Saturday, October 13, 2012

"Leaf PIE-L!"

So, I was going to make this a longer post to include two Fall dessert ideas, but I wanted to make my new friend, Kayleen, happy (she is waiting for instructions on the pie featured in this post), so expect another post tomorrow!  Before we get onto the dessert, though, first, a cute idea for the Bible story of Isaac and his two sons, Esau and Jacob (Genesis 27):

In the story, you may remember how Jacob tricked Isaac into thinking he was Esau by wearing the goat's skin on his arms and neck.  After we read the story, Maggie colored this picture that we printed from online, then, using some furry ribbon, scissors, and glue, we adhered the ribbon onto the fuzzy part on Jacob's arms and over his shoulders.
 It turned out really cute!
 Now, onto our "Leaf PIE-L!"
I made this pie for a church luncheon we have tomorrow, and I got the idea from this great book, Cupcakes, Cookies & Pie, Oh, My! by Karen Tack and Alan Richardson.  They are cake geniuses!
The recipe is called "LEAF PIE-L" and it goes like this (with just a few changes that I made)...

For the pie, you will need:
1 box Pillsbury refrigerated pie dough (14.1 ounces)
All-purpose flour
1 15-ounce can pumpkin puree
1/2 cup plus 1 teaspoon granulated sugar
1/2 cup packed light brown sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 12-ounce can evaporated milk
2 large eggs
2 large egg whites
2 teaspoons red decorating sugar
1 6-inch plain bread stick
Cinnamon sugar
Red, yellow, and green food coloring
1 red Fruit Roll-Up

To start, "adjust the oven rack to the lower third of the oven."  Preheat the oven to 425 degrees.  Roll out 1 roll of the pie dough on a lightly floured surface and using a rolling pin, roll to a roughly 11-inch circle.  "Transfer the pie dough to a 9-inch pie plate.  Fold the excess pie dough under at the rim to make a clean edge.  Crimp the edge.  Place the pie shell in the refrigerator until you are ready to fill and bake."
 Next, "combine the pumpkin puree, 1/2 cup of the granulated sugar, the brown sugar, pumpkin pie spice, salt, evaporated milk, and whole eggs.  Beat with a whisk until well combined and smooth.  Remove the pie shell from the refrigerator and fill with the pumpkin mixture.  Bake for 15 minutes."  After the 15 minutes have expired, reduce the oven temperature to 350 degrees.  "Continue baking until the center is just set, 40 to 50 minutes longer.  Transfer the pie to a wire rack to cool."  (This was my first pumpkin pie ever, so I was tickled with how perfect it looked coming out!  Be mindful that if you have your own pumpkin pie recipe that you like, use it and just follow the decorating instructions in this post!)
While your pie cools, you can work on your decorations.  First, increase the oven temperature to 400 degrees.  Line two cookie sheets with parchment paper.  "Beat the egg whites until well blended.  Roll out 1 roll of the refrigerated pie dough on a lightly floured work surface to an 11-inch circle."  Next, cut the dough into 1/2-by-6-inch strips.  (Mine were actually a little too wide, closer to 3/4 of an inch, so try to cut yours a bit thinner.)  On a cookie sheet, arrange your strips "into the shape of the rake head, overlapping the top of the strips of dough and leaving 1/4 inch between the strips at the bottom.  Lean the bottom 1/2 inch of the strips on one edge of the cookie sheet to create the curved tines (see photo)."
"Sprinkle the dough with 1 teaspoon of the remaining granulated sugar."  Brush another, thinner strip of dough "with some of the beaten egg white and sprinkle with the red decorator sugar.  Place the red strip of dough crosswise over the other dough strips, trimming any excess."  (See below.)
 "Brush the bread stick with the beaten egg whites."  Then, sprinkle cinnamon sugar over the bread stick until well coated.  "Press one end of the bread stick on top of the small end of dough strips for the handle of the rake."
"For the leaves, divide the remaining beaten egg whites among 4 small bowls.  Tint each bowl a different bright color -- red, green, yellow, and orange (using red and yellow) -- with the food coloring."  With your remaining dough, use leaf-shaped cookie cutters to cut out leaf shapes.  Keep combining your dough and roll out again and again with your rolling pin until you have cut out as many leaves as you can with the remainder of that second roll of dough.  Transfer your leaves onto your cookie sheets so that they are about 1 inch apart.
 Brush your leaves with your egg washes, being sure to clean your pastry brush before dipping into a new color.  "Use a toothpick to lightly score the veins in the leaves."  It is also a good idea to "place some of the dough leaves against the rim of the cookie sheet to give them shape."  Bake your rake and leaves until just golden around the edges, about 8 to 10 minutes.  
 Transfer to a wire rack and cool completely.
 Once your rake is cool, cut your Fruit Roll-up into strips and carefully wrap it around the bread stick where it connects to the dough strips.  Arrange your leaves and rake on top of your pie and serve!  
I also made this little tag on my computer to place in front of it at the luncheon.
Be sure to "rake" in that Fall flavor!  :)
Check us out again tomorrow when we show off our edible pumpkin patch!  See you then!

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