“The Most Exciting Two Minutes In Sports”…PIE!!!!

If you are reading this post saying to yourself…what is “The Most Exciting Two Minutes In Sports” Pie?  

Then I would say 1. maybe your are not from Kentucky or surrounding states or 2. you don’t follow horse racing 🙂

Yes horse racing, and not just horse racing “The Kentucky Derby” 

The Kentucky Derby is held annually in Louisville, Kentucky, United States, on the first Saturday in May, capping the two-week-long Kentucky Derby Festival. 

This Saturday (first Saturday in May) May 4th, 2013, will be the
139th running of The Kentucky Derby!!

 The race is known in the United States as “The Most Exciting Two Minutes In Sports” or “The Fastest Two Minutes in Sports” (hence the name of my recipe)  for its approximate duration, and is also called “The Run for the Roses” for the blanket of roses draped over the winner.

It is the first leg of the US Triple Crown and is followed by the Preakness Stakes, then the Belmont Stakes.  

A horse must win all three races to win the Triple Crown.  Which in it’s 138 years of running only 11 horses became “Triple Crown Winners”, the last one in 1978 the horse was Affirmed ridden by Steve Cauthen, a local boy 🙂

The attendance at the Kentucky Derby ranks first in North America and usually surpasses the attendance of all other stakes races including the Preakness Stakes, Belmont Stakes and the Breeders’ Cup

Location- Churchill Downs    Louisville, Kentucky, USA
Inaugurated 1875
Race type – Thoroughbred
Website http://www.kentuckyderby.com/
Race information
Distance 1¼ miles (10 furlongs)
Track Dirt, Left-handed
Qualification 3-year-old
Weight Colt/Gelding: 126 lbs (57.2 kg)
Filly: 121 lb (55 kg)
Purse –  US$2 million
1st: $1,425,000
Bonuses US$ 200

Oh… you say you are asking me who I pick in this years race, well I like 2 horses…1 – Java’s War, yes for he’s name because you know I love JAVA!!
2 – Verrazano, he’s beautiful dark brown in color (like my pies) and his post position is 14th and that’s me favorite number 🙂

Okay so now that you know all about “The Kentucky Derby” let’s talk PIE!!!

Now you say why not name your pie recipe, Derby Pie…Well there is a “Famous” Derby Pie and click here and you can read about it http://en.wikipedia.org/wiki/Derby_pie  We also sell this “Famous” pie in our stores 🙂  Here in Northern Kentucky (Remke bigg’s)

If you clicked and read about it you now know that I don’t want to be sued…for using the name 🙂  Yes you heard me sued!!! 😦

And there are so many recipes out there named Ky. Derby Pie, Run for the Roses Pie, First Saturday in May Pie, May Day Pie…oh I could go on and on!!! 

So that’s why I decided that this recipe would be named for what is known as “The Most Exciting Two Minutes In Sports”

I am going to make 2 pies, one with a pie crust and one with a puff pastry crust.  One with flour, one without flour…Let’s see which is better 🙂

Pie #1 – no flour

Everything in the bowl, except nuts & chips, then whip it

    

for about 4 minutes, then add Nuts and Chips

     

Mix up, and then pour into pie shell (below is Puff Pastry)

     

Bake and done

1/2 cup brown sugar
1/2 cup white sugar (I use pure sugar cane)
2/3 cup light corn syrup
4 eggs
1/3 cup butter, melted, cooled
1/3 cup Kentucky Bourbon…yes it must be made in Kentucky 🙂
2 tsp. vanilla
1/4 tsp. salt
1 cup chocolate chips
1 3/4 – 2 cups walnuts, rough chopped
1 pie crust or puff pastry sheet (directions below)

In a stand mixer or using a hand mixer, add to large bowl, all ingredients except walnut and chocolate chips.  Mixer on medium to incorporate  then mix on high for 4 minutes.  Then fold in walnuts and chocolate chips, pour mixture in to your pie shell.  Bake at 350 degrees for 50 minutes or until top is a luscious brown in color.

Cool at room temperature for at least 4-5 hours before serving.

Pie #2 with flour

In bowl add dry ingredients  and wet in another

        

Whisk wet into dry, it looks like this

         

add nuts and chips and fold in

          

Pour into pie shell, (below is with Pie Crust)

Bake and done

Pie #2

1/2 cup flour
1/2 cup brown sugar
1/2 cup white sugar,(I used pure cane sugar)
1/2 cup butter, melted, cooled
1/3 cup Kentucky Bourbon, again this must be bourbon from Kentucky 🙂
2 eggs
1/4 tsp. salt
2 tsp. vanilla
1 cup chocolate chips
1 3/4 -2 cups walnuts, rough chopped
1 pie crust or puff pastry sheet (directions below)

In a large bowl add flour, salt and sugars, whisk to combine, in small bowl add butter, eggs, bourbon, vanilla, whisk to combine, add egg mixture to flour mixture, whisk to combine.

Fold in walnuts and chocolate chips, pour into pie shell, bake at 350 degrees for 35-37 minutes, it should be golden brown and look set.  

Let cool at room temperature for at least 3 hours before serving.

Crust directions: 1 puff pastry sheet or 1 pie crust

Just showed you the puff pastry, pie crust will work
the same way, you just would not trim the edges

Puff pastry on work surface, roll out

    

place over pan, then trim edges

    

fold under the edges, then flute/crimp your edge

     

prick with tines of a fork all over
Puff Pastry on right, Pie crust on left

      

Blind bake with pie weights or dried beans
you want your crust light brown, par baked
or that is what I did here

       

Roll puff pastry/pie crust out on a floured work surface, roll out enough to have a 1 inch hang over your pie pan.  Spray pie pan, place pastry/crust over pan and gentle push to form to the pan.  Take knife or scissors and trim the corners off leaving 1 inch of the pastry, the pie crust you should not have to cut anything away (unless you made it from scratch, then you may need to trim)

Tuck pastry/crust under about 1/2 inch all the way around, then with your fingers, flute/crimp edges of the pastry/crust.  Take a fork and prick the pastry/crust lightly all over on the bottom and sides.

Now you will blind bake your pastry/crust, take a piece of parchment paper lay over pastry/crust, add on top of the parchment pie weights or dried beans.

Bake at 350 degrees just until crust is light brown in color about 20 minutes, then remove let cool for 15 minutes  then add your pie filling.  Bake as directed above in recipe you will be using.

Okay they both were very good in there own way, the one I made with the pie crust, was recipe #2 with flour.  Crust was great but can you go wrong with Pillsbury 🙂

The filling was nutty, chocolaty, and had that good taste of bourbon, it was lightly firm, seemed to hold together very well, that was due to flour.

Puff Pastry crust with recipe #1 no flour, was very good as well, it was in my opinion a little more richer and gooey.  And I loved the Puff Pastry crust too…

It’s really do hard to choose which was better, they both were “DELICIOUS” in their own way 🙂    Hope you will make them!!!  

Plus I must say that you certainly can taste the Kentucky Bourbon in these pies, which is why I used 1/3 cup, you can defiantly use less or leave it out.  But here in Good Ole Kentucky…we are leaving it in 🙂   Enjoy!!