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Chocolate Pie • 1¼ cups granulated sugar • 3½ Tbsp. cocoa powder • 2 large eggs • ¼ cup unsalted butter, melted • 5 oz. can evaporated milk • 1 9-inch pie crust, homemade or store bought • whipped cream, for serving Preheat oven to 350. In a large bowl, whisk together the sugar and cocoa powder. Vigorously whisk in the eggs, butter, and evaporated milk until completely combined and smooth (batter will be thin). Pour batter into the pie crust and bake for about 50-55 minutes or until the filling sets and there is a thin crust on the top. (It might be slightly jiggly in the center, but that’s okay - as it sits and cools, it will set up more.) Remove from oven and let cool completely. Slice and serve with whipped cream and chocolate shavings! Apple Pie • 2 9” pie crusts • 7 large Granny Smith apples (peeled, cored, and sliced into ½ inch slices) • ½ cup granulated sugar • ½ cup light brown sugar (loosely packed) • 2 Tbsp. all-purpose flour • 1 tsp. ground cinnamon • ⅛ tsp. ground nutmeg • 1 Tbsp. lemon juice (plus the zest of half of a lemon) • 1 large egg (lightly beaten in a small bowl for egg wash) • 2 Tbsp. sanding sugar (optional) Prepare pie crusts per package directions – refrigerate. Place oven rack in the center position and preheat the oven to 400. In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and lemon juice and lemon zest; toss to coat evenly. Remove the pie crust dough from the fridge, and carefully lay the crust into the bottom of a deep-dish pie plate. Spoon the apple filling over the bottom crust and discard juices at the bottom of the bowl. Lay the second pie crust it over the apple filling. Use a sharp knife to trim the dough along the outside edge of the pie plate. Lift the edges where the two pie crusts meet, gently press to seal and fold them under. Rotate the pie plate and repeat this process until edges are neatly tucked under themselves. Cut 4 slits in the top of the dough to allow steam to vent. Place the pie on a baking sheet. Brush the surface of the pie crust with the egg wash and sprinkle with sanding sugar. Cover the edges with a pie shield or a strip of foil to keep them from over browning during the first 25 minutes. Bake at 400 for 25 minutes. Carefully remove the pie shield, turn the oven down to 375 and continue to bake for an additional 30-35 minutes or until the top is golden brown and the juices are bubbly. Cool at room temperature for at least 3 hours. 44 • JANUARY 2023
Bourbon Pecan Pie • 3 eggs, lightly beaten • 1 cup granulated sugar • ½ cup light corn syrup • ½ cup dark corn syrup • ⅓ cup unsalted butter, melted • 2 Tbsp. bourbon • 1 tsp. vanilla extract • ¼ tsp. salt • 1 unbaked 9-inch pie shell • 1¼ cups coarsely chopped pecans Preheat oven to 375. Mix eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended. Prick the sides and bottom of the pie shell with a fork at ½-inch intervals. Spread the pecans on the bottom and pour the mixture over them. Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.) Place on a rack to cool slightly. National Lemon Icebox Pie • 1 9-inch graham cracker crust • 8 oz. cream cheese (room temperature) • 1 14-oz. can sweetened condensed milk • ½ cup fresh lemon juice • zest of two lemons • whipped cream Place the cream cheese into a mixing bowl and use an electric mixer to blend until smooth and creamy. Add the sweetened condensed milk, lemon juice and lemon zest and blend again until the ingredients are fully incorporated and completely smooth. Pour the filling into the crust, smooth the top and chill in the refrigerator for 2 hours to set. Top with whipped cream or cool whip and serve cold. Pie Day is January 23! Cherry Crumble Pie Crust • 1½ cup all-purpose flour • 1 Tbsp. granulated sugar • ¼ tsp. salt • 6 Tbsp. chilled unsalted butter cut into ½-inch pieces • 2 Tbsp. chilled vegetable shortening cut into ½-inch pieces • 2 Tbsp. or more ice water • 1 large egg yolk Filling • 6 cups pitted sweet cherries or pitted frozen cherries • ¾ cup granulated sugar • 1 small lemon zested and juiced • ⅛ tsp. ground allspice • ⅛ tsp. ground cinnamon • ⅛ tsp. almond extract • 2 Tbsp. quick-cooking tapioca ground in food processor • 2 Tbsp. unsalted butter cut into eight small pieces Topping • 1 cup plus 2 Tbsp. old-fashioned oats • ¾ cup all-purpose flour • ¾ cup packed light brown sugar • ¾ tsp. ground cinnamon • ¼ tsp. salt • ½ cup chilled unsalted butter cut into ½-inch pieces Blend flour, sugar, and salt in food processor for 5 seconds. Add butter and shortening and pulse processor until mixture resembles coarse meal. Add 2 Tbsp. of ice water and yolk to dough and process on and off until a moist clump forms, adding more ice water teaspoonfuls at a time if the dough is dry. Form dough into a ball and then flatten it into a disk. Wrap dough and plastic and chill for at least 1 hour and up to 24 hours. Toss fruit with sugar, lemon juice and zest, spices, almond extract, and tapioca; let stand for 15 minutes. In large bowl mix together oats, flour, sugar, cinnamon, and salt. Add butter and use hands and fingertips to mix mixture until moist clumps form; cover and chill until ready to use. Move oven rack to middle position and preheat to 425. Lightly flour the countertop and roll out the dough into 13-14-inch round. Transfer dough to a 9-inch deep-dish glass pie plate. Trim dough overhang to ¾ inch. Fold dough over and crimp edges decoratively. Spread filling over the dough and smooth into an even layer. Scatter butter pieces over the filling. Sprinkle topping over filling evenly. Bake pie for 30 minutes, then reduce temperature to 400. Cover just edges of pie with foil or pie shield and continue baking until filling is bubbly and topping is brown and crisp, about 25 minutes longer. Move pie to wire rack and cool at least 30 minutes before serving. Serve warm or at room temperature.
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Page 3 and 4: FROM OUR CONSULTING EDITOR Ten year
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Page 25 and 26: 2013 • 2023 hometown magazines It
Page 27 and 28: volume 5 number 2 April 2018 CELEBR
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Page 31 and 32: Remaining FaithfulJill Dale As a wr
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Page 37 and 38: FINANCIAL CONFIDENCE BEGINS WITH AN
Page 39 and 40: “Yet I am always with you, you ho
Page 41 and 42: There is one item that has its own
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