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Winning Pie: Pumpkin Praline
Emeril’s
Thanksgiving Contest 2000
Good Morning America
The winning recipe is Pumpkin Praline Pie
by Beth Ann Woodward from Spring, Texas.
Servings: 8
Ingredients for crust:
Either *home-made (see below) or
store-bought refrigerated crust
(Beth prefers
Pillsbury)
Ingredients for praline layer:
1/2 cup pecan pieces
1/2 cup dark brown sugar
3 tablespoons softened butter
Ingredients for pumpkin filling:
2 large eggs
3/4 cup firmly packed dark brown sugar
1 cup canned pumpkin
1 tablespoon all-purpose flour
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup evaporated milk
Ingredients and directions for *home-made crust:
1 cup all-purpose flour, sifted
1/2 teaspoon salt
1/3 cup and 1 tablespoon shortening - or
1/3 cup and 1 tablespoon lard
2 to 2 1/2 tablespoons ice water
(add the extra 1/2 tablespoon if it is too dry)
1. Preheat oven to 375 degrees F. and use a 9-inch deep-dish glass
pie
plate. (**If using a metal pie pan, increase temperature to 400 degrees.)
2. With pastry blender, cut shortening into dry ingredients until
mixture resembles crumbs. (It will look like cornmeal. Add ice water (it must
be
very
cold) one tablespoon at a time, tossing lightly. Dough should
be just
moist enough to hold
together in a ball. Make sure it is not
sticky. Form
into ball and refrigerate until ready
to use.
3. Place dough on lightly floured surface and flatten slightly.
Roll into
10-inch circle, rolling from the center out. Lay the crust gently into
9-inch
deep-dish glass pie plate. Press into pan and crimp edges
decoratively.
Directions for praline layer and filling:
1. In food processor, add pecan pieces, dark brown sugar, and
butter.
Process until ingredients hold together like a paste, making sure the
pecans are a
fine "meal." Press very firmly into bottom only of the
pie
crust so it will not
float up during baking.
2. In mixing bowl, beat eggs until frothy with hand-mixer or
standing
mixer. Then with mixer on low, or stirring by hand, add in order
the
rest of the
ingredients. Beat only until well mixed. Pour slowly
into
praline lined crust.
3. Bake in oven checking after 45 minutes. Cover edges of crust to
prevent oven browning. Pie is done when filling is set but still
slightly
jiggly in
center, depending on oven 45-55 minutes total.
Remove
from oven and let cool on counter
until room tempera-
ture. Chill
in refrigerator.
4. Garnish with whipped cream and caramelized pecans, if desired.
(*see recipe for caramelized pecans below) Cut pie into eight servings and
garnish each
slice with a dollop of whipped cream and 2 caramelized
pecan halves.
Optional: caramelized pecans:
16 nice pecan halves
3 tbsp white granulated sugar
1. In a non-stick skillet, add pecan halves and sugar. Cook over
low
heat, stirring constantly. Continue stirring until sugar melts and
begins
to
caramelize.
2. When pecans are nicely coated, remove from heat and cool.
Heirloom Pumpkin Apple Pie
Emeril’s
Thanksgiving Contest 2000
Good Morning America
Ingredients for flaky pastry crust:
2 cups all purpose flour
1 teaspoon salt
3/4 cup shortening
1/4teaspoon baking powder
5 to 6 tablespoons cold water
Directions:
1. Chill all ingredients about 1/2 hour before making pastry. Place
flour
in a medium bowl, with a fork stir in salt. With a pastry blender cut
shortening
into flour until the mixture resembles coarse crumbs.
2. Sprinkle 5 to 6 tablespoons cold water, a tablespoon at a time,
into
the
flour mixture with a fork. Stir until pastry just holds together.
With hands,
shape pastry into 2 balls, one slightly larger, flatten
slightly. You’ll only
use the
larger ball. Save the other ball in case
you need it - if you don’t,
you can use it to
make little jelly pas-
tries.
Wrap your large ball in waxed
paper and refrigerate for half
an hour
before rolling.
3. For crust: on lightly floured surface roll the larger ball 1/8
thick and
2
inches larger than top rim of pie plate. Place crust in plate
and
crimp
edges. Par-bake at 450 degrees for 5 minutes (425 degrees
for
glass plate).
Ingredients - Apple Filling:
4 cups sliced, peeled and cored
cooking apples (Fiji)
2 tablespoons butter or margarine
1/2 cup packed brown sugar
1/2 cup water
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon lemon juice
Directions:
1. In a medium saucepan, combine brown sugar, water, butter,
cornstarch, cinnamon and salt.
2. Stir over medium heat until mixture comes to a boil.
3. Stir in
sliced
apples; cook until tender, stirring occasionally.
4. Remove from heat
and stir in
lemon juice. Spread apple mix-
ture
evenly in the bottom of
the partially baked
pie crust.
Ingredients - Pumpkin filling:
1 slightly beaten egg
1 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
2/3 cup evaporated milk
Directions:
1. In a medium bowl, combine egg, pumpkin, sugar, ginger cloves
and
salt. Mix until blended. Stir in evaporated milk. Carefully
pour
pumpkin
mixture over
apples.
2. Cover edges of crust with foil to prevent over browning. Bake at
375 degrees for 20 minutes. Remove foil and bake 20 - 25 min-
utes
or until
a
knife inserted
in center comes out clean.
3. Cool pie thoroughly on a rack. Serve with unsweetened or
stabilized whipped cream. Cover and chill to store.
My Oh My … Sweet Potato Pie
Emeril’s
Thanksgiving Contest 2000
Good Morning America
Ingredients for crust:
1 cup flour
1/2 cup butter
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup pecans (finely chopped)
Directions for crust:
1. Cut flour into butter until crumbly. Add salt, sugar and pecans.
Mixture
will be crumbly.
2. Press into 9 inch deep-dish pie plate and up sides to form a
decorative crust. Refrigerate until filling is ready.
Ingredients for pecans in meringue:
2 egg whites
1 cup sugar
dash salt
1 pound pecans, coarsely chopped
1 stick butter
1/2 cup nice pecan halves
Directions for pecans in meringue:
1. Beat egg whites until stiff. Slowly add sugar and salt.
2. Separate meringue: Take about 3/4 cup and put in a separate
bowl.
Stir in pecan halves until thoroughly coated. Add chopped pecans to
remaining
meringue and stir until thoroughly coated. Meanwhile, melt
butter in large baking pan.
3. Spread whole pecans in meringue mixture on one side and chopped
pecan meringue mixture on the other side. The melted butter will not
soak in immediately.
Bake in 325-degree oven until meringue and
melted butter disappears, stirring every 10
minutes or so. Be sure to
keep chopped and halves separate. This will take 40 minutes or
so.
Remove from oven. Set on cooling rack to cool; stirring occasionally
for about an
hour.
Ingredients for filling:
2 cup sweet potatoes (cooked, mashed)
3 eggs
1 cup evaporated milk
2 teaspoons vanilla extract
4 tablespoons butter (softened)
3/4 cup white sugar
3/4 cup brown sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
Directions for filling:
1. In large bowl, blend all ingredients; mixing until smooth. Pour
into
prepared crust. Bake at 350 for 1 hour and 15 minutes or until
knife
inserted in
center comes out clean. Place on cooling rack
and let
stand about 10 minutes.
2. Using spatula, break up chopped pecans in meringue mixture until
crumbly. Carefully place around top of baked pie, mounding
slightly in
center. Cool until
firm. Serve with whipped cream
and pecan halves.
Caramel Cream Praline Apple Pie
Emeril’s
Thanksgiving Contest 2000
Good Morning America
Ingredients for Crust:
3 cups all purpose flour
2 teaspoon salt
1/2 cup Crisco
1/2 cup milk
1 teaspoon baking powder
1/2 cup canola oil
Directions for crust:
1. Combine flour and salt in 1 quart sized bowl. Combine in a 2-cup
measuring cup milk and baking powder. Add canola oil to the milk
mixture. Pour liquids into flour mixture.
2. With fork, stir until just blended and form a ball. Divide into
2 balls
to make crust. Use one ball for the bottom crust. For best results,
roll
out between 2 large pieces of plastic wrap. Save the other ball
for a
later pie.
3. When crust circle is large enough to fit into a 9 inch Pyrex pie
plate.
Fold in half, remove bottom piece of plastic wrap and position in half
of the pie plate and unfold to fit evenly into a pie plate. Press in and
remove top layer of plastic
wrap. Fold crust edges under and flute
edges. Set aside.
Ingredients for Praline filling:
8 apples (Macintosh, Jonathan, Granny Smith
or favorite baking apple)
2 tablespoons flour or cornstarch
1/2 cup butter
2/3 cup brown sugar
1/2 cup heavy sweet cream
Directions for filling:
1. Peel, core and slice apples and place in a large bowl.
2. In a medium saucepan, combine butter, brown sugar and flour.
Place on stove over medium heat, stir until mixture bubbles.
Add
heavy cream. Stir
constantly until mixture returns to a
boil.
Remove from heat.
3. Pour over sliced apples until coated and set aside.
Ingredients for Caramelized Pecan
and Crumb Topping:
1 cup chopped pecans
1/4 cup butter
1/4 cup brown sugar
Directions for Caramelized Pecan
and Crumb Topping:
1. Put nuts, sugar and butter in small sauté pan over medium heat
and stir until caramelized.
2. Remove from heat and pour out on parchment paper to cool.
Ingredients for Crumb Topping:
1/2 cup butter
1/2 cup flour
1/4 cup white sugar
Directions for Crumb Topping:
Cut in all three ingredients with pie blender to make a coarse
crumb consistency.
Directions for pie:
1. Pour coated apples into prepared crust.
2. Sprinkle caramelized pecans over apples.
3. Sprinkle crumb topping over apples and caramelized pecans.
4. Place a tinfoil tent over pie to prevent top and crusts from
be-
coming too brown before apples are tender in the middle.
Place in a
325-degree oven. Bake for 1 hour. Remove tin
foil tent last 10
minutes of baking
if a browner crust is
desired. Cool on wire
rack completely.
Walnut Crusted Taffy Apple Pie
Emeril’s
Thanksgiving Contest 2000
Good Morning America
Ingredients for Walnut Crust:
Use a 9 inch glass Pyrex dish
1 1/2 cup finely chopped walnuts
1/2 cup all purpose flour
2 tablespoons butter (softened)
Directions for Walnut Crust:
1. Preheat oven to 400 degrees.
2. Mix above ingredients until dough forms.
3. Press in bottom and sides of ungreased 9-inch pie pan.
4. Bake 8 to 10 minutes or until edges are slightly golden.
Ingredients for filling:
1/4 cup thick caramel ice cream topping
6 cups granny smith apples
(peeled, cored and sliced)
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup all purpose flour
1 tablespoon cinnamon
Directions for filling:
1. In a large bowl, lightly toss together caramel sauce, apples and
lemon
juice. Add sugars, flour and cinnamon. Toss lightly.
Spoon
apple mixture
into baked
walnut crust.
2. Bake 45 to 50 minutes or until juice begins to bubble. Cool 30
minutes. Top with walnut toffee glaze.
Ingredients for Walnut Toffee Glaze:
1 cup chopped walnuts
1/2 cup powdered sugar
1/4 cup water
2 tablespoon fresh lemon juice
1 tablespoon butter
1 tablespoon rum
1/2 cup toffee bits
Directions for Walnut Toffee Glaze:
Combine all glaze ingredients in a medium saucepan. Bring to a
rolling
boil. Boil for 3 - 4 minutes or until nuts are glazed. Stir
constantly. Add
toffee
bits and immediately pour evenly over
entire pie. Serve warm.
Featured Archive Recipes:
Emeril’s Apple Pie Contest 2001
Sister's Day Apple Pie
Sweet Potato Chocolate Pie
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