Monthly Archives: November 2010

Bourbon Orange Walnut Pecan Pie

Pecan Pie

Thanksgiving is over but we still need dessert to go with all the leftovers. I love pecan pie but this time I thought I’d change it up a bit and add some of my favorite ingredients… walnuts, vanilla and orange peel. Again as with all my pies (or anything I bake fore that matter) this is a recipe low in sugar but not sugarless. I hate sugar substitutes like Splenda or even agave. If you have to use a substitute I recommend sucanat, which you can find at any health food store.

Ingredients:

  • 1/2 cup brown sugar
  • 4 tablespoons unsalted butter (1/2 stick), melted
  • 3 large eggs
  • 2 tablespoons bourbon (or 1 teaspoon vanilla extract)
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon kosher salt
  • 2 cups pecan halves

Directions:
1. Set an oven rack in the lowest position and heat oven to 350º F.
2. In a large bowl, whisk together the sugar, butter, eggs, bourbon or vanilla extract, orange zest and salt. Stir in the pecans.
3. Pour the pecan mixture into the crust and bake until the center is set, 50 to 60 minutes. Let cool to room temperature before serving.

Sour Cream Apple Walnut Crumb Pie

apple walnut crumb pie

It’s Thanksgiving and that means pies in our house. Now, I’m not a big fan of apple pie but this is the most delicious apple pie you are ever going to taste, seriously. And I’m going to tell you how you can make it at home in under an hour. A word of caution, this recipe is low in sugar so if you were looking to satisfy your sweet tooth you and your tooth will have to take it someplace else.

Ingredients:

Filling:

  • 3 lbs Granny Smith apples peeled, quartered, cored and cut in 1/4″ slices (approx 10 cups)
  • 3/4 cup organic sour cream
  • 1 large organic egg
  • 1/3 cup organic brown sugar or sucanat
  • 1 tbsp all-purpose flour
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Crumb topping:

  • Organic whole wheat pie crust
  • 2/3 cup all-purpose flour
  • 1/3 cup organic brown sugar or sucanat
  • 1 tsp ground cinnamon
  • 3/4 cup cold butter, cut into small pieces
  • 1/2 cup walnuts, shopped coarse

Directions
1. Whisk sour cream and egg in a large bowl until blended, whisk in sugar, flour, vanilla, cinnamon and nutmeg; stir in apples and put aside.
2. In a medium size bowl mix flour, sugar and cinnamon. Cut in butter pieces until mixture resembles coarse crumbs. Stir in walnuts.
3. Place apple filling in the pie plate with a handful of crumb topping for each layer of apple filling. Sprinkle evenly over the top then press down lightly.
4. To bake, place in oven rack in center of oven at 400 degrees. Bake for 60 to 70 mins until topping is dark brown and apples are tender when pierced. (If topping browns too quickly during baking, cover pie with foil).
5. Cool on wire rack. Serve warm or at room temperature with a scoop of ice cream. Makes 8 servings.