DESSERT

Round out your feast with one of these pies that your family will be asking for in the years to come!

APPLE CIDER CREAM PIE

SERVES 8

INGREDIENTS: For the Crust: 6 ounces all-purpose flour 1/4 teaspoons kosher salt 3/4 teaspoon Granulated Sugar 4 ounces unsalted butter, cold and cubed 2 ounces ice water For the Filling: 1 teaspoon apple cider vinegar 2 cups apple cider 3/4 cups Granulated Sugar 1/2 cup sour cream 1/4 teaspoon kosher salt 4 large eggs

For the Whipped Cream Topping: 1 cup heavy cream 1 tablespoon powdered sugar 1/8 teaspoon salt 1/2 teaspoon cinnamon 1 teaspoon vanilla extract

DIRECTIONS: For the Crust: 1. Use a scale to measure flour, salt, and sugar into a medium mixing bowl. 2. Dice butter and toss in flour mixture until coated. 3. Dump butter/flour mixture onto a clean table. 4. Using a rolling pin, roll the butter/flour mixture on the table until the butter is paper thin sheets within the flour mixture. 5. Scrape the flour mixture into a mound and make a well in the center of the mound with your hands. 6. Pour the ice water into the well and using a bench scraper or knife, cut the water into the butter flour mixture until a rough shaggy dough mass forms. 7. Wrap the dough in plastic and chill for at least 30 minutes or overnight. Blind Baking the Crust: 1. On a floured work surface, roll out the dough to an 11-inch round, a scant 1/4 inch thick; ease it into a 9-inch glass or ceramic pie plate. Trim the overhanging dough to 1 inch and fold it under itself. Crimp decoratively and chill the crust until firm, about 15 minutes. 2. Preheat the oven to 425°F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for about 15 minutes, until the crust is barely set. 3. Remove the parchment and pie weights. Cover the edge of the crust with strips of foil and bake for about 15 minutes longer, until the crust is just set but not browned. Press the bottom of the crust lightly to deflate it as it puffs; let cool. For the Filling: 1. Lower the oven temperature to 350°F. In a medium saucepan, boil the cider until it’s reduced to 1/2 cup, about 10 minutes. Transfer to a bowl and let cool. 2. Whisk the sugar, sour cream and salt, into the cider until combined. 3. Add eggs to cider mixture and whisk until combined. Pour the custard into the pie shell without removing the foil strips. 4. Bake the pie in the lower third of the oven for 35 to 40 minutes, until the custard is set around the edge, but the center is slightly jiggly. Let the pie cool completely. For the Whipped Cream Topping: 1. In a medium bowl, using an electric mixer, beat the heavy cream with the sugar, cinnamon, vanilla and a pinch of salt until firmly whipped. Mound the cream on the pie, cut into wedges and serve.

PUMPKIN CRANBERRY CRUMBLE TART

SERVES 8

INGREDIENTS: For the Tart: 1 unbaked (9-inch) tart shell, or crust portion of the Apple Cider

Cream Pie recipe above 4 ounces cream cheese, room temperature 3/4 cup brown sugar 1 cup canned pumpkin puree, (not pie filling) 3 large eggs 1 tablespoon corn starch 1 tablespoon pumpkin pie spice 1/4 teaspoon kosher salt 1 teaspoon vanilla extract

For the Crumble: 1/2 cup all-purpose flour 1/4 cup powdered sugar 2 tablespoons light brown sugar 1/8 teaspoon kosher salt 2 tablespoons unsalted butter, melted

For the Cranberry Drizzle: 1 cup fresh cranberries 1/4 cup Granulated Sugar 1/2 cup orange juice 2 tablespoons maple syrup 1/8 teaspoon kosher salt 2 tablespoons unsalted butter

DIRECTIONS: 1. Preheat oven to 350°F. 2. On a floured work surface, roll out the dough to an 11-inch round, about 1/4 inch thick; ease it into a 9-inch pie pan. Trim the overhanging dough to 1 inch and fold it under itself. Crimp decoratively and chill the crust until firm, about 15 minutes. 3. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add the pumpkin and mix until combined. 4. Add the eggs, and mix until combined, scraping down the sides of the bowl as needed. 5. Add cornstarch, pumpkin pie spice, salt, and vanilla extract and mix until combined. 6. Place the prepared tart pan on a baking sheet. Carefully pour the filling into the crust and bake for 35 minutes or until filling is partially set. The center will still be jiggly. 7. While tart is baking, prepare crumble.

For the Crumble: 1. In a small bowl combine flour, powdered sugar, brown sugar, and salt. 2. Melt butter and add to the crumble mixture. Stir until a crumbly mixture forms. 3. After tart has baked 35 minutes, remove from oven and sprinkle with crumb topping. 4. Return tart to oven and continue baking 15 minutes or until filling is set. 5. Decorate tart with cranberry drizzle (optional). Cranberry Drizzle: 1. Place cranberries, sugar, orange juice and maple syrup into pot. 2. Cook over medium heat for 5-7 minutes until cranberries have burst and softened. 3. Add salt and butter and transfer to a blender and blend until smooth. Transfer to a piping bag for decorating. 4. Pipe/drizzle the cranberry sauce decoratively over the top and cool completely on a wire rack. 5. For best results, chill 8 hours before serving.

GIVE THE GIFT OF COOKING!

GIFT CARD