1 c. regular oats
.13 tsp. ground cinnamon
6 tbsp. melted butter
1 c. grade B maple syrup
2 tbsp. grade B maple syrup
1½ c. pecan halves and pieces
½ c. sweetened flaked coconut
½ package refrigerated piecrusts
½ c. firmly packed brown sugar
2 tsp. all-purpose flour
¼ tsp. salt
3 large eggs
2 tsp. vanilla extract
- Heat oven to 350 degrees F. In a small bowl, stir together oats, cinnamon, 2 tablespoons melted butter, and 2 tablespoons maple syrup until blended. Spread oat mixture on a lightly greased baking sheet. Bake 20 minutes or until oats begin to turn golden; remove from oven and stir in pecans and coconut. Bake 10 to 12 more minutes or until pecans and coconut are lightly toasted. Remove from oven and cool completely on a wire rack (about 15 minutes).
- Fit refrigerated piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp as desired.
- Whisk together brown sugar and next 2 ingredients until blended. Add eggs, vanilla, remaining 4 tablespoons melted butter, and remaining 1 cup maple syrup, whisking until blended. Spoon pecan mixture into prepared piecrust; carefully pour maple syrup mixture over pecan mixture.
- Bake at 350 degrees F on lower oven rack for 35 to 40 minutes or until set. Remove from oven and cool completely on a wire rack (about 1 hour).
8 ounces gingersnaps
3 tablespoons butter, melted
1 (14-oz.) can sweetened condensed milk
1 cup spiced apple butter
3 large egg yolks
1 1/2 teaspoons apple cider vinegar
- Preheat oven to 350°. Pulse gingersnaps in a food processor 20 times or until finely ground. With processor running, pour butter through food chute, processing until blended. Press mixture into a 9-inch pie plate.
- Bake at 350° for 15 minutes. Cool on a wire rack 5 minutes.
- Whisk together sweetened condensed milk and next 3 ingredients. Pour into prepared crust. Bake at 350° for 15 minutes. Chill 2 to 24 hours.
FOR THE CRUST
1 1/2 c. all-purpose flour
1/2 c. unsalted butter, cut into 1/2" pieces
1 tbsp. granulated sugar
1/4 tsp. kosher salt
1/2 tbsp. apple cider vinegar
4 tbsp. ice water (or more, if needed
FOR THE FILLING
1 (15-oz.) can pumpkin puree
1 1/4 c. heavy cream
3/4 c. packed light brown sugar
3 large eggs, beaten
1 tbsp. all-purpose flour
2 tsp. pumpkin pie spice
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
Whipped cream, for serving (optional)
- Make the crust: Place flour and butter into freezer for 30 minutes before starting crust process.
- In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky. Mixture will be crumbly.
- Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).
- Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
- Make the filling: Preheat oven to 425º and lightly grease a 9”-x-1.5” pie dish with cooking spray.
- On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and crimp. Refrigerate 30 minutes or freeze 10 minutes.
- Line crust with parchment and fill with dried beans or pie weights. Bake 10 minutes, then remove parchment and weights. Reduce heat to 350º.
- In a large bowl, whisk together pumpkin, cream, brown sugar, beaten eggs, flour, pumpkin pie spice, salt, and vanilla until smooth.
- Pour pumpkin mixture into par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 55 to 60 minutes. Cool in turned off oven with door propped open for 1 hour, then cool completely on a wire rack before slicing and serving.
4 cups cherries, pitted
1 cup sugar (1 1/4 cups for sour cherries)
1⁄4 cup flour
1⁄2 teaspoon cinnamon
pastry for a double-crust 9-inch pie
- Mix ingredients for filling.
- Place in pastry-lined pie pan.
- Put top crust on. Cut vent slits in top crust, and flute edges.
- Brush with milk and sprinkle with sugar.
- Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more.
TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer.