At Domino® Sugar, we’re proud to support Texas farmers. Did you know we buy 100% of the sugar grown and milled in Texas? It’s true, and you can show support to fellow Texans, too, whenever you sweeten with Domino® Sugar. For fun, Texas-inspired baking, try one of these delicious recipes for holidays, or any time.
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FALL PUMPKIN PIE
Ingredients 2 eggs 1 (15 oz) can pumpkin 1 cup Domino® Granulated Sugar 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground ginger 1/2 tsp salt 1 tbsp molasses 3/4 cup evaporated milk 2 (9-inch) deep dish, unbaked pie crust shells 1 egg white
Instructions Preheat oven to 425°F.
Beat 2 eggs lightly in medium bowl. Add pumpkin, sugar, spices and molasses. Blend thoroughly. Add milk and stir to blend. Pour into one unbaked, deep dish pie crust. Bake 45 to 55 minutes, or until set.
To make pastry shape: Roll out second pastry in powdered' sugar. Using a Texas-shaped cookie cutter, cut out shape. Gently place on baking sheet. Brush with egg white; bake at 425°F for 10 to 12 minutes or until golden brown. Arrange on top of baked, cooled pie.
HOMEMADE CHERRY PIE
Ingredients Pastry for double crust 9-inch pie 2 (1 lb.) cans red, tart, pitted cherries in syrup 3/4 cup Domino® Granulated Sugar 3 tbsp cornstarch 1/4 tsp salt 1/4 tsp almond extract 1 tbsp butter or margarine 1 egg white
Instructions Preheat oven to 375°F. Line 9-inch pie pan with half of pastry. Drain cherries; reserve 2/3 cup syrup.
In saucepan, combine sugar, cornstarch and salt. Using whisk, blend reserved syrup into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and becomes translucent. Add cherries and almond extract. Bring to boil, stirring gently. Spoon filling into pastry-lined pie pan. Dot with butter.
Top with remaining pastry in a lattice pattern. Save enough pastry for the Texas-shaped pastry. Trim and flute edges.
To prevent overbrowning, cover edge of pie with foil. Bake 25 minutes. Remove foil. Bake 20 to 25 minutes or until top is golden brown.
To make pastry shape: Roll out second pastry in powdered' sugar. Using a Texas-shaped cookie cutter, cut out shape. Gently place on baking sheet. Brush with egg white; bake at 425°F for 10 to 12 minutes or until golden brown. Arrange on top of baked, cooled pie.
TEXAS BLUEBERRY PIE
Ingredients Pastry for double crust 9-inch pie 3/4 cup water 2 tsp lemon juice 1 cup Domino® Granulated Sugar 3 level tbsp cornstarch 4 1/2 to 5 cups fresh blueberries, washed, divided 2 tbsp salted butter
Instructions Preheat oven to 350°F. Line 9-inch pie pan with half of pastry.
Cover with parchment paper and chill for 30 minutes. Pour pie weights on top of the parchment paper and bake piecrust for 15 to 20 minutes. Take out of oven; carefully lift parchment paper with pie weights. Return piecrust back to oven for an additional 10 minutes or until golden brown. Remove crust and cool.
In medium pot, add water, lemon juice, sugar and cornstarch. Stir over medium heat until cornstarch dissolves. Add 1 cup blueberries. Stir until ingredients begin to bubble. Turn heat down to low and cook until mixtures begins to thicken. With masher, gently mash down the cooked blueberries.
When thick, remove from heat and stir in the remaining fresh blueberries. Once all berries are coated, pour into cooled piecrust and spread until level.
Chill pie a few hours or overnight before serving.
To make pastry shape: Roll out second pastry in powdered' sugar. Using a Texas-shaped cookie cutter, cut out shape. Gently place on baking sheet. Brush with egg white; bake at 425°F for 10 to 12 minutes or until golden brown. Arrange on top of baked, cooled pie.
