Nantucket Cranberry Pie

Prep Time: 10 Minutes
Cook Time: 45 Minutes
Difficulty: Easy
Servings: 10

Ingredients

■Butter, For Greasing
■2 cups (heaping) Cranberries
■¾ cups Pecans, Chopped (measure, Then Chop)
■⅔ cups Sugar
■1 cup Flour
■1 cup Sugar
■1 stick Unsalted Butter, melted
■2 whole Eggs, Lightly Beaten
■1 teaspoon Pure Almond Extract
■¼ teaspoons Salt
■1 Tablespoon Sugar For Sprinkling

Preparation Instructions

*Adapted from a recipe by Laurie Colwin*

Preheat oven to 350 degrees.

Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.

In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.

Pour batter slowly over the top in large “ribbons” in order to evenly cover the surface. Spread gently if necessary.

Bake for 45 to 50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.

Cut into wedges and serve with ice cream or freshly whipped cream.

http://thepioneerwoman.com/cooking/2010/11/nantucket-cranberry-pie/

Pumpkin Cream Pie

Prep Time: 2 Hours
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 8

Ingredients

FOR THE CRUST:

■1-½ package Graham Crackers (about 15 Cookie Sheets)
■½ cups Powdered Sugar
■1 stick Butter, Melted

FOR THE FILLING:

■1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety)
■1 cup Half-and-half
■½ cups Heavy Cream
■Pinch Of Cinnamon
■Pinch Of Nutmeg
■Pinch Of Ground Cloves
■2 Tablespoons Whiskey (optional)
■½ cups (plus 3 Tablespoons) Pumpkin Puree
■½ cups (additional) Heavy Cream
■2 Tablespoons Brown Sugar
■Extra Graham Cracker Crumbs, For Garnish

Preparation Instructions

Preheat oven to 300 degrees.

Grind graham crackers in a food processor (or, if you don’t have a food processor, place them in a large ziploc and pound ‘em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and “set.” Remove from oven and allow crust to cool completely.

In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.

When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust.

Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

http://thepioneerwoman.com/cooking/2010/11/pumpkin-cream-pie/

Dreamy Apple Pie

Prep Time: 20 Minutes
Cook Time: 1 Hour
Difficulty: Easy
Servings: 12

Ingredients

■1 whole Unbaked Pie Crust

Filling

■3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
■½ cups Brown Sugar
■½ cups Sugar
■1 Tablespoon All-purpose Flour
■1 cup Heavy Cream
■2 teaspoons Vanilla Extract
■⅛ teaspoons Cinnamon

Topping

■7 Tablespoons Butter
■¾ cups All-purpose Flour
■½ cups Brown Sugar
■¼ cups Pecans (more To Taste)
■Dash Of Salt

Preparation Instructions

Preheat oven to 375 degrees.

Roll out pie dough and place it in a pie pan. Decorate the edges as desired.

Add apple slices to a large bowl. In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples. Pour apples into pie shell.

In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps. Pour topping over apples.

Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.

Remove from oven when pie is bubbly and golden brown.

Serve warm with hard sauce, whipped cream, or ice cream.

http://thepioneerwoman.com/cooking/2010/11/dreamy-apple-pie/

Chocolate Peanut Butter Pie

Crust:
25 Oreos
4 tablespoons butter, melted

Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.

Remove from oven and allow to cool completely.

Filling:

1 cup creamy peanut butter
1 8-ounce package softened cream cheese
1 1/4 cups powdered sugar
1 8-ounce package Cool Whip, thawed

Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.

Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!

http://thepioneerwoman.com/cooking/2009/06/another-pie/

Pecan Pie Recipe

Pecan Pie Recipe

PW’s Pecan Pie

1 unbaked pie crust
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla

1 heaping cup chopped pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees for 50 minutes, being careful not to burn pecans and crust.

Allow to cool for several hours or overnight. Serve in thin slivers.

http://thepioneerwoman.com/cooking/pecan-pie-recipe/

Delicious! Chocolate Pie

1 1/2 cups sugar
4 ounces unsweetened chocolate, melted
1 teaspoon vanilla
4 eggs
1 baked pie shell

2 sticks regular butter, softened

Beat butter and sugar together until light and fluffy, then mix in cooled melted chocolate. Add vanilla and mix. Turn the mixer to medium speed, then add in the four eggs, one at a time, mixing for 4 to 6 minutes after the addition of each egg. Scrape sides of bowl once during mixing. Pour into the cooled pie shell and refrigerate for at least two hours or overnight. Plop whipped cream on top and serve. Garnish with chocolate curls if you're feeling sassy.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/02/the_meal_of_love_part_iv_de-licious_chocolate_pie/

Scrumptous Apple Pie

1 pie crust

6 to 7 cups peeled and sliced Granny Smith apples
Juice of 1/2 lemon
1/2 cup sugar
4 tablespoons flour
1/4 teaspoon salt

1/2 cup flour
1 1/2 sticks butter
1 cup brown sugar
1/2 cup quick oats
1/4 teaspoon salt

1/2 cup pecans
1/2 jar (or more) caramel topping

Mix peeled apples, lemon juice, sugar, flour, and 1/4 teaspoon salt. Set aside.
Cut the butter into the flour, then add in brown sugar, oats, and 1/4 teaspoon salt.
Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375-degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.

Remove pie from oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don't if you can't wait. Eat. Enjoy. Give thanks for Washington state. Pour a glass of milk. Smile. Cry. Then smile again.

Amen.

http://thepioneerwoman.com/cooking/2007/12/scrumptous-and_i_do_mean_scrumptous-apple_pie/

Pecan Pie Recipe

1 unbaked pie crust
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla

1 heaping cup chopped pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees for 50 minutes, being careful not to burn pecans and crust.

Allow to cool for several hours or overnight. Serve in thin slivers.