Monday, November 25, 2013

Monday Munchies - Pie

Can you believe Thanksgiving is this week?  It seems like this month flew by!  In case you need some pie recipes, check out these three.  There's a classic Pecan pie, a slight twist on Apple Pie with the addition of whipping cream, and a midwest favorite, Platte County Pie (or Derby Pie) which is sort of a chocolate pecan pie.  

Check out the recipe for pie crust here.

Pecan Pie
Yield: 6-8 servings

1 1/2 cups pecan pieces
3 large eggs
1 cup sugar
3/4 cup light or dark corn syrup
2 tablespoons melted butter
2 teaspoons vanilla extract
1/2 teaspoon salt

1 unbaked pie crust (9 inches)

Spread pecans in a single layer on a baking sheet. Bake at 350° for 8 to 10 minutes or until toasted.

Stir together eggs and next 5 ingredients; stir in pecans (I used whole pecans and just put a few in the filling, and arranged the rest on top of the pie). Pour filling into pie shell.
Bake at 350° for 55 minutes or until set, shielding pie with aluminum foil after 20 minutes to prevent excessive browning (They're not joking...I didn't set a timer and when I went to put the foil on mine were already too brown). Serve warm or cold.

Apple Cream Pie
Yield: 6-8 servings.

4 cups sliced peeled tart apples
1 unbaked pie shell (9 inches)
1 cup sugar
3 tablespoons all-purpose flour
1 cup heavy whipping cream
1 t. ground cinnamon
1/4 t. nutmeg
1 beaten egg
1 t. vanilla
1/8 t. salt
3/4 cup coarsely chopped pecans

Place apples in pie shell. Combine everything but the pecans and mix until well blended, then pour over apples. Sprinkle with chopped pecans.
Bake at 450° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until center is almost set and apples are tender. Cover edges with foil during the last 15 minutes to prevent overbrowning, if necessary. Cool on a wire rack. Serve warm or cold. (Note: The consensus in our house was that the pie actually tasted better the second day, a great one to make the day before and save yourself some last minute prep!)

Platte County Pie
Yield: 6-8 servings 

3 eggs
1 cup sugar
1/2 cup flour
1/4 pound butter
1 t. vanilla
1 c. chopped pecans
1 c. chocolate chips
1 unbaked pie shell (9 in.)

Beat eggs thoroughly.  Add sugar and flour to eggs and beat again.  Melt butter and allow to set 4-5 min.  Add melted and cooled butter to above mixture.  Mix well.  Pour into unbaked pie shell and bake in a preheated 325 degree oven for 1 hour.  Serve warm or at room temperature, topped with whipped cream.

No comments: