DERBY PIE RECIPES

Steps:

• In a food processor, pulse the flour with the sugar and salt.
• Add the butter and pulse until the mixture resembles coarse meal.
• Transfer to a bowl and stir in the ice water.
• Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
• On a lightly floured surface, roll out the dough to a 12-inch round.
• Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself and crimp decoratively. Refrigerate until firm.
• Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop.
• In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended.
• Stir in the pecans and chocolate chips until evenly distributed.
• Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly.
• Transfer the pie to a rack and let cool for at least 1 hour before serving.

Steps:

• Heat oven to 350º F.
• Beat the first 5 ingredients with a mixer until well blended.
• Pour into a greased and floured (or spray with Pam) 13×9-inch pan. Top with spoonfuls of pie filling. The cake will bake up over the filling.
• Bake 35 min or until a toothpick inserted in the center comes out clean.
• Cool 10 min.
• For the glaze, mix powdered sugar and milk. If the glaze is too thick to drizzle, add milk, by teaspoonfuls, until desired consistency.
• Drizzle over cake. Cool completely before slicing.
• *Substitute: Change the flavor of the coffee cake by preparing with your favorite pie filling, such as blueberry, apple or strawberry.