{"id":6203,"date":"2016-11-18T11:28:03","date_gmt":"2016-11-18T19:28:03","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=6203"},"modified":"2016-11-18T11:28:03","modified_gmt":"2016-11-18T19:28:03","slug":"picture-perfect-holiday-pies-2","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=6203","title":{"rendered":"Picture Perfect Holiday Pies"},"content":{"rendered":"

Pie. It’s the beloved bring-along holiday dessert! Pie is now more popular than ever with savory and sweet\u00a0shops popping up all over the city like A La Mode Pies<\/a>, \u00a0Pie Bar<\/a> and High 5 Pie<\/a>.<\/p>\n

Don\u2019t forget about the ever popular Art of the Pie workshops<\/a> from pie aficionado Kate McDermott. She even holds Pie Camp\u00ae Retreats – now that sounds like a camp I\u2019d like to go to!<\/p>\n

But back to the pie – The holidays are coming up and that means lots of pie! Apple, pumpkin, pecan — everyone has a favorite.<\/p>\n

Why not get a little creative with the classics? Toss some cranberries into your apple filling, or add a little chopped rosemary. You can have some fun with the crust too: I like to add goodies such as fine chopped walnuts or almonds, citrus zest, or even poppy seeds.<\/p>\n

\"pieee\"A slice of <\/strong>Apple Cranberry Pie with Cheddar Cheese Crust<\/strong><\/a>!
\nPhoto by Kathy Casey Food Studio<\/strong>\u00ae<\/strong>.<\/strong><\/p>\n

Maybe everyone wants something different – pecan or pumpkin? Just a little bite of this or a tiny slice of that. Well, I have the perfect fix: my \u201cGimme Both\u201d Pumpkin-Pecan Pie<\/strong> has a luscious layer of pumpkin filling and another of sweet pecan! Top it with a poof of bourbon whipped cream and everyone wins!<\/p>\n

Oh, and one more thing \u2013 pie for breakfast? Yes please! It\u2019s the holidays \u2013 go ahead and splurge a little!
\n\u2013Kathy<\/p>\n

“Gimme Both” Pumpkin Pecan Pie With Bourbon Whipped Cream<\/strong>
\nMakes 1 9-inch pie.<\/p>\n

1 9-inch uncooked pie shell (recipe follows)<\/p>\n

Pumpkin Layer<\/u>
\n3\/4 cup canned pumpkin
\n1\/4 cup sugar
\n1 egg
\n3 Tbsp. sour cream
\n1\/4 tsp. ground ginger
\n1\/2 tsp. ground cinnamon
\n1\/8 tsp. ground cloves
\n1\/8 tsp. ground nutmeg
\n1\/4 tsp. salt<\/p>\n

Pecan Layer<\/u>
\n1\/2 cup dark brown sugar
\n3\/4 cup dark corn syrup
\n2 eggs
\n1 Tbsp. butter, melted
\n1 tsp. vanilla
\n1 cup pecans, halves or pieces<\/p>\n

Bourbon Whipped Cream<\/u>
\n1 cup whipping cream
\n3 Tbsp. sour cream
\n3 Tbsp. light brown sugar
\n1 Tbsp. bourbon<\/p>\n

Preheat oven to 425 degrees F.<\/p>\n

In a medium bowl whisk together the Pumpkin Layer ingredients. Set aside.<\/p>\n

In another bowl combine all the Pecan Layer ingredients except the pecans and mix until smooth, then stir in pecans.<\/p>\n

Place the pumpkin mixture into the unbaked pie shell, then very carefully spoon the Pecan Layer over the top, being careful to keep the layers separate. Bake in a preheated 425-degree oven for 15 minutes, then reduce heat to 350 degrees and bake pie for another 25 – 30 minutes or until the filling is slightly puffy and pecan layer is just set.<\/p>\n

Cool on a wire rack.<\/p>\n

To make Bourbon Whipped Cream: In a large bowl whip cream, sour cream and sugar until lightly whipped. Stir in bourbon.<\/p>\n

Serve pie with dollops of Bourbon Whipped Cream. Store pie covered and refrigerated.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae – www.KathyCasey.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Pie. It’s the beloved bring-along holiday dessert! Pie is now more popular than ever with savory and sweet\u00a0shops popping up all over the city like A La Mode Pies, \u00a0Pie Bar and High 5 Pie. Don\u2019t forget about the ever popular Art of the Pie workshops from pie aficionado Kate McDermott. She even holds Pie […]<\/p>\n","protected":false},"author":1,"featured_media":6208,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[11428,11429,11433,1450,3123,9613,1025,4878,1453,11434,698,699,1456,3054,4884,11435,11862,2229,11880,3055,1296,1151,440,11436,11430,293,11884,282,4095,3620,11865,6604,703,1933,4928,11431,11432,4894,3294,6309,4898,11857,11859,1124,466,544,1582,662,546,2776,4508,3162],"class_list":{"0":"post-6203","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","6":"hentry","7":"category-dishing-with-kathy-casey-blog","8":"tag-gimme-both-pumpkin-pecan-pie-with-bourbon-whipped-cream","9":"tag-a-la-mode-pies","10":"tag-al-a-mode","11":"tag-almonds","12":"tag-apple","13":"tag-apple-cranberry-pie-with-cheddar-cheese-crust","14":"tag-bourbon","15":"tag-bourbon-whipped-cream","16":"tag-butter","17":"tag-canned-pumpkin","18":"tag-cinnamon","19":"tag-cloves","20":"tag-cranberries","21":"tag-crust","22":"tag-dark-brown-sugar","23":"tag-dark-corn-syrup","24":"tag-dessert","25":"tag-egg","26":"tag-events","27":"tag-filling","28":"tag-ginger","29":"tag-herbs","30":"tag-high-5-pie","31":"tag-holiday-pies","32":"tag-kate-mcdermott","33":"tag-kathy-casey","35":"tag-kathy-casey-food-studios","36":"tag-komo-news","37":"tag-komo-news-radio","38":"tag-komo-radio","39":"tag-news-radio","40":"tag-nutmeg","41":"tag-pecan","42":"tag-pecans","43":"tag-pie-bar","44":"tag-pie-camp-retreats","45":"tag-pie-shell","46":"tag-pies","47":"tag-poppy-seeds","48":"tag-pumpkin","49":"tag-recent","50":"tag-recipes","51":"tag-rosemary","52":"tag-salt","53":"tag-savory","54":"tag-sour-cream","55":"tag-sugar","56":"tag-sweet","57":"tag-vanilla","58":"tag-walnuts","59":"tag-whipping-cream"},"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/6203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6203"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/6203\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}