Easy As Pie



Photo courtesy of The Food Channel/David Nehmer

A Pumpkin Lattice Tart will please the traditionalists who insist on having pumpkin pie, while also appealing to those who’d like to try something just a little bit different.


Photos courtesy of The Food Channel/David Nehmer

Perfectly Easy Pecan Pie, courtesy of The Food Channel, is a tasty favorite for Thanksgiving feasts.

The “easiness” of pie might be debatable, especially when it comes to making the crusts. But with ready-made crusts, some now even sporting the “deep dish” label, the task is not nearly as daunting as it once was.

So to help with the dessert table at your Thanksgiving feast, here are a few pie recipes.

Pumpkin Lattice Tart From The Food Channel

Here’s a lovely, tasty alternative to the traditional Thanksgiving pumpkin pie.

This dessert will please the traditionalists who insist on having pumpkin pie, while appealing to those who’d like to try something just a little bit different. Just like a classic pumpkin pie, a generous dollop of whipped cream really tops off this tart nicely.

Wine Pairing: Tawny Port. Try a 10- or 20-year-old tawny port with the rich notes of hazelnut. That’s what makes the Tawny Port ideal for this dessert tart… or for your favorite pumpkin pie. For more about wine pairings, see Wineexperience.com.

Preparation time: 20 minutes; cooking time: 1 hour; makes six servings.

2, 9-inch refrigerated pie dough discs

1 cup pumpkin puree, canned, unsweetened

3/4 cup heavy cream

1 egg, large, lightly beaten

1/2 cup dark brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 teaspoons sanding sugar

1 teaspoon cinnamon

Preheat oven to 425 degrees.

Roll out 1 pie dough disc on a lightly floured surface to 1/8-inch thick. Press crust into tart pan and prick bottom several times with a fork.

Bake for 10 to 15 minutes, or until lightly golden. Allow to cool.

Combine pumpkin, cream, egg, brown sugar, cinnamon, ginger, nutmeg and salt until completely blended. Pour into cooled tart shell.

To make lattice: roll out remaining dough disc 1/8-inch thick. Using a pastry wheel or knife, cut ten 3/4-inch wide strips (the number of strips required will vary depending on your spacing). Weave strips on top of pumpkin filling.

Sprinkle with sanding sugar and cinnamon.

Bake tart for 15 minutes. Reduce oven temperature to 350 degrees and bake an additional 30 to 35 minutes or until filling is set.

Allow tart to completely cool before serving.

For more, visit http://www. foodchannel.com/recipes/1616-pumpkin-lattice-tart

Perfectly Easy Pecan Pie From The Food Channel

Pecan pie is a staple at the holiday dinner table. Why? Because it’s deliciously decadent. And this recipe keeps it simple. You’re probably going to have a pumpkin pie with your holiday meal. A pecan pie makes a perfect partner. It’s good to offer a choice. Pecan pie is best eaten fresh out of the oven, not refrigerated. Let it cool to room temperature and enjoy the rich ooey-gooey sweet filling and the fragrance of the roasted pecans.

Preparation time: 20 minutes; cooking time: 45 minutes; makes nine servings.

9-inch refrigerated pie crust, unbaked

4 eggs

1/2 cup sugar

1/2 cup flour

1 tablespoon vanilla

1 cup white Karo syrup (or similar)

1 cup dark Karo syrup (or similar)

2 cups pecans

Preheat oven to 375 degrees.

Unroll pie crust; press into 9-inch pie pan.

Beat the eggs and sugar thoroughly. Add the flour and vanilla. Add the syrups and pecans. Mix well, pour into crust, and bake 45 minutes. Cool before serving.

For more visit http://www.foodchannel.com/recipes/1581-perfectly-easy-pecan-pie

The wonderful recipe magazine, offered these pie recipes on its Web site, tasteofhome.com

This unusual pie, a Sour Cream Peach Pecan Pie was the first place winner in Branson’s (Mo.) Great American Pie Show. It was entered by Sherrell Dikes of Holiday Island, Ark.

Sour Cream Peach Pecan Pie From Taste of Home

Preparation time: 30 minutes; baking time: 45 minutes, plus time for cooling; makes eight servings (vanilla ice cream is suggested as an accompaniment)

Pastry for 9-inch single-crust pie

4 cups sliced peeled peaches

2 tablespoons peach preserves

1 cup sugar

1 cup (8 ounces) sour cream

3 egg yolks

1/4 cup all-purpose flour

1 teaspoon vanilla extract


1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/4 cup sugar

3 tablespoons chopped pecans

1 teaspoon ground cinnamon

1/4 cup cold butter

Line a 9-inch pie plate with pastry; trim and flute edges.

In a large bowl, combine peaches and preserves. Transfer to pastry.

In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.

Bake at 425 degrees for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Cover edges of crust to prevent overbrowning.

Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator.

Apple Butter Pumpkin Pie From Taste of Home

The addition of apple butter gives this pumpkin pie a slightly fruity flavor.

Preparation time: 25 minutes; baking time: 50 minutes + cooling; makes 6 to 8 servings.

3 eggs

1 cup canned pumpkin

1 cup apple butter

3/4 cup packed brown sugar

1, 5-ounce can evaporated milk

1/3 cup milk

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon each ground ginger, cloves and nutmeg

1 unbaked 9-inch pastry shell

Whipped cream, optional

In a large bowl, combine the first seven ingredients. Whisk in salt and spices until well blended. Pour into pastry shell.

Bake at 400 degrees for 50-55 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil during the last 20 minutes if necessary. Cool on wire rack. Garnish with whipped cream if desired. Refrigerate leftovers.

Dutch Apple Pie From Taste of Home

Everything about this dessert makes it the top request for family gatherings. The delightful crust cuts beautifully to reveal a filling with pieces of diced apple. At harvest time or any time, you cannot beat this delectable apple pie. –

Preparation time: 20 minutes; baking time: 40 minutes; makes 6 to 8 servings.

2 cups all-purpose flour

1 cup packed brown sugar

1/2 cup quick-cooking oats

3/4 cup butter, melted


2/3 cup sugar

3 tablespoons cornstarch

1-1/4 cups cold water

3 cups diced peeled tart apples

1 teaspoon vanilla extract

In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-inch pie plate; set aside.

For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.

Pour into crust; top with reserved crumb mixture. Bake at 350 degrees for 40-45 minutes or until crust is golden brown. Cool on a wire rack.

Dark Chocolate Cream Pie From Taste of Home

Caress every taste bud with this smooth, old-fashioned pie. Topped with a dollop of fluffy whipped cream, it will have chocolate fans standing in line.

Preparation time: 30 minutes, plus time to chill; makes eight servings

1-1/4 cups sugar

1/4 cup cornstarch

1/4 teaspoon salt

3 cups milk

3 ounces unsweetened chocolate, chopped

4 egg yolks, lightly beaten

3 tablespoons butter

1-1/2 teaspoons vanilla extract

1, 9-inch pastry shell, baked

In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat.

Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.

Gently stir in butter and vanilla. Spoon into pastry shell. Cool on a wire rack. Cover and chill for at least 3 hours.


This pie is the best of both worlds: The center is similar to a pecan brownie, and the filling and the flaky crust is like a wonderful pecan pie. You may want to double the recipe and freeze one for later.

3 eggs

3 tablespoons butter, softened

1 1/4 cups light corn syrup

1/2 cup sugar

1/3 cup baking cocoa, sifted

1/3 cup all-purpose flour

1/4 teaspoon salt

1 1/2 teaspoons vanilla extract

1 cup chopped pecans

1 (9 inch) unbaked pie shell

Whipped cream, optional

Pre-heat oven to 350 F. In a large mixing bowl, beat eggs and butter together for 2 to 3 minutes. Add the corn syrup, sugar and cocoa, and beat for 2 minutes. Add the flour and the salt, and mix until smooth. Stir in the vanilla extract and the nuts.

Pour the mixture into the pie shell. Bake for 55 to 60 minutes or until set, except for a quarter-size circle in the center. Cool completely. Garnish with whipped cream, if desired.

Angela Shelf Medearis is known as The Kitchen Diva and is the executive producer and host of “The Kitchen Diva!” television cooking show. Her latest cookbook is “The New African-American Kitchen.” Visit her Web site at www.divapro.com. The Kitchen Diva! is brought to you by Eggland’s Best Eggs, www.egglandsbest.com. © 2009 King Features Synd.


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