Roasted Pumpkin and Apple Galette with Mustard-Maple Glaze

Roasted Pumpkin and Apple Galette with Mustard-Maple Glaze
Natalie Perry; Reno, Nevada

3 cups peeled, seeded, and chopped pumpkin flesh (1-inch cubes)
2 large, tart baking apples, cored and diced into ¾-inch cubes
1 medium onion, halved and sliced thin
2 tablespoons grapeseed oil (or any heat-safe cooking oil)
½ teaspoon Dijon mustard
Prepared piecrust dough (enough for one crust)
Salt and pepper to taste
Fresh Parmesan or Pecorino-Romano cheese for garnish

To prepare filling: Preheat oven to 425° F. Place pumpkin, apples, and onion onto a rimmed cookie sheet. Toss with the oil, and then spread them out in a single layer. Roast in the center of the oven until everything is tender and beginning to turn golden (and even darker) in spots, about 35–40 minutes. Remove from the oven and let cool until room temperature. Tip: You can do this a day ahead of time. Simply store the roasted bits in the fridge, covered, until ready to use.

To prepare the crust: Preheat (or reduce temperature) to 375° F. Whisk together the maple syrup and mustard in a small bowl. Set aside.

Roll out piecrust dough into a circle, roughly 12 inches across. Transfer to a clean, rimmed baking sheet. Spread the roasted vegetables on the circle evenly, leaving a 2-inch border all around. Brush the maple-mustard mixture onto the vegetables. Fold the dough toward the center, sealing any cracks or rips. You should have a rustic-looking free-form pie.

Bake in the center of the oven for about 25 minutes, until the crust is golden brown. Let it sit for about 10 minutes before slicing. Cut into slices and sprinkle Parmesan shavings over the top. Serves 4.

Double Strawberry Pie

Double Strawberry Pie
From EatingWell: May/June 1997 —

Active Time: 30 minutes

Total Time: 6 hours (includes chilling time)

View Our Nutrition Guidelines » Ingredients
Filling
2 1/2 pints fresh strawberries
3/4 cup sugar
1/3 cup lemon juice
1 cup water
2 teaspoons unflavored gelatin

Crust
1/2 cup all-purpose flour
1/4 cup cornmeal
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cold butter, cut into pieces
3 tablespoons low-fat milk

Preparation
1.To prepare filling: Choose 2 cups of strawberries as close to the same size as possible; hull and set aside. Hull and dice the remaining berries.

2.Mix the diced berries, 3/4 cup sugar and lemon juice in a bowl. Let stand for 20 minutes. Drain the berries well in a sieve set over a medium saucepan. Return the berries to the bowl and set aside.

3.Add water and gelatin to the strawberry liquid in the saucepan and heat over medium heat, stirring, until the gelatin is completely dissolved. Remove from the heat and stir into the reserved diced berries. Refrigerate, stirring occasionally, until the filling has thickened slightly and mounds when dropped from a spoon, 3 to 4 hours.

4.To prepare crust: Preheat oven to 350°F.

5.Stir together flour, cornmeal, 2 tablespoons sugar, baking powder and salt in a large bowl. Cut butter into dry ingredients using a pastry cutter, 2 forks or your fingers until crumbly. Stir in milk with a fork, 1 tablespoon at a time, just until dough comes together.

6.Turn dough out onto a floured surface and knead 7 to 8 times. Roll out into an 11-inch circle with a floured rolling pin. Drape dough over rolling pin and fit into a 9-inch pie pan. Fold edges under and crimp with the tines of a fork.
7.Prick bottom of crust with a fork and line with foil or parchment paper. Fill with pie weights (or use rice or dried beans). Bake for 10 minutes. Remove foil and weights and bake until lightly browned, 8 to 10 minutes more. Place on a wire rack to cool.

8.To assemble pie: Arrange reserved whole berries, pointed ends up, in crust. Spoon filling over whole berries. Refrigerate until firm, at least 2 hours, before slicing.
NutritionPer serving: 185 calories; 3 g fat ( 2 g sat , 0 g mono ); 8 mg cholesterol; 38 g carbohydrates; 2 g protein; 2 g fiber; 116 mg sodium; 159 mg potassium.

Nutrition Bonus: Vitamin C (96% daily value)

Peach Streusel Pie

Here's a classic summertime fruit pie, topped with a tasty, crunchy streusel.

Crust
Use your favorite single pie crust recipe. We recommend our Guaranteed Pie Crust. Use half, and freeze the other half for later.

Filling
3/4 cup sugar (brown, white, or a combination)
1/3 to 1/2 cup Signature Secrets or about 3/4 cup King Arthur Unbleached All-Purpose Flour
1/8 teaspoon salt
6 cups fresh peach slices (about 10 peeled peaches, sliced; about 2 1/2 pounds whole peaches)
1 teaspoon vanilla extract, optional
1/4 teaspoon almond extract, optional
1 tablespoon lemon juice

Topping
3/4 cup brown sugar
3/4 cup King Arthur Unbleached All-Purpose Flour
1/2 cup old-fashioned oats
1/2 cup chopped pecans or walnuts
1/4 teaspoon salt
1/2 cup softened butter

Directions
1) Line a 9" pie pan with the pastry, and refrigerate while you make the filling. Preheat the oven to 425°F.
2) Mix the sugar, thickener, and salt. Toss with the peaches, extracts, and lemon juice. Spoon into the crust.
3) Make the topping by combining the brown sugar, flour, oats, and nuts, then mixing in the soft butter until the mixture is crumbly. Sprinkle the topping over the filling.
4) Place the pie on a parchment-lined baking sheet. Bake for 20 minutes, reduce the oven heat to 350°F, and bake for 40 minutes more, until the filling bubbles. Cover the edges of the pie with foil or a pie shield if they brown too quickly. You can also shield the streusel with foil if it's over-browning.
5) Remove the pie from the oven, and cool it completely before slicing.

Recipe summary
Hands-on time: 45 mins. to 1 hrs 5 mins.
Baking time: 55 mins. to 1 hrs 5 mins.
Total time: 5 hrs 10 mins. to 1 days 16 hrs 15 mins.
Yield: 9" pie, 8 to 10 servings

Never-Fail Pie Crust

Never-Fail Pie Crust

Even novice bakers who shy away from homemade pie pastry can't go wrong with this recipe. It is easy to roll out and produces a tender, flaky crust every time.

6-8 ServingsPrep: 10 min. + chilling

Ingredients
INGREDIENTS FOR SINGLE-CRUST PIE:
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
1-1/2 teaspoons white vinegar
2 to 3 tablespoons 2% milk

INGREDIENTS FOR DOUBLE-CRUST PIE:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
1 tablespoon white vinegar
5 to 6 tablespoons 2% milk

Directions
In a small bowl, combine the flour and salt; cut in shortening until
mixture is crumbly. Sprinkle with vinegar. Gradually add the milk,
tossing with a fork until a ball is formed. Cover and refrigerate
for 30 minutes or until easy to handle.

For a single crust, roll out pastry on a lightly floured surface to
fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim
pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell
according to recipe directions. For a double crust, divide pastry in half so that one ball is slightly large than the other. Roll out large ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry
to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe
directions.

Yield: pastry for a single- or double-crust pie (9 or 10
inches).
Nutrition Facts: 1/8 of a single pie pastry equals 132 calories, 8 g fat (2 g saturated fat), 1 mg cholesterol, 76 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.
© Taste of Home 2010

Peach Pie & Pie Crust

Peach Pie

6-8 Servings, Prep: 35 min. + standing, Bake: 45 min. + cooling

Ingredients
1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
Pastry for double-crust pie (9 inches)
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter

Directions
In a large bowl, combine sugars; add peaches and toss gently. Cover
and let stand for 1 hour. Line a 9-in. pie plate with bottom pastry;
trim even with edge. Set aside. Drain peaches, reserving juice.
In a small saucepan, combine the cornstarch, nutmeg, cinnamon and
salt; gradually stir in reserved juice. Bring to a boil; cook and
stir for 2 minutes or until thickened. Remove from the heat; stir in
lemon juice and butter. Gently fold in peaches. Pour into crust.
Roll out remaining pastry; make a lattice crust. Trim, seal and flute
edges. Cover edges loosely with foil. Bake at 400° for 50-60
minutes or until crust is golden brown and filling is bubbly. Remove
foil. Cool on a wire rack. Yield: 6-8 servings.
document.

© Taste of Home 2010 Peach Pie
Nutrition Facts: 1 serving (1 piece) equals 380 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 254 mg sodium, 59 g carbohydrate, 2 g fiber, 3 g protein.

FOR A PIE CRUST CLICK HERE