I was upset with myself for not making a pie all summer. How I passed over the chance to toss summer berries and stone fruit into a buttery crust, I have no idea.
At least now I can say I’ve made up for lost time by making all kinds of sweet and savory pies and tarts this fall (yes, it is technically still fall, the first day of winter is Tuesday, December 22 ah!).
I made this savory Butternut Squash Galette from the Smitten Kitchen Cookbook for a work holiday party. The crust has a bit of whole wheat flour, the filling contains roasted cubes of butternut squash, caramelized onions, and shredded cheese. This was a multi-step galette, but worth every minute and every pan.
I love how a pie looks just before baking, the tightly formed fluting on the crust before it hits the hot oven and softens in shape.
Earlier this fall, I made apple pie in a hurry with my friend Lizzette.We were really pushing it by making the crust, chilling the crust, preparing the filling, then rolling and baking the pie all in the span of less than 4 hours. We pulled it off, though, and the pie turned out great.
For apple pie, always heap the apples into the crust, because they shrink down during the baking process. Also, leave the peels on for a rustic look and a little extra fiber.
To wrap up my fall pie season, I made the Salty Honey Pie from Four & Twenty Blackbirds and brought it to a party with a bunch of physicists. It was a huge hit.
And that wraps my fall pie season. My winter pie goals? Experiment with different flours in the crust, do something with citrus, don’t forget to go to the gym ;).