KitchenNon classé

Autumn pies

Hello!

Today, I propose two autumn pies, one sweet and one salty. I love cooking pies because they allow a lot of creativity, whether for presentation or for editing and garnishing.

Whatever ingredients you may have at your disposal, there is always a way to get an inventive and above all delicious result!

For pie dough, I always keep in mind the proportions of 200g of flour per 100g of fat, and from this base, you can add sugar, spices, seeds, etc.

Recipe of my meringue blackberry pie:

Ingredients:

– 200g flour

– 100g butter (or margarine or coconut oil)

-50g whole sugar

– about 300g blackberries

– 1 litre of milk

– 250g sugar

-240g egg yolk

-80g cornflour

-the remaining egg whites

-120g icing sugar

Roll of the recipe:

  1. Make the dough by mixing the flour, butter and sugar. Crumble the mixture, then add a little water to get a nice ball of dough. Wrap in a cloth or cling film and let it sit in the fridge.
  2. To make the custard, bring the milk with half the sugar to a boil. Meanwhile, whisk the egg yolks and remaining sugar. Add the cornflour. Pour the milk over the mixture and whisk vigorously for one minute. Then put it back in the pan and cook over low heat for about 2 minutes, stirring constantly. Set aside the cream.
  3. Sprinkle a little flour on the worktop and spread out the pie dough. Butter the pie pan and place the pie dough on top. Cook it blank for about 20 minutes at 190oC until it is crisp.
  4. While the dough is cooking, prepare a meringue base: beat the egg whites into snow and when they start to become firm, add the icing sugar. Continue beating, then pour the mixture into a socket pocket and set aside.
  5. Once the pie dough has been cooked, place the custard in it, then arrange the blackberries nicely over the cream. With the socket pocket, draw nice patterns on the pie. Place the pie in the oven for about 10 minutes at 150oC. Enjoy when you leave the oven, or the next day for an even firmer cream.

This recipe is both greedy and elegant and also allows a little creativity and improvisation. You can add different spices to the cream, change the fruit and let your imagination express itself with meringue!

The meringue here has a very melting texture, almost "marshmallow" that I like very much. And its very sweet taste goes very well with the acidity of the blackberries. I advise you to cook your pie dough really well so as not to risk it being soggy by the cream, we would lose the crispthat adds an interesting texture effect to this pie.

Recipe for my caramelized red onion pie:

Ingredients:

– 200g flour

– 100g butter (or margarine)

– fennel seeds

– 4 or 5 large red onions

– 2 zucchini

– olive oil

– crème fraîche (or soy cream)

– 2 sheets of gelatine

– balsamic vinegar

– whole sugar (or honey)

– cumin

Roll of the recipe:

  1. Make the dough by mixing the flour, butter and fennel seeds. Crumble the mixture, then add a little water to get a nice ball of dough. Wrap in a cloth or cling film and let it sit in the fridge.
  2. For the zucchini cream that will be the bottom of the pie, cut the zucchini into slices, then cook them in olive oil with the cumin. While the zucchini are cooking, soak the gelatin leaves in cold water. When the zucchini become melting, add the cream. Heat a little cream separately in a small saucepan and melt the gelatine leaves. Stir the gelatine into the zucchini, puree them, cook for a few more minutes, then stop cooking.
  3. Butter the pie pan, spread the pie dough and bake the pie at 190oC for about 20 minutes.
  4. Slice the onions into thin slices and melt them in a little olive oil. When they start to melt, add vinegar and sugar. Mix vigorously to distribute everything. Allow to caramelize for a few minutes, add vinegar and/or sugar if necessary.
  5. Spread the zucchini cream on the bottom of the pie, add the onions on top. Garnish with a few basil leaves.

This recipe can also be adapted to taste and need. You can put different spices in the cream of zucchini, caramelize the onions with different types of sugar (I had thought to use maple syrup), mix the kinds of onions, etc. The possibilities are almost endless!

I hope these recipes will have you more and have inspired you!

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