I love baking in the fall. The crisp air and changing of colours makes me long to enjoy a warm scone or fresh baked cookie alongside and cup of tea. Cobs is featuring Pumpkin Scones with cream cheese icing right now that I’d love to replicate. Delish!
Thanksgiving this year was hosted at my sister-in-law’s. In addition to bringing the mashed potatoes, I was inspired to try a new pie recipe. In all honesty, I’m not a huge pumpkin pie fan, but I wanted to bake something that still felt in season with the holiday. I found a Pecan Pie recipe of Martha Stewart’s and was very happy with how it turned out. Not only did it taste great, but looked beautiful. I made a couple of modifications – using a tart pan instead of a cake ring (as was instructed) and drizzling chocolate on top after baking , because well, why not!
Will be making this one again!
Courtesy of MarthaStewart.com
2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
1/4 to 1/2 cup ice water
In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
6 large eggs
1 tablespoon heavy cream
1 1/4 cups packed light-brown sugar
6 tablespoons unsalted butter, melted
1/3 cup light corn syrup
1/3 cup unsulfured molasses
1 tablespoon bourbon or dark rum
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 2/3 cups pecans, coarsely chopped, plus 1/3 cup whole pecan halves
Set a 9-inch cake ring (with 1 1/2-inch sides) on a baking sheet lined with parchment paper; set aside. On a lightly floured work surface, roll out one disk of dough to a 13-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into cake ring, gently pressing into the edges and up the sides. Freeze until firm, about 15 minutes. Using a sharp paring knife, trim dough flush with the top edge of ring. Chill pie shell until firm, about 30 minutes. Meanwhile, preheat the oven to 375 degrees.
Line another baking sheet with parchment paper; set aside. On a lightly floured surface, roll out the remaining dough to an 1/8-inch thickness. Using leaf-shaped cutters, cut out 12 leaves (we made seven larger ones for the outside edge and five smaller ones for the middle); transfer to the prepared sheet. In a small bowl, whisk together 1 egg and the heavy cream; brush over leaf cutouts, and transfer to the refrigerator.
Line chilled pie shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges begin to turn golden, about 20 minutes. Remove parchment and weights; transfer to a wire rack to cool completely.
In a medium bowl, whisk together the remaining 5 eggs, the brown sugar, butter, corn syrup, molasses, bourbon, vanilla, and salt. Stir in the chopped pecans. Pour filling into the cooled pie shell; arrange reserved leaves and whole pecans on top of pie.
Reduce oven temperature to 350 degrees. Bake until a knife tip inserted into the center of the pie comes out clean, 40 to 45 minutes. Transfer the pie (still on the baking sheet) to a wire rack to cool completely before unmolding.