Sweet as Pie Winner

Congrats to our Pie-in-a-Jar Giveaway drawing winner! Mark Ishman will be enjoying a personal sized Five-Spice Pear-Apple Pie made by “The Peace of Pie” bloggess, Jessica Gelineau. A huge ‘Thank You!’, Jess, for helping us kick off the holidays with sweetness and fun. And thank you to everyone who played along, we’ll do it again soon!

Jess has been years working her way through Ken Haedrich’s pie book and savoring every bite. For the rest of us longing to sample this recipe, we include it here with Jess’ notes sprinkled throughout.

And if you just can’t get enough, visit Ken Haedrich’s Pie Academy website to access how-to videos, recipes, and all of his books. Happy Baking!

Crust: Ken Haedrich’s Basic Flaky Pie Pastry

Single Crust:

Cut up 1/2 stick of cold unsalted butter into small pieces and set aside. Measure out 1/4 cup of cold vegetable shortening and set aside.

Combine 1 1/2 cups all-purpose flour, 1 1/2 tsp sugar, and 1/2 tsp salt in a large bowl. Toss well, by hand, to mix. Scatter the butter pieces over the dry ingredients and toss to mix. Using your fingertips, rub the butter into the flour until it is broken into pieces the size of small peas.

Add the shortening and pieces and continue to rub in until the fat is all in small pieces and very much incorporated into the dry ingredients.

Fill the 1/4 cup you were using for shortening with cold water. Sprinkle half of the water over the mixture. Toss well with a fork to dampen the mixture.

Add the remaining water, 1 1/2 to 2 tbs. at a time, and continue to toss and mix, pulling the mixture up from the bottom of the bowl on the upstroke and gently pressing down on the downstroke. Add a little more water, 1 tsp at a time, if necessary, until the dough can be packed together in a ball.

Once it is packable, make a ball and press down to flatten it somewhat into a thick disk. Wrap the pastry (I use a piece of wax paper and fold all the corners under) and refrigerate until firm enough to roll.

Filling:
3 and 1/2 cups peeled, cored, and sliced Granny Smith, Cortland, Northern Spy, or other apples
3 and 1/2 cups cored and sliced ripe pears, peeled or unpeeled
Grated zest of 1 lemon
1 tablespoon fresh lemon juice
2 tablespoons orange juice
3/4 cup granulated sugar
1 1/2 tablespoons cornstarch
2 tsp. Chinese five-spice powder
Cornmeal Streusel Topping:
3/4 cup all-purpose flour
1/4 cup fine yellow cornmeal
2/3 cup firmly packed light brown sugar
1/4 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/4 inch pieces
1. If you haven’t already, prepare the pastry and refrigerate until firm enough to roll, about 1 hour.
2. On a sheet of lightly floured waxed paper, roll the pastry into a 13-inch circle with a floured rolling pin. Invert the pastry over a 9 1/2 inch deep-dish pie pan, center, and peel off the paper. Tuck the pastry into the pan, without stretching it, and sculpt the edge into an upstanding ridge. Place in the freezer for 15 minutes.
3. Combine the apples, pears, lemon zest, lemon juice, orange juice, and 1/2 cup of the granulated sugar in a large bowl. Set aside for 10 minutes. Preheat the oven to 400 degrees F.
4. Mix together the remaining 1/4 cup sugar, the cornstarch, and five-spice powder in a small bowl. Stir the mixture into the fruit. Turn the filling into the chilled pie shell and smooth the filling with your hands to even it out. Place the pie on the center oven rack and bake for 30 minutes.
5. Meanwhile, make the topping. Put the flour, cornmeal, brown sugar, and salt in a food processor and pulse several times to mix. Scatter the butter over the mixture and pulse until it resembles fine crumbs. Empty the crumbs into a medium-size bowl and rub them between your fingers to make large, buttery crumbs. Refrigerate until ready to use.
6. Remove the pie from the oven and reduce the oven temperature to 375 F. Carefully dump the crumbs in the center of the pie, spreading them evenly over the surface with your hands. Tamp them down lightly. Return the pie to the oven, placing it so that the part that faced the back of the oven now faces forward. Just in case, slide a large aluminum foil-lined baking sheet onto the rack below to catch any spills. Continue to bake until the juices bubble thickly around the edge, another 30 minutes.
7. Transfer the pie to a wire rack and let cool for at least 1 hour before serving.

In the beginning…

You can almost smell it

Made by hand

Crumble topping

Happy ending!

Pie Giveaway Time!

Thank you everyone for putting up with me last month. NaNoWriMo is no small thing.

To reward your patience, and to celebrate THE END, we’re having a drawing for a giveaway! Pie eating contest Pie throwing contest Pie-in-a-Jar Gifting is a great way to kick off the month of December, and it’s so much better than Figgy Pudding.

By “we”, I mean a collaboration with my favorite pie baker, Jessica Gelineau. Her luscious pie blog, “The Peace of Pie“, has kept me company for years. The stunning visuals are almost as good as tasting, and calorie-free. Jess is a wife, a mom, a math teacher. She wears as many hats as most of us do, but tops it off with a baker’s hat. Read her story here. I’m just saying that if you were born with a “pie thumb”, it’s a sign. And the world is holding their cuppas and waiting. For pies. On your front porch, Jess.

Now, I’ve been known to exploit the mason jar epidemic back in the day, as you recall. I will never eat a salad in a jar. But Pie-in-a-Jar, as she puts it, is as exciting as it sounds:

  • They’re pies. In JARS.
  • They’re so super cute.
  • What’s better than a slice of pie? A whole pie to yourself.
  • What’s more socially acceptable than eating a whole pie? Eating a whole mini pie.
  • What’s easier to transport than a jar with a lid?…Nothing.

To enter your name in the drawing, please make a comment in the Message box, below. You have until Sunday, December 8th, 2019, at midnight to add your comment. On Monday, into the sorting hat you’ll go and the lucky winner will be announced the 10th.

The winning Pie-in-a-Jar will be a Five-Spice Pear-Apple Pie from Ken Haedrich’s pie cookbook, because she just bought a big fresh jar of five spice powder – the one alluded to in the Butternut Squash pie in her latest post, here. This is how the story begins, and this is how the story ends.

You really, really, want to be a part of this story. I mean, these things inspired poetry!

Stay tuned, ya’all. Even if you don’t win, you’ll win. Next week I’ll post the recipe, links, and more festive pie fun so we can all raise a cuppa together.