I halved a chowhound recipe to make just enough dough for two small pies + extra dough for cutouts to decorate the top with (using a cookie cutter).
3/4 cup all-purpose flour
1/8 teaspoon fine salt
1/2 teaspoon granulated sugar
4 tablespoons unsalted butter (1/2 stick)
2-4 tablespoons ice water
lemon zest, optional
Instructions: Combine flour, salt, and sugar, (and lemon zest if using) in food processor and pulse a few times. Add in butter and pulse again until butter is about pea-sized. Remove blade from food processor. Drizzle 2 tablespoons ice water and mix using spoon. Add another 1-2 tablespoons of ice water, if necessary for dough to come together– try not to add more than you really need.
Two apples, diced: one Granny Smith, one red one (for a balance of sweet and tart)
1 tablespoon butter
1/4 teaspoon salt
1 tablespoon brown sugar (or regular sugar if that’s all you have)
zest from half a lemon
juice from half a lemon
spices: cinnamon, nutmeg, and/or ginger
Instructions: Melt butter in pan on medium, then add diced apples to pan. Add salt, brown sugar, lemon juice, lemon zest, and spices. Continue to cook until apples are soft. Remove from heat and let cool in the fridge.
Roll out pie dough and then place into small pie pans– or just into circles to make a galette if you don’t have small pie pans. Add cooled filling, and then top with some more rolled out pie dough. You can make fun shapes here, or just do something standard/boring, it doesn’t matter because either way it will be delicious. Allow to cool/firm up in fridge for at least 30 minutes.
Preheat oven to 350F. Bake pies until dough is crispy and golden brown.
For the crust:
-12 whole graham crackers
-3/4 stick (6 tablespoons) butter
-3 tablespoons dark brown sugar
For the tart:
-Plain yogurt, honey, fruit Directions
Preheat the oven to 350 degrees F.
For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or multiple smaller pie molds to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.
add flour, salt, and sugar to a food processor and pulse twice to mix/aerate
cut butter into chunks and add to food processor. pulse a few times until butter is pebble-size
add 5 tablespoons of ice water to food processor and pulse a few times. push gently (avoiding the blade!) to see if dough sticks together. if it’s too loose, add one more tablespoon ice water and pulse a couple more times.
lay out a large piece of plastic wrap on a surface. dump contents of food processor carefully onto the middle of the plastic wrap. gather dough together into a disk, and then fold plastic wrap around it.
refrigerate for at least 30 minutes
lay out a large piece of parchment paper on a surface. dust some flour onto paper.
put dough disk onto floured parchment paper. dust more flour on top.
roll our dough to 1/8″ thick, continuously dusting with flour as needed.
fold dough into thirds gently, and then lift dough into pie pan. unfold dough and press into pan. cut off extra dough.
crimp edges of pie crust, or roll out extra dough and use a cookie cutter to cut into desired shapes for decorative edges. gently place decorative pieces on the pie crust to save for later. cover with plastic wrap.
put pie pan with dough back in the refrigerator for at least 30 minutes, or overnight.
in the mean time, start on pie filling!
2 cups (15oz can; 450g) pumpkin puree
3 large eggs
1 and 1/4 cups (250g) dark brown sugar
1 Tablespoon (15g) cornstarch
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1/8 teaspoon fresh ground pepper
1 cup (240ml) heavy cream
1/4 cup (60ml) milk (any is fine)
1 large egg beaten with 1 teaspoon milk
in a large bowl, whisk together pumpkin puree, 3 eggs, and dark brown sugar. make sure any brown sugar clumps dissolve.
add in cornstarch, salt, pumpkin pie spice, pepper, heavy cream, and 1/4 cup milk. mix well.
refrigerate (up to overnight is fine/ maybe even better to enhance flavor!) or use immediately
preheat oven to 350F
pour mixture into prepared pie crust. (remove decorative crust pieces first…). if using decorative dough cut-outs, press into the edge of pie crust after adding filling. (note: some of my decorations slid off the edges in the oven. avoid this by not placing them too far over the edge!)
in a small bowl, whisk together 1 egg with milk. brush mixture lightly over pie crust edge. sprinkle coarse sugar over crust.
put foil or parchment paper on a baking pan. place pie on top.
bake pie in oven for about 50 minutes, until custard is set. (middle won’t wiggle anymore)
after about 20-25 minutes, check pie every 5-10 minutes. if crust starts getting too dark/burning, cover pie with foil and continue baking.
after taking pie out of oven, let cool for about 3 hours on a cooling rack.
eat immediately or refrigerate if making a day ahead.