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Thanksgiving Pie Crusts & Recipes

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Thanksgiving is right around the corner, make decorative pie top crusts with ease with our Leaves and Apples Pie Top Cutter from Nordic Ware.  It is a reversible 2-in-1 design that makes cut-out apples or leaves in pie crusts with minimal effort. A pie top cutter can make an average pie top look professional in minutes!

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Traditional Apple Pie

Recipe & photo thanks to Nordic Ware!

Ingredients:

Pie Crust:

  • – 1 cup all purpose flour
  • – 1 teaspoon salt
  • – 2/ 3 cup shortening, *plus 2 tbsp
  • – 5 tablespoon ice cold water

Pie Filling:

  • – 3/ 4 cup granulated sugar
  • – 1/ 2 cup all purpose flour
  • – 2 teaspoons cornstarch**
  • – 1/ 2 teaspoon cinnamon***
  • – 1/ 8 teaspoon salt
  • – 6 cup peeled, thinnly sliced tart apples(6-8 medium sized apples)

Directions:

In a large bowl, mix flour and salt. Using a pastry cutter or two knives, cut shortening into the flour mixture until the size of peas.  Sprinkle the ice water, 1 Tablespoon at a time, into the mixture and stir with a fork until the “peas” hold together.  Gather the dough and knead it a few times.  Cut into two equal portions and shape each into a ball.  Cover and refrigerate until filling is ready.

Fresh Apple Pie Filling: 

In a small bowl, combine the dry ingredients.  In a large bowl, place apple slices then sprinkle the dry mixture over them and toss with a fork to coat evenly.

Place one ball onto a floured board and flatten slightly.  With a floured rolling pin roll the dough from center outward, until it is two inches larger that the pie pan.  Roll the dough onto the rolling pin, then move over pie pan and unroll. Carefully ease the sides into the corners of the pan.  Trim the edge evenly, about 1/2 an inch beyond the pan edge.

Gently spoon the prepared apple slices into the crust making sure they lay flat and mound generously in the center. Roll out remaining dough on floured board,  then cut design with floured pie top cutter.  Roll onto rolling pin, start at one side and unroll over apple filling centering the design.  Seal and crimp the edges together.  Finish the top crust as desired. Place pie shield on pie edge.

Place pie on middle rack and bake 30 minutes, then remove pie shield and continue baking 15 minutes or until the crust is brown and apples are soft when inserting a small skewer into the filling.

* The extra 2 Tablespoons of shortening DO make a difference – a more flaky crust!

** Adding cornstarch to the dry mixture prevent the cooked filling from being runny once the pie is cooled.  If the pie filling is runny, the first cut piece will be nice, but the rest of the slices will be soggy – apple pie soup!

*** 1/4 teaspoon of nutmeg can be added along with the cinnamon if you like a spicier pie filling

Recipe from Blog Post: https://www.nordicware.com/blog/pie-essentials/

Crust: (From Betty Crocker’s Cookbook)

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Traditional Pecan Pie

There is nothing like homemade Pecan Pie! Create this classic treat with this flaky homemade crust and leaf crust topping design using our Apples and Leaves Reversible Pie Top Cutter. Add to your Thanksgiving dessert menu or make for any occasion.

Recipe & photo thanks to Nordic Ware!

Ingredients:

Pie Crust:

  • – 4 cups flour
  • – ½ tsp salt
  • – 1½ cups shortening
  • – 3/4 cup cold water
  • – 1 tsp vinegar
  • – 1 egg

Pecan Filling:

  • – 1½ cups sugar
  • – 1 cup dark corn syrup
  • – 1 cup light corn syrup
  • – 6 eggs
  • – 1/3 cup butter, melted
  • – 2 ½ cups chopped pecans
  • – 2 tbsp vanilla

Directions:

Start by preparing the crust. Combine flour and salt in a large bowl. Using pastry blender, cut shortening into flour until mixture forms into small pieces. In another small bowl, whisk together water, vinegar and egg until well blended. Pour liquid into flour mixture and stir together with fork until dough comes together. Be sure not to over mix. If the dough seems too dry and crumbly when forming into a disk, add a tablespoon of water, one at a time, until you achieve the right consistency. There should still be some dry crumbs around the edges. Knead dough with hands and divide into two circular, flat disks. Place both disks in plastic bags and refrigerate for at least 3 hours or up to 24 hours for the best results.

When the dough is ready to be rolled out, lightly flour a large surface and rolling pin. Take one disk and roll out evenly to make a 12-inch circle to fit a 10 inch pie pan (crust should be 1/8-1/4 inch thick). Carefully roll dough around rolling pin and transfer to pie pan. Line bottom of the pan and cut excess dough from the edges. Place pan in refrigerator while making the filling.

Preheat oven to 350°F. In a large bowl, combine sugar, corn syrups, eggs, butter, pecans and vanilla thoroughly. Pour filling into pastry-lined pan and flute edges of crust as desired. Set aside.

Roll out second disk of dough on floured surface into a 12-inch circle. Sprinkle flour generously on Pie Top Cutter and press firmly into the center of the dough. Lift to reveal cutouts and set cutouts aside. Add an additional shield edge to the pie crust with a long strip of foil, about 4 inches wide. Bake for 80-100 minutes. *If adding pie crust leaves to surface, place leaf cutouts on surface after 15 minutes of baking. Removing the foil for the last 10-15 minutes of baking. Let pie cool before serving.

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Chia Spiced Apple Pie

Create this Chai Spiced Apple Pie completely from scratch this fall. The juicy and spiced apple filling is flavorful and warm combined with a flaky crust. Use our Apples and Leaves reversible Pie Top Cutter to create a wonderful apple crust topping that is sure to impress on Thanksgiving.

Recipe & photo thanks to Nordic Ware!

Ingredients:

Pie Crust:

  • – 4 cups flour
  • – ½ tsp salt
  • – 1½ cups shortening
  • – 3/4 cup cold water
  • – 1 tsp vinegar
  • – 1 egg

Filling:

  • – 8 cups granny smith apples, peeled, cored and thinly sliced
  • – ¾ cup brown sugar
  • – ½ cup sugar
  • – ½ cup flour
  • – 2 tsp ground cinnamon
  • – 1 tsp ground ginger
  • – ½ tsp ground cloves
  • – ½ tsp ground nutmeg
  • – ½ tsp cardamom
  • – 2 tbsp lemon juice
  • – 1 tsp vanilla
  • – 2 tbsp butter
  • – 1 egg, whisked in small bowl

Directions:

Start by preparing the crust. Combine flour and salt in a large bowl. Using a pastry blender, cut shortening into flour until mixture forms into small pieces. In another small bowl, whisk together water, vinegar and egg until well blended. Pour liquid into flour mixture and stir together with fork until dough comes together. Be sure not to over mix. If the dough seems too dry and crumbly when forming into a disk, add a tablespoon of water, one at a time, until you achieve the right consistency. There should still be some dry crumbs around the edges. Knead dough with hands and divide into two circular, flat disks. Place both disks in plastic bags and refrigerate for at least 3 hours or up to 24 hours for the best results.

When the dough is ready to be rolled out, lightly flour a large surface and rolling pin. Take one disk and roll out evenly to make a 12-inch circle to fit a 10 inch pie pan (crust should be 1/8-1/4 inch thick). Carefully roll dough around rolling pin and transfer to pie pan. Line bottom of the pan and cut excess dough from the edges. Place pan in refrigerator while making the filling.

Preheat oven to 375°F. Combine sliced apples, sugars, flour, spices, lemon juice, and vanilla in a large bowl. Pour into pastry-lined pan. Cut butter into small pieces and dot the top of apple mixture.

Roll out second disk of dough on floured surface into a 12-inch circle. Sprinkle flour generously on Pie Top Cutter and press firmly into the center of the dough. Lift to reveal cutouts. Roll cutout crust around rolling pin and transfer to the top of the pie, centering the designs. Cut extra dough from top crust and flute pan by pinching top and bottom crusts together. Add additional dough cutouts if desired. Whisk an egg in a small bowl and brush egg onto pie crust. Add an additional shield edge to the pie crust with a long strip of foil, about 4 inches wide. Bake for 50-70 minutes until crust is golden brown and apples soft, removing the foil for the last 10 minutes. Let pie cool before serving with fresh whipped cream or vanilla ice cream.

Top 5 Tools for Decorative Pie Crusts from Fancy Flours

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  1. Pastry Wheel Decorator – Make beautiful pie crusts in an instant! Easier and more consistent than pinching around the edges. First, fold pie crust under the pie dish. It can be used with a single or double crust. Cruise around the edge with the Pastry Wheel Decorator to beautifully decorate your pie!

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2. Pastry Wheel Cutter – Easily cut even and consistent 3/4″ strips for a perfect lattice pie. Just roll the Pastry Wheel Cutter through pie dough or pasta to create even strips for lattice pies, ravioli, and more!

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3. Pretty Patterns Pastry Stamp Set – Create impressive crusts quickly and easily with this handy pastry stamp. Three pretty patterns provide professional crusts for any occasion. Perfect for pies, pastry, fondant, and quiche.

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4. Lattice & Hearts Pie Top Cutter – The Lattice & Hearts Pie Top Cutter is a reversible 2-in-1 design that makes cut-out intricate lacy lattice or hearts in pie crusts with minimal effort. Your pie top cutter can make an average pie top look professional.

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5. Stars & Cherries Pie Top Cutter – One side has an all-over star pattern and the reverse side has clusters of cherries. Enjoy making fun and festive pie crusts with this handy pie top cutter.

For more Pie Tools & Recipes click HERE.

12 Fun & Easy Halloween Treats To Make

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1. Skeleton Cakelets

Our New Spooky Skeleton Cakelet Pan from Nordic Ware has molds for 4 skeletons, each in its own lifelike repose making Halloween festivities more fun.  Made of heavy-duty cast aluminum ensures the fine details are baked right into the small cakes so no decorating is needed!  These rich, fudgy skeleton brownies make a spooky treat to serve at your next ghoulish gathering.  Add a simple frosting to highlight these dancing skeletons for a fantastic Halloween graveyard scene.  Get the recipe HERE >

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2. Ghost Cakelets

Boo-tiful baked treats are easier and more enjoyable to create for both novice and experienced bakers alike with this fun Ghost Cakelet Baking Pan.  Treat the children with individual themed cakes at seasonal parties, or grab a few of these pans to make a whole flock of ghostly cakes for family and friends.  Leave them plain, add some simple frosting details or sprinkle with powdered sugar for a quick and easy Halloween treat!

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3. Haunted House Cake

Invite all your friendly ghosts and goblins over for a spooktacular Haunted House cake. This Haunted House Bundt Pan has fantastic details that reproduce beautifully when the cake is released from the pan.  No decorating is needed or you can have fun adding all the spooky details!

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4. Spooky Eye Cake

For a super fun and easy Halloween treat, add our Icing Eye Decorations to your store-bought or homemade cakes!  We used Small, Medium and Large eyes to decorate this cake.  Get this the Scalloped Black Cake Stand to complete the look!

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5. Haunted Skull Cakelets

These scary Haunted Skull Cakelets from Nordic Ware are just what you need to add to your Halloween table.  Adding some ghoulish delight to your Halloween table, the options are endless for what to make in this spooky designed pan including pizzas, jello, ice molds, lava cakes, rice krispies skulls, and more!  The pan is so detailed that no decorating is needed!


Wafer Paper Cookies

Create edible masterpieces with Fancy Flour’s large assortment of printed wafer paper.   An easy and fast way to decorate cookies!  We recommend our No Fail Sugar Cookie Recipe.  Cut out desired shape and, after baking and cooling off, frost with White Royal Icing, let dry and adhere with a thin layer of Light Karo Corn Syrup.

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6. Colorful Spider Web Cookies

Add some fun color to your Halloween party with our Colorful Spider Web Wafer Paper. Set of 24 webs includes 6 each of orange, purple, green, and white backgrounds with black webs. We easily added our cute Sugar Spiders, for a perfectly spooky look.  Use our Round 2.5″ Cookie Cutter for this project.

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7. Spooky Characters Cookies

Dress-up your cookies for Halloween with our Spooky Halloween Characters Wafer Paper. This edible paper features Halloween characters including: Dracula, Mummy, Witch, Black Cat, Skeleton Skull, Scary Pumpkin, and Ghoulish Monster, all without having to do the detailed decorating!  We used our Square 2.5″ Cookie Cutter for this project.  We also used orange tinted cookie dough and our Black Royal Icing Mix for an extra ghoulish vibe.

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8. Silhouette Cookies

Make stunning cookies with black silhouettes of all your favorite images for Halloween!  Includes Black Cats, Haunted Houses, Bats, Ghosts, Witches on Brooms, and Grave Yards complete with Tombstones with orange and white backgrounds to make your cookies really stand out.  Images have an intricate border to make further decorating unnecessary, but we added some Black Sugar Pearls for a bit of bling!  We used our 3″ Round Cookie Cutter for this project.

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9. Silly Skeleton Cookies

Our New Silly Skeleton Edible Wafer Paper is a great way to add some playful humor to your spooky Halloween party! Set of 22 designs on two sheets of edible paper with dancing skeletons on bright backgrounds.  Our Halloween Sanding Sugar Collection matches perfectly to give your cookies that extra pop!  We used our 3″ x 2″ Rectangle Cookie Cutter for these cookies.


Easy Halloween Cupcakes

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10. Witch Hat Cupcakes

These wonderfully detailed Witch Hat Royal Icing Decorations are perfect for your Halloween baking.  Just add to the top of your store-bought or homemade cupcakes for an easy and fun treat!  We also used our New Black With Lime Green Dots Baking Cups for this project.

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11. Easy Halloween Cupcakes

As easy as it gets!  No decorating needed with this cute, but not spooky cupcake kit!  Halloween Cupcake Kit includes 24 spider cupcake liners in orange & black and 24 cupcake toppers including witch, pumpkin, cat, and ghost designs.  Spooktacular for your classroom party or trick or treating guests.  Add White Nonpareils to copy this look!

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12. Polka Dot Halloween Cupcakes

Add that special touch to your Halloween baking with these Polka Dot Tulip Baking Cups. White polka-dots on black and orange paper liners.  We topped these cupcakes with our Black Cat Cupcake Picks, which are no longer available.  We think these Halloween Cutie Creeper Sugars or Spooktacular Sugar Assortment would be adorable replacements!