95.5 The Fish: Honolulu's Christian Music Radio Station

Pumpkin Pie
 
1 cup packed light brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups fresh Pumpkin Puree or canned
3 large eggs, lightly beaten, plus 1 egg for glaze
1 1/2 cups evaporated milk
1 tablespoon heavy cream
 
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.

 2. Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.

3. Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.

4. Bake for 10 minutes. Reduce heat to 350 degrees F, and continue baking for 30 minutes more. Cool on a wire rack.
 
Yield: 8 servings
 

Lattice-Topped Apple Pie
 
1 1/4 cups all-purpose flour, plus more for rolling
1/3 cup cake flour
2 tablespoons sugar
1/4 teaspoon salt
4 ounces cream cheese, chilled
4 ounces cold unsalted butter, cut into 1/2-inch pieces
1 tablespoon ice water
1 large egg yolk
1 teaspoon cider vinegar
4 pounds large apples - peeled, cored and cut into eighths
lemon, juiced and zested
3/4 cup sugar, plus more for sprinkling
3/4 teaspoon cinnamon
1/4 teaspoon salt
1 pinch ground mace
4 ounces unsalted butter
1/2 cup apple cider
 
1. MAKE THE PASTRY: In a large bowl, stir the all-purpose flour with the cake flour, sugar and salt. Add the cream cheese and use your fingertips to break up the cheese into the mixture until it resembles coarse meal. Cut in the butter with a pastry blender until pea-size clumps form.

2. In a small bowl, mix the ice water with the yolk and cider vinegar. Gradually add the ice water mixture, stirring with a fork. Turn the pastry out onto a lightly floured surface and press it into a 10-inch log. Starting at the far end of the log, use the heel of your hand to quickly smear the pastry away from you, a little bit at a time. Use a pastry scraper to gather up the pastry and repeat the smearing process one more time. Gather the pastry together. Cut off one-third of the pastry and pat each piece into a disk. Wrap each disk in plastic and refrigerate for at least 30 minutes or up to 2 days.

3. MEANWHILE, MAKE THE FILLING: In a large bowl, toss the apples with the lemon juice and zest, 3/4 cup sugar, cinnamon, salt and mace. In 2 large skillets, melt the butter. Add the apples and any accumulated juices and spread them in each skillet in a single layer. Cook the apples over moderate heat for 5 minutes, stirring occasionally, until lightly browned in spots. Add 1/4 cup of the apple cider to each skillet, cover and cook, shaking the pans occasionally, until the apples are tender, about 5 minutes. Remove the lids and let the apples cool. If the juices are not thick and syrupy, simmer uncovered for 2 to 3 minutes longer. Let cool completely.

4. On a lightly floured surface, roll out the large pastry disk to a 12-inch round. Ease the pastry into a 9-inch glass pie plate. Trim the overhang to 1/2 inch and refrigerate. Roll out the smaller pastry disk to a rough 12-by-8-inch rectangle; trim the edges. Using a pastry or pizza cutter and a ruler as a guide, cut eight 12-by-1-inch strips. Line a baking sheet with parchment or wax paper. Weave the strips into a lattice on the baking sheet and brush the lattice with water. Sprinkle with sugar and freeze just until firm, about 10 minutes.

5. Preheat the oven to 375 degrees F. Fill the pie shell with the cooled apples and their juices and flatten them slightly with a spatula. Brush the rim of the pie shell with water and slide the lattice on top. Press the edges together to seal. Trim any overhanging lattice. Fold the rim over onto itself and crimp decoratively. Bake the pie for about 1 hour, until the crust is golden all over and the filling is bubbling. Cover the rim with strips of foil if they become too brown. Transfer the pie to a rack and let cool completely.
 
Yield: 8 servings

Pecan Pie
 
3 eggs
1 cup dark corn syrup
1/2 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped pecans
1 (9 inch) unbaked pastry shell
 
1. In a small bowl, lightly beat the eggs. Stir in the corn syrup, sugar, butter, vanilla and salt. Add pecans and mix well.

2. Pour into pie shell. Cover edges loosely with foil. Bake at 350 degrees F for 20 minutes. Remove foil; bake 20 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.
 
Yield: 6 servings

 Spiced Pumpkin Cheesecake
 
1 1/2 cups finely crushed NABISCO Ginger Snaps
1/4 cup finely chopped PLANTERS Pecans
1/4 cup butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 (8 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream
1 cup mashed cooked fresh pumpkin
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
4 eggs
 
1. Preheat oven to 325 degrees F if using silver 9-inch springform pan (or to 300 degrees F if using dark nonstick 9-inch springform pan). Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of pan.

2. Beat cream cheese, sugar and flour in large bowl with electric mixer on medium speed until well blended. Add sour cream, pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.

3. Bake 1 hour and 15 minutes or until center is almost set. Loosen cake from rim of pan; cool before rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Yield: 16 servings