I cannot believe we have less than 10 days left before Christmas is finally here. My son has laid a blanket down in front of the Christmas tree and has sworn he will sleep there until Christmas morning. He does not believe in Santa Claus anymore, so it is not about catching him in the act or anything. He just wants to be close to all of the boxes with his name on them! My daughter, who is 16, loves to help me out in the kitchen, just as I did with my own mom. This year, Caitlin has been super helpful in a lot of my baking for parties, teachers, my husbands co-works and for us to enjoy as well. One of the things I have not always been able to bake well is pies. For some reason, I just cannot find the trick to cooking them perfectly. After a lot of trial and error, I have gotten pretty good at the art of baking pies. I think one of the keys to the perfect pie, is the pie dish you use. For me, I prefer the Emile Henry 9″ Pie Dish, which you can find for just $45 on the Emile Henry website as well as fine retailers nationwide.
As American as apple pie, is the concept of pie itself. We in the states are among the only folks who make pies. Most European countries do not make pies. Too bad so sad for them, right? They do not know what they are missing! That is why I find it so funny that Jacques Henry of Emile Henry in Marcigny, France, was granted a United States Patent for an American Pie shape. The design of the Emile Henry pie dish has a lovely scalloped edges, just like the edges of the pies my mom and my Gram made. The Emile Henry oven-to-table-ware pie dish, is a natural product handcrafted from Burgundy clay. The dish is highly resistant to breakage and can go directly from the freezer to the oven and you will not see this dish lose it’s gorgeous color. You can choose from 14 colors, including the brick red I have as well as tangerine, apple green, slate, pink, and olive. Of course I would not think to make my favorite Christmas dessert, a Red Velvet Fudge Pie, in any other pie dish! One USA reader will win one 9″ Emile Henry Pie Dish ARV $45.
- 1 box red velvet cake mix
- 3 eggs
- ⅓ cup vegetable oil
- ½ cup butter
- 12 ounces semi-sweet chocolate chips
- 1 14-ounce can sweetened condensed milk
- 2 pie crusts
- Preheat oven to 350 degrees and roll out pie crusts into pie pans.
- Prepare cake mix according to instructions on back (Duncan Hines calls for 3 eggs, 1-1/4 cup water, and ⅓ cup oil). Mix well and pour into 2 refrigerated pie crusts in pans.
- Bake for 30-35 minutes or until crusts are golden brown and toothpick inserted in center comes out clean. If crusts begin to brown before pie is done, cover loosely with aluminum foil.
- In medium saucepan, combine butter, 10 ounces of chocolate chips (reserve some for garnish) and sweetened condensed milk. Stir (medium heat) until smooth and pour over pies.
- Garnish with extra chocolate chips!