Crimson Pie Recipes

CLASSIC APPLE PIE RECIPE WITH A HOMEGROWN TWIST

Steps:

• Trying to accurately measure how many apples you'll need for a pie can be tricky. They come in all shapes and sizes so what I do is fill my pie dish with as many as can fit. Then add an extra one. Do the same then peel, core, and cut the apples into 1/4" slices.
• Begin making the pie dough. Cut the cold butter into the flour and sea salt using a pastry blender or crisscrossing two knives. Keep working at it until the particles are the size of coarse crumbs.
• Sprinkle the water over the mix and mix it in with a fork or spoon You want to incorporate it well enough so that there aren't any pools of water lying in the bowl. Use your hands to squeeze the mixture into a ball of pastry, making sure to get all the bits clinging to the side of the bowl.
• Divide the dough in two, leaving half to roll out for the bottom crust and placing the other half in the fridge to keep chilled.
• Roll the dough on a floured surface into a circle about two inches larger than your pie pan. Meaning that it overhangs the pan by an inch on all sides.
• If you're new to rolling out pie dough, roll on your kitchen workspace keeping the surface, rolling pin, and dough sprinkled with flour. Roll gently and turn the dough by 1/4 turn as you roll it out -- this keeps it circular. If any cracks form, wet them with water and pinch closed.
• Roll the finished pie crust onto your rolling pin and then unroll it over the pan. Firm the dough into all the corners and crevices and then press the edges of the dough around the edge of your pie pan. Trim the excess dough from the edges but leave around 1/2" so that the crust doesn't shrink into the pan during the baking process.
• Preheat your oven to 200°C/390°F or if you have a fan assisted oven turn it on to 180°C/350°F
• Blend the excess dough into the other half of dough you have remaining and roll it out to the same size as the first. Use a heart-shaped cookie cutter to cut a pattern. Place the cut out hearts to one side. Roll this top crust up on your rolling pin.
• Finish making the filling. Mix the filling's dry ingredients in a bowl until it has no lumps. Pour this mixture over the apples and coat them well.
• Pour the mix into your pastry lined pie pan. Press the apples down so that there aren't any prominent pieces sticking up.
• Next unroll the top crust over the pie dish, centering the design afterward. Trim the excess dough with a pair of scissors. Leave 1/4 hanging over the edge. Flour your fingers then press the edges together to form a seam.
• Brush the backs of the heart cut-outs with water and stick them on the top of the pie crust to complete the design.
• Dab a little butter on the pie filling through each hole in the pie crust. Brush the entire pie crust liberally with cold milk. This will help it turn a beautiful golden color.
• Bake for about 45 minutes or until the crust is nicely browned and the filling is bubbling up. Cool for 20 minutes before serving. Dish it up with pink and white ice cream and enjoy.

CRIMSON PIE

Steps:

• In heavy pan combine all ingredients. Bring to boil, stirring constantly for 3 minutes. Cool completely. Preheat oven to 400. Fill pie crust, top with butter, then top crust. Slash for steam. Brush crust with milk and sprinkle with sugar. Bake about 50 minutes. Cool at least 1 hour.

CRIMSON PIE

Steps:

• Coarsely grind orange in processor. Transfer to medium saucepan. Add blueberries, cranberries, sugar, and cornstarch. Stirring constantly, boil mixture over medium high heat until thick, about 3 minutes. Cool completely.
• Position the rack in center of oven and preheat to 400 degrees F.
• Place rolled piecrust dough in a 9-inch pie plate; press into place. Trim edges to leave 1/4-inch overhang; reserve trimmings. Spoon the berry filling into crust, mounding in center. Dot filling with butter. Roll the second pie crust out on lightly floured surface. Transfer to top of pie; trim edges and pinch edges together to make a seal. Crimp edges for decorative border. Make several slashes in top crust to allow steam to escape. Brush crust with milk.
• Gather the reserved crust trimmings and roll out 1/8-inch thick round. Using knife cut out 6 or 7 small leaf shapes. Place leaves decoratively atop pie. Press gently. Brush leaves with milk. Sprinkle pie with sugar. Place on rimmed cookie sheet and bake until crust is golden brown, about 50 minutes. Cool on rack for 1 hour. Serve.

TART CHERRY CRISP

Steps:

• Preheat oven to 375°. Place cherries in an ungreased 9-in. pie plate. Sprinkle with sugar. In a small bowl, combine the flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over cherries. , Bake, uncovered, until top is bubbly, 30-40 minutes. Serve warm.

CRIMSON PIE

Steps:

• Coarsely grind orange in a food processor or blender. Transfer to a heavy saucepan. In a small bowl, mix arrowroot with a small amount of liquid from thawed blueberries. Add blueberries, cranberries, sugar and arrowroot mixture to the saucepan. Boil mixture over medium-high heat until thick, stirring constantly, about 3 minutes. Cool completely.
• Preheat oven to 400° F.
• Roll out one pie crust and place in a pie pan. Fill with fruit mixture. Dot top with butter. Roll out second crust and cover pie. If you have enough crust trimmings, roll out and cut 7 to 8 decorative leaf shapes with a cookie cutter - it makes a pretty effect.
• Brush top crust lightly with milk. Arrange "leaves" on the crust and brush them with milk. Sprinkle a little sugar over top of pie.
• Bake for 15 to 20 minutes, then lower the temperature to 325°F and bake an additional 30 to 40 minutes. Cool on a rack for 1 hour. Serve at room temperature.

PERFECT APPLE CRISP PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix apples, 1/4 cup brown sugar, white sugar, 1/4 cup flour, and cinnamon together in a bowl.
• Combine 3/4 cup flour, oats, and 2/3 cup plus 2 tablespoons brown sugar in a bowl. Drizzle melted butter over flour mixture; stir until crumbly.
• Pile apple mixture into the pie shell. Scatter crumbly topping over apples.
• Bake in the preheated oven until apples start to soften, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until apples are soft and topping is browned, about 40 minutes more.

CRIMSON PIE

Steps:

• Preheat oven to 400. Coarsely grind orange in processor. Transfer to heavy medium saucepan. Add cranberries, sugar, and cornstarch. Boil over med high heat until thick, about 3 min. Remove from heat, add blueberries for last minute. Cool completely. Roll dough into disks (Sour cream pie crust). Dot filling with butter. Slash top crust and brush with milk and sprinkle with sugar. Place on rimmed cookie sheet and bake about 50 min.