pumpkin pie

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1 unbaked pie crust


3/4 cup white sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
2 eggs
15 ounces pumpkin puree
1 1/2 cups half & half (light cream)

Preheat oven to 375 degrees.
Combine all the filling ingredients.
Pour filling into the crust and carefully transfer to the oven and bake for 15 minutes.
Reduce temperature to 350 degrees and bake for an additional 40 minutes.
The pie is done when a thin knit inserted near the center comes out clean.
When cooled serve with thick whipped cream.

Whipped Cream:
1 cup heavy whipping cream
2 Tbls sugar
1/2 tsp vanilla
Combine and beat until thick.

Chocolate Bourbon Pecan Pie

One fall day I woke to the realization that Tyler Florence was going to be doing a book signing at Meier and Franks that morning.  That was the original huge department store in Portland, which has since been bought by Macy's.  Well I swung into action.  I was babysitting my one year old granddaughter that day so I got us both ready and we headed down town.  When we got there the line was very long, but no matter, we found the end and began our long wait.  Emily was a very good girl, and we enjoyed ourselves for the hour it took before it was my turn to talk to Tyler.  He was quite taken with Emily, as he had a 6 month old son at the time.  He especially liked her hat, and took down the information about the store in hopes of getting one for his son.  But I managed to get a question in: "What's your favorite Thanksgiving pie?"  He immediately said, "Chocolate  Bourbon Pecan Pie."  Well I was right on that as soon as I got home.  I served it at my Thanksgiving dinner that year (43 guests) and it was the first pie finished.  I'm not even sure I got a piece.  No, I did.  It was very small and I hid it in the cupboard for later.

Pie Crust:
1 cup unbleached flour
1 tablespoon sugar

1/4 tsp salt
3/4 stick butter, cold and cut into small chunks

1 Tbl shortening (this helps keep the crust consistent)
2 tablespoons ice water, plus more if needed

Filling:1/4 cup unsalted butter
2 ounces unsweetened chocolate
3 large eggs
1 cup sugar
3/4 cup corn syrup
1/2 teaspoon vanilla extract
3 tablespoons bourbon
1/4 teaspoon salt
1 1/2 cups pecan halves

Crust: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and shortening and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Drizzle on the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Use your hand to press the whole thing together when done. Wrap the dough in plastic wrap, flatten to a disc, and refrigerate for at least 30 minutes.

Cover the disc of dough with flour and roll out on a piece of waxed paper into a circle. It will be a little bigger that the waxed paper. Using the waxed paper, flip the dough over and into a 9-inch pie plate. Carefully press the dough into the plate so it fits tightly and tuck under the excess dough and crimp the edges.

Preheat the oven to 350 degrees F.

Filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the corn syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.

Arrange the pecans on the pie crust and carefully pour the egg mixture over them. Bake for about 45 minutes, until the filling is set and rather puffy. Cool the pie completely.

Apple Pie

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I love a good apple pie. But I’ve found that most are too sweet for my taste. And I absolutely abhor apple pie made with canned apples. So if you like a sweet sweet apple pie, this isn’t it.

2 pie crust discs, unbaked
2 pounds of green apples, like Granny Smiths or Newtons
peeled, cored, and sliced thinly
1/2 cup sugar
1/2 teaspoon cinnamon
2 tablespoons flour
2-3 tablespoons butter
1 tablespoon cream or milk
1 tablespoon sugar for sprinkling

Preheat oven to 350 degrees.
Prep the apples and have them in a large bowl.
In a separate bowl combine the sugar, cinnamon, flour and mix well
Toss this mixture all over the apples and gently stir to mix well.
Roll out the first disc of pie crust and lay over the pie plate.
Put the apple mixture into the unbaked pie crust, and dot with butter.
Add the second crust, crimp, and trim. Add a few air vents by slitting the top.
Using a pastry brush or wadded up piece of plastic wrap, gently cover the top crust with some milk or cream.
Sprinkle sugar lightly over the top.  I like to use fat sugar.  But any sugar will do.
Bake for about 50-55 minutes.