Sage Salted Caramel Apple Pie with Fresh Sage Crust


 
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.

I know I am definitely late to the thanksgiving planning party with this one - I am currently par-baking pie crusts as I speak, but if I didn’t stop fluffing around I was never going to get the recipe up here, so here it is! This is a Sage salted caramel apple pie. I wanted to go with a wee twist on the old fave salted caramel apple pie, so I hit it with a sage infused caramel, and added some fresh sage to the pie crust. The toasty caramel balanced out the sage enough (if you go too overboard it can taste a lot like you’re eating a candle), but still allowed the flavour to come through and compliment the apple perfectly.

I first had a sage salted caramel when I made the ice cream pops from Lily’s book, and I have been looking for an excuse to make something similar ever since. The thing I love about caramel is that it can easily be infused with flavour - chai, sage, miso etc. The best. I hope you give this pie a try, even though I’m super late to the party. Thanksgiving aside, this would make a great any time pie.

A few wee tips:

  • The pie dough I have included here is 1 1/2 times by regular crust recipe. The reason I have done this is to ensure that you have enough to do the detailed top if you prefer. If you are doing a more plain top crust, you can make the recipe with 2 1/2 cups flour, 2 Tbsp chopped sage, a pinch of salt, 2 tsp sugar, and 2 sticks (225g) of butter, then water to mix (8-10 Tbsp is usually enough). Or you can make the full amount and then make hand pies with the excess. Damn I love hand pies.

  • Ideally if you can make the pie dough ahead of time, it can do with an overnight rest. It takes a while for the caramel to cool too, so ensure you allow time for this.

  • I used pie stamps to decorate the border - It is a quick way to look fancy, and extra pie crust is always a bonus. I have this set and this set from Williams Sonoma, and this set from Amazon.

 

 

Sage Salted Caramel Apple Pie with Fresh Sage Crust

- Makes one 9” Pie -

Pie dough
3 3/4 cups (540g) Flour
Pinch of Salt
3 tsp (8g) sugar
3 Tbsp fresh sage, finely chopped
3 sticks (345g) cold unsalted butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar

Sage Salted Caramel
1 ½ cups (300g) Sugar
9 Tbsp (135g) unsalted butter, at room temperature
¾ cup (180ml) heavy cream
2 Tbsp ground sage
1 tsp flaky sea salt

Filling
1.5kg (3.3lbs) apples, peeled and finely sliced
Juice of 2 lemons
¼ cup (38g) flour
½ cup (100g) raw sugar

Egg wash - 1 egg whisked with 1 Tbsp water

 

- PROCESS -

PIE DOUGH

Place flour, salt, sugar and fresh sage into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 1/2 to 3/4 cup, but add slowly) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two discs, one slightly larger than the other, and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight. 

 

SAGE SALTED CARAMEL

Place the sugar in a medium sized heavy bottom saucepan. Place the cream and the ground sage in a small pan, and whisk together well. Heat until warmed, then keep on a very low heat until needed. Heat the sugar on medium, stirring constantly. The sugar will start to form clumps, then begin to melt. Cook until is it amber in colour, then remove from the heat and immediately add all of the butter. Be careful as the caramel will bubble rapidly. Once the butter is incorporated, add the cream and stir well. Stir in the salt, and pour into a glass jar. Allow to cool completely.

PIE ASSEMBLY AND FILLING

On a lightly floured surface, roll the smaller disc into a circle slightly larger than your pie dish. You want it to be approximately 1/8 inch (3mm) in thickness. Line a 9" pie dish, leaving the extra dough overhanging. Trim the dough so there is about 1 inch overlapping the edge of your dish. Place in the fridge while you prepare the filling and lattice.

Roll out the second, larger disc of dough into a rough rectangle approximately 1/8 inch thick. Use a pastry cutter to cut strips for your lattice. If you would like to make a braid, roll a piece of pie dough into a long thin rectangle, cut thin strips, and braid. Place your strips and braids onto a parchment paper lined baking sheet and store in the fridge until ready to use. Press together the scraps and re-roll - these are good for extra lattice strips or for using pie stamps to cut out for the border. I like to roll it out and freeze for 5-10 minutes before stamping to help them hold their shape.

In a large bowl, toss together the apple and lemon juice. Leave to sit for 5 minutes, then drain any excess liquid. Add the flour and the sugar, and toss well to combine. Transfer the filling to the lined pie dish, packing the slices of apple in tightly, and mounding in the middle. Pour over most of the sage caramel, reserving about 1/4 cup for serving.

Arrange the strips of pie dough on the top of the pie, weaving into your desired lattice. If you are adding stamps, trim any overlapping pie dough and lattice strips so that they are flush with the edge of the pie dish, then glue on the stamps with a little egg wash. If you are crimping, trim the crust with a little overhang and then crimp as desired.

Rest the pie in the fridge for at least 30 minutes. While the pie is resting in the fridge, preheat the oven to 425˚f/ 220˚c. Place a baking tray on the bottom rack of the oven. 

Brush the pie with egg wash, and sprinkle liberally with raw sugar. Bake at 425˚f / 220˚c for 20 minutes, or until the pastry is set and beginning to go golden. Reduce the temperature 375˚f / 190˚c, and bake until the pastry is deeply golden and the filling is bubbling. 

Remove from the oven and cool on a wire rack. Serve warm or at room temperature, with the extra sage caramel.

Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post!


 
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

A couple of weeks ago I packed an overnight bag and headed to Jersey for the night for something I’ve never done before, but will hopefully be doing again - a pie sleepover! I went to stay with my good friend Erin, and we put together a one-stop Thanksgiving Pie (or any time pie) post for you! We chose nine of our favourite recipes - some traditional, and some less traditional (I think? I know nothing about Thanksgiving lol), and I think that we managed to come up with something for everyone. Erin is the queen of the pie (She just did an incredible feature in the NEW YORK TIMES!), and we had the best time spending two days together to have a proper catch up rather than just a quick dinner or drink every now and then like we usually manage. I learnt LOADS, ate loads, and if I may say so myself, we put together a fairly epic pie roundup for you - in our opinions, nine of the best pies to make for Thanksgiving!

We have used existing recipes here - either from Erin’s book (which you should get right now if you don’t already own), one of the many recipes she has developed, or recipes from here on my blog, so underneath each photo you will find a link to the recipe, along with any notes we have or changes that we have made. The pies are perfect as singles, but we also wanted to give you recipes that compliment each other, so if you’re hoping to make a pie spread for Thanksgiving, we got you.

Here’s what we ended up with (in the order listed):

  • Pumpkin Sugar Pie

  • Nutella French Silk Pie

  • Chocolate Pecan Pie

  • Bourbon Apple Galette

  • Chocolate Cream pie with Peanut Butter Cream

  • Blood Orange Meringue Pie

  • Miso Caramel Apple Pie

  • Concord Grape Pie

  • Apple Butterscotch Pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

A few wee notes on pie making:

  • Erin taught me an amazing way to make your pie dough smooth and easy to work with, while still being flaky AF: Make the dough as usual (you can keep the butter chunks quite big), wrap it up, rest in the fridge for 30 minutes to an hour, then roll it out into a rectangle, fold it like a letter, then repeat the process. You then fold all four corners inward to form the rectangle into a disc, then re-wrap and rest in the fridge until you are ready to roll out! This process is similar to how rough puff is made, and really helps develop layers in the dough, while keeping it smooth and pretty! This technique was an absolute game changer for me, and I’m going to be using it every time I make dough now!

  • An overnight rest is best if possible for the dough, but if not, a couple of hours will work if you are in a pinch.

  • If you have a fave dough recipe, go ahead and use that! Otherwise ours are in the recipes!

  • Take things slow, and keep things cold. The best pies are the ones made where you aren’t in a rush! If you find your dough is warming up, pop it back into the fridge for a bit so that it firms up again slightly. Give your pie a good amount of time to rest in the fridge before you bake it to allow the crust to chill properly.

  • Some of the pies require a par-bake. We did this the night before, then filled and baked off the day of. This is an easy way to get some of the prep work done ahead of time.

  • Fruit pies can be made ahead of time - I like to make the filled pie, then freeze it unbaked until it is pie time! I usually freeze it until the crust is solid, then wrap tightly in foil to store in the freezer. It may need a little longer in the oven to account for the freezing.

  • Some of these pies need time to set - like the Nutella French Silk and Chocolate Cream Pie, so make sure you account for this!

  • If you want a clean cut on your pie, make sure that it is totally cool before cutting into it.

  • Erin has about 12 zillion more amazing pie tips in her book, including different ways to crimp your crust! (I also saved all the videos to my highlights on IG if you want a little relaxing video watching session)

  • The recipe for the apple butterscotch pie is in an ebook alllll about pie which Erin is releasing very soon! As soon as it is online, I will add the link!

  • If you have any questions, please leave them down below, and I will do my very best to answer everything!


Pumpkin Sugar Pie: The Pumpkin Pie for people who don’t like Pumpkin Pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

Both Erin and I aren’t giant fans of Pumpkin Pie - for me, I would just rather eat something else. I grew up eating savoury pumpkin dishes (we don’t have pumpkin pie / thanksgiving in New Zealand), so I’ve never been super into it. I also find it a little stressful to make, as I worry about it overcooking and cracking, which is caused by the protein in the eggs tightening up too much, causing cracks. This Pumpkin Sugar Pie, however is a bit of a game changer. It is set with flour as opposed to eggs, so you don’t have to worry about it cracking, and has a beautiful silky texture. It’s the best, and I will definitely be making it this year! Plus, drowning things in icing sugar is far too much fun. If you are looking for other sugar pie recipes, Erin just posted two in her NYT feature, and there’s the OG in her book!

 

 

Nutella French Silk Pie: A twist on the classic French Silk Pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

I developed this one not too long ago, and it might possibly be a top contender for best pie ever in my books. I know Chocolate pie isn’t a traditional thanksgiving staple, but can we make it one? Haha. I think having a chocolate pie to balance out all the fruit pies is essential. This one, unlike most french silk pies, doesn’t use any raw eggs, and it is silky smooth with a good Nutella hit. It’s finished with swirls of whipped cream and chopped hazelnuts. You can’t really go wrong.

 

 

Chocolate Pecan Pie: A classic Thanksgiving Staple

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

I don’t know a whole lot about pecan pie, but I do know that 1. It is a Thanksgiving classic, and 2. Erin’s version is epic. She doubled the filling for the recipe linked below, then baked it in a par baked crust, the same way you would do a sugar pie. Erin doubled the recipe for this chocolate pecan galette, and baked it in a par-baked crust (with a fork crimp! So cute!), until the pecans were toasty and the filling was set.

 

 

Bourbon apple galette: The apple pie that doesn’t require a lattice

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

Galettes are the perfect option for those who still want pie, but find making a double crust or crimping dough intimidating. You basically roll out the dough, dump the filling in, and then fold up the sides however you like. This Bourbon Apple Galette is super easy and crazy delicious - you make a lightly spiced bourbon sugar mixture, which is drizzled over the apples before baking, and turns the filling into this amazing caramelised apple situation. We used this recipe, but made it round rather than square.

 

 

Chocolate cream pie with peanut butter cream: For the peanut butter lover

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

This pie was the very first thing I made from Erin’s book, and I quickly got hooked on the peanut butter whipped cream on top, and proceeded to put it on everything I made. To make this pie, you fully blind bake a crust, then pour pudding into it and allow it to set, before finishing with peanut butter whipped cream. The cream really finishes it off, so don’t skip it!

 

 

Blood Orange Meringue Pie: The Perfect citrus meringue pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

I love a good lemon meringue pie (I mainly just love burning things with my blow torch), so was super excited when Erin suggested a rework of the grapefruit meringue pie from her book! I love how this one turned out so much - the best part about meringue pies is not having to worry about what the surface of the pie looks like, because you know you’re just going to load it up with meringue anyway. The curd was a beautiful pink colour, and it was an epic twist on the traditional. The recipe for this is the grapefruit meringue pie in Erin’s book - we just subbed blood orange juice for the grapefruit.

  • Get the recipe: You can buy Erin’s book here

 

 

Miso Caramel Apple pie: a variation on the traditional caramel apple pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

This pie has been a very firm favourite in our house for a while now - I love caramel apple pie, but there is something about the umami, savoury flavour that the miso caramel gives to this pie that I just can’t go past. The miso caramel recipe makes a little more than you need, which means some very epic ice cream sundaes are going to be in your future. It’s perfect if you are looking for a wee twist on apple pie!

 

 

Concord grape pie: for a wee taste of summer

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

I had Concord Grape pie for the first time a couple of weeks ago at Gramercy Tavern, and was instantly obsessed. Concord grapes are a variety of grape grown here in the USA - if you’re from New Zealand, I would describe them as the same kind of grapes people grow on vines in their garden - the dark purple ones with the kind of waxy finish and the skins that pull away super easily. You know the ones? Good. Erin’s filling is perfect - she had some frozen grapes she used for the filling. I’ve seen them still in season here in NYC, so if you see some, grab them and stash them and make this pie! This recipe is also from Erin’s book, and she did a simple ‘fattice’ on the top (using fat strips), which is a great lattice to use if you’re unsure about weaving pie dough, because it’s super simple, but still so, so pretty!

  • Get the recipe: You can buy Erin’s book here

 

 

Apple butterscotch pie: for when you can’t decide between a cream pie and a fruit pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

This pie was my very very favourite of them all. It’s a cooked apple filling, which is baked in a par baked crust, and then covered with a butterscotch pudding, then set in the fridge and topped with a layer of whipped cream. There’s so many flavours going on - the spiced fruit, the sweet pudding and the whipped cream. It’s like all the best parts about different types of pies had a baby, and this is it. The recipe for this one is in an ebook that Erin is releasing super super soon, so as soon as the link is live I will pop it here for you and update the post!

  • Get the recipe: Link to Erin’s ebook is here!

Happy Happy Thanksgiving, or if you don’t celebrate, happy pie making!

 

 
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

Buttermilk Pumpkin Streusel Pie


 
Buttermilk Pumpkin Streusel Pie from Lisa Ludwinski's new book, Sister Pie. Tangy buttermilk filling is topped with a nutty buckwheat pepita filling - a simple but genius twist on the traditional pumpkin pie. #pumpkinpie #buttermilk #pie #streusel #sisterpie
Buttermilk Pumpkin Streusel Pie from Lisa Ludwinski's new book, Sister Pie. Tangy buttermilk filling is topped with a nutty buckwheat pepita filling - a simple but genius twist on the traditional pumpkin pie. #pumpkinpie #buttermilk #pie #streusel #sisterpie
Buttermilk Pumpkin Streusel Pie from Lisa Ludwinski's new book, Sister Pie. Tangy buttermilk filling is topped with a nutty buckwheat pepita filling - a simple but genius twist on the traditional pumpkin pie. #pumpkinpie #buttermilk #pie #streusel #sisterpie
Buttermilk Pumpkin Streusel Pie from Lisa Ludwinski's new book, Sister Pie. Tangy buttermilk filling is topped with a nutty buckwheat pepita filling - a simple but genius twist on the traditional pumpkin pie. #pumpkinpie #buttermilk #pie #streusel #sisterpie
Buttermilk Pumpkin Streusel Pie from Lisa Ludwinski's new book, Sister Pie. Tangy buttermilk filling is topped with a nutty buckwheat pepita filling - a simple but genius twist on the traditional pumpkin pie. #pumpkinpie #buttermilk #pie #streusel #sisterpie

So I have had a few people ask me before if I have a pumpkin pie recipe on my site. Until now I haven’t - pumpkin pie isn’t something that I grew up eating because we don’t have thanksgiving in New Zealand, and pumpkin is usually a savoury thing (have you ever had it roasted? It’s amaaaazing). We once hosted a student teacher from Montana who was AMAZED that we had never had pumpkin pie before. We asked her how to make it, and she told us that you just put pumpkin pie filling in a store bought crust. She was so adamant that we had to try it that when she got back to Montana she shipped us a big can of libby’s pumpkin pie filling - we had no idea what to do with it, so I’m pretty sure it’s still in the cupboard 10 years later. Whoops.

Anyway the reason there is no pumpkin pie recipe here was that I wasn’t willing to develop my own. Haha. I didn’t see the point in reworking such an iconic recipe when I haven’t had enough pumpkin pie in my life to know what I really wanted. But two things kind of lined up which brought this buttermilk pumpkin streusel pie here onto my little corner of the internet - Sara threw her annual virtual pumpkin party, and a copy of Lisa Ludwinski’s book Sister Pie arrived. You can check out all the pumpkin recipes on Sara’s Blog!

I haven’t had many pumpkin pies in my life, but this is a good one. Promise. The buttermilk adds a beautiful tang to the filling, and the buckwheat and pumpkin seed streusel on top adds crunch, while complementing the flavour. It also hides any cracks that may form when your pie bakes. Win win if you ask me.

One flip through Lisa’s book and I have bookmarked so many things already - there’s a rhubarb blondie that I’m dying to make as soon as rhubarb comes back, along with pies in every flavour you can imagine. The photography is so beautiful too - it really makes me EXCITED to make pie. Which isn’t hard, but still. Lisa’s recipes are easy to read and she explains the basics so well - I followed their instructions for blind baking for another recipe I was working on and it turned out perfectly! Happy Pie Making!

Ps head over to Instagram - I’m giving away a copy of this beautiful book, along with some essential pie tools!

A few wee tips:

  • See those little leaves? I baked those after then lined them up around the pie. It was a huge pain in the butt and kinda like reverse jenga, so I wouldn’t recommend. Just a plain crimp will be great! They also made the pie look like a sunflower once I added the streusel which I wasn’t overly stoked about. So maybe just don’t do it. Haha. Unless you want sunflower pie.

  • I read this article all about the temperature of a pumpkin pie and reasons why it cracks, and it was super helpful! I pulled mine just after it hit 160˚f in the middle.

  • Crimping can seem kinda scary, but don’t worry - it will still taste great! Lisa’s way of blind baking takes away the scary of the pastry slumping. Just remember to do VERY aggressive crimps at the start - they relax out a little, so don’t try anything delicate because it def won’t come out of the oven looking like that.

  • The pie needs 4-6 hours to set, so make sure you account for that!

  • If you don’t want to make the streusel, this recipe makes a bloody yum pumpkin pie.

  • The pie dough section seems like heaps of steps. I promise it’s not - Lisa has an AMAZING way of explaining how to roll out pie dough, so I had to pop it in there for you, because it’s better than anything that’s ever going to come out of my brain.

 

 

Buttermilk Pumpkin Streusel Pie

- Makes one 9” pie -

Reprinted with permission from Sister Pie, copyright © 2018. PublishedbyLorena Jones Books, an imprint of Penguin Random House

All Butter Pie dough
Makes 2 discs, enough for one 9-inch double-crust lattice-topped or full-top pie or two 9-inch single-crust pies
2 1/2 cups all-purpose flour
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 cup (2 sticks) unsalted European-style butter, straight from the fridge
1/2 cup ice-cold water-vinegar mixture (1 cup ice, 1 cup water, and 2 Tbsp Apple Cider Vinegar)

Buckwheat Pepita Streusel Topping
1⁄2 cup all-purpose flour
1⁄4 cup buckwheat flour
1⁄4 cup pepitas, toasted in a dry skillet
1 teaspoon ground cinnamon
1⁄4 cup packed light brown sugar
1⁄4 teaspoon kosher salt
1⁄2 cup (1 stick) unsalted butter, straight from the fridge

Pumpkin Pie Filling

1 (15-ounce) can pumpkin puree
3⁄4 cup buttermilk, at room temperature
3 large eggs, at room temperature
2 tablespoons Grade B maple syrup
2 tablespoons (1⁄4 stick) unsalted butter, melted and cooled
2 tablespoons fine yellow cornmeal
3⁄4 cup packed light brown sugar
1⁄2 teaspoon kosher salt
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
One 9-inch crust made with All-Butter Pie Dough (see below), extra blind baked and cooled
1 large egg, beaten

 

- PROCESS -

PIE DOUGH

In a large stainless steel bowl, combine the flour, sugar, and salt and stir to mix well. Place the sticks of butter in the bowl and coat on all sides with the flour mixture. Using a bench scraper, cut the butter into 1⁄2-inch cubes. Work quickly to separate the cubes with your hands until they are all lightly coated in flour. Grab that bench scraper once again and cut each cube in half. I always tell my pie dough students that it’s unnecessary to actually cut each cube perfectly in half, but it’s a good idea to break up the butter enough so that you can be super-efficient when it’s pastry blender time.

It’s pastry blender time! Switch to the pastry blender and begin to cut in the butter with one hand while turning the bowl with the other. It’s important not to aim for the same spot at the bottom of the bowl with each stroke of the pastry blender, but to actually slice through butter every time to maximize efficiency. When the pastry blender clogs up, carefully clean it out with your fingers (watch out, it bites!) or a butter knife and use your hands to toss the ingredients a bit. Continue to blend and turn until the largest pieces are the size and shape of peas and the rest of the mixture feels and looks freakishly similar to canned Parmesan cheese.

At this point, add the water-vinegar mixture all at once, and switch back to the bench scraper. Scrape as much of the mixture as you can from one side of the bowl to the other, until you can’t see visible pools of liquid anymore. Now it’s hand time. Scoop up as much of the mixture as you can, and use the tips of your fingers (and a whole lot of pressure) to press it back down onto the rest of the ingredients. Rotate the bowl a quarter-turn and repeat. Scoop, press, and turn. With each fold, your intention is to be quickly forming the mixture into one cohesive mass. Remember

to incorporate any dry, floury bits that have congregated at the bottom of the bowl, and once those are completely gone and the dough is formed, it’s time to stop.

Remove the dough from the bowl, place it on a lightly floured counter, and use your bench scraper to divide it into two equal pieces. Gently pat each into a 2-inch-thick disc, working quickly to seal any broken edges before wrapping them tightly in a double layer of plastic wrap. If you’re portioning for a lattice-topped pie, shape one half into a 2-inch-thick disc and the other half into a 6 by 3-inch rectangle. Refrigerate the dough for at least 2 hours or, ideally, overnight. When you go to roll out the crust, you want the discs to feel as hard and cold as the butter did when you removed it from the fridge to make the dough. This will make the roll-out way easier.

You can keep the pie dough in the fridge for a few days or in the freezer for up to 1 year. If frozen, remove the dough and place it in the refrigerator to thaw one full day before you intend to use it. If you’re planning to make only one single-crust pie, wrap the discs separately and place one in the freezer.


Lightly flour your work surface and place the unwrapped pie dough in the center. Using a french rolling pin, begin by banding the dough from the left to the right, striking the dough about four times. Rotate the dough 180 degrees and bang across the dough from left to right once more.

Use one tapered end of the rolling pin to press and roll along the edge of the round one single time, enlarging the circle. After each press of the edge, rotate the disc 45 degrees clockwise. If you sense that the dough is sticking to the surface, lift it up and lightly flour the surface below it.

To begin the final step, place the rolling pin in the very center of the dough. Apply pressure to the rolling pin while rolling away from yourself (stand on your tiptoes to get maximum leverage if necessary), being careful to stop rolling about 1 inch away from the edge (to avoid re-rolling the areas you’ve already rolled). Rotate the disc 45 degrees and roll again. If it becomes difficult to rotate the dough, lift it up and lightly flour the surface beneath it. If the top surface of the dough starts to feel sticky, flip it over onto the floured counter and roll on the other side. Continue this roll and rotation process until you have a circlet 12 to 13 inches in diameter. Gently run your rolling pin over the entirety of the dough to make sure the final size is an even thickness.

Invert your pie tin or dish onto the circle. Using a pastry cutter or a knife, and the pie tin as a guide, cut a circle around the tin that is 2 1/2 to 3 inches larger than the edge of the tin. Gather up the dough scraps, wrap in plastic wrap, and store in the fridge to be added to other scraps and rerolled for another use. Remove the pie tin and turn it right side up on the work surface. Fold the dough circle in half. Place the folded dough in the pie tin so that it covers one-half of the pan. Unfold the other half, and gently press the dough to fit it snugly into the tin, making sure it is completely centered and pressed all the way into the bottom of the tin.

Roll the dough overhang toward the center of the pie, creating a ring of dough, as though you were rolling a poster tightly. Use the thumb and index finger of one hand to form a “C”, and position that hand in the very center of the pie pan. Position your opposite thumb on the outside of the pan. Use the “C” fingers to push and press the rim of the dough up and away from the pan, simultaneously pressing the thumb of your other hand into the “C” to make a crimp. Continue until the entire ring of dough is crimped. Transfer to the freezer for at least 15 minutes. If you don’t plan to use the crust that same day, wrap it tightly in plastic wrap and store in the freezer for up to one year.

 

BLIND BAKING

You will need aluminium foil, 1 1/2 lbs dried beans, and your frozen crust

Preheat your oven to 450°F with the rack on the lowest level. Remove the pie crust from the freezer, tear off a square of aluminum foil that is slightly larger than the pie shell, and gently fit it into the frozen crust. Fill the crust with the dried beans (they should come all the way up to the crimps) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of foil—the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You did it! You are now ready to fill the pie.

PUMPKIN PIE

Preheat your oven to 325°F. Line two baking sheets with parchment paper.

Make the streusel topping: In a mixing bowl, combine the all-purpose and buckwheat flours, pepitas, cinnamon, brown sugar, and salt. Place the butter in the bowl and coat on all sides with the flour mixture. Take a bench scraper and cut the butter into 1⁄2-inch cubes directly into the flour mixture in the bowl. Work to break up the cubes with your hands until they are lightly coated with the flour mixture. Continue to use the bench scraper to cut the cubes into smaller pieces—the idea is that you are cutting each cube in half.

Switch to a pastry blender and begin to cut in the butter with one hand while turning the bowl with the other. It’s important not to aim for the same spot at the bottom of the bowl with each movement, but to actually slice through butter every time. You’ll need to clean out the pastry blender every few turns of the bowl. Once most of the butter is incorporated, use your fingers to fully break down the butter until it is no longer visible. Be careful not to overwork the mixture at this point. Scatter the streusel over one of the parchment-lined baking sheets, distributing it evenly, and transfer the baking sheet to the oven. Bake for approximately 25 minutes, gently tossing the mixture with a spatula about halfway through. When the streusel is evenly browned and does not appear wet anymore, remove the baking sheet from the oven. Cool completely on a wire rack.

Make the filling: In a mixing bowl, combine the pumpkin, buttermilk, eggs, syrup, melted butter, cornmeal, brown sugar, salt, cinnamon, and ginger and whisk until well blended.

Place the blind-baked shell on the other parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the buttermilk-pumpkin filling into the pie shell until it reaches the bottom of the crimps. Transfer the baking sheet with the pie on it to the oven and bake for 50 to 60 minutes, until the edges are puffed and the center jiggles only slightly when shaken.

Remove the baking sheet from the oven and transfer the pie to a wire rack. Let cool for 15 minutes, then cover the pie with the streusel topping. Allow the pie to fully cool and set for another 4 to 6 hours. When the pie is at room temperature, slice it into 6 to 8 pieces and serve.

Store leftover pie, well wrapped in plastic wrap, in the refrigerator for up to 2 days.


Buttermilk Pumpkin Streusel Pie from Lisa Ludwinski's new book, Sister Pie. Tangy buttermilk filling is topped with a nutty buckwheat pepita filling - a simple but genius twist on the traditional pumpkin pie. #pumpkinpie #buttermilk #pie #streusel #sisterpie

Reprinted with permission from Sister Pie, copyright © 2018. Published by Lorena Jones Books, an imprint of Penguin Random House