FOLD-UP PIE PASTRY         makes one 9" open-faced pie
¾ cup all-purpose flour
½ cup white whole wheat flour
⅓ cup cornmeal
1 teaspoon sugar
1¼ teaspoons kosher salt
6 tablespoons cold unsalted butter, cut into ½” pieces
¼ cup freshly grated parmesan cheese (or sharp cheddar or gruyere)
3 tablespoons olive oil combined with 3 tablespoons of cold water
1 additional tablespoon of water, if needed
 
In a large bowl, whisk together the flours, cornmeal, sugar and salt. Using a pastry cutter, cut in the cold butter until it forms coarse crumbs. Add the grated parmesan (or cheddar or gruyere) and toss a few times to combine. Add the olive oil and cold water, using a fork or your fingers to combine, until the mixture is moistened and you have a soft dough. (If it feels dry, add the additional tablespoon of water.) Gather into a disc, flatten it and wrap in plastic wrap. Refrigerate for at least 30 minutes before rolling out. Roll the chilled dough out on a lightly floured sheet of parchment paper, into a circle roughly 12”-13” in diameter. Set the parchment paper with the dough on a baking sheet and refrigerate it while you prepare the filling.
 
1 (one pound) butternut squash,* peeled, seeds removed, cut into ½” cubes (enough to equal 2 cups of cubes)
1 or 2 medium baking apples, preferably Rome, Gala or Honeycrisp, peeled, cored, cut into ½” cubes (enough to equal 2 cups of cubes)
1 tablespoon olive oil
1 small onion, thinly sliced
2 tablespoons unsalted butter
½ cup freshly grated parmesan cheese (or sharp cheddar or gruyere)
2 teaspoons finely chopped sage
1 egg
½ cup heavy cream or half and half
salt and pepper to taste
1 egg beaten with 2 tablespoons heavy cream to use as egg wash
 
Preheat the oven to 400 degrees. Toss the cubed butternut squash with the olive oil,  season with salt and pepper and arrange in a single layer in a shallow baking pan. Roast in the oven for about 20 minutes, until tender. Remove the squash from the oven and transfer to a bowl to cool. Sauté the apple cubes in 1 tablespoon butter until tender. Place in a bowl and let cool. Add one
​tablespoon of butter to the pan used for the apples and sauté the onion until soft and golden. Set aside to cool. In a small bowl, whisk together the egg and heavy cream (or half and half.) In a large bowl, combine the cooled roasted butternut squash, the cubed apples, the sautéed onion and the fresh sage. Season the mixture with salt and pepper. Add a pinch of salt and pepper to the egg/cream mixture.
 
Remove the baking sheet with the pastry dough from the refrigerator. Preheat the oven to 375 degrees. Place the filling in an even layer over the dough, being careful not to tear the bottom, leaving a 2”-3”border. Sprinkle the grated cheese over the filling and fold the border of the dough in on itself, creating a ruffle of crust all the way around the dough. It doesn’t have to be perfect; fold and pleat every few inches. Brush the border of the  pie with the egg wash. Return the pie to the refrigerator for 15 minutes to set. You will add the egg/heavy cream mixture just before you place it in the oven. Remove the baking sheet with the filled pie from the refrigerator, set it on the bottom rack of the oven, pull the rack out slightly and slowly pour the egg/heavy cream mixture over the filling, letting it absorb. Bake for about 35 to 45 minutes, until the crust is golden and the filling is set. (You can test it with the point of a small paring knife; the apples should be tender and the knife should come out clean.) Refrigerate any leftovers.
 
(* Trader Joe’s sells ready-to-cook butternut squash if you don’t feel like fussing with a whole squash.)

​Cornmeal Crust for one single crust 9” pie
 
1 cup plus 2 tablespoons all-purpose flour
¼ cup stone ground yellow cornmeal
½ teaspoon salt
½ teaspoon sugar
6 tablespoons cold unsalted butter, cut into pieces
about ¼ cup ice cold water
 
In a medium bowl, whisk together the flour, cornmeal, salt and sugar. Cut the cold butter into the flour mixture until it resembles coarse crumbs. Do not over mix. Gradually sprinkle the ice cold water over the flour mixture, tossing with your fingertips to combine. If it feels dry, add an additional teaspoon of cold water. Gently gather the dough into a ball, wrap it in plastic wrap and refrigerate for at least an hour before rolling out. On a sheet of parchment paper lightly dusted with flour, roll the dough into a circle about 12” in diameter and ⅛” thick. Fit the dough into a 9” pie plate, folding and crimping the edges. Prick the dough all over with a fork. Freeze the pastry for half an hour. Preheat the oven to 425 degrees. Line the frozen crust with parchment paper and fill with beans. Place the pie shell on a baking sheet and blind bake at 425 degrees for 15-20 minutes. Lower the oven temperature to 375 degrees. Carefully remove the parchment paper and beans, return the pie shell to the oven and bake an additional 8-10 minutes until the pastry is golden. Set aside to cool while you prepare the filling.
 
Maple Buttermilk Custard   fills one 9” pie pastry
(adapted from 101 Cookbooks)
 
2 tablespoons all-purpose flour
2 tablespoons stone ground cornmeal
2 tablespoons dark brown sugar
½ teaspoon salt
2 cups buttermilk
2 tablespoons sour cream
6 egg yolks
⅔ cup good quality maple syrup (pref. Grade B)
1 teaspoon vanilla extract
1 teaspoon lemon zest
 
Preheat the oven to 325 degrees. Place the cooled pie crust on a parchment lined baking sheet. In a large bowl, whisk together the flour, cornmeal, brown sugar and salt. Gradually add about ½ cup of buttermilk, whisking until the mixture is smooth and lump free. Whisk in the egg yolks, the remaining 1½ cups of buttermilk, sour cream, maple syrup, vanilla extract and lemon zest. Pour the filling into the pie shell and carefully place the baking sheet on the bottom rack of the oven. Bake at 325 degrees for approximately 1 hour. I check the pie after 50 minutes to see how things are progressing; the edges of the pie should be set and the center should be just the slightest bit jiggly. It will continue to set up as it cools. Cool thoroughly on a rack before slicing. Refrigerate any leftovers.

makes one 10” pie
 
(note: It is best to start this pie early in the day as it involves several steps. The pie crust needs to be pre-baked and cooled before filling, the apple layer needs to be cooked and cooled before assembling the pie. If time allows, it’s a good idea to prepare the pie pastry, roll out the shell and refrigerate it the night before.)
 
Pie pastry for one single 10” shell 
1½ cups all-purpose flour
½ teaspoon salt
½ teaspoon sugar
9 tablespoons cold unsalted butter, cut into small cubes
4½ tablespoons ice cold water combined with 1½ teaspoons cider vinegar
 
In a large bowl stir together the flour, salt and sugar. Using a pastry blender, cut in the butter until the mixture forms coarse crumbs. Gradually add the water/vinegar to the flour/butter mixture, tossing it lightly with your fingertips until it forms a soft dough. Shape the dough into a disc, wrap it in plastic wrap and refrigerate for at least one hour before rolling out. On a lightly floured sheet of parchment paper, roll out the dough ⅛” thick and about 12” in diameter. Gently drape the dough over the pie plate and without stretching, fit it into the bottom and up the sides of the pan. Fold the overhang of dough under to make a rim, crimp the edges then place in the refrigerator until cold. Pre-heat your oven to 375 degrees. Pre-bake the crust by lining it with a sheet of parchment paper (or aluminum foil) then fill with pie-weights or beans. Bake for 20-25 minutes, until the edges are set and the bottom of the crust is no longer raw and doughy. Remove the parchment and pie-weights; set aside to cool.
 
Apple Layer (adapted from Yankee Magazine )
4-5 baking apples, peeled, cored and cut into ½” cubes, enough to yield 3 cups (Granny Smith, Rome, Honeycrisp and Crispin are good choices)
⅓ cup dark brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
1 tablespoon cornstarch
3 tablespoons apple cider or water
2 tablespoons unsalted butter
 
In a deep sided pan or cast-iron skillet, combine brown sugar, salt and cornstarch. Add the apple cider or water, whisking to combine. Cook over medium heat until thickened, add the butter then the apples. Cook until the apples are tender, about 5 minutes. Remove from the heat and spread the mixture out on a baking pan to cool completely. Prepare the pumpkin layer.
 
Pumpkin Layer  (adapted from Maida Heatter and Bernard Clayton)
​one 15 oz. can of pumpkin puree
1 cup heavy cream
½ cup whole milk
½ cup sugar
¼ cup dark brown sugar
1 teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ginger
¼ teaspoon salt
⅛ teaspoon finely ground black pepper
1 teaspoon vanilla
2 eggs, lightly beaten
 
Preheat the oven to 325 degrees. In a large bowl, whisk together the pumpkin puree, heavy cream, milk, sugar, brown sugar, spices and vanilla. Add the eggs, mixing just to combine. Place the apples into the pre-baked pie shell. Carefully pour the pumpkin filling over the apple layer. Place the filled pie shell on a baking sheet and bake at 325 degrees for 50-60 minutes. Every oven is different, so I start checking the pie after about 45 minutes. When it is ready, the pie will be set around the edges and ever-so-slightly jiggly in the center. It will continue to set as it cools. (Don’t be heartbroken if as it cools, you encounter a crack or two across the surface. It will still be delicious.) Cool completely on a rack before serving. Cover and refrigerate any leftovers.
​

 makes one 9” square tart
 
Peanut Butter Cookie Crust (from Rose Levy Beranbaum)
 
½ cup all-purpose flour
½ teaspoon baking soda
pinch of salt
¼ cup packed dark brown sugar
2 tablespoons granulated sugar
4 tablespoons (2 ounces) unsalted butter, cold, cut into pieces
½ cup smooth peanut butter (regular 'Skippy' or 'Jif'- not natural)
1½ tablespoons beaten egg (beat one large egg and measure 1½ tablespoons)
¼ teaspoon vanilla extract
 
In a small bowl, whisk together flour, soda and salt. In the bowl of a food processor fitted with the blade attachment, pulse together the sugars until fine. Add the cold butter cubes, then the peanut butter pulsing until smooth. Scrape down the sides of the bowl. Add the 1½ tablespoons of beaten egg and vanilla and process just until incorporated. Scrape down the sides of the bowl. Add the flour mixture, pulsing just to combine. Scrape the dough onto a large piece of plastic wrap, pat it into a square about 11” in diameter and ⅛” thick. Refrigerate the dough, well wrapped for at least 1 hour, preferably overnight. Butter and flour a 9” square tart pan with a removable bottom. Unwrap the dough and use the plastic wrap to flip it into the pan, and help press the dough into the bottom of the pan and up the sides. (If the dough becomes too soft, refrigerate it briefly.) Set the dough lined tart pan onto a baking sheet and set it in the freezer for about 20 minutes. (If you can’t fit it in the freezer, refrigerate the dough-lined pan for an hour.) Pre-heat the oven to 375 degrees. Bake the tart shell (without weights) on a baking sheet for 10-12 minutes, just until golden. The dough will puff up then settle back down. Cool completely on a wire rack.
 
Concord Grape Tart filling (adapted from Irene Bouchard and Saveur)
 
(My observation: Separating grape skins from grape pulp is no more daunting than pitting cherries. Most fresh fruit requires a bit of patience in the prep; this is no exception. Remember to gently pinch the grapes as opposed to squeezing them.)
 
1¾ pounds of Concord grapes, rinsed, dried on paper towels, stems/leaves removed (about 4 cups)
½ cup granulated sugar
3-4 tablespoons dark brown sugar
pinch salt
2½ tablespoons cornstarch
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
 
Remove the skins of the grapes from the pulp by gently pressing the grapes between your thumb and index finger. Place the skins in a fine mesh strainer set over a bowl. Place the pulp in a medium saucepan and add the strained juice from the skins. Put the skins in a large bowl and set aside. Cook the pulp and the juice from the skins over medium heat, bring to a boil, cover and simmer for 5 minutes. Remove the pan from the heat and transfer the mixture to a bowl and let cool. Place the cooked grape mixture into a fine mesh strainer set over the bowl of reserved skins. Use a rubber scraper to press on the cooked grapes to separate the seeds from the pulp. Discard the pits. In a small bowl, combine the sugars, salt and cornstarch; add this to the cooked grapes/skin mixture. Stir in the lemon juice. Transfer the filling to a heavy bottomed saucepan and cook the mixture over medium/low heat for about 15-20 minutes, scraping the bottom of the pan constantly to prevent sticking. The mixture will thicken and the skins will soften. Remove from the heat and stir in the butter. Let the filling cool a bit (about 20-30 minutes) before pouring it into the tart shell. Smooth the top with an offset spatula and cover with plastic wrap to prevent a skin from forming. Let cool completely before serving. Cover and refrigerate any leftovers.