PIE perfection

SERVE UP SMILES WITH A HOMEMADE SLICE

BY MELISSA TATE | PHOTOS BY KELLY ALEXANDER FROM TEXAS PIE FEST 2022

HONEY PISTACHIO PIE

SERVES: 8 | PREP: 30 MINS. | COOK: APPROX. 80 MINS. TOTAL: APPROX. 2 HRS.


INGREDIENTS: Crust: 1 refrigerated pie crust for the bottom only OR use a from-scratch recipe you love | 1 Tbsp. flour Filling: 6 Tbsp. unsalted butter, melted | 1 cup sugar | ½ tsp. kosher salt | 1/ 3 cup honey | 1/ 3 cup light corn syrup | 1 tsp. freshly grated lemon zest | 1 Tbsp. fresh lemon juice | ¼ tsp. ground cardamom | ¼ tsp. ground cinnamon | 3 large eggs | 1 ¾ cups shelled pistachios, coarsely chopped Topping: 3 sheets of phyllo dough, thawed | 1 ½ Tbsp. unsalted butter, melted | 2 tsp. sugar


DIRECTIONS: PREHEAT oven to 375°. SPRAY a 9-inch pie pan with non-stick cooking spray and sprinkle with 1 Tbsp. of flour. PLACE one of the pie crusts into the pan. Gently press into the bottom and around the sides of the pan. PRICK the bottom of the crust with a fork. Partially bake the crust by baking for 12 to 17 minutes or until the edges and center begin to brown. REMOVE the partially baked crust from the oven and lower the heat to 300°. WHISK together butter, sugar, salt, honey, light corn syrup, lemon zest, lemon juice, cardamom, and cinnamon in a medium microwave-safe bowl. WHISK in 3 large eggs, one at a time, mixing well between each. MICROWAVE the mixture at medium power, checking the temperature and stirring every minute or so until it reaches 130°. FOLD pistachios into filling and pour into prepared crust. PLACE foil around the edges of the crust to prevent burning. Now make the topping. LAY out all three sheets of phyllo dough, brush with butter and sprinkle with sugar. STACK phyllo on top of each other and press to make one thick sheet. USE a small cookie cutter to cut out small shapes of your choice. PLACE evenly on top of the pie filling. TRANSFER the filled pie to the middle rack of a preheated oven. BAKE for 60 minutes or until phyllo dough becomes browned, crisped, puffed, and the filling sets. COOL completely before serving.


TIPS & TRICKS: If you like baklava, you will love this pie. It pairs perfectly with a holiday dinner featuring Mediterranean fare. Recipe by Hummingbirdhigh.com

GRANDMA’S EASY RHUBARB PIE

SERVES: 8 | PREP: 20 MINS. | COOK: 1 HR. | TOTAL: 1 HR. 20 MINS.


INGREDIENTS: 2 eggs | 2 cups sugar | 2 Tbsp. cornstarch | 1 Tbsp. flour | 3 cups rhubarb, chopped into bite-size pieces | 2 refrigerated pie crusts, one for top, one for bottom | 1 Tbsp. flour

DIRECTIONS: PREHEAT oven to 425°. COMBINE the first four ingredients. MIX in the rhubarb until well combined and set aside. SPRAY a 9-inch pie pan with non-stick cooking spray and sprinkle with 1 Tbsp. of flour. PLACE one of the pie crusts into the pan. PRESS into the bottom gently and around the sides of the pan. POUR the rhubarb mixture into the pie crust. PLACE the second pie crust on top. FOLD the upper edges underneath the bottom crust and pinch them together to seal the crust. PLACE several vent cuts into the top crust, evenly spaced. PLACE the pie onto a baking sheet to catch any overflow. BAKE for one hour. COOL slightly before serving. Recipe by Justapinch.com


TIPS & TRICKS: Rhubarb is seasonal, popping up in summer and then again in fall. If you are craving a rhubarb pie out of season, don’t hesitate to use canned rhubarb pie filling. It can scratch the itch until rhubarb season comes back around.

SPICY CAYENNE PECAN PIE

SERVES: 8 | PREP: 30 MINS. | COOK: APPROX. 60 MINS. | TOTAL: APPROX. 90 MINS.


INGREDIENTS: Crust: 1 refrigerated pie crust for the bottom only OR use a from-scratch recipe you love | 1 Tbsp. flour Filling: 5 Tbsp. unsalted butter | 1 cup light brown sugar, packed | ¾ cup light corn syrup | ½ tsp. salt | 2 cups pecans, chopped and toasted | 1 Tbsp. bourbon | 2 tsp. vanilla extract | ¼ cup coffee, cooled | ¼ tsp. cayenne, ground | ½ tsp. cinnamon, ground | 3 eggs, lightly beaten | pinch of sea salt


DIRECTIONS: PREHEAT oven to 375°. SPRAY a 9-inch pie pan with non-stick cooking spray and sprinkle with 1 Tbsp. of flour. PLACE one of the pie crusts into the pan. Gently press into the bottom and around the sides of the pan. PRICK the bottom of the crust with a fork. Partially bake the crust by baking for 12 to 17 minutes or until the edges and center begin to brown. REMOVE the partially baked crust from the oven and lower the heat to 350°. COMBINE the butter, brown sugar, corn syrup, and salt in a saucepan on medium-high heat. BRING to a boil and cook for one minute. REMOVE from the heat and stir in the toasted pecans, bourbon, vanilla, coffee, cayenne, and cinnamon. STIR in eggs and pour into pre-baked pie crust. SPRINKLE top with sea salt. BAKE at 350° for 40 to 45 minutes or until the middle sets. REMOVE from oven, let cool and enjoy! Recipe by Eastmeetskitchen.com


TIPS & TRICKS: Pecan pie will set differently in different altitudes and temperatures. Have no fear. It will always taste wonderful.


ABOUT OUR CHEF


Melissa is a freelance food writer with a passion for hospitality and home cooked meals. Along with writing, she helps her husband run their working ranch and event venue in Rockwall, Texas. To follow her cooking and ranching adventures visit MelissaTateTX.com or find her on Instagram at @MELISSATATETX




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