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We had a chance to catch up with Sarah Chisholm this morning at the Phoenix Public Market in Downtown Phoenix. We bonded over pie and the memories that baking and eating them can evoke. As the holidays quickly approach and you start to think about which pies to bring to your next gathering, Sarah and I want you to consider picking up a pie (or two) from the Phoenix Public Market. Sarah has taken influence from baking with her mother from an early age. Sarah has generously shared some pie tips with all of us to make this holiday season a little less stressful.
Pie Tips with Sarah Chisholm
During our conversation, we both realized that we share a similar belief, that food is a representation of love. Sarah feels honored in that the little bits of love that she and her team put into each and every pie that they sell at the Market gets sprinkled throughout the community and shared with their customer’s family and loved ones. If you want a little bit of that love to share on your family table, you can either order your pies from the Phoenix Public Market (before Monday 11.21.16) to pick up before your gathering, or you can tackle the recipe that she shared with us.
1 1/3cupscorn syruphoney, agave, or brown rice syrup are also good substitutes
6Tbsp.good quality bourbonif you wouldn't drink it I wouldn't cook with it
1 1/2cupsbittersweet or semisweet chocolate chips or chunks
1cup heavy creamcold
1Tbsp.high quality bourbonoptional
All Butter pie Crust
In a food processor combine flour, salt, and sugar and pulse twice to combine.
Add the cubed, cold butter to the food processor and pulse until flour is hydrated and butter is in pea sized chunks. *This can be done by had or with a pastry blender just be careful not to over work the butter… pieces of butter=flakey crust!
Turn the butter and flour mixture into a bowl and add both vodka and cold water and knead by hand just until the dough comes together. If the dough is dry and crumbly add cold water a Tablespoon at a time until it holds its shape and can be formed into a ball easily. *You can add water, but you can’t take it out so go slowly.
Form dough into a flat disk and chill for a minimum of 1 hour or up to overnight
When you are ready to assemble your pie generously flour your work surface and roll into a 12 inch circle working from the center outward, rotating the dough clockwise as you go. This will ensure a pretty even circle when your moving it to the pie plate.
Place your rolled dough into your pie plate and trim edges. You can score with a fork along the edges, pinch the sides between your thumb and first fingers… get creative or keep it simple.
Chill the crust until firm about 30 minutes (10 in the freezer) before adding your filings.
Chocolate Bourbon Pecan Filling
Toast pecans in a preheated 375F degree oven until fragrant but not burnt, about 10 minutes. (once you smell them you are good)
Whisk eggs, corn syrup, vanilla, melted butter, and bourbon together until smooth and
Arrange pecans and chocolate chunks or chips in your prepared and chilled pie crust and pour egg and bourbon mixture on top until the pie is just full and bake at 375F for about 50 minutes to an hour.
Chill completely before slicing and serving.
Serve with whipped cream or bourbon whipped cream.
Combine all ingredients in a bowl and whisk until soft peaks form.
Sarah and I want to wish you and yours a very festive (and delicious) Thanksgiving!
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Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame)
Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them.
In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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