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Pop Pies is a fun, albeit noisy, puzzle game. Explode the biggest chain of pies for the biggest points.
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To me, pecans are the sweetest and softest of nuts. There’s something quite
decadent and dessert-y about them; I shudder when I see them in savory
applications. This reaction, I think, stems from my love of gooey, nutty pecan
pie. If you want to gild the lily, drizzle the top of each pie with melted
chocolate for a delicious surprise. These pies can also be made in jars.
Click here to see Pick-Up-and-Go
Click here to see The Great American Pie
Have two 12-cup standard muffin tins ready. Remove the dough from the
Lightly flour a clean work surface. Unwrap the dough, place it on the floured
work surface, and flour the top lightly. Roll out the dough into a large circle
about 1/8 inch (3 mm) thick. It will be about 14 inch (35.5 cm) in diameter.
Using a round biscuit or cookie cutter, cut out as many circles 4-5 inches
(10-12 cm) in diameter as possible.
Handling the dough circles gently, lift each circle and press it into a
muffin cup, leaving a 1/8-to 1/4-inch (3-to 6-mm) overhang and patching any
tears by pinching them together or plugging them with a dough scrap. You can
crimp the dough that extends beyond the edge of the cup with fork tines or your
fingers so it adheres to the top of the tin and forms a rim, if you like, but it
is not necessary. Gather the dough scraps, form into a ball, and roll out, and
cut out more circles. (Reroll the dough only once or it will bake up tough.) You
should have 12-16 circles total. If you don’t have enough dough circles to fill
every cup in a muffin tin, stagger the crusts, rather than clustering all of
them at one end of the tin. If you’ve filled one tin, refrigerate it while you
line the cups in a second tin, then refrigerate the second tin.
In a bowl, whisk together the eggs, brown sugar, and corn syrup until light
in color. Whisk in the bourbon and orange zest (if using) and then whisk in the
vanilla and salt. Stir in the pecans.
Remove the dough-lined cups from the refrigerator. Fill each cup 2/3 full
with the pecan mixture. Refrigerate the assembled pies for 30 minutes. Preheat
the oven to 350 degrees (180°C/gas 4).
Bake the pies until the filling is golden brown and no longer jiggles when
tapped, about 15 minutes.
Let cool on a baking rack for at least 1 hour before serving. Run a sharp,
thin knife around the edge of each pie to loosen it from the cup. Then, using
the knife tip or a fork,gently pry each pie upward so you can grab it with your
fingertips and lift it out of the tin. Serve warm or at room temperature.
The pies can be stored in an airtight container at room temperature for up to
3 days or frozen for up to 2 months. Reheat in a 350 degree (180°C/gas 4) oven
for about 5-7 minutes.
*Click here to see the Flaky Butter Crust
Read more: http://www.thedailymeal.com/pecan-pie-0#ixzz2DEA6L8Cv
From-scratch pie, with its flaky pastry crust and warm filling, is a true
treat when it comes to dessert. Whether purchased at a bakery or made at home, a
simple yet delicious pie is a great end to any meal.
Still, cutting butter into flour to make
for a flaky, buttery crust can be a bit tedious and time consuming, so there are
moments when shortcuts and cut corners are the most feasible of baking options.
Don't be intimidated by from-scratch pie, there are easy ways to bake up something
just as delicious without all the work. To make things even easier, we've dug up
those solutions and gathered them for you here!
Read on for our top five
easy pie recipes...
Pie image via
Punchfork — The best Vegetarian recipes from top food sites: http://punchfork.com/top/vegetarian
The easiest way to discover the best vegetarian recipes from top food sites and share them with family and friends.
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