Two Colored Woven Pie Recipe By Tasty

OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY

Steps:

• Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
• Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
• Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
• Preheat the oven to 425˚F (220˚C)
• Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
• In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
• Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
• Pour the filling into the pie shell.
• Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
• Cool the pie on a wire rack for 2 hours.
• Slice and serve with whipped cream or ice cream.
• Enjoy!

PEACH POCKETS RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, salt, and sugar.
• Add the coconut oil to the dry ingredients and mix together using a fork or your fingers.
• Add the cold water to the dough, a little at a time, and continue to mix until dough forms a ball.
• Cut dough into two equal parts and flatten them into 1-inch (2 ½ cm) thick disks. Wrap the disks in plastic wrap and chill for one hour.
• Add the peach preserves and butter to a small microwave-safe bowl and heat in the microwave for about 20 seconds or until butter has melted. Stir to combine.
• Dice the peaches and put them in a medium bowl.
• Add the preserve mixture, lemon juice, and cinnamon to the peaches and mix until peaches are well-coated.
• Remove one of the dough disks from the refrigerator.
• Lightly flour your work surface, dough, and rolling pin.
• Roll out the dough to form a large rectangle about ⅛-inch (3 mm) thick.
• Preheat oven to 375°F (190°C).
• Cut the dough into an even number of small rectangles.
• Beat the egg in a small bowl. Brush the edges of half of the rectangles with the egg wash.
• Spoon one tablespoon of the peach mixture into the center of each brushed rectangle.
• Place another rectangle of the same size over the one with the filling. Lightly press down.
• Use a fork to seal the edges around each rectangle, then lightly poke the tops of each rectangle a few times. Brush the edges and tops of the dough with the egg wash.
• Place the pockets on parchment-lined baking sheets and place in the freezer as you repeat the same process with the other dough disk.
• Bake for 30-35 minutes or until dough is golden brown.
• For the glaze, mix together powdered sugar and milk until smooth.
• Drizzle peach pockets with glaze and serve.
• Enjoy!

WHOLE WHEAT BLUEBERRY PEACH GALETTE RECIPE BY TASTY

Steps:

• In a large bowl, combine the whole wheat flour, coconut sugar, and salt.
• Add the butter and use a pastry cutter to work it into the flour mixture, until the butter becomes about the size of peas. Work quickly to keep the dough cold.
• Add the ice water 1 tablespoon at a time and mix thoroughly until dough becomes crumbly and just hydrated enough to hold together.
• Dump the mixture onto a floured surface and form the dough into a disc with your hands. Cover and chill for 30 minutes.
• Meanwhile, make the filling: combine the peaches, blueberries, lemon zest, coconut sugar, cornstarch, cinnamon, cardamom, and vanilla in a large bowl and mix well. Cover and chill while the dough chills.
• Preheat the oven to 375˚F (190˚C).
• On a lightly floured surface, roll out the dough into a circle about ¼- to ½-inch (6 to 13 mm) thick.
• Carefully use the rolling pin to transfer the dough to a 10- or 12-inch (25 cm or 30 cm) cast-iron skillet. Gently press the dough against the bottom and sides of the pan.
• Add the filling to the center, then fold the edges of the crust in.
• Brush the edges of the crust with egg wash and sprinkle with turbinado sugar, if desired.
• Bake for 45-50 minutes, or until golden brown.
• Serve warm or at room temperature, with ice cream, if desired.
• Enjoy!

TWO-COLORED WOVEN PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Wrap the beet in tin foil and place on a baking sheet.
• Roast for 1 hour, until fork-tender.
• Wearing gloves, peel the beet skin.
• Add the beet to the bowl of a food processor and pulse until smooth.
• In a medium bowl, add 3 tablespoons of the beet puree to the butter and use a spatula to mix until evenly colored.
• Transfer the beet compound butter to plastic wrap, and refrigerate for at least 2 hours, or until very cold.
• Make the Beet-Colored Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
• Add the cold, cubed beet compound butter and pulse 8-10 times until butter is pea-sized.
• Transfer the dough to a large mixing bowl, and gradually add the beet juice, 1 tablespoon at a time, mixing with your hands until the dough comes together.
• Knead the dough on a work surface, and divide into two even discs. Wrap in plastic wrap and chill in the refrigerator overnight.
• Make the Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
• Add the cold, cubed butter and pulse 8-10 times until butter is pea-sized.
• Transfer the dough to a large mixing bowl, and gradually add the ice water, 1 tablespoon at a time, mixing with your hands until the dough comes together.
• Knead the dough on a work surface. Wrap in plastic wrap and chill in the refrigerator overnight.
• Add the blueberries, lemon juice, sugar, salt, and tapioca starch to large bowl and stir to combine.
• Remove one beet dough disc from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll the dough into a 12-inch (30-cm) circle, adding more flour to the dough as necessary.
• Place the rolled out dough in a 9-inch (23-cm) pie dish, trimming any excess dough to fit the dish.
• Add the blueberry mixture to the pie dish.
• Remove the other beet dough disc from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll the dough into a 12-inch (30-cm) circle, adding more flour to the dough as necessary.
• Remove the plain dough disc from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll the dough into a 12-inch (30-cm) circle, adding more flour to the dough as necessary.
• Using a ruler, cut the beet and plain dough into ½-inch (1-cm) strips, and create a lattice pattern of choice. Trim any excess dough.
• Refrigerate the pie for 1 hour.
• Preheat the oven to 425˚F (220˚C).
• In a bowl, whisk the beaten egg and water.
• Using a pastry brush, brush the top of the crust with egg wash. Sprinkle the turbinado sugar on top. Cover the edges of the crust with a pie shield or tin foil.
• Bake for 10-15 minutes, until the top is golden brown.
• Reduce the oven temperature to 375˚F (190˚F).
• Continue baking for 40-45 minutes, until the crust is cooked through and filling is bubbling.
• Let the pie rest at room temperature for at least one hour.
• Enjoy!