Mixed reviews on this boozy pie, but we’ve got a rogue toffee maker on the loose!
Pie time! Leave your links here.
Time to make pies! Posting date is December 2.
- 1 ball of Classic Pie Dough (½ recipe; page 94), chilled
- 2 cups pecan halves, toasted
- 3 large eggs
- ¾ cup light corn syrup
- 3 tablespoons sugar
- 4 tablespoons firmly packed dark brown sugar
- 3 tablespoons unsalted butter, melted
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 3 tablespoons bourbon
- 1 cup (6 ounces) semisweet chocolate chips
- 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.
- Preheat the oven to 325 degrees F. Coarsely chop ¾ cup of the pecans. Set aside.
- In a large bowl, whisk the eggs until combined. Add the corn syrup, sugars, butter, salt, vanilla, and bourbon. Whisk again until combined. Stir in the chopped pecans and set the filling aside.
- Spread the chocolate chips evenly along the bottom of the frozen pie shell. Slowly pour the filling on top of the chocolate chips. Arrange the remaining 1¼ cups pecan halves on top of the filling.
- Bake in the center of the oven for 30 minutes, then cover the edges of the crust loosely with aluminum foil and bake for another 30 minutes. 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.
- Cool the pie on a wire rack and serve warm or at room temperature. The pie can be stored in the refrigerator, tightly covered, for up to 2 days.
Our bakers gave a big thumbs up to this delicious Southern treat!
Leave links for your pies here, bakers!
Mostly positive reviews on the pies this week. Plus, we had a rogue baker as is our tradition here at Baked Sunday Mornings (who can blame Yael for going with chocolate?)!
Pie pie pie pie! Let’s see those pies….
Mmmmm, pie! Next up on the schedule: a Classic Apple Pie. Posting date is October 22!
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon fine salt
- 1 cup (2 sticks) cold unsalted butter
- 3⁄4 cup ice cold water
- 2 balls of Classic Pie Dough
- 1⁄2 teaspoon cornstarch
- 1 cup firmly packed light brown sugar
- 7 medium Granny Smith apples
- 3 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 1 teaspoon whiskey
- 1 teaspoon cinnamon
- 1 large egg, beaten
- 1 tablespoon raw sugar
- In a medium bowl, whisk the flour, sugar, and salt together.
- Cut the cold butter into cubes and toss the cubes in the flour mixture to coat. Put the mixture in the bowl of a food processor and pulse in short bursts until the pieces of butter are the size of hazelnuts.
- While pulsing in quick, 4-second bursts, drizzle the ice water into the food processor through the feed tube.
- As soon as the dough comes together in a ball, remove it from the food processor and divide it into two equal balls. Flatten to a disk and wrap each disk first in parchment paper and then in plastic wrap. Refrigerate the disks until firm, about 1 hour. (The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator before proceeding with the recipe.)
- Dust a work surface with a sprinkling of flour. Unwrap one of the balls 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.
- Preheat the oven to 375 degrees F. In a small bowl, whisk together the cornstarch and the light brown sugar. Peel and core the Granny Smith apples, then cut them into ⅛-inch wedges.
- Heat the butter over medium heat in a large heavy-bottomed saucepan. Swirl the saucepan occasionally until the butter begins to brown. As soon as the butter is evenly browned, add half of the apple wedges and cook over low heat for 10 minutes, or until the apples are softened.
- Add the remaining apples and the cornstarch/sugar mixture. Mix until the sugar has melted, then add the vanilla, whiskey, and cinnamon to the saucepan and cook for 5 minutes, or until the filling is bubbly and thick. Do not overcook.
- Dust a work surface with a sprinkling of flour. Unwrap the remaining ball of chilled dough and roll out into a 12-inch round.
- Pour the pie filling into the frozen pie crust, and top with the second dough round. Trim the dough, leaving a 1⁄2-inch overhang. Crimp the edges together, brush with the beaten egg, and sprinkle with the raw sugar. Cut 3 steam vents into the top crust.
- Bake the pie until the filling bubbles and the crust is golden brown, about 1 hour. Cool the pie on a rack for 1 hour. Serve warm or at room temperature.
Our bakers give this pie a thumbs up — just don’t try to cut it while it’s still frozen!
Who made frozen chocolate pie this week? Leave your links here!