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AMERICAN PIE RECIPES
MAPLE-NUT PIE
“This recipe was created in honor o f m y
father, w ho passed aw ay w hen I w as a little
girl. W e shared a love o f m aple w alnut ice
cream." -
Robin H aas
PREP: 30 MIN. BAKE: 13 MIN./35 MIN.
COOK:
8
MIN. OVEN:450 F/350 F
i
Recipe Single-Crust Pie Pastry,
page
206
,
or i rolled refrigerated unbaked
piecrust (V i of a
15
-
02
. pkg.)
1
Vi
cups pure maple syrup
3
eggs
6
Tbsp. butter, softened
V
3
cup granulated sugar
Va
cup packed brown sugar
2
cups coarsely chopped walnuts, toasted
1
Tbsp.vanilla
2
Tbsp. light rum (optional)
V
4
tsp. freshly ground nutmeg
Rum raisin or vanilla ice cream
1.
Preheat oven to 450°F. Prepare pastry and
line 9-inch pie plate. Prick bottom and sides
of pastry with fork. Line pastry with double
thickness of foil. Rake
8
minutes. Remove
foil. Bake 5 minutes more or until crust is
lightly browned; cool. Reduce oven to 350°F.
2.
Tn saucepan bring maple syrup to boiling.
Reduce heat. Simmer, uncovered, for
10
to
12
minutes or until reduced to
1
cup.
3.
In medium bowl beat eggs with electric
mixer on medium to high speed until thick
and lemon colored, about 5 minutes.
4.
In large bowl beat butter with electric
mixer on medium to high speed for
30 seconds. Add granulated and brown
sugars; beat to combine. Beat in reduced
syrup and eggs. Fold in walnuts, vanilla,
rum, and nutmeg. Pour into prebaked crust.
5.
Bake pie on baking sheet in lower third of
oven 35 minutes or until set around edges;
cool. Serve with ice cream,
makes
ioservings
.
EACH SERVING
526
cal,30gfat (
8
gsat. fat), 82 mg
chol. 135 mg sodium. 60 gcarbo,2gfiber, 7gpro. Daily
Values:
6
% vit.A, 1% vit. C, TYo calcium, 13% iron.
SNICKERDOODLE PIE
“M y grandm other used to m ake a [funny
cake,’ which is like a cake baked in a pie
sh ell This is a variation on that recipe.”
—Suzanne Conrad
PREP:40MIN. BAKE:45MIN. COOL:30MIN.
OVEN:350"F
1
Recipe Single-Crust
Pie
Pastry,
page
206
, or i rolled refrigerated unbaked
piecrust
(’/2
of a
15
-
02
. pkg.)
1
Tbsp. raw sugar or coarse sugar
V
2
plus
Va
tsp.ground cinnamon,divided
2
tsp. butter, melted
Vi
cup packed brown sugar
V a
cup butter
3
Tbsp. water
2
Tbsp. light-colored corn syrup
Vi
plus
1
tsp. vanilla, divided
Va
cup butter, softened
V
2
cup granulated sugar
Va
cup powdered sugar
1
tsp. baking powder
Vi
tsp. salt
Va
tsp. cream of tartar
1
egg
Vi
cup milk
1
Va
cups all-purpose flour
1. Preheat oven to 350°F. Prepare pastry and
line 9-inch pie plate. In bowl combine raw
sugar and V
2
tsp. cinnamon. Brush melted
butter over crust. Sprinkle with 1 tsp. of
cinnamon-sugar mixture. Set aside.
2.
For syrup, in saucepan combine brown
sugar,
V
a
cup butter, the water, corn syrup,
and
V a
tsp. cinnamon. Heat to boiling over
medium heat, stirring to dissolve sugar.
Boil gently 2 minutes. Remove from heat.
Stir in
V
2
tsp. vanilla. Set aside.
3 . 111
mixing bowl beat
V a
cup softened
butter with electric mixer on medium
speed for 30 seconds. Beat in granulated
sugar, powdered sugar, baking powder,
salt, and cream of tartar until well
combined. Beat in egg and 1
tsp. vanilla.
continued on page
210
208
SEPTEMBER 2008 BETTER HOMES AND GARDENS
