The Power of Pie

THREE IRRESISTIBLE RECIPES, FROM HEARTY TO SWEET

BY JENNIFER BAJSEL

CARAMEL APPLE PIE

SERVINGS: 12 | PREP: 3 HRS. | COOK: 1 HR. | TOTAL: 4 HRS.

INGREDIENTS: 4 large green apples, peeled, cored, and sliced | ½ cup brown sugar | 1 lemon, juiced | ¼ cup cornstarch | 1 ½ tsp cinnamon | ¼ tsp ground allspice | ¼ tsp ground nutmeg | 1 jar caramel Pie Dough: 3 ½ cups flour, divided | 1 teaspoon salt | 1 cup butter, cold | ½ cup ice-cold water | 1 egg beaten with 1 Tbsp. milk

DIRECTIONS: PREHEAT oven to 400°. PREPARE pie dough. MIX flour and salt in a food processor and pulse until combined. ADD cold water slowly while pulsing until the dough forms a ball. KNEAD dough until smooth, then refrigerate for 1 hr. PEEL, core, and slice the apples. COMBINE sliced apples, sugar, lemon, cornstarch, and spices in a mixing bowl until evenly coated. REMOVE pie dough from the

refrigerator and cut in half. ROLL out one half of the chilled dough on a floured work surface (keep the other half in the refrigerator). TURN dough about a quarter turn. AFTER every few rolls, turn until you have a circle 12 in. in diameter. PLACE dough into a 9-in. pie dish that’s 2 in. deep. TUCK dough into dish, ensuring it is smooth. SPOON filling into the crust. PILE high and tightly together. DRIZZLE evenly

with ½ cup of caramel sauce. REMOVE the other half of the chilled pie dough from the refrigerator. ROLL dough into a circle that is 12 to 14 in. diameter. USING a pastry wheel, sharp knife, or pizza cutter, cut dough into wide strips. MAKE each strip the same width. CAREFULLY thread the strips over and under one another, pulling back strips as necessary to weave. USE a small paring knife or kitchen shears to trim excess dough. CRIMP edges with a fork to seal. LIGHTLY brush the top and edges of the pie crust with egg wash. PLACE pie onto a large baking sheet and bake for 25 min. REDUCE oven temperature to 375°, keeping the pie in the oven. PLACE a pie crust shield or cover the pie with aluminum foil to prevent over-browning. CONTINUE baking the pie until the caramel apple filling bubbles around the edges, about 35 - 40 min. LET pie cool thoroughly before slicing to serve. DRIZZLE with caramel sauce.

TIPS & TRICKS: You can sprinkle the crust with coarse salt for a salted flavor.

SHEPHERD’S PIE

SERVINGS: 12 | PREP: 30 MIN. | COOK: 1 HR. | TOTAL: 1 HR. 30 MIN.

INGREDIENTS: 2 Tbsp. olive oil | 1 medium yellow onion, chopped | 1 lb. ground lamb | 1 Tbsp. parsley | 1 tsp. rosemary | 1 tsp. thyme leaves | 1 tsp. Kosher salt | ½ tsp. black pepper | 2 Tbsp. Worcestershire sauce | 1 Tbsp. garlic powder | 2 Tbsp. butter| 2 Tbsp. all-purpose flour | 2 Tbsp. tomato paste | 1 cup beef broth | 1 pkg. frozen mixed peas & carrots | 1 pkg. frozen corn kernels | 2 russet potatoes, peeled and cut | 3 Tbsp. unsalted butter | ½ cup half & half | 1 tsp. Kosher salt | ¼ tsp.

white pepper | ½ cup white cheddar cheese shredded

DIRECTIONS: PREHEAT oven to 400°. HEAT a large skillet over medium-high heat. PEEL and chop onion. DRIZZLE olive oil into heated skillet. ADD onions and stir until translucent. ADD ground lamb to the

skillet and break it apart with a wooden spoon. ADD parsley, rosemary, thyme, salt, and pepper. STIR well. COOK for 6-8 min., stirring occasionally, until the meat is browned. ADD Worcestershire sauce

and garlic powder. STIR to combine. ADD butter and let it melt. ADD flour and tomato paste. STIR until well incorporated and no clumps of tomato paste remain. ADD broth, frozen peas and carrots, and frozen

corn. STIR until thickened. SIMMER for 5 min., stirring occasionally. SET the meat mixture aside and make the potato topping. PLACE potatoes in a large pot. COVER potatoes with cold water. BRING water to a boil. COOK until potatoes are fork-tender, 10-15 min. DRAIN potatoes in a colander. RETURN potatoes to the pot. ADD butter, half & half, salt, and pepper. MASH potatoes and stir until everything

is combined. ADD shredded cheddar cheese to the potatoes. STIR until well combined. POUR meat mixture into a casserole baking dish. SPREAD it into an even layer. SPOON mashed potatoes over the meat. SPREAD into an even layer. BAKE for 25 min., then rest for 15 min. before serving.

TIPS & TRICKS: Use a fork to make peaks on the potatoes instead of smoothing them flat; they will get crispy when they bake.

PASTIES

SERVINGS: 8 | PREP: 1 HR. 15 MIN. | COOK: 1 HR. | TOTAL: 2 HR. 15 MIN.

INGREDIENTS: 1 lb. ground beef | ¾ cup rutabaga, peeled and diced | 1 medium yellow onion, chopped | 2 Yukon gold potatoes, peeled and chopped | 1 carrot, peeled and chopped | 2 Tbsp. parsley | 1 tsp. sage | ½ tsp. garlic powder | 1 tsp. Kosher salt | ¼ tsp. black pepper Pie Dough: 3 ½ cups flour, divided | 1 tsp. salt | 1 cup butter, cold | ½ cup ice-cold water | 1 egg beaten Brown Gravy: 3 Tbsp. all-purpose flour | 3 Tbsp. butter | 3 cups beef stock | ½ tsp. garlic powder | ½ tsp. onion powder | 1 tsp. beef base | salt & pepper to taste

DIRECTIONS: PREHEAT oven to 350°. PREPARE pie dough. MIX flour and salt in a food processor and pulse until combined. ADD cold water gradually while pulsing until the dough forms a ball. KNEAD dough until smooth, then refrigerate for 1 hour. PREPARE filling by combining the vegetables, herbs, and seasonings in a bowl and crumbling the hamburger in a separate dish. REMOVE dough from the fridge

and divide into eight equal pieces, rolling each flat into rounds ⅛” thick. BUILD pasties by adding equal portions of the vegetable mixture to each, then topping with crumbled ground beef. FOLD dough over the filling, then fold or crimp with a fork to seal. BRUSH the exterior of the dough with beaten egg, then sprinkle lightly with salt. PLACE on a parchment-lined baking sheet. BAKE for 1 hr. until golden. MELT butter and whisk in flour in a saucepan over medium heat to create a roux for the gravy. ADD beef stock. STIR in garlic and onion powder and beef base until dissolved. BRING to a boil until thick. ADD salt and pepper to taste.

TIPS & TRICKS: Add ½ cup of brown gravy to the meat mixture before placing into pie dough to keep the meat moist while baking. Serving with brown gravy or ketchup is traditional.

ABOUT OUR CHEF: Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to JenniferBajsel.com or find her on Instagram @JENNIFER_BAJSEL