Ginger Crumble Apple Pie

Next week is Thanksgiving and in Blind Pig fashion, we like to share a fall pie recipe with you during November that you can put on the table for your Thanksgiving feast.  A good apple pie is always a winner with our family, so we wanted to share this alternative to the traditional apple pie.

We cannot lay claim to creating this recipe.  This is a recipe that is an adaptation of an adaptation. (Aren’t most recipes?) The original recipe was adapted from Helen Corbitt’s Cookbook, and we adapted our recipe from June Naylor who is a contributor to the Dallas Morning News.

Our recipe is made with gingersnaps, brown sugar, ground ginger, butter, fresh green apples, candied ginger, lime juice, flour, rum, cinnamon and chopped pecans.  If you have not purchased candied ginger before, we found it at our Kroger near the dried fruit and nuts.

Instead of a traditional pie crust, our pie is made with acrushed ginger snap crust, which is made similar to a graham cracker crust. Bake the crust for 10 minutes at 350 degrees.

The filling is made by combining chopped fresh green apples, chopped candied ginger, lime juice, rum, flour and cinnamon.  When the pie crust has cooled, add the apple filling to the crust and top with the ginger crumble that is prepared with the remaining ingredients.  Bake at 375 for about 40 minutes.  Make sure to watch your pie carefully as it bakes so it does not burn or get too brown on top.

Cool the pie completely before serving.  Our pie lived up to its “crumble” name and was difficult to remove from the pie pan in one beautiful piece.  However, we assure you that our taste testers agreed that it tasted delicious.  It pairs especially nice with a scoop of vanilla ice cream on top — yummo!

The chewy pieces of candied ginger intermixed with the tart apples makes for a burst of unexpected flavor with every bite.  We had not had an apple and ginger pie prior to this recipe, and we were pleased with the way the flavors complemented each other. This pie recipe was extremely easy– especially if you are someone who likes pies, but does not want to make a traditional crust.

How are you planning on spending Thanksgiving?  Are you getting together with family and friends or keeping the feast small this year?

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete recipe for Ginger Crumble Apple Pie.

 

Rye Rye Miss American Pie

caramel rye pieHey friends, how was your weekend?  We are behind on getting our post for this week published because our weekend was C-R-A-Z-Y busy!  We had soccer games with Piglet #2 and a hockey party at our house for Piglet #3, plus all of the regular this and that we do on a weekend.

However, we are excited to share our new gem-of-a-dessert with you:  Caramel Rye Pie.  The deliciousness of salted caramel with a twist of rye whiskey makes this dessert your new “go-to” for guests.  We had the pleasure of sharing this pie with the charming and beautiful Baxtley family as they joined us for dinner one evening.  One word of warning, though – this pie is sweet and rich.  ( Actually that is more than one word.  Oops.)

rye pie8

Prepare a Pillsbury pie crust according to package directions.  Let the crust cool for an hour.

While the pie crust is baking and cooling, you can make the salted caramel sauce.   Bring sugar and water to a boil in a medium saucepan.  Cook the sugar and water without stirring until the mixture is a deep amber color.  Be patient with this part it takes a little while.

rye pie10

Remove from heat.  This next part is a little tricky.  You will want to use a long handled whisk, but even with that, the steam can still get you.  Work cautiously.  Gradually whisk cream into the caramel mixture until smooth.  Next whisk the whiskey (Funny right?  “Whisk the whiskey!”)  and salt into the caramel.  Let the sauce cool for a minimum of 30 minutes.  It can be kept in an airtight container in the fridge for up to a month.  We had plenty left over and have been using it for ice cream sundaes!

Next prepare the filling.  Whisk together egg yolks, cornstarch and 1/4 cup of half-and-half in a medium bowl.

rye pie2

Stir together brown sugar, salt and remaining half-and-half in a large sauce pan.  Bring to a boil over medium heat.  Remove from heat and slowly whisk hot brown sugar mixture into the egg yolk mixture.  Return the mixture to the saucepan.  Cook over medium heat whisking constantly and making sure to reach all of the bottom of the pan.  Boil whisking constantly for 1 minute.  Remove from heat and whisk in butter pieces, whiskey and vanilla.  Cool for 30 minutes.

rye pie4

The filling becomes very thick as it cools.

Spoon filling into cooled pie crust, and chill for at least 4 hours.

rye pie5

About an hour before serving, prepare whipped cream topping.  Spread whipped cream over the top of the pie.  Real whipped cream is a treat, but can be difficult to work with.  You can substitute whipped cream with Cool-Whip for the topping, and you may have a better result than we did.

rye pie6

When ready to serve, drizzle caramel sauce over the top of the pie.  Delish!

rye pie7

If you are viewing this post in an email, you will need to visit our site to view and download the recipe.

Are you ready to try Caramel Rye Pie?  Make sure to let us know if you do.  We’d love to hear about it!

Enjoy your week.  Can you believe that it is August already?  Eeek!

  

The Pies Have It!

Hello, Friends, and Happy Thanksgiving!  We have so many things to be grateful this year, but one of the best things to be grateful is you, our wonderful followers.  Not following the blog yet?  Just click on the “following” button in the lower right hand corner of your screen.  Add your email.  You will get an email to confirm that you are not a robot and really want to follow our blog.  Then you are in!!  You will receive an email from us once a week with our latest post.  We promise not to bombard you with lots of emails to consume your in box through the week.  Ain’t nobody got time for that!!!

templeton pecan pie 0221

In honor of Thanksgiving we have a wonderful pie recipe to share with you.  Rhonda ripped this pie recipe from her Southern Living Magazine.  Unfortunately, we don’t have the month or year she collected this recipe.  This pie not your ordinary Thanksgiving Pie.  This pie recipe will have your mouth watering and clamoring for more.  We test tasted this pie on not only our esteemed panel of teenagers judges, but also on Rhonda’s friend’s husband, Justin, who apparently is a pecan pie connoisseur!  Justin, the picky pecan pie snob, gave this recipe his full stamp of approval, so there you have it!  It’s a winner!

templeton pecan pie 0371

So what is so great about this particular recipe?  The crust is tasty – not your ordinary bland pie crust.  The filling is rich with a twist of rye whiskey.  Oh yah!!!

First you need to prepare the crust.  When Rhonda was growing up and made pies with her mother, they always used a pastry blender to knead the crust.  This recipe calls for using the food processor – genius!  Our crust finally turned out perfect.  Another thing that makes this crust so delicious is adding a little bit of kosher salt and ¼ cup of finely chopped sautéed pecans. After the crust is prepared and while it is chilling, you can work on the rest of the pie.

templeton pecan pie 001

Saute’ the pecans

templeton pecan pie 003

Prep dough in food processor

templeton pecan pie 004

Form dough into a disc and refrigerate for an hour.

For the filling you will place corn syrup, sugar, brown sugar and Templeton Rye Whiskey in a saucepan and cook whisking constantly.  Remove this mixture from the heat.

templeton pecan pie 005

We use Kerrygold butter for most of our baking now.   We’ve noticed it makes a difference in taste.

templeton pecan pie 006

Whisk corn syrup, sugars and whiskey together.

In another bowl whisk together eggs, melted butter, cornmeal and vanilla.  Then add about ¼ of the syrup mixture to the eggs and whisk together.

templeton pecan pie 008

Add about 1/4 of syrup mixture to the egg mixture.

Next turn around and add the egg mixture to the syrup mixture whisking constantly.  Add in the toasted pecans.  Cool for about 30 minutes.

templeton pecan pie 010

Add toasted pecans and cool.

Preheat the oven to 325 degrees.  Unwrap the dough and roll into a circle on a lightly floured surface. We always find it is easier to put the pie crust into the pan if you roll it out on parchment paper or wax paper. Sprinkle the dough with sautéed pecans.  Place plastic over the dough and lightly roll the pecans into the dough.

templeton pecan pie 011

Roll sauteed pecans into crust.

 

templeton pecan pie 012

Add to the pie plate. Fold edges under and crimp.  Pour cooled filling into the crust.  Bake for 50-55 minutes.

templeton pecan pie 013

We add a pie shield to keep the crust from getting too brown in the oven.

Top with Whiskey Whipped Cream if desired. The recipe says that it makes a pie with 8 slices.  We found that the pie is very delicious, but rich.  Smaller servings are probably better.

templeton pecan pie 0391

Don’t want to add whiskey to your Thanksgiving Pie?  You can always substitute the whiskey with apple juice.

Templeton Pecan Pie

Crust

  • ½ Tbsp. butter
  • ¼ cup finely chopped pecans
  • Pinch of kosher salt
  • 1 ¼ cups of all-purpose flour
  • 2 Tbsp. granulated sugar
  • ½ tsp. salt
  • ¼ cup cold butter cubed
  • ¼ cup cold shortening cubed
  • 3-4 Tbsp. buttermilk

Filling

  • 1 cup dark corn syrup
  • ½ cup granulated sugar
  • ½ cup firmly packed brown sugar
  • ¼ cup Templeton Rye Whiskey
  • 4 large eggs
  • ¼ cup butter melted
  • 2 tsp plain white cornmeal
  • 2 tsp vanilla extract
  • ½ tsp salt
  • 2 ½ cups lightly toasted pecan halves

Whisky Whipped Cream

  • 1 cup heavy cream
  • 1 tsp Templeton Rye Whiskey
  • 3 Tbsp. powdered sugar
  1. Prepare crust:  Melt ½ Tbsp. butter in a small skillet over medium heat, swirling to coat sides of pan. Add ¼ cup finely chopped pecans and sauté 2 minutes or until fragrant and lightly toasted.  Sprinkle pecan mixture with a pinch of salt.  Remove from skillet, and cool completely.
  2. Pulse flour and next 2 ingredients in a food processor 3 or 4 times or until well combined. Add cubed cold butter and cold shortening: pulse until mixture is coarse.  Drizzle 1 Tbsp. of buttermilk at a time over flour mixture and pulse just until clumps form.  Shape dough into a flat disc and wrap tightly with plastic wrap.  Chill dough for an hour.
  3. To prepare filling, place corn syrup and next 3 ingredients in a large saucepan and bring to a boil over medium heat, whisking constantly. Cook while whisking 2 minutes and remove from heat.  Whisk together eggs and next 4 ingredients in a bowl. Gradually whisk about ¼ of syrup mixture into egg mixture.  Gradually add egg mixture into syrup mixture whisking constantly.  Add lightly toasted pecan halves and cool for about 30 minutes.
  4. Preheat oven to 325 degrees. Unwrap dough and roll into a 13-inch circle on a lightly floured surface. Sprinkle the dough with sautéed pecans.  Place a piece of plastic wrap over the dough and roll the pecans into the dough.  Fit dough into a 9-inch pie plate greased lightly with cooking spray.  Fold edges under and crimp. Pour cooled filling into prepared crust.
  5. Bake at 325 degrees for 50-55 minutes or until set; cool pie completely on a wire rack (about 2 hours) before slicing. Serve with Whiskey Whipped Cream, if desired.
  6. For the Whiskey Whipped Cream, beat 1 cup heavy cream and 1 tsp Templeton Rye Whiskey at medium high speed with an electric mixer until foamy. Gradually add 3 Tbsp. powdered sugar, beating until soft peaks form.

We can’t wait to hear if you make Templeton Pecan Pie for your Thanksgiving meal.  It will be on the table at our house.

templeton pecan pie 015

Count your blessings, hug those that you love and Happy Thanksgiving!

signature2

theblindpigblog_1496628470_280

theblindpig.blog