Pie Season Arrives!

Ria Beri ‘27
EE Staff Writer

Agriscience’s annual pie fundraiser is happening right now! Supporters have until October 13 to order their choice of pie and/or cookie dough. On November 13, Lyman Orchard will deliver the goodies to the Agriscience center. The members will then deliver the sweets to your home on that same day! To order, please contact an Agriscience member who is participating in the fundraiser and have them send you the link. All benefits will be used to send the Agriscience team to nationals.  

For those looking for homemade, I encourage you to try these top pie recipes. We hope you try and enjoy both of these recipes!

Apple Pecan Pie

Crust Ingredients:
2.5 cups all-purpose flour
½ tbsp granulated sugar
½ tsp sea salt
2 sticks cold, unsalted butter (cut into tiny cubes)
7 tbsp ice water

Filling Ingredients:
2 apples (cored, peeled, and diced)
½ tsp cinnamon
⅓ cup granulated sugar
1 tbsp cornstarch
3 eggs
1 cup dark corn syrup
¼ tsp salt
½ stick melted, unsalted butter
1.5 cups pecan halves

Directions:
To make the crust, combine the flour, sugar, and salt in a food processor and pulse. Then, add in the butter and pulse more. At this point, the butter should be clumpy but the mixture should still be powdery. Add the ice water and work it into the mixture with your hands. Combine the dough until it is slightly sticky.

Separate the dough into halves and separate them into disks. Cover them in plastic wrap and refrigerate.

Meanwhile, preheat the oven to 425 F. Place the diced apples in a bowl with a few tablespoons of water and microwave for 2-3 minutes. Then, make sure the apples are drained and whisk the eggs, corn syrup, most of the sugar, salt, and melted butter in a separate bowl. 

Roll the crust disks and place them in the pie tin. Mix the apples, sugar, cinnamon, and cornstarch and place them inside. Then, put the pecans on top in a single layer. Pour the butter mixture over the apples and pecans. Cover the top of the pie with the other disk and bake for 15 minutes at 425 F before reducing the temperature to 350F and baking for 40 more minutes.

Boston Cream Pie

Cake Ingredients:

• 2 eggs
• 1 cup cane sugar
• ½ whole milk 
• 5 tbsp unsalted butter
• 1 cup all-purpose power
• 1.25 tsp baking powder
• ¼ tsp kosher salt
• 2 tsp vanilla extract
• ¼ cup heavy whipping cream
• 4 ounces chopped chocolate

Pastry Cream Ingredients:

• 6 egg yolks
• ⅔ cup sugar
• ¼ cup corn starch
• 1 tbsp vanilla extract
• 2 cups whole milk
• 1 tbsp butter

Directions

For the pastry cream, heat the milk over medium heat and stop the stove once it comes to a boil. In another bowl, whisk the egg yolks and sugar together, and then add in ¼ of the milk mixture. With the remaining milk mixture, cook it again over medium-high heat for a few minutes, whisking it as it boils and thickens. Then, turn off the stove and stir in the butter. Let the mixture cool a little, and then cover the top with plastic wrap and refrigerate it. 

Preheat the oven to 350 F and prep a round 8in cake pan with baking spray and parchment paper. Combine the flour, baking powder, and salt in a bowl. Beat in the eggs and sugar until the mixture is pale and fluffy. In a cup, combine the butter and milk and microwave them until hot and melted.

Slowly beat the flour mixture into the egg mixture until just combined. Then, stir vanilla into the milk mixture and beat it into the egg mixture until fully combined. Pour the mixture into the pan and bake for about 33 minutes.

After it is baked, cut the cake in half horizontally and spread the pastry cream between the two slices- sandwich-style. Chill it for at least 2 hours. Melt the remaining cream with the corn syrup and chocolate. Make sure the mixture is smooth and cooled, and then pour it over the cake, letting it drip down the edges.