Sweet Potato Pie with Cinnamon Pecan Streusel

This sweet potato pie is silky smooth, sweet and spiced just right then made even sweeter and more decadent with  a buttery pecan topping.   Comforting and delicious for Thanksgiving and Fall celebrations!

 

Recipe

Crust

9" premade or your favorite pie dough recipe

Filling

2 cups mashed dark orange sweet potatoes *see note

1/2 cup packed light brown sugar

2 Tbsps corn syrup

1 cup evaporated milk

3 large eggs

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/8 tsp ground cloves

1/8 tsp ground ginger or pinch of freshly grated ginger

Streusel

1/4 cup packed light brown sugar

3 Tbsps flour

2 Tbsps unsalted butter -melted

1/4 tsp ground cinnamon

1/2 cup chopped pecans

Prepare crust in pie pan and crimp edges, place in refrigerator.  For smoothest consistency process sweet potatoes until smooth in food processor.  *To cook sweet potatoes - prick all over with fork, place on a large plate and microwave 15-20 minutes until very soft and surface is slightly wet, flipping and checking every 5 mins.  Immediately slice in half to release steam.  When cool enough to handle scoop flesh into bowl of food processor, process until smooth.  Preheat oven to 425 degrees.  When potatoes are smooth place 2 cups in stand mixer fitted with a whisk attachment.  Add the remaining filling ingredients and beat until smooth.  Remove crust from refrigerator and place on cookie sheet.  Pour filling into crust.

 

 

Bake for 15 minutes, then reduce oven temperature to 350 degrees and rotate pan, let bake an additional 20 minutes.  Meanwhile prepare topping:  Mix together all ingredients except butter, then add butter and mix. 

 

Carefully sprinkle topping over pie.

 

 

Continue baking an additional 15-20 minutes until there is a minimum amount of jiggle in the pie and streusel is golden brown.  Let cool completely, about 3 hours.  Store in the refrigerator until ready to serve. 

Recipe adapted from Pillsbury.com

 

Enjoy!

 

Pyrex Pie Plate and Keeper and other pie tools available in my store:

http://astore.amazon.com/rosscoubak-20/detail/B002PEVOPE

Maple Pecan Pie

This is a very rich and decadent pie ~ worthy of a special occasion. It's good with some fresh whipped cream too. 

 

Crust

1/4 cup old fashioned rolled oats

1 Tbsp sugar

1 1/4 cups flour

1/2 tsp salt

8 Tbsps (1 stick) cold unsalted butter, cut into pieces

3 Tbsps ice cold water

1 large egg yolk

Filling

1 1/2 cups chopped unsalted pecans

3 large eggs

 1 cup Grade B maple syrup

4 Tbsps unsalted butter

1/2 cup sugar

1/4 tsp salt

For the crust:  combine oats and sugar in a food processor with a metal blade.  Process for 2 mins, until oats are a fine powder.  Add the flour and salt and pulse to combine.  Add the butter and pulse about 5 times until mixture resembles coarse crumbs.  In a small bowl, stir together the ice water and egg yolk.  Add the egg mixture to the food processor and pulse until the crumbs begin to climb the side of the bowl and start sticking together when pressed.  Press dough together into a disk and wrap in plastic wrap, refrigerate for about 1 hour.  After chilling roll out dough on a lightly floured surface to about 11" circle.  Line a 9"pie pan with the dough and crimp edges under.  Preheat the oven to 350 degrees.  Refrigerate crust while oven is preheating.  When oven is ready, line the crust with aluminum foil, covering the entire crust and sides.  Fill with dried beans and bake for 15 mins.  Rotate the crust and bake another 10 mins, then remove foil and beans and bake for another 5 minutes, or until the bottom looks dry and the shell is very pale golden.  Remove from the oven and let cool.

For the filling:   Spread the pecans out on a baking sheet and toast them in the oven for 8 mins or until they are fragrant.  Remove from oven and let cool.  In a medium bowl, whisk together the eggs and maple syrup.  Set a large heatproof bowl over a pot of simmering water, melt the butter in bowl.  Add the sugar and salt and stir to combine.  Add the egg mixture and stir gently until the syrup is just hot to the touch.  Remove the bowl from the pan and stir in the pecans.  Pour the filling into the pie shell.  Bake for 15 mins, then rotate the dish and bake for 20 more minutes, or until the filling is set in the middle.  If edges are browning too fast, cover with aluminum foil.  Let cool completely before cutting and serving. 

Adapted from One Girl Cookies

 

 

This delicious recipe was adapted from this wonderful book, available here:



http://astore.amazon.com/rosscoubak-20/detail/0307720489

 

 



Enjoy!



 

Maple Pumpkin Pie with Pecan Streusel

This pie is for those of us that need a little something more from a pumpkin pie.   While the traditional pie with its creamy pumpkin simplicity is a wonderful thing and perfectly satisfying to many; some of us crave more, more flavor and more texture. This has that something more, pure maple flavor in the filling and a sweet crumbly pecan streusel on top. 

   

Crust

1 Homemade or premade pie crust for a 9" pan

heavy cream for brushing edges

Pecan Streusel

3/4 cup chopped pecans

1/4 cup firmly packed light brown sugar

2 Tbsps all purpose flour

2 tsps. cinnamon

2 Tbsps unsalted butter

Pumpkin Filling

2 cups pure pumpkin - 15 oz can

2 Tbsps all purpose flour

1/3 cup firmly packed dark brown sugar

1/2 tsp nutmeg

1/2 tsp cinnamon

1/2 tsp salt 1 1/3 cups heavy cream

3/4 cup Grade B Pure Maple Syrup

3 large eggs

Instructions

Preheat oven to 425 degrees.  Roll out pie dough to a 10" circle and place in a 9" pie plate so that the edges over and the rim.  Using your thumb and index finer, crim the edge of the pie shell.  Brush the edges of the pie shell with heavy cream to create a nicely golden brown finish.   Prepare the streusel:  in a medium bowl mix together the pecans, sugar, flour and cinnamon, toss together. Cube the butter and add it to the mixture cutting it in with our fingertips until combined and you have pea size streusel.  Chill the streusel in the refrigerator until the pie is mostly baked.  Prepare the filling:  using an electric mixer, mix together on medium speed the pumpkin, flour, sugar and spices until smooth.  Scrape the sides of the bowl and add the heavy cream and syrup, continue mixing and scraping down the bowl.  In a separate bowl, beat the eggs then add them to the pumpkin mixture and mix until smooth.  Pour the filling into the pie shell.  Place the pie plate on a baking sheet and bake for 15 minutes.  Reduce the heat to 350 and continue baking for 30 minutes.  Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely.  Place pie back in the oven for approximately 15 minutes, or until the pie is firm in the middle and the streusel is golden.  Transfer the pie to a wire rack and allow to cool before serving.  It's best served cold or at room temperature.  Can be stored in the refrigerator for up to 4 days.

Recipe adapted from Michel Stuart's Perfect Pies, The Best Sweet and Savory Recipes from America's Pie-Baking Champion

 

 

 

 

Enjoy!

 

This pie and many more delicious pies are from this fantastic book, available here:

http://astore.amazon.com/rosscoubak-20/detail/0345524888

 







Chocolate Cream Pie with Oreo Crust, Whipped Cream and Chocolate Shavings

I have a weakness for desserts that are both chocolate and vanilla, when the two meet each other it's just all good, all sweetness and goodness.  Rich dark chocolate is contrasted and softened by the lighter mellow white vanilla.  Take the Oreo cookie for example ~ the cookie is so good but it wouldn't be as good without it's perfect partner ~ that creamy vanilla filling.  Well this pie is the perfect marriage of chocolate and vanilla ~ a chocolate Oreo crust ~ filled with a rich and silky creamy chocolate filling ~ covered in a sweet vanilla whipped cream topping ~ garnished with bittersweet chocolate shavings = Chocolate and Vanilla Creamy Goodness!

 

 

Recipe

1 premade Oreo cookie pie shell - found in baking aisle

Filling

2/3 cup sugar

1/4 cup cornstarch

1 Tbsps instant espresso

2 cups half and half

4 large egg yolks

3 oz bittersweet chocolate baking chips

2 Tbsps unsalted butter

Topping

2 cups heavy cream

1/4 cup confectioner's sugar

1 tsp pure vanilla extract

Bittersweet chocolate shavings

Instructions

In a large saucepan whisk together sugar, cornstarch and espresso.  In a large bowl whisk together the half and half and yolks.  Gradually whisk egg mixture into sugar mixture in pan set to medium heat.  Bring to a boil, whisking constantly, boil for 1 minute while whisking constantly until thickened.  Remove from heat. 

Microwave the baking chips in a small microwave safe bowl on high for 3 - 30 second intervals, stirring after each interval.  Whisk butter and melted chocolate into sugar mixture until smooth.  Pour into Oreo crust.  Place plastic wrap directly onto filling - to prevent a film from forming.  Chill in refrigerator for 4 hours or overnight.  Before serving prepare the fresh whipped cream:  Chill mixing bowl and whisk attachment of a stand mixer in the freezer for about 5 minutes.  Remove and pour chilled heavy cream, confectioner's sugar and vanilla into bowl.  Whisk on high speed for about 1 minute, or until a creamy consistency is achieved, watch it carefully.  You'll know it's ready when you can form stiff peaks using a spatula.  Pipe whipped cream decoratively over pie, or spread with an offset spatula.  Sprinkle chocolate shaving overs whipped cream as desired.  Keep refrigerated until ready to serve.

 

Enjoy!!



Dutch Apple Pie with Raisins and Sugar Glazed Top

I had a recent request for an old fashioned Dutch Apple Pie with raisins mixed in with the apples, and a top crust that was covered in sugar glaze.  The gentlemen that requested them said he had fond memories of this favorite pie but has not been able to find it in a long time.  I searched my library of pie books and scoured the internet for such a pie with little success.  The Dutch apple pies that I found all had a crumble topping, not a top crust or glaze and none of them included raisins.  I found only 2 recipes that were similar to the request from cooks.com and food.com, so I combined the elements from those recipes with my favorite crust and filling mixture and came up with this.  The filling tasted great, it smelled delightful while baking and the gentlemen that requested them was very pleased!  I'd love to hear your stories and recipes if you are familiar with this type of pie :)

 

 

 Recipe

Crust

2 2/3 cups all purpose flour

1 tsp salt

1 tsp sugar

1 stick chilled unsalted butter - 4 oz, cut into 1/2" cubes

1/2 cup frozen solid vegetable shortening, cut into 1/2" cubes

6 Tbsp or more ice water

1 tsp apple cider vinegar
1 beaten egg for brushing top of crust

Filling

2 1/2 lbs granny smith apples, peeled, cored and sliced

1/2 cup sugar

1 3/4 Tbsps all purpose flour

1 tsp cinnamon

1 1/2 Tbsps unsalted butter, melted

1/2 cup raisins and 1/3 cup water* - I used a combo of regular and golden - either could be used    *optional can be made without raisins

Sugar Glaze

3/4 cup unsifted confectioners sugar

3/4 tsp lemon juice

1-3 tsps. milk

 

Instructions:  For crust:  Mix flour, salt and sugar in a food processor.  Add butter and shortening and process until coarse meal forms.  Mix the water with the vinegar in a small bowl to blend.  Drizzle this mixture over flour mixture, and process until moist clumps form.  If dough looks too dry add a few more drops of water.  Gather the dough into a ball, divide in 1/2 and form each dough into a disk.  Wrap in plastic wrap and refrigerate 30  mins.  For filling:  In a med saucepan boil raisins in thewater until liquid is almost absorbed, about 5-7 mins, then drain and cool.  Meanwhile prepare your apples and mix together with sugar, flour, cinnamon, and melted butter in a large bowl.    Add raisins to apple mixture. 

Putting it together:  Preheat oven to 400 degrees.  Roll out your first dough to about 12" round, transfer to a 9" pie dish.  Trim overhang to 1/2" and turn edge under.  Stir apple mixture to redistribute juices, then transfer to crust.  Then roll out second dough to about 12 ",  with a small round cookie cutter cut a circle out in center to let steam escape.  Then transfer crust over apples.  Trim overhang to 1" and turn edges under, crimp as desired.  Brush top and edges of crust with beaten egg.  Bake pie at 400 degrees for 10 mins, then reduce oven to 350 degrees and bake for about 45 mins longer or until crust is golden brown.  Let pie cool on a wire rack.  Make glaze:  Mix confectioners sugar, lemon juice and 1 tsp milk, stir until smooth, continue adding more milk until you get a spreading consistency.  While pie is just slightly warm, spread over top. 

 

 

Enjoy!

Time saving gadgets to make apple prep easier:

16 count apple slicer/corer

Available here:
http://astore.amazon.com/rosscoubak-20/detail/B0085LAX62

Apple Peeler, Corer and Slicer, brand recommended by Cooks Illustrated

Available here:

http://astore.amazon.com/rosscoubak-20/detail/B0000DE2SS

Apple Pie Muffins

A mini apple pie treat in a muffin ~ a delicious batter chock full of apples and pecans, then covered in a sweet  crumble topping.  If you love apple pie you will fall in love with these muffins.  They are just perfect for a fall breakfast or brunch.  Honey Apple Butter is added to the apples which enhances the wonderful flavors.  

 

 

Recipe

Muffins:

2 Granny Smith Apples

2 Tbsps. Kyvan Honey Apple Butter *optional see note

1 cup sugar

1/2 cup vegetable oil

2 large eggs

 1 tsp. pure vanilla extract

1 1/2 cups all-purpose flour

3/4 tsp. cinnamon

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup chopped pecans

Crumble Topping:

1/2 cup all-purpose flour

1/4 cup sugar

1/4 cup golden brown sugar

3/4 tsp. ground cinnamon

1/4 tsp. salt

3 Tbsps. chilled unsalted butter, cut into 1/2" cubes

 

Preheat oven to 350 degrees.  Peel and finely chop apples to equal approx. 1 and 3/4 cups, place in a med bowl and mix in the Kyvan Honey Apple Butter, set aside.  Spray a 12 cup muffin tin with baking spray.  In the bowl of a stand mixer fitted with a paddle attachment blend together the sugar, oil, eggs and vanilla.  In another bowl whisk together the flour, cinnamon, baking soda and salt.  Add the flour mixture into the sugar mixture and beat until just blended.  Fold in the apples and pecans until incorporated.  Spoon batter into muffin tin cups, a large ice cream scoop works well for this.  Prepare topping:  Stir flour, sugars, cinnamon and salt together in a medium bowl.  Add butter and cut in with your fingers until a crumbly sand like mixture forms.  Sprinkle topping generously over muffin cups.  Bake on middle rack in oven, rotating pan 1/2 way through, for about 25 minutes total, or until toothpick inserted in center comes out clean.  Cool on rack, then enjoy!

*Honey Apple Butter is optional, as a substitute you may also use:  2 Tbsps of Smucker's Orchard's Finest Cinnamon Apple Preserves with 1 drop of honey. I found these preserves in my jam/jelly aisle in the supermarket, it is more commonly found in the fall season. If you are unable to find either of these, you can try 1 1/2 Tbsps applesauce with a drop of honey, dash of cinnamon and a little fresh lemon juice. 

Delicious Kyvan Honey Apple Butter is great alone as a spread or to enhance this recipe, for more information about this product and other Kyvan products visit: 

https://www.facebook.com/KYVANFoods/?hc_ref=SEARCH&fref=nf

 



Apple Pie Muffin Batter

 

With the crumble topping sprinkled over

 

Fresh out of the oven

 

 

Enjoy!

Black-Bottom Raspberry Cream Pie

This pie has everything you need for a wonderful eating experience:  A delicious creamy chocolate pudding atop a to-die for chocolate cookie crust, then topped with fresh summer raspberries and whipped cream. I found these lovely fresh black and red raspberries at my local farm stand.  The tastes of chocolate with the raspberries and cream are like a dance of happiness in your mouth.  It does take some time to make, the pudding needs to set overnight in the crust before the topping is added, so start it the day before, trust me it will be worth it.

Recipe:
Crust:  Spray a 9" glass pie dish with baking spray. 
In a food processor crush a 9 oz package of chocolate wafer cookies, and 1 stick + 1/3 Tbsps melted unsalted butter and 1/4 cup sugar until blended.  Press mixture evenly over bottom and up of sides (not on rim) of prepared pie dish.  Chill crust for 30 minutes.  Preheat oven to 350 degrees and bake for 10 mins then remove from oven and let cool.
Filling:  1/2 cup sugar, 1/4 cup Rodelle Gourmet Baking Cocoa, 2 Tbsps cornstarch,  2 1/2 cups whole milk, divided, 2 large egg yolks, 1 large egg, 4 oz bittersweet chocolate baking chips, 2 Tbsps unsalted butter.  Combine sugar, cocoa and cornstarch in heavy med saucepan; whisk to blend well.  Gradually add 1/4 cup of the milk, whisking until cornstarch dissolves.  Whisk in remaining 2 1/14 cups milk, then eggs.  Turn heat on to med-high, heating and stirring constantly until pudding thickens and boils, about 8 mins.  Remove from the heat and add chocolate chips and butter, whish until melted and smooth.  Spread pudding into prepared crust.  Press plastic wrap onto pudding to cover and chill pie overnight.
Topping:  3 pints fresh raspberries - red or a combination of red and black,  1 cup chilled whipping cream, 2 Tbsps powdered sugar, 1/2 tsp pure vanilla extract.  Peel plastic wrap off pie.  Cover chocolate pudding with raspberries, pointed side up, pressing lightly into chocolate to adhere.  Beat cream, sugar and vanilla in a stand mixer with a whisk attachment on high until peaks form, spread whipped cream over berries on pie.  Arrange remaining berries atop cream.  Chill pie for at least 1 hour or several hours before serving.
Recipe adapted from Bon Appetit Magazine July 2004

It doesn't have to look perfect to taste perfectly delicious 

 

Enjoy!

 

Caramel-Apple Tart and Tartlets

I love these sweet apple tarts, they have all the lovely flavor of apple pie ~ buttery crust and lots of apples, with the addition of caramel and a crunchy topping that just takes this to over the top deliciousness.  They are a bit complex to make, but are well worth the time and effort.  They can be made as a large tart or mini tartlets.  Serve with Vanilla Ice Cream or Whipped Cream!

 



Recipe

Crust:  1 stick unsalted butter at room temp

1/4 cup sugar, 1 large egg, 1 1/2 cups four, 1/4 tsp salt

Caramel Sauce:  2/3 cup sugar, 1/4 cup water

1/4 cup heavy cream, 3 Tbsps unsalted butter, 1/4 tsp salt

Crumb topping: 6 Tbsps flour, 6 Tbsps packed dark brown sugar, 1/4 tsp salt,

 1/3 cup pecans toasted, 3 Tbsps chilled unsalted butter, cut into 1/2" cubes

Filling:  1/2 cup packed golden brown sugar, 1/2 tsp cornstarch, 2 Tbsps unsalted butter

2 lbs Granny Smith apple, peeled, cored and cut into 3/4" pieces, 1 tsp pure vanilla extract

3/4 tsp ground cinnamon

For crust:  In the bowl of a stand mixer fitted with a paddle attachment beat butter and sugar until blended.  Beat in egg.  Add the flour and salt and beat just until incorporated.  Gather dough into ball and flatten into a disk.  Wrap in plastic wrap and chill at least 1 hour.  If making tartlets- use 6  4 1/2" tartlet pans with  removable bottoms ~  divide batter into 6 equal pieces, gather each piece into a ball, then flatten each slightly.  Roll each one out on a lightly floured surface to a 4-4 1/2 " round ~ for mini tart pans as pictured above roll dough to fit.  Press each dough onto bottom and up along sides of  tartlet pans and pierce crust with fork, several times.  If using 1 large tart pan with removable bottom:  roll out dough to slightly larger then pan, press in pan and up along sides.  Roll a rolling pan over pan to evenly cut off excess dough from edges.  Freeze crusts for about 30 minutes.  Then preheat oven to 375 and bake crusts until golden brown and baked through about 30 mins, but adjust depending on size of your pans.  Cool crusts in pans on rack.  This can be done a day ahead, and crusts can be stored in pans in an airtight container.

For caramel sauce:  Combine sugar and water in a heavy med saucepan, stir over med-low heat until sugar dissolves.  Increase heat and boil without stirring until syrup reaches a deep amber color.  Brush down sides of pan occasionally with a wet pastry brush, about 6 mins.  Remove pan from heat, add cream, then butter and salt, stir until smooth.

For crumb topping:  In a food processor, blend flour, brown sugar, and slat, add pecans and blend until coarsely chopped.  Add butter and process just until small moist clumps form.

For filling:  Whisk brown sugar and cornstarch in a bowl to blend.  Melt butter in a large nonstick skillet over med heat.  Add the apple pieces and sauté until almost tender, about 10 mins.  Add brown sugar mixture, stir until sugar dissolves, then add vanilla and cinnamon.  Simmer until juices are bubbling and slightly thickened, about 5 mins.  Remove from heat, and let cool completely.

Put it all together:  Preheat oven to 375 degrees, arrange tart/tartlets on a rimmed baking sheet.  Spoon 1 1/2 Tbsps caramel sauce into each tartlet crust, or all of caramel sauce into large tart crust.  Divide cooled apple filling among crusts, or all in large crust.  Sprinkle crumb topping evenly over each tart/let.  Bake until apple filling is bubbling and topping is crisp and golden, 25-30 mins. for tartlets, a little longer for large tart.  Cool 5 mins, then carefully loosen tart/lets from sides of pans with small sharp knife and remove pan sides.  Cool and serve. 
Recipe adapted from Bon Appetit Magazine

 

 Tartlet and Tart Pans available in my baking store, here:

http://astore.amazon.com/rosscoubak-20/detail/B001392JRE

http://astore.amazon.com/rosscoubak-20/detail/B0000CFLJH

 

Enjoy!



Brown Sugar-Cinnamon Nectarine Blackberry Pie

I'm savoring the rest of the summer fruits with this delicious pie - brown sugar and cinnamon mixed with sliced nectarines and blackberries, topped with a crumble of oatmeal, flour, brown sugar, cinnamon and butter.  You can substitute peaches and/or raspberries as well.

Filling:

6 large ripe nectarines, peeled and cut into 1/2" thick slices

1 cup blackberries

1/3 cup brown sugar

1/4 cup gran sugar

1/2 tsp cinnamon

1/8 tsp salt

1/4 cup flour

Stir the dry ingredients together in a bowl, then add fruit, stir to coat.  Place in a 9" inch homemade or prepared pie crust.

Topping:

2/3 cup flour

1/2 cup rolled oats

3/4 cup light brown sugar

1/2 tsp salt

1/2 tsp cinnamon

7 Tbsp cold unsalted butter, cut into cubes

Mix all ingredients except butter, then cut in butter with fingertips until pea size crumbs form.  Sprinkle topping evenly over fruit.

Bake at 375 degrees for about 50-60 minutes or until topping and crust is golden brown and juices are bubbling.  Allow to cool and serve, its nice topped with whipped cream or vanilla ice cream.  

Enjoy!

Cherry Hand Pies

I love my cooking magazines, I find all sorts of great inspiration inside.  I had saved this recipe from Bon Appetit's July 2011 issue for Fresh Cherry Hand Pies., they looked so rustic and yummy.  And since I've been seeing cherries  all over the markets I decided to pick up a bag and try these.  These are easy to make, the only part that took time was pitting the cherries ~ I just cut them in half and cut out the pit.  It's a portable and easy version of Cherry Pie!  The original recipe said "Forget the plates and forks (but not the napkins): This is the best way to bring pie to a picnic."

Recipe ~ makes 12 pies

1 1/2 Tbsp cornstarch

1 Tbsp cold water

2 cups fresh cherries, stemmed and pitted

2/3 cup dried cherries

1/2 cup granulated sugar

1 tsp vanilla 

1/8 tsp salt

1 package puff pastry - I used Pepperidge Farm

Flour for dusting

1 large egg white

Raw sugar for sprinkling

Line a large baking sheet with parchment paper.  Stir cornstarch and cold water in a small bowl to blend.  In a large saucepan combine the fresh cherries, dried cherries, sugar, vanilla and salt.  

Cook over medium heat, stirring occasionally, until the cherry juices are released - about 5 mins.  Add the cornstarch and water mixture, bring to a boil, let boil for several minutes - stirring often, until consistency is thickened.  Remove from heat and let cool to room temp, stir occasionally while cooling.

Roll out the puff pastry slightly on a lightly floured surface.

Cut the dough apart where the creases already exist - in rectangles, like above.  Whisk the egg white and 1 Tbsp water in a small bowl for egg wash.  Working with 1 rectangle at a time:  brush edges with egg wash.  Scoop about 2 Tbsp cherry mixture and place on one side.  Fold dough over filling and crimp edges with a fork to seal.  With a sharp knife, cut a few slits on top to vent.

Be careful - I filled mine a little too much and some oozed out

Brush tops with egg wash, then sprinkle with sugar.  Chill in fridge for about 30 mins.  Preheat oven to 375 degrees.  Bake pies until tops and bottoms are golden brown about 30 mins.  Let cool on wire racks.  Best served fresh!  

Slightly adapted from Bon Appetit

 

Enjoy!

 For more inspiration: check out some great cooking magazines, here:
http://astore.amazon.com/rosscoubak-20?node=23&page=1