Madison123

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.