Autumn is the time for food that warms both our hearts and our chilly bodies. Here are our five favorite September pies guaranteed to make you feel super cozy and ready for the winter, not to mention the fact that they’re delicious!
5. Ice Cream Pumpkin Pie
Pumpkin is the ingredient of the season, and this generously spiced, rich and creamy pie will remind you exactly why. Canned pumpkin is on the list of ingredients, but fresh pureed pumpkin will work just as well.
Preheat the oven to 350F. Put the crackers crumbs, sugar and butter into a bowl together and stir them until evenly combined. Press the mixture into the sides and bottom of a 9″ deep-dish pie plate. Bake for about 10 minutes, or until lightly browning at the edges. Let cool entirely.
In a saucepan, whisk together the sugar, yolks, vanilla bean and seeds. Stir in the milk, cinnamon, cloves, and nutmeg, then whisk until the mixture is smooth. Place the saucepan over a medium heat and continue stirring until the mixture is thick enough to coat the back of a spoon. Over a bowl, pour the mix through a fine strainer then stir in the cream, vanilla extract and pumpkin purée. Place the bowl into the refrigerator and leave to chill. Process in an ice cream maker. Finally, transfer the ice cream mixture to the pie crust, smoothing it out with a rubber spatula, and then freeze for around 4 hours until set.
4. Maple Pumpkin Brûlée Pie
Another staple for the autumn season is anything maple syrup flavored. This pie is made even more special for the fact that the top is brûléed, giving it a satisfying caramelized crunch.
Make the dough by adding ingredients to the food processor and pulsing. Add water and continue to pulse until dough comes together. Divide dough into half and flatten each half into a disk. Wrap each disk in cling-film and chill in the fridge for at least 1 hour before using.
Lightly dust a surface with flour and roll 1 disk of dough into a 12″ piece. Fit into a 9″ pie plate, making sure to leave 1″ of dough hanging over the edges: then chill for half hour.
Place a saucepan over medium heat and melt the butter. Stir in both the brown and the granulated sugar, cornstarch, caramel, and cinnamon. Keep stirring the mixture as it cooks, until the sugar is dissolved and the sauce has thickened slightly – about 5 minutes.
Preheat the oven to 400F. Arrange the apples over the base of the dough, and pour the caramel sauce over evenly. Roll out the second disk of dough into a 12″ piece and place over the top of your pie, pinching the top and bottom edges together to seal. Brush top of the pie with egg mixture and sprinkle with the remaining tbsp. of granulated sugar. Into the top of the pie, cut three 1″ long slits. Bake for about 1 hour, until the crust is golden brown. Allow cooling before serving.
3. Pumpkin Chiffon Pie
If the ice cream pumpkin pie shown above is a little too heavy for your tastes, don’t despair, we’ve got another pumpkin pie recipe just so that you don’t have to miss out.
Preheat oven to 350F. Blend together gingersnaps, sugar, and cinnamon in the food processor; then drizzle with the butter and process for further 30 seconds. Evenly place mixture into 9″ pie plate and bake for around 7 minutes.
Soak the gelatin in 1/4 cup cold water. Beat egg yolks in a saucepan and combine with 1/4 cup sugar, pumpkin, milk, salt, cinnamon, and nutmeg. Stir over a medium heat and, when thickened, stir in the gelatin. Let cool.
In the top of a double boiler, over simmering water, whip the egg whites until foamy. Continue whisking whilst slowly adding the remaining 1/2 cup of sugar until the egg whites are stiff. Fold the whites into the pie filling and pour the whole mixture into the pie crust. Chill until set.
2. Sweet Potato Pie
Yes, potatoes are a traditionally savory food, but somehow this just works! Trust us and just follow the recipe, you’ll see.
In a food processor, pulse the flour, 8.tbsp chilled butter, and 1/2 tsp. salt. Once pea-sized crumbles have formed, add 1/4 cup ice-cold water, pulsing until the dough forms. Dust flour onto the surface, and form the dough into the disk. Wrap the dough in cling-film and chill for 1 hour.
Preheat oven to 375F. In a bowl, combine melted butter, salt, sweet potatoes, milk, sugar, vanilla, and eggs, whisking them together until smooth.
Unwrap dough and, on a flour dusted surface, roll out until 1/8″ thick. Place into a 9″ pie pan, trimming excess dough from edges. Pour filling over the crust, smoothing out with a plastic spatula. Bake pie until crust is slightly browned and filling has set – about 1 hour. Let cool entirely.
1. Brown Coconut Pie
Now for a pie reminiscent of the summer passed – the coconut reminds us of those piña coladas consumed by the beach! One thing to note here: using freshly grated coconut is absolutely key.
Fill a medium jug halfway with ice and add cold water to cover – place into the refrigerator. To make the dough, place the flour, sugar, and salt into a food processor and pulse to combine. Add the butter on to the mixture and pulse again, until the mixture is blended into pea-sized crumbles. Drizzle in 4 tablespoons of the ice water, pulsing briefly between each addition to incorporate. The dough should remain crumbly but hold together when pinched. Place the dough mixture on top of some cling-film and create a 1″ thick disk. Wrap and chill for at least one hour.
Preheat oven to 375F. Roll out dough into 1/8″ thick round and place into a 9″ pie plate. Press dough into the sides of the pan gently, trimming away any excess. Transfer pie plate to fridge to chill.
For the filling, combine the coconut, sugar, milk, eggs, and pinch of salt in the bowl of a double boiler set over high heat. Cook for 15 minutes, stirring continuously. Remove from heat and stir in the vanilla. Pour the mixture into the prepared pie crust. Brush the edges of the dough with the egg wash, then bake the pie until the filling has risen and the crust is golden brown – about 40 minutes.
Transfer pie to cooling rack and allow to cool for at least 15 minutes before slicing.