Seattle —
Marlena Zatloukal from Columbia City Bakery is here with hand pie recipes for apple pie and butternut squash pie. These two pie recipes are the perfect treats to have in your back pocket for fall!
Pie Dough Recipe
- 1# 4 oz All Purpose Flour
- 2t Salt
- 1# Butter, As Cold as Possible
- 3/4 C Ice Water
1. Cut cold butter into ½” cubes. Set aside in the refrigerator to chill. Butter should be as cold as possible when you start to mix.
2. Measure flour and salt into a mixing bowl – either a stand mixer or a large hand mixing bowl. Stir a few times to distribute the salt.
3. Fill a pitcher with ice water and set aside. Have a measuring cup or small pitcher handy.
4. Add cold butter to flour and mix on low speed, or cut in by hand with a pastry cutter or fork until the butter is completely cut into the flour. The texture should be like cornmeal, and the dough should just begin to start clumping together.
5. Measure water from pitcher of ice water just before adding to dough to ensure that the water is as cold as possible. Add all of the water in a quick heavy stream.
6. Mix just enough that the water is evenly distributed, and the dough comes together in one large ball.
7. Wrap in plastic and chill in the refrigerator overnight.
8. The next day, roll out on a well-floured surface. Cut into 7” circles. Use right away or wrap and freeze for up to a month.
Apple Pie Filling Recipe
- 2# Granny Smith Apples
- ¾ C Granulated Sugar
- 1T + 1t All Purpose Flour
- 1t Cinnamon
- 2t Lemon Juice
- 2oz Unsalted Butter
1. Peel apples, cut into quarters and remove core and seeds. Cut each slice into ¾” - 1” chunks.
2. Mix all dry ingredients together, then add to apples along with lemon juice. Toss to evenly distribute.
3. Spread onto an unlined sheet pan in one even layer.
4. Add butter to the pan, using your fingers to distribute bits of butter evenly around the layer of apples.
5. Bake at 300 degrees for 10 minutes + 10 minutes, stirring halfway through and at the end to distribute liquid and move apples from the sides of the pan to the center and the center to the sides.
6. Allow to cool. Store in a covered container in the refrigerator for up to one week.
Butternut Squash Pie Filling Recipe
- 8oz Roasted Butternut Squash
- 2oz Roasted Red Onions
- 0.3oz Mixed Herbs
- 2oz Grated Parmesan Cheese
- 4oz Chevre
- 1t Lemon Juice
- 2t Salt
- ½ t Black Pepper
- 1t Sriracha
- 1/8t Ground Cumin
- Heavy cream as needed
1. Chop squash and red onions into chunks between ¼”- ½ ”. Place in large mixing bowl.
2. Finely chop herbs and to squash.
3. Add all other ingredients except for cream. Mix thoroughly but gently by hand until everything is well distributed.
4. Add cream 1T at a time, stirring well between each addition, until the mixture has a texture soft enough to spread.
5. Fill each hand pie with one generous scoop of filling.
6. Extra filling can be kept well covered in the refrigerator for up to one week.
For more information on Columbia City Bakery visit their website at www.columbiacitybakery.com.
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