31 Days Of Pie, Day 26: Macadamia Nut Pie

31-days-opening-100pxDay 26 of 31 Days Of Pie is a Macadamia Nut Pie

If you’ve noticed a theme here (other than pies), you’ll notice a love for the nuts+pie combo. Perhaps it’s a contrasting textural thang, or maybe it’s a way of rationalizing eating so many pies (i.e. nuts are healthy, right?) At any rate, this pie is a tropical breeze in a pie shell, using macadamias for crunch on top of sweet vanilla pie filling. It’s a good one from Epicurious. Enjoy!

 

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Macadamia Nut Pie

Ingredients
3/4 cup (packed) golden brown sugar
1/2 cup dark corn syrup
3 large eggs
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 frozen 9-inch deep-dish pie crust
2 cups roasted unsalted macadamia nuts
Vanilla ice cream (optional)

Method
Preheat oven to 325°F. Whisk sugar, corn syrup, eggs, butter and vanilla in large bowl to blend. Fill pie crust with nuts. Pour sugar mixture over nuts in pie crust. Bake pie until center puffs slightly, about 55 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving.) Serve with vanilla ice cream or whipped cream.

Recipe from Epicurious

31 Days Of Pie, Day 25: Grasshopper Pie

31-days-opening-100pxDay 25 of 31 Days of Pie is a Grasshopper Pie

Ok, so maybe a mincemeat pie would be the quintessential Christmas Pie, but I had to veer off course with this, a happy and kitchy green Grasshopper Pie. To me it makes sense, and I hope it does to you too. It’s easy, it’s minty, and seems very appropriate. And however you’re celebrating today (us: a morning movie and then dinner with family), we wish you the merriest of holidays with plenty of love and comfort. Xoxoxo! — matt and adam

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Grasshopper Pie

INGREDIENTS:
25 chocolate sandwich cookies
1/2 cup butter, melted
2 cups marshmallow creme
1/4 cup creme de menthe liquor
2 cups whipping cream

DIRECTIONS:
1. Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter. Press mixture firmly into bottom and sides of a 9 inch springform pan.

2. In a large mixing bowl, whip together marshmallow creme and creme de menthe until smooth. In a separate bowl, whip cream until soft peaks form, then fold into marshmallow mixture. Pour mixture into pan and sprinkle reserved cookie crumbs on top. Freeze at least 2 hours, until firm. Remove from freezer 20 minutes before serving to soften slightly.

Recipe from All Recipes

31 Days Of Pie, Day 24: Chocolate Pudding Pie

31-days-opening-100pxDay 24 of 31 Days Of Pie is a Chocolate Pudding Pie.

It is impossible to enjoy this pie without smiling. Just try it. See? You can’t. It’s definitely in the category of FUN PIES, if there ever was a classification. It’s quite simple, delicious, and has its legions of fans who want nothing other than a super high chocolate pudding pie. This recipe comes from Saveur and it’s a winner.

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Chocolate Pudding Pie

INGREDIENTS
1 1/2 cups flour, plus more for dusting
1 tsp. kosher salt
7 tbsp. unsalted butter
1/4 cup ice-cold water
1 cup sugar
⅓ cup cornstarch
1/2 tsp. salt
4 egg yolks
3 cups milk
2 oz. unsweetened chocolate, chopped, plus shaved for garnish
3 tsp. vanilla extract
1 cup heavy cream

METHOD
1. Pulse flour, salt, and butter in a food processor into pea-size crumbles. Add water; pulse until dough comes together. Roll dough into a disk and wrap in plastic wrap; chill 1 hour.

2. On a lightly floured surface, roll dough into a 12″ round. Fit into a 9″ pie plate. Trim edges and crimp; chill for 30 minutes.

3. Heat oven to 375°. Using a fork, prick the dough all over. Line dough with parchment paper and fill with pie weights or dried beans; bake until golden, about 20 minutes. Remove paper and weights and bake until cooked through, about 5 minutes more; let cool.

4. Beat sugar, cornstarch, salt, and egg yolks in a bowl and set aside. Heat milk over medium-high heat until bubbles form around the edge. Slowly add in egg mixture, whisking constantly until thick, 4–5 minutes. Remove from heat and add in chocolate and vanilla; stir until chocolate has melted and incorporated. Pour into prepared pie shell and cover with plastic wrap directly on the surface; refrigerate until firm, 4–6 hours.

5. Whip cream until stiff peaks form. Remove plastic wrap from pie and cover with whipped cream and chocolate shavings.

Recipe from Saveur Magazine

31 Days Of Pie, Day 23: Mixed Nut Pie

31-days-opening-100pxDay 23 of 31 Days Of Pie is a Mixed Nut Pie.

Ok, I admit that saying “Mixed Nut Pie” doesn’t have the pizazz or flair of saying “Macadamia” or “Pecan”…it just sounds a bit, well, generic. Also, did I really just use the word pizazz?!? At any rate, this is basically a pecan pie with assorted nuts and a happy drizzle of chocolate. It can feature any nuts although the recipe specifically said no peanuts. But chopped up Brazil nuts I’d totally welcome. And pecans. And walnuts. And almonds. You get the picture.

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Mixed Nut Pie

1 unbaked (9-inch) pie crust
3 egg lightly beaten
1 cup Karo® Light Corn Syrup
2/3 cup brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 cup butter, melted
2 tablespoons honey
1 teaspoon Spice Islands® Pure Vanilla Extract
1-1/4 cup mixed nuts without peanuts (chop large nuts like Brazil nuts, if desired)
1/3 cup milk chocolate chips

1. Preheat oven to 375˚ F.

2. Beat eggs, corn syrup, sugar, flour, salt, butter, honey and vanilla extract in a large bowl with a wire whisk. Stir in mixed nuts. Pour into pie crust.

3. Bake for 45 to 55 minutes or until filling is set and internal temperature is 200˚F. Remove from oven to cooling rack.

4. Melt chocolate chips and drizzle over the pie. Cool. Serve with a scoop of ice cream or whipped cream, if desired.

 

Recipe from Karo Syrup

 

31 Days Of Pie, Day 22: Gumbo Hand Pies

31-days-opening-100pxDay 22 of 31 Days of Pie: Gumbo Hand Pies.

Oh, how I love hand pies. And empanadas. And pasties. Basically anything that’s surrounded with flaky crust and eaten, with bonus points for portability. This recipe is a favorite of ours and makes an appearance a few times a year at our house. I couldn’t let the 31 Days Of Pie go by without it, ya know.

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Gumbo Hand Pies

FOR THE DOUGH:
1 cup cold unsalted butter, cut into pieces
8 oz cold cream cheese, cut into pieces
1 teaspoon kosher salt
1/4 teaspoon white pepper
2 1/2 cups all-purpose flour

FOR THE EGG WASH:
2 eggs
2 tablespoons milk

FOR THE SPICE TOPPING:
1 teaspoon smoked paprika
1 teaspoon kosher salt or 1 teaspoon pre-made Cajun seasoning

FOR THE GUMBO FILLING:
1 tablespoon canola oil
1 tablespoon all purpose flour
1 half of a 14.5-oz can of diced tomatoes with juice
1 bay leaf
1 tablespoon canola oil
1/2 onion, chopped into small pieces
1/2 red bell pepper, chopped into small pieces
1 stalk celery, chopped into small pieces
1 clove garlic, minced
1/4 teaspoon cayenne pepper
salt and pepper to taste
2 tablespoons water or white wine
1 boneless skinless chicken thigh cut into small pieces
1/2 cup smoked sausage like andouille
1/2 cup shelled and deveined shrimp, cut into small pieces
1/2 cup frozen or fresh okra, cut into small pieces
1 tablespoon Italian parsley, chopped

Directions
In a stand mixer fitted with the paddle attachment, cream the cold butter and cream cheese until combined. Add the dry ingredients and mix until the dough just comes together.

Turn the dough out onto a floured surface and divide into 2 equal pieces. Wrap each piece in plastic wrap and refrigerate for 30 minutes or overnight.

Remove the dough from the refrigerator and unwrap. On a floured surface, roll out the dough to just a little over 1/8 thick. Cut the dough with 4.5 cookie or biscuit cutter.

Continue rolling the scraps until all the dough is used. Make sure to keep the dough covered once cut.

Making the roux: Heat a 2-quart pot over medium high heat and add oil. Once the oil is hot, sprinkle flour over it and begin to stir, cooking for 1 minute and constantly stirring. Drop the heat to medium low and continue to stir and cook for 15 minutes. The roux will turn an almost reddish-brown color. Once the roux is cooked, add diced tomatoes with juice and bay leaf. Return the heat to medium high and simmer for 5 minutes, stirring. Set aside.

Heat oil in a large skillet over medium high heat and add the onion, bell pepper, celery and sautee for 4 minutes. Add the garlic and cayenne and cook for 1 minute. Add water or white wine, stirring to get any cooked bits off the bottom of the skillet. Add the chicken, sausage and okra. Saute for 6 minutes, add the shrimp and cook for another 2 minutes or until the shrimp turns opaque. Add in the tomato roux mixture and cook over medium heat for 2 minutes. Remove the bay leaf and set aside to cool, about 30 minutes.

Make the egg wash by mixing eggs and water in a small bowl. Set aside.

To fill the hand pies, take a circle of dough and place the filling in the center, about 1 tablespoon. Be careful not to overfill. Brush the edges with egg wash and fold over to close the hand pie. Dip a fork into flour so that it doesn’t stick and use it to crimp the edges closed. Set the filled hand pies on a parchment-lined baking sheet and continue to fill and fold the remaining pies. Refrigerate the filled pies for 15 to 20 minutes before baking.

Heat oven to 425. Mix paprika and salt together in a small bowl and set aside.

Remove the pies from the refrigerator and brush with egg wash and then cut 2 small vents into the top of each pie with a sharp knife. Sprinkle the paprika and salt mixture or Cajun seasoning and place them into the pre-heated oven. Bake for 20 to 25 minutes or until pies are golden brown. Remove from oven and let cool slightly. Serve warm.

Recipe by Matt Armendariz for Cooking Channel

 

31 Days Of Pie, Day 21: Almost No-Bake Pumpkin Cream Pie

31-days-opening-100pxDay 21 of 31 Days of Pie is an Almost No-Bake Pumpkin Cream Pie

So we’re a few weeks past Thanksgiving and yet I’m still craving pumpkin pie. I suppose we’re still in the holiday season so it’s appropriate, right? Today’s pie comes from Joy, and yes it’s pretty darn delicious. Adam got creative and made a gorgeous square pie, which made me smile after tons of circles and circles and circles. I’m not complaining though!

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Almost No-Bake Pumpkin Cream Pie

makes one 9-inch pie or tart or 8 individual ramekin pies

For the Crust:
1 1/2 cups finely crushed graham crackers or crisp ginger snap cookies
2 tablespoons granulated sugar
pinch of salt
5 tablespoons unsalted butter, melted and slightly cooled

For the Filling:
1 (8-ounce) package cream cheese, softened
5 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
1 tablespoon pure vanilla extract
1 teaspoon molasses
2 1/2 teaspoon pumpkin pie spice
1 (15 ounce) can pumpkin puree

For Topping:
1 cup heavy cream
2 tablespoons pure maple syrup

For the Crust:
In a medium bowl, combine crushed graham crackers or ginger snaps with sugar, salt and melted butter. Toss together to coat the entire mixture in butter. Press into a 9-inch baking dish, a tart pan with a removable bottom or 8 individual ramekins.

Bake at 350 degrees F for 15 minutes. Remove from the oven and cool completely before adding the filling.

To make the Filling:
Beat cream cheese and butter in the bowl of an electric stand mixer until smooth and creamy. Both fats should be well softened to ensure the filling is lump free. Add the powdered sugar to the mixture and beat until smooth and fluffy. Add the vanilla extract, molasses, pumpkin pie spice and pumpkin puree and beat until thoroughly combined. Spoon the filling into the cooled pie or tart shell, or divide into individual ramekins. Let pie chill in the fridge overnight.

To Make the Topping:
Beat together heavy cream and maple syrup until cream is in soft peaks. Spread over the chilled pie and sprinkle with more maple syrup just before slicing. Slice and serve.

Recipe from Joy The Baker

31 Days Of Pie:, Day 20: Lemon Chiffon Pie

31-days-opening-100pxDay 20 of 31 Days Of Pie is a Lemon Chiffon Pie.

Oh, how I love anything lemon. Anything and everything. Savory, sweet, tangy, sour, as long as it’s lemony I’ll appreciate it. Which is why I was thrilled to include this recipe because you cannot have a pie roundup without including a Lemon Chiffon. This recipe comes from Cook’s Illustrated. It’s proper and makes me feel old-fashioned.

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Lemon Chiffon Pie

Crust
9 whole graham crackers
3 tablespoons sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted

Filling
1 teaspoon unflavored gelatin
4 tablespoons water
5 large eggs (2 whole, 3 separated)
1 1/4 cups (8 3/4 ounces) sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 tablespoon grated lemon zest plus 3/4 cup juice (4 lemons)
1/4 cup heavy cream
4 ounces cream cheese, cut into 1/2-inch pieces, softened

1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Process graham crackers in food processor until finely ground, about 30 seconds (you should have about 11/4 cups crumbs). Add sugar and salt and pulse to combine. Add melted butter and pulse until mixture resembles wet sand.

2. Transfer crumbs to 9-inch pie plate. Press crumbs evenly into bottom and up sides of plate. Bake until crust is lightly browned, 15 to 18 minutes. Allow crust to cool completely.

3. FOR THE FILLING: Sprinkle 1/2 teaspoon gelatin over 2 tablespoons water in small bowl and let sit until gelatin softens, about 5 minutes. Repeat with second small bowl, remaining 1/2 teaspoon gelatin, and remaining 2 tablespoons water.

4. Whisk 2 eggs and 3 yolks together in medium saucepan until thoroughly combined. Whisk in 1 cup sugar, cornstarch, and salt until well combined. Whisk in lemon zest and juice and heavy cream. Cook over medium-low heat, stirring constantly, until thickened and slightly translucent, 4 to 5 minutes (mixture should register 170 degrees). Stir in 1 water-gelatin mixture until dissolved. Remove pan from heat and let stand for 2 minutes.

5. Remove 11/4 cups curd from pan and pour through fine-mesh strainer set in bowl. Transfer strained curd to prepared pie shell (do not wash out strainer or bowl). Place filled pie shell in freezer. Add remaining water-gelatin mixture and cream cheese to remaining curd in pan and whisk to combine. (If cream cheese does not melt, briefly return pan to low heat.) Pour through strainer into now-empty bowl.

6. Using stand mixer, whip 3 egg whites on medium-low speed until foamy, about 2 minutes. Increase speed to medium-high and slowly add remaining 1/4 cup sugar. Continue whipping until whites are stiff and glossy, about 4 minutes. Add curd–cream cheese mixture and whip on medium speed until few streaks remain, about 30 seconds. Remove bowl from mixer and, using spatula, scrape sides of bowl and stir mixture until no streaks remain. Remove pie shell from freezer and carefully pour chiffon over curd, allowing chiffon to mound slightly in center. Refrigerate for at least 4 hours or up to 2 days before serving.

 

Recipe from Cook’s Illustrated

31 Days Of Pie:, Day 19: Frito Pie. YES. Frito Pie.

31-days-opening-100px31 Days Of Pie, Day 19: Frito Pie. YES!!!!!

 

Hey, it’s Friday (oh, and thank you, Tracy!) which means we should celebrate. And by celebrate I mean Frito Pie. Oh, the memories of this dish! Growing up in Texas there wasn’t a concession stand without them, and I was always happy to indulge. These days I don’t eat too many of them, and maybe every 2 or 3 years I can’t handle it any longer and give in. This was one of those moments, and considering the love and time put into this version I was happy to make them disappear. Salt + Fritos + Chili + Cheese = the stuff happiness is made of. TGIF, y’all!

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 Hoosier Mama Frito Pie

Frito Crumb Crust Ingredients

1 Tbsp red wine vinegar
1/2 cup cold water
3 oz corn chips, divided
1 cup all­ purpose flour
3/4 cup yellow cornmeal
1 Tbsp kosher salt
1/2 tsp granulated sugar
1/4 tsp freshly ground black pepper
1 stick cold unsalted butter, cut into cubes
1 ounce shredded sharp Cheddar cheese

Chili Ingredients

1, 15-­ounce can pinto beans, rinsed well and drained
Frito­crumb crust shells
2 Tbsp unsalted butter
2 Tbsp olive oil
1 medium yellow onion, diced small
1 large green bell pepper, seeded and cored, diced small
1 large red bell pepper, seeded and cored, diced small
5 cloves garlic, minced
1 lb ground beef
1 poblano pepper, roasted and diced small
1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili)
2 chipotle peppers in adobo sauce, finely chopped
1 to 2 Tbsp chili powder (more or less to suit your taste)
1 Tbsp ground cumin
1 tsp finely chopped fresh Mexican oregano
1/2 tsp ground cayenne pepper (Note: Omit for a milder chili)
1, 28-­ounce can crushed tomatoes
8­ ounces light ale or wheat beer
juice of two limes (more or less to taste)
kosher salt and freshly ground black pepper to taste
shredded sharp Cheddar cheese for topping
sour cream, for topping
finely snipped Mexican oregano and crushed corn chips as garnish

Instructions

1. Make pie shells: Stir vinegar into water and set aside.

2. Places two ounces of chips in food processor and pulse until chips are crushed into small, uniform crumbs. (About 30 seconds.) This should make about 1/2 cup of crumbs.

3. Add flour, cornmeal, salt, sugar and black pepper to the processor and pulse three more times to bring the ingredients together.

4. Add cubed butter and pulse more–just until sandy. About 20 or 30 seconds

5. Break up remaining 1 ounce of chips with fingers (or slightly crush with a rolling pin.) Add these chips and the shredded cheese to the food processor and pulse 3 times.

6. Add 1/4 cup of the vinegar water and pulse 2 or three more times. Open processor and squeeze a walnut-­sized clump of the dough in your palm. If it’s still too crumbly and does not hold together, add more vinegar water, 1 Tbsp at a time, until the dough holds together when squeezed.

7. Preheat oven to 375.

8. Butter pie tins. Press crumbs up the sides and across the bottoms of the tin. Prick the crust bottoms all over with tines of a fork.

9. Bake shells 10 to 12 minutes or until the shells are crisp, but not browned. Remove from oven.

10. Make chili: Roast poblano pepper by placing it on a cookie sheet under the broiler for three minutes on each side. Place charred pepper in a bowl and cover with plastic wrap. Set aside

11. In a heavy saute pan, melt butter and olive oil over medium­-high heat. Stir in the onion and cook, stirring occasionally, for 8 to 10 minutes, until onion is translucent.

12. Add bell pepper and galic; reduce heat to medium. Cook for an addtional 5 minutes until garlic is fragrant, but not browned.

13. In a separate heavy skillet, brown the beef. Pour off fat. Set meat aside.

14. Add poblano, jalapeno (if using) chipotle peppers, chili powder, cumin, oregano and cayenne pepper (if using) to the onion mixture. Stir to combine. Cook for three or four minutes, adding a few tsp of olive oil if the ingredients start to stick or dry out.

15. Stir in beef and crushed tomatoes. Add beans and beer. Heat to boiling. Cover. Reduce heat to low and simmer for 45 minutes to 1 hour. Stir occasionally and add more ale if the pot dries out. Remove from heat and season to taste with lime juice, salt, and black pepper.

16. Preheat oven to 400. Spread cook sheet with parchment paper. Set pie tins on the parchment and fill each with chili. (You’ll have some chili left over to eat on the side.)

17. Top each pie with cheese; bake for 10 to 15 minutes until cheese is completely melted.

18. Garnish with sour cream, oregano and crushed corn chips. Serve immediately.

 

Makes Four, six-­inch pies, OR two, 4­-inch tarts plus one 8­-inch pie

Recipe from Hoosier Mama Pie Company

31 Days Of Pie, Day 18: Buttermilk Pie with Blackberry Sauce

31-days-opening-100pxDay 18 is a Buttermilk Pie with Blackberry Sauce

We started off with no personal reference for this pie. I knew it’d be good but I didn’t realize how good. Adam was extra curious about it, and now I see why it’s so loved. It seemingly transcends pie and veers into a warm, custardy dessert, complete with the sweet zing of raspberry sauce. It comes from Joy The Baker’s blog, and there’s a wonderful story behind it. Do check it out!

 

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Buttermilk Pie with Blackberry Sauce

3 large eggs
1 cup sugar
2 Tablespoons all-purpose flour
1 stick melted butter, slightly cooled.
1 cup buttermilk
2 teaspoons pur vanilla extract
1 unbaked 9-inch pie shell

Beat eggs slightly. Mix sugar and flour well and add to the eggs. Mix until creamy. Add melted butter, mixing well. Add buttermilk and vanilla extract. Bake at 325 degrees F for 45 minutes to 1 hour until the custard sets. Tip: the custard will still jiggle a bit in the oven even when it’s set. Just make sure that the middle does not jiggle a lot more than the sides. That means it needs more time.

Blackberry Sauce
1/2 cup seedless blackberry preserves
1 Tablespoon Chamborde liqueur, also consider orange liqueur or a bit of Triple Sec
Pour the preserves in a saucepan and arm on medium heat, stirring constantly with wire whip until smooth. Remove from heat and add liqueur. Let cool slightly and drizzle over pie.

Pie Dough
2 sticks (8 ounces) cold unsalted butter
2 1/2 cups all-purpose flour
1 Tablespoon sugar
1 teaspoon salt
1/2 cup buttermilk, cold

Cut butter into 1 inch pieces and place in the freezer to chill for 15 minutes.

Sift together the flour and sugar into the bowl of a stand mixer fitted with a paddle attachment. Sifting eliminates lumps and aerates the mixture, making the dough tender and lighter. Add the partially frozen butter and the salt. Mix on low speed for 2 minutes, or until the butter is reduced to the size of broken walnut meats. Stop the machine and by hand pinch flat any large pieces of butter that remain.

Turn the mixer on low speed and add the buttermilk all at once. Mix until the dough comes together, about 15 seconds. The dough should be tacky, but not sticky, and still rather shaggy.

Remove the dough from the bowl and quickly form into a rough disk. Wrap in plastic. Try not to overowrk the dough. Chill for at least 1 hour before rolling out. At this point the dough will keep in the refrigerator for up to 3 days or in the freezer for up to 3 weeks. For freezing roll the dough into sheets and wrap them in airtight plastic film first.

Recipe from Joy The Baker

31 Days Of Pie, Day 17: Butternut Squash, Apple, and Onion Galette with Stilton

31-days-opening-100pxDay 17 of 31 Days Of Pie is a galette. A galette of my dreams.

I get downright giddy when I think of galettes. Rustic, free-formed, and shockingly beautiful, they are everything I want in a baked good and then some. Simplicity is rewarded tenfold in my opinion, and if there’s one in a bakery case or counter chances are I will order it, no matter the ingredients. Because I love them that much.  Today’s savory pie comes from the Food Network Kitchens, from a group I know very well and every time we photograph their recipes I know I’m in for a creative treat that works. They always work. And they are always delicious, so thanks, FNK! What can I say about this galette? It’s gorgeous, both in appearance and flavor. It makes me feel like I am a million miles away in a cafe, and pairing a slice of this with a glass of rosé or sancerre might possibly make you the happiest person on the planet. Did I mention how gorgeous it is?

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Butternut Squash, Apple, and Onion Galette with Stilton

Ingredients

Dough:
1 1/4 cups all-purpose flour
Pinch salt
8 tablespoons (1 stick) cold unsalted butter, diced
1 large egg, lightly beaten

Filling:
1 large baking apple, such as Rome Beauty or Cortland
1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on
1 small yellow onion, peeled, root end trimmed but intact
3 tablespoons unsalted butter, melted
2 teaspoons chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
2 tablespoons whole-grain mustard
1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)

Directions

For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don’t let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, and pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.

For the filling: Halve and core the apple. Cut each 1/2 into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges, and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.

Preheat the oven to 400 degrees F.

Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles—if you have extra pieces of one or another, tuck them in where you can or double them up until to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apples, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.

Recipe courtesy of Food Network Kitchen, Food Network