November 5, 2015 – Thanksgiving Pies

In This Issue:

Thanksgiving Checklist
RECIPE: Pumpkin Pie with Gingersnap Crust and Apricot Sauce
Pie-Making Essentials (tools)
RECIPE: Blue Ribbon Apple Pie
RECIPE: Caramel-Glazed Pecan Pie

INTRO   

“Simple-to-Make English Toffee”

Thank You! 
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Holiday Hours 
We’re here to help you with all of your holiday cooking, baking and gift giving!

INTRO TEXT   

IN THIS ISSUE, while everyone else is focused on the turkey, we’re talking pie! Thanksgiving pies rival the turkey in terms of custom and tradition, so it’s important to get them right. We started with three classics and gave each a twist, Blue Ribbon Apple Pie, Pumpkin Pie with Gingersnap Crust and Apricot Sauce, and Caramel-Glazed Pecan Pie. PLUS, a Thanksgiving checklist to help you plan and get ahead!

Thumbnails
“traditions with a twist”

MAIN BODY:

Thanksgiving Checklist 
Are you hosting Thanksgiving this year? 

THE GUESTS HAVE BEEN INVITED, NOW IT’S TIME TO MAKE THE MENU 
AND DO A CHECK ON ALL THE ESSENTIALS. PRINT CHECKLIST HERE.

PREP TOOLS
GRAVY SEPARATOR
VEGETABLE 
PEELER
CHEF & PARING KNIVES
TONGS
MEASURING CUPS & SPOONS

SIDES
BAKING DISHES
POTATO MASHER
POTATO RICER

TABLETOP
NAPKINS
TABLECLOTHS
CANDLES
SERVING DISHES
SERVING UTENSILS

THE PIE
Pie Plates
Pie Shields
Rolling Pin
Pie Bird

AFTERWARDS
STOCKPOT FOR SOUP
LEFTOVER 
CONTAINERS

THE TURKEY
ROASTING PAN 
ROASTING RACK
TURKEY LIFTERS
LEG FRILLS
TURKEY BASTER
LACERS & STRING
INSTANT READ THERMOMETER
SERVING PLATTER
CARVING SET

NOT hosting?  HERE’S YOUR good guest CHECKLIST:

BRING A DISH
ASK THE HOST WHAT YOU CAN BRING
CHOOSE SOMETHING THAT WON’T REQUIRE THE HOST’S OVEN TO REHEAT, OR TAKE UP TOO MUCH ROOM IN THE FRIDGE

GOOD ETIQUETTE
RSVP ON TIME
IF YOU DON’T BRING A DISH, BRING A GIFT! WINE IS ALWAYS A GOOD IDEA.
ARRIVE ON TIME
DON’T OVERSTAY YOUR WELCOME
SEND A THANK YOU NOTE AFTER

Pumpkin Pie with Gingersnap Crust and Apricot Sauce Pumpkin pie is a Thanksgiving must, but it doesn’t have to be boring! We think we’ve improved the classic pumpkin pie by presenting it in a different crust -- one full of autumn flavors -- a gingersnap crust. The combination is wonderful, and outshines other pumpkin pies that feature a more traditional crust. Further, we’ve added a light apricot sauce that adds just a hint of fruity tanginess. Top each delicious slice with the sauce and a dollop of cinnamon-spiked whipped cream. We think you’ll love this variation of pumpkin pie as much as we do!

. . . make it with a Better Crust
If you fear making pie crusts (or worse, default to dried out, tasteless frozen pie crusts . . . ), this pie crust is your answer! From the category of “crumb crusts,” a mixture of crushed gingersnaps, chopped pecans, brown sugar, and melted butter is simply patted into the pie plate and prebaked into shape. Try this crust with other pie flavors, too! So easy, so tasty, there’s no reason to get pre-fabbed crusts again!

Secrets for a Better Pumpkin Pie:
(1) Use Fresh Spices  Pumpkin pie gains its personality from a group of wonderful spices – cinnamon, ginger, allspice, nutmeg, cloves, and even a little black pepper. Spices, especially ground spices, don’t hold their punch forever. In fact, last year’s pumpkin pie spices have probably lost a lot of their vibrancy. Pop for fresh spices. (It’s fine to substitute a “pumpkin spice mix” for individual spices.)  (2) Add a Tangy Sauce This recipe features a super simple accent, an apricot sauce made from apricot preserves. The tangy apricot flavors complement the pumpkin filling in a most pleasant way. Simply warm the preserves, thin with a little water, and spoon on top of each slice.   (3) Make Cinnamon Whipped Cream It’s Thanksgiving! This whipped cream is not only great with pumpkin pie, try it with any pie. Add a small amount (1/8 teaspoon) of cinnamon for every cup of whipped cream. Sweeten with 1/4 cup of powdered sugar and a teaspoon of vanilla, and you’re ready for dessert!

Pie-Making Essentials 

LE CREUSET DEEP DISH PIE PLATE
A functional pie plate that is also beautiful! Stoneware bakes evenly. Generous depth. Choice of several colorful glazes.

ROLLING PIN 
A basic, wooden rolling pin that does the job! Rolls well; handles for easy use. Hand wash after using.

MRS. ANDERSON’S PASTRY MAT
Super handy mat is perfect for rolling out pie crusts. Dough sticks less, handy measurement markings, and easy clean-up!

PASTRY BRUSH
Brush the top pie crust with an egg wash for a beautiful, shiny crust. This brush is just the tool!

SILICONE ADJUSTABLE PIE SHIELD
A pie-baking essential – something to protect the edges while the middle bakes. Now adjustable!

OXO GOOD GRIPS PIE SERVER 
It’s time to serve! A wedge-shaped server is essential for getting the slices out of the pie plate with ease. Serrated edge for cutting, too!		

Blue Ribbon Apple Pie
 We’ve often admired the stunning presentation of others’ apple pies – the ones chock full of fruit -- so, of course, we had to give it a try ourselves! This generously-filled pie gives new meaning to the notion of apple pie. For starters, it answers the problem of the all-too-frequent dilemma of a fruit pie slice with only 3-4 pieces of fruit inside. Plus, we’ve made a cream cheese-based crust that complements the apple and cinnamon flavors to perfection. Follow these directions that include a few key tips for making this delicious, well-filled pie.

. . . make it with a Better Crust
This pie features a cream cheese crust. Not only does it have a great taste, it is a very friendly crust to mix and roll. There’s no water in the crust so there’s no chance of sogginess. Instead the combination of cream cheese and butter makes one of the flakiest crusts we’ve ever had. Give it a try!

Secrets for a Better Apple Pie:
(1) Use a Combination of Apples
A variety of apples will bring extra flavor dimension. Use some apples that cook faster and disintegrate into the sauce, some apples with sweetness, and some apples that are tart. 
 (2) Precook the Apples
Most apple pies don’t have enough apples in our humble opinion. So, making an apple pie chockfull of fruit is a priority! Here are our secrets for winning blue ribbon raves: precook the apples prior to filling the pie. This accomplishes several things: (1) Shrinks the apples allowing more fruit to fit per cubic inch
(2) Eliminates the gap between the apples and the top crust (3) Reduces the chance of the juices overflowing the dish
(4) Achieves a perfectly browned crust without undercooking the apples.
Just make sure to completely cool the apples prior to filling the crust (hot apples will melt the crust).

(3) Manage the Juices Fresh fruit releases wonderful juices while cooking – it’s part of pie magic! However, keep them under control with a few tricks:
(1) Seal the top crust to the bottom crust by dampening the edges and finger-pressing together.
(2) Fold the bottom crust outer edge up and over the top crust, then crimp.
(3) Always, always use a drip catcher under the baking pie – not only keeps your oven cleaner, it can also prevent smoke and fires.

Caramel-Glazed Pecan Pie A Thanksgiving classic, pecan pie, gets a little twist and drama this year. We’ve added a fancy way to top the pie that adds to the visual presentation and the overall taste and texture. The caramel-glazed pecans are arranged in concentric circles on top of the baked pie then treated to a shiny, glitzy top – so different from the typical haphazard pecan pieces of a regular, ole’ pecan pie. The salted, crunchy character of the glaze tantalizes the taste buds with each bite. It’s an easy pie to assemble with big razzle dazzle results! 
. . . make it with a Better Crust Pecan pie is so sweet, use a more neutral crust -- pâte brisée is the right answer! Pâte brisée has just one tablespoon of sugar included in the butter and flour mix. In contrast, pâte sucree might feature up to three tablespoons of sugar and possibly a couple of egg yolks. Whatever your choice, the key to a flaky, tender traditional pie crust is a light hand when mixing; leave pea-sized pieces of butter visible. Keep the butter chilled while mixing, and re-chill the crust before and after rolling out.

Secrets for a Better Pecan Pie: (1) Toast the pecans This tip applies to all nuts when baking, when toasted, their flavor is greatly enhanced. A light browning creates new compounds that our taste buds love. To toast, spread the nuts in a single layer on a sheet pan, place in a 350°F for 5-7 minutes stirring occasionally. Watch carefully; you’ll know when they’re done when they become fragrant and the color just begins to turn golden.  (2) Make it pretty! Pecan pies can be drab in presentation. Embellish the top with circles of pecan halves and drizzle with a hot sugar glaze. The key is to work quickly once the sugar-butter syrup reaches the 300°F hurdle. Drizzle carefully, practicing safe sugar practices. The syrup will not be “brush-able,” so the drizzle pattern is key.  (3) Spike it if you like It’s optional, but if you like, include a tablespoon of bourbon in the pie filling and another in the whipped cream. If it’s a taste you enjoy, you’ll find it pairs well with the other flavors. Know your audience and choose whether to include or not.