Maple Pumpkin Pie
David Prince
Serves 8
Hands-on Time: 10m
Total Time: 3hr 30m
Ingredients
- Basic Flaky Piecrust
- or 1 store-bought piecrust, fitted into a 9-inch pie plate
- 2 large eggs
- 1 15-ounce can pure pumpkin puree
- 1 cup heavy cream
- 1/2 cup pure maple syrup
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground cloves
Directions
1. Set an oven rack in the lowest position and heat oven to 350º F. Place the pie plate on a foil-lined baking sheet.
2. In a large bowl, whisk together the eggs, pumpkin, cream, maple syrup, cinnamon, ginger, salt, and cloves.
3. Pour the pumpkin mixture into the crust and bake until the center is set, 60 to 70 minutes. Let cool to room temperature before serving.
Tip
The pie can be prepared and refrigerated, loosely covered with plastic wrap, for up to 2 days. Bring to room temperature before serving.
Nutritional Information
Calories 377; Fat 24g; Sat Fat 15g; Cholesterol 124mg; Sodium 275mg; Protein 6g; Carbohydrate 37g; Fiber 3g
Sour-Cream Apple Crumb Pie
Mikkel Vang
Serves 8
Hands-on Time: 35m
Total Time: 1hr 35m
Ingredients
- FOR THE CRUST:
- 1 1/4 cups all-purpose flour, plus more for the work surface
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons granulated sugar
- 6 tablespoons unsalted butter, cold and cut into pieces
- 3 tablespoons solid vegetable shortening, cold
- 3 to 6 tablespoons ice water
- FOR THE FILLING:
- 1 pound Cortland, Empire, or McIntosh apples
- 2 pounds Granny Smith apples
- 1/4 cup fresh lemon juice
- 1/4 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon
- 1/2 cup (about 2 ounces) walnuts, finely chopped
- 1/2 cup sour cream
- 1/2 cup raisins
- FOR THE TOPPING:
- 1 cup all-purpose flour, plus more for the work surface
- 1/4 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- pinch of kosher salt
- 8 tablespoons (1 stick) unsalted butter, cold and cut into pieces
Directions
1. Make the crust: Combine the flour, salt, and sugar in a food processor. Add the butter and shortening and pulse to form a coarse crumble. While the motor is running, add the ice water, 1 tablespoon at a time, until the dough just comes together. Turn out onto a lightly floured surface and knead just until smooth. Shape into a disk and wrap in plastic. Refrigerate for 45 minutes.
2. On a lightly floured surface, roll the dough into a circle about 14 inches in diameter and place in a 9-inch pie plate. Using your fingers, fold over any overhang and crimp the edge. Refrigerate until ready to use.
3. Make the filling: Heat oven to 375° F.
4. Peel, core, and slice all the apples 1/4 inch thick. Gently toss them in a bowl with the lemon juice, sugar, and cinnamon. Stir in the sour cream and raisins. Spoon into the crust and sprinkle the walnuts over the top.
5. Make the topping: Combine the flour, sugar, cinnamon, and salt in a food processor. Add the butter and pulse to form a medium crumble (with pieces about the size of peas). Sprinkle the topping over the apples and walnuts. Bake for 1 hour, or until the crust is golden brown and the apples are tender.
Tip
The pie can be made and refrigerated the day before. To warm, bring the pie to room temperature, then heat at 350° F for 20 minutes.
Nutritional Information
Calories 549; Calories From Fat 49%; Fat 30g; Sat Fat 16g; Cholesterol 58mg; Sodium 188mg; Carbohydrate 73g; Fiber 7g; Sugar 39g; Protein 6g
- Prep Time:
- 10 min
- Inactive Prep Time:
- --
- Cook Time:
- 35 min
- Level:
- --
- Serves:
- 1 pie
Ingredients
- 1 blind-baked 9-inch pastry shell
- 2 1/4 cups whole milk
- 3/4 cup sugar, plus 1/4 cup for the egg whites
- 3 eggs, separated
- 1/4 cup cornstarch
- 1 teaspoon vanilla
- 1 3/4 cups toasted coconut
- 1 tablespoon butter
Directions
Preheat the oven to 400 degrees F. In a saucepan, whisk the 2 cups of the milk and 3/4 cup sugar together. Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks. Whisk the egg mixture into the hot milk mixture. In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry. Whisk the slurry into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla, coconut, and butter. Mix well. Pour the filling into the prepared pan and cool the pie completely. Using an electric mixer with a whip attachment, whip the egg white to soft peaks. Add the remaining sugar and whip the egg white to stiff peaks. Spread the egg whites over the top of the pie. Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown.
- Prep Time:
- 10 min
- Inactive Prep Time:
- --
- Cook Time:
- 35 min
- Level:
- Easy
- Serves:
- 6 to 8 servings
Ingredients
- 1 cup sugar
- 3 tablespoons butter, melted
- 1/2 cup dark corn syrup
- 3 large eggs, beaten
- 1 1/2 to 2 cups pecan halves
- 2 tablespoons good-quality bourbon
- 1 (9-inch) deep-dish pie shell, unbaked
Directions
Preheat the oven to 375 degrees F.
In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.
What are your Favorite Pies and do you have any family recipes for them, I would love to try them.
