This Thanksgiving, Wow Them with Pie!

 

 

Ingredients:

 The Crust

1 tbsp butter

5 cups all-purpose flour, (plus more for dusting)

2 tsp granulated sugar

2 tsp salt

2 cups shortening

2/3 cup water (plus 2 tbsp ice water)

 

The Filling

1 tbsp butter

3 pears, peeled, cored and cut into thin slices (can use canned pears if preferred, but fresh provide a stronger taste)

1-½ cups sugar (divided)

3 whole cloves

1 tsp lemon juice

1 tbsp light corn syrup

1 tbsp cornstarch

1 tbsp fresh orange zest

1 bag (24 ounces) fresh cranberries

 1 cup granulated sugar (for garnish)

 

 

Instructions:

- For the crust, grease the pie tin with butter. Clear and clean off a flat surface, and lightly flour.

- Combine the 5 cups of flour, sugar and salt in a mixing bowl. Work the shortening in with your fingers until the mixture is almost smooth. Add the ice water and continue to mix with your fingers.

- Place the dough on your floured surface and cut it in half. Place the second half aside. Roll out the first half using a rolling pin, and press into the bottom and sides of the tin. Place the tin in the fridge to set.

- For the top of the pie, roll out the second half of the dough. Place on a baking sheet or tray and refrigerate.

- For the filling, heat the butter in a medium pan. Add pears and sauté until tender (about 2 to 3 minutes). Add ½ cup sugar and the three cloves. Toss and remove from heat to cool in a bowl.

- Combine the remaining 1 cup sugar, lemon juice, 1 teaspoon of corn syrup, corn starch, cranberries and orange zest and mix. Toss the mixture to make sure the fruit is coated.

- Transfer the cranberry mixture into a pot and sauté for 1 to 2 minutes, until the cranberries soften slightly.

- Combine both the pear and cranberry mixtures together in a bowl and refrigerate.

- Preheat oven to 425 degrees F.

- Pour the filling into the pie tin. Roll the remaining half of the dough onto the top of the pie and use a pastry cutter or small knife to cut an opening in the center of the top (or a seasonal design if you are feeling festive!)

- Place the pie in the center of the oven to cook for 10 minutes, then lower the heat to 375 degrees F and cook for 30 minutes. Reduce temperature again to 325 to cook for the final 10 minutes. Remove the pie from the oven to cool.

- When cooled, sprinkle granulated sugar over the top and enjoy!

 

Ingredients:

The Crust

1-¼ cups all-purpose flour, plus more for dusting

1 tbsp sugar

1 pinch of salt

½ cup (1 stick) unsalted butter, cold and cut into small chunks

2 tbsp ice water, plus more if needed

1 egg white (beaten)

 

The Filling

1 1/2 cups sweet potato puree

3 eggs

½ cup sugar

1 cup heavy cream

1 tbsp orange zest

1 tsp ground cinnamon

½ tsp nutmeg

 

The Topping

½ cup pecans (or nut of your choice!)

1 8-ounce package frozen cranberries

1 (2.3-ounce, 12 cookies) package cookies of your choice (we recommend  shortbread or amaretti cookies)

 

Instructions:

- Preheat oven to 375 degrees F.

- For the crust, combine flour, sugar, and salt in a large mixing bowl. Add butter and mix with your hands until the mixture resembles coarse crumbs. Pour in ice water and bind the dough until it holds together without being too sticky (if it is still crumbly, add a little more water.) Form the dough into a ball, and refrigerate for at least 30 minutes.

- Sprinkle a flat surface lightly with flour. Roll the dough out and carefully place it in the pie tin. Press the dough firmly into the bottom and sides so it fits tightly. Place a piece of parchment paper over the crust and bake the crust until it sets, (about 20 minutes). Remove the pie from the oven and brush the bottom of the pie with the beaten egg white and set aside.

- In a bowl, beat the eggs and sugar until the sugar has melted. Add eggs and sweet potatoes together and whisk well. Add the cream, orange zest, cinnamon and nutmeg, and stir well. Pour mixture into the pie tin. Reduce the oven temperature to 325 degrees F and bake (40 minutes). Remove and allow to cool.

- While the pie is cooking, put the pecans on a baking sheet and bake them with the pie for about 10 minutes. Remove them from the oven and let them cool. Thaw the cranberries in a strainer. Put the cookies, pecans and cranberries into a food processor and pulse them a few times until chopped. Sprinkle the topping evenly over the cooled pie or place on the side for guests to sprinkle on themselves!

- Enjoy!

 

   

4. Caramel Apple Crumb Pie – The perfect fall treat! Crisp and decadent.

 

 

Ingredients:

The Spiced Crust:

3 cups all-purpose flour, plus more for dusting

1 tsp ground cinnamon

1 tsp salt

½ tsp ground nutmeg

1-½ sticks (12 tbsp) salted butter, cut into pieces

¾ cup vegetable shortening

1 tbsp distilled white vinegar

1 egg, beaten

Note: This recipe will produce 2 dough balls, although only 1 is needed!

 

The Filling:

6-7 cups peeled and sliced Granny Smith apples

½ lemon, juiced

½ cup granulated sugar

¼ cup all-purpose flour

¼ tsp salt

 

Crumb Topping:

1-½ sticks (12 tbsp) unsalted butter

½ cup all-purpose flour

1 cup brown sugar

½ cup oats

¼ tsp salt

½ jar (or more) caramel topping

 

Instructions:

- For the crust, mix the flour, cinnamon, salt, and nutmeg in a bowl. Add butter and vegetable shortening. Work the butter into the flour until the mixture resembles tiny pebbles. Add white vinegar, egg and 5 tablespoons cold water and stir until combined.

- Form two dough balls and place each in the freezer for 15 to 20 minutes.

- Preheat the oven to 375 degrees F. Remove 1 dough ball from the freezer and place it on a lightly floured surface. Roll the dough. When fully rolled out, lift the pie crust into a pie tin. Gently press the dough against the corners of the tin. 

- For the pie filling, mix apples, lemon juice, granulated sugar, flour and salt in a bowl. Set aside.

- For the topping, mix the butter into the flour, then add in brown sugar, oats, and salt.

- Add the apples to the pie shell and top with crumb topping. Bake for 1 hour. 

- Remove the pie from the oven and pour half of the jar of caramel topping over the top. Allow to cool slightly before serving.

- Enjoy!

 

 

Whichever you choose, there is no disputing the old saying: you can never have your fill of pie!  Have a safe and meaningful holiday everyone—to you and yours from highwood®.