Thanksgiving Pies Demo

Please join us for a Thanksgiving Pie Demo with Naomi Elberg @naomi_tgis, as she demonstrates how to make the perfect sweet pie crust, apple crumble, pumpkin pie, and pecan pie. Naomi will also do a Q&A to make sure all your baking questions are answered!

This program is generously sponsored by Lisi and Daniel Wolfson and Family and all proceeds benefit Sharsheret’s ovarian cancer support programs.

Additional recipes mentioned during the demo:

Pecan Pie:

• 8 tablespoons unsalted margarine;
• 1/4 cup All-Purpose Flour
• 2 1/8 cups light brown sugar
• 1/2 teaspoon salt
• 6 tablespoons oat milk
• 3 large eggs, whisked briefly to combine
• 2 teaspoons vinegar
• 2 teaspoons vanilla extract
• 1/2 cup diced pecans
• 1 cup pecan halves, for topping

Preheat the oven to 375°F.
Roll out the pastry and place it in a greased 9″ pie plate. Flute the edges decoratively.
Melt the margarine  and set it aside to cool.
In a large bowl, mix together the flour, sugar, and salt. Add the oat milk and eggs and beat well. Add the vanilla and vinegar and diced pecans.
Pour the mixture into the crust and scatter the pecan halves on top.
Bake the pie for 47 to 50 minutes. When done, the top will be puffed up and set, and the center should just barely wobble when you jiggle the pan.
Remove the pie from the oven (the pie will finish setting up as it sits) and cool completely before slicing.
Store any leftover pie in the refrigerator for a day or so; freeze for longer storage.

Double “Butter” Crust:

• 2 cups all purpose flour
• 1 tbsp granulated sugar
• 1/2 tsp sea salt
• 2 sticks; cold. Cubed margarine
• 1/2 c cold water mixed with 1 1/2 tsp white vinegar

Combine flour, sugar and salt.
Using the tips of your fingers work the margarine into the flour creating pea to almond size pieces. Add 1/4 c of water/ vinegar mixture and combine ; add water as needed just until the dough comes together. Don’t overwork your dough. Form a disk. Wrap in plastic and chill 4-6 hours before using.