Classic Pumpkin Pie

Posted by Lindsey @ Baking Bytes in Baking, Dessert, Pie and tagged with

Every year I impatiently wait for October 1st, the first day of the year I have semi-arbitrarily deemed acceptable to bake with pumpkin.

Of course most years I end up baking a pumpkin pie sometime during the summer just because it sounds good, but I digress.

Pumpkin is a key fall flavor, and since I don’t personally like apple pie (gasp), it’s my favorite pie of the season. If I exercise a considerable amount of self-restraint, one pie lasts me about a week. Although I’ve tried variations of pumpkin pie involving cream cheese, two layers, or no-bake methods, the classic remains my favorite.

I know some people find pies intimidating, or more accurately pie crust, so I have included the recipe I always use. It makes enough for a double crust so cut it in half for one single-crust pie. This crust is incredibly easy and consistently results in a lovely golden color, no tin foil necessary.

What’s your favorite fall pie?

Perfect Pie Crust for Double-Crust Pie

Ingredients

2 cups all-purpose flour
1/2 tsp. salt
2/3 cup + 1 Tbsp shortening
6-7 Tbsp ice water

Measure shortening into a small bowl and place in freezer for 15-20 minutes. Pour water and a few ice cubes into a liquid measuring cup and set aside.

Directions

  1. Mix flour and salt in a larger bowl. Using a pastry blender (or a fork), cut in the chilled shortening until the pieces are pea-sized.
  2. One tablespoon at a time, pour water into mixture and gently mix with your pastry blender (or fork). Repeat until all is moistened and the dough will stick together as one ball. Divide dough in half and gently roll each half into a ball.
  3. On a lightly floured surface, gently flatten one ball of dough into a disc. Gently roll into a circle large enough for your pie plate. Transfer dough to pie plate, and trim to a half inch larger than the rim. Fold pastry under itself and crimp, if desired.

Classic Pumpkin Pie

Adapted from LIBBY’S®

Ingredients

1 pie crust for single-crust pie
3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
2 large eggs
1 can (15 oz) pure pumpkin pure (I prefer LIBBY’s®)
1 can (12 fl. oz) evaporated milk

Directions

  1. Preheat oven to 425°F.
  2. Mix sugar, salt and spices in a small bowl until thoroughly combined.
  3. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture.
  4. Gradually stir in evaporated milk and mix until filling is one consistent color.
  5. Pour into prepared pie crust.
  6. Bake for 15 minutes at 425°F, then reduce oven to 350°F and bake for 40-50 minutes, or until a knife inserted near the center comes out clean.
  7. Cool on a wire rack for 2 hours, then serve or refrigerate.

Cinnamon Sugar Scones

Posted by Lindsey @ Baking Bytes in Baking, Breakfast, Pastries, Quickbread and tagged with

For my first post, I decided to use a recipe I make all the time, a very delicious diet staple. This is somewhat odd because growing up, I never liked scones. They were always hard and dry and far too crumbly to be able to eat properly.

Then I went on exchange to Scotland and was opened to the wonderful world of properly prepared scones. Light, moist, delicious scones.

Also castles. Castles are awesome.

Although I probably sampled two dozen flavors, I usually liked the simple flavors best. So when I was perusing the fabulous blog of Baked Perfection and found these cinnamon sugar scones, I knew they’d be perfect. I almost never make a recipe immediately after reading it because I’m usually missing at least one ingredient, but with these I had them all on hand already. These scones contain only common ingredients (unless for some reason you don’t always have heavy cream on hand…), and are incredibly easy, fast, and delicious.

Assuming you have everything, you can be eating these, in all their cinnamon sugar glory, in a mere half hour. The original recipe includes a drizzled glaze, which I use when I want a sweeter treat, but they are also excellent plain, or spread with melted butter and sprinkled with cinnamon and sugar.

Below is the recipe with basically no modifications because I think it’s perfect as is. Enjoy!

Miniature Cinnamon Sugar Scones

Recipe adapted from Baked Perfection 

Ingredients

2 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon

1 1/4 cups whipping cream (heavy cream)

Directions

  1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or silicon mats.
  2. Whisk together flour, sugar, baking powder, salt, and cinnamon until completely combined.
  3. Pour in whipping cream. Mix or knead by hand, just until combined. Mix will be sticky.
  4. Flour surface. With floured hands, divide dough into two sections and pat into two rounds, each approximately four inches.
  5. Cut each round into 8ths and place on prepared baking sheet sheet.
  6. Bake 9 to 11 minutes. Let cool at least five minutes, then glaze, butter, or enjoy plain.