Get ready everyone. The time to savor the bounty of our harvests is coming on Thanksgiving day. We’ll have time for the traditional turkey, stuffing, potatoes, carrots, and more. But the topper to it all is the delicious pies that come out for dessert. So let’s get to the age-old debate… What truly is the best pie? Apple? Pumpkin? A secret family recipe perhaps?
It’s no secret that some great culinary education and skills come from SUNY, as you have seen before. So we have asked some of our culinary talent to divulge recipes to their favorite pie. Here are some of recipes to help bring the holiday spirit to your table. Try one or all, but be sure to tell us which one is your favorite!
Dutch Apple Pie (Schenectady County Community College)
Dutch Apple Pie
You will need one prepared pie crust; either homemade or purchased
- 3 pounds baking apples (Empire, Ida Reds, Granny Smiths are good choices)
- ¾ cup granulated sugar
- 2 Tbsp. AP flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 2 Tbsp. unsalted butter
- 1 tsp lemon juice
- 1 cup all-purpose flour
- ¾ cup light brown sugar
- ¼ teaspoon fine salt
- 6 tablespoons unsalted butter, at room temperature
- ½ cup oats
For the filling: Peel and core the apples; slice into ¼ inch slices. Blend the sugar, flour, and spices. Toss the sugar mixture with the apples and place in the prepared pie crust. Dots with bits of cold butter and sprinkle with lemon juice.
For the streusel topping: Whisk the flour, sugar, oats, and salt together in a medium bowl. Add the butter, and rub it into the flour mixture with your fingers until it has been absorbed.
Place the streusel topping over the apples. Place the pie on a parchment or foil lined baking sheet and place in a preheated 425° oven. Reduce heat to 375° after 20 minutes if the topping is browning too quickly.
Bake until the filling is bubbly and the crust is golden brown, about 30 minutes.
Cranberry-Apple Pie (SUNY Cobleskill)
- Pie crust for a double crust pie
- 1/4 cup brown sugar
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon pumpkin pie spice
- 6 apples, peeled, cored and thinly sliced
- ½ cup fresh cranberries
- ½ teaspoon orange zest (optional)
- 1 whole egg for brushing on pie
Place pie dough into pie pan with edges overlapping.
Mix remaining ingredients together and heap onto pie crust.
Place second pie crust gently over pie filling.
Seal edges of crust with a fork or with your fingers. Poke several holes into crust to allow steam to vent out.
Brush lightly with 1 egg whisked with 2 tablespoons of cold water.
Sprinkle with granulated sugar.
Chill for 20 minutes while oven preheats to 400.
Place pie on sheet pan and onto bottom rack of oven.
Bake 15 minutes and then lower heat to 350.
Continue to bake until crust is golden and fruit is juicy and bubbling.
Cool completely before cutting.
Walnut Galette (SUNY Cobleskill)
- 1 sheet pie dough, rolled to 12” circle
- 2 cups walnut halves
- 4 Tablespoons butter
- ½ cup light brown sugar
- ½ cup corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoon orange zest
Line pie dough into bottom of a 10” spring-form pan, bringing dough up sides of pan about 1”.
Chill ½ hour.
Preheat oven to 375.
Spread walnuts onto chilled crust.
Whisk together all remaining ingredients, except eggs, in a saucepan and heat gently until sugars dissolve.
Cool slightly and whisk in eggs.
Pour into center of walnuts.
Gently fold edges of crust inward, pinching edges as they overlap.
Sprinkle edges of crust with sugar if desired. Place on sheet tray and bake until crust is golden (about 35 minutes).
Let us know which one is your favorite!
November 17, 2017
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