Chef Ashley Burke, Pastry Lead
Baltimore Marriott Waterfront
700 Aliceanna St.
Baltimore, MD 21202
Gooey Pumpkin Pie
- 1 box yellow cake mix
- 4 oz melted butter (1 stick)
- 1 egg
- 8 oz cream cheese
- 16 oz powdered sugar
- 4 oz butter melted
- 2 eggs
- 1 teaspoon vanilla extract
- 15 oz pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- Pre-heat oven to 325 degrees F.
- Mix crust ingredients together until they come to a ball.
- Divide the ball into 2 halves and press into 2 pie pans.
- Using a mixer or hand mixer, cream the cream cheese until soft (you may put into the microwave to make it a little softer).
- Once the cream cheese is soft, mix in the powdered sugar until nice and fluffy.
- Add melted butter into the mix and then add the eggs and vanilla extract.
- Lastly, add the pumpkin puree and the spices into the mix.
- Pour mix into the 2 pie dishes you have to the side and place in the oven at 325 degrees F for approximately 45 minutes.
- The center of the pie will look a little liquidly but it will set once it has cooled down.
- If you think it needs more time, you can put it back in for 10 more minutes.
- Serve with whipped cream or ice cream.
Angie Law, Executive Pastry Chef
Bagby Group’s Cunningham’s
1 Olympic Place
Towson, MD 21204
Brisee (pie dough)
- 7 oz unsalted butter, cold, cut into 1-inch cubes
- 1 lb all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup ice cold water
Apple Cobbler Filling
- 1 lb granny smith apples, peeled and sliced
- 4 oz granulated white sugar
- 2 oz light brown sugar
- 1 vanilla bean, split in half length-wise, seeds scraped
- 1/2 teaspoon ground cinnamon
- Juice and zest of 1 lemon
- 3 tablespoons cornstarch
Brisee (pie dough)
- In mixing bowl with a paddle attachment, cut butter into flour and salt to pea-size pieces.
- With the mixer running on low, slowly drizzle cold water until dough comes together.
- On a lightly floured surface, very lightly knead the dough and form into a round patty.
- Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
- After the dough has rested, on a floured surface, roll the dough out to 1/8-inch thickness.
- Cut the dough into 1/4-inch strips. Align half of the strips 1/4-inch apart.
- Lift every other strip half way up. Lay down a strip of dough perpendicular to the strips and replace the strips that were lifted back to the original spot.
- Now, lift up the other strips and repeat.
- Continue this pattern until you have 1 sheet of lattice. Chill the sheet and then with a very sharp knife, cut the lattice to fit your cast iron pot or baking dish. Keep cold while preparing apple filling.
- Toss sliced apples with white sugar, brown sugar, vanilla bean, cinnamon, lemon juice and zest.
- Set aside for 10-15 minutes.
- Sprinkle cornstarch evenly over the apples and using your hands, toss to coat the apples well.
- Portion into cast iron pots that have been sprayed with pan spray.
- Place the lattice circle on top.
- Brush with heavy cream, and sprinkle with sugar in the raw.
- Bake at 375 degrees F for 30-35 minutes or until hot and bubbly and the apples are tender.
- Serve warm with Honeycomb Buttermilk ice cream or another good quality ice cream.
Keisha Oduor is a professional writer and entrepreneur who resides in Baltimore, Maryland. She has a degree in Communications and French from New York University with work experience in publishing, nonprofits, healthcare administration and program management. Her work can be found on Examiner.com“