Holiday Pie Ideas

Updated 12 months ago

Pumpkin Pie

Recipe Summary

Recipe courtesy Cathy Speronis Difficulty: Medium

Prep Time: 20 minutes

Cook Time: 60 minutes

Pie Crust: Yield: 8 servings

1 cup &amp: 2 Tbsp. all-purpose flour

1 Tbsp. sugar

tsp. salt

6 Tbsp. unsalted butter, chilled &amp: cut into &quot: pieces

2 Tbsp. vegetable shortening, chilled &amp: cut into &quot: pieces

2 – 5 Tbsp. cold water

Filling:

3 eggs

1 15 oz. can pumpkin puree

cup granulated sugar

cup dark brown sugar, firmly packed

cup light brown sugar, firmly packed

tsp. salt

1 tsp. ground cinnamon

tsp. ground ginger

tsp. ground nutmeg

1/8 tsp. ground cloves

cup milk

cup heavy cream

Prepare pie crust: In the bowl of a food processor combine flour, sugar and salt. Process for 30 seconds. Distribute the butter pieces evenly over the flour mixture. Pulse 3 times. Distribute the shortening pieces over the flour mixture. Pulse 8 more times. Place mixture in a large bowl. Add the cold water in a tablespoon at a time and use a fork to blend until mixture starts to come together and is no longer dry (do not make too wet.) Roll out and place into a 10&quot: pie pan. Trim the crust leaving 1&quot: hanging over edge of pan. Fold edges under and flute. Prick bottom and sides with tines of a fork. Place prepared crust in freezer for 15 minutes. Preheat oven to 425. Remove crust from freezer. Line with aluminum foil and fill with pie weights (uncooked rice can be substituted for the weights.) Place in center of preheated oven and cook for 18 minutes. Remove from oven and lower oven temperature to 375. Remove foil with weights and place back in oven for an additional 5 – 10 minutes until crust starts to turn golden brown. Remove from oven. Lower oven temperature to 350.

Prepare filling: In large bowl whisk eggs and pumpkin puree until smooth. In a separate bowl combine sugars, salt and spices. Add to pumpkin mixture to combine. Add milk and heavy cream and stir just until combined. Pour into crust, cover with pie shield and bake in center of oven for 50 minutes. Remove pie shield and bake an additional 10 minutes or until edges are golden brown and center of pie is set. Remove from oven and allow to cool before serving.

Chocolate Cream Pie Recipe Summary

Recipe courtesy Cathy Speronis Difficulty: Medium

Prep Time: 20 minutes

Cook Time: 28 minutes

Pie Crust: Yield: 8 servings

1 cup &amp: 2 Tbsp. all-purpose flour

1 Tbsp. sugar

tsp. salt

6 Tbsp. unsalted butter, chilled &amp: cut into &quot: pieces

2 Tbsp. vegetable shortening, chilled &amp: cut into &quot: pieces

2 – 5 Tbsp. cold water

Filling:

1 package cook and serve chocolate pudding mix

1 cups of milk

cup semi-sweet chocolate chips

1 Tbsp. unsalted butter

2 Tbsp. crushed chocolate graham crackers

Topping:

1 cups heavy cream

1 tsp. whipped topping stabilizer (oetker)

cup granulated sugar

tsp. vanilla extract

Maraschino cherries &amp: grated chocolate

Prepare pie crust: In the bowl of a food processor combine flour, sugar and salt. Process for 30 seconds. Distribute the butter pieces evenly over the flour mixture. Pulse 3 times. Distribute the shortening pieces over the flour mixture. Pulse 8 more times. Place mixture in a large bowl. Add the cold water in a tablespoon at a time and use a fork to blend until mixture starts to come together and is no longer dry (do not make too wet.) Roll out and place into a 10&quot: pie pan. Trim the crust leaving 1&quot: hanging over edge of pan. Fold edges under and flute. Prick bottom and sides with tines of a fork. Place prepared crust in freezer for 15 minutes. Preheat oven to 425. Remove crust from freezer. Line with aluminum foil and fill with pie weights (uncooked rice can be substituted for the weights.) Place in center of preheated oven and cook for 18 minutes. Remove from oven and lower oven temperature to 375. Remove foil with weights and place back in oven for an additional 10 – 15 minutes until crust is golden brown. Remove from oven and let cool completely.

Prepare filling: In 2 quart saucepan whisk pudding mix and milk until smooth. Cook over medium heat. When the mixture starts to simmer, add the semi-sweet chips and butter. Continue cooking, stirring constantly until pudding is well thickened, about 10 minutes. Remove from heat. Pour into cooled pie shell and sprinkle with crushed graham crackers. Refrigerate for 4 hours until completely cooled. Place heavy cream in bowl of electric mixer. With whisk attachment beat at low speed and gradually add in whipped cream stabilizer. Stop mixer and scrape down sides of bowl. With mixer at low speed add in sugar and vanilla. Beat until stiff peaks form. Top pie with cream and garnish with cherries and grated chocolate.

Cranberry-Apple Pie Recipe Summary

Recipe courtesy Cathy Speronis Difficulty: Medium

Prep Time: 20 minutes

Cook Time: 60 minutes

Pie Crust: Yield: 8 servings

2 cups all-purpose flour

2 Tbsp. sugar

1 tsp. salt

11 Tbsp. unsalted butter, chilled &amp: cut into &quot: pieces

5 Tbsp. vegetable shortening, chilled &amp: cut into &quot: pieces

4 – 8 Tbsp. cold water

Filling:

4 medium Cortland apples, peeled, cored, and sliced &quot: thick

1 – 16 oz. can of whole cranberry sauce

2 Tbsp. cornstarch

2 Tbsp. granulated sugar

1 Tbsp. lemon juice

tsp. orange zest

tsp. cinnamon

1/8 tsp. nutmeg

1 egg white

Turbinado (raw) sugar

Preheat oven to 400. Prepare pie crust: In the bowl of a food processor combine flour, sugar and salt. Process for 30 seconds. Distribute the butter pieces evenly over the flour mixture. Pulse 3 times. Distribute the shortening pieces over the flour mixture. Pulse 8 more times. Place mixture in a large bowl. Add the cold water in a tablespoon at a time and use a fork to blend until mixture starts to come together and is no longer dry (do not make too wet.) Divide dough in half. Roll out half and place into a 10&quot: pie pan. Trim the crust at the edges of the pan. Cover second half in plastic wrap and place in refrigerator along with bottom crust.

Prepare filling: Place cranberry sauce in a large bowl. Use a wire whisk to break up the sauce. Sift together cornstarch and sugar. Add to the sauce and mix until smooth. Add the lemon juice, orange zest, cinnamon and nutmeg and mix. Add in the apple slices and with a spatula, fold in until the apples are evenly coated with the cranberry mixture.

Roll out second half of dough. Pour the filling into the bottom crust. Lay the top crust over the top and trim leaving a &quot: over edges of pie tin. Fold the edges of the top crust over and under the bottom crust, pinching to seal. Flute the edges of the pie and cut 4 steam vents in top. Whisk egg white with 1 tsp of cold tap water. Brush Pie crust with egg white and sprinkle with raw sugar. Place a pie shield over the edges and bake for 55 minutes. Place a drip tray (piece of foil with edges folded up) on the shelf below the pie to catch any drippings. Remove shield and bake for an additional 5 – 10 minutes until the crust is nicely browned. Remove from oven and allow to cool before serving.

Three Berry Pie Recipe Summary

Recipe courtesy Cathy Speronis Difficulty: Medium

Prep Time: 20 minutes

Cook Time: 60 minutes

Pie Crust: Yield: 8 servings

2 cups all-purpose flour

2 Tbsp. sugar

1 tsp. salt

11 Tbsp. unsalted butter, chilled &amp: cut into &quot: pieces

5 Tbsp. vegetable shortening, chilled &amp: cut into &quot: pieces

4 – 8 Tbsp. cold water

6 oz. frozen wild Maine blueberries, thawed

6 oz. frozen Raspberries, thawed

6 oz. frozen Blackberries, thawed

3 Tbsp. tapioca

cup sugar

tsp. cinnamon

1/8 tsp. nutmeg

2 tsp. lemon juice

1 egg white

Turbinado (raw) sugar

Preheat oven to 400. In a large bowl, gently toss the thawed berries with the tapioca and set aside so that the tapioca can soften, about 20 minutes. Prepare pie crust: In the bowl of a food processor combine flour, sugar and salt. Process for 30 seconds. Distribute the butter pieces evenly over the flour mixture. Pulse 3 times. Distribute the shortening pieces over the flour mixture. Pulse 8 more times. Place mixture in a large bowl. Add the cold water in a tablespoon at a time and use a fork to blend until mixture starts to come together and is no longer dry (do not make too wet.)

Divide dough in half. Roll out half and place into a 10&quot: pie pan. Trim the crust at the edges of the pan. Roll out second half of dough and using a pastry wheel cut into ten &quot: strips. Combine the berry mixture with the sugar, cinnamon, nutmeg and lemon juice. Pour into pie shell. Lay 5 strips of dough over the top and then alternating, create a lattice top with remaining 5 strips. Fold the top crust under the bottom crust and flute the edges. Brush Pie crust with egg white and sprinkle with raw sugar. Place a pie shield over the edges and bake for 55 minutes. Place a drip tray (piece of foil with edges folded up) on the shelf below the pie to catch any drippings. Remove shield and bake for an additional 5 – 10 minutes until the crust is nicely browned. Remove from oven and allow to cool before serving.


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