0.5 cup packed brown sugar, 2 tbs melted butter, 3 eggs and 0.25 tsp salt until blended. Stir in 2 cups pecan halves and 1 tsp vanilla.

Assemble and Bake

Preheat oven to 350°F (175°C). Roll dough into a 9-inch pie pan and crimp edges. Pour pecan filling into crust. Bake 50–60 minutes until filling is set (center should not be liquid). If crust browns too quickly, cover edges with foil. Cool completely (3+ hours) to let filling set before slicing.

Prepare Batter

Preheat oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans. In a bowl, whisk 2.5 cups flour, 2.5 tsp baking powder and 0.5 tsp salt. In a separate large bowl, cream 1 cup soft butter with 1.75 cups sugar until light and fluffy (3–4 minutes). Add eggs one at a time, mixing after each, then add 2 tsp vanilla. Alternate adding dry ingredients and 1 cup milk in three additions, beginning and ending with dry ingredients; mix until just combined.

Bake

Divide batter between prepared pans and smooth tops. Bake 25–30 minutes until a toothpick inserted into center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely before frosting.

Prepare Batter

Preheat oven to 350°F (175°C). Grease and flour two 8- or 9-inch round pans. Whisk 2 cups flour, 0.75 cup cocoa, 2 tsp baking powder, 1 tsp baking soda and 0.5 tsp salt. In a mixer, cream 0.75 cup soft butter with 1.75 cups sugar until fluffy. Add 2 eggs one at a time, then 2 tsp vanilla. Alternate adding dry mixture and 1 cup buttermilk in three additions. Stir in 1 cup hot water gradually until batter is smooth (batter will be thin).

Bake

Divide batter between pans. Bake 30–35 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to racks to cool completely before frosting.