Chef Devin Davis shares three delicious pie recipes for Thanksgiving. Featuring tips to make apple, pecan, and pumkin pies. Giving apple pie a fall flavor with cranberries and maple syrup. Providing a new twist on the classic pumpkin pie by adding a mouse. Making fun party favors with Pumpkin Pie in a jar. Sharing tips for making homemade pumpkin puree.

Apple Crumb with Dried Cranberries Pie

Courtesy: Devin Davis
Shared on: Fox 13 News November 14, 2015

Prep Time: 30 minutes

Cook Time: 1 hr. 45 minutes

Crust:

  • 1 1/3 cup flour
  • ½ teaspoon salt
  • 1 tablespoons sugar
  • 4 tablespoons cold butter, cut into cubes
  • 4 tablespoons cold shortening, cut into cubes
  • 4 to 5 tablespoons ice water

Combine flour, salt, and sugar in a small bowl. Add the butter and Crisco to the flour mixture. Toss it to coat each piece in flour. Using a pastry cutter, cut the butter and Crisco into the flour mixture until it is the size of green peas. Using a spoon, carefully stir in the water one tablespoon at a time until it is moistened and starts to come together. Form dough into a ball and wrap tightly in plastic wrap. Refrigerate for thirty minutes. Once chilled, roll out the dough on a floured surface to about 1/8 inch in thickness. Fit the dough into a nine inch pie plate and trim the excess off the edges. Then crimp the edges and mold into desired fashion.

Filling:

  • 2 ¼ lbs. granny smith apples, peeled, cored, and cut into 12 wedges (about 4 apples)
  • 2 ¼ lbs. golden delicious apples, peeled, cored, and cut into 12 wedges (about 4 apples)
  • 1 Bartlett pear, peeled, cored, and thinly sliced into wedges
  • ¾ cup dried cranberries
  • juice of ½ a lemon
  • 4 tablespoons butter, melted
  • 1 tsp. vanilla extract
  • 1 T. honey
  • 1 cup sugar plus 2 tablespoons
  • ¼ cup brown sugar
  • ½ tsp. salt
  • ¾ tsp. ground cinnamon
  • 3 T. instant tapioca
  • 2 ½ T. corn starch

In a large bowl toss together both types of apples, the pear, dried cranberries, and lemon juice. Stir together the butter, vanilla, and honey and then stir into the apples. In a separate bowl mix together the sugar, brown sugar, salt, cinnamon, tapioca, and corn starch and then toss into the apples. Layer the apples into the crust starting from the outside edge and working towards the middle layering them as tight as possible. Pour over the remaining juice from the bottom of the bowl and set the pie aside.

Crumb Topping:

  • 8 T. butter, softened
  • 1 cup all-purpose flour
  • 2/3 cup chopped pecan
  • ½ tsp. salt
  • ¼ tsp. ground cinnamon
  • ½ cup brown sugar
  • Mix all the ingredients together in a bowl with your hands until well combined and turns into a crumbly dough. Sprinkle the topping all over the apples to cover them completely and then press them in to secure them. Place the pie on a sheet tray and bake at 425 degrees Fahrenheit on the lowest rack for 15 minutes. Then reduce the heat to 350 and bake for 1 hour 15 minutes to 1 hour and 30 minutes. The crust and topping should be deep brown and the apples should be tender.
    *if the topping is browning to quickly then lay a piece of tin foil over the pie.

    Pecan Coconut Pie

    Courtesy: Devin Davis
    Shared on: Fox 13 News November 14, 2015

    Prep Time: 30 min.

    Chill Time: 30 min.

    Bake Time: 55 min.

    Crust:

    • 1 1/3 cup flour
    • ½ teaspoon salt
    • 2 tablespoons sugar
    • 4 tablespoons cold butter, cut into cubes
    • 4 tablespoons cold shortening, cut into cubes
    • 4 to 5 tablespoons ice water

    Combine flour, salt, and sugar in a small bowl. Add the butter and Crisco to the flour mixture. Toss it to coat each piece in flour. Using a pastry cutter, cut the butter and Crisco into the flour mixture until it is the size of green peas. Using a spoon, carefully stir in the water one tablespoon at a time until it is moistened and starts to come together. Form dough into a ball and wrap tightly in plastic wrap. Refrigerate for thirty minutes. Once chilled, roll out the dough on a floured surface to about 1/8 inch in thickness. Fit the dough into a nine inch pie plate and trim the excess off the edges. Then crimp the edges and mold into desired fashion. Prick the dough with a fork and set aside.

    Filling:

    • ½ cup butter
    • 3 large eggs
    • ¾ cup light corn syrup
    • ¼ cup maple syrup
    • ¾ cup sugar
    • 1 tsp. vanilla extract
    • ¼ tsp. salt
    • 1 ¼ cup chopped pecans
    • ½ cup flaked coconut

    Pre-heat oven to 425 degrees. In a small sauce pan, heat the butter over medium-low heat until it turns golden brown and set aside to cool. In a medium sized bowl, whisk the eggs until smooth. Add the next five ingredients, cooled butter, and whisk until combined. Stir in the nuts and coconut and pour into the prepared pie crust. Bake for 10 minutes and then reduce heat to 325 degrees. Lay a piece of tin foil over the pie and bake for 30 minutes. After 30 minutes, remove the foil and bake for 15 more minutes. Remove from oven and let cool completely. Serve with whipped cream if desired.

    Pumpkin Mousse Pie Recipe

    Courtesy: Devin Davis
    Shared on: Fox 13 News November 14, 2015

    Prep Time: 20 min.

    Cook Time: 10 min.

    Chill Time: 2 hours

    Crust:

    • 16 graham cracker squares
    • 4 tablespoons butter, melted
    • pinch of salt
    • 1 tablespoon sugar
    • 1 tablespoon flour
    • dash of cinnamon

    Process everything in a food processor until it forms moist crumbs. Press into a 9” pie plate and bake at 350 degrees Fahrenheit for 8-10 minutes. Let cool completely.

    Filling:

    • 8 oz. cream cheese, softened
    • 15 oz. pumpkin puree
    • ¾ cup powdered sugar, divided
    • 2 tsp. vanilla extract
    • pinch of salt
    • ½ tsp. ground cinnamon
    • 2 cups heavy cream

    Using an electric mixer, beat the cream cheese, pumpkin, ½ cup of powdered sugar, vanilla, salt, and cinnamon until smooth. In a separate bowl beat the cream and remaining powdered sugar until it forms medium peaks. Fold the whipped cream into the pumpkin mixture and fill the pie crust. Refrigerate until ready to use.

    Meringue Topping:

    • 4 egg whites, room temperature
    • pinch of salt
    • 1 cup sugar

    Using an electric mixer beat the egg whites and salt on low speed until frothy. Increase the speed and beat until soft peaks form. Then, slowly add the sugar, while beating, until medium peaks form. Top the pie with the meringue and design as desired. Using a torch or a broiler, brown the meringue without cooking the pie. Serve and Enjoy!