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Persephone's Pies

Persephone's Pies

Over the years it has been an honor to be a part of your Thanksgiving tables. It has always been one of our favorite holidays, as we celebrate new and old traditions, and gather with those we cherish around a bountiful table full of delicious food.  
 
This year, a year unlike any other, we have made the decision to suspend our Thanksgiving offerings of seasonal pies and rolls. 
We hope many of you will take this opportunity to share in the joy of baking with your families, and if you're interested in recreating our Persephone pies in your own kitchen, find our pie crust recipe plus two of our most popular pies (downsized for the home cook) below! 

Persephone's Pie Dough
This recipe makes one (bottom) crust, perfect for one of our most popular holiday pies, Pecan or Apple! Double this recipe if you are making two bottom crusts. 
1 cup all-purpose flour
2 tbsp white sugar
pinch of salt
5/8 cup unsalted butter at room temperature 
1 large egg
1/2 tsp vanilla 
Stir dry ingredients together in a medium bowl, cut in butter, blending together with fingertips until the mixture resembles a coarse meal. Then add egg + vanilla and do not over mix! If the dough not hold together, add a little water and check to see if it will stay together when squeezed. Turn dough out onto a floured surface, shape into flat disk, wrap with plastic wrap. Let rest in the refrigerator until cool, roll out with a floured rolling pin (or wine bottle if in a pinch) to desired size, crimping edges around pie plate. Here's a fun YouTube tutorial!
Persephone Bourbon Pecan Pie
4 large eggs
1 cup brown sugar
1 3/8 cups of light corn syrup
1/2 cup Bourbon Whiskey
4 tbsp melted unsalted butter
pinch of salt
1 1/3 cup of roughly chopped pecans 
Toast the pecans lightly (375f oven for 5 minutes, or until aromatic). Let cool. Turn the oven down to 350f and pre-cook pie crust (dried beans atop parchment paper make for ideal pie weights) for 20-25 minutes (look for a nice, even light brown color). After crust is removed from oven and is cooling, combine eggs + sugar + corn syrup + bourbon + melted butter in a medium bowl, then mix in toasted pecans and pour into the pre-cooked crust. Bake this pie at 350f for 40 minutes and let cool completely before serving. A Bourbon spiked whipped cream is an ideal topping! 
Persephone Caramel Apple Crumble
4 cups peeled + roughly sliced apples (we like to use pink lady apples, but a firm apple like granny smith will also do fine) 
1 cup white sugar 
2 tablespoons cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of salt
1/4 cup salted caramel sauce (your favorite store-bought sauce, we like the Williams Sonoma Caramel if you don't feel like making your own)
topping: 
3/4 cup white flour
1/2 cup brown sugar
1/4 cup rolled oats 
1/2 tsp cinnamon
1/2 cup unsalted butter (room temperature)
pinch of salt
Combine apples + sugar + spices + salt together in a large bowl and then place into prepared pie crust (no need to pre-cook this dough). Pour over caramel sauce as evenly as possible. Combine crumble topping with your fingers, don't overmix, and pour crumble topping over the apples, patting slightly to ensure even coverage (it's a thick coating of crumble, which makes it extra delicious). Bake at 325f for 1 1/2 hr, checking after 60 minutes to make sure top isn't browning too quickly (if it is, place a sheet of aluminum foil atop the pie). 
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Not in a baking mood? We ALSO have all of our favorite bake-at-home treats like Cinnamon Brioche and Croissants and Cookies, as well as our Quiche Lorraine and seasonal breads available for pick up — Online ordering for those products will be from November 1 - 19th.