Beer and Pie Thanksigiving Pairings

We here at Saint Benjamin Brewing Company agree that after the turkey the two most important elements of a successful thanksgiving meal are what you drink and how you conclude the meal. To help you plan Thanksgiving this year, we paired up some of our beers with our favorite pies with links to recipes – including ones from Christina and Jackie. (of course we encourage you to pair beer with your sweet potatoes, green bean casseroles and other favorite side dishes as well)

Transcontinental – Jackie’s Cran-Orange Pie
Little Peat – Caramel-Apple Pie with Little Peat Whipped Cream
Hopligation – Chocolate Cream pie
Inca – Apple Pie with Inca Whipped Cream
Koffee Kolsch – Christina’s Favorite Pumpkin Pecan Pie adapted from her hometown newspaper
Foul Weather Jack – This one can go sweet or savory so giving you one of each! Mincemeat (no actual meat though you can find those also) or Coconut Creme pie

Jackie’s Cran- Orange Pie

1 box pillsbury pie crust (I’m lazy, but if you are motivated to make your own crust you need two!)

Cran-Orange Pie
4 cups fresh washed cranberries
3/4 cup orange juice
1 tsp grated orange rind
1 cups sugar
½ cup brown sugar
1/2 tsp salt
3 tbsp quick cooking tapioca
2 tbsp Transcontinental beer (optional)
1 tablespoon melted butter
Preheat oven to 400 degrees.
in a food processor chop cranberries. Add orange juice and rind, sugar, salt, tapioca, beer and butter. Mix well.
Put bottom crust in a 9-10” pie dish , add filling and cover with top crust. Perforate with fork to allow steam to escape and seal edges.

Cook for 45 mins.
Christina’s Favorite Pumpkin Pecan Pie adapted from a recipe posted in her Hometown Newspaper in Southeast Texas!
1 9″ pie shell (or make your own if you are feeling fancy and talented)

Pumpkin layer
3/4 cup canned pumpkin
1/4 cup sugar
1 egg
3 tablespoons sour cream
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 tsp Transcontinental (optional)

Pecan layer
1/2 cup dark brown sugar, packed
3/4 cup dark corn syrup
2 eggs
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup pecans (shelled and cleaned) (Christina is from SE Texas, she had pecan trees – you can buy your pecan preshelled at the store!)

Preheat the oven to 425F.

Whisk the pumpkin pie ingredients in one bowl. In a separate bowl, mix all of the pecan pie ingredients except for the nuts until smooth. Stir the nuts into the pecan filling. Spoon the pumpkin layer into the pie shell.Smooth the pumpkin layer, and then spoon the pecan layer on top of the pumpkin. Keep the layers separate, do not mix them.
Bake at 425 for 15 minutes.
Reduce heat to 350F and then bake for an additional 25 to 30 minutes.
You will know it is done when the filling is slightly puffy and the pecan layer is just set. Let cool and serve with a dollop of Little Peat whipped cream (recipe below)..

Whipped cream (Inspired by Chef Tom Kozak’s Inca Mousse from the Saint Benjamin/Watkins Drinkery Dinner, which was to die for!)

1 cup heavy cream

2/3 cup powdered sugar

2 tbs little peat or Inca beer

In a chilled bowl, add the cream, 2/3 cup powdered sugar and 2 tbs of beer. Whip on high until soft peaks form, about 3 minutes.

By | 2016-04-19T09:17:55+00:00 November 16th, 2015|Uncategorized|0 Comments