Blue Hubbard Pie With Maple Syrup Recipes

Steps:

• Preheat oven to 400°. In a large saucepan, whisk cornstarch and water until smooth; whisk in syrup. Bring to boil; cook and stir until thickened, about 4 minutes. Remove from heat; stir in butter until melted. Set aside to cool., On a lightly floured surface, roll dough for bottom crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Chill 30 minutes. Meanwhile, roll remaining dough to 1/4-in.-thickness; cut out maple leaves with 1-1/2 to 2-1/2- inch cookie cutters. Place on a baking sheet; chill., Transfer maple filling to prepared pie plate. Bake 10 minutes on a lower oven rack. Reduce oven setting to 350°. Bake until crust is golden and filling is bubbly, 35-40 minutes. Cool completely on a wire rack. Bake leaf cutouts until golden brown, 8-10 minutes. Arrange cutouts on top of pie to serve.

Steps:

• Make the dough: In the bowl of a food processor, mix the flour, cinnamon, maple sugar, salt and baking powder. Add the shortening and process until well incorporated. Add the butter and pulse until pea-size nuggets of butter remain. Add the vinegar and water, and pulse until dough is just holding together. Divide into 2 disks. Wrap in plastic and chill in refrigerator overnight.
• Make the filling: If using a sous-vide machine, place the blueberries into a vacuum-sealable bag. (If not, see Step 4.) Peel and core the apple and grate with a box grater. Squeeze the grated apple to remove the juice. Disperse the grated apple among the blueberries in the bag.
• In the bowl of a food processor, grind the tapioca, salt, cinnamon and sugar until the tapioca is fine. Then add to the bag. Stir the maple syrup, maple extract and lemon juice together and pour into the bag. Seal the vacuum bag. Cook in water bath at 150 degrees for 1 hour. Remove and cool on the countertop for 5 minutes.
• If using a stovetop, prepare the ingredients in the same way as the sous-vide method, but place all the ingredients in a saucepan with a lid, and stir well to combine. Cook over medium-low heat, stirring gently and occasionally, just until the berries soften and begin to give off their juice, about 20 minutes. Remove and cool on the countertop for 5 minutes.
• Assemble the pie: Roll out one of the dough disks on a lightly floured surface to make a top crust, and cut into 4 large strips. Press the dough into a wood-grain impression silicone mat and freeze for about 15 minutes. Or, simply place the 4 strips on a baking sheet lined with parchment and freeze.
• Roll out the second dough disk and place in a 9-inch pie plate. Pour maple blueberry filling into it. Place 4 crust strips on top of pie, slipping one end under another to form an attractive pattern. Trim and crimp edges.
• Chill pie in the freezer while heating oven to 425 degrees. Stir the egg yolk and heavy cream together and brush over the top-crust strips. Place the pie in the oven on the bottom rack and immediately reduce heat to 400 degrees. After 15 minutes, rotate pie and cover edge with a pie ring or strips of foil to prevent the edges from overbrowning. Bake for an additional 40 minutes. Let pie cool slightly before slicing.

Steps:

• To make the crust, combine the flour, salt and sugar in a medium-size bowl. Rub in the butter and the shortening until the mixture resembles coarse meal. Gradually stir in the ice water, being careful not to overwork the dough. Form into a ball, flatten into a disk and wrap in plastic. Chill for 1 hour.
• Preheat oven to 400 degrees. Roll out the dough and fit it into a 9-inch pie shell.
• To make the filling, whisk all ingredients together until smooth. Scrape into the pie shell and bake for 10 minutes. Reduce the heat to 325 degrees and continue baking until the filling is set, about 50 minutes. Cool. Top with whipped cream sweetened with maple syrup.

Steps:

• In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that 1 portion is slightly larger than the other. Wrap; refrigerate for 4 hours or until easy to handle., On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer crust to pie plate. Trim crust even with rim of plate. , For filling, in a large bowl, combine the sugar, tapioca and salt. Add rhubarb and blueberries; toss to coat. Let stand for 15 minutes. Transfer to crust. Dot with butter., Roll out remaining dough to fit top of pie. Place over filling. Trim, seal and flute edge. Cut slits in crust. If desired, make additional dough and use to create cutouts to decorate top of pie. Brush with milk; sprinkle with coarse sugar if desired. , Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Steps:

• Preheat oven to 350*F In a heavy saucepan over medium heat, bring the maple syrup to a gentle boil. Cook the maple syrup for 5 minutes, reducing heat if necessary. Remove the saucepan from the heat Stir in the butter until melted. Add the heavy cream and stir. Transfer 1/2 cup of the mixture to a small bowl; whisk in the flour and salt and then whisk this back into the mixture in the saucepan. Beat the eggs in a small bowl and then whisk them into the mixture in the saucepan until well incorporated and the consistency is smooth. Roll out the pie dough and place it in a 9-inch pie plate. Pour the warm filling into the pie shell. Bake in oven for 50 - 60 minutes, until the center is golden brown, bubbly and relatively firm when lightly jiggled back and forth. Some jiggle is ok, but we don't want too much. Cool pie completely on at room temperature before slicing. This will take at LEAST 1-2 hours.

Steps:

• Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, whisk together egg, squash, milk, sugar, molasses, cornstarch and salt. Pour into the crust; sprinkle with nutmeg., Bake pie on a lower oven rack 10 minutes. Reduce oven setting to 325°; bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with sweetened whipped cream and additional ground nutmeg.