PUMPKIN SPICE LATTE PIE
ACTIVE: 1 hr l TOTAL: 4 hr 20 min (plus cooling) l SERVES: 8 to 10
FOR THE CRUST
1¼ cups all-purpose flour, plus more for dusting
1 teaspoon instant espresso powder
1 teaspoon granulated sugar
½ teaspoon apple cider vinegar
¼ teaspoon kosher salt
1 stick cold unsalted butter, cut into small pieces
2 to 4 tablespoons ice water
FOR THE FILLING
1¼ cups heavy cream
1 tablespoon instant espresso powder
1 15-ounce can pure pumpkin puree
⅔ cup granulated sugar
2 large eggs
2 teaspoons pumpkin pie spice
½ teaspoon vanilla bean paste
FOR THE TOPPING
½ cup heavy cream
¼ cup confectioners’ sugar
1½ teaspoons instant espresso powder
1. Make the crust: Pulse the flour, espresso powder, granulated sugar, vinegar and salt in a food processor to combine. Add the butter and pulse until pea-size pieces form. Sprinkle in 2 tablespoons ice water and pulse until the dough begins to come together (it should be crumbly but hold together when squeezed; if it doesn’t, sprinkle in more ice water, 1 tablespoon at a time). Put the dough on a large piece of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight.
2. Roll out the dough on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges. Prick the bottom and sides all over with a fork. Freeze at least 1 hour or overnight. (If freezing overnight, cover with plastic wrap.)
3. Preheat the oven to 350˚. Line the crust with foil and fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack to cool completely.
4. Meanwhile, make the filling: Gently whisk the heavy cream and espresso powder in a large bowl until the espresso powder has completely dissolved. Whisk in the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, vanilla paste and salt until just smooth (do not overmix). Pour the filling into the cooled crust and smooth the top. Bake until the filling is set around the edges but still slightly jiggly at the center, 50 minutes to 1 hour. Transfer to a rack to cool completely, about 4 hours.
5. Once the pie has cooled, make the topping: Combine the heavy cream, confectioners’ sugar, espresso powder and vanilla paste in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Dollop the whipped cream in the center of the pie and dust lightly with pumpkin pie spice.
APPLE-GINGER LATTICE PIE
ACTIVE: 1 hr l TOTAL: 4 hr (plus 4 hr cooling) l SERVES: 8 to 10
2½ cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1 teaspoon salt
1½ sticks (12 tablespoons) cold unsalted butter, cut into small pieces
¼ cup cold vegetable shortening
3 tablespoons apple cider vinegar
6 to 8 tablespoons ice water
3 pounds apples (such as Gala), peeled and sliced ⅛ to ¼ inch thick
4 tablespoons unsalted butter, melted
¼ cup finely chopped crystallized ginger
⅓ cup granulated sugar
⅓ cup packed light brown sugar
¼ cup all-purpose flour
1 tablespoon fresh lemon juice
½ teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon salt
1 large egg, lightly beaten
Coarse sugar, for sprinkling
Ice cream, for topping
1. Make the crust: Pulse together the flour, granulated sugar and salt in a food processor. Pulse in about half the butter and the shortening until just combined. Add the remaining butter and pulse a few times until pea-size pieces form. Drizzle in the vinegar and 6 tablespoons ice water; pulse just to combine (the dough should be crumbly but hold together when squeezed; if it doesn’t, add up to 2 more tablespoons water, 1 teaspoon at a time). Transfer the dough to a work surface and gather it together, pressing and kneading a few times until combined. Evenly divide the dough into 2 pieces, lightly press and pat each into a disk and wrap in plastic wrap. Refrigerate at least 1 hour or overnight.
2. Make the filling: Combine the apples, melted butter, crystallized ginger, granulated sugar, brown sugar, flour, lemon juice, cinnamon, ground ginger and salt in a large bowl and toss until combined. Set aside.
3. Place a foil-lined baking sheet on the lowest oven rack and preheat to 400˚. Remove 1 disk of dough from the refrigerator. Roll it out on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate, leaving the overhanging dough. Add the apple filling, gently pressing it into an even layer. Refrigerate the pie while you prepare the lattice top.
4. Roll out the second disk of dough into a 12-inch round. Trim the edges and cut into ¾-inch-wide strips. Lay half the strips over the pie about ¾ inch apart; fold back every other strip halfway. Lay another strip on top, perpendicular to the arranged ones, and unfold the strips over it. Repeat, folding back every other strip, adding a perpendicular one, then unfolding to form a lattice. Trim the ends and fold the overhanging bottom crust over the ends of the lattice, then crimp the edges. Brush the dough with the beaten egg and sprinkle with coarse sugar. Refrigerate until firm, about 30 minutes.
5. Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the filling is bubbling at the edges and the pie is a deep golden brown, about 1 more hour. (Tent with foil if the crust is browning too quickly.) Let cool completely, about 4 hours. Serve with ice cream.