Pie! Squared!: Thanksgiving Dessert Part 2

To go with my semifreddo and to cater to the whole family, I’ve made two pies this year. A traditional apple and a chocolate sugar pie. To save time I worked back and forth on them up until it came to actual baking.

Because I can’t just do something simply, I made two different crust doughs. I know, I know, way to complicate things, but I had never done a chocolate sugar pie before so I wanted to stick to the recipe, but for the apple pie I wanted something a little different so, two crusts.

Chocolate Pie Crust (makes one 9″ crust):
1 cup flour
1/2 tsp salt
1/3 vegetable shortening
1 tbls cold butter
3+ tbls cold water
1/2 tsp vinegar- cut together flour,salt, shortening, and butter
– mix in water and vinegar until a soft dough forms
– form into a disk and refrigerate until needed, at least an hour

Apple Pie Crust (makes two 9″ crusts):
2 1/2 cups flour
1/2 tsp salt
12 tbls cold butter
4 tbls vegetable shortening
5+ tbls cold water
1/2 tsp apple cider vinegar
– cut together flour,salt, shortening, and butter
– mix in water and vinegar until a soft dough forms
– form into 2 disks and refrigerate until needed, at least an hour

When ready roll out between floured sheets of wax paper to 11″ in diameter and put into pie pan. Save 2nd apple crust for the top of the pie. Refrigerate while you prepare the fillings.


Chocolate Sugar Pie Filling:
Preheat oven to 375 degrees
Bowl #1:
4 tbls butter + 1 ounce unsweetened baking chocolate
– melt in microwave for about 30 sec, stir and let sit until melted, set aside

Bowl #2:
3/4 cup evaporated milk + 2 eggs and 1 egg yolk +2 tsp vanilla extract
– mix until combined

Bowl #3:
1 cup brown sugar + 1/4 cup cocoa powder
– mix until combined to break up lumps

Mix chocolate/butter mixture (bowl #2) into milk mixture (bowl #1) until combined, then mix in brown sugar/cocoa mix (bowl #3) until dissolved. Then add 1/4 cup flour, mix until combined.
15203397_10208260555771745_4302550316102993170_nPour into prepared crust, bake at 375 for 40-45 minutes until middle doesn’t jiggle if edge is tapped.

Apple Pie Filling:
preheat oven to 375 degrees
4 large apples, peeled and sliced, You can use any type; I used a mix 1 cortland, 1 macintosh, 1 granny smith, and 1 golden delicious3/4 cup sugar
2 tbls flour
3/4 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
1 tbls lemon juice
– Mix together in a large sauce pan and put over medium heat until simmering, then let the apples cook down for about 7 minutes, stirring occasionally.
– Spoon apples into prepared crust, being sure to save the liquid; continue letting liquid simmer for about 5 more minutes, pour over apples in pie.
– Lay over top crust and crimp edges. Cut slits in top of pie and pop in the fridge for about half an hour.  I added some leaves as decoration out of extra crust dough.
– bake for 15 minutes, then cover edges in foil and continue baking for an additional 25-30 minutes until crust is golden.
The only hard part about either of these pies is waiting until Thanksgiving to eat them! I did get a chance to taste-test the semifreddo though, and it is delicious! It will make an excellent pairing for both of these and I think it wont be long before I make another batch and try out some different flavors. Stay tuned!


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