5 Pies For Your Holiday Season

PUMPKIN PIE WITH MAPLE PECAN CRUMBLE
Servings: 8

INGREDIENTS
1 15 ounce can pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
2 eggs
½ cup maple syrup
1 cup heavy cream
1 teaspoon vanilla
1 pie crust, prepared

Maple Pecan Crumble
1½ cups pecans
¼ cup plus 1 tablespoon maple syrup
½ teaspoon salt

PREPARATION
1. Preheat oven to 425˚F (215˚C).
2. In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
3. Add the eggs, maple syrup, heavy cream, and vanilla and slowly stir until evenly incorporated.
4. Place the pie crust in a 9-inch pie pan and shape.
5. Carefully pour pie filling into pan.
6. Bake for 15 minutes at 425˚F (215˚C) then reduce heat to 350˚F (175˚C) and bake for 40 minutes.
7. For the crumble, combine pecans, ¼ cup maple syrup, and salt and stir until well combined.
8. Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
10. Once cooled, crush the caramelized pecans in a plastic bag.
11. Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.
12. Enjoy!

Pecan Streusel Pumpkin Pie

Ingredients
Crust
1 and 1/2 cups white flour
3/4 teaspoon salt
1/2 tablespoon white sugar
6 tablespoons unsalted butter COLD
3 tablespoons shortening butter-flavored, COLD
3-4 tablespoons ice cold water
1 large egg + 1 tablespoon milk
Pumpkin Filling
1 can (15 ounces) pumpkin puree
4 large eggs separated, (you will use 1 whole one and 3 yolks)
1 can (14 ounces) sweetened condensed milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
Streusel
3/4 cup Diamonds of California pecans
1/3 cup brown sugar lightly packed
2 tablespoons flour
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter
Optional Maple Whipped Cream
1 cup heavy whipping cream
3 and 1/2 tablespoons maple syrup

Instructions

Crust

1. Toss together the flour, salt, and sugar.
2. Dice the extremely cold butter into small pieces and add to the bowl along with the cold shortening.
3. Cut the butter and shortening into the flour with a pastry blender or two knives until the dough forms coarse crumbs.
4. Very slowly, add in 4 tablespoons of ice cold water -- add 1 tablespoon at a time until the dough can form into a ball.
5. Stir the mixture a few times with a wooden spoon and then spoon it all onto a large sheet of plastic wrap.
6. Knead just a few times to get it into a ball and then wrap tightly in the plastic wrap. Chill for at least 30 minutes up to overnight.

Filling

1. Preheat the oven to 375 degrees F.
2. Whisk the pumpkin puree with 1 large egg, and 3 egg YOLKS.
3. Once combined whisk in the sweetened condensed milk.
4. Add in the cinnamon, ginger, salt, nutmeg, and vanilla extract.
5. Whisk until combined.
6. Roll out the pie dough (I roll the dough in between two sheets of plastic wrap) and fit it into a 9-inch pie pan. Fold the edges up one time and then crimp those edges with your fingers.
7. In a small bowl, whisk together the egg and milk and brush that over the crust.
8. Add pie weights to the crust (Or put foil in the bottom and fill it with dried beans or rice). In a small bowl, whisk together the egg and milk and brush that lightly over the edges of the crust.
9. Bake just the crust for 10 minutes.
10. Preheat the oven to 425 degrees F.
11. Remove the pie and pour the filling into the pie pan. Tap a few times to release extra air.
12. Put in the oven and bake for 15 minutes at 425 degrees F. Then reduce the heat to 350 degrees and cook for another 25-30 minutes.

Streusel

1. Meanwhile, chop the pecans into small pieces.
2. Toss the pecans with the brown sugar, flour, and cinnamon.
3. Finely dice the cold butter and then using a pastry blender (or your hands), cut it in with the other ingredients until a thick streusel is formed.
4. Remove the pie after cooking for 25-30 minutes and top it evenly with the streusel.
5. Return to the oven for another 10-15 minutes or until set at the edges and barely jiggles in the middle. (If needed, use a pie shield to keep the crust from browning too much)
6. Remove from the oven and let cool completely.
7. Serve the pie chilled or at room temperature.

Optional Maple Whipped Cream

1. In a bowl of a stand mixer, pour in the cold heavy whipping cream. 2. Whip for 1-2 minutes and then gradually pour in the maple syrup.
3. Whip until soft peaks form.
4. Chill until ready to serve.
5. Generously spoon the maple whipped cream over the pie and enjoy!

CHOCOLATE PEPPERMINT SILK PIE
Servings: 8

INGREDIENTS
3 eggs
½ cup sugar
1½ cups water
½ cup whipping cream
1 pie crust, prepared
1 teaspoon peppermint extract
8 ounces chocolate, melted
1 1/2 cups heavy whipping cream, whipped
½ cup butter, cubed
Whipped cream, to serve
Shaved chocolate, to serve
Crushed peppermints, to serve

PREPARATION
1. Preheat oven to 425˚F (200˚C).
2. Place a prepared pie crust into a 9-inch pie pan.
3. Line a sheet of parchment paper over crust and place 4 spoons in pan or dried beans in on the parchment, weighing down the crust.
4. Bake for 15 minutes.
5. In a medium sized heat-safe mixing bowl, mix eggs and sugar until combined.
6. Bring bowl over pot filled with water on low heat and rest on top.
7. Constantly beat egg mixture on low speed unit it reaches 160˚F (77˚C).
8. Remove the bowl from the heat and stir as it cools.
9. Add peppermint extract and melted chocolate and stir until combined.
10. Gradually beat in cubes of butter, stirring until combined.
11. Gradually fold in whipped cream and mix until just incorporated.
12. Carefully spoon filling into prepared pie crust and chill for at least 2 hours.
13. Garnish with whipped cream, shaved chocolate, and crushed peppermints.
14. Enjoy!

French Silk Pie

Ingredients
For the crust:
1 and 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 sticks (1/2 cup) unsalted butter- diced and chilled
2-4 tablespoons iced water
Chocolate filling:
8 oz. semisweet or bittersweet chocolate – melted and cooled
4 eggs
1 ½ cup powdered sugar
1 cup unsalted butter – softened
1 ½ cup heavy whipping cream
1 ½ teaspoon vanilla
3 Tablespoons cocoa powder
½ cup powdered sugar
For topping:
1 and 1/2 cups heavy whipping cream
3 tablespoons powdered sugar (or more to taste)
1/2 teaspoon vanilla extract
2-3 oz. chocolate for garnish

Instructions
To make the pie crust:

1. First mix flour, salt and sugar in a medium-size bowl, then add pieces of chilled unsalted butter. Using a pastry blender, cut in butter until mixture resembles coarse meal.
2. Add 2 tablespoons ice water and using your hands knead until dough comes together , DO NOT OVERDO IT!!! (If it’s still crumbly, add water a tablespoon at a time, up to 2 more tablespoons, but don’t use too much water or the crust will shrink while baking).
3. Flatten the dough into disks, wrap in plastic and refrigerate at least 1 hour.
4. Roll the dough on a floured surface into a 14-inch round, wrap around rolling pin and carefully unroll over a 9-inch pie dish and gently press into bottom and side. Trim dough to a 1-inch overhang, fold under, and seal to form a rim, then crimp the rim with fingertips.
5. Using a fork poke the bottom of the crust or use pie weights. Wrap with plastic wrap and set in the fridge or freezer. The dough must be well chilled before baking!!!
6. Bake in preheated oven at 375 F until golden brown. Cool completely and set aside.

To make the filling:

1. In a heath proof bowl beat 4 eggs and 1 ½ cup powdered sugar until pale yellow, place over the pot of simmering water and cook until thickened ( about 8-10 minutes) STIR ALL THE TIME and be careful not to scramble the eggs!!!!
2. When it’s done remove from the heat, set aside to cool for couple of minutes than mix in melted chocolate. Cover and store in the fridge until chilled.
3. While the chocolate-egg mixture is cooling, beat 1 cup of butter until light and fluffy. Add cooled chocolate egg mixture and mix to combine.
4. Beat 1 ½ cup heavy whipping cream and vanilla until stiff peaks form adding ½ cup of powdered sugar and 3 tablespoons cocoa powder slowly during mixing. Fold whipped cream into chocolate, egg and butter mixture and transfer into chilled pie crust. Smooth the top and set in the fridge.

Topping:

1. Before serving, make the whipped cream topping. Beat the heavy whipping cream on high speed until stiff peaks form, adding 1/2 tablespoon of powdered sugar slowly during mixing. Mix in vanilla.
2. Top the pie with whipped cream, sprinkle with chocolate shavings or curls and serve