The Best Buttery 4-Egg Pecan Pie

Ingredients: 

• 1 9-inch pie crust, partially pre-bake Pioneer Woman Pie Crust 
• 1 cup granulated sugar
• 1 cup light corn syrup*
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 4 eggs, whisked
• 1/2 cup (1 stick) salted butter
• 2 cups pecan halves (plus extras to line the top, if desired)

Directions: 

1. Partially pre-bake a pie crust in a 9-inch pie pan according to its instructions, then heat oven to 350°F.

2. In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon; add eggs and whisk until smooth.

3. Melt butter in a small saucepan over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine. Chop the pecans, then stir them into the butter and sugar mixture until combined. Then pour the entire filling into the prepared pie crust. If desired, line the top of the filling with extra pecans.

4. Bake for about 50-60 minutes, or until the filling is set. It may jiggle slightly but not too much. If needed, place it back in the oven for another 10-20 minutes. To keep the crust edges from burning, cover the crust with a pie crust shield or with aluminum foil; remove foil about 15 to 20 minutes before the pie is done. When the filling is set, remove the pie and let cool completely on cooling rack, 3 to 4 hours, before slicing. 

{Source} 

 

For pre-baked pie crust:

After placing the crust in the pie pan, pick the dough with a fork.

Line the shell with parchment paper or aluminum foil, shaping it about the inner edges of the crust.

Fill it with pebbles, beans, or rice to keep it from bubbling up while baking. Remove the lining with the pebbles, beans, or rice a few minutes before the baking time is over.

Place in preheated 450° oven.

Bake for 10 to 12 minutes or until lightly browned. Baking time varies according to which type of pan you use.

Cool before filling.

Apple Cranberry Pie

~ Apple Cranberry Pie ~

Ingredients:
homemade pie crust {Perfect Pie Crust} The Pioneer Woman's recipe
3 large apples, cored, peeled, and sliced into 1/2-inch slices (about 6-7 cups)
1 and 1/2 cups fresh or frozen cranberries
3/4 cup granulated sugar
2 Tablespoons cornstarch
1 Tablespoon orange zest
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 Tablespoons unsalted butter, cold and cubed {I use salted butter}
egg wash: 1 large egg beaten with 1 Tablespoon milk

Directions:

Prepare pie crust

Make the filling: Stir the apples, cranberries, granulated sugar, cornstarch, orange zest, cinnamon, cloves, and nutmeg together in a large bowl. Set filling aside as the oven preheats.

Preheat oven to 400°F

Spoon the filling into the crust, leaving any excess liquid in the bowl

Dot the pieces of butter on top of the filling. Stick in the refrigerator until ready to cut the lattice.

Cut the top crust into lattice strips, or simply cover the filling with the 12-inch pie dough circle (cut slits in the top to form steam vents). Or a crumble or streusel topping would be great as well.

Lightly brush the top of the pie crust with the egg wash mixture.

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F and bake for an additional 30-35 minutes.
NOTE: I cover the edges with a strip of aluminum foil to prevent the crust from burning and remove the foil during the last 20 minutes of baking.

Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

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S’uthun Supreme Pecan Pie

On Thanksgiving Eve (which I like to call Thankfuleve as in - Thankfuleve I have a daughter to bake with me.), I always spend the day baking. Today, my daughter and I baked two loaves of date-nut bread, two pumpkin pies, a pecan pie, and an apple pie.

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I am trying a new pecan recipe: S’uthun Supreme Pecan Pie

“Ya’ll might have a hard time keeping this pie around. Best to double it!”

3 eggs
2 Tablespoons butter, melted
2 Tablespoon flour
½ Teaspoon vanilla extract
1/3 teaspoon salt
½ cup sugar
1 ½ cups maple syrup
               (I chose this recipe because of the maple syrup.)
1 ½ cups broken pecan pieces
1 cup halved pecans

Beat eggs until light. Blend in the melted butter, flour vanilla, salt, sugar, and maple syrup. Sprinkle the broken pecans over the bottom of the pie shell. Gently pour the mixture in, and then make rings of pecan halves, starting from the middle and working out until the surface is covered/ Bake at 425 degrees for 10 minutes and then reduce heat to 325 degrees and continue baking for about 40 minutes. Let cool before serving.
Makes one 9” pie

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I am also trying a new piecrust: Alan Carter’s Pie Pastry – from Better Homes and Gardens.

Mix:
3 ¾ Cups flour
1 Tablespoon sugar
½ - 1 Tablespoon salt
½ Teaspoon baking powder

Cut in:
1 ¾ Cups unsalted butter, leaving chunks the size of peas

Combine:
2/3 Cups ice-cold water
2 Tablespoons sour cream
1 Teaspoon vinegar

Add liquid all at once to the flour mixture (This step is the reason that I Like this recipe.). Quickly stir to distribute. Do no overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen. Makes 3 single-crust pastries.

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