Each month we share a real pie recipe as a little extra treat for our community. It’s a way to celebrate the warmth and creativity that inspire our work—something you can bake, enjoy, and feel good about. Every slice of the story supports ALS research, with proceeds from each jewelry piece going directly to the cause.
-
Apple Cranberry Lattice Pie
Ingredients For the pie: 2 pie crusts 1 tablespoon lemon juice 6 medium baking apples such as Fuji (about 2 pounds), peeled and cut into ¼-inch slices ½ cup raisins 3 tablespoons bourbon ¾ cup fresh or frozen cranberries ¾ cup granulated sugar divided 2 tablespoons cornstarch 2 teaspoons grated lemon peel ½ teaspoon ground cinnamon For the glaze: 2 teaspoons granulated sugar ⅛ teaspoon ground cinnamon 1 large egg 1 tablespoon milk or heavy whipping cream Instructions In a large mixing bowl, toss apple slices with lemon juice. Set aside. In a smaller, separate bowl, combine raisins and bourbon. Allow to sit at room temperature for 20 minutes. Combine cranberries and
-
Chocolate Bourbon Pecan Pie
Ingredients 1 (9 inch) unbaked pie shell 1 1⁄2 cups pecans 1 cup semisweet chocolate chips 2 oz 85% dark chocolate chopped 4 eggs 1⁄2 cup sugar 1⁄2 cup brown sugar 1⁄2 cup karo syrup1 tsp vanilla bean paste 1⁄4 tsp salt 1⁄4 cup good quality bourbon Instructions Preheat your oven to 325 degrees F Chop about 1⁄4 cup of the pecans and then cover the bottom of the pie shell with the pecans, chocolate chips and chopped chocolate. Spread evenly. In the bowl of a mixer, combine the eggs, sugar, brown sugar, karo syrup, salt and vanilla bean paste and using the whisk