HOW TO REMOVE PIE FROM PAN RECIPES

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BEST SHEET PAN PUMPKIN PIE RECIPE - HOW TO MAKE ... - DELISH



Best Sheet Pan Pumpkin Pie Recipe - How To Make ... - Delish image

There's no need for a pie dish with this Sheet-Pan Pumpkin Pie from Delish.com.

Provided by Lena Abraham

Categories     nut-free    vegetarian    autumn    feed a crowd    Thanksgiving    baking    dessert

Total Time 4 hours 20 minutes

Prep Time 40 minutes

Cook Time 0S

Yield 20 servings

Number Of Ingredients 17

4 1/2 c.

all-purpose flour, plus more for surface

1 1/2 c.

unsalted butter, cut into 1/2" pieces

3 tbsp.

granulated sugar

3/4 tsp.

kosher salt

2 tbsp.

apple cider vinegar

3/4 c.

ice water (plus more, if needed)

3 c.

pumpkin purée

2 c.

heavy cream

1 c.

packed light brown sugar

4

large eggs, beaten

2 tbsp.

all-purpose flour

1 tbsp.

ground cinnamon, plus more for garnish

1/2 tsp.

ground nutmeg

1/2 tsp.

ground ginger

2 tsp.

pure vanilla extract

1/2 tsp.

kosher salt

1/2 c.

whipped topping, for serving

Steps:

  • Place flour and butter into freezer for 30 minutes before starting crust process. In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form.  With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly. Turn dough onto a lightly floured surface. Remove 1/4 of the dough and flatten into a disk (making sure there are no/minimal cracks), and reshape remaining 3/4 dough into another disk. Cover each disk with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.  Preheat oven to 425º and grease a 12"-x-17" baking sheet with cooking spray. Roll out larger portion of pie dough into a large rectangle, slightly larger than the prepared baking sheet. Roll up dough on your rolling pin and drape over sheet pan. Gently press dough to fit pan, and trim any overhang. Prick bottom with a fork and refrigerate 30 minutes or freeze 10 minutes. Line crust with parchment and fill with dried beans or pie weights. Bake 10 minutes, then remove parchment and weights. Reduce heat to 350º. Meanwhile, prepare filling: In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, flour, spices, vanilla, and salt. Pour filling over crust and bake until set and only slightly jiggly in the middle, 40 minutes.  Meanwhile, make decorations: On a lightly floured surface, roll out remaining dough. Cut out small decorations of your choice and place on a small parchment lined baking sheet. Bake until golden, 25 to 30 minutes. When pie comes out of the oven, add decorative crust and let cool completely. Slice into squares and serve with a dollop of whipped cream and a sprinkle of cinnamon.

WARWICK DAVIS’ STEAK & STILTON PIE | JAMIE OLIVER RECIPES



Warwick Davis’ steak & Stilton pie | Jamie Oliver recipes image

In my mind, a pie like this with melt-in-the mouth crumbly pastry on the top, sides and bottom immediately hits heavenly status. For the filling, I’m using chuck steak and brisket, cooked until dark and caramelized. Let quality wine clean the pan, then bubble away for maximum depth and deliciousness. What a treat!

Total Time 4 hours 35 minutes

Yield 10

Number Of Ingredients 17

1.2 kg chuck steak and/or brisket
3 heaped tablespoons plain flour
olive oil
2 red onions
2 carrots
4 sticks of celery
4 fresh bay leaves
400 g potatoes
400 ml red wine
1.2 litres quality organic beef stock
100 g Stilton cheese
1 large free-range egg
400 g plain flour plus extra for dusting
200 g salted butter (cold)
4 sprigs of fresh rosemary
½ a bunch of fresh thyme (15g)
½ a bunch of fresh oregano (15g)

Steps:

    1. Slice the beef into 2.5cm chunks, then toss with the flour and a pinch of sea salt and black pepper.
    2. Drizzle 2 tablespoons of oil into a large pan on a medium heat, then brown the beef all over. Remove to a plate, leaving the pan on the heat.
    3. Peel and roughly chop the onions, carrots and celery. Add to the pan with the bay leaves and cook for 5 minutes, or until starting to soften, stirring occasionally. Remove to the plate with the meat.
    4. Meanwhile, peel the potatoes and chop into 1cm cubes. Pour the wine into the empty pan and leave it to reduce by half, then add the meat and softened veg back to the pan, along with the potatoes.
    5. Pour in the stock, bring to the boil, then reduce to medium-low and simmer for 2 hours 30 minutes, or until the meat is tender, adding splashes of water to loosen, if needed. Once cooked, season to perfection and leave to cool.
    6. For the pastry, put the flour and a good pinch of sea salt into a food processor, cube and add the butter, then pulse until just combined. Pick and roughly chop the herb leaves, add to the processor with 100ml of ice-cold water, and pulse again until it forms a rough dough. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
    7. Preheat the oven to 170ºC/325ºF/gas 3 and lightly oil a 20cm loose-bottomed round cake tin.
    8. Roll out two-thirds of the pastry on a clean flour-dusted surface to 2mm thick. Loosely roll it around the rolling pin and unroll it over the cake tin, gently easing it into the shape of the tin. Patch up any holes and trim the edges.
    9. Spoon in two-thirds of the cooled filling (freeze the rest and serve as a stew another day). Crumble over the Stilton and brush the pastry edges with beaten egg.
    10. Roll out the remaining pastry so it’s slightly bigger than the tin and top the pie, crimping the edges to seal. Make a small incision in the centre so steam can escape. Use any spare pastry to decorate the pie, if you like.
    11. Eggwash the top, then bake at the bottom of the oven for 45 minutes to 1 hour, or until the pastry is golden and the pie is piping hot. Leave to stand for 30 minutes, then serve up. Delicious with creamy mash, extra gravy and steamed seasonal greens.

Nutrition Facts : Calories 608 calories, FatContent 35 g fat, SaturatedFatContent 17.6 g saturated fat, ProteinContent 25.4 g protein, CarbohydrateContent 45.2 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 0.5 g salt, FiberContent 3.4 g fibre

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