The Pie Recipes
makes one 9” pie (adapted ever so slightly from Emily and Melissa Elsen) For the crust- makes one 9” single crust Preheat your oven to 425 degrees. ½ cup white
Keywords
- pie recipe
- easy pie
- cookie recipe
- cherry pie
- pecan pie
- rhubarb
- strawberry
- nut
- squash
- pie filling
- blueberry filling
- key lime
- sugar
- butter
- easy pie crust
- chocolate
- cardamon
- lattice crust
- lattice
Ingredients
- ½ cup white whole wheat flour
- ¾ cup all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons sugar
- 4 oz. (1 stick) cold, unsalted butter cut into pieces
- ¼ cup ice cold water combined with 1 teaspoon cider vinegar
- 1 egg white whisked together with 1 teaspoon of water to paint the crust
- 3 cups fresh corn (I used 3 ears of corn; kernels cut from the cobs weighed 15 oz.)
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter for sautéeing the corn
- 1 cup heavy cream
- 1 cup whole milk
- 6 tablespoons unsalted butter, melted
- ½ cup granulated sugar
- 2 tablespoons yellow cornmeal
- generous pinch of freshly grated nutmeg
- ½ cup good quality maple syrup (use Dark Amber or Grade B)
- 3 large eggs
- 1 egg yolk
