The Power of Pie

Caramel Apple Pie

Servings: 12 | Prep: 3 hrs. | Cook: 1 hr. | Total: 4 hr.

Ingredients:

4 large green apples, peeled, cored, and sliced | ½ cup brown sugar | 1 lemon, juiced | ¼ cup cornstarch | 1 ½ tsp cinnamon | ¼ tsp ground allspice | ¼ tsp ground nutmeg | 1 jar caramel

Pie Dough: 3 ½ cups flour, divided | 1 teaspoon salt | 1 cup butter, cold | ½ cup ice-cold water | 1 egg beaten with 1 Tbsp. milk

Directions:

Preheat oven to 400°. Prepare pie dough. Mix flour and salt in a food processor and pulse until it’s combined. Add cold water slowly while pulsing until the dough forms into a ball. Knead dough until smooth, then refrigerate for 1 hr. Peel, core, and slice the apples. Combine sliced apples, sugar, lemon, cornstarch, and spices in a mixing bowl until coated evenly. Remove pie dough from the refrigerator and cut in half. Roll out one half of the chilled dough on a floured work surface (keep the other one in the refrigerator). Turn dough about a quarter turn. After every few rolls, turn until you have a circle 12 in. in diameter. Place dough into a 9-in. pie dish that’s 2 in. deep. Tuck dough into dish, making sure it is smooth. Spoon filling into the crust. Pile high and tightly together. Drizzle evenly with ½ cup of caramel sauce. Remove other half of the chilled pie dough from the refrigerator. Roll dough into a circle that is 12 to 14 in. in diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough into wide strips. Make each strip the same width. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Use a small paring knife or kitchen shears to trim off excess dough. Crimp edges with a fork to seal. Lightly brush the top and edges of the pie crust with egg wash. Place pie onto a large baking sheet and bake for 25 min. Reduce oven temperature to 375°, keeping the pie in the oven. Place a pie crust shield or cover the pie with aluminum foil to prevent over-browning. Continue baking the pie until the caramel apple filling is bubbling around the edges, about 35 – 40 min. Let pie cool thoroughly before slicing to serve. Drizzle with caramel sauce.

Tips and Tricks

You can sprinkle the crust with coarse salt to make it a salted caramel apple pie.

Pasties

Servings: 8 | Prep: 1 hr. 15 min. | Cook: 1 hr. | Total: 2 hr. 15 min.

Ingredients:

1 lb. ground beef | ¾ cup rutabaga, peeled and diced | 1 medium yellow onion, chopped | 2 Yukon gold potatoes, peeled and chopped | 1 carrot, peeled and chopped | 2 Tbsp. parsley | 1 tsp. sage | ½ tsp. garlic powder | 1 tsp. Kosher salt | ¼ tsp. black pepper

Pie Dough: 3 ½ cups flour, divided | 1 tsp. salt | 1 cup butter, cold | ½ cup ice-cold water | 1 egg beaten

Brown Gravy: 3 Tbsp. all-purpose flour | 3 Tbsp. butter | 3 cups beef stock | ½ tsp. garlic powder | ½ tsp. onion
powder | 1 tsp. beef base | salt & pepper to taste

Directions:

Preheat oven to 350°. Prepare pie dough. Mix flour and salt in a food processor and pulse until it’s combined. Add cold water slowly while pulsing until the dough forms into a ball. Knead dough until smooth, then refrigerate for 1 hour. Prepare filling by mixing the vegetables, herbs, and seasonings in a bowl and crumbling the hamburger in a separate dish. Remove dough from the fridge and cut into eight equal pieces, roll flat into rounds ⅛” thick. Build pasties by adding equal portions of the vegetable mixture to each, then top with crumbled ground beef. Fold dough shut over the filling, then fold over or crimp with a fork to seal. Brush exterior of dough with beaten egg, then sprinkle lightly with salt. Place on a parchment-lined baking sheet. Bake for 1 hr. until golden. Melt butter and whisk in flour in a saucepan over medium heat to make a roux for the gravy. Add beef stock. Stir in garlic and onion powder and beef base until dissolved. Bring to a boil until thick. Add salt and pepper to taste.

Tips and Tricks

Add ½ cup of brown gravy to the meat mixture before putting into pie dough to keep the meat moist while baking. Serving with brown gravy or ketchup is traditional.

Shepherd’s Pie

Servings: 12 | Prep: 30 min. | Cook: 1 hr. | Total: 1 hr. 30 min.

Ingredients:

2 Tbsp. olive oil | 1 medium yellow onion, chopped | 1 lb. ground lamb | 1 Tbsp. parsley | 1 tsp. rosemary | 1 tsp. thyme leaves | 1 tsp. Kosher salt | ½ tsp. black pepper | 2 Tbsp. Worcestershire sauce | 1 Tbsp. garlic powder | 2 Tbsp. butter | 2 Tbsp. all-purpose flour | 2 Tbsp. tomato paste | 1
cup beef broth | 1 pkg. frozen mixed peas & carrots | 1 pkg. frozen corn kernels | 2 russet potatoes, peeled and cut | 3 Tbsp. unsalted butter  | ½ cup half & half | 1 tsp. Kosher salt | ¼ tsp. white pepper | ½ cup white cheddar cheese, shredded

Directions:

Preheat oven to 400°. Heat a large skillet over medium-high heat. Peel and chop onion. Drizzle olive oil into heated skillet. Add onions and stir until translucent. Add ground lamb to the skillet and break it apart with a wooden spoon. Add parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 min., stirring occasionally, until the meat is browned. Add Worcestershire sauce and garlic powder. Stir to combine. Add butter and let it melt. Add flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain. Add broth, frozen peas and carrots, and frozen corn. Stir until thickened. Simmer for 5 min., stirring occasionally. Set the meat mixture aside and make the potato topping. Place potatoes in a large pot. Cover potatoes with cold water. Bring water to a boil. Cook until potatoes are fork-tender, 10-15 min. Drain potatoes in a colander. Return potatoes to the pot. Add butter, half & half, salt, and pepper. Mash potatoes and stir until everything is combined. Add shredded cheddar cheese to the potatoes. Stir until well combined. Pour meat mixture into a casserole baking dish. Spread it into an even layer. Spoon mashed potatoes over the meat. Spread into an even layer. Bake for 25 min., then rest for 15 min. before serving.

Tips and Tricks

Use a fork to make peaks on the potatoes instead of smoothing them flat; they will get crispy when they bake.