recipes

Grace's Apple Pie

by: Grace Gleason

Ingredients

• 2 prepared 9-inch pie crusts
• 8 small to medium apples-- peeled, cored, sliced
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 tbsp cornstarch
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup unsalted butter
• 3 tbsp all-purpose flour
• 3 tbsp water
• 1 tbsp vanilla extract
• 1 egg white

Method

1. Prepare your crusts ahead of time. Place in the fridge until needed. Peel and cut apples. Place in a large mixing bowl.
2. Preheat oven to 350°F. In a different mixing bowl combine all white sugar, brown sugar, cornstarch, cinnamon, and nutmeg.
3. In a large saucepan over medium heat, melt the butter. Stir in the flour, creating a paste. Add water, then vanilla while stirring.
4. Add remaining dry ingredients. Bring mixture to a boil then reduce heat to low and let simmer until thick and fragrant.
5. Pour mixture over the apples and carefully mix.
6. Roll out one crust, place in pie plate. Brush the bottom crust with egg whites.
7. Pour the apple mixture into the pie crust. Place in fridge.
8. Roll out second crust. Cut into lattice if doing a latticed top. Cover the pie with the top crust and crimp the edges with your fingers or a fork. If using a full crust, cut four 1-inch slits near the center to allow steam to escape during baking.
9. Bake on the lower rack of the oven for 30 minutes. Move to the top rack after 30 minutes, but watch the top crust. Add tinfoil if the top crust is getting too brown.
10. Bake for a total of 60 minutes and check the apples for desired tenderness. Continue baking in 15-minute increments if not done.
11. Let pie cool completely before serving.

Spiced Veggie Pie

by: Anna Leuning

This pie's filling was inspired by vegetarian Indian samosas.

Ingredients

• 2 prepared 9-inch pie crusts
• 1/2 cup moong dal (soaked overnight)
• 2 medium potatoes
• 1 1/2 tbsp vegetable oil
• 1 1/2 tsp cumin seeds
• 1 tbsp coriander seeds (crushed)
• 2 tsp fennel seeds (crushed)
• 8-10 black peppercorns (crushed)
• 1/4 tsp hing/asafoetida
• 1/8 tsp turmeric
• 1/2 tsp red chili powder
• 1/4 tsp amchur
• 1/2 tsp garam masala
• 1 tsp coriander powerder
• 1 tsp finely chopped fresh ginger
• salt to taste (3/4 tsp kosher salt)
• 1 tbsp cashews (chopped)
• 1 tbsp raisins (chopped)
• 1/2 cup + 2 tbsp green peas (soaked in warm water for 10-15 minutes before using)
• 1 egg

Method

1. Peel and boil potatoes.
2. Drain the soaked dal, set aside.
3. Mash the potatoes.
4. Heat oil in a pan over medium heat. Add hing, cumin seeds, fennel seeds, coriander seeds, peppercorns. Cook 1 minutes.
5. Add chopped cashews, raisins, ginger. Cook 1 minute.
6. Add moong dal, potatoes, and peas. Mix.
7. Add remaining spices; garam masala, red chili powder, amchur, turmeric, coriander, salt.
8. Remove from pan and let cool overnight in the fridge.
9. The following day, bring the filling out of the fridge and let it warm closer to room temperature.
10. Preheat the oven to 475°F.
11. While the filling sits at room temperature, roll out one of the pie crusts. Line the pie plate with the crust and gently dock the bottom and sides.
12. Beat the egg with 1 tablespoon of water. Apply a thin layer of egg wash to the bottom and sides of the crust.
13. Chill the bottom crust in the fridge while you roll out the top crust.
14. Fill the pie and cover with the top crust. Cut four 1-inch slits near the center of the top crust to allow steam to escape during baking. Crimp the edges with your fingers or a fork.
15. Apply a thin layer of egg wash to the top crust.
16. Bake for 40 to 60 minutes until the crust is deeply golden brown.
17. Let cool partially before serving.

Eliza's Strawberry Galette

by: Anna Leuning

Ingredients

• 1 prepared 9-inch pie crust
• 2 lbs of strawberries, washed, hulled, and sliced
• 1/4 cup white sugar
• 1 tsp kosher salt
• zest of 1 lemon
• 1 tsp lemon juice
• 1 tbsp vanilla extract
• 2 tbsp cornstarch
• 1 egg

Method

1. In a large mixing bowl, mix strawberries, sugar, salt, lemon juice and zest, and vanilla extract. Let the mixture sit at room temperature. This will start to macerate the strawberries.
2. Preheat the oven to 425°F and roll out the crust.
3. Beat together egg and one tablespoon of water to make the egg wash.
4. Line a baking sheet with parchment paper. Place rolled out crust on the baking sheet. Using a fork, gently prick the center area of the crust.Use a pastry brush to apply a thin layer of egg wash over the crust. Cool crsut in the fridge or freezer if it is getting soft or warm.
5. When the oven has come up to 425°F, assemble the galette.
6. Pour the liquid that has come out o the strawberries into a small bowl. Mix with the cornstarch. Pour cornstarch and juice mixture over strawberries and mix again.
7. Pile the strawberries in the center of the crust, leaving 1 1/2 - 2 inches of space around the edge.
8. Fold the edges up over some of the strawberries. Apply a thin layer of egg wash to the crust folds and sprinkle sugar over the egg wash.
9. Bake the galette for 40-60 minutes. The filling should be soft and bubbling and the crust should be golden brown. If you gently shake the baking sheet, the crust should move indepently of the parchment paper-- this means the bottom of the crust is fully baked.
10. Let cool before serving.