We had music playing for much of the weekend, but right now as I write this the various rhythms and patters of the rain fill the house. It sounds different on the tin roof of the shed than on our shingled roof, and different still where it touches the trees and pours down the gutters. I realize that it’s Wednesday and the weekend is a distant dream, but I spent yesterday at home painting and baking and walking where wind and ravens move through tall Douglas-firs. I make no apologies for my love of the rain; I don’t even own an umbrella. I walked through this softest of statics into the city this morning. The droplets sizzled as they met the ocean and hundreds of tiny songbirds were hidden in hedges and shrubberies, trying to drown out the rain with their chattering.
For two weekends in a row now there have been pies. I feel like we’ve reached another level of settling in, here, and have relaxed into spending our days pleasurably. The first two pies we ate all to ourselves, but the next batch made it over to join a glorious feast with friends one night and a low-key dessert party the next.
Apple Vanilla Custard Pie
My own creation, inspired by Terroirs de France: Un million de menus. I found it best eaten cold, but it’s still perfectly tasty when warm.
3/4 cup table cream (10 % cream)
1/3 cup vanilla sugar
1/2 tsp lemon zest
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp vanilla bean powder
1/2 tsp vanilla extract
Pastry to line shallow 8 or 9″ pie dish
- Roll out pastry into a disc, place in pie dish and trim edges. Decorate if desired. Place in fridge for about 20 minutes (prepare filling during this time).
- Preheat oven to 425°. Wash apples, but don’t peel them. Quarter the apples, remove cores, and slice into medium-thin slices.
- Prepare custard. Whisk eggs, then add all other ingredients and whisk until incorporated.
- Arrange apples in pie shell with the skin sides facing up. Pour custard on top.
- Bake at 425° for 10 minutes, then lower the temperature to 350° and bake for about 30-40 minutes, or until custard is set. It should not slosh or appear liquidy when given a gentle shake, and a skewer inserted in the custard should come out clean.
adapted from my mother’s recipe, adapted from a can of pumpkin puree
1 sugar pie pumpkin (Split in half, seeds scooped out, and roasted cut-side down in a shallow baking dish with just enough water to cover the bottom of the dish. When pumpkin is soft, remove from the oven, let cool, then scoop out flesh and puree it. The pumpkins we grew yield about 567g/ 20oz puree. )
1/2 cup brown sugar
1 1/2 tsp salt 2 tsp cinnamon
1 1/2 tsp ginger
1/4 tsp garam masala
1/4 tsp allspice
3/4 cup 10% cream
1 deep 8 or 9″ pie dish lined with pastry (Do this first, and let pastry-lined pie dish chill in the fridge for 20 minutes or so until you are ready for it.)
Preheat oven to 425°. Stir together pumpkin, sugar, salt and spices. Whisk eggs and cream, then add to pumpkin and whisk gently until mixture is homogeneous. Pour into pie shell and bake. After 10 minutes, lower heat to 350° or 375° and bake for 40 or so minutes until filling is set.
adapted from Alana Chernila’s excellent The Homemade Pantry. Makes enough for 3 open-face pies.
1 1/4 cup whole wheat pastry flour
1 cup all-purpose white flour
1 tbsp sugar
1 tsp salt
1 cup very cold unsalted butter, cut into small cubes
2 tsp apple cider vinegar
2/3 cup ice cold water* (I find I usually need more water than recipes call for- you may only need 1/3 cup)
Stir together dry ingredients with a sturdy fork. Cut in butter. Add the apple cider vinegar to 1/3 cup of the ice water, then pour it into flour and gently stir/toss with fork. Add more water as needed until you can form the dough into a ball with your hands. Let rest for at least 20 minutes in the fridge before rolling out.