MAPLE NUT PIE
Categories Bourbon Egg Dessert Bake Thanksgiving Cranberry Pecan Walnut Fall Hazelnut Maple Syrup Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Prepare pie shell:
- Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit into a 9-inch pie plate and trim excess dough, leaving a 1/2-inch overhang, then fold overhang under (to reinforce edge) and press against rim of pie plate. Decoratively crimp edge and chill shell until firm, about 30 minutes.
- Put oven rack in middle position and preheat oven to 375°F.
- Lightly prick bottom and side of pie shell all over with a fork, then line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath weights, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes.
- Make filling while pie shell cools:
- Reduce oven temperature to 350°F.
- Soak dried cranberries in hot water until softened, about 10 minutes, then drain well.
- Spread nuts in a shallow baking pan and toast in oven until fragrant, about 6 minutes. Leave oven on.
- Whisk together syrup, brown sugar, butter, eggs, bourbon (if using), vinegar, and salt until combined well, then stir in nuts and cranberries.
- Pour filling into cooled pie shell and bake until filling is just set, 40 to 50 minutes. Cool completely in pie plate on a rack before serving.
HAZELNUT PECAN PIE
With a blend of chocolate, pecans and hazelnuts, this pie is top-level tasty. But because so it's easy to make, you can enjoy it often. Your family and friends will think you worked for hours in the kitchen. It's incredible plain, but a dollop of whipped cream takes it over the top. -Brenda Melancon, McComb, Mississippi
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, whisk the eggs, sugar, syrups, flour, butter and vanilla. Stir in the pecans, hazelnuts and chocolate chips. Transfer to crust., Bake for 50-55 minutes or until set. Cool on a wire rack. Serve with whipped cream if desired. Refrigerate leftovers.
Nutrition Facts : Calories 629 calories, Fat 35g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 179mg sodium, Carbohydrate 77g carbohydrate (48g sugars, Fiber 4g fiber), Protein 7g protein.
VERMONT MAPLE OATMEAL PIE
This yummy pie has an old-fashioned feeling, but is so easy to prepare. Serve it with ice cream drizzled with maple syrup or top it with maple- or cinnamon-flavored whipped cream. -Barbie Miller, Oakdale, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a large bowl, combine eggs, sugar, flour, cinnamon and salt. Stir in oats, syrups, butter and vanilla; pour into crust. Sprinkle with coconut., Bake until set, 50-60 minutes. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, serve with ice cream. Refrigerate leftovers.
Nutrition Facts : Calories 612 calories, Fat 25g fat (15g saturated fat), Cholesterol 138mg cholesterol, Sodium 438mg sodium, Carbohydrate 94g carbohydrate (68g sugars, Fiber 2g fiber), Protein 7g protein.
MAPLE OATMEAL HAZELNUT SHORTBREAD
This is a tasty little cookie, easy to prepare, by the Canadian Living Test Kitchen. It uses SPLENDA brand, (sugar replacement) brown sugar blend. You can replace this with double the amount of regular brown sugar. **Preparation time includes 30 minute chill time before baking
Provided by Debi9400
Categories Drop Cookies
Time 50m
Yield 36 cookies, 1-36 serving(s)
Number Of Ingredients 7
Steps:
- In food processor, finely grind hazelnuts; set aside.
- In large bowl, beat butter with SPLENDA until light; beat in maple syrup and maple extract.
- Stir in oats and flour.
- Roll into balls using 1 Tbsp dough per ball. Roll in ground nuts to coat.
- Flatten slightly; place, about 1 inch apart on lightly sprayed/greased baking sheets. Refrigerate for 30 minutes.
- Bake in 350°F oven for about 10 minutes or until puffed and set.
- Let cool one minute. Transfer to racks; let cool completely.
Nutrition Facts : Calories 3474.5, Fat 254.8, SaturatedFat 122.7, Cholesterol 488.1, Sodium 1640.8, Carbohydrate 269.5, Fiber 25.5, Sugar 53.4, Protein 46
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- Bake pie until filling is set and slightly puffed, about 50 minutes. Cool completely on rack. DO AHEAD Can be made 1 day ahead. Cover and keep at room temperature.
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