Cranberry Mincemeat Pie (Not for we sweet people!)
2/3 Cup Sugar
2/3 Cup Water
Pastry for 2 crust pie
1 Egg yolk mixed w/ 2 t. water
2 Teaspoon Cornstarch
1-1/2 Cup Fresh cranberries,rinsed
1 Jar ready for use mincemeat
In saucepan,combine sugar and cornstarch;add water.Over high heat,cook and stir until boiling.Add cranberries;return to a boil.Reduce heat;simmer 5 to 10 minutes,stirring occasionally. Turn mincemeat into pastry lined 9 or 10" pie plate.Top with cranberries.Cover with vented top crust;seal and flute.Brush egg mixture over crust.Bake @ 425 degrees in lower half of oven 30 minutes or until golden brown.Cool.Decorate with Egg Nog cream (recipe follows).Makes one 9 or 10" pie. Egg Nog Cream: In large bowl,combine 1 1/2 cups canned Borden Egg Nog,chilled and one 4 serving size package instant vanilla flavor pudding mix;blend well. Fold in 1/2 pint whipping cream,whipped.Chill. Use as topping for pie,cake or fruit.Makes about 3 1/2 cups.
Hey this one is a tradition right!
Wolfgang Puck's Pumpkin Pie
Unbaked 10-inch single crust pie shell
4 Tablespoon Sugar syrup
1 Tablespoon Minced orange peel
2 Tablespoon Grand Marnier
1 Vanilla bean, split and scraped
1 Cinnamon stick
Fresh grated nutmeg
6 Oz. fresh cranberries
2 Cup Pumpkin puree
1 Cup Dark brown sugar, packed
1/2 Teaspoon Cinnamon
1 Teaspoon Ginger
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cloves
Dash Salt
Dash Fresh ground white pepper
4 Eggs
1 Cup Whipping cream
1/2 Cup Half and half
3 Tablespoon Bourbon
Cinnamon ice cream (optional)
Wolfgang Puck is a German-born chef who has made his mark here in California. He has such goldmines as Spago's in LA and Stars in the City plus a few more salted away around the globe. This is Wolfgang Puck's very own punkin' pie. How does it stack up against Grandma's?
Line a buttered 10-inch pie dish or flan ring with pastry.
Refrigerate for 1/2 hour. Line with parchment paper and fill with pie weights or uncooked beans. Bake at 350F for 25 minutes, or until crust is golden. Let cool. Remove paper and beans.
Meanwhile, in large stainless steel saucepan, combine sugar syrup, orange peel, Grand Marnier, vanilla bean with scrapings, cinnamon stick and nutmeg. Bring to boil. Stir in cranberries then reduce heat and simmer for 3 to 5 minutes or until berries are softened. Remove vanilla bean and cinnamon stick. Spread mixture in thin layer on bottom of tart shell. (Leftover marmalade is good served on side with smoked meat, fowl or curry.)
In a bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and pepper. Beat in eggs, cream, half and half and bourbon, Pour into pastry shell. Bake at 375F for 30 to 40 minutes or until set.
Serve warm with cinnamon ice cream, if desired.
Hayward Daily Review, 10/26/92.
Posted by Stephen Ceideberg; November 1 1992.