Fall is here and it brings with it a host of seasonal ingredients and flavors. As the days cool and shorten, certain recipes bring a particular warmth and comfort to the table, whether you’re in a traditional house or in your home on the road. Pies are one such food, and they’re great for making in an RV kitchen. They store well, reheat well, and taste amazing. Here are a couple of great pies you can try this fall when you’re out adventuring.
First, something savory.
Prep takes 45 minutes and cooking takes 45 minutes, for a total time of an hour and a half. The recipe serves eight guests.
What You’ll Need
For the potatoes:
- 1 1/2 pounds russet potatoes
- 1/4 cup half-and-half
- 2 oz. unsalted butter
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 egg yolk
For the meat filling:
- 2 tbsp canola oil
- 1 cup chopped onion
- 2 carrots, peeled and diced small
- 2 cloves garlic, minced
- 1 1/2 pounds ground lamb
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tsp tomato paste
- 1 cup chicken broth
- 1 tsp Worcestershire sauce
- 2 tsp freshly chopped rosemary leaves
- 1 tsp freshly chopped thyme leaves
- 1/2 cup corn kernels
- 1/2 cup English peas
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
Now for something sweet.
Prep takes 20 minutes and baking takes 50 minutes, for a total time of an hour and ten. The recipe serves eight guests.
What You’ll Need
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 6 to 7 cups thinly sliced peeled tart apples
- 1 tbsp lemon juice
- Pastry for double-crust pie (9 inches)
- 1 tbsp butter
- 1 egg white
- Additional sugar
In a small bowl, combine the sugars, flour, and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
Line a 9 inch pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal, and flute edges. Cut slits in pastry.
Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
Bake at 375 for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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