Pie Recipes from Suzy's Class

Chocolate Chunk Pecan Pie

Ingredients

1 unbaked piecrust

3 eggs

1 cup light corn syrup

1/2 cup sugar

1/4 cup butter

1 teaspoon vanilla

1 heaping cup pecan halves

1 cup chocolate chunks- 1 Ghirardelli Semi-Sweet Baking Bar chopped

Directions

Preheat oven to 350F degrees. Combine eggs, corn syrup, sugar, butter and vanilla in a medium bowl with a wire whisk. Stir in pecans. Pour pecan mixture into piecrust and sprinkle chocolate chunks into pie shell. Bake 50-55 minutes or until knife inserted into center comes out clean. Cool for 2 hours in the refrigerator. Best served cold.

*Makes 1 pie!

TO FREEZE: After filling has been poured into pie shell, stick straight into the freezer. When frozen, wrap in plastic wrap. Storage time 3-4 months. When ready to bake, preheat oven to 400F degrees. Put the pie straight into the oven, NO THAWING. Bake for 15-20 minutes, and then reduce temperature to 375F degrees for 20-30 minutes.

Pumpkin Pie

Ingredients

3 unbaked refrigerated/frozen piecrusts

1-1/2 cups sugar

3-1/2 teaspoons pumpkin spice

1 teaspoon salt

4 eggs

3-1/2 cups pumpkin puree (1 med sugar pumpkin OR 1 29 oz can LIBBY’S

2 can (12oz) evaporated milk

whipped cream

cinnamon-nutmeg mixture (half of each)

Directions

Preheat oven to 425F degrees. Mix sugar, spice, and salt. Beat in eggs. Stir in pumpkin. Gradually stir in evaporated milk. Pour into pie shells. Bake for 15 minutes then reduce temperature to 350F degrees and bake 40-50 minutes or until knife inserted into center comes out clean. Cool for 2 hours in the refrigerator. Best served cold with a dollop of whipped cream and sprinkle of cinnamon-nutmeg mixture.

*Makes 3 pies!

TO FREEZE: After filling has been poured into pie shells, stick straight into the freezer. When frozen, wrap tightly in plastic wrap. Storage time 4-5 weeks. When ready to bake, preheat oven to 400F degrees. Put the pie straight into the oven, NO THAWING. Bake for 10 minutes, then reduce temperature to 325F degrees for 40-50 minutes.

Fresh Apple Pie

Ingredients

4 cups apples, cored peeled sliced

1 cups sugar

1 teaspoons cinnamon

1/4 teaspoon nutmeg

Directions

Preheat oven to 425F degrees. Combine all ingredients into a large bowl. Dump apple mixture into pie shell. Cover with second piecrust, vent and sprinkle with cinnamon-sugar. Bake 15 minutes then reduce temperature to 350F degrees for 35-45 minutes or until crust is golden brown. Best served warm with vanilla ice cream.

*Makes 1 pie

Canned Apple Pie Filling

Ingredients

12 cups apples, cored peeled sliced

4 cups sugar

4 teaspoons cinnamon

1 teaspoon nutmeg

Directions

Preheat oven to 425F degrees. Combine all ingredients into a large stockpot and simmer over the medium heat until apples are soft. Ladle apple mixture into clean canning jars to process in water bath for 20 minutes.

*Makes 3 pies or 3 quarts.

TO FREEZE: After filling has been poured into pie shell and upper crust added, stick straight into the freezer. When frozen, wrap tightly in plastic wrap. Storage time 3-4 months. When ready to bake, cut vents in upper crust, and preheat oven to 400F degrees. Put the pie straight into the oven, NO THAWING. Bake for 15-20 minutes, then reduce temperature to 375F degrees for 20-30 minutes.