Three Hearty And Delicious Fall Pie Recipes
Three Hearty And Delicious Fall Pie Recipes
What is the best American pie? I’m not talking about the series of movies released from 1999 — I’m talking about pie that comes with a golden pastry crust, a satisfying crunch when you cut into it, and a delicious ‘eat me’ filling that has you coming back for more.
The first discussion point — is a pie a pie without a lid? In the UK the answer would most likely be no, as a pie, according to as per the Oxford English Dictionary, is ‘a baked dish of fruit, or meat and vegetables, typically with a top and base of pastry.’ In North America, it seems that a pie does not need to have a top and a variety of pastry bases —- from sweet or buttery to flaky and even the graham cracker crust —- is befitting of the title.
So now I ask you, do you prefer a sweet version like key lime pie, cherry pie, or everybody’s favourite, the apple pie? Or do you lean towards a savoury option such as the chicken pot pie or the bacon and cheese pie? I firmly believe there is a pie out there for every taste and dietary requirement.
Whether you are a purist or more liberal when it comes to your choice of pie, I think you’ll love the three hearty and delicious fall pie recipes that I have selected. I’ve gone for a traditional and much-loved sweet dessert, a light and creamy vegetarian option, and a flavourful meat option fragrant with fresh tarragon. I even chose one without a pastry base, to mix it up a little, although the butter pastry top is divine.
Best Apple Pie – serves 6
Ingredients:
For the pastry:
14 oz all-purpose flour, plus a little extra for rolling
2 tbsp caster sugar, plus 1 tbsp for sprinkling
Zest of 1 lemon
10 oz cold butter, cut into cubes
1 free-range egg, beaten with 2 tbsp cold water
1 free-range egg, beaten, to glaze
For the filling:
5 oz caster sugar
1 tsp ground cinnamon
2 tbsp cornstarch
1 lb 5 oz baking apple, peeled, cored, and sliced
Method:
- Place the flour, sugar, and lemon zest into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Add the beaten egg (mixed with water) and stir to combine until the mixture forms a dough.
- Set aside one-third of the dough to make the lid. Roll out the remaining pastry on a lightly floured surface until it is 1/8 inch thick and 2-3 inches larger than the pie dish. Using a rolling pin, lift the pastry and lower it into the tin. Press the pastry firmly into the dish and up the sides, making sure there are no air bubbles. Place in the fridge for a few minutes while you make the filling.
- Preheat the oven to 400F / 200C / 180C fan and place a baking tray into the oven to warm.
- Mix the sugar, cinnamon, and cornstarch in a large bowl and then add the apples. Mix until all the apples are evenly covered.
- Remove the pie tin from the fridge and place the apple filling into the dish, making sure to spread it to the edges and that rises slightly above the dish (it will fall as the apples cook and soften). Brush the rim with beaten egg.
- Roll out the reserved pastry to form the lid. Cover the pie with the pastry lid and press the edges down firmly to seal. Trim off the excess pastry and use a fork to crimp the edges, ensuring a tight seal. Make a few small holes in the centre of the pie with the tip of a sharp knife to allow the steam to escape. Glaze the top with the beaten egg.
- Sprinkle the pie with sugar. Bake in the middle of the oven for 45-55 minutes or until golden-brown and the apples are tender.
Vegetarian Potato, Leek & Cheese Pie – serves 6
Ingredients:
For the filling:
2 ¼ oz butter
2 small leeks, thinly sliced
1 onion, thinly sliced
1 lb potatoes, cut into ¾ inch cubes
20 fl oz full-fat milk
1 ¾ oz all-purpose flour
1 tbsp Dijon mustard
1 tbsp chopped fresh thyme
1 ¾ oz mature sharp cheddar, grated
1 ¾ oz parmesan, grated
Salt and pepper for seasoning
For the pastry:
4 ½ oz butter, frozen for 1 hour
4 ½ oz hard vegetable fat, frozen for 1 hour
12 oz all-purpose flour, plus extra for dusting
1 free-range egg, beaten as a wash
Method:
For the filling:
- Melt the butter in a large saucepan over medium heat. Add the leeks and onions and fry for a couple of minutes. Pop on a lid, lower the heat, and cook for 15 minutes or until tender.
- Boil the potatoes for 8-10 minutes in salted water. Drain and set aside.
- Warm the milk in a small saucepan.
- Remove the lid from the onions and leeks, turn up the heat, and cook off any excess liquid. Add the flour, stir and cook for 1 minute before gradually adding the milk and continue to stir. Bring to the boil until thickened. Add the mustard, thyme, cheese, and potatoes. Season with salt and pepper.
- Pour the filling into a 1-inch pie dish and set aside to cool.
For the pastry:
- Put the flour into a bowl and coarsely grate in the butter and vegetable fat. Add 5 fl oz of cold water and stir to make a firm dough. Sprinkle the work surface with flour and knead the dough before rolling it into a rectangle. With the short edge towards you, fold the top third over the middle third, and then the bottom third over the middle third, like a letter. Roll into a rectangle again before turning 90 degrees and folding again. Chill in the fridge for 30 minutes.
- Preheat the oven to 430F / 220C / 200C fan. Roll out the pastry and cut a ½ inch strip long enough to fit around the rim of the pie dish. Roll the remainder of the pastry into a circle, about 1 ¼ inch larger than the pie dish. Brush the lip of the dish with the beaten egg. Lay the thin strip of pastry around the top and press down. Brush the pastry collar with egg and lay the circle of pastry on top. Press down, trim off any excess, and crimp the edges. Make a couple of holes with the point of a sharp knife to release the steam.
- Brush the lid with the remainder of the egg wash. Place on a baking tray and bake in the oven for 40-45 minutes or until golden-brown and the filling is piping hot.
Chicken & Tarragon Pie – serves 4
Ingredients:
For the shortcrust pastry:
1lb plain flour
Pinch of salt
4 oz unsalted butter
4 oz lard or vegetable fat
1 tsp white wine vinegar
Cold water
1 egg, beaten
For the filling:
3 oz unsalted butter
10 oz chicken breast meat, diced
1 large leeks
2 oz plain flour
12 fl oz whole milk, warmed
4 oz good quality cooked ham, chopped
5 tbsp chopped tarragon
Salt and freshly ground black pepper
Method:
- Sift the flour and salt into a large mixing bowl and rub the butter and lard into the flour until it resembles breadcrumbs. Add the vinegar and enough cold water to bring the mixture together into a smooth dough.
- Divide the dough into two, wrap and chill in the fridge for 30 minutes.
- Meanwhile, make a start on the filling by melting the butter in a frying pan and frying the chicken for 5-6 minutes. Add the leeks and continue to cook for another 3-4 minutes until the leeks begin to soften and the chicken starts to brown. Transfer to a large mixing bowl, season and set aside.
- Melt the remaining butter in a saucepan and whisk in the flour to make a smooth paste. Cookout for a minute or two and remove from the heat before carefully whisking in the warm milk. Return the sauce to the heat and cook over low heat until smooth and thick. Be careful not to let it boil, or it will go lumpy.
- Add the chicken and leek mixture, along with the ham and tarragon, and stir to combine. Taste and season with salt and pepper.
- Preheat the oven to 350F / 180C / 200C fan.
- Remove the pastry from the fridge and roll out one piece, large enough to line a 10-inch pie dish. Place in the pie tin, press to the edges, and trim off the excess.
- Slowly spoon in the filling and brush the edges of the pastry with the beaten egg.
- Roll out the second piece of pastry, large enough to cover the pie dish and form a sealed lid. Press down the edge and crimp with a fork to create a tight seal. Pierce a small hole in the top of the pie with a sharp knife to let the steam escape. Brush with beaten egg and bake in the oven for 35-40 minutes until golden brown.
Are you a fan of food and cooking? Why not click over to The Journal and read the interviews with top chefs such as Chef Roger Mooking and Chef Michael G or check out the interview with Lara Williams, author of Supper Club.
With 30 years of general management experience in the global insurance industry and having lived in 4 countries, Jacqui now spends her time between London and New York where she continues to pursue her passion for writing, food, books and travel.
A Reiki practitioner, yogi and huge animal advocate, her home isn’t complete without a furbaby or three. In addition to being a BooknBrunch contributor, she writes for industry publications.
Favourite book: To Kill a Mockingbird by Harper Lee.
Favourite brunch dish: avocado toast with tomato and chilli
