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Jane Sawyer

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It is said that a season is sweetened by its pies.

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Pumpkin pie is just one of many scrumptious choices for the fall season.

Each has something special to offer, with the harvest time of pumpkin and squash, pecan, and apple just ahead.

Is there any better way to end a meal than a warming cup of tea or coffee and a just-fresh-from-the-oven slab of homemade pie?

Cut to feed however many have gathered round the table, it is like a special serving of love and comfort all on its own.

Today we will look at some of the very best, and reasonably easy to make, home made pies.

You may have your favourite pastry recipe, or you can cut a corner and purchase one of the many excellent store-bought ones.

Don't forget if you have a recipe you are willing to swap to send it to thisweek@brunswicknews.com.

I'll feature them in this column, which runs regularly in This Week.

Don't hesitate to send in requests for specific recipes either.

Here are this week's recipes:

Pecan Pumpkin Pie

Ingredients:

3 eggs, beaten
1 can (14 oz/398 ml) pumpkin
1 cup packed brown sugar 250 ml
1/2 cup corn syrup 125 ml
1/3 cup butter, melted 75 ml
1 tsp vanilla 5 ml
1/2 tsp cinnamon 2 ml
1/2 tsp nutmeg 2 ml
1/4 tsp salt 1 ml
1 unbaked 9-inch (23 cm) pie shell
1 cup (250 ml) pecan halves
Method:

In food processor or blender, combine eggs, pumpkin, sugar, corn syrup, butter, vanilla, cinnamon, nutmeg and set on process until blended. Pour into pie shell. Arrange pecans in concentric circles over filling. Bake in 350°F (180°C) oven for 45 minutes or until tester inserted in centre comes out clean.

Hazelnut, Pear, and Apricot Pie

Ingredients:

1 cup hazelnuts 250 ml
1/2 cup sugar 125 ml
2 tbsp all-purpose flour 30 ml
1/4 cup butter or margarine, cut into pieces 60 ml
2 large eggs
2 tsp vanilla 10 ml
Pastry for a single-crust 9-inch pie
1 large (about 1/2 lb.) firm-ripe pear, such as red or regular
Bartlett or Comice
2 tbsp lemon juice 30 ml
1/4 cup apricot jam 60 ml
Method:

Place hazelnuts in an 8- or 9-inch-wide pan. Bake in a 350º F (175º C) oven until the nuts are lightly browned under skins, 15 to 20 minutes. Pour onto a towel; rub with towel to remove as much of the brown skins as possible. Lift nuts from towel; discard the brown skins. In a food processor or blender, whirl nuts with sugar and flour until finely ground. Add butter, eggs, and vanilla, and whirl until thoroughly blended. Fit pastry over bottom and press against sides of a plain or fluted 9-inch tart pan with removable bottom; fold any excess pastry down to make flush with pan rim. Pour nut mixture into pastry; spread smooth.

Creamy Pumpkin Pie

Ingredients:
Pastry:
1 1/2 cups flour 375 ml
2 tbsp orange rind, finely grated 25 ml
1/2 tsp salt 2 ml
1/4 cup each cold butter and shortening, cubed 50 ml
1 egg yolk
1 tsp vinegar 5 ml
Ice water
Filling:
1 can pumpkin puree (14 oz/398 ml)
1 cup brown sugar, packed 250 ml
1 pkg (4 oz/ 125 g) cream cheese, softened
1/2 cup whipping cream 125 ml
2 eggs
1 tbsp flour 15 ml
1 tsp each cinnamon and vanilla 5 ml
1/2 tsp each ground ginger, nutmeg and salt 2 ml
Topping:
1/2 cup whipping cream, whipped 125 ml
Method:

Preheat oven to 375º F (190º C). In a large bowl, combine flour, orange rind and salt. Using pastry blender, or with two knives, cut in butter and shortening until mixture resembles coarse crumbs. In measuring cup, whisk egg yolk with vinegar and pour in enough ice water to make 1/3 cup (75 ml). Drizzle egg mixture over flour mixture; toss with fork until dough starts to hold together, adding a little more ice water if necessary. Form into ball, press into disc and wrap in plastic wrap. Refrigerate for one hour. On floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Roll up on rolling pin, draping loosely. Without stretching, fit into plate. Trim edge to leave 1-inch (2.5 cm)
overhang, reserving scraps. Fold edge under and flute. With fork, prick shell all over and refrigerate, 30 minutes. Meanwhile, gather pastry scraps together and roll out. Using small pumpkin-shaped cookie cutter, cut out 11 shapes. Transfer to baking sheet and bake in bottom third of 375º F (190º C) oven for about 12 minutes or until golden. Transfer to rack and let cool. Line pastry shell with foil; fill evenly with pie weights or dried beans. Bake in bottom third of oven for 15 minutes, remove weights and foil. Bake for 10 to 12 minutes longer or until pastry just starts to turn golden. Reduce heat to 350º F (180º C). In food processor, purée pumpkin, sugar, cream
cheese, cream, eggs, flour, cinnamon, vanilla, ginger, nutmeg and salt. Pour into prepared pie shell; bake in bottom third of oven for one hour or until set around edge and slightly jiggly in centre. Let cool on rack. Pipe or spoon cream into eight rosettes around edge; top each with pastry pumpkin. Stand 3 pumpkins in centre.