3 Homemade Pies (Pumpkin, Apple, Pecan Fudge) - Gemma's Bigger Bolder Baking

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Easily create 3 BIG & BOLD Holiday Pies!
Links to Referenced Videos:
* Perfect Pie Crust Recipe:
* Homemade Ice Cream (No Machine):
Hi Bold Bakers! This week I'm teaming up with other great YouTube Channels to bring you the Ultimate Thanksgiving Guide. My contribution to this collaboration is a trio of easy to make Holiday Pies: Fudge Pecan, Apple & Cranberry & Maple Pumpkin. So let's get baking!
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ALL RECIPES LISTED BELOW
3 Holiday Pies
FUDGE PECAN PIE
INGREDIENTS
4 Whole Eggs (whisk together)
6 oz chocolate (72%), chopped
1 Cup (4oz) butter
2 Cup (15oz) light brown sugar
6 Tbsp All-purpose flour
2 Tbsp Vanilla
1 Cup (6oz) Toasted pecans
1 x 9” Pie shell (I used deep pie dishes)
METHOD
1. Coarsely chop the chocolate. In a microwaveable bowl or Pyrex gently melt the butter and chocolate together over a Bain Marie until the butter and chocolate has melted.
2. Whisk in the sugar, flour, vanilla and salt.
3. Lastly, whisk in the eggs
4. Pour the fudge filling into the pie shell. Decorate the top with toasted pecans
5. Bake the pie for 1 hour 5 minutes at 350oF (180oC).Take care not to overbake
6. Leave to cool and set. Serve warm with ice cream
APPLE & CRANBERRY PIE
INGREDIENTS
3 cooking apples (granny smith or any preferred apples for cooking)
1 cup cranberries (frozen or fresh)
2 teaspoons cornstarch (cornflour)
4 tablespoons brown sugar
1/2 teaspoon vanilla extract (vanilla pod optional)
1 x 9” Pie shell (I used deep pie dishes)
METHOD
1. Peel and chop your apples. Cut into small pieces
add in your cranberries, cornstarch, brown sugar and vanilla.
2. Mix well together
3. Pour into your prepared pie dish.
4. Egg wash the rim of the pastry. Top with a layer of pastry. You can get creative and cut out apples or shapes to make a beautiful pie. Egg wash the top of the pastry.
5. Bake at 350oF (180oC) for 45-55 minutes or until golden brown.
6. Enjoy!
MAPLE PUMPKIN PIE
INGREDIENTS
2 eggs
1 Can (15oz) tinned pumpkin puree
1 Cup (12oz ) evaporated milk
1/2 Cup (4oz)sugar
1/2 Cup (4oz) maple syrup
1 tsp pumpkin pie spice
1/4 tsp salt
1 x 9” Pie shell. (I used deep pie dishes)
METHOD
1. In a large bowl, combine the first seven ingredients and whisk until smooth. Line a 9-in. pie with pastry; trim and flute edges. Pour filling into crust.
2. Bake at 425oF (210oC) for 15 minutes. Reduce heat to 350oF (180oC) and bake for 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent over browning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
3. Enjoy!