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Pumpkin Flan | Fall / Halloween / Thanksgiving Mexican Dessert Recipe
Ingredients • 1 cup sugar • 5 eggs • (1) 12oz can evaporated milk • (1) 14oz can sweetened condensed milk • (1) 15oz can pumpkin purée • 1 TBSP vanilla extract • 1 TBSP pumpkin spice Instructions • Preheat your oven to 350°F. • Carefully heat the sugar until it caramelizes. Don’t burn it. It should a light to medium brown color. • Pour the caramelized sugar into a 9 inch nonstick baking dish. Let it cool. • In a separate bowl whisk the eggs first and then add the remaining ingredients. Mix well. You could also use a hand mixer. • Pour the mixture into your baking dish. • Place the baking dish in a larger baking tray/dish and pour water into that tray until it reaches about halfway up the side of the flan dish. • Bake at 350°F for 1 hour and 30 minutes. • Allow t
Joanna Gaines Pumpkin Pie Recipe
Recipe for Joanna Gaines’s Ultimate Homemade Pumpkin Pie. Either fresh or canned pumpkin puree can be used to make this dish. This is a great pie to prepare ahead of time and store in the fridge or freezer. In all my years of celebrating Thanksgiving, I’ve never had a pie recipe as simple or tasty.
Best Dutch Apple Pie Recipe from The Food Charlatan.
Dutch Apple Pie Recipe from The Food Charlatan. This Dutch Apple Pie Recipe has the BEST apple flavor! A flaky, buttery crust on bottom, cooked apple filling in the center, and the most amazingly golden-crisp, buttery crumb streusel topping! This pie is adapted from one of my top performing recipes, traditional Apple Pie. You are going to love it! I'll show you just how to make it with step by step photos. This pie is perfect for Thanksgiving, Christmas, pretty much any holiday! Easy to…
Martha Bake: Mile-High Apple Pie | Flaky pate brisee pastry encases three different kinds of apples in Martha’s favorite apple pie, and it tastes even better the day after it has been... | By Martha Stewart | Mile High Apple Pie is all about the apples and the crust. Flaky and light encasing a big pile of three different kinds of apples. In order to learn how to make the best pot brisee, you should really just follow the golden rules. Make it cold, bake it hot, and if possible, use a food processor and so it's two and 1/ 2 cups of all-purpose flour, one teaspoon of salt and you can just pulse that so the salt is evenly distributed even the salt can be cold. Two sticks of butter and it should be cold and hard for this process of cutting the butter into the flour and we're going to measure a half a cup of iced water. So, you wanna pour your water while you pulse on the outside of your tube. So, it looks like it's pretty much done. Okay, so just wrap this in a flat round in a piece of plastic wrap and that is going to roll into one good pie crust. You need two of these. And now we're gonna use our first batch of pot freeze for Mile High Apple Pie. Today we're using different kinds of apples from Breezy Hill Orchards up in Statsburg, New York. Jana Gold, these big red tinged apples, very tart, very nice. These are large with a lot of deep flavor and we're also adding to the mix today, grannysmiths. We're using five 1/ 2 pounds of apple in this one pie and we're going to also add to the apples to keep them from turning brown the juice of two lemons I'm cutting off the tips of the lemons because they squeeze better in this handy tool that we use okay so there now the apples also get one cup of sugar and we're gonna just sprinkle that over and two teaspoons of cinnamon. And a little pinch of salt. A third of a cup of flour. Just all purpose flour. Now, if you use a metal spoon, you might break up your apple so I suggest using either your hands to toss the fruit or a big rubber scraper like this and so you're distributing all those lovely ingredients throughout the apples Perfect. Ready for the filling. So, now we have a nice crust rolled out to a little less than an eighth of an inch thick and then to get it into the bottom crust, just roll it up like this on your pin and having a good rolling pin is important to a big enough pin. So, look how nice this looks. Put in the apples you know these are gonna cook down a little bit they're gonna get tender and they will make a most exquisite pie Oh and before I forget.your pie filling with a little bit of unsalted butter. Okay, so here we have our crust for the top and I think so that we have no chance of breakage. I'm gonna just roll this on my rolling pin. This is a very good method for lifting up a delicate crust. Once you form your crust, crimp your edges, we're gonna rechill the pie in the refrigerator for about 20 minutes. You need a pair of scissors and I'm just going to cut off the excess. Leave half an inch or so hanging over the edge of the dish. Now watch. Um you're gonna turn this over. Work fast because the pastry does soften up. That's nice. And now if you want to cut a few vent holes in the top good idea. They're just little slits like this. Oh and now crimp the edges. You can there's various ways to crimp. You can use your these two fingers and your thumb of your other hand my mom used a fork whatever is your favorite way of making a pretty decorative edge okay so now from your leftover pastry I'll make a couple decorations for the top and vein the leaves at the back of your little pairing knife chill these 20 minutes we're ready to glaze the top of the pie so the pie nicely chilled. Let's apply the branches and leaves using water as your glue. Water works remarkably well and it making sure that the pastry adheres to the other pastry and just put on your leaves. That looks very nice. We're ready to glaze the top of the pie. We are going to use one eggyolk and 2 tablespoons of water and use soft bristle brush to not tear your pastry or to make marks on your beautiful pie. Work quickly cuz you wanna get this cold pie into a hot oven preheated to 450 degrees for minutes, you'll then lower that temperature and bake the pie until it's done. That may take an hour, it may take an hour and 15 more minutes, but it's essential that the juices in the middle of the pie are bubbling So see now I'm just sprinkling a light sprinkling of this sparkly sugar. So get it in the oven and set your timer. Now this apple pie took one hour and 35 minutes to bake. The way I can tell the apples are done is with the bamboo skewer and you can just go into one of the vent holes and push down through the pie. I meet no resistance. Meaning the apples are cooked. And the crust itself is glistening with that sanding sugar. The pie looks done.
