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Kick your apple pie up a notch with a boozy twist! This Drunken Apple Pie with Bourbon Glaze plays off the natural oak, vanilla and caramel flavors of bourbon to add depth to your favorite Thanksgiving fall classic. All-Butter Pie Crust -1 cup frozen unsalted butter -3 cups all-purpose flour -2 tablespoons brown sugar -¼ teaspoon salt -½ cup cold water -1 egg white -1 tablespoon granulated sugar -Add the butter, flour, brown sugar, and salt to a food processor or blender and blend until the butter starts to cut into the dough. With blender still on, add cold water and blend for about 10-15 more seconds. -Transfer to a large mixing bowl and use clean hands to work the dough until no extra flour is left. You should still have chunks of butter in your dough! -Split the dough roughly in half. Roll one half into a ball, wrap it, and place it in the refrigerator. -Use your hands to press the other half into your pie dish, pinching up the sides. Put both halves in the fridge for 2+ hours. Drunken Apple Pie Filling -2 tablespoons unsalted butter -6 large apples (half sweet, half tart) -1 squeeze of lemon juice -½ cup brown sugar -½ cup granulated sugar -1 teaspoon cinnamon -1 teaspoon vanilla extract -¼ teaspoon salt -3 tablespoons Bourbon -Preheat oven to 425°F. -Cut, core, and slice the apple, squeezing lemon juice as you go so they don't brown. -Add the apple to a saucepan with butter, both sugars, cinnamon, salt, vanilla extract, and bourbon. Cover and cook over medium heat for 5 minutes. -Remove cover, stir. Cook until most of the liquid is evaporated. Add to bottom crust and add the top crust in lattice shape or in solid piece with "X" cut in the center. -Bake for 20 minutes at 425°F, then lower oven to 375°F and bake for another 40 minutes. Bourbon Drizzle -1 tablespoon Bourbon -up to ½ cup powdered sugar In a large mixing bowl, use a hand or stand mixer to whip 1 tablespoon bourbon and 1/4 cup powdered sugar until combined. Test consistency and add more powdered sugar if needed https://marleysmenu.com/drunken-apple-pie-with-bourbon-drizzle/ #DrunkenApplePie #BourbonApplePie #ApplePieRecipe #HolidayDesserts #FallBaking

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Sweet Potato Pie with Condensed Milk is a rich and creamy dessert that combines the earthy sweetness of sweet potatoes with the velvety smoothness of condensed milk, creating a delectable and comforting treat perfect for any occasion. Blender Pie Crust -½ cup frozen unsalted butter -1 ½ cups all-purpose flour -1 tablespoon light brown sugar -¼ teaspoon salt -¼ cup cold water Sweet Potato Pie Filling -1 pound sweet potato (~3 cups cubed) -¼ cup unsalted butter, softened -½ cup light brown sugar (see notes) -14 ounces sweetened condensed milk -¾ teaspoon pumpkin pie spice (or cinnamon) -1 large egg -Preheat the oven to 350°F. Bring about 10 cups of water to a rolling boil. Peel and cut your sweet potato into 1-inch cubes. -Add the cubed sweet potato to the water and boil for about 10 minutes or until sweet potato is fork-tender. -Meanwhile, make the crust. Add the flour, butter, brown sugar, and salt to the blender and blend on high for about 10-15 seconds, until the butter just starts to cut into the flour. -With the blender on, add the cold water and blend for an additional 5-10 seconds until the blender starts to form a dough. It's okay if there is still some excess flour that is not well-combined. You will work it into the dough in the next step. -Turn the dough out into your pie dish and use your hands to press the dough into the bottom of the dish, working in any excess flour. As you work the dough, use your fingers to push the dough up the sides of the dish, until you're left with an even layer of crust. Set the pie dish aside. -Clean your blender and strain the boiled sweet potato, getting as much water off as possible. Add the sweet potato to the blender with the butter, brown sugar, sweetened condensed milk, and pumpkin pie spice. Blend on high until smooth. -Add the egg to the blender and pulse 8-10 times to blend the egg into the filling without over-beating it. -Pour the filling into the prepared crust and bake on the top rack of the oven for 45-50 minutes until the filling is set. Enjoy! https://marleysmenu.com/sweet-potato-pie-with-condensed-milk/ #SweetPotatoPie #HolidayDesserts #ThanksgivingDesserts #HolidayBaking

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These Maple Balsamic Brussels Sprouts are roasted to perfection with a flavor punch that's perfectly balanced between sweet and savory. -1 pound Brussels Sprouts -1 tablespoon olive oil -½ teaspoon salt -¼ teaspoon pepper -2 tablespoons maple syrup -1 tablespoon Balsamic vinegar -Preheat your oven to 425°F. -Prep your brussels sprouts by trimming the ends off and slicing them in half lengthwise. -Add your prepared brussels sprouts to a baking sheet. Add the olive oil, salt, and pepper, and toss to coat. -Roast for 15 minutes, then remove from the oven and add your maple syrup and balsamic vinegar. Use kitchen tongs or two large forks to toss to evenly coat the brussels sprouts in the syrup and vinegar. -Finish off in the oven for 10 more minutes. Serve hot! https://marleysmenu.com/roasted-maple-balsamic-brussels-sprouts/ #MapleBalsamicBrusselsSprouts #BrusselsSprouts #RoastedBrusselsSprouts #HolidaySideDish #ThanksgivingRecipes