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Perfect Pie Crust Makes 1 9-inch pie crust

While the crust is chilling, heat the oven to 375°F. For a partially baked pie crust, bake until pie dough looks dry and is light in color, 25 to 30 minutes. Transfer pie plate to wire rack and remove weights and paper. For a fully baked pie crust — perfect for no-bake pies — bake until pie dough looks dry and is light in color, 25 to 30 minutes. Remove weights and paper, and continue to bake crust until deep golden brown, 10 to 12 minutes longer. You do not need to cool your crust after blind baking. Adding the filling to the still-warm pie shell will help it set more quickly, though still gently, so less of its moisture can soak into the crust. Double Crust Apple Pie We use two kinds of apples in our pie: Granny Smith and Pink Lady. Granny Smith apples are extremely firm, hold up under heat, and give the pie a sweet-tart flavor; they are the go-to for apple pie. Pink Lady is another sweet-tart apple that holds together well and adds flavor. WHAT YOU WILL NEED: 2 unbaked pie dough rounds (see recipe above) ¾ cup granulated sugar 2 tablespoons all-purpose flour 1 teaspoon lemon zest from 1 medium lemon ¼ teaspoon salt ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon ¹ / ₈ teaspoon ground allspice 1 tablespoon lemon juice 2 pounds Granny Smith apples, peeled, cored and sliced ¼-inch thick 1½ pounds Pink Lady apples, peeled, cored and sliced ¼-inch thick 1 egg white, beaten lightly 1 tablespoon granulated sugar, for topping HOW TO PREP: Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 425°F.

inch beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself. Crimp dough evenly around edge of pie using your fingers. This will help the filling stay in place when cooking. Cut four 2-inch slits in top of dough. Brush surface with beaten egg white to add shine, and sprinkle evenly with remaining 1 tablespoon sugar. Place pie on heated baking sheet and bake until crust is light golden brown, about 25 minutes. Reduce oven temperature to 375°F, rotate baking sheet, and continue to bake until juices are bubbling and crust is a deep golden brown, 30 to 35 minutes longer. Let pie cool on wire rack to room temperature, about 4 hours. Serve with cheddar cheese slices or Rouses Vanilla Ice Cream.

If you plan to make a pie with a top crust, like our Apple Pie, or you are making a lattice crust, double the recipe. WHAT YOU WILL NEED: 1¼ cups all-purpose flour ¼ teaspoon sea salt ½ cup cold unsalted butter, straight out of the fridge, cut into ½-inch cubes 3-4 tablespoons ice water, plus more as needed HOW TO PREP: Gently combine the flour and salt in a food processor. Add the butter, and process until it resembles coarse crumbs. Mix in 1 tablespoon of ice water, and pulse a few times. Continue to add ice water and pulse 1 tablespoon at a time until the dough begins to come together. When it is done, the dough should hold together without noticeable cracks. Place the dough on a silicone baking mat or floured surface. Form the dough into a round about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days. (Dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling it out.) Turn the dough out onto a silicone baking mat or floured surface. Lightly dust the surface with flour as you work, but don’t use too much; you want the dough to stay moist. Using a floured rolling pin, roll away from you, applying pressure evenly. This helps prevent cracks. Rotate the dough clockwise as you go so it is an even thickness all the way around. If cracks start to form, gently pinch them together to mend. Loosely roll dough circle around your rolling pin and gently unroll it onto ungreased 9-inch pie plate. Press firmly against sides and bottom. If you are baking the pie crust unfilled, use pie weights, which are small ceramic or metal balls to weigh down the dough so that it holds its shape and stays firmly pressed against the pie plate. If you don’t have pie weights, you can use dried beans or uncooked rice. How to Blind Bake a Pie You can prevent soggy-bottomed pie by blind baking, or prebaking, the pie shell before filling it. Lay your dough in the pan, gently pressing it into the pie plate. Tuck the overhang in around the edges, and crimp or use the tines of a fork to decorate the edges. Line pie shell with foil. Add pie weights. Chill the pie crust in the refrigerator for at least 30 minutes. Continue to roll the dough in all directions until you have a 12-inch circle about ¼-inch thick.

Praline Pumpkin Pie Makes 1 9-inch pie

WHAT YOU WILL NEED: 1 9-inch pie crust, unbaked (recipe above)

For the Pumpkin Filling: 1 (15-ounce) can pumpkin purée (or fresh puréed pumpkin)

¾ cup packed dark brown sugar 2 teaspoons ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground allspice Pinch ground cloves ½ teaspoon salt 1 cup evaporated milk 3 large eggs 2 teaspoons vanilla extract For the Praline Topping: 1 cup finely chopped pecans ½ cup packed dark brown sugar Pinch salt 2 teaspoons dark corn syrup 1 teaspoon vanilla extract 2 teaspoons granulated sugar

Turn out cold round of dough onto silicone baking mat or work surface that’s been dusted with flour.

HOW TO PREP: Adjust oven rack to middle position and heat oven to 350°F. Roll out the pie crust and place in the bottom of a 9-inch pie pan. Partially bake (see directions above in How to Blind Bake a Pie). Place pumpkin, brown sugar, spices and salt in food processor and process until smooth, about 1 minute. Move mixture to a large saucepan and cook over medium-high heat until sputtering (popping) and thickened, about 4 minutes, then remove from heat.

Use a floured rolling pin to roll cold dough into a circle about ¼-inch thick. Loosely roll dough circle around your rolling pin and gently unroll it onto ungreased 9-inch pie plate. Press firmly against sides and bottom.

Roll a second disk of dough for your top crust; set aside.

Mix sugar, flour, lemon zest, salt, nutmeg, cinnamon and allspice together in large bowl. Add lemon juice and Granny Smith and Pink Lady apples, and toss until apples are coated. Spread apples with their juices into dough-lined pie plate, mounding them slightly in middle. Loosely roll remaining dough circle around rolling pin and gently unroll it onto filling. Lay the overhang flat around the pie rim, then fold it under or trim to ½

Put partially baked pie shell back in oven to warm briefly.

Whisk evaporated milk into pumpkin mixture, then whisk in eggs and vanilla extract. Pour filling into warmed pie shell and bake until filling is puffed and

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