Tag Archives: basic flaky pastry

Apple butter pumpkin pie, test run

I wanted to try something different for the holiday pumpkin pies this year, beyond the tried and true Libby’s recipe. Found this one that uses apple butter, which sounded pretty brilliant. I love apple butter.

The original recipe called for a nut crust (which I skipped, opting for Purdy’s basic flaky pastry instead) and a walnut streusel topping (which I kept—that’s called compromising with one’s food allergies.)

Baked the pies 2/3 of the way, then took out of the oven to add a walnut streusel topping

Baked the pies 2/3 of the way, then took out of the oven to add a walnut streusel topping

After another bit of baking, the final product

After another bit of baking, the final product

David’s medieval-style pork, onion & apple pie

…a.k.a. pork chops and applesauce in a double coffin.

20131014-pork-onion-apple-pie-1 20131014-pork-onion-apple-pie-2So I totally just made this one up, based on reading and thinking about the medieval predilection for mixing sweet and savory. I thought of how much I love homemade applesauce with my pork chops, and decided that would be a brilliant pie—with the addition of onions, because I’ve always thought onions and apples went well together.

I checked out some very British recipes for pork pies because I wanted (again, in the medieval vein) where to cook the pork IN the pie not BEFOREHAND. The answer for that turned out to be lower temps (like 250° or 275°) for longer times (2-3 hours). Tin foil to prevent over browning of the crust. Also, a full egg (yolk and white) glaze gave the lid the characteristic golden, glossy look. Rosemary, sage, pepper and salt for spicing. I should check what else I used.

Basically, this pie was absolute heaven—so much so that I was unwilling to share it with anyone! Best lunches ever.

One change for next time: try it with a lard crust instead of the basic flaky, butter-and-shortening crust. I mean really, this is what a lard crust was born to surround.