Savory Autumn Leaf Pies Recipes

SAVORY AUTUMN LEAF PIES

Savory Autumn Leaf Pies image

Some of these small leaf-shaped hand-pies are filled with a mixture of roasted carrots, parsnips, garlic, and Swiss chard; others with cider-glazed shallots and Granny Smith apples.

Provided by Martha Stewart

Yield Makes 12

Number Of Ingredients 22

Ingredients

3 3/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
3/4 teaspoon coarse salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small pieces
1/4 cup plus 2 tablespoons vegetable shortening
1/2 cup plus 2 tablespoons ice water
2 carrots, peeled and coarsely chopped
2 parsnips, peeled and coarsely chopped
1 head of garlic
2 tablespoons olive oil
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
8 ounces Swiss or red chard (leaves and stems), washed and chopped
1 tablespoon unsalted butter
5 medium shallots, thinly sliced lengthwise
2 tablespoons sugar
1/2 cup apple cider
1/2 Granny Smith apple, peeled and diced into 1/4-inch pieces
1/4 teaspoon coarse salt
1 teaspoon fresh thyme leaves

Steps:

Make the dough: Pulse flour, sugar, and salt in a food processor until combined. Add butter and shortening, and process just until mixture resembles coarse meal. Pour in ice water, pulsing just until dough comes together. Divide dough in half. Shape each half into a disk, and wrap in plastic. Refrigerate for at least 1 hour (or overnight).
Make the vegetable filling. Preheat oven to 425 degrees. Toss together carrot, parsnip, garlic, oil, 1 teaspoon salt, and the pepper in a small roasting pan or baking dish. Roast until golden and tender, about 30 minutes. Squeeze garlic from skins, and toss with vegetable mixture; discard skins.
Heat butter in a skillet over medium-high heat. Add onion, and cook until translucent, about 1 minute. Add chard and remaining teaspoon salt, and cook until soft, about 4 minutes. Drain, and toss with vegetable mixture. Remove from heat, and let cool.
Reduce oven temperature to 375 degrees. On a lightly floured work surface, roll out one disk of dough to 1/8 inch thick. Using a 4-inch leaf-cutter, cut out 12 leaves. Place on parchment-lined baking sheets. Place a heaping tablespoon of vegetable filling on each leaf.
Whisk together egg yolk and cream. Roll out remaining dough to 1/8 inch thick. Cut out 12 more leaves. Using a small paring knife, etch veins on leaves. Brush edges of each filled leaf with egg wash; top with a veined leaf. Press edges together to seal. Brush tops with egg wash, and refrigerate for 30 minutes.
Bake pies until golden brown, about 30 minutes. Serve warm.

SWEET AUTUMN HARVEST PIE

Sweet Autumn Harvest Pie image

Apples, pears and cranberries are what bring the special autumn flavor to this delectable pie. Serve with ice cream for the ultimate finale to your special meal.

Provided by JackieOhNo

Categories Pie

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 prepared double crust pie crust
1 1/2 lbs granny smith apples, peeled, cored, cut into 1/2-inch-thick slices
1 1/2 lbs bartlett pears, peeled, cored, cut into 1/2-inch-thick slices
1/2 cup fresh cranberries, chopped
1 1/4 cups sugar
1 teaspoon sugar
1/4 cup flour
2 tablespoons lemon juice
3/4 teaspoon cinnamon
1 egg, beaten

Steps:

Preheat oven to 425 degrees Fahrenheit.
Place jellyroll pan on lower oven rack.
Fit bottom crust into 9" pie pan.
Flute; refrigerate.
Roll out top crush to 1/4" thickness.
Using a leaf-shaped cutter, cut out pastry leaves.
Mix apples, pears, cranberries, 1-1/4 cups sugar, flour, lemon juice and cinnamon; spoon into crust.
Brush crust edges with egg.
Arrange leaf cutouts over filling, overlapping slightly.
Brush with egg; sprinkle with remaining sugar.
Place pan on hot baking sheet in oven.
Bake 10 minutes.
Reduce oven temperature to 350 degrees Fahrenheit.
Bake 1 hour or until golden.
Cool on rack.

Nutrition Facts : Calories 481.5, Fat 16.5, SaturatedFat 4.1, Cholesterol 26.4, Sodium 254.7, Carbohydrate 82.3, Fiber 6, Sugar 49.4, Protein 4.7

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