Promises and pie crusts are made to be broken

{Pushing Daisies}

I have quite an affection for pie. It's good cold or warm, plain or a la mode, by the slice or by the pan. It's reminiscent of home...{pause}...family. As a kid, pie was a Thanksgiving and Christmas exclusive. Cookies, brownies, and ice cream were treats we indulged at the school bake sale and  occasionally at home, either for an after dinner dessert or an after school snack. Birthdays called for cake, which was a fairly regular occurance between 4 siblings, 6 cousins, the rest of the family, and friends. Pies, however, are special. They are there when you are surrounded by family and have just finished stuffing your face with some of the best food you've consumed all year long. Pie is home. 


This means a lot more to me now that I live a part from my hometown. So this year, I am going to make some spectacular pies for Thanksgiving: Chocolate Chip Pine Nut Pie courtesy of The Danica Complex and Charlotte Charles' Apple Gruyere Pie courtesy of Pushing Daisies. 


If you've never seen any episodes of Pushing Daisies {see it}...here's a quick summary: "First touch life. Second touch, dead, again....forever."  One of Ned's many talents is that of pie maker, and he, along with his childhood sweetheart (Charlotte Charles), create some mouthwatering, wonderfully uncommon concoctions they call pie. I am certain that my choices will prove to be just that. 

Mix flour, salt, sugar, and Gruyere in a large bowl, and mix thoroughly with a fork (from what I've read about pie crusts, the best, most tender, and flaky crusts are made without a food processor, but you can use one if you like).  Mix in the butter and combine until the largest pieces of butter are no larger than the size of a pea (the pressure of the rolling pin will flatten the balls of butter in thin sheets that alternate with the flour mixture, creating a flaky crust).  


Sprinkle the flour, butter mixture with ice water, 1 tbsp at a time-tossing after each additional tbsp. Add enough water to allow the dough to clump together when squeezed in your palm (this may be more than 7 tbsp, but try not to add to much more).  Separate dough into two discs, one slightly larger than the other, wrap in cellophane, and refrigerate over night. 


If there simply isn't enough time for this recipe, you can incorporate the Gruyere into an alternate recipe or a store bought pie crust. 

Preheat oven to 400 degrees Fahrenheit. 

Peel, core, and thinly slice apples. Mix apples with all other ingredients, and pile the mixture into the pie dish. Place a round of dough over the apples, seal the top and bottom crust together, and make a way for the steam to escape so the fruit filling does not boil over. I am going to use a pie bird, or you can make slits in the top of the crust to allow steam to escape.  If you use a pie bird, you will need to place the bird into the pie before you add the filling or the top. 


Reduce oven temperature to 375 degrees Fahrenheit, bake 50 minutes to an hour, cool on a wire rack at least 20 minutes before serving. 

Follow the "how to" for this choco pine nut pie on  The Danica Complex. There is also a great tutorial on how to build a pie....I suggest you check it out! 


Happy Thanksgiving everyone! I hope you feel content and thankful this season, and able to experience the blessing and honor of giving to those in need. Enjoy great company,  great food, and hopefully at least one thing that is wonderfully uncommon! 


Cheers!