Ree Drummond's Drunken Pecan Pie | The Pioneer Woman | Food Network
Ree adds a touch of bourbon to both the filling and the crust, putting an over-the-top, boozy spin on a classic pie!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Drunken Pecan Pie
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 4 hr (includes cooling time)
Active: 40 min
Yield: 6 to 8 servings
Ingredients
1 cup granulated sugar
1 cup dark corn syrup
1/3 cup (about 5 tablespoons) salted butter, melted
1/4 cup bourbon
3 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3 whole eggs
Pie Dough, recipe follows
All-purpose flour, for rolling
1 heaping cup chopped pecans
1 cup heavy cream
1/4 cup powdered sugar
1 tablespoon bourbon
Pie Dough:
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) salted butter, cut into pieces
1 large egg, lightly beaten
Splash bourbon
Splash white vinegar
Directions
Special equipment: a 9-inch deep-dish pie plate
Preheat the oven to 350 degrees F.
Mix together the granulated sugar, corn syrup, butter, bourbon, brown sugar, vanilla, salt and eggs in a bowl.
Roll out the dough on a lightly floured surface to fit a 9-inch deep-dish pie plate. With a spatula, lift the dough carefully from the surface of the counter into the pie plate. Gently press the dough against the corner of the plate. Go around the pie plate, pinching and tucking the dough to make a clean edge.
Pour the pecans in the bottom of the unbaked pie shell. Pour the filling over the top. Lightly cover the crust with foil so it does not burn.
Bake for 50 minutes. Remove the foil and bake until set, being careful not to burn the crust, another 20 to 30 minutes. Allow to cool for 2 hours or up to overnight.
Before serving, make the whipped cream by combining the heavy cream, powdered sugar and bourbon in a large bowl and whisking until soft peaks form.
Slice the pie into wedges and top with the whipped cream.
Pie Dough:
Combine the flour and salt in a bowl. Add the cold butter and, using a pastry cutter, work the butter into the dry ingredients until the mixture resembles tiny pebbles. Add the egg, 1/4 cup cold water, bourbon and vinegar. Stir until just combined. Chill until needed.
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Ree Drummond's Drunken Pecan Pie | The Pioneer Woman | Food Network
Cranberry Pie Recipe Quick and Easy
Cranberry Pie Recipe Quick and Easy
This delicious dessert is quick and easy, it's made from with fresh cranberries which are high in antioxidants . This recipe is so quick it can be made just before the start of dinner and be ready by time every one has finished eating to their main course.
In addition to the amazing taste, it also looks splendid when served on white crockery with vanilla ice cream or custard. Try it this Christmas!
Recipe
Ingredients
1 cup self-rising flour
1 cup light brown sugar or caster sugar
¼ tsp salt
2 cups frozen or fresh cranberries
½ cup melted butter
2 eggs
1 tsp almond extract (optional) brandy or rum
1 tsp icing sugar
Instructions
Preheat the Oven to 180*C/360*F
In a large add sugar and melted butter together and mix thoroughly.
Add eggs and essence and continue mixing until the eggs are mixed into the butter and sugar.
Add the flour and cranberries and mix thoroughly. The mixture will be quite stiff, especially with frozen berries.
Place the mixture into a greased and lined; square baking tin and spread out evenly, ensuring that the top of the mixture is as smooth as possible
Put in preheated oven, and bake for 30 mins or until skewer or tester inserted in the center comes out clean.
Remove from oven and allow to cool. After the pie has cooled, sprinkle with icing sugar using a small or large wire sieve.
Cut into squares and serve with vanilla ice cream or on its own.
Servings : 6
Ready in : 40 Minutes
Recipe Copyright 2016 Cleo's Cooking
Pumpkin Pie | Sally's Baking Recipes
Bursting with flavor, this pumpkin pie recipe is my very favorite. It’s rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream.
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Professional Baker Teaches You How To Make APPLE TART!
Chef Anna Olson shows you how to make her amazing French Apple Tart Recipe from scratch! Follow the recipe below and you'll be in apple heaven in no time!
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Recipe
Makes 6 individual tarts
Ingredients
Crust:
1/3 cup (58 g) gently packed chopped dates (about 8)
2 Tbsp (30 ml) honey
¼ tsp (2 ml) vanilla extract
1 cup (130 g) brown rice flour
¾ cup (90 g) ground almonds
¼ cup (30 g) tapioca starch
¼ tsp (1 g) ground cinnamon
¼ cup (60 g) cool unsalted butter, cut into pieces
Filling:
4-5 apples, such as Cortland or Gala
½ cup (100 g) sugar
½ cup (125 ml) water
2 Tbsp (30 ml) Calvados or brandy (optional)
¾ cup (180 ml) sour cream (not low fat)
2 Tbsp (25 g) light brown sugar
½ tsp (1 ml) vanilla extract
1/3 cup (110 g) apple jelly
1. Preheat the oven to 375 F (190 C).
2. For the crust, soak the dates in warm water until soft, about 10 minutes, then drain and puree with the honey and vanilla.
3. Using a food processor, mixer or by hand, combine the rice flour, ground almonds, tapioca starch, and cinnamon and stir to combine. Cut in the butter until the mixture is a rough crumbly texture. Add the date mixture and combine until blended (the dough will not fully come together). Press this into six 4-inch ungreased fluted removable bottom tart pans and bake for 15 to 18 minutes, until browned at the edges. Cool completely before filling.
4. Reduce the oven temperature to 350 F. Peel the apples and core them with an apple corer. Use a mandolin to slice thin apple rings. Heat the sugar and water until the sugar has dissolved and pour this over the apples. Let the apples sit for 30 minutes up to 3 hours in the syrup. Drain away excess juices and stir in the Calvados or brandy (if using).
5. Stir the sour cream with the brown sugar and vanilla. Spread this on the bottom of the cooled tart shells. Arrange the apples over the sour cream, overlapping the apple slices over each other. Cover the tart loosely with foil and bake for 15 minutes, then uncover and bake another 15 minutes, or until the apple are tender when pierced with a skewer. Cool the tart to room temperature.
6. Melt the apple jelly in a saucepan until it is fluid and brush this over the cooled tart. Chill the tart until ready to serve.
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How to Make Apple Praline Pie
Ready for fall baking? imperialsugar.com. This over-the-top decadent Apple Praline Pie may just become your new go-to dessert First we start with a traditional apple pie made with Granny Smith and Golden Delicious apples. Then this bubbling apple pie is topped with a pecan praline topping for a tasty apple caramel combo. #imperialsugar #dessert #recipe #applepraline #praline #pie #applepralinepie
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