THANKSGIVING HAND PIES

Published on Oct 10, 2015

Category: bake, pie, recipe, Thanksgiving

Autumn…One of our absolute favourite seasons. Maybe it’s the way nature works its magic with the changing of the leaves, the cool, crisp air, or maybe it’s the comfort a pie brings when wrapped in buttery flaky pie dough. No matter what it is, it’s a time for comfort and festive celebration with our loved ones.

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This year, we put traditional pumpkin spice away and added cardamom to pumpkin pie. It’s a warm spice that dominates in a traditional masala chai. The creamy pumpkin and warm cardamom both pair so well with a warm cup of Masala Chai highlighting the heated notes in the tea.

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Autumn also brings with it a bounty of apples. A classic apple pie is simple and incredibly comforting with notes of cinnamon filling the air. Adding caramel to this traditional pie is a great way to add an undertone of vanilla and a gooey center. A perfect pairing with Sloane Celebration Medley tea, this pie compliments the sweet spice notes in the tea of apple, orange, cinnamon, nutmeg and clove.

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Pairing fall desserts with tea is perfect any time of day, but it’s an especially sweet way to end the night after a meal. We hope you enjoy these recipes as much as we do!

Ingredients:

Pie Dough

2 Cups           Pastry Flour

2/3 Cup         Butter, Unsalted, cold

1/2 Tsp          Salt

1 Tsp              Sugar

7-9 Tbsp        Ice Cold Water

 

For Topping

1                    Egg

2-3 Tbsp        Turbinado Sugar

 

Pumpkin & Cardamom Filling

½ Cup           Pumpkin Puree

¼ Cup           Sour Cream

1                   Egg, Beaten

2 Tbsp           Flour

1/3 Cup         Brown Sugar

1 Tsp             Ground cardamom

¼ Tsp            Ground ginger

¼ Tsp            Ground Nutmeg

Pinch             Salt

 

Salted-Caramel Apple Filling

2 Cups            Apples, peeled, cored and diced the size of peas

2 Tbsp            Flour

2 Tsp              Cinnamon

¼ Cup            Sugar

1 ½ Tsp          Lemon Juice

8-10               Caramels, diced small

1 tsp               Sea Salt

 

Directions:

Step 1: Make the Pie Dough

        1. Make sure butter and water are both very cold.
        2. Sift dry ingredients together. Grate the cold butter in and using a pastry cutter or two knives, cut the butter into the flour.             Should resemble pebbles.
        3. Add the cold water in stages and gently knead the dough together. Place the dough on the counter and bring it together                 into a ball. Split into two disks, wrap and refrigerate until ready to use.

 

Step 2: Make the Filling

Pumpkin Filling

         Mix all the ingredients together the order provided.

 

       Caramel Apple Filing

        1. Toss the apples with the spices, flour and lemon juice.
        2. Keep the caramels and sea salt on the side.

 

Step 3: Assemble either Caramel Apple or Pumpkin Pies

         1. Pre heat oven to 425F and position a rack in the middle. Line a baking sheet with either parchment or silpat.                 Mix 1 egg with 1 teaspoon of water to make an egg wash.
           Dust your work surface with flour to roll out the pastry. Roll the dough to ¼ inch thickness and cut out 5 inch                 circles. Make sure there’s enough for a bottom and a top.
         2. Pumpkin: Place 2 tablespoons of Pumpkin filling in the middle of the cut piecrust leaving a ¼ inch border.                    Using your finger, gently brush the edges of the pies with the egg-wash. Place the top pastry over gently and                    using your fingers, press down on the edges to seal. Use a fork to press down on the edges to completely seal.
         3. Apple: Place two tablespoons of the Apple filling in the middle of the cut piecrust leaving a ¼ inch border. Using                          your finger, gently brush the edges of the pies with the egg-wash. Place a few chopped caramel pieces on top and a light                sprinkle of sea salt. Place the top pastry over gently and using your fingers, press down on the edges to seal. Use a fork to              press down on the edges to completely seal.  Using a sharp Knife, make two small slits in the middle on top.
             Repeat with remaining dough and filling and place on the lined baking sheet with space in between.
             Brush the tops of each pie with the egg wash and sprinkle with turbinado sugar.
             Bake at 425F for 25 minutes. If pies are not a desired caramel brown on top, turn the broiler on to add more colour to the              crust.
             When done, let cool on a wire rack for 5 minutes.
             Serve with paired tea suggestion while warm.

            Ready in: 1 hour

           Course: Dessert

           Makes: 6-8  5” pies or 1 regular sized pie with a top