Toasted Pecan Pie

Did You Know? There are over 1,000 varieties of pecans. Many are named for Native American Indian tribes, including Cheyenne, Mohawk, Sioux, Choctaw and Shawnee.

I promise I don't just sit around all day eating pie! I just loved how my Thanksgiving pies turned out, so I wanted to share. After this one, I swear I won't post another pie for a while. If you're like me, then you love cooking and baking for others...so just because you make all these sweets, doesn't mean you have to eat them all yourself! Share the love, your neighbors will be so grateful. Now, on to the pie...

If you asked my family for the one thing they didn't get enough of on Thanksgiving, it would be the pecan pie. My mom was the first to cut in, when I gave in and let her have a slice before the big day. It was all downhill from there. That pie didn't last 20 minutes once the desserts were set out after dinner. I blame myself for not cutting in earlier. I fell asleep after dinner, and when I woke up for dessert, there was a tiny sliver left for me to taste. Looks like I'll be making two of these next year, and thanks Pioneer Woman for the quickly consumed recipe...

Don't forget to toast the pecans lightly. It's a step I added, but it really makes all the difference between a chewy and crunchy topping.

Pecan Pie
1 unbaked pie crust (I used Pate Brisee-I cut the dough round for the top into strips, and braided them together. Stick it to the dough in the pie plate with an egg wash)
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla
1 heaping cup chopped pecans, toasted for about 5 minutes

Roll out your bottom dough round on a lightly floured surface, and place into a 9-inch pie plate, freeze until firm, about 30 minutes (I added the braid to the top before I froze it).

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees for 1 hour, being careful not to burn pecans and crust.

The pie will be jiggly when you remove it, don't worry, it will set as it cools. Best to eat this one the next day.

Apple Pie

Did You Know? In rural homes in the 19th century, apple, and other fruit pies were often served for breakfast, and considered a good hearty beginning for a hard day's work.

My sister and I often laugh at her undying love of food. So when I asked her what she wanted me to make for her on Thanksgiving, she said "anything...as long as this apple pie is on the menu." I, on the other hand, was always an apple crisp fan, until I ate this. Trust me, this is by far the best apple pie you will ever make. And of course, it's courtesy of the ultimate, Martha Stewart...

I decorated my crust with maple leafs that I cutout of some extra dough I had from all those pies I had been making for the holidays, but it's just as good decoration-free (although the oohs and aahs you get just won't be the same).

Apple Pie
5 tablespoons all-purpose flour, plus more for work surface
Pate Brisee
1 large egg yolk
1 tablespoon heavy cream
4 pounds assorted cooking apples, peeled, cored, and cut into 1/4-to 1/2-inch-thick slices (I used 6 large ones - honeycrisp, golden delicious, and macintosh)
Juice of one large lemon
1/2 cup granulated sugar
1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup cold (1/2 stick) unsalted butter, ,cut into 1/2-inch pieces
Sanding sugar, for sprinkling

Turn out 1 piece of dough onto a lightly floured work surface. Roll into a 13-inch round, about 1/8 inch thick. Fit into 9-inch pie plate. Trim edges flush with rim. Freeze until firm, about 30 minutes.

Roll out remaining dough on parchment paper to a 13-inch round, about 1/8 inch thick. Transfer to a baking sheet, and refrigerate until firm, about 30 minutes.

Preheat oven to 400 degrees. Whisk egg yolk and cream in a small bowl; set egg wash aside. Put apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt in a large bowl; toss to combine. Fill pie shell with apple mixture, and dot with butter. Lightly brush edge of pie with a wet pastry brush. Place dough round on top of pie. Trim edges flush with rim; press to seal. Crimp edges as desired. Make four 1/2-inch slits in center of pie. Brush top with egg wash; sprinkle with sanding sugar. Freeze 30 minutes.

Place pie on a baking sheet. Bake until crust begins to turn golden brown, about 20 minutes. Reduce oven temperature to 350 degrees. Bake until crust is golden brown and juices are bubbling, about 35 minutes. Cover with foil if browning too quickly. Let cool completely on a rack.

This pie is best the next day, when the apples have had the chance to set.