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.)
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.
3/4 cup sugar
7 tbsp (1/2 cup minus 1 tbsp) flour
1/4 tsp salt
3 cups whole milk
1 tsp vanilla
2 oz shaved unsweetened chocolate
graham cracker crust (I buy Keebler’s)
whipped topping (like Cool Whip)
Scald milk. Mix together sugar, flour, salt, and eggs, and slowly add to scalded milk. Return mixture to low heat and stir constantly until it begins to boil. Reduce heat to simmer and cook 2-3 minutes. Remove from heat, add vanilla and shaved chocolate. Stir until mixture is well blended and chocolate is melted. Pour mixture into pie shell, and cool to room temperature. Chill, covered, in refrigerator. Serve topped with whipped topping.
6 cups cored, peeled, and thinly sliced apples
7/8 cup sugar (1 cup minus two tablespoons)
1 tsp cinnamon
2-3 tablespoons butter
pastry for one-crust 9-inch pie (again, I buy Pillsbury’s)
Invert pie pan over crust, cut around edge of pan leaving a 1/2 inch margin. Drape trimmings over edge of pie pan, moisten the top slightly. Mix apples with sugar and cinnamon, sprinkle with a little lemon juice. Turn into 9 inch pie pan. Dot with butter. Place crust on top, and press edges firmly into moistened bottom dough to seal. Cut slits in top to allow steam to escape. Bake in 450 degree oven for 15 minutes. Reduce heat to 350, and bake for 25 to 40 minutes longer, depending on the variety of apples used (less for soft apples, more for firm apples).
1 recipe pastry for a 9 inch pie crust (I used Pillsbury’s – I can’t make pie crust to save my life)
1 14 oz can sweetened condensed milk
1 15 oz can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts
Separate the eggs, and beat the whites until fluffy. Place crust into an ungreased pie pan and flute the edges.
In a large bowl, mix the pumpkin, egg yolks, 1 teaspoon cinnamon, ginger, nutmeg, salt, and sweetened condensed milk until smooth. Gently fold in the egg whites. Pour filling into crust.
Bake at 425 degrees for fifteen minutes. Remove the pie from the oven, and reduce heat to 350 degrees.
While the pie is baking, prepare the streusel topping. Combine the flour, brown sugar, and scant 1 teaspoon cinnamon. With two knives or with a pastry blender, cut in the cold butter until crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie. Return the pie to the oven, and bake an additional 40 minutes or until set.