Pie Crust
Makes 1 double pie crust (top and bottom, 9" pie plate)
Ingredients
- 1 lb flour see #1 below
- 8 oz unsalted butter, cold, and cut into 1" cubes 2 sticks
- 1/2 tsp salt if using unsalted butter
- 1/2 cup ice cold water see #2 below
Instructions
- Place the flour, butter, and salt in a food procecssor, and pulse a few times, until the smallest pieces of butter are about the size of large peas.
- Slowly add 1 tbsp of water and pulse a few more times. Repeat until the dough starts to come together, but is still a little crumbly. The amount of water will vary a lot based on the flour you're using.
- Shape into a ball, cover with clingwrap, and let rest in the refrigerator for at least 1 hour.
Notes
- Measure the flour by weight, not volume (approx 4 cups).
- You might need up to 3/4 cup of cold water. The dough should hold its shape when you squeeze a small ball in your hand.
Pumpkin Pie Filling
Ingredients
- 16 oz can Pumpkin puree, (2 cups)
- 1 cup 10% cream
- 1/2 tsp nutmeg (freshly grated) ( see below )
- 1/2 tsp salt
- 3/4 cup dark brown sugar (use 2x the molasses)
- 2 large eggs
- 1 large egg yolk
- 1 blind baked 9" pie crust (10-12 mins)
Instructions
- Preheat oven to 350F
- Simmer puree over medium heat for 3 minutes, or until slightly thickened.
- Stir in the cream, nutmeg, salt.
- Return to a simmer, remove from heat, and let cool 10 minutes.
- In a separate bowl, whisk the sugar, eggs, and yolk until smooth.
- Whisk in the pumpkin puree until thoroughly combined.
- Pour into warm pie crust, and bake until centre jiggles slightly, 45-50 mins
- Let cool on a rack at least 2 hours before slicing. It's best the next day.
- Optional - sprinkle light brown sugar over the pie and torch it to make a crisp top.
Notes
Using just the nutmeg is great if you want your pumpkin pie to taste like pumpkin. What most people really want is for it to taste like the commercial version, so add 2 tbsp (yes, tablespoons) of my pumpkin spice mix.
Macarons
Ingredients
- 110 grams finely-ground almond flour
- 3 egg whites, room temp See #1
- 200 grams icing sugar See #2
- 50 grams caster sugar (aka superfine granulated) See #2
- 1 pinch cream of tartar
- 1 pinch salt
- 1 tsp liquid food colouring, optional See #3
- 1 tsp flavouring, optional See #4
Instructions
- Line a baking sheet with parchment paper, and grease with butter or non-stick spray.
- Beat egg whites until frothy.
- Add salt and cream of tartar.
- Beat until stiff peaks form.
- Continue to beat, and slowly add the caster/granulated sugar one tablespoon at a time.
- You can divide the mixture into separate bowls, and add the optional colour to the egg mixture.
- Fold in the almond flour.
- Put the mixture into a piping bag, and pipe out 4 cm circles. at least 5 cm apart.
- Dip a finger into water, or use a wet silicone spatula to gently smooth out the tops.
- Set macarons aside, uncovered for 1 hour, to let them form a thin crust.
- Bake at 310F for 12-15 minutes.
- Let cool completely, then make cookie sandwiches with your favourite filling - something like a vanilla buttercream, Nutella, cream cheese frosting, chocolate ganache, etc.
Notes
- Room-temp egg whites whip better, but the eggs should be separated while cold because it's a lot easier.
- Powdered allulose instead of regular sugar makes this an awesome keto treat
- Here's where the fun happens, but it is optional
- This is added with the colouring - anything fun will work, like almond extract, vanilla, lemon, orange, coconut, and of your favourite liqueur flavours, etc. The amount will vary wildly, so I recommend you test the amounts.