Chocolate Pecan Pie

For a twist on the classic Pecan Pie, you can add a little chocolate—and who doesn’t love a little chocolate! The recipe is virtually the same as above, with one extra ingredient and a couple of extra (but worth-it) steps.

Ingredients:
2 eggs
½ cup butter, melted
1 cup light brown sugar
¼ cup white sugar
1 tablespoon all-purpouse flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
AND 4oz semi-sweet or bittersweet chocolate

Instructions:

Preheat oven to 400-degrees

Next, melt chocolate in a (glass?) bowl over gently simmering water. Stir until just melted. Let chocolate cool for 10 minutes.

Meanwhile, in a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Add the milk, vanilla and nuts, then gently fold in melted chocolate.

Pour into an unbaked 9” pie shell. Bake in a preheated oven for 10 minutes at 400-degrees, then reduce temperature to 350-degrees and bake for 30-40 minutes, or until done.

Double-Crust Apple Pie

Apple pie is a classic year-round. I am glad to share it with other holidaypies because it deserves a spot on the dessert table no matter the time of year.

Ingredients:
2 classic pie crusts (see recipe above)
3 lbs apples; peeled, cored, and cut into small cubes
(Northern Spy, Granny Smith, or another variety of your choice)
zest of 1 orange
¾ cup sugar
¼ cup flour
1 teaspoon cinnamon
¼ teaspoon cloves

Instructions:

Preheat oven to 350-degrees.

Make double recipe of pie dough, separate into two equal portions. Roll out bottom crust following above directions, but allow dough to hang over the edge of pan. Using a pastry brush, wet the edge of the crust with a little milk.

Mix filling ingredients in a large bowl. Pour into the prepared pie shell. Cover with second crust.

Using the method from above, crimp the crust. For an added touch, you may brush to top with milk and top with a little sugar.

Using a sharp knife, cut a few slashed in the crust to allow steam to escape while baking.

Bake for 1 hour- 1 hour 15 minutes.

Chocolate Pumpkin Pie

Chocolate always makes things better. Try adding this luscious trust to your traditional pumpkin pie; you’ll wonder why you hadn’t done it before. Scald one cup heavy cream and pour over 8 oz. chopped bittersweet chocolate. Let cool 10 minutes, whisk until smooth and pour over pie, rotating the edges to coat evenly. Allow to cool up to two hours and slice with a warm knife.

Apple-Cranberry Crumble

I love a good crumble for the autumn and winter holidays. With apples in season, it would be a shame to miss out on an opportunity to enjoy them in a dessert. This recipe uses fresh cranberries to give the classic recipe an extra-special burst of holiday flavor.

For this recipe your will need one prepared, unbaked 9” pie crust from above.

Ingredients:

For the Crumble:
1½ cups flour
¾ cup white sugar
¾ cup brown sugar
1 teaspoon cinnamon
1 cup oats
2 sticks very cold butter, cut into small pieces

For the Filling:
5 large apples (about 3 pounds) ; peeled, cored, and cut into small cubes
(Northern Spy, Granny Smith, or another good baking variety)
1 cup fresh cranberries
zest of 1 orange
¾ cup sugar
¼ cup flour
1 teaspoon cinnamon
¼ teaspoon cloves

Instructions:

Preheat oven to 350-degrees

Make Filling by combining all ingredients in a large bowl and then place in unbaked pie shell.

For the Crumble:
In a bowl or food processor, mix flour, white sugar, brown sugar, salt, cinnamon, and oats. Add butter and pulse in food processor or use pastry cutter to cut up until “crumbly”. Pour evenly over the apple mixture. Bake for about 60 to 70 minutes, or until crumble in golden brown and fruit filling is bubbling.

Basic Pie Dough

A good pie dough is essential to the success of any pie. Luckily, recipes and methods for making pie dough are fairly consistent anywhere you look. This particular recipe can be found in the January 2006 issue of Gourmet Magazine, though, like any pie dough recipe, this one is simple enough for anyone to make!

Ingredients: (makes 1 pie crust)
1¼ cups all-purpose flour
¾ stick (6 tablespoons) cold unsalted butter, cut into ½-inch cubes
2 tablespoons cold vegetable shortening
¼ teaspoon salt
3-4 tablespoons ice water

Instructions:

Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.

Squeeze a small handful of dough: if it doesn’t hold together, add more ice water ½ tablespoon at a time, stirring (or pulsing) until incorporated, then test again.

Note: do not overwork dough, or pastry will be tough.

Wrap each portion of dough in plastic wrap and allow to chill for at least one hour before rolling.

NOTES ON ROLLING OUT DOUGH:

I like my dough to have warmed up for about 10 minutes after it has been chilling, especially if the dough has been stored for several hours or overnight.

I also like to use the heat from my hands to warm the edges of the dough discs slightly as they tend to crack when rolling if they are too cold.

On a lightly floured work surface roll out the dough into ¼ “ thick disc about 1 ½ “ bigger than the diameter of your pie or tart pan.

Once rolled, lay the pan gently on top the dough and use the edge of the pan as a guide to cut an even disc of dough.

Remove the pan and using you rolling pin, gently roll the dough around the pin half way and transfer the dough to the center of the pan. Then release of other half of the dough in the pan, making sure to firmly and gently press the dough into the corners of the pan.

Now tuck the excess dough under itself around the rim of the pan. Using two fingers from each hand, crimp the edges of the dough, created a fluted edge.

Place the dough in the freezer to chill a few minutes prior to baking.

Orange-Braised Fennel

I love to munch on raw fennel when I’m preparing it for one of my delicious winter salads. I love this dressed up version that works beautifully as a Thanksgiving side dish.
Begin by sauteing three or four quartered fennel bulbs in a bit of butter and olive oil. Allow to brown well on both sides, then lower the heat, and add one cup of orange juice and a cup of water. Cover and allow to simmer for about 20 minutes or until fennel is tender and much of the liquid has reduced into a Lucius, citrus-y sauce.

Caramelized Wild Mushroom, Golden Raisin & Pecan Stuffing

The turkey isn’t the only star player on a Thanksgiving spread. You can’t have a successful Thanksgiving without the sides. I’ve always thought a great stuffing is the perfect combination of flavor and texture. This great stuffing fits the bill. Cubed day-old potato bread is the perfect base to highlight the rich and earthly flavor of the wild mushrooms balanced by the sweetness of the raisins and crunchy bite of toasted pecans. It’s guaranteed to be a hit on any Thanksgiving table.

Order These 5 Delicious Thanksgiving Pies

Thanksgiving dinner isn’t over til you force yourself and your guests to eat an entire plate of dessert, right? Treat your family and friends to a homemade pie– we’ll never tell them I made it!

The five flavors on the menu this year are: pumpkin, pecan, chocolate pecan, apple and apple cranberry crumble.

It’s just $25 for each 8-inch pie. Contact anthony@anthonyleberto.com to order.

Bake This Classic Pumpkin Bread Recipe

The ideal transition treat from a candy-filled Halloween to a pie-heavy Thanksgiving is a pumpkin bread. Pumpkin bread bridges the gaps between breakfast food, snack and dessert, so you can partake in its autumnal flavor any time of the day! Here’s my quick recipe for a pumpkin bread that could play nice with a bit of butter in the morning or perhaps a few chocolate chips at night.

Classic Pumpkin Bread
Yield 2 loaves

Ingredients
1 cup vegetable oil
2 2/3 cups granulated sugar
4 large eggs
2 cups (or one 15-ounce can) pumpkin (not pumpkin pie filling)
2/3 cup water
3 1/3 cups Unbleached All-Purpose Flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon vanilla extract

Directions
1. Preheat the oven to 350°F. Lightly grease two 8 1/2″ x 4 1/2″ loaf pans.
2. In a large bowl, beat together oil, sugar, eggs, pumpkin and water
3. Add flour, baking powder, baking soda, salt, nutmeg and vanilla, stirring to combine.
4. Spoon batter into the prepared pans. Sprinkle the tops of the loaves with coarse sparkling sugar, if desired.
5. Bake bread for 60 to 80 minutes, or until a toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2″ into the top of the loaf doesn’t encounter any totally unbaked batter.
6. Remove bread from the oven and cool on rack. When it’s completely cool, wrap well in plastic wrap and store it overnight before serving.

More treats to make:
> Stuck with overripe bananas? Quick! Bake this simple banana bread.

Halloween Cupcakes

Halloween is right around the corner, and it’s the best time to get kids and the family involved with baking. These Chocolate devil’s food cupcakes are decorated with orange colored vanilla buttercream. Just use your favorite chocolate cake recipe or buy a box of Devil’s food cake mix at the store for an even easier baking experience. Finish these cupcakes with black and orange sanding sugars and candy corn for a very festive treat for trick-or-treaters and Halloween guests.