Pie Recipes

I decided to try two new pie recipes this Thanksgiving. I know, a holiday is probably not the best time to try something new, but I hate doing the same old thing. I've done a pumpkin cheesecake for several years, but this year I found a recipe with a cheesecake layer on the bottom, a regular pumpkin layer on top of that and then it's all topped with a yummy streusel topping. I also found a recipe for pecan pie (one of my husband's holiday requests) that doesn't use corn syrup. I don't know about you, but just the idea of using corn syrup grosses me out. I won't even eat one bite of regular pecan pie if it's made with the nasty stuff. 


Pie Crust 

Ingredients

·         1/2 cup vegetable shortening or butter, frozen (I used butter)

·         1 1/2 cups all-purpose flour

·         1/2 teaspoon salt

·         1/2 cup ice cold water

Directions

1.     Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly or pulse gently in a food processor. If using a food processor, transfer to a medium mixing bowl at this point. Add as much water as needed, one tablespoons at a time to hold together, and mix lightly with a fork. Wrap in plastic wrap and refrigerate for 30 minutes.

2.     Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

3.   Follow directions for whichever pie recipe you're using for baking instructions.

*Add 1 T. fine sugar to flour if desired for a sweet pie.

Pecan Pie V

Ingredients

·         1 cup light brown sugar

·         2 T white sugar

·         1/2 cup butter

·         2 eggs

·         2 T bourbon or Grand Marnier (not in original recipe)

·         1 tablespoon all-purpose flour

·         1 tablespoon milk

·         1 teaspoon vanilla extract

·         1 cup chopped pecans

·         ½ cup halved pecans (not in original recipe)

Directions

1.     Preheat oven to 350 degrees F.

2.     In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Add the milk, bourbon, vanilla and nuts.

3.     Flour both sides of pie crust before placing in pan. Pour into an unbaked 9-in pie shell. Spread halved pecans evenly on top. Bake in preheated oven for 15 minutes, then reduce heat to 300˚ and bake an additional 50-55 minutes, or until done.

4.     Allow to sit overnight so the flavor mellows and the texture sets up.

Old Fashioned Paradise Pumpkin Pie

Ingredients

1 (9 inch) pie shell

1 (8 oz) cream cheese, softened

1/4 cup white sugar

1/2 t. vanilla

1 egg, beaten

1 1/4 c. pumpkin puree

1 c. evaporated milk

2 eggs, beaten

1/4 c. packed brown sugar

1/4 c. white sugar

1 t. cinnamon

1/4 t. ground nutmeg

1/4 t. salt

2 T. flour

2 T. brown sugar

4 T. flour

4 T. butter, softened

1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees. 

2. To make cheesecake layer:  In mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla and 1 egg. Beat mixture until light and smooth. Spread into pie shell and chill for 30 minutes.

3. To make pumpkin layer:  In a large bowl, combine pumpkin puree, milk, eggs, brown sugar, white sugar, cinnamon, nutmeg, salt, and flour. Mix until all ingredients are thoroughly combined.

4. Pour pumpkin mixture over cream cheese layer. Cover edges of crust with foil and bake in oven for 25 minutes. Remove foil and bake an additional 25 minutes.

5. To make streusel layer:  While pie is in the oven, combine flour and brown sugar in small bowl. Mix well, then add softened butter and stir until combined. Mix in pecans.

6. After pie has been in the oven for 50 minutes, remove and sprinkle with pecan streusel evenly over top. Bake for an additional 10-15 minutes, until a toothpick inserted comes out clean.