Savory and Sweet

These recipes were on wsj.com. They are by professionals and I admit that they are not the simplest recipes to follow. But once followed, they give the most heavenly results that no other pies can compare to.

Savory Pumpkin and Apple Pie

This recipe is by Spike Gjerde of Woodberry Kitchen in Baltimore

·         Heat oven to 300 degrees.

·         Halve 1 (2-pound) fairytale pumpkin (or an equal weight of hubbard squash) and remove seeds. Season generously with salt and black pepper.

·         Set on baking sheet and roast 25 minutes or until flesh collapses and browns. Remove from oven and let cool.

·         Peel and slice 4 large shallots into a medium bowl. Sprinkle with 1 tablespoon sea salt and set aside for 1 hour.

·         Stir in ½ tablespoon allspice, 1 teaspoon mace and 2 ounces maple syrup.

·         Scrape mixture into wide pan and cook over low heat until soft and deeply golden.

·         Add 6 minced sage leaves and ½ cup cider vinegar and cook until nearly dry, stirring to prevent sticking. Add 2 cups white wine and simmer 5 minutes.

·         Dice 2 Yukon Gold potatoes. 

·         Peel and dice 2 medium delicata squash. Add both to shallot mixture. Simmer 10 minutes, adding a splash of water if sticky. Stir in reserved pumpkin and 1 apple (tart varieties work best), peeled and diced. Remove from heat. Season with salt and pepper.

·         Raise oven to 400 degrees. On floured surface, roll ½ batch pie dough into a 12" round (reserve rest for later use). Line 9" pie plate with round, allowing 1" overhang at edges. Fill with pumpkin, flute edges and bake for 30-40 minutes, or until crust is golden.

Plum Crumble Pie

This dessert pie recipe is by Rachel McBride of The Blue Stove in Brooklyn, N.Y.

·          Heat oven to 350 degrees.

·         Pit and slice 2 pounds Italian plums (4 cups total). In a medium bowl, combine plums with ½ cup sugar, ¼ cup flour, ¼ teaspoon salt, zest of 1 lemon and juice of ½ lemon. Toss well and set aside.

·         Make crumble topping: In a large bowl, mix ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, ¼ teaspoon cinnamon, ¼ teaspoon freshly ground nutmeg and ¼ teaspoon salt. Add 4 tablespoons chilled unsalted butter and, using a pastry cutter or the tips of your fingers, blend butter into flour mixture until the pieces are the size of large peas. Refrigerate until ready to use.

·         On floured surface, roll ½ batch pie dough into a 12" round (reserve rest for later use). Line 9" pie plate with dough, allowing 1" overhang at edges. Crimp edges, prick bottom with the tines of a fork and sprinkle with 2 teaspoons sugar. Heap plum mixture into the pie plate, letting it mound slightly at the center. Top with crumb mixture, leaving 1" of plums exposed around the edge of pie. Bake for 1 hour, or until juices have begun to bubble and topping has browned. Serve plain or with vanilla ice cream.