Pumpkin Pie with a Phyllo Crust

I've made a lot of things with phyllo dough in the past - but never a custard pie.  I figured it was time.

It started off pretty easy.  I made my standard pumpkin pie filling and then started on the crust.  I buttered and layered about 8 sheets of dough, offsetting each one a bit to create a circle.  I then carefully placed it in the pie plate.  I poured in the filling, folded the overhanging phyllo dough up and over the filling and placed it in the oven at 425° for 15 minutes and then to 350° for another 45 minutes.  I laid a piece of foil over the top after 15 minutes to keep the phyllo from burning.

I checked on the pie and it was still completely uncooked!  I added 30 minutes - and then added another 30 minutes.  It was finally done after two solid hours in the oven!  A record, methinks!

So...  instead of dessert last night, it was dessert tonight.

It came out good.  The bottom crust was soft and not tough at all, and the top had a nice little crispness to it.  Still very traditional, but just different enough at the same time.

Peach Pie

Victor just called this the best pie I have ever made.  I don't know if I would go that far, but it is a pretty good pie.

Fresh peaches and a homemade crust - what can be easier?  I do have to admit that I have the pie crust-thing down pretty good.  Food processor, frozen butter, ice water.  It is seriously fool-proof.

No-Fail Pie Crust

  • 2 cups flour
  • 1/3 cup pastry/cake flour
  • 2 sticks butter, frozen
  • pinch salt
  • 2 tbsp sugar
  • 1/2 cup ice water

Using a food processor, add flours, salt, and sugar. Pulse to mix.

Chop up frozen butter and add. Pulse until butter is incorporated and mixture looks grainy.

Slowly add ice water and pulse until mixed.

Turn out onto counter. Press and form mixture into two disks . Wrap in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.

Roll out crust and place in pie plate. Crimp edges and fill.

While I know I really should let the dough relax, I almost never do.  I form it into disks and roll it right out on a well-floured counter.  It always works.

The filling was simplicity, itself.

Peach Pie

  • 4 pounds of peaches, peeled and sliced
  • scant 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/3 cup flour
  • 3 tbsp cornstarch
  • 1 tsp vanilla
  • 1 scant tsp cinnamon
  • pinch cardamom
  • pinch salt
  • 3 tbsp butter

Toss peaches with all ingredients except butter.  Pour into prepared pie shell.  Dot filling with butter.  Top with second crust.

Cut steam vents in crust and place in preheated 425° oven about 45 minutes.  Cover crust edges if they get too browned.

Cool and enjoy.  Do not refrigerate fruit pies.  Really.

My grandmother used to give me homemade peach pie for breakfast with peaches from her neighbor, Mrs. McNamee's tree.  My mother didn't exactly approve, but Grandma always trumped.  The good ol' days...

I'm thinkin' that Grandma would approve of me having some of this for breakfast tomorrow.

Chocolate Brandy Walnut Pie


I was charged with making something "chocolatey-nutty" for my sister-in-laws birthday a couple of weeks ago.  Alas, there was this little snow-storm and we didn't have electricity for a couple of days.

The situation was rectified last night when we went over their house for Sunday Dinner.

The recipe is bits and pieces of several pecan and/or walnut pie recipes we have around the house, starting with one my mom used to make years ago...

Use your favorite pie crust.  I make mine because it is my firm belief that any homemade pie crust is better than a store-bought.

Chocolate Brandy Walnut Pie

  • 1 single-crust pie shell, unbaked
  • 8 large egg yolks
  • 1 tsp vanilla
  • 1/2 cup packed light brown sugar
  • 1/4 cup maple syrup
  • 2 tbsp cocoa powder
  • 4 oz butter
  • 1/2 cup light corn syrup
  • 1/2 cup heavy cream
  • 3 Tbs brandy
  • 1/2 tsp salt
  • 2 cups walnut halves and pieces
  • 2 oz chocolate melted with 1 tsp neutral oil

Blend egg yolks and vanilla and set aside.

In small saucepan, heat brown sugar, maple syrup, cocoa powder, butter, corn syrup, heavy cream, brandy, and salt until mixture is slightly warm and butter is melted.  Do not boil.

Slowly whisk warm syrup into eggs and vanilla.  Strain into large measuring cup.

In a separate pan or bowl, melt chocolate with oil.

Brush unbaked crust with melted chocolate.  Add walnuts, spreading evenly.

Slowly pour filling over walnuts.

Bake in a pre-heated 350° oven about 45 minutes or until filling is firm and no longer wobbles in center.

I do have to admit this came out pretty good.  However, next time, I may add a few chunks of chocolate in with the walnuts just for the heck of it!