Tag Archives: Pie

Tuesday Two Minute Tutorial: Fresh Whipped Cream

For this week, we have a guest tutorial from Leah, Harris’ daughter. In the video below, Leah demonstrates how to make fresh whipped cream, infused with Grand Marnier. If you decide to give it a try, just beat 1 cup of whipping cream, 2 tablespoons confectioner’s sugar, and 1 teaspoon of whatever flavor you prefer. Feel free to warm up any flavor with vanilla as well.

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Christmas Baking: Classic Pumpkin Pie

Our Christmas baking is underway! Is yours?

We have been so busy doing our last-minute shopping that we haven’t had much chance to post. The holidays are just so crazy! But here’s our Classic Pumpkin Pie recipe! It would be fantastic on any holiday table! Hope you enjoy it!

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Pumpkin Pie

Use a deep dish 9 or 91/2 pie plate and use flaky pie dough for the crust.

Ensure eggs milk and cream are at room temperature. Preheat oven to 350 degrees.

Ingredients:

2 eggs
1 egg yolk
2 cups of fresh pumpkin or pumpkin puree in a can
¾ cup milk
¾ cup heavy cream
¼ cup white sugar
½ cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon grated nutmeg
¼ teaspoon ground allspice or clove
½ teaspoon salt

Directions:

Whisk egg yolk in small bowl and brush pie dough. Allow egg wash to dry.
Please note… the above step is optional, but the reason we suggest it is because the egg forms a moisture barrier between the crust and the filling and helps to keep the crust for getting soggy and soaked with the pumpkin filling.

Whisk eggs in a large bowl and whisk in all remaining ingredients. Pour into a prepared pie plate and bake until the filling sets up. It should take for 40 to 45 minutes. You will be able to tell when it is done when you nudge the pie the center will quiver.

Let the pie cool completely before you refrigerate. For the best pumpkin pie flavor allow it to refrigerate for a day or two before serving.

Harris’ Homemade Flaky Pie Crust!

Harris shows you how to make an easy pie crust, made in the food processor. No Pilsbury used here!

Flaky Pie Crust Recipe
*This recipe yields two 9 or 9 ½ pie crusts or one covered pie crust

Ingredients
2 ½ cups of all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 cup of unsalted butter – very cold – cut in tablespoon size pieces. You can substitute ½ cup butter and ½ cup shortening if you like.
1/3 cup plus one tablespoon of ice cold water

Directions
Combine flour, sugar, and salt in large bowl. Cut butter into flour mixture with pastry fork or by pulsing a food processor until you have some pea size pieces and some the consistency of course breadcrumbs. Drizzle in water while pulsing the food processor or mix with rubber spatula until a ball starts to form. If ball doesn’t form add on additional tablespoon of water.

Divide in two, form two disks, wrap in plastic and refrigerate for at least 30 minutes to allow dough to rest. Roll out dough and place in pie pan, poke holes with fork on bottom and refrigerate again for at least 30 minutes to allow dough to rest before baking.

Recipe: Harris’ White Chocolate Macadamia Nut Pie

Macadamia Pie

Ingredients
• 9 1/2″ or 10″ unbaked, deep dish pie shell- you can make your own, or buy an unbaked, deep dish pie shell from the freezer section of your grocery store
• 12 oz can of Evaporated Whole Milk
• 12 oz Ghirardelli White Chocolate, broken into pieces.
• 4 tablespoons Butter
• 3 Eggs
• 1 1/2 cups Sugar
• 3 heaping tablespoons Flour
• 1-2 teaspoons Vanilla Extract
• 8 oz Macadamia Nuts – halved if you prefer

Directions

Place a medium saucepan over very low heat and add butter. Once the butter is melted, add the milk and chocolate. Stir constantly until the chocolate is melted. Once melted, remove the mixture from the heat.

In a large bowl, mix the eggs, sugar, flour, and vanilla. Add the chocolate mixture and stir until well blended.

Cover the bottom of a prepared pie shell with the Macadamia Nuts. Pour filling over the nuts. The nuts will actually rise to the top.

Carefully, place the pie in a preheated oven at 425 degrees F and bake for ten minutes.

Reduce the heat to 350 degrees. Vent your oven and bake for another ten minutes.

Reduce the heat again to 300 degrees. Vent your oven and bake for another 15 minutes

Reduce heat one last time to 250 degrees for the remaining hour and fifteen minutes.

Note: The reduction of the temperatures really depend on your oven, but you really want to keep the top from becoming too brown or burned.

The pie will be done when the filling cracks around the edges and rises ½ to ¾ inches.

Remove the pie from the oven. Allow it to cool completely and refrigerate before serving. Enjoy!

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