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MT. Vernon Pie Recipes

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Cherry Walnut Crisp Cobbler

 1 Sheet pre-made pie crust

2 quarts cherry pie filling

Topping:

3 cups flour

2/3 cup packed brown sugar

1 1/8 cup salted butter

1 cup chopped walnuts

 

Pre heat oven to 350 degrees

Bake piecrust for 10 minutes in 10 x 6 casserole dish. 

Remove from oven.  Fill with cherry pie filling.

 

Topping:

In a food processor blend together flour, brown sugar, and butter until coarse in texture.  Add walnuts.  Top cherry filling with mixture.  Bake for 40-50 minutes or until crisp on top.  Serve warm with ice cream.

Bourbon Chocolate Pecan Pie

1 cup dark Karo Syrup

1 cup sugar

3 eggs

1 Tbsp vanilla extract

2 oz melted butter

2 oz bourbon

1 cup chocolate chips

1 cup pecan halves

Pie Crust

2 cups flour

1 cup butter

1/3 to 1/2 cold water

In a food processor blend together flour and butter.  Add water slowly until a dough ball forms.  Shape into a ball; refrigerate for 4 hours.

Roll dough out in same direction, making a circle.  Place in pie pan.  Place chocolate chips and pecans in pie shell.  Mix remaining ingredients and pour over pecans.  Bake for 45 to 50 minutes at 325 degrees. 

 

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