Pretty Pies

Pie is often thought of as an all-American dessert. But did you know pie existed long before America did?

Pretty Pies

Caramel Apple Pie

Yields 1 pie
Caramel Apple Pie

Ingredients

2 chilled piecrusts
2 tablespoons lemon juice
3 pounds apples, peeled and cored
1/4 cup brown sugar
1/4 cup cornstarch
2 teaspoons cinnamon
1 cup caramel bits
2 tablespoons butter, cubbed
1 egg, beaton
Course sugar
 

Directions

Preheat the oven to 400°F. Roll out one crust into an 11-inch circle, abut 1/8-inch thick, and place it into a 9-inch pie pan. Trim any excess crust at the outside edge of the pie pan. Poke the bottom and sides with a fork and freeze the crust. Roll out the second crust. To create a decorative top crist, use a floured 2-inch cookie cutter to cut out about 40 shapes (circles, flowers, leaves, etc.). Place the cutouts on a baking sheet and freeze. Pour the lemon juice into a large bowl. Cut the apples into uniform slices and place them in the bowl; toss with the lemon juice. To the apples, add the brown sugar, cornstarch, cinnamon, caramel bits and butter; toss to coat.  Dump the apples into the frozen bottom crust. Starting at the edge of the pan, place the cutouts around the edge, slightly overlapping them; use a pastry brush to brush each piece with the beaten egg. Sprinkle coarse sugar over the finished crust. Place the pie pan on a baking sheet and bake for 40 minutes; reduce the oven temparature to 350°F and continue baking for 15 minutes. Allow the pie to set up for 20 to 30 minutes before serving.




Turkey Pot Pie

Yields 1 pie
Turkey Pot Pie

Ingredients

2 chilled pie crusts
3 cups diced or shredded turkey*
8 ounces frozen mixed peas and carrots, thawed and drained
2 cups frozen sweet corn, thawed and drained, or 1 can, drained
2 cans cream of chicken soup
1 soup can 2 percent or whole milk
1 egg, beaton

Directions

Preheat the oven to 400°F. Roll out one crust into a 12-inch circle, about 1/8-inch thick, and place it into a 9-inch pie pan. Poke the bottom and sides with a fork and freeze the crust. In a medium bowl, mix the turkey, vegetables, soup, and milk. Pour into the frozen crust. Roll out the top crust. Place it on top of the filled pie pan. Trim the top and bottom crusts, leaving about an inch of overhang. FOld both crists under and tuck them into thepan. Crimp theeges ofthecrist. If deired, cut teardrop-shaped leaves ou tof excess dough; use the dull side of a knife to create veins on the leaves. Decorate thetop fo the pie with theleaves, burush the crist with egg wash, and cut steam holes init. Place the pie pan on a baking sheet and bake for 35 minutes, reduce the heat to 350°F and bake for 20 more minutes. Allow the pie to set up for 20 to 30 minutes before serving. *Note: shredded or diced chicken can be substituted for the turkey.