Seasonal Pies Recipe

Make crust

In a large bowl combine 2.5 cups flour, 1 tbs sugar and 1/2 tsp salt. Cut in 12 tbs cold cubed butter and 2 tbs cold shortening (if using) with a pastry cutter or fingertips until mixture resembles coarse peas. Sprinkle ice water (about 6 tbs) 1 tbs at a time, mixing until dough just holds together. Divide into two discs, wrap and chill at least 1 hour.

Prepare filling

Combine 4 cups quartered strawberries and 3 cups rhubarb in a large bowl. Whisk together 1 cup sugar, 3 tbs cornstarch, 2 tbs lemon juice and 1/4 tsp salt; toss with fruit until evenly coated. Let sit 10 minutes to macerate.

Assemble and bake

Preheat oven to 400°F (200°C). Roll one chilled dough disc to fit a 9" pan; fit into pan and trim. Add filling, dot with 2 tbs butter. Roll second disc and cut vents or lattice; place over filling and crimp edges to seal. Whisk 1 egg with 1 tsp milk and brush top. Bake 20 minutes at 400°F, then reduce to 375°F (190°C) and bake 30–35 minutes more until filling is bubbling and crust is golden. If edges brown too quickly, shield with foil. Cool at least 2 hours before serving to allow filling to set.

Make crust

Prepare crust using the same method as Strawberry–Rhubarb: combine flour, cold butter, and ice water to form two discs; chill at least 1 hour.

Prepare filling

In a large bowl combine 4 cups sliced peaches and 2 cups blueberries. Toss with 1 cup sugar, 3 tbs cornstarch, 1 tsp lemon zest, 1 tbs lemon juice and 1/4 tsp salt. Let sit 10 minutes.

Assemble and bake

Preheat oven to 400°F (200°C). Line 9" pan with bottom crust, trim. Add filling, dot with 1 tbs butter. Cover with top crust or lattice, crimp edges. Beat 1 egg and brush top. Bake 20 minutes at 400°F, then reduce to 375°F and bake 30–35 minutes until bubbling and golden. Cool 2 hours before slicing.

Pre-bake shell

Blind-bake a 9" pie shell (if not already pre-baked): line shell with parchment and pie weights; bake at 375°F for 18–20 minutes until set and lightly golden. Cool slightly.

Make lemon curd

In a saucepan whisk 1.25 cups sugar and 5 tbs cornstarch. Gradually whisk in 1.5 cups water until smooth. Cook over medium, stirring, until thick and translucent. Temper 4 beaten egg yolks by whisking a small amount of hot mixture into yolks, then return yolk mixture to pan, cook 1–2 more minutes, stirring constantly. Remove from heat, stir in 4 tbs butter, 3/4 cup fresh lemon juice and 1 tbs lemon zest until smooth. Pour curd into pre-baked shell.

Make meringue & finish

In a clean bowl beat 4 egg whites with 1/4 tsp cream of tartar and a pinch (1/8 tsp) salt until soft peaks form. Gradually add 3/4 cup sugar, beating to stiff glossy peaks. Spread meringue over hot lemon curd, sealing to edge of crust to prevent weeping. Bake at 350°F (175°C) for 10–12 minutes until meringue is lightly browned. Cool to room temperature, then chill 2 hours before serving.

Make tart shells

In a bowl whisk 2 cups flour, 1/4 cup cocoa and 3 tbs sugar. Cut in 10 tbs cold butter until mixture resembles coarse crumbs. Stir in 1 egg yolk and 2 tbs ice water to bring dough together. Press into 6 (3–4" ) tart pans or a 9" tart ring to make 6 individual shells. Chill 30 minutes. Preheat oven to 350°F (175°C). Blind-bake shells 12–15 minutes until set. Cool.

Prepare ganache

Heat 1 cup heavy cream until just simmering. Pour over 8 oz chopped dark chocolate and let sit 1 minute, then stir until smooth. Stir in 2 tbs butter until glossy.

Assemble tarts

Spoon about 2 tbsp caramel into each cooled shell (reserve a little for drizzle). Pour ganache over caramel to fill each shell. Chill until ganache sets, about 1 hour. Sprinkle with a small pinch of sea salt on each tart before serving.

Make crust

Prepare pastry as described for other 9" pies: combine flour and cold butter, add ice water to bring together, divide, chill 1 hour.

Prepare filling

Toss 6 cups sliced apples with 3/4 cup sugar, 1/4 cup packed brown sugar, 2 tbs cornstarch, 1 tsp cinnamon, 1/4 tsp nutmeg and 1 tbs lemon juice until evenly coated.

Assemble and bake

Preheat oven to 425°F (220°C). Line 9" pan with bottom crust, add apple mixture and dot with 2 tbs butter. Cover with top crust or lattice, crimp edges and brush with beaten egg. Bake 20 minutes at 425°F, then reduce to 375°F (190°C) and bake 35–40 minutes until filling bubbles and crust is golden; cover edges with foil if needed. Cool at least 2 hours before slicing.

Preheat & assemble

Preheat oven to 350°F (175°C). Place 1 pre-baked 9" shell on a baking sheet.

Make filling

In a bowl whisk 3 eggs, 1 cup light corn syrup, 1/2 cup sugar, 4 tbs melted butter, 1 tsp vanilla and 1/4 tsp salt until combined. Stir in 2 cups pecan halves.

Bake

Pour filling into shell and bake 45–55 minutes until set but slightly jiggly in center. If edges brown early, tent with foil. Cool completely (at least 2 hours) to finish setting before slicing.

Make crust

Prepare pastry as for other pies: combine flour and cold butter, add ice water to form dough, chill 1 hour and roll into a 9" shell.

Make filling

Preheat oven to 425°F (220°C). In a bowl whisk together 1.5 cups pumpkin puree, 3/4 cup sugar, 1/4 cup brown sugar, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves and 1/4 tsp salt. Beat in 2 large eggs, then stir in 3/4 cup evaporated milk until smooth.

Bake

Pour filling into prepared 9" shell. Bake 15 minutes at 425°F, then reduce oven to 350°F (175°C) and bake 35–45 minutes more until center is set (a slight jiggle is ok). Cool to room temperature, then chill several hours before serving.