Holiday Pies
By Emeril Lagasse
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Boy, oh, boy, here we are again in the holiday season. This has to be one of my favorite times of year with all the celebrations and gathering of friends, family, and loved ones, not to mention all of the great food.
Which brings me to the subject of HOLIDAY PIES.
What says holidays more than the sweet smell of cinnamon, cloves, nutmeg, and sugar floating through the air in a warm and toasty kitchen? The different fruit and custard based pies that we are all accustomed to around the holidays are enough to get me excited, and hopefully they will get you excited too.
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Here are a few recipes for you to savor for some pretty incredible holiday pies. Whether you like apple pies, pecan pies, or pumpkin pies, I've included enough variety to satisfy just about everybody's sweet tooth. And hey, if you're really adventurous, make 'em all. Pies make a great gift this time of year and you're sure to make lots of friends with them.
So come on, get in the kitchen and start baking some pies.
OLD-FASHIONED APPLE PIE
Ingredients
Makes 1 pie to serve 8
1 recipe sweet pie dough (recipe below)
1 1/4 pounds peeled, cored, and sliced apples, such as Braeburn, Fuji, Gala, McIntosh, golden Delicious, or Granny Smith
2 tablespoons fresh lemon juice
3/4 cup granulated sugar
1 1/2 tablespoons cornstarch
Pinch of salt
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
2 tablespoons cold butter, cut into small cubes
1 tablespoon melted butter
Preparation
Preheat the oven to 400 degrees F.
Use half of the pie dough to line a 9-inch pie pan and set aside. Roll out the remainder of the dough to a circle about 10 1/2 to 11-inches round and set aside.
In a large bowl, combine the apples with the lemon juice, sugar, cornstarch, salt, cinnamon, and nutmeg. Toss to coat the apples. Pour into the pie pan.
Dot the apples with the pieces of butter and place the second pie dough over the apple mixture. Press the crusts and cut off the excess, leaving 1/2 inch from the rim to crimp into a fluted edge.
Brush the top of the pie with the melted butter and place on a sheet pan. Bake for 40 to 45 minutes. Remove from the oven, and cool for 20 to 30 minutes before slicing and serving.
PECAN PIE
Ingredients
Makes one pie to serve 8
1/2 recipe basic sweet pie dough (recipe follows)
1 1/2 cups pecan pieces
4 eggs, beaten
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar
1/4 cup Steen's 100% Pure Cane Syrup, or maple syrup
3/4 cup light corn syrup
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 stick (4 tablespoons) butter, melted
1 tablespoon all-purpose flour
Preparation
Preheat the oven to 375 degrees F.
Place the pie crust in the bottom of a 9-inch pie pan. Spread the pecan pieces evenly on the bottom. Combine the eggs, sugar, brown sugar, cane syrup, corn syrup, vanilla, salt, butter, and flour in a mixing bowl. Mix well and pour the mixture over the pecans.
Bake for about 1 hour, or until the filling sets and the pastry is nicely browned.
Cool for 10 minutes before slicing to serve. The pie can also be served at room temperature.
PUMPKIN PIE or SWEET POTATO PIE
Ingredients
Makes one pie to serve 8
3/4 recipe basic sweet pie dough
2 cups fresh or canned pumpkin purée (for sweet potato pie, substitute 2 cups baked sweet potatoes, mashed)
1 1/2 cups packed light brown sugar
5 large eggs, lightly beaten
1 cup evaporated milk
1/2 stick butter, melted
1/4 cup maple syrup
2 tablespoons orange zest
1 1/2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon grated nutmeg
1 1/2 teaspoon ground ginger
1/4 teaspoon salt
Preparation
Roll out the dough to 1/8-inch thickness and place into a 10-inch deep dish (2 quart) pie pan. Crimp the edge of the dough in a decorative manner and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 400 degrees F.
In a large bowl combine the pumpkin purée, brown sugar, eggs, evaporated milk, melted butter, maple syrup, orange zest, vanilla, cinnamon, allspice, nutmeg, ginger, and salt. Stir to blend and let rest for 30 minutes before pouring the mixture into the prepared pie shell. Place the pie on a sheet pan and bake for 50 to 60 minutes, or until a toothpick inserted into its center comes out clean.
Cool the pie completely before serving.
BASIC SWEET PIE CRUST
Ingredients
Makes one 9- to 10-inch pie crust
1 1/2 cups plus 2 tablespoons bleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/4 inch pieces and chilled
2 tablespoons vegetable shortening
3 tablespoons ice water, or as needed
Preparation
Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over-mix.
Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.
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