- - - - - - - - - - - - - Fall 2015 - - - - - - - - - - - - -






Hot Dish!

There’s really no bad time of year for pie, but if there’s one season whose ingredients are particularly well suited to the whole filling-in-pastry-crust kind of thing, it’s autumn.

Warm fall flavors like apple, pumpkin, and chocolate are a great fit for a number of fall occasions (and non-occasions).

For this edition of Hot Dish!, we’ve included recipes that will make for the perfect pie to top your autumn table.

Apple Pie
From AllRecipes.com


  • 1 recipe pastry for 9-inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 Granny Smith apples, peeled, cored, and sliced


  1. Preheat oven to 425 degrees F. Melt the butter in a saucepan, and stir in flour to form a paste. Add water, white sugar, and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  2. Place the bottom crust in pan. Fill with apples, mounded slightly. Cover with a lattice-work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly, so that it does not run off.
  3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, until apples are soft.

Pumpkin Pie
From King Arthur Flour


  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon freshly ground black pepper (optional)
  • 3 large eggs, beaten
  • 2 cups (or one 15-ounce can) pumpkin
  • 1 1/4 cups light cream or evaporated milk
  • Classic Single Pie Crust


  1. In a large mixing bowl, whisk together the sugars, flour, salt, and spices.
  2. In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.
  3. Lightly grease a 9-inch pie pan that's at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F.
  4. When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.
  5. Bake for 45 to 50 minutes, until the filling is set 2 inches in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.

Grandma’s Chocolate Pie
From the Homesick Texan

Ingredients for pie:

  • 4 tablespoons cocoa or 1 1/2 squares baking chocolate
  • 3/4 cups sugar
  • 5 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 egg yolks, beaten slightly
  • 1 1/2 cups whole milk
  • 1/2 teaspoon vanilla
  • 1 tablespoon of butter
  • 1 unbaked 9-inch pie crust

Ingredients for meringue:

  • 2 egg whites
  • 1/8 teaspoon of salt
  • 4 tablespoons of sugar


  1. Preheat the oven to 350° F.
  2. In a saucepot, whisk together the cocoa, sugar, flour, salt, egg yolks, and milk.
  3. On medium heat, cook while stirring until it bubbles and thickens, about 5 to 10 minutes. If it becomes lumpy, just beat out the lumps. (It will not get any thicker in the oven, so cook until it's as thick as you want it.)
  4. Remove the chocolate filling from the heat and stir in the vanilla and butter.
  5. Meanwhile, as you make the custard, poke holes in the pie crust with a fork and bake it until it’s brown, about 20 minutes.
  6. To make the meringue, beat the egg whites with salt, and when they start to get fluffy, add the sugar.
  7. Pour the chocolate custard into the baked pie shell and top with the beaten egg whites. Bake it until it the peaks on the meringue are lightly browned, about 10 minutes. Serve warm.






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