Think pies are one of the hardest desserts to make? Follow Michele Stuart's recipes to make sure your pies turn out perfect every time!
Prep Time: 20 min
Cook Time: 55 min
Yield: 6- 8 servings
1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust
1/4 cup heavy cream (to glaze the crimped pie edges)
1 1/4 cups dark corn syrup
3 extra large eggs, lightly beaten
3/4 cup sugar
2 tablespoons salted butter, melted
1 1/2 teaspoons pure vanilla extract
2 cups pecan halves
Preheat oven to 350°F.
To prepare pie shell, on lightly floured work surface, roll out half a ball of dough with a rolling pin until if forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush edges with heavy cream and set aside.
To prepare filing, using an electric mixer on medium speed, mix together corn syrup, eggs, sugar, butter and vanilla until a light brown color is achieved, about three minutes. Stir in pecans with a spoon or spatula making sure they are incorporated throughout. Place filing in pie shell, distribute evenly.
To bake, place pie plate on baking sheet and bake for 55-60 minutes, or until pie is firm in the middle.
Transfer pie to wire cooling rack and allow to cool and set for 1 hour before serving.
Apple Cranberry Crumb Pie
Prep time: 30 mins
Cook time: 55 mins
Yield: 10 slices
1 Traditional Pastry PieCrust Dough for 9inch double crust Pie
1/2 Cup Heavy Cream (to glaze the top crust and crimped pie edges)
3/4 cup sugar
2 tablespoons unbleached all-purpose flour
1 tablespoon ground cinnamon
Dash of ground nutmeg
8 medium apples, peeled, cored and cut into 1/2-inch chunks
2/3 cup dried cranberries
Cinnamon Sugar Crumb Topping
1/2 cup unbleached all-purpose flour
1/3 cup firmly packed light brown sugar