The pie is already so sweet that it needs the slight bitterness dark chocolate brings. As Mary Berry would say, “no soggy bottoms!”Įven if you're a milk chocolate fan most of the time, dark chocolate is a must here. Partially baking the crust before you add filling-especially custardy fillings like pumpkin-will help prevent the bottom from turning into mush. If you don't have apple cider vinegar, distilled white vinegar, vodka, or lemon juice will work too.Īfter draping the pie crust into the pie plate let it rest in the fridge for 10 minutes, then crimp the sides and chill again. Place the whole thing in the fridge for 30 minutes or the freezer for 10 minutes. Both chill times will ensure your crust doesn't shrink in the oven. Just a little bit of vinegar in the dough helps make your crust more tender and the dough easier to work with. If you over-mix the dough, you risk a crust that comes out tough, and no one wants that.Īpple cider vinegar is the secret ingredient. When mixing the dough in the food processor, you're looking for pea-size (or a bit larger) clumps of butter. Plus, by stocking up, you'll never have to wait for pie dough to rest ever again.įor any pie-baking newbies, cold butter = flaky crust. Roll out pie dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Defrost the dough in the fridge overnight (or at least 5 hours ahead) when you have a pie craving. Ingredients 1 9 inch pie crust 3 large eggs 1 cup corn syrup light or dark 1/2 cup packed brown sugar 1/4 cup melted unsalted butter 1/4 cup bourbon 1/4. Make a few batches of a double crust pie dough recipe every few months, wrap them tightly in plastic wrap or a freezer safe bag and stash them in the freezer. Once you start making pie dough in advance, your whole life will change. Pour into crust sprinkle with remaining 3 tablespoons coconut. Stir in chocolate chips, 1 cup coconut and pecans. In a large bowl, beat eggs, sugar, corn syrup, butter and bourbon until blended. You can make the pie dough ahead of time. On a lightly floured surface, roll dough to a 1/8-in.-thick circle transfer to a 9-in. Of course, if you run out of time, there’s nothing wrong with using a frozen dough. Though many pecan pie recipes call for corn syrup this one relies on pantry staples like white and dark brown sugar, bound together with deeply browned butter and eggs beaten until frothy. New to making pie dough? Here are some super-helpful tips. Carefully slide the tart pan bottom onto a serving plate, cut into slices and serve.The only thing better than pecan pie? Chocolate bourbon pecan pie! That’s right, your favorite sticky-sweet pie got a chocolatey makeover so good you’ll have to make it at least once this holiday season. ![]() Transfer to a wire rack, let cool for 10 minutes then remove the pan sides and let cool completely. Pour the filling into the prepared tart shell.īake until a knife inserted near the center comes out clean, 45 to 50 minutes. Add the molasses, butter and bourbon and beat until thoroughly combined. To make the filling, in a bowl, using an electric mixer on medium speed, beat together the eggs, sugar, salt and cinnamon until smooth. Press the pastry gently into the bottom and sides of the pan, then roll the pin across the top of the pan, trimming off the excess dough. Roll out your pie crust (s) on a lightly floured surface. Spray an entire muffin tin, including both the inner and outer cavities, with baking spray. Roll the round loosely around the pin, then carefully unroll it over the top of a 9-inch (23-cm) tart pan with a removable bottom, allowing the excess to drape over the sides. Combine the eggs, pecans, light brown sugar, corn syrups, butter, bourbon, vanilla, and salt in a bowl and mix until well blended. On a lightly floured work surface, roll out the dough into a round 12 inches (30 cm) in diameter and 1/8 inch (3 mm) thick. Shape the dough into a disk 3/4 inch (2 cm) thick, wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to overnight. ![]() ![]() The dough will appear rather loose but should hold together when pressed between your fingers. Sprinkle the ice water over the surface and pulse 7 more times. Pulse until the mixture resembles coarse meal, about 10 times. Cut the butter into 8 pieces and distribute the pieces evenly over the flour. To make the pastry, in a food processor, combine the flour and salt and pulse briefly to blend.
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