Seasonal Recipe: Pumpkin Pie from Scratch

One dessert that just screams "Autumn" is the classic pumpkin pie. This velvety pie loaded with our favorite spices and pairs well with so many of our favorite seasonal dishes. Thanks to canning, a delicious, warm pumpkin pie is never far away, however there's just something missing when we get pureed pumpkin from a can. Not only is it more satisfying to roast your own pumpkin, but it's more delicious in the end as well.

For today's recipe, we're leaving those cans in the store and using fresh pumpkin to fill our pies. All you have to do is roast the pumpkins similar to what is called for in our Whole Pumpkin Soup. Take a sugar pumpkin, cut off the stem, then cut in half and scoop out the goopy bits and seeds.  Cut into quarters, roast for 45 minutes at 350F, then peel away the skin. Scroll below for our full recipe...

Pumpkin Pie from Scratch

Ingredients

FILLING

• 2 cups pumpkin pul puree (instructions above)
• 1 1/2 cup heavy cream
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 eggs plus 1 egg yolk.
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon lemon zest

CRUST

• 1 1/2 cups flour (reserve extra for dusting work surface)
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon fine salt
• 1/8 teaspoon ground cloves
• 8 tablespoon cold, unsalted butter cut into small pieces
• 4 to 5 tablespoons ice water

Directions

1. Preheat oven to 425F
2. Start wit hthe crust. Whisk together flour, sugar, cinnamon, nutmeg, salt, and cloves in a medium bowl.
3. Add butter, and mix in until it's combined into about pea-sized pieces.
4. Add 4 tablespoons ice water to the mix and combine just until the dough combes together.
5. Shape the dough into a flat disk, cover with plastic wrap, and refrigerate for 30 minutes.
6. Meanwhile, work on the filling. Mix sugars, salt, spices, and lemon zest into a large bowl.
7. Beat the eggs and add to the mix.
8. Stir in the pumpkin puree.
9. Stir in the cream.
10. Whisk together until incorporated.
11. Lightly flour a work surface and roll the dough into a round about 12" in diameter and 1/4" thick.
12. Roll the dough out into a  9" pie plate and fold the excess at the edges under itself. Crimp the edges to seal.
13. Pour the filling into the pie shell and make sure it's even.
14. Bake for 15 minutes, then reduce the temperature to 350F. Bake for another 40-50 minutes, or until a knife inserted into the center comes out clean.
15. Cool on a wire rack for two hours.
16. Serve with whipped cream.
17. Enjoy!

Dessert Recipe: Maple Pecan Pie

Most anyone with a sweet tooth has a soft spot for pecan pie. This classic dessert is a real favorite among dessert lovers, and for good reason. 

The best pecan pie has a smooth filling, a crunchy, nutty top, and a fully baked bottom crust. It's not too sweet or rich as nut pies risk becoming. Maple syrup is the ingredient that gives this pie just the right texture and dose of sweetness. Added to the filling, it's a way to sweeten and form a custard-like filling without making this dessert overwhelmingly sugary.

To get just the right baking temperature, we lowered the oven temperature and heated up the filling before adding it to a pre-baked pie shell. This recipe takes a bit of work, but the incredible flavor is absolutely worth the effort. To save on time, feel free to use a pre-made pie crust purchased from the store and skip to step 9. Keep reading below for this fantastic recipe...

Maple Pecan Pie Recipe

(makes 8-12 servings)

Ingredients

PIE SHELL

• 1 1/4 cups flour
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, chilled, divided into 1/4" pieces
• 2 tablespoons vegetable shortening, frozen and cut into small pieces
• 1 large egg white, chilled, and thoroughly mixed with ice water (about 2 tablespoons)
• 1 large egg yolk, beaten with 1/8 teaspoon water

FILLING

• 4 tablespoons unsalted butter, cut into 1-inch pieces
• 1/2 packed dark brown sugar
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup maple syrup, grade B.
• 1 tablespoon vanilla extract
• 1 1/2 cups whole pecans, toasted, and chopped into small pieces, plus extra whole pecans for topping

Directions

1. For crust, mix together the flour, sugar, and salt in a blender or food processor. Scatter butter and shortening over the dry ingredients and pulse until the mixture resembles a coarse cornmeal (about 15 seconds).
2. Move the mixture to a medium bowl, and using a rubber spatula, fold the egg white mixture into the flour mixture until the dough sticks together.
3. Shape the dough into a ball with your hands, then flatten into a 4-inch disk.
4. Dust the dough lightly with flour, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour.
5. Roll the dough out on a lightly floured surface into a 13" circle and transfer to a 9" pie pan.
6. Press the dough into the corners and sides of the pan, then trim the edges of the dough to make a 1/2" overhang. Tuck the overhanging dough under so the folded edge is flush with the rum of the pan, and crimp or flute the edges.
7. Chill the shell in the fridge until firm (about 1 hour).
8. Prick the sides and the bottoms of the shell with a fork and line the entire shell with aluminum foil, pressing the foil firmly against the shell, then prick the foil with a fork.
9. Preheat the oven to 400F.
10. Bake the shell for 15 minutes, pressing down on the crust midway through the baking to flatten any puffing.
11. Remove the foil after 15 minutes, and bake another 10 minutes until the bottom begins to color. Remove from the oven, and brush the sides and bottom with egg yolk, and return to the oven for about another minute until the yolk glazes over.
12. Remove from oven and let cool while preparing the filling. Lower the oven temperature down to 275F.
13. While the oven cools, set up a small pot of boiling water, and melt the butter for the filling in a large, microwave safe bowl.
14. Mix in sugar and salt until the butter is absorbed.
15. Beat in eggs, then maple syrup and vanilla extract, and rest the bowl over the boiling water, stirring until the mixture is shiny and warm to the touch.
16. Remove the mixture from the heat and stir in the chopped pecans.
17. Press the pecan mixture into the warm shell, then bake in the oven for 30 minutes. After 30 minutes, press the unchopped pecans into the top of the pie with a spatula, then bake for another 30 minutes.
18. Let the pie cool after baking for at least 4 hours.
19. Serve the pie with whipped cream or ice cream.
20. Enjoy!

Dessert Recipe: Fresh Peach Pie

12 Tomatoes has already shared some fantastic pies in the past from the savory (Steak and Guinness,chicken pot pie, tomato pie, cottage pie, shepherd's pie) to the sweet (Maple pecan pie, pumpkin pie,apple and pear pie). Today we're sharing another great sweet pie recipe: peach pie!

If you can snag some fresh peaches, this recipe will be a real winner. If it's not peach season, try to get your hands on imported peaches and prepare to wow family and friends with this scrumptious pie.

Fresh Peach Pie

Ingredients

FILLING

• 3lbs peaches, peeled, quartered, and pitted. Cut each quarter into thirds
• 1/4 cup plus 3 tablespoons sugar
• 1/4 cup light brown sugar
• 1 teaspoon grated lemon zest plus 1 tablespoon juice
• 1/8 teaspoon salt
• 2 tablespoons no-sugar-needed fruit pectin
• 1 teaspoon ground cinnamon
• a pinch of ground nutmeg
• 1 tablespoon corn starch

PIE CRUST

• 2 1/2 cups flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 sticks tablespoons unsalted butter chilled and cut into 1/2 tablespoon pieces
• 1/2 cup ice water

Directions

1. Start by making the pie dough. Whisk together the flour, sugar, and salt in a large bowl. Use two forks to work the butter into the flour until a coarse meal forms and there are no pieces bigger than a pea.
2. Gently stir in the ice water with a rubber spatula, mixing it until a solid, craggy mass forms. knead the dough two to three times to form a ball. Divide in half. Wrap each half in plastic wrap and flatten slightly into a disc. Chill in the fridge for at least an hour.
3. Meanwhile, prepare the filling. Toss the pieces, 1/4 cup sugar and 1/4 cup light brown sugar, lemon zest, juice, and salt in a medium bowl. Let stand at room temperature for at least 30 minutes to an hour. In a small bowl, combine pectin, cinnamon, nutmeg, and 3 tablespoons sugar in a small bowl and set aside.
4. Remove the dough from the refrigerator. Before rolling the dough out, let it sit on the counter to soften slightly (about 10 minutes). Roll 1 disk of dough into 12" circle on a lightly floured counter. Transfer to a parchment-paper lined baking sheet. Using a pastry wheel or paring knife, cut the round into ten 1 1/4"-wide strips. Freeze the strips on the sheet until firm for about 30 minutes.
5. Preheat the oven to 425F. Roll the other disk into a 12" circle on a floured workspace. Loosely roll the dough around the rolling pin and gently unroll it onto a 9" pie plate, letting the excess dough hang over the edge. Ease the dough onto the plate by lifting the edge of the dough with your hand while pressing into the bottom of the pie pan with your other hand. Leave any other dough that overhangs in place. Wrap the dough-lined plate loosely in plastic wrap and refrigerate until the dough is firm (about 30 minutes).
6. Meanwhile, transfer 1 cup of the peach mixture to a small bowl and mash with a fork until coarse paste forms. Drain the remaining peach mixture through a colander st in a large bowl. Transfer the peach juice to a measuring cup (you should have about 1/2 cup). Return the peach pieces to the bowl and toss with cornstarch. Transfer the peach juice to a 12" skillet, add the pectin mixture, and whisk until combined. cook over medium heat, add the peach pieces, and peach paste, and toss to combine.
7. Transfer the each mixture to the dough-lined plate. remove the strips from the freezer and let stand at room temperature until malleable. Lay the 2 longest strips across the center of the pie perpendicular to each other. Use the 4 shortest strips, lay 2 trips across the pay parallel to 1 center strip, and the other 2 strips parallel to the other center strip near the edges of the pie. Use the remaining 4 strips and lay each one across pie parallel and equidistant from the center and edge strips. This should form a nice criss-crossing pattern.
8. Trim the overhang to 1/2" beyond the lip of the pie plate. Press the edges of the bottom crust and the lattice strips together and fold under. Folded edge should end up flush with the pie plate. Crimp the dough evenly around the edge of the pie using your fingers. Use a spray bottle to mist the lattice with water and sprinkle with the remaining 1 tablespoon sugar.
9. Bake for about 25 minutes, or until the crust is set and begins to brown. Rotate the pie and reduce the oven temperature to 375F and continue to bake until the crust is golden brown and the filling is bubbly at the center (30 to 40 minutes). Let cool for 3 hours before serving.
10. Enjoy!

Dessert Recipe: Strawberry Pie

This recipe is always a family favorite-- nothing like delicious, fresh strawberries to complement flaky pie crust. 

We wanted this recipe to be filled with juicy, fresh strawberries and a fantastic strawberry glaze. To get the glaze right, you have to start with the strawberry puree at just the right amount, and make sure that the glaze has cooled before adding the berries. A glaze that's too warm cooks the berries and softens them. Keep reading below for this recipe...

Fresh Strawberry Pie

Ingredients

FILLING

• 2 quarts fresh strawberries, washed and hulled. Halve one quart, and slice the remaining quart lengthwise into 4 to 5 slices.
• 1 cup granulated sugar
• 1 tablespoon no-sugar-needed fruit pectin
• a pinch of salt
• 3 tablespoons cornstarch
• a pinch of cinnamon
• 2 tablespoons lemon juice from 1 lemon
• 1/4 teaspoon vanilla extract

PREBAKED PIE SHELL

• 1 1/4 cups flour
• 1/2 teaspoon table salt
• 1 1/2 teaspoon sugar
• 1 stick unsalted butter chilled
• 4 teaspoons sour cream
• 3-4 tablespoons ice water

Directions

1. Make the pie shell first. Process the flour, salt, and sugar together in a food processor until combined (about 3 seconds). Add butter and pulse until the butter is the size of large peas.
2. Use a fork and mix the sour cream and 3 tablespoons of ice water in the bowl until combined. Add half of the sour cream mixture to the flour mixture and pulse for 3 1-second pulses. Repeat with the remaining sour cream mixture. Pinch the dough with your fingers. If the dough is floury, dry, and doesn't hold together, add an additional tablespoon of water and process until no dry flour remains.
3. Turn the dough out onto a work surface, and flatten into a 4" disk. Wrap the disk in plastic and refrigerate until firm (1 to 2 hours) before rolling.
4. Preheat the oven to 400F. Roll the disk of dough out between 2 large sheets of parchment paper into a 12" circle. Remove the parchment paper from one side and flip into a 9" pie pan. Peel off the second layer of parchment paper and slowly ease the dough into the plate by gently lifting the edge of the dough with one hand while pressing into the bottom of the plate with the other. Leave any overhanging dough in place. Refrigerate until firm (about 30 minutes).
5. Trim the overhang to 1/3" beyond the lip of the pie plate and fold the overhang under itself so the folded edge is flush with the edge of the pie plate. Flute the dough to flatten against the rim of the pie plate. Press a doubled 12" piece of foil inside the shell, folding the foil over the edges to shield. Add pie weights over the foil and bake for 20-25 minutes, or until the dough is light brown in color. Remove the foil and weights and bake until the crust is golden brown (5 to 10 minutes). Let cool on wire rack.
6. Puree 2 cups of the halved berries in a blender or food processor until smooth. Add the pureed strawberries to a medium saucepan over medium heat. Add sugar, pectin, and a pinch of salt and bring the mixture to a boil. Once it boils, increase the heat to medium-high and boil hard until the sugar and pectin are dissolved (about 1 minute). Off heat, skim foam from the surface with a large spoon.
7. Meanwhile, mix cornstarch and 1/4 cup cold water in a small bowl until already smooth. Off heat, add the cornstarch mixture to the strawberry puree then return to boil, stirring constantly. Simmer until the mixture becomes thick and clear (about 3 minutes). Off heat, stir in cinnamon, lemon juice, and vanilla. Reserve 1/4 cup of the glaze to the side for the topping and transfer the rest to a large bowl. Let cool to room temperature at 15 minutes.
8. Using a rubber spatula, fold the sliced strawberries into the large bowl of glaze, turning several times to coat the strawberries thoroughly. Turn the glazed strawberries into the pie shell and spread evenly. Place the remaining strawberry halves in a concentric circle on the top with the flat side down and the pointed ends pointed toward the center. Stir 2 tablespoons of water into the reserved 1/4 cup glaze to thin it out. Brush the glaze over the berry halves to finish the pie. Refrigerate until cols for at least 2 hours. Garnish with mint and serve.
9. Enjoy!

Dessert Recipe: Blackberry Pie

Today we wanted to share a recipe that's perfect for finding the fresh berries at a farm near you when they're in season, or even just a fresh batch from the food store. Frozen blackberries will also work, but let's be honest: fresh is better.

To get the perfect pie, it really came down to the filling. We combined the blackberries with some lemon juice and zest to provide a wonderful acidity to a berry that is already so juicy, slightly sweet, and so aromatic. A little cinnamon and almond extract helped to round out the flavor so this will end up being a dish that won't last long at all in your home! Keep reading below for this great pie recipe...

Blackberry Pie

Ingredients

CRUST

• 2 1/2 cups flour
• 1 teaspoon salt
• 2 tablespoons white sugar
• 1 cup unsalted butter, chilled, and cut into 1" chunks
• 1/4 to 1/2 cup ice water

FILLING

• 5 cups blackberries, rinsed and patted dry (defrost and drain if frozen)
• 1/2 cup plus 1 tablespoon, divided cup sugar
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon almond extract
• 3 tablespoons quick-cooking instant tapioca
• 1 egg white, lightly beaten

Directions

1. Place the flour, salt, and sugar for the pie crust in a food processor and process until combined. Add the butter and process until the mixture  resembles a coarse meal (about 15 seconds).
2. Pour 1/4 cup of water in in a steady, slow stream through the feed tube with the processor running until the dough just holds together when pinched. Add more water if necessary. Do not process more than 30 seconds.
3. Turn the dough out onto a lightly floured work surface and gather into a ball. Divide the dough in half, flattening each into a disk. Cover with plastic wrap and refrigerate for about one hour before using.
4. Once the dough has chilled enough, remove one portion from the fridge and place it on a lightly floured work surface. Roll the pastry into a 12" circle. Fold the dough in half and gently transfer to a 9" pie pan. Brush off any excess flour and trim any overhanging pastry to an edge of 1/2". Cover with plastic wrap and place in the fridge.
5. Remove the second round of pastry and roll it into a 13" circle. Use a star cookie cutter and cut about 20 stars into the pastry. Place on a baking sheet lined with parchment paper, cover with plastic wrap, and place the stars in the fridge until you make the filling.
6. Preheat the oven to 425F.
7. In a large bowl, combine the berries, tapioca, 1/2 cup sugar, juice, zest, and extract. Toss gently to combine.
8. Remove the pie pan from the fridge and peel away the plastic wrap. Brush the bottom of the pie crust with the egg white and pour the filling into the pie dish. Arrange the stars on top of the pie and brush with the remaining egg. Sprinkle with 1 tablespoon of sugar.
9. Bake for 15 minutes, then reduce the oven temperature to 375F and bake for another 20-25 minutes or until the filling is bubbly and the crust is golden.
10. Cool for at least an hour before serving.
11. Enjoy!

Classic Dessert Recipe: Cinnamon Apple Pie

Apple pie is one of those treasured dishes that generally evokes memories to togetherness and the comforts of home. It’s sweet and the spices accompanying it give it extra amazing flavor. It can definitely be an undertaking, especially if you’re making your own dough (we won’t tell if you decide to go with store-bought), but you’ll be rewarded with a perfectly buttery and flaky crust if you decide to make your own. And street cred, of course.

It might seem like it’s too complicated or long-winded of a process, but we promise, this apple pie is phenomenal and everyone who tastes it will thank you for your hard work!

Apple Pie

Serves 6-8; 1 9-inch pie

Ingredients

Crust:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups (3 sticks) cold, unsalted butter, cubed
• 1/2 cup ice water
• 3 teaspoons sugar
• 1/4 teaspoon salt

Filling:

• 8 cups cored, peeled, sliced apples (around 8; Granny Smith or Cortland)
• 2 tablespoons lemon juice
• 2/3 cup sugar, plus 1 tablespoon for top of crust
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1 egg yolk
• 2 tablespoons butter
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• splash of water

Directions

[When ready, preheat oven to 375º F.]

1. In a food processor, using a metal blade, pulse your flour, sugar and salt together.
2. Add in cold, cubed butter and pulse.
3. Slowly drizzle in ice water, one tablespoon at a time. You should have a coarse, crumbly mixture. (If you don’t have a food processor, combine ingredients in a large bowl, using a pastry blender or a fork.)
4. Before the dough has formed a ball, remove the blade and take dough out, bringing it together by hand. Form the dough into a disc and wrap in saran wrap and refrigerate for at least 2 hours. It’s very important to work with cold dough.
5. In a large bowl, toss apples in lemon juice, flour, sugars, cinnamon and nutmeg. Set aside.
6. Once dough is cold, take dough out of plastic wrap and divide in half. Return one half, in plastic wrap, to the fridge.
7. On a lightly floured surface, roll your 1/2 of dough out into a circle, 12-14 inches round, about 1/4-inch thick.
8. Gently take the corners, lift the dough and transfer it to pie pan. Lightly press sides against the bottom and sides of pan. Trim overhanging dough so that you’re left with 1/2-inch and fold excess under the edge of the pan.
9. Take second half of dough from fridge and repeat process of rolling it out to a 12-14-inch circle, 1/4-inch thick.
10. Pour apple mixture into pie pan and cover the top of apples with pats of butter.
11. In a small bowl, beat your egg yolk and add a splash of water. Brush the edges of pan, covered by the dough, with egg mixture.
12. Cover the entire pie with remaining rolled out dough. Pierce holes in the top of dough to allow heat to escape (so there isn’t a steam buildup inside the pie).
13. Seal the edges of the pie by fluting the dough (stamping the dough with a fork or your fingers) around the edge of the pie pan.
14. Brush egg mixture all over the top of crust and sprinkle with sugar.
15. Bake for 50 minutes, or until crust is golden brown.