Y’all know the country fairs right? And those great old fashioned pie contests? Well have you ever wondered what it would be like to BAKE THOSE PIES? Well, now you can.
Linda Hoskins and the American Pie Council are sharing with us a collection of America’s Best Pies with their cookbook America’s Best Harvest Pies. Linda has probably one of the best jobs in the world (aside from writing for Sugar Loco of course) with being executive director of the American Pie Council. The “APC” was founded in 1983 and stands as the only organization dedicated soley to pie! Umm, hello, sign me up.
The America’s Best Harvest Pies cookbook brings us almost 80 award winning recips from the National Pie Championships and today they are sharing with us the winning Honey Crunch Pecan Pie of Phyllis Bartholomew of Columbus, NE, 2003 APC Crisco National Pie Championship Amateur Division 2nd Place Pumpkin. Enjoy!
Honey Crunch Pumpkin Pie
Phyllis Bartholomew, Columbus, NE 2003 APC Crisco National Pie Championships Amateur Division 2nd Place Pumpkin
2 cups flour
1 cup cake flour
1 cup Crisco shortening
2 tablespoons powdered butter flavoring
½ teaspoon salt
½ to 1 teaspoon pumpkin pie spice
1 tablespoon cider vinegar
1/3 cup ice water
1 cup brown sugar
1 tablespoon cornstarch
2 teaspoons cinnamon
¾ teaspoon ground ginger
¼ teaspoon salt
(1) 16 oz. can of solid-packed pumpkin
¾ cup whipping cream
½ cup sour cream
3 large eggs, beaten
HONEY CRUNCH TOPPING
¼ cup packed brown sugar
2 tablespoons honey
2 tablespoons butter
¾ cup chopped nuts (pecans are best)
WHIPPED CREAM TOPPING
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon unflavored gelatin
2 tablespoons cold water
For the crust:
Mix all the dry ingredients together and cut in the shortening to resemble coarse crumbs. Beat the rest of the ingredients together and add to flour. Stir only until incorporated. Wrap in plastic and chill for several hours. Roll out and line pie dish.
For the filling:
Preheat oven to 400°F. Mix together brown sugar, cornstarch, cinnamon, ground ginger, and salt so there are no lumps. Then add the rest of the ingredients. Stir well to blend. Pour into a 9- or 10-inch pastry-lined pie dish and bake at 400°F on the bottom rack for 10 minutes. Reduce the temperature to 350°F, move to the middle rack, and bake for an additional 50 minutes, just until set in the middle. Remove from the oven and cool on a rack.
For the honey crunch topping:
Cook sugar, honey, and butter in a small pan until the sugar is dissolved, about 2 minutes. Add the nuts and let cool. When cool, add to the middle two thirds of the pie.
For the whipped cream topping:
Sprinkle gelatin over the water and let set for several minutes. Set over low heat until melted. Whip the cream to soft peaks and add the gelatin and sugar. Beat to stiff peaks. Pipe a decorative ribbon of whipped cream around the pie between the crust and the nut mixture.
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