Tag Archives: pie

Roasted Plum and Pumpkin Hand Pies

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Wow! A pumpkin recipe…very original this time of year. But how could I not? I’ve been bombarded with everything pumpkin for the past few weeks now. Pumpkin spice lattes, pumpkin spice Oreos, pumpkin spice everything. I even saw a picture for pumpkin spice tampons, which I’m sure was a joke. There are pumpkins for sale at every store and every corner so naturally I had to pick a few up. I had never actually cooked a fresh pumpkin before but since the little pie pumpkins were only $1.29 each I really couldn’t have gone wrong.

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Since I had some blue plums left over I decided to roast them with a little sugar and make plum pumpkin hand pies. Maybe it sounds like a weird combination but since they’re both in season, why not? It seemed like a great idea to me and also I could’ve called them Plumkin Hand Pies. What a cute name, right? No…no that’s not right. I did a quick google search to see if the name “Plumkin” had been used before, because I was sure it must’ve. Nothing is ever original anymore, especially with the internet. So, my results were not what I was expecting. If you’d like, you can look it up yourself because I don’t think the definition of a “plumkin” is appropriate for a food blog. Unless you like throwing up while looking at pretty pictures of food.

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Um, so back to the food! These little pies are made with my one and only favourite pie crust, the salted butter pie crust. Which, I really do believe is the key to a good pie, no matter what the filling is. Without this crust all pies are mediocre, in my opinion. Each mini pie gets a dollop of spiced creamy pumpkin puree and half a beautifully dark roasted plum. The filling is a perfect offset to the salted butter crust and the size makes them great for a snack, plus they’re super cute.

Mini Roasted Plum Pumpkin Hand Pies with Salted Butter Crust
Makes 20 2×2″ pies filled with spiced pumpkin and roasted plum

Pumpkin Puree:
1 small pie pumpkin ( or 110g of canned pumpkin puree)
1/2 tsp ground cinnamon
pinch of fresh ground nutmeg
pinch of ground ginger
pinch of salt
2 packed tablespoons of brown sugar

Roasted Plums:
10 small blue/damson plums, halved lengthwise and pitted
3 tbsp caster sugar

Salted Butter Crust:
250g all purpose flour
225g cold, salted butter, cut into small pieces
about 1/4 cup of cold water

1 egg and a little water for egg wash

Preheat oven to 375˚F

Cut off stem and halve pumpkin and scrape out seeds. Rub the inside of the pumpkin with a few drops of vegetable oil. Line a rimmed tray with foil and place pumpkin halves skin side up. Roast in oven for about an hour or until soft.

While the pumpkin is baking, prepare plums. Lay the halves skin side down in a roasting tray and sprinkle sugar evenly over top. Place into oven with the pumpkin and roast for about 15-20 minutes or until juices are bubbling and the plums have softened.

Make the crust by combining the flour and butter in a food processor then adding the water, a little at a time while the machine runs and until the dough starts to come together. Knead lightly by hand. If making by hand, cut the butter into the flour until crumbly. Add the water and mix and form into a dough. Flatten with the palms of your hands and wrap in plastic wrap. Refrigerate until firm, about an hour.

Let plums and pumpkin cool to room temperature. Once the pumpkin has cooled, scrape it out of its skin. Puree in a food processor. I only used about half a cup of puree (110g). The rest of the pumpkin can be used in cakes, pies, cookies, stews, soups, etc. Blend the spices into your half a cup of puree.

Roll out the dough to about 3mm thick and cut out squares with a cookie cutter or with your knife. I made mine with a 2×2″ cutter. Different shapes can be used as well. Gather the scraps and refrigerate while you fill the pies.

To fill the pies, first lay out half the squares and brush the edges with egg wash. Place about a tsp of pumpkin puree into the middle of the square and top with half a roasted plum. Take another square and gently press it between your fingers to make the surface larger. Place it on top of the filling and gently press it down on all sides. Using a fork, seal the edges, either with the tips of the fork or the whole side. Repeat with the rest of the squares. Place onto a parchment lined cookie sheet and repeat with the leftover scraps of dough. Once all the hand pies are ready to be baked, brush with egg wash and bake at 375˚F for approximately 20 minutes or until golden brown.

Can be left at room temperature for a couple days in a sealed container and then refrigerated for about a week. Reheat in low oven.

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Perfect Pie

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It’s pie season!

There’s just something so homey and comforting about pies. I don’t know what it is. It’s not like I even grew up eating pies at home because my mother never wanted to bother with making something as fiddly as a pie. The only time I remember having a homemade pie when I was a kid was when my father and I tried to bake an apple pie together. I think it probably took us about 5 hours to just get it into the oven. Then of course, we never baked it properly and it ended up swimming in a pool of apple liquid.

Then, years later I tried my hand again at making pies but this time alone. You’d think that something like a pie, with just fruits and flour wouldn’t be so difficult… but that dough! The one you’re not supposed to over work for fear of a chewy, tough crust but instead gently pat and roll into shape, only to have it crumble on you while transferring it to the dish. I’m not sure I’ve ever been so frustrated by a dessert in my life.

Luckily, I’ve improved on my pie making skills and happen to have the perfect recipe for delicious, flakey, melt in your mouth crust that uses only 2 ingredients (not including water). Just salted butter, and plain flour. Nothing else. The technique however is a little different than your regular pie crust and comes from Pim Techamuanvivit at Chez Pim. It involves a bit of work, but nothing too hard to accomplish and also results in a VERY easy to handle dough that will in no way break on you while transferring it to the dish. And for that, I am thankful.

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Since I have so much rhubarb growing in my backyard it only makes sense to make a pie with rhubarb. Though, unfortunately a pie with only rhubarb would either be way too tart or need way too much sugar and that’s just not my kind of thing. Luckily, it’s also strawberry season and the perfect time for delicious Ontario strawberries.

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Strawberry Rhubarb Pie with Salted Butter Crust
Makes 1 9″ lattice topped pie

First make the pie crust following this recipe.

3 1/2 cups rhubarb cut into 1cm pieces
3 1/2 cups hulled, and quartered strawberries
1/2 cup of coconut sugar
1/2 cup of golden sugar
2 tsp vanilla extract
2 tbsp all purpose flour
pinch of salt

1 egg beaten with a tablespoon of water
turbinado or coarse raw sugar for sprinkling

Preheat oven to 350˚F.

Combine filling ingredients in a large bowl and toss gently.

Lightly flour your work surface and roll out half the dough until it is slightly larger than your pie dish. Transfer to the pie dish. Roll out the second piece of dough slightly larger than the pie dish and cut out 14 1cm wide strips. Add filling to the dish and gently arrange the strips in a lattice pattern so that the strips weave in and out of one another. Trim off any excess dough from the sides and crimp the edges with your fingers. Using a pastry brush, lightly brush the egg wash over the crust. Now, with any extra dough left over, roll it out and cut out two or three leaf shapes and place them in the middle of the pie as decoration. Brush these with egg wash as well. Finally, sprinkle the pie with coarse sugar and place on a baking tray. Bake for about an hour or until the filling is bubbling and thickened. Let cool completely before slicing.

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