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Pies on Pies on Pies
Blueberry & Pear Pie

Pies on Pies on Pies
Chai-spiced Sweet Potato Pie

Pies on Pies on Pies
Chocolate Bourbon Pecan Pie

Pies on Pies on Pies
Cranberry Orange Custard Pie

Cranberry Orange Custard Pie

Ingredients:
1 unbaked pie shell
12 ounces bag fresh cranberries (if frozen, thaw and pat dry)
1½ cups sugar
3 eggs beaten
1 cup heavy whipping cream
¼ cup flour
½ teaspoon salt
1 tablespoon orange zest
1 teaspoon vanilla extract

Directions:
Preheat oven to 400 degrees. Place cranberries in the unbaked pie shell. In a bowl, whisk the remaining ingredients together and pour over the top. Add desired decorative top crust. Bake for 10 minutes at 400 degrees, then reduce the heat to 350 degrees, and bake for an additional 40-45 minutes until the custard is set. Let cool Serve immediately or store in the refrigerator.


Chocolate Bourbon Pecan Pie

Ingredients:
1 unbaked pie shell
1 cup granulated sugar
1 cup light corn syrup
½ cup butter (1 stick)
4 large eggs, beaten
¼ cup bourbon
1 teaspoon vanilla extract
¼ teaspoon salt
6 ounces semi-sweet chocolate chips (approximately 1 cup)
1 cup chopped pecans

Directions:
Preheat oven to 325 degrees. Line a deep dish pie plate with the pie crust, set aside. Combine sugar, corn syrup and butter in a saucepan. Cook over medium heat, stirring constantly, until butter melts and sugar completely dissolves. Remove from heat and cool slightly. In a large bowl, combine egg, bourbon, vanilla and salt. Mix thoroughly. Pour cooled sugar mixture into egg mixture slowly, whisking constantly so that the heat from the sugar mixture doesn’t cook the egg mixture. Add the chocolate chips and pecans and mix well. Pour mixture into pie shell. Add desired decorative top crust. Bake in preheated oven for 50 to 55 minutes or until set and golden on top. Cool and serve or store in refrigerator.


Blueberry Pear Pie

Ingredients:
1 unbaked pie shell
2 tablespoons butter
4 Anjou pears, peeled, cored, and thinly sliced
4 tablespoons balsamic vinegar
4 tablespoons sugar
1 pinch grated nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 cup blueberries
1 tablespoon flour
1 ½ cup pound cake, cubed
1 large egg beaten with 1 tablespoon water
More sugar, to sprinkle

Directions:
Melt butter in pan over medium heat. Add the pear slices and toss for about two minutes. Add the balsamic vinegar and sugar, cooking until the pears are soft. Add the nutmeg, cinnamon, ground ginger and salt, and stir to combine. Fold in the blueberries. Sprinkle the flour evenly over the top of the mixture and stir to coat. Allow to cool to room temperature. Place pie crust in dish. When the filling is cool, spread the pound cake crumbles around in the bottom of the shell. Pour the filling over top. Place desired decorative top crust on pie. Place in the fridge to chill and preheat the oven to 400 degrees. When the oven is heated, remove the pie from the fridge and brush with the egg mixed with water. Sprinkle generously with sugar. Bake for 30-35 minutes, or until the filling begins to bubble and the crust is golden brown. Cool completely and let set. Serve or store in refrigerator.


Chai-Spiced Sweet Potato Pie

Ingredients:
1 unbaked pie shell
2 medium sweet potatoes
2 tablespoons cornstarch whisked together with 1/4 cup cold water
¾ cup milk of choice
2 tablespoons maple syrup
2 teaspoon vanilla
2 tablespoons cinnamon
1 tablespoons ground ginger
1 teaspoon cardamom
½ teaspoon nutmeg
¼ teaspoon cloves

Directions:
Bake sweet potatoes by poking some holes in them with a sharp knife and microwaving for about eight minutes, checking every minute or so after the first five minutes. While you wait, preheat oven to 375 degrees. Cut your sweet potatoes in half and let them cool for a few minutes. Scoop out the insides and place in food processor with all other non-crust ingredients. Process until smooth. Pour batter into pie crust and smooth out with rubber scraper. Add desire decorative top crust. Bake for approximately 40 minutes or until set. Remove from oven and allow to cool completely. Refrigerate for at least three hours before cutting.

 

 

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