Perfect Holiday Pies

Holidays + Entertaining

By Chantal’s Catering

Looking for the perfect pie this holiday season? Look no further. In our Fall/Winter 2024 holidays + entertaining section, we take you on a journey of baking a classic desert staple with a delicious twist.

Pie Filling Ingredients:

• 5 large Granny Smith apples
• 1 15 ounce can of whole cranberry sauce 1 teaspoon of cinnamon
• ½ teaspoon of nutmeg
• ¼ teaspoon of ginger
• ¼ teaspoon of allspice
• 2 tablespoons of chopped fresh sage 1 teaspoon of lemon zest
• 1 tablespoon of orange zest
• 2 tablespoons of orange juice 1 tablespoon of lemon juice
• ¾ cup of sugar plus 2 tablespoons (divided) 2 tablespoons of tapioca pearls
• 2 teaspoons of pure vanilla extract
• ½ stick plus 2 tablespoons (divided) of salted butter
• 2 Pie Crusts

Pie Crust Recipe:

• 2 ½ cups of all-purpose flour
• 2 teaspoons of sugar
• 1 teaspoon salt
• 1 cup of unsalted chilled butter, cubed
• ½ cup of ice water, plus additional if needed

Directions:

Step 1: Peel, cut and slice apples and combine with zest, spices, ¾ cup of sugar and juice, let rest at room temperature for 1 hour.

Step 2: Sauté the apple mixture with ½ stick of butter until the apples begin to slightly soften, remove from heat.  Allow the mixture to cool and then combine with the cranberry sauce, tapioca and vanilla extract. 

Step 3: Roll out 1 pie crust and gently place in the pie tin

Step 4: Fill the pie with the apple cranberry mixture.

Step 5: Roll out the second pie crust and cut into ½ inch strips.  Gently twist each strip and begin to place it on top of the pie, starting with the outer edge. Continue this step until you reach the middle of the pie.

Step 6: Melt 2 tablespoons of butter and gently brush on crust and sprinkle the remaining 2 tablespoons of sugar over buttered crust.

Step 7: Place pie on baking sheet and bake for 30-40 minutes. If your crust begins to brown too quickly, you can cover the edges slightly with foil.

Directions:

Step 1: Mix flour, sugar and salt together in a bowl, add the cubed butter.

Step 2: Using a pastry cutter mix the butter into the dry ingredients, until pea size.

Step 3: Add the cup of ice water, 2 tablespoons at a time as you knead the dough, until it is mixed thoroughly. Divide into two balls, wrap with plastic wrap and chill for 15 minutes.

Step 4: Place one ball on a lightly floured surface. With a flour dusted rolling pin, begin to roll out dough until you have your desired size. Repeat step for the top crust. 

Pie Filling Ingredients:

• 15 ounce can of pumpkin puree
• 2 large eggs
• ½ cup of pure maple syrup
• 1 cup of heavy cream
• 1 teaspoon of ground cinnamon
• ½ teaspoon of nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 teaspoon pure vanilla extract
• *1 pie crust

Toppings:

Maple Pecans

• 1 ½ cups of pecans
• ¼ cup of pure maple syrup plus 2 tablespoons (divided)
• ½ teaspoon of salt

Cookie Crumble

• ¼ cup of all-purpose flour
• ⅛ cup of granulated sugar
• ⅛ cup of brown sugar
• 2-3 tablespoons of salted butter, slightly melted
• ¼ tsp ground cinnamon

Directions:

Step 1: In a bowl, mix together the pumpkin puree, cinnamon, nutmeg, cloves, ginger, and salt.

Step 2: Slowly stir in eggs, ¼ cup of pure maple syrup, heavy cream, and vanilla extract until combined.

Step 3: Pour filling into pie pan with the pie crust.

Step 4: Bake for 15 minutes and then reduce heat to 350 degrees and bake for 35 to 40 minutes.
The center will have a slight jiggle. 

Step 5: Remove from oven and let it cool and finish setting up.

Step 6: While you wait, in a medium bowl combine all the ingredients for maple pecans. 

Step 7: Spread the pecan mixture onto a baking sheet lined with parchment paper.

Bake for 6 to 9 minutes. Remove from oven and let cool.

Step 8: For cookie crumble, combine flour, cinnamon, and sugars to a bowl, and slowly add butter until you have a crumbly mix.

Step 9: Put cookie crumble mix on baking sheet lined with parchment paper and bake for 6 minutes, then take a fork and mix up and bake additional 5 minutes or until golden brown. Let cookie crumble cool.

Step 10: Mix pecan mix and cookie crumble mix in a Ziplock baggie and crush into tiny pieces. After the mixture is broke up, add 1 to 2 tablespoons of pure maple syrup and knead together.

Step 11: Take pecan cookie crumble and top pumpkin pie until covered. 

Pie Crust: (if you choose to make one)

• 2 ½ cups of all-purpose flour
• 2 teaspoons of sugar
• 1 teaspoon salt
• 1 cup of unsalted chilled butter, cubed
• ½ cup of ice water, plus additional if needed

Directions:

Step 1: Mix flour, sugar and salt together in a bowl, add the cubed butter.

Step 2: Using a pastry cutter mix the butter into the dry ingredients, until pea size.

Step 3: Add the cup of ice water, 

2 tablespoons at a time as you knead the dough, until it is mixed thoroughly. Divide into two balls, wrap with plastic wrap and chill for 15 minutes.

Step 4: Place one ball on a lightly floured surface. With a flour-dusted rolling pin, begin to roll out dough until you have your desired size.