Best Drunken Apple Pumpkin Pie Recipes

DRUNKEN APPLE/PUMPKIN PIE

Steps:

• In a bowl, beat together the eggs and sugar until light. Mix in the pumpkin, applesauce, flour, salt, cinnamon, ginger, nutmeg, allspice, cloves, half-and-half and vanilla; blend thoroughly. Pour into pie shell. Arrange pecan halves over top of filling if desired. Bake at 425℉ (220℃). in lower third of oven for 20 minutes, then reduce oven heat to 350℉ (180℃). and bake 30 to 35 minutes longer, or until filling is firm and a knife inserted 1 inch; from the edge comes out clean. Cool on a wire rack. At serving time, warm rum in a small container suitable for pouring. Light the rum with a match and pour immediately while flaming over the pie.

DRUNKEN PECAN PIE

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the granulated sugar, corn syrup, butter, bourbon, brown sugar, vanilla, salt and eggs in a bowl.
• Roll out the dough on a lightly floured surface to fit a 9-inch deep-dish pie plate. With a spatula, lift the dough carefully from the surface of the counter into the pie plate. Gently press the dough against the corner of the plate. Go around the pie plate, pinching and tucking the dough to make a clean edge.
• Pour the pecans in the bottom of the unbaked pie shell. Pour the filling over the top. Lightly cover the crust with foil so it does not burn.
• Bake for 50 minutes. Remove the foil and bake until set, being careful not to burn the crust, another 20 to 30 minutes. Allow to cool for 2 hours or up to overnight.
• Before serving, make the whipped cream by combining the heavy cream, powdered sugar and bourbon in a large bowl and whisking until soft peaks form.
• Slice the pie into wedges and top with the whipped cream.
• Combine the flour and salt in a bowl. Add the cold butter and, using a pastry cutter, work the butter into the dry ingredients until the mixture resembles tiny pebbles. Add the egg, 1/4 cup cold water, bourbon and vinegar. Stir until just combined. Chill until needed.

TRADITIONAL PUMPKIN PIE

Steps:

• Preheat oven to 450°. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place crust in plates; trim crust to 1/2 in. beyond edge of plate. Flute edges. , For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into crusts. , Bake for 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-45 minutes longer. Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers., If desired, use additional pie dough to make decorations. , For Pumpkins: Roll a small amount of pie dough into a ball; score sides of ball with the blunt side of a knife to create ridges. Place on parchment-lined baking sheet, flatten slightly and insert a whole clove to make the stem. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown and baked through, 15-20 minutes. , For Vines: Roll out pie dough to 1/8-in. thickness; cut narrow strips of dough in various lengths. Lay strips on parchment-lined baking sheet and shape into coils as desired. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes. , For Leaves: Roll pie dough to 1/8-in. thickness. Cut out leaves using mini leaf-shaped cutters. Using a knife, score leaves to create veins. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes., Arrange baked pumpkins, vines and leaves on surface of chilled pie.

DRUNKEN APPLE-PUMPKIN PIE

Steps:

• Preheat oven to 425 Chill pie shell till needed. Mash pumpkin or squash. In a bowl, beat together the eggs and sugar till light. Mix in the pumpkin, applesauce, flour, salt, cinnamon, ginger, nutmeg, allspice, cloves, half-and-half and vanilla and blend thoroughly. Pour into pie shell. Arrange pecan halves attractively over top of filling. Bake in lower third of oven for 20 minutes, then reduce oven heat to 350 and bake 30 to 35 minutes longer or till filling is firm and a knife inserted 1 inch from the edge comes out clean. Cool on a wire rack. At serving time, warm rum in a small container suitable for pouring. Light the rum with a mach and pour immediately while flaming over he pie serve with ice cream or whipped cream.