With the arrival of the Christmas and New year, it is indeed the time to be merry and jolly. For satisfying and pampering your palate, there is nothing like a good dessert pie. Here are 5 sumptuous pies, one from each of the first five letters of the alphabet, that will enrich this festive season:
1. Apple Butter Pumpkin Pie
This recipe was originally published in Taste of Home’s Holiday & Celebrations Annual Cookbook in 2003. The addition of apple butter lends a beautiful fruity flavor to the pumpkin pie.
Complexity level: Easy
Time taken: 2 hours
Ingredients
- 3 eggs
- 1 cup of canned pumpkin
- 1 cup of apple butter
- 3/4 cup of brown sugar
- 1 can (about 5 ounces) of evaporated milk
- 1/3 cup of milk
- 1 teaspoon pure vanilla extract ( preferably Spice Islands®)
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1/8 teaspoon each of ground ginger, nutmeg and cloves
- 1 unbaked pastry-shell (about 9 inches)
- Whipped cream (optional)
Process
- In a large bowl add the first seven of the listed ingredients. Mix them well and gradually whisk in the spices and salt. Blend them in well into the mixture and pour the contents into a pastry-shell.
- Bake the whole mixture at about 400 degrees for about 50 minutes to an hour. Ensure that the pie is not burnt. Once it is baked, cool it on a wire rack. Garnish the pie with whipped cream according your taste.
Tips:
- 1. To check if the pie is baked, poke it in the center with a knife and see if it comes out clean.
- 2. To prevent burning, cover the edges with a foil if needed.
2. Brownie-Peppermint Ice Cream Pie
This recipe was originally published in the annual Taste of Home Christmas, 2009. While having peppermint ice cream, there is nothing better than a chocolaty, rich brownie crust to go along. That is exactly what this pie offers.
Complexity level: Easy
Time taken: 2 hours
Ingredients
- 1 package of fudge brownie mix (preferably 8-inch, square-pan size)
- 1/2 cup of vanilla/white chips
- 1/2 cup of 60 percent cocoa bittersweet, chocolate baking-chips
- 1/3 cup of caramel ice-cream topping
- 1 pint of peppermint ice-cream (softened)
- 1 cup of heavy whipping-cream
- 1/4 cup of sugar
- 1/8 teaspoon of peppermint extract
- 1/4 cup of crushed peppermint candies
Process
- As per the instructions, prepare the brownie batter and stir in the bittersweet and vanilla chips. Spread on the pie plate.
- Bake for about 35-40 minutes at 350 degrees. Cool the pie completely on a wire rack. Add caramel topping on it and spread ice-cream over it.
- Cover and freeze the dessert for about 4 hours. Beat the sugar, cream and extract into a spread that should be sprinkled over the ice cream with peppermints.
Tips
1. To check if the pie is baked, poke in the center with a toothpick and see if it comes out clean.
2. Crush the peppermints into a fine powder before use.
3. Cran-Raspberry Pie
This recipe was originally published in the annual Taste of Home, January 1995. The festive and unique flavor of this pie comes from the bejeweled fruits.
Complexity level: Easy
Time taken: 2 hours
Ingredients
- 2 cups of fresh or frozen cranberries
- 5 cups of fresh or frozen raspberries ( unsweetened and thawed)
- 1/2 teaspoon of almond extract
- 1 to 1-1/4 cups of sugar
- 1/4 cup of quick-cooking tapioca
- 1/4 teaspoon of salt
- Pastry for double-crust pie (the 9 inches variety)
Process
- Combine the raspberries, cranberries and the extract in a large bowl. Add the tapioca, salt, sugar to the fruit mixture. Toss them gently to coat and let it stand for about 20 minutes.
- Put the bottom pastry on the pie plate. Add filling and then roll the remaining pastry, making a lattice crust. Trim the edges and then seal and flute them.
- Bake for about 45 minutes at 375 degrees. Take out and cool on a wire rack.
Tips
- 1. Bake till the crust becomes a golden brown.
- 2. To prevent burning, cover the edges with a foil if needed.
4. Dutch Apple Pie
This recipe was originally published in the annual Taste of Home, August/September 1998. The pie has a terrific crust which cuts to give way to tasty pieces of diced apples.
Complexity level: Easy
Time taken: 1.5 hours
Ingredients
- 2 cups of all-purpose flour
- 1 cup of brown sugar
- 1/2 cup of quick-cooking oats
- 3/4 cup of butter
Filling
- 2/3 cup of sugar
- 3 tablespoons of cornstarch
- 1-1/4 cups of cold water
- 3 cups of diced and peeled tart apples
- 1 teaspoon of pure vanilla extract
Process
- Combine the brown sugar, flour, oats and the butter in a large bowl and keep aside a small cup to be used for the topping. Apply the remaining crumb mixture to the pie plate.
- Boil the smooth mixture of sugar and cornstarch in water in a large saucepan. Stir after cooking for 2 minutes. Cool it and then mix the apples and the vanilla to get the filling.
- Add the filling over the crust. Top using the cup of crumb mixture kept aside. Bake for 45 minutes at 350 degrees and cool on a wire rack.
Tips
- 1. Bake till the crust becomes a golden brown and ensure that it does not burn.
5. Evolved Mayan Chocolate Pecan Pie
This recipe was originally published in the Branson’s Great American Pie Show , January 2009. The pie started as a simple pecan Thanksgiving pie but then evolved over time into a special one.
Complexity level: Easy
Time taken: 2 hours
Ingredients
- 1/2 cup of chopped pecans
- 1/2 cup of dark chocolate chips
- 1 frozen pie-shell (9 inches)
- 3 eggs which are lightly beaten
- 1 cup of sugar
- 1 cup of dark corn syrup
- 2 tablespoons of butter
- 1 tablespoon of coffee liqueur
- 1 teaspoon of ground ancho chili-pepper
- 1 teaspoon of vanilla extract
- 1 cup of pecan halves
Process
- Sprinkle the chocolate chips and the chopped pecans into the pie-shell.
- Whisk the eggs, corn syrup, sugar, butter, pepper, liqueur and vanilla in a small bowl and pour it into the pastry.
- Arrange the pecan halves on the filling and bake for about an hour at 350 degrees. Cool it on a wire rack and refrigerate the leftovers.
Tips
- 1. To prevent burning, cover the edges of the pie with a foil if needed.
