Fall goodies,…


I thought it might be fun to post a couple of simple recipes we’ve enjoyed here at Chez Shaw as this glorious Fall continues to unfold!  One of my favorite things about cooking is finding new treatments for ingredients that we’ve treated traditionally for SO long!  Growing up in the Adirondacks, pumpkin was solely the stuff of pies, pies that my Grandma Shaw baked to the delight of the entire town of Lake George!  Grandma was a Pie Goddess, and used to make a regular sized pie for dinner and a “snitching pie” for us kids.  What’s a “snitching pie” you ask?  Easy,…a small, kid sized pie that would magically appear in the window of the laundry for “cooling”, a window just high enough that 10 year old boys needed to get on one another’s shoulders to reach said pie.  Once absconded with, the pie would be wolfed down quickly while cries of “Pie thieves!!! Pie thieves!!!  Call the police!!!” would echo through the pines amidst the chuckles from Grandpa who found our foray into the world of crime pretty damned amusing.  This would happen at least twice a week through the fall to the utter delight of all participants!

So what we’re going to do here today is pretty simple, I’m going to serve up two recipes, one traditional and one not so traditional so you can savor a taste of our kind of Fall wherever you may be.  As good as her pumpkin pie was, her “piesta resistance” was Grandma Shaw’s Apple Pie so we’ll include that one here along with a whole new way to treat pumpkins!


Pumpkin Chipotle Soup

This is a wonderful, quick soup that works as a main dish with a compliment of cornbread, or as a great accent dish with your Mexican favorites! Even my kids gobble this one down!

2 tablespoons butter
2 tablespoons all-purpose flour
4 cups vegetable stock
1 can of pumpkin 29 ounces
2 canned chipotle peppers
1 1/2 cups half-and-half cream
2 tablespoons sofrito
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon paprika
Garnish: shredded Monterey Jack cheese and fresh chopped cilantro
  1. Cut flour into butter with a fork and cook over medium heat until light brown and bubbly
  2. Add vegetable stock and whisk until smooth and slightly thickened
  3. Whisk in pumpkin until smooth
  4. Fine chop the chipotle peppers and stir in
  5. Add remaining ingredients and cook over medium heat for 8 minutes
  6. Garnish and serve
  7. Note: Holds well in low crock pot!


Grandma Shaw’s Apple Pie

A sure fire favorite, first time, every time.

6 Granny Smith apples, peeled, cored, and cut into 1/2 ” thick slices

1/3 cup all purpose flour

1 cup light brown sugar

1 cup white sugar

2 TBS cinnamon

2 TBS nutmeg

1 TSP ground cloves

1 shot Canadian whiskey

1 TSP vanilla extract

Pie crust:

2 cups all purpose flour plus a titch for dusting the work surface

3 TBS sugar

1/4 TSP kosher salt

1/2 lb. (two sticks) of cold butter cut into cubes

1 large egg yolk

3 or 4 TBS cold milk

Stir flour, sugar and salt together in a large bowl

Add butter and cut mixture together with two knives until crumbly “corn meal” consistency is achieved

Whisk milk and egg yolk together and mix with flour mixture until a ball of dough is formed, add 1TSP more milk if necessary

Place in refrigerator for 1 Hr. then divide in two and roll out 2 pie crusts

Preheat oven to 425 degrees

1. Combine all dry ingredients in a paper bag

2. Mix apples and dry ingredients in paper bag

3. Arrange apple slices in bottom pie crust and pour remaining dry ingredients over the apples

4. Mix whiskey and vanilla extract and drizzle over apple mixture

5. Crimp top crust in place and cut vent slices for steam to escape

Place a 2″ tin foil guard over the edge of the pie crust and bake for 40 to 50 minutes, remove foil guard for the last ten minutes. Serve warm with a slice of sharp cheddar cheese, preferably from Oscar’s Smokehouse in Warrensburg NY.  (Although a fire closed Oscar’s they’re rebuilding even as you read this!)

Get eatin’!

About adkchrisshaw

Adirondack singer, songwriter, and storyteller
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