FALL | THE APPLE AFTERNOON
The house smells like apple pie.
A buttery crust, a little cinnamon, and a reason to put the kettle on. Our Sugar White ceramic find gives three autumn pies a pretty place at the table. Save a slice for whoever stays a little longer.
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Inspiration imagery, not a photographed result of the recipes below.
OUR SUGAR WHITE FIND
Emile Henry Modern Classics Deep Pie Dish
A pale ceramic dish with a ruffled edge, chosen for the pleasure of bringing the pie straight from the kitchen to the table.
Selected color: Sugar White
Shop our Sugar White find on AmazonCheck the current offer and delivery on Amazon. Opens a new tab.The selected find is the pie dish. Food, ingredients, tableware and other objects in the inspiration photograph are styling props.
The selected listing supports oven use up to 500F and dishwasher cleaning. Fit the pastry to your actual dish, leave the recipe's filling headroom and bake any extra filling separately. Follow the manufacturer's care guidance.
THE BNH REVIEW
For the baker who brings pie to the table.
We chose the Sugar White Emile Henry Modern Classics Deep Pie Dish for its quiet finish and ruffled edge. It lets a cinnamon apple pie feel like part of the table, without needing another serving dish. The appeal is the look and feel of glazed ceramic, and the pleasure of using something lovely on an ordinary afternoon.
Who we picked it for
The baker who enjoys making dessert part of the gathering. The host who likes a pretty dish without saving it only for holidays. The person choosing a considered gift for someone who already loves baking pies.
A few things to know
Ceramic has more heft than a thin metal pan, and you cannot see the underside of the crust as you can through glass. Fit pastry to the actual dish and keep the stated filling headroom. We have not confirmed this model's inner dimensions or capacity; bake any extra filling separately in an oven-safe ramekin. Follow the maker's care guidance and judge each pie by its doneness cues.
This is a research-based editorial review using Emile Henry manufacturer information and the matching Amazon listing. We have not personally tested this pie dish.
THREE LITTLE REASONS TO STAY
Good things come out of the oven
A pie on the counter makes an ordinary afternoon feel like company is coming. Start with cinnamon-scented apples, choose a smooth maple pumpkin filling, or tuck pears and apples under a buttery oat crumble. Each one gives the season a place at the table.
Three full recipes for an autumn afternoon, with filling and doneness cues to help you bake by what you see. Fit the pastry to your dish and leave the stated headroom.
A little room at the rim.
Fit the pastry to the dish you have, without stretching it. Keep fruit filling below the pastry edge with only a modest mound in the center; leave at least 1/4 inch below the top of the crimp for pumpkin custard. If there is more filling than your shell comfortably holds, bake the extra separately in an oven-safe ramekin. The inner dimensions and capacity of our selected Sugar White dish have not been confirmed, so these recipes do not promise a measured fit.
US cup means a US customary cup. Spoon flour into the cup and level it. Metric liquid amounts are rounded to practical kitchen measures. Oven temperatures are for a conventional oven.
Cinnamon Apple Pie
Cinnamon, brown sugar, and a buttery crust are all the apples need here. Cooking the filling briefly before it goes into the dish helps the slices settle together, so you get a generous pie without a big empty space under the lid.
- Hands on
- About 1 hour
- Chill
- 1 hour 20 minutes
- Cook
- 10-15 minutes on the stove; 70-90 minutes in the oven
- Cool
- 30-45 minutes for the filling; at least 3 hours for the pie
- Total
- About 6-6 1/2 hours, including chilling and cooling; some steps overlap
Equipment: Emile Henry Modern Classics Deep Pie Dish in Sugar White, model 236121, nominal 9-inch designation, large wide skillet, rolling pin, rimmed baking sheet, pastry brush
What you'll need
For the double crust
- 3 cups (360 g) all-purpose flour, plus a little for rolling
- 1 tablespoon (13 g) granulated sugar
- 1 teaspoon (6 g) fine salt
- 1 cup (2 sticks; 226 g) cold unsalted butter, cut into small cubes
- 8-10 tablespoons (120-150 mL) ice water
For the apple filling
- 2 1/4 pounds (1,020 g) apples, weighed after peeling and coring, sliced 1/4 inch thick; use a mix of firm baking apples such as Granny Smith and Honeycrisp
- 1/3 cup (67 g) granulated sugar
- 1/3 cup (71 g) packed light brown sugar
- 1 tablespoon (15 mL) lemon juice
- 1 1/2 teaspoons (4 g) ground cinnamon
- 1/4 teaspoon (0.5 g) ground nutmeg
- 1/4 teaspoon (1.5 g) fine salt
- 2 tablespoons (28 g) unsalted butter
- 2 tablespoons (16 g) cornstarch
- 2 tablespoons (30 mL) cool water
For the top
- 1 large egg (about 50 g without the shell)
- 1 tablespoon (15 mL) water
- 2 teaspoons (8 g) granulated sugar
Let's make it
Make the dough first so it has time to rest. Stir the flour, sugar, and salt together in a large bowl. Work in the cold butter with a pastry cutter or your fingertips, stopping when you have a mix of small flakes and pea-size pieces. Toss in 8 tablespoons (120 mL) ice water, then add the rest a tablespoon at a time only if needed. The dough should hold together when squeezed, without feeling wet. Divide it into two disks, making one slightly larger for the bottom, wrap, and refrigerate for at least 1 hour.
While the dough chills, toss the sliced apples with both sugars, lemon juice, cinnamon, nutmeg, and salt. Melt the filling butter in a large wide skillet over medium heat. Add the apples and their juices and cook, stirring gently, for 8-12 minutes, until the slices bend a little but still hold their shape. Stir the cornstarch and 2 tablespoons (30 mL) cool water together, add to the pan, and let the juices bubble for 1-2 minutes, until glossy and thick enough to coat the fruit. Spread the filling in a shallow bowl and let it cool completely, about 30-45 minutes.
On a lightly floured counter, roll the larger disk into a circle about 14 inches across and 1/8 inch thick. Ease it into the pie dish without stretching it, leaving about 1 inch of dough beyond the edge. Roll the second disk into a circle about 12-13 inches across. Refrigerate the lined dish and the top crust for 20 minutes while the oven heats to 425 F (220 C), with a rack in the lower third.
Spoon the cooled apples into the bottom crust, spreading the filling evenly around the sides with only a modest mound in the center. Keep the filling below the edge where the two crusts will meet. Lay on the top crust, trim the overhang to about 3/4 inch, fold the two edges together, and crimp. Cut 5 slits in the top so steam can escape. Beat the egg with 1 tablespoon (15 mL) water, brush a thin layer over the pastry, and scatter on the finishing sugar.
Set the dish on a room-temperature rimmed baking sheet. Bake for 20 minutes, then lower the oven to 375 F (190 C) and bake for 50-70 minutes more. Cover the edge loosely with foil if it browns too quickly. The pie is ready when the crust is a deep golden brown, thick juices are bubbling through the center vents, and a thin knife slipped through a vent meets tender apples. Let those center juices bubble for several minutes before you take it out.
Cool the pie on a rack for at least 3 hours before slicing, so the filling has time to settle. It will still taste like autumn even if the first slice is not perfectly tidy.
For 2 1/4 pounds of prepared apples, start with roughly 3-3 1/4 pounds (1.36-1.47 kg) of whole fruit; the amount lost to peeling and coring varies.
Serve with vanilla ice cream if you like. Once cool, cover and refrigerate leftovers for up to 4 days; the crust is best on the first two days.
Original editorial recipe. King Arthur Baking's apple-pie guidance informed the bubbling-juice doneness cue. Exact inner dimensions and capacity have not been confirmed for the selected Sugar White dish; actual headroom remains the filling guide. The dough, seasoning, quantities, and written method were authored for this package.
Maple Pumpkin Pie
Pure maple syrup brings a gentle caramel note to this smooth pumpkin filling. A little cream and warm spice make it a pie you can bake the day before and bring to the table without a rush.
- Hands on
- 35 minutes
- Chill
- 1 hour for dough; 30 minutes for the shaped shell; at least 3 hours for the finished pie
- Bake
- 35-45 minutes for the shell; 50-65 minutes for the filled pie
- Cool
- 10 minutes for the shell; 1 1/2 hours for the finished pie
- Total
- About 8-8 1/2 hours, including chilling and cooling; easy to make the day before
Equipment: Emile Henry Modern Classics Deep Pie Dish in Sugar White, model 236121, nominal 9-inch designation, rolling pin, parchment, pie weights or dried beans, rimmed baking sheet; an instant-read thermometer is useful
What you'll need
For the single crust
- 1 3/4 cups (210 g) all-purpose flour, plus a little for rolling
- 1 tablespoon (13 g) granulated sugar
- 1/2 teaspoon (3 g) fine salt
- 10 tablespoons (142 g) cold unsalted butter, cut into small cubes
- 4-5 tablespoons (60-75 mL) ice water
For the pumpkin filling
- 1 can (15 ounces; 425 g) pure pumpkin puree, not sweetened pie filling
- 1/2 cup (120 mL; about 156 g) pure maple syrup
- 2 large eggs (about 100 g without shells)
- 3/4 cup (180 mL) heavy cream
- 1 teaspoon (5 mL) vanilla extract
- 1 1/2 teaspoons (4 g) ground cinnamon
- 1/2 teaspoon (1 g) ground ginger
- 1/4 teaspoon (0.5 g) ground nutmeg
- 1/8 teaspoon (0.25 g) ground cloves
- 1/2 teaspoon (3 g) fine salt
Let's make it
For the crust, stir the flour, sugar, and salt together. Work in the cold butter with a pastry cutter or your fingertips until small flakes and pea-size pieces remain. Toss in 4 tablespoons (60 mL) ice water, adding the final tablespoon only if the dough needs it to hold together. Press into a disk, wrap, and refrigerate for at least 1 hour.
Roll the dough on a lightly floured counter into a circle about 14 inches across and 1/8 inch thick. Ease it into the pie dish without stretching. Trim to a 3/4-inch overhang, fold the edge under, and shape a crimp just above the rim. Refrigerate the shell for 30 minutes. Heat the oven to 375 F (190 C) with a rack in the lower third.
Line the shell with parchment and fill with pie weights or dried beans, bringing them up the sides to support the dough. Put the dish on a room-temperature rimmed baking sheet and bake for 25-30 minutes, until the edge is set and beginning to color. Lift out the parchment and weights, prick any puffed spots gently with a fork, and bake for 10-15 minutes more, until the base looks dry and lightly golden. Let the shell cool for 10 minutes and lower the oven to 350 F (175 C).
Meanwhile, whisk the pumpkin and maple syrup until smooth. Whisk in the eggs, then the cream, vanilla, spices, and salt, stopping once everything is blended. Pour into the warm, baked shell, leaving at least 1/4 inch below the top of the crimp so the custard has room to rise. Do not force in excess filling if your shell has shrunk; bake any extra separately in a small oven-safe ramekin.
Bake at 350 F (175 C) for 50-65 minutes, checking from 45 minutes. Shield the pastry edge with foil if needed. The outer filling should be set, while a small area in the center gives a gentle wobble when you nudge the dish; it should not move like liquid. For a more precise check, the center should read about 175 F (79 C) on an instant-read thermometer, with the probe in the filling rather than touching the crust.
Cool on a rack for about 1 1/2 hours, then refrigerate the pie within 2 hours of taking it from the oven. Chill for at least 3 hours before slicing. Add whipped cream at the table if you like.
If you have a little extra filling, bake it in an oven-safe ramekin beside the pie and check from 20 minutes; use the same set-center and temperature cues.
Cover once chilled and refrigerate at 40 F (4 C) or below for up to 4 days.
Original editorial recipe. The custard's gentle-wobble cue was checked against King Arthur Baking, the 175 F temperature cue against ThermoWorks, and refrigerated storage against FoodSafety.gov. The maple-only sweetness and filling proportions were authored for this package.
Pear and Apple Crumble Pie
Pears bring a mellow sweetness, apples keep a little bite, and the oat crumble adds the buttery crunch. This is the pie to choose when you want all the comfort of a fruit pie with one less crust to roll.
- Hands on
- About 1 hour
- Chill
- 1 hour 20 minutes
- Cook
- 10-14 minutes on the stove; 65-80 minutes in the oven
- Cool
- 30-45 minutes for the filling; at least 3 hours for the pie
- Total
- About 6-6 1/2 hours, including chilling and cooling; some steps overlap
Equipment: Emile Henry Modern Classics Deep Pie Dish in Sugar White, model 236121, nominal 9-inch designation, large wide skillet, rolling pin, rimmed baking sheet
What you'll need
For the single crust
- 1 3/4 cups (210 g) all-purpose flour, plus a little for rolling
- 1 tablespoon (13 g) granulated sugar
- 1/2 teaspoon (3 g) fine salt
- 10 tablespoons (142 g) cold unsalted butter, cut into small cubes
- 4-5 tablespoons (60-75 mL) ice water
For the fruit filling
- 1 pound (450 g) firm baking apples, weighed after peeling and coring, sliced 1/4 inch thick
- 1 1/4 pounds (570 g) firm-ripe Bosc or Anjou pears, weighed after peeling and coring, sliced 1/4 inch thick
- 1/2 cup (106 g) packed light brown sugar
- 1 tablespoon (15 mL) lemon juice
- 1 teaspoon (2.6 g) ground cinnamon
- 1/2 teaspoon (1 g) ground ginger
- 1/4 teaspoon (1.5 g) fine salt
- 1 tablespoon (14 g) unsalted butter
- 2 tablespoons (16 g) cornstarch
- 2 tablespoons (30 mL) cool water
For the crumble
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (45 g) old-fashioned rolled oats
- 1/3 cup (71 g) packed light brown sugar
- 1/2 teaspoon (1.3 g) ground cinnamon
- 1 small pinch fine salt (about 1/16 teaspoon; 0.3 g)
- 6 tablespoons (85 g) cold unsalted butter, cut into small cubes
Let's make it
Start with the crust. Stir the flour, sugar, and salt together, then work in the cold butter until small flakes and pea-size pieces remain. Toss in 4 tablespoons (60 mL) ice water, adding the final tablespoon only if the dough needs it to hold together. Form a disk, wrap, and refrigerate for at least 1 hour.
While it rests, toss the apples and pears in separate bowls with half the brown sugar, lemon juice, cinnamon, ginger, and salt in each. Melt the filling butter in a large wide skillet over medium heat. Add the apples and their juices and cook for 5-6 minutes. Add the pears and their juices and cook for 3-6 minutes more, until the fruit is beginning to soften but the slices still hold together. Mix the cornstarch with 2 tablespoons (30 mL) cool water, stir it into the pan, and let the juices bubble for 1-2 minutes, until glossy and thick enough to coat the fruit. Spread in a shallow bowl and cool completely, about 30-45 minutes.
For the crumble, stir the flour, oats, brown sugar, cinnamon, and salt together. Work in the cold butter with your fingertips until you have a mix of small crumbs and a few larger, pea-size clusters. Refrigerate while you roll the crust.
Roll the chilled dough on a lightly floured counter into a circle about 14 inches across and 1/8 inch thick. Ease it into the dish without stretching, trim to a 3/4-inch overhang, fold the edge under, and crimp. Refrigerate for 20 minutes while the oven heats to 425 F (220 C), with a rack in the lower third.
Spoon the cooled filling into the shell, keeping it below the pastry edge with a modest mound in the middle. Scatter the crumble over the fruit without pressing it into a solid layer. Set the dish on a room-temperature rimmed baking sheet and bake for 20 minutes. Lower the oven to 375 F (190 C) and bake for 45-60 minutes more, until the crust and crumble are golden brown and thick juices bubble near the center. A thin knife slipped between the crumbs should meet tender fruit. If the crumble colors early, lay foil loosely over the top so the filling can finish cooking.
Let the pie cool on a rack for at least 3 hours before you cut it. A scoop of vanilla ice cream is lovely alongside the warm spices.
Start with roughly 1 1/3 pounds (600 g) whole apples and 1 2/3 pounds (750 g) whole pears to allow for peeling and coring. Choose pears that give slightly at the neck, rather than very soft fruit.
Once cool, cover and refrigerate leftovers for up to 4 days. The crumble is crispest on the first day.
Original editorial recipe. The apples-and-pears pairing and baking-fruit cues were checked against King Arthur Baking's primary recipes. The fruit balance, oat topping, single crust, and written method were authored for this package.
These are independently authored BNH editorial recipes informed by primary baking and food-storage sources. They have not been tested in a BNH kitchen. Finished yields and baking times are estimates; the stated doneness cues govern.
All three pies contain wheat and milk. Cinnamon Apple Pie and Maple Pumpkin Pie also contain eggs. Check individual ingredient labels for any other allergens.
Sources and image credits
Product photograph: Original product photograph from the selected Amazon listing, optimized for display. The pumpkin photograph is shown as fall baking inspiration and is not a BNH recipe result. The leaf border is photographic seasonal decoration.
- Emile Henry - Related Pie Dish manufacturer information
- King Arthur Baking - Apple Pie
- King Arthur Baking - Classic Double Pie Crust
- King Arthur Baking - Pumpkin Pie
- King Arthur Baking - How to blind bake pie crust
- ThermoWorks - Secrets to Silky Pumpkin Pie
- FoodSafety.gov - Cold Food Storage Chart
- King Arthur Baking - Apple-Pear Pie
- King Arthur Baking - Classic Apple Crisp
- FoodSafety.gov - 4 Steps to Food Safety
- King Arthur Baking - Pie Thickener Guide
The related Emile Henry Pie Dish page is not used to establish the selected Sugar White model's inner dimensions or capacity. See the selected-item listing linked in our review for its product identity.
YOUR HOUSE. ONE MORE SLICE.
Save a slice for whoever stays.
Let the pie settle while you put the kettle on. Bring out the small plates, leave the dish in the middle of the table, and let an ordinary afternoon last a little longer.
Choose your cozy pie recipe