Whiskey/Bourbon Pecan Pie

Hot Mama Grade: B+

Hot Mama Notes: We liked this pie, but Hubby and I decided we like the regular ol' pecan pie recipe (from the same book) better than the whiskey one.  :)  Still, it's a tasty pie!!! :D

Chocolate Peanut butter Pie

Originally posted at:
https://chefsavvy.com/chocolate-peanut-butter-pie/

Ingredients:

Oreo Crust
20 Oreos (about ¾ of a full package)
5 Tablespoons unsalted butter, melted

Peanut Butter Filling
1½ cups creamy peanut butter
½ cup (1 stick) unsalted butter, softened
1 cup powdered sugar
½ teaspoon vanilla extract

Chocolate Ganache
1 cup semi sweet chocolate chips
2 tablespoons creamy peanut butter
½ cup heavy whipping cream

Directions:

Oreo Crust
Add Oreos to a food processor and pulse until you have fine crumbs.
Add the melted butter to the food processor and pulse a couple more times to combine. (If your food processor is not big enough you can do this in two batches or mix in a small bowl)
Press into a 9 inch pie pan and place crust in the freezer for 10 minutes to set.

Peanut Butter Filling
In a stand mixer fitted with the paddle attachment cream butter and peanut butter until smooth.
Add in powdered sugar and vanilla and beat on low speed until incorporated.
Spoon the peanut butter mixture into the crust. Place in the refrigerator while you are working on your ganache.

Chocolate Ganache
Add chocolate chips, peanut butter and heavy cream to a microwave safe bowl. Heat in 15 second intervals until fully melted.
Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the peanut butter layer.
Place back in the refrigerator for at least 1 hours to set.

Hot Mama Grade: B

Hot Mama Notes:
I originally had this recipe at a Pie Party. It was so amazing that I asked for the recipe. However, when I made it for my family, we found it to be too rich. I think if I make it again in the future, I would adjust it in the following ways:

* use milk chocolate chips
* use half as much Ganache
* make twice as much crust
* potentially cut the peanut butter layer down by 25% or 30%

I think these improvements would make for a much better pie. That being said, we did enjoy it very much, and found it to be very tasty! :)

Apple Pie

Filling: 

5-6  cups of small green apples, from a friend's tree in Payson, AZ
3/4  cup sugar
1/4  cup brown sugar
3T   cornstarch

Crust:

Barb's Butter Crust Recipe is shown in this post: http://hotmamacookbook.blogspot.com/2013/08/fresh-peach-pie.html



Hot Mama Notes: This pie turned out AWESOME!!!  Next time, I think I will use 1/2 c brown sugar and 1/4 c white sugar for the filling.  But, yum yum yum.  The pie crust was perfect: flakey and sweet.  I actually made two pies using this recipe, and they both turned out great.  :)  I got lots and lots of compliments.  They were very tasty, and only last a few days before being DEVOURED.  The best compliment, really.  My grade: A.

Fresh Peach Pie

Original Recipe from the Book: The Lost Art of Pie-Making by Barbara Swell, see cover image below.

 My Magnificent Pie, straight out of the oven.

Hot Mama Notes: 

I used the butter crust, "Barb's Butter Crust".  I have a fondness for butter, and I have had much success in the past using a savory butter crust for quiches and pot pies.  I do hear that shortening crusts are great, but it's hard to mess with a good thing.  And shortening creeps me out, whereas butter does not!  This crust is not as easy to work with as the previous crust I used (a bit sticky), but it was doable.  I highly recommend the use of a pasty cutter.  A very useful tool.  I refrigerated my crust dough for about 30 minutes.  I think next time I will try overnight.

I opted for the recommended amount of sugar (3/4 cup) in the filling.  I did not want the filling overly sweet, and these were home-grown peaches, fresh off the tree a few days before.  They were delicious and sweet raw, I didn't need to add much sugar.  I am not sure if I have ever had peach pie before, but I will say that the filling in this pie tasted very much like canned peaches.  I am not sure if that is the consistency and flavor that peach pie filling is supposed to take on, but it was good.  The crust was phenomenal.  :)  I used 5 cups of peaches.  Also, I did brush the top crust with heavy whipping cream (since I happened to have some), and sprinkled granulated white sugar on top of it.  This made the pie very beautiful.  I covered up the edges with foil about 20 or 30 minutes in.  The pie took quite a long time to bake.  I kept baking it until the top pie crust no longer looked like raw dough, but rather like a golden brown pie crust.  :)

Overall Grade: B+ 
(Crust Grade: A)
(Filling Grade: B)

Unbaked Single Pie Crust (Savory)

Originally from the Moosewood Restaurant New Classics Cookbook,
Ronald’s Fennel Quiche Recipe, just the Crust

Ingredients:

1 c unbleached white flour
1/2 t salt (optional)*
1/3 c chilled butter
2 T ice water

Directions:

Mix together the flour and the salt, if using, in a large bowl. Rapidly work the butter into the flour with a pastry cutter or your fingers until it resembles coarse meal. Sprinkle the ice water over the mixture a tablespoon at a time, and lightly mix it through the dough.

Push the dampened dough from the sides to the middle of the bowl, to form a ball that holds together. Transfer it to a clean, dry work surface. Cut the dough in half, place one half on top of the other, and press down. Repeat the cutting and pressing steps three or four times until all of the water is well distributed and the dough clings together. 

Lightly flour a work surface and roll the dough into a 12-inch circle. Transfer the pie dough to a 9-inch pie plate, fold the edges under, and crimp with your fingers or a fork. Refrigerate the pie shell while you prepare the filling.

Hot Mama Notes: This is the unbaked single crust recipe that I used along with the Broccoli Quiche recipe.  I have used this crust recipe many, many times, and it never disappoints!!!  It is so buttery & delicious! :)  Easy to make, too!

Grade: A