Ingredients:
- Unsalted butter: 5 tablespoons (71 g)
- Light brown sugar, packed: ½ cup (100 g)
- Maple syrup: ¾ cup (180 g)
- Large eggs: 4 (200 g)
- Bourbon: 2 tablespoons (30 g)
- Vanilla extract: 1 teaspoon (4 g)
- Salt: ½ teaspoon (3 g)
- Chopped pecan halves: 2 cups (200 g)
- Chocolate Ganache:
- Heavy cream: 4 ounces (120 g)
- Chocolate chips: 8 ounces (226 g)

Instructions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Keep the pie crust refrigerated until ready to fill. In a small pan over medium heat, melt the butter and let it simmer for 4-6 minutes until it’s an amber brown. Pour the browned butter into a large bowl and let it cool to room temperature. Add the brown sugar and maple syrup to the butter and whisk for 2-3 minutes.
Add the eggs, bourbon, vanilla extract, pecans, and salt into the batter and whisk for another 1-2 minutes. Spread the pie filling in the pie crust.
Place the pie on the lined baking sheet and bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Cool on a wire rack until the pie is room temperature. To make the ganache, heat the heavy cream in the microwave for 90 seconds. Add the chocolate chips to the heated cream and let sit for 1-2 minutes. Whisk until smooth and glossy. Once the pie has cooled, spread the ganache evenly over the top of the pecan pie. Allow the ganache to set for an hour before serving.

A rich pecan pie with dark notes from bourbon and chocolate woven into a maple syrup custard filling. An easy homemade pecan pie recipe using a.

Chocolate Bourbon Pecan Pie Recipe | Josephine's Baking

Chocolate Bourbon Pecan Pie

Ingredients:
- Flour: 1 and ⅓ cups (167 g)
- Packed light brown sugar: ½ cup (110 g)
- Ground cinnamon: 2 teaspoons (5 g)
- Salt: ¼ teaspoon (1.5 g)
- Salted butter: ½ cup (113 g)
- 1 sheet of store bought pie crust

Apple Pie Filling:
- Apple (large): 2 (approx. 400 g)
- Light brown sugar: ⅓ cup (67 g)
- Water: 3 tablespoons (45 g)
- Butter: 2 tablespoons (28 g)
- Cinnamon: 1 teaspoon (2.6 g)
- Cornstarch: 1 tablespoon + 1 teaspoon (10 g)

Instructions:
Preheat the oven to 375°F (190°C) and thaw the pre-made pie crust. Peel, core, and chop apples to be about an inch sized squares. Brown the butter until it’s an amber brown over medium heat. Stir in apples, sugar, cinnamon & water.
Cover and cook, stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and 2 tablespoons of water. Add to the pan while stirring and continue to cook until the apples are soft (not mushy) and filling is thickened.
Let this simmer for 1 minute then cool to room temperature. Once the pie crust and apple pie filling are both room temperature, add the filling in the pie crust. The one Use came in a pie pan already. For the streusel topping, melt the butter in the microwave for 45 seconds.
Add the flour, sugar, cinnamon, and salt and mix together until you have a crumbly texture. Add the streusel on top of the pie filling.
Bake this for 30-35 minutes or until the crust and streusel is a toasty, golden brown.

A spiced apple filling baked in a store-bought pie crust and topped with a buttery brown sugar oat crumble. An easy apple crumble pie recipe that skips.

Apple Crumble Pie Recipe | Josephine's Baking

Apple Crumble Pie

Ingredients:
1 roll of pastry dough
2 apples (200g-300g depending on size)
½ cup of salted, melted butter (115g)
6 tablespoons of brown sugar (90g)
¼ cup of brown sugar (for the boiling water) (50g)
1 tablespoon of cinnamon (8g)
½ teaspoon of allspice (1g)
½ teaspoon of nutmeg (1g)
¼ cup of flour (31g)

Instructions:
Start by preheating my oven to 375 degrees F (190 C). Then I thinly sliced my apples. In a large pan, over medium-low heat, I boiled 2 cups of water mixed with ¼ cup of brown sugar, then added in my apple slices. Let the apple slices lightly simmer for about 4-5 minutes. Just soft enough so they’re bendy but not mushy.
I drained the apples and patted them down with a paper towel to get them semi-dry. Then Roll out my pastry dough and cut the sheet into 6 long rectangles. In a small bowl, Melt my butter in the microwave for 45 seconds. After, Add in the remaining brown sugar, cinnamon, allspice, nutmeg, and flour. Mix this up until it formed a thick paste and scooped about 5 ounces of this paste onto each pastry rectangle. Spread this out evenly across the pastry dough.
Then, Place 4 apple slices across the top of the pastry dough and folded the bottom half over the apple slices. On the short end of the rectangle, I then rolled the pastry dough up into a tight circle. The pastry should now look like a rosette! Once they were all rolled up, Line my cupcake pan with cupcake liners and placed each rosette into a cupcake liner.
Bake this for 18-25 minutes, or until the pastry dough was golden brown. As a finishing touch, I dusted a tablespoon of powdered sugar on top. 

I learned that you really don’t need the cupcake liner, they’ll pop right out of the pan, so save the paper . Also, they got semi-stuck to the pastry dough so another reason to maybe not use it .

Puff pastry rose tarts made with thinly sliced apples, brown sugar, and cinnamon butter for an impressive finish. An easy apple tart recipe that looks.

Brown Sugar Apple Spice Rose Tarts Recipe | Josephine's Baking

Brown Sugar Apple Spice Rose Tarts

Shortbread Crust
Salted butter: 1 cup (226 g), softened
Brown sugar: ¼ cup (50 g)
Granulated sugar: ¼ cup (50 g)
Vanilla extract: 2 teaspoons (8 g)
Flour: 2 ½ cups (315 g)
Salt: ½ teaspoon (3 g)

Salted Maple Pumpkin Filling
Pumpkin purée: 1 ¾ cups (400 g)
Brown sugar: ½ cup (100 g)
Maple syrup: ½ cup (120 g)
Eggs: 2 (100 g)
Egg yolk: 1 (18 g)
Heavy cream: ¾ cup (180 g)
Vanilla extract: 2 teaspoons (8 g)
Cinnamon: 1 teaspoon (3 g)
Pumpkin spice: 1 teaspoon (3 g)
Salt: ½ teaspoon (3 g)
Salted Maple Glaze:
Powdered sugar: 1 cup (120 grams)
Heavy cream: 1-2 tablespoons (15-30 grams)
Maple syrup: 2 tablespoons (30 grams)
Cinnamon: ½ teaspoon (1.3 grams) 
Salt: ½ teaspoon (1.3 grams) 

Instructions
Make the shortbread crust: Preheat the oven to 350°F (175°C).
Beat softened butter, brown sugar, vanilla, and granulated sugar until creamy and smooth.
Add in the flour and salt. Mix until a soft dough forms.
Press the dough evenly into the bottom and up the sides of a 9-inch pie dish. Dock the base lightly with a fork. Par-bake for 10 minutes to help set the crust slightly (don’t fully brown it).

Make the pumpkin filling: Whisk pumpkin purée, brown sugar, maple syrup, eggs, egg yolk, heavy cream, brown butter, vanilla, cinnamon, pumpkin spice, and salt until smooth. Pour filling into the warm par-baked crust.

Bake the pie at 350°F (175°C) for 45–55 minutes, or until the edges are set and the center still has a slight jiggle.

Cool completely to room temperature, at least 2 hours, until the filling sets. 
For the maple drizzle, mix together the powdered sugar, cream, maple syrup, salt, and cinnamon until the ingredients are well combined and the texture is a silky sauce. Drizzle over the pie once it has fully set.

Salted Maple Pumpkin Pie recipe with step by step instructions and exact measurements. Easy homemade pies & tarts from scratch.

Salted Maple Pumpkin Pie | Josephine's Baking

Salted Maple Pumpkin Pie

Apple Pie Filling:
Apples, peeled & sliced: 3 cups (about 3-4 medium apples)
Brown sugar: ¾ cup (150 g)
Flour: 3 tablespoons (24 g)
Cinnamon: 1 ½ teaspoons (4 g)
Nutmeg: ¼ teaspoon (1 g)
Salt: ¼ teaspoon (1.5 g)
Vanilla extract: 1 teaspoon (4 g)
Melted butter: 3 tablespoons (42 g)

Crumble Topping
Flour: 1 cup (125 g)
Brown sugar: ½ cup (100 g)
Cinnamon: 1 teaspoon (3 g)
Salt: ¼ teaspoon (1.5 g)
Melted butter: 6 tablespoons (85 g)
Rolled oats ¼ cup (20 g) 

Prepare the crust: Line the bottom and sides of five, 5-inch tart pans with pie dough. Use a pre-made pie crust for this. Leave it unbaked.

Make the filling: In a large bowl, combine diced apples, brown sugar, flour, cinnamon, nutmeg, salt, vanilla, and melted butter.Toss until the apples are fully coated with the ingredients. 
Let the mixture rest for 10 minutes to let the flour hydrate and thickening begins before baking.

Make the crumble: Mix flour, brown sugar, cinnamon, oats, and salt. Pour in melted butter and combine with a fork until large crumbs form.

Assemble the mini pies: Scoop about ¾ cup of the apple pie filling into each tart pan. Then add about 2 heaping tablespoons of crumble on top. Gently press the crumble into the apple pie filling. 

Bake the mini pies at 375°F (190°C) for 28–32 minutes or until the crumble is golden brown and the apple pie filling is bubbling.

Mini Apple Crumble Pies recipe with step by step instructions and exact measurements. Easy homemade pies & tarts from scratch.

Pies & Tarts

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