Name: Grey Dog Media
Address: West Des Moines, IA, 50266, United States
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Layered Pumpkin-Pecan Pie

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4 cups graham cracker crumbs
1 ⅔ cups salted butter, melted; divided
1 ¼ cups granulated sugar, divided
3 large eggs, lightly beaten
1 (15-ounce) can pumpkin
1 (12-ounce) can evaporated milk
2 tsp pumpkin pie spice, plus additional for garnish
1 (15.25-ounce) package butter pecan cake mix
1 cup chopped pecans
Frozen whipped topping, thawed; for serving

Preheat oven to 350°F. In a medium bowl combine graham cracker crumbs, 1 cup melted butter and ¼ cup sugar. Divide mixture evenly between two 9-inch deep-dish pie plates. Press mixture onto bottoms and sides of pie plates. Bake 3 to 5 minutes or until crusts are set. Cool on wire racks.
In a large bowl combine eggs, pumpkin, evaporated milk, 2 teaspoons pumpkin pie spice and remaining 1 cup sugar.
Pour pumpkin filling into piecrusts, dividing evenly between the two crusts. Sprinkle dry cake mix over filling, dividing evenly between the pies.
Sprinkle ½ cup pecans on each pie. Drizzle pies with remaining melted butter, ⅓ cup for each. Cover edges of pies with foil to prevent overbrowning during baking. Bake pies about 40 minutes or until filling is set; cool on wire racks.
To serve, slice pies and top with whipped topping. Garnish with additional pumpkin pie spice, if desired.

Showstopper Cherry Pie

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1 recipe Pastry for Double-Crust Pie
2 (21-ounce) cans cherry pie filling
1 egg, lightly beaten
Sweetened whipped cream, for serving

Preheat oven to 375°F. On a lightly floured surface, roll one pastry ball into a 12-inch circle. Fold pastry circle into fourths; transfer to a 9-inch pie pan. Unfold and ease pastry into pie pan without stretching. Trim pastry to edge of pie pan. Spoon cherry pie filling into pastry-lined pan.
On a lightly floured surface, roll remaining pastry ball into a ¹⁄8-inch-thick rectangle. Using a pizza cutter or sharp knife, cut some pastry into strips ranging from ¼ inch to 1½ inches wide.
For lattice top, lay some pastry strips on cherry filling in one direction and lay some of the remaining strips in the opposite direction; trim pastry strips to edge of pan.
For edging, carefully twist narrow strips together to form a rope. Brush edge of bottom crust with egg to adhere rope along edge, overlapping as needed.
Using small leaf-shape cookie cutters, cut remaining rolled pastry. Brush cutouts with egg; attach to pastry rope on pie where edges overlap. Lightly brush top of pie with egg.
Bake about 45 minutes or until pastry is golden brown. Cool on a wire rack. Cut into slices; serve with whipped cream.

Berry Cream Pretzel-Crust Pie

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4 ¾ cups coarsely crushed pretzels
5 tbsp plus 1 cup granulated sugar, divided
1 cup salted butter, melted
8 oz package cream cheese, softened
⅔ cup powdered sugar
1 tsp fresh lemon zest
2 tbsp cornstarch
1 ½ cups water
3 oz strawberry-flavored gelatin
3 lb fresh strawberries
½ lb fresh raspberries and/or blueberries
fresh mint leaves, for garnish

Preheat oven to 350°F. In a medium bowl, combine crushed pretzels, 5 tablespoons granulated sugar and the melted butter. Spread in a 9-inch springform pan; press evenly onto bottom and sides. Bake for 10 minutes or until edges are lightly browned. Cool on a wire rack.
Meanwhile, in a medium mixing bowl, beat cream cheese with an electric mixer on medium for 30 seconds. Add powdered sugar and lemon zest; beat until well combined. Spread cream cheese filling on crust. Chill in refrigerator.
For berry filling, in a medium saucepan, combine remaining 1 cup granulated sugar and cornstarch. Gradually stir in water. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir 2 minutes more. Remove from heat; stir in gelatin until dissolved. Cool for 30 minutes. Meanwhile, wash berries; remove strawberry stems.
Add berries to gelatin mixture; gently toss to combine. Spoon berry filling on cream cheese layer in pan. Cover and refrigerate at least 4 hours or up to 24 hours. Carefully remove side of pan. Transfer pie to serving platter; garnish with mint leaves, if desired.

Blueberry-Orange Delight Pie

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1 recipe Pastry for Single-Crust Pie (see below)
2 to 3 teaspoons plus ¹⁄³ cup water, divided
1 ¼ cups granulated sugar
⅓ cup cornstarch
1 tsp orange zest
2 tbsp fresh orange juice
12 cups fresh blueberries, divided
Coarse sugar, for garnish

Preheat oven to 375°F. On a lightly floured surface, roll pastry into a 12-inch circle. Fold pastry circle into fourths and transfer it to a 9-inch pie pan. Unfold and ease pastry into pie pan without stretching. Trim pastry to edge of pie pan.
For a decorative edge, gently press trimmings together. Roll pastry to ¹⁄8-inch thickness. Cut pastry into 1-inch-wide strips; cut again diagonally at 1-inch intervals to make diamonds. Lightly brush edge of pastry in pie pan with the 2 to 3 teaspoons water; attach cutouts, slightly overlapping. Prick bottom and sides of pastry with a fork. Bake 15 minutes or until golden. Cool on a wire rack.
Meanwhile, for filling, in a large saucepan combine granulated sugar, cornstarch and orange zest. Stir in orange juice and remaining ¹⁄³ cup water until smooth. Add 5 cups blueberries. Cook and stir over medium heat until thickened and bubbly; cook and stir1 minute more. Remove from heat. Stir in 5 more cups blueberries. Spoon filling into piecrust, then top evenly with remaining 2 cups blueberries. Refrigerate for 4 to 24 hours. Before serving, sprinkle with coarse sugar, if desired.

Peach Slab Pie

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1 recipe Pastry for Double-Crust Pie, link below
1 recipe Pastry for Single-Crust Pie, link below
½ cup all-purpose flour
¾ cup packed light brown sugar
½ cup granulated sugar
2 tbsp cornstarch
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp nutmeg
10 cups peaches, pitted and sliced
1 egg, lightly beaten
Coarse sugar, for garnish

Preheat oven to 375°F. On a lightly floured surface, roll Pastry for Double-Crust Pie into a 19×14-inch rectangle. Fold pastry rectangle into fourths; transfer to a 15×10×1-inch baking pan. Unfold and ease pastry into baking pan without stretching. Trim pastry ½ inch beyond edges of pan.
In a large bowl, combine flour, brown sugar, granulated sugar, cornstarch, ginger, cinnamon and nutmeg. Add peaches; toss until coated. Spoon peach filling into pastry-lined pan.
On a lightly floured surface, roll Pastry for Single-Crust Pie into a ¹⁄8-inch-thick rectangle. Using a pizza cutter or sharp knife, cut pastry into five 1¼-inch-wide strips and six ¾-inch-wide strips. Lay the wide strips parallel and diagonally on top of peach filling, about 1inch apart. Weave the thin strips diagonally through the wide stripes in the opposite direction. Fold the edges of the strips underneath edges of bottom crust. Crimp edges as desired.
Brush lattice pastry with beaten egg; sprinkle with coarse sugar, if desired. Bake 45 minutes or until pastry is golden brown and filling begins to bubble. Cool on wire rack before serving.

Coconut Cream Pie

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1 recipe Cookie-Coconut Crumb Crust, below
4 large eggs
1 ¼ cups granulated sugar, divided
¼ cup cornstarch
3 cups 2% reduced-fat milk
1 cup sweetened flaked coconut, plus toasted coconut chips for garnish
2 ½ tsp vanilla extract, divided
½ tsp cream of tartar

Preheat oven to 325°F. Prepare and bake Cookie-Coconut Crumb Crust as directed; set aside.
Separate egg yolks from whites; set aside egg whites for meringue.
In a medium saucepan, combine ¾ cup sugar and cornstarch. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat.
Lightly beat egg yolks with a fork. Gradually stir about 1 cup of hot milk mixture into egg yolks. Pour egg yolk mixture into remaining hot milk mixture in saucepan. Return to heat; cook and stir for 2 minutes. Remove from heat. Stir in 1 cup flaked coconut, butter and 1½ teaspoons vanilla. Keep filling warm.
For meringue, in a large mixing bowl, combine egg whites, remaining 1 teaspoon vanilla and cream of tartar. Beat with electric mixer on medium until soft peaks form (tips curl). Gradually beat in remaining ½ cup sugar, 1 tablespoon at a time, on high about 5 minutes or until meringue forms stiff, glossy peaks (tips stand straight).
Pour warm filling into baked crust. Immediately spread meringue over warm filling, carefully sealing to edge of crust to prevent shrinkage.
Bake for 20 to 25 minutes or until lightly browned. Cool on a wire rack for 1 hour. Refrigerate for 3 to 6 hours. Before serving, garnish with toasted coconut chips, if desired.

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