RISE & SHINE KAUT43 OKC
November is here and that means one thing…. THANKSGIVING!
This month and the next four Tuesdays on the In The Kitchen With Scotty segment of Rise and Shine, I’m going to offer up some ideas, and my favorite recipes, for every aspect of the Thanksgiving meal. Some of you will be cooking for the first time this Thanksgiving or will have been given an “order” of something to cook and prepare for your gathering this year… so I am here to help and guide if you should need.
Pies of all kinds are classically the number one dessert offering at Thanksgiving. Yes, I’m sure there are some of you out there who enjoy cakes or puddings…or jello (gulp) but whatever. PIE is where it’s at.
I think the hesitation some folks have when it comes to making pies is when it is time to make the crust. There are SO many different ways to make a crust and each home cook and even chef have their preferred recipe. For me, I have different crust recipes for different pies. Some hold up better with creme pies, or with syrupy pies (like pecan pie). I actually prefer more of a crisp savory crust instead of a sweet crust. It all depends on your taste and your family’s taste. Some crust recipes are better when “blind baking” (baking a pie shell first then adding the non-baked filling). When in doubt there are perfectly good “ready made” crusts available at your local grocers. Just roll out crimp, and fill them up with your favorite filling. Try your hand at making your own first... you'll be happy you did.
If you love actually getting “in the kitchen” and knocking out a cream pie, fruit pie, or nut pie, then I say go for to and may the odds be forever in your favor. If you would rather place and order and pick up a delicious pie, then I highly recommend my favorite spot in Oklahoma City The Pie Junkie in OKC’s historic Plaza District. Check out their website for ordering online and do not wait until last minute. When these ladies are full with orders then they’re full, and NO PIE FOR YOU!
But bake at least one pie on your own…. and try one of mine!
For The Crust
2 cups AP flour
12 tablespoons ice cold shortening
3 tablespoons chilled sweet (unsalted) butter
A good pinch of Kosher salt
4-5 tablespoons ice water
1 In a food processor, place the flour and salt. Puls a few times to combine. Add the chilled shortening and butter, and pulse a few times until you have what resembles coarse corn meal.
2 Add the ice water one tablespoon at a time while the processor is running, until it balls up inside.
3 turn out the dough into a floured surface and give it a few kneads until it is satiny. Ball it up, flatten, and wrap in plastic wrap. Place in the fridge at least 30 minutes to chill and rest. Bring out, roll out, and fit into your pie dish when the filling is real
Pecan Chocolate Filling
3 cups roughly chopped pecans, shelled and raw
1 1/2 cups brown sugar
1 cup dark corn syrup
2 tablespoons flour
6 eggs, beaten
6 tablespoons melted butter
12 ounces semi-sweet chocolate chips
pinch of sea salt
1 tablespoon bourbon or vanilla.. your call.
1 Roll out your pie crust about 1/4 inch thick, and lay it in your deep dish pie plate. Trim and crimp the edges as desired, place onto a cookie sheet, add the chocolate chips to the bottom of the pie, and set aside. Preheat your standard oven to 350 degrees.
2 In a large mixing bowl, place the brown sugar, dark corn syrup, and beaten eggs. Mix until smooth and velvety. Add the flour, and bourbon, mixing in until combined
3 Fold in the melted butter, and chopped pecan pieces until well incorporated. Pour the mixture onto of the chocolate chip pieces, and fill to the top of your pie crust. Carefully place in the oven and bake approximately 1 hour. You want the pie just set with a slight jiggle in the center.
4 This pie is molten coming out of the oven, so you will definitely need to let it rest and cool. I recommend making the day before you serve. Enjoy!!
SWEET POTATO PIE WITH MARSHMALLOW MERINGUE
For The Crust:
1 1/2 cups + 2 tablespoons AP flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons cold butter, cubed
2 tablespoons cold vegetable shortening, cubed
5 tablespoons ice water. Add more if needed
Sift together the flour, sugar, and salt into a bowl. Begin "rubbing/cutting" in the butter and shortening by hand.... Or use a food processor. The key is keeping everything cold. Blend in the fats with the flour until it resembles course crumbs.
Add in ice water one tablespoon at a time until the dough comes together. Do not overwork the dough. Shape into a ball and place in the fridge at least 30 minutes.
For The Filling:
2 pounds baked sweet potatoes (3-4 medium size)
4 tablespoons unsalted butter
3 large eggs
1/2 cup light brown sugar
1/4 cup sugar
2 teaspoons In The Kitchen With Scotty "More Than Pumpkin Pie" Spice
1/4 teaspoon kosher salt
3 tablespoons bourbon (I use Jack Daniels "Honey Bourbon")
1 teaspoon vanilla extract
2/3 cups whole milk
Preheat your oven to 400 degrees. Pierce the potatoes and roast until tender... About 40 minutes. Now is a good time to roll out your pie crust dough and blind-bake/pre-bake to a light brown. Remember when pre-baking crust, fill with dried beans, rice, or pie weights to keep the dough's form and prevent shrinking.
Reduce the oven to 350 degrees. Scoop out the sweet potato flesh into a bowl. Add the butter and begin mashing. Lumps are not a bad thing, so don't wear yourself out trying to get smooth. Add the nutmeg, and mix in.
In a separate bowl add eggs, both sugars, salt, and vanilla. Mix until smooth. Slowly mix in the milk and bourbon until everything is combined.
Pour the filling into your pre-baked pie shell. Place on a cookie sheet, then into the oven. Bake approximately 45 minutes or until the center is set with a slight jiggle.
Remove from the oven and let cool. Let's get to work on the meringue!
3 large egg whites
1/2 teaspoon vanilla extract
Good pinch of salt
1/4 cups sugar
7 ounces marshmallow cream (about a cup)
Whip egg whites until fluffy. Slowly sprinkle in a bit of the sugar and keep whipping. Keep going until all the sugar is used
Add in the marshmallow and continue whipping until light peak stage
Spread the meringue on top of your pie, making sure the meringue reaches/touches the inner pie crust. This seals the deal. Bake in a 400-degree oven until lightly caramelized. Let cool and serve. Enjoy!!
SCOTTY’S DUTCH APPLE PIE
Pate Brisee (pie crust)
* 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• Pinch of sugar
• 6 tablespoons (3/4 stick) chilled butter, cut into 1/2-inch cubes
• 2 tablespoons plus 3/4 teaspoon chilled solid vegetable shortening, cut into 1/2-inch pieces
• 4 tablespoons (or more) cold water
1 In a food processor add the flour, salt, and sugar. Add the butter and shortening, and pulse until pea-sized crumbs.
2 slowly drizzle in the water while using, adding enough until the dough rolls into a ball and pulls away from the sides. Remove, roll into a smooth ball and flatten slightly in plastic film. Refrigerate 30 minutes-one hour
3 On a floured surface roll out to 1/4” thickness. Tuck loosely into a deep pie dish, trim, and crimp the edges.
1 prepared pie crust ( see above or buy a prepared crust.)
5 cups medium thick (about 1/4 “) sliced baking apples
1/2 cup brown sugar
1/4 granulated sugar
1 tablespoon fresh lemon juice
small pinch of Kosher salt
3 tablespoons flour
1 In a bowl, toss the apple slices with all of the ingredients, coating completely. I like to let set about 30 minutes so the apples macerate and release their juices. The mixture thickens slightly.
2 Pour the apple mixture into your deep dish pie plate, and pile them up. Remember, as the apples cook they will flatten out, so over piling is a good thing.
1 cup flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/3 butter, room temp
1 In a mixing bowl, add the flour and both sugars. Mix in well.
2 Add the room temp butter in pieces, and cut in with a fork, or rub in with your hands. Do so until you have a nice crumbled mixture.
3 Pour on top of the pie covering it in entirety. Bake the pie 375 degrees for around 50 minutes until (In my bed Dolly Parton in Steel Magnolia’s voice…. “Gooooolden bubbly.” )
4 Remove from the oven to cool. Serve with a great homemade or bought vanilla bean ice cream and I will love you forever!