Classic Pecan Pie

Classic Pecan Pie

Even though my family served it every year at Thanksgiving, Pecan Pie was something I spent most of my life ignoring. It was just not something I was ever that interested in. But, all that changed when I met the Pie Sisters. These girls taught me that when Pecan Pie is done correctly, it is literally heaven in your mouth. It is sweet, smooth and crunchy all at the same time. It is unbelievable. There are some fancy variations, like our Chocolate Bourbon Pecan Pie, but it is pretty hard to beat the classic. So give it a try, and this year, you can serve it at your own Thanksgiving. And if you really want to impress guests, serve it like my grandfather does - warm with a scoop of vanilla ice cream. 

Classic Pecan Pie

Classic Pecan Pie

Crust

  • 2 cups flour
  • 1 tsp salt
  • 1 tsp sugar
  • 2/3 cup + 1 tbs cold shortening
  • 3 tbs cold water
  • 3 tbs cold milk

Pie Filling

  • 1/3 cup melted butter or margarine
  • 2/3 cup sugar
  • 1 cup light corn syrup
  • ½ tsp salt
  • 3 eggs
  • 1 tbs Maple Syrup
  • 1/2 cup chopped pecans  
  • 1/2 cup pecan halves  

Directions

for the crust:

  1. Combine flour, salt and sugar with a light whisk.
  2. Add the shortening. With a dough blender or your hands work the shortening into the dry ingredients until it’s in pea-size pieces.
  3. Add cold water and milk 1 tablespoon at a time, tossing with fork until all flour is moistened and the dough comes together.
  4. Gather dough into a ball and then shape it into a flattened round on a floured surface.
  5. Roll pie crust into a circle 2 inches larger than the upside down pie plate.
  6. Fold crust into fourths and place into pie plate. Unfold and ease into plate.
  7. Using kitchen shears, trim dough to a 1-inch overhang and create desired decorative edge. (See video)
  8. Once you have finished the crust, use a fork to poke a few holes into the bottom.
  9. Use the back of the fork to press the edges of the crust up against the side of the pie plate. (See image below)
Pie Crust

There are a few techniques you can use to make your crust look pretty in the pie plate. Watch this video for a quick and easy demonstration.

for the filling:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together butter, corn syrup, sugar, vanilla and salt until combined.
  3. Once combined, add the eggs. Whisk until they are fully blended with the mixture. (It should be a solid pale yellow color with no specks of dark yellow yolk)
  4. Add maple syrup and whisk until incorporated.
  5. In the bottom of the crust spread the pecans evenly.
  6. Pour mixture over pecans.
  7. Place pie on a standard cookie sheet and bake for 50-65 minutes or until filling is coagulated (see ** below) and let cool completely before cutting.

** To test if the pie is done, take a knife and poke it into the top going past the pecans and into the filling. If it is done the filling will be coagulated and somewhat solid,  if it is still runny bake for a few more minutes.

Classic Pecan Pie

Happy Birthday Sprinkles for Breakfast

Happy Birthday Sprinkles for Breakfast

It has been two years since I started this little blog in my small apartment in NYC. The whole thing started as a final project for a photography class, and when my roommate suggested I keep doing it, I listened. So now here we are, two years later (across the country in CA) and I am still here, blogging and loving every minute of it. So i just wanted to say thank you to everyone who has supported me over the last two years. Whether you encouraged me to keep doing what I love, supported me by taste testing some of my baked goods, or even just clicked on the blog - thank you! You have made me a very happy girl. 

Sprinkles for Breakfast
Sprinkles For Breakfast
Sprinkles for Breakfast
Sprinkles for Breakfast
Sprinkles for Breakfast turns 2
Sprinkles for Breakfast

Individual Caramel Apple Pies

I love apple pie and I love caramel. So when you put them together, I get pretty excited. So Caramel Apple Pie is right up my alley. This recipe is the perfect way to step your apple pie game up, and impress guests this holiday season. And, even better than just regular Caramel Apple Pie, this recipe teaches you how to make Individual Caramel Apple Pies. Not only are these things adorable, but they allow you to avoid the mess when trying to cut the pie, and are perfect for entertaining. Oh, and I guess they are a pretty good way to implement portion control if you are into that kind of thing. But, once you taste them, you probably won't care so much. 

Individual Caramel Apple Pies

Caramel Apple Pie

for the crust:

  • 2 cups flour
  • 1 tsp. salt
  • 1 tsp. sugar
  • 2/3 cup + 1 tbs cold shortening
  • 3 tbs. cold water
  • 3 tbs. cold milk
  • 1 bag dried kidney beans

for the caramel apple filling:  

  • 4-5 apples peeled and cubed
  • 1 cup sugar
  • 6 tbs. water
  • 4 tbs. butter
  • 1/4 c heavy cream
  • 1/4 tsp. salt

for the topping:  

  • 1 cups flour 
  • 1 cup brown sugar 
  • 1/3 cup rolled oats 
  • 1 tsp. cinnamon
  • 1/2 tsp. salt 
  • 10 tbs. unsalted butter 

Directions 

  1. Preheat the oven to 350 degrees. 
Individual Pies

for the crust:

  1. Combine flour, salt and sugar with a light whisk.
  2. Add the shortening. With a dough blender or your hands, work the shortening into the dry ingredients until it’s in pea-size pieces.
  3. Add cold water and milk 1 tablespoon at a time, tossing with fork until all flour is moistened and the dough comes together.
  4. Gather dough into a ball and then shape it into a flattened round on a floured surface.
  5. Divide the crust into 4 sections. Roll out each section to 1/4" thick and use a 5" circle cookie cutter to cut out individual pie crusts.  Repeat with each section of the crust until you get 12 -15 individual crusts. 
  6. Place each individual crust into cupcake tin and push down middle of circle. Push sides of crust to the side of the tin. 
  7. Make individual pie weights to go in each crust. Cut 6"x6" squares of aluminum foil and place 15-20 dried kidney beans in each one. Bring all four corners of the aluminum foil together above the beans and twist. (Shown below)
  8. Bake crusts with pie weights in them for 10-12 minutes. 
  9. Take pie weights out and put cupcake tin back in the oven and bake for another 10 minutes. 
  10. Take pie crusts out of cupcake tin and let cool.
Homemade Pie Weights
Individual Pies
Individual Pies

for the filling:

  1. Peel and chop apples into 1" bite size pieces. 
  2. Put apples in a medium bowl and refrigerate until ready to use.
  3. Place sugar and water into a saucepan over medium low heat and stir until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.
  4. Once sugar has dissolved increase heat to high.
  5. At this point do not stir the mixture directly. Now and then, using the saucepan handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.
  6. After 3-4 minutes the mixture will turn from a light amber to medium amber and then finally to a dark reddish brown color. Once the mixture starts to smoke, add the butter and heavy cream. The mixture will bubble wildly. Whisk to combine.
  7. Add half of the caramel to the the apples and mix until mix until all the apples are completely coated in the caramel.
  8. Place individual pie crusts on a baking sheet lined with parchment paper. Fill each individual pie crust with a heaping amount of apples, then add a small amount of caramel on top (use 1/2 of remaining caramel).
Caramel Apple Pies

for the crumble: 

  1. In a medium bowl, mix flour, brown sugar, oats, cinnamon and salt. 
  2. In a small bowl, melt butter. 
  3. Add melted butter to dry ingredients and mix until ingredients resembles a crumble. 
  4. Place crumble on top of each individual pie.
  5. Bake on sheet pan for 25-30 minutes, and set aside to cool. 
  6. Once cooled, add a caramel drizzle with the left over caramel. 
Caramel Apple Pies
Caramel Apple Pies

Extreme Pumpkin Pie

Extreme Pumpkin Pie

I have decided to dedicate November to all things pie. It seems appropriate since Thanksgiving dessert tables are typically centered around a delicate pecan or a delicious pumpkin. But this year, we are going to take things up a notch.  We are going to give you something that will blow the competition away.  We call it the Extreme Pumpkin Pie. We started with a basic pumpkin pie recipe, and dressed it up with a sweet and crunchy gingersnap crust and then to top it all off we added a decadent cream cheese swirl topping.

Extreme Pumpkin Pie

Extreme Pumpkin Pie

Gingersnap Crust

  • 6 tbs. melted butter
  • 2 1/4 cups gingersnap crumbs

Pumpkin Pie Base

  • 3/4 cup sugar
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves
  • 2 eggs
  • 1 12oz. can evaporated milk
  • 1 2/3 cup pumpkin puree

Cream Cheese Swirl

  • 3 oz. cream cheese
  • 1/4 cup corn syrup
  • 1/2 tsp. vanilla
Extreme Pumpkin Pie

Directions

  1. Preheat oven to 350 degrees

for the crust:

  1. In a food processor, place gingersnaps and mix on high speed until they become small crumbs.
  2. In a medium bowl, mix gingersnap crumbs and melted butter. Mix until all the crumbs are coated in the butter.
  3. Cover the bottom and sides of the pie plate with crumb mixture.
  4. Bake for 5 minutes.

for the pumpkin base:

  1. In a medium bowl, whisk together sugar, salt, cinnamon, ginger and cloves and set aside
  2. In a large bowl whisk together eggs and pumpkin puree.
  3. Add the dry ingredients and whisk until incorporated.
  4. Once everything is mixed together, gradually add evaporated milk and mix until incorporated completely.
  5. Add pumpkin base to baked pie crust.

for the cream cheese swirl:

  1. In a stand mixer with a whisk attachment, beat cream cheese until smooth.
  2. Add corn syrup and vanilla and beat until smooth.
  3. Place cream cheese mixture in a pipping bag and make swirling patterns on top of the pumpkin base.
  4. Bake pie for 35-40 minutes.
Extreme Pumpkin Pie