Snack Like a Southerner: Elegant Pumpkin-Walnut Layered Pie

Elegant Pumpkin-Walnut Layered Pie


(15-ounce) package refrigerated pie crusts 
large egg, lightly beaten 
1 1/4 cups firmly packed light brown sugar, divided 
1 cup walnuts, finely chopped and toasted 
3 tablespoons butter or margarine 
1/4 teaspoon vanilla extract 
(16-ounce) can pumpkin 
(8-ounce) package cream cheese, softened 
large eggs 
2 tablespoons all-purpose flour 
1 teaspoon ground cinnamon 
1/2 teaspoon ground ginger 
1/2 teaspoon ground allspice 
1/2 teaspoon ground nutmeg 
Whipped cream (optional)
Step One:
Roll 1 piecrust to press out fold lines; cut out leaves with a leaf-shaped cutter. Brush leaves with lightly beaten egg, and place on a baking sheet; set aside. Fit remaining piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp."

Step Two:
"Bake leaves at 350° for 10 to 12 minutes or until golden. Bake piecrust for 6 minutes or until lightly browned. Remove leaves and piecrust from oven; let cool. Increase oven temperature to 425°."

Step Three:
"Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on the bottom of baked piecrust."

Step Four:
"Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar at medium speed with an electric mixer. Add flour, cinnamon, ginger, allspice, and nutmeg, beating until blended. Spoon pumpkin mixture over walnut mixture."

Step Five:
"Bake at 425° for 15 minutes. Reduce temperature to 350°, and bake 30 more minutes or until pie is set. Remove pie to a wire rack; cool. Arrange leaves on top of pie. Serve warm or chilled with whipped cream, if desired."

Snack Like a Southerner: Stuffing

Cornbread Dressing

1/4cup and 2tbsp vegetable shortening
1cup yellow cornmeal
1/2cup all-purpose flour
1tbsp baking powder
1tsp salt
1/2tsp baking soda
1cup buttermilk
1 egg

1 loaf crusty French bread (cut into cubes)
1 stick butter
4 stalks celery finely diced
2 carrots finely diced
1 large onion finely diced
4cups chicken broth
2tsp chopped rosemary
1/2tsp dried thyme
1/4tsp ground sage
1/8tsp turmeric
Kosher salt
1/4cup chopped parsley

Step One:
"The day before making the stuffing, bake the cornbread: Preheat the oven to 450 degrees F. Melt 2 tablespoons shortening in a 9-inch cast-iron skillet over medium heat. Meanwhile, combine the cornmeal, flour, baking powder, salt and baking soda in a large mixing bowl. In a separate bowl, whisk the buttermilk, milk and egg until combined. Slowly incorporate the wet ingredients into the dry, stirring until combined. Melt the remaining 1/4 cup shortening in the microwave and add to the batter, stirring constantly. Pour the batter into the hot skillet, smoothing the surface with a rubber spatula. Bake until golden brown, 20 to 25 minutes. Let the cornbread cool in the skillet, then cut into 1-inch cubes."

Step Two:
"Spread the cornbread and French bread cubes on 2 baking sheets and let dry at room temperature, uncovered, until totally crisp, about 24 hours. Transfer to a large bowl and toss to mix them up a bit."

Step Three:
"Make the stuffing: Preheat the oven to 350 degrees F. Melt the butter in a large skillet or Dutch oven over medium heat. Add the celery, carrots and onion and cook until the onion is almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bowl with the bread, tossing gently. Taste as you go and add salt carefully. If the mixture is not moist enough, add a bit more chicken broth. Stir in the parsley."

Step Four:
"Transfer the mixture to a 9-by-13-inch baking dish. Bake until golden brown, 20 to 25 minutes. Let rest 10 minutes before serving."