LINKDING

ingredients: 2 1/2 cups (500 g) sugar 1 cup water 9 large egg yolks 1 large egg 2 1/2 cups (240 g) ground almond flour or meal 1/2 tsp. table salt Make pie crust. Press into a 1"-thick disk. Wrap tightly in plastic and chill at least 1 hour. Roll out chilled disk of dough on a lightly floured surface to ¼" thick. Carefully transfer to pie dish. Lift up edges and allow dough to slump down into dish. Gently press into edges of dish if needed. Trim overhang so dough is flush with edges of pan. Freeze crust at least 1 hour and up to 1 week. Heat 2 1/2 cups (500 g) sugar and 1 cup water in a medium saucepan over medium, whisking occasionally, until sugar is dissolved, about 5 minutes. Transfer syrup to a small bowl and let cool. Meanwhile, place a rack in middle of oven; preheat to 375°. Remove crust from freezer and prick bottom in several places with a fork. Line with parchment paper or foil, leaving overhang; fill with pie weights or dried beans. Bake until set and edges are barely golden, 13–17 minutes. Remove crust from oven and, using overhang, lift out parchment paper and pie weights. Whisk 9 large egg yolks and 1 large egg in a large bowl to combine. Add cooled syrup and whisk to combine. Add 2 1/2 cups (240 g) ground almond flour or meal and 1/2 table salt and whisk again to combine. Transfer mixture to a blender or food processor and blend on high until very smooth and airy, about 1 minute. Pour filling into crust. Reduce oven temperature to 350° and bake pie 40 minutes. Reduce oven temperature to 300° and continue to bake pie until crust is deeply browned and top of filling is dark brown and set around the edges (a little jiggle in the centre is okay), about 50 minutes. Let cool before slicing. Pie can be baked 1 day ahead. Cover and chill. ➤ Note: This pie is incredibly delicious, but definitely too much filling for a regular depth pie dish; cut back accordingly, or build up decorative crust sufficiently to hold it all in.

1/2 cup butter 1 cup flour salt cold water this is sufficient for a pie shell; double it if you need a top as well. rest well in the fridge after it comes together, like at LEAST half an hour and preferably closer to 2 hours, before you try to roll it out. don't forget the salt!

For the Dough: 1 ½ cups/190 grams all-purpose flour 2 tablespoons granulated sugar Kosher salt and black pepper ½ cup/115 grams unsalted butter (1 stick), cut into 1/2-inch cubes 1 ⅓ cups/4 ounces grated Gruyère ¼ cup ice water For the Onions and Assembly: ¼ cup/55 grams unsalted butter (1/2 stick) 4 large sweet onions, peeled and sliced into 1/2-inch rings 4 fresh thyme sprigs, plus more fresh thyme leaves for serving Kosher salt and black pepper 1 cup beef broth (or vegetable broth) ¼ cup dry sherry Preparation Prepare the dough: In a large bowl, whisk together flour, sugar, 1 1/2 teaspoons kosher salt and 1 1/2 teaspoons black pepper. Add butter and 1 cup grated Gruyère to the flour mixture and toss to coat. Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces. Drizzle in the ice water and stir to make a shaggy dough. Dump the dough onto a large sheet of plastic wrap and knead a few times to combine. Wrap in plastic and refrigerate for at least 4 hours. Prepare the onions: In a large skillet, melt the butter over medium-high heat. Add onions and thyme sprigs, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 20 to 25 minutes. Reduce the heat to medium, add broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy, 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes. Heat the oven to 375 degrees. Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1- to 2-inch border. Fold the edges in, over the onions, transfer to a baking sheet and bake until the dough is golden brown and some of the onions have browned on the edges, 40 to 50 minutes, rotating the galette halfway into the baking process. Remove galette from the oven and sprinkle remaining 1/3 cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing. Top with remaining thyme leaves, for garnish.

1 lb veal 3 lb pork 4 lb beef 5 cups water 3 bay leaves salt pepper Blend and add to the meat: 3 onions 3 garlic cloves 4 cooked potates 1 cup water 1 tsp mustard powder 1 1/2 tsp cinnamon 1 tsp cloves Boil all the above for 35 minutes, then add about 1 1/2 cups quick cooking oats. Cool. Bake at 425 for 40 min. Makes 9 pies.

3/4 cup buttermilk 3 eggs 1/2 cup sugar 1/2 tsp lemon zest 2 Tbsp lemon juice 2 Tbsp flour 1/2 tsp vanilla Put all ingredients in blender and blend till smooth. Pour into pie shell and bake at 350F for 35 minutes. Let cool.

2 Cups of All Purpose Gluten Free Flour 1 Cup Butter 1 Egg Water (amount depending on consistency – add a little at a time – not too wet, not too dry.) 1/2 Teaspoon Salt (or season to taste) 2 Teaspoon Sugar (you can omit or sweeten additionally to taste) Extra GF Flour or Tapioca Starch for Dusting Instructions Mix together the gluten free flour along with optional salt & sugar. Blend in butter and mix until crumbly. Add in egg and mix until well incorporated – mixture will still be crumbly. Add water by stirring in a very little bit at a time until dough holds together for rolling – better a little moist than too dry. Don't worry about overworking, there's no gluten to develop. Cut mixture in half and roll into 2 balls (one each for crust and topping). Shape dough balls into disc with floured hands and roll crust out to slightly larger than your pie tin. Crimp edges of crust to make a decorative edge… or top with an additional crust layer after adding your pie filling. Pierce bottom slightly with fork (and slit top layer with knife to vent). Fill with your favorite recipe and bake.

2 large eggs plus the yolk of a third egg 1/2 cup packed dark brown sugar 1/3 cup white sugar 1/2 teaspoon salt 2 teaspoons cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/8 teaspoon ground cardamom 1/2 teaspoon lemon zest 2 cups pumpkin purée 1 1/2 cups heavy cream/evaporated milk/coconut cream 1 good crust 1 Preheat your oven to 425°F. 2 Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest. 3 Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed. 4 Pour the filling into an uncooked chilled or frozen pie shell. Bake at a high temperature of 425°F for 15 minutes. Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more. The pie is done when a knife tip inserted in the center comes out wet but relatively clean. The center should be just barely jiggly. 5 Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.

Crust 1/2 cup (100 grams) granulated sugar 1/2 teaspoon coarse or kosher salt 2 1/3 cups (300 grams) flour 14 tablespoons (200 grams) butter, diced, no need to soften 1 large egg 1 teaspoon (5 ml) vanilla extract 2 tablespoons (30 ml) cold water Filling and finish 3 1/3 pounds (1500 grams or about 5 large apples) peeled, cored and sliced 1 tablespoon (15 ml) lemon juice 2 teaspoons ground cinnamon 1/2 cup (100 grams) granulated sugar About 1/2 cup (70 grams) raisins 4 tablespoons plain breadcrumbs (I used panko) 1 large egg, beaten, to finish Make your dough: In the bottom of a large bowl, combine the flour, sugar and salt. Add the diced butter and using a pastry blender or your fingertips, work the butter into the flour until the mixture looks like coarse cornmeal, with the largest pieces the size of small peas. Add the egg, vanilla, and water, and if using a pastry blender, use that to work them into the butter-flour mixture, or if not, use a fork to work it in. Reach hands into bowl and lightly knead the mixture together into a single mass. Transfer to a piece of parchment or waxed paper or plastic wrap, and wrap it tightly. Chill in fridge until firm, at least 60 minutes. At some point during this hour, make the filling: Combine apples, lemon, cinnamon, sugar and raisins in a large bowl and toss to combine. Assemble crust: Coat a 9- to 9 1/2-inch (24 cm) diameter springform pan lightly with butter or nonstick cooking spray. Remove chilled dough from fridge and cut it roughly into thirds. On a well-floured counter, roll the first third to a circle the diameter your pan and fit it into the bottom. Roll out the second third of the dough and cut it into strips the height of your springform pan (usually 3 inches). Patch them up the inner sides of the springform. Use your fingertips to press and seal the sides and base together. If any holes form or there are spots you’re worried aren’t sealed well, patch in another pinch of dough. Heat your oven: To 350°F (175°C). Assemble pie: Sprinkle the bottom of the pie crust with breadcrumbs, to deal with juiciness. (alternative: mix 1 tbsp custard powder into filling.) Pour the apple-raisin mixture on top. Roll the last third of the dough into a large round and cut into thin strips. (Mine were about 1/2-inch wide.) Space them in a lattice pattern over the filling, either by arranging half in one direction and the second half in the other direction on top, or by getting cute and weaving them together. (Here is an ancient set of directions from me.) Trim the overhang so that the latticed top meets the walls of the crust, and press/pinch them together to seal it. Brush beaten egg over top crust. Bake: For 60 to 70 minutes, until you can see filling bubbling slightly up between the latticed strips (use this to determine doneness, and the baking time as just an estimate), and crust is a deep golden brown. Let cool in springform on rack for 45 minutes or so before running a knife around the outside of the crust to ensure it isn’t sticking to the pan in any place, and opening the ring to serve it with an abundance of softly whipped, barely sweetened cream.

4 cups frozen chopped strawberries (7ish cups homefrozen, defrosted and drained) 1/2 cup granulated sugar 3 Tbsp cornstarch 1 Tbsp fresh lemon juice pinch of salt heaping 1/4 tsp nutmeg 2 tsp freshly grated ginger Defrost the strawberries, drain them, and drink the juice. Toss together strawberries, sugar, cornstarch, lemon juice, salt, nutmeg, and ginger. Toss until all ingredients are well coated. Preheat oven to 425 degrees F. Allow mixture to rest in the fridge while you roll out the pie crusts. Place pie on baking pan to catch drips and place in the oven. Bake at 425 degrees F for 10 minutes. Reduce oven temperature to 350 degrees F and bake for 35 minutes or until crust is a gorgeous golden brown, and the juices are bubbling from the pie. Remove from the oven and allow pie to cool to room temperature before slicing. ➤ Decently good, b-i-l and aunt j liked it a lot

2/3 cup sugar 1/4 cup cornstarch 1/4 tsp salt 3 egg yolks 1/2 cup canned coconut milk 1 1/2 cup warmed canned coconut milk 4.5 oz. semisweet baking chocolate 1/2 cup shredded coconut 1 Tbsp butter 1 tsp vanilla Make a pie shell in your usual manner and pre-bake it. In a medium saucepan sift sugar, starch, and salt. Add egg yolks and 1/2 cup coconut milk. Begin heating on low heat. Microwave 1 1/2 cups coconut milk for 1-2 minutes, then add. Add chocolate and shredded coconut. Stir and continue to cook on medium heat until pudding consistency. Don't overcook or pie will be too thick in texture. Remove from heat as soon as it begins to come close to pudding consistency. Add butter and vanilla extract and stir until butter is melted. Fill the pre-cooked pie shell. Cool in the fridge at least several hours. Sprinkle with shredded chocolate and toasted coconut ➤ Absolutely delicious! Mara made, inspired by https://busycreatingmemories.com/chocolate-coconut-cream-pie-recipe/Filling

to try for pie crusts: 2:1 flour:butter ratio, to make the dough handle a little better, instead of the higher butter quantity I usually do

2 cups sugar 4 large eggs 1⁄4 cup butter, melted 1⁄4 cup milk 1 tablespoon grated lemon rind 1⁄4 cup fresh lemon juice 1 tablespoon all-purpose flour 1 tablespoon cornmeal 1⁄4 teaspoon salt Whisk together all ingredients. Use filling immediately. Pour filling into 9-inch unbaked pieshell and bake at 350 degrees F for 50 minutes or until firm. Cool completely on a wire rack. ➤ Delicious, but intensely sweet

I forgot to put the sugar in when I made it and it was a bit on the tart side but good. I think it would also be good with the sugar as called for and I'll try that next time. Ingredients: Crust for top and bottom 1 can unsweetened crushed pineapple 3 bags home-frozen strawberries, mostly drained (worked out to around 3 cups berries I think???) 3 tablespoons cornstarch 1/2 cup, plus 2 and 1/2 tablespoons juice from pineapple 1/4 cup, plus 2 tablespoons sugar 1 tablespoon lemon juice 1/8 teaspoon salt Directions: Preheat the oven to 400 degrees. Unroll pie dough onto the bottom of a greased pie dish and set in fridge until filling is done. Drain the pineapple, reserving juice. In a bowl, whisk together 2 1/2 tablespoons of reserved juice and cornstarch until thoroughly combined. Add remaining half cup of juice, sugar, lemon juice, and salt, and whisk until combined. Add to the pineapple and strawberries. Mixture will be pretty liquidy. I accidentally used extra pineapple juice so I added a bit extra cornstarch and the texture was fine. Add fruit mixture to pie shell. Add top crust and seal edges. Cut slits near center of pie. Bake 40-45 min. Cool pie on a rack for at least two hours.

3 large eggs 1/2 cup (100 grams) granulated sugar 1/3 cup (65 grams) light brown sugar 1 (15-ounce) can pure pumpkin puree or 2 cups (440 grams) fresh pumpkin puree 3/4 cup (175 ml) heavy whipping cream or high-fat coconut milk 1 teaspoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon salt Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves and the salt. Stir until well blended. Heat oven to 425 degrees F. Transfer pie shell to a baking sheet. Pour pumpkin filling into the pie shell. Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Cool on a wire rack for 2 hours or until room temperature.

Best to prepare the night before, as there are a bunch of steps involving letting things rest. Make your pie crust first! mix dough, chill an hour, roll out and put in pie plate, chill another half hour, blind bake (20 min with pie weights or beans, then another 15ish min without, to finish baking the bottom), then let cool. Don't start making the mousse until the crust is nearly cool, because if you let the mousse sit around it doesn't spread as nicely into the pie. The filling: 8 ounces (200 grams) semisweet chocolate, finely chopped 1 teaspoon vanilla extract Pinch of salt 2 cups chilled whipping cream 3 Tbsp white sugar chop chocolate in food processor, combine chocolate, vanilla, salt, and 2/3 cup cream in a pot and heat on stove till hot and melty. Cool to room temperature, stirring occasionally. Beat remaining cream with sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. ➤ Turns out super delicious, and very rich-tasting! But note that this is a fairly pricey pie as ingredients go, between all the chocolate and cream.

2 cups raisins 2 cups water 1/2 cup brown sugar 1/2 tbsp cinnamon 3 tbsp flour 1 tbsp lemon zest 3 tbsp lemon juice 1/4 tsp salt boil raisins and water till raisins are plumpish. mix sugar, flour, cinnamon, salt and add. stir. cook on low till thick. add lemon rind, lemon juice. cool. stir. put in pastry, put on top pastry, bake at 425 for 40ish min till browned. ➤ I did not expect this to turn out as good as it did!

Crust: 2 c flour 1.5 c butter pinch salt cold water to correct texture Filling: 7-8 small apples or 6-7 larger ones (approx. 6 cups chopped) Cinnamon and nutmeg and ginger to yr pref (3/4 tsp each for the last two, 1 tsp cinnamon) 5/8ths c sugar 1/4 c flour (to keep pie from being super juicy) Glaze: egg yolk, sugar 375F / 40-50 min I make with granny smith apples, and it's worth peeling them.

Caramel: 1/4 cup heavy cream 1/2 cup white granulated sugar 3 tablespoons unsalted butter, cold and cubed Pinch salt Filling: 1/2 lemon 6 to 7 (about 3 pounds) firm bosc pears, peeled, cored and cut into 1/4-inch slices 1/4 cup white granulated sugar 1/4 cup light brown sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cardamom 1/4 teaspoon salt 1 teaspoon pure vanilla extract Heat the heavy cream until warm. Set aside. In a heavy-bottomed medium, placed over moderately high heat, pour in the sugar. Cook until the sugar begins to melt and turn a light golden brown around the edges. Using a silicon spatula, begin to stir until the sugar melts completely and turns a lightly golden brown. Cook for an additional 30 seconds or so until the sugar turns a golden brown color. Immediately take the pan off the heat and stir in the butter. Once the butter has melted, pour in the warm heavy cream. The mixture will bubble up, not to worry - this is normal, just keep stirring until smooth. If the mixture seizes, place the caramel over very low heat and keep stirring until it becomes smooth. Set aside. Preheat the oven to 425 degrees F. In a large bowl, juice the 1/2 lemon and toss with the pear slices and white sugar; allow to sit and macerate, about 15 minutes. To the bowl, add the light brown sugar, all-purpose flour, cinnamon, ginger, cardamom, salt and vanilla extract; toss until the pears are evenly coated. Remove the pie crust from the freezer (it should've been in there now for about 30 minutes and your oven should be nice and hot). Fill the pie crust with the pear mixture, pressing them down so the mixture is tightly packed. Pour the caramel over the pear mixture. Note: If the caramel has stiffened a bit, you can warm it up in the microwave for 30 seconds or so; you just want it pourable--it'll thin out in the oven. Transfer to the oven for 20-25 minutes. Bring the heat down to 325 degrees F and bake for an additional 25 minutes until the pears are tender when poked with a knife and caramel has bubbled up. Remove and allow to cool for 2 to 3 hours. ➤ Turned out very well. I made it with a lattice-top instead of the oat crumble.

my version of the cherry filling: 4 cups frozen sour cherries, with some of the liquid drained off once melted ½ cup white sugar 4-6 tablespoons of all-purpose flour ½ cup of good quality shredded dark chocolate, chopped in a food processor Mix the cherries, chopped chocolate, flour and sugar. Gently toss until the cherries are well coated. Fill the crust with the cherry mixture. cover with second half of crust, cut three vents, brush with egg wash. Bake for 25 minutes at 400F in the middle of your oven. Lower the heat to 350F and bake for 25 more minutes. ➤ Super delicious - good strong flavour, and not overly sweet!

<blockquote>It's cold and snowy, therefore it's hot pastry and spiced moch--^h^h^h bubbly pie and klah time. Pies: 1/2 cup blackberries (frozen are ok) pat butter 1 tsp vanilla extract zest of half a lemon cornstarch or gum sugar (optional) Fry blackberries in butter until they soften and release juice. Add vanilla extract and lemon zest and simmer gently, then add cornstarch or gum very gradually until the mixture thickens. Sweeten to taste, then remove from heat and reserve. 1 cup almond flour 1 T coconut flour 1 small egg 1 T butter 1/2 tsp vanilla 1/2 tsp cinnamon pinch salt Combine flours, cinnamon, salt. Mix in egg and vanilla, then cut butter in with a fork until the pastry comes together. Carefully roll balls of the pastry onto a silicone sheet or greased parchment paper, forming thin rounds about palm-size. You should get about five. Place a spoonful of blackberry filling in the middle of the crust, then fold over and seal well. Bake in a preheated 350-degree oven for about 15-20 minutes, or until the pies are golden brown at the edges and the berry juice has bubbled through the crust. Eat while still hot. </blockquote> ➤ the recipe for bubbly-pie contains no wheat. ALSO IT LOOKS DELICIOUS. (also ahhhhhh Pern nostalgia)

Ingredients: 4 egg yolks, beaten 2 (14 ounce) can sweetened condensed milk 1 cup key lime juice 1 extra-large (10 inch) graham cracker crust. Directions Preheat oven to 375 degrees F (190 degrees C). Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into graham cracker shell. Bake in preheated oven for 15 minutes. Allow to cool for about ten minutes, then store in fridge. Warning: This pie is VERY tart (even with the two cans of condensed milk). That's how it should be

According to Misspamela, works without the crust too (although slightly messier), and tasty with slightly-sweetened blackberries Dana's Lemon Cake Pie Ingredients 1 9-inch deep dish pie crusts, no need to prebake 1 1/2 cups sugar 2 tablespoons butter, melted 1/3 cup all-purpose flour 1/4 teaspoon salt 1/2 teaspoon (or more) lemon zest 6 tablespoons fresh lemon juice 3 eggs, separated 1 1/4 cups milk Directions Put rack on lowest position in oven. Preheat oven to 375. In a medium bowl, stir together melted butter and sugar. Stir in flour, salt, lemon peel and lemon juice. In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture. In another medium sized bowl, beat egg whites with an electric mixer until they hold distinct but moist peaks. Gently fold egg whites into lemon mixture. (Don't mix it too much.). Pour filling into pie crust. I always end up with more filling than will fit in the pie crust so I put it in a couple ceramic ramekins and cook it along with the pie. Bake on the lowest rack of the oven until the top is browned and the center jiggles only slightly when pan is gently shaken (45-55 minutes). If the crust begins to brown excessively, drape it with foil. Let cool before serving. But it's good warm too!