Pecan Pie Recipe, Pumpkin Pie Recipe
Pecan Pie Recipe, Pumpkin Pie Recipe
Bring on the pies! As promised here are more yummy Thanksgiving recipes. Pecan Pie Recipe, Pumpkin Pie Recipe, my hubby always says yes to both of these holiday favorites.
Pecan Pie
What You Need
Crust:
1 1/4 cups all-purpose flour
2 tsp sugar
1/8 tsp salt
1/2 cup cold butter (1 stick), diced
1 large egg, lightly beaten
Flour, for rolling the dough
Filling:
5 Tbsp unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 tsp fine salt
2 cups chopped toasted pecans
1 to 2 Tbsp bourbon ( optional)
2 tsp pure vanilla extract
3 eggs, lightly beaten
Medium bowl
Whisk
Plastic Wrap
9 inch pie baking dish
this recipe requires 1 hour of refrigeration for the crust. After removing dough from the refrigerator preheat oven to 400°
Lets Make It! Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a Tbsp more of cold water over the mixture. Or make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don’t let the dough form into a ball in the machine. (If the dough is very dry add up to a Tbsp more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour. On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes. Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 ˚ While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust. Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges start to get to dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.
Pumpkin Pie
What You Need
Crust:
11/4 cups all-purpose flour, plus more for dusting
2 Tbsp granulated sugar
1/2 tsp salt
2 Tbsp vegetable shortening
4 Tbsp cold unsalted butter, cut into 1/2-inch pieces
2 Tbsp beaten egg (about 1/2 large egg)
For the Filling
1 15 oz. can pure pumpkin
3/4 cup packed dark brown sugar
3 large eggs
1 cup half-and-half
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground allspice
1/8 tsp ground cloves
Whipped cream, for topping
Food processor
Plastic wrap
Rolling pin
Whisk
9 ½ inch pie baking dish
Pie weights
Before You Start this recipe requires 1 hour of refrigeration for the crust. After removing dough from the refrigerator preheat oven to 350°
Let’s Make It! Make the dough: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening; pulse until it disappears, about 30 seconds. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 2 Tbsp ice water and the egg in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour. Roll the dough into a 13-inch round on a lightly floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork and chill until firm, about 30 minutes. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack to cool completely. Make the filling: Whisk the pumpkin, brown sugar, eggs, half-and-half, ginger, cinnamon, allspice and cloves in a bowl. Pour into the crust; bake until the edges are set but the center quivers, 1 hour to 1 hour, 15 minutes. (Cover the edges of the crust with foil if they brown too quickly.) Cool completely on a rack. Serve with whipped cream.
Katie’s Tid Bits* No time to make the crust, try a pre-made crust found in your markets refrigerator section.
Your pies look divine! Pinned.
thank you Veronica, hubby loves pie any time of the year and pecan pie makes his eyes get very twinkly, giggle hugs
Pecan pie is one of my favorite pies! Both pies look delicious!
Your pies look fabulous!
Katie,
I thoroughly enjoyed today's post. My daughter has a pecan tree in her yard and we recently collected over 4 pounds of pecans. I will definitely be using them in these recipes.
thank you for such a lovely post.
In Grace,
Marie
Following from Making Friends Blogger Style!
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That pie looked delicious!!! Following you from Relax and Surf – hope you can visit me at http://www.thejoyfuljungle.com Thanks!
Thanks so much for participating in my Simple Sundays Blog Stroll! I'm now following you. Thanks again!
Following you!
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Such a good pie, everyone loves that pie. Love the Derby Pie
This is my first visit come over and become a follower I like your post.
yvonne
Thank you. Did you save me a piece?
Mmmmmmmm Looks so good. I will be starting my baking tomorrow. You have some good recipes here, I think I will try the pumpkin pie. Thanks for sharing.
I have been traveling for the last three weeks but managed to get out a new post yesterday. Please drop by for a visit. Hugs, Ginger
Hi! Following you via your blog hop! 🙂
Heather From and Mommy Only Has Two Hands! and Lynhea Designs
Okay, put on the pot of coffee, I'm coming over!
Woww Catherine……it looks delicious !!! lovely weekend love Ria….
yummy!!!!!
oh my goodness, I am so hungry for pumpkin pie!
Looks delicious. Thanks for sharing.
Yvonne.
it pumpkin nice? i've never had it!
http://www.kisstomake-up.blogspot.com/
This is a variation on the pumpkin pie recipe I use, but there's always room for another recipe! Thanks for sharing! 🙂
Yum! I love to make a Kentucky Derby Pie by adding a little bourbon and some chocolate chips to a traditional pecan pie. It's always a hit served with vanilla ice cream.
Hugs,
Kat