THANKSGIVING PIES!

Thanksgiving is at Roz's this year and I was assigned dessert.
Apple, Pecan, and a CherryAlmond Tart.
I've been working on the apple for a while now and I think I have got it down...

The Perfect Apple Pie

I love using 4-5 different varieties of apples.  For this pie, I used a couple of Arkansas Blacks, which are great for baking, a couple Granny Smith, a Green Dragon, a Pinata (my fave!) and a Braeburn. The different textures and flavors make for extra appley-flavor.

Reducing the apple liquid helps to keep the pie from being too runny...I hate a runny pie.  The chinese five spice powder imparts a deep, spicy note... If you think it sounds weird, just leave it out, but you should try it once!

For the crust:
I use the vodka pie crust recipe adapted from Cook's Illustrated. You can find the recipe below on my coconut cream pie post, but I replaced half the butter with pork lard... extra flakiness!

Roll out the bottom crust and place in pie pan. Return to the refrigerator to chill. It's important to let your crust relax after putting it in the pie pan or it will shrink.

For the filling:
7-8 apples
Juice of one lemon
1/2 cup sugar
1 tsp cinnamon
1/2 tsp chinese five spice powder
A slosh of apple brandy or cognac (optional)
1 tablespoon tapioca powder
2 tablespoons flour


Peel and thinly slice the apples. Some of the softer apples I cut chunkier for textural variety. Add the lemon juice to keep apples from browning.
Toss with sugar, cinnamon, five spice powder, and liquor.


Let rest at least 3 hours in the refrigerator.


Drain off liquid and reserve.  Place reserved liquid in a small pan and reduce over medium high heat until liquid is thick and syrupy. Let it cool down a bit before returning it to the apple mixture.  Add the tapioca starch and flour, tossing until all the apples are well coated. 


Roll out the top crust, fill the apple mixture then crimp the edges together.  Cut small steam vents in the top, brush with a beaten egg, and sprinkle with sanding sugar.


Bake at 400° 50-60 minutes, or until browned and the juices are bubbling.  If the edge is getting too brown after 30 minutes, cover with a strip of aluminum foil (This is kind of a pain, but it really helps!).

PECAN PIE
This is a Texas tradition and a must at any Thanksgiving I'm gonna be at! Try to use real Texas pecans - it makes a difference.
I like it classic - no chocolate, maple syrup, molasses, etc...
It is really super simple to make.

Again, I'm using the foolproof vodka pie crust, rolled out into the pie pan and re-chilled in the refrigerator.

Filling:

2 eggs, lightly beaten
1 cup light corn syrup
1/4 cup sugar
2 tablespoons flour
1/4 tsp salt
1 tsp vanilla
1 1/4 cups chopped pecans

Preheat oven 375°.

Spread pecans in chilled pie shell.

Mix remaining ingredients and pour over pecans.
Decorate the top with whole pecans if desired.

Bake for 40-50 minutes until filling is set.
So simple.