Recipe: Cranberry Pecan Pie & Brown Butter Pumpkin Cookies - | WBTV Charlotte

Recipe: Cranberry Pecan Pie & Brown Butter Pumpkin Cookies

Recipe: Cranberry-Pecan Pie and Brown Butter Pumpkin Cookies by Pastry Chef Heidi Kabath of The Ritz-Carlton, Charlotte

Sweet Dough Crust:

Ingredients:

2 sticks + 1 Tablespoon

Unsalted butter

Pinch

Salt

1 ½ cups

Powdered sugar

½ cup

Almond flour

1 Tablespoon

Vanilla extract

2 each

Whole eggs

3 ½ cups

Cake flour

· In a standing mixer, cream the butter and salt until smooth.

· Add the vanilla and powdered sugar and combine on a low speed. Increase to second speed to continue creaming.

· Add the eggs, 1 at a time, scraping the bowl between each addition.

· Add half of the cake flour and mix on low speed until the dough is formed. Scrape the bowl.

· Add the remaining cake and almond flours and mix just until incorporated.

· Flatten the dough into a disk and wrap in plastic wrap. Refrigerate until firm.

· On a floured surface, roll out the dough until 1/8 inch thick.

· Using a rolling pin to assist, transfer the dough to a pie pan and gently guide the dough into the pan.

· Cover the dough with parchment paper and fill the pan with dry, uncooked rice or beans.

· Bake the crust at 350F for 15 minutes until pale and golden. The dough should no longer look wet.

Pecan Cranberry Pie Filling:

Ingredients:

½ cup

Dried cranberries

½ cup

Grand Marnier

½ cup

Water

8 each

Whole eggs

1 ounce

Jack Daniels

1 ½ cups

Granulated sugar

1 ½ cups

Light corn syrup

2 cups

Pecan pieces

· In a small sauce pan, combine the dried cranberries, Grand Marnier, and water over low heat until all the liquid is absorbed into the cranberries.

· In a mixing bowl, whisk the eggs, Jack Daniels, sugar, and corn syrup until smooth.

· Transfer the cranberries to the bottom of the pie crust.

· Cover the cranberries with the pecan pieces.

· Slowly pour the liquid filling over the pecan pieces, allowing the liquid time to sink into the nuts and cranberries.

· Bake the pie at 350F for 20-30 minutes until the center of the pie has souffléd up.

· Allow to cool at room temperature before transferring to the refrigerator.

· Finish the pie with whipped cream or chocolate ganache.

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