Co-owner and baker of Lime and Moon Pie Company, Stani Oben, shares two pie recipes — cranberry pecan pie and bourbon chocolate pecan pie.
Cranberry Pecan Pie
Pie Crust
6 tablespoons butter
1-1/2 teaspoons buttermilk
3 tablespoons water
1 cup all-purpose flour
1/2 teaspoon salt
Pie Filling
3 eggs
3/4 cup agave or maple syrup
1/3 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups fresh cranberries
1 cup chopped pecans
Method:
In a small bowl, cream shortening and buttermilk until smooth. Gradually add water, beating until light and fluffy. Beat in flour and salt. Wrap pastry in plastic wrap; refrigerate for 4 hours or overnight.
Roll out pastry to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the eggs, agave syrup, sugar, butter and vanilla until blended. Stir in cranberries and pecans. Pour into crust.
Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until filling is almost set. Cool completely on a wire rack. Cover and refrigerate overnight before slicing. Yield: 6-8 servings.
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Bourbon Chocolate Pecan Pie
Pie Crust
6 tablespoons butter
1-1/2 teaspoons buttermilk
3 tablespoons water
1 cup all-purpose flour
1/2 teaspoon salt
Pie Filling
2 cups pecan halves, toasted — 3/4C coarsely chopped, remainder kept whole
3 large eggs
¾ cup light maple syrup
3 tbsp sugar
4 tbsp firmly packed dark brown sugar
3 tbsp unsalted butter, melted
Pinch of salt
1 tsp vanilla extract
3 tbsp bourbon
1 cup (6 oz) semisweet chocolate chips
Method:
In a large bowl, whisk the eggs until combined. Add the maple syrup, sugars, butter, salt, vanilla and bourbon. Whisk again until combined. Stir in the chopped pecans and set the filling aside.
Spread the chocolate chips evenly along the bottom of the frozen pie shell. Slowly pour the filling on top of the chocolate chips.
Arrange the remaining pecan halves on top of the filling. I suggest decoratively placing them in a circle around the crust, but any way works of course.
Bake in the center of the oven for 30 minutes. Cover the crust loosely with aluminum foil and bake for another 30 minutes.
Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If not, bake for another 5 minutes and test again.
Cool the pie on a wire rack. Serve warm or at room temperature with fresh homemade whipped cream.