Holiday Pie Recipes

From Your Independent Watkins Consultant

Holiday Apple Pie

6 cups sliced peeled tart apples

2 tablespoons lime juice

3/4 cup sugar

1/4 cup all-purpose flour

1/2 teaspoon Watkins Cinnamon

1/4 teaspoon salt

Pastry for double-crust pie (9 inches)

2 tablespoons butter

Topping

2 tablespoons butter

1/4 cup packed brown sugar

1 tablespoon heavy whipping cream

1/4 cup chopped pecans

In a large bowl, toss apples with lime juice. Combine the sugar, flour, cinnamon and salt; add to apples and toss lightly.

Line a 9-in. pie plate with bottom crust and trim even with edge; fill with apple mixture. Dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges; cut slits in pastry.

Bake at 400° for 40-45 minutes or until golden brown and apples are tender.

For topping, melt butter in a small saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from the heat and stir in pecans.

Pour over top crust. Bake 3-4 minutes longer or until bubbly. Place on a wire rack. Serve warm.

Gingersnap Pear Pie

Pastry for single-crust pie (9 inches)

Topping

1 cup crushed gingersnap cookies (about 16 cookies)

1/4 cup all-purpose flour

1/4 cup packed brown sugar

Pinch salt

1/2 cup cold butter, cubed

Filling

2/3 cup sugar

1/3 cup all-purpose flour

1/2 teaspoon Watkins Ginger

1/4 teaspoon salt

2-1/2 pounds ripe pears (about 4 medium), peeled and thinly sliced

1 tablespoon lemon juice

1 teaspoon Watkins Vanilla Extract

Hot caramel ice cream topping, optional

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Preheat oven to 400°.

Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°.

For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly.

For filling, in a large bowl, mix sugar, flour, ginger and salt. Add pears, lemon juice and vanilla; toss gently to combine. Transfer to crust; cover with topping.

Place pie on a baking sheet; bake 60-70 minutes or until topping is lightly browned and pears are tender. Cover loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack at least 1 hour before serving. If desired, drizzle with caramel topping.

Double Cherry Pie

3 cans (14-1/2 ounces each) pitted tart cherries, undrained

1 cup dried cherries

1/2 teaspoon Watkins Almond Extract

1 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

1/4 teaspoon Watkins Nutmeg

Pastry for double-crust pie (9 inches)

1 tablespoon butter

Drain cherries, reserving 1 cup juice. Set cherries aside. In a small saucepan, combine dried cherries and reserved juice. Bring to a boil; let stand for 5 minutes. Drain and set aside to cool.

In a large bowl, combine the tart cherries, dried cherries and extract. In a small bowl, combine the sugar, cornstarch, salt and nutmeg. Add to cherry mixture; toss to coat.

Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edges. Pour filling into crust. Dot with butter.

Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning, if necessary. Cool on a wire rack.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated