Maple Pecan Pie

Filling:

2 cups pecan halves or pieces15111081_743643982460626_2856572122773489621_o
2 T butter
1 cup maple syrup
3 large eggs
½ cup brown sugar
1 tablespoon amaretto (almond liqueur) (optional)
1 teaspoon vanilla extract
1/2 t salt

1. Heat the oven to 375°F.

2. Toast the pecans in a skillet over medium-low heat until fragrant, about 5 minutes; set them aside to cool.

3. Combine the maple syrup and butter in a small saucepan and cook over medium-low heat until the butter melts. In a separate bowl, beat the eggs, then whisk in the brown sugar, the Amaretto, vanilla, and salt.

4. Gradually whisk the hot maple syrup mixture into the egg mixture. Stir in the pecans.

5. Pour the pecan mixture into the pie crust, transfer the pie plate to a baking sheet, and bake until the top and edges of the pie are golden brown and the center of the pie is jiggly but no longer liquid, 30 to 40 minutes.

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Thanksgiving 2014 – Pie Crust

Pie Crust

2 1/4 cup flour
pinch of salt
1/8 t chai tea spices
1 cup lard
up to 5 T ice water

  1. mix the dry ingredients by pulsing in a food processor bowl
  2. add the lard and pulse until the mixture resembles a coarse meal
  3. incorporate the water until the mixture just comes together into a ball
  4. flatten between food wrap and chill until needed.

Thanksgiving 2014 – Pumpkin Pie

Pumpkin Pie Filling

  • 1 sugar pumpkin
  • 1/2 cup brown sugar
  1. cut in half
  2. scoop out seeds and slime
  3. add 1/4 cup brown sugar to each half
  4. wrap in foil
  5. bake at 350 degrees until soft (about two hours)
  • 1/2 cup brown sugar
  • 16 oz cream cheese
  • 2 cans sweetened condensed milk
  • 1/2 t dried ginger
  • 1 t cinnamon
  • 1/4 grated nutmeg
  • 1/8 t ground cloves
  • 6 beaten eggs

6. Combine the following – I use the food processor

  • Scoop out pumpkin fresh while still hot (pour off and retain liquid) – you’ll need 3 cups
  • mix in cream cheese
  • add in other ingredients

7.  Pour into pie shells and bake at 350 degrees about 50 minutes or until the center in set (barely jiggles)

 

Thanksgiving 2014 – Apple Pie

Apple Pie Filling:

  • 2 pounds Granny Smith apples (4 medium)
  • 2 pounds Newton Pippen apples (4 medium) 5 medium
  • 3/4 cup granulated sugar
  • 1 tablespoon granulated sugar to finish
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon lemon zest, from 1 medium lemon
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1 egg white, beaten
  1. Preheat the oven to 425 degrees
  2. Peel, core and cut the apples the into 1/2 to 3/4 inch slices
  3. Toss the apples with the 3/4 cup of sugar, lemon juice and zest, salt, cinnamon and allspice.
  4. Pour the mixture, along with the juices, into a chilled pie shell, mounding the apples in the center.
  5. Roll out another dough for the top of the pie.
  6. Trimming and tucking this dough underneath so that the folded edge is even with the edge of the pie pan. Crimp the edging or press with fork to seal.
  7. Cut vents in the dough top.
  8. Brush egg white onto top of the crust and sprinkle evenly with the reserved sugar.
  9. Bake at 425 degrees until the top crust is light golden brown, about 25 minutes.
  10. Reduce the oven to 375 degrees  and continue baking until the juices bubble and the crust is a deep golden brown, 30 to 35 minutes longer.
  11. Transfer the pie to a rack to cool to room temperature.

Turkey 2013 7.0

3:23 pm
1 hour 37 minutes to go…..

The potatoes are peeled and in the pot on the stove.  I think I’ll turn on the heat about 3:45-ish.

DH helped set the tables.  The serving dishes are all out on the buffet.  The chairs have moved in and the dog is napping in the recliner.

I still have no idea what’s happening with the turkey, maybe I’ll send DH up to check on it.

I’ve changed out of my flour-infused clothing into something comfortable but presentable because DH’s side of the family often shows up very early – no worries – the more the merrier.

More to come – photos too…….

Turkey 2013 6.0

1:56pm
3 hours 4 minutes to go…..

Now I’m feeling like I’m too far ahead….weird?  Oh well

The turkey is still in the hands of my MIL.

The pies are all finished and cooling on the table.

The crock pots are chugging away on low with stuffing and sweet potatoes.

The green beans are blanched and cooling in ice water before heading to the refrigerator until I finish them on the stove with almonds and butter.

 

Still to come:  mashed potatoes, gravy, rolls (ok in a panic I asked DH to pick up Heat-n-Serve.  I was afraid the oven was going to give me too much trouble)…….

Turkey 2013 5.0

12:15pm
4 hours 45 minutes to go…….

The turkey just went up to my MIL house to roast.  Our oven is acting up and I really don’t want turkey problems.  I rinsed off the buttermilk brine, dryer her well, stuffed in a few lemons, oranges, onions and celery,  trussed the legs, rubbed a bit of leftover bacon grease from breakfast on her, added a little stock and butter to the roasting pan and sent her up over the hill with DH.

The apple pie is in the oven at 425 degrees for 10 minutes.  After that, I’ll lower the temperature to 350 degrees for another hour or until done.

  • 6 Granny Smith apples
  • 3/4 cup castor sugar
  • 2 T cornstarch
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1 pinch salt
  • 1/2 t chai tea spice

The kitchen is cleaned up and dishes done.  Time for a half hour rest.  After that I need to prep green beans, peel potatoes, make chocolate ganache with DS-14…..

……more soon