Om nom nom. I love pie. I could eat pie morning, noon and night if it didn't send me into a sugar-induced state of lethargy. Thursday was Thanksgiving Day, and I enthusiastically volunteered myself to bring dessert.
When given the opportunity, I like to overachieve. Why make just one pie when I can make three?! Even though I have a fantastic crust recipe via Grandma Evy, I am a habitual procrastinator that believes in cutting corners (read: buy pre-made crust.)
Before you start your food prep, take the crusts out of the freezer and let them stand at room temperature. This will take approximately one hour. Once they have softened and you can unroll them, lightly flour both sides and mold them into your 9" pie pans - which you should also lightly flour. For easy leftover transportation, I used disposable tins; however glass pans are more traditional. Put the crusts/pans in the fridge while you prep.
Now, for the good stuff - my pies. I went traditional extravagant: Caramel Pumpkin, Chocolate Bourbon Pecan and Pear Cranberry.
Caramel Pumpkin Pie
Fillings Ingredients:
* 1 cup sugar
* 1/3 cup water
* 2 cups heavy cream
* 1 (15-oz) can solid-pack pumpkin (not pie filling)
* 1 1/4 teaspoons ground ginger
* 1 1/4 teaspoons ground cinnamon
* 1/4 teaspoon freshly grated nutmeg
* Pinch of ground cloves
* Scant 1/2 teaspoon salt
* 4 large eggs, lightly beaten
Fillings Instructions:
1. Put oven rack in middle position and preheat oven to 375 degrees F.
2. Bring sugar and water to a boil in a 3- to 3 1/2-quart heavy saucepan, stirring until sugar is dissolved. Boil syrup, washing down side of pan occasionally with a pastry brush dipped in cold water and gently swirling pan (do not stir), until mixture is a deep golden caramel, about 10 minutes.
3. Reduce heat to moderate and carefully add 1 cup cream (mixture will bubble vigorously), stirring until caramel is dissolved. Stir in remaining cup cream and bring just to a simmer.
4. Whisk together pumpkin purée, spices, and salt in a large bowl. Whisk in hot cream mixture, then add eggs, whisking until combined well.
5. Pour filling into cooled crust and bake until puffed 1 1/2 inches from edge and center is just set, 55 to 60 minutes. Cool in pan on a rack, about 2 hours. (Pie will continue to set as it cools.) Remove side of pan before serving.
Chocolate Bourbon Pecan Pie
Filling Ingredients:
* 1 1/2 tablespoons flour
* 3/4 cups sugar
* 1 cup plus 2 tablespoons semi-sweet chocolate chips
* 3/4 cup heavy cream
* 2 1/4 cups pecan pieces
* 6 eggs, beaten
* 3/4 cup (packed) light brown sugar
* 1/4 cup plus 2 tablespoons cane syrup (or molasses)
* 1 cup, plus 2 tablespoons light corn syrup
* 3/4 teaspoons vanilla extract
* 1/8 teaspoon salt
* 6 tablespoons butter, melted
* 3 tablespoons (or more) Bourbon whiskey
Filling Instructions:
1. Put the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan until just boiling, then pour over the chocolate chips. Stir until the chocolate has melted and a smooth sauce has formed. Set aside and reserve for the pie.
2. Preheat the oven to 375 degrees F.
3. Combine the eggs, the remaining 3/4 cup sugar, brown sugar, cane syrup, corn syrup, vanilla, salt, butter, and the remaining 1 1/2 tablespoons flour in a mixing bowl. Mix well.
4. Remove pie crust from the fridge and spread pecans evenly on the bottom.
5. Pour the mixture over the pecans.
6. Bake for about 1 hour, or until the filling sets and the pastry is nicely browned.
7. Remove the pie from the oven, drizzle the whiskey over-top the pie. Pokes holes into the pie filling with the tip of a sharp knife so the bourbon has a route to travel.
8. Cool for 10 minutes, and then pour the chocolate mixture over top the pie. Let cool before serving.
Pear Cranberry Pie
Filling Ingredients:
* 3 to 3 1/2-pounds pears, a mixture of Bartlett, Bosc and/or Anjou
* 1/2 cup sugar, divided
* 6 ounces dried cranberries
* 3 tablespoons tapioca flour
* 2 tablespoons cranberry jam
* 1 tablespoon cranberry juice
* 2 teaspoons freshly squeezed lemon juice
* 1/4 teaspoon kosher salt
* 1/4 teaspoon fresh ground nutmeg
* Two ready made pie crusts, one set aside for the top
Filling Instructions:
1. Peel and core the pears. Slice into 1/4 to 1/2-inch thick wedges. Toss all of the pears with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
2. Preheat the oven to 425 degrees F.
3. Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool.
4. Toss the pears with the remaining sugar, cranberries, tapioca flour, jam, cranberry juice, lemon juice, salt and nutmeg.
4a. The original recipe calls for a pie bird to be set in the center of the pie pan - however I skipped this step as I do not have a pie bird. Instead, I cut out shapes (in this case hearts) to allow for air movement.
(see photo below)
5. Place the pears into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Sprinkle the cranberries a little at a time as you go.
6. Pour over any liquid that remains in the bowl.
7. Lay the second crust on top of the apples, pressing the edges together. Brush the top crust with the reduced juice everywhere except around the edge of the pie. Trim excess dough. Place the pie on a half sheet pan lined with parchment paper.
8. Bake on the floor of the oven for 30 minutes then transfer to the lower rack of the oven and continue to bake another 20 minutes or until the pears are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.
All three can be served up with some vanilla bean ice cream or hand-whipped whipped cream. Enjoy!
