August

August

September 4, 2011

Melissa's Autumn Table


 Yesterday, The Divine Miss M and I were discussing her upcoming birthday, fall decorating and her Thanksgiving table. Something I never tire of in preparing our home to reflect the seasons! I had found the most beautiful fall dinnerware at Pottery Barn along with a wealth of inspirational ideas to celebrate the autumn season. So I believe she found the perfect china to welcome her visiting family and friends to Atlanta! Her sweet Mom and Dad will present her with the Bountiful dinnerware collection in wishing her a most beautiful and celebratory birthday!

A Maine House Mosaic


These are two of our magnificent and rustic autumn pies
 that will grace your fall table and satisfy you sweet tooth!



Autumn Pear Plum Pie
1-1/4 cups sugar
1/4 cup cornstarch
1 tsp. finely shredded lemon peel
1/2 tsp. ground cinnamon
4 cups cored and coarsely chopped pears
2 cups chopped plums
1 small quince, cored and sliced
 1 cup coarsely chopped pear
2 Tbsp. lemon juice
2 Tbsp. port (optional)
1/4 tsp. vanilla
1 egg, beaten
1 Tbsp. whipping cream


Preheat oven to 375 degrees F. Roll out pastry on a floured work surface to a circle about 12 inches in diameter. Transfer to a 9-inch pie tin or plate without stretching. (Follow package directions if using refrigerated crust.) Trim pastry even with rim of tin.
 In small bowl combine sugar, cornstarch, lemon peel, cinnamon and a pinch of salt. In a large bowl combine pears, plums, and quince. Add lemon juice, port, and vanilla. Add sugar mixture; toss to coat. Transfer to prepared pie tin.  Roll remaining pastry portion to a 12-inch circle. Place on filling, gently molding over the fruit. Trim to 1/2 inch beyond edge of pie tin. Fold top pastry under bottom pastry. Crimp edges as desired. Cut 4 small slits in top crust to allow steam to escape. Combine egg and cream; brush on pastry. Place pie on a foil-lined baking sheet. Bake 1 hour and 20 minutes, covering edge of crust with foil, if necessary, to prevent over browning. Cool on wire rack.


Autumn Cranberry Apple Pie
6 Granny Smith apples, peeled, cored and sliced
1/2 cup cranberries
2 Tbsp. lemon juice
1-1/4 cups sugar
1/4 cup all-purpose flour
1-1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/8 tsp. salt


 Preheat oven to 375 degrees F. On a floured surface, roll one pastry portion to a circle 14 inches in diameter. Transfer pastry to a 9-inch deep dish pie plate. Trim pastry even with rim of pie plate; cover and set aside. On a floured surface roll remaining pastry to a 12-inch circle; cover and set aside.
 In a large bowl combine apples, cranberries and lemon juice. In a small bowl combine sugar, flour, cinnamon, allspice and salt. Spread bottom of crust with Pastry Cream. Toss apple mixture with dry ingredients; add to pie tin. Immediately add top crust. Trim to 1/2-inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired. Cut 4 small openings, so the steam is released. Combine egg and whipping cream; brush liberally on pie. Place pie on a baking sheet.
Bake for 1 hour and 20 minutes. Cover edges of pie with foil, if necessary, to prevent over browning. Cool on wire rack.

Pastry Cream: In a small saucepan combine 1 cup milk and 1/4 cup sugar; cook over medium heat just until bubbly on edges. Meanwhile in a medium mixing bowl beat 2 egg yolks, 3 tablespoons sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt until combined. Gradually beat in 1/3 cup hot milk mixture; quickly beat in remaining milk mixture. Return to saucepan; cook and stir over medium heat until mixture is thick and comes to a boil. Remove from heat; stir in 2 tablespoons butter and 1/2 teaspoon vanilla. Transfer to bowl; cover surface with plastic wrap. Cool. Chill to store.










I think the adirondaks are waiting.....
a glass of wine in the gloaming
welcoming the autumn chill...




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