Also known as THE PIE(tm) on my blog.
– One 9″ prepared pie crust, do not pre-bake/blind bake
– 4 TBSP butter, softened
– 3/4 c light brown sugar, packed
– 3 eggs, beaten
– 3/4 c light Karo (corn) syrup
– 1/4 tsp salt
– 2 TBSP all-purpose flour
– 1 tsp vanilla
– 1 1/2 c crushed pecans
– 1 c semi-sweet chocolate chips
– 2 TBSP bourbon (such as Maker’s Mark)
Cream butter. Add sugar gradually while beating. Add beaten eggs, Karo, salt, vanilla, and flour. Stir in chips and nuts. Stir in bourbon until well mixed. Refrigerate for 20 to 30 minutes, stirring occasionally to remix.
Preheat oven to 425 degrees.
Place crust in a glass pie dish, flour the bottom lightly.
Stir batter one final time, and pour into pie crust. Place on the bottom rack of the oven (if you don’t the bottom crust will come out soggy, as I discovered to my dismay) and bake at 425 for 15 minutes. Reduce heat to 350 degrees. If necessary, cover pie crust edges with foil to avoid burning. Continue baking for about 45 minutes, until center is no longer jiggly.
Let cool nearly completely before serving; pie surface will settle considerably during cooling. Serve with Whiskey Brown Sugar Whipped Cream.
(Adapted from a recipe provided to me by Dyskinesia and Taoist Biker, who are officially reserved a special place in Heaven for this.)
Put this on EVERYTHING. But especially pumpkin pie.
– 1/2 cup heavy whipping cream
– 2 TBSP brown sugar
– 1 TBSP whiskey (Maker’s Mark works well)
Put all ingredients in a medium sized bowl. With an electric beater, mix on medium speed until fluffy with soft peaks, about five minutes. Serve immediately. Swoon repeatedly.
1/2 cup butter or margarine
1 cup flour
1 teaspoon baking powder
3/4 cup white sugar
1/2 cup milk
2 cups fruit (canned, fresh or frozen)
1/2 cup white sugar (if using canned fruit, this can be omitted, since the fruit will be sweet enough on it’s own)
– Preheat oven to 350 degrees.
– While oven starts to preheat, place butter (or margarine) in an 8″x8″ pan, and place in oven to melt butter.
– In a mixing bowl, combine flour, baking powder, 3/4 cup sugar and milk. Mix well to combine.
– Remove pan from oven and pour batter mixture on top of melted butter – **DO NOT MIX TOGETHER!**
– In a small saucepan, heat fruit and 1/2 cup sugar until warmed and a syrup forms of the sugar, and gently spoon fruit mixture over batter.
– Bake for 35-40 minutes or until crust is golden brown.
This seemed to be a hit with Calvin, who is very particular about his cobblers. We used two cups of frozen mixed berries (raspberries, blackberries, blueberries) and served with vanilla ice cream.
The name is derived from the time that eggs, butter and shortening were rationed. Hence the innovation of the mayo. This is from the “America’s Best Lost Recipes” cookbook.
2 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup mayonnaise
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup water
4 tablespoons unsalted butter
1/2 cup packed light brown sugar
2 tablespoons milk
1 cup confectioners’ sugar
1. FOR THE CAKE: Adjust oven rack to the middle position and heat oven to 350 degrees. Grease and flour a 9-inch square baking pan. Whisk flour, cocoa, baking powder, and baking soda in medium bowl.
2. Stir the mayonnaise, granulated sugar, and vanilla together in a large bowl until smooth. Add the water and stir until combined. Whisk in the flour mixture until incorporated. Scrape the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in the pan, at least 45 minutes.
3. FOR THE FROSTING: Melt the butter in a small saucepan over medium-high heat. Stir in the brown sugar and bring to a boil. Boil until the mixture begins to thicken, about 2 minutes. Then, off the heat, carefully stir in the milk. Return to a boil, then remove from the heat to cool until just warm, about 30 minutes. Stir in the confectioners’ sugar and spread the icing evenly over the cake. The cake can be stored at room temperature for up to three days.
Here’s the finished product, I ended up having to bake it about 43 minutes before the center was set:
2 9″ pie doughs
2 tbsp flour
3 lg Granny Smith apples
4 lg McIntosh apples
1 tbsp lemon juice
1 tsp grated lemon zest
3/4 cup sugar, plus 1 tbsp
1/4 tsp grated nutmeg
1/4 tsp ground cinnamon
1/8 tsp ground allspice
1/4 tsp salt
1 egg white, beaten lightly
1. Adjust oven rack to lowest position, place rimmed baking sheet on it and heat oven to 500 degrees. Transfer one rolled dough to a 9-inch pie plate, easing dough into pan corners by gently lifting the edge of the dough with one hand and gently pressing into the pan bottom with the other.
2. Peel, quarter, core, and slice apples into 1/4 inch slices. Toss with lemon juice and zest. In a medium bowl, mix 3/4 cup sugar, flour, spices, and salt. Toss dry ingredients with apples. Turn fruit mixture and juices into pie shell and mound slightly in the center.
3. Fit the second piece of rolled dough over the filling. Trim, seal, and flute the edges. Cut 4 slits in the dough top. Brush with egg white and sprinkle with remaining tbsp of sugar.
4. Place the pie on the baking sheet in the oven and reduce the temperature to 425 degrees. Bake until top is golden, about 25 minutes. Rotate the pie front to back and reduce oven temperature to 375 degrees. Continue baking for 30 to 35 minutes. Transfer to a wire rack and cool for at least 4 hours.
1 9″ pie dough
2 cups plain canned pumpkin puree
1 cup packed dark brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp grated nutmeg
1/4 tsp ground cloves
1/2 tsp salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs
TO PREPARE THE PIE SHELL: Transfer rolled dough to a 9-inch pie plate, easing dough into pan corners by gently lifting the edge of the dough with one hand and gently pressing into the pan bottom with the other. Trim and flute the dough edges. REFRIGERATE the dough-lined pie plate for 40 minutes then FREEZE for 20 minutes.
Adjust oven rack to lower-middle position and preheat to 375 degrees. Remove the pie pan from the freezer. Press a doubled 12-inch piece of heavy-duty aluminum foil into the inside of the pie tin, fold the edges over to protect the fluted edge. Distribute two cups of ceramic or metal pie weights (I use pennies) over the foil. Bake for 25 to 30 minutes. Remove foil and weights and continue baking for another 5-6 minutes, or until crust is lightly golden.
TO PREPARE THE FILLING:
1. Process pumpkin puree, brown sugar, spices, and salt in a food processor (or use hand mixer) for 1 minute, until combined. Transfer the pumpkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Cook the pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
2. As soon as the pie shell comes out of the oven, adjust oven rack to the lowest position and increase oven temperature to 400 degrees. Whisk heavy cream and milk into the pumpkin and bring to a bare simmer. Beat the eggs in a separate bowl until combined, then mix in the pumpkin mixture in batches.
3. Immediately pour warm filling into hot pie shell (ladle any excess filling into the pie after it has baked for five minutes – by this time the filling will have settled). Bake pie until filling is puffed, dry-looking, and slightly cracked around the edges. The center will wiggle like gelatin when the pie is gently shaken. About 25 minutes. Cool on a wire rack for at least an hour.