Decorating a Double-Crust Pie
The leaves are changing here at The Culinary Institute of America in Hyde Park, NY, and few things say “fall” like the scent of a freshly baked pie. Whether it’s apple, pumpkin, or your own seasonal favorite, pie is one of the simplest ways to welcome the cool autumn weather. This year, give your best recipes a makeover with decorating tips from CIA Chef Kristina Migoya.
An excellent pie can be broken down into two important elements: a flaky pie crust and a flavorful filling. Both can be achieved easily through the use of quality ingredients and practiced technique. Experiment with different flours, fats, and fruits to find the results that best suit you—after all, the best pie is the one you want to eat!
Take advantage of the season’s bounty and fill your pies with local fruits and vegetables. Try variations on the classics, like caramel apple, pumpkin streusel, and cranberry pecan. And remember, chocolate is always in season.
Most bakers (at home and professional) have a tried-and-true pie pan, often one that’s been passed down from generation to generation. Made from a wide variety of materials, each one will affect the outcome of a pie differently. Metal pans slow the bake time of a crust, which may result in a soggy, underbaked crust. Glass pans, which are very popular, transfer heat to the crust and cause it to bake quickly.
Some pies exude beauty through simplicity, but even a basic apple pie can be glamorous. Decorated edges, layered cutouts, and beautiful lattices are all easier to do than you might think, and yield showstopping results. With some easy-to-find tools, you can create a pie that is worthy of a bakery display case.
In this video, Chef Kristina Migoya shows us an easy way to spice up your pies using pie dough cutouts. Fun and kid-friendly, this technique will make your pie the star at your holiday table for years to come.
The following recipes are from the upcoming CIA cookbook Pies and Tarts (Houghton Mifflin Harcourt, January 2014). Visit us online in 2014 to check out this cookbook.
per 2-ounce serving: 200 calories, 6g protein, 43g carbohydrate, 0.5g fat,
0g saturated fat, 340mg sodium, 0mg cholesterol, 1g fiber