Erin Jeanne McDowell's CranberryOrange Pie Will Up Your Holiday Baking

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Erin Jeanne McDowell grew up in Kansas amidst a food-obsessed family. She landed her first (after-school) job in a bakery, and was hooked!. Chocolate Pecan Slab Pie. Definitely decadent. Nov 9, 2017. Flavored pie dough. Twists on tradition. Sep 14, 2017. Homemade Strudel. A family recipe rediscovered. Jan 19, 2017.

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PUMPKIN PIE FILLING. Preheat the oven to 375°f / 190°c with a rack in the lower section of the oven. In a medium bowl, whisk together the granulated sugar and flour. Add the brown sugar and whisk to incorporate. Add the milk, cream, pumpkin puree, pumpkin spice, vanilla, and salt, and mix until just combined.

[PDF] [EPUB] The Book on Pie Everything You Need to Know to Bake

Mascarpone Pumpkin Pie Filling (from Erin McDowell's The Book on Pie) Preheat oven to 375 F or 190 C. Whisk together 3 large eggs, 1/2 cup light brown sugar, 1/2 granulated sugar and 1 tsp vanilla extract in a medium-sized bowl until combined.

Butterscotch Apple Pie by Erin McDowell Cloudy Kitchen Recipe

Welcome to part one of our four-part "Bake It Up a Notch" pie spectacular—celebrating the release of Erin's new cookbook, The Book on Pie. This #bakingtutori.

Erin Jeanne McDowell

It's a trick that stops the pie crust from slumping and sliding down the sides of the pan during baking. 2. Grab a Kitchen Torch. "If you want a picture-perfect surface on the top of your pie—totally smooth and absolutely beautiful—you want to call in your friend, the kitchen torch," Erin says about perfecting your pumpkin pie.

The Book on Pie — Erin Jeanne McDowell Food fanatic, Wine recipes

6. Electric Hand Mixer. "I use an electric mixer to make quick work of meringues and whipped cream toppings," Erin says. "My preferred meringue style for pies is Swiss, and with an electric hand mixer you can whip the whites as they heat over a double boiler, saving on overall prep time!".

Best weekend cooking Recipes

Raspberry Pie with Eggnog Whipped Cream. Food52. Strawberries n' Cream Pie. Food52. Ginger Cherry Pie. PureWow. Deep-Dish Cherry Pie. Food52. Cherry Slab Pie. PureWow. Cherry Pie Filling. Food52. Epic Single Crust Apple Pie. Food52. Cranberry Sauce Pie. Food52

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A NEW YORK TIMES BESTSELLER Look no further than The Book on Pie for the only book on pie you'll ever want or need. Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you'll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough.

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Food52 Resident Erin Jeanne McDowell Shares Her Pie Prowess on Netflix. The 'Bake It Up a Notch' host gives us the scoop on 'The Great Big Nailed It Challenge.'. Erin Jeanne McDowell arrived in Food52's test kitchen over a decade ago to work as a food stylist, and within weeks, she became our go-to baking expert.

Erin McDowell's BlackBottom Pecan Pie — Cherry Bombe

In traditional pumpkin pie, eggs set the custard as their proteins heat and coagulate, but can become over-stretched when forgotten in a hot oven. "That's when the cracking happens," Erin said. Starches like flour or cornstarch, on the other hand, set pies much more gently, similarly to how they work in fruit pies.

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Press-In Cookie Crust. In the bowl of a stand mixer fitted with the paddle attachment (or if you don't have an electric mixer, feel free to mix in a bowl with a wooden spoon or silicone spatula), cream the butter and sugar on medium-low speed until smooth, 2 to 3 minutes. Add the egg yolk and vanilla, if using, and mix on medium speed to combine.

Food52 x Erin McDowell Pie Sweatshirt, Limited Edition on Food52

Kristen has a new pumpkin pie for you. One with a filling that sets glassy-smooth and will never crack, a dough that won't leave your counters (and sweater).

Food52 x Erin McDowell Pie Sweatshirt, Limited Edition on Food52

Erin Jeanne McDowell is a cookbook author, recipe developer, and food stylist with a specialized focus in baking. Her recipes have appeared in The New York Times, The Washington Post, Food Network, Food52, Purewow, and more. She teaches weekly baking classes on Food Network Kitchen and hosts the digital series Bake It Up a Notch for Food52.

How to make Erin Jeanne McDowell's Dutch apple pie cookies Apple Pie

It's time for part three of our four-part "Bake It Up a Notch" pie spectacular—celebrating the release of Erin's new cookbook, The Book on Pie. This #bakingt.

Erin McDowell's fruittopped Vanilla Mascarpone Cream Pie

1 recipe Rough Puff Pastry, prepared, divided evenly in half, and chilled (recipe inside The Book on Pie or Food52) 64 g / 3 large egg yolks. egg wash, as needed for finishing . 1. Make the filling: place the pumpkin puree in a medium pot. Cook over medium-low heat, stirring frequently, until it appears dryer and darker in color, 12-15 minutes. 2.

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Gently whisk in the pumpkin puree and pumpkin pie spice until incorporated. Place the par-baked crust on a parchment-lined baking sheet and pour in the custard. Bake until the filling appears set at the edges but is still jiggly in the centre about 30 minutes.