1 comment / Posted by Lindsay Emery

 

As I mentioned in my last post I'm trying to experience and enjoy fall as much as possible this year. It's a beautiful season, but for some reason, especially since I began my business, summer seems to fade right into the New Year. I'm imagining it has something to do with the mad rush that is holiday shopping season, and which begins for most retailers right after Labor Day. This year I've made a promise to enjoy autumn more and while I'm still staying busy in the studio, I'm punctuating the work hours with leisurely walks, cups of coffee or tea on my porch midday, and lots of baking. Lots and lots of baking.

 

My most recent baking session resulted in these two pies, made in the new Suite One Studio 7" pie plates. These small dishes are kinda amazing. And by that I mean, I am using them waaaaaaaaaay too much already. They're perfect for baking small pies, which works for me for a few reasons:

One: It's less daunting to try a new recipe when you're working in a smaller format. There's less risk, less waste, and that's fun because there's no reason not to experiment and try something new!

Two: Each pie is only four slices, so indulging feels almost guilt-free. Now, I haven't had a pie last to see its third day.. but, still, like I said, almost guilt-free.

Three: Each pie plate is oven-to-table ready, so the pies go into the oven looking great and they come out ready to go straight to the table still looking fancy!

This Pumpkin Pie is basically all-things-fall served in a pretty porcelain plate. To make this pie I began with an Amaretto Butter Crust, which I adapted from this recipe on Food52. I simply split the water in the recipe with Amaretto, an even 50/50 split. The result was a super buttery, flakey crust with a subtle sweet almond flavor. Next time around I may even try to add a bit more Amaretto!

The Pumpkin Cream filling as well as the Maple Whipped Cream topping are from this recipe from Joy the Baker, both of which were added to a previously baked crust which I cooled to room temperature before filling. To add even more fall flavor to the dish I made a quick and easy Candied Pecan recipe:

 

Candied Pecans:

1 1/2 cups chopped pecans

1/2 cup brown sugar

1 1/2 tbsp butter

3/4 cups water

Add brown sugar, water, and butter to a saucepan and heat over medium heat until the sugar has dissolved and melted.

Add pecans and bring to boil.

Stir continuously.

Once the mixture is boiling remove from heat and spoon into a room temperature bowl to allow to cool.

 

That's it! Fall in a dish. A pretty, handmade, oven-to-table ready dish. Enjoy!

 

Comments

  • Posted On October 08, 2013 by Cindy S. Martin

    So cute and useful! Love that these are oven to table ready. Eating 4 little slices of pie so I can look at the lovely pie plate is worth it! ;)

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