Dining With Tim: Thanksgiving Pt 4

Apple Streusel Pie
YEILD: 1 Pie

6 Granny Smith apples
1 Pillsbury pie dough crust (for homemade refer to the chicken pot pie video for recipe)
1 stick of unsalted butter
1/2 cup white sugar
1/2 cup brown sugar
3 T AP flour
1/4 cup water
1 1/2 – 2 T Frangelico (optional)

Streusel Topping:
1 stick of unsalted butter
1/3 cup granulated sugar
1/4 cup rolled oats
1/3 cup AP flour
1 T cinnamon
1/2 T lemon zest

-Peel, core, quarter and thinly slice all Granny Smith apples.
-Place apple slices in a pre baked pie dough (follow directions as provided on the box)
-To make the syrup, over medium heat combine butter, white & brown sugar and flour. Mix until smooth and starts to bubble.
-Add in water and continue to mix.
-Once slightly thickened, add in Frangelico and mix until smooth.
-Remove from heat and gently pour over the apples in the pie dish.
-To make the streusel topping, add one stick of butter to a bowl, fridge cold and cubed.
-Add in sugar, rolled oats, four, cinnamon and lemon zest.
-Work it in by hand until it comes together and forms a ball.
-Break into smaller pieces and add it to the top of -the apples.
-With the our dish placed on a sheet tray, bake at 425F for 15 minutes, then lower temperature to 350F for 35-45 minutes.

Pecan Pie
YEILD: 1 Pie
Recipe by: Chef Nate, The Mill in Hershey. LHershey, PA

3 whole eggs
1 egg yolk
220g white sugar
1 t vanilla
275b corn syrup (light or dark)
1/4 t corn starch
32g par melted butter
6 oz chopped pecans

-In a medium sized mixing bowl, add in 3 eggs, 1 egg hold and 220g white sugar.
-Whisk until fully incorporated.
-Next add in vanilla, corn syrup and corn starch.
-Whisk until everything is incorporated and there’s not corn starch lumps.
-Continue by accompanying the bowl with par melted butter and continue to mix.
-Add in 6oz of chopped pecans to the bowl and fold it in.
-Pour pecan pie filling into the pre baked pie dish. (directions on the box, or refer to chicken pot pie video for fresh pie dough)
-Optional: 6oz halved pecans can be used to nicely present the top of the pie.
-Bake at 350F for 50 minutes to an hour.

Cinnamon Swirl Bread Budding

1 – 1 1/2 loaves pepperidge Farm cinnamon swirl bread
4 cups whole milk
5 large whole eggs
2 cinnamon
1 t nutmeg
1 cup white sugar
1 t vanilla

-Cube off the loaf of bread and add it to a baking dish.
-In a large bowl, whisk together milk, eggs, cinnamon, nutmeg, sugar and vanilla.
-Once smooth, slowly pour it over the cubed bread that’s in a baking dish being sure to hit every price of bread.
-Leave a quarter of the custard off to the side and let the bread soak for 15 minutes.
-After 15 minutes pour the remainder of the custard in the pan.
-Bake at 350F for about 45 minutes to an hour until the middle isn’t jiggly.

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