Pastry Garnish

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Pecan-Pie-Cake

This recipe goes with Pecan Pie Cake.

Ingredients

  • 1 (15-ounce) package refrigerated pie crusts
  • 1 large egg
  • 1 tablespoon water
  • 24 pecan halves

Preparation

  1. Unfold pie crusts, and press out fold lines. Cut 8 to 10 leaves from each pie crust with a 3-inch leaf-shaped cutter, and mark leaf veins using tip of a knife. Reserve pastry trimmings. Whisk together egg and 1 tablespoon water, and brush on pastry leaves.
  2. Crumple 10 to 12 small aluminum foil pieces into 1/2-inch balls. Coat with vegetable cooking spray, and place on a lightly greased baking sheet. Drape a pastry leaf over each ball; place remaining pastry leaves on baking sheet.
  3. Bake at 425° for 6 to 8 minutes or until golden. Cool on a wire rack 10 minutes. Gently remove foil from leaves.

Apple-Pecan Pie Cobbler

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Apple-Pecan-Pie-Cobbler
Maximize the flavors of fall with these individual baked apple desserts that feature sweet skillet apples topped with a pecan pie muffin batter.

Ingredients

  • 6 large Granny Smith apples, peeled and sliced (about 3 pounds)*
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 cup butter
  • 1/2 cup dark corn syrup
  • Pecan Pie Muffin Batter

Preparation

  1. Toss together first 3 ingredients in a large bowl.
  2. Melt butter in a large skillet over medium-high heat. Add apple mixture and corn syrup to skillet; bring to a boil, and cook, stirring often, 10 minutes.
  3. Divide hot apple mixture evenly between 6 lightly greased 6-ounce ovenproof ramekins or custard cups. Spoon Pecan Pie Muffin Batter evenly over hot apple mixture.
  4. Bake at 425° for 15 to 20 minutes or until golden brown.

Pecan Pie Muffin Batter

Ingredients

  • 1 cup firmly packed light brown sugar
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract

Preparation

  1. Combine first 5 ingredients in a large mixing bowl; make a well in center of mixture. Stir together butter, eggs, and vanilla; add to dry ingredients, and stir just until moistened.
  2. Pecan Pie Muffins: Spoon Pecan Pie Muffin Batter evenly into lightly greased miniature muffin pans, filling three-fourths full.
  3. Bake at 425° for 8 to 10 minutes. Makes 24 muffins.

Caramel-Pecan Pie

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Caramel-Pecan-Pie
Create this rich gooey caramel pecan pie for your family and friends. It is a perfect special occasion pie.

Ingredients

  • 1/2 (15-ounce) package refrigerated pie crusts
  • 28 caramels
  • 1/4 cup butter
  • 1/4 cup water
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup coarsely chopped pecans, toasted
  • Chocolate-Dipped Pecans (optional)

Preparation

  1. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
  2. Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.
  3. Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
  4. Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
  5. Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.

Chocolate-Dipped Pecans

Ingredients

  • 1 (6-ounce) package semisweet chocolate morsels
  • 20 pecan halves, toasted

Preparation

  1. Microwave chocolate morsels in a microwave-safe bowl on HIGH for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals.
  2. Dip half of each pecan in melted chocolate; place on a wax paper-lined baking sheet. Let cool completely. Store in a single layer in an airtight container for up to 2 days.

How to Make a Lattice Top for a Pie Crust

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How-to-Make-a-Lattice-Top-for-a-Pie-Crust
A woven lattice pie crust can make a homemade pie look so pretty. As intimidating as it might look to the non-weavers among us, weaving a lattice pie crust top is actually quite easy to do. Watch out though, you might experience flashbacks of kindergarten and construction paper.

Preparation

  1. Before starting the lattice top, roll out half of your >pie dough and line your pie dish with it. The dough should extend beyond the rim of the pie dish by about half an inch. Put it in the refrigerator to chill while you work on the lattice. On a lightly floured surface, roll out the other half of your pie dough to the same extent as the first half (about 3 inches beyond the diameter of your pie dish). It’s easier to work with the dough if it is chilled, so if it the dough has softened too much, put the rolled-out piece on a flat cookie sheet and chill it in the refrigerator or freezer for a few minutes.Step-1
  2. Cut the dough into even strips, 1/2-inch to 3/4-inch wide, depending on how thick you want your lattice strips. You can use a blunt knife with or without a ruler or straight edge to guide you, or you can use a pizza wheel or a pastry wheel if you have one.Step-2
  3. Fill your pie shell with the pie filling. Lay out 4 to 7 parallel strips of the pie dough, depending on how thick your strips are, on top of the filling, with about 1/2-inch to 3/4-inch space between them. Fold back every other strip.Step-3
  4. Place one long strip of dough perpendicular to the parallel strips as shown. Unfold the folded strips over the perpendicular strip.Step-4
  5. Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip, as shown. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip.Step5
  6. Continue this process until the weave is complete over the top of the pie.Step-6
  7. Trim the edges of the strips flush with the dough of the underlying pie dish, which should be about half an inch over the sides. Fold back the rim of the shell over the edge of the lattice strips, and crimp to secure.Step-7

Left: 3/4-inch strips. Right: 1/2-inch strips

Caramel-Pecan Tart

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Caramel-Pecan-Tart
Serve this top-rated pecan tart recipe for dessert at holiday dinners and parties.

Ingredients

  • 3 1/2 cups coarsely chopped pecans
  • 2 cups all-purpose flour
  • 2/3 cup powdered sugar
  • 3/4 cup butter, cubed
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup honey
  • 2/3 cup butter
  • 3 tablespoons whipping cream

Preparation

  1. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.
  2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.
  3. Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.
  4. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
  5. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.
  6. Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13-inch x 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.

Sweet Potato-Pecan Cupcakes

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Sweet-Potato-Pecan-Cupcakes
Keep this family favorite around for the holiday season. Mashed sweet potatoes give the cupcakes extra moistness, while a myriad of spices including cinnamon and nutmeg, spice up the traditionally sweet dessert. A simple cream cheese frosting and a sprinkle of chopped pecans is all that’s needed on top.

Ingredients

  • 1 cup coarsely chopped pecans
  • 2 cups sugar
  • 1 cup butter, softened
  • 4 large eggs
  • 1 16-ounce can mashed sweet potatoes
  • 2/3 cup orange juice
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Cream Cheese Frosting
  • Garnish: coarsely chopped pecans

Preparation

  1. Place pecans in a single layer in a shallow pan.
  2. Bake at 350° for 8 to 10 minutes or until toasted, stirring once after 4 minutes.
  3. Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.
  4. Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.
  5. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting. Garnish, if desired.

Cream Cheese Frosting

Ingredients

  • 1 8-ounce package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1 16-ounce package powdered sugar, sifted
  • 1 teaspoon vanilla extract

Preparation

  1. Beat cream cheese and butter until fluffy.
  2. Gradually add powdered sugar, beating at low speed until blended; add vanilla, beating until blended.