Saturday, December 12, 2009

Thanksgiving: Dessert

The last three pies from Thanksgiving.
Cranberry Apple

This was again a plain butter crust, and the insides are just granny smith apples, fresh cranberries, sugar, and tapioca to hold it together. I used a little extra sugar than I normally would in a fruit pie. I believe it was about a cup and a half. I did not use any regular pie spices. This was all about that cran-apple flavor. I got to use my new food processor for the first time on this one. When I bought the bag of cranberries I had sudden flashbacks to the horror that was depitting cherries and the mess it made of my kitchen. I knew that I couldn't leave the cranberries whole in the pie. Luckily, my new Kitchen Aid chopped the entire bag in less than 20 seconds. True I had to then clean it, and that is never fun, but I think the trade off to not have to slice or crush a bag of cranberries and end up with juice everywhere was well worth it.

Sweet Potato and Pumpkin Pie.
I didn't make this one. In general I don't much like either sweet potato pie or pumpkin pie. As those go this was however quite good. It was made by the lovely Marci.

Chocolate Raspberry Pie

This one was a joint effort with Marci. I made the crust which was a baking experiment. I'd place it as a moderate success. It's a chocolate butter crust. I took the normal ratio I use for a single pie crust (1 cup of flour - 1/3 cup of butter) and replaced 1/4 cup of the flour with cocoa powder. The crust was baked for about 20 minutes using beans as weights to keep it from bubbling up. The filling comes from here.

10 oz. pkg. frozen raspberries
1/2 c. softened butter
2 eggs
2 oz. unsweetened chocolate, melted and cooled
1 c. whipping cream
1/3 c. sugar
1/2 c. raspberry jam
Thaw raspberries and reserve juice. Cream together butter and sugar. Stir in chocolate. Add eggs, one at a time, and beat mixture for 3 minutes after each addition. Fold in whipped cream, berries and jam. Spoon mixture into the crust, making slightly raised crust. Chill for 2 hours.
Decorate the top with fresh berries or whipped cream.

It actually took a while for me to find a recipe that looked good for a chocolate raspberry pie. I think if I did it again I might experiment a bit more and rely a little less on the jam which stuck out a little bit especially the next day. Also, be sure to let it chill. We missed that step on Thanksgiving so it was a bit too pudding like. It was perfect the day after Thanksgiving.

We served all of these with a rum infused whip cream that was really excellent, especially with the cranberry apple pie.

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