4 Delicious Fruit Pies From "Pie For Everyone" by Petra "Petee" Paredez 🌞

SOUR CHERRY PIE

Makes one 9-inch (23-cm) pie

If you’ve ever eaten a cherry pie, odds are it was made with sour
cherries—after all, they’re also known as “pie cherries.” Michigan in
particular is known for its delicious sour cherries. But when I opened
up shop in New York City, I was pleased to discover that New York
State is among the top five producers of sour cherries in the United
States. Their season lasts for only a couple of fleeting summer
weeks, which is why more than 90 percent of the sour cherry crop in
the country is sold frozen. That said, it’s still not easy to find frozen
sour cherries at the store, so if you find yourself wanting delicious
sour cherry pie for more than two weeks of the year, your best bet is
to buy tons of them fresh, pit them yourself, and freeze them to use
whenever you get the craving (see this page for tips on freezing
fresh fruit). Lattice crust cherry pie is aesthetic perfection, and also
practical because of the super-juicy filling. Consider serving your
cherry pie with a scoop of vanilla ice cream—a creamy contrast for
the tart cherries—on top.

1½ pounds (680 g) pitted sour cherries, fresh or frozen (see Note)
½ teaspoon lemon juice
⅛ teaspoon almond extract (optional)
¾ cup (150 g) sugar
⅓ cup (45 g) tapioca starch
⅛ teaspoon salt
1 recipe any crust type
Egg Wash

Preheat the oven to 400°F (205°C).

In a large bowl, combine the cherries, lemon juice, and almond
extract, if using. In a small bowl, whisk together the sugar, tapioca
starch, and salt, making sure that the starch is evenly dispersed.

Pour the sugar mixture over the cherries and gently stir to coat. If
you’re using frozen fruit, allow the mixture to sit for 30 minutes
before assembling the pie, and stir before pouring it into the crust.

Pour the filling into the bottom crust, making sure to scrape the entire
contents from the sides of the bowl into the pie.

Top the pie with a lattice crust according to the instructions on this
page. Brush the top crust with the egg wash. Place the pie on a
baking sheet to collect any juices that bubble over. Bake for 20
minutes, then reduce the heat to 375°F (190°C) and continue to
bake for 40 minutes more, or until the filling has been bubbling for at
least 10 minutes.

Transfer the pie to a cooling rack and allow to cool for at least 1 hour
before serving. Serve warm or at room temperature. The pie will
keep for up to 3 days at room temperature.

Note: If you are pitting fresh sour cherries, buy about 2 pounds (910 g) to
ensure you end up with enough fruit for the pie. As you pit the fruit, take
care to collect the juices in a large bowl so that you don’t miss any of the
flavor, and include the juice in the total weight. To take full advantage of
sour cherry season, invest in a cherry pitter. This handy little tool positions
the fruit so that the pit can be popped right out, and some can even pit
multiple cherries at once


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AUTUMN PEAR PIE

Makes one 9-inch (23-cm) pie

This pie is full of complex and contrasting flavors—warm spices, rich
butter, zesty citrus. Asian pears maintain their firm, crunchy texture
through baking, so it’s best to slice them very thinly. I find the texture
to be lovely, especially when the pie is warm. However, if you prefer
a more tender filling, substitute half of the Asian pears with soft
Bartlett pears. Since the filling contains butter, this pie is not suitable
for a vegan preparation. It pairs beautifully with a dollop of Maple
Whipped Cream (this page) and pear brandy.

3 tablespoons unsalted butter
3 tablespoons maple syrup
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cardamom
Pinch of ground cloves
1½ pounds (680 g) thinly sliced Asian pears, skins intact
⅓ cup (65 g) sugar
¼ teaspoon salt
2 tablespoons tapioca starch
1 tablespoon lemon juice
½ teaspoon orange zest
½ teaspoon lime zest
1 bottom crust, crimped (½ recipe any crust type)
1 recipe **Cornmeal-Pecan Crumb, made with pistachios in place of pecans


Preheat the oven to 400°F (205°C).

In a lightly colored, large saucepan (so that you can see the color of
the butter as it cooks—white enamel or stainless steel both work
well), melt the butter over medium heat. After the butter melts and
begins to bubble, heat for 5 to 10 minutes more, stirring with a
wooden spoon, until the butter browns. When the butter is sufficiently
browned, small chunks of toasty brown caramelized milk solids will
have formed, and the rest of the butter will have a deep, golden brown
hue. Remove from the heat and whisk in the maple syrup, nutmeg,
cardamom, and cloves. Add the pear slices and stir to coat.

In a small bowl, whisk together the sugar, salt, and tapioca starch,
making sure that the starch is evenly dispersed. Pour the sugar
mixture over the pears and gently stir to coat. Add the lemon juice
and orange and lime zests and gently stir until evenly distributed.

Pour the filling into the bottom crust, making sure to scrape the entire
contents from the sides of the pan into the pie.

Top the filling with the crumb according to the instructions on this
page. Place the pie on a baking sheet to collect any juices that
bubble over. Bake for 20 minutes, then reduce the heat to 375°F
(190°C) and continue to bake for 40 minutes more, or until the filling
has been bubbling for at least 10 minutes.

Transfer the pie to a cooling rack and allow to cool completely before
serving to make slicing and serving easier. The pie will keep for up to
3 days at room temperature.

** CORNMEAL-PECAN CRUMB

This recipe is based on my dad’s crumb recipe. It adds a nutty
sweetness and crunchy texture that complements any fruit filling,
although I’m partial to pairing it with Sour Cherry or Wild Blueberry.
To make it vegan, use coconut oil instead of butter, and to make it
gluten-free, substitute the all-purpose flour for gluten-free oat flour.

¼ cup plus 2 tablespoons (70 g) cold corn flour or extra-fine cornmeal
¼ cup plus 2 tablespoons (45 g) cold all-purpose flour or gluten-free oat flour
½ cup (110 g) packed brown sugar
½ cup (1 stick/115 g) cold unsalted butter, or ½ cup (105 g) cold refined
coconut oil, divided into teaspoon-size pieces
½ teaspoon vanilla
⅓ cup (40 g) pecan pieces
½ teaspoon salt

Combine all the ingredients in the bowl of a food processor and
pulse until the butter or coconut oil pieces are no larger than a pea.
Alternatively, to mix by hand, combine cornmeal, flour, brown sugar,
and salt in a medium bowl. Add the butter or coconut oil pieces and
toss to coat them in the dry ingredients. Use your fingers to squeeze
the butter or coconut oil pieces into pea-size pieces. Sprinkle the
vanilla extract over the dry ingredients and butter, then add the
pecan pieces and toss once more with your fingers to combine.
Pour the fruit filling into the bottom crust. Using a spatula, smooth
the surface of the filling, ensuring the filling reaches the edges
evenly.

Sprinkle the crumb over the filling one large spoonful at a time,
starting at the outer edge and working your way toward the center.
Use your fingers to gently distribute the topping so the thickness is
more or less consistent across the center of the pie and slightly
thicker near the edges. Do not compress it into the filling.

The crumb can be kept in an airtight container in the freezer for up to
1 year.

NUT CRUMB VARIATION

Substitute the pecan pieces with any nut(s) of your choice: Walnuts,
pistachios, and macadamias are all delicious options. Chop them
into small pieces before using.



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CLASSIC APPLE PIE

Makes one 9-inch (23-cm) pie

This is my classic apple pie. Baked in a butter crust and served
warm, it will change the mind of anyone who thinks apple pie is
boring, basic, or dull. The flavor is apple-y above all else—not overly
spiced or sweetened. As long as you use nice, firm apples, the
texture will have a little bite and will be neither dry nor runny. It has a
bit of extra salt relative to other fruit fillings, which rounds out the
flavor and enhances the warmth of the spices. In short, this is a pie
that will win a person over. I prefer it with a classic butter crust,
warm, with Vanilla Bean Ice Cream (this page).

1½ pounds (680 g) peeled and sliced apples (see Note)
2 teaspoons lemon juice
2 tablespoons packed light brown sugar
⅓ cup (65 g) granulated sugar
1 tablespoon plus 2 teaspoons tapioca starch
Scant ½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Scant ½ teaspoon salt
1 recipe
**Butter Pastry Dough, bottom crust prepared to make a
double-crust pie
Egg Wash

Preheat the oven to 400°F (205°C).

In a large bowl, combine the sliced apples and lemon juice, then add
the brown sugar and stir to combine. In a small bowl, whisk together
the granulated sugar, tapioca starch, cinnamon, nutmeg, and salt,
making sure that the starch is evenly dispersed. Pour the sugar spice
mixture over the apples and toss to coat. Pour the filling into
the bottom crust, making sure to scrape the entire contents from the
sides of the bowl into the pie.

Top the pie with the top crust according to the instructions on this
page. Brush the top crust with the egg wash. Place the pie on a
baking sheet to collect any juices that bubble over. Bake for 20
minutes, then reduce the heat to 375°F (190°C) and continue to
bake for 40 minutes more, or until the filling has been bubbling for at
least 10 minutes.

Transfer the pie to a cooling rack and allow to cool for at least 30
minutes before serving to make slicing and serving easier. Serve
warm or at room temperature. The pie will keep for up to 3 days at
room temperature.

Cranberry Apple Variation:

Stir ⅓ cup (30 g) fresh cranberries into the apple mixture before
pouring the filling into the bottom crust.

Note: Some of my favorite baking apples, in no particular order, are
Newtown Pippin, Arkansas Black, Northern Spy, Bramley’s Seedling,
and Stayman Winesap.

**BUTTER PASTRY DOUGH

It’s abundantly clear that I have a passion for butter crust, and if you
only use one of my pastry dough recipes, I hope it is my butter pastry
dough.

1 tablespoon sugar
1¼ teaspoons salt
¼ cup (60 ml) boiling water
1½ loosely filled cups (180 g) pastry flour, from the freezer
⅔ loosely filled cup (80 g) all-purpose flour, from the freezer
1 cup (2 sticks/225 g) cold unsalted butter, cut into ½-inch (12-mm) pieces
Extra flour, for rolling


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MAPLE-BUTTER APPLE PIE

Makes one 9-inch (23-cm) pie

While my other apple pie recipe is as simple as can be, this recipe
uses browned butter, a variety of spices, and the woody, caramelized
flavor of maple syrup to make an apple pie with layers of flavor that
is perfect on a chilly winter day.

3 tablespoons unsalted butter
3 tablespoons maple syrup
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cardamom
⅛ teaspoon ground allspice
¼ teaspoon ground cinnamon
1½ pounds (680 g) peeled and sliced apples (see Note on this page)
2 teaspoons lemon juice
⅓ cup (65 g) sugar
2 tablespoons tapioca starch
¼ teaspoon salt
1 bottom crust, crimped (½ recipe any crust type
1 recipe **Cornmeal-Pecan Crumb, made with black walnuts in place of
pecans

Preheat the oven to 400°F (205°C).

In a lightly colored, large saucepan (so that you can see the color of
the butter as it cooks—white enamel or stainless steel both work
well), melt the butter over medium heat. After the butter melts and
begins to bubble, heat for 5 to 10 minutes more, stirring with a
wooden spoon, until the butter browns. When the butter is sufficiently
browned, small chunks of toasty brown caramelized milk solids will
have formed, and the rest of the butter will have a deep, golden
brown hue.

Remove from the heat and whisk in the maple syrup, nutmeg,
cardamom, allspice, and cinnamon. Add the apple slices
and stir to coat. Stir in the lemon juice.

In a small bowl, whisk together the sugar, tapioca starch, and salt,
making sure that the starch is evenly dispersed. Pour the sugar
mixture over the apples and stir to coat. Pour the filling into the
bottom crust, making sure to scrape the entire contents from the
sides of the pan into the pie.

Top the filling with the crumb according to the instructions on this
page. Place the pie on a baking sheet to collect any juices that
bubble over and bake for 20 minutes, then reduce the heat to 375°F
(190°C) and continue to bake for 40 minutes more, or until the filling
has been bubbling for at least 10 minutes.
Transfer the pie to a cooling rack and allow to cool for at least 1 hour
before serving. Serve warm or at room temperature. The pie will
keep for up to 3 days at room temperature.

**CORNMEAL-PECAN CRUMB

This recipe is based on my dad’s crumb recipe. It adds a nutty
sweetness and crunchy texture that complements any fruit filling,
although I’m partial to pairing it with Sour Cherry (this page) or Wild
Blueberry (this page). To make it vegan, use coconut oil instead of
butter, and to make it gluten-free, substitute the all-purpose flour for
gluten-free oat flour.

¼ cup plus 2 tablespoons (70 g) cold corn flour or extra-fine cornmeal
¼ cup plus 2 tablespoons (45 g) cold all-purpose flour or gluten-free oat
flour
½ cup (110 g) packed brown sugar
½ cup (1 stick/115 g) cold unsalted butter, or ½ cup (105 g) cold refined
coconut oil, divided into teaspoon-size pieces
½ teaspoon vanilla
⅓ cup (40 g) pecan pieces
½ teaspoon salt

Combine all the ingredients in the bowl of a food processor and
pulse until the butter or coconut oil pieces are no larger than a pea.
Alternatively, to mix by hand, combine cornmeal, flour, brown sugar,
and salt in a medium bowl. Add the butter or coconut oil pieces and
toss to coat them in the dry ingredients. Use your fingers to squeeze
the butter or coconut oil pieces into pea-size pieces. Sprinkle the
vanilla extract over the dry ingredients and butter, then add the
pecan pieces and toss once more with your fingers to combine.
Pour the fruit filling into the bottom crust. Using a spatula, smooth
the surface of the filling, ensuring the filling reaches the edges
evenly. Sprinkle the crumb over the filling one large spoonful at a time,
starting at the outer edge and working your way toward the center.
Use your fingers to gently distribute the topping so the thickness is
more or less consistent across the center of the pie and slightly
thicker near the edges. Do not compress it into the filling.

The crumb can be kept in an airtight container in the freezer for up to
1 year.

NUT CRUMB VARIATION

Substitute the pecan pieces with any nut(s) of your choice: Walnuts,
pistachios, and macadamias are all delicious options. Chop them
into small pieces before using


All the above from "Pie For Everyone: Pie for Everyone: Recipes and
Stories from Petee's Pie, New York's Best Pie Shop"

https://www.goodreads.com/book/show/51075411-pie-for-everyone


Scrumptious! (Gonna try that Autumn Pear) !!

Meanwhile, today I have to pare and slice another 15 apples for some
more McIntosh Apple Pies!!