I was forced into making this for my family!! (After I made Tiramisu for them….)
It was like a custard, but a bit more dense. I added sliced apple on top even though it wasn’t in the recipe, just for a visual, and it not only looked good, it tasted great.
It appeared to be a bit runny so I added (at mom’s suggestion.. thanks mom) mascarpone.  (Optional, but really good if you decide to use it.)
If you are wondering where the apples go that you add to the batter, they evaporate when they cook!

Ingredients

(for 4 people)

• 2 apples
• 100G of flour (3.52 Oz)
• 120G of sugar (4.23 Oz)
• 2 packets of vanilla sugar
•  milk (2  1/2 cups)
• Butter (for the mold)
• 4 eggs
• cream (2  1/2 cups)

1-Preheat the oven to 180°C (356°F) (th.6).

2-Cut the apples into small pieces.

3-Butter a dessert dish and powder it with sugar.

4-In a bowl, mix the flour, vanilla sugar and sugar, then add the eggs one by one, whisking constantly.

5-Pour in the milk and cream, whisking constantly until you have a smooth batter.

6-Add the apples and mix.

7-Pour the batter into the dish and bake for 45 minutes.

8-Remove from the oven and sprinkle with sugar.

9-Serve warm, or cold with vanilla ice cream or caramel.

Bon appétit! 

Tips: For extra flavor, you can add orange blossom or lemon zest just before adding the milk and cream, or replace the apples with other dried fruits like dates, raisins or prunes!

Thank you Bluebowlrecipes.com/pecan-pie-cheesecake/ for this recipe!

Soooo very good and smooth!! From Hoosier Mama Pie Company!! I love this cookbook!!

Ingredients
For the Graham Cracker Crust:
1 1/4 cups graham cracker crumbs
4 tablespoons granulated sugar
5 tablespoons melted butter

For the Cheesecake Filling:
40 ounces cream cheese at room temperature (five 8 oz. packages; 2 1/2 lbs total)
1 1/4 cups granulated sugar
1/2 cup sour cream at room temperature
2 teaspoons vanilla extract
4 large eggs at room temperature
any desired cheesecake toppings

Equipment
• 9″ Springform Pan
Instructions
• Place oven racks in the center of the oven. Preheat oven to 350 degrees.
• In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.
• Reduce oven temperature to 325 degrees.
• In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds ’til smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.
• Crack eggs into a liquid measuring cup and using a fork, beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.
• Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full!
• Bake for 30 minutes at 325 degrees. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
• Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.

Oh boy, this looks good!! It’s a new recipe by LaurensLatest.com/cheesecake-recipe/ and we can’t wait to dig in. Thank you Lauren!!

Ingredients
For the cake:
• ¼ cup butter very soft
• 1 cup light brown sugar
• 1 large egg
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups all-purpose flour

For the topping:
• 3 tablespoons melted butter
• ½ cup light brown sugar packed
• 2 tablespoons half and half
• ⅛ teaspoon salt
• ¾ cup diced pecans

Instructions
For the cake:
1. Preheat the oven to 350°F. Spray a 9″ round cake pan (with at least 2-inch tall sides) with baking spray and line with parchment paper.
2. Set aside
3. Combine the butter and brown sugar and stir until smooth.
4. Add the egg, beating again till smooth.
5. Stir in the buttermilk and vanilla extract.
6. Sprinkle the flour, baking soda and salt evenly over the top and still until well combined.
7. Pour the batter into the prepared pan.
8. Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean and/or the cake springs back when lightly touched in the center.
9. During the last 10 minutes of baking time, prepare the topping. Stir the butter and the sugar together. Add the milk, pecans, and salt. The glaze will be thick, but pourable.
10. After the cake has baked for 30 minutes, pour the topping over the cake and return it to the oven for another 10 minutes (for a total baking time of 40 minutes). Remove cake from the oven and allow to cool for 20 minutes in the pan. Sprinkle lightly with flaky sea salt, if desired and serve warm or at room temperature. Topping will firm up as the cake cools.
11. Cake can be served in the pan or on a serving platter or cake stand. To serve on a platter, invert cake onto a dinner-size plate then invert again so that topping is up.
Recipe Notes
Adapted from King Arthur Flour

Add the softened butter to a stand mixer with the paddle attached. Use lowest speed setting (stir setting) for about 5 seconds and then work your way to speeds 2 and then 4 until the butter is totally creamed.

Add both sugars, salt, vanilla extract and maple syrup to the bowl.  On 2 speed, mix everything for another 20 seconds. As it’s mixing, crack each egg in at a time, and mix together for another 20 seconds. Use a rubber spatula to push any of the batter from the paddle to the bowl.

Use  lowest speed and add in half the flour (NOTE: You must keep it on the lowest speed when adding flour or it will go all over the place). Once the flour is fully incorporated, up the speed to 2 add the baking powder slurry. Then, lower the speed back to the lowest setting, add in the rest of the flour and wait until fully combined. Once it is, up to speed to a 2 for another 10 seconds.

Add the the chocolate chips and nuts, use a wooden spoon to mix in.

Put bowl in the fridge to chill dough for 2 hours before baking.

Preheat oven to 375 degrees. You have to bake them on a rack placed second to the top of the oven. It says for 12 – 14 minutes, mine were done in 10 minutes.

Use one tablespoon to measure the cookie dough. Wet your hands, shape the cookies. I don’t know why.. but if it helps these cookies be so amazing.. then do it.. Recipe from Pressure Luck Cooking.

FOR THE CARAMEL SAUCE:
1 oz water (2 tbsp)
2 1/2 oz light corn syrup (1/4 cup)
7 oz granulated sugar (1 cup)
6 oz heavy cream (3/4 cup)
2 oz unsalted butter (1/4 cup), cubed
1/2 tsp sea salt
1/2 tsp vanilla extract

TO MAKE THE CARAMEL SAUCE:
Combine the water, light corn syrup, and granulated sugar in a large saucepan. Place the pan over medium heat, and stir while the sugar dissolves. Brush down the sides of the pan occasionally with a wet pastry brush to remove stray sugar crystals. Bring the mixture to a boil, then stop stirring and insert a candy thermometer. Allow the sugar to cook, undisturbed, until it is a medium amber color and reaches 330 F on the thermometer.
While the sugar cooks, combine the cream, butter, and salt in a medium saucepan. Place the pan over medium heat and bring the cream to a simmer. Once simmering, remove the pan from the heat and set aside.
When the caramel has reached 330 F, add the hot cream to the pan carefully—it will splutter, boil, and steam quite a bit, so stand back from the pot! Stir the cream and caramel together. Continue to cook the mixture, stirring occasionally, until it reaches 230 F. Remove the pan from the heat and stir in the vanilla extract. Pour the caramel into a heat-proof bowl and let it cool to room temperature before using. Caramel can be made in advance and stored on the counter for several days, and in the refrigerator for up to a month.

Cutting the leaves out for the top was interesting. Now that I’ve done it once, I know the dough will stand up to the extra working of it, and I know the pie will turn out doing it like this. I can’t wait to try it!! Tomorrow, for breakfast maybe??

INGREDIENTS
I DIDN’T USE THIS PIE CRUST, BUT WILL LIKELY TRY IT NEXT TIME.

FOR THE PIE CRUST:
13 1/2 all-purpose flour (3 cups)
1 3/4 oz sugar (1/4 cup)
1 tsp salt
10 oz butter cubed, very cold (frozen is fine)
2 1/2 oz shortening (1/3 cup), cubed, very cold (frozen is fine)
1/2 cup ice water

FOR THE CARAMEL SAUCE:
1 oz water (2 tbsp)
2 1/2 oz light corn syrup (1/4 cup)
7 oz granulated sugar (1 cup)
6 oz heavy cream (3/4 cup)
2 oz unsalted butter (1/4 cup), cubed
1/2 tsp sea salt
1/2 tsp vanilla extract

FOR THE PIE FILLING:
3 pears (about 1 1/2 lbs), large
6 apples large , (I used a mix of Granny Smith and Jonagold, about 3 lbs)
3 3/4 oz brown sugar (1/2 cup)
5 1/2 oz caramel sauce (1/2 cup)
2 tsp cinnamon
2 tsp vanilla
1/4 tsp salt
1/4 cup UltraGel (or all-purpose flour)
1 egg for egg wash

INSTRUCTIONS
TO MAKE THE PIE CRUST:
Combine the flour, sugar, and salt in the bowl of a large food processor (10 cups or larger size) and pulse a few times to combine. (Note: if you don’t have a large enough food processor, you can divide this recipe in half and make it twice, or do it by hand using a pastry cutter.)
Add the cold cubed butter and shortening to the processor and pulse in short bursts until they’re cut into the dry ingredients and the mixture has the texture of coarse crumbs. Add half of the cold water and pulse in 5-second bursts, adding the rest a little more at a time just until the dough starts to come together. You may not need to use all of the water—stop when the dough starts to come together, and don’t overwork it!
Turn the dough out onto a lightly floured board and knead it just enough to incorporate any dry patches of flour. Divide it in half. Wrap the two pieces of dough well in plastic wrap, and refrigerate them for an hour to chill. The dough can be made several days in advance and kept in the refrigerator until ready to use.

TO MAKE THE CARAMEL SAUCE:
Combine the water, light corn syrup, and granulated sugar in a large saucepan. Place the pan over medium heat, and stir while the sugar dissolves. Brush down the sides of the pan occasionally with a wet pastry brush to remove stray sugar crystals. Bring the mixture to a boil, then stop stirring and insert a candy thermometer. Allow the sugar to cook, undisturbed, until it is a medium amber color and reaches 330 F on the thermometer.
While the sugar cooks, combine the cream, butter, and salt in a medium saucepan. Place the pan over medium heat and bring the cream to a simmer. Once simmering, remove the pan from the heat and set aside.
When the caramel has reached 330 F, add the hot cream to the pan carefully—it will splutter, boil, and steam quite a bit, so stand back from the pot! Stir the cream and caramel together. Continue to cook the mixture, stirring occasionally, until it reaches 230 F. Remove the pan from the heat and stir in the vanilla extract. Pour the caramel into a heat-proof bowl and let it cool to room temperature before using. Caramel can be made in advance and stored on the counter for several days, and in the refrigerator for up to a month.

TO MAKE THE PIE FILLING AND BAKE:
Preheat the oven to 400 F. Flour your work surface and rolling pin, and roll one disc of dough out until it is a little thinner than 1/4-inch thick. Transfer it to a 9-inch pie tin and gently press it into the bottom and up the sides. Trim off any excess that hangs over the sides, crimp the top of the pie, and refrigerate the crust while you prepare the filling.
Peel and core the apples and pears, and cut them into thin slices less than 1/4-inch thick. Place them in a large bowl. Add the brown sugar, 1/2 cup of caramel sauce, cinnamon, vanilla, salt, and Ultra Gel or flour. Toss everything together until all of the slices are evenly coated.
Fill the crust with apple and pear slices. They will rise above the top of the pie pan—that’s okay! Roll out the second portion of dough on a floured baking sheet. Use a sharp knife to cut leaf shapes out of the dough, or use leaf cookie cutters or pie crust cutters. (You will probably have extra dough left over after making the leaves.) Layer the pie dough leaves over the top of the pie, leaving some spaces where the filling shows through. Be sure to press the pie dough together where the leaves meet the edges of the crust.
Lightly beat the egg, then brush the top of the pie with the beaten egg. Sprinkle a generous amount of granulated sugar all over the pie.
Place the pie on a foil-covered baking sheet and cook at 400 F for 15 minutes. Lower the oven to 350 and cook for about another hour, until the top of the pie is dark brown and the filling is bubbling .Total cooking time is approximately 70-75 minutes. If the crust starts to get too dark, you can cover the pie loosely with foil.
After baking, let the pie cool for at least 2 hours before cutting into it. It’s delicious warm, but it’s less messy to cut and serve if it’s had a chance to sit and cool down after baking. Serve slices with extra caramel sauce and whipped cream or ice cream.

Thank you… Sugarhero.com/salted-caramel-apple-pear-pie/

Ingredients
• 1 9-inch pie crust (baked and cooled)
• 1 cup Dulce de Leche (I didn’t use this much.. because it was very runny)
• 3 tablespoons cornstarch
• 1 2/3 cups heavy cream
• 14 ounce sweetened condensed milk
• 3 egg yolks
• 3 tablespoons unsalted butter
• 1 tablespoon vanilla
• 1/3 cup granulated sugar
Instructions

• Spread the Dulce de Leche in the bottom of the pie crust. Set aside.
• In a heavy bottom saucepan, mix the cornstarch and heavy cream, until the cornstarch is completely dissolved.
• Whisk in the sweetened condensed milk and egg yolks.
• Cook over medium heat, stirring constantly, until the mixture becomes bubbly and thickens.

***(I strained the filling at this point. I used a fine strainer, had to change to a normal strainer part way through as it is really thick. )
• Remove from heat; add in the butter and vanilla and stir until butter is melted.
• Pour custard into the prepared pie crust.
• Chill pie in the refrigerator for 6 hours (or overnight.)
• Just before serving, carefully cover the crust with a pie protector or foil; sprinkle the granulated sugar evenly over the top and brown using a kitchen torch or under a broiler.
• Slice and serve!
• (Alternatively, you can cut into slices and then sprinkle with sugar and brulee the individual pieces.)

Caramel Creme Brulee Pie

Condensed Milk Pound Cake

Next time I will not fully cook the pie crust as it has to bake for a further 45 minutes, and I will cut down on the cinnamon as I think it was a bit over powering. Surprisingly, this pie is NOT sweet. I’d make it again. AND it’s so easy and fast to make!!

I’m going to try this again with a cream cheese bottom and blueberries. This is very tasty, the crust is flakey and sweet, plus it looks rustic and no fuss at all trying to make a perfect pie crust.



Crust
1 and 1/2 cups (190g) all-purpose flour (spoon & leveled), plus more for work surface
1/4 cup (50g) granulated sugar
1/4 teaspoon salt
1/2 cup (115g; 1 stick) cold unsalted butter, cubed*
1/4 cup (60ml) ice cold water*

Filling & Topping
2 – 3 large apples, peeled and sliced into 1/4 inch slices (about 4–5 cups slices)*
1/4 cup (50g) packed light or dark brown sugar
1 and 1/2 Tablespoons (12g) all-purpose flour
2 teaspoons fresh lemon juice (to prevent apple browning)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
salted caramel sauce
egg wash: 1 large egg beaten with 1 Tablespoon milk
optional: 1/3 cup (40g) Diamond of California chopped walnuts

Instructions
Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (love this one) or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).

As the dough chills, prepare the filling: Mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep in the refrigerator during this time.

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

On a lightly floured work surface, roll the dough into a 12-inch circle (or any shape, really!). Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.

Arrange the apples (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the apples, overlapping the dough as necessary. Press gently to seal the edges. Drizzle 3 Tablespoons of salted caramel over the filling (not the crust). Brush the crust edges with egg wash and sprinkle the whole thing with walnuts, if using.

Bake until the filling is bubbly and the crust is golden brown, about 35-38 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.

Serve with extra salted caramel sauce drizzled on top.

Notes
1. Make Ahead Instructions: Both the dough and filling can be made ahead of time and chilled in the refrigerator for up to 3 days. The dough can be frozen for up to 3 months after prepared in step 1. Allow to thaw overnight in the refrigerator before rolling out and filling.

This recipe is from my favourite baker… SALLY’S baking addition!

sallysbakingaddiction.com/homemade-salted-caramel-recipe/ DON’T LET YOUR SUGAR BURN. IT IS BITTER!!! I MESSED IT UP TWICE. ALWAYS TASTE IT BEFORE YOU PUT IT ON YOUR DESSERT!! GLAD I DID!

sallysbakingaddiction.com/salted-caramel-apple-galette/

variation: budgetbytes.com/blueberry-lemon-cream-cheese-galette/

If you want the recipe, let me know!! I’m not typing all 24 steps out.

Walnut Streusel (enough for one pie)

1 cup all-purpose flour
3/4 cup finely chopped walnuts
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 teaspoon ground cinnamon
pinch kosher salt
6 tablespoons unsalted butter, melted (I used half salted and half unsulted.)
Combine the flour, walnuts, granulated sugar, brown sugar, cinnamon, and salt in a medium bowl.
Pour in the melted butter and mix with your fingers (or a fork) until the mixture resembles coarse meal.

Cream Cheese Layer

Cream Cheese Layer: This was too much for my pie plate, I had to half it.
8 oz cream cheese
1/4 cup granulated sugar
1 Tbsp all-purpose flour
1 tsp vanilla
1 large egg

Pie

6 cups (890g) fresh blueberries*
2/3 cup (135g) granulated sugar
1/4 cup (28g) cornstarch
1/4 teaspoon ground cinnamon
1 Tablespoon (15ml) lemon juice

For egg wash if doing a top crust
1 Tablespoon (15g) unsalted butter, cut into small pieces
1 large egg, lightly beaten with 1 Tablespoon (15ml) milk

Make the filling: Stir the blueberries, granulated sugar, cornstarch, cinnamon, and lemon juice together in a large bowl.

Pour cream cheese mixture on unbaked pie crust. Top with blueberry mixture. Dot with butter.

Put in preheated oven at 400 for 10 minutes. Reduce temperature to 350. Add the Streusel topping. Back 60 minutes longer.

NOTE:

If using a top pie crust, lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.

Pie Crust

2 and 1/2 cups (315g) all-purpose flour (spoon & leveled)
1 and 1/4 teaspoons salt
6 Tablespoons (90g) unsalted butter, chilled and cubed
3/4 cup (148g) vegetable shortening, chilled
1/2 cup (120ml) ice water

Mix the flour and salt together in a large bowl. Add the butter and shortening.

Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.

Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup).

Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.

Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).

When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!

Proceed with the pie per your recipe’s instructions.

It’s terrific. Somehow I managed to save it by re-baking it with the topping again and baking it for longer than stated for the custard the first go round. I’ll try it again with the adjusted temperature and should have perfection on our hands then.

Try it, you’ll love it!!

Dutch Apple Pie with Sour Cream Custard (recipe by Paula Haney from The Hoosier Mama Book of Pie)
1 single-crust blind baked All-Butter Pie Dough shell

2 cups apples, peeled, cored, and chopped into 1/2-inch pieces
1/2 cup plus 2 tablespoons granulated sugar
2 tablespoons all-purpose flour
1/8 teaspoon kosher salt
1 cup sour cream
1 large egg
1 teaspoon vanilla paste (feel free to sub extract)
1 recipe Walnut Streusel (follows)

Preheat the oven to 350°F. (NOTE**** her book is wrong it says 300)

Spread the apple pieces over the bottom of the pie shell. Place on a baking sheet and set aside.
Place the sugar, flour, and salt in a small bowl and whisk until well-combined.
Whisk together the sour cream, egg, and vanilla paste.
Add the dry ingredients and whisk until smooth. Pour into the prepared pie shell, over the apples. With a spatula, submerge any apples that float to the top.
Bake for 20-25 minutes, until the edge of the filling is slightly puffed and the center is dry to the touch.

While the pie bakes, prepare the Walnut Streusel.

When the pie is ready, gently scatter the streusel over the top of the pie and bake for 10 to 15 minutes more, until the streusel is crispy.

Cool to room temperature, then chill in the refrigerator for at least 1 hour before slicing.

Walnut Streusel (enough for one pie)
1 cup all-purpose flour
3/4 cup finely chopped walnuts
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 teaspoon ground cinnamon
pinch kosher salt
6 tablespoons unsalted butter, melted
Combine the flour, walnuts, granulated sugar, brown sugar, cinnamon, and salt in a medium bowl.
Pour in the melted butter and mix with your fingers (or a fork) until the mixture resembles coarse meal.

Pie Dough

I really like this pie crust. I’ve tried a LOT, this one is the winner for sweet and savoury pies.
allysbakingaddiction.com/baking-basics-homemade-buttery-flaky-pie-crust

Ingredients

2 and 1/2 cups (315g) all-purpose flour (spoon & leveled)
1 and 1/4 teaspoons salt
6 Tablespoons (90g) unsalted butter, chilled and cubed
3/4 cup (148g) vegetable shortening, chilled
1/2 cup (120ml) ice water
Instructions

Mix the flour and salt together in a large bowl. Add the butter and shortening.

Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.

Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup).

Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.

Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).

When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!

Proceed with the pie per your recipe’s instructions.

Homemade Pie Crust (my recipe makes 2 crusts; 1 for bottom 1 for top)

6 cups 1/2-inch chunks of peeled pears (about 5 pears)
1/2 cup (100g) granulated sugar
1/4 cup (31g) all-purpose flour (spoon & leveled)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 Tablespoon (15ml) lemon juice*
1 cup salted caramel (full recipe)*
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
optional: coarse sugar for sprinkling on crust

1. 

The crust is very flaky.
2. Prepare pie crust recipe through step 5.
3. Make the filling: Stir the pears, granulated sugar, flour, cinnamon, ginger, and lemon juice together in a large bowl. Set filling in the refrigerator as the oven preheats.
4. Preheat oven to 400°F (204°C).
5. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth.
6. Spoon the filling into the crust, leaving any excess liquid in the bowl (you don’t want that in the filling– discard it). Drizzle 1/2 cup of caramel evenly on top. Stick the pie in the refrigerator as you work on the top crust.
7. Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a sharp knife or pizza cutter, cut ten 1-inch strips. (I cut four of the strips in half, as you can see above.) Remove the pie from the refrigerator and carefully thread the pie dough strips over and under one another to create the look in the pictures pie, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Flute the edges or crimp with a fork. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges.)
8. Lightly brush the top of the pie crust with the egg wash mixture and sprinkle with coarse sugar, if desired.
9. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
10. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Before serving, drizzle leftover caramel on top of pie or on each slice. Cover leftovers tightly and store in the refrigerator for up to 5 days.

I would wait longer than 3 hours before I cut next time I make this and there WILL be a next time!

Pie Crust

2 and 1/2 cups (315g) all-purpose flour (spoon & leveled)
1 and 1/4 teaspoons salt
6 Tablespoons (90g) unsalted butter, chilled and cubed
3/4 cup (148g) vegetable shortening, chilled
1/2 cup (120ml) ice water

Mix the flour and salt together in a large bowl. Add the butter and shortening.

Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.

Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup).

Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.

Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).

When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!

Proceed with the pie per your recipe’s instructions.

Salted Carmel

1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces
1/2 cup (120ml) heavy cream
1 teaspoon salt
Instructions

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves.)
Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.
Cover tightly and store for up to 1 month in the refrigerator. Reheat in the microwave or on the stove to desired consistency.