Thanksgiving Pies

01Dec09

My responsibility this Thanksgiving was providing pies, something I was a bit nervous about because pie crust and I don’t get a long and I was trying a new pumpkin pie recipe. For the first time, I took my time with these pies and took my time instead of trying to rush through to the delicious conclusion to the baking process. My patience paid off, and by the time dessert was served I had two magnificent and beautiful pies: Tuscaloosa Tollhouse Pie from Baked and Maple Pumpkin Pie from Real Simple. Although the pies are gone, you can still feast your eyes on the tastiness.

best.pie.crust.ever

a sea of pumpkin

pretty pie in a pretty pie plate

gooey chocolatey goodness

Click here for the recipe for the Maple Pumpkin Pie at Real Simple. Check out the pie crust recipe here.

Tuscaloosa Tollhouse Pie from Baked: New Frontiers in Baking

Ingredients

  • 1 ball of pie dough, chilled
  • 1/2 cup all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup firmly packed dark brown sugar
  • 2 large eggs
  • 3/4 cup unsalted butter (1 1/2 sticks)
  • 1 Tbsp whiskey
  • 3/4 cup walnuts, chopped and toasted (hell no for us, but you might like them)
  • 1 1/4 cups (8 oz) semisweet chocolate chips

Directions:

  1. Dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Roll out into a 12-inch round. Transfer the dough to a pie dish and carefully work it into the pie dish, folding any overhang under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours, or up to 3 months.
  2. Preheat the oven to 350 degrees F.
  3. In a medium bowl, whisk the flour and sugars together until combined. Set aside.
  4. In the bowl of an electric mixer fitted with the whisk attachment, beat the egss on high speed until foamy, about 3 minutes. Remove the whisk attachment and add the paddle attachment. With the mixer on low, gradually add the flour mixture. Turn the mixer to high and beat for 2 minutes. Scrape down the bowl and add the butter. Beat on high speed until the mixture is combined. Scrape down the bowl, add the whiskey, and beat the mixture on high speed for 1 minute.
  5. Fold the walnuts and 3/4 cup of chocolate chips into the filling.
  6. Pour the filling into the frozen pie shell and spread it out evenly. Top the filling with the remaining 1/2 cup chocolate chips.
  7. Bake in the center of the oven for 25 minutes, then cover the edges of the crust loosely with aluminum foil and bake for another 25 minutes (this will prevent the crust from browning too quickly). Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filling sticking to it, bake for another 5 minutes and test again. Transfer to a wire rack and let cool before slicing.
  8. Pie can be stored in the refrigerator, tightly covered, for up to 2 days.
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One Response to “Thanksgiving Pies”

  1. 1 Kara "Sky" McGinty

    Oooo, pretty!


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