Sunday Brunch: Holiday Pie

Posted at 11:44 AM, Dec 13, 2015
and last updated 2015-12-13 12:44:33-05

Cheryl Waldeck, the author of "The Joy of Food" shares shows us her recipe for her famous holiday pie. The book is sold on Amazon and local Reasor's stores. 

1/2+ Recipe Gladdie's Pie Dough

-Roll half of the pie dough to 1/8 inch thick and fit into 9 inch pie plate. 

-Braid remaining crust and adhere to rim of pie in plate. Chill shell while making filling. 

Pumpkin Layer: Ingredients

1. 3/4 cup canned pure pumpkin puree

2. 2 tablespoons packed light brown sugar

3. 1 large egg, beaten lightly

4. 2 tablespoon sour cream

5. 1/8 teaspoon sour cream

6.1/8  teaspoon cinnamon

7. 1/8 teaspoon ground nutmeg

Pumpkin Layer: Directions

-Preheat Oven to 425 degrees

-In a small bowl, whisk together ingredients for pumpkin layer until mixture is smooth.

Pecan Layer: Ingredients

1. 3/4 cup light corn syrup

2. 1/2 cup packed light brown sugar

3. 3 large eggs, beaten lightly

4. 3 tablespoons unsalted butter

5. 2 teaspoons pure vanilla extract

6. 1/4 teaspoon rind of lemon, grated

7. 1 1/2 teaspoon juice of fresh lemon

8. 1/4 teaspoon salt

9. 1 1/2 cups pecans, chopped

Pecan Layer: Directions

-Melt butter and cool. Grate lemon rind. Chop nuts. 

-In another small bowl, combine well all ingredients for pecan layer except pecans. Stir in pecans. 


-Spread pumpkin mixture evenly in chilled pie shell and spoon pecan mix over it carefully. 

-Cover crust with pie crush shield or aluminum foil. Bake pie in upper third of 425-degree oven for 20 minutes. 

-Reduce heat to 350 degrees, remove foil, and bake for 20 to 30 minutes more, until the filling is puffed slightly and crust is browned. The center will not appear to be quite set. Cool on rack. 

Note: Pie can also be baked one day ahead and chilled, loosely covered with plastic wrap in the refrigerator. Reheat in a preheated 350-degree oven until crust is crisp, about 15 minutes. 

Braiding pie crust: 

-Roll dough to 1/8 inch and cut into three 8-inch strips. 

-Braid three strips at a time by flipping and lapping the sides over the middle strip. 

-Place strips on a rim of pie crust after scoring both the bottom of brain and rim. 

-Gently press strips to rim of pie crust to ensure they are adhered to pie, as well as individual braids to each other, for a seamless braid all around. Use 1-inch strips of dough crosswise to cover areas where two braids have been joined. 

-One pie typically needs four strips of braid. 

Fore more recipes from Cheryl Waldeck, visit her website at



Stay in touch with us anytime, anywhere.

Download our free app for Apple and Android and Kindle devices.

Sign up for newsletters emailed to your inbox. Select from these options: Breaking News, Severe Weather, School Closings, Daily Headlines and Daily Forecasts.

Follow us on Twitter

Like us on Facebook