Tag Archives: maple

just add maple….

16 Nov

well it’s friday already. how did that happen?! i baked two different versions of a pie this week and neither turned out post worthy. frustrating. so i am going to post a delicious little tweak on an all time favorite of mine-maple buttermilk pie.
guys- just when you think buttermilk pie couldn’t get any better, add some maple syrup to it and your life will be changed. all you need to do is follow the recipe here for buttermilk pie, only take out 1/2 cup sugar and replace it with maple syrup and add 2 tablespoons more of flour and a 1/2 teaspoon sea salt. bake as usual and just try to stop yourself from eating the whole thing in one sitting. seriously. stop. you will feel sick. but do eat it for breakfast. i did. several times.

also, on this week before thanksgiving some of you may be planning ahead and trying to do as much food prep as possible before your big turkey dinner. well, yesterday i helped a friend of mine prep pies and freeze them so thanksgiving day all she has to do is pop those babies in the oven and voila! homemade pies! we prepped pumpkin and pecan pies. we made them just as you normally would, only when the time came to bake them we covered them tightly in plastic wrap and put them in the freezer. she (or you, if you decided to freeze your pies early) will just need to bake them a bit longer than usual to cook them all the way through. easy as pie.
cooks illustrated said we could (instructions toward the end) so i trust them. also, that recipe for apple pie from cooks illustrated is a WONDERFUL choice of pie to serve on thursday. i plan to bake my pecan pie and pumpkin parsnip pie.

on this glorious holiday of thankfulness and pie, what do you plan to make?

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brown sugar maple pecan pie

2 Nov

pecan pie. it’s one of my favorites but i’ve always been afraid to make it. when it comes out of the oven it looks so elegant like it took 1000 tiny grandmas to perfect each one. it seems intimidating with all the pecan floating perfectly on the top and the warm gooey filling underneath. yum and yikes. but guess what? it’s totally easy. like one of the easiest pies i’ve ever made. and you don’t even have to use those ooky syrups that usually go into them-yet another point for the ‘not actually scary’ count.
i kinda hate the idea of corn syrup, or weird kinds of milk-like condensed or evaporated so i try to avoid them as much as possible when i bake. so this pecan pie is sans weird goo and con lots of brown sugar, maple syrup and scotch! yep. scotch. the scotch isn’t necessary but it makes it extra yummy.


my husband drinks scotch. i think it’s really manly of him to do so. i try to love it. and so i drink it, with an ice cube because i’m not as manly as he. but i also bake with it. it makes this pecan pie feel a little sexier…but not sexy like the leg lamp in the christmas story…sexy like….a lumberjack (shhh- just go with it).


scandalous pecan pie (but not really that scandalous)

one ‘adayforpie’ pie crust

filling:
1 1/2 cups packed dark brown sugar
1/2 cup maple syrup
1/4 cup melted butter
4 eggs
2 tsp vanilla
1 1/5 tablespoon scotch (optional. could also be replaced with bourbon or whiskey)
1/4 teaspoon cinnamon
a dash of nutmeg
1/2 teaspoon salt
2 cups pecan halves

preheat oven to 350 F. place your pie shell into a pie dish and refrigerate until filling is ready.
mix the sugar, syrup, butter, eggs, vanilla, scotch, cinnamon, nutmeg, and salt into a medium sized mixing bowl until well combined. stir in pecans and pour into pie shell. bake for 40-45 minutes or until center of filling is set. cool for 2-4 hours before serving and serve with just barely sweetened whipped cream…and maybe a glass of scotch too 🙂
note:
this recipe yields a pretty sweet pie. if you want to cut the sweetness just a tad replace the 1/2 maple syrup with 1/2 brown sugar (making it 2 cups brown sugar in total). maybe also add another 1/2 tablespoon of scotch (or bourbon) to make up for the lack of liquid. either way you do it you’ll get a delicious pie. promise.

pumpkin parsnip pie

12 Oct

guys. today was quite a day. it started wonderfully and slowly. my little guy slept in until 9! i got to lay in bed and read for a whole hour! it felt like vacation.  then he woke up and the cold he’s been fighting took over his brain and mutated him into a crazy person. he spent most of his waking hours angry or in time out, being angry. by the time his early bed time came all i wanted was a happy piece of this pie. and thanks to some of my favorite friends up the the street i now also have a very delicious adult beverage to accompany it.
it’s not your average pumpkin pie. the parsnip cuts the sweetness just a little but adds a warm depth, and with some brandied maple whipped cream this little treat is off the chain! it tastes good with pretty much anything and if you eat it on the porch with a hot cup of anything you will feel like it’s vacation again…even if it’s thursday night, vacation is really far away and stupid wordpress just deleted your blog post just as you were about to hit publish…i might need some more pie.

pumpkin parsnip pie:

one recipe for ‘a day for pie’s’ crust…only add a dash of nutmeg and cardamom to the dry ingredients.

filling:

3 large eggs
1 cup heavy whipping cream
1/2 cup maple syrup
1 tsp vanilla
1/2 cup packed dark brown sugar
1 1/2 tablespoons all-purpose flour
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp cardamom
3/4 tsp salt
1 1/4 cup pumpkin
1/2 cup parsnip

first pre-bake the crust. preheat oven to 400 F. make, roll, and pop crust into pan. line it with tin foil and fill with dry beans (or pie weights if you’re fancy). bake for 15 minutes then remove the foil and beans and reduce oven temp to 375 F and bake for an additional 10-12 minutes. remove from oven and set aside.

next peel, slice and steam the parsnips until very soft. then puree until completely smooth. measure out 1/2 cup. (one large parsnip should do the trick)

next beat eggs slightly in a medium mixing bowl and then whisk in the cream, maple syrup, and vanilla. then add the brown sugar, spices, flour, and salt whisking in well. mix in the pumpkin and parsnip (watching for chunks of parsnip. remove them if you find any) until fully combined and pour into the prepared pie shell.
bake at 350 F for 50-55 minutes, rotating mid-way through for even baking. pie will be ready when the middle is set (doesn’t slosh when moved).

while the pie is baking make the whipped cream

 brandied maple whipped cream:

ok guys, honestly i don’t measure for this. i totally wing it on this one (but if this stresses you out, i have guesstimated some measurements below). i simply pour what looks like enough whipping cream for what i need into a small bowl (keeping in mind that it almost triples in volume when whipped) and then i add about half a “glug” of brandy and slightly more maple syrup and then just the tiniest bit of vanilla. with an electric mixer whip for a few minutes until thick. watch carefully as your cream thickens. if you whip it for too long it will begin to form chunks and that just ain’t pretty folks!

measurements for the structured:
1 cup of heavy whipping cream
2-3 teaspoons brandy
1-1 1/2 tablespoons maple syrup
1/4 teaspoon vanilla

when pie is ready, remove from oven and let cool for 20-30 min. serve with whipped cream and a little sprinkle of cinnamon. keep fresh in the fridge for up to 3 days.